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"A traditional style baguette de Campagne - rustic French bread, which is easy to make and has lots of body - it is NOT like the usual light, supermarket produced baguettes of today. This bread can be started off in a bread machine if you wish. Marianne is the national symbol of France; she personifies Liberty, Reason & the Triumph of the Republic...."

Ingredients: dried yeast, honey, milk...

"My two versions of this classic French café/bistro sandwich - oven baked for large quantities and ease.......or, the traditional frying pan/skillet method! You can always rely upon the French to add a certain "je ne sais quoi" to even the simplest food ...including the humble cheese and ham sandwich. The croque-monsieur (which becomes..."

Ingredients: fresh ground black pepper, eggs...

"I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries, However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night..."

Ingredients: dried yeast, eggs, warm water...

"I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce.
Moules Marinières can be served as an appetising..."

Ingredients: cream, creme fraiche...

"These wonderful little light sponge cakes are an individual buttery treat. They freeze very well but they won't last long when your family samples these goodies."

Ingredients: confectioners' sugar, oranges...

"A traditional country-style French bread, made the old-fashioned way (although you can use the bread-machine if you wish). The result is a lovely full-flavored loaf with a wonderful crust. Best eaten the same day. Makes 2 baguettes."

Ingredients: warm water, honey, sea salt...

"Delectable litle pasties or pastry parcels filled with tender chunks of chicken breast and French Boursin cream Cheese, delicious! These are so easy to make, as they use cooked chicken breast, making them very handy for any leftovers you might have. France meets England in these pastry parcels, I have taken the idea of a traditional pasty, then added..."

Ingredients: fresh ground black pepper, eggs...

"Another one of my savoury "cake" recipes from France. This recipe is slightly more substantial than my Chic and Cheerful - Savoury French Olive, Cheese and Onion Cake, 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..."

Ingredients: pepper, pitted black olives...

"These are what the French call "cakes" - they are little savoury buns or muffins - and are always requested for breakfasts in the Auberge. They are delicious split and spread with herb and garlic cheese when warm - or serve them alongside hot soups, stews, chilli or casseroles! I have also made these with grated Gruyere cheese as well as..."

Ingredients: chives, light olive oil...

"Canelés de Bordeaux, also know as cannelé Bordelais, are magical French bakery confections, little fluted cakes with a rich rum and vanilla interior enclosed by a thin caramelised shell. This brilliant recipe was developed a long ago by an anonymous Bordeaux cook, whose innovation has been subjected to 300 years of refinements. Glossy..."

Ingredients: egg yolks, eggs...

"A friend gave me this dough recipe, which works beautifully every time and leaves you with a perfectly puffy, hollowed out shell. The pudding recipe I included along with it comes from the Better Homes and Gardens Cookbook, but the filling options for these are endless and there's room for creativity. You can stuff the puffs with tuna or crab salad..."

Ingredients: cooking oil, eggs, milk...

"A very simple and extremely tasty tart that I often make when leeks are in season. You can make your own pastry if you wish - I do when I have lots of time, but this works equally well with good quality ready-made flaky pastry, thus cutting down on time. Try to use small, thin leeks and try to get hold of little pink shallots - it just makes it so..."

Ingredients: goat cheese, creme fraiche...

"The French love these delicious savoury cakes, they can be found in all supermarkets and good boulangeries. The texture is still very light and "cake" like, as these are not yeast risen cakes; however, the texture is also quite robust and firm, slightly "holey", making these savoury type cakes very easy to slice. You can just slice..."

Ingredients: plain white flour, eggs...

"These are one of my favourite French cakes; delicate little light sponge cakes, baked in special fluted trays and sprinkled lightly with icing sugar, so elegant, light and airy! Some are flavoured with vanilla extract only, whilst other recipes suggest using lemon or orange; my recipe uses a combination of vanilla extract and lemon. These are ideal..."

Ingredients: eggs, icing sugar, lemon zest...