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Recipe: Vanilla Marinated Scallops, Beetroot Two Ways with Horseradish ‘Espuma’
The very delicate flavours of this sweet and sour dish are perfectly balanced. Serve it with an excellent Rosé wine as a starter for a lunch or a dinner on a summer day.

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Recipes

Madagascan vanilla cream, blackberry jelly and sugar match stick
On a hot summer’s day, nothing beats a fresh and light dessert with fruit. Vanilla cream, blackberry jelly, fresh fruits and a crispy element, this summer recipe, which is not only easy but can also be made in advance, will provide the perfect finale to your dinner!

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Red berry tartlets filled with lemon and mint cream
Raspberries, blueberries, redcurrants, cherries, to celebrate July 14, Le Cordon Bleu Chefs have chosen a tartlet recipe that showcases red berries, which are abundant in France during the summer months. Accompanied by a classic almond cream, and a fresh lemon and mint cream, these remarkable tartlets are ideal for dessert or afternoon tea.

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Fougasse with the flavors of southern France
Fougasse is a traditional style of bread found throughout the Provence-Alpes-Côtes d’Azur (PACA) region. It is distinctive thanks to it being flat with open slits, but its shape can vary. Variations on the fougasse are readily available, with a variety of ingredients depending on the baker’s choice. In this recipe, olives, oven-roasted tomatoes and garlic, and aromatic herbs are added to the dough, making the fougasse explode with the flavors of southern France.

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Stuffed saddle of suckling pig, young vegetables, and broccoli fritters
Suckling pig is greatly appreciated in cuisine for its extremely succulent meat. In this Le Cordon Bleu Chefs recipe, it is served stuffed, braised and glazed to make it even more flavorsome and tender. It is accompanied by a medley of young vegetables, gently leading us into summer. Broccoli fritters provide an extra accompaniment.

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Mango Madjarica, mango gel and chocolate ganache
This cake, originally from Croatia and traditionally served at times of celebrations is something novel to introduce onto your Easter table. This mango version with chocolate decorations is a delicious flavor combination to share with others over the Easter festivities.

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Marinated sea bass carpaccio, vegetal tube, leek cream, avruga vinaigrette
Learn how to combine ingredients from the sea with vegetal elements to create a dish which is refreshing and colorful. This refined recipe is an explosion of flavors and textures and is perfect for the spring season.

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Breaded slow cooked breast of lamb, pickled red onion, mint crème fraîche and spring vegetables
Slow cooking the breast of lamb makes for a tender texture; here it is cured in salt and slow cooked in duck fat creating a rich flavor before being coated in Panko breadcrumbs. The sweet pickled onions add balance to the dish which is finished with green spring vegetables and a refreshing minty crème fraîche.

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Eggs cooked at a low temperature, crisp vegetables with salt
Amongst the many different techniques for cooking eggs, cooking at a low temperature is one of the most advanced and is greatly appreciated by cuisine Chefs. This method of cooking produces an egg with an extremely delicate and soft texture.

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Recipe: Small bread with spinach
Spinach is an extremely versatile vegetable which can be either cooked or eaten raw when young. A feast for the eyes and the palate, this bread is hearty and delicious. The earthy spinach flavor in this recipe combines extremely well with the fresh bread, while the spinach adds beautiful green speckles throughout the bread which really enhance its look.

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Recipe : Chicken and shrimp dumplings, bok choy, honey, mandarin and five spice sauce
Bring in the Chinese New Year with these crescent shaped dumplings which symbolise the gold ingot once used in ancient China and mean prosperity for the year to come. This dish is delicately spiced, sweet and salty and delicious to share with friends and family.

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Recipe : Seafood trilogy
February 19 is Chinese New Year and to mark the occasion Le Cordon Bleu Paris Chefs have prepared a recipe, which perfectly combines seafood with Asian ingredients and is packed full of flavor. Salmon marinated with soy, shrimp with baby salad leaves and roasted peanut sauce, and deep-fried squid with five spice, are sure to delight all those who are passionate about cuisine and looking for an exotic touch.

