France Recipes
Potage Créme Crécy
Posted on September 2nd, 2009 by Head ChefFiled in: France, Soups, Starters
A few basic ingredients makes this deliciously thick and hearty cream of carrot soup a breeze to put together.
Potage Purée de Pois Cassés
Posted on September 2nd, 2009 by Head ChefFiled in: France, Soups, Starters
A hearty split-pea soup with an attractive appearance and delicious flavour.
Potage Queue de Boeuf
Posted on September 2nd, 2009 by Head ChefFiled in: France, Soups, Starters
Potage Queue de Boeuf is a thickened brown oxtail soup, delicious when served with a dollop of creme fraiche, whipped cream or sour cream dropped in the middle of each bowl.
Crème de petits pois
Posted on June 5th, 2007 by Head ChefFiled in: France, Soups, Starters
Crème de petits pois is Cream of Pea Soup made to a french recipe with thawed, frozen Petit Pois peas, potatoes and onions. The soup is an ideal starter especially on a cold winter evening. Should be served piping hot!
Shrimps flambéed in Cognac
Posted on June 5th, 2007 by Head ChefFiled in: Fish Dishes, France, Starters
A stylish starter which is quick and easy to prepare and bound to make a big impression on your guests. Popular in France and impressive when flambéed at the table. Should be served piping hot immediately after preparation.
Meringues with Chestnut Cream
Posted on June 5th, 2007 by Head ChefFiled in: Desserts, France, Sweets
Meringues are piled high with a chestnut purée and whipped cream drizzled over them. Chestnut has an awesome affinity with meringue and adding whipped cream transforms this into a sophisticated Dessert – ideal for a fancy dinner party.
