20 Best French Recipes That Are Sure to Satisfy

French cuisine is renowned across the globe as one of the all-time greats. There are rich ensembles of flavours, and unique dishes that aren’t seen anywhere else, and everything is packed full of fresh, quality ingredients!

1. Croque Madame

Croque Madame
© myviewpoint, AdobeStock

A classic French breakfast that won’t disappoint. It’s a lovely dish that doesn’t overload the body too much. You can enjoy the rich flavours of the gruyere and the crisp sourdough bread.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

  • 8 Slices of Deli-Style Ham
  • 200g of Grated Gruyere Cheese
  • 8 Slices of Sourdough Bread
  • 4 Eggs
  • 2 Teaspoons of Vegetable Oil
  • 200ml of Whole Milk
  • 3 Tablespoons of Plain Flour
  • 40g of Butter
  • 4 Teaspoons of Dijon Mustard
  • Salt and Pepper for Seasoning

Directions:

  1. Add butter to a saucepan and melt on a low heat for 1-2 minutes. Slowly stir in the flour until the mixture combines to create a paste.
  2. Pour the milk into the pan, stirring to combine with the flour and butter mixture. Heat and stir the mixture until it becomes a sauce. Add ½ teaspoon of pepper, ¼ teaspoon of salt, and the mustard. Stir well and heat cook through for 2 minutes more.
  3. Heat the grill at a medium temperature and place the bread onto a grill pan. Grill for 2-3 minutes, flip and grill for another 2-3 minutes.
  4. Layer the ham and cheese onto the bread and place it on a baking tray. Ladle 4 tablespoons of bechamel sauce on top of the bread and grill lightly for 3 minutes.
  5. Pour the oil into a large, non-stick frying pan and warm it at a low temperature. Break the eggs into the pan and gently fry them for 5 minutes or until cooked through.
  6. Carefully place the egg on top of the toast and finish with a spoonful of bechamel sauce if desired.

2. Classic French Toast

Classic French Toast
© alex9500, AdobeStock

Perfect for breakfast, lunch, or as a light snack, French toast never disappoints. It’s a great dish that is filling and incredibly tasty.

Cooking Time: 10 minutes.
Yield: 2 servings.

Ingredients:

  • 75ml of Whole Milk
  • 4 Slices of Thick-Cut Bread
  • 35g of Butter
  • 1 Teaspoon of Olive Oil
  • 3 Eggs
  • 5 Teaspoons of Vanilla Extract (Optional)

Directions:

  1. Crack the eggs into a large mixing bowl and combine with vanilla and milk. Beat the mixture for 30-40 seconds, then soak each slice of bread in the bowl for 2-3 minutes.
  2. Pour the oil into a large, non-stick frying pan and heat at a medium temperature. Add butter to the pan and let it melt for 30 seconds.
  3. Place the bread into the pan and fry each side for 4 minutes.

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3. French-Inspired Scrambled Eggs

French-Inspired Scrambled Eggs
© topntp, AdobeStock

Who doesn’t love scrambled eggs? This French-styled dish is perfect for breakfast or lunch and is beautifully balanced as well.

Cooking Time: 5-10 minutes.
Yield: 2 servings.

Ingredients:

  • 5 Tablespoons of Whole Milk
  • 2 Slices of Thick-Cut Bread
  • 2 Tablespoons of Finely Chopped Chives
  • 4 Eggs
  • 2 Tablespoons of Butter
  • Salt and Pepper for Seasoning

Directions:

  1. Break the eggs into a bowl and beat for 20-30 seconds.
  2. Melt the butter in a pan on a medium heat, then pour in the eggs and cook for 3 minutes. Stir frequently to prevent the eggs from becoming an omelette.
  3. Add the chives and milk to the pan, stir well to combine, and cook for another 3 minutes.
  4. Place the bread under the grill and toast for 2-3 minutes on each side.
  5. Spoon the eggs onto the bread and top with a light sprinkle of salt and pepper.

