List of recipes using Salt: 445 recipes

salt
["Buttonhole" quail eggs]
"Buttonhole" quail eggs
This little appetizer consists of a small finger of toast, a slice of cured ham and three quail egg yolks arranged on a rectangle of egg white. It is a bit tricky to make, but very attractive to serve, and delicious, of course.
44,9275/5 for 1 ratings 59 min.
[Artichoke hearts forestier ]
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...
76,2295/5 for 1 ratings 2 hours 11 min.
[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.
50,5265/5 for 1 ratings 4 hours 7 min.
[Avocado with gravlax]
Avocado with gravlax
Diced avocado with morsels of gravlax salmon and cream cheese with herbs for a simple yet delicious starter.
4,1424.5/5 for 11 ratings 18 min.
[Avocado with Sautéed Prawns ]
Avocado with Sautéed Prawns
Just a classic prawn cocktail with avocado? Oh, no! The prawns in this recipe are sautéed briefly to enhance the flavour, then mixed with a curry mayonnaise.
5,5514.3/5 for 15 ratings 30 min.
[Beetroot and cream cheese verrines]
Beetroot and cream cheese verrines
Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.
23,9825/5 for 13 ratings 2 hours 46 min.
[Beetroot and fried chicken salad]
Beetroot and fried chicken salad
A raw beetroot salad, enriched with toasted almonds, diced fried chicken and potatoes. As beetroot tends to colour everything it touches, you can be sure that your diced chicken will be an unusual but attractive bright pink - children love this!
4,6454.2/5 for 18 ratings 39 min.
[Bread with Tomato ]
Bread with Tomato
This tomato-flavoured bread, the famous "pan con tomate" of our Spanish friends, is ridiculously simple, but such a treat! It only takes a few minutes to prepare and makes a delicious aperitif snack.
5,4664/5 for 1 ratings 6 min.
[Broad bean salad with Parmesan]
Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.
74,8033.8/5 for 17 ratings 35 min.
[Cauliflower tabouleh]
Cauliflower tabouleh
In this tabouleh recipe, the couscous or bulgur is replaced with grated cauliflower florets. This gives it a very fresh and amazing flavour.
24,2964.1/5 for 16 ratings 1 hour 38 min.
[Celeriac soup with mustard]
Celeriac soup with mustard
This delicious creamy soup is very quick to make.
30,2104.6/5 for 14 ratings 43 min.
[Chinese Soup]
Chinese Soup
This delicious soup is a flavoursome mix of herbs, mushrooms, soya noodles and small diced vegetables briefly cooked in vegetable stock. It takes a while to make and there are lots of ingredients, but the result is worth it.
26,073 24.5/5 for 15 ratings 1 hour 15 min.
[Courgette tart with mint]
Courgette tart with mint
Fried rounds of courgette in a puff pastry case with a feta and mint filling. You will find that this combination of feta with mint gives an agreeable fresh lift to this tart.
43,3494.1/5 for 16 ratings 1 hour 23 min.
[Creamy Winter Vegetable Soup]
Creamy Winter Vegetable Soup
This is a very simple recipe: lots of winter vegetables cooked in chicken stock, then blended. The soup's special finishing touch comes from cream and a spoonful of mustard.
9,1595/5 for 13 ratings 1 hour 23 min.
[Crème de foie gras]
Crème de foie gras
This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.
29,6423.8/5 for 11 ratings 3 hours 33 min.
[Cretan salad]
Cretan salad
A hint of Crete in the flavours of this salad, with a mix of crunchy and soft textures: diced tomatoes, sliced spring onions, feta and tuna.
1,434 49 min.
[Crunchy verrines]
Crunchy verrines
Little verrines filled with a mixture of cottage cheese (fromage blanc), cream and coriander with diced radish, gherkin and shallot.
33,749 24.8/5 for 12 ratings 41 min.
[Du Barry soup]
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
73,1345/5 for 13 ratings 1 hour 1 min.
[Eggs "en cocotte" with spinach]
Eggs "en cocotte" with spinach
A buttered ramekin, a layer of mushrooms, a layer of spinach, a little cream and an egg added on top in two stages.
26,9605/5 for 13 ratings 1 hour 30 min.
[Eggs en Cocotte à la Française]
Eggs en Cocotte à la Française
Eggs cooked in small ramekins with a tasty mix of peas, bacon, onion and cream - even more French than the classic version!
15,4754.6/5 for 14 ratings 31 min.
[Endive and beer soup]
Endive and beer soup
For this soup, the endives (chicory) and onions are cooked gently together first before adding the vegetable stock and beer. The endives and beer give the soup a hint of bitterness and a unique flavour.
15,4604.3/5 for 15 ratings 1 hour 5 min.
[Endive and walnut salad]
Endive and walnut salad
This salad has a double dose of walnut flavour: walnut oil in the vinaigrette and crunchy walnut kernels.
13,4334.9/5 for 11 ratings 22 min.
[Foie gras fingers]
Foie gras fingers
An elegant canapé which consists of a crisp layer of shortcrust pastry topped with a layer of foie gras.
28,3524.6/5 for 14 ratings 2 hours 50 min.
[Four-tier glasses]
Four-tier glasses
This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.
76,1745/5 for 10 ratings 1 hour 36 min.
[French onion soup]
French onion soup
This warming onion soup is an emblematic French dish, both in bistro cuisine and home cooking. This is a very classic version. The long, slow cooking is the secret to revealing its full flavour.
3,7303.8/5 for 17 ratings 2 hours 29 min.
[Greek salad]
Greek salad
This is a classy version of that perfect summer food, Greek salad. The only difficult part is the care and patience needed for dicing the vegetables.
52,275 14.9/5 for 12 ratings 57 min.
[Green avocado salad]
Green avocado salad
This salad is all green and fresh, with diced avocado, lettuce, spring onion and the softness of pieces of hard-boiled egg. The flavour is brought out further with a lime and olive-oil dressing, pepped up with a touch of Tabasco.
1,710 27 min.
[Guacamole]
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
55,8674.1/5 for 17 ratings 1 hour 21 min.
[Icelandic-style fish and vegetable pie]
Icelandic-style fish and vegetable pie
This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.
78,1453.9/5 for 18 ratings 4 hours 35 min.
[Italian toast]
Italian toast
These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.
20,706 14/5 for 20 ratings 49 min.
[Late Winter Soup with Fresh Spinach]
Late Winter Soup with Fresh Spinach
This is a delicious recipe for an end-of-winter soup. It combines fresh spinach with diced potato and smoked sausage.
8,8144.9/5 for 20 ratings 49 min.
[Lebanese Tabbouleh]
Lebanese Tabbouleh
Lebanese tabbouleh is different from the classic version. It is made from bulgur wheat (burghul), rather than semolina and, most characteristically, includes a lot of parsley.
10,0083.9/5 for 18 ratings 48 min.
[Light Broccoli Soup]
Light Broccoli Soup
This soup is simple and light but tasty, made with a delicate vegetable stock and broccoli.
6,5054.6/5 for 14 ratings 29 min.
[Like a Boursin with garlic and herbs]
Like a Boursin with garlic and herbs
It is quite easy to make your own garlic and herb cream cheese, rather like the well-know Boursin. It's fresh, much better, of course, and delicious, especially with a piece of toast.
38,7523.9/5 for 12 ratings 35 min.
[Little vegetable omelettes]
Little vegetable omelettes
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.
65,9594/5 for 1 ratings 1 hour 10 min.
[Mexican salad]
Mexican salad
This Mexican-inspired salad combines red kidney beans with avocado, chopped onions and tomatoes. It is dressed with olive oil, lime and a touch of Tabasco heat.
1965/5 for 1 ratings 28 min.
[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).
67,0534.6/5 for 14 ratings 1 hour
[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.
22,2784.3/5 for 15 ratings 1 hour 3 min.
[Mushroom velouté]
Mushroom velouté
This smooth, creamy soup with its lovely mushroom flavour is quick and easy to make.
30,1384/5 for 4 ratings 55 min.
[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.
9,3435/5 for 13 ratings 23 min.
[Potimarron and celeriac autumn soup]
Potimarron and celeriac autumn soup
This soup has a naturally smooth and creamy texture. The blend of autumnal potimarron (Japanese chestnut pumpkin) and celeriac flavours is warmed with French mustard.
2,5784.6/5 for 14 ratings 51 min.
[Potimarron and leek soup]
Potimarron and leek soup
This autumnal soup combines the flavours of Japanese chestnut pumpkin (potimarron) and leeks - they go so well together. The resulting soup is velvety smooth and delicious.
2,915 13.9/5 for 19 ratings 1 hour 7 min.
[Pumpkin (or potimarron) soup]
Pumpkin (or potimarron) soup
A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin.
75,8774.1/5 for 16 ratings 1 hour 10 min.
[Purée of Jerusalem artichokes with foie gras]
Purée of Jerusalem artichokes with foie gras
This recipe features a rather unexpected combination that works really well: the distinctive flavour of Jerusalem artichoke with the richness of foie gras. The Jerusalem artichokes are puréed with potatoes. This is serves hot mixed with very cold diced foie gras. The combination of flavours and...
9,2494.1/5 for 16 ratings 1 hour 10 min.
[Quail egg canapés]
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.
101,6905/5 for 13 ratings 54 min.
[Quick courgette soup with cheese]
Quick courgette soup with cheese
This really is an express recipe, less than 30 minutes from washing courgettes to serving soup.
77,2835/5 for 1 ratings 27 min.
[Ramekins of duchess potatoes]
Ramekins of duchess potatoes
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.
83,550 24.6/5 for 14 ratings 2 hours 47 min.
[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".
87,9455/5 for 1 ratings 47 min.
[Raw beetroot salad]
Raw beetroot salad
This is a very simple salad. It contains raw beetroot (of course), but also walnuts, parmesan shavings and a vinaigrette made with balsamic vinegar.
38,8044.1/5 for 16 ratings 31 min.
[Rémoulette of celeriac]
Rémoulette of celeriac
This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing.
808 33 min.
[Salade Niçoise]
Salade Niçoise
Salade Niçoise is a typical Mediterranean dish that originated around the French city of Nice. As there is no real "official" recipe, everyone has their own personal version. This is mine.
12,3974.9/5 for 20 ratings 40 min.
[Savoury mini-madeleines with 2 cheeses]
Savoury mini-madeleines with 2 cheeses
These moist-textured savoury madeleines have a delicious combination of 2 cheeses: Cheddar and Parmesan. They make an ideal aperitif snack.
5,1814.4/5 for 10 ratings 37 min.
[Sesame fried scampi]
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
93,9555/5 for 1 ratings 33 min.
[Smooth mixed vegetable soup]
Smooth mixed vegetable soup
Any vegetables you have, cut into small pieces, mixed with a shallot cooked in butter, cooked together then blended. Even better when it's cold outside.
76,3604.4/5 for 20 ratings 2 hours 3 min.
[Sorrel soup]
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste.
72,6383.8/5 for 17 ratings 1 hour 4 min.
[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.
46,5375/5 for 13 ratings 51 min.
[Terrine of foie gras]
Terrine of foie gras
This simple way preparing a terrine of foie gras is ideal for beginners. In this recipe the liver is passed through a sieve or vegetable mill rather than kept in large pieces. The final appearance is smoother, less marbled, but just as delicious.
52,495 15/5 for 9 ratings 17 hours 8 min.
[The total turnip]
The total turnip
The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.
91,5224.4/5 for 9 ratings 57 min.
[Tomato and courgette tart]
Tomato and courgette tart
This summer tart has a puff pastry base topped with a rosette of sliced tomatoes and sautéd courgettes. For a more substantial dish, add some diced feta on top before cooking.
48,1194.2/5 for 20 ratings 2 hours 5 min.
[Tomato and cream cheese terrine]
Tomato and cream cheese terrine
Tomatoes marinated in olive oil and lime, then arranged in alternating layers with cream cheese: one layer with herbs and the other with walnuts.
41,4505/5 for 1 ratings 6 hours 12 min.
[Tomato tart]
Tomato tart
This tart is very easy and quick to prepare.
58,7364.8/5 for 20 ratings 1 hour 18 min.
[Turnip and sesame puree (tahina) soup]
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina).
80,8864.3/5 for 19 ratings 35 min.
[Vegetable rosette tart]
Vegetable rosette tart
Blanched courgettes and carrots arranged in a rosette with a feta filling.
53,0743.8/5 for 17 ratings 1 hour 52 min.
