French Cuisine Made Easy

30 French Recipes for The Busy Home-Cook

By

Martha Stephenson

Copyright 2017 Martha Stephenson

Kindle Edition

License Notes

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Table of Contents

Introduction

1. French Spring Vegetables

2. Steak Diane

3. French Seafood Soup

4. Spicy Salmon Rillettes

5. Lentil Salad

6. Cheese Spread

7. French Potato Salad

8. Pomme Puree

9. French Roasted Pork

10. Scallops French Style Aka Coquilles St. Jacques

11. Mushroom Risotto

12. Eggs and Smoked Salmon

13. Aioli Fish Stew

14. Creamy Chestnut Soup

15. Vegetable Gratin

16. Cauliflower and Cheese Soufflé

17. Croque Tartin

18. Onion Soup

19. Classic Omelet

20. Crepes

21. Almond Frangipane

22. Classic Eclairs

23. Crème Brulee

24. Chocolate Mouse

25. French Toast

26. Crepes Suzette

27. Tarte Tatin With Pears

28. Meringue Floating in Vanilla Custard

29. Baked Apple Terrine

30. Clafoutis

Conclusion

About the Author

Author's Afterthoughts

More Books by Martha Stephenson

Introduction

What is that we love so much about French cuisine? The variety of ingredients, the classy and well-thought techniques, the elegance of each dish? Well, all of it.

But there is something a home-cook doesn’t like about French cuisine, its complicated steps. To come at your help, we’ve selected 30 French recipes, that are surprisingly easy to make, and taste heavenly.

Savory French recipes

- French spring vegetables

- Steak Diane

- French seafood soup

- Spicy salmon rillettes

- Lentil salad

- Cheese spread

- French potato salad

- Pomme puree

- French roasted pork

- Scallops French style aka coquilles St. Jacques

- Mushroom risotto

- Eggs and smoked salmon

- Aioli fish stew

- Creamy chestnut soup

- Vegetable gratin

- Cauliflower and cheese soufflé

- Croque tartin

- Onion soup

- Classic omelet

- Crepes

Sweet French recipes

- Almond frangipane

- Classic eclairs

- Crème brulee

- Chocolate mouse

- French toast

- Crepes suzette

- Tarte tatin with pears

- Meringue floating in vanilla custard

- Baked apple terrine

- Clafoutis

1. French Spring Vegetables

Spring brings all the veggies, so why not combine them in a beautiful French style salad.

Serves: 6 persons

Time: 30 min

Ingredients

- 6 baby carrots

- 10 asparagus

- 3 spring onions

- ½ cup fresh peas

- Salt

- Pepper

- Grounded coriander

- 2 cups vegetable stock

- ¼ cup olive oil

- 1 tbsp. vinegar

Directions

Clean the vegetables and set them aside.

Prepare a vegetable steamer and steam the vegetables in batches.

Put them in a big pot, season with salt, pepper and coriander and add the stock.

Simmer for around 10-15 min.

Enjoy warm.

2. Steak Diane

A lean filet cooked in butter and alcohol with a delicious and simple sauce is exactly what you need to make for your next gathering with your friends.

Serves: 4 persons

Time: 1 h

Ingredients

- 4 (4-5 0z) filet mignon steaks

- 1 hand full of button mushrooms

- ¼ cup brandy

- 3 tbsp. butter

- 2 cups beef stock

- 1⁄3 cup heavy cream

- 1 tbsp. Dijon mustard

- Some drops of tabasco

- ½ cup minced shallot

- Minced parsley

- Salt

- Pepper

Directions

Place a big non-stick pan over medium-high heat and add 2 tbsp. of butter.

Season the steaks with salt and pepper and cook them in the hot butter on both sides for 4-5 minutes.

Remove steaks from the pan and set aside.

Return pan to the stove and cook shallots with 1 tbsp. of butter, for 5-7 minutes.

Add mushrooms and cook for another 2 minutes.

Add brandy and use a match to flambé. Cook until the flames disappear.

Add stock, cream and some drops of tabasco and cook until simmering.

Add the fillets and cook for 2-3 minutes.

Remove from heat and served with minced parsley on top.

3. French Seafood Soup

The best of seafoods are gathered in a single plate, cooked in French style.

Serves: 4 persons

Time: 1 h & 10

Ingredients

- 20 medium shrimps peeled

- 4 big shrimps head-on

- 20 mussels very well cleaned

- 2 code fillets very well cleaned

- 1 shallot very well chopped

- 3 Portobello mushrooms cleaned and sliced with a mandolin

- 1 handful of baby spinach

- 4 cups of fish broth

- ¼ cup white wine

- Salt

- Pepper

- Chopped parsley

Directions

Sautee the shallot with a drizzle of olive oil for 5 minutes.

