MainsLunches:

Boeuf Bourguignon

Ingredients: 1.2kg chuck steak, trimmed of fat, cut into 4cm cubes 1/4 cup plain flour 20g butter 2 tablespoons olive oil 150g small button mushrooms 200g bacon, cut into 3cm cubes 12 eschalots or spring onions, peeled 1 large carrot, peeled, diced 1 cup red wine (such as shiraz or cabernet sauvignon) 1 1/2 cups beef consomme or stock (preferably homemade) 1 bouquet garni flat-leaf parsley, roughly chopped, to serve

Method:1. Preheat oven to 200°C. Lightly coat meat with flour. Heat a large,

ovenproof casserole dish over a medium-high heat. Add 10g butter and 2 teaspoons oil. When butter and oil are sizzling, add one-sixth of meat and cook for 6 minutes or until well browned on all sides. Transfer to a large plate. Repeat with remaining meat, adding more butter and oil as required.

2. Add mushrooms to casserole and cook, stirring often, until golden. Transfer to a plate and set aside until required. Add bacon, eschalots and

carrot to casserole. Cook, stirring occasionally, for 5 minutes or until golden. Drain away any remaining oil. Pour wine and consomme into casserole. Bring to the boil, stirring with a wooden spoon to loosen sediment on base of casserole. Return beef to casserole with bouquet garni. Cover and place in oven

3. Cook for 45 minutes. Remove from oven and add mushrooms. Return to oven, covered, for 20 minutes. Remove bouquet garni and season with salt and pepper. Spoon casserole onto plates, garnish with parsley and serve with Pommes Anna (see related recipe).

(Taste.com, 2014)

Dinners:French Onion Soup

Ingredients: 50g unsalted butter 1 teaspoon olive oil 4 large onions (about 1kg), sliced 1 tablespoon brown sugar 50ml brandy 3 cups (750ml) chicken stock 1 tablespoon balsamic vinegar 2 bay leaves 2 thyme sprigs 4 thick slices sourdough 1 garlic clove, halved 1 cup (120g) grated gruyere cheese

Method:1. Melt the butter with the oil in a large saucepan over medium-low heat. Add the onion,

sugar and 1 teaspoon salt and cook, stirring occasionally, for 20 minutes or until golden and caramelised.

2. Add the brandy, then increase heat to medium-high and cook for 1-2 minutes until liquid is almost evaporated. Add the chicken stock, balsamic and herbs, bring to a simmer, then reduce heat to low. Cook for 10-15 minutes, stirring occasionally, until thickened.

3. Meanwhile, preheat the grill to high.4. Grill bread on both sides until golden. Rub one side of each slice with garlic, top with

cheese, then grill for a further 1-2 minutes until the cheese has melted.5. Divide toasts among 4 soup bowls, then ladle over the soup and serve.

(Taste.com, 2014)

French Onion Chicken With Whole Garlic

Ingredients: 1 large lemon 2 1/2 tablespoons extra-virgin olive oil 4 garlic cloves, crushed 1 teaspoon sea salt 1.7kg free-range whole chicken, cleaned, rinsed, patted dry 4 sprigs thyme 4 bulbs garlic potato mash and steamed green beans, to serve

Method:1. Preheat oven to 190°C. Cut lemon in half. Juice 1 half.2. Combine 2 tablespoons lemon juice, 2 tablespoons oil, crushed garlic and salt.

Season with pepper. Rub baste over inside and outside of chicken. Place remaining lemon half and thyme in chicken cavity. Tie legs together with unwaxed string.

3. Place chicken, breast side down, on a rack in a large roasting pan. Roast for 15 minutes. Cut tops off garlic bulbs to expose tops of cloves. Drizzle garlic with remaining oil.

4. Turn chicken over and place garlic, cut side up, around chicken on rack. Roast for a further 45 minutes or until chicken is cooked and juices run clear. Serve chicken with roasted garlic, mash and beans.

