ZWT8KarenFrance Cookbook - Food.com

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9 recipes in

ZWT8KarenFrance

Cookbook by

Karen Elizabeth

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Custard Millefeuille

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1 Reviews | By Karen Elizabeth

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I found this recipe on an Estate Agents advertising flyer! Tried it out and the family loved it, I have now made it every weekend for the last month :) The first time I made it, I only realised too late that I had no custard powder, so substituted a packet of Vanilla Instant Pudding, made as per directions on the packet.....the children say they like that version best! so if you dont care for making custard, just sub some Instant pudding mix :) Between store-bought puff pastry and instant pudding mix, this one's a breeze... but I have made it as per the original recipe, below, with equal success, DH prefers the real thing :D

Recipe #295825

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Classic Quiche Lorraine

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4 Reviews | By Karen Elizabeth

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A classic recipe from The Essential French Cookbook, if I make a quiche with a pastry base, then this is the one. I do experiment with the fillings, but as often as not, will stick to this timeless classic....................

Recipe #299242

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Tangy Green Bean Salad

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13 Reviews | By Karen Elizabeth

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A warm, deliciously tangy flavoured green bean salad. For a more substantial salad, boil about 1lb of scrubbed new potatoes until tender, cool, and then cut them into bite-sized chunks. Stir into the green beans, and then add the dressing. From The Inspired Vegetarian.

Recipe #333117

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Decadent, Peas With Baby Onions and Cream

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7 Reviews | By Karen Elizabeth

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A rich side dish, ideally prepared with fresh peas and baby onions. Creamy with a lemony tang, a wonderful side dish, nice enough to eat by themselves! From The Inspired Vegetarian

Recipe #333120

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Garlic Button Mushrooms With Breadcrumbs

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24 Reviews | By Karen Elizabeth

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Garlic and mushrooms make a wonderful combination. If possible, use a balti pan or cast iron frying pan and don't stand on ceremony - serve straight from the pan! From The Inspired Vegetarian

Recipe #333689

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Fresh Herb and Cheese Sauce

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7 Reviews | By Karen Elizabeth

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The recipe calls for Chervil, a herb similar to parsley. I didn't have either, so actually used some fresh sage, which was lovely! I prepared this sauce to accompany Recipe#328329, by chef#925731. This sauce recipe comes from the "Pasta Cookbook", published by Merehurst Press, original title, "Nudeln". From Zaars Kitchen Dictionary: CHERVIL: The leaves and root of this parsley family herb are edible and have a mild anise flavor. The leaves are a curly and dark green. Chervil is one of the main ingredients in Fines Herbes. Ingredient Season: available year-round How to store: Chervil does not dry well, so it is best when used fresh. How to prepare: Use like parsley, though most flavor is lost when boiled. Matches well with: asparagus, carrots, cheese, chicken, eggs, fish, peas, potatoes, salads, sauces, soups, spinach, tomatoes, veal, venison Substitutions: parsley or tarragon

Recipe #392465

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Stuffed Black Mushrooms

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5 Reviews | By Karen Elizabeth

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This is a very popular dish here in South Africa. My cousin-in-law makes these often, especially for breakfast (without the wine!), and varies the fillings. It's a good side dish for summer barbeques! If you are not going to use the wine, substitute 1/2 cup of vegetable stock. The mushrooms can be stuffed and refrigerated a day in advance, which is a bonus if you are pressed for time

Recipe #316644

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Cheese and Dill Mini Souffles

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Be the first to review! | By Karen Elizabeth

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Light and fluffy savoury souffles, lovely for a light lunch, brunch, or for entertaining. Comes from "Creative Family Favourites", Frances Cleary.

Recipe #387483

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Baked Cheeses With Red Pepper Sauce

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2 Reviews | By Karen Elizabeth

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Tasty cheese slices crumbed and baked, served with a piquant red pepper sauce. Lovely for a light lunch or brunch. From "Creative Family Favourites", Frances Cleary

Recipe #387486

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