List of all the recipes: 845 recipes (gluten free)

List of all the recipes

"Day After Pork Belly" Soup
"Day After Pork Belly" Soup
If you have made cured pork belly with lentils, you will no doubt have some of the stock left from cooking the meat and lentils. This will be full of flavour, so can be turned into a quick and delicious soup. Here's how to do it.
November 15th 201555 K4.1 35 min.
Alsatian-style salad
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
January 3rd 2014278 K4.4 1 hour 15 min.
Ardennes Salad
Ardennes Salad
Ardennes salad is made with potatoes, bacon, onions and cooked green salad.
February 25th 202410 K 1 hour 10 min.
Artichoke hearts forestier
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...
May 10th 2023264 K5 1 hour 50 min.
Artichoke Soup
Artichoke Soup
For this recipe, we will first steam the artichokes, recover all the flesh, and prepare with shallot and milk a delicious soup.
December 4th 202217 K 50 min.
Asparagus "en petit pois"
Asparagus "en petit pois"
As the name suggests, this historic recipe (see below for more details) treats asparagus like peas, Napoleonic French style: first cooked the usual way, then cut small (to look like peas), cooked again in stock, and finished with a cream and egg yolk sauce.
May 2nd 202134 K 45 min.
Avocado and celery remoulade
Avocado and celery remoulade
Avocado, grated celery and remoulade sauce are combined in this delicious winter salad.
March 3rd 20249,447 20 min.
Avocado and smoked salmon terrine
Avocado and smoked salmon terrine
In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.
April 10th 2011176 K5 4 hours 7 min.
Avocado with gravlax
Avocado with gravlax
Diced avocado with morsels of gravlax salmon and cream cheese with herbs for a simple yet delicious starter.
July 31th 201654 K4.5 20 min.
Avocado with Sautéed Prawns
Avocado with Sautéed Prawns
Just a classic prawn cocktail with avocado? Oh, no! The prawns in this recipe are sautéed briefly to enhance the flavour, then mixed with a curry mayonnaise.
March 6th 201663 K4.3 30 min.
Avocado with Tuna
Avocado with Tuna
Here is a quick recipe for a simple starter: avocado, tuna, chopped herbs and mayonnaise.
April 29th 201582 K5 15 min.
Avocado, artichoke and chicken salad
Avocado, artichoke and chicken salad
This fairly simple recipe combines slices of avocado, spring onions, diced chicken and artichoke hearts in a good vinaigrette dressing.
September 6th 202038 K 25 min.
Baby courgette salad
Baby courgette salad
Early in the season, it is easy to find young courgettes that are still small and delightfully crunchy raw. They are ideal for this salad recipe, combined with radishes and tuna in a lemon mayonnaise.
July 31th 201937 K 25 min.
Baked eggs with chicken and spinach
Baked eggs with chicken and spinach
A classic recipe for baked eggs (œufs cocotte), cooked in ramekins with a base layer of spinach and diced chicken.
March 29th 202036 K4 30 min.
Beetroot and black radish salad
Beetroot and black radish salad
The slight bitterness of black radish goes well with the sweetness of beetroot in this very simple salad recipe.
December 8th 202128 K 30 min.
Beetroot and cream cheese verrines
Beetroot and cream cheese verrines
Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.
May 29th 2013107 K5 2 hours 50 min.
Beetroot and fried chicken salad
Beetroot and fried chicken salad
A raw beetroot salad, enriched with toasted almonds, diced fried chicken and potatoes. As beetroot tends to colour everything it touches, you can be sure that your diced chicken will be an unusual but attractive bright pink - children love this!
October 16th 201649 K4.2 40 min.
Bistro-style cabbage salad
Bistro-style cabbage salad
This salad, inspired by French bistro cuisine, combines cabbage with fried potatoes and lardons, and hard-boiled eggs in a vinaigrette dressing.
April 6th 202220 K 40 min.
Bistro-style endive salad
Bistro-style endive salad
This delicious late-winter salad is made with red endives, slivers of Mimolette* cheese and toasted walnuts. In France it is known as a "Dutch" salad and typical bistro fare. *Currently banned in the USA.
March 27th 202223 K 30 min.
Breton coleslaw
Breton coleslaw
Coleslaw with a French twist from Brittany, using finely sliced raw cauliflower instead of cabbage.
January 8th 202037 K 20 min.
Broad bean salad with Parmesan
Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.
February 21th 2011270 K3.8 25 min.
Brussels sprout salad
Brussels sprout salad
It might seem unlikely, but Brussels sprouts are very good raw, like in this salad, pepped up with lemon and Parmesan.
March 28th 202126 K 35 min.
Brussels sprouts salad with smoked trout and Comté cheese
Brussels sprouts salad with smoked trout and Comté cheese
An elegant winter salad with sliced Brussels sprouts, smoked trout and Comté cheese.
January 24th 202410 K 40 min.
Cajun-style lentil salad
Cajun-style lentil salad
If you have leftover pulled pork, try this recipe to transform it into a delicious, Cajun-style, warm lentil salad.
December 22th 202121 K 40 min.
Cauliflower and chickpea salad
Cauliflower and chickpea salad
Chickpeas go well with cauliflower, so here is a salad that makes the most of this with sliced radishes for extra crunch.
February 14th 202125 K 20 min.
Cauliflower and egg salad
Cauliflower and egg salad
This very simple recipe combines crunchy raw cauliflower with hard-boiled eggs and herbs in a rémoulade dressing.
July 1st 202048 K 20 min.
Cauliflower tabouleh
Cauliflower tabouleh
In this tabouleh recipe, the couscous or bulgur is replaced with grated cauliflower florets. This gives it a very fresh and amazing flavour.
April 22th 2012123 K4.1 1 hour 40 min.
Cauliflower, chicken and avocado salad
Cauliflower, chicken and avocado salad
In this really simple recipe, crunchy cauliflower is balanced with the soft texture of avocado and tender morsels of diced chicken. A delicious summer salad.
July 12th 202038 K 30 min.
Cauliflower, red bean and avocado salad
Cauliflower, red bean and avocado salad
This combination of crunchy (raw cauliflower) and soft textures (red beans and avocado), in a rémoulade dressing with fresh herbs, makes a simple yet delicious salad.
April 21th 202126 K 20 min.
Celeriac and parsley soup
Celeriac and parsley soup
A very simple but delicious soup, this may well win you over (if need be) to the flavour of celeriac, partnered here with parsley.
March 9th 202224 K 35 min.
Celeriac Rémoulade
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad).
December 21th 2020399 K5 20 min.
Celeriac soup with mustard
Celeriac soup with mustard
This delicious creamy soup is very quick to make.
May 4th 2012149 K4.6 45 min.
Celery and avocado salad
Celery and avocado salad
For this recipe, very simple, we mix celeriac and avocado and we bind them with a remoulade sauce. The association celery and avocado is not common, but you will see that it works very well.
March 26th 202314 K 20 min.
Celery soup bourguignonne style
Celery soup bourguignonne style
Celery and Époisses cheese flavors for this very simple soup recipe.
January 22th 202313 K 35 min.
Cervelas salad
Cervelas salad
This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.
December 5th 201398 K4.4 55 min.
Cervelle de Canut
Cervelle de Canut
In French, this curious name means "silk-weaver's brain", but don't be alarmed, this tasty "brain" consists of cottage cheese mixed with herbs, vinegar and finely chopped shallots. The Canuts were the silk weavers in the area around Lyon, France. In the nineteenth century this was one of their...
August 1st 202125 K 1 hour 25 min.
Cherry tomato and green bean salad
Cherry tomato and green bean salad
Here is a quick recipe for a very simple but delicious summer or late summer salad.
October 30th 202216 K 35 min.
Cherry tomato and two cabbage salad
Cherry tomato and two cabbage salad
Green and red cabbage with cherry tomatoes make up this quick fall salad.
November 20th 202215 K 25 min.
Chicken and Avocado Salad
Chicken and Avocado Salad
A delicious salad of radishes, tomato, avocado and chicken.
October 14th 201553 K5 35 min.
Chickpea salad
Chickpea salad
This quick salad includes chickpeas, of course, but with spring onions, radishes and chopped coriander, too.
May 28th 201468 K4.7 15 min.
Chinese Soup
Chinese Soup
This delicious soup is a flavoursome mix of herbs, mushrooms, soya noodles and small diced vegetables briefly cooked in vegetable stock. It takes a while to make and there are lots of ingredients, but the result is worth it.
April 6th 2017112 K 24.5 1 hour 15 min.
Cocotte eggs with Comté
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
February 21th 2011348 K4.3 1 hour
Comtoise endive salad
Comtoise endive salad
This endive salad has a Comtoise twist as a change from the usual pairing of endives with walnuts. The endives are finely sliced, mixed with fried smoked bacon, diced Comté cheese and a little chopped parsley, then dessed with a good vinaigrette.
March 6th 201949 K 40 min.
Country vegetable soup
Country vegetable soup
In this "country" (paysanne) style soup, the vegetables are left in small pieces, rather than blended.
April 2nd 201493 K 14.3 1 hour 15 min.
Cream of cauliflower soup with smoked haddock
Cream of cauliflower soup with smoked haddock
This soup with a difference plays up an amazing flavour combination: creamy cauliflower with morsels of smoked haddock.
March 18th 202037 K 25 min.
Creamy cauliflower and avocado salad
Creamy cauliflower and avocado salad
For this simple and delicious recipe of cauliflower and avocado salad, linked by a rémoulette dressing, you will surely notice the very creamy side of the whole, due to the association of avocado and sauce. This creaminess will become more pronounced if you stir the mixture. The name "Caulicado...
February 26th 202313 K 25 min.
Creamy Winter Vegetable Soup
Creamy Winter Vegetable Soup
This is a very simple recipe: lots of winter vegetables cooked in chicken stock, then blended. The soup's special finishing touch comes from cream and a spoonful of mustard.
January 14th 201579 K5 1 hour 25 min.
Crème de foie gras
Crème de foie gras
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.
December 17th 2023141 K3.8 1 hour 35 min.
Cretan salad
Cretan salad
A hint of Crete in the flavours of this salad, with a mix of crunchy and soft textures: diced tomatoes, sliced spring onions, feta and tuna.
August 29th 201861 K 50 min.
Crunchy Cauliflower Salad with Lemon
Crunchy Cauliflower Salad with Lemon
Crunchy slices of cauliflower and radish in a delicately flavoured lemon mayonnaise.
March 11th 201854 K4.6 20 min.
Crunchy courgette and mushroom salad
Crunchy courgette and mushroom salad
This very simple salad contains a mix of crunchy raw ingredients, balanced by the softer texture of tuna, and dressed with mayonnaise.
May 10th 202342 K 45 min.
Crunchy radish and carrot salad
Crunchy radish and carrot salad
Quick and straightforward, this fresh, crunchy salad is ideal for early spring.
June 17th 202045 K 20 min.
Crunchy salad
Crunchy salad
Crunchy vegetables, pine nuts and rice with a rémoulade dressing.
April 3rd 2011148 K 14.6 40 min.
Crunchy spring salad
Crunchy spring salad
Fresh and crunchy, this colourful spring salad combines baby courgettes, radishes, cauliflower, beetroot and spring onions with chopped herbs in a good vinaigrette.
May 22th 201653 K4.6 30 min.
Crunchy verrines
Crunchy verrines
Little verrines filled with a mixture of cottage cheese (fromage blanc), cream and coriander with diced radish, gherkin and shallot.
November 24th 2011137 K 24.8 45 min.
Cubed salad
Cubed salad
For this fun salad, all the ingredients are cut into small dice, hence the name.
August 4th 201488 K4.3 50 min.
Cucumber and salmon salad
Cucumber and salmon salad
For this summer salad: slices of cucumber, morsels of smoked salmon, diced avocado and a little tuna, dressed in a herb mayonnaise.
August 15th 2010173 K4.6 30 min.
Cucumber, avocado and mussel salad
Cucumber, avocado and mussel salad
A bold salad idea that brings together 3 ingredients which rarely end up on the same plate: cucumber, avocado and mussels, in a rémoulade dressing.
August 9th 202033 K 25 min.
Dauphinoise potatoes with Serano ham
Dauphinoise potatoes with Serano ham
These tasty, bite-sized rosettes can be served as an aperitif snack or to accompany a meal.
January 23th 2013104 K4.6 40 min.
Du Barry soup
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
October 17th 2018262 K4.5 1 hour 1 min.
Eggs "en cocotte" with spinach
Eggs "en cocotte" with spinach
A buttered ramekin, a layer of mushroom duxelles, a layer of spinach, a bit of cream, and an egg, in two layers, on top.
May 10th 2023135 K5 1 hour 15 min.
Eggs en Cocotte à la Française
Eggs en Cocotte à la Française
Eggs cooked in small ramekins with a tasty mix of peas, bacon, onion and cream - even more French than the classic version!
April 27th 2020118 K4.5 35 min.
Eggs with mayonnaise
Eggs with mayonnaise
Simply known as "œufs-mayo" in French bistros, these hard-boiled eggs are garnished with mayonnaise and are best served with sharply flavoured crudités to balance their creaminess. For this recipe, I have chosen a salad of grated carrot with shallot.
October 5th 201467 K5 35 min.
Endive and beer soup
Endive and beer soup
For this soup, the endives (chicory) and onions are cooked gently together first before adding the vegetable stock and beer. The endives and beer give the soup a hint of bitterness and a unique flavour.
January 12th 201481 K4.4 1 hour 5 min.
Endive and walnut salad
Endive and walnut salad
This salad has a double dose of walnut flavour: walnut oil in the vinaigrette and crunchy walnut kernels.
May 11th 201476 K4.9 25 min.
Foie gras ballotine
Foie gras ballotine
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...
December 11th 20241,533 2 days 17 hours 30 min.
Foie gras cured in salt
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
December 23th 2017560 K5 2 days 16 hours 30 min.
Four-tier glasses
Four-tier glasses
This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.
June 2nd 2015260 K5 1 hour 40 min.
French bean salad with vinaigrette
French bean salad with vinaigrette
A very simple recipe for a salad of green (or yellow) French beans: The beans are boiled first, then thoroughly drained and served mixed with herbs, chopped shallot and a good vinaigrette (french dressing).
October 27th 201662 K4.6 9 min.
Grandma's salad
Grandma's salad
This salad harks back to the ones French grandmas used to make: green beans and potatoes (preferably still warm) mixed with diced cheese, parsley and chopped onion in a good vinaigrette dressing.
September 29th 202134 K 55 min.
Greek salad
Greek salad
This is a classy version of that perfect summer food, Greek salad. The only difficult part is the care and patience needed for dicing the vegetables.
July 13th 2010195 K 14.9 60 min.
Greek salad with chicken
Greek salad with chicken
This Greek-inspired recipe, in which tomatoes, zucchini and diced feta are accompanied by sautéed chicken pieces, is typical of simple, delicious summer salads.
August 20th 202312 K 45 min.
Green avocado salad
Green avocado salad
This salad is all green and fresh, with diced avocado, lettuce, spring onion and the softness of pieces of hard-boiled egg. The flavour is brought out further with a lime and olive-oil dressing, pepped up with a touch of Tabasco.
July 8th 201857 K 30 min.
Green bean and potato salad with paprika
Green bean and potato salad with paprika
A warm salad featuring green beans, grilled potatoes and diced Comté cheese, all tossed in a paprika mayonnaise.
November 1st 202311 K 60 min.
Green hummus
Green hummus
You are probably already familiar with classic hummus. Here's a "green" version, still mainly chickpeas, but with added herbs and vegetables.
November 29th 202031 K 20 min.
Green Piedmont Salad
Green Piedmont Salad
In this version of Piedmont salad, the usual tomato has been replaced by raw courgette.
July 16th 201484 K3.9 35 min.
Guacamole
Guacamole
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.
November 26th 2011293 K4.1 1 hour 25 min.
Ham à la Russe
Ham à la Russe
Ham "à la Russe" is a slice of cooked ham rolled up around a macédoine of vegetables in mayonnaise.
September 10th 2014103 K4.3 8 min.
Hearty leek and sprout soup
Hearty leek and sprout soup
The method for this rustic winter soup is anything but typical: the sprouts are first roasted in the oven, before being mixed with the leeks (pre-cooked with onions) and simmered in chicken stock. Served with morsels of crispy ham, the full-on flavour is sure to hit the mark.
January 17th 202131 K2 1 hour 30 min.
Home-made terrine of foie gras
Home-made terrine of foie gras
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,...
December 17th 20235.23 M 64.2 4 days 15 hours 50 min.
Hummus
Hummus
Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".
May 30th 2020332 K4.7 20 min.
Jerusalem artichoke salad
Jerusalem artichoke salad
This very simple salad combines thick slices of tender Jerusalem artichokes with chopped hard-boiled eggs. The salad can be served warm, with the artichokes freshly cooked, or cold later.
January 11th 202341 K 15 min.
Kalamata Salad
Kalamata Salad
The Kalamata salad (a Greek city in the Peloponese) is made of tomatoes, feta cheese and pine nuts roasted with a lemon, olive oil and oregano sauce.
August 14th 202220 K 50 min.
Lambé salad
Lambé salad
Lambé's salad is a rather original salad with chickpeas, mimosa eggs, cheese and, above all, a crunchy buckwheat pancake, broken into small pieces and added at the last moment.
September 22th 20245,645 30 min.
Late Winter Soup with Fresh Spinach
Late Winter Soup with Fresh Spinach
This is a delicious recipe for an end-of-winter soup. It combines fresh spinach with diced potato and smoked sausage.
May 10th 201571 K4.9 50 min.
Lebanese Tabbouleh
Lebanese Tabbouleh
Lebanese tabbouleh is different from the classic version. It is made from bulgur wheat (burghul), rather than semolina and, most characteristically, includes a lot of parsley.
September 28th 201480 K3.9 50 min.
Lebanese-style chickpea salad
Lebanese-style chickpea salad
This salad combines chickpeas with cauliflower in a light yoghurt dressing, flavoured with lemon juice and sesame paste.
February 9th 202037 K5 25 min.
Leek and celery soup
Leek and celery soup
Leeks and celery aren't often found together, yet their tastes go well together, as in this delicious soup.
January 31th 202412 K 2 50 min.
Leek and Jerusalem artichoke soup
Leek and Jerusalem artichoke soup
Jerusalem artichoke and leek is a much rarer combination than the classic potato and leek, but it works rather well, as you will see in this recipe.
April 28th 202128 K 55 min.
Leek and potato soup
Leek and potato soup
A classic of French family cooking.
October 3rd 2010482 K5 45 min.
Leeks in vinaigrette
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.
September 29th 2012177 K4.3 45 min.
Lemony cabbage and potato salad
Lemony cabbage and potato salad
This salad combines, on the one hand, finely shredded cabbage with herbs and, on the other, diced potatoes. The fresh, summery dressing is made with olive oil and lemon.
July 7th 202130 K5 30 min.
Lemony chicken and radish salad
Lemony chicken and radish salad
This salad combines the crunch of finely sliced radishes with tender cubes of chicken. The tang which lifts the flavour comes from fresh herbs and the dressing of lemon mayonnaise.
September 24th 201735 K5 25 min.
Lentil and cold-meat salad
Lentil and cold-meat salad
This salad combines lentils, chunks of cooked meat, sliced hard-boiled eggs, shallot and herbs, with a good vinaigrette dressing.
December 7th 201470 K3.8 45 min.
Light Broccoli Soup
Light Broccoli Soup
This soup is simple and light but tasty, made with a delicate vegetable stock and broccoli.
December 16th 201565 K4.6 30 min.
Like a Boursin with garlic and herbs
Like a Boursin with garlic and herbs
It is quite easy to make your own garlic and herb cream cheese, rather like the well-know Boursin. It's fresh, much better, of course, and delicious, especially with a piece of toast.
June 12th 2011192 K3.9 35 min.
Little vegetable omelettes
Little vegetable omelettes
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.
June 11th 2011299 K4 1 hour 10 min.
Mexican salad
Mexican salad
This Mexican-inspired salad combines red kidney beans with avocado, chopped onions and tomatoes. It is dressed with olive oil, lime and a touch of Tabasco heat.
October 9th 201980 K5 30 min.
Mimosa eggs
Mimosa eggs
Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.
February 21th 2011289 K 25 50 min.
Mixed salad
Mixed salad
Mixed salad is one of those simple but delicious summer recipes which go so well with a barbeque. It's a mix of several fresh vegetables, herbs and French dressing (vinaigrette).
February 21th 2011287 K4.6 1 hour
Mixed salad stack
Mixed salad stack
A stack ("pressé" in French) can be made of sliced vegetables or other ingredients piled up and pressed in a ring mould to keep them in shape. The ring is removed before serving. This stack consists of tomato, avocado, red onion, hard-boiled egg and anchovy fillets. Serve surrounded with with a...
November 25th 201561 K5 30 min.
Mixed salad with curry mayo
Mixed salad with curry mayo
A mixed salad (avocado, artichokes, mushrooms and tuna) in a classic mayonnaise, but pepped up with a good dose of curry.
May 10th 202351 K 30 min.
Mixed tomato salad
Mixed tomato salad
This end-of-summer recipe is very simple: just fresh tomatoes with chopped shallot and herbs in a vinaigrette, but we can play up the variety of flavours and colours to make it something with real eye appeal and, above all, delicious!
September 21th 201647 K4.3 20 min.
Multicoloured cucumber-tomato salad
Multicoloured cucumber-tomato salad
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.
September 16th 2012108 K4.3 1 hour 3 min.
Mushroom velouté
Mushroom velouté
This smooth, creamy soup with its lovely mushroom flavour is quick and easy to make.
May 10th 2023146 K4 55 min.
Pea and avocado salad
Pea and avocado salad
This very green salad recipe combines the soft texture of peas, avocado and hard-boiled eggs with the crunch of flaked almonds. Shavings of Mimolette add a colourful finishing touch with both flavour and bite.
