Boil + French recipes (12)

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Bouillabaisse

Recipe by: Mary Young

Reviews(5)

This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.

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.

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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.

French Onion Soup

Recipe by: ENDLESSSKY

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This quick version of the classic is made with vegetable stock, and flavoured with thyme and brandy.

Moules Marinières

Recipe by: Patti

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Be transported to the south of France with this dish. Serve with crusty bread, and a nice chilled glass of white wine.

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Moules à la Marinière

Recipe by: Christine

Reviews(5)

This is a classic recipe that's simple, too. Most of the work is preparing the mussels; cooking takes very little time. Crusty bread is essential for dipping in the buttery wine sauce.

Mussel and fennel broth

Recipe by: Chrissie Lloyd

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The delicate aniseed flavour of fennel complements mineral-rich mussels in this tasty broth.

Nippy Niçoise Salad

Recipe by: Jan Cutler

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Create this classic main-meal salad from the simplest of ingredients. A can of anchovies, speedily blended with olive oil, lemon juice, mustard and garlic, makes an ideal dressing. Serve with crusty French bread. Delicious!

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Potato and pumpkin gratin

Recipe by: Norma MacMillan

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When making a layered gratin such as this it's important to think about how the vegetables will cook, how much moisture they will release and whether or not they will hold their shape after cooking. A mixture of roots and softer vegetables yields a well-textured result and provides a good mix of nutrients.

Provençal Swiss chard tian

Recipe by: Norma MacMillan

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In this colourful, vitamin-rich dish, rice and leafy Swiss chard are layered with sliced tomatoes and baked in a Gruyère-flavoured custard. The name of the dish – ‘tian’ – comes from the earthenware casserole in which such mixtures of vegetables, rice and eggs are traditionally baked in Provence.

Provençal vegetable pistou

Recipe by: Maggie Pannell

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Classic vegetable and pasta soup from the South of France, topped with a richly flavoured garlic and basil paste, called aïllade, and a sprinkling of Parmesan, makes a nourishing main meal. Serve with crusty bread, such as chunks of warm olive focaccia.

Vegetable soup with fragrant pesto

Recipe by: Norma MacMillan

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This soup is based on pistou, the classic French soup from Provence. Laden with vegetables and pasta, and flavoured with pesto, the delicious basil and Parmesan sauce, it makes a fabulous change from minestrone, its Italian counterpart. French bread is the traditional accompaniment, plus a glass of wine.