List of recipes using Butter: 302 recipes

butter
["Buttonhole" quail eggs]
"Buttonhole" quail eggs
This little appetizer consists of a small finger of toast, a slice of cured ham and three quail egg yolks arranged on a rectangle of egg white. It is a bit tricky to make, but very attractive to serve, and delicious, of course.
44,8875/5 for 1 ratings 59 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...
76,1745/5 for 1 ratings 2 hours 11 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.
108,0844.3/5 for 20 ratings 1 hour
[Crackers]
Crackers
These crisp savoury biscuits are ideal for dipping into a sauce as an aperitif snack. It is quite easy to make your own crackers at home and they are much healthier and even more delicious than the commercial kind.
23,7975/5 for 14 ratings 1 hour 38 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.
29,5873.8/5 for 11 ratings 3 hours 33 min.
[Du Barry soup]
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
73,0815/5 for 13 ratings 1 hour 1 min.
[Eggs "en cocotte" with spinach]
Eggs "en cocotte" with spinach
A buttered ramekin, a layer of mushrooms, a layer of spinach, a little cream and an egg added on top in two stages.
26,9155/5 for 13 ratings 1 hour 30 min.
[Eggs Arsène]
Eggs Arsène
Eggs Arsène is a rather more rustic version (and definitely more Comtoise in style) of eggs Benedict , that indispensible breakfast dish in Ian Fleming's novels. And you're right, there is a nod to James Bond here.
1,2125/5 for 1 ratings 1 hour 2 min.
[Eggs Benedict ]
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
65,8564/5 for 12 ratings 1 hour 4 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!
15,4214.6/5 for 14 ratings 31 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.
15,4184.3/5 for 15 ratings 1 hour 5 min.
[Foie gras fingers]
Foie gras fingers
An elegant canapé which consists of a crisp layer of shortcrust pastry topped with a layer of foie gras.
28,3114.6/5 for 14 ratings 2 hours 50 min.
[French onion soup]
French onion soup
This warming onion soup is an emblematic French dish, both in bistro cuisine and home cooking. This is a very classic version. The long, slow cooking is the secret to revealing its full flavour.
3,6873.8/5 for 17 ratings 2 hours 29 min.
[Icelandic-style fish and vegetable pie]
Icelandic-style fish and vegetable pie
This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.
78,0883.9/5 for 18 ratings 4 hours 35 min.
[Italian toast]
Italian toast
These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.
20,657 14/5 for 20 ratings 49 min.
[Leek and potato soup]
Leek and potato soup
A classic of French family cooking.
72,5245/5 for 1 ratings 42 min.
[Mushroom velouté]
Mushroom velouté
This smooth, creamy soup with its lovely mushroom flavour is quick and easy to make.
30,0964/5 for 4 ratings 55 min.
[Paimpol salad]
Paimpol salad
This warm Paimpol salad captures the flavours of Brittany with mussels and white beans. These are combined with crunchy slices of baby courgette.
821 13 hours 22 min.
[Pesto crackers]
Pesto crackers
These are delicious little aperitif biscuits, really crisp and with the full-on flavour of pesto. They can be eaten on their own with dips, such as hot tomato or houmous.
3,3694.1/5 for 18 ratings 1 hour 41 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...
9,2154.1/5 for 16 ratings 1 hour 10 min.
[Quail egg canapés]
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.
101,6615/5 for 13 ratings 54 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.
83,496 24.6/5 for 14 ratings 2 hours 47 min.
[Smoked eggs]
Smoked eggs
This sophisticated, smoky flavoured starter consists of an egg yolk, heated in a bain-marie and a smoked cream mousse with a scattering of chives, served with a buttered-toast "soldier".
9,8284.9/5 for 12 ratings 12 hours 30 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.
76,3004.4/5 for 20 ratings 2 hours 3 min.
[Sorrel soup]
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste.
72,6173.8/5 for 17 ratings 1 hour 4 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.
46,5185/5 for 13 ratings 51 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.
91,4674.4/5 for 9 ratings 57 min.
[Tomato tatin]
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
42,1874.8/5 for 18 ratings 2 hours 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...
748 42 min.
[Warm haricot bean salad]
Warm haricot bean salad
Melt-in-the-mouth haricot beans, pan-fried lardons and croutons with chives and a good vinaigrette dressing.
1,315 36 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.
20,2143.8/5 for 17 ratings 54 min.
[Cod loin with saffron]
Cod loin with saffron
A thick, deboned loin of fish (cod in this case), pan-fried and served with a reduced white-wine and cream sauce, flavoured with shallot and saffron.
10,6494.4/5 for 12 ratings 47 min.
[Crispy prawn rolls]
Crispy prawn rolls
The prawns are fried, then mixed with finely diced carrots and courgettes before being rolled up in a sheet of brik or filo pastry.
11,4834.8/5 for 12 ratings 34 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...
50,4064.7/5 for 10 ratings 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...
6,2363.9/5 for 19 ratings 1 hour 27 min.
[Fish "à la Bordelaise"]
Fish "à la Bordelaise"
Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown. It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better.
1,212 1 hour 7 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.
86,811 23.8/5 for 11 ratings 1 hour 19 min.
[Fish in a sesame crust]
Fish in a sesame crust
Fish portions cooked in 2 stages: first in the pan, then in the oven, covered with a sesame paste which turns crisp when baked.
32,4334.4/5 for 12 ratings 42 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.
4,0564.3/5 for 15 ratings 56 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.
71,5984.3/5 for 10 ratings 1 hour 34 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...
68,092 13.9/5 for 7 ratings 1 hour 14 min.
[Koulibiak in pie dish]
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.
103,2984.7/5 for 3 ratings 3 hours 19 min.
[Langoustine and leek tarts]
Langoustine and leek tarts
Small puff pastry cases filled with a layer of chopped leeks, fried langoustines (also known as scampi or Dublin Bay prawns), topped with hollandaise sauce.
25,3184.2/5 for 11 ratings 1 hour 28 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....
4,0373.9/5 for 20 ratings 2 hours 15 min.
[Langoustine sabayon tart]
Langoustine sabayon tart
For this recipe, the tart cases are made with sheets of filo pastry. These are filled with langoustines coated in a delicious lime-flavoured sabayon.
11,6183.8/5 for 10 ratings 1 hour 6 min.
