List of recipes using Olive oil: 295 recipes

olive oil
[Alsatian-style salad]
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
80,3964.4/5 for 20 ratings 1 hour 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.
50,6465/5 for 1 ratings 4 hours 7 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.
5,6424.3/5 for 15 ratings 30 min.
[Baby spinach salad]
Baby spinach salad
It might not be obvious, but spinach can be eaten raw, as in this salad, where the leaves are shredded and mixed with croutons, lardons (bacon bits) and hard-boiled eggs.
554 42 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!
4,7554.2/5 for 18 ratings 39 min.
[Beetroot salad with cashew nuts]
Beetroot salad with cashew nuts
This pink — almost hot pink — salad gets its colour from the raw beetroot, teamed here with toasted cashew nuts and fried croutons.
1,6835/5 for 1 ratings 32 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.
5,5454/5 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.
74,8993.8/5 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.
24,3754.1/5 for 16 ratings 1 hour 38 min.
[Chicken club sandwich]
Chicken club sandwich
In this club sandwich: chicken marinated in lime, fried bacon, lettuce, red onion and mayonnaise.
28,2404.1/5 for 16 ratings 1 hour 42 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.
43,4274.1/5 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.
9,2165/5 for 13 ratings 1 hour 23 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.
1,509 49 min.
[Cubed salad]
Cubed salad
For this fun salad, all the ingredients are cut into small dice, hence the name.
11,7634.3/5 for 15 ratings 49 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!
15,6014.6/5 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.
15,5554.3/5 for 15 ratings 1 hour 5 min.
[Endive and cheese salad with croutons]
Endive and cheese salad with croutons
This starts out as a classic salad of shredded endives, but is pepped up with sliced spring onions, fried croutons and chunks of cheese.
573 31 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.
76,2715/5 for 10 ratings 1 hour 36 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.
52,355 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.
1,765 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.
55,9574.1/5 for 17 ratings 1 hour 21 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.
8,8954.9/5 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.
10,0803.9/5 for 18 ratings 48 min.
[Little vegetable omelettes]
Little vegetable omelettes
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.
66,0444/5 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.
2995/5 for 1 ratings 28 min.
[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.
22,3494.3/5 for 15 ratings 1 hour 3 min.
[Pan bagnat]
Pan bagnat
Pan Bagnat is a traditional recipe from the Nice area. The name means "soaked bread", as it consists of a round bread roll that has been drenched with a mix of oil and vinegar then filled vegetables and fish. Years ago this was the snack that fisherman took with them on their boats, but this is a...
36,1064.1/5 for 10 ratings 43 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.
9,4455/5 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.
2,6294.6/5 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.
3,051 13.9/5 for 19 ratings 1 hour 7 min.
[Prawn salad with a crunch]
Prawn salad with a crunch
This salad combines contrasting crunchy ingredients (radish, cucumber, gherkins, onions) with the softer textures of cold rice and tomatoes. The oven-roasted prawns are addded hot. The salad is brought together with herbs and a vinaigrette dressing.
21,4093.9/5 for 12 ratings 1 hour 51 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.
83,647 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".
88,1315/5 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.
38,8814.1/5 for 16 ratings 31 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.
12,4724.9/5 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.
5,2824.4/5 for 10 ratings 37 min.
[Scandinavian cocktail]
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.
74,9725/5 for 1 ratings 54 min.
[Souda salad]
Souda salad
The port of Souda in Crete is the inspiration for this colourful salad, combining cucumber and tomatoes with feta cheese. This salad is best served cold from the fridge, perfect for a hot summer's day.
483 58 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.
46,6385/5 for 13 ratings 51 min.
[Tabbouleh]
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.
217 3 hours 24 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.
48,1924.2/5 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.
41,5575/5 for 1 ratings 6 hours 12 min.
[Tomato tart]
Tomato tart
This tart is very easy and quick to prepare.
58,8394.8/5 for 20 ratings 1 hour 18 min.
[Tomato tatin]
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
42,3454.8/5 for 18 ratings 2 hours 35 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.
37,9975/5 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.
26,8654.4/5 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.
23,8384.2/5 for 11 ratings 29 min.
[Warm haricot bean salad]
Warm haricot bean salad
Melt-in-the-mouth haricot beans, pan-fried lardons and croutons with chives and a good vinaigrette dressing.
1,425 36 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.
47,0144.6/5 for 14 ratings 53 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.
