List of all the recipes

cooking-ez.com 536 easy and fully explained recipes, with 8 127 photos and 54 videos

Another

random recipe?

List of all the recipes

536 recipes available

Starters (71)
Sea food (36)
Meat (26)
Miscellanous (74)
Desserts (129)
Bakery (26)
Drinks and cocktails (4)
Recipes for kids (6)
Basic recipes (72)
Tips and tricks (69)
World recipes (22)
Culinary sayings and myths (5)
View this list in full images

'Buttonhole' quail eggs : Buttered toast with ham, quail eggs with the whites cooked and the yolks just warmed. -
Alsatian-style salad : White cabbage, bacon, warm potatoes and vinaigrette.
Artichoke hearts forestier : Artichokes, bacon, and mushrooms.
Avocado and smoked salmon terrine : Avocado, tomato and smoked salmon dices
Broad bean salad with Parmesan : A mix of crunchy and tender .
Cauliflower tabouleh : Grated cauliflower, tomatoes, herbs, olive oil and lemon juice.
Celeriac Rémoulade : A classic recipe of traditional French bistro cooking.
Celeriac soup with mustard : Milk, celeriac and a touch of mustard.
Chicken club sandwich : Chicken with lime, red onion, bacon, lettuce and mayonnaise..
Cocotte eggs with Comté : Simple and quick.
Corn salad with croutons : Corn salad, hard-boiled eggs, mushrooms, onions and fried croutons.
Courgette tart with mint : Puff pastry, courgettes, mint and feta.
Crackers : Crackers for aperitif dips.
Crème de foie gras : Foie gras cream and espuma of potatoes.
Crispy cheese parcels : Cheese wrapped in a sheet of brik and fried.
Croque-monsieur : Oven-toasted ham and béchamel sauce sandwich.
Crunchy salad : Crunchy vegetables, pine nuts and rice
Crunchy verrines : Verrine of cottage cheese with diced radish, gherkin and shallot.
Cucumber and salmon salad
Dauphinoise potatoes with Serano ham : Tender bite-sized dauphinoise potatoes with ham.
Du Barry soup : Creamy cauliflower soup with small pieces.
Eggs Benedict : Soft-boiled egg on toast with grilled ham and Hollandaise sauce.
Eggs en cocotte with spinach : Ramekins of mushrooms, spinach, cream and egg.
Foie gras cured in salt : It doesn't even know what an oven is.
Foie gras fingers : Puff pastry with sesame seeds and foie gras.
Four-tier glasses : Guacamole, cauliflower tabbouleh, tomatoes and houmous.
Gougères : Small cheese choux pastry.
Greek salad : Tomatoes, cucumber, olive oil and Feta.
Guacamole : A classic of Mexican cooking
Home-made terrine of foie gras : You will never buy another one after tasting this. -
Houmous : A little lebanese cooking.
Icelandic-style fish and vegetable pie : Mixed vegetables and fish in crunchy golden brown puff pastry.
Leek and potato soup : A real classic.
Leeks in vinaigrette : Steamed leeks and a vinaigrette dressing with hard-boiled eggs.
Like a Boursin with garlic and herbs
Little vegetable omelettes : Soft little omelettes, with diced tomato, courgettes and smoked ham.
Mimosa eggs : Hard boiled egg whites filled with herbes mayonnaise and egg yolks.
Mixed salad : A fresh summer salad.
Multicoloured cucumber-tomato salad : Tomatoes, feta and tapenade.
Mushroom velouté : Mushrooms, potatoes and shallot, throroughly blended.
Pan bagnat : A round sandwich of vegetables and fish in vinegar-soaked bread.
Piedmontaise salad : Salad of potatoes, tomatoes, hard-boiled eggs and mayonnaise.
Pumpkin (or potimarron) soup : With a hint of chestnut flavour.
Quail egg canapés : Toasted bread with smoked ham and fried quail egg.
Quick courgette soup with cheese : Really quick, but tasty.
Ramekins of duchess potatoes : Mashed potato, cooked leeks, bacon and duchess potatoes.
Raw beetroot mousse with walnuts : Raw beetroot, chopped walnuts nuts, and spicy mousse.
Raw beetroot salad : Beetroot, walnuts and parmesan.
Salmon and spinach quiche : A more vegetarian quiche.
Scandinavian cocktail : Smoked fish, prawns and asparagus.
Sesame fried scampi : Crunchy
Small cheese and bacon rolls : Fine apéritif biscuits.
Small foie gras pasties : Crispy outside, melt-in-the-mouth within.
Smoked salmon sacristains : Puff pastry twists with smoked salmon.
Smooth mixed vegetable soup : Available vegetables, and shallot cooked in butter .
Sorrel soup : Smooth and slightly sharp.
Surprise eggs : Scrambled eggs, prawns, ham and chives.
Terrine of foie gras : An ideal recipe for beginners. -
The total turnip : All the turnip.
Tomato and courgette tart : Puff pastry, tomatoes, courgettes and feta.
Tomato and cream cheese terrine : Layers of marinated tomatoes and cream cheese with herbs and walnuts.
Tomato tart : Fresh tomatoes and puff pastry.
Tomato tatin : Shortcrust Parmesan pastry with rich well-cooked tomatoes.
Turnip and sesame puree (tahina) soup : Turnips and sesame purée (tahina).
Vegetable pie : Three layers of vegetables, baked in puff pastry.
Vegetable rosette tart : Courgettes, carrots and feta.
Verrine of avocado mousse and crab : Avocado mousse, crab meat and herb rémoulade dressing.
Warm chicken salad : Salad of onions, radishes, lettuce and pan-fried chicken.
Warm lentil salad : Warm lentils, grilled bacon, French dessing and chives.
Warm salad of potatoes and purple artichokes : Purple artichokes, potatoes and red onion.

