Place flour and butter in a food processor and process on medium speed until only tiny lumps of butter remain. In a cup or small bowl, stir together water and egg yolk. Add yolk mixture to the butter and flour mixture. Process on medium speed until the mixture starts to clump together. Remove the processor blade and use your hand to press the dough clumps together into a mass. Tip the dough onto a large sheet of baking paper. Use your hands to bring the pastry together into a smooth ball. Form the pastry into a disc shape. Wrap pastry disc with plastic wrap or place in a freezer bag, and refrigerate for 30 minutes. Place unwrapped pastry disc between two large sheets of baking paper. Using a rolling pin, roll pastry out to fit a 23cm diameter quiche dish. The bottom sheet of baking paper may develop creases during rolling. These creases can make deep cuts in the pastry. To help prevent this, we do the following once or twice during rolling: 1) Leave the pastry between the two sheets of baking peer. Flip the paper and pastry over so the bottom sheet of baking paper is now on the top. 2) Lift the top sheet of baking paper off the pastry to remove the creases, and then place the paper down again and continue rolling. Line dish with pastry. Using a sharp knife, trim away any pastry that extends above the top rim of the dish. Cover dish and refrigerate for 30 minutes. Preheat oven to 190 degrees Celsius. If possible, set your oven so that the top and bottom elements are on and the fan, if present, is off. Adjust the oven rack to the lowest shelf position; the pastry base will brown and crisp better if it is close to the bottom element. If you have a fan-forced oven and aren't able to turn the fan off, set your oven to 170 degrees Celsius. Heat oil in a frying pan or saucepan over medium-high heat and cook onion, stirring occasionally, until softened but not browned, about 2-3 minutes. Add bacon to the onion and cook, stirring occasionally, until lightly browned . Remove pan from the heat and set asideto cool. Line the pastry case with baking paper and half fill with raw rice, dried beans or pie weights.Bake pastry case for 15 minutes on the lowest oven rack. Remove weights and baking paper and brush pastry with the reserved egg white . Return pastry to oven and bake for a further 10 minutes on the lowest oven rack. While the pastry is baking, make the egg filling. Place eggs, cream, nutmeg, salt and pepper in a medium bowl. Whisk ingredients together until well combined. Sp rinkle cooled bacon and onion mixture over pastry case. Top with grated cheese.Gently pour egg mixture over the grated cheese.Move oven rack to the middle of the oven. Bake quiche in the centre of the oven for about 30-35 minutes, or until set and lightly browned.
French
French macaroons
Preparation Time - 80 minsRatings - 5
How to make
Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degre. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
French
Bouillabaisse
Preparation Time - 55 minsRatings - 4
How to make
1 Heat 1/4 cup of the olive oil in a large saucepan. When it is hot, add onions and shallots. Saut? for a minute, then add crushed garlic, and sweet red pepper. Add tomato, celery, and fennel. Stir the vegetables into the oil with a wooden sppon until well coated. Then add another 1/4 cup of olive oil, thyme, bay leaf, cloves and the orange zest. Cook until the onion is soft and golden but not brown. 2 Cut fish fillets into 2-inch pieces. Add the pieces of fish and 2 cups of water to the vegetable mixture. Bring to a boil, then reduce heat and simmer, uncovered, for about 10 minutes. Add oysters, clams or mussels and shrimp, crabmeat or lobster tails, cut into pieces or left whole. 3 Add saffron, salt, pepper. Add clam juice, lemon juice, and white wine. Bring to a simmer again and cook about 5 minutes longer. 4 At serving time taste and correct the seasoning of the broth, adding a little more salt or pepper if need be, and maybe a touch of lemon juice. Into each soup bowl place a thick slice ofcrusty French bread, plain or slighlty toasted. Sppon the bouillabaisse over the bread. If desired, serve with Sauce Rouille. souce Put hot fish stock or clam broth into the bottom of a blender. Add garlic and red hot pepper, salt and bread. Blend until very smooth. With the blender still running, add olive oil slowly and stop the blending as soon as the oil disappears. At serving time pass Rouille in a little bowl along with the bouillabaisse. Each serving is about 1/2 a teaspoon that you stir into your soup. Use gingerly like Tabasco.
French
Venison fillet in bacon
Preparation Time - 55 minsRatings - 4
How to make
bake the fillet in the oven for 8 minnuts fry the bacon on oil. cover the fillet with bacon put on a plate musshrooms and Brussels sprouts put on top the fillet.
French
Coq au vin
Preparation Time - 120 minsRatings - 5
How to make
Preheat the oven to 375 degrees. Heat a large skillet. Swirl in the olive oil, add the bacon, and cook until the bacon is golden, 2-3 minutes. Remove the bacon from the skillet. Salt and pepper the chicken and add to the skillet to brown on both sides, about 4 minutes, and remove. Add the onions and mushrooms to the skillet, sauteing until golden brown, 5-8 minutes. Stir in the tomato paste. Deglaze the pan with white wine, scraping to pick up the brown bits, and reduce. Stir in the flour. Add the chicken stock and stir to combine. Return the chicken and bacon to the skillet. Stir in the noodles and cheese. Transfer the mixture to a 9- x 13-inch baking dish. Top with panko, sprinkle on the paprika, and drizzle with olive oil. Bake for 25 minutes.