9,4605/5 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.
24,0425/5 for 13 ratings 44 min.
[Baked salmon fillet]
Baked salmon fillet
This is a quick recipe for salmon fillet, surrounded by sliced potatoes and baked with lemon juice, olive oil and herbs.
10,5694.6/5 for 16 ratings 33 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.
5,5234.2/5 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.
10,8614.4/5 for 12 ratings 47 min.
[Cretan-style salmon ]
Cretan-style salmon
Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.
47,5125/5 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.
11,5984.8/5 for 12 ratings 34 min.
[Curried tuna cubes]
Curried tuna cubes
In this recipe chunky cubes of fresh tuna are marinated, then double-dipped to coat them before cooking: first in curry spices, then breadcrumbs. The cubes of fish are pan-fried to a crispy coating on the outside but stay tender in the middle.
6,7025/5 for 13 ratings 2 hours 40 min.
[Fillet of pollack cooked in two stages]
Fillet of pollack cooked in two stages
This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking will give you a fish that's lightly crisped on the outside and...
50,5934.7/5 for 10 ratings 1 hour 40 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...
6,4943.9/5 for 19 ratings 1 hour 27 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.
4,6834.3/5 for 15 ratings 23 min.
[Fish "à la Bordelaise"]
Fish "à la Bordelaise"
Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown. It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better.
1,484 1 hour 7 min.
[Fish fillet in express cooking envelope]
Fish fillet in express cooking envelope
Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave.
86,889 23.8/5 for 11 ratings 1 hour 19 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.
20,1564.2/5 for 10 ratings 36 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.
32,5554.4/5 for 12 ratings 42 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.
71,7294.3/5 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.
14,0184.1/5 for 19 ratings 2 hours 17 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.
103,5414.7/5 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.
25,4654.2/5 for 11 ratings 1 hour 28 min.
[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.
74,5614.3/5 for 12 ratings 1 hour 22 min.
[Mussels with arroz negro]
Mussels with arroz negro
The famous Spanish arroz negro (black rice) is prepared by adding squid ink towards the end of cooking. This gives the rice not only its curious dark colour, but delicious marine flavours. In this recipe it forms the bed for mussels, cooked simply and served out of their shells – a perfect...
750 1 hour 10 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...
1,167 2 hours 13 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.
75,9914/5 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...
71,5835/5 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.
5,0514.3/5 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.
24,0065/5 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.
10,2944.7/5 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...
3,1003.8/5 for 17 ratings 30 min.
[Red sea bream fillets in a soy-sauce marinade]
Red sea bream fillets in a soy-sauce marinade
In this recipe, fillets of red sea bream are marinated in a mixture of soy sauce, lime juice and olive oil before being pan fried.
14,7094.9/5 for 11 ratings 25 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.
85,2354.9/5 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.
82,8423.8/5 for 17 ratings 1 hour 50 min.
[Scallops au gratin]
Scallops au gratin
Scallops rapidly pan-fried, then arranged in shells on a bed of finely chopped leeks, topped with a bechamel sauce and browned in the oven.
914 1 hour 7 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.
28,4834.6/5 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.
88,7714/5 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.
66,235 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.
63,2184.1/5 for 16 ratings 38 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".
3,2405/5 for 12 ratings 52 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...
3,3214.8/5 for 20 ratings 2 hours 18 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.
2,438 1 hour 33 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.
8,7035/5 for 1 ratings 59 min.
[Tagliatelle with cockles]
Tagliatelle with cockles
In this recipe, the cockles and pasta are prepared separately, then mixed with the sauce at the last minute. The cockles are first cooked quickly, then shelled carefully (I find it unpleasant to have to do this on the plate) and the cooking juices are used to prepare a cream sauce. The tagliatelle...
10,515 14.7/5 for 3 ratings 2 hours 16 min.
[Tahitian style fish]
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.
72,5945/5 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.
11,5314.7/5 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.
12,2964.1/5 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.
3,3953.8/5 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...
6,3805/5 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.
80,6024.4/5 for 10 ratings 2 hours 49 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.
36,307 14/5 for 4 ratings 2 hours 44 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.
71,926 15/5 for 1 ratings 1 hour 39 min.
[Chinese style chicken]
Chinese style chicken
Only "chinese style", not a true chinese recipe.
72,4564/5 for 1 ratings 1 hour 38 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.
3,6484.8/5 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...