'Land and sea' kebabs : Kebabs alternating cubes of fish with mushrooms and bacon.
Cretan-style salmon : Salmon, yoghurt, feta and tomato.
Crunchy little pieces of fish : Lightly coated with breadcrumbs and quicly fried.
Crusty cockle tart : Puff pastry tart with cockles in cream and egg-yolk sauce.
Fillet of pollack cooked in two stages : Pan-fried then baked in a parcel (en papillote).
Fish fillet in express cooking envelope : Envelope cooked in 2 minutes.
Fish fillet with preserved lemons : Panfried fish steak stuffed with preserved lemon slices.
Fish in a salt crust : Cooked slowly in a layer of coarse salt.
Fish in a sesame crust : Fish coated with sesame seeds
Fish petals, vegetables julienne, and beurre blanc : The best flakes of fish with julienne vegetables .
Grilled fillet of salmon with corn salad cream : Salmon grilled slowly, sesame rice and corn salad cream.
Koulibiak in pie dish : Sophisticated pie with salmon, rice and mushrooms.
Langoustine and leek tarts : Puff pastry, leeks, langoustines and hollandaise sauce.
Lobster Thermidor : Cooked in cream and alcohol, then browned in the oven.
Marinated tuna with herbs : Tuna fish, mint and coriander.
Mussels marinière : The simplest of methods.
Nicholas's fish : Fish filet and thinly sliced leeks.
Pan-fried salmon with white cabbage : Salmon steak, white cabbage and sherry vinegar sauce.
Pan-fried scallops and chanterelles with Noilly Prat sauce : Sautéed scallops, mushrooms and Noilly sauce
Parcels of fish fillet in spinach : Small pieces of fish rolled in spinach leaf.
Quick prawn curry : Prawns, cream, lime and curry spices.
Rolls of fish in smoked ham : An clever mix of smoky flavour and fish .
Rosemary steamed fish : Fish steak with a fondue of shallots.
Salmon "en papillote" with small vegetables : Fesh salmon escalopes, small dices of fresh vegetables.
Salmon chard rolls : A pink and green roll.
Salmon marinated like herring : Fillet of salmon marinated in oil with carrots and onions.
Salmon rillettes : Terrine of 2 kinds of salmon, with butter and lemon.
Salmon with sorrel : Tenderness of salmon and slight acidity of sorrrel.
Scallops with cabbage julienne : Pan-fried scallops with Noilly Prat and cabbage julienne with cream.
Scallops with crunchy vegetables and wine sabayon : Scallops with crunchy vegetables, foie gras and savoury sabayon.
Scallops with fondue of leeks : Pan-fried scallops with creamy leek fondue.
Scallops with green asparagus tips and parmesan : Grilled scallops with green asparagus.
Seafood feuillantines
Spaghetti with mussels and basil : Spaghetti, cream sauce made with mussel juices, basil and Parmesan.
Stock-pot fish : Vegetables and fish cooked slowly.
Tahitian style fish : Fish cured in lime juice.

