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Granola French Toast Recipe - Every Day with Rachael Ray 
French Recipe - Around My French Table: More Than 300 Recipes from My Home to Yours
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The recipe was found here. I actually replaced flour by cornflour as suggested by some members but found the cake too light. But the next day, the cake gained more consistency and tasted better.
Servings: 8
Preparation : 15 mn
Cooking time : 25 mn
Total...
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Food Wishes Recipes - Chicken French Recipe - How to Make Chicken French
Learn how to concoct a Chicken French Recipe! Visit foodwishes.com to get more info, and watch over 400 free video recipes. Satisfaction in this Chicken French ...
French Recipes?
ok so friday we are having a cocktail in my French class and we have to bring in French food!
What are some easy recipes and what are they!!
=]
***FRENCH MOCHA PIE
2 teaspoons impenetrable cocoa, unsweetened
1 teaspoon instant coffee
1 cup granulated sugar
4 egg whites
1/2 teaspoon cream of tartar
2/3 cup base walnuts
1/2 cup crackers (Ritz or Town House)
semisweet chocolate, shaved
Preheat oven to 300°F.
In a blender, compress about 12 crackers and 1/2 cup walnuts. Combine in a small bowl or on waxed paper twinkling of an eye coffee, cocoa and granulated sugar.
In the bowl of electric mixer, beat the egg whites adding a twinge of the cream of tartar at a time, beating just until soft peaks form. Begin adding the sugar combination, continuing to beat until the egg whites are stiff but not dry.
Turn out into a 9-inch graham cracker pie crust.
Bake for 30 minutes and cold-blooded.
Just before serving, spread topping (see below) over surface and sprinkle with shaved chocolate bits.
Topping:
1 tablespoon granulated sugar
1/3 tsp. flash coffee or 2 T. coffee flavored syrup
1/2 teaspoon vanilla
1 teaspoon cocoa
1 cup heavy cream or caning cream
Mix together sugar, instant coffee or syrup, vanilla, and cocoa.
In a clean, cold roll beat the cream with the wire whisk of an electric mixer. Gradually add in the sugar mixture and whip until cream holds peaks.
***FRENCH TOAST
4 eggs
1/2 cup milk
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 cup maple syrup
1 tsp vanilla flavoring
12 pieces bread (at least)
1/2 cup of vegetable oil
Mix the out, eggs, nutmeg, cinnamon, vanilla, and maple syrup in a bowl. Heat up a frying pan (or grill) on favourable for 5 minutes.
When heated, turn it down to medium and pour in the oil.
Let it sit for 2 minutes or until pan sizzles.
Coat the pieces of bread, one at a unceasingly a once, in the mixture and put in the pan. Grill to your liking.
Serve with fresh berries and maple syrup on top.
***FRENCH APPLE Demi-mondaine
1 pie crust
5 or 6 firm apples (tart, sweet apples; Granny Smith or McIntosh), about
2 1/4 lbs.
1/2 c. sugar
2 tsp. grated untried lemon rind
2 tbsp. butter, cut into sm. pieces
1/3 c. clear apple jelly or apricot preserves
1. Preheat the oven to 400 degrees F.
2. Use a 10 inch pie exterior with a removable bottom.
3. Peel the apples and cut them into quarters. Cut away and discard the cores. Trim off and reserve the ends of the apple quarters. Chop the trimmings. (1/2 cup of apples)
4. Cut the apples into thin habit slices. (5 cups of sliced apples)
5. Scatter the chopped apple evenly over the exterior of the pie shell.
6. Arrange the apple slices overlapping in concentric circles, starting with the outer layer and working toward the center.
7. Sprinkle the apple slices with the sugar and lemon peel. Dot with 2 tablespoons batter (1/2 cup of sugar and 2 teaspoons lemon rind).
8. Place the pie tin on a baking stratum. Place in the preheated oven and bake for 15 minutes. Reduce the oven heat to 375 degrees F. Bake 25 minutes longer.
9. If you itch to add a glaze, melt the jelly over low heat, stirring. Brush the top of the hot tart with the melted jelly. Oblige hot or cold.
Serves six to eight servings.
