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French Recipes | Once Upon a Chef
22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! AboutPro TipsMy Recipe Box About Pro Tips My Recipe Box RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost RecentCookbooks RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent DinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent Dinner Dessert Vegetables & Sides Salads Soups Appetizers Most Popular Breakfast & Brunch Bread Recipes Snacks Drinks Vegetarian Quick & Easy Holidays Sauces & Dressings Make-Ahead Freezer-Friendly Gluten-Free Adaptable Most Recent Cookbooks Find a Recipe Home French Load previous Parmesan & Leek Quiche Plum Galette Spinach Quiche Slow-Roasted Salmon with French Herb Salsa Raspberry & Cream Parfaits Ham & Cheese Oven-Puffed Pancake Baileys Chocolate Truffles French Apple Tart Crustless Broccoli Quiche Cranberry-Dijon Vinaigrette Brussels Sprouts Gratin Baked Pears in Spiced Pomegranate Syrup Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette Potato Leek Soup Apple Cake Recipe (A French Classic) Lemon Berry Parfaits Beef Stew Recipe with Carrots & Potatoes Carrot Soufflé L’Auberge Chez François Herbed Cottage Cheese Spread Parmesan & Leek Quiche Parmesan & Leek Quiche Plum Galette Plum Galette Spinach Quiche Spinach Quiche Slow-Roasted Salmon with French Herb Salsa Slow-Roasted Salmon with French Herb Salsa Raspberry & Cream Parfaits Raspberry & Cream Parfaits Ham & Cheese Oven-Puffed Pancake Ham & Cheese Oven-Puffed Pancake Baileys Chocolate Truffles Baileys Chocolate Truffles French Apple Tart French Apple Tart Crustless Broccoli Quiche Crustless Broccoli Quiche Cranberry-Dijon Vinaigrette Cranberry-Dijon Vinaigrette Brussels Sprouts Gratin Brussels Sprouts Gratin Baked Pears in Spiced Pomegranate Syrup Baked Pears in Spiced Pomegranate Syrup Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette Potato Leek Soup Potato Leek Soup Apple Cake Recipe (A French Classic) Apple Cake Recipe (A French Classic) Lemon Berry Parfaits Lemon Berry Parfaits Beef Stew Recipe with Carrots & Potatoes Beef Stew Recipe with Carrots & Potatoes Carrot Soufflé Carrot Soufflé L’Auberge Chez François Herbed Cottage Cheese Spread L’Auberge Chez François Herbed Cottage Cheese Spread
About
Ever since I was a young girl I have loved cooking and making up recipes. I started cooking in the 1970s, when complexity was king – think prawn coctails, chocolate orange mousse cups, beef Wellington etc. etc. As an adult I have traversed pretty much all the cooking trends – nouvelle cuisine, Asian fusion, weird things on pizza, and more – but all the while, what I cooked day to day at home was a much pared back, simpler style that better suited me and my family – food that concentrated on flavour, local ingredients in season, and was easy to prepare and cook. This is the type of food that is most like me, and what I want to share. I live in Brisbane with my husband Andrew, who this year, after 5 long years of study, has fulfilled a life long dream and become a doctor, and I have three amazing kids who are 23, 21 and 17. I’m a librarian by day (please don’t think glasses, shushing finger and pursed lips – I have the best job and it’s nothing like what most people imagine a librarian does) and cook, domestic manager, listening ear, driving instructor, help line and chauffeur by night. Here’s me and my crew, love them to bits. I love to cook and my husband loves photography, so a passion for both of us was born in this blog. Thanks for stopping by, Margaret
Summer breakfast – vanilla spiced yoghurt
It’s the last day of my holiday today and I wanted to make something especially nice for my breakfast. Summer’s bounty has been particularly rich and beautiful this year. Stunning mangoes, peaches, nectarines, apricots, cherries and blueberries are available in abundance and typify the flavours of summer in my part of the world. This recipe is really about the thick vanilla spiced yoghurt that sits perfectly on top of toasted banana bread or fruit loaf or brioche and under the fresh nectarines and blueberries drizzled with maple and vanilla syrup. The possibilities of foods that would benefit from a dollop of this lusciously thick, creamy, slightly sweet and tangy yoghurt are endless. But here is how I did it this morning. Makes about 1 1/2 cups 500 g thick Greek yoghurt (my favourite brand id Farmer’s Union) 1 teaspoon vanilla bean paste 1 tablespoon icing sugar In a medium sized bowl mix together the yoghurt, vanilla and sugar until well combined. Spoon the yoghurt into a piece of muslin. Place in a sieve over a bowl. Cover and place in the fridge overnight to drain. It will reduce to about 2/3 of the orginal amount and be super tick, almost like cream cheese in texture. In the morning, remove it from the muslin, discard the liquid, and store the thickened yogurt in an airtight container in the fridge. Here’s a great photo of how to do this from Coloured plates that is far better than my words to describe this process. In their lovely blog post, Rachael and Ahmad describe how to make labne, which is a traditional Middle Eastern thickened yoghurt, usually paired with savoury ingredients. My version is simply a slightly sweet version. I toasted some banana bread, spread it thickly with the yoghurt, added nectarine slices and a few blueberries, and drizzled over a little maple syrup. Would love to hear of delicious variations from you.