4. Simple Egg and Herb French Omelette

Simple Egg and Herb French Omelette
© Paulista, AdobeStock

Omelettes are delicious and super easy to make for breakfast. Best of all, omelettes can be varied and customised to suit your individual likes or preferences.

Cooking Time: 5-10 minutes.
Yield: 1 serving.

Ingredients:

  • 3 Tablespoons of Whole Milk
  • 10g of Unsalted Butter
  • 2 Eggs
  • 1 Teaspoon of Sunflower Oil
  • 2 Teaspoons of Chopped Chives
  • 1 Teaspoon of Chopped Parsley
  • Salt and Pepper for Seasoning

Directions:

  1. Crack the eggs into a bowl and beat with chives, butter, parsley, and milk. Add ¼ teaspoon of salt and ½ teaspoon of pepper and mix well.
  2. Add oil to a small frying pan and heat for 1 minute at a medium temperature.
  3. Pour the egg mixture into the pan and rotate the pan so the eggs spread out evenly. Cook for 1-2 minutes and push the edges inwards slightly.
  4. Continue to cook the omelette for 4-5 minutes until cooked through. Fold the omelette with a spatula and plate it up.

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5. Baked Toast with Eggs

Baked Toast with Eggs
© Chabraszewski, AdobeStock

If you haven’t heard of this combination before, it’s not as strange as it sounds. Baked toast with cream and eggs is delicious and something different to try.

Cooking Time: 30-35 minutes.
Yield: 2 servings.

Ingredients:

  • 4 Eggs
  • 125ml of Double Cream
  • 3 Tablespoons of Soft Butter
  • 3 Teaspoons of Chopped Chives
  • 2 Minced Garlic Cloves
  • 2 Slices of Thick Bread

Directions:

  1. Preheat the oven to 180 degrees Celsius and butter both sides of the bread.
  2. Heat a large frying pan and cook the garlic on a medium temperature for 2 minutes.
  3. Add the bread to the pan and cook each side for 2 minutes, then put them on a plate.
  4. Add the cream and remaining butter to the pan and bring it to a simmer on a low heat. Pour the mixture into a bowl and put the bread back into the pan.
  5. Pour the cream over the bread and crack an egg over each piece of bread. Place the pan in the oven to bake for 12-15 minutes.
  6. Finish with a sprinkle of chives on top.

6. Easy Cheese Souffle

Easy Cheese Souffle
© M.studio, AdobeStock

You probably think a souffle is too difficult to try unless you’re a Michelin-star chef, but that’s not the case. This is a simple souffle that doesn’t require much effort.

Cooking Time: 30-35 minutes.
Yield: 4 servings.

Ingredients:

  • 350ml of Milk
  • 5 Eggs
  • 75g of Unsalted Butter
  • 25g of Butter (For Greasing)
  • 150g of Grated Stilton, Goat, Brie, and Gruyere Cheese
  • 75g of Plain Flour
  • 2 Teaspoons of Mustard Powder
  • 50g of Breadcrumbs

Directions:

  1. Preheat the oven to 180 degrees Celsius and grease the souffle dish with butter. Sprinkle the breadcrumbs into the dish to coat the butter and remove any excess breadcrumbs.
  2. Put the butter into a large saucepan and melt on a medium heat. Add the mustard powder and flour and stir well to combine. Let the mixture cook for 2 minutes.
  3. Remove the pan from the heat and slowly add the milk, stirring continuously. Put the pan back onto the heat and let it cook for 8-12 minutes. Stir occasionally.
  4. Pour the sauce into a bowl and set aside to cool for 5 minutes.
  5. Separate the egg whites and place them in a bowl. Put the egg yolks into the sauce and mix in the cheese. Stir as the cheese melts and combines with the sauce.
  6. Beat the egg whites for 3-4 minutes, then fold them into the sauce. Spoon the souffle mixture into the dish and bake in the oven for 30 minutes.

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7. French Onion Soup

French Onion Soup
© koss13, AdobeStock

A simple dish for lunch or as a starter, this soup is delicious and super easy to make.