[Verrine of avocado mousse and crab]
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
37,8575/5 for 13 ratings 35 min.
[Vol-au-vent]
Vol-au-vent
The classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling. There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.
26,4324.4/5 for 19 ratings 1 hour 23 min.
[Warm chicken salad]
Warm chicken salad
This salad is a mixture of fresh, crunchy ingredients (spring onions, radishes and lettuce) with ribbons of pan-fried chicken, added while still warm.
23,7474.2/5 for 11 ratings 29 min.
[Warm lentil salad]
Warm lentil salad
Lentils boiled until just tender, then mixed with fried smoked bacon, onion, chives and dressed with a good vinaigrette.
46,9184.6/5 for 14 ratings 53 min.
[Warm salad of potatoes and purple artichokes]
Warm salad of potatoes and purple artichokes
This salad combines red onion, purple artichokes cut small and slices of warm potato, dressed with a good vinaigrette.
20,2493.8/5 for 17 ratings 54 min.
[Warm scallop and cabbage salad]
Warm scallop and cabbage salad
This salad combines the crunchiness of raw white cabbage, the softness of fried scallops and yielding cooked potatoes, bound in a good herb vinaigrette.
9,3815/5 for 1 ratings 26 min.
["Land and sea" kebabs]
"Land and sea" kebabs
For these kebabs, cubes of lime-marinated fish (sea) alternate with mushrooms and bacon (land) along the skewer.
23,9435/5 for 13 ratings 44 min.
[Canapés of red mullet with poppy seeds]
Canapés of red mullet with poppy seeds
Tasty morsels of red mullet, fried with poppy seeds and served as canapés on toast with feta, basil and preserved tomatoes.
5,4384.2/5 for 20 ratings 45 min.
[Cod loin with saffron]
Cod loin with saffron
A thick, deboned loin of fish (cod in this case), pan-fried and served with a reduced white-wine and cream sauce, flavoured with shallot and saffron.
10,7134.4/5 for 12 ratings 47 min.
[Crab Cakes]
Crab Cakes
These crab cakes are a mixture of crab meat - of course - with onion, parsley, breadcrumbs, egg and mayonnaise. The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.
9,2044.7/5 for 18 ratings 1 hour 3 min.
[Cretan-style salmon ]
Cretan-style salmon
Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.
47,4155/5 for 13 ratings 1 hour 1 min.
[Crispy prawn rolls]
Crispy prawn rolls
The prawns are fried, then mixed with finely diced carrots and courgettes before being rolled up in a sheet of brik or filo pastry.
11,5294.8/5 for 12 ratings 34 min.
[Crunchy little pieces of fish]
Crunchy little pieces of fish
Small pieces of fish, dipped in beated egg then in breadcrumbs, and fried. Preferably serve with something with slightly acidic like herb salad, or Béarnaise sauce.
66,4515/5 for 13 ratings 49 min.
[Fillets of sole Dieppoise]
Fillets of sole Dieppoise
In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish. I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and...
6,3013.9/5 for 19 ratings 1 hour 27 min.
[Fillets of sole meunière]
Fillets of sole meunière
Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the...
13,2004.3/5 for 15 ratings 24 min.
[Firied fillet of sea bream with polenta]
Firied fillet of sea bream with polenta
A fillet of blackspot sea bream (though you can use another fish), fried rapidly and served with a creamy cheese polenta and sautéed cherry tomatoes.
4,5824.3/5 for 15 ratings 23 min.
[Fish fillet with preserved lemons]
Fish fillet with preserved lemons
A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside.
20,0864.2/5 for 10 ratings 36 min.
[Fish in a seed crust]
Fish in a seed crust
Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.
15,4824.2/5 for 19 ratings 30 min.
[Fish in a sesame crust]
Fish in a sesame crust
Fish portions cooked in 2 stages: first in the pan, then in the oven, covered with a sesame paste which turns crisp when baked.
32,4724.4/5 for 12 ratings 42 min.
[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.
4,0854.3/5 for 15 ratings 56 min.
[Fish Mousselines]
Fish Mousselines
Mousselines are a lighter version of the classic French quenelles, but without breadcrumbs. They are poached first in fumet (fish stock), then served "en gratin" in sauce normande.
8,867 24.6/5 for 14 ratings 38 min.
[Fish petals, vegetables julienne, and beurre blanc]
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
71,6324.3/5 for 10 ratings 1 hour 34 min.
[Fisherman's Ragout]
Fisherman's Ragout
This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.
13,9354.1/5 for 19 ratings 2 hours 17 min.
[Gravlax]
Gravlax
Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar. The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.
4,9645/5 for 1 ratings 12 hours 21 min.
[Grilled fillet of salmon with corn salad cream]
Grilled fillet of salmon with corn salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...
68,125 13.9/5 for 7 ratings 1 hour 14 min.
[Koulibiak in pie dish]
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.
103,3844.7/5 for 3 ratings 3 hours 19 min.
[Langoustine and leek tarts]
Langoustine and leek tarts
Small puff pastry cases filled with a layer of chopped leeks, fried langoustines (also known as scampi or Dublin Bay prawns), topped with hollandaise sauce.
25,3554.2/5 for 11 ratings 1 hour 28 min.
[Langoustine gratin]
Langoustine gratin
This elegant gratin has a layer of brunoise vegetables in the bottom, with langoustine tails (scampi) cooked in two stages on top, finished with a thick creamy sauce, made with the "fumet" from the langoustines. This recipe is quite long to make, but can be prepared in stages over a number of days....
4,0683.9/5 for 20 ratings 2 hours 15 min.
[Langoustine sabayon tart]
Langoustine sabayon tart
For this recipe, the tart cases are made with sheets of filo pastry. These are filled with langoustines coated in a delicious lime-flavoured sabayon.
11,6593.8/5 for 10 ratings 1 hour 6 min.
[Lobster Thermidor]
Lobster Thermidor
In this recipe, the lobster are cooked first in a court bouillon (stock), then the flesh is removed and cut into small pieces before being cooked with the cream and alcohol. The dish is browned in the oven to finish.
34,704 14.7/5 for 18 ratings 35 min.
[Mackerel Fillets in White Wine]
Mackerel Fillets in White Wine
Mackerel fillets in white wine are the kind of thing we normally buy ready-made in a tin, as a quick snack. But preparing them at home is straightforward and so much better. Here is how to create this classic yourself, step by step.
6,9593.7/5 for 20 ratings 2 hours 26 min.
[Mackerel rillettes]
Mackerel rillettes
This recipe for mackerel rillettes (or potted mackerel) starts with poaching the fish. The flesh is then taken off the bones and forked into a seasoned mixture of butter, mustard, cream and lemon juice. In France this is traditionally eaten as an aperitif snack, served on small slices of toast.
523 1 hour
[Marinated tuna with herbs]
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.
74,4654.3/5 for 12 ratings 1 hour 22 min.
[Mussels marinière]
Mussels marinière
This is the most classic way of preparing mussels, simple and delicious.
37,8185/5 for 1 ratings 1 hour 4 min.
[Nicholas's fish]
Nicholas's fish
This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.
72,2684.8/5 for 12 ratings 56 min.
[Normandy seafood stew]
Normandy seafood stew
A "marmite normande" is a combination of different seasonal julienne vegetables and a mix of shellfish, rapidly sautéed, then deglazed with cider. The vegetables and shellfish are then simmered together in cream, which intensifies the flavours while it gently reduces and thickens. This recipe is...
1,042 2 hours 13 min.
[Pan-fried salmon with white cabbage]
Pan-fried salmon with white cabbage
In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.
23,7854.5/5 for 11 ratings 1 hour 2 min.
[Pan-fried scallops and chanterelles with Noilly Prat sauce]
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
75,8504/5 for 1 ratings 1 hour 6 min.
[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...
71,5095/5 for 19 ratings 2 hours 23 min.
[Pollack fillet baked with rice and vegetables.]
Pollack fillet baked with rice and vegetables.
This oven-baked recipe teams layers of rice and vegetables (sesame-flavoured rice, sautéed courgettes, onions and tomatoes) with fillets of fish (pollack here) and thyme laid on top. Everything is then cooked together in the oven.
4,9504.3/5 for 15 ratings 1 hour 7 min.
[Quick prawn curry]
Quick prawn curry
A very quick way to prepare a creamy prawn curry with lime and spring onion.
23,9125/5 for 1 ratings 34 min.
[Red mullet fillets in a quick marinade]
Red mullet fillets in a quick marinade
For this recipe, the marinade is made in a jiffy: oil, lemon, parsley, salt and pepper. The red mullet fillets are marinaded for an hour, then pan-fried quickly. They are served with plain white rice.
10,0934.7/5 for 3 ratings 1 hour 21 min.
[Red mullet fillets with a reduced white-wine sauce]
Red mullet fillets with a reduced white-wine sauce
For this recipe, the red mullet fillets are fried in a large saucepan, then removed and kept hot. The "jus court" sauce is made by reducing dry white wine with spring onions in the pan used to cook the fish. The small quantity of sauce left (its French name literally means "short juice") is very...
3,0263.8/5 for 17 ratings 30 min.
[Rolls of fish in smoked ham]
Rolls of fish in smoked ham
Pieces of white fish rolled in thinly sliced smoked ham. These rolls are cooked in a little olive oil and served with French beans. The pairing of smoked ham with fish might seem a little strange, but in fact these flavours marry well.
85,1434.9/5 for 18 ratings 54 min.
[Rosemary steamed fish]
Rosemary steamed fish
In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of melting roasted shallots and finished with a dry white wine sauce.
82,7443.8/5 for 17 ratings 1 hour 50 min.
[Salmon "en papillote" with small vegetables]
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables.
69,944 15/5 for 1 ratings 1 hour 28 min.
[Salmon chard rolls]
Salmon chard rolls
For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.
48,6673.8/5 for 12 ratings 1 hour 21 min.
[Salmon rillettes]
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
82,6554.3/5 for 15 ratings 2 hours 38 min.
[Salmon with sorrel]
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
77,097 15/5 for 13 ratings 1 hour 23 min.
[Scallops with cabbage julienne]
Scallops with cabbage julienne
Pan-fried scallops in a sauce of their juices deglazed with a little Noilly Prat, served with a julienne of blanched cabbage in cream.
28,4284.6/5 for 19 ratings 1 hour 21 min.
[Scallops with crunchy vegetables and wine sabayon]
Scallops with crunchy vegetables and wine sabayon
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.
88,6674/5 for 1 ratings 2 hours 56 min.
[Scallops with fondue of leeks]
Scallops with fondue of leeks
In this very creamy dish, the leeks are first cooked separately. The scallops are pan-fried, then the leeks are reheated with cream in this pan to absorb all the flavours.
66,057 24.6/5 for 14 ratings 55 min.
[Scallops with green asparagus tips and parmesan]
Scallops with green asparagus tips and parmesan
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.
63,1294.1/5 for 16 ratings 38 min.
[Scrambled eggs with langoustines and asparagus tips.]
Scrambled eggs with langoustines and asparagus tips.
For this dish, the langoustines and asparagus tips are sautéed bafore being mixed with the beaten eggs and finished like scrambled eggs.
274 50 min.
[Sea bass with coriander cream en papillote]
Sea bass with coriander cream en papillote
In this recipe, the fillets of sea bass are laid on a julienne of leeks (the white part), covered with a coriander cream sauce and cooked "en papillote".
3,1795/5 for 12 ratings 52 min.
[Seafood feuillantines]
Seafood feuillantines
Little savoury "millefeuilles" with a very Breton taste of the sea: a mix of crab and salmon in a herb mayonnaise, piled up between crisp circles of buckwheat pancake.
22,9435/5 for 10 ratings 48 min.
[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...
3,2204.8/5 for 20 ratings 2 hours 18 min.
[Spaghetti with mussels and basil]
Spaghetti with mussels and basil
Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
40,2994.1/5 for 16 ratings 1 hour 40 min.
[Spicy seafood plancha]
Spicy seafood plancha
A mix of diced fish and uncooked prawns marinated with spices and then simply cooked on a plancha. The fish benefits from the acidic citrus note provided by the lime, and the prawns from a little vinegar.
2,380 1 hour 33 min.
[Stock-pot fish ]
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
81,5704.3/5 for 11 ratings 2 hours 36 min.
[Summer Salmon Blanquette]
Summer Salmon Blanquette
This simple blanquette is a creamy dish of pan-fried salmon chunks with fresh broad beans and mushrooms. Although it is just right for the start of summer, it can be made at any time of year.
