Ingredients from A to Z

Chanterelles (Cantharellus cibarius) are wild mushrooms recognisable by their golden-yellow colour, funnel-shaped cap and distinctive, mildly peppery flavour with a fruity undertone. They rank among the most prized and popular wild mushrooms in European cuisine. They are ideal for sautéing in butter with onions and herbs, and work beautifully in sauces, risottos, soups, egg dishes and pasta. Cooking deepens and mellows their flavour. Fresh chanterelles should be used quickly, though they can also be dried or pickled. They are a low-calorie source of dietary fibre, vitamin D and potassium. The season runs roughly from June through October.

Chantilly chocolate cream, known in French patisserie as crème chantilly au chocolat or simply as a chocolate whipped ganache, is a light cream made from whipping cream and melted chocolate. The hot cream is combined with chocolate and, once cooled and whipped, it achieves a light, airy texture. It is widely used in pastry making as a filling for cakes, éclairs, profiteroles and tarts, as well as a decorative topping for cupcakes. The flavour is rich and chocolatey yet lighter than a classic buttercream. The ratio of cream to chocolate determines the final firmness and intensity of flavour.

Chayote, also known as christofine or vegetable pear, is a tropical vegetable from the gourd family, native to Central America. The fruits are pear-shaped, light green, with a tender, crisp flesh and a mildly sweet flavour. It can be eaten raw or cooked, it works well in salads, soups, stews and as a side dish. Chayote easily absorbs the flavours of spices and herbs, making it a very versatile ingredient. In addition to the fruits, the leaves and roots of the plant are also edible. It is rich in fibre, vitamin C and potassium, while being very low in calories.

Cheddar is one of the most widely consumed cheeses in the world, originating from the county of Somerset in England. It is made from cow's milk and undergoes a process called cheddaring, in which the curds are cut, heated and pressed. Its colour ranges from pale yellow to orange, and the intensity of flavour depends on ageing, mild cheddar is creamy and gentle, while mature cheddar is sharp and full-flavoured. In the kitchen, it is prized for its excellent melting properties and suits burgers, toasties, sauces, gratins and baked dishes alike. It is a rich source of calcium and protein.

Cheese is a dairy product made by curdling milk, usually with the help of rennet or acids. There are hundreds of varieties differing in flavour, texture, ageing and production method. They are broadly categorised as fresh, soft, semi-hard, hard and processed. In the kitchen, cheese is one of the most versatile ingredients, it is baked into dishes, used as a filling for pastries and rolls, grated over pasta or sliced for sandwiches and salads. Different types have notably distinct qualities, from delicate ricotta to sharp Parmesan. Cheese is an excellent source of protein, calcium and vitamin B12.

Cheese frankfurters are a popular variation of classic sausages enriched with cheese added directly into the meat filling. The cheese, most commonly processed or Edam-style, gives them a mild, savoury flavour and a creamier texture. When heated, the cheese melts inside, creating an appealing, juicy filling. They are suitable for grilling, baking in the oven, boiling or microwaving. They pair perfectly with mustard and fresh bread rolls, and are popular at picnics, barbecues or as a quick snack for children. The combination of meat and cheese makes them more nutritious than plain sausages.

Cheese sauce for baking is a ready-made or semi-prepared culinary ingredient designed to be poured over dishes before placing them in the oven. It typically contains a blend of melted or grated cheeses, cream, and seasonings. After baking, it forms a golden, bubbling crust with a rich, creamy flavor. It is most commonly used on gratin potatoes, pasta, vegetables, chicken, or fish dishes. It saves preparation time since there is no need to make a sauce from scratch. An ideal choice for quick family dinners and festive side dishes alike.

Cheese tortellini are a popular variation of traditional Italian stuffed pasta, filled with a blend of cheeses, most commonly ricotta, Parmesan, pecorino, or a combination of these. The resulting flavor is delicate, creamy, and slightly salty. This variety is particularly popular among vegetarians. They are best enjoyed in simple preparations, with butter and sage, with a creamy sauce, in a vegetable soup, or in broth. They also work well in baked dishes. Both fresh and dried cheese tortellini cook in just a few minutes, making them a quick and satisfying choice for everyday cooking.

Cherries are the sweet fruit of the wild cherry tree and are one of the most beloved summer fruits, typically harvested from June to July. Their characteristic dark red to almost black colour and juicy, sweet flavour make them a favourite snack and ingredient alike. In the kitchen, they are enjoyed fresh, as a snack, in fruit salads, on desserts, or as a cake topping. They are also perfect for jams, preserves, compotes, and liqueurs such as cherry brandy. Cherries are a rich source of antioxidants, vitamin C, potassium, and dietary fibre. Beyond sweet varieties, sour Morello cherries are especially well suited for cooking and baking.

Cherry brandy is a traditional fruit spirit made by fermenting and distilling cherries. It belongs to the category of fruit brandies and is a beloved homemade summer speciality, particularly in regions with abundant cherry harvests. It is characterised by a distinctive fruity aroma and a smooth, delicate cherry flavour, a quality cherry brandy is expressive, aromatic, and pleasantly smooth. In the kitchen, it is used as a flavouring for desserts, cake fillings, chocolate pralines, or for flambéing. It is served chilled as a digestif. It is closely related to the German kirschwasser, which is a staple ingredient in many international recipes and cocktails.

Cherry Heering (also Heering Cherry Liqueur) is a traditional Danish cherry liqueur produced since 1818 to the original recipe. It is made by macerating dark cherries with their stones, spices, and sugar in spirit, then aged in oak casks. It has a deep ruby colour, a layered fruity flavour with almond and spice notes, and an alcohol content of around 24% ABV. It is an essential ingredient in the Singapore Sling and Blood and Sand cocktails, and is also used in desserts, chocolate glazes, and drizzled over ice cream.