#frenchrecipe

[reasonswhylarrystylinsonisreal]

French Dessert Recipe: Pear Tarte Tatin Calling all dessert lovers. Dive into the world of French cuisine with this mouthwatering Pear Tarte Tatin recipe. You won't be able to resist.

[chefcarolb]

Boneless Beef Short Ribs Bourguignon are slow-cooked in red wine along with bacon, onions, carrots, mushrooms, and herbs for a deep, rich flavor that perfectly complements the beef. Serve with mashed potatoes for a French-inspired meal that your guests will rave about!

https://www.fromachefskitchen.com/slow-cooker-beef-short-ribs-bourguignon/

[madaznwithahat]

French Onion Soup Indulge in a taste of France with a piping hot bowl of French Onion Soup. The delectable blend of savory broth, sweet caramelized onions, and oh-so-satisfying melted cheese will have you saying 'ooh la la' with every spoonful.

[estouestportraits]

Recipes for the French Holidays

Discover the art of French culinary traditions with these delicious holiday recipes. From savory dishes to decadent desserts, elevate your holiday feast with a touch of French sophistication.

[myrecipiees]

Ultimate Pan Bagnat Recipe Ingredients and Instructions

It is a traditional dish from Nice, France, and is often referred to as a "salad sandwich." This means it’s not just about the bread and meat; it includes a wonderful mix of vegetables, herbs, and sometimes even olives. This sandwich is also famous for its freshness, which is why using high-quality ingredients is essential.

View Full Recipe

List of Ingredients Needed

Bread: A round country-style loaf or a ciabatta works well.

Tuna: Use canned tuna in olive oil for the best flavor.

Hard-boiled eggs: These add creaminess and richness.

Tomatoes: Fresh, ripe tomatoes are essential for juiciness.

Lettuce: A few leaves of romaine or butter lettuce for crunch.

Olives: Niçoise olives are traditional, but any good olives will do.

Red onion: Sliced thin for a bit of sharpness.

Fresh herbs: Basil and parsley add wonderful flavor.

Olive oil: Extra virgin for drizzling.

Salt and pepper: To taste.

Step-by-Step Guide to Making Pan Bagnat

Prepare the Bread:

Cut the bread in half horizontally.

Hollow out some of the inside to make room for the fillings.

Prepare the Filling:

Drain the canned tuna and place it in a bowl.

Add a drizzle of olive oil, salt, and pepper. Mix gently.

Layer the Ingredients:

Start with a layer of tuna on the bottom half of the bread.

Add slices of hard-boiled eggs on top.

Next, layer sliced tomatoes and red onion.

Add the olives and fresh herbs.

Top it off with a few lettuce leaves.

Drizzle Olive Oil:

Drizzle a bit of olive oil over the fillings to soak into the bread.

Close the Sandwich:

Place the top half of the bread back on and press down gently.

Wrap and Weigh:

Wrap the sandwich tightly in plastic wrap or parchment paper.

Place a heavy object on top to press it down. This will help the flavors meld together.

Chill:

Let the sandwich sit in the refrigerator for at least an hour, or overnight if possible.

Go to myrecipiees.com to view full recipe

[cook4yourself]

Coq au Vin

Coq au Vin is a classic French dish. Chicken with mushrooms in wine sauce will be a delight for you. This dish may seem plain in appearance, but its taste will win your heart once and for all.

Fry the chicken until golden brown. We torment it together with onions and garlic. Add wine, chicken broth and crispy bacon pieces. All this will make our sauce spicy and expressive. To make the dish even more delicious, take out the chicken and add the mushrooms. They will absorb all the flavors and juices and will become an indispensable part of the dish. As soon as the sauce with mushrooms thickens, we make it more creamy and return the chicken to the pan so that it becomes part of the dish. Serve with parsley leaves and leek rings.

Android app here: https://play.google.com/store/apps/details?id=com.cook4yourself.android

iOS app here: https://apps.apple.com/us/app/cook4yourself/id1561606000

Support Patreon here: https://www.patreon.com/cook4yourself

Recipe here: https://cook4yourself.com/chicken-recipes/coq-au-vin/

[theskinnyfrenchchick]

Paris-Brest in a forest of caramel

Made of choux pastry and praline cream, the Paris-Brest was created in 1910 by Louis Durand, a pastry chef in the Parisian suburb of Maison Laffite. 

Inspired by the annual cycling race between Paris and Brest, Durand shaped his dessert after the bicycles wheels. 

Initially a large cake that Durand sold by slice, the Paris-Brest is now more often sold in individual portions.