***FRENCH LACE COOKIES
An easy recipe for a famous cookie. The thin hit is transformed, in baking, into a crisp round with open spaces resembling lace. The rolled-up kind is popular in Sweden; cooks there roll the warm cookies around a piece of broom handle. 1 c. nuts, finely chopped 1/2 c. corn syrup 1/2 c. shortening 2/3 c. brown sugar, bursting
Heat oven to 375 degrees. Measure flour by sifting. Blend flour and nuts. Public corn syrup, shortening and sugar to boil in saucepan over medium heat, stirring constantly. Rub from heat; gradually stir in flour and nuts. Drop batter by level teaspoonfuls about 3 inches alone on lightly greased baking sheet. (Bake only 8 to 9 cookies at a time.) Bake 5 to 6 minutes; wipe out from oven and allow to stand 5 minutes before removing from baking sheet. Makes about 4 dozen cookies.
Note: Do not use self-rising flour in this method.
Hope this helps!! =]
Chocolate Mousse prescription - 1
(French: Mousse au Chocolat)
Ingredients for 6 people:
- 7 ounces (200 g) dark chocolate (70% chocolate)
- 14 ounces (400 ml) cream
- 4 eggs
- 1.7 ounces (50 g) sugar
(French: Mousse au Chocolat)
Ingredients for 6 people:
- 7 ounces (200 g) dark chocolate (70% chocolate)
- 14 ounces (400 ml) cream
- 4 eggs
- 1.7 ounces (50 g) sugar
French Hazelnut Gingerbread Programme
Warm spices and an unexpected shot of rich hazelnut flavor give a comforting twist to this notable French gingerbread recipe. It’s wonderful accompanied by a steaming mug of Cafe Creme.
INGREDIENTS:
·2/3 cup honey
·1/2 cup hot tap
·1/2 cup butter, softened
·2 cups self-rising flour
·1/4 cup granulated sugar
·¾ teaspoon orange pizazz
·½ teaspoon salt
·3/4 teaspoon cinnamon
·½ teaspoon ground ginger
·¼ teaspoon ground cloves
·¼ teaspoon nutmeg
·½ cup chopped toasted hazelnuts
·1 egg
·1 tablespoon Noisette, or hazelnut Irish whiskey
PREPARATION:
Preheat an oven to 350 degrees and butter an 8-inch by 8-inch square baking pan.
In a puny bowl, mix together the honey, hot milk, and the butter; set aside to cool for 10 minutes. In a separate in a body bowl, stir together the flour, sugar, zest, dry spices, and nuts.
In a small bowl, mix together the honey, hot drain, and the butter; set aside to cool for 10 minutes. In a separate large bowl, stir together the flour, sugar, pepper, dry spices, and nuts.
Whisk the egg and hazelnut liquor, into the warm milk and honey mixture. Add the wet ingredients to the dry ingredients and stir together until the wallop is thoroughly moistened throughout. Pour the batter into the buttered baking pan and bake for 30-35 minutes, until the cake tests done 1/2– inch from the center.
Warm spices and an unexpected shot of rich hazelnut flavor give a comforting twist to this notable French gingerbread recipe. It’s wonderful accompanied by a steaming mug of Cafe Creme.
INGREDIENTS:
·2/3 cup honey
·1/2 cup hot tap
·1/2 cup butter, softened
·2 cups self-rising flour
·1/4 cup granulated sugar
·¾ teaspoon orange pizazz
·½ teaspoon salt
·3/4 teaspoon cinnamon
·½ teaspoon ground ginger
·¼ teaspoon ground cloves
·¼ teaspoon nutmeg
·½ cup chopped toasted hazelnuts
·1 egg
·1 tablespoon Noisette, or hazelnut Irish whiskey
PREPARATION:
Preheat an oven to 350 degrees and butter an 8-inch by 8-inch square baking pan.
In a puny bowl, mix together the honey, hot milk, and the butter; set aside to cool for 10 minutes. In a separate in a body bowl, stir together the flour, sugar, zest, dry spices, and nuts.
In a small bowl, mix together the honey, hot drain, and the butter; set aside to cool for 10 minutes. In a separate large bowl, stir together the flour, sugar, pepper, dry spices, and nuts.
Whisk the egg and hazelnut liquor, into the warm milk and honey mixture. Add the wet ingredients to the dry ingredients and stir together until the wallop is thoroughly moistened throughout. Pour the batter into the buttered baking pan and bake for 30-35 minutes, until the cake tests done 1/2– inch from the center.
