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  1. Buttered toast with ham, quail eggs with the whites cooked and the yolks just warmed. "Buttonhole" quail eggs
  2. White cabbage, bacon, warm potatoes and vinaigrette. Alsatian-style salad
  3. Artichokes, bacon, and mushrooms. Artichoke hearts forestier
  4. Avocado, tomato and diced smoked salmon. Avocado and smoked salmon terrine
  5. Cream cheese with herbs, avocado and gravlax. Avocado with gravlax
  6. Avocado, lime and prawns in curry mayonnaise. Avocado with Sautéed Prawns
  7. Avocado halves filled with a herb tuna mayonnaise. Avocado with Tuna
  8. Fromage frais with herbs and beetroot marinated in walnut oil and lemon jiuce. Beetroot and cream cheese verrines
  9. Raw beetroot, toasted almonds, fried chicken and herb vinaigrette dressing. Beetroot and fried chicken salad
  10. Raw beetroot, cashew nuts and fried croutons. Beetroot salad with cashew nuts
  11. Bread rubbed with tomato, with a trickle of olive oil. Bread with Tomato
  12. A mix of crunchy and tender . Broad bean salad with Parmesan
  13. Grated cauliflower, tomatoes, herbs, olive oil and lemon juice. Cauliflower tabouleh
  14. A classic recipe of traditional French bistro cooking. Celeriac Rémoulade
  15. Milk, celeriac and a touch of mustard. Celeriac soup with mustard
  16. Cervelas, hot potatoes, parsley and gherkins. Cervelas salad
  17. Fresh sald of tomatoes, radishes, avocado and chicken in a vinaigrette dressing. Chicken and Avocado Salad
  18. Chicken with lime, red onion, bacon, lettuce and mayonnaise.. Chicken club sandwich
  19. Mashed chickpeas with spring onions, radishes and coriander. Chickpea salad
  20. Tasty soup with vegetables, chicken, mushrooms and peanuts. Chinese Soup
  21. Simple and quick. Cocotte eggs with Comté
  22. Corn salad, hard-boiled eggs, mushrooms, onions and fried croutons. Corn salad with croutons
  23. Puff pastry, courgettes, mint and feta. Courgette tart with mint
  24. Crackers for aperitif dips. Crackers
  25. Winter vegetables, thinly sliced and cooked in chicken stock, finished with cream and mustard. Creamy Winter Vegetable Soup
  26. Foie gras cream and espuma of potatoes. Crème de foie gras
  27. Diced tomatoes, feta, spring onion and tuna. Cretan salad
  28. Cheese wrapped in a sheet of brik and fried. Crispy cheese parcels
  29. Oven-toasted ham and béchamel sauce sandwich. Croque-monsieur
  30. Slices of raw cauliflower and radish in lemon mayonnaise. Crunchy Cauliflower Salad with Lemon
  31. Salad of courgettes, radishes and mushrooms with tuna in mayonnaise. Crunchy courgette and mushroom salad
  32. Crunchy vegetables, pine nuts and rice Crunchy salad
  33. Crunchy spring vegetables, vinaigrette dressing and chopped herbs. Crunchy spring salad
  34. Verrine of cottage cheese with diced radish, gherkin and shallot. Crunchy verrines
  35. Diced cucumber, courgette, beetroot, Comté and salmon in a herb vinaigrette dressing. Cubed salad
  36. Cucumber and salmon salad
  37. Tender bite-sized dauphinoise potatoes with ham. Dauphinoise potatoes with Serano ham
  38. Creamy cauliflower soup with small pieces. Du Barry soup
  39. Ramekins of mushrooms, spinach, cream and egg. Eggs "en cocotte" with spinach
  40. Soft-boiled egg on toast with grilled ham and Hollandaise sauce. Eggs Benedict
  41. Eggs baked in ramekins with peas, bacon and cream. Eggs en Cocotte à la Française
  42. Hard-boiled eggs with mayonnaise, served with a side-salad of carrot and shallot. Eggs with mayonnaise
  43. Endive soup with potatoes and beer. Endive and beer soup
  44. Double walnut flavour (oil and kernels) in this endive salad. Endive and walnut salad
  45. It doesn't even know what an oven is. Foie gras cured in salt
  46. Puff pastry with sesame seeds and foie gras. Foie gras fingers
  47. Guacamole, cauliflower tabbouleh, tomatoes and houmous. Four-tier glasses
  48. French beans boiled first then mixed with shallot, herbs and vinaigrette dressing. French bean salad with vinaigrette
  49. Slow-cooked onion soup, topped with cheese croutons. French onion soup
  50. Small cheese choux pastry. Gougères
  51. Tomatoes, cucumber, olive oil and Feta. Greek salad
  52. Lettuce, avocado and spring onion in a pepped up lime and olive-oil dressing. Green avocado salad
  53. Like a classic Piedmont salad, but with courgette instead of tomato. Green Piedmont Salad
  54. A classic of Mexican cooking Guacamole
  55. Macédoine of vegetables rolled in a slice of ham. Ham à la Russe
  56. Puff pastry and smoked ham. Ham spirals
  57. You will never buy commercially prepared foie gras again after tasting this. Home-made terrine of foie gras
  58. A little lebanese cooking. Houmous
  59. Mixed vegetables and fish in crunchy golden brown puff pastry. Icelandic-style fish and vegetable pie
  60. Fried buttered bread with pesto, omelette, cooked tomatoes and basil. Italian toast
  61. Diced smoked sausage and potato with fresh spinach and cream. Late Winter Soup with Fresh Spinach
  62. Tabbouleh with parsley, tomatoes, onions and bulgur wheat. Lebanese Tabbouleh
  63. A real classic. Leek and potato soup
  64. Steamed leeks and a vinaigrette dressing with hard-boiled eggs. Leeks in vinaigrette
  65. Sliced radish, diced chicken and lemon mayonnaise. Lemony chicken and radish salad
  66. Chunks of cold meat, lentils, hard-boiled eggs, parley and shallot, with vinaigrette dressing. Lentil and cold-meat salad
  67. Vegetable soup with broccoli. Light Broccoli Soup
  68. Like a Boursin with garlic and herbs
  69. Soft little omelettes, with diced tomato, courgettes and smoked ham. Little vegetable omelettes
  70. Hard boiled egg whites filled with herbes mayonnaise and egg yolks. Mimosa eggs
  71. A fresh summer salad. Mixed salad
  72. Stack of sliced tomato, avocado, onion, egg and anchovy, pressed in a ring mould. Mixed salad stack
  73. Avocado, muchrooms, artichokes and tuna in a curry mayonnaise. Mixed salad with curry mayo
  74. Simple salad of several tomato varieties with different flavours and colours. Mixed tomato salad
  75. Tomatoes, feta and tapenade. Multicoloured cucumber-tomato salad
  76. Mushrooms, potatoes and shallot, throroughly blended. Mushroom velouté
  77. Savoury twists of puff pastry with tapenade. Olive twists
  78. A round sandwich of vegetables and fish in vinegar-soaked bread. Pan bagnat
  79. Small, crisp aperitif biscuits flavoured with pesto. Pesto crackers
  80. Salad of potatoes, tomatoes, hard-boiled eggs and mayonnaise. Piedmont salad
  81. Salad of raw artichokes, chopped herbs, spring onion and parmesan with olive oil and lemon dressing. Poivrade Artichoke Salad
  82. Celeriac, potimarron and onion soup with a hint of mustard. Potimarron and celeriac autumn soup
  83. Soup made with chestnut pumpkin and leeks. Potimarron and leek soup
  84. Crunchy: radish, cucumber, onions and gherkins. Soft: tomatoes, rice and roasted prawns. Prawn salad with a crunch
  85. With a hint of chestnut flavour. Pumpkin (or potimarron) soup
  86. Potato and Jerusalem-artichoke purée with diced foie gras. Purée of Jerusalem artichokes with foie gras
  87. Toasted bread with smoked ham and fried quail egg. Quail egg canapés
  88. Really quick, but tasty. Quick courgette soup with cheese
  89. Mashed potato, cooked leeks, bacon and duchess potatoes. Ramekins of duchess potatoes
  90. Raw beetroot, chopped walnuts nuts, and spicy mousse. Raw beetroot mousse with walnuts
  91. Beetroot, walnuts and parmesan. Raw beetroot salad
  92. Salad of tender red cabbage, chopped chives and vinaigrette. Red cabbage salad with chives
  93. Tomatoes, broad beans, tuna, olives, radishes, anchovies and hard-boiled eggs in this version. Salade Niçoise
  94. A more vegetarian quiche. Salmon and spinach quiche
  95. Soft, savoury mini-madeleines with Cheddar and Parmesan. Savoury mini-madeleines with 2 cheeses
  96. Smoked fish, prawns and asparagus. Scandinavian cocktail
  97. Crunchy Sesame fried scampi
  98. Fine apéritif biscuits. Small cheese and bacon rolls
  99. Crispy outside, melt-in-the-mouth within. Small foie gras pasties
  100. Hot egg yolk, smoked mousse, chives and crisp toast finger. Smoked eggs
  101. Puff pastry twists with smoked salmon. Smoked salmon sacristains
  102. Available vegetables, and shallot cooked in butter . Smooth mixed vegetable soup
  103. Smooth and slightly sharp. Sorrel soup
  104. Scrambled eggs, prawns, ham and chives. Surprise eggs
  105. An ideal recipe for beginners. Terrine of foie gras
  106. All the turnip. The total turnip
  107. Puff pastry, tomatoes, courgettes and feta. Tomato and courgette tart
  108. Layers of marinated tomatoes and cream cheese with herbs and walnuts. Tomato and cream cheese terrine
  109. Fresh tomatoes and puff pastry. Tomato tart
  110. Shortcrust Parmesan pastry with rich well-cooked tomatoes. Tomato tatin
  111. Peeled Tomatoes filled with a macédoine of vegetables in mayonnaise. Tomatoes Macédoine
  112. Turnips and sesame purée (tahina). Turnip and sesame puree (tahina) soup
  113. Letuce, radishes, potaoes and chicken with herb vinaigrette. Valay salad
  114. Courgettes, carrots and feta. Vegetable rosette tart
  115. A variety of raw vegetables diced very small, bound with mayonnaise. Vegetable tartare
  116. Avocado mousse, crab meat and herb rémoulade dressing. Verrine of avocado mousse and crab
  117. Puff pastry, leek, bacon, chicken and mushrooms in a cream sauce. Vol-au-vent
  118. Cooked broccoli with tuna, chopped shallot in a vinaigrette dressing. Warm broccoli and Tuna Salad
  119. Salad of onions, radishes, lettuce and pan-fried chicken. Warm chicken salad
  120. Warm lentils, grilled bacon, French dessing and chives. Warm lentil salad
  121. Purple artichokes, potatoes and red onion. Warm salad of potatoes and purple artichokes
  122. Crunchy cabbage, soft potatoes and flash-fried scallops. Warm scallop and cabbage salad
  123. Cut asparagus, croutons, hard-boiled eggs, herbs and vinaigrette. White asparagus salad

