Tag Archives: French cuisine
Vichyssoise soup
Vichyssoise soup Ingredients: 600-700 g of potatoes 2 leeks 40 g butter 1 liter chicken broth (homemade*) 200 ml milk cream Salt and pepper to taste Milk cream and chives to serve Preparation: Mince the leeks and sauté in … Continue reading
French soupe au pistou
French soupe au pistou Ingredients: 2 potatoes ½ courgette 1 handful frozen green beans 1 handful frozen peas 1 handful boiled chickpeas or white beans (canned) 2 carrots ½ turnip 2 handfuls of cauliflower florets 2 tablespoons diced celeriac 2 … Continue reading
Disguised snails
Disguised snails For capricious ladies and difficult children Ingredients: 12 French escargots à la bourguignonne (frozen) ½ bunch of basil ½ bunch fresh spinach 4-5 tablespoons ground hazelnuts (freshly roasted) 2-3 tablespoons grated Parmesan cheese 1-2 cloves of garlic 150-200 … Continue reading
Sugar pie from the French Ardennes
Sugar pie from the French Ardennes Based on the original recipe of Ginette Delaive-Lenoir Ingredients: 250 g flour 125 g of butter 4 eggs 1 teaspoon salt 1 teaspoon sugar 30 g yeast 2-3 tablespoons warm milk 125 g sugar … Continue reading
Tartiflette
Tartiflette French dish from the Haute-Savoie region Ingredients: 1 kg of potatoes 500 g Reblochon cheese (or Camambert) 1 onion 200 g smoked bacon Salt and pepper 20 g of butter Dry spices (thyme, parsley), optional Preparation: Wash and brush … Continue reading
Аpple and pear flognarde
Аpple and pear flognarde Based on an old French recipe Ingredients: 3 apples (medium size) 2 pears (medium size) 85 g sugar 4 eggs 2 tablespoons oil 250 ml milk 150 ml milk cream, 30% fat 80 g flour 2 … Continue reading
Macaroons with quince jam
Macaroons with quince jam Ingredients: 2 egg whites 150 g icing sugar 30 g of powdered sugar 90 g almonds 3-4 drops of natural vanilla extract Liquid pastry colorings – red and yellow Quince jam (with spices, the recipe) Preparation: … Continue reading
Macaroons with dulce de leche
Macaroons with dulce de leche Ingredients for 50-60 macaroons: 3 egg whites (about 110 g) 250 g icing sugar 40 g powdered sugar 120 g ground almonds 20 g sunflower seed powder (or more almonds) ½ grated tonka bean 1 … Continue reading
Pistachio financiers
Pistachio financiers Based on an original French recipe Ingredients: 4 egg whites 80 g butter 100 g sugar 1 pinch of salt 25 g flour 25 g ground almonds 100 g ground pistachios 4-5 drops of pistachio flavor (or bitter … Continue reading
Chestnut velouté soup
Chestnut velouté soup Ingredients: 1 jar of chestnuts, oven roasted and peeled 1 large carrot 1 teaspoon dried onion, garlic, parsley, celery and parsnip 1 pinch of turmeric 1-2 tablespoons date syrup (or maple syrup) 50 ml of liquid cream … Continue reading