8,5975/5 for 1 ratings 59 min.
[Tahitian style fish]
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.
72,5045/5 for 13 ratings 12 hours 57 min.
[Tender tuna]
Tender tuna
Cooking tuna can be tricky: undercooked it is unappetising, overcooked it dries out rapidly. Here is a method which guarantees that your tuna will be perfectly cooked and tender.
11,4684.7/5 for 18 ratings 49 min.
[Turban of sole with langoustines]
Turban of sole with langoustines
The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests.
12,1774.1/5 for 18 ratings 1 hour 44 min.
[Beef braised in reduced red wine]
Beef braised in reduced red wine
In classic recipes of this kind, the meat is simply cooked in the wine as it comes. This version is different: the red wine is reduced first separately on low heat with herbs, onion and carrot, then the meat is cooked long and slow in this. This method gives the meat a richer, more intense flavour.
3,3453.8/5 for 17 ratings 3 hours 53 min.
[Beef Wellington]
Beef Wellington
Beef Wellington consists of a beef fillet (or tenderloin) that is first seared, then cooked in the oven in a puff pastry crust stuffed with a mushroom duxelles and morsels of foie gras. The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully...
6,2845/5 for 1 ratings 1 hour 57 min.
[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.
80,4874.4/5 for 10 ratings 2 hours 49 min.
[Boeuf (beef) bourguignon]
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
105,573 32.5/5 for 2 ratings 4 hours 20 min.
[Carbonnade]
Carbonnade
Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.
36,208 14/5 for 4 ratings 2 hours 44 min.
[Chicken breasts in a potato crust]
Chicken breasts in a potato crust
In this recipe, instant mashed potato powder is used to give an original crusty coating to the chicken breasts. These are fried and served with peas.
26,7294.8/5 for 11 ratings 1 hour 3 min.
[Chicken breasts with tarragon]
Chicken breasts with tarragon
Chicken breasts are slowly cooked in a frying pan, then the sauce is made in the same pan with dry white wine, chicken stock and tarragon, and served with sauté (pan-fried) potatoes.
71,852 15/5 for 1 ratings 1 hour 39 min.
[Confit of carrots with bacon]
Confit of carrots with bacon
As with any confit, these carrots are cooked long and slow. This is done in the oven in chicken stock, with the carrots rolled in a strip of bacon or cured ham that has been lightly fried.
3,5414.8/5 for 12 ratings 2 hours 32 min.
[Coq au vin]
Coq au vin
Coq au vin is one of those iconic classics of French cuisine, though these days it is more likely to be made with chicken. The poultry is marinated in red wine, fried, then flambéed in cognac before being simmered slowly in the wine marinade. It has much in common with that other classic, boeuf...
6,2664.2/5 for 11 ratings 14 hours 44 min.
[Cured Pork Belly With Lentils]
Cured Pork Belly With Lentils
Pork belly with lentils is a typical French bistro dish. In principal, it is a mixture of different cuts of pork, usually salt-cured, cooked slowly until "confit" and meltingly tender, served with lentils cooked in stock. This dish takes a good while to prepare, but it's a real treat! It reheats...
6,6154/5 for 18 ratings 3 hours 19 min.
[Duo of slow-cooked pork]
Duo of slow-cooked pork
Two pork ingredients, smoked sausage and a shoulder joint here, are left to cook slowly on a bed of vegetables and herbs, moistened with a vegetable or poultry stock. This is one of those crafty dishes that can be reheated over and over, getting better each time.
1,110 4 hours 49 min.
[Escalope of veal in a cream sauce]
Escalope of veal in a cream sauce
Escalopes of veal, mushrooms and a cream sauce.
48,4084.6/5 for 14 ratings 1 hour 3 min.
[Filet mignon with mustard and tarragon sauce]
Filet mignon with mustard and tarragon sauce
Medallions of filet mignon (pork tenderloin) are first pan-fried, then kept to one side. The same pan is used to prepare a cream sauce with tarragon and strong mustard. The medallions are returned to the pan to finish cooking in the sauce while it thickens on low heat, keeping the meat beautifully...
3,2553.8/5 for 11 ratings 1 hour
[Fillet of beef in a rosemary crust]
Fillet of beef in a rosemary crust
This is a sophisticated way to cook beef fillet (tenderloin): we make an unleavened bread dough (which will not be eaten), adding plenty of salt and lots of roughly chopped springs of rosemary. The beef fillet is seared all over in a frying pan, then wrapped in the dough before being cooked in a hot...
4,888 14.8/5 for 12 ratings 50 min.
[Five hours poultry]
Five hours poultry
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...
85,9643.8/5 for 17 ratings 5 hours 12 min.
[Involtini-Style Filet Mignon ]
Involtini-Style Filet Mignon
This filet mignon of pork is split, rather like an involtini, and stuffed with grilled bacon, parsley and cheese.
7,3533.8/5 for 17 ratings 52 min.
[Larded pork tenderloin]
Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
41,917 14.6/5 for 5 ratings 1 hour 28 min.
[Loin of pork with herbs and julienne vegetables ]
Loin of pork with herbs and julienne vegetables
Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.
90,8144.2/5 for 19 ratings 2 hours 33 min.
[Melt-in-the mouth meat and vegetables in a sealed casserole]
Melt-in-the mouth meat and vegetables in a sealed casserole
In this recipe a good joint of beef is slow-cooked, surrounded by an assortment of vegetables in small chunks. To concentrate the flavours, the cooking time should be long at a moderate temperature and, most important of all, the dish should be sealed. By the end of cooking, the vegetables will be...
3,9194.1/5 for 16 ratings 5 hours 28 min.
[Mexican-style pork medallions ]
Mexican-style pork medallions
For this recipe with a Mexican flavour (New Mexican, actually), I have used tender medallions of pork fillet mignon. These are first marinated in a spicy oil then pan-fried with the remaining marinade. Serve with green beans and sauce made with a reduced vegetable stock in the frying pan.
4,8735/5 for 1 ratings 44 min.
[Pan-fried chicken breast on mozzarella]
Pan-fried chicken breast on mozzarella
Chicken breasts pan-fried with sage leaves, topped with thinly sliced mozzarella and preserved tomatoes, then served turned over on a bed of the "toppings".
7,8274.1/5 for 16 ratings 23 min.
[Paté en croute (terrine in a pie crust)]
Paté en croute (terrine in a pie crust)
The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work.
48,470 134.3/5 for 15 ratings 6 hours 49 min.
[Pork chops in the oven]
Pork chops in the oven
To cook a pork chop well, without it drying out, one of the best methods is to cook it in two stages: start by pan-frying, then finish in the oven. This recipe adds flavour with mustard and thyme, with the cooking juices deglazed and reduced before serving.
21,9293.5/5 for 6 ratings 25 min.
[Pork chops with a duo of brassicas]
Pork chops with a duo of brassicas
In this recipe, the pork chops are pan-fried and served with a sauce of the reduced pan juices and white-wine, and two different brassicas: Brussels sprouts and romanesco.
4,4334.3/5 for 12 ratings 46 min.
[Pork Chops with Rosemary]
Pork Chops with Rosemary
This recipe is cooked in two stages: the chops are flash-fried in a pan, then finished more slowly in the oven. Towards the end of cooking, you can top the meat with slices of cheese, if you like.
4,7564.6/5 for 14 ratings 26 min.
[Pork medallions with "full" turnips]
Pork medallions with "full" turnips
This recipe brings together sautéed medallions of pork filet mignon and turnips, pan-fried then filled with a creamy mixture made from their own green tops. As in all the best cookery, nothing is wasted.
4,2524.7/5 for 10 ratings 1 hour 4 min.
[Pork roast with herbs]
Pork roast with herbs
A succulent joint of pork, slow-roasted with herbs and served with baby potatoes cooked in the meat juices.
754 4 hours 37 min.
[Quick chicken curry]
Quick chicken curry
This curry is quick to make if you have left over cooked chicken, and is always delicious.
44,7445/5 for 13 ratings 33 min.
[Rabbit civet]
Rabbit civet
Rabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion. These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions. This tasty stew or casserole, with its very tender meat, is like my...
10,4564/5 for 1 ratings 15 hours 20 min.
[Rabbit civet "à la normande"]
Rabbit civet "à la normande"
In French cooking, "à la normande" means there are apples involved, as Normandy is famous for them. In this twist on the classic civet, the rabbit meat is cooked on the bone in cider, after marinating overnight. The sauce is made at the end with the cooking juices and cream.
4,6304.6/5 for 14 ratings 15 hours 3 min.
[Rabbit with mustard]
Rabbit with mustard
This recipe uses boned rabbit. This is sautéed in mustard then cooked in the oven. It is served with broad beans, bacon and mushrooms, and a sauce made with reduced white wine.
40,1664.9/5 for 20 ratings 2 hours 9 min.
[Roast beef "like they do it in Santa Fe"]
Roast beef "like they do it in Santa Fe"
For this delicious roast, the beef joint is seared all over, then wrapped in slices of grilled (broiled) bacon before the final long, slow roasting in a bag with aromatic ingredients (bayleaf, shallots, carrot, thyme and chilli). Cooked this way, the meat will be well done on the outside, meltingly...
3,0924.5/5 for 12 ratings 5 hours 39 min.
[Roast pork with sage, cooked in a bag.]
Roast pork with sage, cooked in a bag.
Pork goes particularly well with sage (true for white meats in general), but in this recipe, we'll bring out these flavours to the full by slow-cooking in a bag. The pork roasting joint is simply salted and peppered before being put in the bag and cooked for hours at low temperature. The delicious...
3,1404.6/5 for 19 ratings 3 hours 56 min.
[Saltimbocca]
Saltimbocca
Saltimbocca literally means "jumps into the mouth" in Italian. These delicious little meat rolls, made with veal, ham and sage, will do just that!
8,3264.9/5 for 20 ratings 40 min.
[Sausage and lentils "en cocotte"]
Sausage and lentils "en cocotte"
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its...
3,5394.6/5 for 14 ratings 1 hour 5 min.
[Sautéed chicken with leeks]
Sautéed chicken with leeks
Chunks of chicken marinated in a mixture of soy sauce, vinegar and spices, then sautéed with diagonally cut leeks cooked separately. A simple, healthy recipe with a spicy kick.
9835/5 for 1 ratings 1 hour 53 min.
[Seven-hour lamb]
Seven-hour lamb
Seven-hour lamb is a good old country recipe and very simple. There's really not much to do, just long, slow cooking and the result is always amazing: the lamb is so tender it can be cut with a fork.
21,1573.9/5 for 12 ratings 7 hours 33 min.
[Spring veal sauté ]
Spring veal sauté
This sauté combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream.
12,9724.6/5 for 14 ratings 56 min.
[Steak burger topped with egg]
Steak burger topped with egg
A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish.
59,3454.9/5 for 11 ratings 52 min.
[Tomato meat balls]
Tomato meat balls
Meat balls in a tasty tomato sauce with herbs and white wine.
54,6955/5 for 13 ratings 30 min.
[Tournedos Rossini]
Tournedos Rossini
Tournedos Rossini is a very chic recipe, allegedly inspired by the famous composer. It consists of fried fillet steak, served on buttered toast, topped with a slice of foie gras and a delicious sauce made by deglazing the cooking pan with port or Noilly Prat.
33,897 33.7/5 for 19 ratings 46 min.
[Veal Chop With Assortment of Vegetables]
Veal Chop With Assortment of Vegetables
The veal chop in this recipe is cooked in two stages: flash fried first to brown it all over, then gently roasted in the oven. The chop is served with an assortment of vegetables, first lightly boiled, then reheated in the "jus" (cooking juices).
6,2245/5 for 1 ratings 2 hours 27 min.
[Wiener Schnitzel]
Wiener Schnitzel
A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs.
27,1764.1/5 for 16 ratings 1 hour 20 min.
["Oeufs rabattus" with leeks]
"Oeufs rabattus" with leeks
This quick French way of cooking eggs is similar to an omelette, but with the egg simply drawn in towards the centre during the brief cooking. The eggs here are cooked with sautéed leeks and served with delicious morteau sausage "crisps".
2,8864.3/5 for 15 ratings 44 min.
[Aligot]
Aligot
Aligot is a traditional family dish from the Auvergne mountains in France. It is basically a potato purée enriched with cheese and stirred for a long time.
24,7354.2/5 for 19 ratings 1 hour 17 min.
