List of 92 recipes using Garlic clove (alcohol-free)

Cervelle de Canut

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

Chard and cauliflower soup

For this winter soup, chard, cauliflower and a potato as a binding agent, all cooked in milk for a creamy result.

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.

Gazpacho

Gazpacho is a cold soup of Spanish origin, most commonly associated with Andalusia, made with blended raw vegetables. It is served well chilled, often in the summer, as an appetizer or a light meal.

Green hummus

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

Hummus

Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".

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.

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.

Little vegetable omelettes

As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.

The total turnip

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

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.

Winter vegetable soup

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

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.

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 combination.

Pollock Fillet with Green Asparagus and Almonds

For this recipe, a simply grilled pollock fillet, served with delicious green asparagus with Parmesan and toasted slivered almonds.

Red Mullet Fillet with Zucchini

Grilled red mullet fillets with herbs, and julienned zucchini that is quickly cooked after the fish.

Sea bass fillet Cretan style

Delicious flavors of lemon and oregano in this simple recipe for Cretan-style sea bass fillet.

Chicken "cantina"

Chicken cantina is a simple recipe for spicy chicken with onions and tomatoes, served with rice, red beans or both.

Chinese style chicken

Only "chinese style", not a true chinese recipe.

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.

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 rather firm meat, tough even, but with this method it can be cut with a fork like a confit. This recipe is applicable to big poultry too, it's also a response to questions like "How to cook a turkey?" or...

Involtinis

Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.

Pork and mushroom duo

For this recipe, we'll cook pork and smoked bacon together, then sauté mushrooms on the side, and bind the whole thing together with a creamy sauce.

Pork Chops Champvallon style

Pork chops à la Champvallon are a nicely historic recipe of meat and potatoes in long cooking.

Sausage and mashed potatoes

Sausage and mashed potato, a classic family favourite, served here with a delicious reduced gravy.

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).

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.

Auvergne gratin

Cauliflower, green cabbage, potatoes and of course Saint-Nectaire for this gratin with Auvergne flavors.

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.

Bruschetta and mozzarella

A very tasty version of bruschetta with herbs and mozzarella.

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.

Cauliflower purée with salmon and spinach

A creamy cauliflower purée, accompanied by diced smoked salmon just grilled, and spinach tossed in butter. You'll see that the three go very well together.

Celeriac and mushroom gratin

This gratin combines sliced celeriac simmered in milk with fried mushrooms.

Comtoise stuffed tomatoes

These stuffed tomatoes are a bit special: the stuffing is made with Morteau sausage, onions, rice and cancoilotte cheese.

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.

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.

Creamy cauliflower with smoked salmon

A creamy cauliflower purée with steamed leek, and strips of smoked salmon lightly sautéed on the side.

Eggplant Polpette

These easy-to-make and delicious eggplant polpettes (dumplings) are great as a side dish with meat or even on their own, but also as a patty in a veggie burger.

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.

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.

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.

Fried rice with chicken and spring onion

Fried rice is one of the most emblematic dishes in Asian cuisine. It's rice that's already cooked and served with all kinds of meats, vegetables or shellfish, and into which eggs are added. Here's a version with chicken and spring onion.

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.

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 cheesy flavour, without cheese in it.

Gratin with Parmesan flavours

For this gratin recipe, we're going to use Parmesan cheese crumbles, which will find a final, practical use. You'll have a potato and cauliflower gratin, with delicious Parmesan flavours, but without actually using any.

Green beans with tomato and cheddar cheese

Green beans gently cooked in a tomato and onion puree, with grated cheddar cheese added at the end.

Green beans with tomato cream sauce

Green beans, cooked separately, are added to a tomato cream made with pan-fried cherry tomatoes with herbs.

Leeks with ham

In this recipe, we're going to treat leeks a bit like endives with ham, for a slightly atypical but delicious gratin with leek béchamel sauce.

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.

