1,355 easy and fully explained recipes, with 27,651 photos and 78 videos

10 latest comments posted

Get RSS feed on those last comments, or get other feeds.

Cashew-nut and Parmesan biscuits	I made these and was very excited, BUT. I found that they were incredibly fatty and think it probably needs maximum 80g butter. Also, grinding up the cashews finely means you don't really get Alimuch of the flavour of them - even though I roasted them first. Next time I would reduce the butter and grind the cashews much less. Comment #22835 posted on may 16^th 2023 at 14:26 by Ali.
Cantucci di Prato	You're welcome Lena! Comment #22834 posted on may 15^th 2023 at 16:25 by jh.
Cantucci di Prato	I made the 20 piece version and used cachou nuts because they're all I had available. Also some vanilla. Next time I will heat the oven to 170 fan as they browned too much too quickly at 180. Nevertheless they taste wonderful! Thank you for all your great recipes. Comment #22832 posted on may 14^th 2023 at 20:09 by Lena.
How to prepare fresh mushrooms	If it's mushrooms coming from the shop, I agree with you. But if they come from the woods, I'm afraid you can't, without a bit of water, remove all the soil, mud, sand or dust of the mushrooms, so they gonna be unpleasantly "crunchy" (sorry, I miss the word in English) when cooked. Comment #22830 posted on may 10^th 2023 at 11:56 by jh.
How to prepare fresh mushrooms	Mushrooms are highly absorbent, it was mentioned in your article that you should never soak them - (which is correct). Indeed, you should never put them in ANY water before cooking them - if you need to clean them, either brush them with a dry brush, or rub them gently with a damp (only damp) cloth, before cooking. Comment #22829 posted on may 10^th 2023 at 10:55 by Dave.
Yeast-based flaky dough (for croissants)	It's 1 egg, or 50 gr, as you prefer to scale. Comment #22813 posted on march 16^th 2023 at 07:27 by jh.
produits.php	If you're talking about Mirlitons ("Mirlons maybe?), it's a pastry made of puff-pastry and almond cream or frangipane, old and simple recipe but so delicious. Comment #22812 posted on march 16^th 2023 at 07:02 by jh.
produits.php	Are these ingredients used in a pastry product named “Merliton”? Found this pastry in “La Mallorguina”, Madrid, Spain Comment #22811 posted on march 15^th 2023 at 14:01 by Kate.
Yeast-based flaky dough (for croissants)	? Is there a total of 100 g of eggs in this recipe - 2 eggs? The ingredients list says 50 g of egg, but the instructions say to mix 50g of egg with the milk & water and refrigerate overnight then the next day add another 50g of eggs to the mixer bowl along with the overnight liquid. Comment #22718 posted on november 29^th 2022 at 13:27 by Bryan.
materiel.php	Thank you for the tip! Comment #22421 posted on august 13^th 2022 at 16:10 by Elena.