July 5th 202039 K 30 min.
Piedmont salad
Piedmont salad
Piedmont salad is a mix of potaotes, tomatoes, hard-boiled eggs, gherkins and cervelas sausage dressed with mayonnaise.
September 29th 2012272 K 14.5 1 hour 20 min.
Poivrade artichoke Salad
Poivrade artichoke Salad
"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.
August 26th 201598 K5 25 min.
Polish-style beetroot salad
Polish-style beetroot salad
This salad combines raw beetroot with fried potato slices and morsels of smoked sausage.
February 24th 202129 K2 45 min.
Potimarron and celeriac autumn soup
Potimarron and celeriac autumn soup
This soup has a naturally smooth and creamy texture. The blend of autumnal potimarron (Japanese chestnut pumpkin) and celeriac flavours is warmed with French mustard.
December 30th 201960 K4.6 55 min.
Potimarron and leek soup
Potimarron and leek soup
This autumnal soup combines the flavours of Japanese chestnut pumpkin (potimarron) and leeks - they go so well together. The resulting soup is velvety smooth and delicious.
November 29th 201789 K 13.9 1 hour 7 min.
Prawn salad with a crunch
Prawn salad with a crunch
This salad combines contrasting crunchy ingredients (radish, cucumber, gherkins, onions) with the softer textures of cold rice and tomatoes. The oven-roasted prawns are addded hot. The salad is brought together with herbs and a vinaigrette dressing.
September 15th 2013100 K3.5 1 hour 55 min.
Pumpkin (or potimarron) soup
Pumpkin (or potimarron) soup
A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin.
October 13th 2010335 K4.1 1 hour 10 min.
Purée of Jerusalem artichokes with foie gras
Purée of Jerusalem artichokes with foie gras
This recipe features a rather unexpected combination that works really well: the distinctive flavour of Jerusalem artichoke with the richness of foie gras. The Jerusalem artichokes are puréed with potatoes. This is serves hot mixed with very cold diced foie gras. The combination of flavours and...
January 11th 202364 K4.1 20 min.
Purple sprouting broccoli and endive salad
Purple sprouting broccoli and endive salad
This crunchy salad combines endives with purple sprouting broccoli and radishes in a good herb vinaigrette.
May 5th 202125 K 35 min.
Quick courgette soup with cheese
Quick courgette soup with cheese
This really is an express recipe, less than 30 minutes from washing courgettes to serving soup.
October 13th 2010263 K5 30 min.
Radish and mushroom salad
Radish and mushroom salad
This quick salad balances the crunch of radishes with the yielding texture of mushrooms.
May 10th 202340 K 20 min.
Ramekins of duchess potatoes
Ramekins of duchess potatoes
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.
March 4th 2020293 K 24.6 2 hours 5 min.
Raw beetroot mousse with walnuts
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
October 13th 2010366 K4 50 min.
Raw beetroot salad
Raw beetroot salad
This is a very simple salad. It contains raw beetroot (of course), but also walnuts, parmesan shavings and a vinaigrette made with balsamic vinegar.
November 2nd 2015151 K4.1 35 min.
Raw green asparagus salad
Raw green asparagus salad
Full of spring flavour, this salad partners raw green asparagus with sliced radishes, herbs and slivers of Cheddar.
May 11th 202218 K 20 min.
Red cabage salad with toasted almonds
Red cabage salad with toasted almonds
This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.
May 26th 201939 K5 30 min.
Red cabbage salad with chives
Red cabbage salad with chives
This simple winter salad recipe combines red cabbage with spring onions (or chives) in a good vinaigrette.
February 18th 201566 K5 20 min.
Red endive appetizers
Red endive appetizers
Red endive (radicchio) leaves can be filled to make very elegant snacks. The filling shown here combines cheese with sardines.
May 13th 202049 K 20 min.
Rémoulette of celeriac
Rémoulette of celeriac
This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing.
February 24th 201942 K 35 min.
Rice and fresh spinach salad
Rice and fresh spinach salad
Spinach is usually eaten cooked. Though seen less often, it can also be eaten raw, like in this salad where it is combined with rice, crunchy radishes and tinned tuna.
January 29th 202037 K 30 min.
Rice and purple-sprouting broccoli salad
Rice and purple-sprouting broccoli salad
Like a classic rice salad, but with the crunch of purple-sprouting broccoli.
July 28th 202123 K 15 min.
Rice and zucchini salad with paprika
Rice and zucchini salad with paprika
For this very quick salad recipe, we tie together cooked rice and diced zucchini with a paprika mayonnaise.
October 22th 202310 K 20 min.
Roscoff salad
Roscoff salad
This Roscoff salad, named after the pretty little town on the Brittany coast, is a delicious mix of regional ingredients: sliced cauliflower, smoked sausages and, of course, onions.
December 30th 201945 K 2 35 min.
Salad greens and small omelette
Salad greens and small omelette
A very green, rather crunchy salad with chiffonade, zucchini and raw artichokes, into which we add the delicious fluffiness of a quick little omelette.
September 10th 202312 K 50 min.
Salad paysanne
Salad paysanne
This rustic traditional dish (literally "peasant salad") combines cold sliced potatoes and green beans (cooked separately) with chopped red onion and fried lardons. The salad is finished with a vinaigrette dressing and parsley, or your choice of herbs.
October 21th 202040 K1.5 20 min.
Salade Niçoise
Salade Niçoise
Salade Niçoise is a typical Mediterranean dish that originated around the French city of Nice. As there is no real "official" recipe, everyone has their own personal version. This is mine.
June 7th 201897 K4.9 40 min.
Seafood rice salad
Seafood rice salad
This warm rice salad ("riz du pêcheur" – fisherman's rice in French) combines cooked rice with sautéed prawns, mussels and flaked salmon in a rémoulade dressing.
October 17th 202128 K 30 min.
Simple mushroom salad with thyme and lemon, 3 ways
Simple mushroom salad with thyme and lemon, 3 ways
This aptly named salad is a breeze because you can enjoy it three different ways: raw, marinated or cooked, all prepared exactly the same way.
May 10th 202345 K 9 min.
Smooth mixed vegetable soup
Smooth mixed vegetable soup
Any vegetables you have, cut into small pieces, mixed with a shallot cooked in butter, cooked together then blended. Even better when it's cold outside.
January 3rd 2014342 K4.4 2 hours 3 min.
Sorrel soup
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste.
May 8th 2011394 K3.8 1 hour 4 min.
Souda salad
Souda salad
The port of Souda in Crete is the inspiration for this colourful salad, combining cucumber and tomatoes with feta cheese. This salad is best served cold from the fridge, perfect for a hot summer's day.
July 7th 201940 K 60 min.
Soup Cornouaillaise
Soup Cornouaillaise
This rustic soup comes from Cornouailles in Brittany – France's very own Cornwall. It is made with fried bacon and onions, and thickened with a little buckwheat flour, typical of the region.
May 9th 202125 K 45 min.
Spicy hot toasted cashew nuts
Spicy hot toasted cashew nuts
Toasting cashews greatly improves both their flavour and texture over the plain raw nuts. This is also the ideal opportunity to spice them up a little, like in this very simple recipe.
September 20th 202046 K 30 min.
Spring courgette and tuna salad
Spring courgette and tuna salad
Crunchy baby courgettes, spring onion, fresh herbs and tuna in a rémoulade dressing combine to make a true spring salad.
June 5th 202217 K 20 min.
Spring radish and avocado salad
Spring radish and avocado salad
This spring salad makes the most of the season's big radishes, balancing their crunch with the soft texture of avocado, in a rémoulade dressing.
June 16th 202122 K 30 min.
Springtime mixed salad
Springtime mixed salad
This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.
June 5th 201976 K 25 min.
Super-green, super-thrifty soup
Super-green, super-thrifty soup
It's all too easy to just throw away the leaves or other green parts of our usual fresh vegetables. This is a real shame, because most of them can be cooked, as in this very green soup that uses up radish tops, spring onion greens and pea pods. I'm sure you'll get how it's "green" in every sense:...
June 24th 202033 K 55 min.
Surprise eggs
Surprise eggs
These look like perfectly normal boiled eggs, but when the shell is cracked open - surprise! They contain a mixture of scrambled egg, cured ham, fried prawns and chives.
September 26th 2010178 K5 55 min.
Tahitian salad
Tahitian salad
This Tahitian-inspired salad combines fish cured in lemon juice with lettuce, tomatoes and raw mushrooms.
May 10th 202331 K5 45 min.
Terrine of foie gras
Terrine of foie gras
This simple way preparing a terrine of foie gras is ideal for beginners. In this recipe the liver is passed through a sieve or vegetable mill rather than kept in large pieces. The final appearance is smoother, less marbled, but just as delicious.
June 2nd 2015248 K 15 17 hours 8 min.
The total turnip
The total turnip
The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.
February 21th 2011309 K4.4 60 min.
Tomato and cream cheese terrine
Tomato and cream cheese terrine
Tomatoes marinated in olive oil and lime, then arranged in alternating layers with cream cheese: one layer with herbs and the other with walnuts.
October 30th 2011158 K5 6 hours 15 min.
Tomatoes Macédoine
Tomatoes Macédoine
Tomatoes macédoine are stuffed salad tomatoes, filled with a macédoine of vegetables in mayonnaise.
September 17th 201468 K4 45 min.
Turnip and Jerusalem artichoke soup
Turnip and Jerusalem artichoke soup
This soup combines the earthy flavours of Jerusalem artichokes and turnips. This is the chance to use not only the roots, but the turnip tops as well, if possible.
January 11th 202326 K
Turnip and sesame puree (tahina) soup
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina).
February 29th 2012227 K4.3 35 min.
Turnip top soup
Turnip top soup
It may no longer be widely known these days, but the leafy tops of certain root vegetables are edible, so it's a shame to waste them. Better still, the leaves can be made into interesting accompaniments for their root vegetable, or soups with amazing flavours. In this recipe, I will show you how to...
April 10th 201954 K 45 min.
Two-colour cauliflower salad
Two-colour cauliflower salad
Towards the end of winter you can sometimes find purple cauliflower, as well as the usual white sort, or purple-headed broccoli (calabrese). Mix the varieties for a delicious, crunchy two-tone salad.
April 7th 201943 K 20 min.
Valay salad
Valay salad
This salad combines ratte potatoes, lettuce, radishes and chicken with a herb dressing.
August 9th 201592 K3.9 1 hour 3 min.
Vegetable tartare
Vegetable tartare
This amazing recipe from a great chef is surprisingly straightforward to make. You will need lots of different raw vegetables. These are diced really small, then bound with mayonnaise.
October 19th 201474 K4.4 50 min.
Verrine of avocado mousse and crab
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
October 16th 2011179 K5 35 min.
Very green mixed salad
Very green mixed salad
A delicious blend of crunchy and tender for this salad, featuring mushrooms, baked green beans and hard-boiled eggs.
July 2nd 202312 K 25 min.
Warm broccoli and Tuna Salad
Warm broccoli and Tuna Salad
In this recipe, the broccoli is served only just cooked and still warm with tuna, chopped shallot and cherry tomatoes in a good vinaigrette dressing.
March 3rd 201662 K4 25 min.
Warm cauliflower salad with two cheeses
Warm cauliflower salad with two cheeses
For this recipe, the cauliflower is steamed until just tender, then mixed while still warm with diced Mimolette and Cantal cheeses and a good vinaigrette.
July 3rd 201646 K4.5 35 min.
Warm chicken salad
Warm chicken salad
This salad is a mixture of fresh, crunchy ingredients (spring onions, radishes and lettuce) with ribbons of pan-fried chicken, added while still warm.
June 24th 2012121 K4.2 30 min.
Warm lentil salad
Warm lentil salad
Lentils boiled until just tender, then mixed with fried smoked bacon, onion, chives and dressed with a good vinaigrette.
September 5th 2010179 K4.6 55 min.
Warm salad of potatoes and purple artichokes
Warm salad of potatoes and purple artichokes
This salad combines red onion, purple artichokes cut small and slices of warm potato, dressed with a good vinaigrette.
October 14th 201299 K3.8 55 min.
Warm scallop and cabbage salad
Warm scallop and cabbage salad
This salad combines the crunchiness of raw white cabbage, the softness of fried scallops and yielding cooked potatoes, bound in a good herb vinaigrette.
January 11th 201560 K5 30 min.
Warm white bean salad with smoked trout
Warm white bean salad with smoked trout
"Land and sea" flavors for this salad featuring white beans and smoked trout.
June 11th 202314 K 1 hour 30 min.
Winter cauliflower tabbouleh
Winter cauliflower tabbouleh
Here's a recipe for tabbouleh made with cauliflower, best served in winter, when it's in full season.
February 4th 202411 K 25 min.
Zucchini and tomato remoulade
Zucchini and tomato remoulade
A quick summer salad with Provencal flavors: zucchini, tomatoes and shallots, bound with a remoulade and basil sauce.
September 11th 202218 K 35 min.
"Land and sea" kebabs
"Land and sea" kebabs
For these kebabs, cubes of lime-marinated fish (sea) alternate with mushrooms and bacon (land) along the skewer.
May 10th 2023101 K5 45 min.
Baked salmon fillet
Baked salmon fillet
This is a quick recipe for salmon fillet, surrounded by sliced potatoes and baked with lemon juice, olive oil and herbs.
March 26th 2015108 K4.6 35 min.
Baked sea bass fillet with lemon and tarragon
Baked sea bass fillet with lemon and tarragon
This really simple recipe allows the natural nobility of sea bass to shine through: fillets baked until just done, complemented with lemon and tarragon.
June 30th 202151 K 35 min.
Breton style shellfish and vegetable soup
Breton style shellfish and vegetable soup
For this recipe with marine flavors, we will cook several kinds of shellfish, then add them to small creamed vegetables.
January 8th 202317 K 1 hour 45 min.
Chilli langoustines
Chilli langoustines
The langoustines in this recipe are cooked in two stages: boiled briefly in salted water, then sautéed before being spiced and flambéed in cognac. They are served here with a creamy sauce and potato grenaille.
October 12th 201646 K5 1 hour 9 min.
Cockles and cabbage with smoky cream sauce
Cockles and cabbage with smoky cream sauce
I think you'll like this straightforward recipe which brings together cockles and cabbage with a smoky cream sauce.
December 15th 202123 K 1 hour 6 min.
Creamy "terre et mer" pots
Creamy "terre et mer" pots
Diced fish (la mer), boiled vegetables and fried lardons (la terre), with all the delicious flavours of land and sea brought together in a creamy sauce.
May 31th 202047 K 2 55 min.
Cretan-style salmon
Cretan-style salmon
Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.
February 8th 2020177 K5 1 hour 1 min.
Curried mussels with cabbage
Curried mussels with cabbage
The mussels are cooked "à la marinière", then shelled and served in a creamy curry sauce with shredded, barely-tender cabbage.
December 30th 201945 K 1 hour 25 min.
Erika's ceviche
Erika's ceviche
Ericka's ceviche is a Peruvian version of the classic South American dish. The diced fish is cured (effectively "cooked") in lime juice. This dish is fairly simple to make, but delicous and full of fresh flavours.
December 30th 201974 K5 1 hour 9 min.
Fillet of pollack cooked in two stages
Fillet of pollack cooked in two stages
This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking will give you a fish that's lightly crisped on the outside and...
January 23th 2011177 K4.7 1 hour 40 min.
Fillets of sole Dieppoise
Fillets of sole Dieppoise
In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish. I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and...
December 30th 201969 K3.9 1 hour 30 min.
Firied fillet of sea bream with polenta
Firied fillet of sea bream with polenta
A fillet of blackspot sea bream (though you can use another fish), fried rapidly and served with a creamy cheese polenta and sautéed cherry tomatoes.
September 4th 201655 K4.3 25 min.
Fish fillet in express cooking envelope
Fish fillet in express cooking envelope
Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave.
June 11th 2011341 K 23.8 1 hour 20 min.
Fish in a salt crust
Fish in a salt crust
Fish cooked in a salt crust is simply baked in the oven, surrounded and completely covered by a layer of coarse salt. This allows the fish to cook gently and it should be eaten as soon as the salt crust is opened. In this version, it is stuffed with lemon and herbs. Using a thermometer is the best...
January 29th 2012163 K3.8 1 hour 8 min.
Fish in white wine
Fish in white wine
This recipe for cooking fish in the oven is both simple and delicious. The fish is cooked with herbs and onions in white wine. It is served in a light sauce, made with the cooking juices and a little lemon juice.
December 14th 2016118 K4.3 60 min.
Fish Mousselines
Fish Mousselines
Mousselines are a lighter version of the classic French quenelles, but without breadcrumbs. They are poached first in fumet (fish stock), then served "en gratin" in sauce normande.
December 29th 201884 K 24.3 40 min.
Fish petals, vegetables julienne, and beurre blanc
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
December 31th 2013252 K4.3 1 hour 35 min.
Fish terrine with spinach and tomatoes
Fish terrine with spinach and tomatoes
This terrine is made up of alternating layers of fish fillets with spinach and preserved tomatoes. It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example.
November 8th 202032 K5 1 hour 55 min.
Fisherman's Ragout
Fisherman's Ragout
This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.
December 30th 201999 K4.1 2 hours 20 min.
Gravlax
Gravlax
Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar. The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.
July 11th 201662 K5 12 hours 25 min.
Grilled fillet of salmon with corn-salad cream
Grilled fillet of salmon with corn-salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...
October 13th 2010267 K 13.9 1 hour 15 min.
Langoustine gratin
Langoustine gratin
This elegant gratin has a layer of brunoise vegetables in the bottom, with langoustine tails (scampi) cooked in two stages on top, finished with a thick creamy sauce, made with the "fumet" from the langoustines. This recipe is quite long to make, but can be prepared in stages over a number of days....
December 30th 201967 K3.9 2 hours 15 min.
Mackerel Fillets in White Wine
Mackerel Fillets in White Wine
Mackerel fillets in white wine are the kind of thing we normally buy ready-made in a tin, as a quick snack. But preparing them at home is straightforward and so much better. Here is how to create this classic yourself, step by step.
October 28th 201556 K3.7 2 hours 30 min.
Mackerel rillettes
Mackerel rillettes
This recipe for mackerel rillettes (or potted mackerel) starts with poaching the fish. The flesh is then taken off the bones and forked into a seasoned mixture of butter, mustard, cream and lemon juice. In France this is traditionally eaten as an aperitif snack, served on small slices of toast.
June 19th 201950 K 1 hour
Marinated tuna and cabbage
Marinated tuna and cabbage
Grilled tuna, marinated in lemon and herbs, accompanied by finely sliced cabbage, which is cooked in the tuna cooking pan to enjoy the flavours.
August 21th 202219 K 1 hour 5 min.
Marinated tuna with herbs
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.
February 21th 2011265 K4.3 1 hour 25 min.
Mussels marinière
Mussels marinière
This is the most classic way of preparing mussels, simple and delicious.
September 4th 2011210 K5 1 hour 4 min.
Mussels with arroz negro
Mussels with arroz negro
The famous Spanish arroz negro (black rice) is prepared by adding squid ink towards the end of cooking. This gives the rice not only its curious dark colour, but delicious marine flavours. In this recipe it forms the bed for mussels, cooked simply and served out of their shells – a perfect...
January 30th 201941 K 1 hour 10 min.
Mussels with beurre d'escargot
Mussels with beurre d'escargot
In this recipe, the mussels are cooked briefly first in salted water, just until they open. They are then shelled and popped in the oven for a few minutes with a knob of beurre d'escargot (butter for snails).
December 2nd 201841 K 25 min.
Nicholas's fish
Nicholas's fish
This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.
February 21th 2011245 K4.8 60 min.
Normandy seafood stew
Normandy seafood stew
A "marmite normande" is a combination of different seasonal julienne vegetables and a mix of shellfish, rapidly sautéed, then deglazed with cider. The vegetables and shellfish are then simmered together in cream, which intensifies the flavours while it gently reduces and thickens. This recipe is...
January 9th 201965 K2.5 2 hours 15 min.
Pan-fried fish fillets, braised cabbage with Noilly Prat
Pan-fried fish fillets, braised cabbage with Noilly Prat
In this recipe, finely shredded cabbage is braised rapidly, then finished with Noilly Prat and a little cream. This is served to accompany a simple but delicious pan-fried fillet of fish.
February 7th 202133 K2 45 min.
Pan-fried salmon with white cabbage
Pan-fried salmon with white cabbage
In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.
January 3rd 2014117 K4.5 1 hour 2 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
May 10th 2023230 K4.5 1 hour 6 min.
Parcels of fish fillet in spinach
Parcels of fish fillet in spinach
These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of...
March 18th 2013235 K5 2 hours 25 min.
Pollack fillet baked with rice and vegetables.
Pollack fillet baked with rice and vegetables.
This oven-baked recipe teams layers of rice and vegetables (sesame-flavoured rice, sautéed courgettes, onions and tomatoes) with fillets of fish (pollack here) and thyme laid on top. Everything is then cooked together in the oven.
September 25th 201655 K4.3 1 hour 7 min.
Quick prawn curry
Quick prawn curry
A very quick way to prepare a creamy prawn curry with lime and spring onion.
August 12th 2015127 K5 35 min.
Red mullet fillets in a quick marinade
Red mullet fillets in a quick marinade
For this recipe, the marinade is made in a jiffy: oil, lemon, parsley, salt and pepper. The red mullet fillets are marinaded for an hour, then pan-fried quickly. They are served with plain white rice.
February 22th 201579 K4.7 1 hour 25 min.
Red sea bream fillets in a soy-sauce marinade
Red sea bream fillets in a soy-sauce marinade
In this recipe, fillets of red sea bream are marinated in a mixture of soy sauce, lime juice and olive oil before being pan fried.