    124. Sea food

  124. Kebabs alternating cubes of fish with mushrooms and bacon. "Land and sea" kebabs
  125. Baked salmon fillet with lemon and herbs, served with potatoes. Baked salmon fillet
  126. Feta-tomatoes toast with poppy seed and red mullet Canapés of red mullet with poppy seeds
  127. Hot spiced langoustines, flambéed in cognac and served with a cream sauce and potato grenaille. Chilli langoustines
  128. Fish steak seved with a cream and white-wine sauce, flavoured with shallot and saffron. Cod loin with saffron
  129. Shallow-fried chunky crab cake. Crab Cakes
  130. Salmon, yoghurt, feta and tomato. Cretan-style salmon
  131. Finely diced carrots and courgettes with chunks of prawn wrapped in a crispy sheet of brik or filo. Crispy prawn rolls
  132. Lightly coated with breadcrumbs and quicly fried. Crunchy little pieces of fish
  133. Puff pastry tart with cockles in cream and egg-yolk sauce. Crusty cockle tart
  134. Pan-fried cubes of tuna coated with curry spices and breadcrumbs. Curried tuna cubes
  135. Pan-fried then baked in a parcel (en papillote). Fillet of pollack cooked in two stages
  136. Sole fillets sautéed in butter with a cream sauce, shellfish and boiled potatoes. Fillets of sole Dieppoise
  137. Sole fillets floured and cooked in butter with lemon and parsley. Fillets of sole meunière
  138. Grilled fish fillet, cherry tomatoes sautéed and creamy cheese polenta. Firied fillet of sea bream with polenta
  139. Envelope cooked in 2 minutes. Fish fillet in express cooking envelope
  140. Panfried fish steak stuffed with preserved lemon slices. Fish fillet with preserved lemons
  141. Cooked slowly in a layer of coarse salt. Fish in a salt crust
  142. Fish fillet, seeds (sesame, linseed, poppy) and beaten egg. Fish in a seed crust
  143. Fish coated with sesame seeds Fish in a sesame crust
  144. Fish cooked in white wine and herbs, served with a light sauce thickened with egg yolk. Fish in white wine
  145. Fish mousselines poached in fish stock, served "en gratin" in a sauce normande. Fish Mousselines
  146. The best flakes of fish with julienne vegetables . Fish petals, vegetables julienne, and beurre blanc
  147. Fisherman's Ragout
  148. Nordic-style dry-cured salmon fillet. Gravlax
  149. Salmon grilled slowly, sesame rice and corn salad cream. Grilled fillet of salmon with corn salad cream
  150. Sophisticated pie with salmon, rice and mushrooms. Koulibiak in pie dish
  151. Puff pastry, leeks, langoustines and hollandaise sauce. Langoustine and leek tarts
  152. Gatin with a fine brunoise of vegetables, langoustines cooked in two stages and cream sauce made with langoustine fumet. Langoustine gratin
  153. Filo-pastry case, fried langoustines and lime sabayon. Langoustine sabayon tart
  154. Cooked in cream and alcohol, then browned in the oven. Lobster Thermidor
  155. Poached fillets marinated in white wine with vinegar and mustard. Mackerel Fillets in White Wine
  156. Tuna fish, mint and coriander. Marinated tuna with herbs
  157. The simplest of methods. Mussels marinière
  158. Fish filet and thinly sliced leeks. Nicholas's fish
  159. Salmon steak, white cabbage and sherry vinegar sauce. Pan-fried salmon with white cabbage
  160. Sautéed scallops, mushrooms and Noilly sauce Pan-fried scallops and chanterelles with Noilly Prat sauce
  161. Small pieces of fish rolled in spinach leaf. Parcels of fish fillet in spinach
  162. Sesame-flavoured rice, fried onions, tomatoes and courgettes with fish fillets and thyme. Pollack fillet baked with rice and vegetables.
  163. Prawns, cream, lime and curry spices. Quick prawn curry
  164. Red mullet fillets flavoured with quick lemon and parley marinade then pan fried. Red mullet fillets in a quick marinade
  165. Fried red mullet fillets served with a very reduced dry white wine sauce. Red mullet fillets with a reduced white-wine sauce
  166. Fillets marinated in soy sauce, lime juice and olive oil. Red sea bream fillets in a soy-sauce marinade
  167. An clever mix of smoky flavour and fish . Rolls of fish in smoked ham
  168. Fish steak with a fondue of shallots. Rosemary steamed fish
  169. Fesh salmon escalopes, small dices of fresh vegetables. Salmon "en papillote" with small vegetables
  170. A pink and green roll. Salmon chard rolls
  171. Fillet of salmon marinated in oil with carrots and onions. Salmon marinated like herring
  172. Terrine of 2 kinds of salmon, with butter and lemon. Salmon rillettes
  173. Tenderness of salmon and slight acidity of sorrrel. Salmon with sorrel
  174. Pan-fried scallops with Noilly Prat and cabbage julienne with cream. Scallops with cabbage julienne
  175. Scallops with crunchy vegetables, foie gras and savoury sabayon. Scallops with crunchy vegetables and wine sabayon
  176. Pan-fried scallops with creamy leek fondue. Scallops with fondue of leeks
  177. Grilled scallops with green asparagus. Scallops with green asparagus tips and parmesan
  178. Fillet of sea bass "en papillote" with a julienne of leeks and coriander cream sauce. Sea bass with coriander cream en papillote
  179. Seafood feuillantines
  180. Tuna marinated and seared for rapid cooking, served with rice in the marinade. Seared tuna with lemon and lime
  181. Spaghetti, cream sauce made with mussel juices, basil and Parmesan. Spaghetti with mussels and basil
  182. Chunks of fish and prawns marinated with spices, then cooked on a plancha. Spicy seafood plancha
  183. Vegetables and fish cooked slowly. Stock-pot fish
  184. Ceramy salmon casserole with broad beans and mushrooms. Summer Salmon Blanquette
  185. Pasta, cockles, spring onion, parsley and cream sauce made with the cooking juices. Tagliatelle with cockles
  186. Fish cured in lime juice. Tahitian style fish
  187. Tuna cooked just right. Tender tuna
  188. Rings of sole fillet filled with sautéed langoustines and a cream sauce with langoustine stock. Turban of sole with langoustines