[Lobster Thermidor]
Lobster Thermidor
In this recipe, the lobster are cooked first in a court bouillon (stock), then the flesh is removed and cut into small pieces before being cooked with the cream and alcohol. The dish is browned in the oven to finish.
34,651 14.7/5 for 18 ratings 35 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.
487 1 hour
[Mussels marinière]
Mussels marinière
This is the most classic way of preparing mussels, simple and delicious.
37,7755/5 for 1 ratings 1 hour 4 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.
72,2474.8/5 for 12 ratings 56 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.
23,7294.5/5 for 11 ratings 1 hour 2 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...
71,4655/5 for 19 ratings 2 hours 23 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.
85,0934.9/5 for 18 ratings 54 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 melting roasted shallots and finished with a dry white wine sauce.
82,6733.8/5 for 17 ratings 1 hour 50 min.
[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.
69,913 15/5 for 1 ratings 1 hour 28 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.
48,6153.8/5 for 12 ratings 1 hour 21 min.
[Salmon rillettes]
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
82,6054.3/5 for 15 ratings 2 hours 38 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.
88,6364/5 for 1 ratings 2 hours 56 min.
[Scallops with fondue of leeks]
Scallops with fondue of leeks
In this very creamy dish, the leeks are first cooked separately. The scallops are pan-fried, then the leeks are reheated with cream in this pan to absorb all the flavours.
65,996 24.6/5 for 14 ratings 55 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.
229 50 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.
22,8975/5 for 10 ratings 48 min.
[Spaghetti with mussels and basil]
Spaghetti with mussels and basil
Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
40,2514.1/5 for 16 ratings 1 hour 40 min.
[Stock-pot fish ]
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
81,5214.3/5 for 11 ratings 2 hours 36 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.
12,1184.1/5 for 18 ratings 1 hour 44 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.
26,6804.8/5 for 11 ratings 1 hour 3 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.
74,5553.8/5 for 17 ratings 1 hour 5 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.
4,7464.6/5 for 14 ratings 26 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.
4,2244.7/5 for 10 ratings 1 hour 4 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...
3,1084.6/5 for 19 ratings 3 hours 56 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!
8,2854.9/5 for 20 ratings 40 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.
59,2944.9/5 for 11 ratings 52 min.
[Tournedos Rossini]
Tournedos Rossini
Tournedos Rossini is a very chic recipe, allegedly inspired by the famous composer. It consists of fried fillet steak, served on buttered toast, topped with a slice of foie gras and a delicious sauce made by deglazing the cooking pan with port or Noilly Prat.
33,830 33.7/5 for 19 ratings 46 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.
17,1064.3/5 for 20 ratings 3 hours 57 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.
3,3323.8/5 for 17 ratings 58 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...
51,006 13.8/5 for 17 ratings 1 hour 42 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?".
61,307 23.9/5 for 20 ratings 16 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.
6,9034.1/5 for 16 ratings 1 hour 9 min.
[Breton Sandwich]
Breton Sandwich
This is a sandwich with a difference: its Breton character comes not only from the crab in mayonnaise, but also from pieces of "galette" (buckwheat pancake), fried in butter.
7,0053.8/5 for 17 ratings 22 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.
66,718 14.1/5 for 13 ratings 27 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.
730 58 min.
[Celeriac and mushroom gratin]
Celeriac and mushroom gratin
This gratin combines sliced celeriac simmered in milk with fried mushrooms.
11,3045/5 for 1 ratings 1 hour 8 min.
[Cheese Soufflé]
Cheese Soufflé
A soufflé - one of those dishes with a reputation for being tricky to get right. In fact, it's not as difficult as all that. The important thing is to break the process down into stages: start by making the bechamel sauce, add some cheese (this turns it into a Mornay sauce), then add the egg yolks...
23,804 14.4/5 for 19 ratings 1 hour 34 min.
[Couscous]
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
85,5654.3/5 for 4 ratings 2 hours 36 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).
2,847 1 hour 5 min.
[Crispy rolls with chicken and leek]
Crispy rolls with chicken and leek
Finely sliced leeks are cooked with a shallot, to which is added leftover chicken with a little cream and parmesan. This mixture is rolled up in filo pastry, and cooked in the oven.
69,6015/5 for 1 ratings 49 min.
[Croque-monsieur gourmand]
Croque-monsieur gourmand
This "gourmand" (or "greedy") version of the traditional French toasted sandwich has 3 fillings: fried potato slices, creamed leeks and fried ham.
5,2535/5 for 20 ratings 1 hour 11 min.
[Curried prawn risotto]
Curried prawn risotto
In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.
12,5093.9/5 for 12 ratings 59 min.
[Filo leeks and cheese tart]
Filo leeks and cheese tart
This is a very quick tart recipe, where the crust is made by a stacking filo pastry sheets.
64,1234.3/5 for 11 ratings 1 hour 17 min.
[Flamiche]
Flamiche
Flamiche is a savoury tart from the Picardy region of northeasten France. It is a cousin of quiche lorraine, but the pastry is characteristically made with lard and the filling has neither bacon nor eggs. This version contains a mixture of endives and leeks (white part only).
3,487 14.6/5 for 14 ratings 1 hour 16 min.
[French toast "cordon bleu"]
French toast "cordon bleu"
You are probably familiar with those "cordon bleu" chicken breasts filled with ham and melted cheese that so many kids seem to enjoy. Here's a lighter, bread-based version that is deliciously moist. The bread is dipped in egg, like for French toast, then in a coating of breadcrumbs with herbs before...
3,7924.6/5 for 14 ratings 38 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.
22,4323.8/5 for 17 ratings 28 min.
[Fried bread with leek and poached egg ]
Fried bread with leek and poached egg
A slice of fried buttered bread with fried sliced leek, topped with a poached egg. For the best effect, split the egg open just before serving.
5,3674.8/5 for 12 ratings 31 min.
[Genoese croque-monsieur]
Genoese croque-monsieur
Here is an Italian version of the famous French toasted sandwich: a croque-monsieur from Genoa. The two slices of fried bread hold together scrambled egg, pesto and grated Parmesan.
1,714 24 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...
89,651 25/5 for 1 ratings 1 hour 3 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.
2,4743.8/5 for 19 ratings 52 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.
