Friends at My Table: A Year of Eating, Drinking and Making Merry by Alice Hart

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    • Categories: Dips, spreads & salsas; Dressings & marinades; Lunch; Main course; Suppers; Entertaining & parties; Spring; Vietnamese
    • Ingredients: quail; spring onions; fresh ginger; dark soy sauce; honey; five-spice powder; Shaoxing rice wine; lemons
    • Accompaniments: Green mango salad (Goi xoai xanh)
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    • Categories: Dressings & marinades; Salads; Side dish; Entertaining & parties; Spring; Vietnamese
    • Ingredients: green mangoes; carrots; Vietnamese mint; Thai basil; mint; coriander leaves; cashew nuts; caster sugar; rice wine vinegar; limes; Thai chillies; Vietnamese fish sauce
    • Accompaniments: Sticky quail in honey and five spice (Chime)
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    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; Entertaining & parties; Spring
    • Ingredients: rhubarb; golden caster sugar; single cream; milk; vanilla pods; white chocolate; egg yolks
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    • Categories: Cocktails / drinks (with alcohol); Entertaining & parties; Spring
    • Ingredients: pineapple; fresh ginger; light rum; soda water; edible flowers
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    • Categories: Egg dishes; Breakfast / brunch; Entertaining & parties; Spring; French; Vegetarian
    • Ingredients: tomatoes; cherry tomatoes; single cream; tarragon; soft goat cheese; eggs
    • Accompaniments: Herb fougasse and fig and mozzarella pizzas
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    • Categories: Bread & rolls, savory; Pizza & calzones; Breakfast / brunch; Lunch; Main course; Entertaining & parties; Spring; Vegetarian
    • Ingredients: strong white bread flour; yeast; semolina; basil; figs; mozzarella cheese
    • Accompaniments: Eggs en cocotte with goat's cheese, tarragon and tomato
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    • Categories: Breakfast / brunch; Cooking ahead; Entertaining & parties; Spring; Vegetarian
    • Ingredients: flaked almonds; pumpkin seeds; coconut flakes; rolled oats; mangoes; apples; tropical fruits; milk; natural yoghurt; apple-mango juice
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    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Entertaining & parties; Spring
    • Ingredients: beetroots; carrots; pears; fresh ginger; oranges; strawberries; apples; celery; white grapes; spinach; mint; limes
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    • Categories: Pies, tarts & pastries; Breakfast / brunch; Dessert; Cooking for a crowd; Entertaining & parties; Spring
    • Ingredients: plain flour; rosemary; butter; lemons; caster sugar; eggs; egg yolks
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    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Entertaining & parties; Spring
    • Ingredients: bananas; Medjool dates; maple syrup; rolled oats; natural yogurt; milk
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    • Categories: Egg dishes; Spice / herb blends & rubs; Breakfast / brunch; Entertaining & parties; Spring
    • Ingredients: cumin seeds; coriander seeds; black peppercorns; cinnamon sticks; mustard seeds; chilli flakes; turmeric; smoked paprika; nutmeg; new potatoes; merguez sausages; onions; red peppers; tomatoes; spinach; eggs; parsley
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    • Categories: Stuffing; Lunch; Main course; Suppers; Entertaining & parties; Spring
    • Ingredients: pine nuts; garlic; rosemary; sage; red onions; farro; vegetable stock; pork shoulder; celery; carrots; banana shallots; white wine
    • Accompaniments: Early beets in parcels; Farro and green bean salad
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    • Categories: Dressings & marinades; Salads; Lunch; Main course; Suppers; Entertaining & parties; Spring
    • Ingredients: pine nuts; garlic; rosemary; sage; red onions; farro; vegetable stock; carrots; green beans; herbs of your choice; ricotta salata cheese
    • Accompaniments: Early beets in parcels; Porchetta stuffed with farro
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    • Categories: Pies, tarts & pastries; Dessert; Entertaining & parties; Spring
    • Ingredients: shortcrust pastry; ground almonds; apricots; raspberries
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    • Categories: Ice cream & frozen desserts; Dessert; Entertaining & parties; Spring
    • Ingredients: Greek yogurt; caster sugar; store-cupboard ingredients
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    • Categories: Pancakes, waffles & crêpes; Main course; Suppers; Entertaining & parties; Spring; French
    • Ingredients: butter; milk; buckwheat flour; ham; Gruyère cheese; egg yolks
    • Accompaniments: Kohlrabi salad
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    • Categories: Salads; Side dish; Entertaining & parties; Spring; Vegan; Vegetarian
    • Ingredients: kohlrabi; spring onions; chives; limes; watercress
    • Accompaniments: Galettes de blé noir
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Cooking for a crowd; Entertaining & parties; Summer; Valentine's Day / romantic
    • Ingredients: mixed peppers; basil; parsley; thyme; balsamic vinegar; egg yolks; puff pastry; sausages
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking for a crowd; Entertaining & parties; Summer; Valentine's Day / romantic
    • Ingredients: egg yolks; rapeseed oil; salted capers; parsley; whole trout; oak chips; watercress; rye bread
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    • Categories: Dressings & marinades; Salads; Lunch; Main course; Side dish; Cooking for a crowd; Entertaining & parties; Summer; Valentine's Day / romantic; Vegetarian
    • Ingredients: butternut squash; rocket; green olives; manouri cheese; olive oil; verjuice; lemons; chilli flakes; fennel seeds; dill
    • Accompaniments: Summer barbecued roast of lamb; Barbecued artichokes with almonds
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Notes about this book

