List of all the recipes: 533 recipes (lactose free)

List of all the recipes
Alsatian-style salad
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
262K4.4 1 hour 11 min. January 3rd 2014
Avocado with Sautéed Prawns
Avocado with Sautéed Prawns
Just a classic prawn cocktail with avocado? Oh, no! The prawns in this recipe are sautéed briefly to enhance the flavour, then mixed with a curry mayonnaise.
50K4.3 30 min. March 6th 2016
Avocado with Tuna
Avocado with Tuna
Here is a quick recipe for a simple starter: avocado, tuna, chopped herbs and mayonnaise.
69K5 12 min. April 29th 2015
Avocado, artichoke and chicken salad
Avocado, artichoke and chicken salad
This fairly simple recipe combines slices of avocado, spring onions, diced chicken and artichoke hearts in a good vinaigrette dressing.
24K 23 min. September 6th 2020
Baby courgette salad
Baby courgette salad
Early in the season, it is easy to find young courgettes that are still small and delightfully crunchy raw. They are ideal for this salad recipe, combined with radishes and tuna in a lemon mayonnaise.
27K 21 min. July 31th 2019
Baby spinach salad
Baby spinach salad
It might not be obvious, but spinach can be eaten raw, as in this salad, where the leaves are shredded and mixed with croutons, lardons (bacon bits) and hard-boiled eggs.
72K 42 min. June 12th 2019
Beetroot and black radish salad
Beetroot and black radish salad
The slight bitterness of black radish goes well with the sweetness of beetroot in this very simple salad recipe.
13K 27 min. December 8th 2021
Beetroot and fried chicken salad
Beetroot and fried chicken salad
A raw beetroot salad, enriched with toasted almonds, diced fried chicken and potatoes. As beetroot tends to colour everything it touches, you can be sure that your diced chicken will be an unusual but attractive bright pink - children love this!
38K4.2 39 min. October 16th 2016
Beetroot salad with cashew nuts
Beetroot salad with cashew nuts
This pink — almost hot pink — salad gets its colour from the raw beetroot, teamed here with toasted cashew nuts and fried croutons.
29K5 32 min. July 29th 2018
Bistro-style cabbage salad
Bistro-style cabbage salad
This salad, inspired by French bistro cuisine, combines cabbage with fried potatoes and lardons, and hard-boiled eggs in a vinaigrette dressing.
8,520 38 min. April 6th 2022
Bistro-style red endive salad
Bistro-style red endive salad
Have you tried red Belgian endives? They are similar in size to the more common white sort, just as crunchy, but slightly less bitter. They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing.
27K 29 min. March 11th 2020
Bread with Tomato
Bread with Tomato
This tomato-flavoured bread, the famous "pan con tomate" of our Spanish friends, is ridiculously simple, but such a treat! It only takes a few minutes to prepare and makes a delicious aperitif snack.
41K4 6 min. November 8th 2015
Breton coleslaw
Breton coleslaw
Coleslaw with a French twist from Brittany, using finely sliced raw cauliflower instead of cabbage.
25K 17 min. January 8th 2020
Broad bean salad with Parmesan
Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.
257K3.8 35 min. February 21th 2011
Brussels sprout salad
Brussels sprout salad
It might seem unlikely, but Brussels sprouts are very good raw, like in this salad, pepped up with lemon and Parmesan.
15K 32 min. March 28th 2021
Cajun-style lentil salad
Cajun-style lentil salad
If you have leftover pulled pork, try this recipe to transform it into a delicious, Cajun-style, warm lentil salad.
10K 36 min. December 22th 2021
Cauliflower and chickpea salad
Cauliflower and chickpea salad
Chickpeas go well with cauliflower, so here is a salad that makes the most of this with sliced radishes for extra crunch.
14K 19 min. February 14th 2021
Cauliflower and egg salad
Cauliflower and egg salad
This very simple recipe combines crunchy raw cauliflower with hard-boiled eggs and herbs in a rémoulade dressing.
34K 19 min. July 1st 2020
Cauliflower tabouleh
Cauliflower tabouleh
In this tabouleh recipe, the couscous or bulgur is replaced with grated cauliflower florets. This gives it a very fresh and amazing flavour.
110K4.1 1 hour 38 min. April 22th 2012
Cauliflower, chicken and avocado salad
Cauliflower, chicken and avocado salad
In this really simple recipe, crunchy cauliflower is balanced with the soft texture of avocado and tender morsels of diced chicken. A delicious summer salad.
25K 28 min. July 12th 2020
Cauliflower, red bean and avocado salad
Cauliflower, red bean and avocado salad
This combination of crunchy (raw cauliflower) and soft textures (red beans and avocado), in a rémoulade dressing with fresh herbs, makes a simple yet delicious salad.
15K 19 min. April 21th 2021
Celeriac Rémoulade
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad).
380K5 18 min. December 21th 2020
Celery and avocado salad
Celery and avocado salad
For this recipe, very simple, we mix celeriac and avocado and we bind them with a remoulade sauce. The association celery and avocado is not common, but you will see that it works very well.
2,807 18 min. March 26th 2023
Cervelas salad
Cervelas salad
This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.
83K4.4 54 min. December 5th 2013
Cherry tomato and green bean salad
Cherry tomato and green bean salad
Here is a quick recipe for a very simple but delicious summer or late summer salad.
5,282 32 min. October 30th 2022
Cherry tomato and two cabbage salad
Cherry tomato and two cabbage salad
Green and red cabbage with cherry tomatoes make up this quick fall salad.
4,316 22 min. November 20th 2022
Chicken and Avocado Salad
Chicken and Avocado Salad
A delicious salad of radishes, tomato, avocado and chicken.
42K5 32 min. October 14th 2015
Chickpea salad
Chickpea salad
This quick salad includes chickpeas, of course, but with spring onions, radishes and chopped coriander, too.
