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16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A puff pastry tart spread with Dijon mustard, covered with a thick layer of caramelised onions stirred with Gruyère, and baked again until the cheese melts. Chopped chives finish squares that carry the flavour of French onion soup in pastry form.
A blended potato and leek soup simmered with thyme and stock, finished with heavy cream, creme fraiche, lemon and nutmeg, and garnished with chives and olive oil.
AmericanSoup50 min5 to 6638 kcalGluten-freeEgg-freeDiabeticRenal
A classic everyone should know! Served the true French way, drizzle it over leafy greens and toss lightly. PS A classic French vinaigrette does not have garlic in it, hence why this can be kept for up to 2 weeks.
Yukon Gold potatoes boiled whole in their skins, peeled warm and riced, then folded with a full cup of butter and warm cream and sieved for a silky pommes puree.
Potatoes boiled whole in their skins and mashed with warm almond milk, nutmeg, onion powder, olive oil and nutritional yeast for a French-style vegan purée.
Here is a lovely bright salad dressing made with fresh basil. It will jazz up any salad - even a good ole' Garden Salad! Or drizzle over roasted vegetables - the fresh flavour of this salad works so well with roasted vegetables, like the Broccoli Wedge Salad Papy also posted today. Just be sure to cool them first otherwise the dressing will turn brown on contact!Makes 1/2 cup, enough to dress a salad for 4 people. Stays green for 2 days, thanks to an ice cube!
WesternSalad, Side, Side Dish, Side Salad5 minServes 1651 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabetic
Black beans, corn, bell pepper, cherry tomatoes, red onion, cilantro and jalapeño tossed in a lime, olive oil and white wine vinegar dressing spiced with chili powder and cumin. Chilling lets the sharp edges soften and the flavours blend.
Fresh geotjeori of baby napa cabbage and scallions tossed in a chili powder and anchovy fish sauce seasoning. Eaten right away, the leaves stay crisp under their spicy, garlicky coat.
Rice paper rolls filled with poached shrimp, seasoned rice vermicelli, cucumber, mango, scallions, cilantro and mint, served with both a hoisin peanut sauce and a fish-sauce nuoc cham. Each roll is tight, fresh and built in a single layer of fillings.
Cherry tomatoes burst in olive oil with shrimp, garlic and onion and are crushed with pasta water into a fresh, loose sauce that clings to the noodles.
Paper-thin burdock shavings are coated in frying mix and glutinous rice flour, then deep-fried until shatteringly crisp. They eat like delicate vegetable chips with a gentle earthy sweetness.
Wings marinated with egg, ginger and garlic, coated in a spiced flour and cornstarch mix rubbed with a little water for extra flakes, then fried at 350°F and again at 375°F for a deep golden crust.
Wings marinated with garlic and fish sauce, dusted lightly, then fried until the skins turn deeply golden and crackly. Sweet chili sauce for dipping rounds out the salty, faintly sweet seasoning.
Blanched fatsia shoots dusted with potato starch, dipped in a light frying batter, and fried until crisp. A simple soy and vinegar sauce with a pinch of chili flakes cuts the richness.
Aralia shoots floured and dipped in a sparkling-water batter that fries up shatteringly light. The dipping sauce leans sweet, with vinegar and oligosaccharide syrup set against the soy.
Eggplant slices in a crisp breadcrumb crust, fried until golden and served with a lemon yogurt sauce sharpened by mustard and honey. The cool, tangy sauce cuts through the richness of the fry.
Dried squid strips are seasoned with cooking wine, dusted with frying mix and dipped in a cold curry-flavored batter before deep-frying. A sriracha mayonnaise with honey, garlic and lemon is served alongside for dipping.
Shrimp paste seasoned with garlic, soy and Shaoxing wine, chilled, rolled into balls, coated in fine spring roll pastry strips and fried at 350°F until golden, with sweet and sour or Thai sweet chili sauce for dipping.