French + Gourmet recipes (28)

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Avocado, Beetroot and Rocket Salad with Chevre Tartine

Recipe by: Kat

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'Tartine' is French for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beetroot, avocado and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.

Aïoli

Recipe by: Nina

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This garlic mayonnaise originates from Provence and is excellent with fish. Serve with grilled salmon, fried cod or baked seabass. Vary the flavour by using olive oils from Greece, France or Italy, but definitely choose an extra virgin olive oil. Ensure you serve it fresh - do not store for more than a few hours.

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Beef bourguignon

Recipe by: AnneFrancoise

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The secret to Beef bourguignon? Slow cooking and letting the flavours meld overnight.

Beurre Blanc

Recipe by: Jay

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This wine and shallot reduction sauce mixed with butter is usually served with fish.

Braised chicken breasts in mirepoix ragoût

Recipe by: Gordon

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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.

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Celeriac and Stilton soufflé

Recipe by: Chrissie Lloyd

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Fibre- and potassium-rich celeriac adds a creamy flavour to this elegant, light dish. The Stilton creates a sharp, tangy contrast.

Chateaubriand

Recipe by: Rayna

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This classic cut of steak, also known as fillet mignon and fillet steak, is a thick cut from the tenderloin. It's best cooked simply to preserve it's rich flavour.

Cheese and watercress soufflé

Recipe by: Norma MacMillan

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Soufflés have a quite undeserved reputation for being difficult to make. This tasty soufflé is, in fact, very quick and easy to prepare and makes a satisfying lunch when served with crusty bread and a side salad.

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Cheese souffle

Recipe by: amanda

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This soufflé is really straightforward. The key is in getting a good thick cheese sauce to start. Make sure everyone is ready to eat as soon as this comes out of the oven cos, as Paul Keating once said, "a soufflé doesn't rise twice":-)

Chicken Dijon with Fresh Herbs

Recipe by: A_GREELEY

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This is my version of a classic French recipe that I have adapted for quick and easy preparation. You may wish to adjust the quantity of tarragon to taste.

Chocolate and coffee éclairs

Recipe by: Brenda Houghton

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Mouth-watering chocolate éclairs get a great coffee filling.

Classic Profiteroles

Recipe by: Sandra

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This makes delicate profiteroles or eclairs, perfect for filling with whipped cream and topping with melted chocolate.

Courgette and Parmesan gratin

Recipe by: AnneFrancoise

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A delicious way to prepare courgette.

Courgette soufflé

Recipe by: Maggie Pannell

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Soufflés are quick, easy and economical to make. Here, courgette adds a subtle and sophisticated twist.

Crème Brûlée

Recipe by: EC3KFNW

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Classic crème brûlée, though time consuming, is easy to make and sure to impress! If you prefer to eat it cold, you can chill the crème brûlée after grilling it. The top will remain crunchy.

Delicious Chicken Liver Pâté

Recipe by: MISS AMY

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This pâté makes a delicious and elegant starter. Serve with thin slices of toasted baguette.

Gratin Dauphinois

Recipe by: AnneFrancoise

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Gratin Dauphinois is the perfect accompaniment to a roast or roast beef.

Hazelnut and coffee meringues

Recipe by: Brenda Houghton

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These nutty treats are good enough to serve on their own, without the usual cream.

Lobster Thermidor

Recipe by: EXCELUK

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This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and grilled until golden.