    189. Meat

  189. Smoked chicken with beans and tomato-coconut sauce. African style chicken
  190. Similar to beef bourguignon, but the wine is reduced first with herbs. Beef braised in reduced red wine
  191. Beef filet in a pastry crust with mushrooms and foie gras. Beef Wellington
  192. Slow-cooked veal with a thickened sauce. Blanquette of veal
  193. Beef cooked slowly in red wine. Boeuf (beef) bourguignon
  194. Slow-cooked meat with beer, carrots and onions. Carbonnade
  195. Chicken in a potato crust with peas. Chicken breasts in a potato crust
  196. Chicken breasts grilled, with tarragon and white wine sauce Chicken breasts with tarragon
  197. Chicken dices, small vegetables and soya sauce Chinese style chicken
  198. Carrots rolled in bacon and slow-cooked in chicken stock. Confit of carrots with bacon
  199. Marinated poultry, flambéed then slow cooked in red wine. Coq au vin
  200. Pork confit and lentils cooked in stock. Cured Pork Belly With Lentils
  201. Escalopes of veal, cream, mushrooms and lemon. Escalope of veal in a cream sauce
  202. Express version of a classic Tex-Mex dish. Express chilli con carne
  203. Medallions of pork filet mignon, cream sauce with tarragon and strong mustard. Filet mignon with mustard and tarragon sauce
  204. Tender beef fillet with rosemary flavour from the crust it is cooked in. Fillet of beef in a rosemary crust
  205. Poultry of unbelievable tenderness. Five hours poultry
  206. Nothing like the fast-food ones. Hamburgers
  207. Filet mignon cooked in two stages, stuffed with bacon, parsley and cheese. Involtini-Style Filet Mignon
  208. Small veal and ham rolls stuffed with cheese and parsley. Involtinis
  209. Larded pork tenderloin with mustard. Larded pork tenderloin
  210. Chicken, cream and mushrooms. Lille style chicken
  211. Pork loin furnished with herbs and vegetables julienne. Loin of pork with herbs and julienne vegetables
  212. Vegetables and meat slow cooked in a sealed casserole. Melt-in-the mouth meat and vegetables in a sealed casserole
  213. Pork medallions in a spicy marinade, served with green beans and a reduced sauce. Mexican-style pork medallions
  214. Morteau sausage on a bed of fried potatoes. Morteau sausage
  215. Thin slices of Morteau sausage cooked in 2 stages. Morteau sausage "crisps"
  216. Pan-fried chicken breasts with preserved tomatoes and mozzarella. Pan-fried chicken breast on mozzarella
  217. A classic of French country cooking. Pâté de campagne
  218. Different layers of cooked meats in shortcrust pastry. Paté en croute (terrine in a pie crust)
  219. Pork chop cooked in 2 stages. Pork chops in the oven
  220. Pan-fried pork chops served with Brussels Sprouts, romanesco and the reduced cooking juices. Pork chops with a duo of brassicas
  221. Pork chops, rubbed with rosemary, cooked in two stages. Pork Chops with Rosemary
  222. Pan-fried pork medallions and turnips, boiled then fried, filled with a green cream made from their tops. Pork medallions with "full" turnips
  223. Two kinds of meat and very long cooking. Potted meat (rillettes)
  224. Chicken, curry spices and cream. Quick chicken curry
  225. Rabbit meat, slow cooking in red wine with bacon and mushrooms. Rabbit civet
  226. Rabbit civet marinated and cooked in cider, with cream sauce. Rabbit civet "à la normande"
  227. Rabbit terrine with minced meat and whole morsels. Rabbit terrine
  228. Rabbit sautéed in mustard, with broad beans, mushrooms and bacon. Rabbit with mustard
  229. Bacon confit with white wine. Rillons de Tours
  230. Spicy slow-cooked beef. Roast beef "like they do it in Santa Fe"
  231. Roast pork with sage, cooked in a bag, and served with braised turnips and artichokes. Roast pork with sage, cooked in a bag.
  232. Meat rolls made with veal, ham and sage. Saltimbocca
  233. Lentils with vegetables for flavour, smoked sausage and just enough water to cook them. Sausage and lentils "en cocotte"
  234. Leg of lamb cooked long and slow. Seven-hour lamb
  235. Sauté of veal with spring onions and white wine sauce with a dash of cream. Spring veal sauté
  236. A steak burger topped with a perfectly cooked egg. Steak burger topped with egg
  237. Meatballs cooked in a tasty fresh tomatoes sauce Tomato meat balls
  238. Buttered toast, tournedos steak, foie gras and Noilly Prat sauce. Tournedos Rossini
  239. A piece of beef chuck, slowly braised then fried, with red-wine sauce. Two-stage beef chuck
  240. Veal chop cooked in two stages with tender vegetables in jus. Veal Chop With Assortment of Vegetables
  241. Thin breaded veal cutlet. Wiener Schnitzel