Cooking Time: 1 hour 35 minutes.
Yield: 6-8 servings.

Ingredients:

  • 1 Sliced Baguette
  • 2 Litres of Beef Stock
  • 250g of Grated Gruyere Cheese
  • 75ml of Cognac
  • 80g of Butter
  • 10 Large Thickly Sliced Onions
  • 7 Crushed Garlic Cloves
  • 2 Tablespoons of Muscovado Sugar
  • 275ml of White Wine
  • 2 Tablespoons of Chopped Thyme
  • Salt and Pepper for Seasoning

Directions:

  1. Put the butter into a large pan and gently melt it on a medium heat. Add the thyme and onions to the pan and season with salt and pepper.
  2. Coat the onions in the melted butter and cook (covered) for 50-55 minutes. Stir occasionally to prevent sticking.
  3. Add garlic to the pan and cook for 2 minutes uncovered, then pour in the sugar and cook for another 10 minutes.
  4. Increase the heat slightly and pour the wine and cognac into the pan. Simmer for 3-4 minutes.
  5. Pour the stock into the pan and cook for a further 15-18 minutes, skimming the foam off the surface.
  6. Place the baguette slices under the grill for 5-7 minutes or until crispy.
  7. Remove the onion soup from the heat and sprinkle the cheese on top to finish.

8. Chicken Liver Pate

Chicken Liver Pate
© nblxer, AdobeStock

Pate is such a delicate dish. It has a beautiful flavour and goes well with toast or crackerbreads.

Cooking Time: 10-15 minutes.
Yield: 6-8 servings.

Ingredients:

  • 550g of Fresh Chicken Livers
  • 2 Minced Garlic Cloves
  • 125g of Butter
  • 125g of Chopped Bacon Rashers
  • 2 Teaspoons of Thyme
  • 25g of Chopped Rosemary Leaves
  • Salt and Pepper for Seasoning

Directions:

  1. Add 1 teaspoon of butter to a frying pan and melt on a medium heat for 2 minutes. Add the bacon to the pan and fry for 5-7 minutes or until cooked through.
  2. Put the garlic, thyme, and chicken livers into the pan and fry for 5-7 minutes. Season generously with salt and pepper, then remove from the heat.
  3. Carefully add the chicken liver mixture to a food processor and blitz for 3-4 minutes or until smooth and creamy.
  4. Put the blitz mixture into a round or long dish and leave it to one side for a few moments.
  5. Add rosemary and the remaining butter to a pan and slowly melt. Then, pour the butter over the pate, and place it in the refrigerator to chill for 2-4 hours.

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9. Brie, Ham, and Tomato Toasted Baguette

Brie, Ham, and Tomato Toasted Baguette
© Надія Коваль, AdobeStock

Want a quick but tasty snack for lunch? Baguettes are ideal because you can choose a different flavour combo for every day of the week. Toast with a panini press or under the grill.

Cooking Time: 5 minutes.
Yield: 4 servings.

Ingredients:

  • 2 Sliced Large Freshly Made Baguette
  • 12 Slices of French Ham or Thinly Sliced Deli Ham
  • 200g of Crumbled Brie Cheese
  • 100g of Sliced Tomatoes
  • 2 Tablespoons of Mustard

Directions:

  1. Heat a panini press and spread the mustard on the baguettes.
  2. Layer the ham, cheese, and tomatoes on the baguettes and place them in the panini press.
  3. Grill for 3-6 minutes. Keep the baguette in the press for longer if you want a crispy finish.

10. Prawn Bisque

Prawn Bisque
© ehaurylik, AdobeStock

This is a delicate dish that’s super tasty and incredibly versatile. While typically the soup is made with seafood, you can swap it with chicken. It, however, depends on what you prefer to use.

Cooking Time: 1 hour 10 minutes.
Yield: 4 servings.

