Gourmetpedia EN - Recipes of the Month

Pork Roulades with Fresh Herbs and Green Risotto with Beer

Sciacci - Cheese-filled turnovers

Pasha - Finnish Easter Dessert

Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg

Mini Ham and Mushroom Soufflés

Tarte de Pascoa - Portuguese Easter Pie

Jazzy - Chocolate Cake

Welsh Roast Lamb with Rosemary and Garlic

Lamb Sauté with Figs

Chocolate Hazelnut Sponge with Chocolate Cream and Cranberry Honey Sauce

Kulich, a traditional Russian Easter cake

Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter

Neapolitan Pastiera

Molten Chocolate Cakes

Chocolate mousse

Raymond Blanc, Le Manoir aux Quat'Saisons, UK

Ginger Praline Truffles

Carrot Cake with Pineapple

Paella, Valencia-Style

Beef and Vegetable Soup - Caldo de carne

Cannelloni Stuffed with Spinach and Ricotta

Creamy Rice Pudding

Prune, Apricot and Orange Salad with Bordeaux Wine

Christophe Girardot, La Table de Montesqieu, Gironde, France

Brazilian Chicken Pie

Lemon Soufflé

Horseradish Cream Sauce - To accompany grilled beef or fish

Amygdalota or almond cake

Pasticada, Dalmatian-style Pot Roast

Torta di pane

Chicken Nems (Spring Rolls) with Cauliflower Croquettes

Individual Vegetable Casseroles with Bresse Blue Cheese and Gingerbread Crumble

Mango Parfait with Tapioca and Coconut Milk

Cornbread

Tartar Sauce

Moussaka (Melijanes moussaka)

Waffles

Tomato Rissoles (Tomatokeftedes)

Banana Mousse

Goulash

Pea, Chevre and Lemon Muffins

Salmon Lasagne with Yogurt

Tiramisu

Candied Orange Zest

Orange Yogurt Bread

Macadamia Nut Phyllos Sticks

Cretons - Reduced-fat version

Baklava with Walnuts

Vendée Ham with White Kidney Beans

Amygdalota or almond cake

Picardy-Style Soufflé

Coconut Cakes - Senegal

Eggplant Caviar

Sea Bream in Guerande Sea Salt Crust

Koulitch

Shirred Eggs with Cream and Smoked Salmon

Caramel Walnut Glazed Spiral Ham

Pashka

Ginger Praline Truffles

Whole Roast Saddle of Lamb with Roasted Vegetable Escalivada

Italian Bread Pudding (Budino di Pane)

Spaghetti alla Puttanesca

Cannelés de Bordeaux - Little Fluted Cakes from Bordeaux

Eggplant Caviar

Mocha Spice Squares

Broccoli Loaf

Guy Martin, Restaurant Le Grand Véfour, Paris

Rum baba

Pizza dough

Pizza napoletana

Strawberry "Spring Rolls" with Mint

Gimlet

Caprese Salad (Insalata caprese - mozzarella di buffala with Tomatoes and Basil)

Mango-Blueberry Cobbler

Honey-Curry Dipping Sauce

Pizza margharita

Thin Slices of Calf's Liver with Bacon and Fresh Pasta

Cocoa Churros

Bachelor's Compote

Wasabi Salmon Fingers in Phyllo with Kiwi Dipping Sauce

Frittaten (savory pancake strips)

Paprika Sausage with Green Peppers and Tomatoes - Lecsó

Mushroom Toasts

Crab and Noodle Bites

Chi Chi - Hawaii - vodka

Crème brûlée with red Floc de Gascogne

Scrambled Eggs

Strawberry Milkshake

Octopus alla Luciana (Polipo alla Luciana)

Chrysanthemum Fondue

Tiramisu

Boursault Brebis and Honeyed Pears

Caramel Ice Cream with Four-Spice Gratinéed Banana and Pineapple

Sardine Toasts with Parsley and Toasted Pine Nuts

*Peanut Butter Cookies

Stuffed Cabbage Périgord-Style

Stilton Sausages (cheese croquette)