6,4174.2/5 for 11 ratings 14 hours 44 min.
[Escalope of veal in a cream sauce]
Escalope of veal in a cream sauce
Escalopes of veal, mushrooms and a cream sauce.
48,5474.6/5 for 14 ratings 1 hour 3 min.
[Express chilli con carne]
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.
79,8293.8/5 for 18 ratings 33 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...
3,3553.8/5 for 11 ratings 1 hour
[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.
7,4613.8/5 for 17 ratings 52 min.
[Involtinis]
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
79,8264.4/5 for 11 ratings 2 hours 51 min.
[Lille style chicken]
Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.
74,6813.8/5 for 17 ratings 1 hour 5 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.
90,9004.2/5 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...
3,9984.1/5 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.
4,9745/5 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".
8,0204.1/5 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.
48,665 134.3/5 for 15 ratings 6 hours 49 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.
4,5174.3/5 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.
4,8174.6/5 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.
4,3244.7/5 for 10 ratings 1 hour 4 min.
[Quick chicken curry]
Quick chicken curry
This curry is quick to make if you have left over cooked chicken, and is always delicious.
44,8385/5 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...
10,6034/5 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.
4,7464.6/5 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.
40,2334.9/5 for 20 ratings 2 hours 9 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!
8,4374.9/5 for 20 ratings 40 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.
1,0645/5 for 1 ratings 1 hour 53 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.
13,0664.6/5 for 14 ratings 56 min.
[Tomato meat balls]
Tomato meat balls
Meat balls in a tasty tomato sauce with herbs and white wine.
54,7765/5 for 13 ratings 30 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".
2,9384.3/5 for 15 ratings 44 min.
[Algerian brik rolls]
Algerian brik rolls
In this recipe, the brik (or filo) rolls are filled with fried minced meat, flavoured with cous-cous spices, garlic and onion.
9,3785/5 for 1 ratings 37 min.
[Artichokes with beef]
Artichokes with beef
This dish combines artichokes, sautéed with shallot in olive oil, with cooked beef and potatoes (simply heated through).
9,6394.1/5 for 16 ratings 46 min.
[Bacon and cabbage omelette]
Bacon and cabbage omelette
A classic, peasant-style omelette with fried bacon bits and blanched green cabbage.
3,9014/5 for 17 ratings 50 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.
4,3364.8/5 for 11 ratings 42 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.
440 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.
68,8544.1/5 for 19 ratings 1 hour 55 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...
2,7094.3/5 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.
7,0324.1/5 for 16 ratings 1 hour 9 min.
[Cabbage julienne with ham]
Cabbage julienne with ham
A quick recipe: cabbage julienne cooked English style, pan-fried ribbons of ham, a knob of butter and some parsley, and it's ready.
66,903 14.1/5 for 13 ratings 27 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.
803 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.
13,3804.8/5 for 12 ratings 54 min.
[Celeriac and mushroom gratin]
Celeriac and mushroom gratin
This gratin combines sliced celeriac simmered in milk with fried mushrooms.
11,4805/5 for 1 ratings 1 hour 8 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.
20,0324.2/5 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.
13,2225/5 for 13 ratings 1 hour 6 min.
[Chicken and mushroom pie]
Chicken and mushroom pie
This lovely pie has a puff pastry crust filled with a mixture of fried mushrooms, diced chicken and parsley, all bound in a cream sauce.
13,611 14.4/5 for 16 ratings 1 hour 40 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.
23,3054.3/5 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.
3,4474.1/5 for 16 ratings 56 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.
87,344 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.
85,7834.3/5 for 4 ratings 2 hours 36 min.
[Creamy risotto with diced vegetables and flax seeds]
Creamy risotto with diced vegetables and flax seeds
Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.
79,121 14.2/5 for 11 ratings 1 hour 49 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...
94,7245/5 for 1 ratings 2 hours 53 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.
7,5415/5 for 1 ratings 46 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.
69,7275/5 for 1 ratings 49 min.
[Crispy smoked salmon and herb rolls]
Crispy smoked salmon and herb rolls
This recipe is for rolls of brik or filo pastry with a filling of smoked salmon, eggs, herbs and mustard. These are cut into sections before being cooked in the oven.
9,2564.1/5 for 16 ratings 48 min.
[Croque-monsieur gourmand]
Croque-monsieur gourmand
This "gourmand" (or "greedy") version of the traditional French toasted sandwich has 3 fillings: fried potato slices, creamed leeks and fried ham.
