As a nation we have
become increasingly preoccupied with the subject of healthy eating. This has meant
a new demand for low-fat foods, which has inspired an increased supply.
Products like real Greek
yoghurt and French fromage frais are helping us all to cut down on too much cream
and fat in recipes.
What I always
advocate is balance. Some of my recipes do indeed include butter (for sweating
vegetables or making sauces, for instance) but the amount is usually minimal,
and unless you are already spreading butter on bread so thick your teeth leaves
marks in it, it is not likely to be excessive (personally I spread my bread
with a low-fat dairy spread and I find this gives me a little licence with
butter for cooking). Also, wherever possible, I use groundnut and olive oil in
preference to other fats.
My own philosophy
could be summed up thus: I would rather eat a roast chicken
with butter once a month than eat it three times a week with none. But I think
that, as a general rule, it is the responsibility of each of us individually to
assess our eating habits and take the appropriate action.
If
you would like to make a donation to help me keep this site going
10-Minute
Raspberry Cheesecake
Aal mit Frischen
Kräutern Gebraten (Fried
Eel with Herbs)
Aligot (Mashed Potatoes
with Garlic and Cheese)
All-in-one
Sponge Cake with Raspberry and Mascarpone Cream
Apple,
Mincemeat and Nut Strudel
Asparagus,
Cheese and Egg Tartlets
Asparagus
with Lemon Butter Crumbs
Asparagus
with Parmesan & Fried Eggs
Aubergines
Stuffed with Moussaka
Austrian
Coffee and Walnut Cake with Coffee Cream
Backhähnchen Nach Süddeutscher Art (Ginger Crumbed Fried Chicken)
Badische Lauchsuppe (Baden Leek
Soup)
Baked
Apple Meringues with Orange-soaked Raisins
Baked
Eggs in Wild Mushroom Tartlets
Baked
Fish Fillets with Mushroom Stuffing
Banana
and Chocolate Chip Slice
Banoffee Cheesecake with Toffee Pecan Sauce
Basic
Pancakes with Sugar and Lemon
Bauernfrühstück (Farmer’s Breakfast with Eggs and Bacon)
Bayerische Kartoffelklösse
(Bavarian Potato Dumplings)
Bayerischer Apfelstrudel –
Bavarian Apple Strudel
Bayerischer Sauerbraten – Bavarian Style Sauerbraten
(marinated in beer)
Beetroot
(Beets) with Cream & Mushrooms
Berliner
Hähnchen (Chicken Stuffed with Rice and Grapes)
Berliner Hühner-Frikassé (Chicken Fricassee)
Berliner
Pfannkuchen – Berlin Doughnuts
Blindes Huhn (“Blind Hen”)
(Carrots & Green Beans with Bacon & Apples)
Blinis with Smoked Salmon, Crème Fraîche and Dill
Blueberry
and Cinnamon Muffin Cake with Streusel Topping
Blueberry
and Pecan American Muffins
Blueberry
Crumble Fromage Frais Ice Cream
Boiled
Smoked Bacon with Pease Pudding with Onion and Mustard Sauce
Braised
Peas, Rocket and Spring Onions
Braised
Steak in Madeira with Five Kinds of Mushrooms
Braised
Steak with a Wild Mushroom and Madeira Sauce
Braised
Wood Pigeon with Cider Apple Sauce and a Confit of Apples
and Shallots
Bratwurst
In Bier, Berliner Act (Berlin Pork Sausages in Beer)
Bremer Kükenragout (Chicken Ragout with Tongue, Brains and Prawns)
Broccoli
Soufflé with Three Cheeses
Brussels
Sprouts in Riesling with Bacon
Buttered
Jersey Royals with Parsley, Mint and Chives
Buttermilk
Scones with Cheshire Cheese and Chives
Buttermilk
Scones with West Country Clotted Cream and Raspberry Butter
Butterscotch
and Banana Trifle with Madeira
Calves'
Liver with Melted Onions and Marsala
Canary
Puddings with Lemon Curd Topping
Caramelised
Balsamic and Red Onion Tarts with Goats' Cheese
Caramelised
Onion Tartlets with Goats' Cheese and Thyme
Caribbean
Bananas Baked in Rum served with Rum Syllabub
