Awaken To Easy French Recipes

Bonjour mes amis,

Is it possible that French cooking involves EASY French recipes?  Oui! Le cest possible! I’m sharing with you all today, two french recipes I learnt while I was staying in a wonderful bed and breakfast outside Paris a long time ago.

I’ve used these recipes over and over and always had success. They turn out wonderfully and if I can cook these successfully, then no doubt you can too!

French Baked Apples (Pommes Cuites)

You will need:

1. 6 apples of your choice (I like to use Pink Ladies here in Oz)

2. 4tb of softened butter

3. 4tb of brown sugar

4. 2tsp of cinnamon

5. 1/2 cup cream or custard

6. 1/4 cup of raisins. (raisins are optional. I’ve also tried dates and they’re lovely!)

7. Strawberries to garnish.


1. Peel and core the apples and place each one into a prepared muffin tray which has been greased earlier. This keeps them in place as they soften!

2. Combine the butter, sugar, cinnamon and raisins in a small mixing bowl and spoon equal amounts of the mixture into the empty core of each apple.

3. Bake at 180 degrees until the apples become soft. (This normally takes around 30 minutes but could take a little longer depending on the type of oven you have).

4. Once cooled down enough,remove the baked apples and place them on individual serving plates.

5. Drizzle with fresh cream or custard.

6. Garnish with strawberries.

This is what we had the other evening for dessert!

Voila! Bon appetit everyone!

Now, my next recipe for you to try is French Vegetable Soup

What you’ll need:

Use your favourite vegetables that you like in this soup.

I use 1 and 1/2 cups of each of the following:

chopped potatoes, carrots, turnips, pumpkin, celery, onions and cabbage.

a sprinkling of shallots  (scallions)

2 knobs of butter or 2 sloshes of olive oil

1 can of chopped tomatoes

salt and freshly ground pepper

thyme (I like sprigs of fresh thyme but use dried if that’s all you have)

chopped parsely

2 garlic gloves

a sprinkling of shallots  (scallions)

1 can chopped tomatoes

2 bay leaves

4tb fresh cream (or creme fraiche)

a pinch of nutmeg


1. Heat butter (or oil) in a large soup pot on the stove top.

2. Add onions, garlic, salt and pepper and saute for a minute or two.

3. Then add all your other chopped vegetables, tomatoes and herbs into the same pot and continue to “sweat” it down.

4. Once softened, add plenty of water to fill three quarters of the pot.

5. Turn up the heat to reach boiling point. Then turn down heat and simmer for an hour with the lid on.

6.  Add the cream and nutmeg and taste to see if a little more salt is needed.

7. Remove the bay leaves before serving.

Bon appetit!

You may like to pulverise the entire soup in a food processor once it has cooled. I used to do this when the children were little and I’d fill freezer cubes with soup ready to pop out when needed!

You may have a French recipe at home that you’d like to share with all of us. Do email me your wonderful ideas!

Au revoir,

Best Wishes, Therese Waddell


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