Ingredients Onion - one per person Butter - to saute onions Flour - to thicken Beef Stock Salt and Pepper - for seasoning Dash of Red Wine Bread - one per person Parmesan or Gruyere Cheese Directions Saute some onion, one onion per person, on a low heat in some butter. When the onions have softened nicely and just starting to brown, sprinkle a little flour on them and stir in well. Add some stock, ideally beef stock, and stir to thicken - add it little by little, stirring in well after each addition, heating over a low heat. Add salt and pepper, bring to the boil, reduce the heat and cover. Add a dash of red wine according to your preferences. Simmer for 30 minutes To serve, put a piece of toasted bread in the bottom of the bowl and ladle the soup on top. Sprinkle a handful of gruyere or parmesan on top of the soup just before serving and... enjoy! |
Ingredients 12 large eggs 1/4 cup mineral water plus 2 tablespoons mineral water 6 tablespoons unsalted butter, cold (cubed}) Sea Salt and Pepper 2 teaspoons white truffle oil 1 tablespoon chives finely chopped 12 slices toasted brioche bread Directions Whisk together the eggs and water in a bowl. Melt 2 tablespoons of the butter in a large stainless steel bowl set over a pot of simmering water; Add the eggs and cook over low heat, gently stirring with a heat proof rubber spatula and scraping the bottom of the bowl until the eggs just begin to set, about 5 minutes;. Add the remaining butter to the eggs, 1 cube at a time, and cook, stirring and scraping the bottom and sides of the bowl, until the eggs are thick and cooked through but still soft, about 5 minutes longer. Season with salt and pepper; transfer to plates. Drizzle with the truffle oil, sprinkle with the chives and serve with the brioche at once. |
Ingredients 1 Baguette 680 grams Goat Cheese ( to taste) 3 Tart Apples 4 Tablespoons Heavy Cream Herbes De Provence Freshly Ground Pepper Directions Cut the baguette in half lengthwise. Drizzle the cream onto both halves of the bread. Peel, core and thinly slice the apple. Spread the apple slices on the bread. Spread the goat cheese over the apple slices. Or slice the cheese instead. Sprinkle with pepper and Herbes de Provence. Bake in 350 degree oven for about 10 minutes, then grill until cheese browns slightly. Cut each half into about 12 pieces and enjoy with friends. |
Ingredients 700g chicken (pieces, legs and wings) 10g salt, 3g pepper 100g lean bacon 125g butter separated into 50g, 50g and 25g, 1 tablespoon olive oil, 200g onions 3 tablespoons cognac, 450ml red wine 150g mushrooms (white button mushroom) 1 tablespoon flour, 1 bay leaf, 1/2 teaspoon thyme, (dried) 1 tablespoon fresh parsley leaves, 1/2 teaspoon rosemary (fresh) 2 garlic cloves Directions Cut chicken into good sized chunks and season well. Peel onion and mince it. Cut bacon into small slices. Melt 50g butter and 1 tablespoon oil in a casserole dish. Add the bacon and onion and fry until golden. Remove and drain thoroughly. Brown the pieces of chicken in the fat in the the casserole dish, turning them over several times. Return the bacon and onion to the casserole. Heat the Cognac, pour into casserole and ignite taking great care. Pour 450ml red wine into casserole, the parsley, bay leaf, rosemary, thyme and cloves and two crushed garlic cloves. Bring slowly to the boil, cover and simmer for 60 minutes. In the meantime: Thinly slice 150g mushrooms. Fry them in 25g butter for 15 minutes and add to the casserole. Continue cooking for another 20-25 minutes. Few minutes before serving, cream 50g butter with 1 tablespoon flour. Gradually stir in a little cooking liquid from the casserole, and then pour the mixture slowly into the casserole. Cook, stirring, for 5 minutes, and serve. |
Ingredients ¾ cup plus 1 tablespoon buckwheat flour - available from most supermarkets 1/3 cup all-purpose flour 1 2/3 cup milk 3 eggs 2 tablespoons butter, melted ¼ teaspoon salt Directions Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for 2 hours before making into crepes. Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter. These crepes are fantastic with chicken and mushroom, cheese and tomato, anything you fancy! Makes 10 servings. |
