Recipes: 480 results
Chocolate tart
(Found inTextsStages)As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
283K 15 2 hours 26 min. November 16th 2013
Express apple tart
(Found inTexts)A fine apple tart, very quick to make.
357K 24.6 51 min. April 8th 2020
Herb olive oil
(Found inTexts)This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
298K3.8 21 min. February 21th 2011
Citrus crunch
(Found inTextsStages)These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...
222K3.7 1 hour 16 min. February 2nd 2016
French dressing (vinaigrette)
(Found inTextsIngredients)Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
1.0M4.5 7 min. July 7th 2011
Fruit coulis (fruit purée)
(Found inTextsStages)Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
761K 44 24 min. October 20th 2012
Small cheese and bacon rolls
(Found inTextsIngredients)These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.
347K5 1 hour 23 min. September 7th 2018
Guacamole
(Found inTextsStages)For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
287K4.1 1 hour 21 min. November 26th 2011
Hummus
(Found inTextsIngredients)Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".
325K4.7 16 min. May 30th 2020
Natural leaven
(Found inTextsComments)Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
Fish petals, vegetables julienne, and beurre blanc
(Found inTextsStages)This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
247K4.3 1 hour 34 min. December 31th 2013
Hamburgers
(Found inTextsIngredients)Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
409K4.8 33 min. December 6th 2015
How to extract passion fruit juice
(Found inTextsStages)Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.
504K 32.3 20 min. March 23th 2011
How to prepare spinach
(Found inTexts)For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
3.4M3.5 1 hour 9 min. June 5th 2015
Almond tuiles
(Found inTexts)These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
371K4 1 hour 18 min. August 21th 2019
How to make chocolate chips
(Found inTexts)These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
266K3.8 5 min. February 21th 2011
Pears and caramelised walnut samosas
(Found inTextsStages)Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts.
320K4 1 hour 21 min. October 13th 2010
Vanilla ice cream
(Found inTexts)Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
425K3.8 1 hour 7 min. November 6th 2017
Raw beetroot mousse with walnuts
(Found inTextsStages)A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
356K4 47 min. October 13th 2010
How to dust
(Found inTextsStages)"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it.
143K5 2 min. October 13th 2010
Pages: 13 results
Flours
At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...721K 413.6 August 29th 2023
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.296K4.0 August 29th 2023
Herbs in the kitchen
Herbs: there's nothing else so small that can add so much to a recipe. They are not only for garnishing, but are a true part of the dish, sometimes one of the main ingredients. A small example of the "power" of herbs: you make a chopped carrot salad, which is very good with a vinaigrette, but if you...183K 13.9 August 29th 2023
chives
Chives grow in clumps, and the leaves used as a herb have an extraodinary taste. It's an essential for adding to salads, and everything else that can be eaten cold, because it doesn't like long cooking during which it loses most of its flavour.75K3.8 August 29th 2023
sage
This is a plant of which the leaves are used. It's goes perfectly (in my opinion) with white meats like pork, veal or poultry.40K4.2 August 29th 2023
Electronic controlling of a pump
How to switch on a pump with a timer automatically using high water level .168K4.4 August 29th 2023
Recommended Dietary Intake or RDI
Information about Recommended Dietary Intake or RDI.58K4.1 August 29th 2023
Cost calculations
For each recipe presented, cooking-ez.com calculates the price of the recipe, by person, by parts or pieces, here is some information on how this calculation is made.95K3.9 August 29th 2023
Start off well to cook well
How to get off to a good start in cooking; what equipment and basic ingredients you should always have to hand.303K 13.6 August 29th 2023
Webmaster tools
Page for webmasters and bloggers who wish to add tools or widgets (links, feeds, images...) to their own sites.228K3.5 August 29th 2023
A Mendeleiev periodic table in 3D
Classification of the elements in practice: a three-dimensional Periodic Table .196K 13.6 August 29th 2023
Blog articles: 28 results
Fried potatoes or fried mash?
In cooking there are a lot of dishes that appear to be extremely simple but which can actually prove to be very tricky. Amongst those that I'm aware of having this reputation are omelette and fried potatoes. Take fried potatoes; it's very simple because it's all there in the name of the dish: you...20K4.5 February 6th 2011
Maillard reactions
This subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactions are? With a name like that, they could well be some principle in mechanics, but in fact the term applies to something much closer to all of us: it's what gives food more flavour...32K4 January 28th 2015
Devising a recipe
A question I'm often asked is: how do you come up with your recipes? How do you perfect them? This is something I've already mentioned on this page, but I'll take this opportunity to go into a bit more detail.14K4.4 October 15th 2012
How to choose a centrifugal juicer
A centrifugal juicer is an appliance designed to extract juice from all kinds of fruit and vegetables. It will produce juice from tomatoes, carrots, apples, pineapple, blackcurrants, etc. The idea is simple: the chosen fruit are fed into the top of the machine through a tube.The fruit should be...40K4.4 April 1st 2011
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...38K4.5 March 26th 2012
Markers in cooking
When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...7,1355 July 3rd 2021
How to choose a good password
These days more and more websites ask you to create a user account, so that you can be identified before being allowed to access some service or other. To create an account you need to choose a user identity. This is simple, as your email address is used in most cases (ann.other@gmail.com, for...16K4.1 March 29th 2013
How to zest a fruit?
