" "French: the recipes of popular dishes

French: the recipes of popular dishes

French cuisine

Content:

  • All of French cuisine
  • Snacks French cuisine
  • Soups and main dishes of French cuisine
  • Desserts French cuisine

French cuisine is considered one of the most popular and favorite cuisines. Tourists are always fascinated refinement of dishes, supply elegance and incredible taste of French cuisine.

Snacks French cuisine

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All of French cuisine

Traditional dinner at the French starts withcold or hot appetizers, after eating soup (eg vegetable cell), salad and vegetables, then - the main dish. By the food is always served a glass of wine - red or white. To date, very popular pink wine.

National French cuisine is veryextensive use of root crops and vegetables. Very popular salads of vegetables, which are rich in vitamins, artichoke, asparagus, lettuce (fresh and canned), leek. By the second dishes of meat traditionally served coleslaw and green salad.

French chefs in the kitchen uses a lotdifferent kinds of meat - beef, lamb, veal, game, poultry - and actively using heat treatment: braising, frying, boiling. The meat used in the preparation of various salads. Very original method - flaming (arson) food. Most often it cooks used in preparing meat. When a table dish pour brandy and set on fire. This method gives food flavor and specific aroma.

Very common and popular dishesfreshwater and saltwater fish - flounder, cod, halibut, mackerel, pike, carp, as well as seafood such as shrimp, oysters, scallops, lobsters.

In French cuisine a huge number of sauces. They are more than 3000 species. Sauces are used in the manufacture of salads, cold dishes and meat dishes.

rarely used milk and dairy products in French cooking. Cheese is an exception, since it is used for cooking various dishes. Cheese on a mandatory basis before dessert is served.

The most popular desserts in the French cuisineThey are the crème brûlée, chocolate fondant, creme caramel, and fruit. In France, many dishes of frogs' legs and snails. Below are the dishes with a simple set of ingredients.

Soup French cuisine

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Snacks French cuisine

In France, a snack often served in rich dishes. Very common terrine recipes, julienne, paste, etc.

Julienne with chicken and mushrooms

Ingredients:

  • Chicken breast - 500 g;
  • Mushrooms - 300 g;
  • Onions - 150 g;
  • Sour cream - 300 g;
  • Cheese - 100 g;
  • Vegetable oil - 2-3 tbsp .;
  • Salt to taste;
  • Pepper to taste.

Cooking method:

Finely chop mushrooms, chop onion. Boil chicken, chop. Next, fry the mushrooms and onion for 3-4 minutes, then add the chopped chicken, and fry another minute 2. Add to the mushrooms and sour chicken, stir and cook for 2-3 minutes still. Add the pepper and salt to taste. Further, all spread in pots, sprinkle with grated cheese and put in the oven for 5 minutes at 170 degrees.

Chicken terrine with dried tomatoes

Ingredients:

  • Chicken fillet - 800 g;
  • Milk - 1 st .;
  • Eggs - 2 pcs .;
  • Onions - 1 pc .;
  • Tomatoes - 50-80 g;
  • Garlic - 3 cloves;
  • Vegetable oil - 2 tsp .;
  • Bacon - 100 g;
  • Nut nutmeg to taste;
  • Sea salt to taste;
  • Ground black pepper to taste.

Cooking method:

Remove the skin from chicken, cut in itsdiscretion. We shift into a deep bowl. Cut the onions, fry in oil. We shift all in fillets and pour in the milk fat. With the help of a blender, beat all into a homogeneous mass. Adding to the batch already beaten eggs and stir everything again. Add to the mass of garlic, squeezed through chesnokodavilku, nutmeg, pepper, salt. Should be added to sun-dried tomatoes and mix well all. Cut bacon, decompose it into a form.

Then lay out the chicken mince, allflatten. Top close all remaining bacon. We send in the oven for 40 minutes at 180 degrees. After cooking, pull out and wait for the complete cooling, then remove in the refrigerator. Terrine served chilled.

Liver paste

Ingredients:

  • Chicken liver - 400 g;
  • Carrot - 150 g;
  • Onions - 150 g;
  • Butter - 50 g;
  • Vegetable oil - 30 g;
  • Garlic - 2 cloves;
  • Salt and pepper to taste.

