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