List of recipes using Lemon: 78 recipes (gluten free)

List of recipes using Lemon
Avocado and smoked salmon terrine
Avocado and smoked salmon terrine
In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.
169K5 4 hours 7 min. April 10th 2011
Brussels sprout salad
Brussels sprout salad
It might seem unlikely, but Brussels sprouts are very good raw, like in this salad, pepped up with lemon and Parmesan.
20K 32 min. March 28th 2021
Cucumber and salmon salad
Cucumber and salmon salad
For this summer salad: slices of cucumber, morsels of smoked salmon, diced avocado and a little tuna, dressed in a herb mayonnaise.
167K4.6 28 min. August 15th 2010
Hummus
Hummus
Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".
324K4.7 16 min. May 30th 2020
Kalamata Salad
Kalamata Salad
The Kalamata salad (a Greek city in the Peloponese) is made of tomatoes, feta cheese and pine nuts roasted with a lemon, olive oil and oregano sauce.
13K 47 min. August 14th 2022
Lemony cabbage and potato salad
Lemony cabbage and potato salad
This salad combines, on the one hand, finely shredded cabbage with herbs and, on the other, diced potatoes. The fresh, summery dressing is made with olive oil and lemon.
23K5 28 min. July 7th 2021
Mixed salad
Mixed salad
Mixed salad is one of those simple but delicious summer recipes which go so well with a barbeque. It's a mix of several fresh vegetables, herbs and French dressing (vinaigrette).
280K4.6 1 hour February 21th 2011
Multicoloured cucumber-tomato salad
Multicoloured cucumber-tomato salad
This salad is a good way to enjoy tomatoes at the height of their season, and all the different varieties available with their different flavours and colours.
101K4.3 1 hour 3 min. September 16th 2012
Poivrade artichoke Salad
Poivrade artichoke Salad
"Poivrade" artichokes are the small purple ones, often eaten raw in salads. Choose the smallest ones, as they are the tenderest and have practically no fibrous "choke". For this recipe, they are combined as a salad with herbs, spring onion and Parmesan shavings in an olive oil and lemon dressing.
90K5 23 min. August 26th 2015
Raw beetroot mousse with walnuts
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
354K4 47 min. October 13th 2010
Surprise eggs
Surprise eggs
These look like perfectly normal boiled eggs, but when the shell is cracked open - surprise! They contain a mixture of scrambled egg, cured ham, fried prawns and chives.
171K5 51 min. September 26th 2010
Tahitian salad
Tahitian salad
This Tahitian-inspired salad combines fish cured in lemon juice with lettuce, tomatoes and raw mushrooms.
22K 43 min. May 10th 2023
Winter cauliflower tabbouleh
Winter cauliflower tabbouleh
Here's a recipe for tabbouleh made with cauliflower, best served in winter, when it's in full season.
3,572 25 min. February 4th 2024
Baked salmon fillet
Baked salmon fillet
This is a quick recipe for salmon fillet, surrounded by sliced potatoes and baked with lemon juice, olive oil and herbs.
101K4.6 33 min. March 26th 2015
Cretan-style salmon
Cretan-style salmon
Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.
169K5 1 hour 1 min. February 8th 2020
Fish fillet in express cooking envelope
Fish fillet in express cooking envelope
Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave.
334K 23.8 1 hour 19 min. June 11th 2011
Fish in a salt crust
Fish in a salt crust
Fish cooked in a salt crust is simply baked in the oven, surrounded and completely covered by a layer of coarse salt. This allows the fish to cook gently and it should be eaten as soon as the salt crust is opened. In this version, it is stuffed with lemon and herbs. Using a thermometer is the best...
155K3.8 1 hour 8 min. January 29th 2012
Fish in white wine
Fish in white wine
This recipe for cooking fish in the oven is both simple and delicious. The fish is cooked with herbs and onions in white wine. It is served in a light sauce, made with the cooking juices and a little lemon juice.
110K4.3 56 min. December 14th 2016
Fish terrine with spinach and tomatoes
Fish terrine with spinach and tomatoes
This terrine is made up of alternating layers of fish fillets with spinach and preserved tomatoes. It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example.
26K5 1 hour 52 min. November 8th 2020
Parcels of fish fillet in spinach
Parcels of fish fillet in spinach
These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of...
