French

The perfect French sharing platter: croûtes with beef and horseradish cream.

Praline, otherwise known as nut toffee, is a versatile confection and can be used in many ways, but it's hard to go past a sprinkle on top of a dish of ice-cream for delicious simplicity.

Silky smooth leek and potato soup becomes something special when finished with plump scallops and caramelised leek.

What a delightful way to enjoy the flavour of eggnog. These macarons are the perfect, light accompaniment to Christmas dinner, and would make a unique and thoughtful gift for your host.

These cupcakes are not only sweet and tasty, but are utterly gorgeous too. Make them for your loved ones for a birthday, anniversary or celebration of choice. Divine!

Veal schnitzel is thinly sliced steak available crumbed or plain (uncrumbed); we use plain uncrumbed schnitzel, sometimes called escalopes, in our recipes. Because veal schnitzels (escalopes) are a very lean cut of meat, they dry out quickly if overcooked. Fry them over a high heat for a short time. Note

When we think of soufflés as a sweet, we often think of the chocolate kind. While you won't catch us dissing anything with chocolate in it, this lemon curd soufflé is sweet and tart and exceedingly delicious.

A daikon and potato gratin with spring onion, bay leaf and crushed garlic.

When it comes to sweet treats the French always get it right and this delicate delight is no exception. Somewhere between a meringue and a biscuit, this melt in the mouth tropical macaron is simply délicieux!

Recipe is not suitable to freeze. You need a medium frying pan having a heatproof handle and a 20cm base for this recipe. If the pan handle is not heatproof, wrap it tightly in a few layers of foil; place the pan under the grill, but keep the handle away from the heat, if possible. […]

Deglazing: This is the initial step in making a sauce that incorporates the browned bits sticking to the bottom of a pan in which meat has been cooked. A small amount of liquid is added to any remaining meat juices in the pan, then over heat, the pan is scraped to loosen the browned caramelised […]

For a speedy, elegant dessert, try this French classic with a cardamom twist.

It's hard to eat poorly when you've got a carton of eggs in the fridge, even if there's little else around. Eggs represent very compact packets of protein and nutrients ready to be turned into a nutritious meal in minutes. Master an omelette then you can create a filling according to what you have on hand.

You can double or triple the quantities, filling large dishes to serve a crowd. Do ahead This recipe can be prepared a day ahead to the end of step 3, cover and refrigerate. Finish the recipe when you’re ready to serve. Substitutes You can use a combination of other cheeses such as parmesan, vintage cheddar, […]

Crispy on the outside, fluffy on the inside, these duchesse potatoes are like elegant potato gems.

Not only do these white chocolate and raspberry mille-feuilles look amazing, they taste just as good. They are surprisingly quick and easy to make so you don't need an excuse to whip up a batch and surprise your loved ones.

Myzithra cheese is the traditional Greek cheese used in this cheesecake; you could use mascarpone as a substitute in this recipe. Note

The jalousie can be prepared ahead of time, cover, refrigerate until ready to bake. Note

A Pithivier is round, enclosed pie with origins in France and can be made sweet or savoury.

Smoked salmon, creamy mascarpone and dill make a fabulous filling for these crepe-wrapped roulade slices.

This tasty rustic-style loaf is a winning recipe for picnics, parties and barbecues.

You might have a few puffs left over; freeze them, unfilled. Valentine’s croquembouche Fit a large piping bag with a plain tube (or without a tube); three-quarters fill the bag with pastry mixture. Hold the bag upright, pipe the pastry into 2cm (¾ inch) rounds. Working quickly, use tongs or forks to dip the puffs […]

Making these cute little wonton cups is frightfully easy; all you need is a muffin pan and you're good to go. Remoulade or rémoulade is a condiment invented in France that is usually aioli-or mayonnaise-based.

Warm up with a bowl of this delicious caramelised onion soup with crispy cheese toasts.

Yes, there's macarons in this recipe.

Using a mixture of butter and oil stops the butter from burning. Don’t overbeat the eggs or the omelette will be tough. Note

This easy quiche will be a sure-fire winner with your family.

Show off your MasterChef skills by making this traditional croquembouche. You will need a croquembouche stand, and if you've got a silicon liner to help slip the finished tower from the stand all the better. It'll be worth the work to see the look on your guests' faces when you present them with croquembouche.

On the days when you're pressed for time to come up with the perfect homemade dessert it's perfectly ok to get a little extra help from your local supermarket. Topped with this deliciously tart passionfruit cream, you'd never know the crêpes were store bought.

Give your afternoon tea a Parisian twist and serve these delicate crêpes with beautiful fresh strawberries and cream.

When it comes to cuisine the French got a lot right, especially the macaron. This humble sweet is deservedly famous for its chewy texture and delicious array of flavour options. Try this raspberry and cinnamon version, you'll love it.

Ice-cream bombe mixture needs to be prepared at least a day ahead, keep in the freezer until required. Cake base can also be prepared a day ahead, keep in an airtight container. Cover bombe with whipped cream just before serving. Note

You could use creamy polenta in place of mash to top these veal goulash and potato pies.

We used crème de cacao, but you could use any chocolate flavoured liqueur you like. Soufflés must be made just before serving. Note

When this classic French dessert is done well, nothing can beat its silky, cream texture. Don't forget to sieve your custard and remember to insulate with a tea towel so the outside doesn't cook too quickly.

Take a trip to the fish markets for the freshest produce you can find for these individual seafood mornay pots topped with crispy gratin. They're absolutely delicious.

Navarin is a classic French ragoût of lamb or mutton.

Macarons can be challenging to make, but the results are worth it. Weigh your ingredients very carefully and sift the almond meal thoroughly, and these peppermint French macarons will be très bon!

