French + Cheese recipes (27)

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Avocado, Beetroot and Rocket Salad with Chevre Tartine

Recipe by: Kat

Reviews(1)

'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.

Buckwheat crêpes stuffed with spinach and ricotta

Recipe by: Brenda Houghton

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A creamy but light filling transforms these nutty-flavoured pancakes, popular in Normandy and Brittany, into a great dish for relaxed entertainment.

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Cauliflower and Stilton soufflé

Recipe by: Maggie Pannell

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A soufflé is always bound to impress. Here's a classic combination that adds vegetable value to a light and fluffy soufflé. Serve straight from the oven, with wholemeal bread and a tomato salad.

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.

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":-)

Cheesy chestnut galette

Recipe by: Maggie Pannell

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This delicious galette, made with brown rice, crunchy stir-fried vegetables, chestnuts, fresh sage and cheese, is a cross between a roasted rice cake and a risotto. Serve with a simple salad and cranberry sauce.

Courgette and Parmesan gratin

Recipe by: AnneFrancoise

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A delicious way to prepare courgette.

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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.

Fondue

Recipe by: Sheila

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I've been making this fondue since the early 70s. Always so good!

French fish soup

Recipe by: Maggie Pannell

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Served in true French style, this hearty soup is topped with crisp baguette toasts spread with spicy rouille and a sprinkling of grated Gruyère – perfect for a one-bowl-meal.

French Onion Soup Gratinée

Recipe by: Jersey Tomato

Reviews(1)

About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!

French toast with onions

Recipe by: Maggie Pannell

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Wedges of French toast topped with caramelised onions, smoked bacon and melting Gruyère make an unusual but utterly delicious starter.

Goat Cheese Croque Madame

Recipe by: Stina

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This is my delectable version of a croque madame, with goat cheese and Pecorino Romano.

Goat's cheese soufflé with ratatouille

Recipe by: Maggie Pannell

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This dish is a Provençal-style marriage between a light, cheesy soufflé topping and a flavoursome stew of Mediterranean vegetables. Serve for a summer lunch with crusty bread and a green salad.

Gratin Dauphinois

Recipe by: AnneFrancoise

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

Gruyere and leek pie

Recipe by: plume d'argent

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An original French recipe my mum used to bake. Great to eat with a salad during summer or even winter. Absolutely delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese.

Onion family soup with Gruyère croûtes

Recipe by: Maggie Pannell

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The secret of this rich, warming soup lies in the slow cooking of the onions and leeks, in just a little butter and oil, until lightly caramelised. Thinly sliced potatoes add extra carbohydrate and help to thicken the stock. Complemented by crunchy cheese and walnut-topped croûtes, it makes a satisfying lunch or supper dish.

Oven-roasted onion soup

Recipe by: Maggie Pannell

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This French classic, made with caramelised onions and topped with oozingly cheesy toast, is always a favourite.

Parmesan risotto

Recipe by: AnneFrancoise

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This simple risotto is a perfect accompaniment to loads of mains - prawns, scallops, lamb chops. It also makes a nice first course. For something really special, add shaved truffles on top. This risotto doesn't reheat well, so prepare it just before serving.

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