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• Moules à la marinière
  This classic French way of cooking mussels is absurdly easy. It's even easier if you can get someone else to clean your molluscs for you.
  (Added: 12-Sep-1999 Hits: 28 Rating: 8.70 Votes: 13) Rate It

• Mushroom casserole with wild rice ^veg
  This delectable casserole of mushrooms, tomatoes and soured cream is served inside a ring of wild rice. The creamy sauce is mopped up by the rice and makes a memorable supper dish.
  (Added: 3-Jul-1999 Hits: 26 Rating: 0 Votes: 0) Rate It

• Mushroom-stuffed trout
  Whole trout is stuffed with a mushroom, onion, herb and breadcrumb mixture, then baked.
  (Added: 24-Apr-1999 Hits: 9 Rating: 0 Votes: 0) Rate It

• Pasta with broccoli ^veg
  (Added: 11-Apr-1999 Hits: 43 Rating: 0 Votes: 0) Rate It

• Pasta with pumpkin and dolcelatte ^veg
  Grated pumpkin produces a succulent sauce, while blue cheese perks up the flavour.
  (Added: 11-Apr-1999 Hits: 15 Rating: 9.00 Votes: 1) Rate It

• Pasta with roasted peppers, garlic and basil ^veg
  This intensely flavoured dish is very quick to prepare.
  (Added: 11-Apr-1999 Hits: 61 Rating: 10.00 Votes: 1) Rate It

• Pasta with tuna, tomato and garlic sauce
  This store cupboard standby relies on tuna packed in olive oil rather than brine to achieve a smooth consistency and beautifully blended flavours
  (Added: 17-Oct-1999 Hits: 45 Rating: 7.45 Votes: 11) Rate It

• Poached Omble Chevalier or Char
  Omble Chevalier or Char is a handsome fish of the trout family, with pinkish flesh and a delicate flavor. Caught in Lakes Geneva and Neuchatel in Switzerland.
  (Added: 13-Apr-1999 Hits: 14 Rating: 0 Votes: 0) Rate It

• Pollo alla valdostana
  Chicken breasts topped with Parma ham and cheese, braised in white wine. Simple but very sophisticated.
  (Added: 11-Apr-1999 Hits: 50 Rating: 0 Votes: 0) Rate It

• Potato, bacon and onion hotpot
  A classic favourite, a cousin of Pommes Lyonnais.
  (Added: 4-Jul-1999 Hits: 37 Rating: 0 Votes: 0) Rate It

• Provençale vegetables with rice ^veg
  Peppers and courgettes (zucchini) are sautéd until tender, then baked with rice and grated cheese to concentrate the flavours.
  (Added: 11-Apr-1999 Hits: 61 Rating: 7.87 Votes: 8) Rate It

• Raclette ^veg
  Yet another way in which the Swiss eat melted cheese.
  (Added: 11-Apr-1999 Hits: 33 Rating: 9.12 Votes: 77) Rate It

• Salmon baked in foil
  This is an all-time favourite. It's very quick, and the salmon ends up meltingly tender. Best of all, there's no washing up.
  (Added: 11-Apr-1999 Hits: 74 Rating: 8.43 Votes: 41) Rate It

• Simple mushroom goulash ^veg
  Firm-fleshed wild mushrooms are best for this hearty vegetarian goulash.
  (Added: 24-Apr-1999 Hits: 26 Rating: 0 Votes: 0) Rate It

• Steak and Kidney Pie or Pudding
  The original recipe used oysters rather than mushrooms for added flavour, mushrooms being a considerably more expensive ingredient then. Times have changed but the popularity of this filling dish has not.
  (Added: 4-Jul-1999 Hits: 21 Rating: 0 Votes: 0) Rate It

• Sue's Mom's Meatloaf
  "As a young bride during the Depression, my mother learned to never throw anything out. So by Friday or Saturday, we had dozens of little bowls in the refrigerator full of the week's leftover cooked vegetables --a little spinach, a little green beans, whatever. This meatloaf was the weekend vehicle that used up all the leftovers. Now I think meatloaf WITHOUT lots of vegetables tastes a bit bland."
  (Added: 17-Oct-1999 Hits: 12 Rating: 0 Votes: 0) Rate It

• Swiss cheese fondue - fondue moitié-moitié ^veg
  The most typical cheese fondue from the French-speaking part of Switzerland. Uses a combination of Gruyère and Vacherin fribourgeois cheeses.
  (Added: 11-Apr-1999 Hits: 30 Rating: 7.99 Votes: 57) Rate It

• Swordfish Teriyaki
  (Added: 28-May-1999 Hits: 13 Rating: 0 Votes: 0) Rate It

• Thai prawn (or shrimp) curry with mangetout peas
  This came about as a result of reading lots of Thai recipes, finding none that fitted my ingredients, and playing it by ear. It's delicious.
  (Added: 5-Sep-1999 Hits: 19 Rating: 6.89 Votes: 9) Rate It

• Thai Prawn And Pineapple Curry, "Kaeng Khua Saparot"
  The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls.
  (Added: 1-Sep-1999 Hits: 14 Rating: 0 Votes: 0) Rate It

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