Get the latest Starters recipes from Group Recipes. http://www.grouprecipes.com/tag/starters This promptly became a firm favourite with guests at Norwood West even though Lord Hanson wasn’t fond of it he would sometimes have the mousse if it was served with lobster instead of shrimp/prawns. http://www.grouprecipes.com/97889/avocado-mousse-with-shrimp.html The Italian Baker by Carol Field http://www.grouprecipes.com/88141/book-review-the-italian-baker-by-carole-field.html A Very Rich And Tasty Quiche All It Needs Is A Simple Mixed Salad For That Perfect Light Lunch Or Supper. A great favourite with everyone who tried it, I used to serve for pre-dinner nibbles but instead of the bacon used a nice Parma Ham, It Will keep in the fridge for up to 2 days if well wrapped. http://www.grouprecipes.com/84727/asparagus-and-bacon-quiche.html Lady H just loved these (without the garlic) and we had them for lots of lunch parties, serve simply with a mixed salad of baby lettuce leaves. http://www.grouprecipes.com/84300/baby-artichokes-with-a-herb-and-lemon-garlic-vinaigrette.html First used as an egyptian bread dip, dukkah works in the same sense as a breadcrumb mixture but is made out of several different nuts, herbs and spices. This recipe is definitely for seafoodies (prep and cook times are approximate). I found this one out of a foodtown magazine and its quite easy to make! http://www.grouprecipes.com/55195/dukkah-coated-prawns.html One of the best sourdough breads I make - 100% sourdough, no yeast in recipe, and people cannot beleive how fluffy and wonderful this is without commercial yeast! http://www.grouprecipes.com/52698/my-sourdough-potato-bread.html These scrumptious meatballs are usually served at get togethers. They are a great party starter. http://www.grouprecipes.com/38097/party-meatballs.html I just made this the other day and it was wonderful. If you like Coriander and Indian food this you will certainly enjoy. It can be used as a dip for Popadums or chips, fillings for sandwiches or as a chutney for dosas or savory crepes, we even tried it on some boiled smashed, not mashed, but smashed taters, and it was good with a bit of yoghurt added to it. This is really a very versatile condiment. AND it is not my recipe, I got it from a wonderful Indian cookbook by Rafi Fernandez called ‘The Cooking of Southern India’. Fantastic cookbook for traditional Indian food. Thanks Rafi. http://www.grouprecipes.com/9983/green-coriander-chutney-hara-dhaniya-chutney.html