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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.
Makes 24Cherry and Almond Crunchies
This is one of three recipes for crunchies on the site - the easiest biscuits ever, you can use whatever you have to hand to invent your own version, allowing you to get creative in the kitchen!
Serves 8Warm Roquefort Cheesecake with Pears in Balsamic Vinaigrette
This savoury cheesecake includes a clever blend of cheese flavours, as the smooth fromage frais and curd cheese gently complement the sharpness of the Roquefort. And, while cheese and pears are always good partners, this particular combination is a m
Makes 24Raisin and Spice Crunchies
An easy and quick way to fill the biscuit tin...but they won't last long! If you haven't got this combination of fruit and nuts simply make up your own variations.
Serves 4Toasted Goats' Cheese with Blackened Sherry-vinegar Onions
Toasted goats' cheese is a perennial favourite for veggies and non-veggies alike. Here, the blackened onions are the perfect foil for the cheese's rich creaminess.
Serves 2Cheese Choux Pastries Filled with Mushrooms in Madeira
A lovely vegetarian recipe that would be ideal at Christmas. Cooking the mushrooms slowly in Madeira gives great depth and flavour, complemented beautifully by the cheese choux pastry.
Serves 8Chilled Rum Sabayon
Serve this lovely, light sauce with mince pies or Little Mincemeat Souffle Puddings for a true taste of France...or Italy, where it's known as zabaglione. Either way, it will soon become a firm favourite.
Serves 4Ratatouille
This famous Provençal vegetable stew is best made in the autumn when the vegetables needed for it are cheap and plentiful. This can be a most attractive dish but not if it ends up mushy. So to avoid this, make sure you don't cut up the vegetables too
Serves 6-8Potato Salad with Roquefort
This potato salad, with creamy, piquant Roquefort and the added crunch of celery and shallots, is good to eat all by itself, but I also like to serve it with cold cuts at a buffet lunch. It's therefore a very good recipe to have around at Christmas.
Makes ¾ pint (425 ml), serves 4-6Tapenade of Sun-dried Tomatoes, Olives and Basil
Tapenade, that strong gutsy pâté of minced olives, is converted into something more elegant and aristocratic if you replace half the amount of olives with sun-dried tomatoes. Serve it with ciabatta warm from the oven, or baked croutons brushed with o
Serves 4Camargue Red Rice Salad with Feta Cheese
This is a lovely salad for outdoor eating on a warm, sunny summer's day.
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