List of recipes using Garlic clove: 82 recipes

Cervelle de Canut

In French, this curious name means "silk-weaver's brain", but don't be alarmed, this tasty "brain" consists of cottage cheese mixed with herbs, vinegar and finely chopped shallots. The Canuts were the silk weavers in the area around Lyon, France. In the nineteenth century this was one of their...
18K 1 hour 21 min. August 1^st 2021

Eggs with mayonnaise

Simply known as "œufs-mayo" in French bistros, these hard-boiled eggs are garnished with mayonnaise and are best served with sharply flavoured crudités to balance their creaminess. For this recipe, I have chosen a salad of grated carrot with shallot.
61K5 33 min. October 5^th 2014

Green hummus

You are probably already familiar with classic hummus. Here's a "green" version, still mainly chickpeas, but with added herbs and vegetables.
25K 17 min. November 29^th 2020

Hummus

Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".
324K4.7 16 min. May 30^th 2020

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.
64K4.9 49 min. May 10^th 2015

Like a Boursin with garlic and herbs

It is quite easy to make your own garlic and herb cream cheese, rather like the well-know Boursin. It's fresh, much better, of course, and delicious, especially with a piece of toast.
184K3.9 35 min. June 12^th 2011

Little vegetable omelettes

As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.
292K4 1 hour 10 min. June 11^th 2011

The total turnip

The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.
301K4.4 57 min. February 21^th 2011

Vegetable tartare

This amazing recipe from a great chef is surprisingly straightforward to make. You will need lots of different raw vegetables. These are diced really small, then bound with mayonnaise.
67K4.4 49 min. October 19^th 2014

Erika's ceviche

Ericka's ceviche is a Peruvian version of the classic South American dish. The diced fish is cured (effectively "cooked") in lime juice. This dish is fairly simple to make, but delicous and full of fresh flavours.
65K 1 hour 9 min. December 30^th 2019

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.
76K4.4 1 hour 7 min. February 20^th 2019

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...
34K 1 hour 10 min. January 30^th 2019

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.
404K4.4 2 hours 49 min. February 5^th 2015

Cajun pulled pork

Pulled pork is a joint cooked long and slow so that it can be shredded easily with a fork. This Cajun-spiced version can be eaten like a classic meat meal or served in burger buns.
31K 5 hours 16 min. February 19^th 2023

Chicken "cantina"

Chicken cantina is a simple recipe for spicy chicken with onions and tomatoes, served with rice, red beans or both.
3,494 37 min. March 10^th 2024

Chinese style chicken

Only "chinese style", not a true chinese recipe.
293K4 1 hour 38 min. February 28^th 2012

Cured Pork Belly With Lentils

Pork belly with lentils is a typical French bistro dish. In principal, it is a mixture of different cuts of pork, usually salt-cured, cooked slowly until "confit" and meltingly tender, served with lentils cooked in stock. This dish takes a good while to prepare, but it's a real treat! It reheats...
87K4 3 hours 19 min. November 15^th 2015

Duo of slow-cooked pork

Two pork ingredients, smoked sausage and a shoulder joint here, are left to cook slowly on a bed of vegetables and herbs, moistened with a vegetable or poultry stock. This is one of those crafty dishes that can be reheated over and over, getting better each time.
59K 4 hours 49 min. November 18^th 2018

Five hours poultry

Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...
528K3.8 5 hours 12 min. January 27^th 2012

Involtinis

Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
379K4.4 2 hours 51 min. February 21^th 2011

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3^rd 2019

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.
201K 134.2 6 hours 49 min. September 7^th 2018

Pork Chops Champvallon style

Pork chops à la Champvallon are a nicely historic recipe of meat and potatoes in long cooking.
11K 3 hours 8 min. April 30^th 2023

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...
83K4 15 hours 20 min. May 10^th 2023

Rabbit terrine

This is a rather special rabbit terrine, with some of the meat added in larger morsels to the minced mixture before cooking. These whole pieces of rabbit show when the terrine is sliced and add character, both in flavour and texture.
105K4.6 15 hours 32 min. April 8^th 2018

Seven-hour lamb

Seven-hour lamb is a good old country recipe and very simple. There's really not much to do, just long, slow cooking and the result is always amazing: the lamb is so tender it can be cut with a fork.
219K3.9 7 hours 33 min. April 20^th 2014

Tenderloin steaks marinated in red wine with rosemary

A recipe that brings out all the tenderness of this cut of beef, enhancing it with rosemary and by marinating for a long time in red wine. The tenderloin steaks are then fried and served with green beans.
20K 12 hours 34 min. September 19^th 2021

Tomato meat balls

Meat balls in a tasty tomato sauce with herbs and white wine.
204K5 30 min. February 28^th 2012

Veal Chop With Assortment of Vegetables

The veal chop in this recipe is cooked in two stages: flash fried first to brown it all over, then gently roasted in the oven. The chop is served with an assortment of vegetables, first lightly boiled, then reheated in the "jus" (cooking juices).
57K5 2 hours 27 min. November 18^th 2015

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.
62K5 37 min. June 3^rd 2015

Auvergne gratin

Cauliflower, green cabbage, potatoes and of course Saint-Nectaire for this gratin with Auvergne flavors.
5,247 1 hour 50 min. December 10^th 2023

Bourguignon potatoes

Potatoes cooked "bourguignon" (or Burgundy) style is a delicious twist on a classic potato gratin. The potatoes are cooked in milk, with added flavour from lardons and fried onions. A tasty topping of cream with Époisses cheese is poured over just before the dish goes in the oven.
28K 1 hour 55 min. August 12^th 2021

Bruschetta and mozzarella

A very tasty version of bruschetta with herbs and mozzarella.
3,891 46 min. January 11^th 2024