Fish Cakes

Vanilla Ti-Vieux, Vanilla Rum

Mechouia

Dried Ham Rolls with Julienned Vegetables and Anchoiade

Flora Mikula, restaurant Flora Mikula, Paris

Orange Sauce (for asparagus)

Salmon Verrines with Coconut Milk, a recipe from Gourmetpedia, for food lovers

Strawberry Cream Puff Skewers

Tomato and Basil Velouté with Zucchini and Chevre, cocktail-style

Mousseline Sauce

Spiced couscous and vegetables, pastilla-style

Key Lime Pie

Fish Cakes

Crêpe Millefeuille with Milk Jam - Rogel de Dulce de leche

Muffins with white chocolate chunks

Spring Tartines

Roasted halibut with vegetables

Carrot Cake with Pineapple

Eggs Mimosa (Stuffed Eggs)

Roasted Victoria Pineapple with Espelette Chili

Chunky Dark Chocolate Muffins

Borek - Ground Meat and Leek-Filled Pastry

Mimosa

Spaghetti alla Puttanesca

Molten Chocolate Cakes

Fettucine Alfredo

Pizza dough

Bread Pudding with Banana Sauce

Pizza napoletana

Cannelés de Bordeaux - Little Fluted Cakes from Bordeaux

Tiramisu

Paprika Sausage with Green Peppers and Tomatoes - Lecsó

Orange Sauce (for asparagus)

Sausage Rolls

Mechouia

Easter Pâté from Berry Region

Stilton Sausages (cheese croquette)

Eggplant Caviar

Cocoa Churros

Cream of Carrot and Sweet Potato Soup

Madeleines made with olive oil

Green Guacamole

Tiropita or Greek cheese pastries

Kulich, a traditional Russian Easter cake

Eggs Benedict

Panettone

Tomato and Basil Velouté with Zucchini and Chevre, cocktail-style

Ham with Cider and Pears

Sciacci - Cheese-filled turnovers

Pecan-Crusted Ham

Whole Roast Saddle of Lamb with Roasted Vegetable Escalivada

Chartreuse of aubergines with lamb

Neapolitan Pastiera

Pork Tenderloin with Mushrooms, Gratinéed with Bresse Bleu

Scallop Kebabs

Lime Cheesecake

Chocolate Cereal Crunch

Veal Blanquette with Two Mushrooms

Mocha Spice Squares

Afelia - Pork Cooked in Red Wine with Coriander

Fruit scones

Texas Chili

Grandmother's Apple Tart with Calvados

Michel Bruneau - Restaurant La Bourride

Fatma Fingers (stuffed brick pastry)

Cupcakes (Basic Batter Recipe)

Greek-Style Mushrooms

Pecan-Crusted Ham

Pashka

Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach

Easter Pâté from Berry Region

Koulitch

Ham with Cider and Pears

Neapolitan Pastiera

Tarte de Pascoa - Portuguese Easter Pie

Fresh Fig, Caramelized Onion and Goat Cheese Gourmet Pizza

Cucumber with Yogurt and Peppermint, with Cumin Biscuits

Guy Martin, Restaurant Le Grand Véfour, Paris

Sandwich: North African Lamb Sandwich with Harissa and Figs

Raymond Blanc, Le Manoir aux Quat'Saisons, UK

Bacon N' Eggs - whisky

Quiche Lorraine

Tequila guacamole

Grilled Pork Chops with Caramelized Grapefruit

Potatoes Anna

Moroccan vinaigrette

Little Skewers of Chipolatas with Rosemary and Sesame Seeds and Merguez with Eastern Spices

