Fashion and food - these are two words that can describe modern France. In no other country do they pay so much attention to food, methods of its presentation and presentation. French national cuisine is distinguished by the variety of tastes and combinations, as well as different cooking technologies. The French call cooking art and believe that in any recipe you can bring novelty and make it unique. Touching high-class cuisine is quite simple and at home, having prepared onion cream soup vishisuaz, gratin dofinoy, quiche loren or classics - Julien with chicken and mushrooms. Delicious, simple and homemade food in France is valued no less than the restaurant-quality dishes. The main thing is to observe the balance of tastes and choose fresh products. The same applies to the French desserts: apple tart tatin, profiteroles with cream and light macaroons macaroni are able to melt even the most fastidious heart in the culinary issue.
1. Soup with champignons and potatoes
INGREDIENTS
Champignons 300 g
Potatoes 600 g
Onions 200g
Salt to taste
Ground black pepper to taste
Vegetable oil 40 ml
Water 1.5 l
Cream 20% 1 glass
PREPARATION INSTRUCTION
1. Peel potatoes, chop not very finely.
2. Pour the water over the potato so that it only covers the potatoes, salt and boil until ready.
3. Finely chop the onion.
4. Mushrooms to cut.
5. Fry the onion in vegetable oil.
6. Add mushrooms, a little salt. Fry until all liquid evaporates.
7. Then chop the potatoes (water) and chop the mushrooms in a blender.
8. Pour the soup into a saucepan, add cream, pepper a little.
9. Bring to the boil, but do not boil (when heating, bring to the boil, but do not boil).
2. Chocolate Cupcake with Liquid Filling
INGREDIENTS
Wheat flour 100 g
Bitter chocolate 225 g
3 egg eggs
3 egg yolk
Butter 140 g
Frozen berries 200 g
Vanilla extract 1 tsp
Sugar to taste
Iced sugar 50 g
Ice cream 200 g
PREPARATION INSTRUCTION
1. Heat oven to 220 degrees. Smear the ceramic molds for cupcakes with butter and sprinkle with flour, this procedure is not necessary for silicone.
2. Melt chocolate together with butter in a water bath or in a microwave.
3. Sift flour and icing sugar into this mass, add eggs and yolks, mix everything until homogeneous. Lastly pour in the vanilla extract, spread the dough into forms.
4. Put the muffins in the oven for six to eight minutes (depending on the size of the forms themselves).
5. To prepare the fruit compote (without defrosting), pour in a saucepan, add sugar and put on medium heat. When the sugar is completely melted, hold for another minute and remove from heat.
6. Cupcakes in the oven should be covered with a thin crust. The middle will sag a little, as it will remain liquid. Remove the finished muffins from the oven, walk along the sides with a thin knife and turn them over onto a plate. Next to put a ball of ice cream, pour all the compote and immediately serve - until the hot filling is not frozen.
3. Ratatouille zucchini with potatoes
INGREDIENTS
Salt to taste
Sugar 1 tsp
Chicken egg 1 piece
Squashes 1 kg
Potatoes 200 g
Sunflower oil 350 ml
Green pepper 2 pieces
Tomatoes 1 kg
Onion 250 g
Olive oil 5 tablespoons
PREPARATION INSTRUCTION
1. Finely chop the onion. Deprive the skin of the tomatoes and finely crumble them too. Peppers remove seeds and cut into cubes. Peel potatoes and cut into thin slices. Peel the zucchini, cut along, remove the seeds and then finely shred slices.
2. Heat 3 tablespoons of olive oil in a pan. Add the onion and fry, stirring, for 5 minutes, until it becomes soft. Add the tomatoes, increase the heat and cook, crushing the tomatoes with a spatula, another 15 minutes.
3. Heat the remaining olive oil in a small skillet. Sprinkle pepper, cover and cook over low heat, stirring occasionally, for 25 minutes.
4. Heat the sunflower oil in a deep frying pan to 180 degrees, send back the potatoes and fry for 5-10 minutes, until it turns golden. Remove the potatoes with a slotted spoon and let the excess oil drain.
5. Place the zucchini in a saucepan, add enough water to close and bring to a boil. Reduce heat and simmer for 5 minutes. Then drain the water.