Add wine and cook for 2 more minutes.

Add broth and bring to boil.

Add the mussels and cook them covered for around 3 minutes.

Add all the other Ingredients and simmer for 15-20 minutes.

Season with salt and pepper and serve with chopped parsley on top.

4. Spicy Salmon Rillettes

A French starter par excellence, rillettes is a dish you’ll fall in love and make over and over.

Serves: 4 persons

Time: 1 h & 5 min

Ingredients

- 1 medium shallot minced

- 1 scallion, white and green part minced

- 1 salmon fillet around 6 oz.

- 4 oz. smoked salmon cut in small cubes

- 2 tbsp. mayo

- 1 tsp Dijon mustard

- 2 tbsp. butter room temperature

- Juice and zest of 1 lemon

- Salt

- Pepper

- Some drops of tabasco

- Red pepper flakes

- 1 lemon

- 1/3 cup white wine

- Chopped parsley

- Fresh bread for serving

Directions

In a medium saucepan over medium heat cook the salmon fillet with a drizzle of olive oil and the wine.

Add ½ cup water and the green parts of the scallions and cook for about 20 minutes.

Remove salmon from heat, drain from the liquids and put it in the fridge to cool for 30 minutes.

Meanwhile in a big bowl mix butter, with lemon juice and zest, minced shallot and scallion, parsley, mayo and mustard.

Add smoked salmon cubes and mix well.

Cut salmon in cubes and add it to the mixture.

Season with salt and pepper and add red pepper flakes and tobacco drops.

Mix well and put it in an airtight jar.

Let sit in the fridge for 30 minutes or up to 2 days.

Enjoy with fresh bread.

5. Lentil Salad

A wholesome salad that is also perfect as a main meal.

Serves: 6 persons

Time: 1 h

Ingredients

- 1 small onion

- 3 bay leaves

- 1 cup lentils

- 1 carrot

- 1 celery

- 1 tbsp. Dijon mustard

- 1 tbsp. vinegar

- 2 tbsp. olive oil

- Chopped parsley

- 1 shallot

- Salt

- Pepper

- Water

Directions

Put lentils in a big bowl covered with water and let it sit overnight.

The next day put the carrot, the lentils and bay leaves in a big pot. Cover with water, add 1 tsp salt and bring to a boil.

Cook them for around 20-25 minutes or until tender.

In a small bowl mix well Dijon mustard, vinegar, olive oil and chopped parsley.

Chop the shallot and celery and set aside.

Once the lentils are ready, discard the cooking water, onion and bay leaves.

Chop the carrot and add it to the celery and onion.

Let lentils cool a little bit, then mix everything together, until well mixed.

6. Cheese Spread

There’s nothing more French than the duo “cheese + baguette”. This time we’ve upgraded from just cheese to a cheese spread, that is absolutely delicious.

Serves: 4-6 persons

Time: 10 min

Ingredients

- 10 oz. white soft cheese (fromage blanc)

- 2 tbsp. chopped parsley

- 1 tbsp. chopped chives

- 1 tbsp. chopped tarragon

- 1 tbsp. olive oil

- 1 tbsp. vinegar

- 1 tsp Dijon mustard

- Salt

- Pepper

Directions

Mix everything together.

Put the mixture in an airtight container and let chill in the fridge for at least 30 min.

7. French Potato Salad

A potato salad is always a good idea, but seasoned and marinated in the French style it gets even better.

Serves: 4 persons

Time: 30 min

Ingredients

- 3 medium potatoes

- 2 tbsp. olive oil

- 1 tbsp. white wine vinegar

- 1 tbsp. red wine vinegar

- Half shallot diced

- Salt

- Pepper

- Chopped tarragon

- Chopped chives

Directions

Clean the potatoes and cut them thinly in bite size chunks.

Put them in a big pot with water and cook over medium heat until you could pierce them with a fork easily.

Drain from the water and put them in a bowl.

Chop the onion and add them over the potatoes.

Season with salt and pepper an add the herbs.

In a small jar mix olive oil, Dijon mustard and vinegars. Pour the dressing over the potatoes.

Enjoy immediately.

8. Pomme Puree

Pomme puree is actually mashed potatoes, French style. They get super creamy by the abundance of cream fresh.

Serves: 6 persons

Time: 1 h

Ingredients

- 5 medium potatoes

- 2 cups crème fraiche

- ½ stick of butter

- Salt

- Pepper

Directions

Clean the potatoes and cut in big junks.

Boil them in salted water for around 50 minutes, or until soft.

