11 French Dishes That Will Make You Go ''Omnomnom''

Bon Appétit!

11 French Dishes That Will Make You Go ''Omnomnom''
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Finesse and flavour are the two things on which the French food depends. The variety of this cuisine is something that will never fail to amaze you. Now, it's time to surprise others with these delicious but easy dishes right from the far away land of France.

So, let take us a trip to bring up some of the most delicious dishes from the country that showcases a rich culture and heritage of gastronomy. Pull out your chef's hat, don the apron, and get ready to explore the world of French food.

PS: Do not forget to send us the pictures of the dish you cooked

1. Ratatouille

1. Ratatouille

Things needed

  • 1/4 cup olive oil
  • 1 1/2 cups diced onion
  • 1/2 teaspoon thyme leaves
  • 1 cup diced zucchini
  • 2 cups medium diced eggplant
  • 1 tablespoon chopped parsley leaves
  • 1 cup diced green bell peppers
  • 1 tablespoon sliced basil leaves
  • 1 cup diced red bell peppers
  • 1 teaspoon minced garlic
  • 1 1/2 cups chopped tomatoes
  • Salt
  • Black pepper

How to make

  • Heat oil over medium heat
  • Add onion and garlic. Stir to cook until caramelized
  • Add thyme and eggplant. Stir until the eggplant is cooked partially
  • Add red and green peppers
  • Add zucchini and cook for 5 minutes
  • Add basil, tomatoes, and parsley
  • Then add black pepper and salt
  • Cook for 5 more minutes
  • Stir well and serve

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2. Chicken Fricassee

2. Chicken Fricassee
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Things needed

  • 1 kg chicken thighs
  • ¼ tablespoon dried thyme
  • 300 grams mushrooms
  • ¾ cup chicken broth
  • ½ tablespoon salt
  • ½ tablespoon Pepper
  • ¼ teaspoon salt
  • 500g red potatoes
  • ⅓ cup light sour cream
  • Chopped parsley
  • 1 small onion
  • 2 clove garlic
  • ½ cup whole milk
  • ½ tablespoon grated lemon peel
  • 1 tablespoon butter
  • 1 tablespoon chicken-broth
  • 1½ cup frozen peas

How to make

  • Combine chicken, thyme, lemon peel, salt, and pepper in a plastic bag
  • Refrigerate overnight
  • In a slow cooker combine potatoes, chicken broth, shallot, mushrooms, lemon peel, and garlic
  • Also, place chicken on top of the vegetables
  • Cover properly and cook for 5 hours at 165 degrees
  • Put aside the chicken
  • Filter the liquid and add salt
  • Put potatoes in a large bowl and mash by adding milk
  • Also, add melted butter and salt
  • Combine peas and sour cream in the mixture of chicken
  • Garnish with parsley and serve with potatoes

3. Mutton Burgundy

3. Mutton Burgundy
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Things needed

  • 4 fresh thyme
  • 1 tablespoon olive oil
  • 1 kg boneless mutton chuck
  • 2 tablespoon all-purpose flour
  • 3 large carrots
  • 2 tablespoon tomato paste
  • 3 clove garlic
  • 2 cups mushrooms
  • 1 cup peas
  • 1 large onion
  • ½ teaspoon black pepper
  • 2 cup dry red wine
  • ¾ teaspoon salt

How to make

  • Heat oil until hot
  • Dry mutton with paper towel and put in the oven
  • Cook for 5 to 6 minutes
  • Make sure they turn brown on all sides
  • Keep aside
  • Preheat oven at 163 degrees C
  • In a pan, add onions, carrots, and garlic
  • Cook until the veggies are tender and brown
  • Prepare flour by mixing salt, black pepper, and tomato paste
  • Put in the vegetables and mix well
  • Add wine and let it boil
  • Add mushrooms and thyme
  • Add peas
  • Boil for some time
  • Transfer meat in a baking tray
  • Cover and bake for about 1 hour
  • Check with fork to ensure that the meat is tender
  • Put in the stew and serve hot