    242. Miscellanous

  242. Pork-belly stock, potatoes and cream. "Day After Pork Belly" Soup
  243. Beaten eggs, sautéed leeks and Morteau sausage "crisps". "Oeufs rabattus" with leeks
  244. Brik pastry roll filled with fried spiced minced beef. Algerian brik rolls
  245. Potato purée enriched with cheese. Aligot
  246. Sautéed artichokes, cooked beef and potatoes. Artichokes with beef
  247. Potato-cheese gratin, wrapped in thin bacon slices. Avengers' potatoes
  248. Omelette with fried bacon and blanched cabbage. Bacon and cabbage omelette
  249. Camembert melted in the oven with toasted walnuts. Baked Camembert with Walnuts
  250. Oven-baked slices of bread topped with creamed leeks and slivers of Camembert. Baked leek and Camembert slices
  251. Melted Mont d'Or cheese mixed with diced vegetables, refilled and baked in the box. Baked Mont d'Or with diced mixed vegetables
  252. Melting of potatoes, and soft of cream. Baked potoatoes with herb butter or cream
  253. Tomatoes, beans and chicken. Beans with tomatoes
  254. Chips (French fries) cooked in two stages.. Big knife-cut chips (French fries)
  255. Brittany on a plate. Breton galettes (pancakes)
  256. Buttered buckwheat pancakes with a creamy filling of leeks, mushrooms and shallots. Breton leek and mushroom tart
  257. Piled up buckwheat pancakes sandiched with an onion, bacon and cream filling. Breton Pie
  258. Sandwich filled with crab mayonnaise, salad (tomato, onion, lettuce) and crisp buckwheat pancake. Breton Sandwich
  259. Creamy savoury custard with broccoli. Broccoli savoury custard
  260. Cabbage julienne, ham stripes and parsley. Cabbage julienne with ham
  261. Slow-cooked casserole of dried whilte beans and different meats. Cassoulet
  262. Cauliflower, curry spices and cashew nuts. Cauliflower curry
  263. Gratin of sliced celeriac cooked in milk with fried mushrooms. Celeriac and mushroom gratin
  264. The secrets of a successful soufflé. Cheese Soufflé
  265. Fougasse dough with cheese and cream topping. Cheese tart
  266. Brik (or filo) rolls with onions, mushrooms and diced. Chicken and mushroom brik rolls
  267. Puff pastry pie filled with chicken, mushrooms, parsley and cream. Chicken and mushroom pie
  268. Chicken, mushrooms, leeks and bacon with a puff pastry "lid". Chicken pie
  269. Rice cooked pilau-style, but with chicken cooking juices and diced cooked chicken. Chicken with rice and leeks
  270. Tomatoes stuffed with Morteau sausage and cancoillote. Comtoise stuffed tomatoes
  271. Thin tart with potatoes, Morteau sausage and cancoillote. Comtoise tart for Seàn
  272. Soup with small vegetable pieces, not blended. Country vegetable soup
  273. Barely moist gratin. Courgettes (zuchinis)
  274. Simplified couscous recipe. Couscous
  275. Three layers with cocktail sauce. Crab and smoked salmon club sandwiches
  276. Broth rizotto, small vegetables and flax seeds. Creamy risotto with diced vegetables and flax seeds
  277. Vegatables cooked separately, and rice cooked slowly in vegetable stock. Creamy risotto with vegetables
  278. Layers of potato and spinach, with cream and Mont d'Or cheese poured over and browned in the oven. Creamy spinach and potato gratin
  279. Crispy potato, onion and mushroom rolls. Crispy potato and mushroom brik rolls
  280. Potato galette with leeks in melted cheese. Crispy potato galette with leeks
  281. Filo pastry, finely chopped leeks and leftover chickenr. Crispy rolls with chicken and leek
  282. Brik or filo rolls filled with a mixture of smoked salmon, herbs, eggs and mustard. Crispy smoked salmon and herb rolls
  283. Stufffed brik pastry, spinach, bacon, onions and hard-boiled eggs. Crispy spinach rolls
  284. Hearty croque-monsieur with ham, made like eggy bread (pain perdu). Croque-monsieur complet
  285. Croque monsieur with 3 fillings: potatoes, creamed leeks and fried ham. Croque-monsieur gourmand
  286. Prawns fried with curry spices in a creamy risotto. Curried prawn risotto
  287. A layer of duck between two layers of potato, topped with cheese. Duck Parmentier
  288. Egg yolk in a potato nest, topped with hot cancoillote cheese. Eggs Comtoise
  289. Savoury brioche filled with egg and cheese. Eggs in brioche nests
  290. An egg cooked in a tomato "shell". Eggs in tomato shells
  291. Poached eggs, onions, bacon and reduced red wine sauce. Eggs meurette
  292. Melting tomatoes and courgettes with eggs broken into them. Eggs with tomatoes and courgettes
  293. Endives (chicory), smoked ham and cancoillotte. Endive gratin with cancoillotte
  294. Endives, ham, cheese and béchamel sauce. Endives
  295. Endives cooked with potatoes, onions and bacon. Endives "bonne femme"
  296. Simplified recipe. Express sauerkraut
  297. Cooked spinach with feta and cream filling in brik (or filo) pastry. Feta and spinach brik pie
  298. Like a crusty leek quiche. Filo leeks and cheese tart
  299. Puff-pastry base, tomato sauce and drained tomato slices. Fine multi-tomato tart
  300. Savoury tart with endives and leeks. Flamiche
  301. A ham and cheese 'cordon bleu' sandwich, dipped in beaten egg and cooked like French toast. French toast "cordon bleu"
  302. Peas, bacon and spring onions. French-style peas
  303. Wilted spinach, cream sauce and hard-boiled eggs. Fresh spinach with cream
  304. Buttered toast with fried leek and poached egg. Fried bread with leek and poached egg
  305. Fried bread with an egg-filled hole and a slice of bacon. Fried egg in bread
  306. Fried tomatoes with eggs "sunny side up". Fried eggs with tomatoes
  307. Lean rillettes cakes with mashed potato. Fried rillettes
  308. Fried bread, scrambled egg, pesto and grated Parmesan. Genoese croque-monsieur
  309. Pasty made with shortcrust pastry, filled with meat, onions, garlic and parsley. Gisèle's Pasties
  310. Grated potato cakes for deep or pan frying. Grated potato cakes
  311. A gratin without cheese. Gratin Dauphinois
  312. Layers of potato with a mixture of leeks, endives and reduced beer, topped with sliced Maroilles. Gratin du Nord
  313. Gratin of rice, mushrooms and chicken, topped with cheese. Gratin of chicken with rice and sautéed mushrooms
  314. Layers of potatoes, endives and cheese. Gratin of Endives with Mont d'Or
  315. Gratin of potatoes, purple artichokes and Parmesan. Gratin of purple artichokes
  316. Bread topped with egg in bechamel and cheese, served with spinach. Gratin slices with spinach
  317. Omelette, green asparagus and Parmesan. Green asparagus omelette
  318. Green beans cooked with tomatoes and bacon dices Green beans with tomatoes
  319. The simple American pan-fried cheese sandwich. Grilled cheese
  320. Meat with mashed potatoes and cheese. Hachis parmentier : meat with mashed potato and cheese
  321. A puff pastry "sandwich" filled with ham, cheese and bechamel sauce. Ham "friand" pie
  322. Pasta bake with ham, cream and cheese. Ham pasta bake
  323. Cauliflower, purple artichokes, bechamel sauce and mozzerella. Harvest Gratin
  324. Fried thin potoato slices. Home-made potato crisps
  325. Mont-d'or cheese cooked in box Hot box cheese
  326. Vegetables and smoked meat cooked.slowly. Hotpot my grandmother's way
  327. Gratin of endives with cream and mushrooms. Individual creamy endive gratins
  328. Gratin of courgettes, tomatoes, minced beef and bechamel sauce. Italian style gratin
  329. Slices of bread topped with sautéed vegetables (courgette and mushrooms), a slice of ham and slivers of cheese, browned in the oven. Kérinou slices
  330. Thin layers of poached leeks and hard-boiled eggs with craem and cheese. Layered Leek and Egg Gratin
  331. Puff pastry, pre-cooked artichokes and leeks with mascarpone and Parmesan. Leek and artichoke tart à la piémontaise
  332. Leek and fresh tuna quiche-style tart. Leek and fresh tuna tart
  333. Shortcrust pastry, braised leeks and bechamel sauce with eggs and Mimolette. Leek and Mimolette tart
  334. Sauted leeks with tuna in oil in a salted loaf Leek and tuna loaf
  335. A kind of quiche with leek and Maroilles cheese. Maroilles cheese quiche
  336. Toast, ham, tomatoes and feta cheese Mediterranean toast
  337. Bread. potatoes, ham and Epoisse cheese cooked in the oven. Melting Epoisses on toast
  338. Bread, shallots, wine and Morbier cheese. Montbenoit's canapés
  339. Mushroom risotto with Morel jus and Vin Jaune in the cooking liquid, and Mont d'Or added at the end. Morel risotto with Vin Jaune and Mont d'Or
  340. Morteau sausage rolled in a brioche with cancoillote and served with a Vin Jaune sauce. Morteau sausage rolled brioche
  341. A kind of gratin made with aubergines, meat with tomatos and bechamel. Moussaka
  342. Pasta, fried ham and two cheeses: mozzarella and Comté. Mozzarella pasta bake
  343. Well-filled omelette with mushrooms and artichokes. Mushroom and artichoke omelette
