french cooking

This boozy ice cream parfait is the perfect make-ahead summer dessert for a relaxed dinner party with friends.

Prune and armagnac parfait

(220 grams) caster sugar

(125 milliliters) Armagnac

pitted prunes

white chocolate,

pear, thinly sliced

Tarte tatin is a traditional French dessert and Raymond Blanc&#8217;s recipe is divine – dark caramel, sweet apple and crisp pastry. Serve with crème fraîche or a scoop of vanilla ice cream.

Raymond Blanc&#8217;s tarte tatin

(around 6) Braeburn apples, peeled, cored and

caster sugar

unsalted butter, diced

unsalted butter, melted

all-butter puff pastry,

Pre-heat your oven to 180°C/160°C/gas 6.

Put the tarte tatin dish on the hob, and over a medium heat cook the sugar and diced butter to a brown caramel. The Emile Henry dish is ideal for making sure the caramel stays dark but doesn&#8217;t burn.

Arrange the apple quarters very tight, around the edges first, with the core facing up and towards the centre, then fill in the middle part of the mould the same way, press with your hands gently to ensure there are no gaps, and brush with melted butter.

Cook in the preheated oven for 30 minutes.

Remove from the oven and place the disc of puff pastry on top, tuck in the edges and, with a knife, prick a few holes in the top to allow some of the steam to escape during cooking.

Cook in the oven for a further 40 – 45 minutes until the puff pastry is golden brown and crisp.

Allow to cool at room temperature for about 1 hour before de-moulding, apple-side up, on to the serving platter.

Learn how to make garlic confit in the oven with this simple recipe. To make confit garlic, peeled garlic cloves are slow-roasted in olive oil. The result is a garlic-infused oil and silky, mellow garlic to add to toast, sandwiches, pasta, veggies, etc.

Garlic Confit 

garlic

¼ cup extra virgin olive oil

bay leaf or rosemary sprig

red chili pepper flakes (optional)

Preheat the oven to 250°F.

Place the peeled garlic cloves in a baking...

Place the peeled garlic cloves in a baking dish. Add enough olive oil to cover the cloves.

Add any herbs you'd like to flavor your...

Add any herbs you'd like to flavor your garlic confit.

Place in the oven and bake until the...

Place in the oven and bake until the garlic confit is very tender but not browned, about 1 ½ hours.

Transfer to a lidded glass jar and let...

Transfer to a lidded glass jar and let cool. Once cool, store in the refrigerator for up to one week or freeze for up to 3 months.

To serve, bring to room temperature and spread...

To serve, bring to room temperature and spread garlic confit on toast with a bit of salt or add to pasta or other dishes. I like to add to a small dish of balsamic vinegar for dipping bread.

https://www.youtube.com/watch?v=WrSV5WLxHt8

FULL RECIPE: https://www.yummymummykitchen.com/2022/06/garlic-confit.html
Garlic confit is a method of slowly cooking garlic cloves in olive oil until soft and creamy. Confit garlic is mellow, silky, and earthy. It's a great way to add gentle garlic flavor to pasta, sandwiches, dipping oil, and more!

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Prune and armagnac parfait

Raymond Blanc’s tarte tatin

Garlic Confit

Top 3 french cooking recipes from across the web

The most viewed french cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Prune and armagnac parfait

Raymond Blanc&#8217;s tarte tatin

Garlic Confit

The most viewed french cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Raymond Blanc’s tarte tatin