African style chicken : Smoked chicken with beans and tomato-coconut sauce.
Blanquette of veal : Slow-cooked veal with a thickened sauce.
Boeuf (beef) bourguignon : Beef cooked slowly in red wine.
Carbonnade : Slow-cooked meat with beer, carrots and onions.
Chicken breasts in a potato crust : Chicken in a potato crust with peas.
Chicken breasts with tarragon : Chicken breasts grilled, with tarragon and white wine sauce
Chinese style chicken : Chicken dices, small vegetables and soya sauce
Escalope of veal in a cream sauce : Escalopes of veal, cream, mushrooms and lemon.
Express chilli con carne : Express version of a classic Tex-Mex dish.
Five hours poultry : Poultry of unbelievable tenderness.
Hamburgers : Nothing like the fast-food ones.
Involtinis : Small veal and ham rolls stuffed with cheese and parsley.
Larded pork tenderloin : Larded pork tenderloin with mustard.
Lille style chicken : Chicken, cream and mushrooms.
Loin of pork with herbs and julienne vegetables : Pork loin furnished with herbs and vegetables julienne.
Morteau sausage : Morteau sausage on a bed of fried potatoes.
Pâté de campagne : A classic of French country cooking.
Paté en croute (terrine in a pie crust) : Different layers of cooked meats in shortcrust pastry. -
Potted meat (rillettes) : Two kinds of meat and very long cooking.
Quick chicken curry : Chicken, curry spices and cream.
Rabbit with mustard : Rabbit sautéed in mustard, with broad beans, mushrooms and bacon.
Seven-hour lamb : Leg of lamb cooked long and slow.
Steak burger topped with egg : A steak burger topped with a perfectly cooked egg.
Tomato meat balls : Meatballs cooked in a tasty fresh tomatoes sauce
Tournedos Rossini : Buttered toast, tournedos steak, foie gras and Noilly Prat sauce.
Wiener Schnitzel : Thin breaded veal cutlet.

Aligot : Potato purée enriched with cheese.
Avengers' potatoes : Potato-cheese gratin, wrapped in thin bacon slices.
Baked potoatoes with herb butter or cream : Melting of potatoes, and soft of cream.
Beans with tomatoes : Tomatoes, beans and chicken.
Big knife-cut chips (French fries) : Chips (French fries) cooked in two stages..
Breton galettes (pancakes) : Brittany on a plate.
Cabbage julienne with ham : Cabbage julienne, ham stripes and parsley.
Cassoulet : Slow-cooked casserole of dried whilte beans and different meats.
Cheese tart : Fougasse dough with cheese and cream topping.
Courgettes (zuchinis) : Barely moist gratin.
Couscous : Simplified recipe.
Crab and smoked salmon club sandwiches : Three layers with cocktail sauce.
Creamy risotto with diced vegetables and flax seeds : Broth rizotto, small vegetables and flax seeds.
Creamy risotto with vegetables : Vegatables cooked separately, and rice cooked slowly in vegetable stock.
Crispy rolls with chicken and leek : Filo pastry, finely chopped leeks and leftover chickenr.
Crispy spinach rolls : Stufffed brik pastry, spinach, bacon, onions and hard-boiled eggs.
Duck Parmentier : A layer of duck between two layers of potato, topped with cheese.
Eggs meurette : Poached eggs, onions, bacon and reduced red wine sauce.
Endives : Endives, ham, cheese and béchamel sauce.
Endives 'bonne femme' : Endives cooked with potatoes, onions and bacon.
Express sauerkraut : Simplified recipe.
Filo leeks and cheese tart : Like a crusty leek quiche.
French-style peas : Peas, bacon and spring onions.
Fresh spinach with cream : Wilted spinach, cream sauce and hard-boiled eggs.
Fried rillettes : Lean rillettes cakes with mashed potato.
Gratin Dauphinois : A gratin without cheese.
Gratin slices with spinach : Bread topped with egg in bechamel and cheese, served with spinach.
Green asparagus omelette : Omelette, green asparagus and Parmesan.
Green beans with tomatoes : Green beans cooked with tomatoes and bacon dices
Hachis parmentier : meat with mashed potato and cheese : Meat with mashed potatoes and cheese.
Hot box cheese : Mont-d'or cheese cooked in box
Hotpot my grandmother's way : Vegetables and smoked meat cooked.slowly.
Individual creamy endive gratins : Gratin of endives with cream and mushrooms.
Leek and tuna loaf : Sauted leeks with tuna in oil in a salted loaf
Maroilles cheese quiche : A kind of quiche with leek and Maroilles cheese.
Mediterranean toast : Toast, ham, tomatoes and feta cheese
Melting Epoisse on toast : Bread. potatoes, ham and Epoisse cheese cooked in the oven.
Montbenoit's canapés : Bread, shallots, wine and Morbier cheese.
Moussaka : A kind of gratin made with aubergines, meat with tomatos and bechamel.
Mushrooms on toast, French style : Mushrooms simmered in cream and fried buttered bread.
Nanou's tuna tart : Puff pastry, mushrooms, shallots and tuna.
Oxtail Parmentier : A parmentier with stewed meat in red wine and herbs .
Potato and broccoli gratin : Potatoes, broccoli and béchamel sauce.
Potato and two ham gratin : Gratin of diced sautéd ham and mashed potato.
Potato gratin : Another classic French family recipe.
Potimarron (chestnut pumpkin) "au gratin" : A chicken layer, covered with a baked potimarron (chestnust pumpkin) purée.
Quartet of brassicas with cream : 4 different brassicas cooked together with cream.
Ratatouille confite : Ratatouille cooked long and slow.
Real home-made chips*
Red rice pannequets : Crusty parcel of red rice, courgette and smoked ham.
Röstis : A personal version of a typically swiss recipe.
Sarladaise potatoes : Potatoes fried in goose fat with parsley, garlic and shallot.
Sausage buckwheat pancakes : Pancake, sausage, cheese and egg.
Sausage in brioche : Smoked sausage baked in a brioche.
Sausage mushroom and cheese crumble : Mushrooms, smoked sausage and typical cheese.
Sausage with duchess potatoes and a Mont d'Or fondue : Sausage slices with soft mash potatoes coated with melted cheese
Sautéd broccoli with ham : Blenched broccoli then sauted with smoked ham
Sautéd mushrooms with spring onions and cured ham : Mushrooms, spring onions and ham sauted.
Scrambled eggs with butter-fried bread and fresh spinach : Toast with scrambled eggs and spinaches.
Seafood sauerkraut : Sauerkraut, fish and fried prawns.
Sliced cauliflower with 3 cheeses : Cauliflower, fried ham and 3 cheeses gently melted.
Sliced chicken with mushrooms and broccoli : Blanched broccoli and fried chicken.
Small ratatouille with "broken" egg : Mix of vegetables with cooked egg.
Soufflée omelette with cheese : A light, frothy cheese omelette.
Spaghetti Carbonara : Famous italian recipe with cream, egg yolks, bacon and lemon juice.
Spaghetti with smoked salmon : Spaghetti, smoked salmon, cream, Parmesan, lemon and egg yolk.
Spinach brik parcels : Brik parcels with spinach, feta and shallot.
Stuffed tomatoes and courgettes : Classic recipe but a rather special filling.
Tagliatelle and courgette spaghetti, carbonara style : Fresh pasta, and vegetable spaghetti.
Tartiflette : A real winter recipe.
Thaï rice with small vegetables : Carrots, turnips, leeks, cauliflower and Thaï rice.
Tomato omelette : Tomato and mushroom omelette.
Upside-down Parmentier : Mashed potato, slow-cooked meat and red-wine sauce.
Winemaker's toast : Onions, red wine, bacon, potatoes and melted cheese.