56K4.7 14 min. May 28th 2014
Chinese Soup
Chinese Soup
This delicious soup is a flavoursome mix of herbs, mushrooms, soya noodles and small diced vegetables briefly cooked in vegetable stock. It takes a while to make and there are lots of ingredients, but the result is worth it.
99K 24.5 1 hour 15 min. April 6th 2017
Creamy cauliflower and avocado salad
Creamy cauliflower and avocado salad
For this simple and delicious recipe of cauliflower and avocado salad, linked by a rémoulette dressing, you will surely notice the very creamy side of the whole, due to the association of avocado and sauce. This creaminess will become more pronounced if you stir the mixture. The name "Caulicado...
2,758 24 min. February 26th 2023
Crunchy Cauliflower Salad with Lemon
Crunchy Cauliflower Salad with Lemon
Crunchy slices of cauliflower and radish in a delicately flavoured lemon mayonnaise.
43K4.6 16 min. March 11th 2018
Crunchy courgette and mushroom salad
Crunchy courgette and mushroom salad
This very simple salad contains a mix of crunchy raw ingredients, balanced by the softer texture of tuna, and dressed with mayonnaise.
29K 41 min. May 10th 2023
Crunchy radish and carrot salad
Crunchy radish and carrot salad
Quick and straightforward, this fresh, crunchy salad is ideal for early spring.
32K 16 min. June 17th 2020
Crunchy salad
Crunchy salad
Crunchy vegetables, pine nuts and rice with a rémoulade dressing.
136K 14.6 36 min. April 3rd 2011
Crunchy spring salad
Crunchy spring salad
Fresh and crunchy, this colourful spring salad combines baby courgettes, radishes, cauliflower, beetroot and spring onions with chopped herbs in a good vinaigrette.
41K4.6 27 min. May 22th 2016
Cucumber and salmon salad
Cucumber and salmon salad
For this summer salad: slices of cucumber, morsels of smoked salmon, diced avocado and a little tuna, dressed in a herb mayonnaise.
162K4.6 28 min. August 15th 2010
Cucumber, avocado and mussel salad
Cucumber, avocado and mussel salad
A bold salad idea that brings together 3 ingredients which rarely end up on the same plate: cucumber, avocado and mussels, in a rémoulade dressing.
21K 21 min. August 9th 2020
Dauphinoise potatoes with Serano ham
Dauphinoise potatoes with Serano ham
These tasty, bite-sized rosettes can be served as an aperitif snack or to accompany a meal.
91K4.6 40 min. January 23th 2013
Eggs with mayonnaise
Eggs with mayonnaise
Simply known as "œufs-mayo" in French bistros, these hard-boiled eggs are garnished with mayonnaise and are best served with sharply flavoured crudités to balance their creaminess. For this recipe, I have chosen a salad of grated carrot with shallot.
55K5 33 min. October 5th 2014
Endive and cheese salad with croutons
Endive and cheese salad with croutons
This starts out as a classic salad of shredded endives, but is pepped up with sliced spring onions, fried croutons and chunks of cheese.
30K 31 min. May 12th 2019
Endive and walnut salad
Endive and walnut salad
This salad has a double dose of walnut flavour: walnut oil in the vinaigrette and crunchy walnut kernels.
63K4.9 22 min. May 11th 2014
Foie gras cured in salt
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
541K5 2 days 16 hours 28 min. December 23th 2017
Four-tier glasses
Four-tier glasses
This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.
247K5 1 hour 36 min. June 2nd 2015
French bean salad with vinaigrette
French bean salad with vinaigrette
A very simple recipe for a salad of green (or yellow) French beans: The beans are boiled first, then thoroughly drained and served mixed with herbs, chopped shallot and a good vinaigrette (french dressing).
47K4.6 35 min. October 27th 2016
Green avocado salad
Green avocado salad
This salad is all green and fresh, with diced avocado, lettuce, spring onion and the softness of pieces of hard-boiled egg. The flavour is brought out further with a lime and olive-oil dressing, pepped up with a touch of Tabasco.
43K 27 min. July 8th 2018
Green hummus
Green hummus
You are probably already familiar with classic hummus. Here's a "green" version, still mainly chickpeas, but with added herbs and vegetables.
19K 17 min. November 29th 2020
Green Piedmont Salad
Green Piedmont Salad
In this version of Piedmont salad, the usual tomato has been replaced by raw courgette.
71K3.9 33 min. July 16th 2014
Guacamole
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
277K4.1 1 hour 21 min. November 26th 2011
Ham à la Russe
Ham à la Russe
Ham "à la Russe" is a slice of cooked ham rolled up around a macédoine of vegetables in mayonnaise.
83K4.3 8 min. September 10th 2014
Ham spirals
Ham spirals
These puff pastry spirals made with smoked ham are delicious and quick to make.
108K3.8 58 min. September 7th 2018
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
5.2M 64 4 days 15 hours 50 min. December 18th 2022
Hummus
Hummus
Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".
317K4.7 16 min. May 30th 2020
Jerusalem artichoke salad
Jerusalem artichoke salad
This very simple salad combines thick slices of tender Jerusalem artichokes with chopped hard-boiled eggs. The salad can be served warm, with the artichokes freshly cooked, or cold later.
27K 11 min. January 11th 2023
Julia salad
Julia salad
This salad takes its inspiration from the famous Caesar salad, but is simpler. The combination of chicken with croutons is a delicious way to use up leftovers.
17K3 32 min. February 10th 2021
Lebanese Tabbouleh
Lebanese Tabbouleh
Lebanese tabbouleh is different from the classic version. It is made from bulgur wheat (burghul), rather than semolina and, most characteristically, includes a lot of parsley.
67K3.9 48 min. September 28th 2014
Leek and Jerusalem artichoke soup
Leek and Jerusalem artichoke soup
Jerusalem artichoke and leek is a much rarer combination than the classic potato and leek, but it works rather well, as you will see in this recipe.
15K 51 min. April 28th 2021
Leeks in vinaigrette
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.
