List of recipes from category Basic recipes: 146 recipes
- Aromatic preparations: 14 recipes
- Breads: 1 recipe
- Cakes: 3 recipes
- Confectionery: 1 recipe
- Creams and foams: 37 recipes
- Fruits: 3 recipes
- Gratins: 1 recipe
- How to...: 3 recipes
- Meat: 2 recipes
- Miscellanous: 9 recipes
- Pasta and rice: 2 recipes
- Pastries: 25 recipes
- Sauces: 33 recipes
- Syrups and coulis: 5 recipes
- Vegetables: 6 recipes
- Work on/prepare an ingredient: 1 recipe
Aromatic preparations
Bouquet garni
Feta in olive oil with herbs
Home-made chilli oil
Noisette butter
Herb olive oil
Herb salad
Mushroom duxelles
Vanilla sugar
Beurre d'escargot
Praline
Vegetable stock
Red mixed pickle
Pickled gherkins
Preserved lemons
Breads
Home-made breadcrumb coating
Cakes
Almond macaroon cake
Biscuit de Savoie sponge cake
Génoise (Genoa sponge)
Confectionery
Nougatine
Creams and foams
Clafoutis batter
Royal icing
Chocolate Chantilly
Chocolate ganache
Chantilly cream
Clementine Chantilly
Apple confectioner's custard
Lemon Confectioner's Custard
Panna cotta
Clementine diplomat cream
Foie gras Chantilly
Coffee custard
Clementine confectioner's custard
Italian Meringue
Pistachio confectioner's custard
Pistachio cream
Confectioner's custard (Crème pâtissière, or French pastry cream)
Pear compote
Stewed plums
Bavaroise cream
Fruit crémeux
Rich hazelnut buttercream
Paris flan filling
Almond cream or frangipane
Real custard sauce (crème anglaise)
Lime crémeux
Lime (or lemon) curd
Quince compote
Stewed rhubarb
Lime confectioner's custard (pastry cream)
Butter cream
Quince and apple compote
Stewed apple (compote)
Stewed apricots
Swiss meringues
Diplomat cream
Clementine Creamy
Fruits
Poached pears
Clear strawberry juice
Dried apricots
Gratins
Polenta
How to...
How to prepare apricots
How to cook potato grenaille
Vol-au-vent cases
Meat
Sausagemeat
Meatballs
Miscellanous
Quiche filling mixture
Caramelised walnuts
Toasted flaked almonds
Scrambled eggs (Oeufs brouillés)
Potimarron (Japanese chestnut pumpkin) purée
Citrus crunch
Clarified butter
Poached eggs
Preserved tomatoes
Pasta and rice
Pilau rice
Fresh pasta dough
Pastries
Macaronade mixture
Armagnac marzipan
Marzipan (almond paste)
Financier batter
Coconut sweetcrust pastry
Pancake batter
Sweet pastry
Walnut paste
Buckwheat pancakes
Coconut paste
Chocolate sweetcrust pastry
Basic cake batter - the French way
"Moelleux" cake batter
Muffin dough
Breton sablé biscuit dough
Shortcrust pastry (pâte brisée)
Sweetcrust pastry (pâte sablée)
Almond dacquoise
Pistachio powder or paste
Craquelin (sweet cracker dough)
Choux pastry (pâte à choux)
Pizza dough
Puff or flaky pastry (pâte feuilletée)
Yeast-based flaky dough (for croissants)
Brioche dough
Sauces
Lemon Mayonnaise
Mayonnaise
Rémoulade dressing
French dressing (vinaigrette)
Light herb sauce
Rémoulette dressing
Cocktail sauce
Green parsley tahini sauce
Provençal remoulade sauce
Cream and herb dressing
Tapenade
Tomato pesto
Pesto
Carrot-top pesto
Bechamel sauce
Greek Pesto
Gribouille dressing
How to succeed in making sabayon (syllabub)
Tartar sauce
Purple Pesto
Hollandaise sauce
Roquefort sauce
Green parsley sauce
Coriander and cashew nut pesto
Sorrel pesto
Chocolate sauce
Marchand de vin sauce
Pistachio and spinach pesto
Beurre blanc sauce
Sauce Normande (for fish)
Cream sauce with Vin Jaune
Béarnaise sauce
Tomato sauce (for pizzas)
Syrups and coulis
Sugar syrup
Poaching syrup
Fruit coulis (fruit purée)
Blackcurrant coulis
Citrus syrup
Vegetables
Green bean purée
Leek fondue
Onion fondue
Macédoine of vegetables
Potato purée
Pan-fried potatoes
Work on/prepare an ingredient
Lettuce "chiffonade"