Whether you’re channeling your inner Julia Child or just here for the cheese, these French-inspired dishes are perfect for Bastille Day on 14 July. 

French toast Croque madame  

Serves 4 // Cooking time: 20 minutes 

Ingredients 

4 eggs
3 Tbsp milk or cream
Salt and pepper
8 slices bread
2 Tbsp vegetable oil 

For the béchamel 

2 Tbsp butter
2 Tbsp flour
1 tsp Dijon mustard
Salt and pepper
1½ cups milk  

To assemble 

4 slices ham
4 eggs, poached
Rocket (to serve) 

Method 

For the French toast 

1. Whisk together the eggs, milk or cream, salt and pepper. Dip each slice of bread in the egg mixture until it is evenly soaked.
2. Heat the oil in a pan over medium heat.
3. Fry the bread for 2–3 minutes on each side until golden brown.

For the béchamel 

1. Melt the butter in a heavy-based pot, then remove from the heat and stir in the flour, mustard, salt and pepper until smooth.
2. Gradually add the milk, stirring until the sauce is smooth. Return the pot to the hob over low heat for 5 minutes until the sauce has thickened.

To assemble 

1. Sandwich a slice of ham and a poached egg between two slices of French toast and top with béchamel.
2. Grill for 5 minutes until the béchamel is bubbling and golden. Serve with rocket.

Easy-to-make French tartiflette 

Serves 10  // Total time: 40 minutes 

Ingredients

1.7kg potatoes, peeled 
500g diced bacon 
¼ cup butter 
1½ onions, thinly sliced
2 garlic cloves, minced 
⅓ cup white wine 
1 cup sour cream 
2½ cups cream 
500g Brie cheese, sliced
Sea salt
Freshly ground pepper 

Method 

1. Preheat the oven to 180ºC. Place the potatoes in the pot and cover with water. Bring to a boil over medium heat and cook for 10–15 minutes or until potatoes are easily pierced with a knife but not falling apart. Remove from the heat, drain, and set aside until cool enough to handle. Cut the potatoes into 1 cm rounds and set aside.
2. Heat a pan over a high heat. Cook the bacon until browned. Drain the bacon and set aside. Lower the heat to a medium heat and in the same pan add the butter. Add the onion and garlic and cook for 5 minutes until golden brown. Add the bacon and wine and cook for another 5 minutes, stirring occasionally.
3. Combine the sour cream and cream together in a bowl. Add the bacon and potatoes and mix to coat.
4. Place half of the potato mix in a 2-litre ovenproof dish. Spread half the cheese slices on top of the potato. Cover this with the other half of the potato mixture. Top with the remainder of the cheese. Bake in the hot oven for 20 minutes, or until golden brown and bubbling. Season and serve hot.

Styling: Jezza-Rae Larsen, Sjaan van der Ploeg & Kirsty Buchanan
Photography: Callen Jefferson/hmimages.co.za 

Boeuf Bourguignon 

Serves 6–8  // Total time: 3 hour 15 minutes 

Ingredients 

2 Tbsp olive oil 
200g bacon, roughly chopped 
1½kg stewing beef, cut into chunks 
1 carrot, peeled and sliced 
1 onion, finely chopped 
6 garlic cloves 
2 Tbsp flour 
8 baby onions 
1 cup red wine 
3 cups beef stock 
2 Tbsp tomato paste 
3 Fresh thyme sprigs, finely chopped 
2 Tbsp fresh parsley, finely chopped 
2 bay leaves 
2 Tbsp butter 
175g small white or brown mushrooms, halved or whole  

Method 

1. Preheat oven to 180°C. 
2. Heat the oil in a large Dutch oven or heavy-based pot. Cook the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
3. Pat the beef dry with a paper towel. In the same pot, sear the beef in batches until browned on all sides. Remove from the pot and add to the bacon.
4. In the same pot, cook the carrots and onions until softened. Add 4 minced garlic cloves and cook for 1 minute. Return the bacon and beef back into the pot and season. Sprinkle with flour, toss well and cook for 4–5 minutes to brown.
5. Add the baby onions, wine and stock so that the meat is barely covered. Add the tomato paste and herbs. Bring to a simmer on the stove. Cover and transfer into the oven and simmer for 2–3 hours, or until the meat is tender
6. Heat the butter in a pan over a high heat. Add the remaining 2 cloves garlic and cook until fragrant. Add in the mushrooms and cook for 5 minutes. Season well. Add the mushrooms to the beef and stir.
7. Serve the Boeuf Bourguignon garnished with parsley and serve with mashed potatoes or rice.