166K4.3 45 min. September 29th 2012
Lemony cabbage and potato salad
Lemony cabbage and potato salad
This salad combines, on the one hand, finely shredded cabbage with herbs and, on the other, diced potatoes. The fresh, summery dressing is made with olive oil and lemon.
16K5 28 min. July 7th 2021
Lemony chicken and radish salad
Lemony chicken and radish salad
This salad combines the crunch of finely sliced radishes with tender cubes of chicken. The tang which lifts the flavour comes from fresh herbs and the dressing of lemon mayonnaise.
24K5 21 min. September 24th 2017
Lentil and cold-meat salad
Lentil and cold-meat salad
This salad combines lentils, chunks of cooked meat, sliced hard-boiled eggs, shallot and herbs, with a good vinaigrette dressing.
57K3.8 43 min. December 7th 2014
Light Broccoli Soup
Light Broccoli Soup
This soup is simple and light but tasty, made with a delicate vegetable stock and broccoli.
51K4.6 29 min. December 16th 2015
Little vegetable omelettes
Little vegetable omelettes
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.
285K4 1 hour 10 min. June 11th 2011
Mexican salad
Mexican salad
This Mexican-inspired salad combines red kidney beans with avocado, chopped onions and tomatoes. It is dressed with olive oil, lime and a touch of Tabasco heat.
65K5 28 min. October 9th 2019
Mexican tart
Mexican tart
This unusual tart features two star ingredients of South American cuisine: red kidney beans and avocado. The shortcrust pastry case is filled with a red bean and onion purée, then topped with sliced avocado dressed with lime and garnished with fresh coriander.
47K 1 hour 17 min. December 30th 2019
Mimosa eggs
Mimosa eggs
Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.
274K 25 46 min. February 21th 2011
Mixed salad
Mixed salad
Mixed salad is one of those simple but delicious summer recipes which go so well with a barbeque. It's a mix of several fresh vegetables, herbs and French dressing (vinaigrette).
273K4.6 1 hour February 21th 2011
Mixed salad stack
Mixed salad stack
A stack ("pressé" in French) can be made of sliced vegetables or other ingredients piled up and pressed in a ring mould to keep them in shape. The ring is removed before serving. This stack consists of tomato, avocado, red onion, hard-boiled egg and anchovy fillets. Serve surrounded with with a...
48K5 30 min. November 25th 2015
Mixed salad with curry mayo
Mixed salad with curry mayo
A mixed salad (avocado, artichokes, mushrooms and tuna) in a classic mayonnaise, but pepped up with a good dose of curry.
36K 30 min. May 10th 2023
Mixed tomato salad
Mixed tomato salad
This end-of-summer recipe is very simple: just fresh tomatoes with chopped shallot and herbs in a vinaigrette, but we can play up the variety of flavours and colours to make it something with real eye appeal and, above all, delicious!
35K4.3 20 min. September 21th 2016
Olive twists
Olive twists
These savoury puff-pastry twists (rather like smoked salmon sacristains) make an ideal aperitif snack. The pastry is simply spread with tapenade.
50K3.6 1 hour 39 min. September 7th 2018
Panzanella
Panzanella
Panzanella is a recipe from the Tuscany region of Italy, originally a tomato and stale bread salad, but here's a fancier version.
6,598 28 min. October 16th 2022
Piedmont salad
Piedmont salad
Piedmont salad is a mix of potaotes, tomatoes, hard-boiled eggs, gherkins and cervelas sausage dressed with mayonnaise.
254K 14.5 1 hour 19 min. September 29th 2012
Poivrade artichoke Salad
Poivrade artichoke Salad
"Poivrade" artichokes are the small purple ones, often eaten raw in salads. Choose the smallest ones, as they are the tenderest and have practically no fibrous "choke". For this recipe, they are combined as a salad with herbs, spring onion and Parmesan shavings in an olive oil and lemon dressing.
82K5 23 min. August 26th 2015
Polish-style beetroot salad
Polish-style beetroot salad
This salad combines raw beetroot with fried potato slices and morsels of smoked sausage.
17K2 41 min. February 24th 2021
Prawn salad with a crunch
Prawn salad with a crunch
This salad combines contrasting crunchy ingredients (radish, cucumber, gherkins, onions) with the softer textures of cold rice and tomatoes. The oven-roasted prawns are addded hot. The salad is brought together with herbs and a vinaigrette dressing.
87K3.5 1 hour 51 min. September 15th 2013
Purple sprouting broccoli and endive salad
Purple sprouting broccoli and endive salad
This crunchy salad combines endives with purple sprouting broccoli and radishes in a good herb vinaigrette.
12K 31 min. May 5th 2021
Radish and mushroom salad
Radish and mushroom salad
This quick salad balances the crunch of radishes with the yielding texture of mushrooms.
24K 19 min. May 10th 2023
Raw beetroot salad
Raw beetroot salad
This is a very simple salad. It contains raw beetroot (of course), but also walnuts, parmesan shavings and a vinaigrette made with balsamic vinegar.
139K4.1 31 min. November 2nd 2015
Red cabage salad with toasted almonds
Red cabage salad with toasted almonds
This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.
28K 28 min. May 26th 2019
Red cabbage salad with chives
Red cabbage salad with chives
This simple winter salad recipe combines red cabbage with spring onions (or chives) in a good vinaigrette.
54K5 20 min. February 18th 2015
Rémoulette of celeriac
Rémoulette of celeriac
This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing.
30K 33 min. February 24th 2019
Rice and fresh spinach salad
Rice and fresh spinach salad
Spinach is usually eaten cooked. Though seen less often, it can also be eaten raw, like in this salad where it is combined with rice, crunchy radishes and tinned tuna.
25K 27 min. January 29th 2020
Rice and purple-sprouting broccoli salad
Rice and purple-sprouting broccoli salad
Like a classic rice salad, but with the crunch of purple-sprouting broccoli.
11K 15 min. July 28th 2021
Salad lyonnaise
Salad lyonnaise
Salad lyonnaise conjures up the cuisine of the French city of Lyon and the region around: traditionally a salad of dandelion leaves with croutons, lardons and poached eggs. Here is a slightly simpler version with shredded lettuce instead of dandelions.