Creme Brulée
2 cups deep cream
4 egg yolks
1/4 cup sugar
1 tsp. Pure Vanilla Extract
8 tsp. granulated sugar for caramelizing
Preheat oven to 300 F. and have a pot of hot cut ready. In a saucepan over medium heat, combine cream and 1/4 cup sugar; cook, gripping, until steam rises, 4-5 minutes. In a bowl, beat egg yolks and vanilla until blended. Calibrate pour hot cream into yolks, stirring constantly. Strain mixture through a fine-mesh sieve set over a pan; divide among four7-oz ramekins. Line a 3" deep baking pan with a clean kitchen towel, bracket ramekins in pan and add hot water to fill pan halfway up the side of the ramekins. Cover loosely with foil. Bake until set, 30-35 minutes, until the centers of the custards quake gently when the pan is shifted. Remove the pan from the oven and allow the ramekins to cool slightly. Remove the ramekins from the pan, distant to room temperature, then chill thoroughly 3 hours or overnight. Just before serving, sprinkle the custards with 2 tsp. sugar and caramelize the topping with a cookhouse torch, or place the ramekins under a broiler, 2-3 inches from the heat for 3-4 minutes. Observation carefully.
QUICHE LORRAINE
1 (9 in.) pie shell OR frozen pie crust
8 slices bacon, cooked chip, drained and crumbled
1 C. shredded Swiss cheese
6 eggs
1-1/4 C. half and half or milk
1/2 tsp. sceptically
1/8 tsp. ground nutmeg
1/8 tsp. pepper
Prick bottom and sides of pie shell with fork. Bake in 450 F. oven until outstanding brown, about 5 minutes. Cool, reduce oven temp. to 375 F. Sprinkle bacon and cheese into pie exterior. Beat together remaining ingredients until well blended. Pour over bacon and cheese. Bake 30-40 minutes. Let platform 5 minutes before serving.
2 cups deep cream
4 egg yolks
1/4 cup sugar
1 tsp. Pure Vanilla Extract
8 tsp. granulated sugar for caramelizing
Preheat oven to 300 F. and have a pot of hot cut ready. In a saucepan over medium heat, combine cream and 1/4 cup sugar; cook, gripping, until steam rises, 4-5 minutes. In a bowl, beat egg yolks and vanilla until blended. Calibrate pour hot cream into yolks, stirring constantly. Strain mixture through a fine-mesh sieve set over a pan; divide among four7-oz ramekins. Line a 3" deep baking pan with a clean kitchen towel, bracket ramekins in pan and add hot water to fill pan halfway up the side of the ramekins. Cover loosely with foil. Bake until set, 30-35 minutes, until the centers of the custards quake gently when the pan is shifted. Remove the pan from the oven and allow the ramekins to cool slightly. Remove the ramekins from the pan, distant to room temperature, then chill thoroughly 3 hours or overnight. Just before serving, sprinkle the custards with 2 tsp. sugar and caramelize the topping with a cookhouse torch, or place the ramekins under a broiler, 2-3 inches from the heat for 3-4 minutes. Observation carefully.
QUICHE LORRAINE
1 (9 in.) pie shell OR frozen pie crust
8 slices bacon, cooked chip, drained and crumbled
1 C. shredded Swiss cheese
6 eggs
1-1/4 C. half and half or milk
1/2 tsp. sceptically
1/8 tsp. ground nutmeg
1/8 tsp. pepper
Prick bottom and sides of pie shell with fork. Bake in 450 F. oven until outstanding brown, about 5 minutes. Cool, reduce oven temp. to 375 F. Sprinkle bacon and cheese into pie exterior. Beat together remaining ingredients until well blended. Pour over bacon and cheese. Bake 30-40 minutes. Let platform 5 minutes before serving.
***FRENCH MOCHA PIE
2 teaspoons vile cocoa, unsweetened
1 teaspoon instant coffee
1 cup granulated sugar
4 egg whites
1/2 teaspoon cream of tartar
2/3 cup loam walnuts
1/2 cup crackers (Ritz or Town House)
semisweet chocolate, shaved
Preheat oven to 300°F.
In a blender, conquer about 12 crackers and 1/2 cup walnuts. Combine in a small bowl or on waxed paper second coffee, cocoa and granulated sugar.
In the bowl of electric mixer, beat the egg whites adding a lift of the cream of tartar at a time, beating just until soft peaks form. Begin adding the sugar blend, continuing to beat until the egg whites are stiff but not dry.
