French + Diabetic recipes (6)

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French-style chicken in wine

Recipe by: Azmina Govindji

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Think of a French country-style meal and chances are your mind will conjure up the image of chicken simmering in robust red wine. This up-dated version of a classic bistro dish contains shallots, mushrooms and carrots, so the only accompaniment needed is potatoes – or some warmed seeded bread.

Pissaladière

Recipe by: Azmina Govindji

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Pissaladière is a Provençal relative of Italian pizza. The thick bread base, enriched with olive oil, is topped with a flavoursome tomato and onion mixture, then decorated with a lattice of anchovies and black olives. Serve warm or cool, cut in bite-sized squares for canapés, or into 16 larger snack-sized squares.

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Plums en papillote with honey

Recipe by: Azmina Govindji

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En papillote is a method of cooking food in the oven in parcels of paper, thus sealing in all the delicious juices. It is important to use baking parchment for the parcels as its coating is more moistureproof than greaseproof paper. When the parcels are opened for serving, a wonderful spicy perfume is released.

Provençal tuna and pepper salad

Recipe by: Azmina Govindji

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This colourful salad is full of varied flavours and textures. Chunks of tuna, wedges of potato, crisp beans and tangy tomatoes – one bite is like a visit to Provence. Serve with crusty baguettes or oatmeal crackers.

Quark citrus soufflés

Recipe by: Azmina Govindji

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These deliciously light, individual citrus soufflés will be a tempting and refreshing end to any meal. Quark cheese is low in fat and provides valuable nutrients such as calcium without adding too many calories. The accompanying strawberry coulis looks pretty and complements the soufflés perfectly, as well as contributing vitamin C.

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Spring lamb and vegetable stew

Recipe by: Azmina Govindji

Reviews(1)

Based on a classic French dish called navarin, this is a delectable stew. In France it is made in spring, as a celebration of the new season's lamb and the delicate young vegetables. Serve with a dish of freshly cooked spring greens, and hand round a basket of crusty French bread.