Plaited Brioche
Recipe by:
Marilou
This is a delicious rich bread, plaited and sprinkled with sesame seeds.
Braised chicken breasts in mirepoix ragoût
Recipe by:
Gordon
Chicken breasts are stewed in a white wine and a simple but delicious stock. In French cooking, mirepoix is the traditional base of diced carrots, onion and celery sautéed in butter that is used to flavour a great many stews, soups and sauces.
Claire's Crêpes
Recipe by:
Claire
A basic crêpe recipe which you can fill with whatever you like. I cook them nearly every Sunday morning.
Crêpes
Recipe by:
Sally
A delicious and simple recipe for brunch or a quick dessert. May be served with butter, sugar, jam or chocolate spread. Enjoy!
Best Crêpes
Recipe by:
GERAL1012
Go overboard - serve these extremely light and delicious crêpes as dessert with cream and your favourite fruit, preserves, lemon and sugar, or chocolate spread.
Fougasse
Recipe by:
Connie
This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes or the slits can be cut to form a lattice, making the bread easy to pull apart.
French Baguettes
Recipe by:
Judy Taubert
This is a heavenly alternative to any shop-bought French stick. Perfect eaten fresh from oven or used to make sandwiches or garlic bread.
French Petits Pains
Recipe by:
JOCATLIN
Simply delicious, easy to make French bread rolls - perfect for a dinner party or family lunch. Dough can be made in mixer, bread maker or by hand. Brush before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired. You can also top with poppy seeds or sesame seeds.
Pain de Campagne
Recipe by:
Stephen Carroll
A simple French style country bread. I use just enough wholemeal flour to give it some flavour but not so much that it's heavy. I use an overnight starter to give it extra flavour.
French Onion Soup
Recipe by:
ENDLESSSKY
This quick version of the classic is made with vegetable stock, and flavoured with thyme and brandy.
Moules Marinières
Recipe by:
Patti
Be transported to the south of France with this dish. Serve with crusty bread, and a nice chilled glass of white wine.
Moules à la Marinière
Recipe by:
Christine
This is a classic recipe that's simple, too. Most of the work is preparing the mussels; cooking takes very little time. Crusty bread is essential for dipping in the buttery wine sauce.
Moules à la Provençale
Recipe by:
Corinne Hobin
Tomatoes and garlic are essential to this dish, which is light, fresh and full of flavour. A perfect preparation for mussels if you like to avoid the cream and butter so prominent in many other recipes.
Cod boulangère
Recipe by:
Maggie Pannell
White fish, such as cod, lends itself to gentle oven-braising on a bed of vegetables. Sliced potatoes and onions provide the vegetable base with peas and cherry tomatoes scattered on top.
Profiteroles
Recipe by:
Linda
Classic choux pastry with a custard cream filling. Garnish with melted chocolate or a dusting of icing sugar.
Classic Profiteroles
Recipe by:
Sandra
This makes delicate profiteroles or eclairs, perfect for filling with whipped cream and topping with melted chocolate.
Goat Cheese Croque Madame
Recipe by:
Stina
This is my delectable version of a croque madame, with goat cheese and Pecorino Romano.
French Truffles
This is a french style of truffle,which is predominantly a chocolate ganache, dusted with cocoa powder.