  344. Mushroom, ham and shallot filling for buckwheat pancakes. Mushroom buckwheat pancakes
  345. Buckwheat pancakes stuffed with mushrooms and shallots in a cream sauce. Mushroom Pancakes au Gratin
  346. Mushrooms simmered in cream and fried buttered bread. Mushrooms on toast, French style
  347. Puff pastry, mushrooms, shallots and tuna. Nanou's tuna tart
  348. Pasta, bacon, peas, cream sauce and nutmeg. New York style pasta
  349. Oven omelette with potatoes, onion and bacon. Oven omelette
  350. Brussel sprouts oven-roasted in herb olive oil. Oven-roasted Sprouts
  351. A parmentier with stewed meat in red wine and herbs . Oxtail Parmentier
  352. Pasta, geen asparagus, fried smoked ham and cream sauce with nutmeg. Pasta with green asparagus
  353. Creamy mushroom and shallot sauce with pasta cooked "al dente". Pasta with mushrooms
  354. Pasta with shreds of ham, chopped preserved tomatoes and pesto. Pasta with pesto and preserved tomatoes
  355. Mushrooms in a cream sauce and penne. Penne with Mushrooms
  356. Purple artichoked braised in white wine, penne and Parmesan. Penne with purple artichokes
  357. Puff-pastry flat tart with a topping of onions, black olives and tomatoes. Pissaladière with puff pastry
  358. Disc of fried polenta with spinach, soft-poahced egg and cream sauce with shallot. Polenta with spinach and soft-poached egg
  359. Flaked fish and mashed potato, baked gratin style. Pollack Parmentier
  360. Potatoes, broccoli and béchamel sauce. Potato and broccoli gratin
  361. Gratin of diced sautéd ham and mashed potato. Potato and two ham gratin
  362. Another classic French family recipe. Potato gratin
  363. Waffles made with instant potato and smoked salmon ribbons. Potato Waffles with Smoked Salmon
  364. Baked potatoes, split and filled with cheese and grilled bacon. Potato wallets
  365. Sliced potatoes, morsels of smoked salmon. Potatoes with smoked salmon
  366. A chicken layer, covered with a baked potimarron (chestnust pumpkin) purée. Potimarron (chestnut pumpkin) "au gratin"
  367. Potimarron chunks with thyme, cooked in poultry jus. Potimarron braised in meat jus
  368. Purple artichokes braised in a little white wine with spring onions. Purple artichokes braised in white wine
  369. 4 different brassicas cooked together with cream. Quartet of brassicas with cream
  370. Like a quiche, but with puff pastry and seafood filling. Quiche Bretonne
  371. Savoury tart with cheese, bacon,eggs and cream. Quiche Lorraine
  372. Classic pizza on a puff-pastry base. Quick flaky pizza
  373. Hollowed out courgettes, cooked rice, tomato sauce and meatballs. Quick stuffed courgettes
  374. Shortcrust pastry, polenta and ratatouille. Rata-tart
  375. Ragout of Mediterranean vegetables in a tomato sauce. Ratatouille
  376. Ratatouille cooked long and slow. Ratatouille confite
  377. Real home-made chips*
  378. Crusty parcel of red rice, courgette and smoked ham. Red rice pannequets
  379. Rice and peas
  380. Sautéed mushroom caps filled with fried onions, rilletts and a quick radish pickle with tarragon. Rillettes stuffed mushrooms
  381. Cauliflower cooked in two stages, first blanched then roast with herb butter. Roasted Cauliflower
  382. A personal version of a typically swiss recipe. Röstis
  383. Deep puff pastry pie filled with leeks, chicken and mushrooms. Rustic chicken and mushroom pie
  384. Layers of spinaches, tomato salmon, mash potatoes and grated cheese. Salmon and Spinach Gratin
  385. Puréed potatoes and salt cod with parsley and olive oil. Salt cod brandade
  386. Potatoes fried in goose fat with parsley, garlic and shallot. Sarladaise potatoes
  387. Pancake, sausage, cheese and egg. Sausage buckwheat pancakes
  388. Smoked sausage baked in a brioche. Sausage in brioche
  389. Mushrooms, smoked sausage and typical cheese. Sausage mushroom and cheese crumble
  390. Sausage slices with soft mash potatoes coated with melted cheese Sausage with duchess potatoes and a Mont d'Or fondue
  391. Dried beans boiled then cooked slowly with chopped tomatoes and sausages (preferably smoked). Sausages with baked beans, French style
  392. Blenched broccoli then sauted with smoked ham Sautéd broccoli with ham
  393. Mushrooms, spring onions and ham sauted. Sautéd mushrooms with spring onions and cured ham
  394. Different vegetables cooked separately then combined with parsley and a knob of butter. Sautéed green vegetables
  395. Four green vegetables, cooked in stock and lightly pan-fried. Sautéed Green Vegetables
  396. Buckwheat pancakes, creamed leeks and pan-fried scallops. Scallop and leek pancakes
  397. Toast with scrambled eggs and spinaches. Scrambled eggs with butter-fried bread and fresh spinach
  398. Sauerkraut, fish and fried prawns. Seafood sauerkraut
  399. Puff pastry case with grilled cured ham, cream, Epoisses and oven-cooked shallot confit. Shallot confit tart
  400. Cauliflower, fried ham and 3 cheeses gently melted. Sliced cauliflower with 3 cheeses
  401. Blanched broccoli and fried chicken. Sliced chicken with mushrooms and broccoli
  402. Mix of vegetables with cooked egg. Small ratatouille with
  403. A light, frothy cheese omelette. Soufflée omelette with cheese
  404. Pasta with slow-simmered sauce of fresh tomatoes, meat, red wine and herbs. Spaghetti Bolognese
  405. Famous italian recipe with cream, egg yolks, bacon and lemon juice. Spaghetti Carbonara
  406. Spaghetti with oven-cooked mushrooms, dressed with white wine and soy sauce. Spaghetti with mushrooms
  407. Spaghetti, smoked salmon, cream, Parmesan, lemon and egg yolk. Spaghetti with smoked salmon
  408. Salted cake with spinaches and cheese dices. Spinach and Comté Loaf
  409. Spinach, hard-boiled eggs, bechamel sauce and gated cheese. Spinach and hard-boiled egg gratin
  410. Ravioli with a spinach, ricotta and pine-nut filling, boiled first then baked gratin-style. Spinach and ricotta ravioli
  411. Brik parcels with spinach, feta and shallot. Spinach brik parcels
  412. Toasted sandwich made with bechamel sauce, spinahc, hard-boiled eggs and cheese. Spinach Croque-monsieur
  413. Omelette with lightly-fried spinach and shallots. Spinach Omelette
  414. Buttered toast, spinach, hard-boiled eggs, bechamel sauce and cheese. Spinach on toast with bechamel
  415. Leeks cooked in 2 stages, in a sabayon made with morel "jus". Steamed leeks with morel sabayon
  416. Artichoke hearts with a filling of mushrooms and shallots in bechamel sauce. Stuffed artichokes au gratin
  417. Sausagemeat ball with cheese wrapped in a blanched cabbage leaf. Stuffed cabbage leaves
  418. Mushrooms stuffed with caramelized mushrooms and cheese. Stuffed Mushrooms
  419. Oven-baked pumpkins stuffed with a mixture of meats, chestnuts and cream. Stuffed pumpkin gratin
  420. Classic recipe but a rather special filling. Stuffed tomatoes and courgettes
  421. Cream sheese on toast with fresh herbs, spring onions and radishes. Summery cheese on toast
  422. Pasta with bacon and fresh tomatoes simmered down into a sauce. Sunday night pasta
  423. Toasted bread, cream cheese with herbs, fried bacon, tinned sardines and lettuce. Surf and turf club sandwich
  424. Fresh pasta, and vegetable spaghetti. Tagliatelle and courgette spaghetti, carbonara style
  425. A real winter recipe. Tartiflette
  426. Lightly toasted bread, sardines, spring onion and poached egg. Tartine du pêcheur
  427. Carrots, turnips, leeks, cauliflower and Thaï rice. Thaï rice with small vegetables
  428. Tart with puff-pastry, ham, fried endives and light quiche-style filling. Thin endive tart
  429. Savoury feuilletage, sautéed tomatoes, pesto and grated parmesan. Tomato feuilleté with pesto
  430. Tomato and mushroom omelette. Tomato omelette
  431. Tomato halves topped with a breadcrumb, parsley and garlic stuffing. Tomatoes Provençal
  432. Japanese chestnut pumpkins (potimarrons) filled with a mixture of 3 cheeses and cream, baked in the oven. Triple-Cheese Pumpkin Gratin
  433. Fried potatoes and bacon with melted Saint-Nectaire. Truffade
  434. Mashed potato, slow-cooked meat and red-wine sauce. Upside-down Parmentier
  435. Pre-cooked carrots and courgettes, fried diced ham and cheesy clafoutis mixture. Vegetable clafoutis
  436. Three layers of vegetables, baked in puff pastry. Vegetable pie
  437. Flakes of fish, fried croutons and warm cauliflower. Warm autumn salad
  438. Steamed cauliflower, diced cheese and fresh herbs. Warm cauliflower salad with two cheeses
  439. Warm potatoes, boiled leeks and vinaigrette dressing. Warm Leek and Potato Salad
  440. Toasted bread, ham, beer and melted Cheddar. Welsh (French Welsh Rarebit)
  441. Smoked sausage with vegetables, casseroled in dry white wine. Winegrowers' sausage casserole
  442. Onions, red wine, bacon, potatoes and melted cheese. Winemaker's toast

