Chocolate-Covered Filled Choux Puffs
Small baked choux-style puffs filled with custard and piled on a platter, with hot chocolate sauce poured over each layer.
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Choy and Pork with Sesame Yogurt
Pan-cooked pork and softened choy are folded with rice, yogurt, chilli, sesame oil and herbs. Serve the warm mixture with baguette toasts.
Ciarlotta with Lemon Custard
A chilled mould of sponge cake layered with fruit preserve, lemon custard and lemon syrup.
Cibreo
Chicken combs, livers and rooster testicles simmered in butter and broth, with a lightly thickened lemon and egg-yolk sauce.
Clam Soup with Toasted Bread
Shelled small clams in their strained cooking broth with an olive-oil vegetable soffritto and toasted bread.
Clams with Egg and Lemon Sauce
Small clams opened with garlic and parsley, finished with a warm egg-yolk sauce flavoured with lemon and their cooking juices.
Claret Cup Concentrate
A sweet red-wine and lemon concentrate to dilute with cold water and serve over ice.
Classic Egg Sponge Cake
A plain six-egg sponge made with flour and sugar, with a separate warm-whisked whole-egg method.
Clear Meat Aspic
A delicate amber meat jelly, slowly simmered and clarified for serving cold. Makes one variable-size batch, starting from about 1 litre of reduced broth before clarification.
Cloth-Wrapped Boiled Chicken
A whole chicken gently simmered in a thin cooking cloth, with the broth retained and three further preparations for boiled meat.
Clove-Studded Braised Beef
A lean piece of beef marinated overnight in wine, larded and studded with four cloves, then slowly braised with onion and served with strained, defatted juices.
Clove-Studded Roast Beef with Salt Pork
Beef round larded with salt pork and garlic, studded with whole cloves, roasted over a little hot water and served with boiled macaroni.
Cocoanut Gingerbread
Spoon-dropped coconut-and-ginger small cakes baked twenty minutes, served hot or cold.
Coconut Rice Bake with Honey Oat Crumble
A soft baked coconut rice layer is covered with a crisp oat crumble. Honey sweetens the rice, while butter and brown sugar bind the topping.
Coconut and Banana Dessert with Mint
Mashed banana, fresh coconut and mint form a moist baked dessert with liquid cream. The batter is cooked gently in a shallow tin, then rested before serving warm in eight portions.
Coconut and Chestnut Cardamom Spoon Cake
A soft coconut cake holds pieces of cooked chestnut and a little cardamom. Bake it in a ceramic dish and serve warm spoonfuls from its golden top.
Coconut and Mango Mini Cakes with Mint
Mango dice, fresh grated coconut and sliced mint are folded into a vanilla batter. The small square cakes are baked until their centres are set and cooled before dividing sixteen servings.
Coconut and Mango Rose Cake
Fresh grated coconut, mango and edible rose petals are baked with rolled oats. The fruit-and-egg mixture rests briefly to moisten the flakes; the finished cake is dense and served in generous portions.
Coconut and Passion Fruit Dessert Bites
Fresh coconut and passion-fruit pulp fill small ginger-and-vanilla dessert squares. The edible pulp and seeds are scooped from their shells and folded into an egg batter that is fully baked.
Coconut and Pineapple Pistachio Cake Bites
Coconut cake squares with juicy pineapple, chopped pistachios, almonds and a gentle cocoa note. Makes sixteen small bites, two per serving.
Coconut, Lychee and Lime Cake Bites
Lychee pieces sit in a coconut butter cake flavoured with lime zest. A firm but tender crumb makes small squares for sharing.
Cod Steaks Meunière
Three cod steaks pan-fried then oven-finished, served with browned butter, lemon and parsley.
Cod and Squid Toast Bites
Cod is cooked with saffron and paprika, then combined with quickly cooked squid, wilted spinach and diced radish. Serve the topping on crisp toast squares.
Cod with Small Onions and Potatoes in Milk
Pieces of previously cooked cod gently reheated with small boiled onions and sliced cold potatoes in a buttery milk sauce.