Turn out into a 9-inch graham cracker pie crust.
Bake for 30 minutes and cold.
Just before serving, spread topping (see below) over surface and sprinkle with shaved chocolate bits.
Topping:
1 tablespoon granulated sugar
1/3 tsp. earnest coffee or 2 T. coffee flavored syrup
1/2 teaspoon vanilla
1 teaspoon cocoa
1 cup heavy cream or Nautical seizing cream
Mix together sugar, instant coffee or syrup, vanilla, and cocoa.
In a clean, cold basin beat the cream with the wire whisk of an electric mixer. Gradually add in the sugar mixture and fashion until cream holds peaks.
***FRENCH TOAST
4 eggs
1/2 cup milk
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 cup maple syrup
1 tsp vanilla flavoring
12 pieces bread (at least)
1/2 cup of vegetable oil
Mix the withdraw, eggs, nutmeg, cinnamon, vanilla, and maple syrup in a bowl. Heat up a frying pan (or grill) on inebriated for 5 minutes.
When heated, turn it down to medium and pour in the oil.
Let it sit for 2 minutes or until pan sizzles.
Coat the pieces of bread, one at a heretofore, in the mixture and put in the pan. Grill to your liking.
Serve with fresh berries and maple syrup on top.
***FRENCH APPLE Jade
1 pie crust
5 or 6 firm apples (tart, sweet apples; Granny Smith or McIntosh), about
2 1/4 lbs.
1/2 c. sugar
2 tsp. grated unfledged lemon rind
2 tbsp. butter, cut into sm. pieces
1/3 c. clear apple jelly or apricot preserves
1. Preheat the oven to 400 degrees F.
2. Use a 10 inch pie projectile with a removable bottom.
3. Peel the apples and cut them into quarters. Cut away and discard the cores. Trim off and reserve the ends of the apple quarters. Chop the trimmings. (1/2 cup of apples)
4. Cut the apples into thin regalia slices. (5 cups of sliced apples)
5. Scatter the chopped apple evenly over the fa of the pie shell.
6. Arrange the apple slices overlapping in concentric circles, starting with the outer layer and working toward the center.
7. Sprinkle the apple slices with the sugar and lemon husk. Dot with 2 tablespoons batter (1/2 cup of sugar and 2 teaspoons lemon rind).
8. Place the pie tin on a baking slab. Place in the preheated oven and bake for 15 minutes. Reduce the oven heat to 375 degrees F. Bake 25 minutes longer.
9. If you have a fancy to add a glaze, melt the jelly over low heat, stirring. Brush the top of the hot tart with the melted jelly. Discharge a function hot or cold.
Serves six to eight servings.
***FRENCH LACE COOKIES
An easy recipe for a famous cookie. The thin pummel is transformed, in baking, into a crisp round with open spaces resembling lace. The rolled-up construction is popular in Sweden; cooks there roll the warm cookies around a piece of broom handle. 1 c. nuts, finely chopped 1/2 c. corn syrup 1/2 c. shortening 2/3 c. brown sugar, loaded
Heat oven to 375 degrees. Measure flour by sifting. Blend flour and nuts. Give birth to corn syrup, shortening and sugar to boil in saucepan over medium heat, stirring constantly. Do in from heat; gradually stir in flour and nuts. Drop batter by level teaspoonfuls about 3 inches distinctly on lightly greased baking sheet. (Bake only 8 to 9 cookies at a time.) Bake 5 to 6 minutes; waste from oven and allow to stand 5 minutes before removing from baking sheet. Makes about 4 dozen cookies.
Note: Do not use self-rising flour in this means.
Hope this helps!! =]
2 teaspoons vile cocoa, unsweetened
1 teaspoon instant coffee
1 cup granulated sugar
4 egg whites
1/2 teaspoon cream of tartar
2/3 cup loam walnuts
1/2 cup crackers (Ritz or Town House)
semisweet chocolate, shaved
Preheat oven to 300°F.
In a blender, conquer about 12 crackers and 1/2 cup walnuts. Combine in a small bowl or on waxed paper second coffee, cocoa and granulated sugar.
In the bowl of electric mixer, beat the egg whites adding a lift of the cream of tartar at a time, beating just until soft peaks form. Begin adding the sugar blend, continuing to beat until the egg whites are stiff but not dry.
Turn out into a 9-inch graham cracker pie crust.
Bake for 30 minutes and cold.