1,1774/5 for 2 ratings 1 hour 22 min.
[Gratin slices with spinach]
Gratin slices with spinach
A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach.
20,0664.1/5 for 19 ratings 1 hour 33 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).
26,610 14.7/5 for 20 ratings 1 hour 38 min.
[Grilled cheese]
Grilled cheese
This is the classic American pan-fried sandwich, the "grilled cheese". The French have their own, slightly different speciality: croque-monsieur.
4,5755/5 for 13 ratings 21 min.
[Harvest Gratin]
Harvest Gratin
Purple artichokes, cauliflower and mozzarella combined with bechamel sauce in a gratin to cheer up the end of summer.
6,0724.1/5 for 16 ratings 1 hour 15 min.
[Layered Leek and Egg Gratin ]
Layered Leek and Egg Gratin
This gratin combines parboiled leeks with chopped hard-boiled eggs in thin layers.
5,5344.1/5 for 20 ratings 49 min.
[Leek and tuna loaf]
Leek and tuna loaf
This loaf is a savoury cake (quite popular in France) made with tinned tuna and leeks that have been lightly cooked with shallot.
49,9654.4/5 for 12 ratings 1 hour 18 min.
[Melting Epoisses on toast ]
Melting Epoisses on toast
Lightly buttered bread, a slurp of dry white wine, cured ham, sliced potato and a piece of Epoisse. A few minutes in the oven is enough to melt the cheese over the potatoes and crisp up the bread.
49,151 24.1/5 for 16 ratings 1 hour 26 min.
[Montbenoit's canapés]
Montbenoit's canapés
A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish.
76,8404.6/5 for 14 ratings 1 hour 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...
3,7593.8/5 for 12 ratings 1 hour 53 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.
7,6944.6/5 for 14 ratings 45 min.
[Mushrooms on toast, French style]
Mushrooms on toast, French style
This is a French version of mushrooms on toast! The mushrooms are simmered in cream then served on a slice of fried buttered bread.
35,5483.8/5 for 17 ratings 2 hours 5 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.
8,2035/5 for 1 ratings 1 hour 11 min.
[Potato and broccoli gratin]
Potato and broccoli gratin
A very simple recipe: a layer of potatoes, a layer of broccoli, bechamel sauce and grated cheese.
38,0113.8/5 for 17 ratings 2 hours 1 min.
[Potato gratin]
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.
84,313 14.6/5 for 14 ratings 1 hour 47 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.
6,1044.5/5 for 11 ratings 39 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.
1,0065/5 for 1 ratings 1 hour
[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.
74,574 24/5 for 2 ratings 1 hour 35 min.
[Red rice pannequets]
Red rice pannequets
This is a kind of small crusty parcel with flax seeds, filled with a mix of red rice, diced courgette and smoked ham.
68,2964/5 for 11 ratings 2 hours
[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.
2,8523.8/5 for 17 ratings 58 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.
5,4475/5 for 2 ratings 1 hour 12 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.
6,1104.3/5 for 12 ratings 46 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.
24,4194.5/5 for 12 ratings 1 hour 27 min.
[Sausage mushroom and cheese crumble]
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.
86,739 24.6/5 for 14 ratings 3 hours
[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.
58,980 14.3/5 for 15 ratings 49 min.
[Sautéed Green Vegetables]
Sautéed Green Vegetables
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.
5,8504.1/5 for 18 ratings 37 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.
10,3984.1/5 for 16 ratings 1 hour 5 min.
[Scallop and leek pancakes]
Scallop and leek pancakes
These pancakes are filled with pan-fried scallops and creamed leeks.
9,1864.3/5 for 20 ratings 36 min.
[Scrambled eggs with butter-fried bread and fresh spinach]
Scrambled eggs with butter-fried bread and fresh spinach
Fresh spinach, butter-fried bread and scrambled eggs: simply delicious.
106,0963.8/5 for 17 ratings 2 hours
[Sliced chicken with mushrooms and broccoli]
Sliced chicken with mushrooms and broccoli
Blanched broccoli sautéed quickly with thin slices of fried chicken.
21,3314.5/5 for 19 ratings 1 hour 4 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!
670 2 hours 10 min.
[Spinach and Comté Loaf]
Spinach and Comté Loaf
For this savoury cake-style loaf, we use a plain basic mixture and add wilted spinach wth shallots and diced Comté cheese.
5,1234.3/5 for 15 ratings 1 hour 13 min.
[Spinach and hard-boiled egg gratin]
Spinach and hard-boiled egg gratin
In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.
15,6154.7/5 for 15 ratings 35 min.
[Spinach Croque-monsieur ]
Spinach Croque-monsieur
A croque-monsieur is a French toasted sandwich. Here, the 2 slices of buttered bread are filled with bechamel sauce, hard-boiled eggs, blanched spinach and melted cheese. The assembled sandwich is popped in the oven to toast the bread and melt the cheese.
8,7404.5/5 for 2 ratings 45 min.
[Spinach Mornay]
Spinach Mornay
This gratin is made with a layer of pre-cooked spinach, then sliced hard-boiled eggs and a Mornay sauce (an enriched bechamel with cheese).
822 40 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.
5,4744.6/5 for 19 ratings 17 min.
[Spinach on toast with bechamel]
Spinach on toast with bechamel
A slice of buttered toast, layers of spinach and sliced hard-boiled egg, topped with bechamel sauce and grated cheese, then browned in the oven.
8,5654.3/5 for 15 ratings 33 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.
3,0154.1/5 for 16 ratings 37 min.
[Tomatoes Provençal]
Tomatoes Provençal
This is a great classic dish of Provençal cuisine: tomato halves topped with a kind of stuffing mixture of breadcrumbs, parsley and garlic. In this version, they are served on a bed of white rice.
2,5944.3/5 for 15 ratings 1 hour 9 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.
44 1 hour 23 min.
[Winemaker's toast]
Winemaker's toast
These oven-baked open sandwiches are topped with onions cooked in red wine, fried bacon and potatoes, finished with a thin layer of melted cheese.
21,7225/5 for 18 ratings 1 hour 20 min.
["BN style" chocolate-filled biscuits]
"BN style" chocolate-filled biscuits
These are similar to the BN biscuits so well-known in France. They are a sandwich of chocolate filling between two layers of biscuit. Children adore them!