228K5 2 hours 23 min. March 18th 2013
Salmon rillettes
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
274K4.3 2 hours 38 min. March 26th 2013
Seared tuna with lemon and lime
Seared tuna with lemon and lime
This is a very simple way to prepare and cook tuna - a fish that tends to dry out very quickly if you are not careful about how you cook it. In this recipe the tuna medallions are marinated in a mixture of olive oil, lemon and lime, before being seared briefly on both sides. Serve with rice cooked...
43K4.8 2 hours 18 min. July 23th 2017
Blanquette of veal
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
404K4.4 2 hours 49 min. February 5th 2015
Escalope of veal in a cream sauce
Escalope of veal in a cream sauce
Escalopes of veal, mushrooms and a cream sauce.
244K4.6 1 hour 3 min. May 10th 2023
Lille style chicken
Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.
346K3.8 50 min. May 10th 2023
Sliced veal with leeks and mushrooms
Sliced veal with leeks and mushrooms
Small strips of veal sautéed with mushrooms and leeks in a creamy sauce.
11K 2 hours 6 min. May 10th 2023
Endives "bonne femme"
Endives "bonne femme"
A one-pot endive dish with potatoes, onion and bacon. [Translator's note: the French "bonne femme" style is good, straightforward home cooking (whether the cook is a man or a woman!).
106K4.3 1 hour 23 min. May 12th 2013
Express sauerkraut
Express sauerkraut
Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version.
349K 13.9 2 hours 24 min. February 21th 2011
Glazed mushrooms with plain rice
Glazed mushrooms with plain rice
In this very simple recipe, the mushrooms are lightly sautéed, then glazed with soy sauce and lemon juice, and served on a bed of plain white rice.
20K 29 min. May 10th 2023
Mushroom buckwheat pancakes
Mushroom buckwheat pancakes
The filling is prepared by frying ham and mushrooms with chopped shallot and a drizzle of lemon juice. The pancakes used here are Breton-style buckwheat "galettes" (often sold ready made in France), folded over the filling in the pan before serving.
56K4.6 45 min. May 10th 2023
Mushrooms à la grecque
Mushrooms à la grecque
Mushrooms "à la grecque" (Greek-style) is a simple way to enhance sautéed mushrooms with the flavours of olive oil, herbs and lemon. A common variation is to add tomatoes – just one of many possibilities.
23K 17 min. May 10th 2023
Rice à la grecque
Rice à la grecque
Rice cooked "à la grecque" (Greek-style) is enlivened with sautéed leeks and mushrooms, cream and feta, to which the cooked rice is added at the end. This is a hearty dish, usually served in its cooking pot in the centre of the table, so everyone can help themselves.
35K 48 min. October 28th 2020
Roast Brussels sprouts with sage and lemon
Roast Brussels sprouts with sage and lemon
This makes a change from the usual ways of cooking sprouts: oven-roasted with sage and lemon, topped with grated Parmesan. They can be served as the main feature, or to accompany meat, for example.
21K 1 hour 4 min. February 3rd 2021
Roast cabbage with lemon
Roast cabbage with lemon
It's not always easy to find new and appealing ways to cook cabbage, but this recipe – which is fairly simple – will give you a really delicious roast cabbage, flavoured with lemon and tarragon.
36K5 53 min. August 26th 2020
Soufflée omelette with cheese
Soufflée omelette with cheese
Halfway between an omelette and a soufflé, this quick recipe give a light and delicious result. The secret is mainly in the two cooking methods: frying pan, then oven.
424K4.7 51 min. June 22th 2013
Amandier (gluten-free almond cake)
Amandier (gluten-free almond cake)
This gluten-free cake is called "amandier" in French, as it is made with ground almonds instead of flour (the same word also means almond tree). The texture is moist and the flavour is, well, almondy.
29K 1 hour 8 min. October 4th 2020
Apple macaronade
Apple macaronade
This gratin-style apple pudding has an almond "macaronade" crust for a delicious combination of flavours.
23K 1 hour 15 min. December 27th 2020
Apricot jam with vanilla
Apricot jam with vanilla
A really flavoursome apricot jam, minimally sweetened, with a hint of vanilla and the discreet crunch of the almond-like kernels.