Tarte tatin with rosemary
Stephen Harris, food writer for the London Telegraph, and owner and chef at The Sportsman, an award winning pub-turned-restaurant in Kent, wrote a wonderful article about the origins of tarte Tatin. In the article he says that. “the first time I came across this dish it was given its full name: tarte renversée des demoiselles Tatin. Stephanie and Caroline Tatin were sisters who owned the Hotel Tatin in Lamotte-Beuvron, about 100 miles west of Paris, at the turn of the 20th century. The story goes that one day Stephanie was making an apple tart and forgot to add the pastry. Not wanting to waste the apples she popped some pastry on top and cooked the tart anyway. When it came out of the oven, she turned it upside down – and the tarte Tatin was born.” The tarte became a signature dish of the Hôtel Tatin. Historians and gourmets have argued whether it is a genuine creation of the Demoiselles (sisters) Tatin, or the branding of an improved version of the “tarte solognote”, a traditional dish named after the Sologne region which surrounds Lamotte-Beuvron. It matters little to me how the dish was created or inspired. It is a genius combination of flaky pastry, caramel and apple – pure heaven. I like to add rosemary to my tarte tatin. It gives some earthy depth to the dish when combined with a caramel that is just short of bitter and the natural sweetness of apples. It’s a wonderful dessert for a winter’s evening, especially with cream or ice cream. The pastry I use is simple and quick to make – no tedious folding and rolling and folding and rolling – but is very flaky and light. The rest is simplicity itself. Just remember to use oven mitts when you take the pan out of the oven so as not to leave yourself with blisters on your fingers as I did! Serves 6 – 8 Pastry:250 g plain flour200g chilled butter, but into cubes125 ml sour cream Apple filling:3/4 cup sugar1/2 cup water1 sprig rosemary50g butter4 Granny Smith apples, peeled, cored and cut into quarters Heat oven to 190 C. To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. Add the sour cream and continue to pulse until the dough incorporates into a ball. Wrap the dough in plastic film and refrigerate for about 20 minutes. Place the sugar, water and rosemary in a 20 cm oven-proof frying pan over medium heat and cook, without stirring for about 7 – 9 minutes, or until a light caramel forms. Carefully add in the butter and stir to combine. Take off the heat. Arrange the apple pieces, cut side up in the pan. Roll out the pastry to about 3 mm thickness. Cut out the pasty into a round slightly bigger than the pan. Carefully place the pastry over the top of the apples and tuck the edges in around the sides. Using a sharp knife cut three slits in the pastry to let steam escape as the tarte cooks. Bake in the oven for 30 – 40 minutes, until the pastry is well cooked, and there are glimpses of dark caramel bubbling around the sides. Carefully invert the pan onto a serving plate and serve hot with runny cream, or vanilla ice cream.