March 16th 201497 K4.9 25 min.
Rolls of fish in smoked ham
Rolls of fish in smoked ham
Pieces of white fish rolled in thinly sliced smoked ham. These rolls are cooked in a little olive oil and served with French beans. The pairing of smoked ham with fish might seem a little strange, but in fact these flavours marry well.
February 21th 2011307 K4.9 55 min.
Rosemary steamed fish
Rosemary steamed fish
In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce.
March 29th 2020332 K3.8 1 hour
Salmon "en papillote" with small vegetables
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables.
June 22th 2011242 K 15 1 hour 30 min.
Salmon chard rolls
Salmon chard rolls
For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.
August 8th 2010167 K3.8 1 hour 25 min.
Salmon marinated like herring
Salmon marinated like herring
In this recipe, the salmon is cured in coarse salt, then left to marinate in oil with herbs, spices, carrots and onions. Salmon prepared like this is served sliced thinly on a bed of potatoes.
December 4th 2011140 K 44.6 1 day 40 min.
Salmon rillettes
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
March 26th 2013281 K4.3 2 hours 40 min.
Salmon with sorrel
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
October 13th 2010302 K 15 1 hour 25 min.
Scallops with cabbage julienne
Scallops with cabbage julienne
Pan-fried scallops in a sauce of their juices deglazed with a little Noilly Prat, served with a julienne of blanched cabbage in cream.
December 31th 2013129 K4.6 1 hour 25 min.
Scallops with crunchy vegetables and wine sabayon
Scallops with crunchy vegetables and wine sabayon
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.
June 11th 2011305 K4 2 hours 60 min.
Scallops with fondue of leeks
Scallops with fondue of leeks
In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours.
March 6th 2020317 K 24.6 25 min.
Scallops with green asparagus tips and parmesan
Scallops with green asparagus tips and parmesan
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.
February 21th 2011240 K4.1 40 min.
Scallops with sorrel and Noilly Prat
Scallops with sorrel and Noilly Prat
Sorrel is often used with salmon, and very successfully, but it goes very well with scallops in this recipe, given a boost with Noilly Prat vermouth.
November 24th 202126 K 45 min.
Scrambled eggs with langoustines and asparagus tips.
Scrambled eggs with langoustines and asparagus tips.
For this dish, the langoustines and asparagus tips are sautéed bafore being mixed with the beaten eggs and finished like scrambled eggs.
August 28th 201938 K 50 min.
Sea bass with coriander cream en papillote
Sea bass with coriander cream en papillote
In this recipe, the fillets of sea bass are laid on a julienne of leeks (the white part), covered with a coriander cream sauce and cooked "en papillote".
February 19th 201762 K5 55 min.
Sea bass with Indian spices
Sea bass with Indian spices
In this recipe, the whole secret is in the cooking. The sea bass (or other fish of your choice) is simply fried with an Indian spice mix.
September 1st 202122 K 25 min.
Seafood feuillantines
Seafood feuillantines
Little savoury "millefeuilles" with a very Breton taste of the sea: a mix of crab and salmon in a herb mayonnaise, piled up between crisp circles of buckwheat pancake.
April 28th 2013101 K5 50 min.
Seared tuna with lemon and lime
Seared tuna with lemon and lime
This is a very simple way to prepare and cook tuna - a fish that tends to dry out very quickly if you are not careful about how you cook it. In this recipe the tuna medallions are marinated in a mixture of olive oil, lemon and lime, before being seared briefly on both sides. Serve with rice cooked...
July 23th 201751 K4.8 2 hours 20 min.
Spicy seafood plancha
Spicy seafood plancha
A mix of diced fish and uncooked prawns marinated with spices and then simply cooked on a plancha. The fish benefits from the acidic citrus note provided by the lime, and the prawns from a little vinegar.
March 11th 201841 K 1 hour 35 min.
Stock-pot fish
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
December 31th 2013309 K4.3 2 hours 40 min.
Summer Salmon Blanquette
Summer Salmon Blanquette
This simple blanquette is a creamy dish of pan-fried salmon chunks with fresh broad beans and mushrooms. Although it is just right for the start of summer, it can be made at any time of year.
July 3rd 202467 K3.7 60 min.
Tahitian style fish
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.
February 21th 2011267 K5 12 hours 60 min.
Tender tuna
Tender tuna
Cooking tuna can be tricky: undercooked it is unappetising, overcooked it dries out rapidly. Here is a method which guarantees that your tuna will be perfectly cooked and tender.
March 26th 2014156 K4.7 50 min.
Turban of sole with langoustines
Turban of sole with langoustines
The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests.
November 23th 201493 K4.1 1 hour 45 min.
"Au vert" beef
"Au vert" beef
A piece of beef of your choice, grilled and accompanied by sautéed greens and beet tops.
June 18th 202312 K 40 min.
African style chicken
African style chicken
This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour).
February 21th 2011404 K5 2 hours 4 min.
Beef braised in reduced red wine
Beef braised in reduced red wine
In classic recipes of this kind, the meat is simply cooked in the wine as it comes. This version is different: the red wine is reduced first separately on low heat with herbs, onion and carrot, then the meat is cooked long and slow in this. This method gives the meat a richer, more intense flavour.
March 12th 201752 K3.8 3 hours 55 min.
Blanquette of veal
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
February 5th 2015413 K4.4 2 hours 50 min.
Cajun pork with rice.
Cajun pork with rice.
In Cajun cooking, rice dishes with meat, like the famous jambalaya, take pride of place. Here is a simplified version using marinated pork.
May 6th 202063 K 2 hours 30 min.
Cajun pulled pork
Cajun pulled pork
Pulled pork is a joint cooked long and slow so that it can be shredded easily with a fork. This Cajun-spiced version can be eaten like a classic meat meal or served in burger buns.
February 19th 202339 K 5 hours 20 min.
Chicken "cantina"
Chicken "cantina"
Chicken cantina is a simple recipe for spicy chicken with onions and tomatoes, served with rice, red beans or both.
March 10th 202413 K 40 min.
Chicken breasts in a potato crust
Chicken breasts in a potato crust
In this recipe, instant mashed potato powder is used to give an original crusty coating to the chicken breasts. These are fried and served with peas.
August 26th 2012128 K4.8 1 hour 3 min.
Chicken breasts with tarragon
Chicken breasts with tarragon
Chicken breasts are slowly cooked in a frying pan, then the sauce is made in the same pan with dry white wine, chicken stock and tarragon, and served with sauté (pan-fried) potatoes.
February 21th 2011308 K 15 1 hour 40 min.
Chinese style chicken
Chinese style chicken
Only "chinese style", not a true chinese recipe.
February 28th 2012300 K4 1 hour 40 min.
Confit of carrots with bacon
Confit of carrots with bacon
As with any confit, these carrots are cooked long and slow. This is done in the oven in chicken stock, with the carrots rolled in a strip of bacon or cured ham that has been lightly fried.
April 16th 201747 K4.8 2 hours 35 min.
Cured Pork Belly With Lentils
Cured Pork Belly With Lentils
Pork belly with lentils is a typical French bistro dish. In principal, it is a mixture of different cuts of pork, usually salt-cured, cooked slowly until "confit" and meltingly tender, served with lentils cooked in stock. This dish takes a good while to prepare, but it's a real treat! It reheats...
November 15th 201595 K4 3 hours 20 min.
Duo of slow-cooked pork
Duo of slow-cooked pork
Two pork ingredients, smoked sausage and a shoulder joint here, are left to cook slowly on a bed of vegetables and herbs, moistened with a vegetable or poultry stock. This is one of those crafty dishes that can be reheated over and over, getting better each time.
November 18th 201866 K 4 hours 50 min.
Escalope of veal in a cream sauce
Escalope of veal in a cream sauce
Escalopes of veal, mushrooms and a cream sauce.
May 10th 2023252 K4.6 1 hour 3 min.
Express chilli con carne
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.
February 21th 2011389 K3.8 35 min.
Filet mignon with mustard and tarragon sauce
Filet mignon with mustard and tarragon sauce
Medallions of filet mignon (pork tenderloin) are first pan-fried, then kept to one side. The same pan is used to prepare a cream sauce with tarragon and strong mustard. The medallions are returned to the pan to finish cooking in the sauce while it thickens on low heat, keeping the meat beautifully...
December 30th 201975 K3.8 1 hour
Five hours poultry
Five hours poultry
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...
January 27th 2012536 K3.8 5 hours 15 min.
Hay-baked poultry
Hay-baked poultry
Cooking poultry in hay may seem strange, but it is a very simple method. The bird is just seasoned and cooked slowly for a long time with a large bunch of hay. During the slow cooking the poultry takes on the flavour of the hay, with its mix of grassy herbal and floral notes. This recipe is inspired...
October 13th 202122 K 4 hours 25 min.
Involtini-Style Filet Mignon
Involtini-Style Filet Mignon
This filet mignon of pork is split, rather like an involtini, and stuffed with grilled bacon, parsley and cheese.
April 15th 201861 K3.8 55 min.
Involtinis
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
February 21th 2011387 K4.4 2 hours 55 min.
Larded pork tenderloin
Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
November 3rd 2011240 K 14.7 1 hour 30 min.
Lille style chicken
Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.
May 10th 2023356 K3.8 50 min.
Loin of pork with herbs and julienne vegetables
Loin of pork with herbs and julienne vegetables
Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.
November 27th 2015354 K4.2 2 hours 35 min.
Mexican-style pork medallions
Mexican-style pork medallions
For this recipe with a Mexican flavour (New Mexican, actually), I have used tender medallions of pork fillet mignon. These are first marinated in a spicy oil then pan-fried with the remaining marinade. Serve with green beans and sauce made with a reduced vegetable stock in the frying pan.
August 11th 202368 K5 30 min.
Morteau sausage
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight.
September 29th 20241.22 M 34.1 1 hour 35 min.
Morteau sausage "crisps"
Morteau sausage "crisps"
To make these "crisps", the Morteau sausage is first boiled before being sliced thinly. The slices are then baked in the oven until they start to crisp. These make a very tasty aperitif snack or can be served to accompany any dish you choose.
March 15th 201756 K4.3 1 hour 9 min.
Pan-fried chicken breast on mozzarella
Pan-fried chicken breast on mozzarella
Chicken breasts pan-fried with sage leaves, topped with thinly sliced mozzarella and preserved tomatoes, then served turned over on a bed of the "toppings".
December 30th 201967 K4.1 25 min.
Pâté de campagne
Pâté de campagne
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.
October 3rd 20192.06 M 23.7 7 hours 55 min.
Pork Chops Champvallon style
Pork Chops Champvallon style
Pork chops à la Champvallon are a nicely historic recipe of meat and potatoes in long cooking.
April 30th 202318 K 3 hours 8 min.
Pork chops in the oven
Pork chops in the oven
To cook a pork chop well, without it drying out, one of the best methods is to cook it in two stages: start by pan-frying, then finish in the oven. This recipe adds flavour with mustard and thyme, with the cooking juices deglazed and reduced before serving.
August 16th 2015290 K3.5 25 min.
Pork chops with a duo of brassicas
Pork chops with a duo of brassicas
In this recipe, the pork chops are pan-fried and served with a sauce of the reduced pan juices and white-wine, and two different brassicas: Brussels sprouts and romanesco.
November 20th 201652 K4.3 50 min.
Pork Chops with Rosemary
Pork Chops with Rosemary
This recipe is cooked in two stages: the chops are flash-fried in a pan, then finished more slowly in the oven. Towards the end of cooking, you can top the meat with slices of cheese, if you like.
February 3rd 201652 K4.6 30 min.
Pork escalope with mushrooms and sage cream
Pork escalope with mushrooms and sage cream
Mushrooms sautéed on the side, grilled pork cutlets, all tied together with a sage cream sauce.
January 17th 202411 K 55 min.
Pork medallions with "full" turnips
Pork medallions with "full" turnips
This recipe brings together sautéed medallions of pork filet mignon and turnips, pan-fried then filled with a creamy mixture made from their own green tops. As in all the best cookery, nothing is wasted.
December 30th 201950 K4.7 1 hour 4 min.
Pork roast with herbs
Pork roast with herbs
A succulent joint of pork, slow-roasted with herbs and served with baby potatoes cooked in the meat juices.
January 16th 201960 K 4 hours 40 min.
Pork sautéed with green beans, Asian style
Pork sautéed with green beans, Asian style
For this recipe, small pieces of sautéed pork deglazed with soy sauce, served with green beans and coriander.
August 13th 202315 K 50 min.
Potted meat (rillettes)
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
October 3rd 2019435 K 25 6 hours 50 min.
Quick chicken curry
Quick chicken curry
This curry is quick to make if you have left over cooked chicken, and is always delicious.
August 25th 2011267 K5 35 min.
Rabbit terrine
Rabbit terrine
This is a rather special rabbit terrine, with some of the meat added in larger morsels to the minced mixture before cooking. These whole pieces of rabbit show when the terrine is sliced and add character, both in flavour and texture.
April 8th 2018115 K4.6 15 hours 35 min.
Rabbit with mustard
Rabbit with mustard
This recipe uses boned rabbit. This is sautéed in mustard then cooked in the oven. It is served with broad beans, bacon and mushrooms, and a sauce made with reduced white wine.
May 15th 2011184 K4.9 2 hours 9 min.
Rillons de Tours
Rillons de Tours
Rillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in...
July 30th 2016211 K4.4 2 hours 20 min.
Roast beef "like they do it in Santa Fe"
Roast beef "like they do it in Santa Fe"
For this delicious roast, the beef joint is seared all over, then wrapped in slices of grilled (broiled) bacon before the final long, slow roasting in a bag with aromatic ingredients (bayleaf, shallots, carrot, thyme and chilli). Cooked this way, the meat will be well done on the outside, meltingly...
July 30th 201763 K4.5 5 hours 40 min.
Roast in the bag pork with fondant vegetables.
Roast in the bag pork with fondant vegetables.
Roasting "in the bag" is a simple but long method. The meat is sealed in a bag and cooked slowly at moderate temperature, keeping it very tender and with an amazing flavour. Meat cooked like this produces delicious juicies without adding anything else. These can be used to cook vegetables to a...
April 12th 2020107 K4 5 hours 45 min.
Roast pork with sage, cooked in a bag.
Roast pork with sage, cooked in a bag.
Pork goes particularly well with sage (true for white meats in general), but in this recipe, we'll bring out these flavours to the full by slow-cooking in a bag. The pork roasting joint is simply salted and peppered before being put in the bag and cooked for hours at low temperature. The delicious...
December 30th 201980 K4.6 3 hours 60 min.
Saltimbocca
Saltimbocca
Saltimbocca literally means "jumps into the mouth" in Italian. These delicious little meat rolls, made with veal, ham and sage, will do just that!
July 20th 201572 K4.9 40 min.
Sausage and lentils "en cocotte"
Sausage and lentils "en cocotte"
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its...
February 5th 2017138 K4.5 1 hour 5 min.
Sautéed chicken with leeks
Sautéed chicken with leeks
Chunks of chicken marinated in a mixture of soy sauce, vinegar and spices, then sautéed with diagonally cut leeks cooked separately. A simple, healthy recipe with a spicy kick.
January 20th 201982 K5 1 hour 55 min.
Sautéed pork with mushrooms in a cream sauce.
Sautéed pork with mushrooms in a cream sauce.
For this rich and succulent dish, we begin by frying the mushrooms then the pork separately, before adding the cream, to bring out the fullest flavours.
May 10th 202365 K 50 min.
Sautéed turmeric chicken with mushrooms
Sautéed turmeric chicken with mushrooms
For this dish, the chicken and mushrooms are first sautéed separately, then combined in a cream and turmeric sauce.
May 10th 202357 K4 1 hour 2 min.
Seven-hour lamb
Seven-hour lamb
Seven-hour lamb is a good old country recipe and very simple. There's really not much to do, just long, slow cooking and the result is always amazing: the lamb is so tender it can be cut with a fork.
April 20th 2014227 K3.9 7 hours 35 min.
Sliced veal with leeks and mushrooms
Sliced veal with leeks and mushrooms
Small strips of veal sautéed with mushrooms and leeks in a creamy sauce.
May 10th 202319 K 2 hours 6 min.
Steak burger topped with egg
Steak burger topped with egg
A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish.
June 22th 2013255 K4.9 55 min.
Tenderloin steak with beetroot tops and mushrooms
Tenderloin steak with beetroot tops and mushrooms
Tenderloin steaks pan-fried with rosemary, served with beetroot tops and mushroom duxelles in a cream sauce.
May 15th 202218 K 30 min.
Tenderloin steaks marinated in red wine with rosemary
Tenderloin steaks marinated in red wine with rosemary
A recipe that brings out all the tenderness of this cut of beef, enhancing it with rosemary and by marinating for a long time in red wine. The tenderloin steaks are then fried and served with green beans.
September 19th 202128 K 12 hours 35 min.
Tomato meat balls
Tomato meat balls
Meat balls in a tasty tomato sauce with herbs and white wine.
February 28th 2012211 K5 30 min.
Two-stage beef chuck
Two-stage beef chuck
This recipe cooks beef chuck (or braising steak) in two stages: first, slow-cooked in red wine "in the bag", then fried and served with potato purée and a red-wine sauce.
April 27th 2017103 K4.3 3 hours 60 min.
Veal Chop With Assortment of Vegetables
Veal Chop With Assortment of Vegetables
The veal chop in this recipe is cooked in two stages: flash fried first to brown it all over, then gently roasted in the oven. The chop is served with an assortment of vegetables, first lightly boiled, then reheated in the "jus" (cooking juices).
November 18th 201565 K5 2 hours 30 min.
Veal Marengo
Veal Marengo
Marengo made with chunks of veal, simmered long and slow in a tomato sauce with mushrooms and onions. This is a recipe with historical roots, named after one of Napoleon's battles, near Marengo in Italy in June 1800.
May 10th 202350 K 2 hours 55 min.
Veal with mushrooms and green asparagus
Veal with mushrooms and green asparagus
Small strips of fried veal partnered with mushrooms and boiled green asparagus.
May 10th 202321 K 1 hour 7 min.
"Oeufs rabattus" with leeks
"Oeufs rabattus" with leeks
This quick French way of cooking eggs is similar to an omelette, but with the egg simply drawn in towards the centre during the brief cooking. The eggs here are cooked with sautéed leeks and served with delicious morteau sausage "crisps".
March 29th 201738 K4.3 45 min.
Aligot
Aligot
Aligot is a traditional family dish from the Auvergne mountains in France. It is basically a potato purée enriched with cheese and stirred for a long time.
April 5th 2012115 K4.2 1 hour 20 min.
Artichokes with beef
Artichokes with beef
This dish combines artichokes, sautéed with shallot in olive oil, with cooked beef and potatoes (simply heated through).
October 15th 201477 K4.1 50 min.
Auvergne gratin
Auvergne gratin
Cauliflower, green cabbage, potatoes and of course Saint-Nectaire for this gratin with Auvergne flavors.
December 10th 202311 K 1 hour 50 min.
Avengers' potatoes
Avengers' potatoes
Lurking behind this strange name (see reason below) is a kind of potato-cheese gratin, which is wrapped in thin slices of bacon. It's cooked first on the hob, then in the oven.
February 21th 2011300 K5 1 hour 55 min.
Baby broad beans and peas with rice and mascarpone
Baby broad beans and peas with rice and mascarpone
Fresh spring vegetables (peas and young broad beans here) with white rice, made creamy at the last minute with a little mascarpone.
July 3rd 202218 K 40 min.
Bacon and cabbage omelette
Bacon and cabbage omelette
A classic, peasant-style omelette with fried bacon bits and blanched green cabbage.
April 26th 201762 K4 50 min.
Baked Camembert with Walnuts
Baked Camembert with Walnuts
Camembert can be melted in the oven, like this hot box cheese, but here it has the added delight of toasted chopped walnuts, served on a bed of hot potatoes.
March 13th 201653 K3.8 60 min.
Baked Mont d'Or with diced mixed vegetables
Baked Mont d'Or with diced mixed vegetables
The classic hot box method is a delicious way to serve Mont d'Or cheese. For a more original twist, this recipe adds mixed vegetables. The cheese is baked in the oven as usual, but filled with the diced vegetables and mushrooms.
February 26th 201751 K3.8 60 min.
Baked potatoes with poached egg and tuna sauce
Baked potatoes with poached egg and tuna sauce
You will no doubt have baked potatoes the classic way, but here's a version inspired by Yotam Ottolenghi, served with a delicious tuna and caper sauce, and a poached egg.
September 27th 202035 K 1 hour 20 min.
Baked potoatoes with herb butter or cream
Baked potoatoes with herb butter or cream
Here's how to prepare good baked potatoes, and two ideas for toppings. Herb butter can be easily be made in advance and store in the fridge folded in plastic film, it can also be served with red meat because it look like very much to the "Beurre maitre d'hotel" (butler's butter, usually with parsley...
October 24th 2010193 K 13.8 1 hour 45 min.
Beans with tomatoes
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.
February 21th 2011199 K4.1 1 hour 55 min.
Big knife-cut chips (French fries)
Big knife-cut chips (French fries)
These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest.
February 21th 2011272 K4.1 1 hour 20 min.
Boulangère potatoes
Boulangère potatoes
This great classic of French home cooking consists of sliced potatoes with slivers of bacon between, on a bed of onion fondue, moistened with poultry (or beef) stock and baked in the oven. It takes a fairly long time, but is so good, and reheats very well.
April 5th 202036 K 2 1 hour 40 min.
Bourguignon potatoes
Bourguignon potatoes
Potatoes cooked "bourguignon" (or Burgundy) style is a delicious twist on a classic potato gratin. The potatoes are cooked in milk, with added flavour from lardons and fried onions. A tasty topping of cream with Époisses cheese is poured over just before the dish goes in the oven.
