List of all the recipes: 843 recipes (gluten free)

"Day After Pork Belly" Soup

Alsatian-style salad

Ardennes Salad

Artichoke hearts forestier

Artichoke Soup

Asparagus "en petit pois"

Avocado and celery remoulade

Avocado and smoked salmon terrine

Avocado with gravlax

Avocado with Sautéed Prawns

Avocado with Tuna

Avocado, artichoke and chicken salad

Baby courgette salad

Baked eggs with chicken and spinach

Beetroot and black radish salad

Beetroot and cream cheese verrines

Beetroot and fried chicken salad

Bistro-style cabbage salad

Bistro-style endive salad

Breton coleslaw

Broad bean salad with Parmesan

Brussels sprout salad

Brussels sprouts salad with smoked trout and Comté cheese

Cajun-style lentil salad

Cauliflower and chickpea salad

Cauliflower and egg salad

Cauliflower tabouleh

Cauliflower, chicken and avocado salad

Cauliflower, red bean and avocado salad

Celeriac and parsley soup

Celeriac Rémoulade

Celeriac soup with mustard

Celery and avocado salad

Celery soup bourguignonne style

Cervelas salad

Cervelle de Canut

Cherry tomato and green bean salad

Cherry tomato and two cabbage salad

Chicken and Avocado Salad

Chickpea salad

Chinese Soup

Cocotte eggs with Comté

Comtoise endive salad

Country vegetable soup

Cream of cauliflower soup with smoked haddock

Creamy cauliflower and avocado salad

Creamy Winter Vegetable Soup

Crème de foie gras

Cretan salad

Crunchy Cauliflower Salad with Lemon

Crunchy courgette and mushroom salad

Crunchy radish and carrot salad

Crunchy salad

Crunchy spring salad

Crunchy verrines

Cubed salad

Cucumber and salmon salad

Cucumber, avocado and mussel salad

Dauphinoise potatoes with Serano ham

Du Barry soup

Eggs "en cocotte" with spinach

Eggs en Cocotte à la Française

Eggs with mayonnaise

Endive and beer soup

Endive and walnut salad

Foie gras cured in salt

Four-tier glasses

French bean salad with vinaigrette

Grandma's salad

Greek salad

Greek salad with chicken

Green avocado salad

Green bean and potato salad with paprika

Green hummus

Green Piedmont Salad

Guacamole

Ham à la Russe

Hearty leek and sprout soup

Home-made terrine of foie gras

Hummus

Jerusalem artichoke salad

Kalamata Salad

Lambé salad

Late Winter Soup with Fresh Spinach

Lebanese Tabbouleh

Lebanese-style chickpea salad

Leek and celery soup

Leek and Jerusalem artichoke soup

Leek and potato soup

Leeks in vinaigrette

Lemony cabbage and potato salad

Lemony chicken and radish salad

Lentil and cold-meat salad

Light Broccoli Soup

Like a Boursin with garlic and herbs

Little vegetable omelettes

Mexican salad

Mimosa eggs

Mixed salad

Mixed salad stack

Mixed salad with curry mayo

Mixed tomato salad

Multicoloured cucumber-tomato salad

Mushroom velouté

Pea and avocado salad

Piedmont salad

Poivrade artichoke Salad

Polish-style beetroot salad

Potimarron and celeriac autumn soup

Potimarron and leek soup

Prawn salad with a crunch

Pumpkin (or potimarron) soup

Purée of Jerusalem artichokes with foie gras

Purple sprouting broccoli and endive salad

Quick courgette soup with cheese

Radish and mushroom salad

Ramekins of duchess potatoes

Raw beetroot mousse with walnuts

Raw beetroot salad

Raw green asparagus salad

Red cabage salad with toasted almonds

Red cabbage salad with chives

Red endive appetizers

Rémoulette of celeriac

Rice and fresh spinach salad

Rice and purple-sprouting broccoli salad

Rice and zucchini salad with paprika

Roscoff salad

Salad greens and small omelette

Salad paysanne

Salade Niçoise

Seafood rice salad

Simple mushroom salad with thyme and lemon, 3 ways

Smooth mixed vegetable soup

Sorrel soup

Souda salad

Soup Cornouaillaise

Spicy hot toasted cashew nuts

Spring courgette and tuna salad

Spring radish and avocado salad

Springtime mixed salad

