Linguine with cabbage, anchovies and crisp crumbs
Pasta with tender cabbage, garlic and anchovy sauce and parsley breadcrumbs.
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Lemon risotto with Emmental
Creamy risotto with Emmental and lemon.
Liver sausage-filled Gefillde with bacon cream sauce
A dough of pressed raw and cooked potatoes encloses liver sausage. The poached dumplings are served with sauerkraut and bacon cream sauce.
Lomo saltado without coriander
Stir-fried beef with red onion and tomato, served with rice and oven-baked potatoes, without fresh coriander.
Lemon apple compote without cinnamon
Fork-mashed apple compote flavoured with lemon zest, prepared without a cinnamon stick.
Lemon risotto with Comté
Creamy risotto with Comté and lemon.
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Mini mozzarella pizzas without olives
Baked mini pizzas with tomato, oregano and mozzarella, without decorative olives.
Maroilles cheese tart on yeast dough
Soft yeast dough topped with melted Maroilles cheese and peppered cream.
Lorraine pork and veal pastry
Pork and veal marinated in Riesling and enclosed in golden puff pastry.
Menemen
Eggs gently scrambled into a tomato and pepper sauce.
Mackerel rillettes with preserved lemon and chives
Mackerel rillettes with preserved lemon and chives. Prepared with fresh chives instead of dill.
Louisiana red beans and rice
Creamy red beans with smoked sausage, celery and paprika, served with rice.
Mackerel mousse with preserved lemon
Smoked mackerel and cream cheese blended into a mousse with preserved lemon and dill instead of coarsely mashed rillettes.
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Monster Comté burgers
Monster Comté burgers. Prepared with Comté instead of sliced cheddar.
Muffuletta sandwich with pickled vegetables
A large bread filled with cured meats and provolone, soaked with olive, pickled vegetable and roasted pepper salad.
Mozzarella meatballs and spaghetti without olives
Beef meatballs in tomato sauce on spaghetti, topped with mozzarella and served without olives.
Moussaka without cinnamon
Aubergine and lamb moussaka with tomato and a béchamel topping, made without ground cinnamon.
Mini sausage pastries without added mustard
Mini sausages wrapped in egg-glazed puff pastry strips, without mustard decorations.
Monkfish bourride with aïoli
Monkfish poached with vegetables and white wine, its broth enriched off the heat with aïoli.
Monster kidney bean burgers with Comté
Monster kidney bean burgers with Comté. Prepared with Comté instead of cheddar.
Monkfish and clam stew with almond picada
Potatoes simmer in tomato and fish stock thickened with bread and almonds, before monkfish and clams are added.
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Mujaddara
Rice and lentils with deeply caramelised onions and a crisp onion topping.
Mummy croque-monsieur without olives and carrot salad
Ham croques topped with Emmental bandages and served with lemon carrot salad, without olive decorations.
Mussels in white wine
Mussels steamed in white wine with shallots, celery and herbs.
New England clam chowder
A clam chowder with cream, bacon and potatoes, keeping the flavour of clam juice in its broth.
Mummy hot dogs and coleslaw without added mustard
Puff pastry-wrapped sausages with cabbage and carrot slaw in lemon yoghurt dressing, without added mustard.
Mussels in cider cream sauce
Mussels steamed open in dry cider and coated with a reduced crème fraîche and parsley sauce.
Mummy croque-monsieur with Comté and carrot salad
Mummy croque-monsieur with Comté and carrot salad. Prepared with Comté instead of emmental.
Savoury dishes
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Oven-baked potato and courgette fritters
Grated vegetable fritters baked in the oven and turned halfway through, without yoghurt sauce.
Onion msemen without peppers
Msemen filled with cumin-spiced onions, folded into squares and pan-fried, without red peppers.
Orange salad with orange blossom and mint, without cinnamon
Oranges with orange blossom water and fresh mint, prepared without cinnamon.
Pan-braised peppers with anchovies
Red pepper strips gently cooked in a pan with oil and garlic, topped with anchovies at the end.
Nigerian jollof rice
Parboiled long-grain rice steamed in a reduced tomato, pepper and chilli sauce.
Pan-browned honey parsnips
Parboiled parsnips lightly dusted with flour and browned in a pan with butter, oil and honey.
Ojja with merguez
Eggs cooked in a tomato, pepper and harissa sauce with merguez sausages.
Oven-baked potato and courgette fritters with yoghurt and dill sauce
Oven-baked fritters served with a yoghurt and fresh dill sauce.
Savoury dishes
A selection of recipes to discover.
Parsley vermicelli chorba without coriander
A tomato and vermicelli chorba with parsley, served with lemon and prepared without coriander.
Parsley falafel without coriander
Falafel made with soaked dried chickpeas, parsley, garlic and cumin, without fresh coriander.
Panhaggerty with potatoes, carrots and bacon
Thin layers of vegetables simmer in stock with bacon, then brown under a cheddar topping.
Pan-fried potato dumplings with sauerkraut, Schupfnudeln
Hand-shaped potato dough fingers are poached, browned and served with white-wine sauerkraut and bacon.
Pan-cooked pears with goat cheese and walnuts
Pear halves softened in a pan, topped with goat cheese, walnuts and honey, covered to soften the cheese and served on lamb’s lettuce.
Pan-fried paprika and lemon potatoes
Potatoes parboiled in water, then browned in a pan and seasoned with smoked paprika and lemon.
Pan-cooked squash with rosemary and chickpeas
Small squash cubes cooked covered, then browned in a pan with chickpeas, garlic and rosemary.
Parsley and chive falafel
Parsley and chive falafel. Prepared with fresh chives instead of fresh coriander.