6. Add sugar to the mixture of onion and tomato, and skim over it with pepper. Then add potatoes and zucchini. Salt and cook, stirring for 5 minutes. Before serving - mix a slightly beaten egg into the ratatouille.
4. Quiche with spinach and zucchini
INGREDIENTS
Wheat flour 1,5 glasses
Margarine 100 g
Water 100 ml
Frozen spinach 250 g
Squash 200 g
3 egg eggs
Cream 20% 150 ml
Olive oil 1 tablespoon
Ground white pepper to taste
Basil to taste
Salt to taste
Hard cheese 50 g
PREPARATION INSTRUCTION
1. Prepare the dough: Chop the cooled margarine with a knife, add flour and knead with flour until the consistency of the crumbs. Pour in water (it must be very, very cold). If there is not enough water, add a little more. The dough should be smooth and should not stick to the hands. Wrap in foil and refrigerate for 1 hour.
2. Make the filling: Heat the olive oil in a large pan, put the frozen spinach. Close the lid, simmer over low heat.
3. Slice squash into small pieces. Add to spinach. Stew for 10 minutes, add salt, add spices, herbs to taste.
4. Beat the eggs and cream, add salt. Combine with stewed vegetables (can be in the same pan, in which they were stewed).
5. Preheat oven to 180 degrees
6. Roll the cooled dough to a thickness of about 0.5 mm. Grease the baking pan with butter, lay out the dough so that the sides stand about 4 cm.
7. Put the stuffing in the form
8. Bake for about an hour. As soon as you see that the crust has begun to turn red, sprinkle with grated cheese and add fire. After 15 minutes it is ready (if in doubt, pierce the cake with a knife. If the stuffing grabbed, then you can take out).
5. Potato Gratin with Cream
INGREDIENTS
Potatoes 450 g
Garlic 1 clove
Cream 40% 150 ml
Butter 25 g
Nutmeg to taste
Salt to taste
Ground black pepper to taste
PREPARATION INSTRUCTION
1. Peel and chop the potatoes. Get rid of excess starch: pour slices of cold water and mix. Drain.
2. Lay the potatoes in layers, greased with butter, pouring chopped garlic, pepper and salt.
3. Combine cream and milk, add potatoes, sprinkle with nutmeg, put butter pieces on top and bake for 1.5 hours at 150 degrees.
6. Baked Nectarines with Curd
Nectarines 4 pieces
Brown sugar 1 tablespoon
Ricotta cheese 125 g
Fresh Mint 3 Stems
Ground cloves ½ tsp
Lemon zest 2 teaspoons
PREPARATION INSTRUCTION
1. Cut the nectarines in half and remove the bones. Then spread them upward on a heat-resistant dish or tray. Heat the oven to 180 degrees. Mix ricotta with sugar, mint and lemon zest. Using a teaspoon, place this mixture in the recess of each half of nectarine. Sprinkle with ground cloves. Put in the oven and bake for 6-9 minutes. Serve hot.
7. Cheese Fondue with Vegetables
INGREDIENTS
Cheese Gruyere 400 g
Ground Dried Garlic 1 tsp
Wheat Flour 3 tsp
1.75 dry white dry wine
½ tsp nutmeg
Brussels sprouts to taste
Cauliflower to taste
Sweet pepper 1 piece
Whole grain bread to taste
Cherry Tomatoes 30 g
Carrots to taste
PREPARATION INSTRUCTION
1. For cheese sauce is better to take a container with a thick bottom (does not stick, easy to clean).
2. Mix the cheese with the flour. Grate the inside of the pot with garlic. Put on medium heat and add wine. Before the wine starts to boil, add the cheese. Then nutmeg. Reduce the heat to a small one and stir until the cheese melts and begins to bubble. Transfer the mixture to a fondue bowl. Stir periodically.
