Recipes: 367 results
Fruit crumble
(Found inTexts)A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
346K4.0 1 hour 11 min. February 21th 2011
Flambéd bananas
(Found inTextsStages)The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
314K 14 40 min. February 21th 2011
Passion fruit jellies
(Found inTextsIngredients)Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
321K4 2 hours 30 min. July 4th 2018
Baked apples from St Aubin le Vertueux
(Found inTextsStages)Under this pretty name, my personal version of "Les pommes au four" (baked apples).
240K 24.2 1 hour 7 min. February 21th 2011
How to succeed in making sabayon (syllabub)
(Found inTextsStages)A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
921K 54 18 min. November 12th 2017
Parcels of fish fillet in spinach
(Found inTextsStages)These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of...
230K5 2 hours 23 min. March 18th 2013
Tomato tart
(Found inTextsStages)This tart is very easy and quick to prepare.
271K4.8 1 hour 18 min. January 13th 2011
Vegetable pie
(Found inTexts)Three layers of vegetables, baked in puff pastry.
231K3.9 1 hour 21 min. September 10th 2018
Green parsley sauce
(Found inTextsStages)This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
498K 44.3 23 min. February 21th 2011
Tahitian style fish
(Found inTextsStages)Little pieces of fish marinated overnight a night in lime juice.
261K5 12 hours 57 min. February 21th 2011
Lille style chicken
(Found inTextsStages)Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.
348K3.8 50 min. May 10th 2023
Five hours poultry
(Found inTextsStages)Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...
529K3.8 5 hours 12 min. January 27th 2012
How to extract passion fruit juice
(Found inTextsStagesComments)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 peel a fruit
(Found inTexts)Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.
174K4.3 32 min. February 21th 2011
How to prevent peeled fruit or vegetables turning brown
(Found inTextsStages)Most fruits turn brown soon after peeling due to oxydation, and this is unattractive. To prevent this, you will find many recipes that tell you to coat them with lemon juice as soon as they are peeled. It's relatively effective when fruit are simply to be used peeled, but if you want to make a...
113K4 1 min. February 21th 2011
How to keep meat tender after cooking
(Found inTextsStages)When you cook meat, the cooking heat causes the juices to run back inside, so the outside dries up somewhat. Here is a tip to avoid this.
113K4.3 5 min. February 21th 2011
Fruit salad
(Found inTextsStages)To make a good fruit salad, there are three important points: Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).Remove absolutely all skins and seeds.Bring it all together with a good home made sugar syrup added to the fruit juices.Here is a recipe which...
374K4.1 1 hour 13 min. April 20th 2020
Fish fillet in express cooking envelope
(Found inTextsStages)Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave.
335K 23.8 1 hour 19 min. June 11th 2011
Pages: 2 results
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .422K4.0 August 29th 2023
Home made plancha
Make you own plancha and cook the Spanish way on this scorching hot metal plate.254K 43.7 August 29th 2023
Blog articles: 16 results
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
The time of the jams
We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.23K4.5 July 12th 2021
The secret of cooking until "done"
This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it's cooked". I always admire this ability to see at a glance if something is done. It is what sets the professionals apart from us mere amateurs. And it's true that how fish is cooked is...15K4.4 November 26th 2012
5 really useful cooking tips
Cooking is about recipes, of course, but it is also an impressive collection of small gestures, ways of doing things, knowing what to do and what not to do. All these little tips and tricks can be very important: they can affect the way a recipe turns out, simply because you did just the right...19K4.9 March 29th 2016
The right way to use a blender
You may well have a blender in your own kitchen. You know, that useful gadget that allows you to liquidize stuff at high speed into a smooth liquid. Of course, the most obvious use that comes to mind is for soups: if you have boiled some vegetables in water, with just a quick blast of the blender,...19K5 May 31th 2017
Lemon in recipes
Let's take a look at the lemon, yellow or green, which is used in a whole host of recipes, both sweet and savoury. It brings both its taste, and the small acidity that makes its charm. Mind you, I'm not talking about lemon used as an anti-oxidant that prevents it from turning black, or to just spice...12K5 October 23th 2017
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 5th 2017
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
Circles vs. moulds tins
If you like to bake or make quiches, pies etc. you must surely have one or more pie pans at home, in different diameters and perhaps materials. They are indispensable, without them there is no way to make beautiful pies, and they work very well, but you have another option, instead of moulds,...11K5 October 2nd 2020
The return of the vegetable grater
If you are of a certain age (say +50) you may have known, when you were a kid, something that your grandmother had in her kitchen set, the vegetable grater. A kind of mill, to be turned by hand, and which with cutting discs of different sizes, allowed to grate a lot of vegetables, carrots first...11K4.6 March 20th 2021
The return of the "Norman hole"
You maybe know the "trou normand", this old gastronomic custom typically French which consists in taking a (small) glass of calvados, generally between the last course and the dessert? It's something that seems a bit anachronistic nowadays, having a glass of an alcohol of more than 60° in the...8,2594.8 December 18th 2021
The two frying pans
Where we see that a non-stick frying pan, if it is very practical in general, sometimes it is not enough.7,1234.7 February 26th 2022
Brussels sprouts are very good
We are, as I write this, in the season of Brussels sprouts, a delicious vegetable that often suffers from a bad reputation, let's try to fix that.6,2944.7 March 5th 2022
Tranché, dissociated, failed, in short... missed!
When preparing a sauce or a cream, there's always a (small) risk that the creamy preparation you're working on will suddenly separate into two parts of different textures: a liquid part, for example, and a more or less solid part, or even become lumpy. It's terribly frustrating, but we'll see...5,6675 June 19th 2023
It's spinning too fast!
When you need to grate or slice vegetables, you generally use an electric machine that does all the work: a food processor, a mixer with a "slicer" extension or similar. Are these machines really suitable? Generally speaking, yes of course, but there's one criterion that often poses a problem,...6,1465 November 12th 2023
Vitamin C against blackening
You've probably heard of this tip: to prevent fruit or vegetables from turning brown or black, simply add or sprinkle lemon juice over them. It's very effective, but why does lemon juice have this effect?5,783 15 July 14th 2023
Lexicon: 2 results
Ingredient, product: 3 results
Jura Macvin
(Found inTexts)Macvin du Jura is a liqueur made by blending vineyard grape juice (fermented or not) with Marc du Jura eau-de-vie. The resulting mixture is left to mature for at least a year in barrels before bottling. This makes a very intense, sweet liqueur with a unique and delicious flavour. .
741K
