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                                                                                                      French recipes and French food

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                                                                                                      French

                                                                                                      “Choux Am I” Date and cinnamon choux creams

                                                                                                      These cute little puffs are made with light and airy choux pastry paired with a dainty, date-laced filling – perfect for afternoon tea and special-occasion...
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                                                                                                      French

                                                                                                      Honey and cinnamon creme brûlée with milk biscotti

                                                                                                      This dessert is a quick and easy crème brulee dish that is a bit of a twist on your normal homemade custard.
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                                                                                                      French

                                                                                                      Ratatouille slice

                                                                                                      The classic French way to use up summer produce (tomatoes, eggplant, zucchini) just got a frittata-like makeover. It's easy to make and ideal for picnics and...
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                                                                                                      French

                                                                                                      Quail egg and caramelised onion quiche

                                                                                                      "Quiches are a 90's dinner party classic, and caramelised onion and quail eggs two deeply 90s ingredients. You can make this quiche... without the quail eggs if...
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                                                                                                      French

                                                                                                      Ham and cheese toasted sandwich

                                                                                                      For a Croque Madame, a classic French bistro dish, a ham and cheese toastie is stepped up with a coating of creamy sauce and then topped with a fried egg.
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                                                                                                      French

                                                                                                      Puff pastry with lashings of Nutella and berries

                                                                                                      "Cooking segments on Studio 10 with chef Warren Mendes have renewed my love of frozen puff pastry. After recreating his asparagus tart, I ventured into the world...
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                                                                                                      French

                                                                                                      Coconut and mango millefeuille

                                                                                                      This millefeuille takes a shortcut with ready-made puff pastry sheets. Once they're baked and you've whipped up the coconut cream, all you need to do is layer it...
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                                                                                                      French

                                                                                                      Slow-roasted citrus duck

                                                                                                      "The easiest way to cook duck – all it requires is a bit of time up your sleeve as you wait for it roast."
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                                                                                                      French

                                                                                                      Winter lamb shank navarin

                                                                                                      Just the thing to warm up a kitchen and bellies on a chilly winter's day. At the end of the few hours of stewing, the lamb will have that fall-off-the-bone...
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                                                                                                      French

                                                                                                      Duck confit

                                                                                                      Confit means to cook in its own fat, and is a popular French technique to give meat a luxuriously silky texture and herb-infused aroma. The duck is pan-fried...
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                                                                                                      French

                                                                                                      Boozy Crepes Suzette

                                                                                                      "My mum taught me this crepe recipe but sometimes I just make it up on the day. I use a mix of Nigella and other recipes to make the sauce my own - and to make it...
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                                                                                                      French

                                                                                                      Sausage hotpot

                                                                                                      "This dish is hearty and delicious. The smell alone will get you wanting seconds and perhaps even thirds."
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                                                                                                      French

                                                                                                      Whole roasted celeriac with velouté and blue cheese

                                                                                                      This dish ticks two things off your food experimentation list: mastering one of the classic French sauces, and how to cook and eat that knobbly root vegetable,...
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                                                                                                      French

                                                                                                      Seafood vol au vent

                                                                                                      You can fill vol-au-vent pastry cases with just about anything, but this seafood, dill and onion bechamel is certainly one to try.
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                                                                                                      French

                                                                                                      Blueberry and almond clafoutis with cardamom cream

                                                                                                      A traditional French clafoutis is made with cherries, but I love the unique, perfumed sweet sourness of blueberries. They also go so well with almond!
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                                                                                                      Episode guide | The Cook Up with Adam Liaw S2 | Episodes 11 to 20

                                                                                                      Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S2.
                                                                                                      SBS On Demand

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                                                                                                      Watch all of Season 1 as Frank Pinello explores the incredible world of pizza from Chicago's deep dish to the New York 'fold'.
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