Cooking method:

Wash the liver and cut all the veins. Cut the carrots, onions and garlic. Next, fry the liver in vegetable oil minutes 3-4. Add the vegetables, all season with salt and pepper. Mix everything and cook for 10-15 minutes. Put liver and vegetables (juice, which was formed) in a blender, grind all. Transfer the paste to the form. Melt the butter and pour it into a paste, put into the refrigerator. Serve pate better with crackers or bread.

Salad with pears and goat cheese

Ingredients:

  • Spinach - 100 g;
  • Almonds - 20 g;
  • Pear - 1 pc;
  • Lemon juice - 1 tsp .;
  • Goat Cheese - '30

Cooking method:

Coarsely chop the almonds. Mash with a fork goat cheese. Cut thin pear. Wash and dry spinach. Put everything in a bowl, add the almonds, grated cheese and lemon juice.

Home mustard

Ingredients:

  • Mustard powder - 4 tbsp .;
  • Sugar - 1 tsp .;
  • Brine - 200 ml;
  • Vegetable oil - 1.5 tbsp

Cooking method:

Mustard is more convenient to plant tomato brine, as it already contains sugar, salt and spices. you get mustard effortlessly.

Brine is necessary to filter and warm up. Add sugar and stir until dissolved. Then you need to add the mustard powder and mix all until smooth, add the butter and mix again. The resulting mass is poured into the jar, tightly cover and leave at room temperature for 15 hours for ripening.

Desserts French cuisine

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Soups and main dishes of French cuisine

You should definitely try the traditionalFrench onion soup. Also serves meat or poultry with different side dishes as a main dish, a glass of wine accompanying a meal. It should be nice to lay the table, to truly experience the atmosphere of a French meal.

Onion soup

Ingredients:

  • Onions - 3 pcs .;
  • Dry white wine - 100 ml;
  • Beef broth - 1 liter;
  • Garlic - 1 clove;
  • Wheat flour - 1 tbsp .;
  • Cheese - 100 g;
  • Wheat bread from flour of first grade - 4 pieces;
  • Thyme - 1/2 tsp .;
  • Bay Leaf - 3 pcs .;
  • Salt and pepper to taste;
  • Olive oil - 20 g;
  • Sugar to taste.

Cooking method:

Cooking onions - is the most responsiblepart of this recipe. It is necessary to heat over medium heat 2 tbsp olive oil in deep frying. Next, clean the onion and slice it lengthwise slices. Fry the onions in a frying pan on high heat, stirring regularly. After 10 minutes, add a pinch of sugar, so that the bow will acquire a brown color. Fry should be to the point, until the onions are covered with caramel (about 30 minutes).

Then you need to turn down the heat. Next you need to clean and squeeze the garlic to the pan, stir and fry for 1 minute. Add all the flour and mix again, obzharivaya another 5 minutes. Then pour 1/2 Art. wine (dry white) and let simmer for 5-8 minutes weight.

Add the bay leaf, thyme and black pepper. After all it is necessary to pour the beef broth, add salt (to taste), mix everything and bring to a boil. After all cover and reduce heat. The soup should be cooked in such a state for 30-40 minutes. While the soup is prepared, it should make toast.

Then pour the soup into a bowl and put a piece ofwhite bread (toast). On bread and round it put a bit of cheese. Next, heat the oven to 180 degrees and place the plate for 10 minutes. Once the cheese zapechetsya, you need to get a plate and serve. Bon Appetit.

Goose leg with apples

Ingredients:

  • Goose - 8 pcs .;
  • Apples - 4 pcs .;
  • Onions - 3 pcs .;
  • Apple juice - 250 g;
  • Rosemary - 2 pcs .;
  • White wine - 125 g;
  • Olive oil - 30 g;
  • Salt to taste;
  • Ground red pepper to taste.

Cooking method:

It is necessary to wash the goose leg and wipe dry. After the rub with coarse salt and ground red pepper. Baking dish grease, put crow's feet and simmer 1 hour a preheated oven at 150 degrees. While the goose in the oven, clean the onion and cut in half. Apples cut into rings, rosemary, finely chopped. After an hour add to the legs of onions, apples, rosemary, juice and wine. Simmer 1.5 hours. Check for availability and serve hot. Bon Appetit.