5,3655/5 for 20 ratings 1 hour 11 min.
[Curried prawn risotto]
Curried prawn risotto
In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.
12,7183.9/5 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.
596 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.
5,6563.8/5 for 19 ratings 40 min.
[Eggs in tomato shells]
Eggs in tomato shells
This is a novel way of cooking eggs: in tomato "shells" or egg-cups! For extra flavour, we'll put a spoonful of caramelized onions in the tomato first.
6,1573.9/5 for 12 ratings 1 hour 3 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.
57,241 14.1/5 for 16 ratings 1 hour 29 min.
[Eggs with tomatoes and courgettes]
Eggs with tomatoes and courgettes
Melting courgettes with tomatoes and onions into which the eggs are slid carefully, without breaking the yolk, and cooked gently. The secret of success in this recipe is to combine the tomatoes and courgettes when they are really soft, and cook the egg white, leaving the yolk still runny.
7,3593.8/5 for 12 ratings 52 min.
[Endive gratin with cancoillotte]
Endive gratin with cancoillotte
Here is a variation on the classic French recipe for endives with ham. This recipe uses cancoillotte cheese instead of the usual béchamel sauce.
12,3473.8/5 for 19 ratings 57 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.
69,7765/5 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!).
24,3364.3/5 for 19 ratings 1 hour 23 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.
10,826 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.
64,2604.3/5 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).
3,638 14.6/5 for 14 ratings 1 hour 16 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.
22,5803.8/5 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.
64,9333.8/5 for 17 ratings 1 hour 43 min.
[Fried bread with leek and poached egg ]
Fried bread with leek and poached egg
A slice of fried buttered bread with fried sliced leek, topped with a poached egg. For the best effect, split the egg open just before serving.
5,5344.8/5 for 12 ratings 31 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.
7,843 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.
16,6884.8/5 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.
1,794 24 min.
[Gisèle's Pasties]
Gisèle's Pasties
These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg.
10,4833.8/5 for 12 ratings 1 hour 14 min.
[Gratin of chicken with rice and sautéed mushrooms]
Gratin of chicken with rice and sautéed mushrooms
This is a very simple gratin, mainly using leftovers (chicken and rice), ideal for a Sunday night supper.
2,5393.8/5 for 19 ratings 52 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.
5,7965/5 for 2 ratings 58 min.
[Gratin of purple artichokes]
Gratin of purple artichokes
This is a very simple recipe: just potatoes, purple artichokes, a sprinkling of Parmesan and into the oven it goes...
8,8954.1/5 for 16 ratings 42 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.
1,5534/5 for 2 ratings 1 hour 22 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.
22,2003.8/5 for 17 ratings 33 min.
[Ham "friand" pie]
Ham "friand" pie
A "friand" (the word means "fond"!) is a sort of French pasty. This pie-style version has two layers of puff pastry filled with a mixture of cheese, ham and bechamel sauce.
14,2284.2/5 for 20 ratings 1 hour 5 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..
486 38 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).
21,1324.6/5 for 19 ratings 1 hour 5 min.
[Italian style gratin]
Italian style gratin
This gratin is built up in layers: sautéed courgettes, minced beef, bechamel sauce, fried tomatoes, more meat and bechamel, then grated cheese for a brown topping.
11,0464.8/5 for 10 ratings 1 hour 8 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.
2,5214.7/5 for 19 ratings 58 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.
3,7345/5 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.
12,2065/5 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.
8,4034.1/5 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.
50,0754.4/5 for 12 ratings 1 hour 18 min.
[Madras rice]
Madras rice
Slices of sautéed aubergine and the lovely yellow colour from the curry spices bring a hint of India to this rice dish, given a twist with a little fried ham.
1,330 28 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).
72,996 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.
31,8764.5/5 for 12 ratings 1 hour 5 min.
[Montlebon toast]
Montlebon toast
Not just plain old cheese on toast, these slices are loaded with delicious toppings: bechamel sauce, caramelized onions and sticks of morteau sausage. The slices are finished with grated Comté, then browned in the oven.
9495/5 for 1 ratings 46 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...
3,9073.8/5 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.
120,809 14/5 for 1 ratings 2 hours 53 min.
[Mozzarella pasta bake]
Mozzarella pasta bake
A good way to use up leftover pasta, or cook some specially for this gratin with fried ham and two cheeses: diced mozzarella for melting texture and grated Comté for a nicely browned top.
