Vegetables & appetizers
Artichoke bottoms with green sauce
Artichoke custards
Artichoke with vinaigrette
Artichoke, peas and tomato puree
Artichoke puree
Celeriac sunchoke soup with cilantro hazelnut pesto
Chard ribs au gratin
Crème de crudités
Figs with blue cheese and pancetta
Flageolets beans à la française
Gazpacho
Greek salad (Traditional)
Green beans and artichoke puree
Herb custard
Leek & chive flan
Marinated olives
Microgreens puree
Peas and carrots jardinière
Peas and feta fritters
Pea, herb & spring onion salad
Ratatouille, a simplified recipe
Romanesco, purple potato, smoked salmon salad
Sorrel & cucumber cold soup (Guest Post on Artsy Fartsy Mama)
Spinach, watercress, fennel cake
Sunchoke chestnut vanilla truffle soup
Sunchoke gratin dauphinois
Sunchoke puree
Sunchoke velouté
Three roots puree
Tomatoes au gratin
Turnips au gratin with apple juice and pancetta
Vegetable jardinière (Guest Post on Karen Le Billon)
Watercress sorrel velouté (soup)
Yellow squash and cheese casserole
White asparagus in tarragon sauce
Zucchini & mint terrine
Fish & Seafood
Cod brandade with rainbow chards
Cod (black) & Brussels sprouts in garlic cream, baked in a parcel
Dover sole filets with micro amaranth puree
Lemony fish soup
Mushroom caps stuffed with cream of sardines
Romanesco, purple potato, smoked salmon salad
Salmon with Sorrel
Salmon-wrapped leeks au gratin
Sardine & eggplant brandade
Sardine, cottage cheese & pea tartine
Sardine with onion, garlic and lemon, grilled in the can
Scallops and avocado chaudfroid
Sea bass, grilled Moroccan Style
Smoked Salmon & green beans rolls, grapefruit dipping sauce
Tofu seaweed salad, Japanese Style
Meats
Chicken Basquaise
Chicken with French cheese (Maroilles)
Chicken fillets with sauce chasseur (Guest Post on Karen Le Billon)
Cornish game hen (poussin) with Tarragon
Duck with white beans and roasted tomatoes
Guinea fowl with fava beans
Lamb meatballs (herbed) in coconut milk, with quinoa
Oxtails in coconut milk
Veal Blanquette (Guest Post on Artsy Fartsy Mama)
Sweets
Almond galette (Kings' galette)
Apple & goat cheese millefeuilles in a parcel
Chocolate hazelnut flourless cake
Chocolate pudding (with quinoa flour)
Fig, Feta & mint salad
French lemon tarte
Fruit compotes
Hazelnut chocolate chip cookies
Nectarine & shiso ice cream
Peach lavender custard
Peach & mint raw compote
Peach soufflé au gratin (Guest Post on Artsy Fartsy Mama)
Speculoos cookies and trifle
Breads & savory pies
Bannock Bread (over campfire)
Cranberry gorgonzola tart in duck fat crust
Fig tatin with rosemary & Manchego
Spinach, watercress, fennel cake
Finger Foods
Artichoke bottoms with green sauce
Artichoke with vinaigrette
Fig, Feta & mint salad
Greek salad (Traditional)
Marinated olives
Peas & carrots jardinière
Peas and feta fritters
Pea, herb & spring onion salad
Romanesco, purple potato, smoked salmon salad
Smoked Salmon & green beans rolls, grapefruit dipping sauce
Zucchini & mint terrine
Dairy
Crème fraîche
Pin It
Artichoke bottoms with green sauce
Artichoke custards
Artichoke with vinaigrette
Artichoke, peas and tomato puree
Artichoke puree
Celeriac sunchoke soup with cilantro hazelnut pesto
Chard ribs au gratin
Crème de crudités
Figs with blue cheese and pancetta
Flageolets beans à la française
Gazpacho
Greek salad (Traditional)
Green beans and artichoke puree
Herb custard
Leek & chive flan