45,655 24.6/5 for 10 ratings 5 hours 12 min.
[Almond mug cake for Mary]
Almond mug cake for Mary
Mug cakes are fun and quick to make. They cook in the microwave in about a minute and a half. This almond version is similar to the small cakes known as financiers.
10,7464.3/5 for 15 ratings 9 min.
[Almond tuiles]
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
94,7155/5 for 1 ratings 1 hour 18 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!
3,9024.6/5 for 14 ratings 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.
6,6215/5 for 13 ratings 41 min.
[Apple charlotte with toasted brioche]
Apple charlotte with toasted brioche
This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.
74,0573.8/5 for 17 ratings 2 hours 20 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.
10,3244.1/5 for 19 ratings 3 hours 28 min.
[Arizona cupcakes]
Arizona cupcakes
Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona.
58,468 14.6/5 for 14 ratings 1 hour 49 min.
[Arlesian Biscuits]
Arlesian Biscuits
These small almond and lemon-flavoured biscuits have a short, melt-in-the-mouth texture. They are known as "sablés arlésiens" in French.
10,0245/5 for 11 ratings 1 hour 33 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).
77,217 24.2/5 for 20 ratings 1 hour 7 min.
[Bonnevaux apple tart]
Bonnevaux apple tart
This is without doubt the easiest apple tart you can make: a simple pastry case (a sweetened sort of shortcrust pastry without egg) and apples - that's all! It's the tart my grandmother Jeanne made when I was a boy (a long time ago, as you can probably gather) and my father's favourite dessert.In...
3,9924/5 for 20 ratings 2 hours 7 min.
[Bounty-style tart for Alison]
Bounty-style tart for Alison
This Bounty-style tart combines, as you might expect, chocolate and coconut in a sweetcrust pastry case.
29,971 14/5 for 1 ratings 1 hour 34 min.
[Brioche galette]
Brioche galette
This galette (flat cake) is made with brioche dough, stuck with little pieces of butter and sprinkled with sugar.
19,0524.8/5 for 4 ratings 2 hours 3 min.
[Brioche Tatin]
Brioche Tatin
For this filled brioche, the apples are cooked separately, as for a tart tatin (caramelized), then sandwiched between two circles of brioche dough.
13,3943.7/5 for 18 ratings 3 hours 21 min.
[Buckwheat almond biscuits]
Buckwheat almond biscuits
In this sweet biscuit recipe, some of the normal wheat flour is replaced with buckwheat flour and ground almonds. This gives them a very distinctive flavour.
7,4604/5 for 2 ratings 2 hours 40 min.
[Canadian apple crumble]
Canadian apple crumble
The classic apple crumble is given a Canadian twist here: rolled oats in the topping and a drizzle of maple syrup over the apples. These two small changes make the flavour very distinctive and very, well... Canadian.
404 1 hour 25 min.
[Cannelés]
Cannelés
Cannelés are a speciality from the French city of Bordeaux. These delicious little cakes have a crunchy exterior and a soft centre.
21,1945/5 for 1 ratings 1 day 1 hour 29 min.
[Caramelised apple pie]
Caramelised apple pie
Apple pie made with caramelised apples.
66,0864.3/5 for 18 ratings 1 hour 55 min.
[Caribbean upside-down cake]
Caribbean upside-down cake
The dominant flavours in this cake are pineapple and almonds. The pineapple is caramelized first separately, with brown sugar and lime, before being laid in the bottom of the tin. The cake batter is then poured over. The cooked cake is turned out to reveal the lovely golden pineapple layer on top a...
6,5854.5/5 for 2 ratings 1 hour 7 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.
92,2444.6/5 for 14 ratings 2 hours 5 min.
[Checkerboard biscuits]
Checkerboard biscuits
These biscuits are half and half chocolate and almond in a checkerboard pattern, both in colour and flavour.
28,8455/5 for 13 ratings 4 hours 24 min.
[Chestnut cake]
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.
72,1745/5 for 1 ratings 53 min.
[Chestnut Fudge Cupcakes]
Chestnut Fudge Cupcakes
This recipe allows you to enjoy a delicious brownie-style combination of melting fudgy texture and cake, with the distinct flavours of chocolate and chestnut purée.
6,6385/5 for 1 ratings 53 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...
3,593 15/5 for 1 ratings 1 hour 13 min.
[Chocolate almond cookies]
Chocolate almond cookies
Cookies made with ground almonds, chocolate chips and a little cocoa.
71,508 14.3/5 for 15 ratings 1 hour 49 min.
[Chocolate and matcha tea biscuits]
Chocolate and matcha tea biscuits
Little spiral biscuits flavoured with chocolate and matcha green tea.
25,9024/5 for 12 ratings 3 hours
[Chocolate cake]
Chocolate cake
A traditional-style recipe for a moist chocolate cake with plenty of chocolate flavour.
7,953 44/5 for 1 ratings 1 hour 16 min.
[Chocolate cereal bars]
Chocolate cereal bars
These have a chocolate sweetcrust pastry base, topped with dried fruit, toasted nuts and seeds, bound with a brown-sugar and butter mixture, then gently baked. Once the flapjack-like cake has cooled, it can be cut into bars.
1,725 1 hour 18 min.
[Chocolate eclairs]
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result.But don't let that discourage you; there are demonstration videos and I will...
62,281 34.5/5 for 2 ratings 3 hours 52 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.
93,5513/5 for 2 ratings 40 min.
[Chocolate muffins]
Chocolate muffins
Variation on muffins recipe. In this version each one is filled with a dark chocolate ganache.
75,2124.3/5 for 15 ratings 1 hour 15 min.
[Chocolate mug cake]
Chocolate mug cake
A mug cake is fun to make and only takes a few minutes. It cooks in just one and a half minutes in the microwave.
11,8355/5 for 1 ratings 11 min.
[Cigarettes Russes (Piroulines)]
Cigarettes Russes (Piroulines)
The French name for these tubular biscuits means "Russian cigarettes". Cigarettes Russes are perfect for serving with ice cream or other desserts. The basic biscuit is fairly easy to make; the tricky bit is rolling the tube once cooked.
17,968 34.5/5 for 2 ratings 46 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...
2,8244.9/5 for 20 ratings 1 hour 17 min.
[Coconut tuiles]
Coconut tuiles
Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth. Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .
103,2174.8/5 for 4 ratings 1 hour 12 min.
[Comtoise apple charlotte]
Comtoise apple charlotte
This "Comtoise" charlotte, inspired by the Franche-Comté region of eastern France, is a more rustic take on the famous dessert. It is made with sliced bread, lightly buttered and fried, then filled with sugared apple pieces, drizzled with clarified butter and baked.
251 1 hour 32 min.
[Corsican tarts]
Corsican tarts
Two typically Corsican ingredients are brought together in this recipe: chestnuts and clementines. Chestnut flour is used in the sweetcrust pastry and the tarts are filled with a mouth-watering clementine jelly.
15,1934.3/5 for 11 ratings 3 hours 22 min.
[Crêpes Suzette]
Crêpes Suzette
Crêpes Suzette are pancakes filled with orange-flavoured butter (butter and sugar mixed with Grand Marnier), caramelized in a pan and soaked in orange-flavoured syrup. This is an modified version of the recipe invented by Auguste Escoffier.
32,8884.1/5 for 10 ratings 48 min.
[Diamond biscuits]
Diamond biscuits
These round biscuits no doubt get their name from the coating of sparkling sugar crystals around the edge.
1,001 1 hour 47 min.
[Elsa's Comtoise galette]
Elsa's Comtoise galette
This galette is a classic Comtois dessert that resembles choux pastry (pâte à choux).
20,4604/5 for 20 ratings 46 min.
[Flognarde]
Flognarde
Flognarde is a dessert that originated in France's Limousin region. The recipe is very simple: a vanilla-flavoured egg custard, thickened with flour, and sometimes made with seasonal fruit (apples, cherries, pears...). This is a very old recipe that has come down to us virtually unchanged since...
4,4664/5 for 1 ratings 47 min.
[Fraisier (French strawberry cake)]
Fraisier (French strawberry cake)
This classic French patisserie is a delicious assembly of 2 layers of genoa sponge filled with strawberries and crème mousseline (confectioner's custard with butter). The sponge is soaked in strawberry syrup and the cake is topped with a thin layer of marzipan.
44,5594/5 for 4 ratings 2 hours 43 min.
[French custard tart]
French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.
99,330 234.5/5 for 13 ratings 1 hour 41 min.
[French Family Cake]
French Family Cake
The idea of a "family" cake can mean so many different things, depending on where your family came from. This French version consists of a layer of pears in liquid caramel, topped with a basic cake mixture, similar to the four quarters recipe.
9,8634/5 for 1 ratings 1 hour 12 min.
[Fruit crumble]
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
71,0324.0/5 for 20 ratings 1 hour 11 min.
[Galette Charentaise]
Galette Charentaise
This is a traditional cake from France's Charente region. The recipe is straightforward and the cake is slightly dense in texture, but quite delicious.
3,6755/5 for 21 ratings 2 hours 45 min.
[Gâteau Basque ]
Gâteau Basque
This traditional Basque dessert is similar to a gâteau breton (brittany butter cake), but very moist as it is filled with a rum-flavoured confectioner's custard (crème pâtissière, or french pastry cream). This is a fairly simple recipe, though as the dough is fragile and difficult to handle, I...
6,0724.6/5 for 14 ratings 2 hours 51 min.
[Gâteau Breton (Brittany butter cake)]
Gâteau Breton (Brittany butter cake)
Gâteau breton is a rich cake that uses a lot of butter (from Brittany, of course) with sugar, egg yolks and a little rum to add flavour. This cake is traditionally served with coffee.
18,6364.5/5 for 2 ratings 1 hour 10 min.
[Gâteau Nantais]
Gâteau Nantais
This traditional cake from the French city of Nantes is deliciously moist, flavoured with almonds, vanilla and rum. For the finishing touch, the top is covered with boozy white icing.
3,5613.9/5 for 18 ratings 1 hour 28 min.
[Gingerbread]
Gingerbread
Maybe this recipe will bring back memories.
62,9394.2/5 for 10 ratings 1 hour 4 min.
[Grandma Solange's biscuits]
Grandma Solange's biscuits
These biscuits are very simple to make and delicious with tea or coffee. They are easy enough for children to enjoy making them.
9,9294.1/5 for 16 ratings 44 min.
[Half-cooked chocolate cake with raspberry coulis]
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.
86,8745/5 for 12 ratings 1 hour 21 min.
[Hazelnut and orange cake]
Hazelnut and orange cake
A very elegant cake topped with a sprinkling of hazelnut crumble, and with a double helping of orange flavour from chopped candied peel and the orange syrup soaked into the cake after cooking. The recipe is rather sophisticated, inspired by those used by pastry cooks at the INBP. It is a bit...
7815/5 for 1 ratings 2 hours 15 min.
[Household cake (Gâteau de ménage)]
Household cake (Gâteau de ménage)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".
80,684 25/5 for 13 ratings 3 hours 59 min.
[Jam doughnuts]
Jam doughnuts
These were originally a traditional German treat (Berliner Pfannkuchen in German): big fried doughnuts filled with jam and sprinkled with icing sugar.
38,1004.5/5 for 6 ratings 4 hours 23 min.
[Kouign-amann]
Kouign-amann
Kouign-amann is a traditional cake from Brittany. the name means butter cake in Breton (Kouign = cake, amann = butter). It is a sort of caramelized millefeuille, crunchy on the outside and melting in the middle.
30,2834.3/5 for 20 ratings 6 hours 38 min.
[Kouign-amann brioche]
Kouign-amann brioche
This is unusual brioche is halfway to being a Breton Kouign-amann. The difference is in the treatment of the dough, which is layered with sugar and butter. The basic dough is rolled out with butter in stages, like for croissants, but with 2 "turns" of sugar for one of butter (granulated and vanilla...
4,2394.3/5 for 12 ratings 15 hours 55 min.
[Lemon and grated apple tart]
Lemon and grated apple tart
You'll be amazed by the flavour of this tart, it's so distinctive and well-balanced. The apples are grated, rather than sliced, to mix well with the lemon juice and zest. The result is an exceptional tart (yes, really!).
176 1 hour 42 min.
[Lemon tart]
Lemon tart
Lemon tart (tarte au citron) is one of France's great classic desserts, though there are many different versions. This is more or less the classic version, with sweetcrust pastry and a creamy filling that uses both lemon zest and juice for a deliciously tart tart!
