French

Ooh la la! Delia's pulled out all the stops with a terrific selection of the very best of French cuisine, from steaks and salades to snacks such as Croque Monsieur.

 
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Petits Monts Blancs Makes 8

Petits Monts Blancs

This recipe has been devised as part of the New Year's Eve timed plan, which is why there are instructions to freeze the meringues; you can, of course, make the entire recipe in one go.

 
 
Poor Man's CassouletServes 4-5

Poor Man's Cassoulet

Cassoulet is made with all sorts of lovely French ingredients, but for a more economical version, this poor man's cassoulet is just the thing. Make sure you use good-quality meaty sausages.

 
 
Roast Quail Wrapped in Pancetta and Vine Leaves with Grape ConfitServes 4

Roast Quail Wrapped in Pancetta and Vine Leaves with Grape Confit

Plump little quail are the ultimate in single-serving foods...and very easy to cook and serve (no carving needed!). If you can't find vine leaves, use foil instead.

 
 
Profiteroles with Hot Chocolate SauceServes 6-8 (makes about 30)

Profiteroles with Hot Chocolate Sauce

Everyone loves profiteroles, so give these a whirl next time you're entertaining.

 
 
Pistachio SablesMakes about 30

Pistachio Sables

This recipe was kindly given to me by the Head Pastry Chef, Mark Mitson, at The Blakeney Hotel in Norfolk, where they are served in the bar with drinks, but only if you get there early enough, because they disappear in a flash.

 
 
Omelette Savoyard

Omelette Savoyard

This is very good served in wedges with a baby spinach salad

 
 
Meringues with Vanilla Mascarpone Cream and Lemon Curd

Meringues with Vanilla Mascarpone Cream and Lemon Curd

Meringue nests filled with vanilla mascarpone cream and lemon curd

 
 
Potato, Cheese and Spring Onion SouffleServes 2

Potato, Cheese and Spring Onion Souffle

Delia's Potato, Cheese and Spring Onion Souffle is from Delia's Happy Christmas, but it's too good to only eat once a year.

 
 
Panettone Bread and Butter Pudding with MarsalaServes 6

Panettone Bread and Butter Pudding with Marsala

In a way I'm very glad that the delectable Italian raisin and fruit bread, called Panettone, only comes in to the house at Christmas. I absolutely love it and keep taking sneaky slices.

 
 
Quiche LorraineServes 6 as a starter or 4 as a main course

Quiche Lorraine

Essentially an egg, bacon and cream tart, easy to make without losing any of its classic flavour and texture

 
 
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