List of recipes using Lemon juice: 54 recipes

lemon juice
[Avocado with gravlax]
Avocado with gravlax
Diced avocado with morsels of gravlax salmon and cream cheese with herbs for a simple yet delicious starter.
5,2014.5/5 for 11 ratings 18 min.
[Beetroot and cream cheese verrines]
Beetroot and cream cheese verrines
Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.
25,1205/5 for 13 ratings 2 hours 46 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.
25,4824.1/5 for 16 ratings 1 hour 38 min.
[Corn salad with croutons]
Corn salad with croutons
Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing.
30,2105/5 for 18 ratings 54 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.
2,500 49 min.
[Cubed salad]
Cubed salad
For this fun salad, all the ingredients are cut into small dice, hence the name.
12,9804.3/5 for 15 ratings 49 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.
53,529 14.9/5 for 12 ratings 57 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.
11,1283.9/5 for 18 ratings 48 min.
[Lebanese-style chickpea salad]
Lebanese-style chickpea salad
This salad combines chickpeas with cauliflower in a light yoghurt dressing, flavoured with lemon juice and sesame paste.
6965/5 for 1 ratings 24 min.
[Pea and avocado salad]
Pea and avocado salad
This very green salad recipe combines the soft texture of peas, avocado and hard-boiled eggs with the crunch of flaked almonds. Shavings of Mimolette add a colourful finishing touch with both flavour and bite.
132 29 min.
[Red endive appetizers]
Red endive appetizers
Red endive (radicchio) leaves can be filled to make very elegant snacks. The filling shown here combines cheese with sardines.
367 20 min.
[Rémoulette of celeriac]
Rémoulette of celeriac
This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing.
1,804 33 min.
[Simple mushroom salad with thyme and lemon, 3 ways]
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.
785 19 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.
1,303 58 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.
1,211 3 hours 24 min.
[Crab Cakes]
Crab Cakes
These crab cakes are a mixture of crab meat - of course - with onion, parsley, breadcrumbs, egg and mayonnaise. The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.
10,9274.7/5 for 18 ratings 1 hour 3 min.
[Creamy "terre et mer" pots]
Creamy "terre et mer" pots
Diced fish (la mer), boiled vegetables and fried lardons (la terre), with all the delicious flavours of land and sea brought together in a creamy sauce.
261 2 53 min.
[Fillets of sole meunière]
Fillets of sole meunière
Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the...
14,6814.3/5 for 15 ratings 24 min.
[Gravlax]
Gravlax
Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar. The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.
6,0295/5 for 1 ratings 12 hours 21 min.
[Mackerel rillettes]
Mackerel rillettes
This recipe for mackerel rillettes (or potted mackerel) starts with poaching the fish. The flesh is then taken off the bones and forked into a seasoned mixture of butter, mustard, cream and lemon juice. In France this is traditionally eaten as an aperitif snack, served on small slices of toast.
1,420 1 hour
[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.
12,8114.6/5 for 5 ratings 1 hour 21 min.
[Salmon chard rolls]
Salmon chard rolls
For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.
50,0543.8/5 for 12 ratings 1 hour 21 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".
4,1625/5 for 12 ratings 52 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.
12,5394.7/5 for 18 ratings 49 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.
10,7735/5 for 1 ratings 37 min.
[Baked potoatoes with herb butter or cream ]
Baked potoatoes with herb butter or cream
Here's how to prepare good baked potatoes, and two ideas for toppings. Herb butter can be easily be made in advance and store in the fridge folded in plastic film, it can also be served with red meat because it look like very much to the "Beurre maitre d'hotel" (butler's butter, usually with parsley...
52,415 13.8/5 for 17 ratings 1 hour 42 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.
8,5375/5 for 1 ratings 46 min.
[Nanou's tuna tart]
Nanou's tuna tart
Crisp puff pastry topped with tuna, mushrooms and cooked shallots.
30,5284.2/5 for 12 ratings 1 hour 36 min.