(Taste.com, 2014)

DessertsApple Normandy Tart

Ingredients 1 sheet (25cm) ready-rolled puff pastry 100g butter, softened 1/2 cup (100g) caster sugar 1 egg 1 cup (100g) almond meal 1/4 cup (40g) plain flour 1 teaspoon ground cinnamon 2 tablespoons Calvados (see note) 2 pink lady apples, very thinly sliced crossways 1 tablespoon lemon juice 2 tablespoons caster sugar, extra

Method:1. Preheat oven to 200°C. Line the base and sides of a 22cm square (base

measurement) fluted tart tin with removable base with the pastry. Use a fork to prick the base all over. Bake in preheated oven for 15 minutes or until puffed and golden. Remove from oven and use a clean tea towel to press the base of the pastry to flatten. Set aside for 15 minutes to cool.

2. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat until just combined. Add the almond meal, flour and cinnamon and stir to combine. Add the Calvados and stir until just combined. Spoon the mixture into the prepared pastry case and smooth the surface.

3. Brush the apple slices with the lemon juice and arrange over the tart. Sprinkle evenly with the extra sugar. Bake in oven for 20-25 minutes or until apples begin to curl and filling is set. Remove from oven and set aside to cool in the pan. Serve warm or at room temperature.

(Taste.com, 2014)

White Chocolate Macaroons:

Ingredients 300g icing sugar mixture 200g ground almonds 5 egg whites 1/4 teaspoon cream of tartar 1/3 cup (75g) caster sugar 180g PLAISTOWE Premium White, melted 250g cream cheese, softened

Method1. Preheat oven to 150C/130C. Grease and line 2 baking trays.2. In a food processer process icing sugar and almonds until fine. Using an electric

mixer, whisk egg whites and cream of tartar until soft peaks form. Slowly add 1 tablespoon of caster sugar at a time, until stiff peaks are formed. Fold in almond mixture.

3. Place macaron mixture into a piping bag fitted with a 1 cm round nozzle, pipe 60 x 3 cm rounds onto prepared trays, using a wet finger, smooth top. Set aside for 20 minutes to rest.

4. Bake 15 minutes or until firm to touch, remove from oven and cool on trays.5. In a medium bowl, whisk PLAISTOWE Premium White and softened cream

cheese until smooth. Sandwich macaroons with mixture.

(Taste.com, 2014)

Snacks:Walnut & Muscatel French Sticks

Ingredients: Vegetable oil, to grease 2 teaspoons (7g/1 sachet) dried yeast 310ml (1 1/4 cups) lukewarm milk 2 tablespoons malt extract 2 teaspoons brown sugar 300g (2 cups) plain flour 240g (1 1/2 cups) wholemeal plain flour 1 teaspoon bread improver 1 teaspoon salt 1 tablespoon olive oil 200g (2 cups) walnut halves 100g muscatels 1 egg, lightly whisked 1 tablespoon honey

Method:1. Brush a baking tray with oil to grease. Combine yeast, milk, malt and sugar in a

bowl. Set aside in a warm, draught-free place for 10 minutes or until foamy.2. Place combined flours, bread improver and salt in a large bowl. Make a well in

the centre and pour in the yeast mixture and olive oil. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.

3. Turn the dough onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Brush a large bowl with oil to lightly grease. Place the dough in a bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to prove for 1 hour or until doubled in size.

4. Preheat oven to 200°C. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Add walnuts and muscatels and knead for 5 minutes or until dough is elastic and has returned to its original size. Divide into 2 portions. Shape into 30cm-long logs and place on prepared tray. Set aside in a warm, draught-free place for 30 minutes or until doubled in size.

5. Combine egg and honey in a bowl. Brush loaves with egg mixture. Bake in oven for 15 minutes. Reduce oven to 180°C and bake for a further 20 minutes or until loaves sound hollow when tapped on the base. Cut into slices to serve.

(Taste.com, 2014)

Source:Taste.com, 2014, French Recipes, 15th February 2014, http://www.taste.com.au/recipes/collections/french+recipes