4. Coq Au Vin

4. Coq Au Vin
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Things needed

  • 1½ cup peeled baby carrots
  • 2 teaspoon chopped fresh rosemary
  • 1½ tablespoon tomato paste
  • 5 slice thick-cut bacon
  • 3 tablespoon chopped parsley
  • 1 roasted chicken without spices
  • ¾ cup chicken broth
  • 1 cup dry white wine
  • 2 teaspoon fresh thyme
  • 2 teaspoon minced garlic
  • 1 bag small onions
  • 500 grams button mushrooms

How to make

  • Put carrots in a microwave safe bowl with water and cover with a vented wrap
  • Cook for 4 to 5 minutes
  • Drain and set aside
  • Mix chicken broth and tomato paste, then set aside
  • Heat oil in a pan
  • Put rosemary, mushroom, thyme, and garlic until brown
  • Cook for 3 more minutes after adding onions
  • In another pan boil wine
  • Mix the broth mixture and stir
  • Add carrot and chicken, then let boil
  • Cover and simmer for 5 minutes
  • Keep turning the chicken in-between to cook properly
  • Put in a plate and add the veggies
  • Sprinkle parsley and serve

5. Orange-Cardamom Madeleines

5. Orange-Cardamom Madeleines
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Things needed

  • ¼ cup unsalted butter
  • ¼ cup granulated sugar
  • 1 tablespoon honey
  • ¾ teaspoon ground cardamom
  • 2 large eggs
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¾ cup confectioners' sugar
  • 1 teaspoon grated orange zest
  • ¾ cup all-purpose flour

How to make

  • Brush the Madeleine mold pan with butter and set aside
  • Melt butter then add vanilla and honey
  • Let it cool for 10 minutes
  • Whisk cardamom, flour, salt, and baking powder properly
  • Set aside
  • Preheat the oven to 325 degrees
  • Stir eggs and sugar
  • Put on the flour mixture and combine properly
  • Add the mixture of butter and mix properly
  • Cover and refrigerate for 30 minutes
  • Put the batter in mold
  • Bake until puffed at edges
  • Keep inside over for few minutes
  • Let it cool then unmold
  • Stir sugar and orange zest along with juice
  • Make the glaze thick and smooth
  • Coat the cookies with glaze
  • Enjoy the deliciousness

6. Vanilla Crème Brûlée

6. Vanilla Crème Brûlée
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Things needed

  • 1 cup light cream
  • 1½ teaspoon vanilla extract
  • ⅓ cup granulated sugar
  • 5 large egg yolks
  • 2 tablespoon dark brown sugar
  • 1 cup heavy cream

How to make

  • Preheat the oven to 325 degrees
  • Pour water in making pan and place in oven
  • Heat creams in the microwave for 5 minutes
  • Remove and stir vanilla
  • Whisk egg yolk with sugar separately
  • Whisk the warm cream into the mixture until foam appears
  • Remove water from the baking pan
  • Place the mixture
  • Bake for 30 minutes
  • Let cook for 30 minutes inside the over
  • Cover and refrigerate for at least 4 hours
  • Mix brown sugar with little water to form liquid
  • Pour over the chilled custard
  • Refrigerate immediately for about 1 hour
  • Serve cold

7. Croque Madame

7. Croque Madame
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Things needed

  • 4 slices white bread
  • 2 tablespoon butter
  • 4 slices chicken ham
  • 1/2 cup grated cheese
  • 1 tablespoon butter
  • 2 eggs

Béchamel Sauce

  • 1 tablespoon butter
  • 2 tablespoon plain flour
  • 1 1/2 cups whole milk
  • 1/4 cup grated parmesan
  • Grated nutmeg
  • 1 teaspoon mustard paste
  • Salt
  • Black pepper

How to make

Béchamel Sauce preparation

  • Heat butter in a pan until melted
  • Stir flour properly
  • Add milk and stir continuously
  • Keep stirring and let it get thickened
  • Add nutmeg, mustard, and parmesan
  • Add pepper and salt
  • Leave to cool

