List of 31 recipes using Cheese (alcohol-free)

Bisto-style canapés

This recipe captures the hearty and slightly raffish style of French bistro cuisine: fried rounds of baguette with egg, fried ham and a topping of melted cheese.

Brussels-Bombay salad

For this salad, two main flavors, raw Brussels sprouts and curry croutons, make a surprisingly delicious combination.

Crunchy rice and ham salad

For this rice salad, we'll add slices of radish for crunch, and diced grilled ham and cheese.

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.

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.

Springtime mixed salad

This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.

Warm cauliflower salad with two cheeses

For this recipe, the cauliflower is steamed until just tender, then mixed while still warm with diced Mimolette and Cantal cheeses and a good vinaigrette.

Hamburgers

Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.

Involtini-Style Filet Mignon

This filet mignon of pork is split, rather like an involtini, and stuffed with grilled bacon, parsley and cheese.

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.

Aligot

Aligot is a traditional family dish from the Auvergne mountains in France. It is basically a potato purée enriched with cheese and stirred for a long time.

Asparagus and spinach gratin

A quick vegetable gratin made with asparagus and spinach cooked beforehand, in a bechamel sauce and topped with slivers of Brie.

Butterfly pasta with smoked trout

Butterfly pasta, diced smoked trout with cheese, and a touch of green with parsley.

Charcuterie board

Here's a very simple, very quick, and amazing recipe for aperitif plates, made with chips, cheese and charcuterie.

Crispy potato galette with leeks

For this recipe, we make a "galette" of fried potatoes, then add layer of steamed leeks and melt cheese over the top. The galette is folded over, rather like an omelette, before being cut into portions.

Croque-monsieur complet

This is a "full Monty" version of the traditional French toasted sandwich: the bread is dipped in beaten egg with cream before cooking, rather like pain perdu, to make the fried bread rich and moist. The French term "complet" here means "with everything": egg, ham and cheese.

Eggs in brioche nests

This is an original way to serve an egg: with cheese in a savoury brioche nest. This looks elegant for when you have guests and it is delicious as well.

Filo leeks and cheese tart

This is a very quick tart recipe, where the crust is made by a stacking filo pastry sheets.

French toast "cordon bleu"

You are probably familiar with those "cordon bleu" chicken breasts filled with ham and melted cheese that so many kids seem to enjoy. Here's a lighter, bread-based version that is deliciously moist. The bread is dipped in egg, like for French toast, then in a coating of breadcrumbs with herbs before being fried.

Grilled cheese

This is the classic American pan-fried sandwich, the "grilled cheese". The French have their own, slightly different speciality: croque-monsieur.

Hot sesame-cream chicken tartines

Slices of lightly toasted bread topped with sesame and tarragon cream, morsels of chicken and a little grated cheese. Just popped in the oven for a few minutes to brown. [Translator's note: in French, a tartine is simply a slice of bread spread with something (butter, jam...) or an open sandwich, sometimes hot. The term is now catching on in English.].

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.

Langres-style spinach

Spinach in a creamy sauce with Langres cheese and lardons, served with hard-boiled eggs.

Pan-fried cheese, egg and spinach toastie

Here's a new French twist on the famous American grilled cheese. This version plays on the great combination of spinach and eggs.

Potato and cheese pie

For this very simple recipe, a layer of cheese is placed in a shortcrust pastry base, followed by potato slices and a little cream before browning in the oven.

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.

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.

The strange gratin

Here is a recipe for a gratin that is a little unusual in its ingredients, which allows the use of vegetable tops and leftover cheese, but for a very successful taste despite everything.

Vegetable tian

A tian is a slow-cooked Mediterranean dish. It consists mainly of sliced vegetables packed in vertical rows and baked in the oven. This version, inspired by Isabelle's, is boosted with a little grilled ham and cheese.

Poitevin twist

This short baguette, from the Poitou region of western France is soft-textured, made with walnuts, walnut oil and goat's cheese. As the name suggests, the bread is twisted, rather than slashed, just before it goes into the oven.

Pan-baked hash brown (Hash-brown casserole)

This hash-brown recipe is an American version of the classic grated potato cake (like roesti), baked in a pan. In the USA hash browns are often served for breakfast.