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Pickled gherkins
Pickled gherkins
As you read it in the recipe: At your choice, white vinegar => classical gherkins, other vinegars (red wine vinegar for example) gherkins with unusual colour, but still goods.

Comment #18129 posted on august 4th 2017 at 18:28 by jh.
Pickled gherkins
Pickled gherkins
Your instructions specifically say to use white vinegar, but then right below it u say you can use a different vinegar if we'd like, but don't use white vinegar because it leaves and unusual color....? Which one is it?? White or not white?

Comment #18128 posted on august 4th 2017 at 16:50 by Julie.
Pistachio custard  tart
Pistachio custard tart
Click on sweetcrust pastry (pâte sablée), or the same one in the ingredients list, and you will have all the details about it. It's not boiled, but baked.

Comment #18127 posted on august 4th 2017 at 11:07 by jh.
Pistachio custard  tart
Pistachio custard tart
What is sweet rust pastry mentioned as an ingredient in the filling? How is it boiled?

Comment #18124 posted on august 4th 2017 at 03:32 by Susan.
Oaty walnut cake
Oaty walnut cake
I love walnuts, so I tried this wonderful cake... easy to prepaire and delicious! The suggestion to dry roast the walnuts helps to a very intensiv walnuts taste, when the cake is ready. My only change was to add a spoon of rum to the egg and sugar mixture.

Comment #18093 posted on july 26th 2017 at 17:48 by Undine.

materiel.php
thank you for this information , it helps on me alot as a senior high student ^_^


Comment #18016 posted on june 28th 2017 at 04:09 by Justin.
Paté en croute (terrine in a pie crust)
Paté en croute (terrine in a pie crust)
Using chicken liver is a good alternative to fois gras, don't over cook it, puré it when it's still pink inside..
I am making it with turkey in lieu of veal. It's a fantastic recipe. Thanks

Comment #18006 posted on june 25th 2017 at 12:55 by HPB.
Candied fruits: don’t get ripped off
Candied fruits: don’t get ripped off
Hello Evie, in France you can check out : https://www.lesfleurons-apt.com/gb/16-catalog (they send by mail).

Comment #17987 posted on june 22th 2017 at 08:53 by jh.
Candied fruits: don’t get ripped off
Candied fruits: don’t get ripped off
Hello and can you point us in the proper direction as to where/what site is good to purchase candied fruit?

Comment #17978 posted on june 21th 2017 at 17:06 by Evie.
Soured dough
Soured dough
Hello Daniela,
To make soured dough for Roscoff bread is the classical way: make the dough, without onions and sausage, as usual (step 7 in the recipe https://cooking-ez.com/four/recipe-roscoff-loaf.php, but without soured dough of course), and only the half or quarter of the amount of ingredient. Put this dough in the fridge for the night. The day after, cut in piece of 100g, keep one for the recipe, and put the others in the freezer. Make the Roscoff bread recipe using those 100g. Enjoy it!

Comment #17920 posted on june 10th 2017 at 10:14 by jh.