August 12th 202138 K 1 hour 55 min.
Breton galettes (pancakes)
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".
February 21th 2011216 K 23.9 20 min.
Breton leek and mushroom tart
Breton leek and mushroom tart
This is a "tart" with a difference: the case is not made with pastry, but with a double layer of lightly buttered Breton galettes (buckwheat pancakes). The filling is made with shallots, sautéed mushrooms, leeks and cream. You might have noticed that this recipe includes the key elements of...
May 10th 202349 K4.3 1 hour 15 min.
Breton Pie
Breton Pie
This unusual pie from Brittany is made with piled-up layers of buckwheat pancakes (galettes), sandwiched with a filling of onion and bacon mixed with a little cream. The whole thing, assembled in a baking tin, is then browned in the oven.
October 25th 201563 K4.1 1 hour 9 min.
Broccoli savoury custard
Broccoli savoury custard
This light and delicious savoury custard with broccoli is perfect to serve with meat or fish in a sauce.
October 18th 201589 K4 45 min.
Broken eggs with mushrooms
Broken eggs with mushrooms
For this quick and easy recipe, we pour beaten eggs over sautéed mushrooms and bacon.
November 3rd 20245,1755 50 min.
Brussels sprouts à la Lombarde
Brussels sprouts à la Lombarde
Brussels sprouts cooked on the side, strips of ham, tomato sauce and Mascarpone cheese.
December 13th 202310 K 1 hour 15 min.
Cabbage julienne with ham
Cabbage julienne with ham
A quick recipe: cabbage julienne cooked English style, pan-fried ribbons of ham, a knob of butter and some parsley, and it's ready.
December 31th 2013223 K 34.1 30 min.
Cassoulet
Cassoulet
Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.
September 17th 2021208 K4.1 16 hours 9 min.
Cassoulet-style shepherd's pie.
Cassoulet-style shepherd's pie.
You may well have come across hachis parmentier, the French version of shepherd's pie. Here's a variation using puréed haricot beans, inspired by another classic French dish: cassoulet.
June 3rd 202039 K 55 min.
Cauliflower "moelleux" in ramekins
Cauliflower "moelleux" in ramekins
This melt-in-the-mouth cauliflower dish is a kind of purée, bound with a little potato and cooked in milk to add creamy smoothness. This makes a great accompaniment for meat, or as the main feature, served in ramekins with slivers of fried dry-cured ham.
March 3rd 201954 K 60 min.
Cauliflower and avocado rémoulade
Cauliflower and avocado rémoulade
The combination of cauliflower and avocado is generally a successful one. In this recipe the cauliflower is grated tabbouleh style then mixed with the avocado and a rémoulade dressing for a fresh, summery starter.
June 26th 202219 K 25 min.
Cauliflower and chickpea purée
Cauliflower and chickpea purée
Cauliflower and chickpeas go really well together. Here they are combined in a creamy purée which makes a delicious accompaniment for red meat, for example.
January 27th 202139 K 45 min.
Cauliflower and purple eggplant with Greek pesto
Cauliflower and purple eggplant with Greek pesto
Mediterranean flavors for this recipe where cauliflower and purple eggplant are bound together with a Greek-style "pesto".
September 4th 202218 K 60 min.
Cauliflower coconut curry
Cauliflower coconut curry
Curry sauces are often heavy with cream, but here's one that's non-dairy, made with coconut milk, so much lighter. It's every bit as delicious.
February 27th 202220 K 55 min.
Cauliflower curry
Cauliflower curry
Plenty of flavour in this cauliflower curry: from the hot spices, of course, but also from dry-roasted cashew nuts.
January 19th 2014137 K4.8 55 min.
Celeriac and mushroom gratin
Celeriac and mushroom gratin
This gratin combines sliced celeriac simmered in milk with fried mushrooms.
May 10th 202373 K5 1 hour 8 min.
Celeriac in cream and mustard sauce
Celeriac in cream and mustard sauce
The celeriac in this dish is cooked in two stages: pan-fried first, then braised in cream with mustard. It can be enjoyed as the main feature with rice or cous-cous, for example, or served to accompany meat.
December 15th 201941 K 45 min.
Chicken Brussels pie
Chicken Brussels pie
This is a novel twist on the well known cottage or shepherd's pie idea (minced meat topped with mashed potato). Why not try this "Brussels" pie with a mixture of mashed potato and Brussels sprouts on top of chopped chicken?
February 23th 202042 K5 1 hour 25 min.
Chicken with rice and leeks
Chicken with rice and leeks
For this "chicken with rice", the rice is cooked using the pilau method (started on the hob, finished in the oven), but with chicken cooking juices as the liquid to add plenty of delicious flavour. Pieces of cooked chicken are then added. This version also has chopped and lightly fried leeks.
January 29th 201748 K4.1 60 min.
Chicken with spinach in a cream sauce
Chicken with spinach in a cream sauce
This recipe combines morsels of cooked chicken, spinach and potatoes with cream for a simple and tasty dish.
July 3rd 201952 K 40 min.
Comtoise stuffed tomatoes
Comtoise stuffed tomatoes
These stuffed tomatoes are a bit special: the stuffing is made with Morteau sausage, onions, rice and cancoilotte cheese.
October 5th 201651 K4.1 1 hour 40 min.
Courgettes (zuchinis)
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.
October 13th 2010500 K 13.7 1 hour 20 min.
Creamy artichokes
Creamy artichokes
This hearty vegetable recipe uses the whole globe artichoke (heart and leaves), combining the creamy artichoke texture with the crunch of sautéed potatoes.
August 6th 202030 K 1 hour 20 min.
Creamy asparagus and meat timbale
Creamy asparagus and meat timbale
Asparagus cooked separately first, then sliced and mixed with a reduced cream sauce, full of meaty flavour, and served in individual dishes.
April 13th 202216 K 45 min.
Creamy cauliflower with smoked salmon
Creamy cauliflower with smoked salmon
A creamy cauliflower purée with steamed leek, and strips of smoked salmon lightly sautéed on the side.
February 5th 202315 K 60 min.
Creamy polenta with green asparagus
Creamy polenta with green asparagus
A deliberately creamy polenta (because we won't be grilling it afterwards), into which we'll add green asparagus and spring onion, cooked separately.
May 19th 20248,437 45 min.
Creamy rice with green asparagus and sorrel
Creamy rice with green asparagus and sorrel
This recipe partners green asparagus with sorrel, which adds a slight bitterness and hint of acidity, and cooked rice, all blended to a rich finish with cream.
May 5th 202430 K 45 min.
Creamy rice with spinach
Creamy rice with spinach
For this simple recipe, rice is mixed with a shallot cream before adding cooked spinach.
May 28th 202314 K 20 min.
Creamy risotto with diced vegetables and flax seeds
Creamy risotto with diced vegetables and flax seeds
Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.
February 21th 2011253 K 14.2 1 hour 50 min.
Creamy risotto with vegetables
Creamy risotto with vegetables
Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...
June 12th 2011382 K5 2 hours 55 min.
Creamy spinach and potato gratin
Creamy spinach and potato gratin
This is a gratin with a difference: before going in the oven, the layers of spinach and potato are topped with cream in which Mont d'Or cheese has been melted (or another cheese, if you prefer).
December 17th 201766 K4 1 hour 5 min.
Crispy potato galette with leeks
Crispy potato galette with leeks
For this recipe, we make a "galette" of fried potatoes, then add layer of steamed leeks and melt cheese over the top. The galette is folded over, rather like an omelette, before being cut into portions.
May 5th 201653 K4.1 40 min.
Curried polenta
Curried polenta
Made like a classic polenta, then pepped up with curry powder and mixed with morsels of separately cooked globe artichoke.
May 25th 202217 K 45 min.
Curried prawn risotto
Curried prawn risotto
In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.
December 30th 2019102 K3.9 60 min.
Duck Parmentier
Duck Parmentier
This recipe is very simple to make as everything can be prepared in advance. A layer of duck meat is sandwiched between two layers of potato purée. This is topped with grated cheese before being put in the oven.
January 27th 2013105 K3.9 55 min.
Duet of creamed cauliflower and cabbage
Duet of creamed cauliflower and cabbage
For this creamy "duet", the cauliflower and cabbage are boiled first, then mixed just before serving with a reduced cream sauce.
July 4th 202139 K 55 min.
Eggs Comtoise
Eggs Comtoise
In this recipe from eastern France, an egg yolk sits inside a potato nest with a topping of hot cancoillote cheese. The nest is served with fried sliced potatoes.
January 17th 201647 K3.8 40 min.
Eggs in tomato shells
Eggs in tomato shells
This is a novel way of cooking eggs: in tomato "shells" or egg-cups! For extra flavour, we'll put a spoonful of caramelized onions in the tomato first.
October 11th 201555 K3.9 1 hour 3 min.
Eggs with green asparagus and Parmesan cheese
Eggs with green asparagus and Parmesan cheese
Green asparagus cut into sections, quickly sautéed with Parmesan, and topped with eggs beaten with cream.
July 23th 202312 K 40 min.
Eggs with tomatoes and courgettes
Eggs with tomatoes and courgettes
Melting courgettes with tomatoes and onions into which the eggs are slid carefully, without breaking the yolk, and cooked gently. The secret of success in this recipe is to combine the tomatoes and courgettes when they are really soft, and cook the egg white, leaving the yolk still runny.
September 27th 201579 K3.8 55 min.
Endive gratin with cancoillotte
Endive gratin with cancoillotte
Here is a variation on the classic French recipe for endives with ham. This recipe uses cancoillotte cheese instead of the usual béchamel sauce.
February 5th 2014115 K3.8 60 min.
Endives "bonne femme"
Endives "bonne femme"
A one-pot endive dish with potatoes, onion and bacon. [Translator's note: the French "bonne femme" style is good, straightforward home cooking (whether the cook is a man or a woman!).
May 12th 2013113 K4.3 1 hour 25 min.
Express sauerkraut
Express sauerkraut
Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version.
February 21th 2011358 K 13.9 2 hours 25 min.
Filet mignon with asparagus
Filet mignon with asparagus
In this recipe, the filet mignon of pork is pan-fried and the pan deglazed with wine, then cream added with chunks of both green and white asparagus.
July 11th 202123 K 1 hour 2 min.
French-style peas
French-style peas
A traditional French recipe, "Petis pois à la Française", with a personal twist, but very easy to prepare. It is an ideal accompaniment for meat, poultry or even a grilled fillet of fish.
July 15th 2012160 K3.8 30 min.
Fresh spinach with cream
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.
September 29th 2012348 K3.8 1 hour 45 min.
Frichti from Bruxelles
Frichti from Bruxelles
A very simple dish, and a bit of a cheeky one at that: Brussels sprouts cooked on the side, diced ham, cubed potatoes, and a bit of grated cheese to bind it all together.
December 6th 202310 K 1 hour 3 min.
Fried eggs with tomatoes
Fried eggs with tomatoes
In this recipe, thick slices of tomato are cooked first, then the eggs are left to cook gently in the spaces between them. Particularly delicious served simply with a trickle of balsamic vinegar.
November 27th 201383 K4.8 35 min.
Fried rillettes
Fried rillettes
Rilletes formed into thin cakes and fried. This allows the fat to drain off during cooking and leaves crunchy and tasty discs of lean meat which can be served with mashed potato (purée).
December 11th 2011122 K4.9 30 min.
Glazed mushrooms with plain rice
Glazed mushrooms with plain rice
In this very simple recipe, the mushrooms are lightly sautéed, then glazed with soy sauce and lemon juice, and served on a bed of plain white rice.
May 10th 202326 K 30 min.
Gratin Comtois
Gratin Comtois
This version of Gratin Comtois begins like the classic gratin dauphinois, but uses Morbier cheese, and diced Morteau sausage for a hint of smoky flavour. There's no denying it, this is a rich and hearty dish!
April 7th 202130 K 1 hour 15 min.
Gratin Dauphinois
Gratin Dauphinois
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of...
August 13th 2016387 K 25 1 hour 3 min.
Gratin du Nord
Gratin du Nord
This gratin combines the flavours that are so characteristic of France's northern region: endives (chicory), beer and Maroilles cheese.
January 21th 201875 K5 1 hour 35 min.
Gratin of beet tops and potatoes
Gratin of beet tops and potatoes
In a very classic gratin, here's a pairing that's a little less classic: beet tops with potatoes. The tops add a slight bitterness that complements the sweetness of the potatoes, cream and cheese.
October 8th 202312 K 55 min.
Gratin of chicken with rice and sautéed mushrooms
Gratin of chicken with rice and sautéed mushrooms
This is a very simple gratin, mainly using leftovers (chicken and rice), ideal for a Sunday night supper.
May 10th 202347 K3.8 55 min.
Gratin of Endives with Mont d'Or
Gratin of Endives with Mont d'Or
This gratin has layers of potatoes and sautéed endives, topped with Mont d'Or cheese and browned in the oven.
February 14th 201653 K5 60 min.
Gratin of leeks with Morbier cheese
Gratin of leeks with Morbier cheese
In this recipe of gratin, without potatoes, sliced leeks are bound with a cream with Morbier cheese.
April 16th 202316 K 1 hour
Gratin of purple artichokes
Gratin of purple artichokes
This is a very simple recipe: just potatoes, purple artichokes, a sprinkling of Parmesan and into the oven it goes...
November 30th 201459 K4.1 45 min.
Gratin Parmentier
Gratin Parmentier
Here, a potato gratin meets hachis Parmentier (minced beef topped with mashed potato): 2 layers of potato around a layer of pre-cooked minced meat.
May 1st 201969 K3.8 1 hour 25 min.
Gratin with Parmesan flavours
Gratin with Parmesan flavours
For this gratin recipe, we're going to use Parmesan cheese crumbles, which will find a final, practical use. You'll have a potato and cauliflower gratin, with delicious Parmesan flavours, but without actually using any.
April 21th 20249,660 2 hours 35 min.
Gratin-style spinach and chicken omelette
Gratin-style spinach and chicken omelette
A simple omelette treated more like a gratin: the omelette forms the bottom layer in the dish, topped with chicken and spinach in a cream sauce and browned in the oven.
August 16th 202035 K 45 min.
Green asparagus omelette
Green asparagus omelette
Small spears of green asparagus steamed and sliced, served with grated Parmesan in the middle of an omelette.
May 6th 2012143 K3.8 35 min.
Green beans "Napoléon"
Green beans "Napoléon"
Apparently, Napoléon Bonaparte had a delicate stomach, so his cook made his cream sauces a little gentler with tomato. Here is a version for green beans, cooked in two stages, with a cream and tomato sauce.
August 11th 202325 K 20 min.
Green beans and potatoes with Morbier cream sauce
Green beans and potatoes with Morbier cream sauce
For this recipe, green beans and potatoes, cooked separately, are combined with a delicious Morbier cream.
September 15th 20245,533 35 min.
Green beans with feta cream and basil
Green beans with feta cream and basil
This quick recipe combines feta, basil and lemon cream with green beans cooked separately.
August 11th 20245,722 30 min.
Green beans with tomato and cheddar cheese
Green beans with tomato and cheddar cheese
Green beans gently cooked in a tomato and onion puree, with grated cheddar cheese added at the end.
October 27th 20244,599 55 min.
Green beans with tomato cream sauce
Green beans with tomato cream sauce
Green beans, cooked separately, are added to a tomato cream made with pan-fried cherry tomatoes with herbs.
September 27th 202312 K 1 hour 7 min.
Green beans with tomatoes
Green beans with tomatoes
Cut green beans simmered with tomatoes and mixed with onions and lightly fried lardons (or small pieces of bacon).
August 11th 2023142 K 14.7 1 hour 35 min.
Hachis parmentier
Hachis parmentier
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...
February 21th 2011399 K 24.4 1 hour 25 min.
Hasselback or "Swedish-style" potatoes
Hasselback or "Swedish-style" potatoes
Hasselback potatoes are cut into thin strips, leaving some of the flesh intact, to form a sort of puff pastry or "porte-feuilles". They are then baked in the oven, and topped with cheese and ham. It's a simple recipe, and at the same time quite technical.
November 26th 202314 K 1 hour 55 min.
Hearty potato and ham gratin
Hearty potato and ham gratin
A potato gratin with an original twist: fried diced ham with mustard.
February 9th 202224 K 1 hour 60 min.
Home-made potato crisps
Home-made potato crisps
Making your own potato crisps (or chips, if you are American) is quite easy. All you need to do is slice potatoes and fry them. That is all well and good in principle, but there are a few tips it is important to know. I'll explain them for you in this recipe.
March 19th 2014104 K3.9 30 min.
Hot box cheese
Hot box cheese
This recipe is a great classic from Franche-Comté (area of eastern France). A Mont-dor cheese (from this area) is oven cooked in its wooden box with a little dry white wine, and served melted over baked potatoes. It's a dish for a winter evening meal with friends, very easy to prepare, everything...
February 11th 2016345 K4.3 60 min.
Hotpot my grandmother's way
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.
February 21th 2011336 K5 4 hours 7 min.
Individual creamy endive gratins
Individual creamy endive gratins
In this recipe, the endives are first blanched, then baked with cream and mushrooms in individual cassolettes (small gratin dishes or large ramekins).
May 10th 2023122 K4.6 1 hour 5 min.
Jerusalem artichoke purée with leeks
Jerusalem artichoke purée with leeks
A purée of Jerusalem artichokes with just tender leeks and a little leftover cooked pork added.
April 27th 202221 K
Langres-style spinach
Langres-style spinach
Spinach in a creamy sauce with Langres cheese and lardons, served with hard-boiled eggs.
April 24th 202219 K 35 min.
Layered Leek and Egg Gratin
Layered Leek and Egg Gratin
This gratin combines parboiled leeks with chopped hard-boiled eggs in thin layers.
January 10th 201659 K4.1 50 min.
Leek and broccoli "à la flamande"
Leek and broccoli "à la flamande"
Leeks "à la flamande" (Flemish style) are traditionally served with melted butter mixed with chopped hard-boiled eggs. In this version with broccoli, the vegetables are steamed and the sauce is pepped up with a little mustard.
December 12th 202128 K 45 min.
Madras rice
Madras rice
Slices of sautéed aubergine and the lovely yellow colour from the curry spices bring a hint of India to this rice dish, given a twist with a little fried ham.
December 16th 201874 K 30 min.
Mashed potatoes with cancoillotte cheese
Mashed potatoes with cancoillotte cheese
Potatoes, first boiled, then quickly mashed and baked to a crisp, and served with warm cancoillotte.
June 16th 20248,302 45 min.
Mixed vegetable curry
Mixed vegetable curry
A mix of vegetables (pumpkin, leek, chickpeas...) cooked in coconut milk and curry spices. Serve this dish with rice, preferably basmati, for an authentic touch.
January 12th 202052 K5 60 min.
Montagnon rice
Montagnon rice
This rustic dish, with a nod to the mountains of eastern France, combines pre-cooked rice with morsels of smoked sausage and globe artichokes.
June 22th 202217 K 45 min.
Morel risotto with Vin Jaune and Mont d'Or
Morel risotto with Vin Jaune and Mont d'Or
This is a rather special risotto recipe with Morel mushrooms, cooked with Jura Vin Jaune wine, and with Mont d'Or cheese added just before serving to make it extra creamy. With the trio of morels, Vin Jaune and Mont d'Or, this is an ideal way to bring together the delicious flavours of the...
September 4th 201857 K3.8 1 hour 55 min.
Mushroom and artichoke omelette
Mushroom and artichoke omelette
This French "broken" omelette is not neatly folded like a classic omelette. There is more filling than egg: mushrooms and artichokes here, pan-fried with spring onions. It can be served flat, like a Spanish omelette, but I prefer the more original broken look.
May 10th 202353 K3.9 55 min.
Mushroom bourguignon
Mushroom bourguignon
These bourguignon-style mushrooms are cooked in a similar way to the classic beef dish, simmered with red wine and onions – flavours that go really well with mushrooms.
May 10th 202329 K 30 min.
Mushroom buckwheat pancakes
Mushroom buckwheat pancakes
The filling is prepared by frying ham and mushrooms with chopped shallot and a drizzle of lemon juice. The pancakes used here are Breton-style buckwheat "galettes" (often sold ready made in France), folded over the filling in the pan before serving.
May 10th 202364 K4.6 45 min.
Mushroom Pancakes au Gratin
Mushroom Pancakes au Gratin
This recipe uses pan-fried mushrooms and shallots in cream as the filling for Breton "galettes": traditional buckwheat pancakes. The stuffed pancakes are then baked gratin-style with cheese and cream.
May 10th 2023130 K4.6 55 min.
Mushrooms à la grecque
Mushrooms à la grecque
Mushrooms "à la grecque" (Greek-style) is a simple way to enhance sautéed mushrooms with the flavours of olive oil, herbs and lemon. A common variation is to add tomatoes – just one of many possibilities.
May 10th 202330 K 20 min.
New peas with almonds
New peas with almonds
For this very simple recipe, new peas are simply sautéed in butter with roasted slivered almonds.
May 12th 20248,682 40 min.
Oven omelette
Oven omelette
For this omelette with a difference, we'll fry sliced potatoes, bacon (lardons) and onions, then pour the beaten eggs over and finish cooking everything together in the oven. The French sometimes call this an "Omelette of Moyenmoutier" after a village in the Vosges.
May 21th 201758 K4.6 55 min.
Oven-roasted Sprouts
Oven-roasted Sprouts
Here is an original way to pep up Brussels sprouts: roasted in the oven. Cooked this way, they will be lightly crisped on the outside and melting in the middle.
February 10th 2016161 K4 55 min.
Oxtail Parmentier
Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
October 13th 2010308 K4.7 5 hours 50 min.
Poached eggs with spinach and Comté milk
Poached eggs with spinach and Comté milk
The combination of eggs with spinach is always a winner, but this recipe elevates it to another level with the original and delicious flavour added by the Comté milk.
