Recipe index

Bread
Azeri flatbread
Brioche
Choereg (Armenian sweet plaited bread)
Cornbread
Hot cross buns
Khubz (pitta bread)
Malthouse loaf
Pão burro – rustic bread from Angola
Pepperberry bark
Roht – Afghan sweet flatbread
Rye sourdough
White loaf
Wholemeal loaf
White sourdough bread

CAKES AND PATISSERIE
Almond shortbread thins
Apple and walnut cake
Banana bread
Birnenkuchen – German yeasted pear cake
Borrowdale biscuits
Borrowdale teabread
Bündner Nusstorte – Walnut tart from Graubünden in Switzerland
Caprese al limone – Capri lemon cake
Christmas cake
Chocolate génoise
Chocolate icing
Chocolate cream custard
Cooked marzipan
Courgette and lemon cake
Double chocolate muffins
Foolproof chocolate ganache
Golden clementine cake
Gâche Melée – Guernsey apple cake
Génoise classique – French whisked sponge cake
Hot cross buns
Italian (boiled syrup) meringue
Little elderberry cakes
Macaroons in 2 flavours – (1) goji berry and orange flower water (2) pistachio
Madeleines
Makrout el Assel – Algerian doughnuts
Marzipan
Mountain bars
Parkin
Pithiviers fondant
Puff Puffs or beignets – Cameroonian doughnuts
Revani – syruped semolina cake from Northern Greece
Rhubarb cornmeal cake
Royal icing
Scottish macaroon bars
Suzanne Kuhn’s Swiss carrot cake
Upside-down plum cake
Vanilla macaroons
Vanilla buttercream
Zimtsternen – cinnamon star biscuits

CHEESE DISHES
Älpermagronen – Swiss Alpine macaroni
Bhutanese red rice porridge
Byrek me gjizë – Albanian cheese pie
Chäsgetschäder – a rustic cheese bake, a speciality of Prättigau in Switzerland
Cheese fondue “moitié-moitié”
Croque-monsieur (French grilled cheese and ham sandwich)
Ezay – Bhutanese salsa
Greek salad
Obatzda – Bavarian cheese spread
Potato pie with Beaufort cheese
Spanakopita – Greek spinach and cheese pie
Tartiflette
Vegetable and goat’s cheese frittata
Welsh rarebit

DIPS, SAUCES & STUFFINGS
Bulgarian yoghurt
Chestnut and sausagemeat stuffing
Comfrey tzatziki
Cornbread, cranberry and orange stuffing
Cranberry sauce
Hummus – basic and garnished
Obatzda – Bavarian cheese spread
Rhubarb salsa
Rouille (red pepper and garlic mayonnaise)
Sage and onion stuffing
Salsa verde
Skordalia
Sticky toffee sauce
Tzatziki
Walnut tarator sauce (v1)
Walnut tarator sauce (v2)

EGG DISHES
Baked eggs in cream with fresh herbs – Oeufs en cocotte
Quail egg, pea and ham salad
Scrambled eggs with chanterelles
Sweet potato, pea and oregano tomato frittata
Vegetable and goat’s cheese frittata
Wattleseed French toast

FISH
Barbecued marinated giant or king prawns
Bouillabaisse (Mediterranean fish soup) served en verrine
Cod with cabbage, bacon and peas
Fried flying fish fillets
Fish baked with herbs (pudina macchi)
Homard a l’Américaine – lobster Américaine
Koulibiac of salmon
Num Banh Chok – Cambodian yellow fish and coconut curry with rice noodles and raw oriental vegetables
Poached cod with lentils and salsa verde
Smoked trout pâté
Spaghetti with lobster

MEAT
Beef empanadas
Cachupa rica – Cape Verdean sausage and bean hotpot
Capuns – stuffed swiss chard leaves, a speciality of Graubünden in Switzerland
Carbonada Criolla- Argentianian beef and vegetable stew served in a pumpkin
Carpaccio of beef
Carbonnade of beef
Corned beef sauté
Grilled cheese and short rib sandwiches with pickled caramelized onions and arugula
Daube de boeuf à la Provençale (beef casserole in the style of Provence)
Medallions of pork with rhubarb salsa
Ossibuci alla milanese – braised veal shin slices Milanese style
Paella de Cerdo con Chorizo y Espinaca (Pork paella with chorizo sausage and spinach)
Qorma-e-rawash – lamb and rhubarb braise from Afghanistan
Rillettes de Tours (pulled pork pâté)
Salteñas
Sausage and bean casserole
Spanish pork stew with potatoes, beans and chorizo
Stufatino di maiale alla boscaiola – braised pork with wild mushrooms and juniper berries

PASTA
Älpermagronen – Swiss Alpine macaroni
Fettucine al limone
Spaëtzle – German rustic noodles
Spaghetti alla siciliana
Spaghetti with lobster

POULTRY
Perfect roast turkey
Roasted chicken with jerusalem artichokes and lemons

PRESERVES, DRINKS, SWEETMEATS
À la carte mincemeat
Api morado – Bolivian purple corn drink
Apricot glaze
Bergamot curd
Bergamot marmalade
Coconut egg kaya
Creamy rhubarb and vodka cocktail
Elderflower cordial
Hedgerow chutney
Lime tea
Lutenitsa – Bulgarian vegetable relish
Marzipan
Pickled caramelized onions
Pickled kumquats with orange slices
Raspberry and redcurrant cordial
Rhubarb bellini
Rosewater lassi
Rhubarb and custard cocktail
Rhubarb and ginger jam
Rhubarb chutney
Rhubarb jam – Constance Spry
Rhubarb jam – Mrs Beeton
Rhubarb martini
Seville orange marmalade
Thin cut Seville orange marmalade
Toffee apples
Watermelon rind jam

