French + Gluten free recipes (22)

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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.

Asparagus and pea vichyssoise

Recipe by: Norma MacMillan

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Based on the classic leek and potato soup, this version has asparagus and sugarsnap peas added, and it is enriched with yogurt rather than cream for a lighter, lower-fat result. Traditionally served chilled, the soup can also be served hot, so it is ideal for days when the weather is changeable.

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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.

Breton Mussels with Herbs and Crème Fraîche

Recipe by: Kasienko

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A simple recipe for mussels from Brittany. Serve with a sliced baguette and a dry white wine.

Chicken in red wine

Recipe by: Maggie Pannell

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This hearty French, country-style casserole is redolent with the flavours of red wine, orange zest and aromatic thyme.

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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.

Chocolate log

Recipe by: TYRARACHELE

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Bûche de Noël is the French name for a chocolate yule log. This one is a heavenly flourless chocolate cake that's essentially a swiss roll rolled with a luscious chocolate whipped cream. Traditionally, Buche de Noel is decorated with icing sugar to resemble snow on a Yule log.

Classic Hollandaise Sauce

Recipe by: Jeff

Reviews(4)

This creamy lemon sauce is a standard. Make it just before serving on Eggs Benedict, meat, fish or vegetables.

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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.

Crème Brûlée

Recipe by: EC3KFNW

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Classic crème brûlée, though time consuming, is easy to make and sure to impress! If you prefer to eat it cold, you can chill the crème brûlée after grilling it. The top will remain crunchy.

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.

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.

Jean's Cheats Mushrooms in Hollandaise Sauce

Recipe by: jeananderson

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I went to a top rated London restaurant and had this lovely starter. When I asked the chef for the recipe he told me that they used home made Hollandaise but he had used a jar of ready made at home and no one knew the difference.

Moules Marinières

Recipe by: Patti

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Be transported to the south of France with this dish. Serve with crusty bread, and a nice chilled glass of white wine.

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.

Mussel and fennel broth

Recipe by: Chrissie Lloyd

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The delicate aniseed flavour of fennel complements mineral-rich mussels in this tasty broth.

Pistachio floating islands

Recipe by: Norma MacMillan

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In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachio nuts float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch.

Potatoes boulangère

Recipe by: Brenda Houghton

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Slowly baked potato dishes are always popular, and this version is made with stock instead of the usual cream and cheese.

Provençal Swiss chard tian

Recipe by: Norma MacMillan

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In this colourful, vitamin-rich dish, rice and leafy Swiss chard are layered with sliced tomatoes and baked in a Gruyère-flavoured custard. The name of the dish – ‘tian’ – comes from the earthenware casserole in which such mixtures of vegetables, rice and eggs are traditionally baked in Provence.

Provençal tuna and pepper salad

Recipe by: Azmina Govindji

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This colourful salad is full of varied flavours and textures. Chunks of tuna, wedges of potato, crisp beans and tangy tomatoes – one bite is like a visit to Provence. Serve with crusty baguettes or oatmeal crackers.

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