Super-green, super-thrifty soup

Surprise eggs

Tahitian salad

Terrine of foie gras

The total turnip

Tomato and cream cheese terrine

Tomatoes Macédoine

Turnip and Jerusalem artichoke soup

Turnip and sesame puree (tahina) soup

Turnip top soup

Two-colour cauliflower salad

Valay salad

Vegetable tartare

Verrine of avocado mousse and crab

Very green mixed salad

Warm broccoli and Tuna Salad

Warm cauliflower salad with two cheeses

Warm chicken salad

Warm lentil salad

Warm salad of potatoes and purple artichokes

Warm scallop and cabbage salad

Warm white bean salad with smoked trout

Winter cauliflower tabbouleh

Zucchini and tomato remoulade

"Land and sea" kebabs

Baked salmon fillet

Baked sea bass fillet with lemon and tarragon

Breton style shellfish and vegetable soup

Chilli langoustines

Cockles and cabbage with smoky cream sauce

Creamy "terre et mer" pots

Cretan-style salmon

Curried mussels with cabbage

Erika's ceviche

Fillet of pollack cooked in two stages

Fillets of sole Dieppoise

Firied fillet of sea bream with polenta

Fish fillet in express cooking envelope

Fish in a salt crust

Fish in white wine

Fish Mousselines

Fish petals, vegetables julienne, and beurre blanc

Fish terrine with spinach and tomatoes

Fisherman's Ragout

Gravlax

Grilled fillet of salmon with corn-salad cream

Langoustine gratin

Mackerel Fillets in White Wine

Mackerel rillettes

Marinated tuna and cabbage

Marinated tuna with herbs

Mussels marinière

Mussels with arroz negro

Mussels with beurre d'escargot

Nicholas's fish

Normandy seafood stew

Pan-fried fish fillets, braised cabbage with Noilly Prat

Pan-fried salmon with white cabbage

Pan-fried scallops and chanterelles with Noilly Prat sauce

Parcels of fish fillet in spinach

Pollack fillet baked with rice and vegetables.

Quick prawn curry

Red mullet fillets in a quick marinade

Red sea bream fillets in a soy-sauce marinade

Rolls of fish in smoked ham

Rosemary steamed fish

Salmon "en papillote" with small vegetables

Salmon chard rolls

Salmon marinated like herring

Salmon rillettes

Salmon with sorrel

Scallops with cabbage julienne

Scallops with crunchy vegetables and wine sabayon

Scallops with fondue of leeks

Scallops with green asparagus tips and parmesan

Scallops with sorrel and Noilly Prat

Scrambled eggs with langoustines and asparagus tips.

Sea bass with coriander cream en papillote

Sea bass with Indian spices

Seafood feuillantines

Seared tuna with lemon and lime

Spicy seafood plancha

Stock-pot fish

Summer Salmon Blanquette

Tahitian style fish

Tender tuna

Turban of sole with langoustines

"Au vert" beef

African style chicken

Beef braised in reduced red wine

Blanquette of veal

Cajun pork with rice.

Cajun pulled pork

Chicken "cantina"

Chicken breasts in a potato crust

Chicken breasts with tarragon

Chinese style chicken

Confit of carrots with bacon

Cured Pork Belly With Lentils

Duo of slow-cooked pork

Escalope of veal in a cream sauce

Express chilli con carne

Filet mignon with mustard and tarragon sauce

Five hours poultry

Hay-baked poultry

Involtini-Style Filet Mignon

Involtinis

Larded pork tenderloin

Lille style chicken

Loin of pork with herbs and julienne vegetables

Mexican-style pork medallions

Morteau sausage

Morteau sausage "crisps"

Pan-fried chicken breast on mozzarella

Pâté de campagne

Pork Chops Champvallon style

Pork chops in the oven

Pork chops with a duo of brassicas

Pork Chops with Rosemary

Pork escalope with mushrooms and sage cream

Pork medallions with "full" turnips

Pork roast with herbs

Pork sautéed with green beans, Asian style

Potted meat (rillettes)

Quick chicken curry

Rabbit terrine

Rabbit with mustard

Rillons de Tours

Roast beef "like they do it in Santa Fe"

Roast in the bag pork with fondant vegetables.