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Recipe : Heritage beet, onion and goat’s cheese tart, walnut vinaigrette and frosted walnuts
The sweetness of the beetroots which are baked in their skins to enhance their flavor with the creamy tanginess of the goat’s cheese is a brilliant combination. The addition of a walnut based dressing and frosted walnuts adds an earthy crunch.

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Recipe : Pan-fried foie gras with mango and passion fruit, purple potato chips
In France, foie gras is one of the star ingredients at this time of the year. This easy recipe combines the sweetness of mango and vanilla with sharp passion fruit. This is an inventive dish for all those who love the combination of sweet and savory.

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Recipe : Crème brûlée tartlet topped with fresh fruits
Vanilla-scented crème brûlée encased in sweet pastry and topped with an abundance of fresh fruits. A good way to start the New Year!

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Recipe : Loin of venison with cranberry Madeleines, creamed Savoy cabbage, roast onions and butternut squash, red wine jus
Make a truly festive dish by combining the rich flavor of venison with sweet roast vegetables, creamed cabbage and soft madeleines.

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Recipe : Flavie log
Le Cordon Bleu pastry Chefs have gone way beyond the traditional festive version with this surprising frozen fruit Yule log, which is both bold and elegant. The raspberry variety, Flavie, gives this modern, bright red, dessert its name. This Yule log is perfect for all those who are passionate about top quality pastries and culinary techniques.

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Recipe : Rustic tart with winter fruit and gingerbread flavored cream
A rustic winter fruit filled pastry with folded over edges, filled with a layer of gingerbread flavored creamand topped with fruits poached in a spiced syrup.

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Recipe : Star anise and ginger duck breast, deep-fried duck parcels, black rice with nut-brown butter, bok choy sautéed with sesame seeds
In this recipe, Le Cordon Bleu Paris Chefs introduce us to a fusion of Asian and French flavors with duck breast and deep-fried duck parcels reminding us of South West France and Bok Choy, a Chinese specialty.

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Turkey, pork and pumpkin roulade, sweet corn fritters, cranberry chutney and seasonal vegetables
This modern interpretation of a Thanksgiving dinner uses the traditional ingredients of turkey, cranberry and pumpkin to create a classical combination of flavors.

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Rum-citrus Baba, carpaccio of pineapple and lime foam
A rich yeast dough cake steeped in sweet rum-citrus syrup and topped with a flower of pineapple and light and zesty lime foam.

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Pumpkin Muffins
The delicate flavour of spices, and the mild, sweet flesh of the pumpkin are a perfect combination. These muffins are ideal for picnics, breakfast or mid-morning snacks.

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Monkfish Mouclade, Baby Vegetables and Chickpea Purée
This is le Cordon Bleu Chef’s take on Mouclade, a dish delicately marrying Indian and French flavours. La Mouclade is a speciality of Poitou-Charentes (South-West region of France) historically renowned for its trade with Orient, hence the use of curry.

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Recipe : Lemon and coconut swirl with strawberry center
International Chefs Day, organized by WACS (World Association of Chefs' Societies), takes place on October 20. To celebrate this day, which is dedicated to gastronomy, Le Cordon Bleu is presenting a surprising strawberry and lemon dessert, made using a number of complex French pastry techniques, which showcases Le Cordon Bleu Chefs’ expertise and creativity.

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Recipe: Guinea fowl duo, fig tart tatin, and port wine sauce
Using seasonal European produce, this is a warm and comforting autumnal dish which has a blend of sweet and acidic flavors from the sugars and vinegars which marry with the spices and fruit.

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Recipe: Mocha cream, hazelnut cream and caramel-cognac jelly served in a glass
Practice your technique making pastry cream and flavored creme anglaise with this coffee, hazelnut and coffee flavored dessert glass. An easy-to-do recipe which will surprise your guests everytime.

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Omelette with spiced herbs
The test of a true chef is cooking eggs properly. A traditional French rolled omelette has no colour - meaning no hint of brown - no wrinkles and is a little runny on the inside.

