List of all the recipes: 571 recipes (lactose free)

Alsatian-style salad

Ardennes Salad

Avocado and celery remoulade

Avocado with Sautéed Prawns

Avocado with Tuna

Avocado, artichoke and chicken salad

Baby courgette salad

Baby spinach salad

Beetroot and black radish salad

Beetroot and fried chicken salad

Beetroot salad with cashew nuts

Bistro-style cabbage salad

Bistro-style red endive salad

Bread with Tomato

Breton coleslaw

Broad bean salad with Parmesan

Brussels sprout salad

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 Rémoulade

Celery and avocado salad

Cervelas salad

Cherry tomato and green bean salad

Cherry tomato and two cabbage salad

Chicken and Avocado Salad

Chickpea salad

Chinese Soup

Country vegetable soup

Creamy cauliflower and avocado salad

Crunchy Cauliflower Salad with Lemon

Crunchy courgette and mushroom salad

Crunchy radish and carrot salad

Crunchy salad

Crunchy spring salad

Cucumber and salmon salad

Cucumber, avocado and mussel salad

Dauphinoise potatoes with Serano ham

Eggs with mayonnaise

Endive and cheese salad with croutons

Endive and walnut salad

Foie gras ballotine

Foie gras cured in salt

Four-tier glasses

French bean salad with vinaigrette

Green avocado salad

Green hummus

Green Piedmont Salad

Guacamole

Ham à la Russe

Ham spirals

Harichou salad

Home-made terrine of foie gras

Hummus

Jerusalem artichoke salad

Julia salad

Lebanese Tabbouleh

Leek and Jerusalem artichoke soup

Leeks in vinaigrette

Lemony cabbage and potato salad

Lemony chicken and radish salad

Lentil and cold-meat salad

Light Broccoli Soup

Little vegetable omelettes

Mexican salad

Mexican tart

Mimosa eggs

Mixed salad

Mixed salad stack

Mixed salad with curry mayo

Mixed tomato salad

Olive twists

Panzanella

Piedmont salad

Poivrade artichoke Salad

Polish-style beetroot salad

Prawn salad with a crunch

Purple sprouting broccoli and endive salad

Radish and mushroom salad

Raw beetroot salad

Red cabage salad with toasted almonds

Red cabbage salad with chives

Rémoulette of celeriac

Rice and fresh spinach salad

Rice and purple-sprouting broccoli salad

Rice and zucchini salad with paprika

Salad lyonnaise

Salad paysanne

Salade Niçoise

Scandinavian cocktail

Seafood rice salad

Seb's Italian-style aperitif slices

Sesame fried scampi

Shiro-goma salad

Simple mushroom salad with thyme and lemon, 3 ways

Small foie gras pasties

Smoked salmon sacristains

Soup Cornouaillaise

Spicy hot toasted cashew nuts

Spring courgette and tuna salad

Spring radish and avocado salad

Springtime mixed salad

Tabbouleh

Tahitian salad

Terrine of foie gras

Thin tomato jelly and avocado tart

Tomato tart

Tomatoes Macédoine

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 scallop and cabbage salad

Winter cauliflower tabbouleh

Zucchini and tomato remoulade

"Land and sea" kebabs

Baked salmon fillet

Crab Cakes

Crunchy little pieces of fish

Curried tuna cubes

Erika's ceviche

Fish fillet with preserved lemons

Fish in a salt crust

Fish in a seed crust

Fish terrine with spinach and tomatoes

Mackerel Fillets in White Wine

Marinated tuna and cabbage

Marinated tuna with herbs

Mussels with arroz negro

Pollack fillet baked with rice and vegetables.

Red mullet fillets in a quick marinade

Red mullet fillets with a reduced white-wine sauce

Red sea bream fillets in a soy-sauce marinade

Salmon marinated like herring

Scallops with green asparagus tips and parmesan

Sea bass with Indian spices

Seared tuna with lemon and lime

Spicy seafood plancha

Tahitian style fish

Tender tuna

African style chicken

Beef braised in reduced red wine

Beef Wellington

Boeuf (beef) bourguignon

Cajun pork with rice.