Truffles are a cook’s secret pleasure: they look splendidly impressive but are actually quite effortless to make. Basically a round of chilled flavoured ganache rolled in melted milk, dark or white chocolate with, perhaps, cocoa, coconut, chopped nuts or citrus rind, a truffle is refrigerated until it’s set then presented en masse or singly, with […]

This dessert is pure bliss . Creamy orange custard with a quintessential toffee topping. Note

Eggnog crème anglaise (French for "English cream") is a light pouring custard used as a dessert cream during the Christmas season.

Finished with a drizzle of melted chocolate, these nutty meringue sticks are excellent served with coffee.

Choux pastry mixture will come away from side of pan and form a ball Note

Always use full-cream rather than light or skim milk for a quiche or savoury pie filling. Substitute speck for the ham and use a Swiss cheese in place of cheddar, if desired. Note

The night before, prepare the salad and keep, covered, in the refrigerator. Note

A roast beef rib still on the bone is the indisputable king of roasts. Served here with a homemade mustard bearnaise sauce, this is a meal worth celebrating for.

These tarts add a tasty, elegant twist to a traditional high tea, or can be just as fun served as individual desserts.

Jalousie is best made on the day of serving. Serve with whipped cream if you like.

Store bonbon s in an airtight container in th e fridge for up to 1 week. Use a good-quality da rk chocolate; one with 70% coco a (cacao) would suit this recipe . If you don’t have a silicone pan, turn this recipe into a trendy `rocky road’. Melt the chocolate and mix with the […]

This green pea soup couldn't be easier to make, and is livened up immeasurably with the addition of mint pistou. A great light supper on a warm summer evening.

You don't have to flambe at the table to make classic Crepes Suzette. Dress the dish with orange segments and a dollop of cream for a bit of extra oomph.

Impress your guests with this rich French delicacy. With tender duck and a smooth orange glaze they'll be raving for quite some time.

Slow-roasted lamb shanks with tomato and olives that will melt in your mouth. The richness of the sauce adds another layer to the already intense, deep flavours of slow-roasted lamb.

Crème catalana is the Catalan version of the French dessert, crème brulée. In fact, many regions lay claim to the origin of this dish. It's traditionally prepared on fathers day in Spain. We think you should enjoy it all year round.

Sweet and tart, fruity and creamy, this dessert is a taste sensation that will impress any guest.

Grilling peaches and nectarines brings out the intense flavour of the fruit, which is beautifully complemented by the nougat mascarpone.

Juicy cherries and crunchy biscuits with an almond-flavoured liqueur from Australian Women's Weekly.

Sweet, juicy baby carrots are roasted in a garlic glaze to create this beautiful side dish, the perfect accompaniment to roast lamb or chicken.

For an easy, elegant dessert, try these decadent sandwiches of golden puff pastry, juicy berries and custard cream.

Roasting stone fruits intensifies their flavour as well as drawing out their natural sweetness, which helps make this roast nectarine tart exceedingly delicious. Serve warm with lashings of cream.

With tender, juicy slices of roast beef and scrumptious bearnaise sauce, this is another French concoction that looks and tastes like a masterpiece.

The melt-in-the-mouth pastry is irresistible in this asparagus and gruyere tart and easier to work with than you might imagine.

A quick, easy and exciting twist on asparagus that works as a side dish, a buffet dish or barbecue platter.

This classic French dessert is much easier than you'd expect, and always a crowd-pleaser. Doused in its own caramel sauce, it's fabulous with a dollop of double cream.

These chewy almond macaroons are made in the traditional Italian style and are absolutely delicious served with hot espresso coffee.

You can use fresh pears for this delectable roasted pear tart, just make sure that they're on the slightly firm side of ripe and peel them carefully first.

Rich, creamy and sweet, this classic custard recipe is the perfect accompaniment to many pies, cakes and desserts.

Like a pared back version of Eton mess, with strawberries alone rather than a mix of berries, this strawberry meringue cream also has a shot of liqueur to spice things up.

These cakes supposedly take their name from the powder puffs used by women to dust on face powder. Whatever the provenance, strawberries and cream powder puffs are light, airy and absolutely delicious.

This chocolate nougat frozen parfait is incredibly simple to make, but is bound to impress. A great way to end a special dinner party.

The delicate flavour of tarragon is beautiful paired with the bitter leaves of a mixed mesclun salad.

With red wine, French bread, onions and gruyere cheese you're already on to a winner, but it's the homemade beef stock that makes this French onion soup one of the best.

Passionfruit is the perfect flavour for these little hot souffles, sweet but tart and with the added bit of crunch from the seeds for texture.

Rich and chocolate-y cake, all rolled up.

This is a super easy and scrummy dessert, plus you can whip up a batch of pear galettes on a whim. Best served with a dollop of top notch double or clotted cream.

Orange and poppy seeds is a classic combination for friands, you can liven it up by using mandarin instead.

Enjoy a bite of heaven with these light and fluffy homemade coffee friands. They are gorgeous enjoyed with your mid-morning or afternoon coffee as a relaxing treat with friends.

Crisp and flaky French pastries, palmiers are so-named because they are folded and shaped to resemble the leafy arc formed by palm tree branches. Honey, pistachio and rosewater add a touch of the Middle East to these quintessentially French pastries.

There are few more satisfying dessert experiences than plunging your spoon into a chocolate fondant cake and watching the molten centre run out.

These traditional Parisian delicacies are named after a palm tree because, when baked, they resemble palm fronds. Palmiers were probably invented as a way to make use of puff pastry scraps; quick and easy, they're great for afternoon tea.

There's something seductive about the melting cheese in this Veal Cordon Bleu that makes it timeless and one of our all-time favourites.