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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.
Serves 8 as a first courseAsparagus Feuilletés
These wonderful feuilletes would make an impressive starter for a summer gathering and, again, combine asparagus with melting cheese - one of food's most perfect combinations.
Serves 4-6Caramelised Apple Flan
This is from a French recipe called tarte Tatin – it's baked, chilled and then served upside down.
Serves 3 as a light lunch or 6 as a first courseFeta Cheese, Spinach and Pine Nut Galettes
Keep some of the galette pastry in the freezer and you can always create a meal in minutes, using any topping you have to hand. This combination is reminiscent of that lovely Greek dish spanakopita.
Serves 6Lemon Millefeuille
Light and lemony, this may look like a work of art but it's actually very easy to make. Prepare all the elements in advance then just assemble it before serving…adding summer berries alongside if you wish.
Serves 4Mini Boeufs en Croute
Beef en croute is a dinner party classic and loved by everyone! Here, Delia has made individual portions that look beautiful and taste even better.
Serves 6Poached Pear Galettes
Galettes are very thin discs of flaky pastry which, unlike conventional tarts, have no sides. The concept is a good one because the pastry is barely there, yet it gives a light, very crisp background to all kinds of toppings, both savoury and sweet.
Serves 6Prune and Apple Galettes
Galettes are very thin discs of flaky pastry which, unlike conventional tarts, have no sides. The concept is a good one because the pastry is barely there, yet it gives a light, very crisp background to all kinds of toppings, both savoury and sweet.
Serves 3 as a light lunch or 6 as a first courseTomato and Goats' Cheese Galettes
Galettes are very thin discs of flaky pastry which, unlike conventional tarts, have no sides. The concept is a good one because the pastry is barely there, yet it gives a light, very crisp background to all kinds of toppings, both savoury and sweet.
Serves 8Alain’s Passion Fruit Brulee
My thanks to Alain Benech, our very French chef at the football club, whom I persuaded to part with his delicious recipe for you all to make. Whenever it goes on the menu, it’s very popular and always sells out.
Serves 2 as a starterEggs en Cocotte
The classic French name for this type of egg dish is oeufs en cocotte, and it is named after the dishes in which the eggs are cooked, which are called ramekins and look like mini soufflé dishes with enough space for baking one egg. The following reci
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