Mushrooms in snails

This recipe treats mushrooms like snails, stuffed with a garlic, parmesan and parsley butter, then baked. The result is amazing mushrooms, with a delicious taste of snail butter.

Pasta with cherry tomatoes and herbs

For this recipe, we use cherry tomatoes cooked with herbs, into which we add the pasta and cheese before binding everything with a little cooking water.

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.

Potato Gratin

A classic dish, but so delicious. Slices of potatoes cooked in milk, a mixture of cream and Comté cheese, and then it’s all baked in the oven until golden brown.

Potato gratin with 3 cheeses

For this delicious potato gratin, we'll use 3 different cheeses: 2 in the gratin, and a third on top.

Provençal-Style Eggs

For this very simple recipe, which can be enjoyed hot or cold, you'll need slices of tomato that you grill, a generous pinch of herbes de Provence, and eggs arranged around the edges.

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.

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.

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.

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.

Sautéed Green Beans with Pesto and Bacon Bits

For this recipe, we're going to cook green beans on one side, sauté bacon bits on the other, and combine everything with some delicious pesto.

Smoked tomato toast

This recipe makes delicious toast with cherry tomato compote, smoked bacon and cheese.

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.

Spinach and cauliflower with sesame béchamel sauce

Spinach and cauliflower, each cooked on its own side, then bound together with a roasted sesame béchamel.

Stuffed tomatoes and courgettes

A classic recipe of French family cooking, but with a more sophisticated filling.

Swiss chard with cream and sorrel

Swiss chard—both the leaves and the stalks—cooked together in a sorrel cream sauce.

Tagliatelle New Zealand style

For this recipe, we'll prepare a creamy base into which we'll add grilled mushrooms and spinach, before adding the tagliatelle.

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.

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.

Zucchini and tomato tartines au gratin

Zucchini and tomatoes cooked separately, and used to garnish sandwiches, between pesto and feta, before a trip to the oven.

Tomato sauce (for pizzas)

This is the sauce to put on pizza bases before the toppings.

Two-olive ciabatta

Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).

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.

Late-season tomato sauce

As the tomato season draws to a close, you'll often come across offers of tomatoes in crates at the market. This is the perfect opportunity to make a delicious tomato sauce for the coming winter.

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.

Parmesan milk

Parmesan milk is a great way to use up Parmesan crumbles you didn't know what to do with: you infuse the crumbles with a few herbs in milk, giving it a delicious taste. It can then be used in all kinds of savoury recipes where milk is used: gratins, béchamel, etc.

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.

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.

Tomato sauce (with fresh tomatoes)

When we make a classic tomato sauce, we generally use tinned crushed tomatoes, and that's already very good. But it's possible to do much better, using fresh tomatoes (when in season, of course), which are gently preserved in the oven with thyme and garlic. See how in this recipe.

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.

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 firm-textured potatoes, such as rattes or charlottes, work best. I am using rattes in the photos. The cooking is a combined method: boiling first, then frying. This is quicker than using a single method.

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.

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.

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 make chicken nems. [Translator's note: the "rice paper" used here is not the same as the rice paper used in England under macaroons, it's sold in packs of thin round translucent wafers, rather like...

Chorba

Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.

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 with chips; the Greek version is served with salad in pitta bread. Here's how to make one yourself if your oven has both a grill and a rotisserie.

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.

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.

Polpete

The polpete are the delicious meatballs of the Italian cuisine, softer than the classic meatballs because they contain breadcrumbs moistened with milk.

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.

Thai-style Chicken with Cashew Nuts

This Thai-inspired recipe combines diced chicken with cashew nuts, spring onions, herbs and a lime-soy sauce.

Tzatziki

Tzatziki, typically a summer recipe, is a very fresh mixture of Greek yogurt, cucumber, garlic and herbs, intended to be used as a sauce or condiment. It's a recipe of Greek and Turkish origin, but can be found in many other Eastern and Middle Eastern countries under a different name.

Vietnamese prawns

In this recipe, the prawns are first lightly fried, then spiced up with a piquant sauce.