Crispy Chicken-Ham Duo with Mustard

Little Chocolate Pots de Crème

Michel Rostang, restaurant Michel Rostang, Paris

Salmon and Saint-Nectaire Roulade with Fennel Coulis

Guy Martin, Restaurant Le Grand Véfour, Paris

Curried Mushroom Macaroons

Cannelés de Bordeaux - Little Fluted Cakes from Bordeaux

Prune, Apricot and Orange Salad with Bordeaux Wine

Christophe Girardot, La Table de Montesqieu, Gironde, France

Chicago-Style Deep-Dish Pizza

Italian vinaigrette

Paprika Sausage with Green Peppers and Tomatoes - Lecsó

Rétes - Hungarian Strudel

Grilled Havarti Sandwich With Spiced Apples

Chocolate Ice Cream

Floating Island on Pistachio Cream

Spring Leek Consommé with Lemon

Fish and Sesame Dim Sum

Escargot, Brie and Basil Bundles with Port Reduction

Madeleines

Asparagus Tart

Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes

Chicken Cordon Bleu

Salmon and Saint-Nectaire Roulade with Fennel Coulis

Guy Martin, Restaurant Le Grand Véfour, Paris

Chocolate mousse pie

Brunch oatmeal with caramelized peaches and brown sugar

Breizh Rolls - omelette roll with tuna

Fresh Fig, Caramelized Onion and Goat Cheese Gourmet Pizza

Cucumber with Yogurt and Peppermint, with Cumin Biscuits

Guy Martin, Restaurant Le Grand Véfour, Paris

Sandwich: North African Lamb Sandwich with Harissa and Figs

Raymond Blanc, Le Manoir aux Quat'Saisons, UK

Scrambled Eggs with Boursault

Prune, Apricot and Orange Salad with Bordeaux Wine

Christophe Girardot, La Table de Montesqieu, Gironde, France

Tequila guacamole

Grilled Pork Chops with Caramelized Grapefruit

Potatoes Anna

Little Skewers of Chipolatas with Rosemary and Sesame Seeds and Merguez with Eastern Spices

Crispy Chicken-Ham Duo with Mustard

Moroccan vinaigrette

Cod Porto-Style

Catalan Cream (Crema Catalana)

Curried Mushroom Macaroons

Cannelés de Bordeaux - Little Fluted Cakes from Bordeaux

Huevos rancheros

Chicago-Style Deep-Dish Pizza

Italian vinaigrette

Paprika Sausage with Green Peppers and Tomatoes - Lecsó

Rétes - Hungarian Strudel

La Prairie - Sandwich with Emmental, Rondelé cheese, turkey ham, vegetables

Chocolate Ice Cream

Floating Island on Pistachio Cream

Spring Leek Consommé with Lemon

Fish and Sesame Dim Sum

Chocolate Fondue

Candied Orange Zest

Shirred Eggs with Hazelnuts and Carré Frais

Spaghetti with Spinach and Parsley Pesto

Mocha Tortoni Mousse

Steamed Asparagus with Citrus Vinaigrette

Candied Orange Peel with Chocolate

Jérôme Ferrer, restaurant Europea, Nontréal

Honey-Lacquered Roast Rack of Piglet with Pineapple-Raisin Chutney and Kaffir Red Curry Rice

Éric Gonzalez, James Le Restaurant, Vieux-Montréal

Marble Cake

Coconut Mango Smoothie

Asparagus Tart

Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes

Easter Folar - Folar de pascoa (bread garnished with boiled eggs)

Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter

Sciacci - Cheese-filled turnovers

Trás-os-Montes folar - bread stuffed with chicken and meat

Baba or babka

Cwikla, beet and horseradish condiment

Bolo de bolacha maria - original version with egg yolk

Cod with Tomatoes and Bayonne Ham

Nádivka - Bread pudding with smoked pork and nettles or spinach

Vegetable Piccalilli

Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach

Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg

Orange-Glazed Ham

Fresh Fig, Caramelized Onion and Goat Cheese Gourmet Pizza

Cucumber with Yogurt and Peppermint, with Cumin Biscuits

Guy Martin, Restaurant Le Grand Véfour, Paris

Sandwich: North African Lamb Sandwich with Harissa and Figs

Raymond Blanc, Le Manoir aux Quat'Saisons, UK

Shirred Eggs with Hazelnuts and Carré Frais

Mocha Tortoni Mousse

Almond orange crusted chicken with fennel arugula salad

Madeleines

Almond tuiles

Cod with Shallots en Papillote

Potatoes Baked in Foil with Chive Cream

Steamed Asparagus with Citrus Vinaigrette

Escargot, Brie and Basil Bundles with Port Reduction

Asparagus Tart with Saffron

Shirred Eggs with Cream and Smoked Salmon

Honey-Lacquered Roast Rack of Piglet with Pineapple-Raisin Chutney and Kaffir Red Curry Rice

Éric Gonzalez, James Le Restaurant, Vieux-Montréal

Little Skewers of Chipolatas with Rosemary and Sesame Seeds and Merguez with Eastern Spices

L’Extra Camembert and wild mushroom crostini

Vitamina - Brazilian fruit and milk drink

Blueberry Muffins

Cannelés de Bordeaux - Little Fluted Cakes from Bordeaux

Obwald-Style Cheesecake

Vinaigrette with Citrus Juice

Banana lassi

Country-style sandwich - emmental, roast beef, fresh white cheese

Chocolate Cupcakes - french version

Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec

Fresh Fig, Caramelized Onion and Goat Cheese Gourmet Pizza

Raspberry Jam

Cucumber with Yogurt and Peppermint, with Cumin Biscuits

Guy Martin, Restaurant Le Grand Véfour, Paris

Rösti from Uri, Zurich, Glarus and Appenzell

Sandwich: North African Lamb Sandwich with Harissa and Figs

Raymond Blanc, Le Manoir aux Quat'Saisons, UK

Shirred Eggs with Hazelnuts and Carré Frais

Bachelor's Compote

Mocha Tortoni Mousse

Madeleines made with olive oil

Almond orange crusted chicken with fennel arugula salad

Almond tuiles

Cod with Shallots en Papillote

Potatoes Baked in Foil with Chive Cream

Steamed Asparagus with Citrus Vinaigrette

Escargot, Brie and Basil Bundles with Port Reduction

Asparagus Tart with Saffron

Churros

Pork and Coconut Curry with Vegetables

Yangzhou fried rice

Fresh Fig, Caramelized Onion and Goat Cheese Gourmet Pizza

Chocolate mousse

Raymond Blanc, Le Manoir aux Quat'Saisons, UK

Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter

Pets de Nonne – Fried Choux Pastries

Rice salad with olives and raisins

Aniseed and honey Pestinos from Estremadura

Almond orange crusted chicken with fennel arugula salad

Mona de Pascua

Spanish Easter Fasting Soup with chickpeas and cod

Orange Financiers

Tortitas de Bacalao - Cod fritters

Pestinos - Spanish fritters from Andalucia

Butter Bread

Creole-Style Hot Chocolate

Paska or Ukrainian Easter Cake

Asparagus Tart

Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes

Easter Folar - Folar de pascoa (bread garnished with boiled eggs)

Orange-Glazed Ham

Trás-os-Montes folar - bread stuffed with chicken and meat

Cod with Tomatoes and Bayonne Ham

Baba or babka

Bolo de bolacha maria - original version with egg yolk

Nádivka - Bread pudding with smoked pork and nettles or spinach

Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach

Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg

Green-coated Lamb Rack with Zucchini Cannelloni and Fresh Chevre

Marble Cake

Honey-Lacquered Roast Rack of Piglet with Pineapple-Raisin Chutney and Kaffir Red Curry Rice

Éric Gonzalez, James Le Restaurant, Vieux-Montréal

Little Skewers of Chipolatas with Rosemary and Sesame Seeds and Merguez with Eastern Spices