Classic crème brûlée 

Serves 8// Cooking time: 15 minutes // Chill time: 2 hours 

Ingredients 

1L cream
1½ cups sugar
4 egg yolks
1 vanilla pod (seeds removed) or 2 tsp vanilla essence
2½ sachets (25 g) gelatine 

Method 

1. Whisk together cream, 1 cup sugar, egg yolks and vanilla in a large pot.
2. Cook over low heat, stirring constantly, until mixture comes to a light simmer.
3. Sprinkle the gelatine over the mixture. Cook over medium heat, whisking, until combined.
4. Pour into a 20cm tart dish and place in the fridge to set for 2 hours.
5. To serve, sprinkle remaining ½ cup sugar over the top and use a blowtorch to melt it until golden and crisp (or place it briefly under the grill).

The post French-inspired dishes to celebrate Bastille Day  appeared first on MyKitchen.

If you’ve seen the 2009 film, Julie & Julia you’re probably familiar with the dish Julie burnt, boef bourguignon. Heres your chance to rectify it for her!

SERVES 6–8  •  TOTAL TIME  3 hour 15 min

Olive oil 2 tbsp
Bacon, roughly chopped 200 g
Stewing beef, cut into chunks 1 ½ kg
Carrot, peeled and sliced 1
Onion, finely chopped 1
Garlic cloves 6
Flour 2 tbsp
Baby onions 8
Red wine 1 cup
Beef stock 3 cups
Tomato paste 2 tbsp
Fresh thyme sprigs, finely chopped 3
Fresh parsley, finely chopped 2 tbsp
Bay leaves 2
Butter 2 tbsp
Small white or brown mushrooms, halved or whole 175 g

1. Preheat oven to 180°C
2. Heat the oil in a large dutch oven or heavy-based pot. Cook the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
3. Pat the beef dry with a paper towel. In the same pot, sear the beef in batches until browned on all sides. Remove from the pot and add to the bacon.
4. In the same pot, cook the carrots and onions until softened. Add 4 minced garlic cloves and cook for 1 minute. Return the bacon and beef back into the pot and season. Sprinkle with flour, toss well and cook for 4–5 minutes to brown.
5. Add the baby onions, wine and stock so that the meat is barely covered. Add the tomato paste and herbs. Bring to a simmer on the stove. Cover and transfer into the oven and simmer for 2–3 hours, or until the meat is tender
6. Heat the butter in a pan over a high heat. Add the remaining 2 cloves garlic and cook until fragrant. Add in the mushrooms and cook for 5 minutes. Season well. Add the mushroom to the beef and stir.
7. Serve the Boeuf Bourguignon garnished with parsley and serve with mashed potatoes or rice.

Styling: Jezza-Rae Larsen
Styling assistants: Sjaan van der ploeg & Kirsty Buchanan
Photography: Callen Jefferson/hmimages.co.za

Instead of having the usual boerewors rolls for Sunday lunch, why not try these super tasty beer-marinated boerewors gyros?

The post Boeuf Bourguignon appeared first on MyKitchen.

If you’re a fan of quality food and trying something new, then these French delicacies are a must-try!

Banoffee soufflé
SERVES 6–8  •  TOTAL TIME  25 min

Softened butter, to brush
Caster sugar ⅓ cup
Cocoa powder ⅓ cup

For the soufflé
Ripe bananas 2
Egg whites 5
Caster sugar 100 g
Cocoa, sifted, plus extra to dust ½ cup
Caramel sauce, to serve

1. Preheat the oven to 200°C.
2. Brush the insides of six 200 ml ovenproof ramekins with the softened butter. Sprinkle some caster sugar into each of the ramekins and swirl around to coat the base and sides. Tip out any excess. Repeat with some sifted cocoa powder.

For the SOUFFLÉ
1. Mash the bananas into a smooth puree. Set aside.
2. Whisk the egg whites to soft peaks using an electric hand mixer. With the motor running, gradually add the sugar and continue mixing to form a thick, glossy meringue. Gently fold in the banana puree until combined.
3. Fill the ramekins to the brim with banana mixture, levelling off the top using a palette knife. Run your thumb and forefinger around the rim of each ramekin to create a slight indent around the sides of the pudding.
4. Bake the soufflés for 10–12 minutes until puffed and set.
5. Dust the soufflés with extra cocoa and serve immediately with the caramel sauce.
Top tip Preparing the ramekins with butter, sugar and cocoa is importantto help the soufflé to rise evenly.

