French cuisine

french cuisine

Content:

  • All about French cuisine
  • Snacks of French cuisine
  • Soups and main courses of French cuisine
  • Desserts of French cuisine

French cuisine is considered one of the most popular and favorite cuisines of the world. Tourists are always fascinated by the delicacy of dishes, the elegance of serving and the incredible taste of French cuisine. 

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All about French cuisine

Traditional French dinner begins with cold or hot starters, after eating soup (for example, vegetable sauté), lettuce and vegetables, then – the main course. To food always serve a glass of wine – red or white. For today, pink wines are very popular.

National French cuisine is characterized by a very wide application of root vegetables and vegetables. Very popular salads from vegetables, which are rich in vitamins, artichoke, asparagus, lettuce (fresh and canned), leeks. The second course of meat is traditionally served with a cabbage salad and a green salad.

French chefs in the kitchen use many different kinds of meat – beef, lamb, veal, game, poultry – and actively apply heat treatment: stewing, frying, cooking. Meat is used to prepare various salads. Very original reception – flambeirovanie (arson) of food. Most cooks use it in cooking meat. When served on the table, the dish is watered with cognac and set on fire. This method gives the food a taste and a specific flavor.

Very popular and popular dishes from freshwater and sea fish – flounder, cod, halibut, mackerel, pike, carp, as well as from such products of the sea as shrimp, oysters, scallops, lobsters.

In French cuisine, a huge number of sauces. There are more than 3000 kinds. Sauces are used in the production of salads, cold appetizers and meat dishes.

In French cooking, milk and dairy products are rarely used. Cheese is an exception, as it is used in cooking various dishes. Cheese is served before dessert.

Popular desserts in the French cuisine are cream-brule, chocolate fondant, cream-caramel and fruit. In France, there are many dishes from frog legs and snails. Below are the dishes with a simpler set of ingredients.

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Snacks of French cuisine

In France, snacks are often served with rich dishes. Recipes of terrine, julienne, pâté, etc. are very common.

Julienne with chicken and mushrooms

Ingredients:

  • Chicken breast – 500 g;
  • Champignons – 300 g;
  • Onion – 150 g;
  • Sour cream – 300 g;
  • Cheese hard – 100 g;
  • Vegetable oil – 2-3 tablespoons;
  • Salt to taste;
  • Pepper to taste.

Cooking method:

Finely chop the mushrooms, chop the onion. Boil the chicken fillet, grind it. Then fry the mushrooms and onions for 3-4 minutes, then add the chopped chicken fillet, and fry for another minute. 2. Add the sour cream to the mushrooms and chicken, stir and cook for 2-3 minutes. Add the pepper and salt to taste. Then we put everything in pots, sprinkle with grated cheese and put in the oven for 5 minutes at 170 degrees.

 Chicken terrine with sun dried tomatoes

Ingredients:

  • Chicken fillet – 800 g;
  • Milk – 1 item;
  • Egg of chicken – 2 pieces;
  • Onion – 1 pc .;
  • Tomatoes – 50-80 g;
  • Garlic – 3 cloves;
  • Vegetable oil – 2 tsp;
  • Bacon – 100 g;
  • Nut nutmeg to taste;
  • Salt sea to taste;
  • Black pepper powder to taste.

Cooking method:

We remove the skin from the chicken fillet, cut it at our discretion. Transfer to a deep bowl. We cut onions, fry in oil. We shift everything to the fillet and pour in the fatty milk. Using a blender, whisk all into a homogeneous mass. Add to this mass already whipped eggs and again all the whisk. Add a lot of garlic, squeezed through garlic, nutmeg, pepper, salt. Next we add dried tomatoes and mix everything well. We cut the bacon, put it into shape.

After that, lay out the chicken ground, everything is leveled. From above, close all the remaining bacon. We send to the oven for 40 minutes at 180 degrees. After cooking, we get out and wait for the complete cooling, then we put it in the refrigerator. The terrin is served chilled.

Liver paste

Ingredients:

  • Chicken liver – 400 g;
  • Carrots – 150 g;
  • Onion – 150 g;
  • Butter – 50 g;
  • Vegetable oil – 30 g;
  • Garlic – 2 cloves;
  • Salt and pepper to taste.