[Penne with Mushrooms]
Penne with Mushrooms
Sautéed mushrooms in a cream sauce with penne - a simple, delicious recipe.
7,4205/5 for 1 ratings 37 min.
[Salmon and leek fondue tart]
Salmon and leek fondue tart
This delicious, creamy tart is full of flavour: big chunks of salmon marinated before cooking and laid on a bed of leek fondue in a shortcrust pastry case. You'll love it!
739 48 min.
[Smoked haddock and leek fondue tartines]
Smoked haddock and leek fondue tartines
These tartines are built up with layers of leek fondue, sliced raw mushrooms and smoked haddock, then popped in the oven for a few minutes.
431 31 min.
[Spinach and cashew brik rolls]
Spinach and cashew brik rolls
Brik (or filo) pastry with a filling of cream cheese, cooked spinach and cashew nuts.
847 31 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.
1,135 1 hour 12 min.
[Apple paste]
Apple paste
Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.
1,392 10 days 48 min.
[Chocolate mousse]
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
95,7453.7/5 for 3 ratings 40 min.
[Exotic fruit tart]
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
68,3185/5 for 1 ratings 2 hours 23 min.
[Macarons (the original French macaroons) ]
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
255,893 714.6/5 for 46 ratings 2 hours 38 min.
[Moist Lemon Cake]
Moist Lemon Cake
This is similar to the basic "four quarters" cake, but with the delicious double lemon flavour that comes from using both zest and juice.
6,4685/5 for 2 ratings 46 min.
[Peach and verbena feuilleté]
Peach and verbena feuilleté
In French, a "feuilleté" can be anything, sweet or savoury, wrapped in or with a base of puff pastry, from a sausage roll to a millefeuille. This is an elegant tart-style feuilleté with a caramelized pastry base, topped with a light custard flavoured with verbena. This is based on a confectioner's...
3,9434.1/5 for 16 ratings 2 hours 23 min.
[Sautéed pears with custard and orange syrup ]
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.
48,1673.7/5 for 11 ratings 1 hour 4 min.
[Strawberry, kiwi and mascarpone verrines]
Strawberry, kiwi and mascarpone verrines
Chopped kiwi with lemon, ripe strawberries and smooth mascarpone cream.
6,6785/5 for 13 ratings 22 min.
[Tarte Jurassienne]
Tarte Jurassienne
This tarte jurassienne (from France's Jura region) has a sweetcrust pastry case, filled with rich hazelnut buttercream and topped with a rosette of apple slices that have been sautéed in Macvin du Jura liqueur.
3,677 25/5 for 13 ratings 1 hour 17 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.
76,293 14/5 for 1 ratings 1 hour 47 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.
2,407 26 min.
[Green parsley tahini sauce]
Green parsley tahini sauce
This greeen sauce with tahini and parsley is an excellent accompaniment for lots of vegetables (raw or cooked) and also goes well with poultry.
427 9 min.
[Hollandaise sauce]
Hollandaise sauce
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.
67,941 14.7/5 for 20 ratings 22 min.
[Rémoulette dressing]
Rémoulette dressing
This is similar to rémoulade dressing, but with lemon juice instead of vinegar and with chopped chives added. The name comes from the French for chives: "ciboulette". In technical terms, it is a cold emulsion, like mayonnaise. Not just a tasty dressing for vegetables and salads, it also goes well...
2,145 8 min.
[Royal icing]
Royal icing
Royal icing is a mixture of egg white and icing sugar. From its pasty consistency when fresh, it dries to give a lovely white crust.
29,4034.7/5 for 12 ratings 13 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.
48,539 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.
33,4134.5/5 for 11 ratings 13 min.
[Cooking sugar]
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...
36,2504.9/5 for 20 ratings 43 min.
[How to beat egg whites]
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.
33,9215/5 for 1 ratings 5 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...
59,053 15/5 for 2 ratings 2 hours 32 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.
7,2764.7/5 for 10 ratings 16 min.

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