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Recipe: Thick sea bass steak with wild fennel stems, confit provencal vegetables and vierge sauce
Sea bass, summer vegetables, fennel and vierge sauce are all combined to create a recipe which is full of Mediterranean colors and flavors. The vegetables are confit in flavored olive oil to further accentuate the essence of Provence.

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Recipe: Mini blueberry Cheesecakes
Cheesecake, which is extremely popular in North America and particularly in New York, achieved popularity a number of years ago in France. August is the main growing season in France and Le Cordon Bleu Paris has adapted its cheesecake recipe to include this irresistible fruit.

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Recipe: Chocolate cake with kimchi
Discover this recipe which is taken from our book Korean Kimchi & Le Cordon Bleu.

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Recipe : Pan-fried skate, tomato salsa, fresh pea purée and curry oil
Skate wings are a meaty white fish which has no small bones and falls neatly apart. In this quick recipe the fish is pan-fried and paired with a tangy salsa, curry infused oil and fresh pea purée.

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Choux pastries filled with lemon cream and red berries
To celebrate France’s national holiday, what could be more fitting than a choux pastry recipe: A French pastry classic! On a hot spring or summer day this dessert of refreshing lemon paired with fresh red berries is sure to hit the mark.

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Recipe: Olive oil cake, lemon curd and blueberry compote
The use of olive oil makes a tender cake which retains its moisture as the oil coats the flour proteins, which reduces gluten formation and keeps the crumb extra tender. This is a citrus version paired with lemon curd and blueberry compote making a light and fruity plated dessert.

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Recipe: Chocolate-raspberry brittany shortbreads
Jam is often used in pastry to brighten up desserts. This recipe, taken from the Chocolate Bible, perfectly matches raspberry jam with a Brittany shortbread and a chocolate mousse. Simple to prepare and ideal for afternoon tea.

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Recipe: Pan-fried veal piccata with baby vegetables and citrus sauce
A piccata, traditionally Italian, is a small, round escalope of veal where the meat is flattened, pan fried and served with a sauce. The citrus sauce here is made using orange and passion fruit offering tangy exotic flavors. When paired with baby vegetables, this dish tastes fresh and light.

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Recipe: Eggs ‘en cocotte’, green asparagus and morel mushroom cream
Elegant and versatile, this little dish is suitable for breakfast, brunch or as a starter. Here the eggs are classically paired with asparagus and morels, which make dipping into the warm yolk taste even more luxurious.

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Recipe: Vanilla panna cotta with basil-infused citrus fruits
This is a light panna cotta made using a combination of milk and cream. The infusion of vanilla and cardamom in the panna cotta marries with the citrus fruits and basil creating a simple aromatic and fresh dessert which can be made ahead of time.

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Recipe: Roast poussin with pearl barley, apple and blackberry agar-agar jelly pearls, braised onions and mushrooms
Fruit agar-agar jelly pearls lighten the richness of the braised and confit vegetables and roasted poussin creating a modern dish with an impressive range of flavors, colors and textures.

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Chocolate macaroons
Macaroons are thought to have originated in Venice during the Renaissance period. The word macaroon actually comes from the Italian word maccherone which means “fine dough”. Le Cordon Bleu Chefs share a delicious chocolate macaroons recipe.

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Recipe: Banana tart tatin with salted caramel ice cream and chantilly cream
A classic French dessert where the tart is cooked upside down and usually prepared using apples, but this indulgent version is made with bananas and a spiced caramel, coupled with both cream and ice cream.

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Recipe: Duck leg with horseradish mushroom dumpling in a sealed casserole, roasted vegetables
Discover the use of luting paste, a way to hermetically seal a lid using a water dough, « lut » , to cook a dish without any evaporation, preserving all the flavors.Also learn how to make dumplings, an anglo-saxon speciality of small balls of poached dough, made in this recipe with mushrooms and flavored with horseradish.