January 19th 202222 K 1 hour 7 min.
Polenta à la Comtoise
Polenta à la Comtoise
A polenta with the delicious flavors of Franche-Comté: Metton of cancoillotte, diced Morteau sausage and grated Comté cheese.
November 10th 20244,744 30 min.
Polenta parmentier
Polenta parmentier
This recipe is similar to a shepherd's pie, but the meat is accompanied by vegetables, and the mashed potatoes are replaced by a delicious cheese polenta.
March 20th 202411 K 1 hour 35 min.
Polenta with artichokes and mushrooms
Polenta with artichokes and mushrooms
For this recipe, we're going to mix together soy-sautéed mushrooms, already-cooked purple artichokes, and toasted polenta cubes, for a very tasty dish.
October 20th 20244,870 1 hour 20 min.
Polenta with beetroot tops
Polenta with beetroot tops
Creamy polenta with beetroot tops just briefly wilted in a frying pan with spring onion.
June 8th 202218 K 35 min.
Polenta with Mont d'Or
Polenta with Mont d'Or
This recipe offers you a way to make polenta that will turn out creamy, with the woody notes of the Mont d'Or.
January 5th 202219 K 35 min.
Polenta with spinach and soft-poached egg
Polenta with spinach and soft-poached egg
A "cake" of fried polenta, blanched spinach and a soft-poached egg on top, with a cream, shallot and white-wine sauce poured over just before serving.
June 3rd 201869 K5 1 hour 15 min.
Pollack Parmentier
Pollack Parmentier
"Parmentier", in French cuisine, means topped or mixed with mashed potato. This fishy version is made with pollack (or another fish, if you prefer), poached, flaked, and mixed with cooked onions, mashed potatoes and a little thyme. This is then topped with grated cheese and browned in the oven,...
October 1st 201743 K4.5 60 min.
Potato and two ham gratin
Potato and two ham gratin
Little morsels of boiled and raw cured ham sautéd briefly then mixed with mashed potatoes and finished as a gratin in the oven.
October 20th 2011121 K 14.6 50 min.
Potato galette
Potato galette
This potato "cake" is like a big savoury pancake of duchess potatoes (mashed potato with egg yolks), mixed with strips of fried ham, chives and spring onions. The galette is cooked in the oven in a tin and cut into portions for serving. This is delicious on its own or with a good green salad on the...
July 10th 201957 K 1 hour 15 min.
Potato gratin
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.
February 21th 20111.10 M 14.6 1 hour 50 min.
Potato gratin with 3 cheeses
Potato gratin with 3 cheeses
For this delicious potato gratin, we'll use 3 different cheeses: 2 in the gratin, and a third on top.
October 30th 20245,801 1 hour 45 min.
Potato Waffles with Smoked Salmon
Potato Waffles with Smoked Salmon
For potato waffles, the flour in the mixture for the sweet version is replaced with instant dried potato. This is a way of making delicious savoury waffles. Adding ribbons of smoked salmon, like here, turns them into a proper meal, though they can be also be served as an accompaniment.
April 22th 201864 K4.5 40 min.
Potato wallets
Potato wallets
These "wallets" are potatoes boiled in their skins and sliced part-way through after cooking. The slots are filled with slices of cheese and grilled bacon and the potatoes are then baked for a few minutes the oven.
March 8th 201569 K4.1 1 hour 4 min.
Potatoes with bacon and herbs
Potatoes with bacon and herbs
The potatoes in this recipe are rolled in a slice of lightly cooked bacon with sage and bay leaves slipped in between. They are then baked in the oven.
November 14th 201841 K5 1 hour
Potatoes with smoked salmon
Potatoes with smoked salmon
This is a very simple recipe with a delicious result: potatoes, smoked salmon and a herb sauce.
June 28th 201560 K 15 40 min.
Potimarron (chestnut pumpkin) "au gratin"
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
February 21th 2011261 K 24 1 hour 35 min.
Potimarron braised in meat jus
Potimarron braised in meat jus
This is a very quick and simple recipe which makes an excellent accompaniment for roast meat, for example. It is also a good Sunday night dish.
February 25th 201862 K 1 hour 5 min.
Purple artichokes braised in white wine
Purple artichokes braised in white wine
In this recipe, small purple artichokes are trimmed and braised (i.e. simmered gently in a small quantity of liquid) in white wine.
June 29th 201471 K4.3 40 min.
Quartet of brassicas with cream
Quartet of brassicas with cream
Four kinds of brassicas (Brussels sprouts, cauliflower, romanesco and broccoli), blanched separately, then combined to finish with cream and chopped parsley.
January 16th 2013139 K4.6 2 hours 45 min.
Quick stuffed courgettes
Quick stuffed courgettes
This is a relatively rapid way to prepare stuffed courgettes, using ready-made items that you can take out of the fridge or freezer at the last minute (or nearly).
September 17th 201746 K4.4 1 hour 6 min.
Ratatouille
Ratatouille
Ratatouille is a typical Mediterranean dish. The best-known version comes from Nice. It is a ragout of different vegetables (aubergines, peppers, courgettes, onions) in a tomato sauce.
September 29th 2013111 K5 1 hour 55 min.
Ratatouille confite
Ratatouille confite
In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.
June 12th 2011215 K 13.8 2 hours 40 min.
Real home-made chips*
Real home-made chips*
It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour....
December 30th 2019429 K5 1 hour 50 min.
Rice à la grecque
Rice à la grecque
Rice cooked "à la grecque" (Greek-style) is enlivened with sautéed leeks and mushrooms, cream and feta, to which the cooked rice is added at the end. This is a hearty dish, usually served in its cooking pot in the centre of the table, so everyone can help themselves.
October 28th 202042 K 50 min.
Rice and peas
Rice and peas
This is a very simple recipe that can made almost entirely with leftovers: chicken, rice and peas.
September 1st 2013130 K4.2 30 min.
Rice with spring greens
Rice with spring greens
This combination of spring cabbage and leeks, cooked separately then mixed with rice, is a simple recipe and everything can be prepared in advance.
June 6th 202220 K 45 min.
Rillettes stuffed mushrooms
Rillettes stuffed mushrooms
In this recipe, the mushroom caps are first sautéed, then filled with fried onions and a spoonful of rillettes, then baked in the oven. Here they are served with a quick pickle made from brunoise radishes with tarragon.
May 10th 202337 K3.8 60 min.
Risotto-style celeriac
Risotto-style celeriac
In this recipe, the celeriac is cooked rather like for a risotto: diced small, softened in olive oil with onion, then cooked in chicken stock. The dish is finished with cream and maybe a little cancoillotte (or other creamy cheese). It is delicious on its own or to accompany meat.
December 30th 201986 K 50 min.
Roast Brussels sprouts with sage and lemon
Roast Brussels sprouts with sage and lemon
This makes a change from the usual ways of cooking sprouts: oven-roasted with sage and lemon, topped with grated Parmesan. They can be served as the main feature, or to accompany meat, for example.
February 3rd 202127 K 1 hour 4 min.
Roast cabbage with lemon
Roast cabbage with lemon
It's not always easy to find new and appealing ways to cook cabbage, but this recipe – which is fairly simple – will give you a really delicious roast cabbage, flavoured with lemon and tarragon.
August 26th 202043 K5 55 min.
Roast potatoes "à la provençale"
Roast potatoes "à la provençale"
These roast potatoes with echoes of Provence are cooked in 2 stages: boiled first, then finished in the oven until golden and crisp. They can be served on their own, to accompany meat, or simply with a good green salad.
September 12th 202133 K 1 hour 45 min.
Roasted Cauliflower
Roasted Cauliflower
Roasting cauliflower in the oven is a delicious way to enjoy the vegetable: golden-brown on the outside and melt-in-the-mouth inside. In this recipe, the cauliflower is blanched first, then brushed with herb butter before roasting in the oven.
March 27th 201670 K5 1 hour 15 min.
Roasted cauliflower
Roasted cauliflower
This is how Yotam Ottolenghi does roasted cauliflower: whole, served with a green parsley tahini sauce.
April 19th 202042 K 2 hours 35 min.
Roasted leeks with pesto
Roasted leeks with pesto
Oven-roasted leeks, served in the spirit of leek vinaigrette with chopped hard-boiled eggs, but accompanied by a pesto.
April 23th 202313 K 1 hour 9 min.
Roasted vegetables with thyme and green sauce
Roasted vegetables with thyme and green sauce
A quick and easy recipe for this dish of oven-roasted vegetables, served with a green parsley and sesame sauce.
July 12th 202312 K 55 min.
Röstis
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.
February 21th 2011261 K4.2 40 min.
Salmon and Spinach Gratin
Salmon and Spinach Gratin
This gratin has a layer of spinach, a layer of salmon with tomato and a layer of potato purée topped with grated cheese.
January 27th 201662 K4.3 50 min.
Salt cod brandade
Salt cod brandade
"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.
March 2nd 201489 K4 1 hour 35 min.
Sarladaise potatoes
Sarladaise potatoes
Potatoes fried in a little goose fat, with a mixture of chopped parsley, garlic and shallot added just before serving. Greedy folks (like me) melt a few thin slices of foie gras over the top.
October 13th 2010240 K4.7 1 hour 25 min.
Sausage buckwheat pancakes
Sausage buckwheat pancakes
This sausage pancake recipe is one of the better-known ways of using buckwheat pancakes. You will find it on the menu of all good French crêperies, but it is easy to make at home.
February 26th 2012124 K4.5 1 hour 30 min.
Sausage rougail
Sausage rougail
Sausage rougail is a typical dish from the cuisine of Réunion, the French island. It consists of fried sausages in a rich, spicy tomato stew.
April 18th 202142 K 1 hour 30 min.
Sausage with duchess potatoes and a Mont d'Or fondue
Sausage with duchess potatoes and a Mont d'Or fondue
The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese.
December 12th 2010192 K3.9 2 hours 15 min.
Sausages with baked beans, French style
Sausages with baked beans, French style
What could be more basic than sausages and beans? This is a rustic French version using dried white haricot beans (or "mogettes") that are first boiled fast, then left to cook slowly with tomatoes and smoked sausages. The long cooking allows the smoky flavour of the sausages to gradually spread down...
March 2nd 2022133 K4.6 1 hour 4 min.
Sautéd broccoli with ham
Sautéd broccoli with ham
Broccoli cooked until just tender, quickly sautéd in a little olive oil with shallot and ribbons of ham.
February 21th 2011209 K 14.3 50 min.
Sautéd mushrooms with spring onions and cured ham
Sautéd mushrooms with spring onions and cured ham
Fresh mushrooms of your choice, cooked just right, thinly sliced spring onions and morsels of cured ham. Straight from the pan to your plate.
May 10th 2023240 K 15 50 min.
Sautéed green vegetables
Sautéed green vegetables
Just fresh vegetables, each sautéed in turn in olive oil, then combined with chopped spring onions and parsley.
June 15th 201477 K4.1 1 hour 5 min.
Sautéed Green Vegetables in pan
Sautéed Green Vegetables in pan
A recipe full of gorgeous greens: broccoli, romanesco, Brussels sprouts and cabbage. The vegetables are cooked separately in stock before being lightly sautéed with shallot. This is a simple dish, though it takes a while to prepare, and is delicious, light and healthy.
December 2nd 201565 K4.1 40 min.
Sautéed oyster mushrooms
Sautéed oyster mushrooms
When oyster mushrooms are about, it's worth making the most of them. Why not try this very simple sauté recipe? The mushrooms are fried and finished with just a little parsley and lemon juice.
January 6th 202140 K 25 min.
Scallop and leek pancakes
Scallop and leek pancakes
These pancakes are filled with pan-fried scallops and creamed leeks.
March 6th 202063 K4.3 15 min.
Seafood sauerkraut
Seafood sauerkraut
The French version of sauerkraut (choucroute) is normally served with meat, especially pork and sausage, but here is a seafood version with fish and shellfish. Do give it a try, as it's simple to make and delicious!
April 17th 2011179 K4 1 hour 40 min.
Sesame rice
Sesame rice
Sesame rice is a simple recipe: once cooked, the rice is dressed with a drizzle of sesame oil, then mixed with toasted sesame seeds. This delicious double sesame flavour makes it an ideal accompaniment for meat or fish.
November 17th 202136 K 20 min.
Shakshuka
Shakshuka
This spicy, ratatouille-style tomato and onion purée can be eaten on its own or to accompany other dishes. Here, I've baked it in individual ramekins, topped with an egg. This recipe originated in North Africa and has spread all around the Mediterranean.
January 19th 202037 K5 1 hour 40 min.
Shiitake eggs
Shiitake eggs
By French standards, this hardly qualifies as an omelette: beaten eggs, simply slammed in the pan with sautéed shiitake mushrooms in soy sauce.
March 7th 202147 K4.2 35 min.
Sliced cauliflower with 3 cheeses
Sliced cauliflower with 3 cheeses
Thin slices of blanched cauliflower, fried strips of cured ham and 3 different types of cheese grated and gently melted to bind everything together.
March 6th 201392 K5 50 min.
Sliced chicken with mushrooms and broccoli
Sliced chicken with mushrooms and broccoli
Blanched broccoli sautéed quickly with thin slices of fried chicken.
May 10th 2023155 K4.5 1 hour 4 min.
Small ratatouille with
Small ratatouille with
It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm.
June 12th 2011263 K5 1 hour 3 min.
Smoky potato and potimarron gratin
Smoky potato and potimarron gratin
This gratin has an unusual twist: it not only combines potatoes with potimarron, the potatoes are boiled in the water left after cooking a Morteau sausage, to give a lovely smoky flavour. Guaranteed to transport your tastebuds to eastern France!
March 13th 201943 K 2 hours 10 min.
Smoky sausage and mash
Smoky sausage and mash
This is sausage and mash with a smoky Gallic twist: the smoked sausage (Morteau sausage here) is cooked in with the potatoes, so that they take on its smoky flavour. The potatoes are turned into a French-style purée – softer and richer than British mash.
July 21th 202131 K 1 hour 35 min.
Snow peas sautéed in butter
Snow peas sautéed in butter
Here's a quick and easy recipe for spring, when snow peas arrive on the shelves, and it's so simple and delicious just to sauté them in butter with a chopped shallot. This can be a stand-alone dish, or a side dish for meat or fish.
June 2nd 20247,959 30 min.
Sorrel omelette
Sorrel omelette
A sorrel omelette is, unsurprisingly, a classic omelette with chopped sorrel added, but it is also served with a reduced cream and sorrel sauce.
June 1st 202222 K 50 min.
Soufflée omelette with cheese
Soufflée omelette with cheese
Halfway between an omelette and a soufflé, this quick recipe give a light and delicious result. The secret is mainly in the two cooking methods: frying pan, then oven.
June 22th 2013433 K4.7 55 min.
Spaghetti Bolognese
Spaghetti Bolognese
Spaghetti "bolognese" (after the town of Bologna, Italiy) is a well-known dish, but so often amounts to nothing more than pasta topped with minced meat in a plain tomato sauce. Here is a more traditional version, in which the sauce is made with tomatoes, herbs, red wine and - of course - meat.
September 29th 2022106 K3.8 1 hour 20 min.
Spicy roast cauliflower gratin
Spicy roast cauliflower gratin
The cauliflower in this recipe is cooked two different ways: first oven-roasted with chilli spices, then finished with a creamy gratin topping, made with its own trimmings.
March 20th 202222 K 1 hour 25 min.
Spinach à la Lorraine
Spinach à la Lorraine
Smoked bacon, shallots and cream to accompany spinach cooked separately, to form a very gourmet dish.
February 21th 202410 K 35 min.
Spinach and chick peas "à la milanaise"
Spinach and chick peas "à la milanaise"
An Italian-style combination of spinach, chick peas and tomatoes, flavoured with thyme and Parmesan.
June 15th 202218 K 20 min.
Spinach and Mushrooms with Pesto
Spinach and Mushrooms with Pesto
For this simple recipe, thinly sliced and sautéed mushrooms, accompanied by cooked spinach, are combined with a pesto sauce.
May 10th 202313 K 20 min.
Spinach and ricotta ravioli
Spinach and ricotta ravioli
The filling for these ravioli is a delicious mixture of ricotta with cooked spinach, egg and lightly toasted pine nuts. The ravioli are first boiled in salted water, then baked gratin-style with cream, Parmesan and sage.
May 29th 201657 K 14.8 1 hour 15 min.
Spinach Omelette
Spinach Omelette
An ultra-simple but delicious omelette recipe. The beaten eggs are poured over spinach that has already been cooked with shallots.
May 1st 201677 K4.7 20 min.
Split peas "à la française"
Split peas "à la française"
To cook fresh peas à la française (French style), they are first blanched in boiling water, then combined with fried lardons and onion. This idea can also be used with split peas, but they need cooking for much longer.
February 5th 2020166 K 55 min.
Steamed leeks with morel sabayon
Steamed leeks with morel sabayon
For this very simple recipe, steamed leeks (cooked in 2 stages) are served with a sabayon made with mushroom "jus", preferably from morels. The sabayon is the major taste element in this dish, and adds a delicious woodland-mushroom flavour.
June 11th 201742 K4.1 40 min.
Stuffed cabbage leaves
Stuffed cabbage leaves
The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven.
February 1st 2015213 K5 1 hour 25 min.
Stuffed Mushrooms
Stuffed Mushrooms
In this recipe, the mushrooms are stuffed with caramelized onions, topped with cheese and cooked in the oven. As mushrooms tend to give off a lot of liquid, especially when very fresh, the cooking is done in two stages.
May 10th 202359 K4.1 60 min.
Stuffed mushrooms au gratin
Stuffed mushrooms au gratin
For this fairly sophisitcated recipe, the mushrooms caps are marinated and pre-cooked in the oven. They are then filled with a delicious mix of potatoes, sausage and cheese before being baked gratin-style.
May 10th 202342 K 1 hour 10 min.
Stuffed pumpkin gratin
Stuffed pumpkin gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of two sorts of fried meat (chicken and bacon), chestnuts and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from...
November 29th 201562 K4.3 1 hour 9 min.
Stuffed tomatoes and courgettes
Stuffed tomatoes and courgettes
A classic recipe of French family cooking, but with a more sophisticated filling.
February 21th 2011337 K3.8 1 hour 50 min.
Tandoori-flavoured chicken with leeks
Tandoori-flavoured chicken with leeks
Indian flavours pep up this recipe. The leeks are cooked then mixed with chunks of chicken (a good way to use leftovers from a previous meal) and simmered with tandoori spices.
April 17th 201942 K 55 min.
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
September 16th 2019599 K 14.6 1 hour 30 min.
Thaï rice with small vegetables
Thaï rice with small vegetables
Vegetables cut in small dice, cooked in stages, and mixed with cooked Thaï rice. Delicious alone or served with meat for example.
February 21th 2011280 K4.7 1 hour 35 min.
The strange gratin
The strange gratin
Here is a recipe for a gratin that is a little unusual in its ingredients, which allows the use of vegetable tops and leftover cheese, but for a very successful taste despite everything.
July 20th 202221 K 1 hour 30 min.
Tomato omelette
Tomato omelette
Tomato omelette is a great classic of Provençale cuisine. This is my personal version with mushrooms.
May 10th 2023119 K4.6 1 hour 1 min.
Triple-Cheese Pumpkin Gratin
Triple-Cheese Pumpkin Gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of three sorts of cheese and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, it is good...
January 24th 201685 K4.1 55 min.
Truffade
Truffade
Truffade is a traditional dish from France's Auvergne region. It is made with potatoes and local cheese. Truffade originated in the mountains and is a proper winter dish, quite rich and delicious. This recipe, like with all traditional food, comes in many versions: different cheeses, ways to cook...
August 12th 202158 K4.3 1 hour 10 min.
Truffade original
Truffade original
Truffade is a traditional dish from the Auvergne region of France. It is simple and delicious: potatoes are cooked slowly in a covered pan, then sliced local cheese is melted in towards the end of cooking.
August 12th 202136 K 1 hour 35 min.
Turmeric risotto
Turmeric risotto
A colourful and tasty risotto made with turmeric, and pumpkin and sunflower seeds.
May 19th 201972 K3.5 60 min.
Two-cheese vegetable gratin
Two-cheese vegetable gratin
This is a vegetable gratin with a difference: 3 layers of different vegetables (cauliflower, broccoli and aubergine) with two different cheeses for a flavousome topping: Comté and Époisse.
October 16th 201947 K4 1 hour 25 min.
Upside-down Parmentier
Upside-down Parmentier
Parmentier is a French version of shepherd's pie. This variation has slow-cooked meat on top of the mashed potato (purée), instead of underneath. A red-wine sauce adds the finishing touch.
November 6th 2011108 K4.2 6 hours 7 min.
Warm Leek and Potato Salad
Warm Leek and Potato Salad
This simple salad combines leeks (boiled and thoroughly drained) with sliced potatoes in a good vinaigrette.
February 21th 201663 K4.6 40 min.
Welsh-style potato purée
Welsh-style potato purée
A Welsh-style twist on the classic potato purée (posh mash!), with finely sliced leeks, cooked until just done to keep their lovely green colour. This dish could be the main feature or served on the side with meat, for example.
December 26th 202121 K 25 min.
White bean gratin "à l'italienne"
White bean gratin "à l'italienne"
White haricot beans enriched with the Mediterranean flavours of tomatoes and herbs. The beans are boiled first then mixed with chopped tomatoes and finished gratin-style in the oven.
August 25th 202127 K 13 hours 2 min.
Winegrowers' sausage casserole
Winegrowers' sausage casserole
This sausage casserole is a simple mix of vegetables with smoked sausage, but the cooking liquid in this case is dry white wine (and hence the name). The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously.
March 19th 201858 K 2 hours 40 min.
4 pears salad with vanilla
4 pears salad with vanilla
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.