Cooking method:

Rinse the liver and trim all veins. Cut into carrots, onions and garlic. Then fry the liver on vegetable oil for 3-4 minutes. Add vegetables, season with salt and pepper. Mix everything and cook for 10-15 minutes. Transfer the liver and vegetables (with the juice that was formed) into a blender, all chop. Transfer the pâté to the form. Melt the butter and pour it into the pate, put it in the refrigerator. Serve pate better with crackers or bread.

Salad with pear and goat cheese

Ingredients:

  • Spinach – 100 g;
  • Almond – 20 g;
  • Pear – 1 piece;
  • Lemon juice – 1 teaspoon;
  • Goat cheese – 30 g.

Cooking method:

Cut the almonds large. Mow the goat cheese with a fork. Slice thinly the pear. Rinse and dry the spinach. Put everything on a plate, add almonds, grated cheese and lemon juice.

Homemade mustard

Ingredients:

  • Mustard powder – 4 tablespoons;
  • Sugar – 1 tsp;
  • Brine – 200 ml;
  • Vegetable oil – 1.5 tbsp.

Cooking method:

Mustard is more conveniently planted with tomato brine, as it already contains sugar, salt and spices. you will get mustard without much effort.

The brine must be filtered and heated. Add sugar and mix until completely dissolved. Next, add mustard powder and mix everything to a homogeneous mass, pour in the oil and mix again. The resulting mass is poured into a jar, tightly closed with a lid and left at room temperature for 15 hours to ripen.

desserts of French cuisine
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Soups and main courses of French cuisine

Be sure to try the traditional French onion soup. Also serve meat or poultry with different side dishes as the main course, accompanying the meal with a glass of wine. It is necessary to serve the table beautifully, in order to really plunge into the atmosphere of the French meal.

 Onion soup

Ingredients:

  • Onion – 3 pcs .;
  • White dry wine – 100 ml;
  • Beef broth – 1 l;
  • Garlic – 1 clove;
  • Wheat flour of the highest grade – 1 tbsp.
  • Cheese hard – 100 g;
  • Wheat bread from the first grade flour – 4 slices;
  • Thyme – 1/2 tsp;
  • Bay leaf – 3 pcs .;
  • Salt and pepper to taste;
  • Olive oil – 20 g;
  • Sugar to taste.

Cooking method:

Preparation of onions is the most important part of this recipe. It is necessary to heat 2 tbsp over medium heat. olive oil in a deep frying pan. Next, peel the onion and cut it into longitudinal pieces. Fry the onions in a pan over a large fire, stirring regularly. After 10 minutes, add a pinch of sugar, which makes the onion quickly brown. To fry it is necessary to such an extent, until the onion is covered with caramel (about 30 minutes).

Then you need to reduce the fire. Next, you need to peel the garlic and squeeze into a frying pan, stir and fry for 1 minute. Add all the flour and stir again, frying for another 5 minutes. Then pour 1/2 tbsp. wine (dry, white) and let the mixture boil for 5-8 minutes.

Add bay leaf, thyme and black pepper. After all you need to pour the beef broth, add salt (to taste), mix everything and bring to a boil. After all, cover and reduce the heat. The soup should be cooked in this state for 30-40 minutes. While the soup is preparing, you should prepare toast.

Then pour the soup into the dishes and put a piece of white bread (toast). Put some cheese on the bread and around it. Next, preheat the oven to 180 degrees and put the plate for 10 minutes. As soon as the cheese zapechetsya, you need to get a plate and serve to the table. Bon Appetit.

Goose legs with apples

Ingredients:

  • Gusatina – 8 pieces;
  • Apples – 4 pieces;
  • Onion – 3 pcs .;
  • Apple juice – 250 g;
  • Rosemary – 2 pieces;
  • White wine – 125 g;
  • Olive oil – 30 g;
  • Salt to taste;
  • Pepper red ground to taste.

Cooking method:

It is necessary to wash the goose foot and wipe it dry. After rubbing with large salt and ground red pepper. Form the baking grease with butter, put goose legs and stew for 1 hour in a preheated oven at 150 degrees. While the goose is in the oven, it is necessary to peel the onions and cut them in half. Cut apples into rings, rosemary finely chopped. In an hour, add the onions, apples, rosemary, juice and wine to the legs. Stew for 1.5 hours. Check for availability and serve hot. Bon Appetit.

