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7_Lande_Frenchcookbook

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BC: All copyrights reserved. Copying this cookbook without permission is illegal. | Have fun making all of these French recipes with your friends and family!

FC: La Serviette By: Crystal Lande | La Serviette

1: Table of Contents Page 1................... French Onion Soup Page 2................. Vanilla Crepes Page 3................... Buche de Noel Page 4........... French Toast Page 5............. Honeyed Fruit Salad Page 6........... Croque-Monsieur Page 7......... Phyllo Quiche Page 8........ Nice style ratatouille Page 9.......... Truffes au chocolat Page 10.......... Cake Aux Olives Page 11......... Easy Apple Cake Recipe Gateau aux pommes Page 12............ French Cookies (Belgi Galettes)

2: Ingredients: # 600 g/1.3 lbs. grams yellow onions # 80 g/3 oz. butter # 30 g/1 oz. flour # 1.5 liters/1.5 quarts chicken or vegetable stock # 300 g/10 oz. grated comté or gruyre cheese (Swiss cheese will also work) # glass of cognac # 1 glass white wine # 1 glass porto # 1 egg yolk # 500 g/1 lb. slightly stale bread # salt and pepper | How to make: 1. Peel and finely chop the onions. # 2.Melt 70 g/2 oz. butter in a pot. Add the onions and cook in a covered pot until lightly browned, stirring often. #3. When the onions have caramelized, sprinkle in the flour, stir, and let cook for 1 minute. # 4.Add the white wine then the stock. 5.# Add salt and pepper, leaving the mix to simmer over a low fire for 30 minutes. # 6. Cut the bread into thin slices and dry them in a low temperature oven. Put a little butter and a little cheese into the bottoms of four oven proof bowls. | 7. Put a slice of bread with some cheese on top of it 8. pre heat oven to 400 degrees 9. Heat for about 10 minutes then ejnoy! | FRENCH ONION SOUP | Page 1 | French Onion Soup is an onion soup with cheese on top if wanted.

3: v | Ingredients * 1 1/2 cups milk * 3 egg yolks * 2 tablespoons vanilla extract * 1 1/2 cups all-purpose flour * 2 tablespoons sugar * 1/2 teaspoon salt * 5 tablespoons melted butter | 1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended. 2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter. 3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve. | Page 2 | Vanilla Crepes | Crepes are like flattened pancakes. You can fill them with whatever you want and whatever you put inside it's always delicieux! | Crepes originated from France

4: 1. Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate. 2. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan. 3. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes. 4. Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving. | Ingredients * 2 cups heavy cream * 1/2 cup confectioners' sugar * 1/2 cup unsweetened cocoa powder * 1 teaspoon vanilla extract * 6 egg yolks * 1/2 cup white sugar * 1/3 cup unsweetened cocoa powder * 1 1/2 teaspoons vanilla extract * 1/8 teaspoon salt * 6 egg whites * 1/4 cup white sugar * confectioners' sugar for dusting | Buche de Noel | Page 3 | Page 4 | Buche de Noel is the cake that is served in france on Christmas. It has a very rich filling though so you may get very thirsty.

5: Ingredients 2 Eggs 3 1/2 oz. Butter 12 Slices French Country Bread (or other bread, always best if day old) 1/2 Vanilla Bean, Seeds Scraped (or 1/2 tsp. extract) Cinnamon (powder) Powdered Sugar | Directions 1. Warm up milk and 3/4 cup sugar and vanilla. Bring to a light boil and then remove from heat and let cool off. 2. Cut bread into fairly thick slices. 3. Whisk eggs with the remaining 1/4 cup of sugar. 4. Heat butter in a large saucepan. Dip each slice of bread into the milk and then into the eggs. Cook on each side until browned. 5. Place cooked French toast on a plate and sprinkle with powdered sugar and cinnamon. Serve warm! | French Toast | Page 4 | French Toast is mainly toast that is dipped into a special kind of dip to make it have a deliciux taste!

6: Ingredients * cup dry white wine * 3 tablespoons plus 2 teaspoons honey * 2 tablespoons lemon juice * teaspoon lemon zest * 1 tablespoon granulated sugar * 1 pint strawberries, hulled * 2 pears, cored * 2 peaches, pitted * cup sweet cherries, pitted * 1 kiwifruit (optional) | Directions Process the first 5 ingredients in a blender until the dressing is smooth. Chill for 20 minutes before serving. Halve or quarter strawberries, cut pears and peaches into 3/4-inch pieces, and halve cherries. Cut the kiwifruit in half lengthwise, and then cut each half crosswise into 1/4-inch slices. Toss the prepared fruit with the desired amount of dressing and serve immediately or chill. | Page 5 | Honeyed Fruit Salad Recipe | Honeyed fruit salad is a salad that is great to serve at a picnic!

