French

Twice baking the choux pastry in this recipe will ensure a perfect result, and the addition of frangelico gives a lovely boozy twist on this French classic. You won't be disappointed, and neither will your guests!

This recipes makes 1 cup (250ml) sauce. Note

A classic dacquoise is a layered meringue sandwiched with a buttercream filling. This chocolate mocha dacquoise terrine offers a more sophisticated depth of flavour than the standard fruit and cream filling.

We used chocolate with a 70% cocoa content. If paradise pears are unavailable, substitute 5 canned pear halves and omit step 1. Note

These crisp apple tarts are fuss-free, speedy to make and completely delicious.

The mille-feuille, or vanilla slice, or custard slice, is known as the Napoleon. It is a French pastry whose exact origin, despite its noble name, is unknown. It's also quite delicious.

Lamb noisettes are lamb sirloin chops with the bone removed and the "tail" wrapped around the meaty part of the chop and secured with either string or a toothpick. Toothpicks must be removed before serving.

What a stylish wedding or engagement cake this contemporary tower of golden macarons would make! There is some time and effort involved but it's oh so worth it for this grand and elegant creation.

Store in an airtight container for up to 4 days. Note

Tart passionfruit give these rich crème caramels a fruity lift.

One taste of this rich and flavoursome antioxidant rich tomato soup and you'll never want the canned version again. Serve with plenty of crusty bread to mop up every last drop.

If you have a coffee machine, use it to make three espresso coffees, rather than using instant coffee; you need ⅓ cup coffee. Note

Celebrate winter citrus with these stunning, refreshing Bavarian creams. You'll need about 8 limes for this recipe.

A classic ingredient in French cooking, green peppercorns add flavour and bite to plump, juicy chicken thighs.

Impress your dinner guests with these elegant cherry and chocolate soufflés.

Spiced with ginger, these dark chocolate truffles make a delectable after dinner treat with a cup of coffee or a digestif.

If you don’t have purple food colouring, use a few drops each of red and blue food colouring until the desired shade of purple is achieved. Note

These little berries are not only scrumptious on crêpes, but they also have a number of health benefits, including being full of antioxidants and antibacterial properties. Note

This recipe is best made on the day of serving. Note

Sweet, chewy coconut macaroons studded with tart dried cranberries and white chocolate chunks.

A vegetarian dish of eggplant timbales with roasted tomato sauce from Australian Women's Weekly.

This creamy, cheesy zucchini gratin makes a great side dish for dinner, or a lovely lunch with salad and fresh bread.

Casserole bakes are so simple to prepare, and great for family meals. One dish wonders never looked so wonderful.

If you’re serving this sauce with fish, replace the chicken stock with fish stock; for a vegetarian version, use vegetable stock. Velouté should be served as soon as it is made. Note

Dressed goat's cheese, sprinkled with herbs and served with croûtes makes a chic starter, or plate to hand around as nibbles.

The parfait can also be made in a 10.5cm x 23.5cm (4-inch x 9½-inch) terrine or loaf pan; grease, then line the base and sides with baking paper, extending the paper over two long sides. serving suggestion Serve with extra raspberries and cherries. You will need to start this recipe a day ahead. Note

The classic French flavours of salade niçoise work wonderfully as a topping for this speedy bruschetta.

These beautiful and blushing soufflés are dead easy to make. Just remember to whip up your egg white well, and serve them straight from the oven to the table.

This French caramelised apple tart is delicious with a dollop of whipped cream or melting ice-cream.

An exquisite duck confit with pan-fried kipflers and pear and watercress salad for special occasions. The simple and centuries old process of cooking duck in this way has changed very little.

This tart is simply delicious warm with cream or ice-cream, and perfect with tea or coffee.

Recipe is not suitable to freeze. Note

A light touch is required to make these strawberry french macarons. Don't be tempted to use more strawberry puree than required or you will alter the texture of the batter. Trust us, the result is worth it.

Tender chicken livers bring their incomparable flavour to this rich chicken terrine layered with asparagus spears and wrapped in prosciutto.

This recipe will leave you with plenty of leftover café de paris butter, you can use it to make a spectacular kind of garlic bread or freeze it until you next cook steak.

The apples can be cooked ahead of time and left in the pan, covered, in the fridge. The tarte tatin can be finished and transported in the pan if you’re picnicking – simply reheat on the barbecue or fire before turning out and serving warm.

This divine homemade frozen dessert combines crunchy chocolate-coated honeycomb, sweet honey nougat and fragrant espresso to create an irresistible treat for your loved ones.

We used blue-eye fillets but use any firm white fish fillets you like. Note

Espagnole sauce is one of Auguste Escoffier's five mother sauces that are the basis of sauce-making in classic French cooking.

Tender and tasty lamb shanks make the best winter dinner, not least because they fill the house with fragrance and warmth for hours before you eat.

Deliciously tart and light as air, this easy souffle makes a fabulous pudding for a dinner party.

A seafood bisque has a deep, luxurious flavour, this comes from cooking prawns in their shells, as well as fish fillets, into a stock which is then blended (shells and all) into a smooth, silky soup.