21K 4 hours 53 min. July 12th 2023
Apricot jelly
Apricot jelly
An apricot jelly is made using only the pulp of the fruit, removing the skin and any fibrous parts, which requires some cooking. The result is a much smoother, more pleasant preparation, a little less tart than a classic jam.
9,915 2 hours 53 min. July 16th 2023
Belle-helene in a glass
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
247K3.8 1 hour 47 min. February 21th 2011
Clementine sorbet
Clementine sorbet
To capture the delicate flavour of clementines, we need to use not only the juice, but also a little zest to add a delicious hint of bitternes. Here's a simple method using sugar cubes.
125K4.3 2 hours 47 min. December 24th 2018
Lemon creams
Lemon creams
These light and flavoursome lemon creams are "set" by the curdling action of the lemon juice on the heated cream, so no thickening agent is needed. They are served in individual glasses, topped with a layer of fruit coulis (blackcurrant here).
35K3.9 41 min. December 6th 2017
Little vanilla, clementine and chestnut verrines
Little vanilla, clementine and chestnut verrines
This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse.
172K 13.5 25 min. December 11th 2022
Peach and mint salad
Peach and mint salad
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.
302K 24 20 min. September 7th 2012
Pear sorbet
Pear sorbet
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
322K4 54 min. February 21th 2011
Quick bramble jelly
Quick bramble jelly
Fruit jelly is jam made with the juice only. All the skin and seeds are strained out, which gives a very smooth texture. Here's a quick recipe which will give you an excellent jelly, and which keeps the full flavour of the blackberries thanks to its very brief cooking.
266K4.2 47 min. July 5th 2013
Quince jelly
Quince jelly
This quince jelly, with a very pronounced taste, will delight lovers of this fruit.
12K 1 hour 45 min. October 23th 2022
Quince paste
Quince paste
This traditional French "pâte de fruit" (fruit paste or leather) has a distinctive, firm consistency and is full of flavour, with the characteristic tang of quince. The preparation is rather long, but the result is well worth all the effort.
37K1 2 hours 3 min. December 3rd 2017
Raspberry sorbet
Raspberry sorbet
To make a seriously good raspberry sorbet, the fruit must be of the best quality, of course, but there is another little secret: you need to remove all the seeds to make a really smooth coulis. It is this smooth coulis that makes the sorbet so deliciously velvety.
38K4.6 2 hours 20 min. July 5th 2017
Santiago Cake
Santiago Cake
Santiago cake (or Torta de Santiago) has a lovely moist texture. It is made with almonds and lemon and contains no butter or flour. This Spanish speciality from Galicia is still often decorated with the cross of St James.
64K5 52 min. April 24th 2016
Strawberries in a thyme and lemon-flavoured red wine reduction
Strawberries in a thyme and lemon-flavoured red wine reduction
Serving strawberries in red wine is a classic French dessert. Here is a more sophisticated version, with the red wine reduced to a light syrup with notes of thyme and lemon.
40K 1 hour 23 min. June 30th 2019
Strawberries with mint and cream
Strawberries with mint and cream
Minty confectioner's custard, diced strawberries and whipped cream.
234K5 1 hour 30 min. February 21th 2011
Strawberry and kiwi fruit salad
Strawberry and kiwi fruit salad
This is a simple recipe, but quite delicious. The flavours and colours of strawberries and kiwis combine to create a refreshing and colourful summer fruit salad.
30K 17 min. July 22th 2020
Strawberry brunoise in a dessert-wine sabayon
Strawberry brunoise in a dessert-wine sabayon
This is a very simple recipe, but the result is absolutely delicious (as long as it's strawberry season, of course): morsels of really ripe strawberries in a sabayon made with sweet white wine.
19K 24 min. August 19th 2020
Strawberry sorbet
Strawberry sorbet
The secret of a good strawberry sorbet is to use first class strawberries, very ripe and full of flavour, so do choose them with care. This recipe shows you how to lighten the texture of the sorbet by incorporating air.
77K4.6 31 min. July 9th 2014
Strawberry-mint sorbet
Strawberry-mint sorbet
For this strawberry and mint-flavoured sorbet, we will be using an unusual method: blending the strawberries with mint leaves. This mixture is then left overnight for the flavours to mingle before being strained and then churned. This makes a delicious sorbet with its full-on strawberry flavour...