Cauliflower
Soup with Roquefort
Cheese
and Parsnip Roulade with Sage and Onion Stuffing
Cheese
Choux Pastries Filled with Mushrooms in Madeira
Chicken
Baked with 30 Cloves of Garlic
Chicken
Breasts with Stem Ginger Sauce
Chicken
Breasts with Wild Mushroom and Bacon Stuffing and Marsala
Sauce
Chicken
Liver Pâté with Cognac, with Sweet-and-Sour Red Onion Salad
Chicken
Stuffed with Artichokes
Chickpea,
Chilli and Coriander Cakes with Marinated Red Onion Salad
Chickpea,
Chilli and Coriander Soup
Chilled
Lemon Grass and Coriander Vichyssoise
Chocolate
Bread and Butter Pudding
Chocolate-crunch
Torte with Pistachios and Sour Cherries
Chocolate
Fudge with Roasted Nuts and Raisins
Chocolate
Mascarpone Cheesecake with Fruit and Nuts served with Crème Fraîche
Chocolate
Mini Muffins with Toasted Hazelnuts
Chocolate,
Prune and Armagnac Mini Muffins
Christmas
Sherry Mincemeat Cake
Chunky
Apple and Mincemeat Sponge Pudding
Chunky
Marmalade Bread and Butter Pudding
Cider-braised
Pork with Cream and Mushrooms
Classic
Sponge Cake (with Passion-fruit Filling)
Country-Style
Courgettes (Zucchini)
Country-Style
Peppers & Tomatoes
Courgette
and Potato Cakes with Mint and Feta Cheese
Courgette
Soup with Watercress and Pecorino Pesto
Cranberry
and Orange One-crust Pies
Cucumber
with Soured Cream and Dill
Curd
Cheesecake with Greek Yoghurt, Honey and Pistachios
Curried
Parsnip and Apple Soup with Parsnip Crisps
Dresdener Stollen – Dresden
Christmas Loaf
Eggs
en Cocotte with Morel or Porcini Mushrooms
Eighteenth-century
Chestnut Stuffing
Entrecote
Steak with Creme Fraiche
and Cracked Pepper Sauce
Fallen
Chocolate Souffle with Armagnac Prunes
Fasan Geschmort Mit Pilzen – Braised Pheasant
with Mushrooms
Fasan Mit Sauerkraut – Pheasant
with Sauerkraut
Fast-roast
Chicken with Lemon and Tarragon
Fast
Roast Pork with Rosemary and Caramelised Apples
Fisch auf Badische Art – Fish
with Cheese & Tomato Sauce
Fischspeise mit Blumenkohl Überbacken – Fish
& Cauliflower Gratin
Fischsuppe “Cuxhaven” – Cuxhaven Fish Soup
Foil-baked
Salmon served with English Parsley Sauce
Foil-baked
Whole Fresh Salmon with Green Herb Mayonnaise
Folded
Omelette (French style)
Fragolini Fritti (Fried
Strawberries)
Fresh
Apricot and Pecan Muffins with Cinnamon Icing
Fresh
Asparagus with Foaming Hollandaise
Fromage
Frais Cheesecake with Strawberry Sauce
Gammon
Steaks with White Wine and Gherkin Sauce
Gänseleber Pâté (Goose Liver Pâté)
Gebratene Kalbsleber Auf Berliner
Art (Fried Calves’ Liver with Apples and Onion, Berlin Style)
Gebratene Rebhühner – Roast
Partridge
Gebratener Moselhecht - Baked
Pike, Moselle Style
Gebratenes Rehschnitzel – Fried
Venison Steaks
Gefüllter Fasan – Stuffed
Pheasant
Gefüllte Seezungenfilets -
Stuffed Fillets of Sole
Geschmorte Ente Mit Rüben (Braised Duckling with
Turnips)
Gnocchi
with Sage, Butter and Parmesan
Gooseberry
and Crème Fraîche Tart
Gooseberry
and Elderflower Preserve
Gratin
of Dover Sole with Broccoli, Leek and Gruyère Sauce
Gratin
of Mussels in Garlic Butter
Gratin
of Rigatoni with Roasted Vegetables
Gratinéed Jerusalem Artichokes
Greek
Orange and Honey Syrup Cake with Yoghurt and Pistachios
Grilled
Fish with Tartare Sauce and Melted Cheese
Grüne Erbsensuppe mit Saurer Sahne
(Pea Soup with Sour Cream)
Grüner Aal mit
Gurkensalat (Eel with Cucumber Salad)
Guinea
Fowl Baked with Thirty Cloves of Garlic
Ham
Hash Cakes with Parsley Sauce
Hamburger Fischgericht - Fish Stew
Hamburger Fischpastete – Hamburg Seafood Pie
Hasenrücken Nach Försterin Art – Saddle of Hare
Hay
& Straw with Cream & Raw Ham
Highland
Pasta with Smoked Salmon