Toast Preparation

  • Butter each side of bread
  • Spread Béchamel Sauce
  • Place ham
  • Top with butter and put other bread
  • Put another round of Béchamel Sauce
  • Sprinkle with cheese
  • Put it in oven for 15 minutes
  • Separately fry eggs with a runny yolk
  • Remove toast and top with egg fry
  • Serve with a dash of mustard paste and enjoy pure bliss

8. Potato Dauphinois

8. Potato Dauphinois
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Things needed

  • 1 kg potatoes
  • 1½ cups grated cheese
  • ⅛ teaspoon pepper
  • 1 teaspoon salt
  • 1½ cups cream
  • ½ clove unpeeled garlic
  • 4 tablespoons butter
  • 2 teaspoon thyme leaves

How to make

  • Preheat oven to 180 degrees C
  • Rub the baking dish with garlic
  • Then smear butter
  • Slice the potatoes and scatter in baking dish
  • Put a layer of salt, pepper, cream, thyme, cheese, and butter
  • Put another layer of potato and then repeat with other items
  • Cover with foil
  • Bake for about 1 hour or until the potatoes are soft
  • Remove the foil and bake for 10 minutes
  • Get lost in the delicious dish

9. French Apple Tart

9. French Apple Tart
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Things needed

  • Flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • Chilled and cubed unsalted butter
  • 5 to 7 halved and peeled apples without core

For Frangipane

  • Salt
  • 1 egg
  • 2 teaspoons vanilla
  • 2 tablespoons sugar
  • 2 tablespoons butter
  • ½ cup ground almond

For finishing

  • ½ cup apricot jam
  • Vanilla ice cream

How to make

Preparing Frangipane

  • Mix sugar, butter, and ground almond
  • Then put egg and salt
  • Whisk properly
  • Add salt and mix

Preparing pastry

  • Mix butter, sugar, salt, and flour
  • Drizzle ice cold water and make the dough
  • Wrap it and keep aside for some time
  • Flatten it using a rolling pin
  • Chill for 1 hour
  • Heat oven to 162 degrees C
  • Spread the dough at the bottom of your tart pan
  • Layer it with Frangipane
  • Put sliced apple over it
  • Keep layering until the pan is full in a rose pattern
  • Sprinkle sugar
  • Put the butter
  • Bake for about 60 – 70 minute

Preparing Apricot Glaze

  • Heat apricot jam until loose
  • Set aside
  • Bring out the tart and put the apricot glaze
  • Serve with vanilla ice cream

10. Dark Invader

10. Dark Invader
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Things needed

For Mocktail

  • Ice
  • 11 blackberries
  • 50 ml vanilla syrup
  • 50 ml pineapple juice

For Vanilla Syrup

  • Sugar
  • Water
  • Vanilla extract

How to make

Vanilla Syrup

  • Boil water in a pan
  • Put sugar
  • Stir until it dissolves
  • Mix few drops of vanilla extract
  • Stir well
  • Set aside

Mocktail Preparation

  • Put juice, syrup, and 9 blackberries in cocktail shaker
  • Mix well
  • Add ice and shake for 30 seconds
  • Strain into martini glass
  • Garnish with 2 blackberries

11. French-Style Ice Cream

11. French-Style Ice Cream
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Things needed

  • Salt
  • 3/4 cup sugar
  • 6 large egg yolks
  • 1 1/4 cups whole milk
  • 1 3/4 cups heavy cream

How to make

  • Whisk egg yolks with sugar in another bowl until pale
  • Mix milk, salt, cream, and sugar to a pan
  • Simmer and whisk until the sugar gets dissolved
  • Whisk the mixture with the egg yolk mixture
  • Transfer the mixture in a pan
  • Use low heat and cook
  • Stir continuously
  • Let the custard be thick
  • Let it cool but keep stirring
  • Refrigerate for about 1 hour
  • Beat the custard properly and again refrigerate by covering properly
  • Serve and enjoy

Which one among these is your favourite?