France/45 recipes

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

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

This homemade sausage has a wonderful texture and outstanding flavor with a slight greenish tinge from the swiss chard and kicked up a notch with Frangelico liquor.

Vegan. Sturdy whole meal soup from the south of France. Serve with the carmelized onion and fennel tart or french bread.

A deliciously seasoned soft spread served as part of the cheese course at a restaurant in Lyons, France.

A white meat based sausage made in Europe and Britain, wherever blood sausage (black pudding) tends to be made. It is usually associated with Christmas time in France. The traditional Boudin Blanc in France dates back to the middle-ages. White puddings are also traditional in Spain, Ireland and some parts of Britain.

Salted caramel ice-cream and desserts have become standard on many restaurant menus in Singapore – as delicious as they are, they are not always the healthiest and are usually loaded with refined sugar and questionable fats. This very easy dessert will satisfy your sweet tooth, while giving you a boost of antioxidants, and magnesium. And the best part is that it can be ready in under 45 minutes (including freezing time).

Takes about 45 min. to make, plus another 12 - 15 minutes to finish cooking. Makes a very chunky, hearty stew. Adding more water will make it a soup.

This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.