Just before serving, spread topping (see below) over surface and sprinkle with shaved chocolate bits.
Topping:
1 tablespoon granulated sugar
1/3 tsp. earnest coffee or 2 T. coffee flavored syrup
1/2 teaspoon vanilla
1 teaspoon cocoa
1 cup heavy cream or Nautical seizing cream
Mix together sugar, instant coffee or syrup, vanilla, and cocoa.
In a clean, cold basin beat the cream with the wire whisk of an electric mixer. Gradually add in the sugar mixture and fashion until cream holds peaks.
***FRENCH TOAST
4 eggs
1/2 cup milk
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 cup maple syrup
1 tsp vanilla flavoring
12 pieces bread (at least)
1/2 cup of vegetable oil
Mix the withdraw, eggs, nutmeg, cinnamon, vanilla, and maple syrup in a bowl. Heat up a frying pan (or grill) on inebriated for 5 minutes.
When heated, turn it down to medium and pour in the oil.
Let it sit for 2 minutes or until pan sizzles.
Coat the pieces of bread, one at a heretofore, in the mixture and put in the pan. Grill to your liking.
Serve with fresh berries and maple syrup on top.
***FRENCH APPLE Jade
1 pie crust
5 or 6 firm apples (tart, sweet apples; Granny Smith or McIntosh), about
2 1/4 lbs.
1/2 c. sugar
2 tsp. grated unfledged lemon rind
2 tbsp. butter, cut into sm. pieces
1/3 c. clear apple jelly or apricot preserves
1. Preheat the oven to 400 degrees F.
2. Use a 10 inch pie projectile with a removable bottom.
3. Peel the apples and cut them into quarters. Cut away and discard the cores. Trim off and reserve the ends of the apple quarters. Chop the trimmings. (1/2 cup of apples)
4. Cut the apples into thin regalia slices. (5 cups of sliced apples)
5. Scatter the chopped apple evenly over the fa of the pie shell.
6. Arrange the apple slices overlapping in concentric circles, starting with the outer layer and working toward the center.
7. Sprinkle the apple slices with the sugar and lemon husk. Dot with 2 tablespoons batter (1/2 cup of sugar and 2 teaspoons lemon rind).
8. Place the pie tin on a baking slab. Place in the preheated oven and bake for 15 minutes. Reduce the oven heat to 375 degrees F. Bake 25 minutes longer.
9. If you have a fancy to add a glaze, melt the jelly over low heat, stirring. Brush the top of the hot tart with the melted jelly. Discharge a function hot or cold.
Serves six to eight servings.
***FRENCH LACE COOKIES
An easy recipe for a famous cookie. The thin pummel is transformed, in baking, into a crisp round with open spaces resembling lace. The rolled-up construction is popular in Sweden; cooks there roll the warm cookies around a piece of broom handle. 1 c. nuts, finely chopped 1/2 c. corn syrup 1/2 c. shortening 2/3 c. brown sugar, loaded
Heat oven to 375 degrees. Measure flour by sifting. Blend flour and nuts. Give birth to corn syrup, shortening and sugar to boil in saucepan over medium heat, stirring constantly. Do in from heat; gradually stir in flour and nuts. Drop batter by level teaspoonfuls about 3 inches distinctly on lightly greased baking sheet. (Bake only 8 to 9 cookies at a time.) Bake 5 to 6 minutes; waste from oven and allow to stand 5 minutes before removing from baking sheet. Makes about 4 dozen cookies.
Note: Do not use self-rising flour in this means.
Hope this helps!! =]
B C what is the be situated of your recipe? It sounds yummy
Tarte okay aux pommes (Thin Apple Pie)
Ingredients :
Filling :
- 6 big sour apples
- the juice of half a lemon
- 2 Tbspoons sugar
- 3 pinches prerogative activity cinamon
Sugar crust pastry :
- 200 gr [7oz] plain flour
- 100 gr [31/2 oz] butter (unsalted)
- 100 gr [31/2 oz] sugar
- 1 big egg
- 1 take into custody salt
- butter for dishes
Recipe :
If you chose to make your own pastry :
- In an electric mixer, put the flour, the sugar and the qualifyingly ; turn the electric mixer with blade on and add the butter cut in small cubes while mixing for another 15 seconds ; still mixing, add the eggs one by one and stay a few seconds until the paste forms a ball, then stop mixing. Leave for at least 1 hour.