11K 42 min. December 29th 2021
Salad paysanne
Salad paysanne
This rustic traditional dish (literally "peasant salad") combines cold sliced potatoes and green beans (cooked separately) with chopped red onion and fried lardons. The salad is finished with a vinaigrette dressing and parsley, or your choice of herbs.
25K1.5 17 min. October 21th 2020
Salade Niçoise
Salade Niçoise
Salade Niçoise is a typical Mediterranean dish that originated around the French city of Nice. As there is no real "official" recipe, everyone has their own personal version. This is mine.
85K4.9 40 min. June 7th 2018
Scandinavian cocktail
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.
282K5 54 min. February 21th 2011
Seb's Italian-style aperitif slices
Seb's Italian-style aperitif slices
These Italian-inspired snacks are ideal for a light supper or with an aperitif: a thin slice of bread spread with pesto, sliced potatos, hard-boiled egg and a generous sliver of Parmesan. Pop them in the oven just long enough to melt the cheese.
10K 49 min. January 12th 2022
Sesame fried scampi
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
282K5 33 min. November 11th 2012
Simple mushroom salad with thyme and lemon, 3 ways
Simple mushroom salad with thyme and lemon, 3 ways
This aptly named salad is a breeze because you can enjoy it three different ways: raw, marinated or cooked, all prepared exactly the same way.
33K 9 min. May 10th 2023
Small foie gras pasties
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.
300K4.6 2 hours September 7th 2018
Smoked salmon sacristains
Smoked salmon sacristains
Sacristain (sexton in English, a strange name though common in French cooking) is a small pastry twist, made with puff pastry. There are many recipes with different flavours, sweet or savoury. Here is one with smoked salmon, ideal as an aperitif.
214K 33.9 1 hour 30 min. February 21th 2011
Soup Cornouaillaise
Soup Cornouaillaise
This rustic soup comes from Cornouailles in Brittany – France's very own Cornwall. It is made with fried bacon and onions, and thickened with a little buckwheat flour, typical of the region.
14K 42 min. May 9th 2021
Spicy hot toasted cashew nuts
Spicy hot toasted cashew nuts
Toasting cashews greatly improves both their flavour and texture over the plain raw nuts. This is also the ideal opportunity to spice them up a little, like in this very simple recipe.
30K 29 min. September 20th 2020
Spring courgette and tuna salad
Spring courgette and tuna salad
Crunchy baby courgettes, spring onion, fresh herbs and tuna in a rémoulade dressing combine to make a true spring salad.
6,411 17 min. June 5th 2022
Spring radish and avocado salad
Spring radish and avocado salad
This spring salad makes the most of the season's big radishes, balancing their crunch with the soft texture of avocado, in a rémoulade dressing.
12K 29 min. June 16th 2021
Springtime mixed salad
Springtime mixed salad
This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.
59K 25 min. June 5th 2019
Tabbouleh
Tabbouleh
Tabbouleh is a Middle Eastern couscous salad., moistened with olive oil and lemon juice. Its flavour comes from plenty of fresh herbs (mint and parsley at the very least), onion and tomatoes. This refreshing dish is ideal for warm summer or autumn days.
47K 3 hours 24 min. July 6th 2022
Tahitian salad
Tahitian salad
This Tahitian-inspired salad combines fish cured in lemon juice with lettuce, tomatoes and raw mushrooms.
14K 43 min. May 10th 2023
Terrine of foie gras
Terrine of foie gras
This simple way preparing a terrine of foie gras is ideal for beginners. In this recipe the liver is passed through a sieve or vegetable mill rather than kept in large pieces. The final appearance is smoother, less marbled, but just as delicious.
235K 15 17 hours 8 min. June 2nd 2015
Thin tomato jelly and avocado tart
Thin tomato jelly and avocado tart
For this sophisticated recipe, we'll be preparing a disc of tomato jelly to sit on a puff pastry base. This is topped with slices of avocado in a lime dressing.
20K 5 hours 16 min. September 30th 2020
Tomato tart
Tomato tart
This tart is very easy and quick to prepare.
265K4.8 1 hour 18 min. January 13th 2011
Tomatoes Macédoine
Tomatoes Macédoine
Tomatoes macédoine are stuffed salad tomatoes, filled with a macédoine of vegetables in mayonnaise.
56K4 45 min. September 17th 2014
Two-colour cauliflower salad
Two-colour cauliflower salad
Towards the end of winter you can sometimes find purple cauliflower, as well as the usual white sort, or purple-headed broccoli (calabrese). Mix the varieties for a delicious, crunchy two-tone salad.
31K 18 min. April 7th 2019
Valay salad
Valay salad
This salad combines ratte potatoes, lettuce, radishes and chicken with a herb dressing.
80K3.9 1 hour 3 min. August 9th 2015
Vegetable tartare
Vegetable tartare
This amazing recipe from a great chef is surprisingly straightforward to make. You will need lots of different raw vegetables. These are diced really small, then bound with mayonnaise.
61K4.4 49 min. October 19th 2014
Verrine of avocado mousse and crab
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
165K5 35 min. October 16th 2011
Warm broccoli and Tuna Salad
Warm broccoli and Tuna Salad
In this recipe, the broccoli is served only just cooked and still warm with tuna, chopped shallot and cherry tomatoes in a good vinaigrette dressing.
49K4 22 min. March 3rd 2016
Warm chicken salad
Warm chicken salad
This salad is a mixture of fresh, crunchy ingredients (spring onions, radishes and lettuce) with ribbons of pan-fried chicken, added while still warm.
108K4.2 29 min. June 24th 2012
Warm lentil salad
Warm lentil salad
Lentils boiled until just tender, then mixed with fried smoked bacon, onion, chives and dressed with a good vinaigrette.