Roast pork with sage, cooked in a bag.

Saltimbocca

Sausage and lentils "en cocotte"

Sautéed chicken with leeks

Sautéed pork with mushrooms in a cream sauce.

Sautéed turmeric chicken with mushrooms

Seven-hour lamb

Sliced veal with leeks and mushrooms

Steak burger topped with egg

Tenderloin steak with beetroot tops and mushrooms

Tenderloin steaks marinated in red wine with rosemary

Tomato meat balls

Two-stage beef chuck

Veal Chop With Assortment of Vegetables

Veal Marengo

Veal with mushrooms and green asparagus

"Oeufs rabattus" with leeks

Aligot

Artichokes with beef

Auvergne gratin

Avengers' potatoes

Baby broad beans and peas with rice and mascarpone

Bacon and cabbage omelette

Baked Camembert with Walnuts

Baked Mont d'Or with diced mixed vegetables

Baked potatoes with poached egg and tuna sauce

Baked potoatoes with herb butter or cream

Beans with tomatoes

Big knife-cut chips (French fries)

Boulangère potatoes

Bourguignon potatoes

Breton galettes (pancakes)

Breton leek and mushroom tart

Breton Pie

Broccoli savoury custard

Broken eggs with mushrooms

Brussels sprouts à la Lombarde

Cabbage julienne with ham

Cassoulet

Cassoulet-style shepherd's pie.

Cauliflower "moelleux" in ramekins

Cauliflower and avocado rémoulade

Cauliflower and chickpea purée

Cauliflower and purple eggplant with Greek pesto

Cauliflower coconut curry

Cauliflower curry

Celeriac and mushroom gratin

Celeriac in cream and mustard sauce

Chicken Brussels pie

Chicken with rice and leeks

Chicken with spinach in a cream sauce

Comtoise stuffed tomatoes

Courgettes (zuchinis)

Creamy artichokes

Creamy asparagus and meat timbale

Creamy cauliflower with smoked salmon

Creamy polenta with green asparagus

Creamy rice with green asparagus and sorrel

Creamy rice with spinach

Creamy risotto with diced vegetables and flax seeds

Creamy risotto with vegetables

Creamy spinach and potato gratin

Crispy potato galette with leeks

Curried polenta

Curried prawn risotto

Duck Parmentier

Duet of creamed cauliflower and cabbage

Eggs Comtoise

Eggs in tomato shells

Eggs with green asparagus and Parmesan cheese

Eggs with tomatoes and courgettes

Endive gratin with cancoillotte

Endives "bonne femme"

Express sauerkraut

Filet mignon with asparagus

French-style peas

Fresh spinach with cream

Frichti from Bruxelles

Fried eggs with tomatoes

Fried rillettes

Glazed mushrooms with plain rice

Gratin Comtois

Gratin Dauphinois

Gratin du Nord

Gratin of beet tops and potatoes

Gratin of chicken with rice and sautéed mushrooms

Gratin of Endives with Mont d'Or

Gratin of leeks with Morbier cheese

Gratin of purple artichokes

Gratin Parmentier

Gratin with Parmesan flavours

Gratin-style spinach and chicken omelette

Green asparagus omelette

Green beans "Napoléon"

Green beans and potatoes with Morbier cream sauce

Green beans with feta cream and basil

Green beans with tomato and cheddar cheese

Green beans with tomato cream sauce

Green beans with tomatoes

Hachis parmentier

Hasselback or "Swedish-style" potatoes

Hearty potato and ham gratin

Home-made potato crisps

Hot box cheese

Hotpot my grandmother's way

Individual creamy endive gratins

Jerusalem artichoke purée with leeks

Langres-style spinach

Layered Leek and Egg Gratin

Leek and broccoli "à la flamande"