If pastry is too dry, add 2 teaspoons of water with egg yolk. Note

Do not be intimidated by the soufflé! Think of it as a flavoured base into which beaten egg whites are folded. The heat of the oven expands the air in the egg white and contracts when cooled. So serve it immediately, hot from the oven.

This is a traditional cake from north-eastern France; you find similar cakes in Germany, Austria and eastern Europe (the names vary slightly: Kugelhopf, Gugelhupf ). You will need an electric mixer fitted with a dough hook for this recipe as the dough is too soft to knead by hand.

This is also delicious served with crispy bacon, roasted tomatoes and sauteed mushrooms. Just omit the icing sugar and berries. Note

It's no wonder few can resist when presented with a smooth, creamy bowl of chocolate mousse; a sprinkling of tart raspberries will cut through the sweetness beautifully.

Spicy barbecued chicken pieces with an even spicier tomato salsa.

A classic French chicken casserole braised in a rich red wine and vegetable sauce.

Store friands in an airtight container for up to three days. We used freeform paper cases made by pushing a 12cm square of paper (we used paper about the same thickness as printer paper) into ungreased pan holes, followed by a 12cm square of baking paper. variation peach and coconut friands Omit the glacé pineapple […]

Ok, there is a slight art to making thin and perfect crêpes, but there should be enough batter here for you to make a couple of mistakes. Resting the mixture before using it will make them nice and smooth, as will using a well oiled crêpe pan. Plus, the melted cheese will hide any rough edges!

We used chives and basil in the omelette, but you could use any combination of herbs you like. Note

Bring a little bit of Belgium to your kitchen with this classic dish. Serve with some crusty bread to soak up that delicious broth, and be generous with the finger bowls!

French for “rust”, rouille is a capsicum-and-chilli flavoured mayonnaise-like sauce often used to garnish seafood stews. Discard any mussels that do not open. Note

This recipe is best made close to serving. Note

These beautifully coloured and delicate pistachio and orange blossom macrons are an absolute feast for the eyes. Arrange them in a large glass bowl or on a cupcake stand for maximum Wow! factor.

For one-pot cooking, French provincial dishes can't be beaten with their simple methods and big flavours.

Food referred to as "à la bourguignon" is food cooked in the style of the famous French wine region of Burgundy, and is instantly recognisable by its red wine sauce containing mushrooms, bacon and onions.

To pipe the swan’s body, place the tube close to the tray and press down to finish the choux with a small point. To pipe the neck, start at the base of the neck and finish at the head. As you finish the head, press down on the tube to make a point, which will […]

Passionfruit and raspberry make a heavenly pair in these light-as-air soufflés.

A piping bag — available from cookware shops — is a really handy thing to have. They are easy to use, much easier than you’d expect, and make the dividing up of a mixture into trays quick and efficient. Buy a few different sizes and shapes of tubes — you’ll be surprised how often you’ll […]

Soft, light and garlicky with a crisp, golden crust, these little garlic potato soufflés make an excellent starter.

You can toast both sides of bread for a crunchy toast, or only one side for a softer texture. Tapenade is a thick paste made from black or green olives, capers, anchovies, olive oil and lemon juice. Both black and green olive varieties are available from most supermarkets and delicatessens; you can use whichever style […]

Look for fresh scallops as frozen scallops give out a lot of water. Note

There is a place for store bought pastry and custard, but sometimes a sweet dish just deserves the homemade versions. This is one of those dishes.

Some butchers sell minced pork and veal mixture, this is fine to use here; you need to buy 500g (1 pound). You can use cherry jam instead of the redcurrant jelly for the cherry compote. Note

As delicious as these lemon coconut macarons will be once finished, for a better flavour and a more chewy texture seal them in a container and refrigerate them overnight. It is a most cruel exercise in self restraint, but worth it.

Quinoa (keen-wa) seems to be the superfood of the moment, and for good reason. It is the seed of a leafy plant similar to spinach. Its cooking qualities are similar to rice, and it is full of goodness and protein.

The perfect balance of sweet and tart, this sticky dessert is perfect for those who want to delight their guests. The added ingredient of cardamom provides unique flavour and spice that'll have people begging for more.

If you want to add something extra to this dish, add a shot of orange-flavoured liqueur to the caramelised oranges, just stir through while they're cooling.

This warming and fragrant French style onion and fennel soup is absolutely amazing topped with melted cheddar cheese souffles. This is gourmet soup at it's finest.

This delicious olive and roasted tomato tart is equally delicious served hot or cold. Accompany with rocket salad for a light and healthy lunch.

For a great variation, make pesto and mozzarella croquettes by blending or processing ¾ cup firmly packed fresh basil leaves, 1 tablespoon roasted pine nuts, 1 tablespoon finely grated parmesan cheese, 1 quartered garlic clove, 2 teaspoons lemon juice and 1 tablespoon olive oil, until almost smooth. Add pesto to croquette mixture. Mould croquettes into […]

With a judiciously herbed crumb crust, tender lamb, this dish is sophisticated enough to serve at a dinner party but won't take you hours to make.

This Alsatian Christmas bundt is fluffy, buttery and completely delicious with its spiced walnut filling.