218 1 hour 33 min.
[Liège waffles]
Liège waffles
Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust.
61,5375/5 for 1 ratings 1 hour 55 min.
[Lime meringue tart]
Lime meringue tart
For this delicious tart, you will see how the crisp, sweet pastry is the perfect foil for the distinct taste and slight sharpness of the lime filling and, of course, the smoothness of the Italian meringue topping.
1,771 1 hour 54 min.
[Linzer torte]
Linzer torte
Linzer torte, or tart from Linz (Austria), has a cinnamon-flavoured crust filled with raspberry jam. The special and rather crumbly sweet pastry used for the case is made with cinnamon, ground almonds and the yolks of hard-boiled eggs. There are many different versions. In this rather unusual one,...
4,0194.7/5 for 11 ratings 1 hour 5 min.
[Little caramelized peach tarts]
Little caramelized peach tarts
This is an elegant summer dessert: a thin base of puff pastry, topped with caramelized peach slices. For a delicious contrast of hot and cold, serve with the reduced caramel and citrus sauce poured over over hot and, at the last minute, a scoop of vanilla ice cream on top, .
4,7973.8/5 for 17 ratings 1 hour 15 min.
[Little Christmas biscuits]
Little Christmas biscuits
These little chocolate biscuits are decorated with marzipan. They are ideal to accompany a festive dessert.
21,213 24.2/5 for 16 ratings 2 hours 41 min.
[Milk rolls]
Milk rolls
This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.
36,779 13.8/5 for 17 ratings 5 hours 31 min.
[Moist cereal bars]
Moist cereal bars
Whether bars or rounds, this recipe produces delicous small cereal cakes.
132,2534.9/5 for 20 ratings 1 hour 5 min.
[Moist chocolate cake]
Moist chocolate cake
A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder.
1,161 1 hour 11 min.
[Moist Lemon Cake]
Moist Lemon Cake
This is similar to the basic "four quarters" cake, but with the delicious double lemon flavour that comes from using both zest and juice.
5,2705/5 for 2 ratings 46 min.
[Nanou's chocolate cake]
Nanou's chocolate cake
A moist melting cake, very very chocolaty...
77,5104.6/5 for 19 ratings 1 hour 45 min.
[Nonettes]
Nonettes
Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade.
16,3114.4/5 for 15 ratings 1 hour 50 min.
[Oat financiers for Louise]
Oat financiers for Louise
These moist little petit-four cakes are called 'financiers' in French, as they are similar in shape to gold ingots! They go very well with tea or coffee. In this version, the usual ground almonds are replaced with rolled oats, blended to a powdery texture.
21,641 23.9/5 for 19 ratings 45 min.
[Oat shortbread biscuits]
Oat shortbread biscuits
Little biscuits with home-made oat flour (made from rolled oat flakes).
72,027 15/5 for 1 ratings 2 hours 41 min.
[Oatmeal cake]
Oatmeal cake
This cake has the distinctive and delicious flavour of old-fashioned rolled oats, also known as oatmeal. In the basic cake recipe, part of the flour is replaced with oats, which have been toasted, then blended.
2,962 24.2/5 for 13 ratings 1 hour 8 min.
[Oaty walnut cake ]
Oaty walnut cake
This is a moist-textured walnut cake with rolled oats, but the real secret comes from dry-roasting the nuts before adding them to the mixture.
8,203 15/5 for 18 ratings 2 hours 34 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 .
84,8864.4/5 for 7 ratings 2 hours 30 min.
[Pear, grapefruit and pistachio tart]
Pear, grapefruit and pistachio tart
A sweetcrust pastry case filled with pistachio cream, topped with pear and grapefruit slices.
18,6924.3/5 for 15 ratings 1 hour 37 min.
[Pecan fruit rolls ]
Pecan fruit rolls
These pecan nut and dried fruit rolls, wrapped in golden caramelized puff pastry, are really delicious.
26,4734.9/5 for 10 ratings 1 hour 21 min.
[Pistachio shortbread biscuits]
Pistachio shortbread biscuits
These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios.
29,8425/5 for 3 ratings 2 hours 58 min.
[Plain cake]
Plain cake
This is a classic, loaf-shaped cake, deliberately left plain for you to embellish as you choose.
9,9024/5 for 10 ratings 1 hour 26 min.
[Provençal colombier for Pentecost]
Provençal colombier for Pentecost
The "colombier" (dove cake) is a traditional cake for Pentecost from the south of France, flavoured with orange and almonds. This very moist cake is quite dense as it is made with marzipan (almond paste). It can be eaten on its own or as a dessert, with or without ice cream.
2,9325/5 for 13 ratings 1 hour 6 min.
[Prune Far]
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste.
64,211 15/5 for 1 ratings 1 hour 10 min.
[Quick Strawberry Millefeuille]
Quick Strawberry Millefeuille
A millefeuille (which in french means "thousand sheets") is a delicious pâtisserie consisting of layers of puff or flaky pastry (pâte feuilletée) sandwiched together with cream, fruit, etc. In this recipe, we will be using sheets of caramelized brik or filo, which makes a delicious, light...
8,9015/5 for 1 ratings 48 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.
2,9074.6/5 for 14 ratings 1 hour 5 min.
[Rum babas]
Rum babas
Rum baba is a classic French dessert, consisting of a small cake soaked in rum syrup and filled with a little Chantilly (whipped cream).
19,5623.8/5 for 17 ratings 3 hours 33 min.
[Sesame cookies]
Sesame cookies
These soft little cookies have a double whammy of sesame flavour from toasted seeds combined with a little sesame oil.
197 2 hours 57 min.
[Sicilian Epiphany Pie]
Sicilian Epiphany Pie
This is a Sicilian version of the French Epiphany dessert, the "galette des rois". The puff pastry has a pistachio cream and ricotta filling with diced candied fruit.
7,1373/5 for 2 ratings 1 hour 1 min.
[Strawberry and rhubarb crumble]
Strawberry and rhubarb crumble
A three-layer crumble: a layer of stewed rhubarb, then strawberries and a crumble topping. You'll see that the flavour of rhubarb goes very well with strawberries.
40,6405/5 for 13 ratings 1 hour 40 min.