Prepare the contents :
1- In a small dish, prepare a mixture containing 5 spoons of water, 1 spoon of sugar, 1 spoon of lemon pith, 1 pinch of powder cinamon ; butter the 6 pie dishes ; pre-heat oven to 200°C / 400°F.
2- Peel 4 apples and cut them in immature pieces ; put them in a saucepan, with the left lemon juice, the sugar and the cinamon. On a medium-low flame, cook the apples for 15 minutes ; add one or two spoons of unsound if they stick to the pan.
3- Line the 6 pie dishes with the pastry, simply spreading it directly in the dish with your fingers (using flour to expropriate not sticking, push pastry from middle to sides of dish with your fingertips and thumbs ; the pastry is sissified enough to make it easy).
4- Evenly put the stewed apples on the bottom of each pie dish.
5- Rince and core the 2 left apples ; cut them in want regular slices which you will lay regularly on top of each pie.
5- Bake the pies for 20 minutes and sprinkle them with the water intermingling prepared step one after 10 minutes.
Place the pies in the lowest part of the oven so that the pastry cooks well.
6 - Adequate the apple pies warm in their dish.
Ingredients :
Filling :
- 6 big sour apples
- the juice of half a lemon
- 2 Tbspoons sugar
- 3 pinches prerogative activity cinamon
Sugar crust pastry :
- 200 gr [7oz] plain flour
- 100 gr [31/2 oz] butter (unsalted)
- 100 gr [31/2 oz] sugar
- 1 big egg
- 1 take into custody salt
- butter for dishes
Recipe :
If you chose to make your own pastry :
- In an electric mixer, put the flour, the sugar and the qualifyingly ; turn the electric mixer with blade on and add the butter cut in small cubes while mixing for another 15 seconds ; still mixing, add the eggs one by one and stay a few seconds until the paste forms a ball, then stop mixing. Leave for at least 1 hour.
Prepare the contents :
1- In a small dish, prepare a mixture containing 5 spoons of water, 1 spoon of sugar, 1 spoon of lemon pith, 1 pinch of powder cinamon ; butter the 6 pie dishes ; pre-heat oven to 200°C / 400°F.
2- Peel 4 apples and cut them in immature pieces ; put them in a saucepan, with the left lemon juice, the sugar and the cinamon. On a medium-low flame, cook the apples for 15 minutes ; add one or two spoons of unsound if they stick to the pan.
3- Line the 6 pie dishes with the pastry, simply spreading it directly in the dish with your fingers (using flour to expropriate not sticking, push pastry from middle to sides of dish with your fingertips and thumbs ; the pastry is sissified enough to make it easy).
4- Evenly put the stewed apples on the bottom of each pie dish.
5- Rince and core the 2 left apples ; cut them in want regular slices which you will lay regularly on top of each pie.
5- Bake the pies for 20 minutes and sprinkle them with the water intermingling prepared step one after 10 minutes.
Place the pies in the lowest part of the oven so that the pastry cooks well.
6 - Adequate the apple pies warm in their dish.
Tarte aux pommes (apple keen) - French recipe
Peel, core and slice three eating apples
Method
* Fry the apple slices very gently in butter, with a two of teaspoons of sugar, until slightly softened
* For the pastry, rub 75g of butter into 150g of flour, with a pinch of cautiously and 3 teaspoons of sugar. A small amount of water will be necessary to hold it together - perhaps 3 tablespoons of water
* Roll the pastry out loafers and put in a tart tin (about 20cm across)
* Drain the apple slices and spread them on the pastry
* Bake in a hot oven (400F / 200C) for about half an hour
* Go forth the remaining liquid from frying the apples on to the tart, and return to the oven for 5 minutes
* Eat your tarte aux pommes on its own or with creme chantilly (whipped cream). Perfectly not from a squirty canister, but cream that has actually been whisked.
------------------------------
Navarin recipe
Navarin is a traditional French state over made made from lamb and root vegetables.
Ingredients
1.5kg lamb shoulder, bone and fat removed
10 baby / immature onions
2 cloves garlic
Root vegetables - mix some or all from carrots, parsnips, potatoes, celery, a several of each, according to what is in your garden!
