List of 28 recipes using Chicken or beef stock cube (alcohol-free)

Auvergne soup

Auvergne soup, sometimes called "Soupe de raves", is a turnip and potato soup poured into a bowl over toasted croutons and diced Saint-nectaire cheese.

Creamy Winter Vegetable Soup

This is a very simple recipe: lots of winter vegetables cooked in chicken stock, then blended. The soup's special finishing touch comes from cream and a spoonful of mustard.

Du Barry soup

Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.

Leek and Jerusalem artichoke soup

Jerusalem artichoke and leek is a much rarer combination than the classic potato and leek, but it works rather well, as you will see in this recipe.

Leek and potato soup

A classic of French family cooking.

Pumpkin (or potimarron) soup

A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin.

Quick courgette soup with cheese

This really is an express recipe, less than 30 minutes from washing courgettes to serving soup.

Sorrel soup

Smooth with a slight sharpness, this soup has a very particular taste.

The total turnip

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

Turnip and Jerusalem artichoke soup

This soup combines the earthy flavours of Jerusalem artichokes and turnips. This is the chance to use not only the roots, but the turnip tops as well, if possible.

Turnip and sesame puree (tahina) soup

For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina).

Winter vegetable soup

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

Koulibiak in pie dish

Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.

Rolls of fish in smoked ham

Pieces of white fish rolled in thinly sliced smoked ham. These rolls are cooked in a little olive oil and served with French beans. The pairing of smoked ham with fish might seem a little strange, but in fact these flavours marry well.

Chicken breasts in a potato crust

In this recipe, instant mashed potato powder is used to give an original crusty coating to the chicken breasts. These are fried and served with peas.

Confit of carrots with bacon

As with any confit, these carrots are cooked long and slow. This is done in the oven in chicken stock, with the carrots rolled in a strip of bacon or cured ham that has been lightly fried.

Quick chicken curry

This curry is quick to make if you have left over cooked chicken, and is always delicious.

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.

Chicken pie

Apart from the obvious chicken, this pie's puff pastry "lid" also conceals mushrooms, bacon, hard-boiled eggs and leeks.

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.

Tagliatelle and courgette spaghetti, carbonara style

Classic pasta: tagliatelle mixed with courgette "spaghetti", and like for carbonara, with a sauce of egg yolks, cream, lemon juice and fried ham.

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.

Pilau rice

Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice, which can easily be kept waiting without drying out.

Don't add a stock cube whole

If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve.

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...

Minestrone

Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time. There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version.

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.

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.