25 Jan French Food With A Twist
French recipes aren’t so hard or complicated to prepare.
Whether you are preparing for an event or just want to make the perfect French Chicken liver pate we have compiled a list of some of the choicest French food recipes for your delight.
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Here are some of our French food recipes that will certainly light up any occasion.
Eggs En Cocotte With Prosciutto Fingers And Spinach Puree
For The Prosciutto Fingers
- Six slices of prosciutto, cut middle way
- 6 Breadsticks
For The Eggs En Cocotte
Ensure you place a close eye on the eggs while it’s still cooking to avoid dunking the prosciutto fingers into the egg yolk.
- A little Knob of butter
- Chopped frozen spinach
- 6 tablespoon of fraiche
- Finely Chopped Chives
- Grounded black pepper with salt
- 6 eggs
- Finely grated 50g of Cheddar Cheese
Method Of Preparation
- Set aside two slices of prosciutto around each grissini finger.
- Heat the oven to about 180 degree Celsius. Then butter some ovenproof dishes to place the spinach in a pan. Cook with a low heat till the spinach has completely melted to a puree. Increase the heat gradually until the spinach puree is completely dry. Remove from the oven heat and stir with about five tablespoons of crème fraiche. Season it well.
- Collect the spinach puree into the ovenproof dishes cracking the eggs into each dish. Next mix the grated cheese with the remaining crème fraiche. Then place a small amount of the cheese on top the eggs. Finally, place the ovenproof dishes on a roasting tin and pour in boiling water unto midway of the dishes.
- Finally, cook for 12-14 minutes until the yolk appears firm to touch. Eat or serve immediately with the already prepared prosciutto fingers by the side.
To drink: The texture of the egg and the spinach can make wine taste awful, but this is balanced out by the cheddar and prosciutto cream.
Classic Chicken Liver Pate
- Chicken Livers (13 Oz)
- Diced Butter (10 Oz)
- Finely Chopped Clove garlic
- Finely Chopped onion
- Fresh Thyme leaves
- Freshly Grounded black pepper with salt
- Butter that will be used for topping
Method Of Preparation
- Remove all stringy sinews from the chicken liver before rinsing them and pat drying with a very clean kitchen towel.
- Using a medium heat, melt the butter in a frying pan before adding the shallots and garlic. Then cook and stir continuously for 5 minutes until it is soft. Then add the thyme and leaves before cooking further for another 3 minutes. Next, pour the brandy and mix before cooking for another 10 seconds before adding your nutmeg.
- Remove from the heat and allow to cool down. This will allow the butter to soften. Puree the mixture in a blender until it is smooth before seasoning with salt and freshly ground black pepper.
- Dish out the pate into terrine containers and allow chilling in the fridge for 3 hours. Serve chilled with bread or a hot toast.
Pear, Apple, And Quince Tarte Tratin
This is one of my favorite French foods with a little twist. For a memorable taste of the French classic, quince cheese and pears add to the mix. This is an easy to make dessert recipe with a twist.
- Unsalted Butter (50 g)
- 2 firm pears, 2 apples, all peeled, halved and cored
- Membrillo or a 100g quince cheese
- Caster Sugar (100g)
Method Of Preparation
- Use an ovenproof frying pan to melt the butter. Mash the sugar and quince cheese with a wooden spoon to make a smooth gloop. Alternating in a circle, arrange the Apple and pears cut side up around the pan.
- Cook over a very gentle heat for 20mins. Then allow cooling overnight.
- Preheat the oven to 220 degree Celsius. Roll out the pastry, trimming off the edges to arrive at an approx. circle. Place it on the pan, tucking the edges so they fit in. Next, bake till it is deep golden and allow cooling for a few minutes. Serve with a crème fraiche.
Here you have it, three of our French food recipes with a twist far removed from the daily menu you see on ordinary restaurants. Follow these steps closely for the best cooking outcome. Thanks