    443. Desserts

  443. 2 layers of biscuits around a chocolate ganache filling. "BN style" chocolate-filled biscuits
  444. 4 flavours of pear and vanilla. 4 pears salad with vanilla
  445. Brioche-style cake with Armagnac marzipan and prunes. Agen prune cake
  446. Quick microwave cake. Almond mug cake for Mary
  447. Thin and crisp. Almond tuiles
  448. Sweet pastry case, apple slices and vanilla egg custard. Alsatian apple tart
  449. Small dry Italian meringues with almonds. Amaretti
  450. Small soft almonds cookies Amiens macaroons
  451. Sweetcrust pastry, stewed apples and frangipane Apple amandine tarts from Brélès
  452. Apples with toasted almonds in a vanilla custard-style cream sauce. Apple and almond gratin
  453. Brioche dough, apple quarters and blackcurrant jelly. Apple and Blackcurrant Brioche Pies
  454. Puff pastry, stewed apple and sliced pears. Apple and pear tart
  455. Individual apple and almond batter puddings. Apple Batter Puddings
  456. Apple charlotte which can be eaten warm or cold. Apple charlotte with toasted brioche
  457. Thin slices of apple dried in the oven. Apple crisps
  458. Puff pastry case filled with lightly sweetened apples. Apple Pie
  459. Flat tart with stewed apple and apple slices. Apple semelles (flat apple tarts)
  460. Rolled puff pastry with apples, almonds and dry grapes. Apple Strudel
  461. Sliced apples cooked slowly with sugar until caramelized. Apple Tatin Terrine
  462. Apricots and almond cream. Apricot and almond cream tart
  463. A medieval dessert . Apricot blancmange
  464. Whipped cream (Chantilly) and fresh fruit coulis. Apricot fool
  465. Cupcake and marzipan cactus Arizona cupcakes
  466. Arlesian Biscuits
  467. Rum-soaked sponge sandwiched with vanilla ice cream and blackcurrant sorbet, covered in meringue and browned in the oven. Baked Alaska
  468. Maple syrup apples, slowly cooked in the oven. Baked apples from St Aubin le Vertueux
  469. 4 layers of creams, pears and chocolate. Belle-helene in a glass
  470. Chocolate genoa sponge, whipped cream and cherries. Black Forest gateau
  471. All the flavour of blackcurrants. Blackcurrant sorbet for Edith
  472. 3 layers: lime, blackcurrant and vanilla. Blackcurrant, vanilla and lime verrine
  473. Muffins with almonds powder and blackcurrants Blackcurrant-almond muffins
  474. THe simplest of apple tarts: a sweet pastry case and apples. Bonnevaux apple tart
  475. Sweetcrust pastry, coconut and chocolate. Bounty-style tart for Alison
  476. Brioche galette, buttered and caramelized. Brioche galette
  477. Brioche and frangipane, in the oven. Brioche slices with almond cream
  478. Brioche with caramelized apples. Brioche Tatin
  479. Biscuits with buckwheat and almonds. Buckwheat almond biscuits
  480. Almond paste, candied fruits and royal icing. Calissons
  481. Delightful with coffee or tea. Candied grapefruit peel
  482. Small rum and vanilla-flavoured cakes from Bordeaux. Cannelés
  483. A layer of caramel on top of a rice pudding. Caramel rice pudding
  484. Apple pie. Caramelised apple pie
  485. Brioche "gobelet" full of pear compte and kiwi. Caramelized brioche with pear and kiwi
  486. Caramelized pineapple and soft almond cake<br><br>Caramelized pineapple and moist almond cake. Caribbean upside-down cake
  487. Hot pineapple and cold grapefruit with lime custard. Chaud-froid of grapefruit, pineapple and lime custard
  488. Alternate layers of chocolate and almond. Checkerboard biscuits
  489. Sweetcrust pastry, pistachios cream and cherries Cherry and pistachio tarts
  490. Clafoutis batter and de-stoned cherries. Cherry clafoutis
  491. Double chestnut cake. Chestnut cake
  492. Chestnut and chocolate fudge Cupcakes Chestnut Fudge Cupcakes
  493. Small, moist cakes with chestnut purée and marrons glacés. Chestnut moelleux
  494. Brioche with confectioner's custard. Chinois
  495. Cookies with almonds, chocolate and cocoa. Chocolate almond cookies
  496. Spiral biscuits with chocolate and matcha green tea. Chocolate and matcha tea biscuits
  497. Crème brulée in 3 layers: chocolate ganache, vanilla custard and caramelized crust. Chocolate and vanilla crème brûlée
  498. Moist, very chocolatey cake. Chocolate cake
  499. Mixture of dried fruit,toasted nuts and seeds on chocolate sweetcrust pastry. Chocolate cereal bars
  500. Simple, onctuous and so chocolate. Chocolate cream
  501. Chocolate, carmelized nuts, candied grapefruit peel and Irish coffee mousse. Chocolate cream with a crunch, irish coffee mousse
  502. Choux pastry, chocolate custard and icing. Chocolate eclairs
  503. Delicous with tea or coffee. Chocolate madeleines
  504. Very chocolatey. Chocolate mousse
  505. Gourmet chocolate mousse with toasted hazelnuts. Chocolate mousse with hazelnuts
  506. Filled with a chocolate ganache. Chocolate muffins
  507. Quick microwave cake. Chocolate mug cake
  508. Crispy pastry and soft chocolate. Chocolate tart
  509. Chocolate, toasted nuts candied grapefuit peel. Chocolate thins with toasted nuts
  510. Creamy home-made chocolates. Chocolate Truffles
  511. Little choux puffs with sugar crystals. Chouquettes
  512. Crispy biscuits rolled into little tubes. Cigarettes Russes (Piroulines)
  513. Sautéed apples, lemon confectioner's custard lightened with raw meringue. Clafoutis "Marie-Antoinette"
  514. All the best of clementine. Clementine sorbet
  515. Large apple turnover flavoured with vanilla. Cochelin d'Evreux
  516. Small coconut cakes, golden, crusty, and soft inside. Coconut rocks
  517. Very thin tuiles with coconut. Coconut tuiles
  518. Vanilla cream, then coconut and a crunchy coconut tuile. Coconut-vanilla cream for Elsa
  519. Little tarts made with chestnut flour and clementine jelly. Corsican tarts
  520. Mint ice cream, poached peaches, Chantilly cream, raspberry coulis and toasted almonds. Coupe Augustin
  521. Smooth cool vanilla cream and hot caramel crust. Crème brulée
  522. Upside-down caramel cream. Crème caramel
  523. Caramelized pancakes filled with orange butter, served with orange syrup. Crêpes Suzette
  524. Crisp pastry and almonds. Crust for tea
  525. Flan in puff-pastry case with pistachio, apricot and toasted almond filling. Crusty pistachio, almond and apricot flan
  526. Similar to choux pastry. Elsa's Comtoise galette
  527. Classic almond cream pastry for Epiphany. Epiphany galette
  528. Meringue, strawberries and cream: an English dessert,. Eton mess
  529. Soft fruit jelly, pineapple charlotte and kiwi coulis. European glass
  530. Shortcrust pastry, almond cream and fresh fruit. Exotic fruit tart
  531. Really quick. Express apple tart
  532. What to put in your macaroons. Fillings for macaroons
  533. Small moist almond cakes. Financiers
  534. For Champagne or Charlote and Tiramisu. Finger biscuits
  535. Tart made with toasted flaked almonds and a sweet, creamy filling with a hint of alcohol. Flaked almond tart
  536. Golden bananas with a citrus fruit syrup. Flambéd bananas
  537. Historic vanilla egg custard. Flognarde
  538. Strawberries and crème mousseline between 2 layers of genoa sponge soaked with strawberry syrup. Fraisier (French strawberry cake)
  539. Two layers of cake soaked in kirsch, around raspberries in a vanilla mascarpone cream. Framboisier
  540. Short crust pastry and vanilla egg custard. French custard tart
  541. Fruit, caramel and "four quarters" cake mixture. French Family Cake
  542. Grapefruit segments, diced pears and sabayon. Fresh fruit in sabayon
  543. The incomparable pure taste of mint. Fresh mint ice-cream
  544. Soft dried fruit nougat, smooth and crunchy at the same time. Frozen Nougat
  545. Best of English puddings. Fruit crumble
  546. Seasonal fruits and vanilla syrup. Fruit salad
  547. Flat "galette" cake made with butter, sugar, eggs, vanilla and two types of flour: wheat and corn. Galette Charentaise
  548. Moist cake filled with rum-flavoured confectioner's custard. Gâteau Basque
  549. Traditional cake from Brittany Gâteau Breton (Brittany butter cake)
  550. Moist iced cake, flavoured with almonds, vanilla and rum. Gâteau Nantais
  551. Traditional French honey gingerbread. Gingerbread
  552. Small biscuits decorated with whole almonds. Grandma Solange's biscuits
  553. Small moist chocolate cake. Half-cooked chocolate cake with raspberry coulis
  554. Classic pastry from Franche-Comté. Household cake (Gâteau de ménage)
  555. Two layers of different ice creams between two circles of meringue, topped with whipped cream. Ice-cream Vacherin
  556. Morello cherries, vanilla and Monbozon biscuits. Individual charlottes with morello cherries
  557. Doughnuts filled with jam. Jam doughnuts
  558. Caramelised millefueille-style cake. Kouign-amann
  559. Flaky brioche with butter and sugar. Kouign-amann brioche
  560. Set lemon cream with fruit coulis. Lemon creams
  561. Lemon custard, broken sweet biscuits and Italian meringue. Lemon Meringue Pie Verrines
  562. Sweetcrust pastry, lemon curd and Italian meringue. Lemon Tart / Meringue Pie
  563. Round and crusty. Liège waffles
  564. Coconut fondant coated in chocolate sauce. Like Bounty
  565. Sweet pastry, lime filling and Italian meringue. Lime meringue tart
  566. Tart filled with cinnamon-flavoured raspberry jam. Linzer torte
  567. Smalls apple turnovers with stewed apples, caramelized almonds, rum and raisins. Little apple turnovers with almonds and raisins
  568. Circle of puff pastry with caramelized peaches, hot citrus sauce and vanilla ice cream. Little caramelized peach tarts
  569. Chocolate biscuits with marzipan. Little Christmas biscuits
  570. Sweet crust pastry and lime (or lemon curd). Little lime tarts
  571. Pana-cotta, clementine jelly and chestnut mousse Little vanilla, clementine and chestnut verrines
  572. Trendy little cakes. Macarons (the original French macaroons)
  573. Melon balls with port sorbet. Melon with port sorbet
  574. Beaten egg whites, sweeted and slowly cooked Meringues
  575. Soft sweet bread with butter and milk. Milk rolls
  576. The finest delicate pastry. Millefeuille
  577. 3 discs of caramelised puff pastry, sandwiched together with 2 layers of lemon custard. Mini lemon millefeuilles
  578. Small pastries made with puff pastry and caramelized. Mini palmiers
  579. Melon balls in a light syrup with mint, lime and rum. Minted Melon
  580. Small puff-pastry tarts with almond cream filling. Mirlitons
  581. Cereals, maple syrup and dried fruit. Moist cereal bars
  582. Moist cake with double lemon flavour. Moist Lemon Cake
  583. Melting chocolate cake. Nanou's chocolate cake
  584. Brioche like from the baker's. Nanterre brioche
  585. Creamier version of a classic. New tiramisu
  586. Small orange-flavoured cakes. Nonettes
  587. Sautéed apples, flambéed in Calvados and served with custard. Norman flambéed apples
  588. Italian meringue with honey, toasted almonds and pistachios. Nougat
  589. Small moist cakes with rolled oats. Oat financiers for Louise
  590. Soft small butter-cakes with oats Oat shortbread biscuits
  591. Similar to a pound cake, or the French "quatre quarts", but with rolled oats. Oatmeal cake
  592. A loaf-style cake with rolled oats and dry-roasted walnuts. Oaty walnut cake
  593. Bread soaked in cream, sugar and egg yolks, then fried in butter. Pain perdu
  594. A layer of pannacotta , blackcurrant purée and crunchy crumble topping. Pannacotta and blackcurrant crumble
  595. Ring of choux pastry with almonds and praline cream. Paris-Brest
  596. Classic French "fruit paste" sweets. Passion fruit jellies
  597. Peaches with mint and a scoop of blackcurrant sorbet. Peach and blackcurrant coupe
  598. Sweetcrust pastry, confectioner's custard with green tea, and poached white peaches. Peach and green tea tart
  599. Different kinds of peaches in a mint flavoured syrup. Peach and mint salad
  600. Caramelized puff-pastry feuilletage, light verbena custard and double rosette of peaches. Peach and verbena feuilleté
  601. Vanilla ice cream, poached peaches, rasberries,and Chantilly cream. Peach Melba
  602. Sweetcrust pastry, lime crème pâtissière and italian meringue. Pear and lime meringue pie
  603. Charlotte with pear mousse and a hint of lemon. Pear charlotte
  604. All the taste of fresh pear Pear sorbet
  605. Sweetcrust pastry, fesh pears and almond cream. Pear tart with almond cream
  606. Pistachio cream, grapefuit and pears. Pear, grapefruit and pistachio tart
  607. Crunchy small pears and walnuts roll Pears and caramelised walnut samosas
  608. Pears, red wine and blackcurrant syrup, custard sauce. Pears in red wine with blackcurrant
  609. Caramelized puff pastry rolls filled with raisins, dried apricots and pecan nuts. Pecan fruit rolls
  610. Sweet choux-pastry fritters. Pets de nonne
  611. Light biscuits, similar to finger biscuits. Pink Reims biscuits
  612. Moist petits-fours made with marzipan. Piped petits-fours
  613. Small moist cakes with plenty of pistachio flavour. Pistachio "Financiers"
  614. Sweetcrust pastry filled with pistachio custard. Pistachio custard tart
  615. The real taste of pistachio. Pistachio ice cream
  616. Tender pistachio madeleines. Pistachio madeleines
  617. Pistachio panna cotta, custard and caramelised pistachios. Pistachio panna cotta with custard
  618. Melt-in-the-mouth biscuits with a real pistachio flavour. Pistachio shortbread biscuits
  619. Tiramisu with a pistachio cream and a coffee-whisky syrup. Pistachio tiramisu
  620. Classic plain cake recipe. Plain cake
  621. Crisp pastry, almond cream and plums. Plum tart
  622. Poached pears, vanilla ice cream and hot chocolate sauce. Poire Belle Hélène
  623. Praline and milk chocolate, coated with chocolate and almonds. Praline rochers
  624. Choux filled with vanilla ice-cream and topped with chocolate sauce. Profiteroles
  625. Moist cake flavoured with orange and almonds. Provençal colombier for Pentecost
  626. Traditional recipe from Brittany. Prune Far
  627. Combintion of puff and choux pastry, light caramel and confectioner's custard. Puits d'amour
  628. Briefly-cooked jelly. Quick bramble jelly
  629. Fruit and sugar, that''s all. Quick orange marmalade
  630. Sheets of caramelized brik or filo, chantilly cream and strawberries. Quick Strawberry Millefeuille
  631. Quinces, sugar and a little thickening agent - that's all. Quince paste
  632. Delicious when still warm. Raspberry muffins
  633. Raspberries without the seeds and sugar syrup - that's all. Raspberry sorbet
  634. Round breton sablé base, raspberry crémeu and fresh raspberries. Raspberry tart
  635. Sweetcrust pastry, almond cream, rhubarb and rhubarb syrup. Rhubarb tart
  636. A dessert. from childhood. Rice pudding (riz au lait)
  637. Vanilla-flavoured rice pudding with toasted nuts and pan-fried apples. Rice pudding with fruit and nuts
  638. Cakes soaked in rum syrup and filled with cream. Rum babas
  639. Circle of puff pasty, filled caramelized choux puffs and whipped cream. Saint Honoré cake
  640. Almond and lemon cake without butter or flour. Santiago Cake
  641. Pears, custard and orange syrup. Sautéed pears with custard and orange syrup
  642. Galette filled with pistachio, ricotta and candied fruit. Sicilian Epiphany Pie
  643. Sweetcrust pastry and maple syrup. Simple maple-syrup tart
  644. Soft fruits just sauté, coated with sabayon "brulé". Soft fruits in sabayon
  645. Brioche layers filled with vanilla cream. St Tropez tart
  646. Minty confectioner's custard, strawberries and whipped cream. Strawberries with mint and cream
  647. 3 layers rhubard, strawberries and crumble dough. Strawberry and rhubarb crumble
  648. A shell of soaked bisuits filled with layers of strawberries and whipped cream. Strawberry Charlotte
  649. Caramelized puff pastry, lime-flavoured confectioner's custard and fresh strawberries. Strawberry feuilleté
  650. Light and smooth strawberry sorbet. Strawberry sorbet
  651. Sweetcrust pastry, vanilla confectioner's custard and strawberries. Strawberry tart
  652. Sweetcrust pastry, verveine-flavoured cream and strawberries. Strawberry Verveine Tart
  653. Halved strawberries, chopped kiwi with lemon and mascarpone cream. Strawberry, kiwi and mascarpone verrines
  654. Strawberries and mint blended into a coulis, then left overnight before churning. Strawberry-mint sorbet
  655. Halved dried prunes and marzipan with Armagnac. Stuffed prunes
  656. Almond meringue with praline butter cream. Succès praliné (praline meringue)
  657. Pancake rolls with apples, whisky, raisins and almonds. Sweet pancake rolls from Brittany
  658. Upside down tart with caramelised apples. Tart Tatin
  659. Sweetcrust pastry case, rich hazelnut buttercream and apples sautéed in Macvin du Jura. Tarte Jurassienne
  660. Caramalized appled and smooth mascarpone cream. Tatin apples with mascarpone cream
  661. Biscuits flavoured with 2 forms of tea and dipped in white chocolate. Tea and white chocolate biscuits
  662. Delicious italian dessert. Tiramisu
  663. Almonds and chocolate. Toasted almond cake
  664. Classic sweet biscuits, but with lightly oven-toasted flour. Toasted-flour biscuits
  665. Liquid caramel, a ring of tart apples and a standard cake mixture. Toffee apple upside-down cake
  666. Sweetcrust pastry with separate layers of chocolate ganache and orange curd. Two-coloured chocolate-orange tart
  667. Mini eclair with apple-flavoured filling and walnut nougatine. Valay-Brest
  668. The real taste of vanilla. Vanilla ice cream
  669. Soft walnut biscuits with roasted walnuts. Walnut short bread
  670. Almonds, crispy circles of brik and caramelized apples. Warm apple feuillantines
  671. Delicious clear jelly made with under-ripe apples. Windfall apple jelly
  672. Pear filled with confectioner's custard, wrapped in a sweet pancake and puff pastry. Yvetot Douillons

