French recipes - 88 recipes
Our French expert from the blogosphere:
delphine2 from the blog test is our Gourmandize Guru when it comes to French recipes!
Follow delphine2 on social networks for new recipes and tips!
More French recipes
Paté Lorrain
By Catherine B
Another classic from France's Lorraine region
- 1 puff pastry
- 2 large shallots
- 3 branches of parsley
- 250 g smoked lean bacon
- 4 sides of loin of pork
- 1 litre of dry white wine (like riesling) or dry white table wine
- Pepper grains (no salt because of the bacon)
- two or three egg yolks
Basquaise Chicken
By Catherine B
Aquitaine Fine French delicacies await you in Aquitaine
- 2 chicken thighs
- 1 small pepper rouge
- 1 small pepper coaxial small pepper vert
- 1 box of tomatoes pelees2 small oignons
- 1 case of olivesel oil and poivreherbes of Provence
Compté Fondue
By Catherine B
This is an easy fondue recipe using Compté cheese from the Franche-Compté region of France
- 200 to 250 g of Comté per person eating
- 2 1/2 cups of quality dry white wine
- 1 crushed clove of garlic
- 1 tablespoon of flour
- 2 baguettes of stale bread (chopped into large bite sized pieces)
Parmiers
By Jennchar1820
Preheat the oven to 180 degrees
- 1 x pack of ready rolled puff pastry
- Olive oil
- Fillings of your choice - sundried tomato and basil is nice, or just plain Boursin. Ham and cheese? Stilton and walnut? Pesto, parmesan and pine nuts? Spinach and feta? If its a good flavour combination, it will work here!
Apple Tart
By Catherine B
Midi-Pyrénées The largest region of France, Midi-Pyrénées, arguably boasts some of the most varied tastes and ...
- Pastry crust
- 2 sheets of puff pastry
- 4 golden apples
- 2 tbsp fine sugar
- 2 packets of vanilla sugar
- 1 egg yolk
Castelnaudary Cassoulet
By Catherine B
A great classic of French cuisine
- 1L of dried white beans
- 1 carrot
- 1 onion pierced with 3 cloves
- 200g finely diced onion
- 2 herb bunches
- 5 garlic gloves
- 1 gooses lard
- 6 large tomatoes
- 300g bacon
- 200g bacon rind
- 750g porc belly
- 800g rack of lamb
- 400g Toulous sausage
- 1/2 garlic sausage
- 2 duck confit pieces
Duck breast with Pears in Red Wine and Roquefort Sauce
By Catherine B
Midi-Pyrénées The largest region of France, Midi-Pyrénées, arguably boasts some of the most varied tastes and ...
- 2 duck breasts
- 20g butter
- Salt, freshly ground pepper
- 2 pears
- 1 teaspoon of sugar
- 20cl red wine
- 4 spices
- Sauce:
- 40g of Roquefort
- 1/2 onion, chopped
- 10g of butter
- 2 tablespoons balsamic vinegar
- 5 tablespoons red wine
- 20cl background of poultry
- 12cl of fresh cream
- Salt, freshly ground pepper
Baked Camembert
By Jennchar1820
Preheat the oven to 180 degrees
- 1 x whole Camembert (in a wooden box)
- 2 x garlic cloves
- Fresh bread or baguette
Chocolate madeleine cakes
This recipe is easy, cheap and every child just loves them
- 100 g flour;
- 5 tablespoons shaved corn flower soup;
- 135g sugar;
- 2 large eggs;
- 125 g butter;
- 1 sachet of vanilla sugar (7g);
- 1sachet baking powder.
Crepes
By Susan J
- Mix the ingredients. - Cook one by one
- - 300g of flour
- - 3 eggs
- - 3/4 of a liter of milk
- - 3 tablespoons of oil
Basque Chicken
By john french
A delicious rice dish which is great hot or cold
- 4 skin on chicken thighs
- 4 chicken thighs skinned/diced
- 2 Red onions sliced
- 2 Red peppers sliced
- 8 sliced sundried tomatos plus a little oil from the jar
- Olive Oil
- half a bulb of garlic
- 2.5" chorizo sausage chopped
- 8 fl oz Basmati Rice
- 10 fl oz chicken stock
- 1 glass dry white wine
- Good squeeze of Tomato Puree
- Good pinch of Paprika
- Sprinkle of dried mixed herbs
- 2 oranges peeled and sliced
- Good glug of orange juice
- Salt and pepper
Beef and Spinach Pithivier
By cookiemnomnom, Land of the Baking Bun
A classic French savoury pastry filled with Beef and Spinach
- 800g of Beef mince
- 1 white onion (chopped)
- 1 tablespoon of cumin
- 2 teaspoons of ground coriander
- 1 tin of chopped tomatoes
- 80g of chopped roughly spinach leaves
- 8 sheets of ready rolled puff pastry
- 1 egg, lightly whisked
Any burning questions? Ask our chefs below!