Carbonnade

Chicken "cantina"

Chicken breasts with tarragon

Chinese style chicken

Confit of carrots with bacon

Coq au vin

Cured Pork Belly With Lentils

Duo of slow-cooked pork

Escalopes in a sesame crust

Express chilli con carne

Fillet of beef in a rosemary crust

Five hours poultry

Hay-baked poultry

Involtini-Style Filet Mignon

Larded pork tenderloin

Melt-in-the mouth meat and vegetables in a sealed casserole

Mexican-style pork medallions

Morteau sausage

Morteau sausage "crisps"

Pâté de campagne

Pork chops in the oven

Pork chops with a duo of brassicas

Pork roast with herbs

Pork sautéed with green beans, Asian style

Potted meat (rillettes)

Rabbit civet

Rabbit terrine

Rabbit with mustard

Rillons de Tours

Roast in the bag pork with fondant vegetables.

Sausage and lentils "en cocotte"

Sautéed chicken with leeks

Seven-hour lamb

Tomato meat balls

Veal Marengo

Wiener Schnitzel

"Oeufs rabattus" with leeks

Aligot

Artichokes with beef

Baby broad beans and peas with rice and mascarpone

Bacon and cabbage omelette

Baked potatoes with poached egg and tuna sauce

Beans with tomatoes

Big knife-cut chips (French fries)

Bistro sandwich

Broken eggs with mushrooms

Brussels sprouts à la Lombarde

Butterfly pasta with smoked trout

Cassoulet

Cauliflower and avocado rémoulade

Cauliflower and purple eggplant with Greek pesto

Cauliflower coconut curry

Chicken and mushroom brik rolls

Chicken pie

Chicken with rice and leeks

Chilli potato wedges

Crispy potato and mushroom brik rolls

Crispy potato galette with leeks

Crispy smoked salmon and herb rolls

Eggplant Polpette

Eggs in tomato shells

Eggs meurette

Eggs with tomatoes and courgettes

Endives "bonne femme"

Express sauerkraut

Fine multi-tomato tart

Fried eggs with tomatoes

Fried rillettes

Gisèle's Pasties

Glazed mushrooms with plain rice

Grated potato cakes

Gratin of purple artichokes

Green asparagus omelette

Home-made potato crisps

Hotpot my grandmother's way

Kérinou slices

Leek and artichoke tart à la piémontaise

Mixed vegetable curry

Mushroom and artichoke omelette

Mushrooms à la grecque

Oven omelette

Oven-roasted Sprouts

Pasta with pesto and preserved tomatoes

Penne with purple artichokes

Pissaladière with puff pastry

Potato galette

Potato wallets

Potimarron braised in meat jus

Provençal braised carrots

Purple artichokes braised in white wine

Ratatouille

Ratatouille confite

Real home-made chips*

Rice with spring greens

Roast Brussels sprouts with sage and lemon

Roast cabbage with lemon

Roast potatoes "à la provençale"

Roasted leeks with pesto

Roasted vegetables with thyme and green sauce

Röstis

Salt cod brandade

Sarladaise potatoes

Sausage rougail

Sausages with baked beans, French style

Sautéd mushrooms with spring onions and cured ham

Seafood sauerkraut

Sesame rice

Shakshuka

Small ratatouille with

Spaghetti Bolognese

Spaghetti with mushrooms

Spaghetti with tomatoes and pesto

Spinach and chick peas "à la milanaise"

Split peas "à la française"

Sunday night pasta

Tagliatelle with rillons and tomatoes

Tartine du pêcheur

Tender roasted carrots with avocado mayonnaise

Thaï rice with small vegetables

Thin cherry tomato and pesto tart

Tomato feuilleté with pesto

Tomato omelette

Upside-down Parmentier

Vegetable pie

Vegetable tian

Warm Leek and Potato Salad

Welsh (French Welsh Rarebit)

Winegrowers' sausage casserole

Zucchini and potato scarpaccia

4 pears salad with vanilla

Almonds pyramids

Amaretti

Amiens macaroons

Angevin plum pâté

Apple and blackcurrant tarts

Apple and pear tart

Apple crisps

Apple paste

Apple Pie

Apple semelles (flat apple tarts)

Apple Strudel

Apricot jam with vanilla

Apricot jelly

Blackcurrant jelly

Blackcurrant sorbet for Edith

Blackcurrant-almond muffins

Breton apple and rhubarb tart

Breton strawberry and verbena tart

Calissons

Candied grapefruit peel

Chocolate mendiants

Chocolate orangettes for Erika

Chocolate thins with toasted nuts

Clafoutis-style plum financier

Clementine sorbet

Cochelin d'Evreux

Coconut "croute à thé"

