France has long been famous not only for its architectural sights, but also for culinary delights. The basis of local cuisine is vegetables, fish, seafood, poultry, cheeses, sauces, herbs and dried aromatic herbs. In today's publication, the most popular recipes of French dishes will be presented to your attention.
Omelet with cheese
It is this dish that is most often served for breakfast by local housewives. To prepare it, you will need:
- 3 selected chicken eggs.
- 50 g of hard cheese.
- 1 tsp cow's milk.
- Salt, butter and pepper.
This French dish is prepared in just a few minutes. Combine the eggs with milk, add salt, pepper and beat thoroughly with a whisk. The resulting mixture is poured into a pan with melted butter and sautéed over low heat. Shortly before turning off the plate, scrambled eggs are sprinkled with grated cheese. After that, it is folded in half and insisted under the lid.
Pork chop with cream sauce
This tender and very aromatic meat goes well with mashed potatoes and will be a good option for a family dinner. To prepare one serving of gourmet French dishes, you will need:
- Pork chop.
- 50 ml cream.
- ½ bulb.
- 2 tbsp. l apple cider vinegar.
- Salt, olive oil, sage leaves, herbs and spices.
You need to start the process with the preparation of the main ingredient. The washed and dried piece of pork is rubbed with salt and spices, and then fried in a greased saucepan. After six minutes, add onion, apple cider vinegar, sage, chopped herbs and cream. All this is stewed in an open vessel until the meat is fully cooked.
Chocolate croissants
This national French dish has a very long history. It was invented in the 70s of the XVIII century and since then has become an integral part of a traditional breakfast. To prepare such baking, you will need:
- 500 g of puff pastry.
- Selected Chicken Egg.
- 20 g of sugar.
- 20 g margarine.
- A bar of milk chocolate.
Thinly rolled dough is cut into triangles. Small pieces of chocolate are placed at the base of each of them. The resulting blanks are rolled into bagels, spread in an oiled baking sheet and greased with a whipped, sweetened egg. Croissants are baked at standard temperature for about half an hour.
Kish
This very popular French dish, the name of which has been heard by many of you many times, is an open pie with aromatic cheese filling. To prepare it, you will need:
- 175 g of wheat flour.
- 75 g butter.
- 250 g cheddar.
- 5 selected chicken eggs.
- 200 g of bacon.
- 4 ripe tomatoes.
- 200 ml cream.
- 100 ml of cow's milk.
- 2 tbsp. l filtered water.
- Salt, thyme and black pepper.
Salted flour is combined with butter and very cold water. All intensively knead, wrap in a film and put in the freezer. After half an hour, the finished dough is rolled out in a thin layer and distributed over the bottom of a greased form. Dry beans are poured on top and sent to the oven. Twenty-five minutes later, the cake is freed from legumes, sprinkled with grated cheese, covered with slices of tomatoes and slices of bacon. At the final stage, the future quiche is poured with a mixture of eggs, salted cream, milk, black pepper and thyme. Cook the cake at 160 degrees for about forty minutes.
Onion soup
Gourmet dinners will surely appreciate this French recipe. A photo of onion soup can be found a little later, but now we find out what components are included in its composition. To prepare it, you will need:
- 350 g of gruyere.
- 6 large onions.
- 1.5 liters of beef broth.
- Fresh baguette.
- 1 tbsp. l flour.
- 5 g butter.
- Salt.
Melt the butter in a hot deep frying pan and pass the finely chopped onion in it. After some time, flour is added to it and stewed for another three minutes. Then all this is poured with broth, brought to a boil, salted, pepper and cook over low heat. Ready soup is poured into plates, at the bottom of which there are pieces of baguette, sprinkled with grated Gruyere cheese.
Ratatouille
This interesting French dish, a photo of which will be presented just below, was once considered peasant food. Over time, it has gained popularity among wealthy gourmets and is now served in the best restaurants in the country. To create it you will need:
- 2 bell peppers (yellow and red).
- Zucchini.
- Eggplant.
- 4 cloves of garlic.
- ½ onion.
- 200 g of tomato paste.
- Salt, olive oil and thyme.
The bottom of the heat-resistant form is covered with parchment and greased with tomato paste. Top with sprinkled with chopped onion and crushed garlic. All this is sprayed with olive oil and covered with a layer of chopped vegetables. The future ratatouille is salted, sprinkled with thyme, wrapped in foil and baked at 190 degrees for about forty minutes.
Rooster in wine
This recipe for French cuisine is in special demand among lovers of tender poultry meat. To repeat it at home, you will need:
- Cock.
- A bottle of dry red wine.
- 3 medium onions.
- 200 g celery.
- 300 g of carrots.
- 50 g of butter.
