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!

Garlic Confit

This recipe is for a single portion of a healthy breakfast egg muffin. The ingredients are all added to a ramekin and baked until it puffs like a soufflé.

Easy Cheese and Egg Soufflé

egg,

green onions

cheese,

salt and pepper

Tbsp butter, molten

Parmesan cheese, finely shredded

If you're looking for an easy cheese soufflé recipe that you can make in no time, then look no further! In this video, we'll show you how to make a cheesy egg soufflé that will be a new breakfast favourite!

How to Make a Cheesy Egg Soufflé for Breakfast

Beef Wellington is a show-stopping centrepiece for any occasion over the holiday season. The classic recipe has either mushrooms or pâté around the beef with a thin layer of pancakes to hold it all together. In this version, I have used a mushroom filling and replaced the pancakes with thinly sliced Parma ham. This adds a lovely flavour to the finished dish and a special little twist. I hope you enjoy it.

Beef Wellington

White onion, finely-chopped

thyme

Unsalted butter

salt

black

Garlic, finely-chopped

Flat mushrooms, chopped finely in a food processor

Flat leaf parsley, finely-chopped

Tarragon leaves, finely-chopped

1kg Beef fillet

Vegetable oil

Parma ham

Puff pastry, all

Salt

tbsp Butter, unsalted

Shallots, finely-sliced

Button mushrooms, finely sliced

milliliters Red wine

chicken stock

Tarragon leaf

Step 1

In a large sauté pan, on a medium heat, gentle sweeten the onions and herbs in the butter with a couple of pinches of salt and pepper for 5 minutes covered with a lid. Once they are translucent and soft, remove the lid, increase the heat to high, add the garlic and cook for 20 seconds, constantly stirring to reduce the liquid from the onions and cook out the raw garlic. Add the finely chopped mushrooms and cook for 10 minutes stirring all the time until they are cooked through, and all the moisture has evaporated. Add the chopped herbs and spoon the mixture onto a tray and leave to cool before placing in the fridge to firm up.

Step 2

Season the fillet of beef with salt and pepper. Preheat a large frying pan on a high heat and sear the beef in the oil for no longer than 2 minutes. Place onto an oven tray and leave to cool while you roll out your puff pastry. Ensure the pastry is rolled out to a thickness of 2mm and is roughly 30cm long by 35cm wide.

Step 3

Place the Parma ham slices onto the pastry, ensuring it is 2cm longer than your fillet of beef with enough length to completely wrap around the beef. Spoon the mushroom mixture onto the Parma ham and spread to an even thickness making sure you pick out and discard the bay leaf and any thyme stalks. Place the seared fillet of beef in the centre of the mushrooms, mix the egg yolk and salt together in a small bowl and brush the inside edges of the pastry with the seasoned egg yolk. Gently roll the pastry, Parma ham and mushrooms around the beef. Firmly press the overlap of pastry to seal in the beef and tuck the edges underneath.

Step 4

Place this onto a tray lined with greaseproof paper and, using a small knife, gently score the pastry with whatever pattern you chose. Brush with the remaining egg yolk and leave to rest in the fridge while you pre-heat your oven to 200C. Cook for 35 minutes until the pastry is golden brown and leave to rest for at least 15-20 minutes. Carve it at the table with a little red wine sauce and vegetable of your choice.

Step 5

For the sauce: On a medium heat, soften the shallots in the butter for 2-3 minutes. Add the mushrooms and soften for a further 2 minutes. Pour in the red wine and reduce by half. Add the stock, and continue to reduce by half. Taste, correct the seasoning if required and infuse the tarragon in it for five minutes.

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Prune and armagnac parfait

Raymond Blanc’s tarte tatin

Garlic Confit

Easy Cheese and Egg Soufflé

Beef Wellington

Top 5 french cooking recipes from across the web

The most viewed french cooking recipes by Recipe Cart users, saved from over 20,000 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

Easy Cheese and Egg Soufflé

Beef Wellington

The most viewed french cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Raymond Blanc’s tarte tatin