How To Make French Dressing

A Delectable French-style crepes recipe which can be served with sweet or savoury fillings. Your taste buds with be reeling with delight. Appreciate our French Crepes recipe

Step 1:

You will need

• 3 tbsp lemon juice
• 1 tbsp white wine vinegar
• 2 tbsp sugar
• 3 tbsp ketchup
• 4 tbsp olive oil
• 1 clove of garlic, minced
• salt and pepper
• 1 blender
• 1 spoon

Step 2:

Blend the ingredients

Add 3 tablespoons of ketchup into the blender. Follow with the lemon juice, vinegar, garlic, sugar, salt then pepper and finally add the oil. Place the lid on the blender and pulsing a few times blend well together. And your French dressing is made!

Step 3:

Present

You can serve this dressing with any type of salad vegetable, for example lettuce. Just spoon over a couple of tablespoons and it is ready to serve.

How To Make French Crepes

A Delectable French-style crepes recipe which can be served with sweet or savoury fillings. Your taste buds with be reeling with delight. Appreciate our French Crepes recipe.

Serves:

makes 30 crepes

Preparation Time:

15 minutes

Cooking Time:

2 minutes

Step 1:

You will need

• 500 g flour
• 6 eggs
• 1 ltr milk
• 2 tsp salt
• 2 tbsp vegetable oil
• zest of 3 lemons
• 100 g butter
• 1 medium frying pan
• 1 large bowl
• 1 serving plate
• 1 ladle
• 1 whisk
• 1 wooden spatula

Step 2:

Make the mix

Put the flour into the large bowl. Add the eggs, salt and vegetable oil and mix together well. Gradually pour in the milk while whisking continuously and stir until it becomes uniform in colour and consistency. Finally, add the lemon zest and combine.

Step 3:

Make the crepes

Turn the heat to medium to warm the frying pan, then add the butter and let it melt.

Ladle some of the crepe mix into the frying pan, just enough to make a thin layer. Move the frying pan in circles to evenly cover the pan with the mix.

Cook until the liquid starts to dry then turn the crepe and cook for about another minute. When ready, remove from the frying pan onto a serving plate.

Repeat the same sequence with every crepe until you use up all the mixture. When you finish, turn off the heat.

Step 4:

Serve

Crepes can be served in many different ways - with fresh fruit fillings, cheese, ham or just sugar and lemon juice - the possibilities are endless

Poached Pears in White Wine

Poached fruit is a mainstay on nearly every French restaurant’s menu. Easy to make and absolutely delicious, this special dessert is healthy and low fat, so anyone can order it. Try this recipe for poached pears in white wine at home and you’ll be adding it to your kitchen repertoire, too. Serve it with a bit of crème patisserie or almond glace for richer treat – the cream perfectly accents the spiced wine syrup and sweetness of the pears.

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

• 2 cups sweet white wine
• 3 1/2 cups water
• 1 cinnamon stick
• 1 vanilla bean (substitute 1/2 teaspoon vanilla extract)
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 4 pears, peeled with stems left intact
• 2 cups granulated sugar

Preparation:

Stir together the white wine, water, cinnamon stick, vanilla bean, lemon zest, and lemon juice in a large saucepan. Bring the mixture to a simmer over medium-high heat and add the prepared pears. Poach the pears, uncovered, for 7 to 9 minutes, until they turn tender, but not mushy.

Use a large slotted spoon to transfer the pears onto a serving plate. Return the poaching liquid to a simmer, add the sugar, and allow the mixture to reduce by half in volume, about 6 to 8 minutes. The syrup is ready when it is thick enough to coat the back of a spoon. Remove the cinnamon stick and vanilla bean from the syrup.

Arrange the pears on individual serving plates and drizzle with the wine syrup.

This poached pears in white wine recipe makes 4 servings.

Aigo Boulido

This aigo boulido, or garlic soup, recipe is the Provencal cure for anything that ails you. A traditional recipe that incorporates garlic, herbs, and water, it is known informally as “boiled water.”

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:

• 4 cups water
• 10 cloves garlic, peeled and sliced
• 6 sage leaves
• 1 small bay leaf
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 egg yolks, beaten
• Garlic croutons:
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, peeled and sliced
• 6 slices baguette
• 1/2 cup grated Gruyere cheese

Preparation:

In a large saucepan, bring the water, 10 cloves garlic, sage, bay leaf, salt and pepper to a simmer. Continue simmering the broth until the garlic is softened and cooked through, about 10 to 15 minutes. Turn off the burner and strain the garlic and herbs from the water. Return the water to the pan.