- Head of garlic.
- Salt, rosemary, thyme and olive oil.
Carrots, celery and onions are spread in a greased baking sheet and baked at a moderate temperature. After a quarter of an hour, the vegetables are sent to a deep bowl, in which there are already pieces of rooster, fried in a mixture of butter and olive oils. Squeezed garlic, aromatic herbs, salt and wine are added there. All this is extinguished on medium heat, and after half an hour they are sent to the oven and baked at 100 degrees for about forty minutes.
Liver Plow
This delicious French dish has a pleasant aroma and delicate texture. It can be spread on croutons or used as a filling for tartlets. To prepare such a paste, you will need:
- 500 g chicken liver.
- Small onion.
- 100 ml of heavy cream.
- Dry white wine.
- 50 g of butter.
- Clove of garlic.
- Salt, olive oil and spices.
Onions and garlic are passaged in an oiled pan. After a couple of minutes, they add the washed and dried liver and continue to fry them over moderate heat. After some time, all this is salted, seasoned with spices, poured with wine and cream. In just five minutes, the frying pan is removed from the stove, and its contents are processed with a blender, laid out in a special form, covered with melted butter and placed in the refrigerator.
Potato "Dofinuaz"
This French dish with an unusual name is an ordinary casserole consisting of simple and easily accessible ingredients. To prepare it, you will need:
- 1 kg of potato with a low starch content.
- 300 ml cream.
- 300 ml of cow's milk.
- 1 tsp mustard.
- 30 g butter.
- Chive, salt, herbs and ground nutmeg.
The washed potatoes are washed and cut into circles about four millimeters thick. Then it is laid out in a pan, salted, supplemented with nutmeg and mustard, poured with milk and cream and boiled for no more than seven minutes from the moment of boiling. After the designated time, the contents of the saucepan are placed in a deep form, grated with garlic and oiled, and baked at a moderate temperature until a delicious crust appears. The finished dish is decorated with fresh herbs, and only then served on the table.
Provencal tuna
The recipe for this French dish is sure to replenish the personal collection of those who can not imagine a full meal without fish. To repeat it in your own kitchen, you will need:
- 4 tuna steaks.
- Small red onion.
- Zucchini.
- 2 sweet peppers (preferably yellow and red).
- 3 large tomatoes.
- Lemon.
- 4 cloves of garlic.
- ½ cup black olives.
- Salt, olive oil, thyme, basil and rosemary.
Onion and garlic passer in an oiled pan. Once they become transparent, they add pepper, zucchini, tomatoes, olives, thyme and rosemary. All this is brought to a boil and stewed for several minutes, and then spread in a greased form. Wash and seasoned fish steaks and lemon wedges are placed on top. Provencal tuna is baked at 200 degrees. Before serving, sprinkle with chopped basil.
Burgundy Beef
Using the technology described below, it turns out very juicy and tender meat stewed in wine with spices and mushrooms. It goes well with mashed potatoes and allows you to add variety to your family’s familiar menu. To prepare it, you will need:
- 900 g of beef brisket.
- 150 g of bacon.
- 10 shallots.
- 300 ml of filtered water.
- 2 glasses of dry red wine.
- 10 peas of pepper.
- 7 champignons.
- 2 cloves of garlic.
- 3 lavrushki.
- 3 buds of cloves.
- 2 tbsp. l flour.
- Salt, olive oil, tomato paste, sugar, rosemary, thyme and parsley.
Pre-washed and dried meat is cut into five-centimeter cubes, rolled in flour and fried in a greased skillet. As soon as it is browned, it is transferred to a clean plate, and bacon, chopped onions and crushed garlic are sent to the vacant place. After a few minutes, beef is returned to the vegetables. They also add tomato paste, rosemary, thyme, parsley, a pinch of sugar, cloves, peas and bay leaves. All this is poured with wine and water, covered with a lid and sent for three hours to the oven, heated to 150 degrees. Thirty minutes before the completion of the process, beef is supplemented with mushrooms and slightly salted. Serve the finished dish with vegetable salad, dumplings or toasted toasts.
Clafouti
This is one of the most popular French berry desserts. To prepare it, you will need:
- 150 g of sugar.
- 4 selected chicken eggs.
- 50 g hazelnuts or almonds.
- 10 ml of cow's milk.
- 100 ml of heavy cream.
- 2 tbsp. l flour.
- 350 g of frozen blueberries, cherries or cherries.
- Salt and soft butter.
The greased form is lightly sprinkled with flour and covered with thawed berries. Dough made from beaten eggs, sugar, salt, flour, ground nuts, cream and milk is laid on top. Bake dessert at standard temperature until lightly browned. They serve it both in warm and in a cooled form.