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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

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

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

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

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

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

  734. To make your own Kir. Blackcurrant liqueur
  735. Margarita Cocktails
  736. Milk, chocolate and vanilla. Hot chocolate
  737. It'll warm you up! Mulled wine Belle-Plagne style
  738. Recipes for kids

  739. Traditional american recipe. Cookies
  740. The world simpliest cake. Four quarters
  741. A better version of four quarters (quatre-quarts). Four quarters (adding fruit)
  742. Ideal as an aperitif spread. Oriane's tuna rillettes
  743. Tomatoes filled with tuna mayonnaise and rice mix. Tomato ladybirds
  744. Lime cookies in an easily recognisable shape. X-Files cookies
  745. Basic recipes

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

  845. From caster sugar to caramel. Cooking sugar
  846. Otherwise it won't dissolve properly. Don't add a stock cube whole
  847. But without make them fall How to add beaten eggs whites to a mixture
  848. For tarts furnishing that shoud not cook How to bake blind a pastry cake
  849. For well beaten egg whites How to beat egg whites
  850. With blenching. How to cook bacon and remove excess fat
  851. Baking caramelized puff pastry to just the right thickness to use as "feuilletage". How to cook caramelized puff pastry well
  852. Not so easy. How to cook hard-boiled eggs properly
  853. 3 methods How to cook Morteau sausage well
  854. Advice cooking pasta so that it doesn't stick. How to cook pasta properly
  855. Two-stage cooking, first boiled, then fried. How to cook potato grenaille
  856. Tender and juicy. How to cook red meat properly
  857. The secret of rices from Asia How to cook rice in rice-cooker
  858. To keep only the very best How to extract passion fruit juice
  859. How to avoid the 2 pitfalls. How to fry eggs well
  860. Like the professionals. How to glaze a tart
  861. A quick and useful tip How to heat milk without it catching on the bottom of the pan
  862. A thin layer of white chocolate in the bottom of a tart. How to keep a tart pastry case crisp
  863. To decorate your cakes and tarts How to make chocolate chips
  864. Made from sea water, or water and a little ordinary salt. How to make fleur de sel (salt flakes)
  865. To decorate your cake How to make marzipan decorations
  866. From basic pasta dough to filled ravioli. How to make ravioli
  867. The very best of the fruit. How to peel a fruit
  868. To get all the flesh How to peel a pineapple
  869. Peaches at their best. How to poach peaches
  870. Much better than lettuce leaves out of a packet. How to prepare a lettuce
  871. For use in a recipe How to prepare a pumpkin (or potimarron)
  872. And remove core and skins. How to prepare an avocado
  873. Apsaragus, from harvest to plate. How to prepare asparagus
  874. To keep only the very best of broccoli How to prepare broccoli
  875. In julienne. How to prepare cabbage
  876. Because just peeling is not enough How to prepare carrots
  877. For cauliflower ready to use in a recipe How to prepare cauliflower
  878. Cockles, from the sea to the serving dish. How to prepare cockles
  879. Corn salad from harvest to "ready to eat". How to prepare corn salad
  880. Good choices and gestures. How to prepare courgettes
  881. From the whole cucumber to diced cucumber. How to prepare cucumber
  882. For nice golden viennoiseries and pastry. How to prepare egg glaze
  883. For ready to cook endives How to prepare endives
  884. To remove all the mud How to prepare leeks
  885. Preparation and cooking of small purple artichokes. How to prepare purple artichokes
  886. From stalks to soft dessert. How to prepare rhubarb
  887. Cutting, washing and blanching. How to prepare romanesco
  888. Only the very best of the sorrel. How to prepare sorrel
  889. A vegetable to rediscover. How to prepare spinach
  890. To keep only the very best of tomatoes How to prepare tomatoes
  891. With and add of some oil How to prevent butter burning during cooking
  892. With use of vitamin C How to prevent peeled fruit or vegetables turning brown
  893. From dried mushrooms to mushrooms ready to use in a recipe. How to rehydrate dried mushrooms
  894. Ready for the mould How to roll out pastry for a tart
  895. 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
  896. For melt-in-the mouth meat. How to slow cook meat
  897. To keep only the very best of vanilla How to use a vanilla pod effectively
  898. To well melt in your mixture How to use gelatin
  899. Otherwise they are too dry You should not add raisins to recipes dry
  900. You should not leave egg yolks in contact with sugar
  901. Otherwise they will lose their flavour You should not soak strawberries in water
  902. World recipes

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

  935. Last modified on: October 23th 2018

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