PUDDINGS
Almond shortbread thins sandwiched with raspberries and cream
Apple and apricot Brown Betty
Barber Green pudding with rhubarb jam
Blackberry clafoutis
Bündner Nusstorte – Walnut tart from Graubünden in Switzerland
Caledonian ice cream
Chardonne rhubarb tart
Christmas pudding
Crema catalana
Date, orange and mint salad with orange granita
Gâche Melée – Guernsey apple cake
Guards’ pudding
Komposto dardhe – Albanian pear compôte
Lemon granita
Lemon layer pudding
Lemon meringue pie
Moelleux au chocolat – melting middle chocolate pudding
Rhubarb cornmeal cake
Rhubarb fool
Rhubarb and mango fruit salad
Rhubarb meringue tart
Rhubarb and orange crumble
Spotted dick individual puddings
Stewed rhubarb
Sticky toffee pudding
Strawberry and rhubarb cobbler
Upside-down plum cake
Walnut parfaits with mulled prunes
White chocolate mousse

PULSES, POTATOES, RICE AND OTHER STARCHES
Akara – black bean fritters
Api morado – Bolivian purple corn porridge
Chana dal
Cachupa rica – Cape Verdean sausage and bean hotpot
Cape Verdean cuscus
Draniki – Belarusian potato pancakes
Bhutanese red rice porridge
Funje
Maluns – Swiss fried potato dish
Poached lentils
Spaëtzle – German rustic noodles
Kartoffelpizzokel – Swiss potato dumplings
Mejadra – spiced rice and lentils with fried onion
Refried beans
Trinxat – Andorran cabbage and potato cake with bacon
Kabuni – sweet rice and raisin pilaf
Phool gobi aur aloo ki bhaji – cauliflower with Potatoes
Paella de Cerdo con Chorizo y Espinaca (Pork paella with chorizo sausage and spinach)
Risotto alla milanese – saffron risotto from Milan

SALADS
Castelfranco radicchio and pancetta salad
Castelfrancho radicchio, orange and hazelnut salad
Cauliflower Waldorf salad
Celeriac rémoulade
Charentais melon and wild mint salsa with melon and muscat sorbet and raw ham from the Val D’Illiez
Fennel, celery and cauliflower salad
Ezay – Bhutanese salsa
French bean and mangetout salad with orange zest and toasted hazelnuts
Greek salad
Lemon and cucumber salad
Quail egg, pea and ham salad
Raw rhubarb, cucumber and mint salad
Slow roast beet salad with watercress, blue cheese and walnuts
Sweet winter slaw
Tabbouleh
White asparagus and new potato salad with mustard and walnut vinaigrette

SAVOURY TARTS AND PIES
Ächti Lozärner chügelipaschtete (filled puff pastry pies from Lucerne)
Asparagus, basil, serrano ham and taleggio tart
Asparagus, lemon and goat’s cheese tart
Beef empanadas
Byrek me gjizë – Albanian cheese pie
Koulibiac of salmon
Mantuan filo pastry parcels
Potato pie with Beaufort cheese
Salteñas
Savoury strudel with radicchio tardivo and mozzarella
Spanakopita – Greek spinach and cheese pie
Vegetable samosas

SCONES, GRIDDLE CAKES, FRIED BREADS
Bahamian johnny cake
Bajan bakes
Belizean fry-jacks
Breakfast pancakes
Chapatis
Draniki – Belarusian potato pancakes
Puff Puffs or beignets – Cameroonian doughnuts
Trinxat – Andorran cabbage and potato cake with bacon

SOUPS
Ajo blanco (Spanish chilled almond and garlic white soup)
Albanian breakfast soup
Bouillabaisse (Mediterranean fish soup) served en verrine
Butternut squash soup with garlic and chilli

STARTERS/APPETISERS
Akara – black bean fritters
Baked eggs in cream with fresh herbs – Oeufs en cocotte
Barbecued marinated giant or king prawns
Bouillabaisse (Mediterranean fish soup) served en verrine
Caponata
Castelfranco radicchio rolls stuffed with ricotta and walnut
Cauliflower and cumin fritters with lime yoghurt
Celeriac rémoulade
Deep fried cauliflower with walnut tarator sauce
Grilled asparagus with blood oranges and tapenade toast
Capuns – stuffed swiss chard leaves, a speciality of Graubünden in Switzerland
Carpaccio of beef
Quail egg, pea and ham salad
Rillettes de Tours (pulled pork pâté)
Smoked trout pâté

VEGETABLE DISHES/SIDES
Burundian bean and plantain stew
Caponata
Castelfranco radicchio rolls stuffed with ricotta and walnut
Cauliflower and cumin fritters with lime yoghurt
Deep fried cauliflower with walnut tarator sauce
Grilled asparagus with blood oranges and tapenade toast
Lutenitsa – Bulgarian vegetable relish
Phool gobi aur aloo ki bhaji – cauliflower with potatoes
Roast radicchio tardivo
Steamed samphire
Savoury strudel with radicchio tardivo and mozzarella

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