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French recipes
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150
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French food needn't be fussy. Find rustic, authentic and inspired French recipes from home cooks for everything from bouillabaisse and beef bourguignon to crepes and creme caramel.
Try these French recipes
French mains
French breads
French desserts
Crêpes
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Alioli (All i oli)
(0 ratings)
Recipe by:
Aureli
This is a popular Catalan garlic sauce that goes very well with grilled meat and roasted pepper and aubergine (Escalivada). I have seen many spellings for this (i.e. alioli, aioli...) but the real name is "All i Oli" - from the Catalan for Garlic and Oil - and these 2 are the only ingredients although there are variations and some places add egg to ensure the consistency of the sauce, which with our without egg should look like mayonnaise.
Apple crème caramel
(0 ratings)
Recipe by:
Norma MacMillan
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.
Asparagus and pea vichyssoise
(0 ratings)
Recipe by:
Norma MacMillan
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 and Pilchard Pâté
Reviews(1)
Recipe by:
Lowie Pete
This recipe is aimed at those who don't like any or most of the following ingredients... avocados, tinned pilchards (in brine) or tinned herring fillets (in oil) and stuffed olives. This is because once you try it - you'll love it. As a starter serve on a lettuce leaf with a garnish of finely sliced tomatoes, a lemon wedge or two and a sprig of parsley, accompanied by warmed melba toast. As a snack, put out the bowl with a range of plain and salted crackers.
Avocado, Beetroot and Rocket Salad with Chevre Tartine
Reviews(1)
Recipe by:
Kat
'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.
Aïoli
(0 ratings)
Recipe by:
Nina
This garlic mayonnaise originates from Provence and is excellent with fish. Serve with grilled salmon, fried cod or baked seabass. Vary the flavour by using olive oils from Greece, France or Italy, but definitely choose an extra virgin olive oil. Ensure you serve it fresh - do not store for more than a few hours.
Baby vegetable fricassée
(0 ratings)
Recipe by:
Brenda Houghton
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
(0 ratings)
Recipe by:
Norma MacMillan
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 bourguignon
Reviews(1)
Recipe by:
AnneFrancoise
The secret to Beef bourguignon? Slow cooking and letting the flavours meld overnight.
Beef salade niçoise
(0 ratings)
Recipe by:
Norma MacMillan
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.
Best Beef Bourguignon
(0 ratings)
Recipe by:
COOKPOT
My sister sent me this recipe and the delectable smell of this hearty yet elegant dish brings my teenage boys running!
Best Crêpes
Reviews(4)
Recipe by:
GERAL1012
Go overboard - serve these extremely light and delicious crêpes as dessert with cream and your favourite fruit, preserves, lemon and sugar, or chocolate spread.
Beurre Blanc
(0 ratings)
Recipe by:
Jay
This wine and shallot reduction sauce mixed with butter is usually served with fish.
Black olive tapenade
(0 ratings)
Recipe by:
Jan Cutler
Use this quick tapenade to top bread or fish.
Blanquette with pâté croutes
(0 ratings)
Recipe by:
Norma MacMillan
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
(0 ratings)
Recipe by:
ELLIANA23
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.
Bouillabaisse
Reviews(5)
Recipe by:
Mary Young
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.
Braised chicken breasts in mirepoix ragoût
(0 ratings)
Recipe by:
Gordon
Chicken breasts are stewed in a white wine and a simple but delicious stock. In French cooking, mirepoix is the traditional base of diced carrots, onion and celery sautéed in butter that is used to flavour a great many stews, soups and sauces.
Breton Mussels with Herbs and Crème Fraîche
(0 ratings)
Recipe by:
Kasienko
A simple recipe for mussels from Brittany. Serve with a sliced baguette and a dry white wine.
Brioche
(0 ratings)
Recipe by:
Linda
A rich eggy bread, made easier by preparing the dough in the bread machine.
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