Madras rice

Mashed potatoes with cancoillotte cheese

Mixed vegetable curry

Montagnon rice

Morel risotto with Vin Jaune and Mont d'Or

Mushroom and artichoke omelette

Mushroom bourguignon

Mushroom buckwheat pancakes

Mushroom Pancakes au Gratin

Mushrooms à la grecque

New peas with almonds

Oven omelette

Oven-roasted Sprouts

Oxtail Parmentier

Poached eggs with spinach and Comté milk

Polenta à la Comtoise

Polenta parmentier

Polenta with artichokes and mushrooms

Polenta with beetroot tops

Polenta with Mont d'Or

Polenta with spinach and soft-poached egg

Pollack Parmentier

Potato and two ham gratin

Potato galette

Potato gratin

Potato gratin with 3 cheeses

Potato Waffles with Smoked Salmon

Potato wallets

Potatoes with bacon and herbs

Potatoes with smoked salmon

Potimarron (chestnut pumpkin) "au gratin"

Potimarron braised in meat jus

Purple artichokes braised in white wine

Quartet of brassicas with cream

Quick stuffed courgettes

Ratatouille

Ratatouille confite

Real home-made chips*

Rice à la grecque

Rice and peas

Rice with spring greens

Rillettes stuffed mushrooms

Risotto-style celeriac

Roast Brussels sprouts with sage and lemon

Roast cabbage with lemon

Roast potatoes "à la provençale"

Roasted Cauliflower

Roasted cauliflower

Roasted leeks with pesto

Roasted vegetables with thyme and green sauce

Röstis

Salmon and Spinach Gratin

Salt cod brandade

Sarladaise potatoes

Sausage buckwheat pancakes

Sausage rougail

Sausage with duchess potatoes and a Mont d'Or fondue

Sausages with baked beans, French style

Sautéd broccoli with ham

Sautéd mushrooms with spring onions and cured ham

Sautéed green vegetables

Sautéed Green Vegetables in pan

Sautéed oyster mushrooms

Scallop and leek pancakes

Seafood sauerkraut

Sesame rice

Shakshuka

Shiitake eggs

Sliced cauliflower with 3 cheeses

Sliced chicken with mushrooms and broccoli

Small ratatouille with

Smoky potato and potimarron gratin

Smoky sausage and mash

Snow peas sautéed in butter

Sorrel omelette

Soufflée omelette with cheese

Spaghetti Bolognese

Spicy roast cauliflower gratin

Spinach à la Lorraine

Spinach and chick peas "à la milanaise"

Spinach and Mushrooms with Pesto

Spinach and ricotta ravioli

Spinach Omelette

Split peas "à la française"

Steamed leeks with morel sabayon

Stuffed cabbage leaves

Stuffed Mushrooms

Stuffed mushrooms au gratin

Stuffed pumpkin gratin

Stuffed tomatoes and courgettes

Tandoori-flavoured chicken with leeks

Tartiflette

Thaï rice with small vegetables

The strange gratin

Tomato omelette

Triple-Cheese Pumpkin Gratin

Truffade

Truffade original

Turmeric risotto

Two-cheese vegetable gratin

Upside-down Parmentier

Warm Leek and Potato Salad

Welsh-style potato purée

White bean gratin "à l'italienne"

Winegrowers' sausage casserole

4 pears salad with vanilla

Almonds pyramids

Amandier (gluten-free almond cake)

Amaretti

Amiens macaroons

Apple and almond gratin

Apple Batter Puddings

Apple crisps

Apple macaronade

Apple paste

Apple Tatin Terrine

Apricot blancmange

Apricot fool

Apricot jam with vanilla

Apricot jelly

Baked apples from St Aubin le Vertueux

Belle-helene in a glass

Blackcurrant jelly

Blackcurrant sorbet for Edith

Blackcurrant, vanilla and lime verrine

Calissons

Canadian rice pudding

Candied grapefruit peel

Caramel rice pudding

Chantilly rice pudding

Chaud-froid of grapefruit, pineapple and lime custard

Chestnut moelleux

Chestnut mousse in a whipper

Chocolate and vanilla crème brûlée

Chocolate cream

Chocolate cream with a crunch, irish coffee mousse

Chocolate mendiants

Chocolate mousse

Chocolate mousse with hazelnuts

Chocolate orangettes for Erika

Chocolate rice pudding

Chocolate thins with toasted nuts

Chocolate Truffles

Chocolate-verbena cream

Clafoutis "Marie-Antoinette"

