Treacle and Sultana Mini Cakes
Treacle and cocoa give these small squares their dark batter, with sultanas and finely chopped edible rose petals throughout. The egg-rich mixture bakes in individual moulds before cooling on a rack.
CookEat Recipe collection
Recipes for real-life cooking
Find your next recipe, from everyday meals to new ideas.
recipe discovery
2000 recipes
Page 78 of 84
Tripe Polpette in Tomato Sauce
Finely minced boiled tripe, prosciutto, marrow and Parmesan made into small fried polpette, then simmered briefly in onion-butter tomato sauce.
Tripe in Meat Jus
Boiled beef tripe cut into narrow strips, sautéed in butter and slowly finished in meat juices with a little Parmesan.
Tripe with Eggs, Lemon and Parmesan
Narrow strips of boiled beef tripe cooked in garlic-parsley butter and bound with eggs, lemon juice and Parmesan.
Truffle Crostini
Lightly toasted buttered bread topped with thin truffle slices and their warm butter, oil and meat-jus sauce.
Truffle-Studded Spit-Roasted Beef Loin
A large beef loin joint studded with pointed truffle pieces and butter, then spit-roasted with a little oil and salt.
Truffle-Stuffed Roast Capon
A small capon filled with walnut-sized truffle pieces, butter and Marsala, roasted in a buttered wrapper and browned uncovered.
Turin Fontina Fonduta
A smooth thick Fontina cream made with browned butter, a little milk and egg yolks, served warm without boiling the cheese.
Turkey Bone, Rice and Tomato Soup
Turkey-bone broth with diced leftover turkey, rice, vegetables and tomato sauce, served with croutons.
Turkey and Black-Eyed Peas with Brown Rice
Turkey breast and pumpkin simmer with cider, sage and onion. Cooked black-eyed peas and brown rice are folded in and heated before serving.
Turkey and Butternut Squash Soup
Turkey breast, butternut squash and sweetcorn simmer in a broth with onion, sage and tomato purée. The soup is served with both solids and broth in each bowl.
Turkey and Kale Rice Soup
Turkey breast and brown rice simmer with onion, then kale is added near the end. Chives and lemon finish this unblended soup.
Turkish Barley Soup with Lamb Chops and Peppers
A hearty barley-and-stock soup finished with browned tender lamb chops, green pepper, onion and an herb bouquet.
Turkish Lentils and Rice with Tomato Sauce
Soft lentils and rice warmed with browned onion and mace, plated beneath a seasoned tomato sauce.
Tuscan Beans with Sage and Tomato
Fresh shelled white beans cooked in water, sautéed in sage-scented olive oil and finished with a little plain tomato juice.
Tuscan Bread, Bean and Greens Soup
Brown bread soaked with white beans, cabbage, cavolo nero, chard and cured pork rind in a rich olive-oil soup.
Tuscan Fried Artichoke Slices
Raw trimmed artichokes sliced thinly, dusted while damp with flour, coated in lightly whipped egg and fried, with lemon wedges for serving.
Tuscan Fruit Mostarda
A thick grape, apple and pear condiment with white mustard and candied citron.
Tutti-Frutti Sorbet
A mixed apricot, raspberry and redcurrant sorbet with finely diced candied citron.
Two-Colour Dumpling Soup
Yellow and spinach-green strands of delicate flour-and-egg dumplings in broth.
Two-Fish Tomato and White-Wine Platter
Slices of two white fish gently cooked with onion, tomato, lemon, garlic and herbs, then covered with a reduced white-wine sauce.
Two-Tone Sformato with Giblet Stew
A fluted savoury ring with green spinach and pale yellow layers, gently set in a water bath and filled with giblets and sweetbreads in jus.
Unsalted Tomato Concentrate
A thick plain tomato concentrate, strained free of seeds and skins, for refrigerated or frozen storage.
Unwrapped Ricotta and Chard Ravioli
Soft oval ricotta and chard dumplings with no pasta wrapper, served with butter and Parmesan.