Himmel und Erde (“Heaven and
Earth”) (Puréed Potatoes and Apples with Black Pudding)
Hirn Überbacken - Brains au
Gratin
Hirsch Kalbskeule “Diana” – Venison “Diana”
Home-made
Scottish Butter Shortbread
Hühner Soufflé (Chicken Soufflé)
Huhn in Wein (Stewed Chicken in
Wine)
Huhn mit Champignons (Chicken
with Mushrooms)
Hummer
Ragout (Hamburg Lobster Ragout)
Individual
Bread-and-butter Pudding
Individual
Steak, Mushroom and Kidney Pies
Individual
Sussex Pond Puddings with Lemon Butter Sauce
Italian
Rice Creams with Gooseberry and Elderflower Purée
Kaiser
Krabben mit Dillsosse (King Prawns in Dill Sauce)
Kaiserschmarren – Souffléed
Pancake
Kalbsbrägen (Crumbed Calves’ Brains)
Kalbshaxe (Braised Veal Knuckle)
Kalbsherz Mit Spinat
Und Gebratenen Zwiebeln
(Veal Heart with Spinach and Onions)
Kaldshirn Suppe (Calf’s Brain
Soup)
Kaninchen Mit Senfsosse
– Rabbit with Mustard Sauce
Karlsbader Hasen-Ragout – Hare
Stew
Kartoffelsuppe auf Schwäbische
Art (Swabian Potato Soup)
Kasseler Rippchen (Cured Smoked
Pork Ribs)
Kastanienkugeln – Chestnut Balls
Königsberger Klopse – Konigsberg
Meatballs
Kraftbrühe “Kaiserworth”
(Consommé “Kaiserworth”)
Krebssuppe (Freshwater Crayfish Soup)
Lamb
Cutlets in Mushroom Sauce
Lamb
Ossobuco with an ‘almost’ Risotto Milanese
Lambs'
Kidneys with Two Mustards
Last-Minute
Sherry Mincemeat Cake
Lattice
Mincemeat Dessert Tart
Leg
of Lamb Baked in Foil with Butter and Herbs with Redcurrant, Orange and Mint
Sauce
Leipziger Allerei (Leipzig Mixed
Vegetable Platter)
Lemon
and Lime Refrigerator Cake
Lemon
Ricotta Cheesecake with a Confit of Lemons
Little
Croustades filled with Gravadlax and Soured Cream
Little
Mincemeat Soufflé Puddings
Little
Sticky Toffee Puddings with Pecan Toffee Sauce
Luxury
Fish Pie with Rösti Caper Topping
Macaroni
Cheese with Bacon & Tomato
Mashed
Potato with Three Mustards
Mixed
Smoked Fish Kedgeree with a Crème Fraîche and Parsley Sauce
Moist
Chocolate and Almond Cake
Moist
Chocolate, Prune and Armagnac Squares
Moselländische Sauerkrautsuppe
(Sauerkraut Soup from the Moselle)
Moussaka with Roasted Aubergines and Ricotta
Mürbeteig (Basic Sweet Pastry)
Nordsee Fischkasserolle – North
Sea Fish Stew
Old-fashioned
English Custard Tart
Open-faced
Egg, Anchovy and Shallot Sandwiches
Open-faced
Egg and Bacon Sandwiches
Open-faced
Egg, Chive and Spring Onion Sandwiches
Oven-baked
Lamb Chops with Onion and Rosemary Sauce
Oven-baked
Smoked Pancetta and Leek Risotto
Oven-baked
Wild Mushroom Risotto
Oven-roasted
Ratatouille and Mozzarella Strudel with Parmesan and Pecans
Pancake
Cannelloni with Spinach and Three Cheeses
Pasta
with Chickpeas (Garbanzos)
Pecan
Shortbreads with Raspberries and Raspberry Purée
Penne
with Asparagus and Four Cheeses
Penne
with Wild Mushrooms and Crème Fraîche
Pheasant
Roasted in Butter Muslin
Pichelsteiner – Bavarian Picnic Stew
Plum
and Almond Buttermilk Cobbler
Poor
Man's Stroganoff with Wild Mushrooms
Pork
Braised in Cider Vinegar Sauce
Pork
Chops Baked with Wild Mushrooms and Crème Fraîche
Pork
Chops with a Confit of Prunes, Apples and Shallots
Pork
Chops with Sage and Apples
Pork
Stroganoff with Three Mustards
Potatoes
Boulangeres with Rosemary
Pot-roasted
Beef in Red Wine with Red Onion Marmalade
Preserved
Ginger Cake with Lemon Icing
Prune,
Apple and Armagnac Cake with Almond Streusel Topping
Pumpkin
Soup with Toasted Sweetcorn
Purée
of Potato and Celeriac with Garlic
Quick
Apricot, Apple and Pecan Loaf Cake
Rehschnitzel Gedünstet in Rahmsosse – Vension Steaks Braised
in Cream
Rheinischer Sauerbraten – Sauerbraten, Rhineland Style
(marinated in red wine)
Rhubarb
