French Cuisine

3 egg yolks 100 g (0,22 lbs) sugar 100 g (0,22 lbs) butter 50 g (0,11 lbs) ground almonds 200 g (0,44 lbs) flour 1 pinch of salt 10 g (0,022 lbs) baking powder 5 g (0,011 lbs) vanilla sugar Jam Mix the egg yolks with sugar. Butter, vanillin, ground almonds, baking powder, flour and salt are added and the dough is formed. The prepared dough is rested in the cupboard. The dough is divided into two parts. The dough that is opened is put in a greased tart mold. Jam is spread between it and the other piece of dough is closed on it. Brush the top with egg yolk and make a cross with a fork. Baked at 170 (338) degrees for 25 minutes.

1 egg 1 packet of vanilla sugar 150 g (0,33 lbs) butter, at room temperature 100 g (0,22 lbs) powdered sugar 250 gr (0,55 lbs) flour 5 g (0,011 lbs) baking powder Beat the butter and sugar for about 3 minutes until creamy. Add egg and vanilla. It is kneaded by hand by adding flour and baking powder. It will be a fragile dough. The dough is rolled out between grease-proof paper and put in the cupboard to rest. It is cut with the help of a round mold and baked in an oven at 170 (338) degrees for 12 minutes.

100 g (0,22 lbs) dark chocolate 1 tablespoon of cocoa 80 ml (2,70 oz) cream 10 walnuts To truffles: 2 soup spoons of cocoa 2 tablespoons of coconut Water is poured into a pot and a heat-resistant vessel is placed on it (bain-marie). It is melted by putting it in the container above. Cream, cocoa and butter are added to the melted chocolate and mixed. It is taken from the stove and left for 1-6 hours. Walnuts are roasted in a pan and cut into small pieces. Walnut-sized rounds are made by mixing walnuts and chocolate. It is kept in the cupboard. The outside of the cold truffle balls is covered with cocoa and coconut.  

4 slices of white toast bread 1 egg 1 glass of water Milk 1 packet of vanilla 3 tablespoons of granulated sugar 250 g (0,55 lbs) strawberries 1 tablespoon of granulated sugar 4 scoops of vanilla ice cream for frying sunflower oil Don't forget to add this special ice cream recipe to your list of recipes. In a bowl, whisk together the milk, eggs, vanilla and sugar. Press both sides of the bread slices firmly into this mixture. Transfer a tea glass of sunflower oil to the pan, fry both sides of the bread and leave to cool. Chop the strawberries and cook them in a saucepan with the sugar until the water evaporates. Take the breads on the serving plate. Spread the strawberry puree on them. Add a scoop of ice cream and serve.

7 onions 100 g (0,22 lbs) butter 1 liter (33,68 oz) of broth Thyme Salt Black pepper For the top 6 slices of baguette bread 1 teaspoon grated cheddar cheese finely chopped parsley Peel the skins of the onions and chop the blarney. Melt the butter and fry the onions until they darken in color. Add the thyme and broth. Cover the pot and cook on low heat for 25 minutes. Flavor with salt and black-pepper. Toast the breads on the oven grill, front to back. Sprinkle the cheddar cheese on them and leave in the oven until the cheese melts. Take the soups in bowls. Place the bread on them and sprinkle with chopped parsley. Serve hot.

  225 g (0,49 lbs) white chocolate 2.5 cups cream 1/2 cup of milk 1 tablespoon of granulated sugar 25 g (0,055 lbs) coconut 1/2 cup coconut milk 1+1/4 cup unsalted pistachios For the cold cream 225 g (0,49 lbs) dark chocolate 6 tablespoons of butter 1 teaspoon of honey 3/4 cup whipped cream Filet Pistachios Cover a glass container with cling film, including the edges. Melt 1/2 cup cream with white chocolate. Heat 1 cup of cream and milk in a saucepan. Beat egg yolks and sugar. Add the egg yolks to the hot cream mixture and whisk. Put the mixture in a saucepan and cook without boiling until it thickens. Add the melted chocolate, coconut and coconut milk. Let it cool down. Whisk the remaining cream until thin and add to the chocolate mixture. Transfer 2 cups of the mixture you prepared into the mold. Cover it and keep it in the freezer. Chill the remaining mixture in the freezer. Sprinkle peanuts on the parfait you took out of the freezer. Pour the mixture you have cooled in the refr...