[Tart Tatin]
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so...
84,409 13.8/5 for 4 ratings 1 hour 17 min.
[Tarte Normande]
Tarte Normande
This tart showcases ingredients from Normandy: the sweet pastry case is baked blind, then filled with apple sticks sautéed in Calvados, and a cream-egg mixture. The tart is then baked and dusted with icing sugar when cold.
1,178 1 hour 30 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.
33,6134.3/5 for 15 ratings 1 hour 3 min.
[Tea and white chocolate biscuits]
Tea and white chocolate biscuits
This recipe combines the flavours of tea and chocolate. The tea is added to the dough in two forms: powder and liquid. The biscuits are dipped in white chocolate.
20,1154.8/5 for 12 ratings 4 hours 10 min.
[Toasted almond cake]
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.
65,3884.3/5 for 15 ratings 2 hours 2 min.
[Toasted-flour biscuits]
Toasted-flour biscuits
This is a surprising biscuit recipe, in which the flour is not added in its normal state, but gently toasted beforehand in the oven. This light dry-roasting changes the taste considerably, giving these biscuits notes of honey, coffee and even spices. Their distinctive flavour goes very well with...
3,5385/5 for 1 ratings 2 hours 43 min.
[Toffee apple upside-down cake]
Toffee apple upside-down cake
With a flavour reminiscent of the French classic tart tatin, this cake is made with a ring of tart apples arranged on a layer of caramel, then covered with the batter. After baking, the cake is turned out while still hot so that the caramelized apples are on the top with the moist cake underneath.
4,2875/5 for 1 ratings 1 hour 46 min.
[Walnut short bread]
Walnut short bread
Those little biscuits are with good walnut taste, because walnut are shortly roasted before powdered, it's very simple and efficient.
31,2614.3/5 for 20 ratings 3 hours 1 min.
[Aperitif rolls]
Aperitif rolls
These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.
24,9434/5 for 18 ratings 2 hours 31 min.
[Brioche feuilletée (flaky brioche)]
Brioche feuilletée (flaky brioche)
For brioche feuilletée (or flaky brioche), the brioche dough is treated like puff pastry, with layers of butter incorporated by repeated turning and rolling. Coarse sugar crystals add a sweet crunchiness. Needless to say, this is very rich and quite irresistible.
24,741 24.6/5 for 21 ratings 3 hours 49 min.
[Burger buns]
Burger buns
Much better, softer, in particular not as sticky as the commercial buns, these buns are ideal for hamburgers, but you can also use them for sandwiches.
83,4124.3/5 for 12 ratings 2 hours 48 min.
[Chocolate rolls (petits pains)]
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a sick of chocolate inside.
104,0564.6/5 for 18 ratings 5 hours 27 min.
[Cramique]
Cramique
Cramique is a kind of brioche from Belgium and northern France, made with raisins and pearl (or nib) sugar. It is traditionally served sliced with butter and jam.
2,728 13 hours 55 min.
[Dipping bread with cheese]
Dipping bread with cheese
In France, "pain trempette" (dipping bread) is a loaf made to be broken easily into bite-sized morsels, perfect for serving with any dip. The dough is fairly soft and I have added shallots and fried bacon bits. The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.
4,1174.1/5 for 16 ratings 2 hours 50 min.
[Flaky brownie brioche]
Flaky brownie brioche
This beautiful brioche contains the typical ingredients you'd expect in a brownie: chocolate, butter, brown sugar and pecan nuts. But these are not just thrown into the mixture; the brioche is layered with them to create a delicious culinary bridge between Europe's viennoiseries and the all-American...
4,1154.3/5 for 15 ratings 16 hours 43 min.
[Flaky chocolate brioche]
Flaky chocolate brioche
This is a rather special brioche: the dough is first layered with butter to make it flaky, then this is rolled around a chocolate filling. The recipe is quite long, but you will be astonished at the result. It is both light (in flaky layers) and rich (with its chocolate filling). As you can see...
11,4144.5/5 for 2 ratings 17 hours 43 min.
[Kugelhof for Nanou]
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
74,9514.3/5 for 15 ratings 3 hours 15 min.
[Loaf for "les filles'"]
Loaf for "les filles'"
This loaf for "the girls" in three colours is made by putting together three doughs, each with a different flavour: tomato for the red, pesto with olives for the green and onion for the white. The three different doughs fuse as they rise together in the tin before cooking, to produce an unusual...
4,1504.6/5 for 14 ratings 4 hours 6 min.
[Mouna]
Mouna
Mouna is a delicious citrus-flavoured brioche from the Oran region of Algeria. It origins are much disputed, but it was no doubt inspired by a brioche brought over by Spanish immigrants from the Valencia region: the "Mona de Pascua". However, it is also amusing to remember that the citizens of Oran...
9261/5 for 1 ratings 18 hours 31 min.
[Nantes Tourton]
Nantes Tourton
The "tourton Nantais" is a sweet loaf from Nantes, somewhere between bread and brioche, but without egg and only a small amount of butter.
10,1704.3/5 for 15 ratings 7 hours 34 min.
[New hamburger buns]
New hamburger buns
This new recipe shows you how to make hamburger buns that are almost brioche style without being sweet.
11,9834/5 for 12 ratings 3 hours 59 min.
[Old style brioche]
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.
64,8174.6/5 for 14 ratings 14 hours 6 min.
[Panettone]
Panettone
Panettone is a brioche-style Italian loaf, made with dried fruit (raisins and candied peel) and flavoured with left-over citrus fruit. The recipe is a bit complicated but, above all, it takes time, a great deal of time...
12,1575/5 for 13 ratings 1 day 1 hour 19 min.
[Pogne de Romans]
Pogne de Romans
Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more...
1,9064.5/5 for 2 ratings 1 day 17 hours 38 min.
[Pretzels]
Pretzels
Pretzels are bread sticks looped into a knot, probably with origins in southern Germany. The tops are sprinkled with poppy seeds or grains of coarse salt. Here is a fairly straightforward recipe that is simple to prepare.
25,7884.9/5 for 19 ratings 5 hours 21 min.
[Rolled chestnut and apple brioche]
Rolled chestnut and apple brioche
This rolled brioche is made with a special dough, using a mixture of two flours: ordinary plain flour and chestnut flour. The prepared dough is then rolled up around a filling of apples sautéed with brown sugar.
