Chickpeas and Bell Pepper with Mint Yogurt
Roasted chickpeas, bell pepper and artichoke hearts are served on baguette toasts spread with mint yogurt. A light scattering of toasted breadcrumbs finishes the topping.
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Chickpeas and Lentils with Potato
Chickpeas and lentils are heated with tender potato, spinach and onion in a coconut milk sauce seasoned with cumin and garlic.
Chickpeas and Tomato with Mint Yogurt
Warm chickpeas and roasted butternut squash are folded with diced tomato and saffron. Serve with natural yogurt, fresh mint and crisp baguette toasts.
Chicory and Asparagus Soup
Chicory, asparagus and courgette simmer with onion until tender. Tarragon is added at the end and lemon wedges accompany the soup.
Chicory and Celeriac Couscous
Chicory, celeriac, leek and onion cook until tender before crème fraîche and butter are added. Couscous and brown rice are folded through the creamy vegetables.
Chicory and Mushroom Salad with Peas
Chicory, mushrooms, fresh green peas and rocket are dressed with tarragon vinaigrette. Lemon wedges are served alongside.
Chilled Baked Bananas with Citrus and Sherry
Whole bananas baked in orange, lemon and sherry sauce, then served cold.
Chilled Celery Hearts in a Glass
Trimmed white celery hearts and quartered stalks held crisp in iced water, then served cold with a little ice.
Chilled Chocolate and Sponge Pudding
A small chilled moulded dessert of rosolio-moistened sponge slices layered with chocolate, butter and sugar.
Chilled Cucumber and Onion Salad
Thin cucumber and onion slices briefly salted and dressed with sweet vinegar, pepper, parsley and oil.
Chilled German Beer Soup with Lemon
Cold sweetened beer scented with thin lemon slices, cinnamon and nutmeg, served with sponge cake.
Chilled Grapefruit Halves
Three chilled grapefruits halved and loosened into spoon-ready segments with powdered sugar separately.
Chilled Redcurrants in Light Syrup
Whole redcurrants briefly simmered in a simple sugar syrup and served cold as a fruit compote.
Chinese Cooked Oyster and Truffle Salad
Chilled cooked oysters with truffle and potato shreds, herbs, white wine and mayonnaise on lettuce.
Chocolate Biscuit
Six cut pieces of a whisked chocolate sponge cake.
Chocolate Gelato
An egg-free milk chocolate gelato, with a complete richer two-yolk alternative.
Chocolate Glaze and White Icing
Artusi’s cooked chocolate glaze, with complete white, pink and butter-icing variations.
Chocolate Soufflé
Chocolate soufflé using two yolks and five whites with powdered-sugar finish.
Chocolate Soufflé
A warm chocolate soufflé thickened with potato starch and lightened with whipped egg whites.
Chocolate Wafer Biscuits
Small airy chocolate-and-vanilla cakes baked on crisp edible wafer sheets.
Chocolate and Mango Yogurt Cake
Mango dice and small chocolate pieces are baked in a yoghurt batter with ground cardamom. The melted butter is allowed to cool before the egg, and the finished dessert rests before it is portioned.
Chocolate and Savoiardi Custard Pudding
A cold chocolate custard pudding made with milk and sieved savoiardi, set over a thin caramel layer.
Chocolate, Almond and Pistachio Brownie Bites
Rich chocolate squares with almonds and pistachios, a set fudgy crumb and a thin baked crust. Makes sixteen small bites.
Chocolate, Fig and Coffee Oat Bites
Dark chocolate cake squares with tender figs, fine oats, almonds and a measured coffee infusion. Makes sixteen small bites.