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Dessert

This page contains a listing of all the recipes on my website which have been built up over a number of years. The recipes are organised in complete menus, usually with a starter, main course and dessert. Individual recipes can be accessed via the recipe index.
Go to Menu Listing
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Index to Kathy's Menus of the Month

Menu for August/September 2008 : Broad Bean and Salami Salad, Cider Braised Pork Chops with Mushrooms, Bananas with Butterscotch Sauce
Menu for June/July 2008 : Italian Stuffed Aubergines, Sea Bass on a Crisp Risotto Cake with Saffron Sauce, Sticky Toffee Pudding
Menu for April 2006 : Smoked Salmon and Cottage Cheese Tartlets, Poussin with Madeira Cream Sauce served with glazed carrots, Chocolate Pots
Menu for September 2002 : Watercress Soup, Monkfish wrapped in Parma Ham served with Sauerkraut, Lemon Meringue Pie
Menu for August 2002 : Warm Chicken Salad with fresh Ginger, Trout Flavoured with bacon, Fresh Pineapple with Coconut Ice Cream
Menu for June/July 2002 : Warm Pancetta and Egg Salad, Seafood Pasta, Panna Cotta
Menu for April/May 2002 : Smoked Salmon and Cream Cheese Parcels, Fillet steak with Wild Mushrooms, Individual Banoffee Puddings
Menu for March 2002 : Moules Marinere, Beef Wellington, Apple Crumble with Vanilla Ice Cream
Menu for February 2002 - Chinese New Year Menu : Hot Fried King Prawns in Breadcrumbs, Deep Fried Chicken with Lemon Sauce, Peking Meatballs, Steamed Pears in Syrup
Menu for January 2002 : Crisp Potato Cakes with Smoked Salmon and Goats Cheese, Quail with Cous Cous, Individual Orange Souffles
Menu for December 2001 - Traditional Christmas Dinner : Roast Turkey with all the trimmings, Christmas Pudding and Rum Sauce
Menu for October/November 2001 - Halloween/Bonfire Menu : Pumpkin Soup, Lamb Pittas, Sparkling Baked Alaska
Menu for September 2001 : Mock Lobster Mousses, Lamb Braised in Beaujolais, White Tiramisu
Menu for August 2001 : Seared Scallop Salad, Guinea Fowl with Mushroom Sauce, Profiteroles
Menu for July 2001 : Marinated Mozzarella with Avocado, Rosti Crab Cakes with Toasted Sweetcorn Salsa, Hazelnut Shortbread with Summer Fruits
Menu for June 2001 : Spinach and Avocado Salad, Pork Saltimbocca, Lemon and Pistachio Ice Cream
Menu for May 2001 : Ramsworth Avocados, Rib Roast of Beef, Orange and Kiwi Salad
Menu for April 2001 : Prawn and Ricotta Terrine, Pork Chop Casserole, Pineapple Salad
Menu for March 2001 : Carrot and Tarragon Soup, Venison with morels and Garlic Mash, Queen of Puddings
Valentine's Menu for February 2001 : Marinated Scallops and Mussels, Spicy Chicken with Warm Vegetable Vinaigrette, Walnut Tartlets
Menu for January 2001 : Turkey and Bacon Terrine, Game Ragout, Blackberry Sorbet
Menu for December 2000 : Salmon Mousse, Turkey Breasts with white Wine and Grapefruit, Meringue Roulade with Christmas Fruit Ice cream
Menu for November 2000 : Mushrooms a la Greque, Duck with Orange Sauce, Creme Brulee
Menu for October 2000 : Smoked Salmon and Greek Salad Parcels, Thai Grilled Chicken with rice, French Apple Tart Tatin
Menu for September 2000 : Prawn and Pepper Gratins, Lemon Sole with Orange Sauce, served with Orange and Watercress Salad and Creamed Spinach, Rhubarb and Hazelnut Crumble
Menu for August 2000 : Caesar Salad, Salmon with Avocado and Creme Fraiche, Strawberry Meringue Nests
Menu for July 2000 : Pastrami Toasts, Salmon with Cous Cous served on a bed of Tomato and Olive Vinagrette, Marscapone and Lime Cheesecake
Menu for June 2000 : Fruity Mangetout Salad, Duck Breasts with Raspberry Sauce, Chocolate Mousse
Menu for May 2000 : Venison Terrine with Cranberries, Turkey Breasts with Avocado, Nougat Ice Cream
Menu for April 2000 : Stuffed Aubergines, Lamb with Garlic and Rosemary, Oranges in Cointreau
Menu for March 2000 : Apple and Cider Salad with Camembert Dressing, Rich Venison Casserole with Chocolate, served with Root Vegetable Bake, Frozen Berries with Hot Brandy Sauce
Menu for February 2000 : Parma Ham Parcels with Prawns and Avocado, Chicken Breasts stuffed with Bacon and Mushrooms, Fallen Chocolate Souffle
Millennium Menu 1999/2000 : Canapes, Tabbouleh, Chicken Wrapped in Parma Ham, Coffee & Rum Parfait
Menu for October 1999 : Smoked Salmon & Shrimp Tartare, Ostrich Bourginone, Hot Souffle of Kirsch & Crystallised Fruits
Menu for September 1999 : Asparagus with Ham, Pork Stroganoff, Pineapple with a Kirsch & Raspberry Sauce
Menu for August 1999 : Mushroom Pate, Salmon Filets with Watercress Sauce, Fresh Fruit Brulee
Menu for July 1999 : 4th July Barbeque featuring Salad Tricolore, Barbeque meat & kebabs, a selection of salads and to finish Summer Fruit Terrine
Menu for June 1999 : Prawn & Mushroom Salad, Poussin a la Basque, Strawberries in Port & Raspberry Sauce