7: # Beat the 2 whole eggs in a container and add the cream, salt, pepper and herbs; # Dredge the bread in this mixture; # Put 4 slices of the battered bread into a hot frying pan and reduce the heat to simmer; # Place 1 slice each of the cheese and the ham on each slice of bread. Cap each build-up with a battered slice of bread; # Cover the pan and simmer on both sides until done, checking frequently [about 10 minutes]. # Note 1: You can make this recipe into one for a Croque-Madame by sautéing an egg, sunny-side up, sprinkled with salt, pepper and herbs and placing it on top of the Croque-Monsieur. | Ingredients: 8 slices of crust less white bread 4 tbs heavy cream 4 slices of Gruyre cheese 4 slices of ham 2 eggs. 1 tbs Butter Salt, pepper, herbs de Provence | CROQUE-MONSIEUR | Croque-Monsieur is a grilled ham and cheese sandwhich. | Page 6

8: Ingredients # 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to drain shopping list # 2 cups sliced fresh mushrooms (6 ounces) shopping list # **you can use any combination of veggies. I love onion in mine. shopping list # ** you can add fried bacon as well. shopping list # 2 cups milk ( I often use half and half, or light or heavy cream) shopping list # 1 teaspoon ground mustard shopping list # 1/2 teaspoon salt shopping list # 1/4 teaspoon ground nutmeg shopping list # 4 eggs shopping list # 8 frozen (thawed) phyllo sheets (18 x 14 inches) shopping list # 4 teaspoons butter or margarine, melted shopping list # 1/2 cup shredded mozzarella cheese (2 ounces) (I mix this into the egg mix. I often use various cheese or just swiss, havarti, sharp, provolone anything goes!) | # Heat oven to 350F. # Spray 10- or 12-inch skillet with cooking spray. # Cook spinach and mushrooms in skillet over medium heat, stirring occasionally, until spinach is wilted and mushrooms are tender; remove from heat. # Mix milk, mustard, salt, nutmeg and eggs; set aside. # Spray eight 6-ounce custard cups with cooking spray. # Place 1 phyllo sheet on flat surface; lightly brush with butter. # Top with 3 phyllo sheets, brushing each with butter. # Cut phyllo into fourths. # Place 1 phyllo section in each custard cup. # Repeat with remaining phyllo sheets. # Trim overhanging edge of phyllo 1 inch from rim of cup. # Drain spinach mixture; divide evenly among cups. # Pour about 1/3 cup egg mixtue into each cup. # Fold edges of phyllo toward center. # Arrange custard cups in jelly roll pan, 15 1/2x10 1/2x1 inch. # Bake 15 to 20 minutes or until egg mixture is set. # Sprinkle with cheese(I mix mine in the egg mixture) # Serve immediately. # Use your imagination or what you like. Add bacon, or sausage to the veggie mix. Cook them first of course. | Phyllo Quiches | Page 7

9: Nice style ratatouille | 2 big onions 2 nice zucchinis 2 sweet green peppers 1 kilogram (2 pounds) of small eggplants 1 kilogram of fresh tomatoes you have peeled (*) 6 de-germed and chopped cloves of garlic 150 grams (1/3 pound) of cored black olives 1 pinch of flower of thyme 10 fresh leaves of basil 30 grams of capers (1 well filled soupspoon) 10 grams of caster sugar (1 soupspoon) coarse salt, table salt, freshly ground black pepper 2/10 liter (1 cup) of olive oil 1/10 liter (half a cup) of wine vinegar | Slice the eggplants and spread out them on a workplan, sprinkle with coarse salt and place them in a large sieve. Put on top of the eggplants a small dish and a weight on it to make some pressure. Let the eggplants drain during 1 hour and a half. Prepare the tomatoe purée : in a large pan with edges, heat 1/10 liter (half a cup) of olive oil and pour the chopped onions. Let them cook during 3 minutes and then add the peeled tomatoes cut in big pieces, garlic, chopped basil leaves, thyme, sugar, table salt and black pepper. Let it slowly cook during 30 minutes or more. Then, heat 2 frying pans with some olive oil. In the first one, pour the green peppers, thinly sliced and free of their seeds. In the second one, pour the eggplant slices after you have carefully dried them. Season both preparations. When both green peppers and eggplants are well browned, put them in a large sieve and repeat the same with the zucchinis (quicker cooking). Pour your tomatoe purée in the pan, add the vinegar and the capers, let them cook during 5 minutes, then add all the browned vegetables and the olives and continue the cooking uncovered during 15 minutes. Stir often. Finetune the seasoning. You now only need to take the exceeding oil on the top off the ratatouille with a small ladle and your 'Nice' style ratatouille is ready. | Page 8 | Originated from French: Provence