Ingredients:

  • 50ml of Double Cream
  • 1kg of Ready-to-Cook Prawn Meat
  • 2 Litres of Fish Stock
  • 125g of Butter
  • 5 Tablespoons of Olive Oil
  • 3 Chopped Shallots
  • 2 Chopped Carrots
  • 4 Minced Garlic Cloves
  • 2 Chopped Celery Sticks
  • 2 Tablespoons of Tomato Puree
  • 2 Teaspoons of Cayenne Pepper
  • The Juice of 1 Lemon
  • 50ml of Brandy
  • 5 Chopped Tomatoes
  • 150g of Short Grain Rice
  • 2 Tablespoons of Chopped Parsley

Directions:

  1. Add 25g of butter and 1 tablespoon of oil to a large pan and heat at a medium temperature.
  2. Pour the prawns into the pan and cook for 5-7 minutes. Stir frequently to ensure an even cook before adding the fish stock.
  3. Bring the mixture to a boil, then lower the heat and let the pan simmer for 25-30 minutes.
  4. Add the remaining butter to a second pan and melt on a medium heat. Put the celery, shallots, garlic, and carrots into the pan and cook for 10-12 minutes. Add 2 tablespoons of oil and cook for a further 1 minute.
  5. Increase the heat slightly and mix in the parsley and tomato puree. Stir well to combine and cook the mixture through for 2 minutes.
  6. Add the brandy and let it bubble until it evaporates. Then, add the prawns, tomatoes, rice, and cayenne pepper, and cook for 20-25 minutes.
  7. Carefully pour the soup into a blender and blitz for 4 minutes until smooth. Strain the soup in a sieve and put it back into the pan.
  8. Add cream and lemon juice to the soup and heat it through for 1-2 minutes.

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11. Pork Cassoulet

Pork Cassoulet
© Ekaterina Lin, AdobeStock

This is a delicious dish that is perfect for any night of the week. You can throw almost any ingredient or leftovers in to create a unique and interesting dish.

Cooking Time: 2 hours 35 minutes.
Yield: 4 servings.

Ingredients:

  • 500g of Tinned Cannellini Beans
  • 5 Tablespoons of Lard
  • 700ml of Pork Stock
  • 50g of Chopped Bacon
  • 450g of Diced Pork
  • 2 Sliced Onions
  • 2 Sliced Carrots
  • 12 Peeled Garlic Cloves
  • 2 Teaspoons of Fennel Seeds
  • 2 Tablespoons of Tomato Puree
  • 4 Tablespoons of Red Wine Vinegar
  • 35g of Chopped Parsley
  • 4 Rosemary Stalks
  • 25g of Breadcrumbs

Directions:

  1. Preheat the oven to 140 degrees Celsius and put an ovenproof pan on a high heat.
  2. Add the pork, bacon, and lard to the pan and sear for 5-6 minutes at a medium-to-high temperature.
  3. Switch to a medium heat and mix in the onion, garlic, carrots, and fennel seeds to the pan. Cook for 5 minutes more, then add the vinegar and stir well to combine.
  4. Pour the stock, tomato puree, parsley, and ½ of the rosemary into the pan. Bring the mixture to a boil and simmer for 10-12 minutes. Then, cover the pan with a heavy lid and cook in the oven for 1 hour.
  5. Remove the lid and let the pork cook for another 30 minutes uncovered.
  6. Add the beans to the pan and cook for 25-30 minutes.
  7. Spread the breadcrumbs and remaining rosemary over the pork and cook for a final 10 minutes.

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12. Pan-Fried Potatoes with Chicken

Pan-Fried Potatoes with Chicken
© ALF photo, AdobeStock

This makes a great dish. It’s simple, easy, and perfect for any busy night of the week.

Cooking Time: 25-30 minutes.
Yield: 2-4 servings.