8. Fried Camembert with Blueberry-Rosemary Jam
INGREDIENTS
Camembert cheese 125 g
Bilberry 100 g
Honey 2 tablespoons
Brown sugar ½ tsp
Rosemary 3 pieces
Thyme 3g
Lettuce 10 g
Lolo-rosso 10 g
Mangold 5 g
Salad Frize 5g
Walnuts 5 g
Pickled Ginger Juice 1 tsp
Extra virgin olive oil 1 tsp
Freshly ground black pepper to taste
Ground black pepper 3 g
Pink pepper 3g
PREPARATION INSTRUCTION
1. For blueberry-rosemary jam, put blueberries in a stew pan (fresh or fresh frozen). Add finely chopped rosemary needles, honey and freshly ground black pepper. Boil for fifteen minutes on low heat and then cool.
2. For the salad, mix a little lettuce, Lolo-rosso, frize and chard, season with a mixture of olive oil and pickled ginger juice, sprinkle with roasted walnuts.
3. Fry a whole Camembert head in a frying pan laid with parchment paper - for a minute on each side, until light burnt.
4. Put the cheese on a dish, sprinkle with thyme leaves, allspice and pink pepper and cane sugar. Lightly burn the top with a cooking torch to smell spices. Next to the cheese lay out the salad and serve with jam.
9. Spinach with cream
INGREDIENTS
Salt to taste
Spinach 3 kg
Butter 150 g
Cream 150 g
PREPARATION INSTRUCTION
1. Put spinach leaves with boiling salted water for 5 minutes.
2. Simmer the spinach in butter until the liquid has completely evaporated.
3. When serving, pour over heated cream.
10. Pumpkin soup with pears and cinnamon
INGREDIENTS
Butter 50 g
Onion 3 heads
Garlic 3 cloves
Pears 2 pieces
Chicken broth 1 l
Pumpkin 400 g
Cinnamon 1 tsp
Salt to taste
Ground white pepper to taste
Peeled pumpkin seeds 2 tablespoons
White bread 200 g
PREPARATION INSTRUCTION
1. Peel the pumpkin, remove the seeds and cut into large pieces.
2. Pear peeled and cut into quarters.
3. Bake the pulp of pumpkin and pear in the oven at 200 degrees for about half an hour. Then grind the pumpkin and pear in a blender.
4. Fry pumpkin seeds in a dry frying pan.
5. Heat the butter in a saucepan and fry the chopped onion and garlic. Then pour the vegetable broth. Add cinnamon, salt, pepper.
6. Connect the broth and pumpkin-pear puree. Sprinkle pumpkin seeds.
7. Serve with crackers. To do this, cut white bread into cubes and fry in butter.
11. Tapenad from olives
INGREDIENTS
Pitted olives 250 g
Mustard 1 tsp
Anchovies 100 g
Capers 200 g
Olive oil 125 ml
Freshly Ground Black Pepper Pinch
PREPARATION INSTRUCTION
1. Rinse the anchovies off with salt under cold water for 5 minutes. Drain water.
2. Put them in a container or combine with olives, pre-drain the juice and capers without liquid. Stir with a mixer. Add mustard and pepper. Stir.
3. Continue mixing with a mixer, gradually pouring in olive oil. The content should resemble the consistency of the dough. Put in the fridge and take out a few minutes before serving.
12. Creamy mashed potatoes and celery
INGREDIENTS
Potatoes 450 g
Celery Root 900 g
Garlic 2 cloves
Butter 50 g
Cream 40% 150 ml
Salt to taste
Ground black pepper to taste
PREPARATION INSTRUCTION
1. Peel potatoes and celery. Cut the celery root into cubes and put in a bowl of water, cut the potatoes into cubes slightly larger.
2. Transfer the prepared vegetables to individual pans. Add garlic cloves to each and pour over water. Add salt and cook until ready for about 10 minutes.
3. Throw in a colander. Transfer to one large form, add butter and cream, pepper.
4. Beat mashed potatoes with a mixer until smooth.
13. Carrot mint soup
INGREDIENTS
Butter 25 g
Onion 1 head
Carrots 700g
Milk 500 ml
Vegetable broth 500 ml
Fresh Mint 2 tablespoons
Salt to taste
Ground black pepper to taste
Sour cream 4 tablespoons
PREPARATION INSTRUCTION
1. In a large saucepan, melt the butter, add chopped carrots and onions, fry for 5 minutes.
2. Add broth and milk to the pan, cover with a lid, cook for 15–20 minutes, until the vegetables are soft.
3. Beat the soup in a blender, add chopped fresh mint. Soup can be served both hot and cold. Before serving, add a spoonful of sour cream and fresh mint.
