List of recipes using Salt: 427 recipes (without meat)

Artichoke Soup

For this recipe, we will first steam the artichokes, recover all the flesh, and prepare with shallot and milk a delicious soup.

Asparagus "en petit pois"

As the name suggests, this historic recipe (see below for more details) treats asparagus like peas, Napoleonic French style: first cooked the usual way, then cut small (to look like peas), cooked again in stock, and finished with a cream and egg yolk sauce.

Avocado and smoked salmon terrine

In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.

Avocado mousse with sorrel

Avocado is rarely paired with sorrel, yet they go well together as the slight acidity of the sorrel balances the smooth richness of the avocado nicely. In this recipe they are combined in a cool, fresh avocado and sorrel mousse, served here with eggy bread fingers.

Avocado with gravlax

Diced avocado with morsels of gravlax salmon and cream cheese with herbs for a simple yet delicious starter.

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.

Beetroot and cream cheese verrines

Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.

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.

Broad bean salad with Parmesan

A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.

Brussels sprout salad

It might seem unlikely, but Brussels sprouts are very good raw, like in this salad, pepped up with lemon and Parmesan.

Brussels sprouts salad with smoked trout and Comté cheese

An elegant winter salad with sliced Brussels sprouts, smoked trout and Comté cheese.

Cashew-nut and Parmesan biscuits

For an ideal aperitif snack, why not try these delicious savoury biscuits made with cashew nuts and Parmesan?

Cauliflower tabbouleh

In this tabbouleh recipe, the semolina is replaced by grated cauliflower heads, which is very fresh and surprisingly tasty.

Celeriac and parsley soup

A very simple but delicious soup, this may well win you over (if need be) to the flavour of celeriac, partnered here with parsley.

Celeriac and sesame soup

Celeriac soup with a double dose of sesame flavour: tahini (sesame paste) in the smooth, creamy soup and a crunchy sesame-seed crumble scattered on top.

Celeriac soup with mustard

This delicious creamy soup is very quick to make.

Celery soup bourguignonne style

Celery and Époisses cheese flavors for this very simple soup recipe.

Cervelle de Canut

In French, this curious name means "silk-weaver's brain", but don't be alarmed, this tasty "brain" consists of cottage cheese mixed with herbs, vinegar and finely chopped shallots. The Canuts were the silk weavers in the area around Lyon, France. In the nineteenth century this was one of their favourite dishes.

Chester

Chester biscuits are shortbread biscuits made with Cheshire cheese, and are known as "Cheshire cheese cookies". Here's a version with Comté cheese.

Country vegetable soup

In this "country" (paysanne) style soup, the vegetables are left in small pieces, rather than blended.

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.

Cream of cauliflower soup with smoked haddock

This soup with a difference plays up an amazing flavour combination: creamy cauliflower with morsels of smoked haddock.

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.

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.

Crunchy verrines

Little verrines filled with a mixture of cottage cheese (fromage blanc), cream and coriander with diced radish, gherkin and shallot.

Cucumber, avocado and mussel salad

A bold salad idea that brings together 3 ingredients which rarely end up on the same plate: cucumber, avocado and mussels, in a rémoulade dressing.

Du Barry soup

Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.

Eggs "en cocotte" with spinach

A buttered ramekin, a layer of mushroom duxelles, a layer of spinach, a bit of cream, and an egg, in two layers, on top.

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.

Endive and walnut salad

This salad has a double dose of walnut flavour: walnut oil in the vinaigrette and crunchy walnut kernels.

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.

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.

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.

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.

Green bean and potato salad with paprika

A warm salad featuring green beans, grilled potatoes and diced Comté cheese, all tossed in a paprika mayonnaise.

Green hummus

You are probably already familiar with classic hummus. Here's a "green" version, still mainly chickpeas, but with added herbs and vegetables.

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.

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.

Italian toast

These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.

Kalamata Salad

The Kalamata salad (a Greek city in the Peloponese) is made of tomatoes, feta cheese and pine nuts roasted with a lemon, olive oil and oregano sauce.

Kale and potato soup

Kale, potatoes and croutons for this simple but delicious soup.

Kervallon soup

Kervallon's soup is a delicious cauliflower and sorrel soup.

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.

Lebanese-style chickpea salad

This salad combines chickpeas with cauliflower in a light yoghurt dressing, flavoured with lemon juice and sesame paste.

Leek and celery soup

Leeks and celery aren't often found together, yet their tastes go well together, as in this delicious soup.

Lemony cabbage and potato salad

This salad combines, on the one hand, finely shredded cabbage with herbs and, on the other, diced potatoes. The fresh, summery dressing is made with olive oil and lemon.

