Creamy risotto with vegetables

(Found inTexts)
Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...
374K5 2 hours 53 min. June 12^th 2011

Creamy risotto with diced vegetables and flax seeds

(Found inTexts)
Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.
246K 14.2 1 hour 49 min. February 21^th 2011

How to prepare courgettes

(Found inTexts)
Preparing courgettes is fairly simple. You just need to remember 3 things: 1) the bigger they are, the less good they will be, 2) they never need to be peeled, and 3) the central part with the seeds is pretty tasteless.
269K 13.8 29 min. June 8^th 2011

Vegetable stock

(Found inTexts)
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.
254K4.3 1 hour October 5^th 2011

Chinese Soup

(Found inTexts)
This delicious soup is a flavoursome mix of herbs, mushrooms, soya noodles and small diced vegetables briefly cooked in vegetable stock. It takes a while to make and there are lots of ingredients, but the result is worth it.
107K 24.5 1 hour 15 min. April 6^th 2017

Cured Pork Belly With Lentils

(Found inTexts)
Pork belly with lentils is a typical French bistro dish. In principal, it is a mixture of different cuts of pork, usually salt-cured, cooked slowly until "confit" and meltingly tender, served with lentils cooked in stock. This dish takes a good while to prepare, but it's a real treat! It reheats...
88K4 3 hours 19 min. November 15^th 2015

"Day After Pork Belly" Soup

(Found inTexts)
If you have made cured pork belly with lentils, you will no doubt have some of the stock left from cooking the meat and lentils. This will be full of flavour, so can be turned into a quick and delicious soup. Here's how to do it.
50K4.1 35 min. November 15^th 2015

Light Broccoli Soup

(Found inTexts)
This soup is simple and light but tasty, made with a delicate vegetable stock and broccoli.
59K4.6 29 min. December 16^th 2015

How to remove fat from meat juices

(Found inTexts)
After cooking meat, we are left with the delicious cooking juices, but these can often be rather fatty. Here is one simple and effective way to remove much of the fat.
127K3 3 hours 4 min. May 11^th 2016

Winegrowers' sausage casserole

(Found inTexts)
This sausage casserole is a simple mix of vegetables with smoked sausage, but the cooking liquid in this case is dry white wine (and hence the name). The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously.
50K 2 hours 36 min. March 19^th 2018

Duo of slow-cooked pork

(Found inTexts)
Two pork ingredients, smoked sausage and a shoulder joint here, are left to cook slowly on a bed of vegetables and herbs, moistened with a vegetable or poultry stock. This is one of those crafty dishes that can be reheated over and over, getting better each time.
60K 4 hours 49 min. November 18^th 2018

Smoky potato and potimarron gratin

(Found inTexts)
This gratin has an unusual twist: it not only combines potatoes with potimarron, the potatoes are boiled in the water left after cooking a Morteau sausage, to give a lovely smoky flavour. Guaranteed to transport your tastebuds to eastern France!
38K 2 hours 10 min. March 13^th 2019

Risotto-style celeriac

(Found inTexts)
In this recipe, the celeriac is cooked rather like for a risotto: diced small, softened in olive oil with onion, then cooked in chicken stock. The dish is finished with cream and maybe a little cancoillotte (or other creamy cheese). It is delicious on its own or to accompany meat.
79K 48 min. December 30^th 2019

Boulangère potatoes

(Found inTexts)
This great classic of French home cooking consists of sliced potatoes with slivers of bacon between, on a bed of onion fondue, moistened with poultry (or beef) stock and baked in the oven. It takes a fairly long time, but is so good, and reheats very well.
31K 2 1 hour 36 min. April 5^th 2020

Stock-pot fish

(Found inStages)
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
302K4.3 2 hours 36 min. December 31^th 2013

Couscous

(Found inStages)
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
504K4.3 2 hours 36 min. November 16^th 2017

Sausage broth

I've already talked to you about vegetable cooking water, which becomes a precious broth after cooking that would be a shame to throw away. Now let's look at the special case of meat cooking broth, and in particular sausages, which are often poached.
5,2385 June 28^th 2023

Perpetual stock

It's something you have probably have done yourself: cooked or pre-cooked vegetables before adding them to a recipe. This is almost always done the same way: peel the chosen vegetables (carrots, for example), cut them up, boil them in salted water (using a tablespoon or so of coarse salt per litre),...
23K5 November 22^th 2016

Vegetable soups

As I write this post, we are slowly slipping into winter, and this late autumn is the perfect time for soups, especially vegetable ones. Soups, that somewhat "soft" dish, often associated with our childhood, infallible remedy against a cold evening or an ugly weather, or both.
7,4365 December 5^th 2017

Should a sausage be pricked before cooking?

If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not? You will certainly find as many opinions "you should prick" as "you should not". Let's try to untangle all this.
42K4.1 September 29^th 2018

Double cooking of vegetables

When you cook vegetables, it's not easy to capture and preserve the flavours. It is easy to undercook, but you can make up for it, or overcook, and then it is unfortunately a bit cooked (in the sense of "ruined"). But above all, how to get the maximum of the taste of the vegetable in the pan, then...
18K4.1 July 12^th 2019