4 pears salad with vanilla

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It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
217K4.2 37 min. February 21^th 2011

Guacamole

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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 26^th 2011

Hummus

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Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".
325K4.7 16 min. May 30^th 2020

Green parsley sauce

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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 21^th 2011

How to prevent peeled fruit or vegetables turning brown

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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 21^th 2011

The avocado stone stops the flesh turning brown

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Tradition says: "if you leave the avocado stone in a purée or guacamole you have just made, it will not turn brown". True or false? Let's try the experiment...
68K 14.1 July 25^th 2017

Pesto

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Pesto is an Italian sauce made from pine nuts, Parmesan and basil. It's very simple but quite delicious, and goes particularly well with pasta.
260K 25 15 min. July 25^th 2020

How to prepare purple artichokes

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The small purple artichokes, which are more tender than the larger green ones, are almost entirely edible. But they need to be prepared in a particular way. Here is how to do this fairly easily.
651K 44 19 min. February 26^th 2016

Coriander and cashew nut pesto

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You are probably familiar with the classic pesto,made with basil and pine nuts. I'd like to tempt you with a rather different (but quite delicious) version, made with coriander and cashew nuts.
60K 26 min. December 9^th 2018

How to prepare celeriac

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When faced with the ball of a whole celeriac, it's not obvious how to tackle it: what do you hold on to? Where do you start? Here's a fairly simple way to go about it.
21K 15 min. April 10^th 2022

Avocado mousse with sorrel

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Avocado is rarely paired with sorrel, yet they go well together as the slight acidity of the sorrel balances the smooth richness of the avocado nicely. In this recipe they are combined in a cool, fresh avocado and sorrel mousse, served here with eggy bread fingers.
15K 43 min. July 6^th 2022

How to prepare Jerusalem artichokes

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Jerusalem artichokes are quite an unusual vegetable with a strong artichoke taste, if you want to use them in a recipe, here is how to prepare them.
14K 18 min. January 11^th 2023

Sorrel pesto

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Alongside the traditional basil pesto, here's a sorrel version, very fresh, with a delicious herbaceous taste.
4,110 29 min. April 7^th 2024

Pear compote

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Stewed pears are not as easy to prepare as stewed apples, as they contain more juice and you risk ending up with more of a coulis than a compote. So here are two simple methods to help you succeed.
452K4.3 37 min. April 26^th 2012

Avocado and smoked salmon terrine

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In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.
170K5 4 hours 7 min. April 10^th 2011

Pear sorbet

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For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
323K4 54 min. February 21^th 2011

Scallops with crunchy vegetables and wine sabayon

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This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.
299K4 2 hours 56 min. June 11^th 2011

Fruit salad

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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 20^th 2020

Confit of quinces in Macvin

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In this simple recipe, the sliced quinces are gently stewed in Jura Macvin until melting and caramelized. Served with real custard, this gives a delightful contrast of flavour and colour.
23K 1 hour 20 min. January 10^th 2021

Poivrade artichoke Salad

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"Poivrade" artichokes are the small purple ones, often eaten raw in salads. Choose the smallest ones, as they are the tenderest and have practically no fibrous "choke". For this recipe, they are combined as a salad with herbs, spring onion and Parmesan shavings in an olive oil and lemon dressing.
92K5 23 min. August 26^th 2015

Ice-cream and sorbets

All about ice-creams and sorbets, their differences and how to make the most of them .
422K4.0 August 29^th 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 14^th 2023