List of recipes using Vitamin C: 19 recipes

Avocado and smoked salmon terrine

In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.
170K5 4 hours 7 min. April 10^th 2011

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.
14K 43 min. July 6^th 2022

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.
286K4.1 1 hour 21 min. November 26^th 2011

Verrine of avocado mousse and crab

A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
173K5 35 min. October 16^th 2011

Croissant dough apples

Thick slices of apples, rolled in sugar and surrounded by a strip of crescent dough, which, after a spell in the oven, become delicious puff pastry apples.
4,181 1 hour 49 min. January 21^th 2024

Peach and mint salad

Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.
302K 24 20 min. September 7^th 2012

Pear charlotte

A charlotte filled with pear mousse (made with whipped cream and pear coulis).
120K4.1 13 hours 59 min. April 7^th 2013

Pear sorbet

For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
323K4 54 min. February 21^th 2011

Raspberry sorbet

To make a seriously good raspberry sorbet, the fruit must be of the best quality, of course, but there is another little secret: you need to remove all the seeds to make a really smooth coulis. It is this smooth coulis that makes the sorbet so deliciously velvety.
39K4.6 2 hours 20 min. July 5^th 2017

Sautéed pears with custard and orange syrup

Pear halves sautéed in butter and sugar served with real custard (crème anglaise) and a reduced blood-orange syrup.
144K3.7 1 hour 4 min. February 20^th 2011

Strawberry-mint sorbet

For this strawberry and mint-flavoured sorbet, we will be using an unusual method: blending the strawberries with mint leaves. This mixture is then left overnight for the flavours to mingle before being strained and then churned. This makes a delicious sorbet with its full-on strawberry flavour...
36K3.8 12 hours 26 min. August 13^th 2017

Carrot-top pesto

You will no doubt be familiar with classic pesto. Here is an alternative, zero-waste version using carrot tops for a surprising pesto, full of fresh flavour.
34K 16 min. September 16^th 2020

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.
59K 26 min. December 9^th 2018

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
761K 44 24 min. October 20^th 2012

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.
259K 25 15 min. July 25^th 2020

Pistachio and spinach pesto

You are no doubt familiar with classic pesto, made with basil and pine nuts. Here's a winter version with spinach and pistachios that's just as delicious.
18K 34 min. January 16^th 2022

Poached pears

Poached pears are used in a number of desserts. Here's a method for poaching them that you can use in all your recipes.
5,041 28 min. November 22^th 2023

Sorrel pesto

Alongside the traditional basil pesto, here's a sorrel version, very fresh, with a delicious herbaceous taste.
2,584 29 min. April 7^th 2024

How to prevent peeled fruit or vegetables turning brown

Most fruits turn brown soon after peeling due to oxydation, and this is unattractive. To prevent this, you will find many recipes that tell you to coat them with lemon juice as soon as they are peeled. It's relatively effective when fruit are simply to be used peeled, but if you want to make a...
113K4 1 min. February 21^th 2011