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France recipes

that are ready in 60 min.

13 FRANCE recipes

Guilt Free Low Fat Maple Creme Brulee
Guilt Free Low Fat Maple Creme Brulee
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I love Creme Brulee but with the high fat have been working on a no-guilt low fat version of this French delight. It had to be creamy with the subtle flavors I remember from when I was in Cannes France. Last weekend my father came to visit and here it is, low-fat no guilt Creme Brulee using Canadian maple syrup and a Madagascar vanilla bean. Guaranteed to knock the socks of any guest and you can feel the guilty feeling they have once they taste it. Then they're so relived when you tell them the ingredients. Truly no guilt.

Sauteed Strips of Chicken with Chanterelle Mushrooms
Sauteed Strips of Chicken with Chanterelle Mushrooms
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This dish comes from Cahors, a town in the southwest of France known for its dark, rough red wine. The sauce is equally good with salmon.

Fresh Cherry Clafoutis
Fresh Cherry Clafoutis
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Cherry clafoutis is original from France, and it's usually made with unpitted cherries, which gives the clafoutis almond flavor during the baking. But nowadays we always pit the cherries in order to eat it easier later on, so you can add a little bit almond extract, which will definitely give your clafoutis almond taste without worrying about the pits from the cherries!

Gnocchi à la Parisienne
Gnocchi à la Parisienne
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Italian style potato dumplings but made with Paris, France flair. This recipe is a good way to use up leftover Pâte à Choux or Quick change pastry by mixing it with leftover mashed potatoes to create a soft potato dumpling.

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Frances' Peanut Butter Treats
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hese are perfect for serving with coffee and dessert, and I include them in boxes of home-made assorted cookies for gift giving

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Steak Diane
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Classic dish famous in restaurants in France, simplified here but keeps all the flavor of the original recipe. A low carb treat.

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A Squid Dish for Days of Abstinence (circa 1475)
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Yes from the year 1475. Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he gives a recipe for a Squid Dish for Days of Abstinence. Although squid is eaten today in the South of France and Greece, and can be found in special fish shops here, I would prefer salmon or halibut. But if you hanker for squid, just go ahead with it if you can find some, and be sure to have the fish man prepare it for you by removing the black liquid from the backbone.

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Poached Eggs Massena
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Perfectly poached eggs tops artichoke hearts and luscious Bearnaise sauce. You might just think you're in France.