Fig and Cherry Ginger Mini Cakes
Fresh figs, stoned cherries and almonds fill ginger-scented mini cakes. Small fruit pieces are dispersed through the batter, and the square moulds keep each portion shallow enough to bake through.
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Fig and Chestnut Coconut Crumble Cake
A soft coconut yogurt cake with figs and cooked chestnuts under a crisp, buttery crumb topping. Baked in a skillet and served in six dessert portions.
Fig and Orange Almond Mini Cakes
Tender round almond cakes with small pieces of orange and fig pressed into their tops. Makes twelve individual cakes.
Fig and Orange Dessert Bites
Fresh figs, orange and lemon flesh moisten an oat batter flavoured with vanilla. The quick-cooking flakes are included and rested, then the small squares are baked through before cooling.
Fig and Peach Crumble with Rose Cream
Soft figs and peaches under a buttery crumble topping, served warm with lightly whipped rose cream. Makes six spooned dessert portions.
Fig and Peach Honey Mini Cakes
Fresh fig and peach dice are folded into small honey-and-vanilla cakes. The egg-rich mixture has no added raising agent and is baked in shallow round wells before cooling.
Fig and Pear Cinnamon Cake
Fresh figs and pear dominate a low cinnamon-and-vanilla bake. Both fruits are cut into fine dice; the small amount of batter between them must be set before the dessert rests in its tin.
Fig, Raisin and Lemon Almond Bites
Small butter cake squares contain chopped dried figs and raisins with lemon zest. Ground almonds soften the crumb without hiding the fruit flavour.
Filet à la Parisienne
Thin round beef tenderloin steaks seared in browned butter, finished with a little parsley and served with hot meat jus.
Filets Mignon with Minute Sauce
Six beef-tenderloin steaks on round toast with claret and white-broth pan sauce.
Filippini Cranberry Sauce
Whole red cranberries cooked and mashed with sugar, then cooled for separate service.
Filippini Devilled Tomato Sauce
Shallot, tomato and mustard sauce simmered with cayenne and Worcestershire, finished with butter.
Filippini Flannel Cakes
Small griddle cakes mixed with milk, eggs and nutmeg, cooked in rounds and served with maple syrup.
Filippini Quart Salad Dressing
A strained curry, mustard, herb, shallot and lemon dressing mixed with oil and vinegar.
Filippini Tomato Sauce
A long-simmered tomato, ham and aromatic sauce, strained smooth for use in other recipes.
Fine Veal Dumpling Soup
Delicate small veal and prosciutto dumplings bound with bread, egg and Parmesan in clear broth.
Firm Lentil Purée
Sieved lentils flavoured with a strained butter, vegetable and broth reduction, served as a firm side dish.
Firm Quince Preserve
A thick quince preserve made with peeled fruit and a separately prepared sugar syrup.
Fish Gratin in Scallop Shells
Six small shell-shaped servings of chopped cooked fish in béchamel enriched with Parmesan and egg yolks, lightly browned in the oven.
Fish Scallops au Gratin
Fish Scallops au Gratin
Fish and Aubergine with Brown Rice
White fish and aubergine cook gently with onion and artichoke hearts. Brown rice, spinach and parsley are folded in, with lemon served alongside.
Fish and Pepper Soup
White fish and sweet bell pepper simmer with tomato, carrot and onion. Mint and parsley finish the broth.
Fish in Sweet-Sour Marinade
Fried sole dressed with a hot sweet-sour marinade of vinegar, grape-must syrup, sage, pine nuts, currants and candied peel, then chilled.
Fish, Rice and Vegetable Pie
A closed savoury pastry pie with rice layers enclosing fish, mushrooms, peas and artichokes in a toasted pine-nut sauce.