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_T.jpg "Broad Bean Avgolemono With Lovage")
Broad Bean Avgolemono With Lovage
450 g/1 lb shelled fresh broad beans or 225 g/8 oz dried broad beans (fava), soaked overnight and drained 1 onion, chopped 1 stalk of lovage (or fennel or celery), finely shredded 1 teaspoon_T.jpg "Cheesy Mushroom Canpés")
Cheesy Mushroom Canpés
20 dried large lumache rigate or large shells Dash of olive oil 3tbsp freshly grated Parmesan cheese For The Filling: 30ml/2tbsp olive oil 1 clove of garlic, chopped 1 small onion,_T.jpg "Mushroom and Pesto Tartlets")
Mushroom and Pesto Tartlets
500 g/1 lb 2 oz puff pastry 1 egg yolk, beaten 6-8 teaspoons pesto 8 brown mushrooms, thinly sliced 4 tablespoons virgin olive oil 2 tablespoons chopped fresh mixed herbs, or 1 tablespoon
Pasta-Topped Mushrooms
50g/2oz dried small stellette (stars) Dash of olive oil 4 large flat mushrooms 50g/2oz butter 1 clove of garlic, crushed ½ yellow pepper, seeded and finely diced ½ orange pepper, seeded and
Tiny Spinach Soufflés
Makes 8 Small Soufflés 25 g/1 oz butter or margarine, melted 2 tablespoons finely grated Parmesan cheese 500 g/1 lb 2 oz fresh spinach Béchamel sauce, made with:- 25 g/1 oz butter, 2_T.jpg "Tomato Pasta Timbales")
Tomato Pasta Timbales
350g/12oz dried multi-coloured spaghettini Dash of olive oil, plus extra for greasing 4 small tomato slices 30ml/2tbsp tomato pesto 2 eggs, beaten 50ml/2floz milk Salt and freshly ground