L’Extra Camembert and wild mushroom crostini

French toast with berries and reinvented cottage cheese

Tandoori-Rubbed and Braised Cook Ham

Trás-os-Montes folar - bread stuffed with chicken and meat

Cod with Tomatoes and Bayonne Ham

Bolo de bolacha maria - original version with egg yolk

Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach

Nádivka - Bread pudding with smoked pork and nettles or spinach

Osterlamm - Lamb-Shaped Sponge Cake

Honey-Lacquered Roast Rack of Piglet with Pineapple-Raisin Chutney and Kaffir Red Curry Rice

Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg

Éric Gonzalez, James Le Restaurant, Vieux-Montréal

Little Skewers of Chipolatas with Rosemary and Sesame Seeds and Merguez with Eastern Spices

L’Extra Camembert and wild mushroom crostini

California Prune Trail Mix

Country-style sandwich - emmental, roast beef, fresh white cheese

Citrus Vinaigrette

Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec

Spiced Purple Power Bowl with California Prunes

Fresh Fig, Caramelized Onion and Goat Cheese Gourmet Pizza

Sandwich: North African Lamb Sandwich with Harissa and Figs

Cucumber with Yogurt and Peppermint, with Cumin Biscuits

Guy Martin, Restaurant Le Grand Véfour, Paris

Citrus and honey Torrijas

Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach

Sweet Potato Chocolate Chip Mini Muffins

Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg

Marble Cake

Honey-Lacquered Roast Rack of Piglet with Pineapple-Raisin Chutney and Kaffir Red Curry Rice

Éric Gonzalez, James Le Restaurant, Vieux-Montréal

Spicy avocado dip

California Prune Trail Mix

Country-style sandwich - emmental, roast beef, fresh white cheese

Vinaigrette with Citrus Juice

Chocolate Cupcakes - french version

Strawberry Pistachio Cream Tarts

Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec

Spiced Purple Power Bowl with California Prunes

Fresh Fig, Caramelized Onion and Goat Cheese Gourmet Pizza

Cucumber with Yogurt and Peppermint, with Cumin Biscuits

Guy Martin, Restaurant Le Grand Véfour, Paris

Sandwich: North African Lamb Sandwich with Harissa and Figs

Lemon roasted halibut with quinoa and spring vegetables

Green Tea Biscotti with Dried Cranberries and Almonds

Asparagus Velouté with Chèvre Foam

Jérôme Ferrer, restaurant Europea, Nontréal

Veal Cubes with Grapefruit Caramel

Potato Baskets with Scrambled Eggs

Buttermilk Pancakes with Orange Marmalade

Vaniljekranse - Danish vanilla cookies

Pizza-inspired focaccia with French Shallots

5 minutes Chiquita Banana Bread

Chicken and leeks with mustard sauce and herbed quinoa

Yorkshire Fat Rascals - Currant cookies

Monkfish and Coconut Curry

Apple and Orange Walnut Cake

Tortitas de Bacalao - Cod fritters

Mona de Pascua

Citrus and honey Torrijas

Tandoori-Rubbed and Braised Cook Ham

Butter Bread

Easter Folar - Folar de pascoa (bread garnished with boiled eggs)

Trás-os-Montes folar - bread stuffed with chicken and meat

Kulich, a traditional Russian Easter cake

Paska or Ukrainian Easter Cake

Bolo de bolacha maria - original version with egg yolk

Creole-Style Hot Chocolate

Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach

Nádivka - Bread pudding with smoked pork and nettles or spinach

Baba or babka

Choereg with anise seeds, fennel seeds and ginger

Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg

Orange-Glazed Ham

Honey-Lacquered Roast Rack of Piglet with Pineapple-Raisin Chutney and Kaffir Red Curry Rice

Éric Gonzalez, James Le Restaurant, Vieux-Montréal

Upside down mango cake

ThaiStyle Chicken Salad

Chocolate and candied orange cheesecake

Pho bo - Vietnamese beef and rice noodle soup

Crispy Banana and Coconut Parcels

Avocado and Shrimp "Pot de crème"