Clementine sorbet

Clementines and chestnuts entremet

Coconut pyramids

Confit of quinces in Macvin

Confit Victoria pineapple with honey and spices

Coupe Augustin

Crème brulée

Crème caramel

Crunchy blackcurrant and mascarpone cream verrine

Eton mess

European glass

Fillings for macaroons

Flambéd bananas

Fresh fruit in sabayon

Fresh mint ice-cream

Frozen cottage cheese with strawberries

Frozen nougat

Fruit paste : Blackcurrant

Fruit salad

Ice-cream Vacherin

Indian rice pudding

Jamaican cup

Jelly-style plum jam

Lemon creams

Lemon Meringue Pie Verrines

Like Bounty

Like MaronSui's

Little vanilla, clementine and chestnut verrines

Macarons (the original French macaroons)

Melon with port sorbet

Meringues

Mint and chocolate cream

Minted Melon

Mojito peaches

Mousse with two chocolates

Norman flambéed apples

Nougat

Passion fruit jellies

Peach and blackcurrant coupe

Peach and blackcurrant sundae

Peach and mint salad

Peach Melba

Pear sorbet

Pears in red wine with blackcurrant

Piedmont pyramids

Piped petits-fours

Pistachio ice cream

Pistachio panna cotta with custard

Plum and almond panna cotta

Poire Belle Hélène

Praline rochers

Quick bramble jelly

Quick orange marmalade

Quince jelly

Quince paste

Raspberry sorbet

Rhubarb mousse

Rice pudding (riz au lait)

Rice pudding with chestnuts and poached pears

Rice pudding with fruit and nuts

Salad of vine peaches and apricots with verbena

Santiago Cake

Sautéed pears with custard and orange syrup

Soft fruits in sabayon

Strawberries in a thyme and lemon-flavoured red wine reduction

Strawberries with mint and cream

Strawberry and kiwi fruit salad

Strawberry brunoise in a dessert-wine sabayon

Strawberry mousse with mascarpone

Strawberry sorbet

Strawberry, kiwi and mascarpone verrines

Strawberry-mint sorbet

Stuffed prunes

Succès praliné (praline meringue)

Tatin apples with mascarpone cream

Vanilla ice cream

Viennese chocolate cups

Windfall apple jelly

Tomato sauce (for pizzas)

Blackcurrant liqueur

Cocktails

Hot chocolate

Mulled apple juice

Mulled wine Belle-Plagne style

Four quarters (adding fruit)

Italian hot chocolate

Oriane's tuna rillettes

Tomato ladybirds

Almond cream or frangipane

Almond dacquoise

Apple confectioner's custard

Armagnac marzipan

Avocado mayonnaise

Bavaroise cream

Beurre blanc sauce

Beurre d'escargot

Blackcurrant coulis

Bouquet garni

Buckwheat pancakes

Butter cream

Caramelised walnuts

Carrot-top pesto

Chantilly cream

Chocolate Chantilly

Chocolate ganache

Chocolate sauce

Citrus crunch

Citrus syrup

Clarified butter

Clear strawberry juice

Clementine Chantilly

Clementine confectioner's custard

Clementine Creamy

Clementine diplomat cream

Cocktail sauce

Coconut paste

Coffee custard

Confectioner's custard (Crème pâtissière, or French pastry cream)

Coriander and cashew nut pesto

Cream and herb dressing

Cream sauce with Vin Jaune

Diplomat cream

Dried apricots

Feta in olive oil with herbs

Foie gras Chantilly

French dressing (vinaigrette)

Fruit coulis (fruit purée)

Fruit crémeux

Greek Pesto

Green bean purée

Green parsley sauce

Green parsley tahini sauce

Gribouille dressing

Herb olive oil

Herb salad

Home-made chilli oil

How to peel hazelnuts

How to prepare apricots

Italian Meringue

Leek fondue

Lemon Confectioner's Custard

Lemon Mayonnaise

Lettuce "chiffonade"

Light herb sauce

Lime (or lemon) curd

Lime confectioner's custard (pastry cream)

Lime crémeux

Macaronade mixture

Macédoine of vegetables

Marchand de vin sauce

Marzipan (almond paste)