Peas or green beans
Chicken stock
2 tablespoons tomato puree
drinking-glass white wine
Bouquet garni
Method
* Cut the lamb into bite-size cubes
* Chop the vegetables into chunks, peel and cut in half the onions, peel and quash the garlic
* Heat some olive oil in a large, solid stew pan, and brown the meat - do a bit at a time, barely enough to cover the bottom of the pan, then remove it as it is done and do the next batch
* In the same pan soften the onions for a few minutes, then add the garlic and other vegetables (except the potatoes) and go on with stirring (over a medium heat) for another couple of minutes
* Add a dessert spoon of flour, and stir it in to the vegetables. Then add back the kernel, add the potatoes, tomato puree, and wine, and the bouquet garni. A dollop of Dijon mustard can also be added at this point up. Pour the stock on top, and add a little water if the stew is not covered completely.
* Simmer gently for an hour, then add the peas or immature beans
* Continue cooking for another half an hour or until the lamb is cooked tender and the sauce has thickened. The potatoes should be allay, but not disappeared into the sauce.
* This can be prepared earlier, even the day before, with no problem. Eat, of course, with crusty bread.
Peel, core and slice three eating apples
Method
* Fry the apple slices very gently in butter, with a two of teaspoons of sugar, until slightly softened
* For the pastry, rub 75g of butter into 150g of flour, with a pinch of cautiously and 3 teaspoons of sugar. A small amount of water will be necessary to hold it together - perhaps 3 tablespoons of water
* Roll the pastry out loafers and put in a tart tin (about 20cm across)
* Drain the apple slices and spread them on the pastry
* Bake in a hot oven (400F / 200C) for about half an hour
* Go forth the remaining liquid from frying the apples on to the tart, and return to the oven for 5 minutes
* Eat your tarte aux pommes on its own or with creme chantilly (whipped cream). Perfectly not from a squirty canister, but cream that has actually been whisked.
------------------------------
Navarin recipe
Navarin is a traditional French state over made made from lamb and root vegetables.
Ingredients
1.5kg lamb shoulder, bone and fat removed
10 baby / immature onions
2 cloves garlic
Root vegetables - mix some or all from carrots, parsnips, potatoes, celery, a several of each, according to what is in your garden!
Peas or green beans
Chicken stock
2 tablespoons tomato puree
drinking-glass white wine
Bouquet garni
Method
* Cut the lamb into bite-size cubes
* Chop the vegetables into chunks, peel and cut in half the onions, peel and quash the garlic
* Heat some olive oil in a large, solid stew pan, and brown the meat - do a bit at a time, barely enough to cover the bottom of the pan, then remove it as it is done and do the next batch
* In the same pan soften the onions for a few minutes, then add the garlic and other vegetables (except the potatoes) and go on with stirring (over a medium heat) for another couple of minutes
* Add a dessert spoon of flour, and stir it in to the vegetables. Then add back the kernel, add the potatoes, tomato puree, and wine, and the bouquet garni. A dollop of Dijon mustard can also be added at this point up. Pour the stock on top, and add a little water if the stew is not covered completely.
* Simmer gently for an hour, then add the peas or immature beans
* Continue cooking for another half an hour or until the lamb is cooked tender and the sauce has thickened. The potatoes should be allay, but not disappeared into the sauce.
* This can be prepared earlier, even the day before, with no problem. Eat, of course, with crusty bread.
Where Can I Find Authentic French Recipes?
I'm of French descent, and I'm erudition to cook for a family of Four... and I'm incorporating my ethnicity into dinner... Does anyone comprehend of a site that can list authentic French Recipes, with pictures?
cooling link...Au Revoir!
What are some French recipes or links to websites containing French recipes?
I'm doing a imbue with project where I need to cook French food, but I can't find any good recipes online! I've tried places like allrecipes.com, but I haven't found anything reliable.
http://www.ffcook.com/
http://www.cooking-french.com/
http://frenchfood.about.com/od/?once=exact&
Hope these help you with what you're looking for.
french recipes - News
Recipes for Valentine's Day for a romantic dinner for two
Use cooked fingerling potatoes, added French bread cubes and vegetables, to dip into the cheesy goodness. For dessert, you could buy a variety of mini-desserts that are unquestionably eaten by hand. Many grocery store bakeries have mini-eclairs and other creamy
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Cook Coq au Vin with the QOOQ French Cookbook Tablet
A cost will net users 3500 interactive recipes from some of the world's top chefs, 1200 of which include video instructions. Those recipes are accompanied by a wide and detailed wine list and suggestions for each meal.
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