List of recipes from category Basic recipes: 151 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...: 4 recipes
- Meat: 2 recipes
- Miscellanous: 9 recipes
- Pastries: 26 recipes
- Rice: 1 recipe
- Sauces: 37 recipes
- Syrups and coulis: 5 recipes
- Vegetables: 6 recipes
- Work on/prepare an ingredient: 1 recipe
Aromatic preparations
Preserved lemons
Vanilla sugar
Feta in olive oil with herbs
Herb salad
Noisette butter
Vegetable stock
Herb olive oil
Bouquet garni
Praline
Pickled gherkins
Beurre d'escargot
Home-made chilli oil
Mushroom duxelles
Red mixed pickle
Breads
Home-made breadcrumb coating
Cakes
Biscuit de Savoie sponge cake
Almond macaroon cake
Génoise (Genoa sponge)
Confectionery
Nougatine
Creams and foams
Almond cream or frangipane
Chantilly cream
Chocolate Chantilly
Clafoutis batter
Lime (or lemon) curd
Paris flan filling
Stewed apple (compote)
Pistachio confectioner's custard
Royal icing
Butter cream
Foie gras Chantilly
Apple confectioner's custard
Stewed rhubarb
Lemon Confectioner's Custard
Italian Meringue
Panna cotta
Pear compote
Real custard sauce (crème anglaise)
Pistachio cream
Rich hazelnut buttercream
Swiss meringues
Confectioner's custard (Crème pâtissière, or French pastry cream)
Chocolate ganache
Stewed apricots
Lime confectioner's custard (pastry cream)
Quince and apple compote
Stewed plums
Fruit crémeux
Clementine Creamy
Lime crémeux
Bavaroise cream
Clementine Chantilly
Clementine confectioner's custard
Clementine diplomat cream
Coffee custard
Diplomat cream
Quince compote
Fruits
Clear strawberry juice
Dried apricots
Poached pears
Gratins
Polenta
How to...
How to cook potato grenaille
Vol-au-vent cases
How to prepare apricots
How to peel hazelnuts
Meat
Meatballs
Sausagemeat
Miscellanous
Caramelised walnuts
Poached eggs
Scrambled eggs (Oeufs brouillés)
Toasted flaked almonds
Preserved tomatoes
Potimarron (Japanese chestnut pumpkin) purée
Clarified butter
Citrus crunch
Quiche filling mixture
Pastries
"Moelleux" cake batter
Almond dacquoise
Craquelin (sweet cracker dough)
Muffin dough
Armagnac marzipan
Financier batter
Pizza dough
Choux pastry (pâte à choux)
Marzipan (almond paste)
Sweetcrust pastry (pâte sablée)
Buckwheat pancakes
Brioche dough
Coconut paste
Pistachio powder or paste
Shortcrust pastry (pâte brisée)
Pancake batter
Fresh pasta dough
Walnut paste
Puff or flaky pastry (pâte feuilletée)
Chocolate sweetcrust pastry
Coconut sweetcrust pastry
Basic cake batter - the French way
Breton sablé biscuit dough
Macaronade mixture
Sweet pastry
Yeast-based flaky dough (for croissants)
rice
Pilau rice
Sauces
Greek Pesto
Mayonnaise
Pesto
Purple Pesto
Roquefort sauce
Sauce Normande (for fish)
Hollandaise sauce
Tomato pesto
French dressing (vinaigrette)
Lemon Mayonnaise
Bechamel sauce
Tomato sauce (for pizzas)
Green parsley sauce
Marchand de vin sauce
Tapenade
Béarnaise sauce
Chocolate sauce
Cocktail sauce
Cream sauce with Vin Jaune
How to succeed in making sabayon (syllabub)
Light herb sauce
Rémoulade dressing
Beurre blanc sauce
Avocado mayonnaise
Carrot-top pesto
Coriander and cashew nut pesto
Cream and herb dressing
Green parsley tahini sauce
Gribouille dressing
Mint and pea pesto
Mornay Sauce
Pistachio and spinach pesto
Provençal remoulade sauce
Rémoulette dressing
Sorrel pesto
Tartar sauce
Tomato sauce (with fresh tomatoes)
Syrups and coulis
Poaching syrup
Fruit coulis (fruit purée)
Blackcurrant coulis
Sugar syrup
Citrus syrup
Vegetables
Potato purée
Pan-fried potatoes
Macédoine of vegetables
Leek fondue
Green bean purée
Onion fondue
Work on/prepare an ingredient
Lettuce "chiffonade"