Drain from the water, let slightly cool, then mash using a potato masher.

In a big pan add crème fraiche and butter and bring to a simmer.

Add mashed potatoes and mix well.

Season with salt and pepper and enjoy warm.

9. French Roasted Pork

Potato wedges is the perfect side dish to meat or fish, or just eaten on their own with a nice sauce.

Serves: 6 persons

Time: 2 h

Ingredients

- 3 lb. boneless pork loin, well-trimmed

- 2 tbsp. honey

- 1 tbsp. mustard

- 2 sprigs rosemary

- 2 sprigs thyme

- 2 shallots cut in quarters

- 3 apples quartered

- ½ cup apple cider

- ½ stick butter

- Salt

- Pepper

Directions

Preheat the oven at 350F.

Mix mustard and honey and set aside.

Season the pork with salt and pepper, place in the roasting pan and pour honey and mustard mixture over it.

Add small chunks of butter over the pork.

Arrange rosemary, thyme, onions and apples around the pork.

Pour the cider and bake for 1 h & 10 minutes.

Let the pork rest for around 20 minutes, then cut and serve.

10. Scallops French Style Aka Coquilles St. Jacques

Scallops French style are heavy, but believe me extremely good.

Serves: 4 persons

Time: 1 h

Ingredients

- 6 oz. button mushrooms

- 1 medium shallot

- 4 large scallops

- 1 tbsp. flour

- 4 tbsp. butter

- ½ cup crème fraiche

- 1 tsp lemon juice freshly squeezed

- ½ cup white wine

- ½ cup grated Gruyère cheese

- Salt

- Pepper

Directions

Sautee the minced shallots with 2tbsp butter.

Add the button mushrooms and cook until soft, about 20 minutes.

Season with salt and pepper and add parsley.

Open the scallops, take the meat inside and clean them.

Fill 4 scallop halves with mushroom mixture and set aside.

In another pan, mix wine, salt and ½ cup water and then bring to a boil.

Add scallops and cook for 2-3 minutes.

Remove from the cooking liquid and put each scallop over mushroom mixture.

Continue boiling the liquid until it reduces half in size, remove from the heat and set aside.

In another sauce pan heat 2 tbsp. butter and add the flour whisking continuously until slightly browned.

Add the cooking liquid and whisk well until a thick and smooth sauce is formed.

Season with salt and pepper, add cheese and lemon juice and whisk well.

Pour the sauce over the scallops and enjoy warm.

11. Mushroom Risotto

A wholesome dish, super creamy and with a nice earthy flavor perfect for winter days.

Serves: 4 persons

Time: 1 h

Ingredients

- 3 & ½ cups Arborio rice

- ½ cup white wine

- 1 medium onion minced

- 2 lb. mixed dried mushrooms

- 3 tbsp. butter

- 2 tbsp. olive oil

- 4 cups vegetables stock

- 4 oz. crème fraiche

- 1/3 cup grated parmesan

- Minced parsley

- Salt

- Pepper

Directions

Boil the stock and soak mushrooms for 10 minutes.

Remove mushrooms from the stock and set aside.

In a big pan sauté the onion with 2 tbsp. of olive oil until translucent.

Add rice and cook for 2 minutes.

Pour the wine and stir continuously until fully evaporated.

Start adding stock a little at a time and stir continuously, until the rice is tender and creamy.

Chop the mushrooms and add them to the rice.

Add butter, crème fraiche and cheese and stir well.

Season with salt and pepper, add minced parsley and serve.

12. Eggs and Smoked Salmon

A gourmet dish easily made at home, perfect for Sunday brunch.

Serves: 4

Time: 40 min

Ingredients

- 4 eggs

- ½ cup crème fraiche

- 6 oz. smoked salmon

- Salt

- Pepper

- 2 tbsp. butter

- Chopped chives

Directions

Preheat oven at 375 F.

Spray 4 ramekins with baking spray.

Place the ramekins over a baking pan.

Add salmon, placing it carefully on the sides of each ramekin.

Mix milk and cream and divide the mixture over the ramekins.

Add one egg over the cream for each ramekin.

Season with salt and pepper.

Bake in the preheated oven for about 15-20 minutes.

Top with chopped chives and enjoy.

13. Aioli Fish Stew

Could a fish stew be better? Yes, if you add aioli. Try this delicious combo and there would be no turning back.