The Paris-Brest is one of my favorite desserts. I usually serve it in a forest of caramel that gives this soft and creamy treat a contrasting crunchy texture.

Ingredients for the choux pastry (for 4 individual portions):

- 4 eggs

- 25cl water

- 75g butter

- 150g plain flour

- 40g flaked almond or crushed hazelnut

- 1tbs caster sugar

- 1 tsp salt

- Icing sugar for topping

Ingredients for the praline cream:

- 25cl milk

- the yolk of 3 eggs

- 80g praline paste*

- 150g butter

- 75g caster sugar

- 25g plain flour

Ingredients for the caramel:

- 5 tbsp caster sugar

- 2 tbsp water

Method:

1/ Make the choux pastry. In a saucepan, melt the butter, sugar and salt in the water. Remove the pan from the heat when the mixture starts to boil and add the flour. Mix energetically and bring the pan back on a medium heat until you obtain a dry paste. Remove again from the heat, let it cool for a couple of minutes and add the eggs one after the other. Mix well in between. 

2/ Preheat the oven to 200C. Fill a piping bag with the pastry and form 8 circles on a baking tray. Sprinkle with the flaked almonds or crushed hazelnut and bake for 25 minutes.

3/ Make the praline cream. In a saucepan bring the milk to the boil with the praline paste. Whisk the egg yolks in a bowl with the sugar. Add in the flour, mix well. Add the egg-sugar-flour mixture to the hot milk, stir well and bring back to the boil. Remove from the heat, let the cream cool for a couple of minutes then add the butter and mix well. 

4/ When the choux pastry is cooked and has cooled down, cut them in half lengthways. Spread the praline cream on the bottom halves with a piping bag or spoon. Cover the cream with the top halves of the choux. Sprinkle with icing sugar. Place the desserts on their serving plates.

5/ Make the caramel. Put the water and sugar in a saucepan and mix on high heat. Keep stirring until the melted sugar takes on a golden color. Let the caramel cool until it forms ribbons when you pull the wooden spoon out of it. Drip the caramel in strings and drops on a baking sheet. Let the caramel cool and once hardened use it to decorate your serving plates. 

*Praline paste: I can find praline paste in the supermarket in France but don’t worry if you can’t find it anywhere. It’s actually really easy to make and it can become a must-have item in your pantry as it is an amazing spread. All you need is 250g of mixed almonds and hazelnuts, 160g caster sugar and 5cl water. Mix the water and sugar in a saucepan. When the sugar is melted add in the nuts. Stir well. The sugar will give the nuts a solid white coating. Keep on stirring until they take on a nice golden color. Remove from the heat and spread the caramelized nuts on a baking tray. Let them cool then mix them in a blender until smooth. It can take a few minutes depending on the power of your blender. 

[nosauce]

Pollo Perfecto - how to make the perfect roast chicken!!! I have tried 8000 recipes and truly the best way to make the most perfect French Poulet Rôti is so much easier than you think. Dry bird with paper towels. Using my hands I spread olive oil all over the bird top and bottom. I season however I wish and stuff the cavity with lemons and garlic. That’s literally it! Put in an ovenproof pan - I use a cast iron and place in a preheated oven at 425° for 20 minutes. After 20 min switch the direction of the handle from left to right so chicken cooks super evenly and cover with tin foil. Due this one more time (so at this point chicken has cooked for 60 minutes) and on the next turn remove the foil. Check the chicken after 10 more minutes and if the skin is burning replace tin foil for the last ten. It’s 80 minutes of cooking time for an approximately 4.5lb chicken but always check to make sure it’s throughly cooked. Carve and serve. People will think you slaved in the kitchen when it reality it was très facile!!! Side note - I don’t spachcock! I’ve tried and it just doesn’t add anything for the extra work, I’ll keep the chicken whole! . . . . . #chicken #roast #roastchicken #french #frenchcooking #chickenrecipes #chickendinner #chickens #frenchrecipe #cookingfrench #dairyfreedinner #top8allergenfree #top8free #top8 #dairyfree #dairyfreerecipes #dairyfreefood #milkfree #nomilk #sinleche #nadamoo #sinlactosa #lactosefree #nolactose #milksugar #foodallergies #foodporn #whatsfordinner #onmytable #frencheats (at Hoboken, New Jersey) https://www.instagram.com/p/CnCIcHqu5f4/?igshid=NGJjMDIxMWI=

[thehappyhomecook]