Remove the bay leaf and sage leaves from the garlic and discard. Using a fork, smash the garlic into a paste and return it to the pan. Bring the soup to just under a simmer and rapidly stir in the beaten eggs yolks. Continue stirring for 30 seconds, until the eggs are set into thin strands.

In medium saucepan over low heat, sauté garlic in the oil and butter until tender – about 7-10 minutes total. Transfer the garlic to a plate. Place baguette slices into hot oil and sauté both sides until they are golden brown.

Place each finished crouton into an ovenproof bowl, top with the soup, and garnish with a bit of Gruyere cheese. Melt the cheese under a broiler, if desired.

This aigo boulido recipes makes 4 to 6 servings.

Cinnamon Tea

This perfumed brew is a cozy treat paired with croissants and jam for a weekend breakfast.

Cook Time: 5 minutes

Ingredients:

• 4 cups boiling water
• 2 teabags black tea
• 3 cinnamon sticks
• ½ lemon, sliced

Preparation:

Steep the teabags, cinnamon sticks, and lemon slices in the freshly boiled water for 5 minutes. Remove the teabags and cinnamon sticks; serve hot.

Makes 4 servings.

French Rum Sauce

Serve this lovely sauce over ice cream or use it to glaze a fruit tarte.

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

• ½ cup sugar
• ½ cup heavy cream
• ¼ cup butter
• 2 tablespoons dark rum

Preparation:

In a saucepan, bring the sugar, cream, and butter to a boil. Reduce heat and simmer gently for 5 minutes. Remove from the heat and stir in the rum.

Makes 6 servings.

Banana Tarte Tatin Recipe

This banana tarte tatin recipe is an easy dessert to make on short notice. Ripe bananas are always in season and frozen puff pastry can be found in most major grocery stores. Pull the puff pastry out to thaw while you slice bananas and simmer the rum sauce. Best of all, this recipe is very forgiving. If you simply have no time to make homemade French rum sauce, use store-bought caramel sauce kicked up with a sprinkle of cinnamon.

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

• 1 sheet frozen puff pastry
• 2 tablespoons butter
• ½ cup rum sauce
• 3 bananas, cut crosswise into ½-inch slices

Preparation:

Preheat the oven to 425 degrees. Working on a clean surface, roll the pastry dough into an 11-inch circle and chill.

Melt the butter in a 10-inch ovenproof skillet. Add the rum sauce and bring to a simmer. Remove from heat and arrange the banana slices in a single layer in the hot rum sauce. Drape the pastry over the bananas, fitting the overhang up the sides of the skillet. Bake in the preheated oven for 22-25 minutes, until the pastry turns golden brown. Cool the tarte tatin in the skillet for 30 minutes before inverting it onto a serving platter.

This banana tarte tatin recipe makes 8 servings.

Roasted Carrot Soup Recipe

This nourishing carrot soup recipe is an easy and elegant way to cut costs at dinnertime. Carrots are inexpensive and available year-round, yet they’re tasty and packed with vitamin A, potassium, lutein, and fiber. Roasting the carrots gives extra depth to the flavor, removing the need for rich stock or cream, so it’s both low fat and vegan – a perfect offering for a variety of dinner guests.

Prep Time: 5 minutes

Cook Time: 35 minutes

Ingredients:

• 6 cups carrots, peeled and cut into large chunks
• 2 tablespoons light oil (olive, canola, sunflower)
• 5 cups water
• 3/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/8 teaspoon ground black pepper
• 2 tablespoons fresh basil, cut into chiffonade

Preparation:

Preheat an oven to 425F. Line a large baking sheet with foil or parchment paper and arrange the carrots in a single layer on the sheet. Drizzle the carrots with the oil and roast them, stirring occasionally, for 25 to 30 minutes. The carrots are done when they are tender and lightly browned.

Place the carrots, water, salt, sugar, and pepper into a medium-size saucepan and bring them to a simmer over medium heat. Reduce the heat to low and continue simmering the soup for 5 minutes.

Remove the soup from the heat and transfer the carrots, along with the broth, to a food processor or blender and puree, in batches, until the soup is completely smooth. Ladle the soup into 4 warmed soup bowls and garnish with the basil chiffonade.

This roasted carrot soup recipe makes 4 servings.