Serves: 6 persons

Time: 1 h

Ingredients

Aioli

- ¾ cup olive oil

- 1 egg yolk room temperature

- 2 tbsp. lemon juice

- Salt

- 1 clove garlic minced

Soup

- 1 leek, white part only

- 1 onion, finely chopped

- 2 medium tomatoes finely chopped

- 3 lb. white fish fillet, skin removed

- 12 medium shrimps, peeled and head and tails removed

- 4 cups fish stock

- 4 tbsp. olive oil

- 2 bay leaves

- 1 cup white whine

- Salt

- Pepper

- 2 saffron threads

Directions

Start by making aioli first.

Place the egg yolk on a medium glass bowl and add salt and lemon juice.

Place the bowl over a pan of simmering water, making sure that the water does not touch the bowl.

Whisk the egg yolk continuously and cook for 2-3 minutes, or until thick.

Then, add yolk in a small-medium blender and drizzle in olive oil, until the mixture gets homogenous.

Add the minced garlic, then, pour aioli in a clean bowl and set aside.

After that prepare the soup.

Heat oil in a big pot and sauté onion and leek. Cook for about 10 minutes, then, add tomatoes and cook for another 5-10 minutes.

Add fish and shrimps and cook for another 5 minutes.

Add wine and cook until it reduces half its size.

Add stock, bay leaves and saffron and cook for around 10-15 minutes.

Remove the bay leaves.

Take one cup broth and whisk it with the aioli.

Pour the mixture into the soup, whisking constantly and cook for another 5 minutes.

Divide into serving bowl and enjoy.

14. Creamy Chestnut Soup

A wholesome winter soup, where the earthy chestnuts are mixed with vegetable stock and toasted bacon.

Serves: 6 persons

Time: 1 h

Ingredients

- 2 medium leeks, white part only, finely chopped

- 6 slices of bacon finely chopped

- 1 medium carrot finely chopped

- 4 cups vegetable stock

- 2 lb. chestnuts roasted and peeled

- 3 tbsp. butter

- ½ cup crème fraiche

- 1 bay leave

- Grated nutmeg

- Salt

- Pepper

Directions

Cook bacon until it loses all its fat and becomes crispy. Set bacon aside.

Add finely chopped leek and cook on the bacon fat for about 13 minutes

Add carrots and cook for 5 more minutes.

Add stock, chestnuts and bay leaf and bring to a boil.

Cook for about 20-22 minutes.

Remove from the heat, add butter and remove the bay leaf. Cream the soup using an immersion blender.

Add cream, salt, pepper and grated nutmeg and divide into serving bowls.

Top with bacon and enjoy.

15. Vegetable Gratin

A colorful and healthy dish made with your vegetables of choice, perfect for a healthy and delicious dinner.

Serves: 6 persons

Time: 2 h

Ingredients

- 2medium zucchini clean and sliced

- 2 medium eggplants cleaned and sliced

- 3 medium tomatoes cleaned and sliced

- 3 red peppers, cleaned and sliced

- 5-6 basil leaves finely chopped

- 3 cloves of garlic minced

- Salt

- Pepper

- Chopped thyme

- 6 tbsp. olive oil

Directions

Start by cooking the onion with one tbsp. of olive oil for around 5-7 minutes over medium-low heat.

Meanwhile preheat the oven at 425 F.

Brush a ceramic pan with olive oil and spread the cooked onion.

Arrange zucchini, eggplants, tomatoes and peppers in rows.

Season with salt and pepper, add chopped basil and thyme and drizzle with olive oil.

Bake for 25-30 minutes uncovered, then cover with aluminum foil and cook for another 40-50 minutes.

Enjoy warm.

16. Cauliflower and Cheese Soufflé

A lovely vegetarian French dish, that can serve as a main meal, or a side dish.

Serves: 4 persons

Time: 1 h

Ingredients

- 6 oz. cauliflower florets chopped

- 4 oz. soft cheese

- 3 eggs + 3 egg whites

- 8 tbsp. grated parmesan

- Salt

- Pepper

- Grated nutmeg

- Butter to brush the ramekins

Directions

Preheat the oven at 350 F.

Brush 4 ramekins with butter and generously coat with parmesan.

Place the ramekins on a baking sheet and set aside.

Steam cauliflower until tender, and process in a food processor.

Add soft cheese, salt, pepper and whole eggs and process until a smooth puree is formed.

Whip egg whites until soft peaks form and fold them in the cauliflower puree.

Divide the mixture on the ramekins and bake in the preheated oven for about 30 minutes.

Enjoy warm.

17. Croque Tartin

A luscious Parisian breakfast, that you can easily enjoy at home.

Serves: 1 person

Time: 2 min

Ingredients

- 2 slices bread of choice

- 2 oz. smoked ham

- 4 oz. grated hard cheese

- 1 egg

- Salt

- Pepper

- Grated nutmeg

- 1 tbsp. Dijon mustard

- 1 tbsp. butter

- 1 tbsp. flour

- 1/3 cup milk

Directions

Melt butter over medium high heat and add flour.