Marinated olives
Microgreens puree
Peas and carrots jardinière
Peas and feta fritters
Pea, herb & spring onion salad
Ratatouille, a simplified recipe
Romanesco, purple potato, smoked salmon salad
Sorrel & cucumber cold soup (Guest Post on Artsy Fartsy Mama)
Spinach, watercress, fennel cake
Sunchoke chestnut vanilla truffle soup
Sunchoke gratin dauphinois
Sunchoke puree
Sunchoke velouté
Three roots puree
Tomatoes au gratin
Turnips au gratin with apple juice and pancetta
Vegetable jardinière (Guest Post on Karen Le Billon)
Watercress sorrel velouté (soup)
Yellow squash and cheese casserole
White asparagus in tarragon sauce
Zucchini & mint terrine
Fish & Seafood
Cod brandade with rainbow chards
Cod (black) & Brussels sprouts in garlic cream, baked in a parcel
Dover sole filets with micro amaranth puree
Lemony fish soup
Mushroom caps stuffed with cream of sardines
Romanesco, purple potato, smoked salmon salad
Salmon with Sorrel
Salmon-wrapped leeks au gratin
Sardine & eggplant brandade
Sardine, cottage cheese & pea tartine
Sardine with onion, garlic and lemon, grilled in the can
Scallops and avocado chaudfroid
Sea bass, grilled Moroccan Style
Smoked Salmon & green beans rolls, grapefruit dipping sauce
Tofu seaweed salad, Japanese Style
Meats
Chicken Basquaise
Chicken with French cheese (Maroilles)
Chicken fillets with sauce chasseur (Guest Post on Karen Le Billon)
Cornish game hen (poussin) with Tarragon
Duck with white beans and roasted tomatoes
Guinea fowl with fava beans
Lamb meatballs (herbed) in coconut milk, with quinoa
Oxtails in coconut milk
Veal Blanquette (Guest Post on Artsy Fartsy Mama)
Sweets
Almond galette (Kings' galette)
Apple & goat cheese millefeuilles in a parcel
Chocolate hazelnut flourless cake
Chocolate pudding (with quinoa flour)
Fig, Feta & mint salad
French lemon tarte
Fruit compotes
Hazelnut chocolate chip cookies
Nectarine & shiso ice cream
Peach lavender custard
Peach & mint raw compote
Peach soufflé au gratin (Guest Post on Artsy Fartsy Mama)
Speculoos cookies and trifle
Breads & savory pies
Bannock Bread (over campfire)
Cranberry gorgonzola tart in duck fat crust
Fig tatin with rosemary & Manchego
Spinach, watercress, fennel cake
Finger Foods
Artichoke bottoms with green sauce
Artichoke with vinaigrette
Fig, Feta & mint salad
Greek salad (Traditional)
Marinated olives
Peas & carrots jardinière
Peas and feta fritters
Pea, herb & spring onion salad
Romanesco, purple potato, smoked salmon salad
Smoked Salmon & green beans rolls, grapefruit dipping sauce
Zucchini & mint terrine
Dairy
Crème fraîche
Would you mind posting some quinoa recipes? I see it mentioned on your blog often, and I have some and use it, but haven't had a great deal of success with my 'audience'! Thanks!
ReplyDeleteHi Jill, I haven't shared any quinoa recpipes because I haven't done anything too special with it really, I just boil it and serve it as a side. I have found it has to be cooked just right so it's not too crunchy. Also, you might want to try to cook it with coconut milk, gives it a nice flavor. For 1 cup quinoa, 1/3 cup coconut milk, 1 cup 2/3 water or broth. We also often put leftover cold quinoa in a salad with tomatoes, cucumber, whatever veggies we have left, with vinaigrette. That might be worth a try with your 'audience' ;-) And I will be posting a quinoa recipe soon using it in a stuffed kabocha squash.
Delete