Cassoulet

Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.
197K4.1 16 hours 9 min. September 17^th 2021

Celeriac and mushroom gratin

This gratin combines sliced celeriac simmered in milk with fried mushrooms.
67K5 1 hour 8 min. May 10^th 2023

Comtoise stuffed tomatoes

These stuffed tomatoes are a bit special: the stuffing is made with Morteau sausage, onions, rice and cancoilotte cheese.
44K4.1 1 hour 36 min. October 5^th 2016

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.
492K 13.7 1 hour 20 min. October 13^th 2010

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.
503K4.3 2 hours 36 min. November 16^th 2017

Creamy cauliflower with smoked salmon

A creamy cauliflower purée with steamed leek, and strips of smoked salmon lightly sautéed on the side.
9,541 56 min. February 5^th 2023

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.
72K3.8 52 min. September 27^th 2015

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.
70K 24.8 55 min. December 10^th 2014

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.
76K4.8 31 min. November 27^th 2013

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.
197K3.8 1 hour 14 min. September 10^th 2018

Gratin Dauphinois

This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of...
380K 25 1 hour 3 min. August 13^th 2016

Green beans with tomato cream sauce

Green beans, cooked separately, are added to a tomato cream made with pan-fried cherry tomatoes with herbs.
5,986 1 hour 7 min. September 27^th 2023

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.
365K 14 2 hours 53 min. August 1^st 2011

Penne with purple artichokes

In this recipe, the purple artichokes are braised in white wine, then mixed with the penne and parmesan.
63K5 52 min. February 11^th 2016

Polenta parmentier

This recipe is similar to a shepherd's pie, but the meat is accompanied by vegetables, and the mashed potatoes are replaced by a delicious cheese polenta.
2,881 1 hour 33 min. March 20^th 2024

Potato gratin

This classic French recipe is made with sliced potatoes baked in milk and browned on top.
1.1M 14.6 1 hour 47 min. February 21^th 2011

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.
103K5 1 hour 52 min. September 29^th 2013

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.
225K4 2 hours June 12^th 2011

Sarladaise potatoes

Potatoes fried in a little goose fat, with a mixture of chopped parsley, garlic and shallot added just before serving. Greedy folks (like me) melt a few thin slices of foie gras over the top.
234K4.7 1 hour 25 min. October 13^th 2010

Sausage rougail

Sausage rougail is a typical dish from the cuisine of Réunion, the French island. It consists of fried sausages in a rich, spicy tomato stew.
34K 1 hour 30 min. April 18^th 2021

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.
96K3.8 1 hour 19 min. September 29^th 2022

Spaghetti with tomatoes and pesto

For this very simple recipe, just pasta, tomatoes, a few herbs and a little pesto, but a delicious taste you'll see.
7,343 32 min. October 15^th 2023

Spinach and cauliflower with sesame béchamel sauce

Spinach and cauliflower, each cooked on its own side, then bound together with a roasted sesame béchamel.
3,851 56 min. January 14^th 2024

Stuffed tomatoes and courgettes

A classic recipe of French family cooking, but with a more sophisticated filling.
330K3.8 1 hour 50 min. February 21^th 2011

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.
39K4.3 1 hour 9 min. December 30^th 2019

Upside-down Parmentier

Parmentier is a French version of shepherd's pie. This variation has slow-cooked meat on top of the mashed potato (purée), instead of underneath. A red-wine sauce adds the finishing touch.
102K4.2 6 hours 7 min. November 6^th 2011

White bean gratin "à l'italienne"

White haricot beans enriched with the Mediterranean flavours of tomatoes and herbs. The beans are boiled first then mixed with chopped tomatoes and finished gratin-style in the oven.
21K 13 hours 2 min. August 25^th 2021

Tomato sauce (for pizzas)

This is the sauce to put on pizza bases before the toppings.
514K4.3 1 hour 15 min. October 19^th 2010

Two-olive ciabatta

Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).
109K4.3 4 hours 12 min. October 24^th 2017

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.
56K3 51 min. November 7^th 2018

Meatballs

Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.
279K 24.7 43 min. February 21^th 2011

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.
258K 25 15 min. July 25^th 2020

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.
330K4.8 5 hours 6 min. February 21^th 2011

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.
252K4.3 1 hour October 5^th 2011

How to cook potato grenaille

The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that...
438K4.5 43 min. September 16^th 2015

How to slow cook meat

By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork.
155K5 4 hours 45 min. November 6^th 2011

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.
218K4.4 2 hours 3 min. February 27^th 2011

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.
96K4.5 37 min. November 25^th 2012

Chicken nems

Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully...
493K3.8 2 hours 21 min. April 6^th 2017

Chorba

Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.
136K5 2 hours 8 min. May 4^th 2012

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...
330K 15 2 hours 32 min. May 20^th 2015

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.
109K4.1 42 min. September 20^th 2012

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.
331K4.1 2 hours 58 min. February 21^th 2011

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.
99K4.9 1 hour 26 min. September 23^th 2012

Polpete

The polpete are the delicious meatballs of the Italian cuisine, softer than the classic meatballs because they contain breadcrumbs moistened with milk.
12K 1 hour 51 min. April 8^th 2023

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.
283K 34 1 hour 17 min. February 21^th 2011

Thai-style Chicken with Cashew Nuts

This Thai-inspired recipe combines diced chicken with cashew nuts, spring onions, herbs and a lime-soy sauce.
70K5 24 min. June 21^th 2015

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.
49K4.7 16 min. September 8^th 2015

Vietnamese prawns

In this recipe, the prawns are first lightly fried, then spiced up with a piquant sauce.
140K4.3 54 min. May 26^th 2013