Boeuf Bourguignon
SERVES 6–8  •  TOTAL TIME  3 hour 15 min

Olive oil 2 tbsp
Bacon, roughly chopped 200 g
Stewing beef, cut into chunks 1 ½ kg
Carrot, peeled and sliced 1
Onion, finely chopped 1
Garlic cloves 6
Flour 2 tbsp
Baby onions 8
Red wine 1 cup
Beef stock 3 cups
Tomato paste 2 tbsp
Fresh thyme sprigs, finely chopped 3
Fresh parsley, finely chopped 2 tbsp
Bay leaves 2
Butter 2 tbsp
Small white or brown mushrooms, halved or whole 175 g 

1. Preheat oven to 180°C
2. Heat the oil in a large dutch oven or heavy-based pot. Cook the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
3. Pat the beef dry with a paper towel. In the same pot, sear the beef in batches until browned on all sides. Remove from the pot and add to the bacon.
4. In the same pot, cook the carrots and onions until softened. Add 4 minced garlic cloves and cook for 1 minute. Return the bacon and beef back into the pot and season. Sprinkle with flour, toss well and cook for 4–5 minutes to brown.
5. Add the baby onions, wine and stock so that the meat is barely covered. Add the tomato paste and herbs. Bring to a simmer on the stove. Cover and transfer into the oven and simmer for 2–3 hours, or until the meat is tender
6. Heat the butter in a pan over a high heat. Add the remaining 2 cloves garlic and cook until fragrant. Add in the mushrooms and cook for 5 minutes. Season well. Add the mushroom to the beef and stir.
7. Serve the Boeuf Bourguignon garnished with parsley and serve with mashed potatoes or rice.

Tartiflette (potato, bacon, cheese and white wine) – potato bake
SERVES 10  •  TOTAL TIME 40 min

Potatoes, peeled 1.7 kg
Diced bacon 500 g
Butter ¼ cup
Onions, thinly sliced 1 ½
Garlic clove, minced 2
White wine ⅓ cup
Sour cream 1 cup
Cream 2 ½ cups
Brie cheese, sliced 500 g
Sea salt
Freshly ground pepper
1. Preheat the oven 180ºC. Place the potatoes in the pot and cover with water. Bring to a boil over a medium heat and cook for 10–15 minutes or until potatoes are easily pierced with a knife, but not falling apart. Remove from the heat, drain, and set aside until cool enough to handle. Cut the potatoes into 1 cm rounds and set aside.
2. Heat a pan over a high heat. Cook the bacon until browned. Drain the bacon and set aside. Lower the heat to a medium heat and in the same pan add the butter. Add the onion and garlic and cook for 5 minutes until golden brown. Add the bacon and wine and cook for another 5 minutes, stirring occasionally.
3. Combine the sour cream and cream together in a bowl. Add the bacon and potatoes and mix to coat.
4. Place half the potato mix in a 2-litre ovenproof dish. Spread half the cheese slices on top of the potato. Cover this with the other half of the potato mixture. Top with the remainder of the cheese. Bake in the hot oven for 20 minutes, or until golden brown and bubbling. Season and serve hot.

Salted honey and pear tarte tatin
SERVES 6–8  •  TOTAL TIME  1 hour 15 min

Roll frozen puff pastry, thawed 1
Butter 70 g
Caster sugar 70 g
Honey 70 g
Sea salt flakes ½ tsp
Small pears, peeled, halved lengthways, core removed 6–8
Walnuts, chopped 50 g
Zest from half an orange
Whipped cream, to serve

1. Preheat the oven to 180°C.
2. Unroll the pastry on a lightly floured surface. Trim and patch into a large square. Gently place a large ovenproof pan over the pastry and cut out a slightly bigger circle, using the pan as a guide. Prick the pastry all over with a fork and place on a lined tray in the fridge.
3. Melt the butter in the same pan. Sprinkle over the sugar and cook for 2 minutes or until it begins to dissolve, then stir in the honey and salt.
4. Reduce the heat to medium-low. Place the pears in the pan cut-side up and cook for 30 minutes, turning halfway, until the sauce has reduced to a thick amber caramel. Shake the pan frequently to prevent the pears from catching and baste the pears in caramel.
5. Remove the pan from the heat and arrange the pears cut-side up in a neat circular pattern. Sprinkle over the walnuts and orange zest.
6. Place the pastry disc on top of the pears, tucking the edges into the sides of the pan.
7. Bake the tarte tatin for 20–25 minutes or until the pastry is puffed and golden. Set aside for 5 minutes, then carefully invert onto a plate.
8. Serve warm topped with whipped cream.

Styling: Jezza-Rae Larsen
Styling assistants: Sjaan van der ploeg & Kirsty Buchanan
Photography: Callen Jefferson/hmimages.co.za

It’s a party in the USA with these classic recipes inspired by American cuisine.

The post Cook Like A Local: French Inspired Food appeared first on MyKitchen.