"BN style" chocolate-filled biscuits : 2 layers of biscuits around a chocolate ganache filling.
4 pears salad with vanilla : 4 flavours of pear and vanilla.
Almond tuiles : Thin and crisp.
Amiens macaroons : Small soft almonds cookies
Apple amandine tarts from Brélès : Sweetcrust pastry, stewed apples and frangipane
Apple charlotte with toasted brioche : Apple charlotte which can be eaten warm or cold.
Apple semelles (flat apple tarts) : Flat tart with stewed apple and apple slices.
Apricot and almond cream tart : Apricots and almond cream.
Apricot blancmange : A medieval dessert .
Apricot fool : Whipped cream (Chantilly) and fresh fruit coulis.
Arizona cupcakes : Cupcake and marzipan cactus
Baked apples from St Aubin le Vertueux : Maple syrup apples, slowly cooked in the oven.
Belle-helene in a glass : 4 layers of creams, pears and chocolate.
Black Forest gateau : Chocolate genoa sponge, whipped cream and cherries.
Blackcurrant sorbet for Edith : All the flavour of blackcurrants.
Blackcurrant, vanilla and lime verrine : 3 layers: lime, blackcurrant and vanilla.
Blackcurrant-almond muffins : Muffins with almonds powder and blackcurrants
Bounty-style tart for Alison : Sweetcrust pastry, coconut and chocolate.
Brioche galette : Brioche galette, buttered and caramelized.
Brioche slices with almond cream : Brioche and frangipane, in the oven.
Calissons : Almond paste, candied fruits and royal icing.
Candied grapefruit peel : Delightful with coffee or tea.
Cannelés : Small rum and vanilla-flavoured cakes from Bordeaux.
Caramel rice pudding : A layer of caramel on top of a rice pudding.
Caramelised apple pie : Apple pie.
Caramelized brioche with pear and kiwi : Brioche "gobelet" full of pear compte and kiwi
Chaud-froid of grapefruit, pineapple and lime custard : Hot pineapple and cold grapefruit with lime custard.
Checkerboard biscuits : Alternate layers of chocolate and almond.
Cherry and pistachio tarts : Sweetcrust pastry, pistachios cream and cherries
Cherry clafoutis : Clafoutis batter and de-stoned cherries.
Chestnut cake : Double chestnut cake.
Chinois : Brioche with confectioner's custard.
Chocolate almond cookies : Cookies with almonds, chocolate and cocoa.
Chocolate and matcha tea biscuits : Spiral biscuits with chocolate and matcha green tea.
Chocolate cream : Simple, onctuous and so chocolate.
Chocolate cream with a crunch, irish coffee mousse : Chocolate, carmelized nuts, candied grapefruit peel and Irish coffee mousse.
Chocolate eclairs : Choux pastry, chocolate custard and icing. --
Chocolate madeleines : Delicous with tea or coffee.
Chocolate mousse : Very chocolatey.
Chocolate muffins : Filled with a chocolate ganache.
Chocolate tart : Crispy pastry and soft chocolate.
Chocolate thins with toasted nuts : Chocolate, toasted nuts candied grapefuit peel.
Chouquettes : Little choux puffs with sugar crystals.
Coconut rocks : Small coconut cakes, golden, crusty, and soft inside.
Coconut tuiles : Very thin tuiles with coconut.
Coconut-vanilla cream for Elsa : Vanilla cream, then coconut and a crunchy coconut tuile.
Crème brulée : Smooth cool vanilla cream and hot caramel crust. --
Crème caramel : Upside-down caramel cream.
Crêpes Suzette : Caramelized pancakes filled with orange butter, served with orange syrup.
Crust for tea : Crisp pastry and almonds.
Elsa' s Comtoise galette : Similar to choux pastry.
Epiphany galette : Classic almond cream pastry for Epiphany.
Eton mess : Meringue, strawberries and cream: an English dessert,.
European glass : Soft fruit jelly, pineapple charlotte and kiwi coulis.
Exotic fruit tart : Shortcrust pastry, almond cream and fresh fruit.
Express apple tart : Really quick.
Fillings for macaroons : What to put in your macaroons.
Financiers : Small moist almond cakes.
Finger biscuits : For Champagne or Charlote and Tiramisu.
Flambéd bananas : Golden bananas with a citrus fruit syrup.
Fraisier (French strawberry cake) : Strawberries and crème mousseline between 2 layers of genoa sponge soaked with strawberry syrup.
French custard tart : Short crust pastry and vanilla egg custard.
Fresh fruit in sabayon : Grapefruit segments, diced pears and sabayon.
Fresh mint ice-cream : The incomparable pure taste of mint.
Frozen Nougat : Soft dried fruit nougat, smooth and crunchy at the same time.
