French recipes

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French recipes

Wednesday 31 October 2012

Warm lentil salad

Michelin-starred chef Paul Bocuse shares this simple but satisfying recipe for a warm lentil salad with bacon, perfect served with a chunk of country-style bread Read On
Wednesday 31 October 2012

Baked cod

Paul Bocuse, widely considered to be the father of modern French cuisine, provides this delicious and easy-to-prepare recipe for baked cod, or cabillaud à la ménagère, taken from The Complete Bocuse Read On
Monday 9 July 2012,By French Bistro

Paris-Brest recipe

The Paris-Brest, named after the Paris-Brest-Paris bicycle race, was created by pastry chef Monsieur Louis Durand in 1910 and designed to look like a bicycle wheel, with two choux pastry circles filled with a praline butter cream. It is now found on the menu in many Parisian bistros Read On
Wednesday 27 June 2012,By Eric Lanlard

Brittany seafood tart

Memory lane it is, with this delicious recipe from my native Brittany. I suppose this used to be a way to use leftover seafood, but today it looks and tastes like a very sophisticated dish... a perfect main course. Read On
Wednesday 27 June 2012,By Eric Lanlard

Mediterranean tart

The word Mediterranean says it all really – plump aubergine, colourful cherry tomatoes, freshly grilled halloumi, anchovies and capers, all cooked in a rich ricotta and cream filling. Read On
Friday 20 April 2012

Poached eggs in red wine

A well-loved classic in France, this recipe for poached eggs in red wine with smoked bacon and onions is by TV chef Jun Tanaka Read On
Friday 30 March 2012,By Michael Paul

Classic Tarte aux Fraises

A classic French recipe for a succulent and simple strawberry tart Read On
Thursday 16 February 2012

Lemon posset with blueberry compote and lemon madeleines

Posset can be traced back to Tudor times, when it was made with eggs, milk and ale – an early version of custard. Madeleines are young French whippersnappers by comparison – they go back only to the 18th century. With this blueberry compote, it’s food from the gods Read On
Tuesday 11 October 2011,By Hugh Fearnley-Whittingstall

Rabbit rillettes

Rillettes is a style of preserved meat similar to pâté. Preserved with pork belly fat and flavoured with herbs and spices it is an excellent way of using plentiful wild rabbit meat. Read On
Tuesday 11 October 2011,By Hugh Fearnley-Whittingstall

Pot-au-feu

A hearty French stew of ox heart, winter vegetables and pearl barley to keep you warm during the winter months, provided by Hugh Fearnley Whittingstall from his River Cottage: Winter's on the Way DVD Read On