Piemontaise ( Classic bistro potato salad)
The Piemontaise is a French mixed potato salad composed of five simple ingredients mixed together with a homemade mayonnaise. I know it does not sound...
https://www.thefrenchcookingacademy.com
Starters And Salad
Starters, appetisers, entree, or hors d’oeuvres where do we start? In France every meal is usually composed of 3 courses so the entree is just the course that precede the main course. it can be anything from some cured meats pate a small salad a piece of quiche Lorraine some mussels or even a soup. the most important is the size. the portion needs to be small as it is just meant to open or your appetite.
Ham cheese rolls ( Roulés au fromage)
The ham cheese rolls or Roulé au fromage has to be one of France’s most well known snack. This recipe is cheesy, indulgent, addictive and delicious, all at the same time....
Poached Leeks 2 ways
In this recipe we take a look at a classic French way on how to prepare leeks to be serve as a starter and served with a choice of 2...
Savoury Profiteroles Recipe Mornay & Bacon
Savoury profiteroles are absolutely delicious and you just have to try them. these cheesy choux puffs (Gougeres) are a specialty from burgundy that is usually...
Bouchée à la Reine
Bouchée à la Reine are small flaky pastry “containers” garnished with a dollop of a savoury velouté mixture bound together with a creamy white sauce. the pastry casing are baked...
Aubergine Caviar (eggplant dip)
The aubergine caviar is a delicious dip coming from the French Mediterranean region. it is usually made when the aubergine (eggplants are in season). it is very simple to make...
Escargot Garlic Butter Recipe
The Escargot recipe in garlic butter is a classic French appetizer that can be easily made at home. if you are looking to impress your...
Salade Nicoise
The Salad Nicoise is the perfect recipe to make when the spring is here as all the necessary vegetables are usually in season. the preparation of this salad does any...
Quiche Lorraine Recipe
This quiche Lorraine recipe is the classic French version. its easy to make, its delicious and you can use the same “savory custard” with a whole ranges of other garnishes...