Fruit crumble : Best of English puddings.
Fruit salad : Seasonal fruits and vanilla syrup.
Gingerbread : Traditional French honey gingerbread.
Half-cooked chocolate cake with raspberry coulis : Small moist chocolate cake.
Household cake (Gâteau de ménage) : Classic pastry from Franche-Comté.
Individual charlottes with morello cherries : Morello cherries, vanilla and Monbozon biscuits.
Jam doughnuts : Doughnuts filled with jam.
Kouing-aman : Caramelised millefueille-style cake.
Liège waffles : Round and crusty.
Like Bounty : Coconut fondant coated in chocolate sauce.
Little apple turnovers with almonds and raisins : Smalls apple turnovers with stewed apples, caramelized almonds, rum and raisins.
Little Christmas biscuits : Chocolate biscuits with marzipan.
Little lime tarts : Sweet crust pastry and lime (or lemon curd).
Little vanilla, clementine and chestnut verrines : Pana-cotta, clementine jelly and chestnut mousse
Macarons (the original French macaroons) : Trendy little cakes. -
Meringues : Beaten egg whites, sweeted and slowly cooked
Milk rolls : Soft sweet bread with butter and milk. -
Millefeuille : The finest delicate pastry.
Moist cereal bars : Cereals, maple syrup and dried fruit.
Nanou's chocolate cake : Melting chocolate cake.
Nanterre brioche : Brioche like from the baker's.
New tiramisu : Creamier version of a classic.
Oat financiers for Louise : Small moist cakes with rolled oats.
Oat shortbread biscuits : Soft small butter-cakes with oats
Pain perdu : Bread soaked in cream, sugar and egg yolks, then fried in butter.
Pannacotta and blackcurrant crumble : A layer of pannacotta , blackcurrant purée and crunchy crumble topping.
Paris-Brest : Ring of choux pastry with almonds and praline cream.
Passion fruit jellies : Classic French "fruit paste" sweets
Peach and mint salad : Different kinds of peaches in a mint flavoured syrup.
Peach Melba : Vanilla ice cream, poached peaches, rasberries,and Chantilly cream.
Pear and lime meringue pie : Sweetcrust pastry, lime crème pâtissière and italian meringue. -
Pear charlotte : Charlotte with pear mousse and a hint of lemon.
Pear sorbet : All the taste of fresh pear
Pear tart with almond cream : Sweetcrust pastry, fesh pears and almond cream.
Pear, grapefruit and pistachio tart : Pistachio cream, grapefuit and pears.
Pears and caramelised walnut samosas : Crunchy small pears and walnuts roll
Pears in red wine with blackcurrant : Pears, red wine and blackcurrant syrup, custard sauce.
Pecan fruit rolls : Caramelized puff pastry rolls filled with raisins, dried apricots and pecan nuts.
Pistachio madeleines : Tender pistachio madeleines.
Pistachio shortbread biscuits : Melt-in-the-mouth biscuits with a real pistachio flavour.
Plum tart : Crisp pastry, almond cream and plums.
Praline rochers : Praline and milk chocolate, coated with chocolate and almonds.
Profiteroles : Choux filled with vanilla ice-cream and topped with chocolate sauce.
Prune Far : Traditional recipe from Brittany.
Quick bramble jelly : Briefly-cooked jelly.
Raspberry muffins : Delicious when still warm.
Rice pudding (riz au lait) : A dessert. from childhood.
Saint Honoré cake : Circle of puff pasty, filled caramelized choux puffs and whipped cream.
Sautéed pears with custard and orange syrup : Pears, custard and orange syrup.
Soft fruits in sabayon : Soft fruits just sauté, coated with sabayon "brulé"
Strawberries with mint and cream : Minty confectioner's custard, strawberries and whipped cream.
Strawberry and rhubarb crumble : 3 layers rhubard, strawberries and crumble dough.
Strawberry Charlotte : A shell of soaked bisuits filled with layers of strawberries and whipped cream.
Succès praliné (praline meringue) : Almond meringue with praline butter cream. -
Sweet pancake rolls from Brittany : Pancake rolls with apples, whisky, raisins and almonds.
Tart Tatin : Upside down tart with caramelised apples.
Tatin apples with mascarpone cream : Caramalized appled and smooth mascarpone cream.
Tiramisu : Delicious italian dessert.
Toasted almond cake : Almonds and chocolate.
Vanilla ice cream : The real taste of vanilla.
Walnut short bread : Soft walnut biscuits with roasted walnuts.
Warm apple feuillantines : Almonds, crispy circles of brik and caramelized apples.