Ingredients 2 1 lb. eggplants, cubed 2 1/2 lbs. peeled tomatoes 5 cloves garlic, crushed and chopped Salt Black pepper 1/3 cup loosely packed, chopped fresh basil 3/4 cup loosely packed, chopped flat-leaf parsley 1 1/2 lbs onions, sliced 3 red or yellow bell peppers, cored, seeded, and chopped 2 lbs. zucchini, cut lengthwise and then into 1/2-inch slices Dash White Wine - to taste Directions Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 3/4 teaspoon salt. Allow the eggplant to sit for 20 minutes. In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. In a large pan, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are very lightly browned. Remove the pan from the heat and transfer the browned vegetables to the tomato mixture. Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and sprinkle of salt and cook for an additional 5 minutes. Makes 12 servings. |
Ingredients 6 egg yolks 6 tablespoons caster sugar, divided 1 pint double cream 2 tablespoons dark brown soft sugar Directions Preheat oven to 150 C / Gas mark 2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy. Pour cream into a saucepan and stir over low heat until it almost comes to the boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined. Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight. Preheat grill. In a small bowl combine remaining 2 tablespoons caster sugar and brown sugar. Sift this mixture evenly over custard. Place dish under grill until sugar melts, about 2 minutes. Watch carefully so as not to burn. Remove from heat and allow to cool. Refrigerate until custard is set again then serve! |
Ingredients For the pastry 325g plain flour 230g ice-cold butter 120g icing sugar 3 free-range egg yolks For the filling 6 Cox or 4 Granny Smith apples, peeled, cored and cut into 8-12 wedges ¼ lemon 110g caster sugar 110g butter Directions Preheat the oven to 250C/500F/Gas 9. To make the pastry mix the flour, butter and icing sugar into the food processor until they resemble breadcrumbs. Add the egg yolks and pulse until it comes together in a dough. Remove the dough from the mixer bowl and divide into two pieces. Wrap in clingfilm and put in the freezer to chill for at least an hour. For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently. Sprinkle 85g of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan. Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes. Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 1 inch thick. Do not press down. Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a couple of minutes. Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top. Serve warm with double cream, crème fraîche or vanilla ice cream. |
Ingredients 50 ml Milk 100 gm ground Almonds 1 pinch Salt 50 gm Rice, ground 150 ml Whipping Cream 75 gm superfine Sugar 1/8-1/4 Almond Essence or 2-3 teaspoons Amaretto Liqueur Directions 175 gm Raspberries or Mulberries 25 gm sliced Almonds, toasted or pistachio nuts 15 gm powdered Sugar Place 250 ml (1 cup) milk in a saucepan that has been rinsed with water, and heat it until frothing. Place the ground almonds in a medium sized bowl, pour over the frothing milk, stir well, then whizz with a stick blender for 10 seconds. Set aside. Mix the salt, ground rice, cream (and cardomom seeds if using) in another bowl. Heat the remaining milk until frothing, then pour it over the ground rice mixture and whisk. Return the rice mixture to the pan, bring to the boil, then simmer 2-3 minutes, stirring continuously until thickened. Add the almond-milk mixture and the sugar to the pan, mix well and continue cooking, while stirring, a further minute or two. Remove from the heat, cover with plastic wrap, and cool the custard over iced water. When almost cold, add the almond essence or Amaretto liqueur (or if preferred, the rose essence or kewra essence). Taste and add a little more essence or liqueur to your preference. Pour into 4 to 6 glass dishes and serve warm, cool or chilled. Just before serving, pile some berries in the centre of each dish, dust with powdered sugar and sprinkle with flaked almonds or pistachio nuts. |
French Food Recipes
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