Ingredient list

Light Edam is a reduced-fat version of traditional Edam cheese, typically containing up to 30% fat in dry matter. It originates from the Dutch city of Edam, from where the recipe spread across the world. Its flavour is mild, slightly milky, and less pronounced than the full-fat variety. It is well suited for open sandwiches, regular sandwiches, or as part of a cold platter. Thanks to its lower fat content, it is popular among people monitoring their calorie intake. It melts reasonably well, making it suitable for warm dishes such as gratins or pizza. It is widely available in supermarkets and fits well into calorie-controlled diets.

Edam is a semi-hard cheese originating from the Dutch city of Edam, where it has been produced since the Middle Ages. It is traditionally sold in a ball shape coated in red wax, while export varieties often feature a yellow or orange coating. The flavour of young Edam is mild, milky, and slightly salty. as it matures, it becomes more pronounced and slightly tangy. It is one of the most widely consumed cheeses in the world and a favourite ingredient in many kitchens. It works well on open sandwiches, in regular sandwiches, gratins, pizza, and salads. As it melts well, it is frequently used grated or sliced in warm dishes.

Edamame are immature soybeans harvested while still green, a staple of Japanese and broader Asian cuisine. They have a delicate, slightly sweet flavour with a nutty undertone and a firm yet tender texture. Traditionally, they are boiled or steamed in their pods and served with sea salt as a light appetiser or snack. Nutritionally, they are highly valuable, rich in plant-based protein, fibre, vitamins, and minerals. While long popular in Asian restaurants, edamame have become a trendy snack in Western cuisine as well. Shelled edamame can be added to salads, soups, rice bowls, or blended into dips and spreads.

Edible flowers are petals or whole blooms of plants suitable for consumption, finding ever-growing use in both modern and traditional cooking. They are most often used as a decorative element in salads, desserts, cocktails and finished dishes. Popular choices include violets, lavender, roses, begonias, chamomile and nasturtium flowers. Each variety has its own specific flavour, ranging from sweet and fragrant to spicy or mildly peppery. When using them, it is important to ensure they come from plants that have not been treated with pesticides. They add not only visual beauty to dishes but also delicate aromatic notes.

Edible glitter is a decorative food additive used exclusively to beautify cakes, cupcakes, chocolates, cocktails and other confectionery products. It is made from food-approved materials, most commonly modified starch or plant-based cellulose, and is available in a wide range of colours and sizes. Its purpose is purely aesthetic, adding a sparkling, eye-catching appearance to dishes. When choosing edible glitter, it is important to check for labelling confirming it is safe for direct consumption, as decorative glitters sold for other purposes may contain substances unsuitable for eating. In recipes, it is used in small amounts as a final decoration.

Eel is a snake-like freshwater fish with smooth, slippery skin and fatty, intensely aromatic flesh. The meat has a greyish to brownish colour and a high fat content, which makes it exceptionally juicy and flavourful. The European river eel (Anguilla anguilla) is an endangered species, making it a rare and expensive delicacy. In Central European cuisine, it is traditionally smoked, giving it an intense golden colour and unmistakable taste. In Japanese cuisine, it is known as unagi and is served grilled with sweet teriyaki-style sauce over rice. It is also well suited to frying, grilling or use in fish soups. It is a rich source of omega-3 fatty acids and vitamin A.

Egg white is the clear, protein-rich part of an egg that surrounds the yolk. It is composed mainly of water and albumin, which causes it to coagulate and firm up when heated or whisked. In the kitchen, it is an essential ingredient, it is whipped into stiff peaks for meringues, soufflés, angel food cake and sponge cakes, and used as a leavening agent or binder. Raw egg white is also used to clarify stocks and broths. Unlike the yolk, it contains no fat or cholesterol, making it popular among those on a diet or athletes. Store in the fridge and use within two days.

The egg yolk is the yellow part of the egg, separated from the white. It is rich in fats, vitamins A, D, E and K, lecithin, and minerals. In the kitchen it plays an irreplaceable role, it emulsifies sauces such as mayonnaise and hollandaise, thickens creams and custards, and lends a rich, velvety taste to finished dishes. It is used in batters for pancakes, egg pasta, croissants, and cakes. Whisked with sugar, it becomes the base for custard creams and semifreddo. Raw yolk is added to steak tartare and Caesar dressing. The colour of the yolk depends on the hen's diet, the more carotenoids, the more intense the yellow to orange hue.

Eggs are one of the most versatile ingredients in the kitchen. They are used in both savory and sweet dishes, from breakfast eggs to elaborate pastries. Egg whites are rich in protein and, when whipped, add lightness and airiness to dishes, while yolks contribute richness and a golden color. Eggs serve as a binding agent in meat mixtures, as the base of omelets, quiches, and batters, and for breading or making creams. Chicken eggs are most common, but quail, duck, and goose eggs are also available. You can easily check freshness by placing an egg in water, a fresh egg sinks to the bottom.

Elbow macaroni are small pasta pieces shaped like curved tubes, resembling the bend of an elbow, hence the name. They are among the most popular short pasta varieties and feature in both Italian and international cuisine. Their hollow shape makes them excellent at absorbing sauces, so they pair especially well with thick tomato, cream or meat-based sauces. They are the foundation of the beloved American dish mac and cheese, but are also used in soups, baked casseroles and pasta salads. Made from durum wheat, they also come in wholegrain or legume-based versions for a healthier diet.

Elderberries are small, deep purple to black berries of the black elder tree (Sambucus nigra), ripening in late summer and autumn. They have a slightly bitter, astringent flavor and are exceptionally rich in vitamin C, antioxidants, B vitamins and minerals. In the kitchen, they are used to make syrups, jams, juices, wines and liqueurs. Raw elderberries contain a toxic glycoside called sambunigrin and must always be cooked or otherwise heat-treated before consumption. Once properly prepared, they are completely safe to eat. They are also widely used in folk medicine to support the immune system and help with colds.

Elderberry is the fruit of the elder shrub or small tree, widely used in kitchens around the world. The small, dark purple to black berries ripen in autumn and are rich in vitamin C, antioxidants, and flavonoids. Raw berries are mildly toxic, so they should always be cooked before consumption. They are used to make jams, syrups, juices, wines, and liqueurs. Elderflowers, the blossoms of the same plant, are prized for refreshing lemonades and syrups with a delicate, distinctive fragrance. The berries lend a deep purple colour and a tart, slightly bitter flavour to dishes and drinks.