Another
Random page
random page?
Traffic
  • Page seen 239,129 times
Rating
  • Already noted 73 times
  • Average note : 2.6/3





> > >

Random menu...


Other pages: Follow this page - Back to homepage

Ready in:

7 hours 8 min.

Cost:

24.4 $CA

 Change currency: [EUR]  [USD]  [GBP]  [AUD] 

 Note : These prices are only approximate. Read more...

Starters

Crème de foie gras :

This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.

Ready in: 3 hours 33 min.
Cost: 13.4 $CA

Crème de foie gras

Main course

Filo leeks and cheese tart :

This is a very quick tart recipe, where the crust is made by a stacking filo pastry sheets.

Ready in: 1 hour 17 min.
Cost: 4.9 $CA

Filo leeks and cheese tart

Desserts

Paris-Brest :

The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.

Ready in: 2 hours 18 min.
Cost: 6.1 $CA

Paris-Brest

Change this menu

And what it does not contain:





(As an indication only, for more precision see the search engine)

Back to top of page

Last modified on: October 24th 2014


You might also like:

A bread ovenNutritional information and ingredientsFilms and papers in the kitchenList of all pagesFloursIce-cream and sorbetsOther cookery websitesA mist free mirror
Nota: Rollover photos with your mouse to see page title.


Post a comment or question:

You are welcome, if you wish, to comment on this page: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the page, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Your first name or pseudo: (optional).

Please check/tick this box to show that you are a real human being (protection against Spam)*.


I am not a leaving thing


Follow this page

If you are interested in this page, you can "follow", ie you enter here your e-mail address, and then each time the page is modified, or commented, you will immediately receive a personal e-mail to warn you.
Note: You will need to confirm that you want to follow this page.
My e-mail address is:

Please check/tick this box to show that you are a real human being (protection against Spam).

One thing you should
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Quick access to cooking-ez.com
Recipes:
My EZ Cooking:
Know How:
All about this site:
Do-it-yourself:
Miscellanous:
Contacts:
Most wanted: Cookies - Dublin fruit scones - Crêpes Suzette - Spaghetti with smoked salmon - Nanou's chocolate cake - Houmous