Ingredient list

Coloured sugar balls are small confectionery decorations used to adorn cakes, cupcakes, cookies, and other baked goods. They are most commonly made from sugar or chocolate and coated in colourful glaze in various shades. Their main purpose is visual appeal, they give desserts a playful and festive look. They are especially popular for children's cakes, birthday treats, and celebration sweets. Available in various sizes and colour combinations, they are not typically mixed into batter but are used exclusively as a final decorative touch on finished bakes.

Common bream is a freshwater fish of the carp family, commonly found in rivers, lakes, and ponds across central and eastern Europe. It is considered a less prized fish due to its many small bones, yet it still has a place in the kitchen. The flesh is white, relatively fatty, and has a typical freshwater flavour. It is most often prepared fried or baked, and scoring the flesh densely with a knife helps to soften the bones. In some regions it is used for stock or fish soup. With proper preparation and seasoning, bream can make a tasty and nutritious meal with a delicate fishy aroma.

Hlaváček obecný (Bellis perennis) je jedlá bylina z čeledi hvězdnicovitých. Roste hojně na loukách a v zahradách a je oblíbenou součástí jedlých květin v moderní gastronomii. Jedlé jsou jak květní hlavy, tak mladé listy. Květy mají mírně hořkou, jemně svíravou chuť a přidávají se jako dekorace do salátů, polévek, studených předkrmů nebo dezertů. Listy lze použít čerstvé v salátech nebo jako ingredienci do bylinkového pesta. Hlaváček obecný je také tradiční léčivou rostlinou, v lidovém léčitelství se využívá pro své protizánětlivé vlastnosti.

Compote is preserved fruit cooked in a sugar syrup, typically stored in glass jars. It is made from fresh fruit, such as strawberries, cherries, pears, peaches or other seasonal varieties, simmered in a sweet mixture of water and sugar. The result is soft, juicy fruit with a gently sweet flavour and an aromatic syrup. In the kitchen, compote is used as a dessert, a side dish for dumplings, a filling for cakes and pastries, or a base for fruit sauces. Home-preserved compote has for generations been a staple of the pantry and a favourite way to preserve the summer harvest for winter months.

Condensed milk is cow's milk from which approximately 60% of the water has been evaporated, and in the sweetened version it is also enriched with sugar. The result is a thick, creamy liquid with a distinctly sweet taste and lightly caramelised notes. It is used as a base for desserts, such as dulce de leche caramel, condensed milk cake, tropical ice creams or Filipino sweets. It is added to coffee, iced tea, or used as a drizzle over pancakes and fruit. Due to its high sugar content, it has a longer shelf life and can be stored at room temperature before opening.

Confectionery gelatine is an animal or plant-based gelling agent widely used in patisserie and dessert making. It is most commonly derived from collagen found in the skins and bones of slaughtered animals, or as a plant-based alternative from seaweed (agar-agar). In the kitchen it is used to set creams, cake fillings, panna cotta, gummy sweets, jellies and fruit drinks in aspic. It is sold in sheet or powder form, and both types need to be bloomed in cold water before use. The correct amount is crucial, too much makes the result rubbery, while too little prevents it from setting properly.

Confectionery rice, also known as puffed or crisped rice for baking, is a special type of pre-cooked or dried rice prepared for use in confectionery and dessert decoration. Its key characteristic is that it remains crispy after baking without becoming soggy, making it an ideal decorative element on cakes, cupcakes, chocolates and other sweets. It is most commonly white, but is also produced in various colours. In the kitchen it can be coated in chocolate or caramel and used as a component in pralines or bonbons. Unlike regular cooked rice, it retains its shape and texture for a long time, making it ideal for long-lasting confectionery products.

The conger eel (Conger conger) is a large, snake-shaped marine fish that inhabits the coastal waters of the Atlantic Ocean and the Mediterranean Sea. Unlike the freshwater European eel, it has a more robust body and can grow to over two metres in length. Its flesh is firm, white and less fatty than that of the river eel, with a distinctive flavour. It is particularly prominent in Portuguese, Spanish and Japanese cuisines. The Japanese anago is precisely the conger eel, as opposed to unagi, which refers to the freshwater eel. It is prepared by grilling, braising or as part of fish soups and ragouts. The flesh contains very few small bones, making it easy to work with.

Cooked ham is a heat-treated meat product made most commonly from pork leg. The meat is cured in brine or dry-salted, then gently cooked by steaming or braising in its own juices until tender. The result is a delicate, juicy ham with a mildly salty flavour, popular both as a cold cut and in hot dishes. It is excellent in sandwiches, on charcuterie boards, or as an ingredient in salads. In warm cooking, it is widely used in baked dishes, pasta, stuffed pancakes, and egg recipes. Cooked ham is widely available and is a staple of Central European cuisine.

Cooking chocolate is a specially formulated chocolate designed for use with heat. This type has a higher cocoa solids content and lower sugar content than regular eating chocolate, which means it melts more smoothly, does not stick and withstands higher temperatures. Available in dark and milk varieties, it is used in the preparation of cakes, brownies, chocolate sauces, ganache, pralines and chocolate coatings. Its more stable composition also makes it suitable for tempering, the process that gives chocolate its characteristic gloss and snap. In recipes, this variety is always preferable to standard bar chocolate.

Cooking cream is a dairy product with a fat content of usually 12-20%, specially formulated to withstand heat without curdling. It is used in sauces, soups, creamy dishes, risottos, and pasta. It gives dishes a delicate flavour and creamy consistency. Unlike whipping cream, it cannot be whipped into a firm foam due to its lower fat content. Cooking cream is typically added towards the end of cooking to preserve its taste and the silky texture of the dish. It forms the base of many classic sauces, such as a creamy mushroom sauce.

Coriander is an annual herb from the carrot family whose seeds and leaves are among the most widely used spices in the world. Fresh leaves have a distinctive, slightly citrusy and herbal aroma, while dried seeds taste warmer and earthier. It is a staple in Mexican, Indian, Thai and Middle Eastern cuisines. The leaves are added to salads, salsa, curries and soups. Ground or whole seeds form the backbone of curry blends, marinades and spice pastes. Coriander also aids digestion and is rich in antioxidants. When cooking, always add fresh leaves at the very end to preserve their delicate aroma.