Ricotta and raspberry tarts
I was going to call this recipe “Rustic ricotta and raspberry tarts” but that seemed a little too alliterative, even to provide an excuse for pastry that did not turn out quite as it should. However, it was very delicious and a perfect vehicle for my latest obsession – home made ricotta. It was a revelation to me that just the combination of milk, cream, a little salt and some lemon juice made this creamy, beautifully soft, fresh cheese. I am sure that it will be a regular thing at our place from now on, because it was just so delicious and almost effortless to make. If you want to make it yourself I would recommend Martha Stewart’s recipe which is concise, easy, and clearly explained. Otherwise, just use a good quality store-bought ricotta for these tarts. Just as they are, or jazzed up with some dark chocolate ganache drizzled over the top, they make a wonderful sweet treat. Very Enid Blyton and the Famous Five! If raspberries are not in season, or are outrageously expensive, then strawberries or blueberries would be good substitutes. Makes 8 tarts 1 quantity of my sweet pastry or 2 sheets store-bought frozen shortcrust pastry 500g fresh ricotta 3 tablespoons heavy cream 2 tablespoons icing sugar 1 teaspoon vanilla paste, or vanilla extract 500g fresh or frozen raspberries, or a combination of fresh raspberries, blueberries and strawberries Preheat oven to 180 C. Lightly grease 8 individual tart tins. I used 8 cm diameter shallow tins with removable bases. If you don’t have individual tins you could just use a 20 cm diameter spring form tin and make one large tart. Carefully cut out the pastry to fit the tins, line the tins with the pastry rounds and carefully prick the insides with a fork. Place in the freezer for 10 minutes before baking. Blind bake using your preferred method for 10 minutes and then remove whatever you have used to weigh down the pastry and return to the oven for another 5 -6 minutes, or until lightly golden. Remove from the tins and cool on a wire rack. In a medium glass bowl beat together the ricotta, cream, icing sugar and vanilla until smooth. If making ahead, you might need to beat the mixture again just before serving as it will thicken a little in the fridge. When ready to serve, fill the pastry shells with the smooth ricotta and top with the raspberries. You can fill a couple of hours before serving, but any longer and the pastry might suffer and become limp and soggy. Dust with some extra icing sugar or a drizzle of chocolate ganache if you wish, or serve just on their own in all their bejeweled and creamy glory.
Blueberry and apple crumble
When my sister-in-law died just over three years ago we inherited a blueberry bush, which, in my part of Australia, is not a common thing. It has the most beautiful blossoms and the fruit changes from a pale watery green with a pinkish blush to deep blue when the fruit is ripe. Each year there has been more fruit, and we are convinced this summer we’ll harvest at least a punnet! It has made me appreciate the time, effort and cost involved in growing them, and not to be too churlish about the price we pay at the fruit shop. It is mostly a special occasion fruit at our place, but this week there was a glut, and I went to town making a gorgeous apple and blueberry crumble with fresh berries, rather than my usual frozen. This is a great basic recipe that would work with any berries, and because I use pie apples, it can be prepared and baked and on the table in about 45 minutes – a winner when something sweet is craved for after dinner on a cool night. It’s really good with cream or ice cream, but I also like it with a spoonful of Greek yoghurt as a lower fat alternative. Serves 4 – 6 85 g soft brown sugar 50 g shredded coconut 125 g butter, cut into small cubes 150 g self raising flour 440 g tin unsweetened pie apples 250 g fresh or frozen blueberries 1/2 teaspoon vanilla paste cream, or vanilla ice cream, to serve Preheat oven to 180 C. Spread apples evenly across the base of In a 23 cm (9 inch) shallow pie dish. Tumble over the blueberries and drizzle over the vanilla. Combine the sugar, coconut, butter and flour in the bowl of a food processor and process until the mixture resembles coarse breadcrumbs. Alternatively, place the ingredients in a medium sized bowl and rub the butter into the dry ingredients with the tips of your fingers, until you get the same result. That’s how our grandmothers did it in the days before electrical appliances, and some say this method gives a better textural result. But I’m time poor so the food processor it is for me. Spread the crumble over the apple and berries and even out with your fingers, being careful not to compress. Bake for 30 minutes in the oven. Serve hot or warm with cream or ice cream. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Plum tart
