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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Tapenade of Sun-dried Tomatoes, Olives and BasilMakes ¾ pint (425 ml), serves 4-6

Tapenade 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

 
 
Camargue Red Rice Salad with Feta CheeseServes 4

Camargue Red Rice Salad with Feta Cheese

This is a lovely salad for outdoor eating on a warm, sunny summer's day.

 
 
Prune, Apple and Armagnac Cake with Almond Streusel Topping

Prune, Apple and Armagnac Cake with Almond Streusel Topping

This is a cake that borders on being a dessert, and would be my choice for a celebration supper party, served warm with crème fraîche. If you are not a lover of Armagnac, the prunes also taste good served with port or amaretto liqueur.

 
 
Marinated Rump SteakServes 2

Marinated Rump Steak

Marinate rump steak for the most flavourful meal imaginable, served with mash, French style! It couldn't be easier...

 
 
Croque MonsieurServes 1

Croque Monsieur

This satisfying snack for one conjures up memories of pavement cafes in Paris for Delia...but you can enjoy it just as much on an autumnal British day.

 
 
Rillettes of Duck with Confit of CranberriesServes 6 as a starter

Rillettes of Duck with Confit of Cranberries

This is one of my favourite starters: a terrine of tiny shreds of tender, succulent duck melded together like a pâté, then served with the dazzling depth of colour and sharpness of a confit of cranberries to counteract the richness.

 
 
Vinaigrette DressingServes 4-6; halve the ingredients for 2-3

Vinaigrette Dressing

It has to be said that this is always going to be a matter of personal taste according to how much acidity you like and what your preferences are as to flavourings and so on. I seem to suffer from some kind of mental handicap with dressings...

 
 
Eggs en Cocotte with Morel or Porcini MushroomsServes 4 as a starter

Eggs en Cocotte with Morel or Porcini Mushrooms

I love to make this with dried morels, which are available from specialist food shops, but dried porcini will also be excellent.

 
 
Spiced Pickled Agen Prunes in ArmagnacMakes five 1 lb (350 ml capacity) jars

Spiced Pickled Agen Prunes in Armagnac

It's great to have a jar of these pickles in the cupboard to serve with cold meats or pates, but I think they also make a wonderful accompaniment to Crisp Roast Duck with Confit of Sour Cherries.

 
 
Wild Mushrooms in Madeira en Croûte with Foaming Hollandaise SauceServes 6

Wild Mushrooms in Madeira en Croûte with Foaming Hollandaise Sauce

This recipe is ideal for entertaining; you can make the filling and pastry cases the day before. Serve with Foaming Hollandaise Sauce, see Related Recipe below, which can also be made ahead.

 
 
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