Potato Baskets with Scrambled Eggs

Buttermilk Pancakes with Orange Marmalade

Vaniljekranse - Danish vanilla cookies

Pizza-inspired focaccia with French Shallots

5 minutes Chiquita Banana Bread

Chicken and leeks with mustard sauce and herbed quinoa

Yorkshire Fat Rascals - Currant cookies

Monkfish and Coconut Curry

Apple and Orange Walnut Cake

Asparagus Velouté with Chèvre Foam

Jérôme Ferrer, restaurant Europea, Nontréal

Veal Cubes with Grapefruit Caramel

Osterlamm - Lamb-Shaped Sponge Cake

Émile Jung, anc. chef propriétaire Au Crocodile, Strasbourg

Nádivka - Bread pudding with smoked pork and nettles or spinach

Bolo de bolacha maria - original version with egg yolk

Citrus and honey Torrijas

Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach

Tarte de Pascoa - Portuguese Easter Pie

Honey-Lacquered Roast Rack of Piglet with Pineapple-Raisin Chutney and Kaffir Red Curry Rice

Éric Gonzalez, James Le Restaurant, Vieux-Montréal

Maple Syrup Cheesecake with Coconut Crust

Little Skewers of Chipolatas with Rosemary and Sesame Seeds and Merguez with Eastern Spices

Scrambled Eggs with Boursault

Avocado dip

Plantain chips

Financiers - Little Almond Cakes

Honey-Lacquered Roast Rack of Piglet with Pineapple-Raisin Chutney and Kaffir Red Curry Rice

Éric Gonzalez, James Le Restaurant, Vieux-Montréal

Upside down mango cake

ThaiStyle Chicken Salad

Chocolate and candied orange cheesecake

Pho bo - Vietnamese beef and rice noodle soup

Crispy Banana and Coconut Parcels

Avocado and Shrimp "Pot de crème"

California Prune Energy Balls

Fresh Fig, Caramelized Onion and Goat Cheese Gourmet Pizza

Sandwich: North African Lamb Sandwich with Harissa and Figs

Cucumber with Yogurt and Peppermint, with Cumin Biscuits

Guy Martin, Restaurant Le Grand Véfour, Paris

Green Tea Biscotti with Dried Cranberries and Almonds

Lemon roasted halibut with quinoa and spring vegetables

Lemon curd yogurt crumble

Sweet Potato Chocolate Chip Mini Muffins

Bachelor's Compote

Honey-Lacquered Roast Rack of Piglet with Pineapple-Raisin Chutney and Kaffir Red Curry Rice

Walnut Marble Cake

Éric Gonzalez, James Le Restaurant, Vieux-Montréal

Little Skewers of Chipolatas with Rosemary and Sesame Seeds and Merguez with Eastern Spices

Chicken Curry

California Prune Trail Mix

Spicy avocado dip

Plantain chips

Pasta with roast tomato, gordal and hojiblanca olive sauce

Old-Fashioned Pork and Beans with molasses

Chocolate Cupcakes - french version

Country-style sandwich - emmental, roast beef, fresh white cheese

Vinaigrette with Citrus Juice

Basbousé - Semolina cake

California Prune Energy Balls

Traditional Biscotti with Anise and Lemon Zest

Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec

Cucumber with Yogurt and Peppermint, with Cumin Biscuits

Guy Martin, Restaurant Le Grand Véfour, Paris

Sandwich: North African Lamb Sandwich with Harissa and Figs

Lemon roasted halibut with quinoa and spring vegetables

Fresh Fig, Caramelized Onion and Goat Cheese Gourmet Pizza

Upside down mango cake

Mini Muffins with Bleu d'Auvergne, Chorizo and Fruit

Sweet Potato Chocolate Chip Mini Muffins

Pont L'Évêque Cheese Loaf

Vaniljekranse - Danish vanilla cookies

Yorkshire Fat Rascals - Currant cookies