    673. Baking

  673. Layers of different dried fruit in a rectangular brioche. 3-fruit brioche loaf
  674. Bread with a triple dose of sesame. Ali Baba bread
  675. Soft, bite-sized bread rolls. Aperitif rolls
  676. Flaky bread rolls with bacon bits and sesame seeds, layered with lard. Bacon rolls
  677. Small, rectangular wheat-rye bread with raisins and almonds. Benoîton
  678. Brioche dough treated like puff pastry. Brioche feuilletée (flaky brioche)
  679. For real homemade hamburgers Burger buns
  680. Real chocolate rolls. Chocolate rolls (petits pains)
  681. Small soft Italian breads. Ciabatta
  682. Yeast-raised bread. Classic French white bread
  683. Small round breads with corn flour Cornmeal baps for Anne
  684. Brioche-style loaf with raisins and pearl sugar. Cramique
  685. Soft bread with olives, feta, onion and preserved tomatoes. Cretan Bread
  686. Soft bread flavoured with shallots and bacon, made as loaf of mini-rolls for dipping in melted Mont d'Or cheese. Dipping bread with cheese
  687. Flaky brioche with butter, chocolate, brown sugar and toasted pecan nuts. Flaky brownie brioche
  688. Flaky brioche rolled around chocolate filling (can also be plaited). Flaky chocolate brioche
  689. Rich Mediterranean bread. Fougasse with bacon and Comté
  690. Thin baguettes with cheese and smoked sausage. Franche-Comté sticks
  691. Crunchy crust and light crumb. French baguettes
  692. The most famous viennoiseries. French croissants
  693. Bread enriched with walnuts and Comté cheese, made using Jura wine instead of water. Jura bread
  694. Traditionnal Alsatian cake. Kugelhof for Nanou
  695. The real taste of bread. Leavened bread
  696. Loaf in 3 colours: white, red and green, and their 3 flavours: onion, pesto and olive, tomato. Loaf for "les filles'"
  697. Round stuffed bread with bacon, mushrooms and cheese. Lumberjack turnovers
  698. Double pistachios brioches with dry apricots. Mini apricot and pistachio brioches
  699. Litlle crusty bread sticks. Mixed seed grissini
  700. Baps with double mustard flavour: seeds and dough. Mustard baps
  701. Halfway between brtead and brioche, a sweet loaf without egg. Nantes Tourton
  702. The leaven of ancient times. Natural leaven
  703. Soft rolls with a hint of brioche. New hamburger buns
  704. A softer leavened bread. New leavened bread
  705. Bread made with sea water, with no added extra salt. Ocean bread
  706. Brioche with a slight taste of leaven. Old style brioche
  707. Two slabs of foccacia dough with a layer of pesto in the middle and green olives embedded in the top. Olive and pesto bread
  708. A brioche dough roll with confectioner's custard and rum-soaked raisins. Pains briochés aux raisins
  709. Italian brioche-style sweet loaf with dried and candied fruit. Panettone
  710. Double peanut bread rolls: chopped nuts and peanut butter. Peanut rolls
  711. Lebanese bread. Pitta bread
  712. For homemade pizzas. Pizza dough
  713. Traditional brioche with orange flavour. Pogne de Romans
  714. Soft bread in a knot topped with salt or poppy seeds. Pretzels
  715. Brioche made with a mix of plain wheat and chestnut flour, then rolled up with butterscotch apples. Rolled chestnut and apple brioche
  716. Bread enriched with onions soaked in red wine, and smoked sausages. Roscoff loaf
  717. For sandwiches, toast and canapés. Sandwich bread
  718. Bread made with red wine, salami and toasted pistachios. Saucipain
  719. French baguette dough with a mix of dry-roasted seeds. Seeded loaf
  720. Bread with nuts, cheese and bacon Special Cheese and Walnut Sticks
  721. Bread with Parmesan, fried onions and mushrooms. Special Parmesan baguettes
  722. Many kind of small breads. Special small breads
  723. Bread with Parmesan, preserved tomatoes and chive flowers. Spring Bread
  724. Little sandwiches in a big loaf. Surprise bread
  725. Foccacia with green olives, preserved tomatoes and parmesan. Tomato foccacia
  726. A tomato sauce with herbs. Tomato sauce for pizzas
  727. Light Italian bread with olives. Two-olive ciabatta

    728. Drinks and cocktails

  728. To make your own Kir. Blackcurrant liqueur
  729. Margarita Cocktails
  730. Milk, chocolate and vanilla. Hot chocolate
  731. It'll warm you up! Mulled wine Belle-Plagne style

    732. Recipes for kids

  732. Traditional american recipe. Cookies
  733. The world simpliest cake. Four quarters
  734. A better version of four quarters (quatre-quarts). Four quarters (adding fruit)
  735. Ideal as an aperitif spread. Oriane's tuna rillettes
  736. Tomatoes filled with tuna mayonnaise and rice mix. Tomato ladybirds
  737. Lime cookies in an easily recognisable shape. X-Files cookies