Vegetable Saute

Ingredients:

  • Pepper red sweet - 100g;
  • Carrot - 100 g;
  • Zucchini - 200g;
  • Onions - 100 g;
  • Frozen green peas - 100 g;
  • Garlic - 1-2 cloves;
  • Cherry tomatoes - 100 g;
  • Vegetable oil - 30 ml;
  • Salt and pepper to taste.

Cooking method:

Straws cut peppers and carrots, and zucchini -thin slices. Then pour into the pan (saucepan) oil and hot. After add the zucchini, carrots, peppers and onions, cut into half rings. Cook 2 minutes, shaking the pan. Add peas and cook again minutes 2. Add the garlic, salt and pepper. Add cherry tomatoes, cut in half. Cook everything for 2-3 minutes. The dish is ready!

Baked omelette with zucchini

Ingredients:

  • Eggs - 2 pcs .;
  • Zucchini - 50 g;
  • Onions - 20 g;
  • Milk - 100 ml;
  • Vegetable oil - 10 g;
  • Salt and pepper to taste.

Cooking method:

Zucchini and onion finely chopped. Fry for 2-3 minutes. Beat eggs with milk, mix zucchini with eggs, salt and pepper to taste. The finished mass pour into the mold and bake at 190 degrees for 15-20 minutes.

Quiche Lorraine

Ingredients:

  • Wheat flour - 180 g;
  • Butter - 60 g;
  • Eggs - 4 pcs .;
  • Bacon - 150 g;
  • Cheese - 100 g;
  • Cream - 50 ml;
  • Salt and pepper to taste.

Cooking method:

Sift the flour, add salt. Next, add the cold butter. To rub the flour and butter until crumbs state. Add the weight of 1 egg and 1 egg yolk. Knead the dough, then roll it out, put in the form (22-24 cm), making small ledges. Finely chopped bacon or bacon. Cheese grate. Beat 2 eggs and cream to fill. Then pour the filling stuffing, add salt and pepper to taste. Bake for 40 minutes at 190 degrees.


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Desserts French cuisine

French desserts very spicy and delicious. The most popular - a creme brulee, biscuits, flan, etc. Very popular and rich pastries (brioche), used to make French toast, ideal for breakfast.

Thin French pancakes

Ingredients:

  • Wheat flour - 100 g;
  • Eggs - 4 pcs .;
  • Milk - 175 ml;
  • Water - 75 ml;
  • Butter - 25 g;
  • Salt - 1/2 tsp

Cooking method:

We need to sift the flour and mix with salt. Separate the white from the yolk of 1 egg. The protein is not used. In the center make a recess to pour 3 eggs and yolks, a little milk. Knead the dough, it will turn thick and uneven. With corolla break lumps, continue beating and pour remaining liquid. At the end should be added to the oil, mix well. Put the dough in the fridge for 30 minutes. Heat a frying pan and coat with oil. Pour a bit of pancake dough, distributing weight over the entire pan. When one side is ready to turn.

Chocolate madeleines

Ingredients:

  • Sugar - 110 g;
  • Eggs - 3 pcs .;
  • Butter - 130 g;
  • Wheat flour - 150 g;
  • Cocoa - 3 tbsp .;
  • Baking powder - 5 g

Cooking method:

Mix the sugar with the egg. Thoroughly whisk. Further it is necessary to melt the butter, and then cool it. Mix flour with baking powder. And gradually add the flour to the egg mixture. Next, pour oil and mix all. Add the cocoa and stir once more to come. Coat the molds with oil and pour 2/3 of the dough. Bake for 8-12 minutes at 180 degrees.

Custard

Ingredients:

  • Chicken egg - 5 pcs .;
  • Milk - 500 ml;
  • Sugar - 125 g;
  • Vanilla to taste;
  • Potato starch - 2 tbsp

Cooking method:

Separate the whites from the yolks. Leave the yolks, whites do not need. To the yolks add a little more than half of the sugar. Stir and add the starch. Stir until all the connections. Heat the milk with the remaining sugar. Pour a little of the egg mixture, stir. Pour the rest of the milk. Set the bowl in a water bath (water should not boil rapidly). Continuing to interfere, to bring the weight to a boil and boil for 1 minute. Cover with foil and refrigerate the prepared sauce. /

We hope that these recipes you like.

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