Light Broccoli Soup

This soup is simple and light but tasty, made with a delicate vegetable stock and broccoli.

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.

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.

Mexican tart

This unusual tart features two star ingredients of South American cuisine: red kidney beans and avocado. The shortcrust pastry case is filled with a red bean and onion purée, then topped with sliced avocado dressed with lime and garnished with fresh coriander.

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).

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.

Mushroom velouté

This smooth, creamy soup with its lovely mushroom flavour is quick and easy to make.

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.

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.

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.

Pumpkin (or potimarron) soup

A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin.

Quick courgette soup with cheese

This really is an express recipe, less than 30 minutes from washing courgettes to serving soup.

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".

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.

Red endive appetizers

Red endive (radicchio) leaves can be filled to make very elegant snacks. The filling shown here combines cheese with sardines.

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.

Salad greens and small omelette

A very green, rather crunchy salad with chiffonade, zucchini and raw artichokes, into which we add the delicious fluffiness of a quick little omelette.

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.

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.

Sesame fried scampi

Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.

Simple mushroom salad with thyme and lemon, 3 ways

This aptly named salad is a breeze because you can enjoy it three different ways: raw, marinated or cooked, all prepared exactly the same way.

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.

Sorrel soup

Smooth with a slight sharpness, this soup has a very particular taste.

Super-green, super-thrifty soup

It's all too easy to just throw away the leaves or other green parts of our usual fresh vegetables. This is a real shame, because most of them can be cooked, as in this very green soup that uses up radish tops, spring onion greens and pea pods. I'm sure you'll get how it's "green" in every sense: economical, simple and a way to reduce waste.

Tabbouleh

Tabbouleh is a Middle Eastern couscous salad., moistened with olive oil and lemon juice. Its flavour comes from plenty of fresh herbs (mint and parsley at the very least), onion and tomatoes. This refreshing dish is ideal for warm summer or autumn days.

The total turnip

The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.

Thin tomato jelly and avocado tart

For this sophisticated recipe, we'll be preparing a disc of tomato jelly to sit on a puff pastry base. This is topped with slices of avocado in a lime dressing.

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.

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.

Tomato tart

This tart is very easy and quick to prepare.

Turnip and Jerusalem artichoke soup

This soup combines the earthy flavours of Jerusalem artichokes and turnips. This is the chance to use not only the roots, but the turnip tops as well, if possible.

Turnip and sesame puree (tahina) soup

For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina).

Vegetable rosette tart

Blanched courgettes and carrots arranged in a rosette with a feta filling.

Verrine of avocado mousse and crab

A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.

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.

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.

Winter cauliflower tabbouleh

Here's a recipe for tabbouleh made with cauliflower, best served in winter, when it's in full season.

Winter vegetable soup

A warm, comforting winter vegetable soup whose recipe can be adapted to whatever vegetables you find on the market.

Baked sea bass fillet with lemon and tarragon

This really simple recipe allows the natural nobility of sea bass to shine through: fillets baked until just done, complemented with lemon and tarragon.

Breton style shellfish and vegetable soup

For this recipe with marine flavors, we will cook several kinds of shellfish, then add them to small creamed vegetables.

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.

Cockles and cabbage with smoky cream sauce

I think you'll like this straightforward recipe which brings together cockles and cabbage with a smoky cream sauce.

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.

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.

Cretan-style salmon

Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.

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.

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.

Curried mussels with cabbage

The mussels are cooked "à la marinière", then shelled and served in a creamy curry sauce with shredded, barely-tender cabbage.

Erika's ceviche

Ericka's ceviche is a Peruvian version of the classic South American dish. The diced fish is cured (effectively "cooked") in lime juice. This dish is fairly simple to make, but delicous and full of fresh flavours.

Fillet of salmon meunière

A fillet of salmon can be cooked in a similar way to sole: à la meunière. The fish is lightly floured, pan-fried in butter and served drizzled with lemony butter and flat-leaved parsley. Every bit as good as sole.

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 boiled potatoes. The recipe is quite long and prepared in separate stages (fish, sauce, mushrooms, shellfish, potatoes). The tricky bit is having everything hot to assemble and serve.

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 bone.

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.

Fish fillet with leeks and mustard cream

Fish fillets cooked on the side, to which a thinly sliced leek is added, gently cooked in a mustard cream.

Fish fillet with preserved lemons

A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside.

Fish in a seed crust

Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.

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.

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.

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.

Fish terrine with spinach and tomatoes

This terrine is made up of alternating layers of fish fillets with spinach and preserved tomatoes. It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example.

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.

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.

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...

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.

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.

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 December 30^th 201980 K3.9 2 hours 15 min.