and Amaretti Crumble with Vanilla Bean Custard
Rice
with Ham & Chicken Livers
Ricotta
Cherry Cheesecake with Fresh and Dried Cherry Sauce
Rigatoni
and Asparagus au Gratin
Roast
Chicken with Grape and Herb Stuffing
Roast
Lamb with Garlic and Rosemary and Rosemary and Onion Sauce
Roast
Loin of Pork with Honey, Cloves and Ginger with Purée of Apples and Ginger
Roast
Pheasant with Grapes & Walnuts
Roast
Pheasants with Chestnut Stuffing and Port and Chestnut Sauce
Roast
Tenderloin of Pork with Mustard and Crème Fraîche
Sauce
Roast
Turkey with American Apricot Stuffing and Apricot Madeira Sauce
Roasted
and Sun-dried Tomato Risotto
Roasted
Butterflied Tiger Prawns in Garlic Butter
Roasted
Mediterranean Vegetable Lasagne
Roasted
Red Pepper and Tomato Tart
Root
Vegetable, Cheese and Onion Pot Pie
Rotkohl (Red Cabbage and Apples)
Sachsenhauser Topf – Beef, Pork
and Veal Stew
Saint
Géran Molasses Sugar Dessert
Salmon
Fishcakes with Cucumber and Dill Sauce
Sardines
with Pepper & Tomato Sauce
Sardinian
Risotto with Tomato Sauce
Sauerkrautkuchen (Sauerkraut Pie)
Sausages
Braised in Cider with Sauteed Apples
Sautéed
Scallops with Lentil Sauce
Schlesisches Himmelreich
(Casserole of Pickled Pork and Dried Fruit)
Schmorgurken (Stewed Cucumbers with Sour Cream and Dill)
Schmorkraut (Braised Fresh Cabbage)
Schokoladenpudding – Steamed Chocolate Pudding
Schwäbische Kaninchenpastete – Swabian Rabbit Pâté
Schwarzwälder Kirshtorte – Blackforest Cherry Cake
Schweinefilet Mit Biersosse (Pork Fillet with Beer Sauce)
Scrambled
Eggs with Smoked Salmon and Brioche
Siebenbürgerfleish – Beef cooked in Milk from Siebenburgen
Siegerländer Käsesuppe – Cheese
Soup from Siegerland
Smoked
Fish Tart with a Parmesan Crust
Smoked
Haddock and Quail Egg Pie
Smoked
Haddock Chowder with Poached Eggs
Smoked
Haddock with Crème Fraîche, Chive and Butter Sauce
Smoked
Haddock with Spinach and Chive Butter Sauce
Soufflé
Omelette with Three Cheeses and Chives
Soupe Flamande with Crème Fraiche and Frizzled Sprouts
Spaghetti
with Mangetout (Snow Peas)
Spargel Freilburg (Freiburg
Asparagus)
Spiced
Apple and Pecan Crumble with Mascarpone Vanilla Cream
Spiced
Apple Muffin Cake with Pecan Streusel Topping
Spiced
Bread Pudding with Brandy Cream
Spinach
and Ricotta Lasagne with Pine Nuts
Spritzgebäck – Piped Biscuits (Cookies)
Steamed
Panettone Pudding with Eliza Acton's Hot Punch Sauce
Steamed
Treacle Sponge Pudding
Sticky
Gingerbread Puddings with Ginger Wine and Brandy Sauce
Stir-fried
Spiced Red Cabbage with Apples
Strawberry
Cheesecake Ice Cream
Strawberry-Hazelnut
Shortcakes with Strawberry Purée
Streuselkuchen – “Crumb”-Topped Yeast Cake
Süss-Saure Grüne Bohnen - Sweet-Sour Beans
Tagliatelle with Spinach & Walnut Sauce
Tiger
Prawn Risotto with Lobster Sauce
Traditional
Apple Pie with a Cheddar Crust
Traditional
Braised Red Cabbage with Apples
Trout
with Butter, Crème Fraîche and Chives
Überbackener Spinat mit Käse – Baked Spinach and
Cheese
Veal
Cutlets with Bacon & Cheese
Veal
Escalope (Scallop) with Lemon & Parsley
Veal
Escalopes (Scallops) with Ham
Vegetarian
Moussaka with Ricotta Topping
Vegetarian
Shepherd’s Pie with Goats’ Cheese Mash
Venison
Sausages Braised in Red Wine
Very
Easy One-crust Gooseberry Pie
Very
Easy One-crust Rhubarb Pie
Very
Sticky Prune and Date Cake
Vierländer Ente (Duck with Apple
and Ham Stuffing)
Warm
Chocolate Rum Soufflés with Chocolate Sauce
Warm
Pear and Walnut Salad with Roquefort Dressing and Croutons
Watercress
and Buttermilk Vichyssoise
Weimarer Ochsenzunge – Beef
Tongue with Raisin Sauce
Wild
Salmon and Caper Fish Cakes with Watercress Hollandaise
.