35K3.8 12 hours 26 min. August 13th 2017
Windfall apple jelly
Windfall apple jelly
This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly...
143K5 58 min. August 19th 2021
Carrot-top pesto
Carrot-top pesto
You will no doubt be familiar with classic pesto. Here is an alternative, zero-waste version using carrot tops for a surprising pesto, full of fresh flavour.
33K 16 min. September 16th 2020
Citrus syrup
Citrus syrup
This citrus-flavoured syrup blends the bitterness of the zest with the delicious acidity of the juice. It can be used to soak biscuits or cakes when making desserts. You can make this with whatever citrus fruits you prefer. It can be prepared in advance and will keep for several days.
56K 1 hour 13 min. December 30th 2019
Cream and herb dressing
Cream and herb dressing
A quick and easy recipe for a cream and herb dressing to go with all kinds of dishes, from simple jacket potatoes to fish.
14K 13 min. June 12th 2022
Fruit coulis (fruit purée)
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
759K 44 24 min. October 20th 2012
Greek Pesto
Greek Pesto
You may already know the pesto, this delicious Italian sauce, well here is the Greek variation of the thing: the basil is accompanied by thyme and oregano, and the Parmesan replaced by feta cheese. Greek flavors, but in an Italian spirit, a true European recipe.
18K5 18 min. July 24th 2022
Green parsley sauce
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
493K 44.3 23 min. February 21th 2011
Lemon Confectioner's Custard
Lemon Confectioner's Custard
This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon...
187K4.4 23 min. May 9th 2018
Lemon Mayonnaise
Lemon Mayonnaise
This is almost as simple to make as a plain mayonnaise, but with the double lemon flavour of both zest and juice for a delicate, fresh tang.
75K4.5 5 min. February 17th 2016
Light herb sauce
Light herb sauce
This is a very quick and easy recipe for a delicious sauce! It goes particularly well with baked potatoes, fish (such as salmon) and cold white meats.
82K4 8 min. May 20th 2015
Mushroom duxelles
Mushroom duxelles
A duxelles consists of finely sliced mushrooms cooked in butter with shallots. It is more of a preparation than a dish in its own right, which can be used in other recipes.
42K 24 min. May 10th 2023
Pear compote
Pear compote
Stewed pears are not as easy to prepare as stewed apples, as they contain more juice and you risk ending up with more of a coulis than a compote. So here are two simple methods to help you succeed.
450K4.3 37 min. April 26th 2012
Pesto
Pesto
Pesto is an Italian sauce made from pine nuts, Parmesan and basil. It's very simple but quite delicious, and goes particularly well with pasta.
257K 25 15 min. July 25th 2020
Pistachio and spinach pesto
Pistachio and spinach pesto
You are no doubt familiar with classic pesto, made with basil and pine nuts. Here's a winter version with spinach and pistachios that's just as delicious.
18K 34 min. January 16th 2022
Poaching syrup
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
278K5 14 min. September 2nd 2012
Preserved lemons
Preserved lemons
For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil. These preserved lemons can be used in all sorts of dishes, especially with fish and poultry.
116K 15 12 hours 36 min. December 2nd 2012
Purple Pesto
Purple Pesto
You may already be familiar with the classic green basil pesto , but here is a version with purple basil that gives a very aesthetic purple pesto with a more peppery taste, quite similar to ginger.
21K5 19 min. August 7th 2022
Quince compote
Quince compote
Quinces make an excellent compote, full of their delightful perfume and flavour. However, preparing the fruit is hard work, so here's a recipe to show you how to manage this.
30K 55 min. November 11th 2020
Stewed apple (compote)
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
2.4M 14.8 1 hour 13 min. November 8th 2017
Stewed plums
Stewed plums
Quick and simple, stewed plums can also be spread like jam.
451K2.6 38 min. June 27th 2010
How to prepare purple artichokes
How to prepare purple artichokes
The small purple artichokes, which are more tender than the larger green ones, are almost entirely edible. But they need to be prepared in a particular way. Here is how to do this fairly easily.
647K 44 19 min. February 26th 2016
Paella
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish.
331K4.1 2 hours 58 min. February 21th 2011

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