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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Vanilla Creme BruleeServes 6

Vanilla Creme Brulee

Make sure you start this recipe at least one day before, so the custards have time to chill.

 
 
Entrecote HongroiseServes 2

Entrecote Hongroise

If you've been looking for a quick and easy sauce to make with steak, this has to be it...

 
 
Classic White Bechamel SauceMakes about 15 fl oz (425 ml)

Classic White Bechamel Sauce

Some people seem to think there's a lot of mystique surrounding sauces, but if you follow Delia's recipe to the letter - using the classic roux method - you'll have a lovely, smooth creamy sauce, the perfect base for many recipes.

 
 
Summer Fruit BruleeServes 6

Summer Fruit Brulee

Want to know how to get the thinnest, crunchiest crust on your brûlée? Delia's shares a chef's secret tip and creates a fruity summery dessert that will soon become a firm favourite.

 
 
Buche de Noel (Chocolate Chestnut Log)Serves 8-10

Buche de Noel (Chocolate Chestnut Log)

Light and lovely, this chocolate chestnut log would make a great centrepiece at a Christmas party.

 
 
Warm Chocolate Rum Souffles with Chocolate SauceServes 6

Warm Chocolate Rum Souffles with Chocolate Sauce

Light and lovely, these beautiful little souffles have the added attraction of being less likely to collapse than a standard version. Hand round chocolate sauce and cream for even more luxury (not to mention calories!)

 
 
Twice-baked Goats' Cheese Souffles with Chives and Balsamic VinaigretteServes 4

Twice-baked Goats' Cheese Souffles with Chives and Balsamic Vinaigrette

These can be made with Cheddar cheese and can be made a few days in advance or even frozen.

 
 
Hot Lemon Curd SoufflesServes 4

Hot Lemon Curd Souffles

Another souffle recipe that is perfect for entertaining as it doesn't collapse, allowing you time to get the dessert on to the table. The hot lemon curd is a revelation!

 
 
Soupe Flamande with Creme Fraiche and Frizzled SproutsServes 8

Soupe Flamande with Creme Fraiche and Frizzled Sprouts

The winter months aren't the most exciting on the vegetable front, but when you can make wonderful soups like this one - from potatoes, leeks and Brussels sprouts - who cares?

 
 
Warm Pear and Walnut Salad with Roquefort Dressing and CroutonsServes 4 as a light lunch

Warm Pear and Walnut Salad with Roquefort Dressing and Croutons

This salad is a revelation - soft succulent pears, the sharp creaminess of Roquefort cheese and the dry nutty crunch of walnuts combine beautifully to make a salad that's second to none.

 
 
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