This luscious tart marries gently roasted vanilla plums with a crisp puff pastry and a rich creamy filling. With the last of the season’s plums now available it seemed opportune to make this tart for an autumnal dessert. Find the recipe for the plums here, but you could also roast peaches or apricots the same way and make your tart using them. It’s appeal rests on simple but excellent ingredients and the combination of contrasting and complementary textures – creamy, crisp and sticky. Serves 4- 6 8 – 12 sticky roasted plums 1 sheet of frozen puff pastry 125 g cream cheese 1/3 cup thickened cream 2 tablespoons icing sugar 1/2 teaspoon vanilla Preheat oven to 190 C. Cut the puff pastry sheet lengthwise into 2 pieces and prick them all over with a fork. Bake in the oven until crisp and golden. Allow to cool on a rack. Meanwhile beat together the cream cheese, cream, vanilla and icing sugar until well combined and smooth. When you are ready to serve the tart, place the pastry on serving plates, spread generously with the cream cheese mixture and top with the plums, drizzling the thick sticky sauce over the top. It is best to eat it right away while the pastry is at its crispest. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Baked rhubarb with vanilla meringues
Rhubarb is the flavour of the month, it seems. Our family are rhubarb lovers, and I often poach it with raspberries for us to put on our morning meusli or yoghurt. It tends to turn schmooshy, which doesn’t matter for breakfast, but I wanted to try roasting it in the oven to see if I could get gorgeously tender rhubarb that held its shape for a dessert recipe. It worked wonderfully well, and I think I’ll be doing it this way more often. Everything about the combination of meringue and vanilla yoghurt cream with rhubarb works for me. Still a little tart, the rhubarb is a great foil for the sweet meringues. The colours are pretty and delicate and as a dessert it is satisfying wihthout being too rich. All of the elements in this dessert can be made ahead of time so it is a great dinner party dessert. Think also of Sunday lunch with family and friends, or dinner with someone special and go make it. Serves 6 500g trimmed rhubarb, cut into short lengths 1/2 cup caster sugar juice of 1/2 a lemon 250 ml (1 cup) cream 250 ml (1 cup) greek yoghurt 2 teaspoons vanilla paste 2 egg whites 2/3 cup caster sugar pinch salt First, roast the rhubarb. Preheat oven to 180 C. Put the rhubarb in a single layer in a glass or ceramic oven-proof dish. Sprinkle with the sugar and squeeze over the lemon juice. Cover with aluminium foil and roast for 15 minutes. Take out of the oven and if the rhubarb is soft and the liquid quite syrupy, then take out of the oven. Otherwise, return to the oven for a couple more minutes. Leave to cool to room temperature. Turn the oven down to 120 C. In a clean bowl beat the egg whites and the salt until they become frothy and then keep beating while gradually adding the sugar. Beat until the meringue is glossy white and the sugar dissolved. Stir through 1 teaspoon of the vanilla paste and then pile spoonfuls onto a baking tray lined with silicon paper to make 6 meringues. Bake in the oven for 1 hour and then turn off the heat and leave them to cool in the oven. You can easily make the meringues a day in advance as long as the weather is not too humid and you store them in an air tight container. To make the yoghurt cream, beat the cream in a bowl until soft peaks form. Stir in the yoghurt and 1 teaspoon vanilla paste until well combined. Cover with plastic film and refrigerate for about 1 hour. This yoghurt cream is just great with any poached fruit and it is a slightly lighter alternative to whipped cream. You can make this several hours in advance, too. When you are ready to serve place the meringues on dessert plates, spoon over a generous blob of yoghurt cream and top with the rhubarb. I like to spoon the juices around the meringue so that they are floating in a sea of tart/sweet pinkness.