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Index of Recipes

Apple and Cider Salad with Camembert Dressing Starter
Apple Crumble with Vanilla Ice Cream Pudding
Asparagus with Ham Starter
Baked Alaska, sparkling Pudding
Bananas with Butterscotch Sauce Pudding
Banoffee Puddings Pudding
Barbequed meats Main Course
Beef Wellington Main Course
Blackberry Sorbet Pudding
Broad Bean and Salami Salad Starter
Caesar Salad Starter
Carrot and Tarragon Soup Starter
Chicken Breasts stuffed with Bacon and Mushrooms Main Course
Chicken salad with fresh Ginger, warm Starter
Chicken, spicy with Warm Vegetable Vinagrette Main Course
Chicken Wrapped in Parma Ham Main Course
Chocolate Mousse Pudding
Chocolate Pots Pudding
Christmas Pudding with Rum Sauce Pudding
Cider Braised Pork Chops with Mushrooms Main Course
Coffee and Rum Parfait Pudding
Creme Brulee Pudding
Cucumber Cups with Taramasalata Canape
Deep Fried Chicken with Lemon sauce Main Course
Duck Breasts with Raspberry Sauce Main Course
Duck with Orange Sauce Main Course
Fallen Chocolate Souffle Pudding
Fillet steak with Wild Mushrooms Main Course
French Apple Tart Tatin Pudding
Fresh Fruit Brulee Pudding
Frozen Berries with Hot Brandy Sauce Pudding
Fruity Mangetout Salad Starter
Game Ragout Main Course
Guinea Fowl with Mushroom Sauce Main Course
Hazelnut Shortbread with Summer Fruits Pudding
Hot Fried King Prawns in Breadcrumbs Starter
Hot Souffle of Kirsch & Crystallised Fruits Pudding
Italian Stuffed Aubergines Starter
Lamb Braised in Beaujolais Main Course
Lamb Pittas Main Course
Lamb with Garlic and Rosemary Main Course
Lemon and Pistachio Ice Cream Pudding
Lemon Meringue Pie Pudding
Lemon Sole with Orange Sauce Main Course
Marinated Mozzarella with Avocado Starter
Marinated Scallops and Mussels Starter
Marscapone and Lime Cheesecake Pudding
Meringue Roulade with Christmas Fruit Ice Cream Pudding
Mock Lobster Mousses Starter
Monkfish wrapped in Parma Ham served with Sauerkraut Main Course
Moules Marinere Starter
Mushrooms a la Greque Starter
Mushroom Pate Starter
Nougat Ice Cream Pudding
Orange and Kiwi Salad Pudding
Oranges in Cointreau Pudding
Orange Souffles with Chocolate Sauce Pudding
Ostrich Bourginone Main Course
Panna Cotta Pudding
Parma Ham Parcels with Prawns and Avocado Starter
Pastrami Toasts Starter
Peking Meatballs Main Course
Pineapple Salad Pudding
Pineapple with a Kirsch & Raspberry Sauce Pudding
Pineapple with Coconut Ice Cream Pudding
Pork Chop Casserole Main Course
Pork Chops, Cider braised with Mushrooms Main Course
Pork Kebabs Main Course
Pork Saltimbocca Main Course
Pork Stroganoff Main Course
Potato Cakes with Smoked Salmon and Goats Cheese Starter
Poussin a la Basque Main Course
Poussin with Madeira Cream Sauce served with glazed carrots Main Course
Prawn and Mushroom Salad Starter
Prawn and Pepper Gratins Starter
Prawn and Ricotta Terrine Starter
Profiteroles Pudding
Pumpkin Soup Starter
Quails with Cous Cous Main Course
Queen of Puddings Pudding
Ramsworth Avocados Starter
Rhubarb and Hazelnut Crumble Pudding
Rib Roast of Beef Main Course
Rich Venison Casserole with Chocolate Main Course
Root Vegetable Bake Vegetable side dish
Rosti Crab Cakes with Toasted Sweetcorn Salsa Main Course
Salad Tricolore Tomato, Mozzarella and Avocado Salad Starter
Side Salads :
Cracked Wheat Salad, Celery Nut and Sultana Salad, Green Salad, Rice Salad

Salmon Filets with Watercress Sauce Main Course
Salmon Mousse Starter
Salmon with Cous Cous served on a bed of Tomato and Olive Vinagrette Main Course
Salmon with Avocado and Creme Fraiche Main Course
Sea Bass on a Crisp Risotto Cake with Saffron Sauce Main Course
Seafood Pasta Main Course
Seared Scallop Salad Starter
Smoked Salmon and Cottage Cheese Tartlets Starter
Smoked Salmon and Cream Cheese Parcels Starter
Smoked Salmon and Greek Salad Parcels Starter
Smoked Salmon and Shrimp Tartare Starter
Smoked Salmon Canapes Canape
Spicy Chicken with Warm Vegetable Vinagrette Main Course
Spinach and Avocado Salad Starter
Steamed Pears in Syrup Pudding
Sticky Toffee Pudding Pudding
Strawberries in Port and Raspberry Sauce Pudding
Strawberry Meringue Nests Pudding
Stuffed Aubergines Starter
Summer Fruit Terrine Pudding
Tabbouleh Starter
Thai Grilled Chicken with Rice Main Course
Traditional Roast Turkey with all the trimmings Main Course
Trout Flavoured with Bacon Main Course
Turkey Breasts with Avocado Main Course
Turkey Breasts with White Wine and Grapefruit Main Course
Turkey and Bacon Terrine Starter
Venison Terrine with Cranberries Starter
Venison with morels and garlic Mash Main Course
Walnut Tartlets Pudding
Warm Chicken Salad with Fresh Ginger Starter
Warm Pancetta and Egg Salad Starter
Watercress Soup Starter
White Tiramisu Pudding

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www.byrneuk.com   |   Last Updated - 8. 2008