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Notes about Recipes in this book

  • Merguez sausages, spiced potatoes and eggs

    • Agaillard on May 13, 2018

      That was nice, but not extraordinary, and according to me, just another version of shakshuka with much more faff. A couple of substitutions, unimportant in my opinion: spicy sausage for merguez (but then cooked in slices as they were larger), and shard leaves for spinach. My spices were a bit old, so that might have affected the spice mix flavour. The egg trick is nice, I did not managed to shape it but the cooking was spot on. I will not make again as I don't think it is worth the trouble.

  • Sweet pepper sausage rolls

    • Agaillard on January 05, 2016

      The recipe is well constructed and by following it everything is happening easily, pepper cooking and skins coming off, rolls the right size, herbs the right mix, and would be sticking while cooking if I had followed the advice of applying egg wash to it, My only remark is that it was not extraordinary and because the first recipe of this book was (Autumnal Panzanella), I keep expecting the same :) But no, just a sausage roll with a (little) twist.

  • Autumnal panzanella

    • Agaillard on December 31, 2015

      Fantastic. I love this recipe which has become a huge favorite. The flavours go extremely well together, it is both appetizing, healthy, full of color. I prefer to use ripe Datterini tomatoes (small oval ones)

  • Luxurious tart of buttery leeks, mascarpone and smoked garlic

    • Agaillard on December 31, 2015

      I think this was good, but not extraordinary which is what I somehow expected :) I did not have smoked garlic though, just normal garlic, not sure how this would have changed the final result. But it was still good, and I still ate it with pleasure.

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Reviews about this book

  • Boston Globe by T. Susan Chang

    ...many recipes veer toward the autumnal: steamy, hot cooking. The approach teeters between the lyrical and the technical, and you’ll have to hunt a bit to ferret out the more approachable recipes.

    Full review
  • ISBN 10 1849491089
  • ISBN 13 9781849491082
  • Linked ISBNs
  • Published Apr 26 2012
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

Alice Hart has perfected the art of feeding crowds, and in her new book she shows not only how to serve people memorable meals, but also how to host all sorts of gatherings in a relaxed and convivial way. From what kitchen kit you'll need to take to a music festival, how to multiply up the number of servings, or how to get around a shortage of cutlery or plates, the book contains all you need to know about the practical side of making large numbers of people feel comfortable and well fed, taking the stress out of organising, hosting and catering. And to make the occasions even more special, Alice also includes fabulously whimsical ideas for how to entertain your guests. The book includes a diverse selection of party menus for each month of the year, although all the dishes can be taken out of context and served for simpler occasions. Break through February's gloom with a Honey-roast Beetroot and Carrot Salad served on a mezze evening complete with indoor games for a winter's night, or throw a beach barbecue in August and impress with Blueberry, Almond and Vanilla Choux Buns, with instructions for beach cricket and how to recognise clouds. Alice serves an eclectic mix of dishes from all around the world, but all are made simple and easy to prepare. And these parties won't break the bank--being young, busy and hard-working, Alice understands the demands on her generation when it comes to being low on budget, time and space.

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