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  • béarnaise sauce

    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

    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

    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

    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

    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

  • french style roast chicken recipe

    French-style roast chicken

    A traditional roast chicken with delicious stuffing and buttery, tender flesh is a wonderfully economical dinner and a mouth-watering French-inspired version never goes out of style. Serve it up with duck fat potatoes.

    Australian Women's Weekly|Oct 10, 2018

  • french toast

    French toast

    Tender and sweet French toast makes for a quick and easy yet decadent weekend breakfast. For best results use real maple syrup, and if you like, serve it topped with fresh blueberries.

    Australian Women's Weekly|Oct 09, 2018

  • roasted rhubarb custard tart

    Roasted rhubarb custard tart

    The rich redness of the rhubarb manages to make this dish look both striking and sophisticated. Few will be able to resist the charms of the deliciously tart topping hiding a rich creamy custard filling.

    Australian Women's Weekly|Sep 16, 2018

  • Hollandaise sauce

    Hollandaise sauce

    Hollandaise sauce is one of the 'mother sauces', the five sauces proclaimed as fundamental and essential to French cuisine by legendary chef Auguste Escoffier.

    Australian Women's Weekly|Sep 08, 2018

  • Apricot and honey soufflés

    Apricot and honey soufflés

    Apricot and honey make a beautiful pair in this sophisticated, light dessert.

    Australian Women's Weekly|Mar 31, 2018