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Recipe: Chocolate crêpes
Crêpe Day, also called "Candlemas", is a famous culinary tradition in France. During this day, French to cook fine pancakes and make them flip on the pan while holding a coin on the other hand. This tradition wishes to bring money and prosperity! To celebrate this day, Le Cordon Bleu Chefs share an original chocolate crêpes recipe.

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Scottish Whisky and Hazelnut Chocolate Mousse
To celebrate Burns Night on 25th January, our chefs share one of their favourite desserts combining hazelnut, chocolate and Scottish whisky.

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Recipe: Guinea fowl breast stuffed with fresh herbs, seasonal vegetables and guinea fowl crépinette
To change from the usual chicken, the Le Cordon Bleu Chefs have chosen a recipe using guinea-fowl and one which involves several French cuisine basic techniques; such as boning, preparing crépinettes or classic vegetable cuts.

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Recipe: Green papaya and garden vegetable salad with papaya vinaigrette
To celebrate the Chinese New Year, the Chefs from Le Cordon Bleu suggest a refreshing starter with Asian influences.

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Recipe: Spice roasted pineapple with creamy rice and pomegranate syrup
A tender and gently spiced pineapple ring set upon on a mold of creamy rice with sticky pomegranate syrup transform the classical French “Ananas à la condé ” into an exotic plated dessert.

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Recipe: Roast turkey with chestnut stuffing, seasonal vegetables, cranberry compote and port wine jus
A Christmas feast of turkey served with all the traditional trimmings and balanced with the sweet and sour of cranberry compote.

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Recipe: Puy lentil soup with a cappuccino truffle foam
An elegantly presented yet warming winter’s soup with earthy flavors of pancetta and truffle. Eating lentils at New Year is known as good luck due to their ‘coin’ appearance.

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Recipe: Coconut and mango dome
Looking for a way to impress your invited guests this holiday season? Why not make them this sumptuous and elegant dessert, brought to you by the talent and savoir-faire of the Le Cordon Bleu Chefs.

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Mulled wine jelly, vanilla ice cream and speculoos biscuit with dried fruits and nuts
Mulled wine, symbol of the holiday season, takes on a new dimension in jelly form in this original recipe.

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Recipe: Quail and pistachio pastilla, cinnamon jus, mint and cilantro salad
Pastilla, a Moroccan pie, is a marriage of sweet and savory, delicate and nutty flavors wrapped in layers of flaky pastry. Traditionally, pigeon and almonds are featured, but here is a modern interpretation with quail and pistachios.

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Recipe: Pork tenderloin with myrtle and chestnut, broccio and chestnut ravioli
In this recipe, which showcases Corsican cuisine, seasonal Corsican chestnuts are the star ingredient. Le Cordon Bleu Chefs have a wealth of experience, having worked throughout France, and are able to create classic regional recipes, using local products, with ease.

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Recipe: Seared scallops, seaweed tartare, fried shallots and saffron vinaigrette
This decadent starter offers a complex combination of flavors with the sweetness of scallops, acidity of capers and pickled gherkins and a background refreshing hint of the sea

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Recipe: Warm baked figs, red wine syrup, granny smith apple jelly and vanilla mikados
This is a delicate dessert where all the components come together beautifully to create wonderful combinations of colour and flavour.

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Recipe: Mirabelle plum tart
In France, the Mirabelle plum season is very short and you only have until the end of September to take advantage of these small flavorful, yellow plums. The Mirabelle plum is a real star in the Lorraine region of France where 70% of world production is grown. The Mirabelle plum is delicious baked in a tart.

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Recipe: Warm baked figs, red wine syrup, granny smith apple jelly and vanilla mikados
This is a delicate dessert where all the components come together beautifully to create wonderful combinations of colour and flavour.

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Recipe: Udon noodle broth with tempura tofu and carrots
This broth is rich in umami and contains silky smooth udon noodles. Of Japanese origin, the word umami is used to describe a savory flavor that is commonly believed to be the fifth flavor along with sweet, salty, bitter and sour. The broth and noodles are served at room temperature, which provides a cooling contrast to the hot crispy tempura.