Aperitif rolls : Soft, bite-sized bread rolls.
Burger buns : For real homemade hamburgers
Chocolate rolls (petits pains) : Real chocolate rolls.
Ciabatta : Small soft Italian breads.
Classic French white bread : Yeast-raised bread.
Cornmeal baps for Anne : Small round breads with corn flour
Fougasse with bacon and Comté : Rich Mediterranean bread.
Franche-Comté sticks : Thin baguettes with cheese and smoked sausage.
French baguettes : Crunchy crust and light crumb. --
French croissants : The most famous viennoiseries. -
Kugelhof for Nanou : Traditionnal Alsatian cake.
Leavened bread : The real taste of bread. -
Lumberjack turnovers : Round stuffed bread with bacon, mushrooms and cheese. -
Mixed seed grissinis : Litlle crusty bread sticks.
Natural leaven : Yeast from the old ages -
New leavened bread : A softer leavened bread. -
Ocean bread : Bread made with sea water, with no added extra salt. -
Old style brioche : Brioche with a slight taste of leaven.
Pitta bread : Lebanese bread.
Pizza dough : Form homemade pizzas.
Sandwich bread : Canapé bread.
Special small breads : Many kind of small breads.
Surprise bread : Little sandwiches in a big loaf.
Tomato preserve : Tomatos in slow cooking.
Tomato sauce for pizzas : A tomato sauce with herbs.
Two-olive ciabatta : Light Italian bread with olives.

