Herb olive oil

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This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...

French dressing (vinaigrette)

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Here's a fairly simple recipe—one of the great classics of French cuisine—that can completely transform, or even elevate, a salad.

Oriane's tuna rillettes

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Quick to make, delicious as an aperitif.

Celeriac Rémoulade

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A classic recipe of traditional French bistro cooking (winter salad).

Raw beetroot mousse with walnuts

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A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".

Mexican ceviche

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Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.

Cucumber and salmon salad

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For this summer salad: slices of cucumber, morsels of smoked salmon, diced avocado and a little tuna, dressed in a herb mayonnaise.

Warm lentil salad

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Lentils boiled until just tender, then mixed with fried smoked bacon, onion, chives and dressed with a good vinaigrette.

Surprise eggs

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These look like perfectly normal boiled eggs, but when the shell is cracked open - surprise! They contain a mixture of scrambled egg, cured ham, fried prawns and chives.

Coleslaw

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Coleslaw is a cabbage salad that is popular in North America. This version includes carrots as well.

Crusty cockle tart

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A small puff pastry tart case filled with cockles in a cream and egg-yolk sauce ("a la poulette" in French).

Red cabbage salad with chives

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This simple winter salad recipe combines red cabbage with spring onions (or chives) in a good vinaigrette.

Smoked eggs

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This sophisticated, smoky flavoured starter consists of an egg yolk, heated in a bain-marie and a smoked cream mousse with a scattering of chives, served with a buttered-toast "soldier".

Spring Bread

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Spring bread is flavoured with little pieces of preserved tomatoes, Parmesan and chive flowers (hence the name, as the flowers only appear for a brief period in spring). Shaped into long loaves or thin sticks, slices of this bread make a delicious aperitif snack.

Crispy potato and mushroom brik rolls

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These crispy rolls have a mashed potato filling with mushrooms and herbs.

Sautéed Pork with Peanuts

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This sautéed pork has a hint of Thai style, with its accompaniment of chopped vegetables, dry-roasted peanuts and soy sauce.

Colcannon

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Colcannon is a traditional Irish dish, made by mixing creamy mashed potatoes (or purée) with cabbage, chives and spring onions. There are many different versions and ways to adapt this classic recipe. My version here serves it with baked sausages.

Warm haricot bean salad

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Melt-in-the-mouth haricot beans, pan-fried lardons and croutons with chives and a good vinaigrette dressing.

Rémoulette dressing

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This is similar to rémoulade dressing, but with lemon juice instead of vinegar and with chopped chives added. The name comes from the French for chives: "ciboulette". In technical terms, it is a cold emulsion, like mayonnaise. Not just a tasty dressing for vegetables and salads, it also goes well with fish and cold meats.

Potato galette

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This potato "cake" is like a big savoury pancake of duchess potatoes (mashed potato with egg yolks), mixed with strips of fried ham, chives and spring onions. The galette is cooked in the oven in a tin and cut into portions for serving. This is delicious on its own or with a good green salad on the side, but can also be used to accompany many other dishes.

chives

Chives grow in clumps, and the leaves used as a herb have an extraodinary taste. It's an essential for adding to salads, and everything else that can be eaten cold, because it doesn't like long cooking during which it loses most of its flavour.
August 29^th 202383 K3.8

Cooking with herbs

Herbs: there's nothing else so small that can add so much to a recipe. They are not only for garnishing, but are a true part of the dish, sometimes one of the main ingredients. A small example of the "power" of herbs: you make a chopped carrot salad, which is very good with a vinaigrette, but if you...
June 3^rd 2024228 K 13.9

Did you know that? Chive flowers are not only a beautiful purple color, but they are also edible and delicious.
May 29^th 201950 K4.4

I have already talked to you about herbs in cooking, and about their great power of "seduction". The example of a salad is a great classic: on its own, it's a salad, which is normal, but the same salad in which you have added finely chopped fresh herbs, just before serving, you have much more than a...
April 25^th 202013 K4.8

Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply. And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's...
March 13^th 202112 K4.6

Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?
July 28^th 202512 K 13

Chives

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15 K4.3