Ingredients:

  • 35g of Butter
  • 750g of Cubed Potatoes
  • 350g of Chopped Bacon Rashers
  • 4 Tablespoons of Sunflower Oil
  • 4 Crushed Garlic Cloves
  • 2 Finely Chopped Shallots
  • 50g of Chopped Parsley
  • 1 Tablespoon of Chopped Tarragon
  • 2 Chicken Breasts
  • 4 Tablespoons of Garlic Butter
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven to a medium temperature and place the chicken onto a baking tray. Rub garlic butter over the chicken breasts and cook in the oven for 25-30 minutes or until cooked through.
  2. Put the potatoes into a large cooking pot and fill it with water. Bring the potatoes to the boil at a medium-to-high temperature, then let them simmer for 5-7 minutes.
  3. Remove the pan from the heat and thoroughly drain the potatoes. Set aside for a few moments.
  4. In a large bowl, combine garlic, shallots, tarragon, parsley, and ½ of the oil, and set aside for a few moments.
  5. Pour the remaining oil and bacon into the frying pan and cook on a medium heat for 8-10 minutes. Add the butter, then the potatoes and garlic mixture, and cook for 10 minutes. Stir frequently to prevent sticking.
  6. Remove the chicken from the oven and serve alongside the potatoes.
  7. Season generously to finish.

13. Chicken with Bacon and Peas

Chicken with Bacon and Peas
© Joe Gough, AdobeStock

A nice creamy dish that’s easy to make and tastes fantastic.

Cooking Time: 30-35 minutes.
Yield: 4-6 servings.

Ingredients:

  • 500g of Shredded Lettuce
  • 6 Halved Skinless Chicken Breasts
  • 8 Chopped Bacon Rashers
  • 4 Sliced Garlic Cloves
  • 350ml of Chicken Stock
  • 300g of Frozen Peas
  • 2 Chopped Spring Onions
  • 4 Tablespoons of Crème Fraiche
  • 1 Teaspoon of Oil

Directions:

  1. Add oil and bacon to a large frying pan and fry for 5 minutes on a low-to-medium heat. Use a slotted spoon or cooking tongs to remove the bacon from the pan and set it aside on paper towels for a few moments.
  2. Put the chicken into the pan and brown for 4 minutes. Flip the chicken and cook for another 5 minutes.
  3. Add spring onions and garlic to the pan and cook for 1-2 minutes, then pour in the stock and bacon. Stir well to combine and let the chicken mixture simmer for 15-17 minutes.
  4. Increase the heat slightly and add the peas and lettuce to the pan. Cover the pan and cook for 4-5 minutes, then mix in the crème fraiche.

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14. Basque Salad

Basque Salad
© FomaA, AdobeStock

Salads are among the easiest dishes to prepare, but they rarely disappoint. This Basque salad has a beautiful array of flavours and is ideal for summer and winter.

Cooking Time: 5 minutes.
Yield: 6-8 servings.

Ingredients:

  • 100g of Chopped Walnuts
  • 2 Sliced Yellow Bell Peppers
  • 2 Sliced Green Bell Peppers
  • 2 Sliced Red Bell Peppers
  • 1 Sliced Cucumber
  • 2 Thinly Sliced Red Onions
  • 4 Quartered Tomatoes
  • 75ml of Red Wine Vinegar
  • 100ml of Olive Oil
  • 1 Teaspoon of Pepper
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Chopped Basil
  • 1 Teaspoon of Oregano
  • 2 Teaspoons of White Sugar
  • 2 Teaspoons of Chopped Parsley

Directions:

  1. Spread the walnuts onto a baking tray and roast in the oven for 5 minutes on a medium heat.
  2. To a large bowl, add bell peppers, cucumber, tomatoes, and onions.
  3. Remove the walnuts from the oven and add to the bell peppers. Mix well to combine the flavours, then set aside in the refrigerator to chill for 5 minutes.
  4. In a second bowl, combine oil, vinegar, sugar, salt, parsley, basil, pepper, and oregano. Whisk well until combined.
  5. Top the salad with the dressing to finish.

15. Hake and Peppers

Hake and Peppers
© chandlervid85, AdobeStock

This is a unique dish that has plenty of fishy overtones. Its pepper and fish combination works incredibly well and isn’t as complicated as it appears either.

Cooking Time: 25-30 minutes.
Yield: 4 servings.