Drinks and cocktails

Blackcurrant liqueur : To make your own Kir.
Cocktails : Margarita
Hot chocolate : Milk, chocolate and vanilla.
Mulled wine Belle-Plagne style : It'll warm you up!

Recipes for kids

Cookies : Traditional american recipe.
Four quarters : The world simpliest cake.
Four quarters (adding fruit) : A better version of four quarters (quatre-quarts).
Oriane's tuna rillettes : Ideal as an aperitif spread.
Tomato ladybirds : Tomatoes filled with tuna mayonnaise and rice mix.
X-Files cookies : Lime cookies in an easily recognisable shape.

Almond cream or frangipane : Délicious almond mixture.
Almond dacquoise : A kind of almond meringue.
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.
Blackcurrant coulis : Vegetable mill instead of blender.
Bouquet garni : A pillar of French cooking.
Brioche dough : Just like from the baker's. -
Buckwheat pancakes : A little (savoury) bit of Brittany.
Butter cream : A lighter version of a classical cream
Caramelised walnuts : Caramelized walnuts in a frying pan
Chantilly creams : Whipped cream and other.
Chocolate ganache : Cream and chocolate.
Chocolate sauce : Smooth creamy chocolate.
Choux pastry (pâte à choux) : Pastry for profiteroles and eclairs.
Citrus crunch : A crunchy aromatic powder.
Clarified butter : For cooking butter without it burning.
Cocktail sauce : Spicy mayonnaise.
Coconut paste : Soft coconut fondant.
Confectioner's custard (Crème pâtissière, or French pastry cream) : Thick vanilla cream
French dressing (vinaigrette) : Essential for good salads.
Fresh pasta dough : For lasagne, ravioli, spaghetti...
Fruit coulis (fruit purée) : For your ice-cream, sorbets and other desserts.
Génoise (Genoa sponge) : A light cake, often the base for gâteaux with fruit or cream. -
Green parsley sauce : Parsley, lemon and olive oil.
Herb olive oil : Olive oil with flavoured herbs
Herb salad : So very tasty.
Hollandaise sauce : Butter and lemon. -
How to succeed in making sabayon (sillabub) : All sillabub secrets revealed -
Italian Meringue : Softer than French meringue.
Lettuce "chiffonade" : The very best lettuce in thin ribbons.
Lime (or lemon) curd : Thick, creamy and highly-flavoured conserve.
Marchand de vin sauce : Red wine sauce with shallot.
Marzipan (almond paste) : Sweet and soft almonds.
Mayonnaise : Basic thick cold dressing.
Meatballs : 2 different kinds of meat and a little Parmesan.
Muffin dough : For all your muffins.
Pan-fried potatoes : And not fried mash!
Pancake batter : A bit more sophisticated than traditional pancake batter.
Panna cotta : Smooth cream thickened and lightly set.
Pear compote : 2 easy methods for success.
Pesto : Basil, garlic, pine nuts and olive oil.
Pickled gherkins : Gherkins pickled in vinegar.
Pilau rice : Rice cooked in chicken stock in the oven.
Pistachio cream : Like almond cream, but with a pistachio flavour.
Pistachio powder or paste : Just pistachios and cooked sugar.
Poached eggs : Eggs with hard whites and soft egg yolks.
Poaching syrup : Syrup for poached fruits .
Potato purée : French-style mashed potato.
Potimarron (Japanese chestnut pumpkin) purée : Smooth with a hint of chestnut flavour.
Praline : Crushed caramelized almonds.
Preserved lemons : Lemons salted then preserved in oil.
Puff or flaky pastry (pâte feuilletée) : For millefeuilles, pies and pasties. -
Real custard sauce (crème anglaise) : Smooth vanilla cream with egg yolks
Rémoulade dressing : Mayonnaise with vinegar
Roquefort sauce : Delicious with red meat
Royal icing : Topping for cakes and sweets.
Scrambled eggs (Oeufs brouillés) : Much more than an omelette.
Short crust pastry (pâte brisée) : Dough for sweet or savoury tarts.
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
Sugar syrup : For your sorbets, fruits salads...
Sweetcrust pastry (pâte sablée) : For sweet tarts and pies.
Swiss meringues : Meringue heated in a bain-marie before beating.
Tapenade : Purée of black olives an olive oil.
Toasted flaked almonds : Caramelized flaked almonds
Tomato pesto : Pesto with basil, almonds and tomatoes.
Vanilla sugar : Real home made vanilla sugar.
Vegetable broth : To use in many recipes: rice, soup, sauces,...
Walnut paste : Like marzipan, but with walnuts

