Langfest 2015Abel Smith

French Foods

Language Festival Fun!

CRÈME BRULEE

Crème Brulee is a famous French dessert.

Filet Mignon with Mushroom-Cabernet Gravy

Pan-searing because it gives the filet mignon steaks that beautiful colour and crust on the outside and leaves them

so tender inside! It goes great with camembert .

FILET MIGNON WITH MUSHROOM-CABERNET GRAVY

French Breakfast

• This is a French breakfast, containing croissants, strawberries, blackberries and coffee.

LE CASSOULET

Les ingredients

750g de haricots-beans

16 tranches de saucisson a ail-garlic sausge

8 saucisses de Toulouse non fumees-Toulouse sausages

2 boitesw de confit de canard-duck

70g de concetre de tomate en boite-concentrated tomato

Garlic

Salt

pepper

YUMMY!!!!!!!!!!!!

Langfest 2015Bengeo

French Foods

Number two!

des châtaignes - sweet chestnuts These are particularly typical in the Ardèche,

Tar and Lyon regions

Croque monsier

A classy sandwich with pork and a cheesy sauce.

Click icon to add picture

UN OMELETTE

LES INDGRIEDIENTS

Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the Parmesan and a little salt and pepper, and pour into the pan.Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.

Langfest 2015Mill Mead

French Foods

Tarte tatin

320g/11oz plain flour225g/8oz ice-cold butter110g/4oz icing sugar3 free-range egg yolks

6 Cox or 4 Granny Smith apples, peeled, cored and cut into 8-12 wedges¼ lemon110g/4oz caster sugar110g/4oz butter

Mocha Pots de Crème

This classic baked custard gets a last-minute broil to create the smooth, crackable sugar crust.

Vanilla Crème Brûlée

Serve this rich, pudding-chocolate desserts

Ooh, La La!

puddings français

Les cuisses de grenouilles

People might think that frogs legs are disgusting but they just taste like heaven not really they actually taste like meat.

Langfest 2015Morgans

French Foods

Du vin & champagne

French people drink lots of wine. The most popular place to grow wine is Bordeaux and Champagne. The French word for wine is vin. As well as this, they also make and drink champagne which they adore. Champagne is, of course, made in the city of Champagne and is bought from all around the world.

Escargot

Escargot is the French word for snail which is a very famous dish in France. It is often served in small quantities at restaurants and covered in garlic. This dish tastes especially good with a drink of chardonnay, a French wine

Pot-au-feu

• They sometimes serve in a pot to keep all the heat in.

• It is a beef French stew according to French chief Raymond blanc.

• You serve it with vegetables

Langfest 2015Wheatcroft

French Foods

Apricot French toast

Ingredients50g butter• 6 apricots, halved and

stoned• 200g/8oz caramel sauce

350g ready-made vanilla custard

• 8 small, thick slices brioche or white bread, or 4 large slices, cut diagonally

Snails (Escargot)Calories: 90Fat : 1.4gProtein : 16gAlso known asEscargots.

Duck or goose liver with gravy

Foie gras

Les Crepes

Crepes are a type of French pancake often filled with a chocolate sauce. It is normally made of buck flour or wheat flour.