French + Under 30 minutes recipes (29)

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Alioli (All i oli)

Recipe by: Aureli

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This is a popular Catalan garlic sauce that goes very well with grilled meat and roasted pepper and aubergine (Escalivada). I have seen many spellings for this (i.e. alioli, aioli...) but the real name is "All i Oli" - from the Catalan for Garlic and Oil - and these 2 are the only ingredients although there are variations and some places add egg to ensure the consistency of the sauce, which with our without egg should look like mayonnaise.

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.

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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.

Basic white sauce

Recipe by: Norma MacMillan

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You can dress this basic sauce up with blue cheese and herbs, for example – this can really make an impact and turn a meal into something special.

Black olive tapenade

Recipe by: Jan Cutler

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Use this quick tapenade to top bread or fish.

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Béchamel sauce

Recipe by: Norma MacMillan

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This classic white sauce is used in a wide variety of dishes. Many flavouring ingredients can be added to make a number of different sauces.

Choux pastry

Recipe by: Norma MacMillan

Reviews(1)

This is a basic choux pastry recipe for eclairs or profiteroles. It will make enough for a 20cm (8 inch) choux ring or 5 - 6 choux buns. Follow the individual recipe instructions for methods of use and baking.

Claire's Crêpes

Recipe by: Claire

Reviews(5)

A basic crêpe recipe which you can fill with whatever you like. I cook them nearly every Sunday morning.

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Classic Hollandaise Sauce

Recipe by: Jeff

Reviews(4)

This creamy lemon sauce is a standard. Make it just before serving on Eggs Benedict, meat, fish or vegetables.

Creamy Artichoke Soup

Recipe by: spanners86

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Really quick to make soup and really tasty, the lemony flavour makes it perfect for summer starters or light lunches and the garlic gives it a bit of a kick! Hope you enjoy as much as I did!

Crêpes

Recipe by: Sally

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A delicious and simple recipe for brunch or a quick dessert. May be served with butter, sugar, jam or chocolate spread. Enjoy!

Currant coulis (cooked)

Recipe by: Norma MacMillan

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Coulis are basically very simple fruit purées. Serve with cheesecake, dense chocolate cake, ice cream or other desserts.

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.

Delicious French Salad Dressing

Recipe by: TurkeyGirl

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Liven up your salads! This is a super quick recipe for making a delicious dressing that I learnt whilst studying in France. It'll make fresh leaf salads more exciting and it is easily adaptable to make it your own!

Dijon Salad Dressing

Recipe by: sal

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This is a tangy mustard vinaigrette that's easy to make.

Easy pasta niçoise salad

Recipe by: Jan Cutler

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For the best flavour, add the vinaigrette to the pasta while still hot, then serve warm. However, you can also prepare the salad ahead to serve cold, if you have time.

Fondue

Recipe by: Sheila

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

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.

Hollandaise Sauce

Recipe by: STEPHANO

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This classic sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. The secret is to keep the heat low so that the egg yolks don't curdle, and to whisk constantly.

Jean's Cheats Mushrooms in Hollandaise Sauce

Recipe by: jeananderson

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I went to a top rated London restaurant and had this lovely starter. When I asked the chef for the recipe he told me that they used home made Hollandaise but he had used a jar of ready made at home and no one knew the difference.

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