1,336 51 min.
[Mushroom and artichoke omelette]
Mushroom and artichoke omelette
This French "broken" omelette is not neatly folded like a classic omelette. There is more filling than egg: mushrooms and artichokes here, pan-fried with spring onions. It can be served flat, like a Spanish omelette, but I prefer the more original broken look.
5,4134.1/5 for 16 ratings 54 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.
7,8034.6/5 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.
5,1894.6/5 for 14 ratings 55 min.
[Mushrooms on toast, French style]
Mushrooms on toast, French style
This is a French version of mushrooms on toast! The mushrooms are simmered in cream then served on a slice of fried buttered bread.
35,6663.8/5 for 17 ratings 2 hours 5 min.
[Nanou's tuna tart]
Nanou's tuna tart
Crisp puff pastry topped with tuna, mushrooms and cooked shallots.
29,4744.2/5 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.
19,3694.3/5 for 15 ratings 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.
20,7263.9/5 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.
5,1884.3/5 for 15 ratings 37 min.
[Penne with Mushrooms]
Penne with Mushrooms
Sautéed mushrooms in a cream sauce with penne - a simple, delicious recipe.
6,3235/5 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.
9,3485/5 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...
3,2283.8/5 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.
8,2855/5 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,...
2,7574.8/5 for 12 ratings 56 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.
28,409 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...
455 1 hour 13 min.
[Potato wallets]
Potato wallets
These "wallets" are potatoes boiled in their skins and sliced part-way through after cooking. The slots are filled with slices of cheese and grilled bacon and the potatoes are then baked for a few minutes the oven.
9,5794.1/5 for 10 ratings 1 hour 4 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.
1,0895/5 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.
74,695 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.
1,187 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.
2,306 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.
849 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.
10,0324.3/5 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.
32,5334.6/5 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.
1,689 1 hour 40 min.
[Quick flaky pizza]
Quick flaky pizza
This pizza with a difference has a thin puff-pastry base instead the traditional dough. Apart from this small refinement, the basic elements you would expect are all there: tomato sauce, a variety of toppings and fresh basil leaves.
1,325 36 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.
20,1125/5 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.
66,917 13.8/5 for 17 ratings 2 hours 40 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.
68,4234/5 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.
19,4744.2/5 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.
2,9423.8/5 for 17 ratings 58 min.
[Risotto-style celeriac]
Risotto-style celeriac
In this recipe, the celeriac is cooked rather like for a risotto: diced small, softened in olive oil with onion, then cooked in chicken stock. The dish is finished with cream and maybe a little cancoillotte (or other creamy cheese). It is delicious on its own or to accompany meat.
137 48 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...
3,082 1 hour 35 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.
13,1564/5 for 3 ratings 1 hour 32 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.
59,157 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.
66,380 15/5 for 1 ratings 49 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.
10,5244.1/5 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.
9,2934.3/5 for 20 ratings 36 min.
[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!
45,2994/5 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...
4,3774.6/5 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.
19,8005/5 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.
21,4834.5/5 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.
69,7025/5 for 13 ratings 1 hour 3 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.
11,4853.8/5 for 21 ratings 1 hour 19 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.
9,4694.1/5 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.
62,7233.8/5 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.
5,2384.3/5 for 15 ratings 1 hour 13 min.
[Spinach brik parcels]
Spinach brik parcels
Crispy brik parcels, filled with a mixture of spinach, feta and chopped shallot.
22,5105/5 for 18 ratings 43 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.
2,6275/5 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...
291 52 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.
306 1 hour 12 min.
[Stuffed tomatoes and courgettes]
Stuffed tomatoes and courgettes
A classic recipe of French family cooking, but with a more sophisticated filling.
76,5893.8/5 for 11 ratings 1 hour 50 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?".
2,7184.8/5 for 10 ratings 28 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.
79,4154.6/5 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.
939 54 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.
75,7484.7/5 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).
7,3264.9/5 for 18 ratings 58 min.
[Tomato feuilleté with pesto]
Tomato feuilleté with pesto
This is a fairly simple recipe, but the result is an elegant, thin tart, bursting with delicious Italian colour. The base is a a feuilletage, but savoury this time, topped with the concentrated flavours of Italian cuisine: pesto, tomatoes and Parmesan.
2,7174.1/5 for 16 ratings 59 min.
