French + Simmer recipes (38)

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Asparagus and pea vichyssoise

Recipe by: Norma MacMillan

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Based on the classic leek and potato soup, this version has asparagus and sugarsnap peas added, and it is enriched with yogurt rather than cream for a lighter, lower-fat result. Traditionally served chilled, the soup can also be served hot, so it is ideal for days when the weather is changeable.

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.

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Beef bourguignon

Recipe by: AnneFrancoise

Reviews(1)

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.

Blanquette with pâté croutes

Recipe by: Norma MacMillan

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The classic blanquette is a stew of poultry, veal or pork in a rich white sauce. In this contemporary version tender vegetables and chestnuts in a creamy sauce are partnered by savoury chicken liver croutes.

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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.

Cassoulet

Recipe by: Norma MacMillan

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A warming winter combination of haricot beans, cubes of pork and spicy garlic sausage, and lots of vegetables makes this classic country dish from south-west France a real winner. It is full of rich flavours and, in traditional fashion, is topped with a breadcrumb crust. Serve simply with a green salad to follow.

Cassoulet of cannellini beans, duck and Toulouse sausage

Recipe by: Jan Cutler

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A traditional French cassoulet would take several hours to cook, but you can make this shortcut version using canned beans and succulent, quick-browned duck breasts, then leave it to bubble on the hob. Serve with crusty garlic bread and steamed Savoy cabbage.

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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.

Chicken in red wine

Recipe by: Maggie Pannell

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This hearty French, country-style casserole is redolent with the flavours of red wine, orange zest and aromatic thyme.

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.

Coq au vin

Recipe by: blairbunch

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It is all in the flours important to get it right. Make a bouquet garni by cutting celery sticks into 10 - 12cm lengths and tie two together with parsley,thyme and bay leaves with twine.

Coq au vin avec légumes

Recipe by: Maggie Pannell

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This lighter version of the great French classic, chicken in red wine sauce, is lower in fat and includes more vegetables. It just needs some crusty, rustic-style bread and perhaps a light green salad. The dish is better if made a full day ahead so the flavours can mature.

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!

Creme Fraiche Chicken

Recipe by: Kristel A. Ivy

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When I was studying in France, I had this dish and it has been my favourite ever since. It is chicken breast cooked in butter, creme fraiche and mushrooms over pasta. No one can make it like my friend, but this is very close.

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.

Easy Coq au Vin

Recipe by: Kelly Bigelow

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Chicken, herbs and vegetables cooked in a Burgundy wine sauce. This is my cheat's version of the French classic. The trick is to brown the chicken well before adding the vegetables or liquid.

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-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.

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