Baked chicken with cider and smoky bacon
Once in a while i am struck all over again by just how blue the sky appears on wind-played autumn mornings, blue enough to bruise a heart. The weather has turned in my part of the world, and autumn has rushed in with crisp mornings, clear azure skies and the promise of cool evenings. It’s a short season, and every day is to be cherished. It’s a joy to be cooking food for the season – warming and hearty – stews and soups, roasts and puddings, root vegetables with earthy herbs like thyme, tarragon and rosemary. This casserole is rich and filling; perfect for the season, especially after a day in the outdoors. When making it try and find cider made from fresh apple juice, rather than concentrate, and look for a dry, not sweet variety. We love drinking cider in the summer, and the brew from the Barossa Cider Co. is one of our favourites. It is perfect for this dish. Serve with creamy mashed potatoes and steamed green beans and some crusty bread to sop up the leftover sauce. Serves 4 1 tablespoon olive oil4 chicken Maryland pieces, skin on4 rashers smoky bacon, chopped1 medium sized brown onion, peeled, halved and sliced1 clove garlic, finely chopped4-5 sprigs of thyme, plus more for serving2 heaped teaspoons Dijon mustard450 ml dry apple cidersea salt and black pepper 1 tablespoon olive oil 4 chicken Maryland pieces, skin on 4 rashers smoky bacon, chopped 1 medium sized brown onion, peeled, halved and sliced 1 clove garlic, finely chopped 4-5 sprigs of thyme, plus more for serving 2 heaped teaspoons Dijon mustard 450 ml dry apple cider sea salt and black pepper Preheat oven to 180 C. Place a large frying pan over a medium heat and add the olive oil. Add the chicken and brown the pieces all over until golden brown. Remove from the pan, and set aside. Place the onion, garlic, bacon and thyme into the pan and saute until the onion is softened. Take care not to burn the garlic. Turn the heat up to high. Pour in the cider and cook for a couple of minutes before adding and Dijon mustard. Use a wooden spoon to stir and scrape off any of the delicious crispy bits stuck to the bottom of the pan. Remove from the heat. Place the sauce in the bottom of a medium-sized casserole dish. Add the chicken pieces in a single layer and spoon over some of the sauce. Season well with salt and freshly ground black pepper. Cover tightly with foil and bake in the oven for 35-40 minutes. Remove the foil and spoon a little more of the sauce over the chicken and return to the oven for another 10 minutes. Remove the cooked thyme before serving and scatter over about a tablespoon more of fresh thyme leaves, and another generous grind of black pepper. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Potatoes with rosemary and sea salt
A great marriage is one where each person, without agenda, celebrates the unique and distinctive characteristics of the other, and lovingly helps them be the best possible version of themselves. When I see a couple who express this in their relationship I am always moved and inspired, because they are so much more together than they could possibly be individually. In my world I have a number of friends whose marriages have worked out this principle for many years and each day they bring joy to each other, and those in their sphere of influence. In a very roundabout way, this is an introduction to the marriage of ingredients and this recipe. Tomatoes and basil, chocolate and coffee, peas and mint are ingredients that belong together, and, when paired in a recipe with love, care and a little finesse, bring out the very best in each other while still maintaining their individual and distinctive flavours. Potatoes and rosemary are another such pairing, and in this simple, simple recipe bring out the absolute best in each other. It’s a perfect accompaniment to grilled meat or fish and salad. You can easily increase the quantities in this recipe to feed a crowd – it really just depends on the size of your biggest baking dish and the size of your oven! Ingredients: (serves 4 – 6) 8 medium sized red-skinned potatoes1 tablespoon good olive oilsea salt and freshly ground black pepper4 sprigs of fresh rosemary 8 medium sized red-skinned potatoes 1 tablespoon good olive oil sea salt and freshly ground black pepper 4 sprigs of fresh rosemary Preheat oven to 180 C. Using a mandolin slice the potatoes very thinly. Place in a medium sized glass bowl and cover with cold water. Let sit for about 20 minutes then drain and dry well with a tea towel. Pick the leaves off the rosemary and place in the base of a 20 cm round or 18 cm square dish. This enables their earthy flavour to infuse the potatoes as they cook and keeps them from burning and becoming bitter. Stack the potato slices in the dish, quite tightly. They will shrink a little as they cook. Drizzle with the olive oil and season well with sea salt and black pepper. Bake for 45 – 55 minutes, until the potatoes are golden and crispy around the edges. Serve immediately. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation