3-4 + French recipes (75)

1 2 3 4

Sort by:

View: List | Gallery

Asparagus and pea vichyssoise

Recipe by: Norma MacMillan

Be the first to review it!

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.

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.

ADVERTISE WITH US

Baby vegetable fricassée

Recipe by: Brenda Houghton

Be the first to review it!

Tender poached vegetables are served in a herb-packed béchamel sauce and given a crunchy cheese topping. Try serving with tagliatelle or new potatoes.

Basic white sauce

Recipe by: Norma MacMillan

Be the first to review it!

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.

Beef salade niçoise

Recipe by: Norma MacMillan

Be the first to review it!

In this hearty, French-style salad, slices of quickly griddled rump steak top a mixture of colourful vegetables in a tangy Dijon mustard dressing. Serve with a warm baguette to mop up all the delicious juices.

ADVERTISE WITH US

Black olive tapenade

Recipe by: Jan Cutler

Be the first to review it!

Use this quick tapenade to top bread or fish.

Blanquette with pâté croutes

Recipe by: Norma MacMillan

Be the first to review it!

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.

Boeuf Bourguignon

Recipe by: ELLIANA23

Be the first to review it!

Beef Bourguignon is a classic dish of Burgundy, designed to celebrate the wines for which Burgundy is famous. The Bouquet Garni adds a special flavour to this Beef Bourguignon recipe.

ADVERTISE WITH US

Breton Mussels with Herbs and Crème Fraîche

Recipe by: Kasienko

Be the first to review it!

A simple recipe for mussels from Brittany. Serve with a sliced baguette and a dry white wine.

Béchamel sauce

Recipe by: Norma MacMillan

Be the first to review it!

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

Be the first to review it!

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

Be the first to review it!

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.

Cauliflower and Stilton soufflé

Recipe by: Maggie Pannell

Be the first to review it!

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

Be the first to review it!

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

Be the first to review it!

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.

Cheese souffle

Recipe by: amanda

Be the first to review it!

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

Be the first to review it!

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.

Chicken Dijon with Fresh Herbs

Recipe by: A_GREELEY

Be the first to review it!

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

Be the first to review it!

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

Chicken liver and raspberry salad

Recipe by: Norma MacMillan

Be the first to review it!

The fruity fresh flavour of juicy raspberries and a splash of raspberry vinegar balance the richness of chicken livers in this easy warm salad, which is a popular lunch dish in French bistros. Cooking the livers in a non-stick pan means the minimum of oil is needed. Serve with French country bread.