Honey and Coconut Orange Cake
Fresh grated coconut and orange flesh fill a honey-and-vanilla cake made with milk. This butter-rich batter bakes as a low layer and rests in its tin before ten portions are cut.
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Honey and Lemon Rose Mini Cakes
Honey, lemon and fresh edible rose petals are baked with chopped almonds in round mini cakes. The lemon is peeled and seeded, while finely cut petals are folded through the egg mixture.
Honey and Sesame Butter Cake
Honey and a little toasted sesame oil flavour a soft butter cake. The batter is mixed evenly and baked in a shallow dish, then cooled before cutting.
Honey and Strawberry Dessert Bites
Strawberries and edible rose petals fill honey-sweetened dessert squares with almonds. The fruit and petals are finely prepared, folded into the egg batter and baked before the little cakes cool.
Honey, Raisin and Pistachio Cocoa Bites
Honey sweetens small cocoa cake squares with raisins and a pistachio topping. Milk and beaten egg give the batter enough moisture for a tender crumb.
Hot Goose Greeben
Crisp salted goose-fat cracklings made by first evaporating water, then frying the remaining pieces.
Hungarian Apple and Dried Fruit Pastry Roll
A butter pastry roll filled with apple, raisins, currants, nuts and citron, served with sweet wine sauce.
Hungarian Bread, Apple and Suet Pudding
A baked bread-and-suet pudding with apples, raisins, nuts and stiffly beaten egg whites, served with warm wine sauce.
Hungarian Chicken-Stuffed Pigeons
Whole pigeons filled with chopped chicken, slowly stewed with onion, chives, celery and parsley, served with beet salad.
Hungarian Cottage Cheese Dumplings in Milk
Thin egg dough squares filled with sweet spiced cottage cheese and gently poached in milk.
Hungarian Hen Soup with Egg-Yolk Liaison
Broth from a whole hen with chopped cooked meat, sage and onion, thickened with three heated yolks.
Hungarian Herring and Potato Bake
Layers of boned herring, cooked potato and onion baked under a little sour cream.
Hungarian Roast Duck in Giblet-Wine Gravy
Roast duck pieces reheated in their own gravy with cooked giblets, red wine, paprika and lemon.
Hungarian Stuffed Goose Neck with Wine Cabbage
Goose neck skin stuffed with onion-fried soaked bread and egg, baked and served with wine-braised red cabbage.
Hungarian Sweet Noodle Pudding with Lemon Sauce
Egg-bound fine noodles and raisins baked in a butter pastry shell and served with a light lemon sauce.
Hungarian Thin Fried Noodle Rounds
Paper-thin egg dough folded and cut into small rounds, fried crisp in lard.
Hunter-Style Pasta with Teal
Short pasta cooked in teal broth, then layered with finely chopped bird meat and giblets, butter and Parmesan.
Iced Whole Peaches with Lemon Sugar
Peeled whole peaches coated in sugar, scented with lemon and deeply chilled.
Indian Saffron-Curry Rice in Chicken Broth
One cup rice slowly absorbs saffron-infused chicken broth with a pinch of curry.
Insalata Russa in a Jelly Mould
A chilled mould of finely diced cooked vegetables, lettuce, anchovy and egg, bound with olive-oil mayonnaise and a thin clear jelly layer.
Irish Apple Pudding with Pastry Lid
Spiced sliced apples baked beneath a rich butter pastry lid and served by spoon.
Irish Baked Potato and Fried-Crumb Layers
Buttered mashed potatoes and golden fried breadcrumbs layered in a baking dish, moistened with seasoned eggs and milk and baked brown.
Irish Beef Stew with Potato, Corn and Tomato
Slow-cooked beef with diced potato and onion, finished with corn and tomato.
Irish Ham Soufflé Omelet
A light six-egg folded omelet with minced ham tucked in the centre.