[Tomato omelette]
Tomato omelette
Tomato omelette is a great classic of Provençale cuisine. This is my personal version with mushrooms.
23,2114.6/5 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.
2,7204.3/5 for 15 ratings 1 hour 9 min.
[Turmeric risotto]
Turmeric risotto
A colourful and tasty risotto made with turmeric, and pumpkin and sunflower seeds.
577 56 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.
208 1 hour 23 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...
4,9924.7/5 for 12 ratings 1 hour 31 min.
[Welsh (French Welsh Rarebit)]
Welsh (French Welsh Rarebit)
This is a French version (as served in brasseries in northern France) of the traditional Welsh rarebit. It contains boiled ham as well as the usual toasted bread and Cheddar cheese melted in beer.
15,6415/5 for 1 ratings 33 min.
[Aperitif rolls]
Aperitif rolls
These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.
25,0644/5 for 18 ratings 2 hours 31 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.
89,5213.8/5 for 17 ratings 3 hours 21 min.
[Cretan Bread]
Cretan Bread
This Cretan (or Cretan-style) bread has a soft dough, enriched with olive oil, preserved tomatoes, green olives and cooked onions.
7,4584.3/5 for 15 ratings 4 hours 26 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.
4,2624.1/5 for 16 ratings 2 hours 50 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).
80,8994.1/5 for 16 ratings 3 hours 9 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.
24,1165/5 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.
76,4404.2/5 for 20 ratings 2 hours 30 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.
4,3453.8/5 for 20 ratings 3 hours 57 min.
[Pitta bread]
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
89,212 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.
77,3134.6/5 for 18 ratings 2 hours 10 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.
4,3544/5 for 2 ratings 3 hours 43 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.
13,1884.3/5 for 15 ratings 4 hours 53 min.
[Tomato sauce for pizzas]
Tomato sauce for pizzas
This is the sauce to put on pizza bases before the toppings.
84,2254.3/5 for 10 ratings 1 hour 15 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).
25,0694.3/5 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.
75,122 14/5 for 1 ratings 1 hour 47 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.
1,5734/5 for 1 ratings 51 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.
1,291 26 min.
[Feta in olive oil with herbs]
Feta in olive oil with herbs
This recipe tells you how to preserve cubes of feta with herbs. It will keep for a long time and improves with keeping. Using this feta in a salad, such as Greek salad, adds an amazing flavour.
10,2944.6/5 for 14 ratings 14 min.
[French dressing (vinaigrette)]
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
104,2744/5 for 1 ratings 7 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.
70,364 44.3/5 for 4 ratings 23 min.
[Herb olive oil]
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
69,8713.8/5 for 12 ratings 21 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.
60,865 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,...
80,720 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.
18,5845/5 for 13 ratings 1 hour 34 min.
[Preserved lemons]
Preserved lemons
For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil. These preserved lemons can be used in all sorts of dishes, especially with fish and poultry.
19,268 15/5 for 13 ratings 12 hours 36 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.
80,0404.8/5 for 10 ratings 5 hours 6 min.
[Tapenade]
Tapenade
Tapenade is a classic of Mediterranean cuisine, basically a purée of black olives and olive oil. This version is little more sophisticated, with a less marked olive flavour.
47,232 14.1/5 for 16 ratings 13 min.
[Tomato pesto]
Tomato pesto
This is a variation on the classic pesto sauce (basil and pine nuts), using cherry tomatoes, basil and almonds.
32,2944.5/5 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.
36,7914.3/5 for 15 ratings 1 hour
[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.
48,8094.3/5 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.
19,6854.5/5 for 10 ratings 37 min.
[Chorba]
Chorba
Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.
30,3135/5 for 2 ratings 2 hours 8 min.
[Enchiladas]
Enchiladas
Enchiladas are tortillas (cornmeal pancakes), filled with a pre-cooked filling, then topped with grated cheese and browned in the oven.
595 1 hour 41 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...
56,666 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.
21,6014.1/5 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.
99,945 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.
40,0854.3/5 for 15 ratings 3 hours 30 min.
[Paella]
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish.
78,5704.1/5 for 16 ratings 2 hours 58 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...
2,9964.8/5 for 12 ratings 7 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.
24,9044.9/5 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.
75,891 34/5 for 2 ratings 1 hour 17 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.
69,1215/5 for 1 ratings 2 hours 6 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.
6,1054.7/5 for 10 ratings 16 min.

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