Blog posts tagged with 'French'

Parmesan Souffles
INGREDIENTS (serves 4):
  • 1 and 2/3 cups (400 ml) milk;
  • 4 eggs, separated;
  • 2 teaspoon milk;
  • 3/4 cup (75 g) flour;
  • 2oz (60g) Parmesan or Gruyèr cheese, grated;
  • 2 tbsp. butter;
  • salt and pepper;
  • Nutmeg to taste;



  1. Preheat the oven to 350°F (180℃);
  2. Butter 4 small  soufflés molds. Bring the milk to a boil and leave it to cool a little;
  3. Dilute the egg yolks with 2 tea spoons of milk;
  4. Pour the slightly cooled milk little by little over the flour, stirring all the time, until you have a perfectly smooth mixture with no lumps;
  5. Season with salt and add a pinch of pepper and a little nutmeg;
  6. Bring this back to a boil, stirring constantly;
  7. As soon as it begins boiling, remove the pan from the heat and immediately stir in the cheese, butter and yolks diluted with milk;
  8. Whisk the 4 eggs whites to firm peaks and carefully fold them into the milk mixture. Make sure you don't deflate the whisked whites;
  9. Fill the soufflés molds with the batter three-quarters to the top and bake for 10 minutes. The soufflés should be well risen with a lovely crust;
  10. Serve immediately!
You can find this similar recipes in "The complete Bocuse" This book really is fool of amaizing recipes!
Spinach Quiche
INGREDIENTS (serves 6):
  • 2 1/2 cups (200 g) flour;
  • salt, pepper;
  • 7 tablespoons softened butter;
  • 3 table spoons water;
  • 2 1/4 lb(1 kg) spinach;
  • 2 eggs;
  • 3/4 cup (200 ml) crème fraîche or heavy cream;
  • 3/4 cup (100 g) Gruyèr cheese, grated;
  • nutmeg;



  1. Place the flour and salt in mixing bowl;
  2. Add softened butter;
  3. Using your fingers mix the flour and the butter together;
  4. Add the water;
  5. Quickly form the dough into ball; 
  6. Leave it to rest for 1 hour;
  7. Preheat the oven to 425°F (210℃);
  8. Wash the spinach carefully and drain it;
  9. Pour it into the boiling water and boil for 5 minutes, then drain;
  10. Let it cool;
  11. Squeeze all the water out of the spinach;
  12. Chop it coarsely, season with salt and pepper;
  13. Roll out the dough on a well-floured table into a circle about 1/4 in(5 mm) thick and line a 9 1/2-in (24cm) pie pan with it. Prick the bottom with a fork;
  14. Mix the eggs with the cream and the grated cheese;
  15. Season generously with salt and pepper, add a little nutmeg;
  16. Stir in the cooked spinach;
  17. Pout the mixture into the pie pan and bake for 20 minutes;
  18. Lower the heat to 350°F (180℃) and continue backing for another 10 minutes;

Tagliatelle with salmon
INGREDIENTS (serves 6):
  • 1 chicken 2.6 pounds (1,2 kg); 
  • 1 big carrot, coarsely chopped;
  • 1 celery stalk, coarsely chopped;
  • 1 stem leek, coarsely chopped;
  • 1/2 cup of rice;
  • 80 gr (2.8 oz) butter;
  • 1/2 cup of flour;
  • 1.8 cup (400 ml) of  cream;
  • 3/4 cup (200 ml) heavy cream;
  • sprigs of thyme;
  • a pinch of each: salt, pepper, nutmeg, turmeric and ground white pepper; 



  1. Soak the rice in cold water, put aside;
  2. Cut the chicken into 8 pieces, put in a large saucepan,add the carrot, the celery and the leek;
  3. Pour 10 cups (2,5 litres) of cold water into the saucepan, put on medium heat, remove the foam when boil and cook for 2 hours; 
  4. Carefully remove chicken using a slotted spoon;
  5. Remove the vegetables from the saucepan and discard;
  6. Drain the rice and add it to the broth;
  7. Melt the butter in a heavy-bottomed saucepan; 
  8. Add the flour through a sieve, stir carefully;
  9. Add the nutmeg, the turmeric, the cream and the heavy cream. Cook for 10 minutes stirring constantly. Put aside; 
  10. Remove the chicken meat from the bones, chop and add to the broth;
  11. Pour the creamy fill into the broth, stir and cook for another 5-10 minutes until the rice is completely cooked.
  12. Serve immediately!
INGREDIENTS (serves 4-6):
  • 1 large duck;
  • 8 plump dried figs;
  • 5 Anchovy fillets;
  • 5 tbsp. olive oil;
  • 2 leeks trimmed and chopped;
  • 5 juniper berries, washed;
  • 1 tbsp. fresh thyme leaves;
  • fine sea salt, freshly ground black pepper;
  • 1 egg;


  1. Chop the figs and anchovies;
  2. Heat 3 tbsp. of the olive oil in a large sauté pan. Add the figs and sauté briefly, stirring occasionally, over medium heat until softened. Remove from the pan with a slotted spoon and place in a bowl. Let cool;
  3. Heat the rest of the oil in the pan. Add the leeks and cook, stirring, for 1 minute. Moisten with 2 tbsp. water and continue cooking for 5 minutes or until softened. Add the anchovies, juniper berries and thyme. Cook for 10-15 minutes, stirring frequently. Let cool for 10 minutes;
  4. Add anchovy mixture to the figs in the bowl and stir in the egg.
  5. Using tablespoon, put the fig stuffing into the cavity of the duck, making sure you do not pack it in too tightly. Secure the opening with crumbled piece of parchment paper.
  6. Season the duck, rubbing the salt and pepper into the skin;
  7. Cover and refrigerate for at least 30 minutes;
  8. Preheat the oven to 425℃F/220℃C;
  9. Place the duck in a roasting pan and pour in 1,25 cups of water. Cover loosely wit foil. Roast for 1 hour;
  10. Take the duck out of the oven and remove the foil. Return to the oven, reduce the oven temperature to 350℃F/180℃C and roast for another hour;
  11. To test, push a skewer through the thickets part of the leg and check that the juices run clear. If not continue roasting for another 10 minutes;
  12. Remove the duck from the oven. Close loosely with foil and let sit in a warm place to rest for 5-10 minutes. Remove the parchment paper before serving.
Original recipe from Cooking school PROVENCE


INGREDIENTS (serves 4):
  • 1 fresh baguette;
  • 8 ripe figs, stemmed;
  • 8oz(225g) fresh creamy ewe's or goat's milk cheese;
  • 6-8 tbsp of honey.
  1. Preheat the broiler. Cut the baguette into long, diagonal slices. Arrange them in one layer on a backing sheet and lightly toast both sides under the broiler;
  2. Slice the figs lengthwise. Arrange on top of the toasted baguette slices. Spoon the cheese over the top, pressing it down a little;
  3. Broil, watching carefully for 3-4 minutes or until bubbly-hot and slightly golden at the edges;
  4. Drizzle with honey and serve immediately!
Original recipe from Cooking School Provence