168K4.6 53 min. September 5th 2010
Warm scallop and cabbage salad
Warm scallop and cabbage salad
This salad combines the crunchiness of raw white cabbage, the softness of fried scallops and yielding cooked potatoes, bound in a good herb vinaigrette.
49K5 26 min. January 11th 2015
Zucchini and tomato remoulade
Zucchini and tomato remoulade
A quick summer salad with Provencal flavors: zucchini, tomatoes and shallots, bound with a remoulade and basil sauce.
6,459 35 min. September 11th 2022
"Land and sea" kebabs
"Land and sea" kebabs
For these kebabs, cubes of lime-marinated fish (sea) alternate with mushrooms and bacon (land) along the skewer.
88K5 44 min. May 10th 2023
Baked salmon fillet
Baked salmon fillet
This is a quick recipe for salmon fillet, surrounded by sliced potatoes and baked with lemon juice, olive oil and herbs.
95K4.6 33 min. March 26th 2015
Crab Cakes
Crab Cakes
These crab cakes are a mixture of crab meat - of course - with onion, parsley, breadcrumbs, egg and mayonnaise. The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.
59K4.7 1 hour 3 min. July 1st 2015
Crunchy little pieces of fish
Crunchy little pieces of fish
Small pieces of fish, dipped in beated egg then in breadcrumbs, and fried. Preferably serve with something with slightly acidic like herb salad, or Béarnaise sauce.
245K5 49 min. February 21th 2011
Curried tuna cubes
Curried tuna cubes
In this recipe chunky cubes of fresh tuna are marinated, then double-dipped to coat them before cooking: first in curry spices, then breadcrumbs. The cubes of fish are pan-fried to a crispy coating on the outside but stay tender in the middle.
52K4.9 2 hours 40 min. June 22th 2016
Erika's ceviche
Erika's ceviche
Ericka's ceviche is a Peruvian version of the classic South American dish. The diced fish is cured (effectively "cooked") in lime juice. This dish is fairly simple to make, but delicous and full of fresh flavours.
56K 1 hour 9 min. December 30th 2019
Fish fillet with preserved lemons
Fish fillet with preserved lemons
A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside.
108K4.3 36 min. January 30th 2013
Fish in a salt crust
Fish in a salt crust
Fish cooked in a salt crust is simply baked in the oven, surrounded and completely covered by a layer of coarse salt. This allows the fish to cook gently and it should be eaten as soon as the salt crust is opened. In this version, it is stuffed with lemon and herbs. Using a thermometer is the best...
149K3.8 1 hour 8 min. January 29th 2012
Fish in a seed crust
Fish in a seed crust
Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.
72K4.2 30 min. June 1st 2014
Fish terrine with spinach and tomatoes
Fish terrine with spinach and tomatoes
This terrine is made up of alternating layers of fish fillets with spinach and preserved tomatoes. It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example.
20K5 1 hour 52 min. November 8th 2020
Mackerel Fillets in White Wine
Mackerel Fillets in White Wine
Mackerel fillets in white wine are the kind of thing we normally buy ready-made in a tin, as a quick snack. But preparing them at home is straightforward and so much better. Here is how to create this classic yourself, step by step.
45K3.7 2 hours 26 min. October 28th 2015
Marinated tuna and cabbage
Marinated tuna and cabbage
Grilled tuna, marinated in lemon and herbs, accompanied by finely sliced cabbage, which is cooked in the tuna cooking pan to enjoy the flavours.
6,463 1 hour 5 min. August 21th 2022
Marinated tuna with herbs
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.
250K4.3 1 hour 22 min. February 21th 2011
Mussels with arroz negro
Mussels with arroz negro
The famous Spanish arroz negro (black rice) is prepared by adding squid ink towards the end of cooking. This gives the rice not only its curious dark colour, but delicious marine flavours. In this recipe it forms the bed for mussels, cooked simply and served out of their shells – a perfect...
28K 1 hour 10 min. January 30th 2019
Pollack fillet baked with rice and vegetables.
Pollack fillet baked with rice and vegetables.
This oven-baked recipe teams layers of rice and vegetables (sesame-flavoured rice, sautéed courgettes, onions and tomatoes) with fillets of fish (pollack here) and thyme laid on top. Everything is then cooked together in the oven.
42K4.3 1 hour 7 min. September 25th 2016
Red mullet fillets in a quick marinade
Red mullet fillets in a quick marinade
For this recipe, the marinade is made in a jiffy: oil, lemon, parsley, salt and pepper. The red mullet fillets are marinaded for an hour, then pan-fried quickly. They are served with plain white rice.
65K4.6 1 hour 21 min. February 22th 2015
Red mullet fillets with a reduced white-wine sauce
Red mullet fillets with a reduced white-wine sauce
For this recipe, the red mullet fillets are fried in a large saucepan, then removed and kept hot. The "jus court" sauce is made by reducing dry white wine with spring onions in the pan used to cook the fish. The small quantity of sauce left (its French name literally means "short juice") is very...
32K3.8 30 min. June 25th 2017
Red sea bream fillets in a soy-sauce marinade
Red sea bream fillets in a soy-sauce marinade
In this recipe, fillets of red sea bream are marinated in a mixture of soy sauce, lime juice and olive oil before being pan fried.
83K4.9 25 min. March 16th 2014
Salmon marinated like herring
Salmon marinated like herring
In this recipe, the salmon is cured in coarse salt, then left to marinate in oil with herbs, spices, carrots and onions. Salmon prepared like this is served sliced thinly on a bed of potatoes.
126K 44.6 1 day 38 min. December 4th 2011
Scallops with green asparagus tips and parmesan
Scallops with green asparagus tips and parmesan
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.
227K4.1 38 min. February 21th 2011
Sea bass with Indian spices
Sea bass with Indian spices
In this recipe, the whole secret is in the cooking. The sea bass (or other fish of your choice) is simply fried with an Indian spice mix.
11K 22 min. September 1st 2021
Seafood rice salad
Seafood rice salad
This warm rice salad ("riz du pêcheur" – fisherman's rice in French) combines cooked rice with sautéed prawns, mussels and flaked salmon in a rémoulade dressing.