Tips and tricks

Add a stock cube like this : Otherwise it melt badly
Cooking sugar : From caster sugar to caramel.
Don't throw apricot stones away : The kernel is edible.
How to "bake blind" a pastry case : For tarts furnishing that shoud not cook
How to add beaten eggs whites to a mixture : But without make them fall
How to beat egg whites : For well beaten egg whites
How to break a chocolate bar into small pieces
How to butter a dish or a mould easily : In 10 seconds
How to choose an avocado well : For a tasty and ripe avocado
How to cook bacon and remove excess fat : With blenching.
How to cook hard-boiled eggs properly : Not so easy.
How to cook Morteau sausage well : 3 methods
How to cook pasta properly : Advice cooking pasta so that it doesn't stick.
How to cook red meat properly : Tender and juicy.
How to cook rice in rice-cooker : The secret of rices from Asia
How to divide a preparation evenly : Divide perfectly in equal parts.
How to dust : And do so regularly
How to extract passion fruit juice : To keep only the very best
How to fry eggs well : How to avoid the 2 pitfalls.
How to glaze a tart : Like the professionals.
How to grill salmon well : Crispy outside, moist inside.
How to heat milk without it catching on the bottom of the pan
How to heat plates : For serving food to your guests at the right temperature.
How to keep meat tender after cooking : Let stay 5 minutes
How to know when a cake is cooked : With a knife blade
How to make chocolate chips : To decorate your cakes and tarts
How to make fleur de sel (salt flakes) : Made from sea water, or water and a little ordinary salt.
How to make marzipan decorations : To decorate your cake
How to peel a fruit : The very best of the fruit.
How to peel a garlic clove easily : From garlic head to clove, ready to use -
How to peel a pineapple : To get all the flesh
How to poach peaches : Peaches at their best.
How to prepare a bain-marie : For soft cooking
How to prepare a lettuce : Much better than lettuce leaves out of a packet.
How to prepare a pumpkin (or potimarron) : For use in a recipe
How to prepare an avocado : And remove core and skins. -
How to prepare an onion or shallot : How to chop finely.
How to prepare beaten egg-yolk : For nice golden pastry.
How to prepare broccoli : To keep only the very best of broccoli
How to prepare cabbage : In julienne.
How to prepare carrots : Because just peeling is not enough
How to prepare cauliflower : For cauliflower ready to use in a recipe
How to prepare cockles : Cockles, from the sea to the serving dish.
How to prepare corn salad : Corn salad from harvest to "ready to eat".
How to prepare courgettes : Good choices and gestures.
How to prepare cucumber : From the whole cucumber to diced cucumber.
How to prepare endives : For ready to cook endives
How to prepare leeks : To remove all the mud
How to prepare purple artichokes : Preparation and cooking of small purple artichokes. -
How to prepare rhubarb : From stalks to soft dessert.
How to prepare romanesco : Cutting, washing and blanching. -
How to prepare sorrel : Only the very best of the sorrel.
How to prepare spinach : A vegetable to rediscover.
How to prepare tomatoes : To keep only the very best of tomatoes
How to prevent a sheet of paper sliding : With just some dough
How to prevent bad breath after eating garlic -
How to prevent butter burning during cooking : With and add of some oil
How to prevent peeled fruit or vegetables turning brown : With use of vitamin C
How to roll out pastry for a tart : Ready for the mould
How to slow cook meat : For melt-in-the mouth meat.
How to use a forcing bag (piping or icing bag) : To well use forcing bag
How to use a vanilla pod effectively : To keep only the very best of vanilla
How to use gelatin : To well melt in your mixture
You should not add raisins to recipes dry : Otherwise they are too dry
You should not beat egg yolks at high speed to start with : Otherwise sugar "cook" them
You should not leave egg yolks in contact with sugar
You should not push with the sharp edge of a knife : Otherwise you "unsharp" the knife
You should not put an aluminum container directly in the oven : To cook or reheat thoroughly.
You should not soak strawberries in water : Otherwise they will lose their flavour

Bolognaise lasagne : Layers of pasta, meat in tomato sauce, béchamel sauce, topped with cheese.
Brownie : Traditional American chocolate cake with pecan nuts.
Caesar salad : Lettuce, croutons and Caesar dressing..
Chicken nems : Small crispy rolls with vegetables and chicken. -
Chorba : Spicy meat and vegetable soup.
Coleslaw : Cabbage and carrot salad with mayonnaise.
Dublin fruit scones : Irish small bread to enjoy with tea.
Home-made doner kebab : Meat grilled on a skewer.
Hot tomato sauce : Tomatoes, red onion, garlic and Tabasco.
Key Lime Pie for Jeremy : Lime tart with shortcrust case and whipped cream (Chantilly).
Mexican ceviche : Avocado, tomatoes and fish cured in lime juice. -
Minestrone : Italian mixed vegetable soup.
Naan : Indian bread.
Paella : Traditional rice-based dish with meat and shellfish.
Pan-baked hash brown (Hash-brown casserole) : Oven-baked potato cakes.
Pavlova : Meringue shell filled with whipped cream and diced fruit.
Pea risotto 'mantecare' : Creamy risotto with mascarpone, Parmesan and peas.
Potato tortilla (Spanish omelette) : Spanish omelette.
Potatoes with prawns : Baked potatoes and prawns with a cream and white wine sauce.
Spinach fritters : Chickpea flour and spinach fritters, herb dressing.
Sushi : The best known dish of Japanese cuisine.

Culinary sayings and myths

Back to top of page

E-cookbook!

If you like these recipes, would you like to read them quietly off-line?

If so, the e-book of cooking-ez is really made for you!

Read more...

Quick access to cooking-ez.com

Recipes:

Drinks and cocktails

Recipes for kids

Traditional recipes of French cooking

Culinary sayings and myths

List of all the recipes

Search the recipes

Recipes writed by subscribers

My EZ Cooking:

My recipe binder

Recipes writed by subscribers

Know How:

Help! I'm a complete beginner...

Some hints on the recipes

Glossary (talk like a chef)

Recipe ingredients

Calendar of seasons

My best addresses

The 10 essential utensils

You should not...

Ice creams and sorbets

Cooking with herbs

The amateur baker

Films and papers

All about this site:

What is this site, and who am I?

What can I do on this site?

Website technical evolution

Latest comments posted

List of all posts of the blog

Do-it-yourself:

A Mendeleiev periodic table in 3D

Make your own hot-wire or styrofoam cutter

Mist free mirror

Home Automation and CP290 with Excel

Polynesian arrow

Home made plancha

Commande électronique de pompe

Miscellanous:

All the videos on the site

Other interesting websites

My best addresses

Tools for your site or blog

Contacts:

Subscribe to the news list

Pancake batter - Gratin Dauphinois - Chocolate mousse