ong-grain rice, with good French bread. I also have a
br>Instead of preparing the traditional Alsatian topping, proceed with baking
routons. Serve.
**Most soup recipes start by chopping or mincing
In fondue pot, heat wine, lemon juice and mustard to boiling; then reduce heat to low.
Toss cheese with arrowroot and gradually add cheese mixture to wine mixture in pot, stirring constantly.
When cheese is melted, stir in kirsch.
Sprinkle with nutmeg, and serve with french bread or potatoes.
Clean the French beans and cut into two or three parts (3-5 cm).
Saute finely minced onion on butter until translucent.
In the meantime put French beans into hot water and cook 5-8 minutes, than remove from water and drain.
Add French beans into sauteed onion; add tomato juice, very finely minced garlic and parsley. Season it with salt and pepper. Stir and add some beef stock to cover French beans.
Cook until French beans are soft, or 20-30 minutes adding beef stock if necessary.
To make the French toast:
Place half of
For the traditional brigadeiros:
Combine the sweetened
Mix all french toast ingredients together until smooth.<
ater use.
To make French toast: Whisk eggs and milk
ven to 400\u00b0F. Place French fries on a baking pan
ecessary.
Meanwhile, cook the french fries (or potato wedges, if
For the French toast: Butter a 9-by-
Cut two slices French bread diagonally, each slice about
o 425\u00b0.
Uncover French toast.
Drizzle with melted
mmediately, or refrigerate/freeze.
French Dip Spread: Heat the olive
Heat olive oil in a large Dutch oven. Sweat onions, garlic and 1/2 tbsp thyme for 15 mins, until onions are very soft. Season then add vegetable stock. Bring to a boil. Cover and simmer for 15 mins. Add wine and season.
Meanwhile, preheat oven to 325\u00b0F. Distribute soup between 4 serving bowls. Top with French bread and grated cheese. Transfer to oven for 12 mins, until cheese melts. Serve garnished with thyme leaves and fresh ground black pepper.
Preheat the oven to 400\u00b0F. Spread the potatoes onto a baking sheet lined with baking parchment. Sprinkle with 1 tsp salt, some pepper and the paprika. Drizzle with 1 tbsp oil (or spray with oil). Bake for about 30 mins or until golden.
To make the dip, place the milk, mustard and lemon juice into a blender. Pulse to combine. Then, with lid on but top removed, slowly pour in a thin stream of oil until the dip is emulsified and creamy. Season with salt and pepper. Serve the mustard dip on the side with the french fries.
MIx together all ingredients. Sprinkle over hot French fries and season.
oll.
Deep-fry the French fries again. Drain on paper
Preheat oven to 400\u00b0F. Thread halved fish fingers alternately with peppers onto metal skewers. Place on a baking tray lined with parchment paper. Brush with oil and lemon juice and bake for 20 mins.
Meanwhile, heat the frying oil to 350\u00b0F and fry french fries for 3-4 mins until golden brown. Transfer to a plate lined with paper towel. Garnish kebabs with pepperoni, olives, lemon slices, and parsley. Serve with the fries.