14K 26 min. October 17th 2021
Seared tuna with lemon and lime
Seared tuna with lemon and lime
This is a very simple way to prepare and cook tuna - a fish that tends to dry out very quickly if you are not careful about how you cook it. In this recipe the tuna medallions are marinated in a mixture of olive oil, lemon and lime, before being seared briefly on both sides. Serve with rice cooked...
37K4.8 2 hours 18 min. July 23th 2017
Spicy seafood plancha
Spicy seafood plancha
A mix of diced fish and uncooked prawns marinated with spices and then simply cooked on a plancha. The fish benefits from the acidic citrus note provided by the lime, and the prawns from a little vinegar.
28K 1 hour 33 min. March 11th 2018
Tahitian style fish
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.
254K5 12 hours 57 min. February 21th 2011
Tender tuna
Tender tuna
Cooking tuna can be tricky: undercooked it is unappetising, overcooked it dries out rapidly. Here is a method which guarantees that your tuna will be perfectly cooked and tender.
135K4.7 49 min. March 26th 2014
African style chicken
African style chicken
This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour).
382K5 2 hours 4 min. February 21th 2011
Beef braised in reduced red wine
Beef braised in reduced red wine
In classic recipes of this kind, the meat is simply cooked in the wine as it comes. This version is different: the red wine is reduced first separately on low heat with herbs, onion and carrot, then the meat is cooked long and slow in this. This method gives the meat a richer, more intense flavour.
38K3.8 3 hours 53 min. March 12th 2017
Beef Wellington
Beef Wellington
Beef Wellington consists of a beef fillet (or tenderloin) that is first seared, then cooked in the oven in a puff pastry crust stuffed with a mushroom duxelles and morsels of foie gras. The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully...
97K5 1 hour 38 min. May 10th 2023
Boeuf (beef) bourguignon
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
450K 32.5 4 hours 20 min. February 21th 2011
Cajun pork with rice.
Cajun pork with rice.
In Cajun cooking, rice dishes with meat, like the famous jambalaya, take pride of place. Here is a simplified version using marinated pork.
47K 2 hours 27 min. May 6th 2020
Carbonnade
Carbonnade
Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.
193K 14 2 hours 44 min. November 13th 2011
Chicken breasts with tarragon
Chicken breasts with tarragon
Chicken breasts are slowly cooked in a frying pan, then the sauce is made in the same pan with dry white wine, chicken stock and tarragon, and served with sauté (pan-fried) potatoes.
291K 15 1 hour 39 min. February 21th 2011
Chinese style chicken
Chinese style chicken
Only "chinese style", not a true chinese recipe.
287K4 1 hour 38 min. February 28th 2012
Confit of carrots with bacon
Confit of carrots with bacon
As with any confit, these carrots are cooked long and slow. This is done in the oven in chicken stock, with the carrots rolled in a strip of bacon or cured ham that has been lightly fried.
34K4.8 2 hours 32 min. April 16th 2017
Coq au vin
Coq au vin
Coq au vin is one of those iconic classics of French cuisine, though these days it is more likely to be made with chicken. The poultry is marinated in red wine, fried, then flambéed in cognac before being simmered slowly in the wine marinade. It has much in common with that other classic, boeuf...
64K4.2 14 hours 44 min. July 17th 2016
Cured Pork Belly With Lentils
Cured Pork Belly With Lentils
Pork belly with lentils is a typical French bistro dish. In principal, it is a mixture of different cuts of pork, usually salt-cured, cooked slowly until "confit" and meltingly tender, served with lentils cooked in stock. This dish takes a good while to prepare, but it's a real treat! It reheats...
79K4 3 hours 19 min. November 15th 2015
Duo of slow-cooked pork
Duo of slow-cooked pork
Two pork ingredients, smoked sausage and a shoulder joint here, are left to cook slowly on a bed of vegetables and herbs, moistened with a vegetable or poultry stock. This is one of those crafty dishes that can be reheated over and over, getting better each time.
48K 4 hours 49 min. November 18th 2018
Escalopes in a sesame crust
Escalopes in a sesame crust
Fried veal escalopes in a crisp crumb coating with sesame seeds.
9,039 31 min. March 6th 2022
Express chilli con carne
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.
374K3.8 33 min. February 21th 2011
Fillet of beef in a rosemary crust
Fillet of beef in a rosemary crust
This is a sophisticated way to cook beef fillet (tenderloin): we make an unleavened bread dough (which will not be eaten), adding plenty of salt and lots of roughly chopped springs of rosemary. The beef fillet is seared all over in a frying pan, then wrapped in the dough before being cooked in a hot...
42K 14.8 50 min. August 26th 2021
Five hours poultry
Five hours poultry
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...
519K3.8 5 hours 12 min. January 27th 2012
Hay-baked poultry
Hay-baked poultry
Cooking poultry in hay may seem strange, but it is a very simple method. The bird is just seasoned and cooked slowly for a long time with a large bunch of hay. During the slow cooking the poultry takes on the flavour of the hay, with its mix of grassy herbal and floral notes. This recipe is inspired...
9,409 4 hours 21 min. October 13th 2021
Involtini-Style Filet Mignon
Involtini-Style Filet Mignon
This filet mignon of pork is split, rather like an involtini, and stuffed with grilled bacon, parsley and cheese.
48K3.8 52 min. April 15th 2018
Larded pork tenderloin
Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
217K 14.7 1 hour 28 min. November 3rd 2011
Melt-in-the mouth meat and vegetables in a sealed casserole
Melt-in-the mouth meat and vegetables in a sealed casserole
In this recipe a good joint of beef is slow-cooked, surrounded by an assortment of vegetables in small chunks. To concentrate the flavours, the cooking time should be long at a moderate temperature and, most important of all, the dish should be sealed. By the end of cooking, the vegetables will be...
