Quick and Easy French Food Recipes

French food recipes are not as complicated as they are made out to be. You can make those classic French dishes just as easily as you have seen demonstrated on cookery shows and in foody magazines. Below we have started with some delicious classic dishes from Provence. Just follow these instructions and your kitchen will soon emanate lovely smells that could only come from a Provençal country kitchen. Visit our Provence food. To learn more about regional french cooking and food visit our French food page for more details.

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4 cloves of garlic

1 cup extra virgin olive oil

2 egg yolks

salt to taste

1/2 teaspoon cold water

1 teaspoon lemon juice

Peel the garlic cloves and add with salt to a processor or in a pestle and mortar. Transfer back to processor if using pestle and mortar. Add egg yolks and mix together quickly. Add half the oil very slowly in a very thin stream until a smooth paste is achieved. Add cold water and lemon juice. Add the rest of the oil in a slow, steady stream. Aioli can be used as an accompaniment to meat, fish or vegetables or served on toasted bread.

If your aioli splits add an extra egg yolk (room temperature)to a bowl and and whisk the separated aioli into it.


250 g Kalamata, pitted olives


3 tablespoons capers

6 anchovy fillets, drained

2 cloves garlic

Juice of half a lemon

2 - 4 tablespoons olive oil

salt to taste

Puree all the ingredients in a food processor except the olive oil first. Then add the olive oil in a thin stream until a spreadable paste is achieved. Other additions to the tapenade include sun-dried tomatoes and various herbs like parsley. Like aioli, it is served with meat, fish, vegetables, or on toasted bread.

FRENCH FOOD RECIPES: Ratatouille (6)

3 eggplants, cubed


1/2 cup olive oil

2 onions, thinly sliced

2 cloves garlic, sliced

3 red peppers, seeded and cubed

1/2 cup red wine

6 small zucchini, cubed

4 large tomatoes, roughly chopped

1/2 cup kalamata olives, pitted

freshly ground pepper

freshly chopped parsley

Salt and drain eggplant in a colander for 20 minutes. Rinse and pat dry with kitchen paper. Heat oil and saute onion until tender. Add garlic, peppers, eggplant and red wine. Cover and simmer for 40 minutes. Add zucchini, tomato, olives and freshly ground pepper and cook for a further 20 minutes until vegetables are tender. Transfer to a serving dish. Stir in parsley and season to taste. Serve.

FRENCH FOOD RECIPES: Easy Bouillabaisse (6)

2 lbs fresh, closed mussels, rinsed

2 lbs firm fish fillets, skinned and cut into 1 inch pieces

1 lb medium peeled and de-veined shrimp

1/2 cup extra virgin olive oil

1 1/2 tablespoons fresh garlic, finely chopped

2 cups onions, chopped

2 cups canned whole Italian tomatoes, coarsely chopped

1 teaspoon fennel seeds

1/3 teaspoon saffron

1 teaspoon kosher salt

2 teaspoons black pepper

1/2 cup dry white wine

8 cups fish stock (can use chicken stock cubes if preferred)

Heat olive oil in a large pan, saute garlic and onions over medium heat for 2 to 3 minutes. Add tomatoes, fennel seeds, saffron, salt, pepper, and wine. Simmer 5 minutes. Add fish stock and bring to a boil, add fish, lower heat to a slow boil. Gently boil for 5 minutes. Add shrimp and mussels, cover with a lid and gently boil for 6 to 8 minutes. Lower flame, remove lid and taste for seasoning adjustments. Remove and discard any unopened mussel shells. Serve with a good crusty bread.


1 tablespoon crushed garlic

1 teaspoon kosher salt

4 1/2 cups basil leaves, torn into pieces

1/4 cup coarsely grated plum tomatoes

1/4 cup extra-virgin olive oil

1 cup finely grated Gouda

In a large mortar, crush the garlic with the salt to a paste. Add the basil by the handful and grind the leaves in the mortar until almost smooth. Stir in the tomatoes, then gradually stir in the olive oil until it's well mixed. Stir in the cheese and refrigerate until ready to serve.

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