Coconut pyramids

Dijonnaise pear cake

Express apple tart

Fillings for macaroons

Financiers

Finger biscuits

Fresh fruit in sabayon

Fruit paste : Blackcurrant

Fruit salad

Granola

Hazelnut and cherry financiers

Jelly-style plum jam

Like MaronSui's

Little apple turnovers with almonds and raisins

Little blackcurrant and vineyard peach sablé tarts

Macarons (the original French macaroons)

Melon with port sorbet

Meringues

Mini palmiers

Minted Melon

Mojito peaches

Nougat

Peach and blackcurrant coupe

Peach and mint salad

Pear sorbet

Piedmont pyramids

Pink Reims biscuits

Piped petits-fours

Pistachio cake

Quick bramble jelly

Quick orange marmalade

Quince jelly

Quince paste

Raspberry muffins

Raspberry sorbet

Raspberry tart

Rhubarb mousse

Salad of vine peaches and apricots with verbena

Santiago Cake

Soft chocolate-orange cake

Soft fruits in sabayon

Strawberry and kiwi fruit salad

Strawberry brunoise in a dessert-wine sabayon

Strawberry sorbet

Strawberry-mint sorbet

Stuffed prunes

Succès praliné (praline meringue)

Tiramisu

Windfall apple jelly

Ali Baba bread

Bacon rolls

Benoîton

Classic French white bread

French baguettes

Leavened bread

Mixed seed grissini

Natural leaven

New leavened bread

Ocean bread

Olive and pesto bread

Peanut rolls

Pitta bread

Pizza dough

Poitevin twist

Saucipain

Seeded loaf

Special Parmesan baguettes

Special small breads

Spring Bread

Tomato foccacia

Tomato sauce (for pizzas)

Two-olive ciabatta

Blackcurrant liqueur

Cocktails

Mulled apple juice

Mulled wine Belle-Plagne style

Apple oatmeal cookies for Sasha

Four quarters (adding fruit)

Tomato ladybirds

Almond dacquoise

Apple confectioner's custard

Apple syrup

Armagnac marzipan

Avocado mayonnaise

Biscuit de Savoie sponge cake

Blackcurrant coulis

Bouquet garni

Caramelised walnuts

Carrot-top pesto

Chocolate Chantilly

Citrus crunch

Citrus syrup

Clear strawberry juice

Cocktail sauce

Coconut paste

Coriander and cashew nut pesto

Dried apricots

Foie gras Chantilly

French dressing (vinaigrette)

Fresh pasta dough

Fruit coulis (fruit purée)

Green parsley sauce

Green parsley tahini sauce

Gribouille dressing

Herb olive oil

Herb salad

Home-made breadcrumb coating

Home-made chilli oil

How to peel hazelnuts

How to prepare apricots

How to succeed in making sabayon (syllabub)

Italian Meringue

Kumquat compote

Lemon Mayonnaise

Lettuce "chiffonade"

Macaronade mixture

Macédoine of vegetables

Marzipan (almond paste)

Mayonnaise

Meatballs

Mint and pea pesto

Nougatine

Pan-fried potatoes

Pear compote

Pesto

Pickled gherkins

Pistachio and spinach pesto

Pistachio powder or paste

Poached eggs

Poached pears

Poaching syrup

Praline

Preserved lemons

Preserved tomatoes

Provençal remoulade sauce

Purple Pesto

Quince and apple compote

Quince compote

Red mixed pickle

Rémoulade dressing

Rémoulette dressing

Royal icing

Sausagemeat

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

Vol-au-vent cases

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 caramelized puff pastry well

How to cook hard-boiled eggs properly

How to cook Morteau sausage well

How to cook pasta properly

How to cook potato grenaille

How to cook red meat properly

How to divide a preparation evenly

How to dust

How to extract passion fruit juice

How to freeze plums

How to glaze a tart

How to grill salmon well

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 make ravioli

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 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 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 peeled fruit or vegetables turning brown

How to rehydrate dried mushrooms

How to remove fat from meat juices

How to seal a terrine or casserole dish

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

Chorba

Coleslaw

Hot tomato sauce

Mexican ceviche

Minestrone

Paella

Pan con tomate

Papadums

Pea risotto "Mantecare"

Potato tortilla (Spanish omelette)

Rice à l'italienne

Sautéed Pork with Peanuts

Sushi

Thai-style Chicken with Cashew Nuts

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?