55K4.1 5 hours 28 min. December 30th 2019
Mexican-style pork medallions
Mexican-style pork medallions
For this recipe with a Mexican flavour (New Mexican, actually), I have used tender medallions of pork fillet mignon. These are first marinated in a spicy oil then pan-fried with the remaining marinade. Serve with green beans and sauce made with a reduced vegetable stock in the frying pan.
52K5 44 min. November 6th 2016
Morteau sausage
Morteau sausage
In this recipe Morteau sausage is cooked on a bed of potatoes cut into medium sized pieces. The idea of this recipe is that the pricked Morteau sausage cooks slowly, so that its smoky flavour seeps down onto the potatoes - it's a pure delight.
1.2M 34.1 1 hour 31 min. October 13th 2010
Morteau sausage "crisps"
Morteau sausage "crisps"
To make these "crisps", the Morteau sausage is first boiled before being sliced thinly. The slices are then baked in the oven until they start to crisp. These make a very tasty aperitif snack or can be served to accompany any dish you choose.
40K4.5 1 hour 9 min. March 15th 2017
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3rd 2019
Pork chops in the oven
Pork chops in the oven
To cook a pork chop well, without it drying out, one of the best methods is to cook it in two stages: start by pan-frying, then finish in the oven. This recipe adds flavour with mustard and thyme, with the cooking juices deglazed and reduced before serving.
267K3.5 25 min. August 16th 2015
Pork chops with a duo of brassicas
Pork chops with a duo of brassicas
In this recipe, the pork chops are pan-fried and served with a sauce of the reduced pan juices and white-wine, and two different brassicas: Brussels sprouts and romanesco.
39K4.3 46 min. November 20th 2016
Pork roast with herbs
Pork roast with herbs
A succulent joint of pork, slow-roasted with herbs and served with baby potatoes cooked in the meat juices.
45K 4 hours 37 min. January 16th 2019
Potted meat (rillettes)
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
404K 25 6 hours 46 min. October 3rd 2019
Rabbit civet
Rabbit civet
Rabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion. These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions. This tasty stew or casserole, with its very tender meat, is like my...
74K4 15 hours 20 min. May 10th 2023
Rabbit terrine
Rabbit terrine
This is a rather special rabbit terrine, with some of the meat added in larger morsels to the minced mixture before cooking. These whole pieces of rabbit show when the terrine is sliced and add character, both in flavour and texture.
93K4.6 15 hours 32 min. April 8th 2018
Rabbit with mustard
Rabbit with mustard
This recipe uses boned rabbit. This is sautéed in mustard then cooked in the oven. It is served with broad beans, bacon and mushrooms, and a sauce made with reduced white wine.
171K4.9 2 hours 9 min. May 15th 2011
Rillons de Tours
Rillons de Tours
Rillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in...
171K4.3 2 hours 19 min. July 30th 2016
Roast in the bag pork with fondant vegetables.
Roast in the bag pork with fondant vegetables.
Roasting "in the bag" is a simple but long method. The meat is sealed in a bag and cooked slowly at moderate temperature, keeping it very tender and with an amazing flavour. Meat cooked like this produces delicious juicies without adding anything else. These can be used to cook vegetables to a...
73K3 5 hours 43 min. April 12th 2020
Sausage and lentils "en cocotte"
Sausage and lentils "en cocotte"
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its...
115K4.5 1 hour 5 min. February 5th 2017
Sautéed chicken with leeks
Sautéed chicken with leeks
Chunks of chicken marinated in a mixture of soy sauce, vinegar and spices, then sautéed with diagonally cut leeks cooked separately. A simple, healthy recipe with a spicy kick.
66K5 1 hour 53 min. January 20th 2019
Seven-hour lamb
Seven-hour lamb
Seven-hour lamb is a good old country recipe and very simple. There's really not much to do, just long, slow cooking and the result is always amazing: the lamb is so tender it can be cut with a fork.
211K3.9 7 hours 33 min. April 20th 2014
Tomato meat balls
Tomato meat balls
Meat balls in a tasty tomato sauce with herbs and white wine.
198K5 30 min. February 28th 2012
Veal Marengo
Veal Marengo
Marengo made with chunks of veal, simmered long and slow in a tomato sauce with mushrooms and onions. This is a recipe with historical roots, named after one of Napoleon's battles, near Marengo in Italy in June 1800.
31K 2 hours 54 min. May 10th 2023
Wiener Schnitzel
Wiener Schnitzel
A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs.
125K4.1 1 hour 20 min. September 7th 2018
"Oeufs rabattus" with leeks
"Oeufs rabattus" with leeks
This quick French way of cooking eggs is similar to an omelette, but with the egg simply drawn in towards the centre during the brief cooking. The eggs here are cooked with sautéed leeks and served with delicious morteau sausage "crisps".
28K4.3 44 min. March 29th 2017
Aligot
Aligot
Aligot is a traditional family dish from the Auvergne mountains in France. It is basically a potato purée enriched with cheese and stirred for a long time.
104K4.2 1 hour 17 min. April 5th 2012
Artichokes with beef
Artichokes with beef
This dish combines artichokes, sautéed with shallot in olive oil, with cooked beef and potatoes (simply heated through).
65K4.1 46 min. October 15th 2014
Baby broad beans and peas with rice and mascarpone
Baby broad beans and peas with rice and mascarpone
Fresh spring vegetables (peas and young broad beans here) with white rice, made creamy at the last minute with a little mascarpone.
6,321 37 min. July 3rd 2022
Bacon and cabbage omelette
Bacon and cabbage omelette
A classic, peasant-style omelette with fried bacon bits and blanched green cabbage.
48K4 50 min. April 26th 2017
Baked potatoes with poached egg and tuna sauce
Baked potatoes with poached egg and tuna sauce
You will no doubt have baked potatoes the classic way, but here's a version inspired by Yotam Ottolenghi, served with a delicious tuna and caper sauce, and a poached egg.
22K 1 hour 16 min. September 27th 2020
Beans with tomatoes
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.
