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53 recipes

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Christmas x
French x
 
No reviews
 
30min

Prawns cooked in butter, garlic, lemon juice and parsley are even better with the help of Dijon mustard. Serve with fresh crusty bread.

Recipe by: Kimber

 
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35min

A cream cheese and parmesan filling is stuffed into mushroom caps before baking.

Recipe by: Angie Gorkoff

 
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2hr

A great starter for Christmas or New Year's Day. Serve with thinly sliced brown bread or melba toast. A dollop of onion jam or chutney goes really well with it.

Recipe by: William Anatooskin

 
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30min

This is my version of a classic French recipe that I have adapted for quick and easy preparation. You may wish to adjust the quantity of tarragon to taste.

Recipe by: A_GREELEY

 
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40min

Be transported to the south of France with this dish. Serve with crusty bread, and a nice chilled glass of white wine.

Recipe by: Patti

 
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1hr10min

My take on the traditional dessert - it fills the house with a gorgeous aroma of plums, lemon and vanilla.

Recipe by: GibsonsGirl

 
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15min

This is a basic truffle filling to which you can add your own flavourings. You may use this to fill the chocolate shells you make using moulds or roll into balls then into powdered sugar, cocoa, sprinkles or other toppings.

Recipe by: Gina Mork

 
No reviews
 
1hr20min

Insanely easy and oh so rich! Recipe makes a large amount but you can vary flavorings and coatings to make several different varieties. Decorate with finely chopped nuts or roll in chocolate sprinkles.

Recipe by: Jenny MacKinnell

 
No reviews
 
1hr

As kids, we always put in a heart-filled request for these on Christmas Eve. It was quite a family affair - my mum would make up the dough, my dad would roll them out and cut them and then after frying them up, us kids would take turns shaking them in a paper bag with icing sugar! We've made this recipe for over 40 years and I promise it won't disappoint!

Recipe by: PREGOCOOK

 
No reviews
 
10hr

Crème brûlée, or "burnt cream," is a simple dessert of rich vanilla custard beneath a glassy toffee crust.

Recipe by: Lynn Cole

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