Recipes: 315 results
Herb salad
(Found inTexts)Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.
221K4.6 22 min. October 13th 2010
Blackcurrant liqueur
(Found inTextsComments)The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
835K 44.7 51 min. August 3rd 2013
Small foie gras pasties
(Found inTexts)Dainty pasties, filled with a morsel of seasoned foie gras.
309K4.6 2 hours September 7th 2018
Home-made terrine of foie gras
(Found inTextsStagesComments)Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
Salmon "en papillote" with small vegetables
(Found inTexts)A fresh salmon escalope just salt and pepper with small dices of small vegetables.
237K 15 1 hour 28 min. June 22th 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...
375K4.1 1 hour 13 min. April 20th 2020
Rémoulade dressing
(Found inTexts)This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
865K3.9 6 min. October 3rd 2010
Pâté de campagne
(Found inTextsStages)Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3rd 2019
Potato tortilla (Spanish omelette)
(Found inTexts)Tortilla is a recipe from Spain, which can be eat hot or cold. It's a kind of omelette, with several ingredients, in this recipe potatoes, onion and smoked ham. Ingredients are cooked first, then mixed with egg, to make a tortilla which is cooked on both sides.
284K 34 1 hour 17 min. February 21th 2011
Apricot fool
(Found inTexts)The traditional fruit fool is a rather old-fashioned dessert, consisting of whipped cream (Chantilly) with a fruit coulis gently folded into it.
182K5 17 min. August 8th 2010
How to fry eggs well
(Found inTexts)You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the...
495K 14.6 20 min. March 11th 2018
Pickled gherkins
(Found inTexts)Preparing your own gherkins in vinegar is quite straightforward, if you know how to avoid a few pitfalls. Here's a recipe which works every time.
756K 73.1 4 hours 36 min. August 21th 2013
Spaghetti with mussels and basil
(Found inTextsStages)Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
149K4.1 1 hour 40 min. September 14th 2011
Black Forest gateau
(Found inTexts)Black Forest gateau is a sophisticated dessert which comes from Germany. It is essentially a combination of four flavours: chocolate, cherries, cream and kirsch. Here is my own version.
147K4.6 2 hours 32 min. November 27th 2011
Paté en croute (terrine in a pie crust)
(Found inTextsStages)The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work.
203K 134.2 6 hours 49 min. September 7th 2018
Crème de foie gras
(Found inTextsStages)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.
135K3.8 1 hour 33 min. December 17th 2023
How to poach peaches
(Found inTexts)To poach peaches, we begin rather like for tomatoes. To peel them, we boil them for a few seconds, then plunge them into cold water. Once the skin has been removed, they are poached gently in a light syrup.
219K3 1 hour 49 min. September 6th 2012
Multicoloured cucumber-tomato salad
(Found inTexts)This salad is a good way to enjoy tomatoes at the height of their season, and all the different varieties available with their different flavours and colours.
103K4.3 1 hour 3 min. September 16th 2012
Preserved lemons
(Found inTexts)For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil. These preserved lemons can be used in all sorts of dishes, especially with fish and poultry.
118K 15 12 hours 36 min. December 2nd 2012
Pages: 3 results
Calendar of seasons
Calendar of what's in season, for buying fresh ingredients following their natural cycle.180K3.8 August 29th 2023
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
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.96K3.9 August 29th 2023
Blog articles: 19 results
The peak of the apple season
As I write these lines, we are in the middle of the apple season, and it's an apple year, as you may have noticed if you have apple trees around you, they are bursting with fruit! Excellent news for the people in the west of France in particular, but let's have a little thought for those in the...4,9985 October 23th 2021
The ideal restaurant
Like all passionate cooks (I suppose), from time to time I dream of opening my own restaurant. I imagine loads of things: it will be like this or like that, we'll do this, I'll cook that, the room will have this or that – in short, I dream. But now I have a son who's in the trade...12K4.4 October 15th 2012
Good fridge management
We all have a fridge at home – it's an indispensible part of the kitchen and so much a part of the furniture that we tend not to pay it much attention. But often, out of habit, we don't use it properly. Here are a few tips to help you get more from your fridge. .25K4.4 April 19th 2011
The painter, the restaurant owners and the opera singer
You might well have noticed that there are recipes involving names that have been so overused (often for any old thing) that they have almost become common nouns.17K4.4 September 25th 2012
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...12K5 March 9th 2017
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
Cleaning endives
If you buy your endives elsewhere than in supermarkets, and in this case the best is of course from a market gardener, he or she is the one who planted and harvested them, in this case you will have endives full of earth or sand, depending on where they were grown, which is normal and reassuring, we...19K4.6 March 24th 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
The infinite variety of salads
Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply. And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's...5,8934.6 March 13th 2021
Let's rehabilitate the burger
The burger is a sandwich that is very fashionable at the moment, and as for all other sandwiches, the worst (often) rubs shoulders with the best (much more rare). In principle, I'm probably not teaching you anything, it's a sandwich made of a small round bun, rather soft, like a sandwich bread,...5,0514.9 April 10th 2021
Let's rehabilitate spinach
We are currently (as I write this) in the season of fresh spinach, and it is a delicious vegetable that unfortunately has a bad reputation among a lot of people, children and teenagers in particular. I wonder if this lack of appetite isn't due to what I call, probably unfairly, "school food...4,2034.8 May 7th 2021
Introduction to New Nordic Buffet Delicacies
Nordic delicacies reflect culinary proficiency from Nordic nations of Denmark, Sweden, Norway, Finland, and Iceland. It features a range of simple and classic flavors and ingredients that produce satisfying meals when combined. As is the case in other regions, the flavors and ingredients often...9,248 August 10th 2021 Sponsored article.
In praise of Mont d'Or cheese
Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .7,1755 November 27th 2021
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.6,3594.7 March 5th 2022
Soup vs. potage
It's true that we're finally coming out of winter as I write these lines, and that we'll all be making, no doubt, a little less soup and potages, but even if it's out of season, it really is a simple and delicious dish, which is one of the always easy answers to "What's for dinner this (Sunday)...5,036 April 9th 2022
Shall I take the tops off?
If you buy your vegetables at the market, at a farmer's stand, once you have chosen a bunch of carrots or beets for example, you must have already heard this proposal from the salesman: "Shall I pull the tops? This sentence is his proposal to remove for you all the tops, which he puts aside, to...8,3614.9 May 7th 2022
Beans in primeur
As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...9,110 June 4th 2022
When I was a kid, I didn't like...
Maybe you've already made this strange observation: when you were a kid, there were things you hated, but as an adult it's almost the opposite? For example, you used to hate spinach or chicory, but now you love it?6,0605 November 5th 2023
Wipe meats and fish before cooking
When you want to cook meat or fish, there's a very simple yet very important step to take before you even start: It's to dry, or wipe, each side of the meat or fish, sometimes called "dabbing" or "sponging". But why? And how? Let me explain.2,5375 April 14th 2024
Lexicon: 1 results
Checking seasoning
(Found inTexts)Tasting to see if the preparation has enough salt and pepper.
749K 2