14. Vichy carrots
INGREDIENTS
Butter 60 g
Carrots 1 kg
Sugar 1 tablespoon
Water 1 l
Salt pinch
PREPARATION INSTRUCTION
1. Wash and clean the carrots.
2. Cut into thin rings.
3. Place the carrots, butter, sugar, salt in a large saucepan, cover with water so that it slightly covers the carrots and put them to heat over medium heat.
4. Cover with a lid and watch the process. Somewhere in 40 minutes the water will evaporate.
5. It is important that carrots in no way burn. Carrots should be melting in the mouth.
6. However, at the very end you can leave the carrots on the fire for a few more minutes until it is lightly browned, stirring with a wooden spoon.
15. Broccoli with almonds
INGREDIENTS
Broccoli cabbage 680g
Butter 100 g
Almond Flakes 40 g
Lemon juice 1 tablespoon
PREPARATION INSTRUCTION
1. Put broccoli in boiling water, bring to a boil, cover with a lid and cook for about 8-12 minutes until soft. Put the broccoli on a plate and cool for 5 minutes.
2. In the meantime, melt the butter in a frying pan over medium heat and fry the almonds to a golden color and a pleasant aroma, about 2-3 minutes. Add lemon juice and 0.5 teaspoons of salt. Then add broccoli and mix well.
16. Blanmange from cottage cheese
INGREDIENTS
Cottage cheese 500 g
Cream 30% 250 g
Sugar 100 g
Gelatin 3 tablespoons
Milk 1 cup
Fruit to taste
Fresh berries to taste
PREPARATION INSTRUCTION
1. Gelatin soak in milk before swelling. Then put on a slow fire and dissolve the swollen gelatin in the milk at a low temperature (do not bring to a boil). Leave to cool.
2. Curd cheese wipe through a fine sieve or grind in a blender to get rid of lumps. Add sugar and cream. Add a thin stream of gelatin. To stir thoroughly.
3. Pour the resulting curd mass into molds, but not to the brim.
4. Carefully put the stuffing in the curds with curd mass: pieces of your favorite fruit or berries. Do not mix. Also, the filling should not "look" out of the mass. Leave some filling for decoration.
5. Refrigerate until freezing.
6. Invert the molds and put the dessert on the plates (to make it easier for the dessert to slip out of the molds, you can dip their bottom part in hot water for a few seconds). Decorate with the remaining stuffing, mint leaf or pour over the syrup.
17. Mushroom Terrine
INGREDIENTS
2 carrots
Champignons 150g
Shallots ½ head
Thyme 10g
Garlic 3 cloves
Parsley 5 stalks
Gelatin pinch
Olive oil 2 tablespoons
Buckwheat honey 1 tablespoon
White wine 1 tablespoon
Cayenne pepper to taste
Ground paprika to taste
Salt to taste
PREPARATION INSTRUCTION
1. Peel the carrots. Cut thin ribbons with a potato knife, throw them into boiling water for a couple of minutes, and then shift them into cold water to keep the color.
2. Coarsely chop the mushrooms. Finely chop the shallot. Fry the mushrooms in butter with onions and leaves with a couple of thyme sprigs. In the process, salt and fry until all the mushroom juice has evaporated. Then sprinkle with wine and sprinkle with dry gelatin, as if it were salt. Stir, evaporate the liquid. Add a couple of crushed or finely chopped cloves of garlic, a handful of chopped parsley and in a few seconds remove from heat. Allow to cool.
3. Cover the form with cling film, leaving long tails on all sides. From above lay out the carrot plates in a thin layer so that the edges also remain so that you can close them up from above. Put mushrooms on a carrot, slightly flatten and fold the carrot tails inside.Get a roll in carrots. Tighten the film and refrigerate right in the form for half an hour.