4,135 24/5 for 12 ratings 15 hours 52 min.
[Roscoff loaf]
Roscoff loaf
This speciality bread from Roscoff (a small town in Brittany, northwest France) is enriched with onions, red wine and smoked sausage. What really sets this bread apart is that instead of water, the dough is made with red wine in which the sliced onions are left to soak overnight. The onions are...
3,003 13.7/5 for 20 ratings 5 hours 16 min.
[Sandwich bread]
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.
75,2823.9/5 for 11 ratings 3 hours 26 min.
[Surprise bread]
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
74,880 14.4/5 for 7 ratings 6 hours 24 min.
[Cookies]
Cookies
Traditional american recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).
97,5634/5 for 6 ratings 1 hour 28 min.
[Four quarters]
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.
70,6993.7/5 for 18 ratings 1 hour 15 min.
[X-Files cookies]
X-Files cookies
These cookies made with lime and almonds are a sure-fire hit with children. They enjoy the amusing shape, of course, but also the delicious flavour.
25,5274.1/5 for 16 ratings 3 hours 35 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).
80,583 25/5 for 12 ratings 23 min.
[Almond macaroon cake]
Almond macaroon cake
This is a cake version of an almond meringue, moister and denser in texture. This cake can be eaten on its own or made smaller, like finger biscuits. It can also be used as the base in a boozy dessert, such as a framboisier.
3,3344.3/5 for 15 ratings 58 min.
[Béarnaise sauce]
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
102,0734/5 for 1 ratings 1 hour 6 min.
[Bechamel sauce]
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
91,6654/5 for 2 ratings 18 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.
29,7063.8/5 for 17 ratings 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.
1,4004/5 for 1 ratings 51 min.
[Breton sablé biscuit dough]
Breton sablé biscuit dough
Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts.
2,362 26 min.
[Brioche dough]
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
113,756 24.2/5 for 6 ratings 14 hours 27 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.
61,7314.6/5 for 14 ratings 58 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.
66,2554/5 for 1 ratings 32 min.
[Chocolate sweetcrust pastry]
Chocolate sweetcrust pastry
This simplified sweetcrust pastry gets its chocolate flavour simply from cocoa powder, added towards the end of kneading. Chocolate aficionados will enjoy using this in all sorts of recipes that call for sweetcrust pastry (pâte sablée).
1,8401/5 for 1 ratings 16 min.
[Choux pastry (pâte à choux)]
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
138,9034.5/5 for 4 ratings 1 hour 4 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.
70,7684.2/5 for 12 ratings 2 hours 14 min.
[Craquelin (sweet cracker dough)]
Craquelin (sweet cracker dough)
This sweet cracker dough ("craquelin" in French) is a very simple mixture: equal parts of flour, butter and light brown sugar. It is simlilar to a shortbread dough and can be rolled out very thinly and cut into any shape as desired. Craquelin is mostly used (though not exclusively) on top of choux...
7685/5 for 1 ratings 54 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...
1,965 46 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...
5,1165/5 for 2 ratings 40 min.
[Hollandaise sauce]
Hollandaise sauce
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.
66,267 14.7/5 for 20 ratings 22 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.
38,1075/5 for 12 ratings 54 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.
494 56 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.
28,0214.1/5 for 16 ratings 34 min.
[Muffin dough]
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes.
90,5855/5 for 2 ratings 21 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...
9364.5/5 for 2 ratings 15 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,...
80,507 14.3/5 for 15 ratings 33 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.
58,826 44.1/5 for 16 ratings 33 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.
54,4865/5 for 13 ratings 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.
64,9744.6/5 for 19 ratings 1 hour 12 min.
[Puff or flaky pastry (pâte feuilletée)]
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...
100,303 44/5 for 3 ratings 2 hours 45 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.
3,1304.1/5 for 16 ratings 40 min.
[Sauce Normande (for fish)]
Sauce Normande (for fish)
Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood. Here is the version to accompany fish or shellfish.
9,7015/5 for 13 ratings 40 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.
75,7155/5 for 1 ratings 30 min.
[Shortcrust pastry (pâte brisée)]
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
103,441 23.8/5 for 11 ratings 31 min.
[Sweet pastry]
Sweet pastry
This sweet pastry is one of the basics of French pâtisserie, just like shortcrust pastry (pâte brisée) and sweetcrust pastry (pâte sablée). It is less rich in butter, so less "short" but crisper, it can be used in all tart recipes, or for any other pastry-based desserts.
2,255 13 min.
[Sweetcrust pastry (pâte sablée)]
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
98,9225/5 for 1 ratings 33 min.
[Yeast-based flaky dough (for croissants)]
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...
765 2 3 hours 58 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".
76,148 14.9/5 for 20 ratings 20 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...
41,5004.6/5 for 14 ratings 20 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.
50,159 14.2/5 for 11 ratings 1 hour 52 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.
91,5123.7/5 for 7 ratings 1 hour 9 min.
[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!).
22,159 24.1/5 for 19 ratings 3 min.
[Brownie]
Brownie
Brownie is a traditional North-American recipe for a moist chocolate cake with pecan nuts.
18,6814.1/5 for 16 ratings 1 hour 3 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.
3,3684/5 for 1 ratings 1 hour 8 min.
[Doughnuts]
Doughnuts
Ring doughnuts are a traditional American treat. In the United States they are part of the culture and come plain or with lots of different icings and toppings. Here is a recipe for plain doughnuts to which you can add your own choice of icing.
21,5354.7/5 for 15 ratings 3 hours 13 min.
[Dublin fruit scones]
Dublin fruit scones
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have...
33,3174.1/5 for 19 ratings 48 min.
[Little lemon biscuits]
Little lemon biscuits
These small, lemon-flavoured biscuits are very easy to make and are inspired by the Italian "biscotti al limone".
10,1945/5 for 13 ratings 1 hour 42 min.
[Naan]
Naan
Naan is a type of Asian bread made from wheat flour. This kind comes from the Punjab region of India.
38,4994.2/5 for 10 ratings 3 hours 42 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.
24,7603.9/5 for 12 ratings 1 hour 46 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.
27,1484.3/5 for 18 ratings 2 hours 34 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.
28,1743.8/5 for 12 ratings 1 hour 49 min.

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