[Avengers' potatoes]
Avengers' potatoes
Lurking behind this strange name (see reason below) is a kind of potato-cheese gratin, which is wrapped in thin slices of bacon. It's cooked first on the hob, then in the oven.
82,1535/5 for 1 ratings 1 hour 54 min.
[Baked leek and Camembert slices]
Baked leek and Camembert slices
In this recipe slices of bread are topped with creamed leeks and slivers of Camembert before browning in the oven.
4,2434.8/5 for 11 ratings 42 min.
[Baked Mont d'Or with diced mixed vegetables]
Baked Mont d'Or with diced mixed vegetables
The classic hot box method is a delicious way to serve Mont d'Or cheese. For a more original twist, this recipe adds mixed vegetables. The cheese is baked in the oven as usual, but filled with the diced vegetables and mushrooms.
3,3563.8/5 for 17 ratings 58 min.
[Baked potoatoes with herb butter or cream ]
Baked potoatoes with herb butter or cream
Here's how to prepare good baked potatoes, and two ideas for toppings. Herb butter can be easily be made in advance and store in the fridge folded in plastic film, it can also be served with red meat because it look like very much to the "Beurre maitre d'hotel" (butler's butter, usually with parsley...
51,040 13.8/5 for 17 ratings 1 hour 42 min.
[Baker's chicken and potato tart]
Baker's chicken and potato tart
A baker's tart is made with bread dough. It is sometimes called a baker's pizza, but this version has no tomatoes. It is topped with potatoes and slices of herb-poached chicken on a bed of cream and cheese with more herbs.
454 1 hour 23 min.
[Baker's tuna and mushroom tart]
Baker's tuna and mushroom tart
A baker's tart, sometimes called a baker's pizza, is a tart with a base made of bread dough. This version, without tomatoes, combines tuna with mushrooms.
388 1 hour 2 min.
[Beans with tomatoes]
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.
68,7214.1/5 for 19 ratings 1 hour 55 min.
[Breton galettes (pancakes)]
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".
61,341 23.9/5 for 20 ratings 16 min.
[Breton leek and mushroom tart]
Breton leek and mushroom tart
This is a "tart" with a difference: the case is not made with pastry, but with a double layer of lightly buttered Breton galettes (buckwheat pancakes). The filling is made with shallots, sautéed mushrooms, leeks and cream. You might have noticed that this recipe includes the key elements of...
2,6274.3/5 for 12 ratings 1 hour 13 min.
[Breton Pie]
Breton Pie
This unusual pie from Brittany is made with piled-up layers of buckwheat pancakes (galettes), sandwiched with a filling of onion and bacon mixed with a little cream. The whole thing, assembled in a baking tin, is then browned in the oven.
6,9554.1/5 for 16 ratings 1 hour 9 min.
[Breton Sandwich]
Breton Sandwich
This is a sandwich with a difference: its Breton character comes not only from the crab in mayonnaise, but also from pieces of "galette" (buckwheat pancake), fried in butter.
7,0343.8/5 for 17 ratings 22 min.
[Broccoli savoury custard]
Broccoli savoury custard
This light and delicious savoury custard with broccoli is perfect to serve with meat or fish in a sauce.
6,4634/5 for 1 ratings 44 min.
[Cassoulet]
Cassoulet
Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.
25,4994.1/5 for 16 ratings 16 hours 9 min.
[Cauliflower "moelleux" in ramekins]
Cauliflower "moelleux" in ramekins
This melt-in-the-mouth cauliflower dish is a kind of purée, bound with a little potato and cooked in milk to add creamy smoothness. This makes a great accompaniment for meat, or as the main feature, served in ramekins with slivers of fried dry-cured ham.
760 58 min.
[Cauliflower curry]
Cauliflower curry
Plenty of flavour in this cauliflower curry: from the hot spices, of course, but also from dry-roasted cashew nuts.
13,2814.8/5 for 12 ratings 54 min.
[Cheese Soufflé]
Cheese Soufflé
A soufflé - one of those dishes with a reputation for being tricky to get right. In fact, it's not as difficult as all that. The important thing is to break the process down into stages: start by making the bechamel sauce, add some cheese (this turns it into a Mornay sauce), then add the egg yolks...
23,852 14.4/5 for 19 ratings 1 hour 34 min.
[Cheese tart]
Cheese tart
This is a very simple recipe for a "Pontarlier" style cheese tart that allows you to prepare a number at the same time. They freeze very well, so you can easily stock up for later.
19,9164.2/5 for 10 ratings 5 hours 10 min.
[Chicken and mushroom brik rolls]
Chicken and mushroom brik rolls
Roll of brik (or filo) pastry filled with chopped mushrooms, diced chicken and sautéd onions.
13,1575/5 for 13 ratings 1 hour 6 min.
[Chicken pie]
Chicken pie
Apart from the obvious chicken, this pie's puff pastry "lid" also conceals mushrooms, bacon, hard-boiled eggs and leeks.
23,1734.3/5 for 12 ratings 2 hours 29 min.
[Chicken with rice and leeks]
Chicken with rice and leeks
For this "chicken with rice", the rice is cooked using the pilau method (started on the hob, finished in the oven), but with chicken cooking juices as the liquid to add plenty of delicious flavour. Pieces of cooked chicken are then added. This version also has chopped and lightly fried leeks.
3,3594.1/5 for 16 ratings 56 min.
[Chicken with spinach in a cream sauce ]
Chicken with spinach in a cream sauce
This recipe combines morsels of cooked chicken, spinach and potatoes with cream for a simple and tasty dish.
427 36 min.
[Comtoise stuffed tomatoes]
Comtoise stuffed tomatoes
These stuffed tomatoes are a bit special: the stuffing is made with Morteau sausage, onions, rice and cancoilotte cheese.
4,1004.1/5 for 16 ratings 1 hour 36 min.
[Comtoise tart for Seàn]
Comtoise tart for Seàn
This tart has all the flavour of the Franche-Comté: the puff-pastry base is covered with diced Morteau sausage and fried potatoes. This is topped with cancoillotte cheese - totally delicious!
12,3464.2/5 for 12 ratings 1 hour 49 min.
[Country vegetable soup]
Country vegetable soup
In this "country" (paysanne) style soup, the vegetables are left in small pieces, rather than blended.
10,321 14.3/5 for 15 ratings 1 hour 11 min.
[Courgettes (zuchinis) ]
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.
87,273 13.7/5 for 19 ratings 1 hour 20 min.
[Couscous]
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
85,6294.3/5 for 4 ratings 2 hours 36 min.
[Creamy risotto with vegetables ]
Creamy risotto with vegetables
Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...
94,6575/5 for 1 ratings 2 hours 53 min.
[Creamy spinach and potato gratin]
Creamy spinach and potato gratin
This is a gratin with a difference: before going in the oven, the layers of spinach and potato are topped with cream in which Mont d'Or cheese has been melted (or another cheese, if you prefer).
2,895 1 hour 5 min.
[Crispy potato and mushroom brik rolls]
Crispy potato and mushroom brik rolls
These crispy rolls have a mashed potato filling with mushrooms and herbs.
7,4525/5 for 1 ratings 46 min.
[Crispy potato galette with leeks]
Crispy potato galette with leeks
For this recipe, we make a "galette" of fried potatoes, then add layer of steamed leeks and melt cheese over the top. The galette is folded over, rather like an omelette, before being cut into portions.
5,4294.1/5 for 20 ratings 39 min.
[Crispy rolls with chicken and leek]
Crispy rolls with chicken and leek
Finely sliced leeks are cooked with a shallot, to which is added leftover chicken with a little cream and parmesan. This mixture is rolled up in filo pastry, and cooked in the oven.
69,6515/5 for 1 ratings 49 min.
[Crispy spinach rolls]
Crispy spinach rolls
These are rolls of brik pastry (or filo), filled with a mixture of spinach, hard-boiled eggs, bacon and onions. They are served here accompanied by rice with cashew nuts.
26,4485/5 for 1 ratings 1 hour 40 min.
[Croque-monsieur complet]
Croque-monsieur complet
This is a "full Monty" version of the traditional French toasted sandwich: the bread is dipped in beaten egg with cream before cooking, rather like pain perdu, to make the fried bread rich and moist. The French term "complet" here means "with everything": egg, ham and cheese.
8,949 14.1/5 for 16 ratings 25 min.
[Curried prawn risotto]
Curried prawn risotto
In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.
12,5653.9/5 for 12 ratings 59 min.
[Deep leek and potato quiche]
Deep leek and potato quiche
The French make a "tourte" that is smaller and deeper than a normal quiche. This recipe makes the most of this difference: it has plenty of texture and flavour, with bacon, potatoes, leeks, two different cheeses, and an egg and cream filling poured over.
536 1 hour 36 min.
[Eggs Comtoise]
Eggs Comtoise
In this recipe from eastern France, an egg yolk sits inside a potato nest with a topping of hot cancoillote cheese. The nest is served with fried sliced potatoes.
5,5683.8/5 for 19 ratings 40 min.
[Eggs in brioche nests]
Eggs in brioche nests
This is an original way to serve an egg: with cheese in a savoury brioche nest. This looks elegant for when you have guests and it is delicious as well.
7,4854.1/5 for 16 ratings 3 hours 37 min.
[Eggs meurette]
Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fried onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.
57,102 14.1/5 for 16 ratings 1 hour 29 min.
[Endives ]
Endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.
69,6395/5 for 1 ratings 1 hour 29 min.
[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!).
24,2584.3/5 for 19 ratings 1 hour 23 min.
[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.
113,356 13.9/5 for 12 ratings 2 hours 24 min.
[Feta and spinach brik pie]
Feta and spinach brik pie
In this recipe, a feta and cream filling is sandwiched between layers of spinach and wrapped in brik (or filo) pastry.
10,763 24.8/5 for 10 ratings 55 min.
[Filo leeks and cheese tart]
Filo leeks and cheese tart
This is a very quick tart recipe, where the crust is made by a stacking filo pastry sheets.
64,1664.3/5 for 11 ratings 1 hour 17 min.
[Flamiche]
Flamiche
Flamiche is a savoury tart from the Picardy region of northeasten France. It is a cousin of quiche lorraine, but the pastry is characteristically made with lard and the filling has neither bacon nor eggs. This version contains a mixture of endives and leeks (white part only).
3,535 14.6/5 for 14 ratings 1 hour 16 min.
[French toast "cordon bleu"]
French toast "cordon bleu"
You are probably familiar with those "cordon bleu" chicken breasts filled with ham and melted cheese that so many kids seem to enjoy. Here's a lighter, bread-based version that is deliciously moist. The bread is dipped in egg, like for French toast, then in a coating of breadcrumbs with herbs before...
3,8584.6/5 for 14 ratings 38 min.
[French-style peas]
French-style peas
A traditional French recipe, "Petis pois à la Française", with a personal twist, but very easy to prepare. It is an ideal accompaniment for meat, poultry or even a grilled fillet of fish.
22,4793.8/5 for 17 ratings 28 min.
[Fresh spinach with cream]
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.
64,8673.8/5 for 17 ratings 1 hour 43 min.
[Fried egg in bread]
Fried egg in bread
This is a novel way to cook an egg in the middle of a slice of fried bread. For a continental twist to the English breakfast, it comes with a slice of grilled bacon and a little pesto. The tricky part (explained in full in the recipe) is to cook the egg white through but keep the yolk runny.
7,753 15/5 for 1 ratings 29 min.
[Fried eggs with tomatoes]
Fried eggs with tomatoes
In this recipe, thick slices of tomato are cooked first, then the eggs are left to cook gently in the spaces between them. Particularly delicious served simply with a trickle of balsamic vinegar.
16,6204.8/5 for 10 ratings 31 min.
[Genoese croque-monsieur]
Genoese croque-monsieur
Here is an Italian version of the famous French toasted sandwich: a croque-monsieur from Genoa. The two slices of fried bread hold together scrambled egg, pesto and grated Parmesan.
1,741 24 min.
[Grated potato cakes]
Grated potato cakes
These grated potato cakes (similar to hash browns, but without the onion) can be deep or pan fried. They are excellent with meat, but quite delicious on their own. Children love them.
11,8614.3/5 for 10 ratings 39 min.
[Gratin Dauphinois]
Gratin Dauphinois
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of...
89,687 25/5 for 1 ratings 1 hour 3 min.
[Gratin du Nord]
Gratin du Nord
This gratin combines the flavours that are so characteristic of France's northern region: endives (chicory), beer and Maroilles cheese.
3,0565/5 for 1 ratings 1 hour 33 min.