You will have no doubt noticed that many recipes call for the zest of citrus fruit. The zest is that outer layer of the skin which adds so much flavour to a dish. There are many different ways to peel off the zest and various tools are available. Here is a summary of the “dos and don'ts” of...41K3.8 November 5th 2013
Children and vegetables
This is an attempt to address the question that all parents and grandparents, maybe you included, face so often: how can we get children to like vegetables? And at the same time, we might get away from the familiar, day-in, day-out round of pasta, chips, toast.. Well, I can hear you say, it's...11K5 March 9th 2017
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.72K 24.4 February 15th 2018
The 3 essential knives
You must have heard a chef or cook say: "There’s no good cooking without good ingredients". This is very true, of course, but for any amateur or beginner it is equipment that really counts to start with. What I mean is that you should not skimp on kitchen equipment, good utensils, a food...20K5 May 30th 2018
The taste of raw tomatoes
Let's take a look at tomatoes, which are still in full bloom at the end of summer (as I write these lines), and which make for delicious salads. I had already talked to you about the interest of peeling tomatoes, which gives them an extraordinary sweetness in the mouth, but let's talk about the...11K4.9 September 8th 2018
The bitterness of endives
As I write these lines, we are entering the endive season, and if you like it, it's time to enjoy it, if possible with your local producers. Endive is good, but the reproach that is often made of it, and children in particular, is: "It's bitter! And it is (somewhat) true of course, endives...8,8884.9 February 9th 2019
Drawing a pattern in pastry
Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.25K4.1 May 23th 2019
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 12th 2019
The right weight of pastry for a pie
Let's try to solve a thorny problem: How much dough will I need when I make my next pie? You're planning to make a pie, you're going to use your favourite mould or circle, but how much pastry will you need to fill it completely with a well spread pastry, without being too thin, or on the contrary...58K4.3 March 20th 2020
The green of leeks
We are all, consciously or not, very sensitive to the colour of our food. That's why a red strawberry will always seem more appetizing than a pale one, even if it's not necessarily true. This is true for red, but it is also true for the green of certain vegetables.15K4.0 March 30th 2020
Zester like a pro
Have you heard of the microplane? It's an extraordinary tool that allows you to grate very, very finely, and therefore zest with disconcerting ease. Here's some information about it.3,9374.9 December 25th 2020
Coarsely chopped herbs
Although we are in the middle of winter as I write these lines, you should not hesitate to make salads at this time, it is actually quite simple, rather fast, and so pleasant. A while ago, I already told you that a salad is a salad, but a salad with herbs is immediately something much better:...8,0444.9 January 9th 2021
The perfect boiled egg
Making boiled eggs is always a delight and it pleases the young and old alike. This little transgenerational side puts them on the list of "things to do on Sunday evening when you don't know what to do" in many families (including mine)... That said, it's not that simple, you have to pay...12K4.7 January 30th 2021
Lexicon: 3 results
Chablonnage (sealing pastry with chocolate)
(Found inTexts)Chablonnage is a French pâtisserie term which means sealing the inside of a pastry tart case with a thin coating of melted white or dark chocolate, normally applied with a brush. After cooling, the chocolate hardens to form a fine, moisture-proof layer. The chocolate prevents the tart filling...
741K 2
Utensil: 4 results
Short-handled brush
(Found inTexts)This is a small hand brush with very fine bristles, used for gently brushing the dough during bread making, to remove excess flour. Very useful, indispensable even, for bread recipes where the soft dough has a high water content, like French baguettes.
741K
Serrated knife
(Found inTexts)Unlike a classic knife, which is ground to produce a fine cutting edge to the blade, a serrated knife has teeth like a saw. This kind of knife doesn't need sharpening, and cuts certain foods, bread and cakes for instance, more easily than a normal knife.
741K
Microplane grater
(Found inTexts)The microplane grater (microplane is a brand name) is a very fine grater made of stainless steel, very strong, with very small holes, which allows you to grate or zest all kinds of food in a very fine way.
741K
Ingredient, product: 8 results
salt
(Found inTexts)Salt is more than just a condiment, it plays an important role in bringing out flavours in recipes.There are two main types of salt:Sea salt: made by evaporation of sea waterRock salt: extracted from minesThese two kinds are then factory refined to produce the very fine white powder that we know as...
741K
caster sugar
(Found inTexts)Basic white sugar is mainly extracted from sugar beet or sugar cane. This is then refined and crushed to produce the familiar small crystals or powder.
741K
water
(Found inTexts)What could be simpler than water? It is true that for most recipes that require it, ordinary tap water is fine. The exception is for sorbets, which can sometimes be affected by the slight chlorine taste of tap water. For sorbets, it is better to use bottled water, or - a more economical solution -...
741K
icing sugar
(Found inTexts)Icing sugar is a very fine powder, it's caster sugar which is just ground very finely. It is widely used in baking and pastry to dust.
741K
ground almonds
(Found inTexts)Grounded almonds, or sometimes flour almonds, are almonds very finely milled.
741K 3