Bake + French recipes (63)

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Apple crème caramel

Recipe by: Norma MacMillan

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Most traditional recipes for crème caramel are made with a sugar-based caramel and a rich creamy custard. The fruity version here uses apple juice both for the caramel and in the custard, thus reducing the fat and sugar content and making it dairy free. Served with blackberries, or another seasonal fruit, this is a delicious treat for family or friends.

Best Beef Bourguignon

Recipe by: COOKPOT

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My sister sent me this recipe and the delectable smell of this hearty yet elegant dish brings my teenage boys running!

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Brioche

Recipe by: Linda

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A rich eggy bread, made easier by preparing the dough in the bread machine.

Broccoli and red pepper quiche

Recipe by: Norma MacMillan

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This vegetable-packed quiche is cooked in a large, deeper-than-average tin and the pastry is rolled out thinly to give a generous amount of filling and small proportion of pastry in each slice. Serve warm, rather than piping hot or chilled, with a lightly dressed, crisp salad.

Canneles de Bordeaux

Recipe by: AnneFrancoise

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This delicious custardy pud is a specialty from Bordeaux. You'll need 25 fluted dessert (cannele) moulds.

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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":-)

Cherry Clafoutis

Recipe by: LAURIEZ

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An original French recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit. If you want to make it the original way, not low-fat, just use regular milk and butter and 4 large eggs.

Chocolate and coffee éclairs

Recipe by: Brenda Houghton

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Mouth-watering chocolate éclairs get a great coffee filling.

Chocolate log

Recipe by: TYRARACHELE

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Bûche de Noël is the French name for a chocolate yule log. This one is a heavenly flourless chocolate cake that's essentially a swiss roll rolled with a luscious chocolate whipped cream. Traditionally, Buche de Noel is decorated with icing sugar to resemble snow on a Yule log.

Cinnamon-flavoured apple and sultana clafoutis

Recipe by: Brenda Houghton

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Clafoutis is a French batter pudding traditionally baked with orchard fruits. This scrumptious low-fat version combines apples with juicy sultanas.