Mayonnaise

Mint and pea pesto

Mushroom duxelles

Noisette butter

Nougatine

Onion fondue

Pan-fried potatoes

Panna cotta

Paris flan filling

Pear compote

Pesto

Pickled gherkins

Pilau rice

Pistachio and spinach pesto

Pistachio confectioner's custard

Pistachio cream

Pistachio powder or paste

Poached eggs

Poached pears

Poaching syrup

Polenta

Potato purée

Potimarron (Japanese chestnut pumpkin) purée

Praline

Preserved lemons

Preserved tomatoes

Provençal remoulade sauce

Purple Pesto

Quiche filling mixture

Quince and apple compote

Quince compote

Real custard sauce (crème anglaise)

Red mixed pickle

Rémoulade dressing

Rémoulette dressing

Rich hazelnut buttercream

Roquefort sauce

Royal icing

Sausagemeat

Scrambled eggs (Oeufs brouillés)

Sorrel pesto

Stewed apple (compote)

Stewed apricots

Stewed plums

Stewed rhubarb

Sugar syrup

Swiss meringues

Tapenade

Tartar sauce

Toasted flaked almonds

Tomato pesto

Tomato sauce (with fresh tomatoes)

Vanilla sugar

Vegetable stock

Walnut paste

Cooking sugar

Don't add a stock cube whole

Don't throw apricot stones away

How to add beaten eggs whites to a mixture

How to beat egg whites

How to break a chocolate bar into small pieces

How to butter a dish or a mould easily

How to choose an avocado well

How to cook bacon and remove excess fat

How to cook hard-boiled eggs properly

How to cook Morteau sausage well

How to cook potato grenaille

How to cook red meat properly

How to cook rice in rice-cooker

How to divide a preparation evenly

How to dust

How to extract passion fruit juice

How to freeze plums

How to fry eggs well

How to glaze a tart

How to grill salmon well

How to heat milk without it catching on the bottom of the pan

How to heat plates

How to keep a tart pastry case crisp

How to keep meat tender after cooking

How to know when a cake is cooked

How to make chocolate chips

How to make fleur de sel (salt flakes)

How to make marzipan decorations

How to peel a fruit

How to peel a garlic clove easily

How to peel a pineapple

How to peel pistachios

How to peel tomatoes using a flame

How to poach peaches

How to prepare a bain-marie

How to prepare a lettuce

How to prepare a pumpkin (or potimarron)

How to prepare a spring onion

How to prepare an avocado

How to prepare an onion or shallot

How to prepare asparagus

How to prepare broad beans

How to prepare broccoli

How to prepare Brussels sprouts

How to prepare cabbage

How to prepare carrots

How to prepare cauliflower

How to prepare celeriac

How to prepare cockles

How to prepare corn salad

How to prepare courgettes

How to prepare cucumber

How to prepare egg glaze

How to prepare endives

How to prepare fresh mushrooms

How to prepare green beans

How to prepare Jerusalem artichokes

How to prepare leeks

How to prepare new peas

How to prepare purple artichokes

How to prepare rhubarb

How to prepare romanesco

How to prepare sorrel

How to prepare spinach

How to prepare tomatoes

How to prepare white beans

How to prevent a sheet of paper sliding

How to prevent bad breath after eating garlic

How to prevent butter burning during cooking

How to prevent peeled fruit or vegetables turning brown

How to rehydrate dried mushrooms

How to remove fat from meat juices

How to slow cook meat

How to use a forcing bag (piping or icing bag)

How to use a vanilla pod effectively

How to use gelatin

You should not add raisins to recipes dry

You should not beat egg yolks at high speed to start with

You should not leave egg yolks in contact with sugar

You should not push with the sharp edge of a knife

You should not put an aluminum container directly in the oven

You should not soak strawberries in water

Chicken nems

Colcannon

Coleslaw

Home-made doner kebab

Hot tomato sauce

Mexican ceviche

Minestrone

Nachos

Paella

Pan-baked hash brown (Hash-brown casserole)

Papadums

Pavlova

Pea risotto "Mantecare"

Potato tortilla (Spanish omelette)

Potatoes with prawns

Rice à l'italienne

Sautéed Pork with Peanuts

Spinach fritters

Sushi

Taos hotpot

Thai-style Chicken with Cashew Nuts

Tzatziki

Vietnamese prawns

Boiling potatoes in their skins

One should always cover a pan while heating

The avocado stone stops the flesh turning brown

The fastest type of hob

When to add salt to cooking water?