Recipes from the April, 2008 Issue
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carrot tart |
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 2h 30m+ |
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 8 servings
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vegetable muffins |
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| 1h |
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12 servings
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crispy mini pies |
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| 1h 15m+ |
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12 servings
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small asparagus quiche |
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| 1h 40m+ |
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8 servings
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brioche spinach cups |
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| 1h + |
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12 servings
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spicy focaccia with spring onions |
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| 1h + |
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12 servings
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oven-baked lamb chops |
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| 1h |
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4 servings
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roast lamb shoulder |
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| 1h 40m |
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6 servings
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leg of lamb with basil |
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| 1h 50m |
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6 servings
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scamorza cheese and potato tarts |
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| 1h 20m |
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4 servings
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artichoke and orange salad |
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| 40m+ |
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4 servings
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little gnocchi with artichokes and orange |
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| 35m |
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4 servings
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green salad with shallot vinaigrette |
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| 10m |
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4 servings
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eggs in white asparagus puree |
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| 35m |
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4 servings
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ricotta "eggs" |
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| 10m+ |
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4 servings
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easter tart |
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| 1h 30m+ |
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8 servings
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pugliese sandwich cookies |
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| 40m+ |
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32 cookies
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orecchiette with mussels, cannellini beans and tomato |
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| 45m |
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4 to 6 servings
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bread and tomato pizza |
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| 35m |
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6 servings
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