Culinaria European Specialties by Michael Ditter

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    • Categories: Breakfast / brunch; Main course; English
    • Ingredients: fat of your choice; bacon; eggs; white bread; butter
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    • Categories: Rice dishes; Breakfast / brunch; Main course; English
    • Ingredients: long grain rice; turbot; curry powder; ground cayenne pepper; hard-boiled eggs; parsley
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    • Categories: Breakfast / brunch; Main course; English
    • Ingredients: lamb kidneys; mango chutney; mustard; mustard powder; ground cayenne pepper
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    • Categories: Afternoon tea; English
    • Ingredients: all-purpose flour; store-cupboard ingredients
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    • Categories: Pies, tarts & pastries; Afternoon tea; Dessert; English
    • Ingredients: frozen puff pastry; currants; candied lemon peel; candied orange peel; nutmeg; egg whites; caster sugar; ground allspice
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    • Categories: Stews & one-pot meals; Main course; English
    • Ingredients: potatoes; lamb kidneys; mushrooms; onions; lamb shoulder; oysters; parsley
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    • Categories: Pies, tarts & pastries; Main course; English
    • Ingredients: self-raising flour; beef suet; beef rump steaks; veal kidneys; shallots; Port wine; beef stock; Worcestershire sauce
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    • Categories: Chutneys, pickles & relishes; English; Vegetarian
    • Ingredients: cauliflower; green tomatoes; white onions; yellow onions; cucumbers; celery seeds; butter; malt vinegar; turmeric; mustard powder
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    • Categories: Chutneys, pickles & relishes; English; Vegan; Vegetarian
    • Ingredients: apples; onions; raisins; brown sugar; malt vinegar; mustard seeds; pickling spice; ground ginger; ground cayenne pepper
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    • Categories: Chutneys, pickles & relishes; English; Vegan; Vegetarian
    • Ingredients: red cabbage; malt vinegar; pickling spice
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    • Categories: Chutneys, pickles & relishes; English; Vegan; Vegetarian
    • Ingredients: white onions; malt vinegar; pickling spice; whole cloves; black peppercorns
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    • Categories: Main course; English
    • Ingredients: all-purpose flour; potatoes; oil; white fish fillets; Worcestershire sauce; mustard
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    • Categories: Sauces for poultry; Main course; English
    • Ingredients: grouse; butter; carrots; onions; red wine; bouillon of your choice; dried thyme; mushrooms
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    • Categories: Main course; Christmas; English
    • Ingredients: whole turkey; stuffing of your choice; butter; bacon
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    • Categories: Stuffing; Christmas; English
    • Ingredients: breadcrumbs; dried sage; onions; sausagemeat; strong mustard
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    • Categories: Stuffing; Christmas; English; Vegetarian
    • Ingredients: chestnut purée; apples
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    • Categories: Baked & steamed desserts; Dessert; Christmas; English
    • Ingredients: beef suet; candied orange peel; candied lemon peel; candied cherries; almonds; raisins; currants; all-purpose flour; breadcrumbs; lemons; ground cinnamon; ground cloves; paprika; pimento; oranges; milk; Cognac
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    • Categories: Cocktails / drinks (with alcohol); Scottish
    • Ingredients: Scotch whisky; soda water
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    • Categories: Cocktails / drinks (with alcohol); Scottish
    • Ingredients: Scotch whisky; grenadine syrup; Champagne wine; oranges
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    • Categories: Cocktails / drinks (with alcohol); Scottish
    • Ingredients: sweet vermouth; Scotch whisky; Maraschino cherries
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    • Categories: Cocktails / drinks (with alcohol); Scottish
    • Ingredients: eggs; milk; cream; Scotch whisky; nutmeg
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    • Categories: Cocktails / drinks (with alcohol); Scottish
    • Ingredients: oat flakes; Scotch whisky; nutmeg
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    • Categories: Cocktails / drinks (with alcohol); Scottish
    • Ingredients: white currants; lemons; ginger juice; whisky; sugar
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    • Categories: Cocktails / drinks (with alcohol); Scottish
    • Ingredients: Scotch whisky; whole cloves
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    • Categories: Cocktails / drinks (with alcohol); Scottish
    • Ingredients: beer; nutmeg; whisky
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Notes about Recipes in this book

  • Speculaas

    • laurenlangston on December 22, 2016

      My first time making speculaas. I cut into star shapes and drizzled with a (too-thin) confectioners glaze, then threw on some diced candied citrus peel. Followed weight measurements (instead of volume) when applicable except I just used a stick of butter when it called for 100g because what's an extra ten grams, right? Very tasty; I don't think these got as brown as they were supposed to, maybe because of the star shape -- I had to pull them when the edges started to brown. I look forward to trying different speculaas recipes to see what works best. No complaints about this one.

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  • ISBN 10 3895082341
  • ISBN 13 9783895082344
  • Linked ISBNs
  • Published Jun 01 1995
  • Format Paperback
  • Page Count 640
  • Language English
  • Countries United Kingdom
  • Publisher Konemann UK Ltd
  • Imprint Konemann UK Ltd

Publishers Text

Reports about every aspect of food and the culture it stems from, both practical and anecdotal, and naturally all the most important recipes from Europe's various regions. Open up a culinary universe that you can capture in your own kitchen. The "European Specialities" volume of the fabulous "Culinaria" series leads the reader on a tour of discovery, equally engaging for the eyes and the palate, throughout all of Europe: from Ireland in the west to Russia in the east, from Finland to the north and Turkey to the south. The entire richness of each country, its traditions and distinctive regional characteristics as reflected in the artistry of its bakers and chefs, its master cheese makers and butchers, its winemakers and more, is captured in detailed photographic reports and impressive, large-format images. Carefully selected recipes that best and most temptingly convey the typical character of each national cuisine make it possible to bring the culinary journey to a practical conclusion by enjoying them at home. A glossary with explanations of the most important gastronomic terms and an extensive index round out this work.