[Gratin of Endives with Mont d'Or]
Gratin of Endives with Mont d'Or
This gratin has layers of potatoes and sautéed endives, topped with Mont d'Or cheese and browned in the oven.
5,7285/5 for 2 ratings 58 min.
[Gratin Parmentier]
Gratin Parmentier
Here, a potato gratin meets hachis Parmentier (minced beef topped with mashed potato): 2 layers of potato around a layer of pre-cooked minced meat.
1,3234/5 for 2 ratings 1 hour 22 min.
[Gratin slices with spinach]
Gratin slices with spinach
A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach.
20,1074.1/5 for 19 ratings 1 hour 33 min.
[Green asparagus omelette]
Green asparagus omelette
Small spears of green asparagus steamed and sliced, served with grated Parmesan in the middle of an omelette.
22,1113.8/5 for 17 ratings 33 min.
[Green beans with tomatoes]
Green beans with tomatoes
Cut green beans simmered with tomatoes and mixed with onions and lightly fried lardons (or small pieces of bacon).
26,651 14.7/5 for 20 ratings 1 hour 38 min.
[Hachis parmentier : meat with mashed potato and cheese]
Hachis parmentier : meat with mashed potato and cheese
A typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here, you need "what you have left"...
106,080 24.4/5 for 18 ratings 1 hour 22 min.
[Ham and cheese slices with spring onions]
Ham and cheese slices with spring onions
In this recipe, we'll be using just the tops of the onions, lightly fried, combined with fried ham and thinly sliced Morbier cheese..
432 38 min.
[Harvest Gratin]
Harvest Gratin
Purple artichokes, cauliflower and mozzarella combined with bechamel sauce in a gratin to cheer up the end of summer.
6,0974.1/5 for 16 ratings 1 hour 15 min.
[Home-made potato crisps ]
Home-made potato crisps
Making your own potato crisps (or chips, if you are American) is quite easy. All you need to do is slice potatoes and fry them. That is all well and good in principle, but there are a few tips it is important to know. I'll explain them for you in this recipe.
13,9813.9/5 for 12 ratings 26 min.
[Hotpot my grandmother's way ]
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.
69,5635/5 for 1 ratings 4 hours 7 min.
[Individual creamy endive gratins]
Individual creamy endive gratins
In this recipe, the endives are first blanched, then baked with cream and mushrooms in individual cassolettes (small gratin dishes or large ramekins).
21,0594.6/5 for 19 ratings 1 hour 5 min.
[Kérinou slices]
Kérinou slices
These toasted slices are topped with sautéed vegetables (courgette and mushrooms), covered with a slice of smoked ham and then slivers of cheese. Once the cheese is melted and browned in the oven, the slices should be served piping hot.
2,4724.7/5 for 19 ratings 58 min.
[Layered Leek and Egg Gratin ]
Layered Leek and Egg Gratin
This gratin combines parboiled leeks with chopped hard-boiled eggs in thin layers.
5,5784.1/5 for 20 ratings 49 min.
[Leek and artichoke tart à la piémontaise]
Leek and artichoke tart à la piémontaise
This is a quiche-style tart with a Piedmont-inspired twist: the filling is made with eggs, mascarpone (lighter than the usual cream) and Parmesan. The tart still has a moist texture to balance the puff-pastry crust, with the flavour of leeks and purple artichokes.
3,6485/5 for 13 ratings 1 hour 25 min.
[Leek and fresh tuna tart]
Leek and fresh tuna tart
The puff pastry case is filled with a layer of leek, lightly fried chunks of fresh tuna and a quiche-style egg and cream mixture.
12,1265/5 for 13 ratings 1 hour 15 min.
[Leek and Mimolette tart]
Leek and Mimolette tart
This baked tart has a shortcrust pastry case, filled with a layer of chopped, braised leeks topped with a bechamel sauce with eggs and Mimolette cheese.
8,3254.1/5 for 16 ratings 1 hour 16 min.
[Leek and tuna loaf]
Leek and tuna loaf
This loaf is a savoury cake (quite popular in France) made with tinned tuna and leeks that have been lightly cooked with shallot.
49,9904.4/5 for 12 ratings 1 hour 18 min.
[Maroilles cheese quiche]
Maroilles cheese quiche
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below).
72,893 34.6/5 for 14 ratings 2 hours 27 min.
[Mediterranean toast]
Mediterranean toast
On a slice of toasted bread: barely-cooked Spanish ham, sticks of fried chorizo, slices of peeled tomato and sliced feta.
31,8084.5/5 for 12 ratings 1 hour 5 min.
[Montbenoit's canapés]
Montbenoit's canapés
A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish.
76,8844.6/5 for 14 ratings 1 hour 45 min.
[Morel risotto with Vin Jaune and Mont d'Or]
Morel risotto with Vin Jaune and Mont d'Or
This is a rather special risotto recipe with Morel mushrooms, cooked with Jura Vin Jaune wine, and with Mont d'Or cheese added just before serving to make it extra creamy. With the trio of morels, Vin Jaune and Mont d'Or, this is an ideal way to bring together the delicious flavours of the...
3,8173.8/5 for 12 ratings 1 hour 53 min.
[Moussaka]
Moussaka
Here is my personal version of this famous recipe from the eastern Mediterranean. It's a kind of gratin, made with layers of aubergines, cooked meat with tomatos and bechamel sauce with cheese.
120,701 14/5 for 1 ratings 2 hours 53 min.
[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.
7,7384.6/5 for 14 ratings 45 min.
[Mushroom Pancakes au Gratin]
Mushroom Pancakes au Gratin
This recipe uses pan-fried mushrooms and shallots in cream as the filling for Breton "galettes": traditional buckwheat pancakes. The stuffed pancakes are then baked gratin-style with cheese and cream.
5,1324.6/5 for 14 ratings 55 min.
[Nanou's tuna tart]
Nanou's tuna tart
Crisp puff pastry topped with tuna, mushrooms and cooked shallots.
29,3914.2/5 for 12 ratings 1 hour 36 min.
[New York style pasta]
New York style pasta
Pasta served like in NYC: tagliatelle or spaghetti with lightly fried ham, peas and a nutmeg-flavoured cream sauce.
19,2844.3/5 for 15 ratings 46 min.
[Oven omelette]
Oven omelette
For this omelette with a difference, we'll fry sliced potatoes, bacon (lardons) and onions, then pour the beaten eggs over and finish cooking everything together in the oven. The French sometimes call this an "Omelette of Moyenmoutier" after a village in the Vosges.
3,1974.6/5 for 14 ratings 52 min.
[Oven-roasted Sprouts]
Oven-roasted Sprouts
Here is an original way to pep up Brussels sprouts: roasted in the oven. Cooked this way, they will be lightly crisped on the outside and melting in the middle.
6,9944/5 for 1 ratings 53 min.
[Oxtail Parmentier]
Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
106,6444.7/5 for 12 ratings 5 hours 46 min.
[Pasta with green asparagus]
Pasta with green asparagus
In this recipe, the pasta is cooked separately, then mixed with chunks of green asparagus, ribbons of smoked ham and a cream sauce with nutmeg.
20,6033.9/5 for 11 ratings 1 hour 8 min.
[Pasta with mushrooms]
Pasta with mushrooms
Your choice of pasta (spaghetti, penne or whatever) in a creamy sauce with mushrooms and shallots.
5,0674.3/5 for 15 ratings 37 min.
[Penne with Mushrooms]
Penne with Mushrooms
Sautéed mushrooms in a cream sauce with penne - a simple, delicious recipe.
6,2615/5 for 1 ratings 37 min.
[Penne with purple artichokes]
Penne with purple artichokes
In this recipe, the purple artichokes are braised in white wine, then mixed with the penne and parmesan.
9,2735/5 for 13 ratings 52 min.
[Pissaladière with puff pastry]
Pissaladière with puff pastry
This savoury tart is a traditional speciality around Nice, on France's Cote d'Azur. Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes. This is a slightly different version, more friable (with a...
3,1263.8/5 for 17 ratings 1 hour 38 min.
[Polenta with spinach and soft-poached egg]
Polenta with spinach and soft-poached egg
A "cake" of fried polenta, blanched spinach and a soft-poached egg on top, with a cream, shallot and white-wine sauce poured over just before serving.
8,2205/5 for 1 ratings 1 hour 11 min.
[Pollack Parmentier]
Pollack Parmentier
"Parmentier", in French cuisine, means topped or mixed with mashed potato. This fishy version is made with pollack (or another fish, if you prefer), poached, flaked, and mixed with cooked onions, mashed potatoes and a little thyme. This is then topped with grated cheese and browned in the oven,...
2,6894.8/5 for 12 ratings 56 min.
[Potato and broccoli gratin]
Potato and broccoli gratin
A very simple recipe: a layer of potatoes, a layer of broccoli, bechamel sauce and grated cheese.
38,0633.8/5 for 17 ratings 2 hours 1 min.
[Potato and two ham gratin]
Potato and two ham gratin
Little morsels of boiled and raw cured ham sautéd briefly then mixed with mashed potatoes and finished as a gratin in the oven.
28,308 14.6/5 for 14 ratings 47 min.
[Potato galette]
Potato galette
This potato "cake" is like a big savoury pancake of duchess potatoes (mashed potato with egg yolks), mixed with strips of fried ham, chives and spring onions. The galette is cooked in the oven in a tin and cut into portions for serving. This is delicious on its own or with a good green salad on the...
391 1 hour 13 min.
[Potato Waffles with Smoked Salmon]
Potato Waffles with Smoked Salmon
For potato waffles, the flour in the mixture for the sweet version is replaced with instant dried potato. This is a way of making delicious savoury waffles. Adding ribbons of smoked salmon, like here, turns them into a proper meal, though they can be also be served as an accompaniment.
6,1274.5/5 for 11 ratings 39 min.
[Potatoes with bacon and herbs]
Potatoes with bacon and herbs
The potatoes in this recipe are rolled in a slice of lightly cooked bacon with sage and bay leaves slipped in between. They are then baked in the oven.
1,0365/5 for 1 ratings 1 hour
[Potimarron (chestnut pumpkin) "au gratin"]
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
74,624 24/5 for 2 ratings 1 hour 35 min.
[Potimarron and Parmesan tart]
Potimarron and Parmesan tart
This moist tart has a shortcrust pastry case, filled with a mixture of potimarron purée and Parmesan, bound with egg.
1,110 2 hours 14 min.
[Potimarron braised in meat jus]
Potimarron braised in meat jus
This is a very quick and simple recipe which makes an excellent accompaniment for roast meat, for example. It is also a good Sunday night dish.
2,252 1 hour 5 min.
[Provençal braised carrots]
Provençal braised carrots
Chunks of carrot (different coloured varieties here), braised in a vegetable stock with herbes de Provence and served on a bed of couscous.
813 1 hour 14 min.
[Purple artichokes braised in white wine]
Purple artichokes braised in white wine
In this recipe, small purple artichokes are trimmed and braised (i.e. simmered gently in a small quantity of liquid) in white wine.
9,9804.3/5 for 15 ratings 40 min.
[Quartet of brassicas with cream ]
Quartet of brassicas with cream
Four kinds of brassicas (Brussels sprouts, cauliflower, romanesco and broccoli), blanched separately, then combined to finish with cream and chopped parsley.
32,4374.6/5 for 14 ratings 2 hours 41 min.
[Quiche Bretonne]
Quiche Bretonne
This quiche from Brittany has a puff-pastry base topped with an assortment of fish and shellfish with a classic quiche filling. After baking in a hot oven, the crusty pastry is a great foil for the moist filling with all its seafood flavours.
1,590 1 hour 40 min.
[Quiche Lorraine]
Quiche Lorraine
Quiche Lorraine is a recipe that is both simple and delicious. This savoury tart combines bacon and grated cheese with an egg and cream filling in a short-crust pastry case.
17,6404.9/5 for 11 ratings 1 hour 5 min.
[Ratatouille]
Ratatouille
Ratatouille is a typical Mediterranean dish. The best-known version comes from Nice. It is a ragout of different vegetables (aubergines, peppers, courgettes, onions) in a tomato sauce.
20,0315/5 for 13 ratings 1 hour 52 min.
[Ratatouille confite]
Ratatouille confite
In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.
66,817 13.8/5 for 17 ratings 2 hours 40 min.
[Real home-made chips* ]
Real home-made chips*
It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour....
53,7565/5 for 13 ratings 1 hour 47 min.