  For the quiche dough: 120 g (0,26 lbs) cold butter 260 gr (0,57 lbs) flour 4 tablespoons of cold water 1 egg yolk For the interior filling: 500 g (1,1 lbs) wild mushrooms 2 tablespoons of olive oil 1 onion 200 ml (6,76 oz) oil 1 egg 2 sprigs of thyme Salt Black pepper Grated cheddar For the tart dough , cut the butter into cubes. Make sure it is cold. Butter is put into the flour and the butter is fed into the flour with the fingertips. The remaining dough ingredients are added and kneaded. Let the dough rest in the refrigerator for 10-15 minutes. The dough is rolled thinly and placed in the tart mold. In order not to swell too much, holes are made with a fork and a weight is put on it with grease-proof paper. Bake in a preheated oven at 180 (352) degrees for 20 minutes, then remove the weight and bake for another 5 minutes. Remove from the oven and leave to cool. For the filling , olive oil is heated, chopped onions are roasted. Mushrooms are sliced ​​and added next to the onion...

4 slices of large toast bread 3 eggs 1 teaspoon of milk 2 spoonful butter Slice of Cheddar Cheese slice of ham Parsley (finely chopped) Salt Black pepper Take the eggs in a bowl and add milk, parsley, salt and pepper and whisk. In a large skillet, add 1 tablespoon of butter and melt it. Dip your breads in the mixture we prepared and fry them in the pan. Serve with cheddar, cheddar and ham between toasted bread.

  15-20 sponge fingers 1 kg (2,2 lbs) of apricots 250 ml (8,45 oz) of water 100 g sugar 2-3 sheets of gelatin 200 g(0,44 lbs) fresh cheese 50 g (0,11 lbs) icing sugar 250 g (0,55 lbs) whipped fresh cream to decorate fresh apricots apricot kernel almond Fresh mint White chocolate Cut 3/4 of the apricots in half. Crack the seeds and reserve the inner almonds for decoration. Keep the remaining apricots to use on the charlotte. Cook half of the apricots with water and sugar on low heat until soft. Then put the apricots in a bowl and take 100 (3,68 oz) ml of the syrup. Reserve the rest of the syrup for dipping the biscuits. Warm the syrup slightly and set aside. After softening the gelatin in cold water, gently squeeze it and add it to the hot syrup. Whisk the fresh cheese and powdered sugar in a bowl. Add the gelatin syrup and whisk again. Finally, mix gently with the whipped cream and place in an inverted bowl and cover with cling film. Dip the sponge fingers in the syrup you have sep...

  6 puff pastry dough 50 (0,11 lbs)+30 (0,066 lbs) gr Roquefort Cheese 2 firm pears 1 lemon 50 g ( 0,11 lbs) walnuts 4-5 tablespoons of cream + black pepper Pears are washed, peeled and first cut in half lengthwise. It is then thinly sliced. In order not to turn black, they squeeze lemon and set aside. A part of the walnut is reserved for decoration, the rest is broken. Puff pastry dough is placed on the baking tray. Black pepper cream is put in the middle. It is placed on pears, walnuts and roquefort. Bake in the oven at 180 (352) degrees for 20 minutes. Sprinkle on extra roquefort and walnuts before serving.

5 potatoes 150 g (0,33 lbs) cauliflower 3 thin slices of rib-eye nutmeg grated 10 g butter Olive oil Salt 100 ml (3,38 oz) of milk Boil and mash the potatoes into a puree. Then melt the butter in a pan and add the mashed potatoes. Slowly add milk and mix, add the nutmeg grated last and take it off the stove. Steam the cauliflower and mash it very lightly. Season with olive oil, salt and pepper. Cook thin ribeye slices in a hot pan with olive oil by sautéing them without drying too much and add a little butter for flavor. Spread the mashed potatoes on the serving plate, put the cauliflower and the last ribeye slices on it. You can serve Robespierre with rice pilaf.