On tonight’s menu, classic French Coq Au Vin. Courtesy of the amazing ‘Mastering the art of French cooking’ by Julia Child. A lot of the recipes in this book are long winded and pretty full on. They can be daunting at first. However, this one seemed to be pretty easy to follow and to put together. The most important bit though was the flavour. It’s well worth the wait and well worth the fuss. An amazing dish that bursts with flavour. #food #foodie #foodblog #foodblogger #foodwriter #foodcritic #foodporn #foodpics #tasty #delicious #chef #cook #homecook #homechef #dinnerideas #juliachild #juliachildrecipe #foodinfluencer #coqauvin #frenchrecipe #frenchcook #kitchen #kitchenlife #homekitchen #foodwriterlife #masteringtheartoffrenchcooking #frenchcooking #cooking #cookingathome #frenchfood (at Bristol, United Kingdom) https://www.instagram.com/p/CZsC2MHKmKE/?utm_medium=tumblr

[sonia-d]

Cooking frenzy day: . #organic #homemade #homebaked #decadent 1. Homemade asparagus and mushroom tart with yogurt and herbs, and spelt and buckwheat dough 2. Decadent disaster raspberry and macha dark chocolate cake, inspired from a #claudemonet #recipe which is going to last at least 4 days we think… 3. #茶叶蛋 tea eggs for tomorrow’s breakfast . . #homecooking #cooklocal #homecook #foodgasm #foodporn #chocolatecake #chocolatelover #tart #frenchrecipe (at My Kitchen) https://www.instagram.com/p/CVXiszjPIcc/?utm_medium=tumblr

[leacakedesign]

White wine Liquor Cake - Gâteau alcoolisé Kayouski de Vendée (liqueur d'amandons d'abricots) 🍸🤪🥂 Ça fait un moment que je voulais tester un gâteau avec de l'alcool 😏 même si je ne bois pas... Ma curiosité à été satisfaite 🤩 Avis aux amateurs de liqueurs 👌 il est plus sain de le manger que de le boire 😛 Ça va être une recette ultra simple, les doigts dans le nez (psss à faire après, pas pendant...) 🤣 Ingrédients naturels et bio : * 450g mélange farines sans gluten (farine d'épeautre, poudre d'amande, farine de riz) * 180g sucre cassonade * 150ml huile d'olive * 80ml vin blanc (ici, Côte de Gascogne) * 50ml liqueur Kayouski * 8 oeufs * 1 sachet levure chimique * 1 cc bicarbonate alimentaire * 1 cc vanille en poudre Recette par étapes : 1) Tamisez farine +levure +bicarbonate 2) Séparez jaune et blanc d'oeufs 3) Montez blanc d'oeufs en neige 4) Mélangez huile +vin +liqueur 5) Fouettez jaune d'oeufs +moitié sucre 6) Ajoutez vanille + mélange sec (farine et co.) 7) Incorporez blanc d'oeufs en neige 8) Cuisson 160°c pendant 50-60 minutes Allez, à votre santé, trinquons avec nos parts de gâteau 🥧🙃🥧😉🥧 #sansgluten #sanslactose #frenchrecipe #frenchdessert #frenchpastry #frenchwine #dietetique #healthyrecipe #healthydessert #healthycake #cakeinspiration #winecake #originalcake #originalrecipe #healthyfood #sanslactose #lactosefree #vinblanc #vinfrancais #liqueur #inspirationcake #liquorcake #whitewinelover #liquorlove #winecooking #frenchliquor #frenchwhitewine #liquorpastry #whitewinepastry #kayouski #vendée https://www.instagram.com/p/CT2PJykoFjF/?utm_medium=tumblr

[lacuisinedegeraldine]

GOAT CHEESE and APPLE PUFF PASTRY 🌿 I made this goat cheese and apple puff pastry last week for my live cooking class with @tastefrancemagazine 🌿 RECIPE: 1 puff pastry rectangular about 250 g (9 oz) 2 apples 1 log of goat cheese Herbes de Provence Salt Pepper 6 teaspoons of pine nuts Olive oil 🌿 Full recipe available in 🇬🇧🇫🇷🇩🇪 on my blog. Link in bio then search for “puff pastry”, “feuilleté” or “blätterteig”. 🌿 🌿 I posted the reel where I show 4 folding techniques to make these puff pastries look really pretty! 🌿 #puffpastry #goatcheese #apple #tartelettes #feuilleté #blätterteig #entrée #starter #starterrecipe #vorspeise #frenchfood #frenchrecipe #chevre #feuilletés #snack #recipeoftheday #recettefacile #recetterapide #vegetarianrecipes #vegetarischerezepte #easyrecipes #einfacherezepte #einfachkochen #rezeptefürjedentag #rezeptidee #foodblogger #foodblogger_de #feedfeed (at Düsseldorf, Germany) https://www.instagram.com/p/CMhqZxcBi5r/?igshid=mv37djezj1u