[Red rice pannequets]
Red rice pannequets
This is a kind of small crusty parcel with flax seeds, filled with a mix of red rice, diced courgette and smoked ham.
68,3454/5 for 11 ratings 2 hours
[Rice and peas]
Rice and peas
This is a very simple recipe that can made almost entirely with leftovers: chicken, rice and peas.
19,3784.2/5 for 18 ratings 27 min.
[Rillettes stuffed mushrooms]
Rillettes stuffed mushrooms
In this recipe, the mushroom caps are first sautéed, then filled with fried onions and a spoonful of rillettes, then baked in the oven. Here they are served with a quick pickle made from brunoise radishes with tarragon.
2,8743.8/5 for 17 ratings 58 min.
[Roasted Cauliflower]
Roasted Cauliflower
Roasting cauliflower in the oven is a delicious way to enjoy the vegetable: golden-brown on the outside and melt-in-the-mouth inside. In this recipe, the cauliflower is blanched first, then brushed with herb butter before roasting in the oven.
5,4925/5 for 2 ratings 1 hour 12 min.
[Röstis]
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.
75,5274.2/5 for 10 ratings 40 min.
[Rustic chicken and mushroom pie]
Rustic chicken and mushroom pie
This homely looking pie gets back to what good, old-fashioned pies are all about: it's round, deep and has both a proper bottom and lid. The one small concession to modernity is the use of puff pastry for a lighter, crisper crust. The filling combines mushrooms, leeks and diced chicken in a cream...
3,004 1 hour 35 min.
[Salmon and Spinach Gratin]
Salmon and Spinach Gratin
This gratin has a layer of spinach, a layer of salmon with tomato and a layer of potato purée topped with grated cheese.
6,1324.3/5 for 12 ratings 46 min.
[Salt cod brandade]
Salt cod brandade
"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.
13,0624/5 for 3 ratings 1 hour 32 min.
[Sarladaise potatoes]
Sarladaise potatoes
Potatoes fried in a little goose fat, with a mixture of chopped parsley, garlic and shallot added just before serving. Greedy folks (like me) melt a few thin slices of foie gras over the top.
60,0734.6/5 for 14 ratings 1 hour 25 min.
[Sausage mushroom and cheese crumble]
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.
86,784 24.6/5 for 14 ratings 3 hours
[Sausage with duchess potatoes and a Mont d'Or fondue ]
Sausage with duchess potatoes and a Mont d'Or fondue
The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese.
66,4513.9/5 for 11 ratings 2 hours 13 min.
[Sausages with baked beans, French style]
Sausages with baked beans, French style
What could be more basic than sausages and beans? This is a rustic French version using dried white haricot beans (or "mogettes") that are first boiled fast, then left to cook slowly with tomatoes and smoked sausages. The long cooking allows the smoky flavour of the sausages to gradually spread down...
3,0684.6/5 for 14 ratings 1 hour 4 min.
[Sautéd broccoli with ham]
Sautéd broccoli with ham
Broccoli cooked until just tender, quickly sautéd in a little olive oil with shallot and ribbons of ham.
59,031 14.3/5 for 15 ratings 49 min.
[Sautéd mushrooms with spring onions and cured ham]
Sautéd mushrooms with spring onions and cured ham
Fresh mushrooms of your choice, cooked just right, thinly sliced spring onions and morsels of cured ham. Straight from the pan to your plate.
66,304 15/5 for 1 ratings 49 min.
[Sautéed Green Vegetables]
Sautéed Green Vegetables
A recipe full of gorgeous greens: broccoli, romanesco, Brussels sprouts and cabbage. The vegetables are cooked separately in stock before being lightly sautéed with shallot. This is a simple dish, though it takes a while to prepare, and is delicious, light and healthy.
5,8564.1/5 for 18 ratings 37 min.
[Sautéed green vegetables]
Sautéed green vegetables
Just fresh vegetables, each sautéed in turn in olive oil, then combined with chopped spring onions and parsley.
10,4474.1/5 for 16 ratings 1 hour 5 min.
[Scallop and leek pancakes]
Scallop and leek pancakes
These pancakes are filled with pan-fried scallops and creamed leeks.
9,2324.3/5 for 20 ratings 36 min.
[Scrambled eggs with butter-fried bread and fresh spinach]
Scrambled eggs with butter-fried bread and fresh spinach
Fresh spinach, butter-fried bread and scrambled eggs: simply delicious.
106,1383.8/5 for 17 ratings 2 hours
[Seafood sauerkraut]
Seafood sauerkraut
The French version of sauerkraut (choucroute) is normally served with meat, especially pork and sausage, but here is a seafood version with fish and shellfish. Do give it a try, as it's simple to make and delicious!
45,1264/5 for 1 ratings 1 hour 37 min.
[Shallot confit tart]
Shallot confit tart
This savoury tart is full of flavour: the thin puff-pastry case is filled with lightly grilled slices of ham and a mixture of cream and Époisses cheese, topped with a layer of oven-cooked shallot confit. This tart can be eated hot, of course, but is also good cold or reheated until just warmed...
4,2904.6/5 for 14 ratings 2 hours 25 min.
[Sliced cauliflower with 3 cheeses]
Sliced cauliflower with 3 cheeses
Thin slices of blanched cauliflower, fried strips of cured ham and 3 different types of cheese grated and gently melted to bind everything together.
19,7355/5 for 19 ratings 50 min.
[Sliced chicken with mushrooms and broccoli]
Sliced chicken with mushrooms and broccoli
Blanched broccoli sautéed quickly with thin slices of fried chicken.
21,3934.5/5 for 19 ratings 1 hour 4 min.
[Small ratatouille with ]
Small ratatouille with
It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm.
69,6295/5 for 13 ratings 1 hour 3 min.
[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.
81,6674.7/5 for 18 ratings 51 min.
[Spaghetti Bolognese]
Spaghetti Bolognese
Spaghetti "bolognese" (after the town of Bologna, Italiy) is a well-known dish, but so often amounts to nothing more than pasta topped with minced meat in a plain tomato sauce. Here is a more traditional version, in which the sauce is made with tomatoes, herbs, red wine and - of course - meat.
11,4033.8/5 for 21 ratings 1 hour 19 min.
[Spaghetti Carbonara]
Spaghetti Carbonara
A very famous Italian pasta recipe: egg yolks, cream, bacon, Parmesan and lemon juice.
82,105 24.8/5 for 11 ratings 24 min.
[Spaghetti with mushrooms]
Spaghetti with mushrooms
In this recipe, the mushrooms are cooked in the oven first and are then combined with the cooked spaghetti, shallots and dressed with white wine and soy sauce.
9,3924.1/5 for 20 ratings 1 hour 3 min.
[Spaghetti with smoked salmon]
Spaghetti with smoked salmon
After cooking the spaghetti as usual, strips of smoked salmon are added with cream, lemon, Parmesan and egg yolks.
62,6633.8/5 for 12 ratings 37 min.
[Spinach and Comté Loaf]
Spinach and Comté Loaf
For this savoury cake-style loaf, we use a plain basic mixture and add wilted spinach wth shallots and diced Comté cheese.
5,1674.3/5 for 15 ratings 1 hour 13 min.
[Spinach and ricotta ravioli]
Spinach and ricotta ravioli
The filling for these ravioli is a delicious mixture of ricotta with cooked spinach, egg and lightly toasted pine nuts. The ravioli are first boiled in salted water, then baked gratin-style with cream, Parmesan and sage.
5,3564.8/5 for 18 ratings 1 hour 12 min.
[Spinach brik parcels]
Spinach brik parcels
Crispy brik parcels, filled with a mixture of spinach, feta and chopped shallot.
22,3645/5 for 18 ratings 43 min.
[Spinach Omelette]
Spinach Omelette
An ultra-simple but delicious omelette recipe. The beaten eggs are poured over spinach that has already been cooked with shallots.
5,5314.6/5 for 19 ratings 17 min.
[Spinach on toast with bechamel]
Spinach on toast with bechamel
A slice of buttered toast, layers of spinach and sliced hard-boiled egg, topped with bechamel sauce and grated cheese, then browned in the oven.
8,6134.3/5 for 15 ratings 33 min.
[Steamed leeks with morel sabayon]
Steamed leeks with morel sabayon
For this very simple recipe, steamed leeks (cooked in 2 stages) are served with a sabayon made with mushroom "jus", preferably from morels. The sabayon is the major taste element in this dish, and adds a delicious woodland-mushroom flavour.
3,0384.1/5 for 16 ratings 37 min.
[Stuffed artichokes au gratin]
Stuffed artichokes au gratin
For this recipe we'll attempt to use the whole of the artichoke: the heart, of course, but also the leaf bases in bechamel sauce with mushrooms and shallots, as a tasty filling for the hearts.
2,5345/5 for 13 ratings 1 hour 33 min.
[Stuffed baguette ]
Stuffed baguette
This baguette is "stuffed", rather than merely filled: hollowed out and refilled with a tasty mix of sautéed onions, fried bacon bits and eggs, before browning in the oven. A useful way to use up a leftover baguette, even if it is already going dry. It makes a great dish that children love, and...
246 52 min.
[Stuffed Mushrooms]
Stuffed Mushrooms
In this recipe, the mushrooms are stuffed with caramelized onions, topped with cheese and cooked in the oven. As mushrooms tend to give off a lot of liquid, especially when very fresh, the cooking is done in two stages.
5,8664.1/5 for 16 ratings 57 min.
[Stuffed mushrooms au gratin]
Stuffed mushrooms au gratin
For this fairly sophisitcated recipe, the mushrooms caps are marinated and pre-cooked in the oven. They are then filled with a delicious mix of potatoes, sausage and cheese before being baked gratin-style.
279 1 hour 12 min.
[Stuffed pumpkin gratin]
Stuffed pumpkin gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of two sorts of fried meat (chicken and bacon), chestnuts and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from...
7,5684.3/5 for 12 ratings 1 hour 9 min.
[Stuffed tomatoes and courgettes]
Stuffed tomatoes and courgettes
A classic recipe of French family cooking, but with a more sophisticated filling.
76,4883.8/5 for 11 ratings 1 hour 50 min.
[Summery cheese on toast]
Summery cheese on toast
Lightly toasted bread topped with a mixture of cream cheese, chopped spring onions, sliced radishes and fresh herbs.
4,0854/5 for 20 ratings 21 min.
[Sunday night pasta]
Sunday night pasta
Here's a quick and simple solution when faced with the age-old question late on Sunday afternoon: "What are we going to eat tonight?".
2,6414.8/5 for 10 ratings 28 min.
[Surf and turf club sandwich]
Surf and turf club sandwich
This is a rapid club sandwich recipe that combines the taste of the sea (sardines in oil) with the terrestrial flavour of fried bacon. The two are accompanied by a layer of cream cheese with herbs.
2,4514.3/5 for 12 ratings 24 min.
[Tagliatelle and courgette spaghetti, carbonara style]
Tagliatelle and courgette spaghetti, carbonara style
Classic pasta: tagliatelle mixed with courgette "spaghetti", and like for carbonara, with a sauce of egg yolks, cream, lemon juice and fried ham.
79,2634.6/5 for 14 ratings 53 min.
[Tandoori-flavoured chicken with leeks]
Tandoori-flavoured chicken with leeks
Indian flavours pep up this recipe. The leeks are cooked then mixed with chunks of chicken (a good way to use leftovers from a previous meal) and simmered with tandoori spices.
871 54 min.
[Tartine du pêcheur ]
Tartine du pêcheur
This is a French twist on that store-cupboard basic, sardines on toast: sardine fillets in oil and sliced spring onion, topped with a poached egg.
4,5844.7/5 for 12 ratings 15 min.
[Thaï rice with small vegetables]
Thaï rice with small vegetables
Vegetables cut in small dice, cooked in stages, and mixed with cooked Thaï rice. Delicious alone or served with meat for example.
75,6614.7/5 for 11 ratings 1 hour 34 min.
[Thin endive tart]
Thin endive tart
This thin tart (made with puff pastry) is a sort of quiche. It is fairly light, with smoked ham and endives fried from raw (not blanched first).
7,2494.9/5 for 18 ratings 58 min.
[Tomato omelette]
Tomato omelette
Tomato omelette is a great classic of Provençale cuisine. This is my personal version with mushrooms.
23,1394.6/5 for 14 ratings 1 hour 1 min.
[Tomatoes Provençal]
Tomatoes Provençal
This is a great classic dish of Provençal cuisine: tomato halves topped with a kind of stuffing mixture of breadcrumbs, parsley and garlic. In this version, they are served on a bed of white rice.