For the crepe batter: 2 cups flour 2 cups of milk 2 eggs 30 g ( 0,66 lbs) butter 1 pinch of salt Filling Half a pack of cream cheese 50 g (0,11 lbs) cream cheese 100 g (0,22 lbs) crumbled feta cheese 3 tomatoes 2 sprigs of parsley Beat flour, milk, eggs, 1 spoon of butter and 1 pinch of salt with a mixer. Lightly grease a Teflon pan with butter. Pour 1 ladle of pancake batter and cook until one side is browned. Flip it over with a spatula and cook the other side. Prepare the pancakes in the same way until the ingredients are used up. Clean and chop the parsley. Mix cream cheese,  parsley and feta cheese in a bowl. Cut the tomatoes into cubes, put them in a strainer and drain the juice well. Take one of the crepes on a serving plate. Add half of the cheese mixture on top and sprinkle half of the tomatoes. Spread the second layer of crepe and add the remaining cheese mixture and tomatoes. Cover with the remaining crepe. Serve by slicing.

  3 cups flour 1 teaspoon of baking soda 1 teaspoon lemon juice half a teaspoon of salt 200 g (0,44 lbs) butter (Soft) 2 cups granulated sugar 4 large eggs 1 cup strawberry puree 1 cup of cream 1 packet of vanilla For the white chocolate ganache 200 g (0,44 lbs) white chocolate flakes 100 ml (3,38 oz) cream For the pink and white strawberry cake topping 12 fresh strawberries 150 g (0,33 lbs) dark chocolate If your ingredients are ready for the pink and white strawberry cake recipe, you can start. Mix the flour, baking powder and salt in a bowl. In a separate bowl, mix the soft butter, sugar, eggs, strawberry puree, cream, vanilla and baking soda that you have foamed in lemon juice. Whisk until you get a smooth consistency. Combine the strawberry mixture and the flour mixture in a bowl. With the help of a spatula, feed all the ingredients together. Pour the batter into a greased rectangular cake tin. Bake in a preheated oven at 180 (352) degrees for about 1 hour. In the meantime, me...

For cake 200 g (0,44 lbs) butter 200 g (0,44 lbs) granulated sugar 4 eggs 85 g (0,187 lbs) cocoa 140 g( 0,30 lbs) instant cake flour 1 teaspoon baking powder 3 tablespoons of milk For the cream 1 package of banana powder pudding 2.5 cups of milk 3 cups of forest fruit For the chocolate sauce 200 ml (6,76 oz) cream 100 g (0,22 lbs) dark chocolate Beat butter and granulated sugar until creamy. Add the eggs one at a time. Combine cocoa, cake flour and baking powder in a separate bowl and add. Finally, add the milk, mix and pour the dough into a 20 cm spring-form cake tin. Bake in a preheated 180(352) degree oven for about 25 minutes. For the cream, cook the powdered pudding and milk over medium heat until it thickens. Remove from the stove and cool, stirring occasionally. Cut the cooled cake in half horizontally and spread the warm cream between the two pieces. Put two cups of forest fruit in the middle and place it on the other piece of cake. For the chocolate sauce, heat the cream. ...

150 gr (0,33 lbs) steak 1 root fennel, very thinly sliced ½ orange, peeled and white parts cleaned and chopped 50 g (0,11 lbs) of rice 50 g (0,11 lbs) boiled green lentils 5 g (0,011 lbs) parsley leaves 2 sprigs chives, chopped Olive oil Salt, pepper For sauce: 1 teaspoon Dijon mustard 1 tablespoon of orange juice 1 teaspoon lime juice extra virgin olive oil Salt Wash and drain the rice. Take a small saucepan with 100 ml(3,38 oz) of hot water. Add a pinch of salt and let it boil. Cook on medium-low heat with the lid closed until the water is absorbed. Take it off the fire and let it cool. For sauce; Mix mustard, orange juice, lime juice, a pinch of salt and 2 tablespoons of olive oil by shaking them in a sealed jar. Heat a non-stick pan over high heat and lightly grease with olive oil. After salting and peppering both sides of the ribeye, place it in the pan. Cook for 1.5 minutes per side for medium-cooked consistency. Set aside and rest for 2 minutes, then slice. Put the fennel slices...