[recdies]

Apple and Custard Pie Recipe | How to Make Apple Custard pie | Apple Pie with Custard

Welcome to Recdies! Apple custard pies are often called a French apple pies. Learn how to make an Apple-Custard Pie with this recipe that's familiar yet elegant perfect delight for the party. The fruity sweetness from the apple and creamy goodness from the custard are a perfect combination for an amazing dessert like this. You can certainly adapt this recipe by adding and additional topping as well. Serve warm or chilled. Will definitely make this recipe over and over again!

Full Video: https://youtu.be/4_ALPbFFy_o

[cook4yourself]

Classic Shrimp Étouffée

Classic Shrimp Étouffée is a dish of French cuisine. Étouffée is a French word meaning "smothered" or "suffocated" This dish is made of fresh shrimp, celery, sweet pepper, tender roux, tomatoes, garlic. It turned out incredibly tasty and colorful.

How to cook roux?

Butter must be melted over low heat so that it becomes "clean" and golden in color. Add flour and bring to a light brown cream condition. Roux will give the dish softness and creaminess.

How to cook shrimp broth?

You can cook the shrimp broth yourself. For the shrimp broth, we took the shrimp heads and boiled them in water on maximum heat for 5 minutes. The broth was filtered through cheesecloth so that it would become clean.

Tomatoes. Tomatoes can be used both fresh, finely chop them, and canned together with juice.

How to cook the whole dish?

Make shrimp broth, make roux, peel and chop vegetables. Add vegetables, shrimp broth, garlic, salt and pepper to the roux. Add the shrimp themselves for 3-5 minutes and remove from heat. Boil the rice and serve it on the table.

Android app here: https://play.google.com/store/apps/details?id=com.cook4yourself.android

iOS app here: https://apps.apple.com/us/app/cook4yourself/id1561606000

Support Patreon here: https://www.patreon.com/cook4yourself

Recipe here: https://cook4yourself.com/stew/classic-shrimp-etouffee/

[theskinnyfrenchchick]

Chouquettes for my girls

Everyday, when my girls come back home from school I give them a glass of milk, a fruit and a sweet snack. Chouquettes are their favorite. There are never enough of them on the plate. I make sure that I keep two chouquettes aside, one for my husband, and one for me. Our girls always devour the rest of the batch in one go. Chouquettes don’t require a lot of ingredients and they are so very easy to make. Oh, and you need to be warned, they are also so addictive. 

Ingredients

120ml water

50g butter

10g caster sugar

75g self-raising flour

2 eggs

2tbsp milk (for brushing)

1 handful of pearl sugar (if you don’t find them in the shop, you can crush sugar cubes)

Method

- Preheat the oven to 200C.

- Heat the water with the butter and caster sugar in a sauce pan.

- Once the butter is melted, remove the saucepan from the heat and add in the flour. Stir with a wooden spoon until you have a soft sticky dough.

- Allow the dough to cool down for a couple of minutes and then beat in the eggs one at the time. 

- Cover your oven tray with a baking sheet.

- Using a pipping bag or two teaspoons, scoop up mounds of dough (the equivalent of unshelled walnuts) onto the baking sheet. 

- Brush the surface of each mound with milk (egg yolk is often used instead of milk but I find the egg yolk gives a burned color to the desserts) and sprinkle with pearl sugar (or crushed sugar cubes).

- Bake for 15 minutes.

- Allow to cool down before serving.

You’ll find the chouquettes will flatten a bit as soon as they are out of the oven. This is normal. They are crispy on the outside and soft on the inside. Chouquettes are best eaten on the day either as a dessert served with chocolate sauce, caramel, vanilla ice-cream or filled with pastry cream (easy recipe on this blog), or as they are as a snack with tea or coffee. 

[chipecrepes]

Il est sorti hier le dernier livre ♥️PIERRE HERMÉ♥️ Infiniment macaron avec tout plein de recettes qui ont l'air plus bonnes les une que les autres.Et je l'ai reçuuuuuu!😍🤤 #pierrehermemacarons #frenchfood #france #frenchpastrychef #sugar #caramel #recipe #frenchrecipe #frenchpastry #pastry #macarons #pierreherme #paris #vanilla #france #chocolate #pastry #lemon #citron #rose #strawberry #vanille #ispahan (à Paris, France) https://www.instagram.com/p/CGKqkMklWGE/?igshid=1b605p75dz9cy