Dairy free + French recipes (28)

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Apple crème caramel

Recipe by: Norma MacMillan

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Most traditional recipes for crème caramel are made with a sugar-based caramel and a rich creamy custard. The fruity version here uses apple juice both for the caramel and in the custard, thus reducing the fat and sugar content and making it dairy free. Served with blackberries, or another seasonal fruit, this is a delicious treat for family or friends.

Aïoli

Recipe by: Nina

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This garlic mayonnaise originates from Provence and is excellent with fish. Serve with grilled salmon, fried cod or baked seabass. Vary the flavour by using olive oils from Greece, France or Italy, but definitely choose an extra virgin olive oil. Ensure you serve it fresh - do not store for more than a few hours.

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Beef salade niçoise

Recipe by: Norma MacMillan

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In this hearty, French-style salad, slices of quickly griddled rump steak top a mixture of colourful vegetables in a tangy Dijon mustard dressing. Serve with a warm baguette to mop up all the delicious juices.

Black olive tapenade

Recipe by: Jan Cutler

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Use this quick tapenade to top bread or fish.

Bouillabaisse

Recipe by: Mary Young

Reviews(5)

This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.

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Cassoulet

Recipe by: Norma MacMillan

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A warming winter combination of haricot beans, cubes of pork and spicy garlic sausage, and lots of vegetables makes this classic country dish from south-west France a real winner. It is full of rich flavours and, in traditional fashion, is topped with a breadcrumb crust. Serve simply with a green salad to follow.

Chicken liver and raspberry salad

Recipe by: Norma MacMillan

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The fruity fresh flavour of juicy raspberries and a splash of raspberry vinegar balance the richness of chicken livers in this easy warm salad, which is a popular lunch dish in French bistros. Cooking the livers in a non-stick pan means the minimum of oil is needed. Serve with French country bread.

Coq au vin avec légumes

Recipe by: Maggie Pannell

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This lighter version of the great French classic, chicken in red wine sauce, is lower in fat and includes more vegetables. It just needs some crusty, rustic-style bread and perhaps a light green salad. The dish is better if made a full day ahead so the flavours can mature.

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Currant coulis (cooked)

Recipe by: Norma MacMillan

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Coulis are basically very simple fruit purées. Serve with cheesecake, dense chocolate cake, ice cream or other desserts.

Dijon Salad Dressing

Recipe by: sal

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This is a tangy mustard vinaigrette that's easy to make.

Easy pasta niçoise salad

Recipe by: Jan Cutler

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For the best flavour, add the vinaigrette to the pasta while still hot, then serve warm. However, you can also prepare the salad ahead to serve cold, if you have time.

Fabulous French Loaves

Recipe by: Liz Langston

Reviews(3)

A homemade French bread that will make 2 loaves. Any leftovers make great garlic bread. Mixing it will give your arm a workout, so use a sturdy spoon!

Fougasse

Recipe by: Connie

Reviews(3)

This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes or the slits can be cut to form a lattice, making the bread easy to pull apart.

French Baguettes

Recipe by: Judy Taubert

Reviews(2)

This is a heavenly alternative to any shop-bought French stick. Perfect eaten fresh from oven or used to make sandwiches or garlic bread.

French Bread

Recipe by: Jenn Hall

Reviews(2)

This bread has a crisp, crunchy crust and slightly chewy centre.

French Petits Pains

Recipe by: JOCATLIN

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Simply delicious, easy to make French bread rolls - perfect for a dinner party or family lunch. Dough can be made in mixer, bread maker or by hand. Brush before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired. You can also top with poppy seeds or sesame seeds.

Hazelnut and coffee meringues

Recipe by: Brenda Houghton

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These nutty treats are good enough to serve on their own, without the usual cream.

Hot Cajun potato wedges

Recipe by: Brenda Houghton

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These easy-to-make spicy wedges make a tasty side dish or a flavoursome snack.

Mixed bean cassoulet

Recipe by: Maggie Pannell

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A vegetarian version of the hearty French country dish, this uses canned beans for a quick and easy one-pot. It's finished in the traditional way, with a crunchy breadcrumb and herb topping, plus nuts for extra protein.

Moules à la Provençale

Recipe by: Corinne Hobin

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Tomatoes and garlic are essential to this dish, which is light, fresh and full of flavour. A perfect preparation for mussels if you like to avoid the cream and butter so prominent in many other recipes.

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