Cook for 2-3 minutes whisking continuously, then add milk.

Continue cooking, whisking all the time until the mixture thickens.

Add cheese, mustard, salt, pepper, mix well and set aside.

In a sauce pan over high heat, cook the ham slices, until they start to get crispy.

Toast the bread, top it with béchamel, ham and the other toasted slice.

Cook the egg with a drizzle of olive oil, until the egg white is set, but the yolk is still runny.

Put the egg on top of the sandwich.

Enjoy warm.

18. Onion Soup

A classic French soup, well-known worldwide, perfect for cold winter days.

Serves: 4 persons

Time: 1 h & 15 minutes

Ingredients

- 3 medium yellow onions

- 3 cups chicken stock

- ¼ cup flour

- ½ cup grated hard cheese

- 1/3 cup heavy cream

- 3 tbsp. cider

- 1 bunch of parsley

- 4 tbsp. butter

- Salt

- Pepper

- 4 bread slices

Directions

Cook the onions over medium heat with 2 tbsp. butter until translucent.

Add half of the stock and cider and simmer over low heat for around 10-15 minutes.

Meanwhile, in a medium saucepan melt 2 tbsp. of butter and add the flour whisking constantly.

Add the remaining stock to the roux whisking constantly.

Add the thickened stock to the soup and whisk well.

Add cream, and cheese and mix again.

Toast the bread slices and set aside.

Pour the soup on serving bowl and top with the bread slices.

19. Classic Omelet

An omelet is so simple, yet so amazing. Even though it looks easy, is pretty tricky to make.

Serves: 1 person

Time: 10 min

Ingredients

- 3 large eggs

- 1 tbsp. butter

- 1 tbsp. olive oil

- 1 tsp chopped parsley

- Salt

- Pepper

Directions

The secret of an omelet is to cook it over medium-low heat so the eggs do not dry.

Whisk the eggs very well, for 1-2 minutes.

Add olive oil and butter to the pan, but don’t let it get very hot.

Pour the eggs in the pan and move the pan, so the eggs cover all the surface.

When the eggs are 80% cooked through, add salt and pepper and chopped parsley.

Fold the omelet in half and remove from the heat. The heat of the egg will continue cooking it.

Enjoy warm with fresh bread and your cheese of choice.

20. Crepes

When you think French street food, the first thing that comes to your mind is crepes. You can easily make them at home, and enjoy them with savory or sweet fillings.

Serves: 6 persons

Time: 1 h

Ingredients

- 1 cup all-purpose flour

- 1 & 1/3 cups milk

- 4 eggs

- 1 tbsp. sugar

- 1 tsp salt

- 2 tbsp. melted butter

Directions

The perfect way to make crepes is using a blender, so the batter gets perfectly smooth.

Put everything into a blender and mix for 30 sec. to 1 min.

Leave the batter rest for 15-30 min in the fridge.

When you’re ready to cook the crepes just add a knob of butter in a non-stick saucepan over medium heat and cook the crepes using ¼ cup butter at a time.

When you pour the batter, swirl the pan until it completely covers the bottom of the pan.

Cook crepes for 1 min on one side and about 30 sec. on the other.

Enjoy with your filling of choice

21. Almond Frangipane

If you’re looking for a delicious and delicate dessert, to enjoy with a cup of tea, this almond frangipane is the perfect solution.

Serves: 8-10 persons

Time: 2 h

Ingredients

Crust

- 1 & ½ cups flour

- 4 tbsp. sugar

- ½ tsp salt

- 1 egg yolk

- 1 stick butter

- Frangipane

- 1 stick butter

- 1/3 cup sugar

- 2 eggs

- 1/3 cup almond paste

- ½ tsp almond extract

- 2 tbs. flour

- ¼ tsp baking powder

- ¼ tsp salt

Fruit topping

- Fruits of choice

- Crushed nuts of choice

- Powder sugar for dusting

Directions

Start by preparing the crust.

Cream butter and sugar together.

Add the egg yolk and continue beating.

Add flour and salt and mix until the dough comes together.

Let the dough chill for 30 min in the fridge.

Meanwhile prepare the frangipane filling.

In a food processor mix everything together, until a smooth paste is formed.

Preheat oven at 350 F.

Spray a tart pan with baking spray and set aside.

Roll the dough on a floured surface and place it on the tart pan.

Prick the dough using a fork and place in the freezer for 15-17 minutes.

Remove from the freezer and add the frangipane filling.