  2 kg (4,4 lbs) whole lamb chops 300 g (0,66 lbs) shallots 10 cloves of garlic 200 g (0,44 lbs) stemmed cherry tomatoes 6 potatoes half glass of wine 1 cup of hot water 1 sprig of fresh rosemary 4 tablespoons of olive oil Salt Black pepper Place two pieces of lamb chops facing each other on a tray. Carefully clean the meat on the bones with the tip of a sharp knife and pass the bones together. Wrap the ends of the bones with aluminum foil so that they do not burn during cooking. Sprinkle salt and pepper on the meat and place rosemary sprigs on the meat. Wrap the meat with string so that it does not open during cooking. Place the meat on a greased baking tray and drizzle olive oil on it. Sprinkle with salt and pepper. Peel the onions and garlic. Peel the potatoes and cut them into balls with a Parisian spoon. Arrange the onions and potatoes around the meat. Add the wine and hot water. Bake in a preheated oven at 200 (392) degrees for 50 minutes. While it is cooking, take the sauce ...

  3 kg (6,6 lbs) tomatoes (peeled and cut into large cubes) 1/2 cup of olive oil 10 cloves of garlic 3 sprigs of fresh rosemary 4 sprigs of fresh thyme 1/4 branch fresh fennel  10 leaves of fresh basil 1 tablespoon of granulated sugar 3 teaspoons of salt 1 teaspoon fresh black pepper (ground) 1 teaspoon cayenne pepper Heat the olive oil in a saucepan. Add the garlic, rosemary, fresh thyme and fennel as a whole and fry for 2-3 minutes. After 3 minutes, take it all out of the olive oil and add the tomato to the pot. After adding salt, boil the tomatoes for 1 hour, stirring occasionally. Then turn the tomato into a sauce with the help of a hand blender and add all the other ingredients and pass it through the blender again. Let it cool down.

1 kg (2,2 lbs) of spinach 1 large onion 2 potatoes 1 pack of mushrooms 3 tablespoons of flour 2 cloves of garlic 2 cups of milk Cheddar cheese Salt Black pepper Red powdered pepper chili pepper Mushrooms are sauteed in butter over high heat. (it will not darken if some lemon juice is added to it). Chopped onions and garlic are fried in oil. Medium and thin potato slices are obtained. Potatoes are added to the fried onions. It is roasted for a while until it softens (without waiting for full cooking). Chopped spinach is put in the pot. Salt and spices are added. The spinach is cooked until it releases its water. Put the flour in the pot in which we prepared the dish and mix it. Slowly add milk. Sauteed mushrooms are also added and mixed. The mixture is transferred to the baking dish greased with butter. It is covered with grated cheddar cheese. Bake in the oven at 200 (392) degrees until golden brown.

  For Eggplant and Potatoes 3 aubergines – thinly sliced 2 potatoes – thinly sliced Sunflower oil - for frying For Minced Stuffing 3 – 4 tablespoons of olive oil 1 onion 500 gr.(1,1 lbs) mince  2 cloves of garlic Salt Black pepper 1 teaspoon ground cinnamon 3 – 4 tomatoes – peeled and chopped 1 tablespoon of granulated sugar 1 tablespoon of balsamic vinegar For Béchamel 4 tablespoons of butter 4 tablespoons of flour 5 cups of milk Salt White pepper ½ grated nutmeg For Top Cheddar cheese – grater For eggplant and potatoes ; Peel your eggplants and slice thinly lengthwise. Take your pan on the stove and add sunflower oil and heat it. Take the eggplants you have prepared and fry them in your heated oil. Take the eggplants on the plate on which you laid a paper towel and drain the excess oil. Put a lid on them to keep them soft. Slice it thinly by passing it through the mandolin, from the long side of your potato, and put it in a mixing bowl and add enough water to cover it. For t...