2,6364.3/5 for 15 ratings 1 hour 9 min.
[Triple-Cheese Pumpkin Gratin]
Triple-Cheese Pumpkin Gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of three sorts of cheese and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, it is good...
6,7124.1/5 for 16 ratings 53 min.
[Turmeric risotto]
Turmeric risotto
A colourful and tasty risotto made with turmeric, and pumpkin and sunflower seeds.
507 56 min.
[Two-cheese quiche]
Two-cheese quiche
This extra-tasty quiche is made with diced ham and a combination of two cheeses: Comté and Cheddar.
4724/5 for 1 ratings 1 hour 2 min.
[Two-cheese vegetable gratin]
Two-cheese vegetable gratin
This is a vegetable gratin with a difference: 3 layers of different vegetables (cauliflower, broccoli and aubergine) with two different cheeses for a flavousome topping: Comté and Époisse.
117 1 hour 23 min.
[Upside-down Parmentier]
Upside-down Parmentier
Parmentier is a French version of shepherd's pie. This variation has slow-cooked meat on top of the mashed potato (purée), instead of underneath. A red-wine sauce adds the finishing touch.
29,2824.2/5 for 12 ratings 6 hours 7 min.
[Vegetable clafoutis]
Vegetable clafoutis
Clafoutis, the traditional French batter puddings, are normally sweet, but here is a savoury version: a layer of mixed vegetables (pre-cooked in this case) in a gratin dish with a cheesy mixture poured over, then baked in the oven. Here I have used diced carrots and courgettes, chopped onion, fried...
4,9094.7/5 for 12 ratings 1 hour 31 min.
[Vegetable pie]
Vegetable pie
Three layers of vegetables, baked in puff pastry.
65,3693.9/5 for 20 ratings 1 hour 21 min.
[Winegrowers' sausage casserole]
Winegrowers' sausage casserole
This sausage casserole is a simple mix of vegetables with smoked sausage, but the cooking liquid in this case is dry white wine (and hence the name). The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously.
2,257 2 hours 36 min.
["BN style" chocolate-filled biscuits]
"BN style" chocolate-filled biscuits
These are similar to the BN biscuits so well-known in France. They are a sandwich of chocolate filling between two layers of biscuit. Children adore them!
45,716 24.6/5 for 10 ratings 5 hours 12 min.
[Arizona cupcakes]
Arizona cupcakes
Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona.
58,495 14.6/5 for 14 ratings 1 hour 49 min.
[Chestnut cake]
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.
72,2255/5 for 1 ratings 53 min.
[Chocolate eclairs]
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result.But don't let that discourage you; there are demonstration videos and I will...
62,349 34.5/5 for 2 ratings 3 hours 52 min.
[Flognarde]
Flognarde
Flognarde is a dessert that originated in France's Limousin region. The recipe is very simple: a vanilla-flavoured egg custard, thickened with flour, and sometimes made with seasonal fruit (apples, cherries, pears...). This is a very old recipe that has come down to us virtually unchanged since...
4,5344/5 for 1 ratings 47 min.
[Galette Charentaise]
Galette Charentaise
This is a traditional cake from France's Charente region. The recipe is straightforward and the cake is slightly dense in texture, but quite delicious.
3,7185/5 for 21 ratings 2 hours 45 min.
[Gâteau Nantais]
Gâteau Nantais
This traditional cake from the French city of Nantes is deliciously moist, flavoured with almonds, vanilla and rum. For the finishing touch, the top is covered with boozy white icing.
3,5933.9/5 for 18 ratings 1 hour 28 min.
[Gingerbread]
Gingerbread
Maybe this recipe will bring back memories.
62,9724.2/5 for 10 ratings 1 hour 4 min.
[Jam doughnuts]
Jam doughnuts
These were originally a traditional German treat (Berliner Pfannkuchen in German): big fried doughnuts filled with jam and sprinkled with icing sugar.
38,1394.5/5 for 6 ratings 4 hours 23 min.
[Kouign-amann]
Kouign-amann
Kouign-amann is a traditional cake from Brittany. the name means butter cake in Breton (Kouign = cake, amann = butter). It is a sort of caramelized millefeuille, crunchy on the outside and melting in the middle.
30,3194.3/5 for 20 ratings 6 hours 38 min.
[Lemon and lime cakes]
Lemon and lime cakes
These little cakes get their double citrus flavour by combining the delicate bitterness of lemon and lime zest with the slight sharpness of the juice in a syrup, soaked into the cakes while still hot from the oven.
785 1 hour 44 min.
[Liège waffles]
Liège waffles
Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust.
61,5875/5 for 1 ratings 1 hour 55 min.
[Macarons (the original French macaroons) ]
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
251,617 714.7/5 for 43 ratings 2 hours 38 min.
[Milk rolls]
Milk rolls
This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.
36,844 13.8/5 for 17 ratings 5 hours 31 min.
[Oatmeal cake]
Oatmeal cake
This cake has the distinctive and delicious flavour of old-fashioned rolled oats, also known as oatmeal. In the basic cake recipe, part of the flour is replaced with oats, which have been toasted, then blended.
2,989 24.2/5 for 13 ratings 1 hour 8 min.
[Rum babas]
Rum babas
Rum baba is a classic French dessert, consisting of a small cake soaked in rum syrup and filled with a little Chantilly (whipped cream).
19,6003.8/5 for 17 ratings 3 hours 33 min.
[Sesame cookies]
Sesame cookies
These soft little cookies have a double whammy of sesame flavour from toasted seeds combined with a little sesame oil.
243 2 hours 57 min.
[Toasted-flour biscuits]
Toasted-flour biscuits
This is a surprising biscuit recipe, in which the flour is not added in its normal state, but gently toasted beforehand in the oven. This light dry-roasting changes the taste considerably, giving these biscuits notes of honey, coffee and even spices. Their distinctive flavour goes very well with...
3,5655/5 for 1 ratings 2 hours 43 min.
[Ali Baba bread]
Ali Baba bread
This bread is so-called because its magical sesame flavour is non-negotiable! The triple dose comes from tahini (sesame paste), sesame oil added to the dough before kneading, and toasted sesame seeds both in the dough and on top of the loaves. The texture is soft, rather like ciabatta, but with a...
2,969 4 hours 23 min.
[Aperitif rolls]
Aperitif rolls
These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.
24,9784/5 for 18 ratings 2 hours 31 min.
[Bacon rolls]
Bacon rolls
These tasty little rolls are enriched with bacon bits and toasted sesame seeds. The slightly flaky texture comes from lard, folded in like for puff pastry. Served sliced, these make an ideal savoury snack to share with friends over a drink.
3,3584.6/5 for 14 ratings 3 hours 38 min.
[Chocolate rolls (petits pains)]
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
104,1364.6/5 for 18 ratings 5 hours 27 min.
[Ciabatta]
Ciabatta
Ciabatta is a small, very soft Italian bread. The name means "slipper". It normally takes a long time to prepare as a special leaven called "biga" is used, but this simplified version is quicker and just as good.
89,4393.8/5 for 17 ratings 3 hours 21 min.
[Cornmeal baps for Anne]
Cornmeal baps for Anne
These small round baps are made with a mix of wheat flour and fine cornmeal. The dominant corn gives a moist and very yellow crumb.
83,1314.3/5 for 15 ratings 6 hours 23 min.
[Dipping bread with cheese]
Dipping bread with cheese
In France, "pain trempette" (dipping bread) is a loaf made to be broken easily into bite-sized morsels, perfect for serving with any dip. The dough is fairly soft and I have added shallots and fried bacon bits. The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.
4,1744.1/5 for 16 ratings 2 hours 50 min.
[Flaky brownie brioche]
Flaky brownie brioche
This beautiful brioche contains the typical ingredients you'd expect in a brownie: chocolate, butter, brown sugar and pecan nuts. But these are not just thrown into the mixture; the brioche is layered with them to create a delicious culinary bridge between Europe's viennoiseries and the all-American...
4,1374.3/5 for 15 ratings 16 hours 43 min.
[Flaky chocolate brioche]
Flaky chocolate brioche
This is a rather special brioche: the dough is first layered with butter to make it flaky, then this is rolled around a chocolate filling. The recipe is quite long, but you will be astonished at the result. It is both light (in flaky layers) and rich (with its chocolate filling). As you can see...
11,4584.5/5 for 2 ratings 17 hours 43 min.
[Fougasse with bacon and Comté]
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).
80,8104.1/5 for 16 ratings 3 hours 9 min.
[Franche-Comté sticks]
Franche-Comté sticks
Thin baguettes made with Morteau sausage and cancoillotte cheese. The cancoillotte is added in the form of crumbled metton curds (normally melted in milk to make the creamy cancoillotte). Sliced thinly, these sticks make an ideal aperitif snack for sharing with friends.
23,8994/5 for 2 ratings 5 hours 27 min.
[French baguettes]
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
164,854 255/5 for 3 ratings 5 hours 6 min.
[Jura bread]
Jura bread
This speciality bread is full of all the character of the Jura: dry white wine (made with Savagnin grapes, of course), diced Comté cheese and toasted walnuts."Jurassic bread" was is first name... The loaves can be made long, as shown here, or as small rolls. This is ideal as an aperitif snack,...
3,5834.4/5 for 12 ratings 6 hours 9 min.
[Leavened bread]
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better.This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
197,238 24.1/5 for 11 ratings 6 hours 26 min.
[Loaf for "les filles'"]
Loaf for "les filles'"
This loaf for "the girls" in three colours is made by putting together three doughs, each with a different flavour: tomato for the red, pesto with olives for the green and onion for the white. The three different doughs fuse as they rise together in the tin before cooking, to produce an unusual...
4,1944.6/5 for 14 ratings 4 hours 6 min.
[Lumberjack turnovers]
Lumberjack turnovers
These are small stuffed bread turnovers (similar to calzone), made with fougasse dough and filled with bacon, mushrooms, onions, cheese and tomato sauce. Lovely and golden-brown after baking, they are best eaten hot or while still warm.
24,0115/5 for 13 ratings 3 hours 45 min.
[Mixed seed grissini]
Mixed seed grissini
Little crusty bread sticks of Italian origin, these are delicious for aperitifs, plain or with dips like tuna rillettes, guacamole or houmous.
76,3454.2/5 for 20 ratings 2 hours 30 min.
[Nantes Tourton]
Nantes Tourton
The "tourton Nantais" is a sweet loaf from Nantes, somewhere between bread and brioche, but without egg and only a small amount of butter.
10,2124.3/5 for 15 ratings 7 hours 34 min.
[New hamburger buns]
New hamburger buns
This new recipe shows you how to make hamburger buns that are almost brioche style without being sweet.
12,0294/5 for 12 ratings 3 hours 59 min.
[Olive and pesto bread]
Olive and pesto bread
This bread with olives and pesto has a very Italian flavour: a ciabatta dough, herbes de Provence and green olives. The loaf is baked in a tin, with a thin layer of pesto spread in the middle between two pieces of dough, and green olives (with stones removed) pressed into the top.
4,2663.8/5 for 20 ratings 3 hours 57 min.
[Peanut rolls]
Peanut rolls
Combining soft and crunchy textures, these flavour-packed peanut rolls are delicious just as they are, but they are also ideal for burgers.
13,3304.6/5 for 14 ratings 4 hours
[Pitta bread]
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
89,134 14.5/5 for 10 ratings 2 hours 55 min.
[Pizza dough]
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
76,9514.6/5 for 18 ratings 2 hours 10 min.
[Pogne de Romans]
Pogne de Romans
Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more...
1,9764.5/5 for 2 ratings 1 day 17 hours 38 min.
[Poitevin twist]
Poitevin twist
This short baguette, from the Poitou region of western France is soft-textured, made with walnuts, walnut oil and goat's cheese. As the name suggests, the bread is twisted, rather than slashed, just before it goes into the oven.
1,329 3 hours 19 min.
[Roscoff loaf]
Roscoff loaf
This speciality bread from Roscoff (a small town in Brittany, northwest France) is enriched with onions, red wine and smoked sausage. What really sets this bread apart is that instead of water, the dough is made with red wine in which the sliced onions are left to soak overnight. The onions are...
3,050 13.7/5 for 20 ratings 5 hours 16 min.
[Sandwich bread]
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.
75,3083.9/5 for 11 ratings 3 hours 26 min.