Ingredients:

  • 2 Tablespoons of All-Purpose Flour
  • 2 Tablespoons of Chopped Garlic Cloves
  • 75ml of Olive Oil
  • 500ml of Fish Stock
  • 125ml of White Wine
  • 14 Scrubbed Fresh Clams
  • 1 Teaspoon of Salt
  • 1lb of Chopped Green Peppers
  • 3 Tablespoons of Chopped Parsley
  • 750g of Hake Fillets
  • 2 Sliced Onions

Directions:

  1. Add oil to a frying pan and heat at a medium temperature. Add the garlic and cook for 2 minutes, then slowly add the flour, and stir well to combine with the garlic.
  2. Pour the wine into the pan and simmer for 2-3 minutes until the mixture begins to thicken slightly. Then add the stock and bring it to the boil.
  3. Add parsley, green peppers, and onions to the pan, and turn up the heat slightly. Put a lid over the pan and simmer the mixture for 7-8 minutes.
  4. Remove the lid and place the hake into the pan. Position the clams around the pan and season with salt. Cook covered for 7-8 minutes.
  5. Discard any clams that haven’t opened and top with parsley to finish.

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16. French Crepes

French Crepes
© Mara Zemgaliete, AdobeStock

A simple dessert that can be customised in a thousand different ways. Top with fruit, syrup, chocolate, or cream and it’ll make a great sweet treat.

Cooking Time: 5-10 minutes.
Yield: 6-8 servings.

Ingredients:

  • 4 Eggs
  • 275g of Flour
  • 2 Teaspoons of Vanilla Extract
  • 1 Teaspoon of Salt
  • 550ml of Milk
  • 2 Tablespoons of Sunflower Oil
  • 2 Teaspoons of Butter
  • 50g of Mixed Berries

Directions:

  1. Break the eggs into a large bowl and combine with salt, flour, oil, and vanilla extract.
  2. Slowly pour the milk into the bowl and whisk until a batter is formed.
  3. Put the butter into a large crepe pan (or frying pan) and heat at a medium temperature. Pour a small amount of batter into the pan and rotate so that the batter spreads out thinly.
  4. Cook for 2 minutes, then flip, and cook for another 2 minutes.
  5. Remove from the pan and eat hot or set aside to cool for 5 minutes. Do the same for the rest of the crepe’s batter.
  6. Top with a selection of berries to finish.

17. Simple Crème Brulée

Simple Crème Brulée
© Jérôme Rommé, AdobeStock

A classic French dessert that is incredibly easy to make and tastes great.

Cooking Time: 45-50 minutes.
Yield: 4 servings.

Ingredients:

  • 200g Demerara Sugar
  • 4 Eggs
  • 750ml of Double Cream
  • 1 Vanilla Pod
  • 30g of Caster Sugar

Directions:

  1. Put the vanilla pod and cream in a large saucepan and heat at a medium temperature. Bring the cream to a boil, then remove it from the heat and let the vanilla infuse with the cream for 25-30 minutes.
  2. Add caster sugar to a large bowl and crack in the eggs. Lightly beat the mixture for a minute or until smooth.
  3. Put the cream back onto the heat and bring it to the boil once again. Then, pour it into the egg mixture. Whisk well to combine, then return the mixture to the pan. Stir frequently as it thickens.
  4. Use a sieve to sift the mixture as it’s poured into a large bowl. Cover with kitchen film and set aside to cool for 20-25 minutes.
  5. Pour the custard mixture into ramekins and cover with film. Place the ramekins in the refrigerator to chill for 3-4 hours.
  6. Sprinkle the demerara sugar over the set custard and use a blowtorch to caramelise it.

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18. Dark Chocolate and Orange Madeleines

Dark Chocolate and Orange Madeleines
© naida, AdobeStock

These madeleines are a delicious treat. The flavours are well balanced and are easy to make from scratch too.

Cooking Time: 30-35 minutes.
Yield: 10-12 servings.