French
Fish a la bordelaise
Preparation Time - 55 minsRatings - 4
How to make
Allow the fish filet to defrost if they were frozen. Peel and finely chop the onion and shallots. Peel and crush the clove of garlic. Get the leaves out the bunch of parsley and snip them in a glass with scissors. Juice up the lemon and place in a bowl. Prepare the breadcrumbs. You have several options to get breadcrumbs, the easy way is to buy ready to go breadcrumbs, the other option is to grate a really hard stale piece of bread using a box or zest grater, this is also achievable using a mortar grinder. If you do not have hard bread available, it is possible to make it hard using a toaster. You can use every kind of bread but I would recommend the use of farmhouse, wholemeal or rye bread. In a saucepan add the butter and the very finely chopped onion and shallots, add the crushed garlic. Stir fry over medium heat for 5 minutes then add the white wine, salt, pepper and reduce over low heat until almost all liquid has evaporated. Preheat you oven at 180 °C ( 360 °F ). In the bowl containing the lemon juice mix the chopped parsley and the breadcrumbs with the lemon juice. When this is done, add this mixture into the pan with onion and shallots. Stir until you get a smooth paste. Some people would like a more homogeneous mixture, in this case you may use a blender. In an oven dish pour the olive on the bottom and place the fish filet. Pour evenly the preparation over the fish filet and place in oven for 20 minutes until the paste looks crusty.
French
Quiche Lorraine - Ingredients
Shortcrust Pastry: 220g plain flour, 120g cold butter, 1 tablespoon very cold water, 1 large egg, separated into yolk and white, Filling: , 1 teaspoon oil, 1 small onion, 220g bacon, finely chopped 5 large eggs, 125ml cream, 1/4 teaspoon ground nutmeg Salt and pepper, 110g grated tasty cheddar cheese.
French
French macaroons - Ingredients
Macarons:, 1 cup confectioners' sugar, 3/4 cup almond flour, 2 large egg whites, room temperature, Pinch of cream of tartar, 1/4 cup superfine sugar, Filling: , Chocolate: Chocolate Ganache, Coconut: 1 cup Swiss Meringue Buttercream mixed with 1/3 cup angel-flake coconut, Peanut: Chocolate Ganache or store-bought dulce de leche jam or peanut butter,
Pistachio: 1 cup Swiss Meringue Buttercream mixed with 1/3 cup finely chopped pistachios., Raspberry: 3/4 cup seedless raspberry jam, Swiss Meringue Buttercream.
French
Bouillabaisse - Ingredients
3 pounds of at least 3 different kinds of fish fillets, 1/2 cup Olive oil, 1-2 pounds of Oysters clams or mussels, 1 cup cooked shrimp crab or lobster meat or rock lobster tails, 1 cup thinly sliced onions, 4 Shallots thinly sliced OR the white parts of 2 or 3 leeks, 2 cloves garlic, crushed, 1 large tomato chopped or 1/2 cup canned tomatoes, 1 sweet red pepper chopped, 4 stalks celery thinly sliced, 2-inch slice of fennel or 1 teaspoon of fennel seed, 3 sprigs fresh thyme or 3/4 teaspoon dried thyme, 1 bay leaf, 2-3 whole cloves, Zest of half an orange, 1/2 teaspoon powdered saffron, 2 teaspoons salt, 1/4 teaspoon freshly ground black pepper, 1 cup clam juice or fish broth, 2 Tbps lemon juice, 2/3 cup white wine, Sliced French bread, Souce Rouille:, 1 Tbsp hot fish stock or clam broth.v, 2 cloves peeled garlic, 1 small red hot pepper, 1/2 teaspoon salt, 1/4 cup soft white bread pulled into bits, 1/2 cup olive oil
1 tablespoon extra-virgin olive oil plus more for drizzling, 2 strips bacon sliced crosswise into strips, 2 1/2 pounds boneless chicken thighs skin-on, Coarse salt and freshly ground black pepper, 1 small onion halved and thinly sliced, 10 ounces white button, mushrooms quartered, 3 tablespoons tomato paste, 1/2 cup white wine, 1/3 cup flour, 1 1/2 cups chicken stock, 1 extra-wide egg noodles, cooked to package instruction, 2 cups shredded Muenster cheese, Pinch of paprika, 1 cup panko breadcrumbs.
French
Fish a la bordelaise - Ingredients
4 fish filets frozen or not, 1 big onion, 2 shallots, 1 clove of garlic, 30g butter, 10 cl dry white wine, Juice of a lemon, 50g breadcrumbs, 1 bunch of parsley, 3 tbs. Olive oil, Salt and pepper.