February 21th 2011224 K4.2 40 min.
Almonds pyramids
Almonds pyramids
If you are already familiar with coconut pyramids, you might like to try these almonds flavoured pyramids. The recipe is very straightforward, but these little cakes, with their crisp outside and moist centre, are simply delicious.
January 13th 202139 K 35 min.
Amandier (gluten-free almond cake)
Amandier (gluten-free almond cake)
This gluten-free cake is called "amandier" in French, as it is made with ground almonds instead of flour (the same word also means almond tree). The texture is moist and the flavour is, well, almondy.
October 4th 202035 K 1 hour 8 min.
Amaretti
Amaretti
Amaretti are little Italian almond biscuits. They are a bit like meringues, very sweet, and made with ground almonds.
May 31th 201568 K4.5 1 hour 3 min.
Amiens macaroons
Amiens macaroons
These macaroons, famous since the 16th century, are small, soft almond-flavoured cakes. This recipe is much easier to make than the one for the classic Parisian macarons.
February 13th 201393 K5 50 min.
Apple and almond gratin
Apple and almond gratin
Imagine a gratin, but sweet, made with apples and toasted ground almonds. This delicious dessert combines apples and almonds with a vanilla custard-like mixture - simply yummy!
February 8th 201753 K4.6 1 hour 5 min.
Apple Batter Puddings
Apple Batter Puddings
Similar to a traditional French "clafoutis", usually made with cherries, this simple apple and almond dessert is quick to make.
March 30th 201652 K4.7 45 min.
Apple crisps
Apple crisps
This is a really simple recipe - there's really not much to do, other than wait while the crisps (or chips for Americans) cook gently in the oven.
April 19th 201746 K4.5 2 hours 8 min.
Apple macaronade
Apple macaronade
This gratin-style apple pudding has an almond "macaronade" crust for a delicious combination of flavours.
December 27th 202029 K 1 hour 15 min.
Apple paste
Apple paste
Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.
November 6th 201976 K5 10 days 50 min.
Apple Tatin Terrine
Apple Tatin Terrine
Imagine a sweet terrine, made of layers of apples with sugar, cooked slowly in the oven until caramelized. Serve warm in slices with custard.
December 14th 201477 K4.1 3 hours 30 min.
Apricot blancmange
Apricot blancmange
Blancmange is a very old dessert recipe, going back to the middle-ages. Updated for our century, it's almond milk with whipped cream and a smooth apricot puree.
August 23th 2011307 K4 3 hours 15 min.
Apricot fool
Apricot fool
The traditional fruit fool is a rather old-fashioned dessert, consisting of whipped cream (Chantilly) with a fruit coulis gently folded into it.
August 8th 2010188 K5 20 min.
Apricot jam with vanilla
Apricot jam with vanilla
A really flavoursome apricot jam, minimally sweetened, with a hint of vanilla and the discreet crunch of the almond-like kernels.
July 12th 202329 K 4 hours 55 min.
Apricot jelly
Apricot jelly
An apricot jelly is made using only the pulp of the fruit, removing the skin and any fibrous parts, which requires some cooking. The result is a much smoother, more pleasant preparation, a little less tart than a classic jam.
July 16th 202318 K 2 hours 55 min.
Baked apples from St Aubin le Vertueux
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).
February 21th 2011245 K 24.2 1 hour 7 min.
Belle-helene in a glass
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
February 21th 2011254 K3.8 1 hour 50 min.
Blackcurrant jelly
Blackcurrant jelly
Blackcurrants are full of flavour and make an excellent jelly. In the depths of winter, you'll be glad you made some now.
September 8th 202128 K4 60 min.
Blackcurrant sorbet for Edith
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...
October 13th 2010249 K4.9 25 min.
Blackcurrant, vanilla and lime verrine
Blackcurrant, vanilla and lime verrine
Vanilla-lime, confectioner's custard and blackcurrant coulis, topped with a layer of whipped cream (chantilly) and dusted with a little matcha green tea powder. Light and flavoursome.
September 12th 2010190 K4.9 1 hour 9 min.
Calissons
Calissons
Calissons are a sweet from Provence - Aix-en-Provence is famous for them - made with almonds and candied fruit, covered with royal icing. This is a slightly simplified version, which is every bit as good.
February 12th 2012139 K 53.3 1 hour 30 min.
Canadian rice pudding
Canadian rice pudding
You are no doubt familiar with classic rice pudding, so simple and delicious. Well, here's a version with a Canadian twist: sweetened with maple syrup instead of sugar, added in two stages.
January 31th 202145 K 1 hour 7 min.
Candied grapefruit peel
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20th 2018368 K 14 1 day 1 hour 25 min.
Caramel rice pudding
Caramel rice pudding
We start with a classic rice pudding and add beaten eggs, this is poured onto hot caramel in the bottom of a dish, and then cooked in a bain-marie in the oven until firm like a cake.
February 11th 2011254 K5 1 hour 40 min.
Chantilly rice pudding
Chantilly rice pudding
A rice pudding with a difference: it is cooked the classic way and left to cool. Whipped cream is then gently folded in to give a light-textured and original dessert.
April 1st 202043 K 2 hours 50 min.
Chaud-froid of grapefruit, pineapple and lime custard
Chaud-froid of grapefruit, pineapple and lime custard
Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
December 20th 2010255 K4.5 2 hours 5 min.
Chestnut moelleux
Chestnut moelleux
"Moelleux" means soft, and is also the name given to the gooey, soft-centred cakes that are popular in France. These muffin-style cakes are doubly chestnutty: there is chestnut purée in the mixture and pieces of marrons glacés (candied chestnuts) in the middle as well. The result is a little...
February 11th 201848 K 15 1 hour 15 min.
Chestnut mousse in a whipper
Chestnut mousse in a whipper
In France, chestnut mousse is sometimes called "Mousse Mont Blanc". It is a delicious combination of whipped cream with chestnut purée, traditionally mixed in very gently. Here is a simple, rapid version, made with a cream whipper.
October 18th 202050 K 9 min.
Chocolate and vanilla crème brûlée
Chocolate and vanilla crème brûlée
This crème brûlée recipe is a sophisticated combination in three layers: chocolate ganache, vanilla custard, and, of course, a delicious thin crust of caramel. It is more complicated than a simple chocolate crème brûlée, but well worth the effort when you see your guests' reactions.
December 30th 201957 K5 1 hour 60 min.
Chocolate cream
Chocolate cream
A very simple recipe with a really chocolatey taste. Cream, milk and chocolate, mixed with egg-yolks and sugar, then cooked in the oven in a bain-marie, like for crème brulée.
October 13th 2010261 K4.2 3 hours 6 min.
Chocolate cream with a crunch, irish coffee mousse
Chocolate cream with a crunch, irish coffee mousse
This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).
March 11th 2011255 K 15 60 min.
Chocolate mendiants
Chocolate mendiants
Mendiants are made with a thin layer of chocolate, stuck with toasted nuts, dried and candied fruit.
May 27th 202047 K 1 hour 2 min.
Chocolate mousse
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
February 21th 2011472 K3.7 40 min.
Chocolate mousse with hazelnuts
Chocolate mousse with hazelnuts
Here is a marvellous new chocolate mousse recipe that will delight real chocoholics. This is a rich, gourmet version, though not over-sweet and with the added crunchy texture of toasted hazelnuts. You'll love this one!
November 26th 201751 K5 55 min.
Chocolate orangettes for Erika
Chocolate orangettes for Erika
Orangettes are candied citrus peels (oranges or grapefruit) cut into sticks and coated in chocolate. This delicious confection blends the slightly tangy flavors of candied peels with the sweetness of chocolate.
April 14th 202410 K 45 min.
Chocolate rice pudding
Chocolate rice pudding
If you're already a fan of classic rice pudding, I'm sure you'll enjoy this even more comforting version, made with two kinds of chocolate.
November 15th 202037 K 30 min.
Chocolate thins with toasted nuts
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.
February 21th 2011256 K4 2 hours 25 min.
Chocolate Truffles
Chocolate Truffles
Chocolate truffles: those dreamy, creamy chocolatey treats, rolled in cocoa powder or a mix of chopped dry-roasted pistachios and almonds.
January 6th 201653 K5 2 hours 55 min.
Chocolate-verbena cream
Chocolate-verbena cream
A chocolate cream with delicious aromas of fresh verbena.
June 30th 20245,790 2 hours 4 min.
Clafoutis "Marie-Antoinette"
Clafoutis "Marie-Antoinette"
This "Marie-Antoinette" clafoutis is a lighter version of the traditional fruit-in-batter baked dessert, almost a soufflé, with apples and lemon. The apples are sautéed in butter and Calvados, then combined with a lemon-flavoured confectioner's custard, lightened with raw meringue. This mixture is...
November 1st 201746 K4.9 1 hour 20 min.
Clementine sorbet
Clementine sorbet
To capture the delicate flavour of clementines, we need to use not only the juice, but also a little zest to add a delicious hint of bitternes. Here's a simple method using sugar cubes.
December 24th 2018135 K4.3 2 hours 50 min.
Clementines and chestnuts entremet
Clementines and chestnuts entremet
For this beautiful dessert, we place a disc of clementine cream on a chestnut dacquoise cookie. We will use the technique of the insert taken in the cold for this recipe, and thus to obtain easily a very beautiful dessert.
January 25th 202316 K 14 hours 60 min.
Coconut pyramids
Coconut pyramids
Small coconut cakes, golden, crusty, and soft inside.
February 21th 2011334 K3.7 50 min.
Confit of quinces in Macvin
Confit of quinces in Macvin
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.
January 10th 202128 K 1 hour 20 min.
Confit Victoria pineapple with honey and spices
Confit Victoria pineapple with honey and spices
In this fairly straightforward recipe pineapple wedges are poached gently in a honey syrup flavoured with vanilla and star anise. This transforms the pineapple into flavoursome morsels that melt in the mouth.
March 10th 202131 K 1 hour 15 min.
Coupe Augustin
Coupe Augustin
A "coupe Augustin" is a kind of sundae made with mint ice cream, slices of white peach poached in a light syrup, Chantilly cream, raspberry coulis and topped with toasted flaked almonds.
September 8th 201375 K4.7 30 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31th 20111.66 M 74.3 4 hours 40 min.
Crème caramel
Crème caramel
Crème caramel (upside-down caramel cream) is a classic of bistro cuisine. The vanilla cream is made with eggs, cooked in a dish with a layer of caramel in the bottom, and placed in a bain-marie. It's traditionally served turned out so that the liquid caramel runs down over the cream.
February 21th 2011258 K5 3 hours 35 min.
Crunchy blackcurrant and mascarpone cream verrine
Crunchy blackcurrant and mascarpone cream verrine
A three-tiered verrine: mascarpone whipped cream, blackcurrant coulis and granola crunch.
October 11th 202314 K 25 min.
Eton mess
Eton mess
Behind this strange name there lurks a delicious traditional English dessert made of meringues, strawberries and cream.
July 25th 2010161 K5 4 hours 55 min.
European glass
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
August 15th 2010228 K5 2 hours 30 min.
Fillings for macaroons
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.
May 30th 2020293 K 24.3 2 hours 1 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011322 K 14 40 min.
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21th 2011285 K4.7 55 min.
Fresh mint ice-cream
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.
February 21th 2011527 K4.6 1 hour 35 min.
Frozen cottage cheese with strawberries
Frozen cottage cheese with strawberries
Here is a refreshing and very quick recipe (if your fruit is already prepared). In just a few seconds you can enjoy a delicious frozen cream cheese and strawberry dessert, with no need for an ice-cream maker.
April 24th 201962 K1 15 min.
Frozen nougat
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.
November 17th 2024276 K4.5 1 hour 25 min.
Fruit paste : Blackcurrant
Fruit paste : Blackcurrant
If you like the taste of blackcurrant, this recipe is for you, the very pronounced taste of blackcurrant and its small acidity, in a delicious treat.
November 6th 202223 K 2 hours 40 min.
Fruit salad
Fruit salad
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...
April 20th 2020380 K4.1 1 hour 15 min.
Ice-cream Vacherin
Ice-cream Vacherin
Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work...
December 21th 2014172 K4.5 8 hours 45 min.
Indian rice pudding
Indian rice pudding
This Indian-inspired version of rice pudding, with its dried fruit accompaniment, is very fragrant.
August 9th 202313 K 2 50 min.
Jamaican cup
Jamaican cup
A delicious combination of flavours: coffee with rum, the first in a cream, the second in a sabayon, with the added crunch of a few toasted almonds.
June 29th 202217 K 50 min.
Jelly-style plum jam
Jelly-style plum jam
Lots of people make plum jam, but you can also elevate this to a rather elegant jelly, simply by removing the skins. It's not a true jelly (this is normally made with juice), but leans towards that style: light and, above all, delicious.
October 13th 201995 K 13 hours 15 min.
Lemon creams
Lemon creams
These light and flavoursome lemon creams are "set" by the curdling action of the lemon juice on the heated cream, so no thickening agent is needed. They are served in individual glasses, topped with a layer of fruit coulis (blackcurrant here).
December 6th 201742 K3.9 45 min.
Lemon Meringue Pie Verrines
Lemon Meringue Pie Verrines
This is a new twist on the classic lemon meringue pie. All the elements are there: sweet crunchy bits, meringue and lemon custard, but presented in layers in a glass.
July 12th 201560 K5 25 min.
Like Bounty
Like Bounty
You will no doubt be familiar with Bounty, the chocolate-covered coconut bar. Here's a melt-in-the-mouth version "on a plate" for a chic dessert.
August 1st 2011146 K4.6 1 hour 55 min.
Like MaronSui's
Like MaronSui's
Perhaps you've heard of "MaronSui's", those chestnut mousses you find in shops? Here's a much better homemade version, easy enough to make.
May 26th 202410 K 2 2 hours 30 min.
Little vanilla, clementine and chestnut verrines
Little vanilla, clementine and chestnut verrines
This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse.
December 11th 2022180 K 13.5 25 min.
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
October 3rd 20191.58 M 714.6 2 hours 40 min.
Melon with port sorbet
Melon with port sorbet
This recipe is a new twist on the classic melon with port: melon balls served on a bed of port sorbet.
October 6th 2013102 K4.9 50 min.
Meringues
Meringues
A very simple recipe but which always impresses.
June 10th 2019390 K4.5 4 hours 20 min.
Mint and chocolate cream
Mint and chocolate cream
Inspired by the chocolate cornstarch cream, this cold cream, with the very matching flavors of mint and chocolate, will give you a delicious and quick dessert.
July 10th 202220 K 45 min.
Minted Melon
Minted Melon
It is tempting to call this a melon Mojito: little balls of ripe melon in a light Mojito-flavoured syrup with mint, rum and lime.
September 13th 201558 K4.5 45 min.
Mojito peaches
Mojito peaches
A simple fruit salad of white peaches bathed in mojito flavours: lime, rum and mint (with a delicate hint of vanilla).
August 2nd 202032 K 40 min.
Mousse with two chocolates
Mousse with two chocolates
Chocolate mousse is a great classic home-made dessert. Here's a version using two different chocolates (dark and milk) with a hint of vanilla, that owes much to a recipe by Christophe Michalak.
April 25th 202131 K 45 min.
Norman flambéed apples
Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
December 30th 201957 K1 40 min.
Nougat
Nougat
Nougat is a sweet made with honey and almonds that has changed very little since ancient times. The nougat we know today is the Montelimar variety, in which egg whites are added to the basic recipe for a lighter texture. Here is a simplified version.
June 19th 2013120 K 15 1 hour 45 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018329 K4 2 hours 30 min.
Peach and blackcurrant coupe
Peach and blackcurrant coupe
A delightful coupe combining mint-flavoured peaches with a scoop of blackcurrant sorbet.
September 7th 201456 K3.8 55 min.
Peach and blackcurrant sundae
Peach and blackcurrant sundae
Peach and blackcurrant flavours work well together. Here is an indulgent sundae that makes the most of this: poached peaches with blackcurrant sorbet and Chantilly cream. Delicious!
August 18th 202125 K 1 hour 2 min.
Peach and mint salad
Peach and mint salad
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.
September 7th 2012309 K 24 20 min.
Peach Melba
Peach Melba
Peach Melba is a famous dessert created in 1893 by an equally famous chef, Auguste Escoffier, and inspired by the singer Nellie Melba. There have been many versions of this well-known dish but, in principal, it consists of vanilla ice cream, poached peaches, raspberry coulis and sweetened whipped...
September 9th 2012122 K3.9 2 hours 20 min.
Pear sorbet
Pear sorbet
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.
February 21th 2011328 K4 55 min.
Pears in red wine with blackcurrant
Pears in red wine with blackcurrant
Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise).
February 21th 2011240 K4.1 2 hours 35 min.
Piedmont pyramids
Piedmont pyramids
If you are already familiar with coconut pyramids, you might like to try these hazelnut-flavoured Piedmont pyramids. The recipe is very straightforward, but these little cakes, with their crisp outside and moist centre, are simply delicious.
December 2nd 202033 K 35 min.
Piped petits-fours
Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.
December 30th 2019120 K1 1 day 35 min.
Pistachio ice cream
Pistachio ice cream
Rediscover the real, delicate taste of pistachio in this ice cream with its very definite flavour.
October 1st 2014110 K 13.8 55 min.
Pistachio panna cotta with custard
Pistachio panna cotta with custard
In this dessert, the pistachio panna cotta is teamed with real vanilla custard and topped with a few caramelised pistachios.
February 18th 201844 K 25 3 hours 15 min.
Plum and almond panna cotta
Plum and almond panna cotta
The combination of plums and almonds is always a winner. Here's a version that uses almonds to make a delicious panna cotta with a difference.
October 20th 201943 K 3 hours 25 min.
Poire Belle Hélène
Poire Belle Hélène
Poire Belle Hélène is a fairly simple cold dessert. The pears are poached in a vanilla-flavoured syrup, then served on top of vanilla ice cream with hot chocolate sauce poured over.
November 22th 202376 K4.7 20 min.
Praline rochers
Praline rochers
Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds.
August 28th 2011193 K5 3 hours 15 min.
Quick bramble jelly
Quick bramble jelly
Fruit jelly is jam made with the juice only. All the skin and seeds are strained out, which gives a very smooth texture. Here's a quick recipe which will give you an excellent jelly, and which keeps the full flavour of the blackberries thanks to its very brief cooking.
July 5th 2013276 K4.2 50 min.
Quick orange marmalade
Quick orange marmalade
Just oranges (organic) and sugar in this simplified marmalade recipe.
February 26th 2014151 K3.9 1 hour 15 min.
Quince jelly
Quince jelly
This quince jelly, with a very pronounced taste, will delight lovers of this fruit.
October 23th 202219 K 1 hour 45 min.
Quince paste
Quince paste
This traditional French "pâte de fruit" (fruit paste or leather) has a distinctive, firm consistency and is full of flavour, with the characteristic tang of quince. The preparation is rather long, but the result is well worth all the effort.
December 3rd 201745 K1 2 hours 3 min.
Raspberry sorbet
Raspberry sorbet
To make a seriously good raspberry sorbet, the fruit must be of the best quality, of course, but there is another little secret: you need to remove all the seeds to make a really smooth coulis. It is this smooth coulis that makes the sorbet so deliciously velvety.
July 5th 201745 K4.6 2 hours 20 min.
Rhubarb mousse
Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
August 25th 201937 K 35 min.
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
December 18th 2018393 K5 40 min.
Rice pudding with chestnuts and poached pears
Rice pudding with chestnuts and poached pears
A rice pudding a bit atypical, no sugar added, but chestnut cream instead, and served in a verrine with diced poached pears.
November 22th 202315 K 1 hour 30 min.
Rice pudding with fruit and nuts
Rice pudding with fruit and nuts
This is cooked like a normal rice pudding, but with fruit and nuts added halfway through: toasted almonds and pistachios, sautéed diced apple and strips of dried apricot. These added flavours and textures make an already creamy rice pudding even more delicious.
June 18th 201740 K4.5 1 hour 5 min.
Salad of vine peaches and apricots with verbena
Salad of vine peaches and apricots with verbena
A simple fruit salad of apricots and vine peaches, with a delicious verbena syrup.
September 1st 20245,583 30 min.
Santiago Cake
Santiago Cake
Santiago cake (or Torta de Santiago) has a lovely moist texture. It is made with almonds and lemon and contains no butter or flour. This Spanish speciality from Galicia is still often decorated with the cross of St James.
April 24th 201671 K5 55 min.
Sautéed pears with custard and orange syrup
Sautéed pears with custard and orange syrup
Pear halves sautéed in butter and sugar served with real custard (crème anglaise) and a reduced blood-orange syrup.
February 20th 2011149 K3.7 1 hour 4 min.
Soft chocolate-orange cake
Soft chocolate-orange cake
If you like the combination of chocolate and citrus fruit, you'll love this very simple, very moist cake, with its deliciously pronounced chocolate and orange flavors.
December 1st 20243,015 3 hours 5 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21th 2011263 K3.9 50 min.
Strawberries in a thyme and lemon-flavoured red wine reduction
Strawberries in a thyme and lemon-flavoured red wine reduction
Serving strawberries in red wine is a classic French dessert. Here is a more sophisticated version, with the red wine reduced to a light syrup with notes of thyme and lemon.
June 30th 201946 K 1 hour 25 min.
Strawberries with mint and cream
Strawberries with mint and cream
Minty confectioner's custard, diced strawberries and whipped cream.
February 21th 2011241 K5 1 hour 30 min.
Strawberry and kiwi fruit salad
Strawberry and kiwi fruit salad
This is a simple recipe, but quite delicious. The flavours and colours of strawberries and kiwis combine to create a refreshing and colourful summer fruit salad.
July 22th 202037 K 20 min.