4. Whip honey with olive oil, add one crushed garlic clove, cayenne pepper, paprika, salt and mix.
5. Before serving, carefully cut into a sharp knife, arrange the pieces on a plate and serve with honey sauce.
18. Charlotte with antonovka and lingonberries without gluten
INGREDIENTS
Gluten free baking mix 100 g
Antonov apples 4 pieces
Lingonberry 1 glass
3 egg eggs
Maple Syrup 60 ml
Sugar 0.3 cups
Almond 100 g
Flax seeds 30 g
Peeled pumpkin seeds 20 g
Ground cinnamon 2 tablespoons
Butter 2 tablespoons
Salt 1 tsp
Baking Powder 10 g
Kefir 1% ½ cup
PREPARATION INSTRUCTION
1. Remove apples from the core in any way possible.
2. Grease the baking pan with butter
3. Almonds, pumpkin seeds and flaxseed are ground in a food processor to a state of flour (slightly larger).
4. Sprinkle baking dish with ground almonds (1-2 tbsp) to make the cake easier to remove from the mold.
We spread in the form of sliced apples and sprinkle with cinnamon on top and evenly distribute the lingonberries. It is necessary to lay out the apples so that the dough can be evenly distributed and fill everything between the apples.
5. For the dough, beat the eggs into the lush foam of the eggs by adding 1/3 cup of sugar and 1/3 (60 ml) cup of maple syrup (it is possible for another 1/3 or even 2/3 cup of sugar) and beat well again.
6. Then add a gluten-free baking mix (ideally taking a self-rising universal mix. It is most similar to flour) baking powder, ground almonds, flax seed and seeds, salt and ½ cup of kefir.
7. All mix using a mixer or combine. The dough on the consistency should get ka sour cream or pancake dough
8. Pour dough into the form with apples and lingonberries on top and send to the oven
9. Bake at 180 degrees, 30 minutes, checking the toothpick readiness
10. Serve cold or warm with a scoop of vanilla ice cream.
19. Berry Potato Biscuit
INGREDIENTS
Potatoes 150 g
Puff pastry 500 g
Egg yolk 1 piece
Kefir 50 ml
Salt pinch
Black pepper ground pinch
PREPARATION INSTRUCTION
1. Wash the potatoes.
2. Cook with or without skin (to your taste) in a large saucepan.
3. To check readiness, periodically poke potatoes with a knife or fork: if the potato jumps off easily, it means that it cooked. When the potatoes are ready, drain the water.
4. Preheat oven to 220 degrees.
5. Put the potatoes in a mixer and whisk until a smooth mashed potatoes are added, add salt, pepper, kefir and mix everything.
6. Cut the dough into 8 equal squares.
7. Put 4 of them on a baking tray or tracing paper, then lay a layer of 1 cm thick mashed potatoes on them, leaving the edges of the dough empty (you are not required to lay out all the mashed potatoes).
8. Then cover the puree layer with the four remaining squares of dough. Squares must match in size. Cover the edges slightly.
9. Lubricate the upper square with yolk, avoiding the sides. Make several light square-shaped cuts with a sharp knife (several along and several across).
10. Bake in the oven for at least 20 minutes. On top of the biscuit should be browned. The dough will rise, and in the process of cooling it will drop a little - this is normal. Chill.
20. Chicory and avocado salad with Roquefort cheese dressing
INGREDIENTS
Chicken egg 1 piece
Avocado 1 piece
Cherry tomatoes 10 pieces
Sweet pepper 1 piece
Chicory 2 pieces
Yogurt 3.5 tablespoons
Sour cream 2.5 tablespoons
Vinegar 2 tablespoons
Parsley 1 bunch
Salt to taste
Roquefort cheese 50 g
Ground black pepper to taste
PREPARATION INSTRUCTION
1. Boil a hard-boiled egg and cut into thin slices.
2. Cut the avocado in half, remove the bone and peel it off. Cut the flesh into thin slices.
3. Cut the cherry tomatoes into halves.
4. Sweet pepper cut into strips.
5. Cut chicory into small pieces.
6. To make the sauce, mix the yoghurt, sour cream and vinegar. Add crushed roquefort and chopped parsley.
7. Combine all the ingredients and season the salad. Salt, pepper.
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