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Recipe: Udon noodle broth with tempura tofu and carrots
This broth is rich in umami and contains silky smooth udon noodles. Of Japanese origin, the word umami is used to describe a savory flavor that is commonly believed to be the fifth flavor along with sweet, salty, bitter and sour. The broth and noodles are served at room temperature, which provides a cooling contrast to the hot crispy tempura.

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Recipe: Tomato trio
In France, summer is the perfect time to try all the different varieties of tomato available. This tomato trio recipe includes six different varieties with varied shapes and colors.

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Recipe: Summer pudding
Summer pudding is a vibrantly colored dessert, packed with juicy berries. It is a quintessentially British dish derived from the classic charlotte dessert.

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Recipe: Summer pudding
Summer pudding is a vibrantly colored dessert, packed with juicy berries. It is a quintessentially British dish derived from the classic charlotte dessert.

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Coronation Chicken (cold) traditional recipe
This recipe is taken from The Constance Spry Cookery Book, written by Rosemary Hume and Constance Spry.

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Coronation chicken (cold) - Modern version
Rosemary Hume, the principal of the London Le Cordon Bleu school created Poulet Reine Elizabeth ( later known as Coronation Chicken) for one of the coronation menus on 2nd June 1953. Chef Alan Swinson has prepared a modern version of this dish.

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Recipe: Spicy seafood “estofado”
This recipe is inspired by Mexican and Hispanic influences. Prepared with the freshest seafood available, this piquant dish is flavorsome and substantial.

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Recipe: Asparagus trio
Asparagus is one of the ingredients that marks the start of the warmer months, and May is the perfect time to enjoy all of the different varieties of this vegetable that France has to offer. Simple to prepare and delicious, this asparagus trio recipe will be the star of any springtime meal.

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Recipe: Tagliatelle con vongole
This delicious Venetian inspired fresh pasta with clams recipe is simple and elegant. The clams impart a gentle taste of the sea into the rich lemon butter sauce that coat the tagliatelle.

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Recipe: Choux pastries filled with lemon and basil cream
These choux pastries, which are filled with a smooth cream with tangy lemon and fresh basil, are very easy to make.

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Recipe: Sautéed Lamb Noisettes, ‘Maxim’ Potatoes and Asparagus
Originating from Maxim’s in Paris, this potato presentation adds an original touch to this traditional French dish of lamb noisettes.

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Recipe: Smoked salmon wrapped poached egg, baby spinach salad and grain mustard vinaigrette
The classic combination of smoked salmon and egg creates a uniquely presented light lunch or starter.

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Recipe: Tangy langoustine and crunchy seasonal vegetable soup
Celebrate the Chinese New Year! Le Cordon Bleu Chefs present this elegant recipe with the subtle flavors of Asia.

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Christmas amuse-bouches
The ultimate goal of any host during the holiday season is to surprise and delight his guests right from the aperitif, while minimizing the time spent in the kitchen.

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Recipe: Chocolate genoa cake with creamy chocolate and berries
Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and delicious. Even better, each component is simple to make!

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Recipe: Duck breast, pan fried figs with honey, cep mushroom flan, bordeaux wine sauce
Duck breast, cep mushrooms and Bordeaux wine, three star ingredients in Bordeaux cuisine are combined in this recipe with pan fried figs to produce a perfect autumn dish.

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Recipe: Sirloin steak, Pont-Neuf French fries, Béarnaise sauce
Learn one of the classic French potato cuts, the Pont-Neuf, a perfect match for succulent sirloin steak and Béarnaise sauce.

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Recipe: Beef tenderloin with a mushroom and parmesan-crust
Create a delicious and memorable meal with this month’s selection from Le Cordon Bleu. This mushroom and Parmesan-crusted beef tenderloin will leave a lasting impression!

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Recipe: Seafood risotto with a hint of curry
The perfect catch! Enjoy our Seafood risotto with our featured recipe this month. Mussels, clams, scallops and shrimps will please all seafood lovers.

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Recipe: Bread with tomato and basil
The ingredients used in this bread are emblematic of the summer season, which begins on June 21. The perfectly ripe sweet tomatoes and flavorsome basil provide deep and rich flavor.