Ingredients:

  • 150g of Finely Chopped 70% Cocoa Chocolate
  • 150g of Butter
  • The Zest of 3 Blood Oranges
  • The Juice of 1 Blood Orange
  • 3 Medium Eggs
  • 125g of Caster Sugar
  • 2 Teaspoons of Baking Powder
  • 125g of Flour

Directions:

  1. Place the butter into a saucepan and melt on a medium heat for 1-2 minutes. Remove the butter from the heat and pour it into a bowl to cool down for 5-10 minutes.
  2. Crack and beat the eggs in a second bowl, then add the orange zest and sugar. Combine the mixture with an electric whisk for 5-6 minutes to create a batter.
  3. Pour the orange juice into the mixture and combine well for 2 minutes.
  4. In a large bowl, combine the baking powder and flour. Then, slowly add it to the batter. Sift the mixture a few tablespoons at a time and slowly fold it into the batter.
  5. Scoop out 2 tablespoons of batter and combine it with the melted butter. Then, fold the butter mixture into the batter and place it in the refrigerator to chill for 1-2 hours.
  6. Preheat the oven to 180 degrees Celsius and grease a madeleine tin with 25g of butter.
  7. Scoop 1 ½ tablespoons of batter into each madeleine hole and bake in the oven for 10-14 minutes. When the madeleines are ready, remove them from the oven.
  8. Place the chocolate into a large bowl and heat it in the microwave for 30 seconds. Blast again for another 30 seconds until the chocolate is almost fully melted.
  9. Dip the madeleines halfway into the melted chocolate and place them on a plate. Put the madeleines in the fridge for 20-30 minutes so the chocolate sets.

19. French Chocolate Truffles

French Chocolate Truffles
© Vladislav Noseek, AdobeStock

Sweet but not sickly, these truffles are sure to be a winner for any party or gathering. While you technically need to make these in two parts, they’re still easy to make.

Cooking Time: 5 minutes.
Yield: 8-10 servings.

Ingredients:

  • 2 Teaspoons of Vanilla Extract
  • 200g of Cocoa Powder
  • 250g of Finely Chopped Chocolate
  • 175ml of Double Cream

Directions:

  1. Pour the cream into a saucepan and gently heat at a low-to-medium temperature for 2-3 minute. When the cream begins to bubble, stir well, then remove it from the heat.
  2. Put the chocolate into a large mixing bowl and pour the hot cream over it. Combine well as the chocolate melts.
  3. Add vanilla extract to the melted chocolate and stir well for 30 seconds.
  4. Cover the bowl with kitchen film and place the bowl overnight in the refrigerator or for 5-6 hours to let the chocolate firm up.
  5. Sprinkle the cocoa powder onto a clean even worktop surface. Scoop out 1 tablespoon of the set chocolate. Roll the chocolate into a ball and coat in the cocoa powder.
  6. Place the truffle onto a plate and do the same until the chocolate mixture has been used.
  7. Chill the truffles in the refrigerator for 1-2 hours.

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20. French Fondant Tart

French Fondant Tart
© fserega, AdobeStock

A beautiful dessert that ticks the right boxes, this fondant tart is delicious and not overly difficult to make. While you can make the pastry from scratch, you could also buy pre-made. It’s easier and does save a lot of time too.

Cooking Time: 25-30 minutes.
Yield: 8 servings.

Ingredients:

  • 175g of Chopped Milk Chocolate
  • 7 Eggs
  • 125g of Butter
  • 175g of Caster Sugar
  • 100g of Plain Flour
  • 50g of Ice Cream
  • 1 Pre-Made Short Crust Pastry

Directions:

  1. Preheat the oven to 180 degrees Celsius and roll the pre-made pastry into a round baking tin or cake dish.
  2. Put the butter into a saucepan and melt on a low heat. Add the chocolate to the pan and melt on a low heat for 2-3 minutes. Continuously stir as the chocolate melts to combine with the butter and prevent burning.
  3. Remove the pan from the heat and slowly stir in the sugar and flour. Crack an egg into the pan and beat; do this for all eggs and combine well.
  4. Pour the chocolate mixture into the pastry case and bake for 12 minutes.
  5. Finish with a scoop of ice cream.
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