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The French don't have word for junk food.
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Three typical dishes that take under 30 minutes to make

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Because we do not always have time to linger over the stove, here are three recipes for traditional French dishes which are quick and easy to make.

Quiche Lorraine

Geolocation: a veritable institution, quiche Lorraine – also known as ‘Kuchen’ which is the German word for cake – is originally from Alsace. Contrary to a popular misconception, this savoury tart does not contain any cheese! It simply consists of a cream-based mixture with smoked bacon.
Recipe: place 200 g of smoked bacon into a shortcrust pastry case which has been pricked with a fork. Mix four eggs with 200 ml of fresh cream, season with pepper, salt and nutmeg, then pour the mixture into the pastry case. Bake in the oven at 180°C for 30 minutes.
Serve hot or cold with green salad.

Mimosa eggs

Geolocation: the origins of this typical brasserie dish date back to Ancient Rome, where peeled eggs were served cut into pieces with a sauce garnish. They gained their name from that fact that the egg yolks crumbled over the whites look like mimosa flowers.
Recipe: cut a hard-boiled egg lengthways, remove the yolks and mix them with mayonnaise and chopped chives. Place them in the whites and sprinkle over the cooked crumbled egg yolk.

Onion soup

Geolocation: this broth made from onions, bread and cheese is a French speciality enjoyed all year round (even in the height of summer), often accompanied by red wine. It has a reputation as a modest dish due to the low cost of the ingredients it contains.
Recipe: caramelise the onions in a pan, then cover them in water and leave to simmer for fifteen minutes. Add the stock and 100 ml of white wine then bring to the boil. Place the bread croutons into a deep dish, pour over the soup, and sprinkle with grated cheese. Bake in the oven to gratinate and serve hot.

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