French

Pommes Anna

Also known as "potatoes Anna", this buttery and garlicky side dish will give you a new love of potatoes.

Australian Women's Weekly|Mar 20, 2019

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  • Mini meringue nests

    Put an Easter spin on this popular dessert, whipping up these sweet and cream-filled moulds ready to house sugar-coated eggs.

    Australian Women's Weekly|Feb 28, 2019

  • Nectarine and almond tart

    Inspired by the classic French frangipane tart, the almond-filling of this summery tart pairs deliciously with all sorts of summer stone fruit. Here we used nectarines, but peach, apricot or even plums would also do nicely.

    Australian Women's Weekly|Feb 21, 2019

  • How to make crème brûlée

    Translated literally, "crème brûlée" simply means "burned cream". And while that might be technically what's happening, we can't help but think this humble dessert benefited greatly from having a name with a little French flair.

    Australian Women's Weekly|Feb 05, 2019

  • How to make a classic béarnaise sauce

    A béarnaise sauce recipe is just the ticket to elevate a delicious dinner of beef steak. The classic French béarnaise sauce is a bistro favourite for a reason.

    Australian Women's Weekly|Nov 29, 2018

  • Pear tarte Tatin

    This classic upside down French pastry is works just as well with sweet, caramelised pears as it does as an apple tarte Tatin

    Australian Women's Weekly|Oct 30, 2018

  • Monte carlo biscuits

    These delicious chewy coconut biscuits are a childhood favourite. Filled with cream and raspberry jam, they won't last long!

    Australian Women's Weekly|Oct 29, 2018

  • Vegetable pan bagnat

    The pan bagnat (pronounced with a French accent, more like "pahn bahn-yuh") is a classic sandwich from Nice (pronounced like "niece") and features many ingredients familiar to us from the popular salad Niçoise.

    Australian Women's Weekly|Oct 25, 2018

  • French toast with poached cherries

    Classic French toast served with vanilla and citrus-poached cherries and a heart dollop of Greek yoghurt make for a sweet and tart brunch you'll adore.

    Australian Women's Weekly|Oct 12, 2018