Vegetable saute

Ingredients:

  • Red pepper sweet – 100 g;
  • Carrots – 100 g;
  • Zucchini – 200 g;
  • Onion – 100 g;
  • Peas green frozen – 100 g;
  • Garlic – 1-2 cloves;
  • Cherry tomatoes – 100 g;
  • Vegetable oil – 30 ml;
  • Salt and pepper to taste.

Cooking method:

Cut strawberries into peppers and carrots, and zucchini – thin slices. Next, pour the oil into the pan (sauté pan) and heat it strongly. After adding zucchini, carrots, peppers and onions, cut into half rings. Cook minutes 2, shaking the frying pan. Add green peas and cook minutes again. 2. Add garlic, salt and pepper. Add the cherry tomatoes, cut into halves. Cooking all the minutes 2-3. The dish is ready!

Baked omelet with zucchini

Ingredients:

  • Egg of chicken – 2 pieces;
  • Zucchini – 50 g;
  • Onion – 20 g;
  • Milk – 100 ml;
  • Vegetable oil – 10 g;
  • Salt and pepper to taste.

Cooking method:

Zucchini and onions finely chopped. Fry for 2-3 minutes. Eggs beat up with milk, mix zucchini with eggs, salt, pepper to taste. The ready-to-weight mass is poured into a mold and baked at 190 degrees for 15-20 minutes.

 Kish is lorin

Ingredients:

  • Wheat Flour Extra Class – 180 g;
  • Butter – 60 g;
  • Egg of chicken – 4 pieces;
  • Bacon – 150 g;
  • Cheese hard – 100 g;
  • Cream – 50 ml;
  • Salt and pepper to taste.

Cooking method:

Sift the flour, add salt. Then add the cold butter. Rinse the flour with butter until it crumbles. Add 1 egg and 1 egg yolk to the mass. Knead the dough, after rolling out, put it in a mold (22-24 cm), making small skirts. Cut small bacon or bacon. Grate the cheese on the grater. Beat 2 eggs and cream for pouring. After that, fill the filling with filling, salt and pepper to taste. Bake for 40 minutes at 190 degrees.

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Desserts of French cuisine

French desserts are very spicy and exquisite. The most popular ones are creme brulee, biscuits, flan, etc. Very popular and rich pastries (brioche), from which French toasts are made, ideally suited for breakfast.

 Thin French pancakes

Ingredients:

  • Flour wheaten – 100 g;
  • Egg of chicken – 4 pieces;
  • Milk – 175 ml;
  • Water – 75 ml;
  • Butter – 25 g;
  • Salt – 1/2 tsp.

Cooking method:

It is necessary to sift the flour and mix it with salt. Separate the protein from the egg yolk. The protein will not be used. In the center we make a deepening, there we pour 3 eggs and yolk, a little milk. Knead the dough, it will turn out dense and heterogeneous. Using a whisk, break up the lumps, continue to whisk and add the remaining liquid. In the end, add oil, mix. Put the dough into the refrigerator for 30 minutes. Heat the frying pan and oil. Pour a little pancake pastry, spreading the mass all over the frying pan. When one side is ready, turn over.

 Chocolate Madeleine

Ingredients:

  • Sugar – 110 g;
  • Egg of chicken – 3 pieces;
  • Butter – 130 g;
  • Wheat Flour Extra Class – 150 g;
  • Cocoa – 3 tablespoons;
  • Baking Powder – 5 g.

Cooking method:

Mix sugar with egg. Beat thoroughly whisk. Then you have to melt the butter, then cool it. Mix flour with baking powder. And gradually add flour to the egg mixture. Then pour in the oil and mix everything. Add the cocoa and mix it again. Lubricate the molds with oil and pour the dough into 2/3 parts. Bake for 8-12 minutes at 180 degrees.

Custard

Ingredients:

  • Chicken egg – 5 pcs .;
  • Milk – 500 ml;
  • Sugar – 125 g;
  • Vanillin to taste;
  • Potato starch – 2 tbsp.

Cooking method:

Separate the proteins from the yolks. Leave the yolks, squirrels will not be needed. To yolks add a little more than half of sugar. Stir and add starch. Stir all before connecting. Warm up the milk with the remaining sugar. Pour a little egg mixture, stir. Pour the rest of the milk. Install the bowl in a water bath (water should not boil overnight). Constantly stir, bring the mass to a boil and boil for 1 minute. Cover with a film and chill the prepared sauce. /

We hope that you liked these recipes.

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