For Goat Cheese 250 gr.(0,55 lbs) goat cheese Flour Egg Bread crumb For Salad 1 lettuce 1 bunch of arugula 3 beets – baked Salt Black pepper For the Sauce 4-5 leaves of basil ¼ cup of olive oil 1 lemon For beet ; Wrap the beets one by one in smart foil and bake in a preheated oven at 180 degrees for 1-2 hours depending on the condition of your beetroot. For the crispy goat cheese ; Cut the goat cheeses 1 inch thick with a sewing thread or cheese wire. Dip the cheese you cut into flour, egg and breadcrumbs respectively. Add sunflower oil into your sauce pan and heat it. Put your goat cheese in your hot sunflower oil and fry both sides. For the salad ; Finely chop the lettuce and arugula. Take your beets out of the oven out of the foil and cut them into thin rings. For the sauce ; Add basil leaves, olive oil and lemon juice into your rondo and draw well. To combine ; Place the lettuce and arugula in your serving plate. Arrange the sliced ​​beets. Season them with salt, pepper and salad d...

For Crepes 4 glasses of flour 4 eggs 4 cups of milk 2 pinches of salt For Filling 2 chicken breasts - boiled 2 – 3 tablespoons of olive oil 1 onion 2 cloves of garlic 10 – 15 mushrooms – sliced Salt Black pepper For Béchamel 4 tablespoons of butter 4 tablespoons of flour 4 cups of milk Salt White pepper ¼ grated nutmeg Ingredients for Top Cheddar cheese – grater For the crepe ; Add flour, egg, milk and salt to a mixing bowl and mix with the help of a whisk until no lumps remain. Heat your crepe pan and add a little butter and spread it with the help of a paper towel. With the help of a ladle, pour into your crepe pan and spread. Cook the crepes side by side. For filling ; Boil, cool and shred your chicken. Put your pan on the stove, add olive oil and heat it. Add finely chopped onions into your heated pan and saute. When the onions soften, add finely chopped mushrooms and garlic and continue sauteing. Add the chopped chicken, salt and pepper and mix. For the béchamel sauce; Put your sa...

For Cookies Butter – at room temperature – 1.5 tablespoons Granulated sugar - 1 heaped tablespoon Peanut butter – 1 heaping tablespoon Flour - 2 heaped tablespoons - 3 fingers missing from 1 glass of water For Profiterole 40 gr. ( 0,088 lbs) butter Water – 1/3 cup Milk – 1/3 cup 1 pinch of salt Flour – ½ cup 2 – 3 eggs  For Pastry Cream Milk – 1 + ¼ cup 2 egg yolks - L size Granulated sugar – ½ cup 1 heaped tablespoon – 1/3 cup 1 heaped tablespoon – 1/3 cup Butter – 1 tablespoon 1 packet of vanilla Peanut butter – 1 heaping teaspoon For cookies; Put the room temperature butter in a mixing bowl. Add powdered sugar and mix with a spatula. Add the flour and peanut butter and continue mixing. Take your cookie dough between two parchment papers and roll it out with the help of a rolling pin. Then mark them with a 10 cm (3,93 inc) round mold without removing the grease-proof paper and put them in the freezer for at least 15 minutes. For the pastry cream; Add milk to a saucepan and h...

0,55 lbs mince meat ¼ cup breadcrumbs – panko Salt Black pepper dry thyme For Inside 2 tablespoons of olive oil 1 onion – diced 2 cloves of garlic 10 mushrooms - thinly sliced 1 potato 10,14 oz cream – 1.5 cups For Top Cheddar cheese – grater For the meatballs; In a mixing bowl, knead the ground beef, bread crumbs, salt, pepper and dried thyme. Open the kneaded meatball mortar thinly between two oiled papers. Cut the meatball mortar you prepared into longitudinal strips first, and then into rectangular strips transversely. Heat your pan on the stove and cook your meatballs on both sides. For the inside; Slice the potatoes thinly with the help of a mandolin, if you want them to be round. Take your pan on the stove and add olive oil and heat it. Add the julienne chopped onions and fry lightly. Then add finely chopped garlic and finely chopped mushrooms and cook. When the mushrooms absorb their water, take them on a plate and let them sit. To combine; Spread light cream on the bottom of y...

