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    You are in: Home / Cookbooks / My French recipes
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    33 recipes in

    My French recipes

    These are the only French recipes I have tried from my French cook books, hope they help.
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    Another one of my savoury "cake" recipes from France. This recipe is slightly more substantial than my Recipe #316039, as this recipe contains ham with white wine and port! Serve this as alternative sandwich bread or as a light snack spread with cream cheese or butter. This cake recipe will also make fantastic little appetisers if the loaf is cut into small cubes and served with olives, cubes of cheese and savoury spreads. Please note that the texture of this savoury cake is NOT like a sweet dessert cake - it will be slightly holey with a robust and slightly chewy texture, almost like sourdough.

    Recipe #316045

    Originally made with just bacon. Now, it usually contains onions and Gruyere cheese. A small wedge with a simple fruit salad and/or green salad makes a lovely lunch or light dinner.

    Recipe #122988

    This dish is very typical of southern France. Adapted from a recipe by Stephanie Alexander. After we made duck stew, we used the rendered duck fat for this recipe and it turned out well. Dont forget to scatter the salt and pepper as you go along.

    Recipe #105647

    Hey Vegetarians and Side Salad hunters, here's a recipe for you ! This is a Jacques Pepin recipe. This is a family favorite. Just think of all the VITAMINS! If you follow the directions carefully, you will have a mouthwatering, beautifully arranged salad of green, white, and red on a plate. Enjoy !

    Recipe #105135

    This is Jacques Pepin's recipe. The resulting chicken is moist, soft, and flavorful. Use a large non-stick frying pan. If cilantro is too strong for your taste, substitute with parsley or sage. If we dont have cilantro, we prefer finely chopped sage or parsley for this recipe. In Europe, cilantro is coriander.

    Recipe #104939

    This is a personal favorite of Jacques Pepin.

    Recipe #104670

    7 Reviews |  By Derf

    Mmmmmmmm Sooo Gooood!! (Chill time for the batter is 30 minutes not included in cook time.) Lovely delicate clafouti!! from Cooking Light

    Recipe #65412

    1 Reviews |  By Derf

    Herbs De Provence make these lamb chops superb. and you can't beat bbq'd!!

    Recipe #29422

    4 Reviews |  By Derf

    Great taste!! evolved to our taste from French Country Kitchen - Ann Hughes-Gilbey

    Recipe #18972

    4 Reviews |  By Derf

    Tasty side dish from French Country Kitchen - Ann Hughes-Gilbey

    Recipe #18971

    5 Reviews |  By Derf

    Ooohhhh!!!la la, these are pure heaven!!! Wonderful for a buffet table. Evolved from "French cooking by Eileen Reece"

    Recipe #15240

    3 Reviews |  By Derf

    Turned out onto a platter, these potatoes make a lovely presentation for a buffet table, and taste sumtuous!! Evolved from "French Cooking by Eileen Reece"

    Recipe #15202

    2 Reviews |  By Derf

    Great crepes with spinach from French cooking by Eileen Reece.

    Recipe #14476

    4 Reviews |  By Derf

    These are so good, I can taste them just typing it! Love scallops--love garlic! Best for first course, a starter, or appetizer (2 scallops/person), possibly could double recipe for larger portions.

    Recipe #14183

    12 Reviews |  By Derf

    A refreshing light dessert, serve with light cookies. Originally from "French Cooking - Eileen Reece".

    Recipe #14172

    2 Reviews |  By Derf

    An impressive simple dessert to top off a holiday dinner (and low cal too!)

    Recipe #13966

    3 Reviews |  By Derf

    Chicken provencal, Great chicken dish, full of flavour! Recipe evolved to our taste from "French Country Kitchen" by Ann Hughes-Gilbey

    Recipe #13137

    2 Reviews |  By Derf

    Tasty fall dish for supper or a buffet. Add as much heat as you like or change the garlic and herbs to your taste. Make ahead and pop in oven when ready. Recipe has evolved to our tastes from "French Country Kitchen" by Ann Hughes-Gilbey

    Recipe #13120

    This is a French potage. Original recipe from ''The Cook's Companion".

    Recipe #105776

    This was adapted from the recipe of Georges Billon, chef of Grand Hotel de Calla Rosa. The recipe entails reduction and a portion requires fast cooking.... take note. When studied well, it turns out very tasty.

    Recipe #105289

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