Bake in the preheated oven for 40-45 minutes.

Remove from the oven and let cool completely.

Top with fruits and crushed nuts and dust with powdered sugar.

22. Classic Eclairs

A nice choux crust filled with pastry cream and covered in dark chocolate, yeap, it’s éclair, a delicious French dessert that is best enjoyed right away, so the crust is still crispy and the filling is fresh.

Serve: 12 persons

Time: 2 h & 15 min

Ingredients

For the crust

- 1 cup all-purpose flour

- 1 cup milk

- 1 stick butter

- 4 eggs

- ½ tsp salt

For the filling

- 2 cups milk

- 1/3 cup cornstarch

- 4 egg yolks

- ½ cup sugar

- For the icing

- 2 cups powdered sugar

- 3 tbsp. cocoa powder

- 1-2 tsp cream

Directions

Start by preparing the pastry cream.

Mix everything together in a dip pan and cook over medium-low heat until the cream thickens.

Remove from heat. Cover with cling film and put in the fridge to cool faster.

Now let’s prepare the crust.

Preheat oven at 400 F.

In a dip pan pour milk, butter and salt and bring to a boil.

Add flour and mix until a thick paste is formed.

Remove from the heat and let cool for 10 minutes.

Add the eggs one at a time and beat the batter very well.

Transfer the dough to a piping bag and pipe the dough around 4-5 inches.

Bake in the preheated oven for 10 minutes at 400 degrees, then lower the heat and bake for another 25-30 minutes.

Let them cool completely before filling with the pastry cream.

Meanwhile prepare the glaze.

Mix everything together until a thick glaze is formed.

When you have everything ready start assembling the eclairs.

Divide the choux pastry in half, fill with pastry cream and drizzle the cocoa glaze on top.

Enjoy immediately.

23. Crème Brulee

Rich and delicate, crème brulee is an amazing French dessert, that is also very easy to prepare.

Serve: 8 persons

Time: 1 h + 4 hours to chill in the fridge

Ingredients

- 8 large egg yolks

- 1 cup sugar

- 4 cups heavy cream

- ½ tsp salt

Directions

Mix cream with ¼ cup sugar and bring to a boil.

In another bowl mix the egg yolks with ½ cup sugar and beat well until pale and fluffy.

Pour the cream mixture slowly in the egg yolk mixture whisking continuously.

Divide the mixture between 8 ramekins.

Place the ramekins on a dip baking pan and add hot water, enough to reach halfway up the borders of the ramekins.

Bake until the custard is set, but the center is still slightly loose. It should take around 35 min.

Remove from the oven and let cool completely, then put in the fridge for about 3-4 hours.

When you’re ready to serve, sprinkle 1 tbsp. of sugar over each ramekin and burn the sugar using a kitchen blowtorch.

Let the sugar set for 2-3 minutes, and enjoy.

24. Chocolate Mouse

A luscious and fresh chocolate dessert, that will make you look like a real chef in front of friends and family.

Serve: 10 persons

Time: 7 h min

Ingredients

- 12 oz. bittersweet chocolate

- 1 & 1/3 cup cold crème fraiche

- ¼ cup cold milk

- 4 egg yolks

- ½ cup sugar

- 1 stick butter

- Chopped walnuts

Directions

Add chocolate and butter on a heatproof bowl and place it over a pan with simmering water. Be careful, the water must not touch the bottom of the bowl.

Whisk continuously until the chocolate is melted completely. Remove from heat and let stand for around 10 minutes.

In another bowl beat eggs and ¼ cup sugar until light and fluffy.

Add the egg mixture to the melted chocolate and butter mixture and fold carefully.

Beat the crème fraiche with ¼ cup sugar, until it starts to thicken and stiff peaks start to form.

Fold the cream on the chocolate and egg mixture.

At the end fold the chopped walnuts.

Pour the mousse into the mousse molds and put in the freezer.

Remove from the freezer 10 minutes before serving.

Serve cold.

25. French Toast

Easy, light and sweet, French toast is maybe one of the most famous French recipes. It makes a perfect brunch, or evening tea companion.

Serve: 2 persons

Time: 30 min

Ingredients

- 4 slices of brioche

- 4 eggs

- ¼ cup cream

- 2 tbsp. butter

- 1 tbsp. honey

- ½ tsp cinnamon

- A pinch of salt

- Powdered sugar and fresh fruits to serve

Directions

In a big bowl beat the eggs, cream, honey, cinnamon and a pinch of salt.

Soak the brioche slices in the mixture, until they have absorbed all the liquid.

Place a big skillet over medium heat and add butter.

