a b c d e f g h i j k l m n o p q r s t u v w x y z #

French

Alsatian Bacon & Onion Tart (Flàmmeküeche)
  • Time: 35 minutes plus 1 hour
  • Complexity: very easy

Alsatian Bacon & Onion Tart (Flàmmeküeche)

A French favourite. Traditionally served as a first course or an appetizer.

Anchovy Sauce
  • Time: 10 minutes
  • Complexity: very easy

Anchovy Sauce

You need a few common ingredients, 2 cans of anchovies and a blender or food processor. This no-cook recipe whips up in just minutes and is a tasty addition to a great variety of foods.

Baked Apple Brie
  • Time: 15 minutes
  • Complexity: very easy

Baked Apple Brie

This recipe features hot, melted cheese and baked apples in a delicious contrast of sweet, salty and earthy flavours.

Beef Provençal
  • Time: 7 hours
  • Complexity: very easy

Beef Provençal

This classic French braised beef, red wine and vegetable stew is simple and delicious.

Bouquet garni
  • Time: 5 minutes
  • Complexity: very easy

Bouquet garni

Usually used in soups, stocks and stews.

Bourride (Fish Stew with Aïoli)
  • Time: 2 hours
  • Complexity: very easy

Bourride (Fish Stew with Aïoli)

Homemade aïoli thickens the broth in this satisfying Marsellais stew made with monkfish, shrimp and white wine.

Cauliflower & Goat Cheese Soufflés
  • Time: 1 hr 15 mins
  • Complexity: very easy

Cauliflower & Goat Cheese Soufflés

Adding puréed cauliflower to an appetizer-sized soufflé, gives the dish the heartiness and volume to be a vegetarian main when served with a salad.

Cauliflower Vichyssoise with Oysters
  • Time: 2 hours
  • Complexity: very easy

Cauliflower Vichyssoise with Oysters

A very smooth French potato & leek soup classic with a Kiwi makeover.

Chicken in Vinegar Sauce
  • Time: 40 minutes
  • Complexity: very easy

Chicken in Vinegar Sauce

This Poulet au vinaigre de vin is a French classic.

Chicken Provençal
  • Time: 45 minutes
  • Complexity: very easy

Chicken Provençal

The flavours are bold in this French sauté with a sauce of tomatoes, garlic, rosemary, olives and just enough anchovy paste to give the sauce depth.

Chive & Gruyère Gougères
  • Time: 55 minutes
  • Complexity: very easy

Chive & Gruyère Gougères

A wonderful snack with a cup of tea. Best eaten warm.

Clapassade
  • Time: 8 hours 10 minutes
  • Complexity: very easy

Clapassade

A French favourite meaning 'a cup of stones'.

Coquilles Saint-Jacques
  • Time: 50 minutes
  • Complexity: very easy

Coquilles Saint-Jacques

Coquilles St Jacques is one of the classics of the French kitchen, simple to make and so delicious to eat.

Duck Breast with Cherries
  • Time: 45 minutes
  • Complexity: very easy

Duck Breast with Cherries

A French Bistro classic.

Duck Terrine
  • Time: 2 hours 45 minutes plus overnight
  • Complexity: easy

Duck Terrine

A favourite from the Alsace region bordering France & Germany.