Basic recipes

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Basic recipes

74 recipes available

Cakes and pastries (1)
Pastries (14)
Aromatic preparations (8)
Creams and foams (17)
Sauces (17)
Syrups and coulis (4)
Work on/prepare an ingredient (1)
Meat (1)
Pasta and rice (2)
Vegetables (2)
Miscellanous (7)
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Cakes and pastries

Génoise (Genoa sponge) : A light cake, often the base for gâteaux with fruit or cream. -

Pastries

Almond dacquoise : A kind of almond meringue.
Brioche dough : Just like from the baker's. -
Buckwheat pancakes : A little (savoury) bit of Brittany.
Choux pastry (pâte à choux) : Pastry for profiteroles and eclairs.
Coconut paste : Soft coconut fondant.
Marzipan (almond paste) : Sweet and soft almonds.
Muffin dough : For all your muffins.
Pancake batter : A bit more sophisticated than traditional pancake batter.
Pistachio powder or paste : Just pistachios and cooked sugar.
Pizza dough : Form homemade pizzas.
Puff or flaky pastry (pâte feuilletée) : For millefeuilles, pies and pasties. -
Short crust pastry (pâte brisée) : Dough for sweet or savoury tarts.
Sweetcrust pastry (pâte sablée) : For sweet tarts and pies.
Walnut paste : Like marzipan, but with walnuts

Aromatic preparations

Bouquet garni : A pillar of French cooking.
Herb olive oil : Olive oil with flavoured herbs
Herb salad : So very tasty.
Pickled gherkins : Gherkins pickled in vinegar.
Praline : Crushed caramelized almonds.
Preserved lemons : Lemons salted then preserved in oil.
Vanilla sugar : Real home made vanilla sugar.
Vegetable broth : To use in many recipes: rice, soup, sauces,...

Creams and foams

Almond cream or frangipane : Délicious almond mixture.
Butter cream : A lighter version of a classical cream
Chantilly creams : Whipped cream and other.
Chocolate ganache : Cream and chocolate.
Confectioner's custard (Crème pâtissière, or French pastry cream) : Thick vanilla cream
Italian Meringue : Softer than French meringue.
Lime (or lemon) curd : Thick, creamy and highly-flavoured conserve.
Panna cotta : Smooth cream thickened and lightly set.
Pear compote : 2 easy methods for success.
Pistachio cream : Like almond cream, but with a pistachio flavour.
Real custard sauce (crème anglaise) : Smooth vanilla cream with egg yolks
Royal icing : Topping for cakes and sweets.
Stewed apple (compote) : Apples, a little sugar, and that's all. -
Stewed apricots : Easy version and more sophisticated way.
Stewed plums : Tasty and just a bit tart.
Stewed rhubarb : Only rhubarb and some sugar
Swiss meringues : Meringue heated in a bain-marie before beating.

Sauces

Béarnaise sauce : Sauce for grilled fish and meats.
Bechamel sauce : White sauce made with a "roux" and milk
Beurre blanc sauce : Vinegar, white wine, shallot and butter.
Chocolate sauce : Smooth creamy chocolate.
Cocktail sauce : Spicy mayonnaise.
French dressing (vinaigrette) : Essential for good salads.
Green parsley sauce : Parsley, lemon and olive oil.
Hollandaise sauce : Butter and lemon. -
How to succeed in making sabayon (sillabub) : All sillabub secrets revealed -
Marchand de vin sauce : Red wine sauce with shallot.
Mayonnaise : Basic thick cold dressing.
Pesto : Basil, garlic, pine nuts and olive oil.
Rémoulade dressing : Mayonnaise with vinegar
Roquefort sauce : Delicious with red meat
Tapenade : Purée of black olives an olive oil.
Tomato pesto : Pesto with basil, almonds and tomatoes.
Tomato sauce for pizzas : A tomato sauce with herbs.

Syrups and coulis

Blackcurrant coulis : Vegetable mill instead of blender.
Fruit coulis (fruit purée) : For your ice-cream, sorbets and other desserts.
Poaching syrup : Syrup for poached fruits .
Sugar syrup : For your sorbets, fruits salads...

Work on/prepare an ingredient

Lettuce "chiffonade" : The very best lettuce in thin ribbons.

Meat

Meatballs : 2 different kinds of meat and a little Parmesan.

Pasta and rice

Fresh pasta dough : For lasagne, ravioli, spaghetti...
Pilau rice : Rice cooked in chicken stock in the oven.

Vegetables

Pan-fried potatoes : And not fried mash!
Potato purée : French-style mashed potato.

Miscellanous

Caramelised walnuts : Caramelized walnuts in a frying pan
Citrus crunch : A crunchy aromatic powder.
Clarified butter : For cooking butter without it burning.
Poached eggs : Eggs with hard whites and soft egg yolks.
Potimarron (Japanese chestnut pumpkin) purée : Smooth with a hint of chestnut flavour.
Scrambled eggs (Oeufs brouillés) : Much more than an omelette.
Toasted flaked almonds : Caramelized flaked almonds

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