A family favorite. It takes a fair amount of time to do, but it is well worth the effort. The topping of lemon, parsley and mushrooms is divine. IF there are any leftovers, they are even better the next day.
Creme Fraiche has many uses and is often served in France complimenting sweet desserts. If used for desserts lightly whip it and sweeten it slightly. It is also fabulous for some pasta sauces (see Recipe #29295). It can be kept in the fridge for up to a week.
This is a savoury version of the old french recipe. The sharp, salty feta cheese works well with the other ingredients. It makes a substantial starter or a light lunch dish and is easy and quick to prepare.
A Pissaladiere is the French close cousin to a Pizza. You can use this recipe for the dough or use any focaccia dough, pizza dough or puff pastry. This is an anchovy lovers delight. Recipe adapted from Flo Braker
Make a whole meal out of the French Vegetarian Classic while it is warm or offer it chilled as a salad course. Serve with a crusty bread and top with feta cheese, if desired. From the Best Slow Cooker Cookbook Ever.
This is pizza for grownups! From"Everyday Epicurean", which I got in a swap from Evie*! Next time I make it, I may add some feta cheese to the top. We had this on our honeymoon in Provence, where they served it with a bottled of herb-infused olive oil! Delish! This could be dinner, with a salad on the side, or an appetizer, cut in little squares.
This is a lovely accompaniment for plain roast meats such as a leg of lamb. It is really easy to make and,as the potatoes are grated and not sliced, they cook more quickly than in the original French gratin dauphinoise.
A very savory and rich tart with lots of variations for the type of crust you want to use. It's a good light, vegetarian meal served with a salad, a fine first course, or as an appetizer when cut in smaller pieces.