Once the butter gets hot add the brioche slices soaked in egg mixture and cook for 2-3 minutes on one side and 1-2 minutes on the other side.

Enjoy right away with powdered sugar and fresh fruits.

26. Crepes Suzette

A very old French recipe, that turns crepes into a delicate dessert, with a touch of alcohol and orange flavour.

Serve: 6 persons

Time: 1 h & 30 min

Ingredients

Crepes

- 1 cup all-purpose flour

- 1 & 1/3 cups milk

- 4 eggs

- 1 tbsp. sugar

- 1 tsp salt

- 2 tbsp. melted butter

Orange butter

- 8 tbsp. butter

- 1/3 cup sugar

- ½ cup fresh orange juice

- 3 tbsp. Grand Marnier

- 3 tbsp. Cognac

- 3 tsp grated orange zest

Directions

Crepes

The perfect way to make crepes is using a blender, so the batter gets perfectly smooth.

Put everything into a blender and mix for 30 sec. to 1 min.

Leave the batter rest for 15-30 min in the fridge.

When you’re ready to cook the crepes just add a knob of butter in a non-stick saucepan over medium heat and cook the crepes using ¼ cup butter at a time.

When you pour the batter, swirl the pan until it completely covers the bottom of the pan.

Cook crepes for 1 min on one side and about 30 sec. on the other.

Orange butter

While the crepe batter is chilling in the fridge, prepare the orange butter.

Beat together orange juice, orange zest butter and half of the sugar, until the mixture becomes homogenous.

Spread 1 tsp of orange butter on each crepe and fold in triangles.

Final touch

In a big pan caramelize 2 tsp sugar, then add 1 tsp orange butter, 1 tbsp. Grand Marnier and 1 tbsp. Cognac. Add 4 crepes folded in triangles and cook for 2-3 minutes on low heat.

Repeat the process with all the crepes.

Enjoy warm.

27. Tarte Tatin With Pears

Tarte tatin is usually made with apples, but pears also make a great choice. The flavor is more delicate, and the is slightly softer.

Serve: 6 persons

Time: 1 h & 30 min

Ingredients

Pastry

- 1 & ¼ cup flour

- 1 stick butter

- 2 tbsp. cream

- ½ tsp salt

Filling

- 4 medium pears cored, peeled and quartered

- 1 cup sugar

- Half stick butter

- 1 tsp vanilla extract

Directions

Start by preparing the dough.

In a food processor put everything together and mix until the dough comes together.

Shape the dough into a disc, cover in cling film and let rest in the fridge for 30 minutes.

While the dough is resting prepare the filling.

In a 9-inch ovenproof skillet caramelize the butter and sugar, then add the pear slices.

Preheat oven at 400 F.

Bring the dough out of the fridge and roll it, about 10 inch.

Cover the pears with the dough, prick with a fork and bake for about 20-25 minutes.

After that, remove from the oven and carefully, get the juices of the pears and sugar.

Cook them over medium heat, until half their size.

Meanwhile place a big plate on top of the skillet and carefully flip the dessert on the plate.

Add the reduced juice on top.

Let it cool to room temperature and enjoy.

28. Meringue Floating in Vanilla Custard

Delicate and beautiful, these are the best words to describe this amazing French dessert.

Serve: 4 persons

Time: 4 h

Ingredients

Vanilla custard

- 2 cups milk

- 5 egg yolks

- 2/3 cup sugar

- 1 tsp vanilla extract

Meringues

- 3 big egg whites

- ½ cups sugar

- 1 tsp cream of tartar

Directions

Meringue

Preheat oven at 200 F.

In a standing mixer start beating the cream of tartar with the egg whites until soft peaks form.

Add sugar slowly and continue beating, until stiff peaks form.

Spoon the meringue on four servings and put in the oven.

Bake for around 90 minutes to 2 hours at 200 F, then, switch off the oven and let cool completely in the oven.

Vanilla custard

Mix everything together in a dip saucepan and cook over medium heat until the mixture thickens.

Remove from the heat, pour in a glass bowl, cover with cling film and let cool completely.

Chill in the fridge for 2 hours before serving.

Assembling the dish

Divide the custard in the serving plates, then add meringue on top.

Dust with powdered sugar.

29. Baked Apple Terrine

A wholesome cream filled with apples, plus a touch of calvados is a must try French cuisine delicacy.

Serve: 6-8 persons

Time: 1 h & 30 min

Ingredients

- 1 stick butter

- 1 cup sugar

- 5 sweet apples

- Juice of half lemon

- 3 tbsp. calvados

- 6 large eggs

Directions

Clean, peel, core and cut apples in cubes.