10: 1. Break the chocolate into small pieces and place in a mixing bowl. On low heat warm the cream and butter until nearly boiling. Pour over chocolate and mix gently and thoroughly. 2. Allow to cool and than cover and refrigerate over night. 3. The next day, using a melon baller, scoop the chocolate into balls. Or just scoop out spoonfuls of the chocolate and quickly roll in your hands to make a ball. Roll the balls in the cocoa and keep refrigerated until ready to serve. | Ingredients: * 8 ounces high quality dark chocolate * 2 tablespoons softened butter * 1/2 cup heavy cream * unsweetened cocoa | Truffes au chocolat | Page 9 | Originated from Belgium

11: Drain the olives of any brine and then toss them with 2 tablespoons of flour to lightly coat them. Set aside. Mix the flour with the baking powder. Add the eggs and, using a wooden spoon, mix into a stiff dough. Stir in the oil and the wine and keep stirring until smooth, or as smooth as you can get it with a couple of minutes of mixing. (You could use a hand held mixer or a stand mixer to do the mixing for you). Stir in the floured olives, the ham, the cheese, and the pepper. You shouldn't need to add salt, because the ham, cheese and olives all contribute enough salty taste. Pour the batter into a non-stick 12 inch loaf pan (or a greased Pyrex loaf pan) and bake at 350 for 55 minutes to one hour, or until a tester comes out clean. Remove from the oven and allow to cool 10 minutes before removing the bread from the pan. Allow to cool completely before cutting to insure clean slices. Cut into 1/2 inch cubes. | Cake Aux Olives | * 2 cups all purpose flour, plus 2 tablespoons * 2 teaspoons baking powder * 4 eggs * 2/3 cup safflower oil * 1 cup dry white wine * 1 1/2 cups pitted green olives, floured lightly * 1 1/2 cups cubed ham * 6 ounces grated cheese (Gruyre is used in France, but you can use cheddar or jack) * 1/4 teaspoon pepper | Page 10

12: * 2 cups all purpose flour * 3 tablespoons almond flour * 2 teaspoons baking powder * 1 teaspoon cinnamon * 1/2 teaspoon salt * 3 or 4 apples * 3 eggs * 1 cup sugar * 2 teaspoons vanilla extract * 1/2 cup melted and cooled butter | Preheat oven to 350F. Prepare a 9 inch round cake pan by thoroughly buttering the bottom and sides, then sprinkling it evenly with flour and tapping out the excess. Sift together the flour, almonds, baking powder, cinnamon and salt. The ground almonds might not pass through your sifter. If not, just stir them into the flour mixture. Peel and core the apples. Cut into quarters and then cut each quarter into three chunks. In a mixer (or by hand if you wish) beat the eggs with the sugar and vanilla. Mix in the flour and then the melted and cooled butter. Stir in the apple chunks. Pour into the prepared pan and bake at 350F for 50 minutes or until a toothpick poked in the center comes out clean. Remove from the oven and let cool for 10 minutes. Run a knife around the edge of the cake to release. Turn out onto serving dish. Serve warm. | Easy Apple Cake Recipe Gateau aux pommes | Page 11

13: Ingredients * 2 pounds dark brown sugar * 1 pound butter * 7 eggs * 1 tablespoon vanilla extract * 6 1/2 cups all-purpose flour | 1. In a large bowl, stir together the brown sugar and butter until smooth and creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water bath, and stir to blend ingredients. Cover, and refrigerate overnight. 2. Preheat the galette iron. 3. Shape dough into 1 inch balls, and place in the galette iron. Close the iron, and cook the cookies. This should take about 30 seconds in an electric galette iron, or 2 to 4 minutes in a handheld iron over a medium flame. Carefully remove cookies and cool on wire racks. | French Cookies (Belgi Galettes) | Page 12

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  • By: Crystal L.
  • Joined: almost 6 years ago
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  • Title: 7_Lande_Frenchcookbook
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  • Started: almost 6 years ago
  • Updated: almost 6 years ago

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