    738. Basic recipes

  738. Délicious almond mixture. Almond cream or frangipane
  739. A kind of almond meringue. Almond dacquoise
  740. Moist almond-meringue cake. Almond macaroon cake
  741. Confectioner's custard without milk, using apple juice instead. Apple confectioner's custard
  742. Like normal almond paste, but flavoured with Armagnac. Armagnac marzipan
  743. Sauce for grilled fish and meats. Béarnaise sauce
  744. White sauce made with a "roux" and milk. Bechamel sauce
  745. Vinegar, white wine, shallot and butter. Beurre blanc sauce
  746. Light, fat-free cake with eggs. Biscuit de Savoie sponge cake
  747. Vegetable mill instead of blender. Blackcurrant coulis
  748. A pillar of French cooking. Bouquet garni
  749. Rich biscuit dough with butter, egg yolk and vanilla. Breton sablé biscuit dough
  750. Just like from the baker's. Brioche dough
  751. A little (savoury) bit of Brittany. Buckwheat pancakes
  752. A lighter version of a classical cream Butter cream
  753. Caramelized walnuts in a frying pan Caramelised walnuts
  754. Caramelized onions by a slow cooking. Caramelized Onions
  755. Whipped cream with sugar. Chantilly cream
  756. Whipped chocolate mousse. Chocolate Chantilly
  757. Cream and chocolate. Chocolate ganache
  758. Smooth creamy chocolate. Chocolate sauce
  759. Sweetcrust pastry and cocoa powder. Chocolate sweetcrust pastry
  760. Pastry for profiteroles and eclairs. Choux pastry (pâte à choux)
  761. A crunchy aromatic powder. Citrus crunch
  762. For cooking butter without it burning. Clarified butter
  763. Spicy mayonnaise. Cocktail sauce
  764. Soft coconut fondant. Coconut paste
  765. Thick vanilla cream Confectioner's custard (Crème pâtissière, or French pastry cream)
  766. Cream and shallot sauce with a double dose of Vin Jaune. Cream sauce with Vin Jaune
  767. Apricots washed, dried, destoned and slowly dried. Dried apricots
  768. Cubes of feta preserved in herb-flavoured olive oil. Feta in olive oil with herbs
  769. Whipped cream and other. Foie gras Chantilly
  770. Essential for good salads. French dressing (vinaigrette)
  771. For lasagne, ravioli, spaghetti... Fresh pasta dough
  772. For your ice-cream, sorbets and other desserts. Fruit coulis (fruit purée)
  773. Fruit crémeux made with eggs and set with gelatin. Fruit crémeux
  774. A light cake, often the base for gâteaux with fruit or cream. Génoise (Genoa sponge)
  775. Parsley, lemon and olive oil. Green parsley sauce
  776. Olive oil with flavoured herbs Herb olive oil
  777. So very tasty. Herb salad
  778. Butter and lemon. Hollandaise sauce
  779. All the secrets of syllabub revealed. How to succeed in making sabayon (syllabub)
  780. Softer than French meringue. Italian Meringue
  781. Confectioner's custard with double lemon flavour. Lemon Confectioner's Custard
  782. Lemon mayonnaise with both juice and zest. Lemon Mayonnaise
  783. The very best lettuce in thin ribbons. Lettuce "chiffonade"
  784. Greek-style yoghurt with chopped herbs and spring onion. Light herb sauce
  785. Thick, creamy and highly-flavoured conserve. Lime (or lemon) curd
  786. Diced vegetables in mayonnaise. Macédoine of vegetables
  787. Red wine sauce with shallot. Marchand de vin sauce
  788. Sweet and soft almonds. Marzipan (almond paste)
  789. Basic thick cold dressing. Mayonnaise
  790. 2 different kinds of meat and a little Parmesan. Meatballs
  791. For all your muffins. Muffin dough
  792. Caramel and toasted almonds. Nougatine
  793. And not fried mash! Pan-fried potatoes
  794. A bit more sophisticated than traditional pancake batter. Pancake batter
  795. Smooth cream thickened and lightly set. Panna cotta
  796. 2 easy methods for success. Pear compote
  797. Basil, garlic, pine nuts and olive oil. Pesto
  798. Gherkins pickled in vinegar. Pickled gherkins
  799. Rice cooked in chicken stock in the oven. Pilau rice
  800. Like almond cream, but with a pistachio flavour. Pistachio cream
  801. Just pistachios and cooked sugar. Pistachio powder or paste
  802. Eggs with hard whites and soft egg yolks. Poached eggs
  803. Syrup for poached fruits . Poaching syrup
  804. How to prepare polenta. Polenta
  805. French-style mashed potato. Potato purée
  806. Smooth with a hint of chestnut flavour. Potimarron (Japanese chestnut pumpkin) purée
  807. Crushed caramelized almonds. Praline
  808. Lemons salted then preserved in oil. Preserved lemons
  809. Slow-cooked tomato "petals". Preserved tomatoes
  810. For millefeuilles, pies and pasties. Puff or flaky pastry (pâte feuilletée)
  811. Quince and apple in equal measures, brown sugar and a little vanilla sugar. Quince and apple compote
  812. Smooth vanilla cream with egg yolks Real custard sauce (crème anglaise)
  813. Mayonnaise with vinegar Rémoulade dressing
  814. Preparation full of hazelnut flavour for cooking into pastries. Rich hazelnut buttercream
  815. Delicious with red meat Roquefort sauce
  816. Topping for cakes and sweets. Royal icing
  817. Cream sauce with blond roux and fish fumet. Sauce Normande (for fish)
  818. Veal and bacon, seasoned and minced together. Sausagemeat
  819. Much more than an omelette. Scrambled eggs (Oeufs brouillés)
  820. Dough for sweet or savoury tarts. Shortcrust pastry (pâte brisée)
  821. Apples, a little sugar, and that's all. Stewed apple (compote)
  822. Easy version and more sophisticated way. Stewed apricots
  823. Tasty and just a bit tart. Stewed plums
  824. Only rhubarb and some sugar Stewed rhubarb
  825. For your sorbets, fruits salads... Sugar syrup
  826. A tart pastry that is crisper than sweetcrust pastry. Sweet pastry
  827. For sweet tarts and pies. Sweetcrust pastry (pâte sablée)
  828. Meringue heated in a bain-marie before beating. Swiss meringues
  829. Purée of black olives an olive oil. Tapenade
  830. Caramelized flaked almonds Toasted flaked almonds
  831. Pesto with basil, almonds and tomatoes. Tomato pesto
  832. Real home made vanilla sugar. Vanilla sugar
  833. For use in many recipes: rice, soups, sauces,... Vegetable stock
  834. Puff pastry vol-au-vent cases. Vol-au-vent cases
  835. Like marzipan, but with walnuts Walnut paste

    836. Tips and tricks

  836. From caster sugar to caramel. Cooking sugar
  837. Otherwise it won't dissolve properly. Don't add a stock cube whole
  838. But without make them fall How to add beaten eggs whites to a mixture
  839. For tarts furnishing that shoud not cook How to bake blind a pastry cake
  840. For well beaten egg whites How to beat egg whites
  841. With blenching. How to cook bacon and remove excess fat
  842. Baking caramelized puff pastry to just the right thickness to use as "feuilletage". How to cook caramelized puff pastry well
  843. Not so easy. How to cook hard-boiled eggs properly
  844. 3 methods How to cook Morteau sausage well
  845. Advice cooking pasta so that it doesn't stick. How to cook pasta properly
  846. Two-stage cooking, first boiled, then fried. How to cook potato grenaille
  847. Tender and juicy. How to cook red meat properly
  848. The secret of rices from Asia How to cook rice in rice-cooker
  849. To keep only the very best How to extract passion fruit juice
  850. How to avoid the 2 pitfalls. How to fry eggs well
  851. Like the professionals. How to glaze a tart
  852. A quick and useful tip How to heat milk without it catching on the bottom of the pan
  853. A thin layer of white chocolate in the bottom of a tart. How to keep a tart pastry case crisp
  854. To decorate your cakes and tarts How to make chocolate chips
  855. Made from sea water, or water and a little ordinary salt. How to make fleur de sel (salt flakes)
  856. To decorate your cake How to make marzipan decorations
  857. From basic pasta dough to filled ravioli. How to make ravioli
  858. The very best of the fruit. How to peel a fruit
  859. To get all the flesh How to peel a pineapple
  860. Peaches at their best. How to poach peaches
  861. Much better than lettuce leaves out of a packet. How to prepare a lettuce
  862. For use in a recipe How to prepare a pumpkin (or potimarron)
  863. And remove core and skins. How to prepare an avocado
  864. Apsaragus, from harvest to plate. How to prepare asparagus
  865. To keep only the very best of broccoli How to prepare broccoli
  866. In julienne. How to prepare cabbage
  867. Because just peeling is not enough How to prepare carrots
  868. For cauliflower ready to use in a recipe How to prepare cauliflower
  869. Cockles, from the sea to the serving dish. How to prepare cockles
  870. Corn salad from harvest to "ready to eat". How to prepare corn salad
  871. Good choices and gestures. How to prepare courgettes
  872. From the whole cucumber to diced cucumber. How to prepare cucumber
  873. For nice golden viennoiseries and pastry. How to prepare egg glaze
  874. For ready to cook endives How to prepare endives
  875. To remove all the mud How to prepare leeks
  876. Preparation and cooking of small purple artichokes. How to prepare purple artichokes
  877. From stalks to soft dessert. How to prepare rhubarb
  878. Cutting, washing and blanching. How to prepare romanesco
  879. Only the very best of the sorrel. How to prepare sorrel
  880. A vegetable to rediscover. How to prepare spinach
  881. To keep only the very best of tomatoes How to prepare tomatoes
  882. With and add of some oil How to prevent butter burning during cooking
  883. With use of vitamin C How to prevent peeled fruit or vegetables turning brown
  884. From dried mushrooms to mushrooms ready to use in a recipe. How to rehydrate dried mushrooms
  885. Ready for the mould How to roll out pastry for a tart
  886. Simple mixture of flour, water and salt to seal around the lid of a dish before cooking. How to seal a terrine or casserole dish
  887. For melt-in-the mouth meat. How to slow cook meat
  888. To keep only the very best of vanilla How to use a vanilla pod effectively
  889. To well melt in your mixture How to use gelatin
  890. Otherwise they are too dry You should not add raisins to recipes dry
  891. You should not leave egg yolks in contact with sugar
  892. Otherwise they will lose their flavour You should not soak strawberries in water

    893. World recipes

  893. Layers of pasta, meat in tomato sauce, béchamel sauce, topped with cheese. Bolognaise lasagne
  894. Traditional American chocolate cake with pecan nuts. Brownie
  895. Lettuce, croutons and Caesar dressing.. Caesar salad
  896. Small crispy rolls with vegetables and chicken. Chicken nems
  897. Spicy meat and vegetable soup. Chorba
  898. Mashed potato with cabbage and chives, served with baked sausages. Colcannon
  899. Cabbage and carrot salad with mayonnaise. Coleslaw
  900. Whipped cream, raspberies, whisky and oat nougatine. Cranachan
  901. North American ring doughnuts. Doughnuts
  902. Irish small bread to enjoy with tea. Dublin fruit scones
  903. Meat grilled on a skewer. Home-made doner kebab
  904. Tomatoes, red onion, garlic and Tabasco. Hot tomato sauce
  905. Lime tart with shortcrust case and whipped cream (Chantilly). Key Lime Pie for Jeremy
  906. Italian biscuits with lemon zest. Little lemon biscuits
  907. Avocado, tomatoes and fish cured in lime juice. Mexican ceviche
  908. Italian mixed vegetable soup. Minestrone
  909. Indian bread. Naan
  910. Traditional rice-based dish with meat and shellfish. Paella
  911. Toasted bread rubbed with tomato. Pan con tomate
  912. Oven-baked potato cakes. Pan-baked hash brown (Hash-brown casserole)
  913. Thin Indian wafers with cumin. Papadums
  914. Meringue shell filled with whipped cream and diced fruit. Pavlova
  915. Creamy risotto with mascarpone, Parmesan and peas. Pea risotto "mantecare"
  916. Spanish omelette. Potato tortilla (Spanish omelette)
  917. Baked potatoes and prawns with a cream and white wine sauce. Potatoes with prawns
  918. Blanched vegetables, pan-fried pork and dry-roasted peanuts. Sautéed Pork with Peanuts
  919. Chickpea flour and spinach fritters, herb dressing. Spinach fritters
  920. The best known dish of Japanese cuisine. Sushi
  921. Mix of vegetables and meats, cooked long and slow, served with polenta. Taos hotpot
  922. Diced chicken, cashew nuts, garlic and oniom, Thai sauce. Thai-style Chicken with Cashew Nuts
  923. Cucumber with yoghurt, herbs and feta. Tzatziki
  924. Fried prawns in a spicy herb sauce. Vietnamese prawns


    925. Last modified on: October 23th 2018

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