List of recipes from category Basic recipes: 69 recipes (lactose free)

List of recipes from category Basic recipes

Aromatic preparations

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...
358K3.5 12 min. March 21th 2017
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
266K3.8 21 min. February 21th 2011
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.
200K4.6 22 min. October 13th 2010
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.
679K 73.1 4 hours 36 min. August 21th 2013
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.
220K5 55 min. August 3rd 2012
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.
92K 15 12 hours 36 min. December 2nd 2012
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...
14K 1 hour 29 min. April 29th 2020
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...
367K 15 26 min. August 12th 2018
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.
188K4.3 1 hour October 5th 2011

Breads

Home-made breadcrumb coating
Home-made breadcrumb coating
The crispy crust on many fried (or baked) foods comes from a breadcrumb coating. You can buy this, of course, but it's easy and much better to make your own at home. For one thing, you will know excatly what's in it – just bread – which is not the case for the commercial product. This is also a...
75K1 1 hour 7 min. October 28th 2018

Cakes

Biscuit de Savoie sponge cake
Biscuit de Savoie sponge cake
Biscuit de Savoie is not a "biscuit" in the English sense, just a very light sponge cake. It is delicious plain, but it can also be filled with cream, fruit, etc.
84K5 1 hour 8 min. December 23th 2014

Confectionery

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!
237K3.9 32 min. March 29th 2018

Creams and foams

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.
80K4.6 21 min. July 23th 2014
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...
113K5 15 min. September 25th 2013
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...
78K4.6 28 min. September 17th 2013
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.
440K4.3 30 min. June 2nd 2015
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.
401K4.3 37 min. April 26th 2012
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.
41K3 59 min. December 30th 2019
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.
12K 55 min. November 11th 2020
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.
155K4.7 13 min. February 12th 2012
Stewed apple (compote)
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
2.3M 14.8 1 hour 13 min. November 8th 2017
Stewed apricots
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
643K 143.8 1 hour 25 min. August 13th 2014
Stewed plums
Stewed plums
Quick and simple, stewed plums can also be spread like jam.
405K2.6 38 min. June 27th 2010
Stewed rhubarb
Stewed rhubarb
This is perhaps the best known use of rhubarb, and can be used as the basis for other recipes.
252K4.4 55 min. October 13th 2010
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,...
91K3.8 1 hour 17 min. June 2nd 2015

Fruits

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.
3,413 59 min. July 25th 2021
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.
64K4.2 6 hours 18 min. July 19th 2017

How to...

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...
338K4.8 43 min. September 16th 2015
Vol-au-vent cases
Vol-au-vent cases
Vol-au-vents, whether large or bite-sized, need a special pastry case that is hollow to take the filling. Here is how to prepare these delicate cases using puff pastry.
213K4.1 44 min. October 16th 2013

Meat

Meatballs
Meatballs
Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.
233K 24.7 43 min. February 21th 2011
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.
136K3.8 15 min. October 3rd 2019

Miscellanous

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.
311K5 22 min. February 21th 2011
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...
198K3.7 1 hour 16 min. February 2nd 2016
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.
264K5 2 hours 40 min. January 8th 2013
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.
305K4.8 5 hours 6 min. February 21th 2011
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.
202K4.8 27 min. March 9th 2020

Pasta and rice

Fresh pasta dough
Fresh pasta dough
You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish.
133K3.8 1 hour 13 min. December 6th 2012

Pastries

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.
169K5 44 min. June 28th 2011
Armagnac marzipan
Armagnac marzipan
Almost the same as plain marzipan, but this almond paste is flavoured with a hint of Armagnac or Cognac.
18K5 9 min. September 12th 2018
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.
226K4.5 15 min. October 13th 2010
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.
14K 2 min. November 25th 2020
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.
584K 34.5 11 min. October 3rd 2010
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.
280K 153.8 48 min. October 13th 2010
Pizza dough
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
465K4.6 1 hour 59 min. August 27th 2020
Walnut paste
Walnut paste
Very similar to marzipan (almond paste) in method, walnut paste is very tasty.
250K 64.2 14 min. February 21th 2011

Sauces

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.
13K 16 min. September 16th 2020
Cocktail sauce
Cocktail sauce
Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.
176K4 9 min. October 13th 2010
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.
23K 26 min. December 9th 2018
French dressing (vinaigrette)
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
946K4.5 7 min. July 7th 2011
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.
394K 44.3 23 min. February 21th 2011
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.
18K 9 min. April 8th 2020
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.
6,363 18 min. February 17th 2021
How to succeed in making sabayon (syllabub)
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
852K 54 18 min. November 12th 2017
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.
51K4.5 5 min. February 17th 2016
Mayonnaise
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
753K5 6 min. February 16th 2014
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.
206K 25 15 min. July 25th 2020
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.
788K3.9 6 min. October 3rd 2010
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...
21K 8 min. March 27th 2019
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.
163K 14.1 13 min. November 21th 2010
Tomato pesto
Tomato pesto
This is a variation on the classic pesto sauce (basil and pine nuts), using cherry tomatoes, basil and almonds.
135K4.5 13 min. June 29th 2011
Tomato sauce for pizzas
Tomato sauce for pizzas
This is the sauce to put on pizza bases before the toppings.
470K4.3 1 hour 15 min. October 19th 2010

Syrups and coulis

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.
404K 23.5 25 min. February 21th 2011
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.
27K 1 hour 13 min. December 30th 2019
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...
709K 44 24 min. October 20th 2012
Poaching syrup
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
232K5 14 min. September 2nd 2012
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.
654K5 8 min. February 21th 2011

Vegetables

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 in salted water, then thoroughly drained. They are only combined at the end in a mayonnaise dressing.
101K3.8 1 hour 24 min. September 3rd 2014
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.
253K4.4 1 hour 37 min. February 3rd 2011

Work on/prepare an ingredient

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.
169K 15 32 min. February 21th 2011

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