Simple yet delicious French food?

My french class is having "Fun Friday" and next week on the 23rd I am responsible in bringing in a french dish. The dish has to be able to serve 23 people and cannot contain raw meat or eggs. If we make mousse we cant use real eggs...those egg subs that u get in the carton. Any ideas? Recipes? Please don't suggest anything like croque madame or monsieur. Make sure its simple since im suppose the cook it (im 13) xP Thx^^Simple yet delicious French food?
How about french onion soup, french bread(bagette), make some crepes and fill them with some strawberrys.



FR onion soup

3 beef bullion cubes

3 chicken bullion cubes

brown 2 large onions in 3-4 T of butter and then add 4 1/2 cups of water, bullion cubes, and one 12 ounce beer. Add fresh ground pepper and salt to taste and simmer for 30 minutes

Serve with french bread toasted or whatever

The soup you get in restuarants has the bread dried or toasted and placed on top of the soup in a smal bowl and then covered with guyere cheese and cooked or broiled in a oven to make the cheese warm and browned on top. probable leave this step out and just throw on some croutons of the bread.Simple yet delicious French food?
EASY!!

Try French fries! The most tasty food to teenagers next to pizza.

They are extremely simple and easy to make: peel a potato, slice it, and place the slices in oil under a stove. Wait until they turn a bit brown et Voila!



Remember to serve with hot ketchup! I hope I helped.Simple yet delicious French food?
hi,



I tell you what would be easy for you to make...little pastries, with i don't know ...maybe apple in them, lets face it every one loves apples...everyone (nearly likes cakes) and this is a french cake. I'll tell you some nice finishing touches too to make them look amazing.



ok...heres how (i'll do a simplified version for you, to ensure your success)



SHOPPING LIST



for 23 people, I'd say...



2 pkts of puff pastry, or flaky (i'm not sure where your from)



some plain flour, this is just for dusting the table so only a wee bit



a little bit of milk



apricot jam (no fruit bits if poss)



8-10 apples pick a crunchy one, don't get brambley ro a cooking one, get some red and some green ones



buy some tinnd pears or peaches too



a small bag of icing sugar/dusting sugar



if you want to go crazy get some nibbed/flaked almonds and toast them or dry fry them in a pan to toast them as a garnish





ok now to make it....



preheat oven to 180 deg C or gm 5/6



you need a rolling pin, baking trays lined either with grease proof paper or a good duting of flour will do..maybe three of these or if you have one bake them off in batches





ok..dust your surface with flour and roll out the pastry (best to keep it in the fridge until you use it)

try to keep rolling it into a rectangle shape, try hard, it makes for a better product

roll it out until it is about 3mm thick



drain the tinned fruit well and chop it up into small chunks, dry it off well on kitchen paper



slice your apples in half and remove the core or use a corer

then slice them, as if it was from the top to the bottom, dont cut across the way



then imaginethe pastry was divided into 12 and you are going to make 12 rectangle cakes out of the pastry, if it helps make a light mark where the 12 are but dont press to hard.



brush the sheet with beaten milk that has some sugar in it



in the middle of a rectangle place some of the (now dried off)tinned fruit so it fills just less than a third...repeat until you have 12 piles of fruit.



when you cut the pastry its important not to drag the kife...you must rock it from the tip to the base then move the knife down and repeat



(ok just quickly, boring but just so you know...puff pastry is referred to as a laminate dough (lots of layers, over 1000) so when it cooks the steam rises between each layer and knock the next one up, thats how it rises so much. Sooo what im saying is, if you drag the knife the layers are squashed and the pastry wont rise properly)



then cook off for about 20 mins, bring them out and put about 8 slices of your apples ontop fanned down the length of the fruit, then flash through the oven again for a few minutes.



The apricot jam will be the glaze, you should put that in a heavy based pan and add about 1/5 of the same in water. heat this up

be really careful as this can burn as it gets so hot, maybe get someone to help you with that...so i don't feel guilty :o)



nearly done....when the jam comes together..not too runny still thick...brush the jam over the pastries and sprinkle some of your toasted nuts ontop if you bought them..



you can make these the day before and cook them off in the morning of school



or make them the night before, but dont dust them with icing sugar until the day you are taking them in.



i promise they'll be a winner...and you'll be able to make them no probs!



just call them Petit Patisserie



Bon Chance mon amie :o)Simple yet delicious French food?
You could try Creme brulee it's delicious and pretty simple to make:



Recipe:

4 egg yolks

300ml whipping / double cream

vanilla pod

1 tablespoon caster sugar

demarara sugar (for crust)



Method



1) Heat the cream gently in a saucepan with the vanilla pod

2) Whisk the egg yolks and caster sugar together, then slowly pour in the warm cream, stirring continuously

3) Remove the vanilla pod and divide the mixture between the ramekins (little creme brulee dishes)

4) Put the ramekins in a roasting tin, and pour water into the tin until it is 2/3 of the way up the edges of the ramekins. Make sure water does not splash into the ramekins.

5) Put in a preheated oven (160-170 degrees C) for 30 minutes

6) Allow to cool (you can put them in a refrigerator to speed this up). They should be completely cold before the final stage.

7) Sprinkle a thick layer (3mm) of demarara sugar on top of each one. Put them under a high grill, close to the heat, until the sugar has melted together. Watch attentively! If the sugar is melting unevenly turn them around. Should take less than 5 minutes.

Or use a propane blowtorch if you have one to hand.

The creme brulee should now have a 'crunchy' top. Eat within 30 minutes or the crust will start to go soft.



Hope that is of some help, don't worry if you don't use the demarara sugar in Step 7, as its not needed but is nice to have.



Good luck