[Saucipain]
Saucipain
Saucipain (or sausage bread) is a kind of savoury baguette. The dough contains small dice of dry-cured sausage or salami and is mixed with red wine instead of water. Served sliced in rounds, it makes a typically French aperitif snack.
9,6543.8/5 for 17 ratings 4 hours 26 min.
[Seeded loaf]
Seeded loaf
This seeded bread is based on a French baguette dough, with a mix of dry-roasted seeds added (poppy, millet, linseed, sesame...). Delicious on its own, this bread makes excellent toast to go with foie gras, adding an amazing complementary crunch.
10,2523.8/5 for 17 ratings 4 hours 27 min.
[Special Cheese and Walnut Sticks]
Special Cheese and Walnut Sticks
These crusty mini-baguetttes are generously dotted with diced Comté cheese, toasted walnuts and fried bacon bits. They are ideal for slicing and serving as an aperitif snack.
4,9675/5 for 2 ratings 3 hours 51 min.
[Special Parmesan baguettes]
Special Parmesan baguettes
This moist bread is generously flavoured with diced Parmesan, fried onions and mushrooms. In the form of mini-baguetttes (French sticks), it is easy to serve sliced and makes an ideal aperitif snack.
4,2814/5 for 2 ratings 3 hours 43 min.
[Special small breads]
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
77,0224/5 for 20 ratings 6 hours 26 min.
[Tomato foccacia]
Tomato foccacia
Foccacia is an open-textured Italian bread. The French sometimes refer to it as the Italian fougasse. This version is made with preserved tomatoes, green olives and parmesan.
13,0974.3/5 for 15 ratings 4 hours 53 min.
[Two-olive ciabatta]
Two-olive ciabatta
Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).
24,9954.3/5 for 15 ratings 4 hours 12 min.
[Tomato ladybirds]
Tomato ladybirds
Tomatoes filled with a tuna mayonnaise and rice mixture, in a fun ladybird shape that kids will love, served with a puree of fresh garden peas. A good way to encourage them to eat vegetables.
75,027 14/5 for 1 ratings 1 hour 47 min.
[Béarnaise sauce]
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
102,1094/5 for 1 ratings 1 hour 6 min.
[Bechamel sauce]
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
91,7164/5 for 2 ratings 18 min.
[Beurre blanc sauce]
Beurre blanc sauce
Beurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish.
29,7403.8/5 for 17 ratings 35 min.
[Beurre d'escargot]
Beurre d'escargot
Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven. In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire.
1,4654/5 for 1 ratings 51 min.
[Buckwheat pancakes]
Buckwheat pancakes
Buckwheat pancakes (galettes de sarasin in French) are typical of Brittany and are often served as a savoury dish. They are made with buckwheat flour (a cereal-like seed which is gluten free).
25,641 24.3/5 for 15 ratings 15 min.
[Caramelized Onions]
Caramelized Onions
Caramelized onions are sliced thinly then cooked for a long time until completely brown. They can be used in lots of recipes. For example, they can transform a simple omelette into a divine treat.
6,9843.3/5 for 3 ratings 29 min.
[Coriander and cashew nut pesto]
Coriander and cashew nut pesto
You are probably familiar with the classic pesto,made with basil and pine nuts. I'd like to tempt you with a rather different (but quite delicious) version, made with coriander and cashew nuts.
1,198 26 min.
[Cream sauce with Vin Jaune]
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...
2,007 46 min.
[Green bean purée]
Green bean purée
Green (or French) beans are usually served whole, for instance as an accompanying vegetable or in a salad, but they make a good purée, too. This is tasty on its own, but also goes very well with meats, and children usually prefer it to "normal" beans.
70 48 min.
[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.
70,040 44.3/5 for 4 ratings 23 min.
[Hollandaise sauce]
Hollandaise sauce
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.
66,293 14.7/5 for 20 ratings 22 min.
[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.
6,2664.5/5 for 2 ratings 5 min.
[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.
8,1354/5 for 4 ratings 8 min.
[Marchand de vin sauce]
Marchand de vin sauce
The rich "marchand de vin" sauce, made with red wine and shallot, is a classic accompaniment for meats that is traditionally made in the roasting tin or dish. This is a simplified version that can be made while the meat is cooking, even beforehand, so there is no risk of it going cold.
28,0834.1/5 for 16 ratings 34 min.
[Meatballs]
Meatballs
Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.
64,1864.7/5 for 7 ratings 43 min.
[Pan-fried potatoes]
Pan-fried potatoes
What could be simpler than fried potatoes? No need of a recipe for that! Quite right, but it's also very easy to end up making fried mash instead. Here are the main pitfalls to avoid.
63,0114.4/5 for 19 ratings 1 hour 37 min.
[Pancake batter]
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.
22,9844/5 for 12 ratings 13 min.
[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.
60,490 25/5 for 13 ratings 22 min.
[Pilau rice]
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice,...
80,570 14.3/5 for 15 ratings 33 min.
[Polenta]
Polenta
Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried.
18,4905/5 for 13 ratings 1 hour 34 min.
[Potato purée ]
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.
54,5385/5 for 13 ratings 1 hour 35 min.
[Potimarron (Japanese chestnut pumpkin) purée]
Potimarron (Japanese chestnut pumpkin) purée
Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe.
65,0104.6/5 for 19 ratings 1 hour 12 min.
[Preserved tomatoes]
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif.
79,9684.8/5 for 10 ratings 5 hours 6 min.
[Rémoulette dressing]
Rémoulette dressing
This is similar to rémoulade dressing, but with lemon juice instead of vinegar and with chopped chives added. The name comes from the French for chives: "ciboulette". In technical terms, it is a cold emulsion, like mayonnaise. Not just a tasty dressing for vegetables and salads, it also goes well...
942 8 min.
[Roquefort sauce]
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices.
58,5414.9/5 for 11 ratings 22 min.
[Sauce Normande (for fish)]
Sauce Normande (for fish)
Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood. Here is the version to accompany fish or shellfish.
9,7705/5 for 13 ratings 40 min.
[Sausagemeat]
Sausagemeat
Sausagemeat is a mixture of fatty pork (belly bacon here) with leaner meat, all minced and seasoned. In this version I have used veal as the additional meat.
9,8623.8/5 for 17 ratings 15 min.
[Scrambled eggs (Oeufs brouillés)]
Scrambled eggs (Oeufs brouillés)
French-style scrambled eggs are rather special. It's not very difficult, just a bit long because it's cooked slowly in a bain-marie. Eventually you will get a delicious, refined and delicate preparation which can be eaten "as it is" or added to another recipe.
75,7745/5 for 1 ratings 30 min.
[Tomato pesto]
Tomato pesto
This is a variation on the classic pesto sauce (basil and pine nuts), using cherry tomatoes, basil and almonds.
32,2024.5/5 for 11 ratings 13 min.
[Vegetable stock]
Vegetable stock
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.
36,4294.3/5 for 15 ratings 1 hour
[How to cook potato grenaille ]
How to cook potato grenaille
The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that...
18,3794.8/5 for 12 ratings 43 min.
[How to cook red meat properly]
How to cook red meat properly
Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result.
87,5532.9/5 for 8 ratings 1 hour 24 min.
[How to cook rice in rice-cooker]
How to cook rice in rice-cooker
Cooking rice in a specially adapted "rice-cooker" is practical and quick: you don't have to watch it during cooking, it's fast (15 minutes) and the rice-cooker switches automatically to "keep warm".
76,205 14.9/5 for 20 ratings 20 min.
[How to fry eggs well]
How to fry eggs well
You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the...
41,5384.6/5 for 14 ratings 20 min.
[How to prepare spinach]
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
91,5883.7/5 for 7 ratings 1 hour 9 min.
[How to slow cook meat]
How to slow cook meat
By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork.
31,3435/5 for 13 ratings 4 hours 45 min.
[Bolognaise lasagne]
Bolognaise lasagne
Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce.
48,7014.3/5 for 15 ratings 2 hours 3 min.
[Caesar salad]
Caesar salad
Ceasar salad is a classic of North American cuisine. It consists of lettuce served with croutons and the famous Caesar dressing. Here's my own version.
19,6074.5/5 for 10 ratings 37 min.
[Chicken nems]
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully...
104,7654/5 for 9 ratings 2 hours 21 min.
[Chorba]
Chorba
Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.
30,1785/5 for 2 ratings 2 hours 8 min.
[Colcannon]
Colcannon
Colcannon is a traditional Irish dish, made by mixing creamy mashed potatoes (or purée) with cabbage, chives and spring onions. There are many different versions and ways to adapt this classic recipe. My version here serves it with baked sausages.
3,4004/5 for 1 ratings 1 hour 8 min.
[Dublin fruit scones]
Dublin fruit scones
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have...
33,3594.1/5 for 19 ratings 48 min.
[Home-made doner kebab]
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or...
56,460 15/5 for 2 ratings 2 hours 32 min.
[Hot tomato sauce]
Hot tomato sauce
This is a quick tomato sauce, just the thing for dipping crisps (chips, if you are American), or nachos. It is very similar to the sauce served with aperitif snacks in Tex-Mex restaurants.
21,5084.1/5 for 16 ratings 42 min.
[Mexican ceviche]
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
99,796 15/5 for 1 ratings 3 hours 9 min.
[Minestrone]
Minestrone
Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time.There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version.
40,0204.3/5 for 15 ratings 3 hours 30 min.
[Pan con tomate]
Pan con tomate
"Pan con tomate" (tomato toast) is a staple of Spanish cuisine, where it is often served as an aperitif snack. It is really simple to make and delicious: the bread is rubbed with half a tomato to soak it with the juice. After that, all it needs is seasoning and a drizzle of olive oil. This is a...
2,9434.8/5 for 12 ratings 7 min.
[Pan-baked hash brown (Hash-brown casserole)]
Pan-baked hash brown (Hash-brown casserole)
This hash-brown recipe is an American version of the classic grated potato cake (like roesti), baked in a pan. In the USA hash browns are often served for breakfast.
24,8053.9/5 for 12 ratings 1 hour 46 min.
[Papadums]
Papadums
Papadums (pronounced "poppadoms") or papad are very thin, crisp Indian crackers. They are often served as an aperitif snack in Indian restaurants. The tricky part of making them at home is rolling them out thinly enough.
13,9114.6/5 for 20 ratings 22 min.
[Pea risotto "mantecare"]
Pea risotto "mantecare"
This pea risotto recipe is finished with a typical Italian 'mantecare': mascarpone and Parmesan are incorporated at the end of cooking to make the dish incomparably smooth.
24,8264.9/5 for 19 ratings 1 hour 26 min.
[Potato tortilla (Spanish omelette)]
Potato tortilla (Spanish omelette)
Tortilla is a recipe from Spain, which can be eat hot or cold. It's a kind of omelette, with several ingredients, in this recipe potatoes, onion and smoked ham. Ingredients are cooked first, then mixed with egg, to make a tortilla which is cooked on both sides.
75,774 34/5 for 2 ratings 1 hour 17 min.
[Potatoes with prawns]
Potatoes with prawns
This recipe, originally from Belgium, consists of baked potatoes which are hollowed out and filled with fried prawns. A cream and white wine sauce is then poured over the potatoes before returning them to the oven.
28,2093.8/5 for 12 ratings 1 hour 49 min.
[Sautéed Pork with Peanuts]
Sautéed Pork with Peanuts
This sautéed pork has a hint of Thai style, with its accompaniment of chopped vegetables, dry-roasted peanuts and soy sauce.
5,4813.9/5 for 18 ratings 55 min.
[Spinach fritters]
Spinach fritters
This Indian inspired recipe gives a delicious contrast betwen the hot crispy fritters and the cool, slightly sharp herb dressing.
68,9945/5 for 1 ratings 2 hours 6 min.
[Sushi]
Sushi
Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious. The most common types of sushi are nigiri: a little oval-shaped mouthfuls...
95,7944.5/5 for 11 ratings 1 hour 38 min.
[Taos hotpot]
Taos hotpot
This hotpot inspired by a stay in Taos (New Mexico) is a mix of different meat and vegetables cooked long and slow, served with polenta. The preparation is rather long, as is the cooking time, but it reheats very well.
2,731 3 hours 14 min.
[Tzatziki]
Tzatziki
Tzatziki is an ideal summer recipe: a cooling combination of Greek yoghurt, onion, garlic, cucumber and herbs. It is normally served as a side dish or condiment. This is a Greek recipe, but similar dishes exist in other eastern and middle-eastern countries, under different names.
6,0114.7/5 for 10 ratings 16 min.

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