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Recipe: Pistachio cake with spice poached pear
Awaken your sweet tooth with this deliciously soft pistachio cake and tender, subtly spiced poached pear.

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Recipe: Seasonal market salad, crisp vegetables with herb jelly and baby beetroot, gourmand vinaigrette
A completely vegetarian recipe which includes several different new season’s vegetables to welcome in the springtime. An herb jelly adds an extra touch of natural texture and flavor.

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Recipe: Chocolate ‘egg’
As the Easter holidays approach, chocolate takes its place in the limelight among the various sweet treats. There are many different ways it can be used, so here is a recipe which perfectly combines all of the enjoyment of chocolate with the symbolic “Easter Egg” shape.

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Recipe: Quail consommé flavored with celery in puff pastry
This recipe demonstrates clarification, a French cuisine technique, which gives a clear double strength consommé with intense flavor.

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Valentine's day recipe: Chocolate-flavored puff pastry crisps with fromage blanc and orange cream, cherry and banyuls wine sauce
Create the perfect ending to a Saint-Valentine’s Day meal with this delicate dessert which combines crisp puff pastry and smooth fromage blanc and orange cream which are perfectly complemented by the rich intense flavor of cherries.

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Recipe:Smooth chocolate cream, cardamom flavored chantilly
Discover this delicious, simple recipe which combines a sweet chocolate cream with the light spiciness of a cardamom Chantilly.

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Recipe: Turbot with spice, confit eggplant, sweet and sour sauce
The confit eggplants give sweet flavor and interesting texture to the dish whilst the delicate flavor of the fish is complemented by the addition of spice.

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Crab ravioli, chicken and garlic cream, chervil coulis
Discover the recipe of the month, delicious Crab ravioli with chicken and garlic cream, chervil coulis

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Stollen
Stollen is a traditional German and Alsatian pastry made up of a bread base with dried and candied fruit and generally stuffed with marzipan, which is eaten at the end of the year, from September to December.

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Parmesan shortbread with spring vegetables
This is a simple dish which aims to preserve all the goodness of the vegetable itself without masking its taste, texture and color. All that is used is a delicate vinaigrette. The vegetables are each cut in different ways and presented on a very light shortbread with a hint of tomato.

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Chocolate Tartlet
The strong chocolate flavor of this chocolate tartlet is ideal end to a meal or for afternoon tea. Serve with fresh raspberries to change the taste and provide a summer note to this dessert.

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Andalusian Gazpacho
A speciality of Andalusia, gazpacho is a cold soup prepared with tomatoes, cucumber, bell peppers and onion, flavored with olive oil, red wine vinegar and Tabasco, and thickened with soft, sliced bread.

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Chocolate Strawberry Cake
Le Cordon Bleu is delighted to share one of the recipes from our book Chocolate Bible for those who love chocolate and strawberries.

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Goat’s cheese flan on mini ratatouille with crispy pink peppercorn twist
Try this light and easy to make starter that marries many flavours true to Provencal terroir. A young goat’s cheese is recommended for the flan to balance the sweetness of the peppers. The savoury yet almost sweet puff pastry twist adds the perfect touch of texture to complete the dish.

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Spinach Salad with Bacon and Poached Egg
This particular salade d'épinards is a variation on both a traditional salade de gésier and a salade frisée (curly chicory salad). In this recipe, spinach accompanies the curly chicory and the sautéed chicken livers stand in for the gizzards. Additionally, the presence of poached eggs and lardons are aspects of the original recipes.

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Quinoa Paella
In recognition of Le Cordon Bleu Madrid, the newest addition to the Le Cordon Bleu family, the March recipe features a type of Paella.

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Chocolate Heart
We are pleased to offer you this chocolate heart recipe so you can try your hand at this taste-tempting delight just in time for Valentine’s Day.

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Fresh Fruit Christmas Log
Discover this month's festive recipe exclusive to Le Cordon Bleu from the Chocolate Bible

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