Are you looking for easy cooking? Simple recipes, fully explained? Then you're in the right place!
All the recipes you will find here have been devised for easy preparation: each step of each recipe is illustrated by a photo and detailed explanation, without unnecessary chefs' jargon.
The format (each recipe step = one large photo + explanation), is an important asset of cooking-ez.com, and I write the steps with great care, ensuring clear and simple to follow recipes, even for absolute beginners.
You will see that most recipes are quite straightforward, tested at home by me and presented with a maximum of detailed explanations.
To differentiate them, you will meet these small symbols:
Making your own foie gras, from raw liver, will give you not only the satisfaction of having made it yourself, but also a liver of simply remarkable quality and taste, far better than any commercial foie gras.
It's a tricky operation, but one that's entirely within your grasp, as long as you follow the 3 delicate stages of the recipe, which are well explained here, in the following order: de-veining, seasoning and cooking.
This recipe will be cooked "en ballotine", a simpler and much easier method than the classic "en terrine".
In December...
Just coming into season: Cabbage, Pumpkins,
In season: Walnuts, Oranges, Grapefruit, Apple, Kiwi, Mandarins, Pineapples, Bananas, Chestnuts, Potimarron (Japanese chestnut pumpkin), Leek, Beetroot, Celeriac, Brussels sprouts, Mont-d'Or cheese,