2 vines of purslane Olive oil Salt Black pepper 2 handfuls of  raw almonds 1 peach 1 piece of goat cheese Take your pan on the stove and heat it. Take your almonds into your heated pan and roast them until they turn brown. Separate the leaves of your purslane and wash and remove excess water. Take your purslane in a mixing bowl and add very light olive oil, salt and pepper to it and mix well. Cut your peach into apple slices. Take your traced pan to the stove and heat it. Take the sliced ​​peaches into your heated pan with traces and cook them until you get a trace. Add the goat cheese that you chopped with your hands and the roasted almonds into your purslane and blend them. Arrange the peaches that you have traced on the edges of your serving plate. Place the purslane in the middle of the peaches. Serve with a drizzle of olive oil.  

1 pack of penne pasta – 500 gr. (1,1 lbs) 2 pinches of salt Water 2 – 3 tablespoons of olive oil For Béchamel 1 tablespoon of butter 1 tablespoon of flour 2 cups of milk Salt Black pepper ¼ grated nutmeg 2 cups cheddar cheese – grated To boil the pasta; Put your pot on the stove and put water in it and let it boil with the lid closed. Add plenty of salt to the boiling water and add the pasta and boil it for the time written on the package. Strain your boiled pasta with the help of a strainer. Return to the stove and drizzle olive oil on it to prevent sticking. For béchamel; Take the butter in a saucepan and melt it. Add the flour to the melted butter and fry it with the help of a whisk until the smell of flour comes out. Add the milk and mix. Add salt, pepper and nutmeg and continue mixing. Add the grated cheddar cheese close to bechamel ready and mix. To combine; Add the bechamel you prepared on your pasta and mix. Transfer to the plate you will serve and serve hot.

6 rectangular puff pastry sheets 3-4 soft peaches For Pastry Cream 1 glass of water Milk 1 cup of cream 1 egg yolk ¾ cup granulated sugar 1/3 cup flour 1 teaspoon of cornstarch 1 teaspoon of butter 1 teaspoon vanilla 1 peach 1 cup of mascarpone cheese or strained fresh cheese – 175 g (0,39 lbs). For Top Powdered sugar For Volovan; Put your puff pastry on the counter and cut the rectangular puff pastry with a knife to get four square puff pastries. You will have obtained 4 volovan in total. Use 4 of the squares as the base. Cut the middle of the remaining puff pastry squares into squares. Pierce the base of the puff pastry with a fork and brush the edges with egg white with a brush. You will get a total of 3 layers of puff pastry with the base. Spread egg white between each layer and stack on top of each other. Do not apply egg white to the top floor. Prepare the other puff pastries in the same way. Place the volovans you prepared on the baking tray on which you have laid baking paper. ...

Matelote is a popular French fish dish made with freshwater fish such as eel, salmon, and carp, a fish stock, and the best red or white wines. The name Matelote means sailor in French. While not as popular as the bouillabaisse, a similar dish that uses saltwater fish, it does have several regional variations, such as the matelote Normande, which uses hard cider instead of wine. It is recommended to serve matelote with some boiled potatoes, salad and a crispy baguette on the side.

Also known as a cousin of bouillabaisse, bourride is a popular fish stew from the French Languedoc-Roussillon region, unlike bouillabaisse that originated in the city of Marseille. It is most commonly made with white fish such as mullet, mackerel or sea bass, but the original and most traditional recipes primarily include monkfish. However, modern varieties also include scallops, mussels, or any other shellfish. The stew is often enriched with the addition of vegetables such as leeks, onions, celery, and carrots. What distinguishes bourride from the more famous bouillabaisse is the addition of aioli, a sauce made with garlic, olive oil, and usually egg yolk. This fragrant sauce is added last to thicken the broth and add a richer flavor to the dish. Bourride is famous for being less complex and expensive than bouillabaisse, and the earliest record of the dish appears in Reboul's La Cuisinière Provencale in 1897, when it was described as a bouillabaisse thickened with saffron-free ai...

  4 green tomatoes 3 cloves of garlic 1 onion 1 tablespoon of chili paste 1 tablespoons of rice 4 tablespoons of olive oil Salt Olive oil is put in a pot and heated. Chopped onions are fried. Add crushed garlic and tomato paste and fry until fragrant The tomatoes are cut into cubes. Tomatoes and rice are added and all the ingredients are blended. Add enough water to cover the ingredients and let them cook. Add water and let it cook