Add them in a large pan with ¾ cup sugar, lemon juice and the butter and cook until caramelized, for around 25 minutes.

Remove the apples from the heat, add calvados and set aside to cool.

Preheat oven at 375 F.

In a big bowl beat the eggs with ¼ cup sugar until light, fluffy and doubled in size.

Add the caramelized apples to the egg mixture and mix.

Pour the mixture into a ceramic baking dish generously battered.

Bake in the preheated oven for about 30-35 minutes.

Let cool completely before serving.

30. Clafoutis

French desserts are known to be complicated, but clafoutis makes an exception. It is surprisingly easy to make, and is ready in few minutes. It is usually made with fresh fruits, but dried fruits also make a great option, especially in winter when there is not a wide range of fruits to choose.

Serve: 8-10 persons

Time: 1 h & 30 min

Ingredients

- 1 cup cream

- 1 cup milk

- 1 cup sugar

- 5 eggs, room temperature

- 1 tsp vanilla extract

- 1 1⁄3 cups flour

- 1/2 tsp. salt

- ¼ cup golden raisins

- ¼ cup brown raisins

- ½ cup dried figs cut into quarters

- ½ cup dried apricots cut into quarters

- ½ cup rum

- ½ cup boiling water

Directions

Soak the dried fruits on boiling water and room and let them rest for 15-30 minutes.

Preheat the oven at 375 F and grease a ceramic pan with batter.

In a big bowl mix cream, milk, eggs, vanilla extract, flour and salt, until the mixture gets homogenous and without any lumps.

Drain the dried fruits from the soaking liquid and add them to the batter.

Pour the batter in the baking pan and bake for 45-55 minutes.

If the surface starts getting brown, cover with aluminum foil.

When it is ready, let slightly cool and enjoy.

Clafoutis tastes amazing either warm or cold.

Conclusion

A superb collection of 30 easy to follow French recipes, from easy brunch, to delicious main courses or luscious desserts. This book will make your meals happier and your parties brighter.

About the Author

Martha is a chef and a cookbook author. She has had a love of all things culinary since she was old enough to help in the kitchen, and hasn’t wanted to leave the kitchen since. She was born and raised in Illinois, and grew up on a farm, where she acquired her love for fresh, delicious foods. She learned many of her culinary abilities from her mother; most importantly, the need to cook with fresh, homegrown ingredients if at all possible, and how to create an amazing recipe that everyone wants. This gave her the perfect way to share her skill with the world; writing cookbooks to spread the message that fresh, healthy food really can, and does, taste delicious. Now that she is a mother, it is more important than ever to make sure that healthy food is available to the next generation. She hopes to become a household name in cookbooks for her delicious recipes, and healthy outlook.

Martha is now living in California with her high school sweetheart, and now husband, John, as well as their infant daughter Isabel, and two dogs; Daisy and Sandy. She is a stay at home mom, who is very much looking forward to expanding their family in the next few years to give their daughter some siblings. She enjoys cooking with, and for, her family and friends, and is waiting impatiently for the day she can start cooking with her daughter.

For a complete list of my published books, please, visit my Author's Page...

https://www.amazon.com/author/martha-stephenson

Author's Afterthoughts

Thanks ever so much to each of my cherished readers for investing the time to read this book!

I know you could have picked from many other books but you chose this one. So a big thanks for downloading this book and reading all the way to the end.

If you enjoyed this book or received value from it, I'd like to ask you for a favor. Please take a few minutes to post an honest and heartfelt review on Amazon.com. Your support does make a difference and helps to benefit other people.

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Thanks!

Martha Stephenson

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AND MUCH MORE – CLICK HERE

Table of Contents

Introduction

1. French Spring Vegetables

2. Steak Diane

3. French Seafood Soup

4. Spicy Salmon Rillettes

5. Lentil Salad

6. Cheese Spread

7. French Potato Salad

8. Pomme Puree

9. French Roasted Pork

10. Scallops French Style Aka Coquilles St. Jacques

11. Mushroom Risotto

12. Eggs and Smoked Salmon

13. Aioli Fish Stew

14. Creamy Chestnut Soup

15. Vegetable Gratin

16. Cauliflower and Cheese Soufflé

17. Croque Tartin

18. Onion Soup

19. Classic Omelet

20. Crepes

21. Almond Frangipane

22. Classic Eclairs

23. Crème Brulee

24. Chocolate Mouse

25. French Toast

26. Crepes Suzette

27. Tarte Tatin With Pears

28. Meringue Floating in Vanilla Custard

29. Baked Apple Terrine

30. Clafoutis

Conclusion

About the Author

Author's Afterthoughts

More Books by Martha Stephenson