Strawberry brunoise in a dessert-wine sabayon
Strawberry brunoise in a dessert-wine sabayon
This is a very simple recipe, but the result is absolutely delicious (as long as it's strawberry season, of course): morsels of really ripe strawberries in a sabayon made with sweet white wine.
August 19th 202025 K 25 min.
Strawberry mousse with mascarpone
Strawberry mousse with mascarpone
This dessert is bursting with strawberry flavour. The creamy mascarpone mousse is made with a cream whipper and served on a bed of lightly sweetened fresh strawberries.
August 22th 202127 K 25 min.
Strawberry sorbet
Strawberry sorbet
The secret of a good strawberry sorbet is to use first class strawberries, very ripe and full of flavour, so do choose them with care. This recipe shows you how to lighten the texture of the sorbet by incorporating air.
July 9th 201485 K4.6 35 min.
Strawberry, kiwi and mascarpone verrines
Strawberry, kiwi and mascarpone verrines
Chopped kiwi with lemon, ripe strawberries and smooth mascarpone cream.
June 12th 201662 K5 25 min.
Strawberry-mint sorbet
Strawberry-mint sorbet
For this strawberry and mint-flavoured sorbet, we will be using an unusual method: blending the strawberries with mint leaves. This mixture is then left overnight for the flavours to mingle before being strained and then churned. This makes a delicious sorbet with its full-on strawberry flavour...
August 13th 201742 K3.8 12 hours 30 min.
Stuffed prunes
Stuffed prunes
Stuffed prunes are a sweetmeat made with halved dried prunes sandwiched together around a morsel of marzipan flavoured with Armagnac.
July 18th 201837 K 20 min.
Succès praliné (praline meringue)
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and...
June 20th 2010367 K 34.1 4 hours 20 min.
Tatin apples with mascarpone cream
Tatin apples with mascarpone cream
Small pieces of apple cooked "tatin" style (caramelized in a pan) with a light mascarpone cream.
November 20th 2011179 K4.3 1 hour 3 min.
Vanilla ice cream
Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
November 6th 2017434 K3.8 1 hour 7 min.
Viennese chocolate cups
Viennese chocolate cups
A Viennese-style hot chocolate comes topped with whipped cream. This more sophisticated dessert version is based on a thickened chocolate cream with a piped rosette of Chantilly cream on top.
March 21th 202127 K 35 min.
Windfall apple jelly
Windfall apple jelly
This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly...
August 19th 2021163 K5 60 min.
Tomato sauce (for pizzas)
Tomato sauce (for pizzas)
This is the sauce to put on pizza bases before the toppings.
October 19th 2010523 K4.3 1 hour 15 min.
Blackcurrant liqueur
Blackcurrant liqueur
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...
August 3rd 2013847 K 44.7 55 min.
Cocktails
Cocktails
Some cocktails recipe.
May 8th 201181 K5 5 min.
Hot chocolate
Hot chocolate
Here's something simple to cheer up cold days, or a delight to look forward to on coming home after a walk in the rain.
December 19th 2010216 K4 25 min.
Mulled apple juice
Mulled apple juice
This very simple recipe will give you a warming drink with an amazing flavour of apples and spices. Just the thing to serve to your guests as a "trou normand" (traditionally a small glass of calvados served between courses), or to round off a meal with the dessert.
February 16th 202035 K 1 hour 20 min.
Mulled wine Belle-Plagne style
Mulled wine Belle-Plagne style
If it's cold or you're in the snow, you will appreciate mulled wine which warms body and soul... There are as many mulled wine recipes as ski runs, so here is a basic one that you can easily adapt to your taste.
February 21th 2011240 K 14 1 hour 35 min.
Four quarters (adding fruit)
Four quarters (adding fruit)
To improve a "four quarters" cake.
February 21th 2011172 K4.5 35 min.
Italian hot chocolate
Italian hot chocolate
This delicious, custardy chocolate treat is made in minutes. A treat for kids (and big kids) to enjoy at teatime, or any other time.
April 26th 2020158 K 10 min.
Oriane's tuna rillettes
Oriane's tuna rillettes
Quick to make, delicious as an aperitif.
February 21th 2011192 K5 20 min.
Tomato ladybirds
Tomato ladybirds
Tomatoes filled with a tuna mayonnaise and rice mixture, in a fun ladybird shape that kids will love, served with a puree of fresh garden peas. A good way to encourage them to eat vegetables.
February 21th 2011273 K 14 1 hour 50 min.
Almond cream or frangipane
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
January 23th 2022451 K 25 45 min.
Almond dacquoise
Almond dacquoise
A dacquoise is a sort of almond meringue that can be eaten like a biscuit or can be used as the base of more sophisticated desserts.
June 28th 2011200 K5 45 min.
Apple confectioner's custard
Apple confectioner's custard
For this strongly apple-flavoured version of confectioner's custard (crème pâtissière, or french pastry cream), apple juice is used instead of milk and the quantity of sugar is reduced.
July 23th 2014128 K4.6 25 min.
Armagnac marzipan
Armagnac marzipan
Almost the same as plain marzipan, but this almond paste is flavoured with a hint of Armagnac or Cognac.
September 12th 201846 K4.8 9 min.
Avocado mayonnaise
Avocado mayonnaise
This version of mayonnaise, as creamy as ever but with a delicious avocado flavor, is a perfect accompaniment to fish, vegetables and even canapés.
July 17th 20247,858 10 min.
Bavaroise cream
Bavaroise cream
A "bavaroise" is made with custard, set with gelatin after cooking, and with whipped cream added once it has cooled. This makes a delicious, smooth cream that can be used to create many different desserts.
May 8th 202223 K 40 min.
Beurre blanc sauce
Beurre blanc sauce
Beurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish.
February 2nd 2012175 K3.8 35 min.
Beurre d'escargot
Beurre d'escargot
Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven. In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire.
November 7th 201864 K3 55 min.
Blackcurrant coulis
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
February 21th 2011444 K 23.5 25 min.
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
March 21th 2017412 K3.5 15 min.
Buckwheat pancakes
Buckwheat pancakes
Buckwheat pancakes (galettes de sarasin in French) are typical of Brittany and are often served as a savoury dish. They are made with buckwheat flour (a cereal-like seed which is gluten free).
July 21th 2015170 K 24.3 15 min.
Butter cream
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
October 13th 2010321 K4.6 60 min.
Caramelised walnuts
Caramelised walnuts
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.
February 21th 2011365 K5 25 min.
Carrot-top pesto
Carrot-top pesto
You will no doubt be familiar with classic pesto. Here is an alternative, zero-waste version using carrot tops for a surprising pesto, full of fresh flavour.
September 16th 202039 K 20 min.
Chantilly cream
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
September 17th 2013663 K5 20 min.
Chocolate Chantilly
Chocolate Chantilly
If we look at the more scientific side of Chantilly cream we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a...
September 25th 2013172 K5 15 min.
Chocolate ganache
Chocolate ganache
A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.
January 25th 2022324 K 13.7 15 min.
Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
February 21th 2011302 K 24 35 min.
Citrus crunch
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...
February 2nd 2016229 K3.7 1 hour 20 min.
Citrus syrup
Citrus syrup
This citrus-flavoured syrup blends the bitterness of the zest with the delicious acidity of the juice. It can be used to soak biscuits or cakes when making desserts. You can make this with whatever citrus fruits you prefer. It can be prepared in advance and will keep for several days.
December 30th 201966 K 1 hour 15 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017457 K4.2 2 hours 15 min.
Clear strawberry juice
Clear strawberry juice
In French this is called a "clarification". The method for making a clear strawberry juice is simple, with little added sugar. The delicious juice obtained can be used in lots of recipes: mousse, cream, jelly, etc.
July 25th 202131 K5 60 min.
Clementine Chantilly
Clementine Chantilly
As the Clementine season is now in full swing, I would like to tempt you to try this surprisingly different clementine-flavoured Chantilly. The recipe is very simple but delicious.
February 2nd 202231 K 20 min.
Clementine confectioner's custard
Clementine confectioner's custard
This clementine confectioner's custard makes the most of the delicious fruity flavour by using both the juice and zest.
January 23th 202234 K 30 min.
Clementine Creamy
Clementine Creamy
A clementine cremeux is a little different from cremeux based on pulpy fruits (such as blackcurrant or raspberry), this time more juice is used and the zest.
January 18th 202322 K2 2 hours 40 min.
Clementine diplomat cream
Clementine diplomat cream
Diplomat cream, as delicious as ever, in a double clementine-flavoured version. It can be used in lots of desserts and pastries.
February 13th 202234 K 30 min.
Cocktail sauce
Cocktail sauce
Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.
October 13th 2010199 K4 9 min.
Coconut paste
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
October 13th 2010287 K 14 15 min.
Coffee custard
Coffee custard
You are probably familiar with the classic real custard (crème anglaise). Here's a coffee-flavoured version.
May 4th 202227 K 30 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017748 K 313.7 40 min.
Coriander and cashew nut pesto
Coriander and cashew nut pesto
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.
December 9th 201866 K 30 min.
Cream and herb dressing
Cream and herb dressing
A quick and easy recipe for a cream and herb dressing to go with all kinds of dishes, from simple jacket potatoes to fish.
June 12th 202220 K 15 min.
Cream sauce with Vin Jaune
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...
October 3rd 2018206 K4 50 min.
Diplomat cream
Diplomat cream
Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a...
October 30th 201964 K 1 hour 50 min.
Dried apricots
Dried apricots
Making your own dried apricots at home is perfectly feasible. It's really quite simple, though it takes a long time. Basically, the apricots need to be cut in half, destoned, then the halves put to dry slowly for several hours in a cool oven.
July 12th 2023130 K3.9 6 hours 6 min.
Feta in olive oil with herbs
Feta in olive oil with herbs
This recipe tells you how to preserve cubes of feta with herbs. It will keep for a long time and improves with keeping. Using this feta in a salad, such as Greek salad, adds an amazing flavour.
August 2nd 201598 K4.6 15 min.
Foie gras Chantilly
Foie gras Chantilly
Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this...
September 17th 2013113 K4.6 30 min.
French dressing (vinaigrette)
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
July 7th 20111.04 M4.5 7 min.
Fruit coulis (fruit purée)
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
October 20th 2012771 K 44 25 min.
Fruit crémeux
Fruit crémeux
This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...
September 12th 2020175 K2.5 40 min.
Greek Pesto
Greek Pesto
You may already know the pesto, this delicious Italian sauce, well here is the Greek variation of the thing: the basil is accompanied by thyme and oregano, and the Parmesan replaced by feta cheese. Greek flavors, but in an Italian spirit, a true European recipe.
July 24th 202226 K5 20 min.
Green bean purée
Green bean purée
Green (or French) beans are usually served whole, for instance as an accompanying vegetable or in a salad, but they make a good purée, too. This is tasty on its own, but also goes very well with meats, and children usually prefer it to "normal" beans.
August 11th 202379 K 25 min.
Green parsley sauce
Green parsley sauce
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.
February 21th 2011513 K 44.3 25 min.
Green parsley tahini sauce
Green parsley tahini sauce
This greeen sauce with tahini and parsley is an excellent accompaniment for lots of vegetables (raw or cooked) and also goes well with poultry.
April 8th 202046 K 9 min.
Gribouille dressing
Gribouille dressing
Gribouille dressing is based on a rémoulade dressing, with shallot, herbs, hard-boiled egg and tuna added. It goes well with fish and vegetables of all kinds and makes a great sandwich filling.
February 17th 202131 K 20 min.
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
February 21th 2011304 K3.8 25 min.
Herb salad
Herb salad
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.
October 13th 2010225 K4.6 25 min.
Home-made chilli oil
Home-made chilli oil
It is very simple and economical to make your own chilli oil. Here's how to do it.
March 30th 202227 K 15 min.
How to peel hazelnuts
How to peel hazelnuts
The skin of whole hazelnuts, unlike that of almonds, doesn't improve their taste - on the contrary. So you need to remove it before using them, and here's how.
August 4th 20247,243
How to prepare apricots
How to prepare apricots
Here's how to prepare apricots for use in a recipe, from washing to slicing.
July 12th 2023735 K3.7 35 min.
Italian Meringue
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
June 2nd 2015469 K4.3 30 min.
Leek fondue
Leek fondue
Leek fondue (literally "melted") consists of finely sliced leeks cooked until barely tender then simmered gently in cream until thickened. The aim is to keep the fresh green of the just-cooked leeks but with a lovely soft, melting consistency. This can be a side dish or an ingredient in lots of...
March 4th 202075 K2.5 40 min.
Lemon Confectioner's Custard
Lemon Confectioner's Custard
This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon...
May 9th 2018196 K4.4 25 min.
Lemon Mayonnaise
Lemon Mayonnaise
This is almost as simple to make as a plain mayonnaise, but with the double lemon flavour of both zest and juice for a delicate, fresh tang.
February 17th 201683 K4.5 5 min.
Lettuce "chiffonade"
Lettuce "chiffonade"
Chiffonade is a French term meaning "made of rags.", it consists of shredding the heart of a lettuce into thin ribbons.
February 21th 2011219 K 15 35 min.
Light herb sauce
Light herb sauce
This is a very quick and easy recipe for a delicious sauce! It goes particularly well with baked potatoes, fish (such as salmon) and cold white meats.
May 20th 201589 K4 8 min.
Lime (or lemon) curd
Lime (or lemon) curd
Lime curd is a delicious conserve and variation on the traditional lemon curd, made with limes, eggs and butter. It's the perfect filling for either large or small tarts.
July 10th 2011158 K5 55 min.
Lime confectioner's custard (pastry cream)
Lime confectioner's custard (pastry cream)
Taking its inspiration from lemon confectioner's custard, this version has a distinctive lime flavour. Both juice and zest are used to combine the juice's slight acidity with a hint of bitterness from the zest.
July 21th 201997 K3.5 60 min.
Lime crémeux
Lime crémeux
This "crémeux" is a creamy mixture ideal for filling tarts, either on its own or as a bottom layer topped with fruit, for example.
April 14th 202165 K1 50 min.
Macaronade mixture
Macaronade mixture
Macaronade is the sweet almond and egg-white mixture (inspired by macarons (the original french macaroons) that French pâtissiers use as a topping on cakes and brioches. It forms a delicious crust when baked.
November 25th 202065 K 2 min.
Macédoine of vegetables
Macédoine of vegetables
A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately "à l'anglaise", then thoroughly drained. They are only combined at the end in a mayonnaise dressing.
September 3rd 2014160 K4 1 hour 25 min.
Marchand de vin sauce
Marchand de vin sauce
The rich "marchand de vin" sauce, made with red wine and shallot, is a classic accompaniment for meats that is traditionally made in the roasting tin or dish. This is a simplified version that can be made while the meat is cooking, even beforehand, so there is no risk of it going cold.
May 31th 2012263 K4.1 35 min.
Marzipan (almond paste)
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.
December 19th 2021628 K 34.5 15 min.
Mayonnaise
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
February 16th 2014807 K5 6 min.
Mint and pea pesto
Mint and pea pesto
Here's a version of pesto with mint and peas, for a very fresh take on this famous Italian sauce.
August 7th 20245,671 30 min.
Mushroom duxelles
Mushroom duxelles
A duxelles consists of finely sliced mushrooms cooked in butter with shallots. It is more of a preparation than a dish in its own right, which can be used in other recipes.
May 10th 202352 K 25 min.
Noisette butter
Noisette butter
"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate...
December 30th 2019122 K4.5 15 min.
Nougatine
Nougatine
Nougatine is a delicious nut toffee: caramel mixed with toasted flaked almonds. Not a dessert in itself, it is often used to decorate cakes and pastries. But those who enjoy good things are sure to want to eat it on its own!
March 29th 2018326 K4 35 min.
Onion fondue
Onion fondue
Onion fondue is a delicious classic of French cuisine: finely-sliced onions, cooked long and slow until they are melting and caramelized. This can be used in many other recipes.
March 25th 2020138 K 50 min.
Pan-fried potatoes
Pan-fried potatoes
What could be simpler than fried potatoes? No need of a recipe for that! Quite right, but it's also very easy to end up making fried mash instead. Here are the main pitfalls to avoid.
February 3rd 2011295 K4.5 1 hour 40 min.
Panna cotta
Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.
February 21th 2011346 K4.3 25 min.
Paris flan filling
Paris flan filling
This is how to prepare the custard filling for a classic Parisian "flan". This is not the whole recipe, just the filling mixture, which can be used in lots of other flan-style recipes on this site.
February 25th 202365 K5 45 min.
Pear compote
Pear compote
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.
April 26th 2012461 K4.3 40 min.
Pesto
Pesto
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.
July 25th 2020268 K 25 15 min.
Pickled gherkins
Pickled gherkins
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.
August 21th 2013766 K 73.1 4 hours 40 min.
Pilau rice
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice,...
February 21th 2011382 K 14.4 35 min.
Pistachio and spinach pesto
Pistachio and spinach pesto
You are no doubt familiar with classic pesto, made with basil and pine nuts. Here's a winter version with spinach and pistachios that's just as delicious.
January 16th 202224 K 35 min.
Pistachio confectioner's custard
Pistachio confectioner's custard
This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.
November 21th 2018204 K4.7 35 min.
Pistachio cream
Pistachio cream
Very similar to almond cream, pistachio cream is ideal for filling or topping all kinds of cakes and tarts. Just like almond cream, it swells during cooking.
October 4th 2012298 K 64.1 35 min.
Pistachio powder or paste
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
October 13th 2010371 K 154 50 min.
Poached eggs
Poached eggs
Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.
January 8th 2013310 K5 2 hours 40 min.
Poached pears
Poached pears
Poached pears are used in a number of desserts. Here's a method for poaching them that you can use in all your recipes.
November 22th 202311 K 30 min.
Poaching syrup
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
September 2nd 2012288 K5 15 min.
Polenta
Polenta
Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried.
May 24th 2022205 K5 1 hour 30 min.
Potato purée
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.
October 3rd 2010234 K5 1 hour 35 min.
Potimarron (Japanese chestnut pumpkin) purée
Potimarron (Japanese chestnut pumpkin) purée
Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe.
October 13th 2010323 K4.6 1 hour 15 min.
Praline
Praline
Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc.
August 3rd 2012261 K3.5 55 min.
Preserved lemons
Preserved lemons
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.
December 2nd 2012123 K 15 12 hours 40 min.
Preserved tomatoes
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif.
February 21th 2011338 K4.8 5 hours 6 min.
Provençal remoulade sauce
Provençal remoulade sauce
The classic remoulade sauce is, in this recipe, declined in a Provençal version, where we use olive oil and to which we add chopped basil before mixing. You will obtain a classic remoulade texture, but a very typical and fresh taste.
September 18th 202220 K 9 min.
Purple Pesto
Purple Pesto
You may already be familiar with the classic green basil pesto , but here is a version with purple basil that gives a very aesthetic purple pesto with a more peppery taste, quite similar to ginger.
August 7th 202231 K5 20 min.
Quiche filling mixture
Quiche filling mixture
The basic mixture for filling quiches is made with seasoned eggs, cream and/or milk. It can be used in many kinds of savoury quiches and tarts, with different ingredients added (lardons, cheese, salmon, etc.).
April 17th 202276 K3 4 min.
Quince and apple compote
Quince and apple compote
This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it. You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.
December 30th 2019111 K3 60 min.
Quince compote
Quince compote
Quinces make an excellent compote, full of their delightful perfume and flavour. However, preparing the fruit is hard work, so here's a recipe to show you how to manage this.
November 11th 202038 K 55 min.
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17th 2018413 K 24.3 45 min.
Red mixed pickle
Red mixed pickle
This mixed pickle is made with a variety of vegetables left to mature for 2 weeks in diluted vinegar. The result is similar to gherkins and can be added to lots of recipes, or eaten with a snack or sandwich. This red version gets its name from beetroot and red cabbage, which eventually colour...
April 29th 202042 K 1 hour 30 min.
Rémoulade dressing
Rémoulade dressing
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.
October 3rd 2010873 K3.9 6 min.
Rémoulette dressing
Rémoulette dressing
This is similar to rémoulade dressing, but with lemon juice instead of vinegar and with chopped chives added. The name comes from the French for chives: "ciboulette". In technical terms, it is a cold emulsion, like mayonnaise. Not just a tasty dressing for vegetables and salads, it also goes well...
March 27th 201971 K 8 min.
Rich hazelnut buttercream
Rich hazelnut buttercream
This delicious preparation is an alternative to almond frangipane: a nutty buttercream enriched with eggs, designed to be cooked into various pastries.
November 15th 2017152 K4.1 40 min.
Roquefort sauce
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices.
December 19th 2010201 K4.9 25 min.
Royal icing
Royal icing
Royal icing is a mixture of egg white and icing sugar. From its pasty consistency when fresh, it dries to give a lovely white crust.
February 12th 2012194 K4.7 15 min.
Sausagemeat
Sausagemeat
Sausagemeat is a mixture of fatty pork (belly bacon here) with leaner meat, all minced and seasoned. In this version I have used veal as the additional meat.
October 3rd 2019208 K3.8 15 min.
Scrambled eggs (Oeufs brouillés)
Scrambled eggs (Oeufs brouillés)
French-style scrambled eggs are rather special. It's not very difficult, just a bit long because it's cooked slowly in a bain-marie. Eventually you will get a delicious, refined and delicate preparation which can be eaten "as it is" or added to another recipe.
February 21th 2011266 K5 30 min.
Sorrel pesto
Sorrel pesto
Alongside the traditional basil pesto, here's a sorrel version, very fresh, with a delicious herbaceous taste.
April 7th 202411 K 30 min.
Stewed apple (compote)
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
November 8th 20172.42 M 14.8 1 hour 15 min.
Stewed apricots
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
July 12th 2023780 K 143.5 1 hour 20 min.
Stewed plums
Stewed plums
Quick and simple, stewed plums can also be spread like jam.
June 27th 2010462 K2.6 40 min.
Stewed rhubarb
Stewed rhubarb
This is perhaps the best known use of rhubarb, and can be used as the basis for other recipes.
October 13th 2010289 K4.4 55 min.
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011745 K3.5 8 min.
Swiss meringues
Swiss meringues
Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms,...
June 2nd 2015117 K3.8 1 hour 20 min.
Tapenade
Tapenade
Tapenade is a classic of Mediterranean cuisine, basically a purée of black olives and olive oil. This version is little more sophisticated, with a less marked olive flavour.
November 21th 2010187 K 14.1 15 min.
Tartar sauce
Tartar sauce
Tartar sauce is a remoulade sauce with the addition of chopped pickles and herbs. It is an ideal accompaniment to cold dishes, such as cold meats, or hot dishes, such as fries or cooked vegetables.
March 15th 202315 K 20 min.
Toasted flaked almonds
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.
March 9th 2020313 K4.8 30 min.
Tomato pesto
Tomato pesto
This is a variation on the classic pesto sauce (basil and pine nuts), using cherry tomatoes, basil and almonds.
June 29th 2011164 K4.5 15 min.
Tomato sauce (with fresh tomatoes)
Tomato sauce (with fresh tomatoes)
When we make a classic tomato sauce, we generally use tinned crushed tomatoes, and that's already very good. But it's possible to do much better, using fresh tomatoes (when in season, of course), which are gently preserved in the oven with thyme and garlic. See how in this recipe.
July 14th 20247,440 1 hour 35 min.
Vanilla sugar
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
August 12th 2018414 K 15 30 min.
Vegetable stock
Vegetable stock
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.
October 5th 2011263 K4.3 1 hour
Walnut paste
Walnut paste
Very similar to marzipan (almond paste) in method, walnut paste is very tasty.
February 21th 2011299 K 63.5 15 min.
Cooking sugar
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...
April 3rd 2019486 K4.9 45 min.
Don't add a stock cube whole
Don't add a stock cube whole
If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve.
February 21th 2011136 K5 2 min.
Don't throw apricot stones away
Don't throw apricot stones away
You might not think so to look at them, but apricot stones contain an edible kernel which you can use in your recipes. Here is how to extract them.
August 13th 2014195 K2.7 20 min.
How to add beaten eggs whites to a mixture
How to add beaten eggs whites to a mixture
It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to.
August 3rd 2012125 K4.3 10 min.
How to beat egg whites
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.
February 21th 2011552 K5 5 min.
How to break a chocolate bar into small pieces
How to break a chocolate bar into small pieces
Most of the time chocolate needs to be broken into small pieces before use, because it melts faster and more evenly. Here is a way to do it quickly.
February 21th 2011157 K3 1 min.
How to butter a dish or a mould easily
How to butter a dish or a mould easily
Often when making gratins, crumbles or other oven-cooked dishes, you will need to butter the dish or mould. To butter (or grease) means to rub inside the mould with a knob of butter to prevent the mixture sticking too much. Instead of putting a knob of butter in the dish and wiping with paper, here...
February 21th 2011142 K4.1 1 min.
How to choose an avocado well
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you.
June 28th 2011182 K4.4 1 min.
How to cook bacon and remove excess fat
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water.
February 21th 2011379 K 44.8 15 min.
How to cook hard-boiled eggs properly
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
November 4th 20131.37 M 65 1 hour 30 min.
How to cook Morteau sausage well
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
November 15th 20182.75 M 23.4 40 min.
How to cook potato grenaille
How to cook potato grenaille
The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that...
September 16th 2015451 K4.5 45 min.
How to cook red meat properly
How to cook red meat properly
Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result.
October 13th 2010468 K2.7 1 hour 25 min.
How to cook rice in rice-cooker
How to cook rice in rice-cooker
Cooking rice in a specially adapted "rice-cooker" is practical and quick: you don't have to watch it during cooking, it's fast (15 minutes) and the rice-cooker switches automatically to "keep warm".
February 21th 2011916 K 24.9 20 min.
How to divide a preparation evenly
How to divide a preparation evenly
It often happens in cooking: one makes a cream for 6 people in a saucepan, then the recipe says "divide the cream evenly between the glasses", which usually gets done by eye with varying degrees of success. To divide out the preparation more precisely, here's a simple tip just using weighing scales.
June 3rd 201154 K5 20 min.
How to dust
How to dust
"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it.
October 13th 2010148 K5 2 min.
How to extract passion fruit juice
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.
March 23th 2011515 K 32.3 20 min.
How to freeze plums
How to freeze plums
When fruit is in season, there's sometimes a glut - far more than we can use at once. Freezing is a good solution, but plums and other stone fruit should not be frozen whole; the fruit will be unappetizing when thawed. Here's a simple method for successful freezing.
September 4th 2019116 K3.7 12 hours 40 min.
How to fry eggs well
How to fry eggs well
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...
March 11th 2018501 K 14.6 20 min.
How to glaze a tart
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
February 15th 2016445 K4.4 7 min.
How to grill salmon well
How to grill salmon well
This is not as simple as it might at first appear. A properly grilled piece of salmon should be crisp on the outside and moist on the inside. This soft interior is achieved by very strict timing (cooking fish just right is a sign of a true chef), as undercooked it is unpleasant, and overcooked the...
October 13th 2010473 K4.3 25 min.
How to heat milk without it catching on the bottom of the pan
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
February 21th 2011251 K 24.2 1 min.
How to heat plates
How to heat plates
In restaurants serving "à l'assiette", wich means that your dish is presented already served on a plate, it's very important for the plates to be hot, otherwise dishes arrive cold and it's the customer that (rightly) becomes heated. At home it's worth doing the same thing: you are sure to serve hot...
February 21th 2011213 K 43.7 25 min.
How to keep a tart pastry case crisp
How to keep a tart pastry case crisp
The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom...
June 12th 2013165 K4.7 1 hour
How to keep meat tender after cooking
How to keep meat tender after cooking
When you cook meat, the cooking heat causes the juices to run back inside, so the outside dries up somewhat. Here is a tip to avoid this.
February 21th 2011115 K4.3 5 min.
How to know when a cake is cooked
How to know when a cake is cooked
It's a frequently asked question and it's not so easy to answer it, especially for beginners: you can have a cake that's nice and golden brown outside, but which is not cooked enough in the middle.
May 7th 2020284 K4.1 1 min.
How to make chocolate chips
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
February 21th 2011273 K3.8 5 min.
How to make fleur de sel (salt flakes)
How to make fleur de sel (salt flakes)
French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals.
May 4th 2011236 K 43.9 1 hour 7 min.
How to make marzipan decorations
How to make marzipan decorations
Making marzipan decorations for cakes or desserts is fairly simple. Here are some tips to make it even easier.
October 13th 2010212 K 24.3 15 min.
How to peel a fruit
How to peel a fruit
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.
February 21th 2011179 K4.3 35 min.
How to peel a garlic clove easily
How to peel a garlic clove easily
Here are, in a video, how to from a head of garlic to clove ready to be used.
August 8th 2013136 K 24.3 5 min.
How to peel a pineapple
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
February 21th 2011202 K3.7 20 min.
How to peel pistachios
How to peel pistachios
If you buy pistachios shelled but still in their skins (cheaper than ready peeled), you shouldn't use them like this. They need to be "skinned", removing the skin which is pretty unpleasant to eat. Here's a fairly easy way to do it.
May 20th 2020124 K3.3 30 min.
How to peel tomatoes using a flame
How to peel tomatoes using a flame
The classic and most usual way to peel tomatoes is by plunging them first into boiling water, then into cold. But there is another method, "flame peeling", which is quicker than boiling water as it bursts the tomato skins open very rapidly. Here is how to do it.
July 17th 201969 K 15 min.
How to poach peaches
How to poach peaches
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.
September 6th 2012226 K3 1 hour 50 min.
How to prepare a bain-marie
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning.
July 5th 2013511 K5 7 min.
How to prepare a lettuce
How to prepare a lettuce
It is much more economical to buy a whole lettuce than separate leaves in a plastic packet. And it's so simple to prepare - you can see how here.
April 17th 2011398 K4.8 30 min.
How to prepare a pumpkin (or potimarron)
How to prepare a pumpkin (or potimarron)
Here is how to prepare a pumpkin for use in a recipe like the delicious potimarron soup.
February 21th 2011404 K4.6 25 min.
How to prepare a spring onion
How to prepare a spring onion
Delicious, young spring onions are a sure sign that spring is well and truly here. They need a particular preparation, but here's how to do it easily.
May 1st 202257 K 5 min.
How to prepare an avocado
How to prepare an avocado
Here is how to get from an avocado only the flesh of the fruit.
January 9th 2010194 K 14 15 min.
How to prepare an onion or shallot
How to prepare an onion or shallot
Onions and shallots are widely used in the recipes on this site, generally finely chopped. Here is a method to do it quite easily with a simple knife.
February 21th 2011178 K5 10 min.
How to prepare asparagus
How to prepare asparagus
Preparing asparagus spears properly involves washing and peeling, then cooking them just right. Here is a simple way to do this.
June 26th 2013263 K4.9 35 min.
How to prepare broad beans
How to prepare broad beans
Here's how, from fresh beans in pods, to obtain beans ready to use in a recipe.
July 3rd 20246,477 35 min.
How to prepare broccoli
How to prepare broccoli
Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.
October 7th 20131.44 M3 35 min.
How to prepare Brussels sprouts
How to prepare Brussels sprouts
Brussels sprouts are delicious. On this site you'll find many recipes that use these versatile vegetables. Here is all you need to know about preparing and cooking them.
February 6th 202224 K 40 min.
How to prepare cabbage
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
December 31th 20131.12 M 13.6 45 min.
How to prepare carrots
How to prepare carrots
Here's how to prepare carrots, from the simplest way (peeled then rinsed) to a more sophisticated version where only the very best ofthe vegetable is kept.
February 21th 2011169 K4.3 15 min.
How to prepare cauliflower
How to prepare cauliflower
This is how to start with a whole califlower and finish with only the best of the vegetable.
February 5th 2022217 K4.1 35 min.
How to prepare celeriac
How to prepare celeriac
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.
April 10th 202227 K 15 min.
How to prepare cockles
How to prepare cockles
Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this.
March 13th 2013538 K 13.7 1 hour 55 min.
How to prepare corn salad
How to prepare corn salad
Corn salad (or lamb's lettuce) is a green salad plant. It can be used like lettuce, but requires careful preparation as it is often grown in sand. Here is how to prepare corn salad from the freshly picked plant to the leaves ready to use.
April 10th 2013142 K4.1 20 min.
How to prepare courgettes
How to prepare courgettes
Preparing courgettes is fairly simple. You just need to remember 3 things: 1) the bigger they are, the less good they will be, 2) they never need to be peeled, and 3) the central part with the seeds is pretty tasteless.
June 8th 2011276 K 13.8 30 min.
How to prepare cucumber
How to prepare cucumber
Or how to start with a whole cucumber and finish with small crunchy dice, ready to be added to a salad.
August 6th 2019241 K4.6 40 min.
How to prepare egg glaze
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
October 17th 2018304 K4.3 2 min.
How to prepare endives
How to prepare endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.
February 14th 2012461 K3.7 30 min.
How to prepare fresh mushrooms
How to prepare fresh mushrooms
Preparing fresh mushrooms for a recipe is not very complicated, but there are a few pitfalls to avoid, which will be pointed out here.
May 10th 202315 K 21 20 min.
How to prepare green beans
How to prepare green beans
Here's how to turn freshly bought (or picked) green beans into ready-to-use vegetables.
August 11th 202316 K 25 min.
How to prepare Jerusalem artichokes
How to prepare Jerusalem artichokes
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.
January 11th 202319 K 20 min.
How to prepare leeks
How to prepare leeks
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate.
October 13th 2010547 K5 30 min.
How to prepare new peas
How to prepare new peas
In spring, when the first peas, known as "new" peas, appear fresh on the market stalls, that's the (fairly short) moment when you can eat them whole, peas and pods, very fresh and delicious. To do this, rather than shelling them, you need to prepare them, and here's how.
May 8th 20248,749 30 min.
How to prepare purple artichokes
How to prepare purple artichokes
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.
February 26th 2016661 K 44 20 min.
How to prepare rhubarb
How to prepare rhubarb
Rhubarb and its characteristic flavour can be the basis of delicious desserts, but it needs to be prepared a certain way before using.
October 13th 2010213 K4.9 30 min.
How to prepare romanesco
How to prepare romanesco
Here is how to take a whole romanesco and end up with small pieces ready to use in a recipe.
January 17th 2013651 K 23 30 min.
How to prepare sorrel
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
October 6th 2010426 K3.3 35 min.
How to prepare spinach
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
June 5th 20153.38 M3.5 1 hour 9 min.
How to prepare tomatoes
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under...
June 6th 2012328 K 24 40 min.
How to prepare white beans
How to prepare white beans
When you want to use white beans in a recipe, most of the time you use dried beans. They're handy, but they're hard and not easy to use, but don't worry, in this recipe you'll see how to prepare and cook them.
August 16th 202316 K 12 hours 20 min.
How to prevent a sheet of paper sliding
How to prevent a sheet of paper sliding
If you put cooking parchment on a baking sheet, you will find it slides all over the place, which is annoying.
February 21th 201167 K4.5 3 min.
How to prevent bad breath after eating garlic
How to prevent bad breath after eating garlic
The main problem with garlic, is that even a long while after eating it, you often still have the smell on your breath.
February 21th 201171 K 24.3
How to prevent butter burning during cooking
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).
February 21th 2011135 K 24.1 3 min.
How to prevent peeled fruit or vegetables turning brown
How to prevent peeled fruit or vegetables turning brown
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...
February 21th 2011117 K4 1 min.
How to rehydrate dried mushrooms
How to rehydrate dried mushrooms
Rehydrating dried mushrooms restoes them to something like their fresh texture, ready to use in a recipe. You will see that there is more to it than simply leaving them to soak in water. At the same time, we can also make a delicious mushroom "jus" to use in recipes. Throughout the recipe, I have...
April 5th 2017338 K4.8 1 hour 10 min.
How to remove fat from meat juices
How to remove fat from meat juices
After cooking meat, we are left with the delicious cooking juices, but these can often be rather fatty. Here is one simple and effective way to remove much of the fat.
May 11th 2016132 K3 3 hours 4 min.
How to slow cook meat
How to slow cook meat
By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork.
November 6th 2011162 K5 4 hours 45 min.
How to use a forcing bag (piping or icing bag)
How to use a forcing bag (piping or icing bag)
The forcing bag is the tool needed whenever you need to deposit a blob of something precisely in a particular place (in a mould, a glass, on a plate, etc). Here is how you do it.
January 14th 2011296 K 15 25 min.
How to use a vanilla pod effectively
How to use a vanilla pod effectively
Vanilla pods are used in many recipes, but they need to treated in a particular way to be effective, detailed here.
February 21th 2011384 K4.3 35 min.
How to use gelatin
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
July 9th 2018406 K4.8 7 min.
You should not add raisins to recipes dry
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.
February 21th 2011258 K4.1 40 min.
You should not beat egg yolks at high speed to start with
You should not beat egg yolks at high speed to start with
You should not start beating egg yolks and caster sugar at high speed, because this splashes drops of egg yolk against the sides of the bowl, which then go hard as they dry.
February 21th 201191 K 24.5
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.
February 21th 2011122 K5
You should not push with the sharp edge of a knife
You should not push with the sharp edge of a knife
When you cut something into small pieces on your working surface, it's an automatic gesture to push the pile with your knife blade. It's a bad habit because this will blunt your blade.
February 21th 201159 K5 1 min.
You should not put an aluminum container directly in the oven
You should not put an aluminum container directly in the oven
If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual.
February 21th 2011489 K 92.5 1 min.
You should not soak strawberries in water
You should not soak strawberries in water
When using strawberries in a recipe, the usual way is to soak in water, which is actually a very bad idea. Just look at how to preserve them here.
February 21th 2011165 K3 10 min.
Chicken nems
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully...
April 6th 2017504 K3.8 2 hours 25 min.
Colcannon
Colcannon
Colcannon is a traditional Irish dish, made by mixing creamy mashed potatoes (or purée) with cabbage, chives and spring onions. There are many different versions and ways to adapt this classic recipe. My version here serves it with baked sausages.
April 23th 201749 K4 1 hour 8 min.
Coleslaw
Coleslaw
Coleslaw is a cabbage salad that is popular in North America. This version includes carrots as well.
January 3rd 2014104 K 14.9 40 min.
Home-made doner kebab
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or...
May 20th 2015340 K 15 2 hours 35 min.
Hot tomato sauce
Hot tomato sauce
This is a quick tomato sauce, just the thing for dipping crisps (chips, if you are American), or nachos. It is very similar to the sauce served with aperitif snacks in Tex-Mex restaurants.
September 20th 2012116 K4.1 45 min.
Mexican ceviche
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
October 13th 2010358 K 15 3 hours 9 min.
Minestrone
Minestrone
Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time. There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version.
May 29th 2011171 K4.3 3 hours 30 min.
Nachos
Nachos
Nachos (or tortilla chips) are small Tex-Mex snack triangles, often served with guacamole. Authentic nachos are made from tortillas, cut into triangles and fried, but here is a lighter, oven-baked version. The recipe is very simple, though the cutting out is a bit of work, and I've given you 2...
November 4th 202040 K 1 hour 6 min.
Paella
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish.
February 21th 2011340 K4.1 2 hours 60 min.
Pan-baked hash brown (Hash-brown casserole)
Pan-baked hash brown (Hash-brown casserole)
This hash-brown recipe is an American version of the classic grated potato cake (like roesti), baked in a pan. In the USA hash browns are often served for breakfast.
May 24th 2012115 K3.8 1 hour 50 min.
Papadums
Papadums
Papadums (pronounced "poppadoms") or papad are very thin, crisp Indian crackers. They are often served as an aperitif snack in Indian restaurants. The tricky part of making them at home is rolling them out thinly enough.
June 26th 2014100 K4.5 25 min.
Pavlova
Pavlova
Pavlova is a dessert which originated in New Zealand (or was it Australia?). It consists of a meringue shell filled with a layer of whipped cream and topped with seasonal fruit.
March 24th 2013116 K4.3 2 hours 35 min.
Pea risotto "Mantecare"
Pea risotto "Mantecare"
This pea risotto recipe is finished with a typical Italian 'mantecare': mascarpone and Parmesan are incorporated at the end of cooking to make the dish incomparably smooth.
September 23th 2012105 K4.9 1 hour 30 min.
Potato tortilla (Spanish omelette)
Potato tortilla (Spanish omelette)
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.
February 21th 2011289 K 34 1 hour 20 min.
Potatoes with prawns
Potatoes with prawns
This recipe, originally from Belgium, consists of baked potatoes which are hollowed out and filled with fried prawns. A cream and white wine sauce is then poured over the potatoes before returning them to the oven.
January 14th 2016116 K3.8 1 hour 50 min.
Rice à l'italienne
Rice à l'italienne
A simple recipe full of Italian flavours: cooked rice, morsels of ham, tomatoes, sage and Parmesan.
December 6th 202049 K 25 min.
Sautéed Pork with Peanuts
Sautéed Pork with Peanuts
This sautéed pork has a hint of Thai style, with its accompaniment of chopped vegetables, dry-roasted peanuts and soy sauce.
April 3rd 201651 K4 55 min.
Spinach fritters
Spinach fritters
This Indian inspired recipe gives a delicious contrast betwen the hot crispy fritters and the cool, slightly sharp herb dressing.
May 20th 2015228 K3.3 2 hours 6 min.
Sushi
Sushi
Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious. The most common types of sushi are nigiri: a little oval-shaped mouthfuls...
October 13th 2010332 K4.5 1 hour 40 min.
Taos hotpot
Taos hotpot
This hotpot inspired by a stay in Taos (New Mexico) is a mix of different meat and vegetables cooked long and slow, served with polenta. The preparation is rather long, as is the cooking time, but it reheats very well.
January 10th 201842 K 3 hours 15 min.
Thai-style Chicken with Cashew Nuts
Thai-style Chicken with Cashew Nuts
This Thai-inspired recipe combines diced chicken with cashew nuts, spring onions, herbs and a lime-soy sauce.
June 21th 201576 K5 25 min.
Tzatziki
Tzatziki
Tzatziki is an ideal summer recipe: a cooling combination of Greek yoghurt, onion, garlic, cucumber and herbs. It is normally served as a side dish or condiment. This is a Greek recipe, but similar dishes exist in other eastern and middle-eastern countries, under different names.
September 8th 201555 K4.7 20 min.
Vietnamese prawns
Vietnamese prawns
In this recipe, the prawns are first lightly fried, then spiced up with a piquant sauce.
May 26th 2013148 K4.3 55 min.
Boiling potatoes in their skins
Boiling potatoes in their skins
Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and...
July 25th 2017611 K 34.4 30 min.
One should always cover a pan while heating
One should always cover a pan while heating
Tradition says: "One should always cover a pan while heating". In other words, if you heat water (or something else), it comes to the boil faster with a lid on the pan than without. True or false? Let's try the experiment...
July 25th 2017109 K 15 1 hour 20 min.
The avocado stone stops the flesh turning brown
The avocado stone stops the flesh turning brown
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...
July 25th 201771 K 14.1
The fastest type of hob
The fastest type of hob
You may have asked yourself already: between gas, electric and induction, which is the quickest? Let's try the experiment...
February 21th 2011116 K3.7 25 min.
When to add salt to cooking water?
When to add salt to cooking water?
Is it better to salt cooking water, for vegetables for example, at the beginning when it is cold or when it boils? I always heard that one should salt "after", when water is boiling, because if it is salted "before" it will take longer to boil. True or false? Let's try the experiment...
July 25th 2017143 K4 15 min.