187K4.1 1 hour 55 min. February 21th 2011
Big knife-cut chips (French fries)
Big knife-cut chips (French fries)
These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest.
258K4.1 1 hour 19 min. February 21th 2011
Bistro sandwich
Bistro sandwich
The filling for this indulgent baguette sandwich is made with hard-boiled eggs and cold meat in a rémoulade dressing.
31K 18 min. June 21th 2020
Cassoulet
Cassoulet
Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.
182K4.1 16 hours 9 min. September 17th 2021
Cauliflower and avocado rémoulade
Cauliflower and avocado rémoulade
The combination of cauliflower and avocado is generally a successful one. In this recipe the cauliflower is grated tabbouleh style then mixed with the avocado and a rémoulade dressing for a fresh, summery starter.
7,238 22 min. June 26th 2022
Cauliflower and purple eggplant with Greek pesto
Cauliflower and purple eggplant with Greek pesto
Mediterranean flavors for this recipe where cauliflower and purple eggplant are bound together with a Greek-style "pesto".
6,223 56 min. September 4th 2022
Cauliflower coconut curry
Cauliflower coconut curry
Curry sauces are often heavy with cream, but here's one that's non-dairy, made with coconut milk, so much lighter. It's every bit as delicious.
9,037 54 min. February 27th 2022
Chicken and mushroom brik rolls
Chicken and mushroom brik rolls
Roll of brik (or filo) pastry filled with chopped mushrooms, diced chicken and sautéd onions.
108K5 51 min. May 10th 2023
Chicken pie
Chicken pie
Apart from the obvious chicken, this pie's puff pastry "lid" also conceals mushrooms, bacon, hard-boiled eggs and leeks.
98K4.3 2 hours 29 min. May 10th 2023
Chicken with rice and leeks
Chicken with rice and leeks
For this "chicken with rice", the rice is cooked using the pilau method (started on the hob, finished in the oven), but with chicken cooking juices as the liquid to add plenty of delicious flavour. Pieces of cooked chicken are then added. This version also has chopped and lightly fried leeks.
36K4.1 56 min. January 29th 2017
Chilli potato wedges
Chilli potato wedges
To make these spicy wedges, the potatoes are boiled whole first, then cut, coated in your choice of spices and cooked in the oven until browned and beautifully crisp.
15K 1 hour 51 min. May 16th 2021
Country vegetable soup
Country vegetable soup
In this "country" (paysanne) style soup, the vegetables are left in small pieces, rather than blended.
77K 14.3 1 hour 11 min. April 2nd 2014
Crispy potato and mushroom brik rolls
Crispy potato and mushroom brik rolls
These crispy rolls have a mashed potato filling with mushrooms and herbs.
49K5 46 min. July 26th 2015
Crispy potato galette with leeks
Crispy potato galette with leeks
For this recipe, we make a "galette" of fried potatoes, then add layer of steamed leeks and melt cheese over the top. The galette is folded over, rather like an omelette, before being cut into portions.
39K4.1 39 min. May 5th 2016
Crispy smoked salmon and herb rolls
Crispy smoked salmon and herb rolls
This recipe is for rolls of brik or filo pastry with a filling of smoked salmon, eggs, herbs and mustard. These are cut into sections before being cooked in the oven.
54K4.1 48 min. February 26th 2015
Eggs in tomato shells
Eggs in tomato shells
This is a novel way of cooking eggs: in tomato "shells" or egg-cups! For extra flavour, we'll put a spoonful of caramelized onions in the tomato first.
43K3.9 1 hour 3 min. October 11th 2015
Eggs meurette
Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.
182K 14.1 1 hour 11 min. March 29th 2020
Eggs with tomatoes and courgettes
Eggs with tomatoes and courgettes
Melting courgettes with tomatoes and onions into which the eggs are slid carefully, without breaking the yolk, and cooked gently. The secret of success in this recipe is to combine the tomatoes and courgettes when they are really soft, and cook the egg white, leaving the yolk still runny.
66K3.8 52 min. September 27th 2015
Endives "bonne femme"
Endives "bonne femme"
A one-pot endive dish with potatoes, onion and bacon. [Translator's note: the French "bonne femme" style is good, straightforward home cooking (whether the cook is a man or a woman!).
100K4.3 1 hour 23 min. May 12th 2013
Express sauerkraut
Express sauerkraut
Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version.
343K 13.9 2 hours 24 min. February 21th 2011
Fine multi-tomato tart
Fine multi-tomato tart
This simple but very elegant tart makes the most of different tomato varieties. Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades.
34K 59 min. October 14th 2018
Fried eggs with tomatoes
Fried eggs with tomatoes
In this recipe, thick slices of tomato are cooked first, then the eggs are left to cook gently in the spaces between them. Particularly delicious served simply with a trickle of balsamic vinegar.
70K4.8 31 min. November 27th 2013
Fried rillettes
Fried rillettes
Rilletes formed into thin cakes and fried. This allows the fat to drain off during cooking and leaves crunchy and tasty discs of lean meat which can be served with mashed potato (purée).
108K4.9 29 min. December 11th 2011
Gisèle's Pasties
Gisèle's Pasties
These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg.
185K3.8 1 hour 14 min. September 10th 2018
Glazed mushrooms with plain rice
Glazed mushrooms with plain rice
In this very simple recipe, the mushrooms are lightly sautéed, then glazed with soy sauce and lemon juice, and served on a bed of plain white rice.
14K 29 min. May 10th 2023
Grated potato cakes
Grated potato cakes
These grated potato cakes (similar to hash browns, but without the onion) can be deep or pan fried. They are excellent with meat, but quite delicious on their own. Children love them.
132K4.3 39 min. November 23th 2014
Gratin of purple artichokes
Gratin of purple artichokes
This is a very simple recipe: just potatoes, purple artichokes, a sprinkling of Parmesan and into the oven it goes...
48K4.1 42 min. November 30th 2014
Green asparagus omelette
Green asparagus omelette
Small spears of green asparagus steamed and sliced, served with grated Parmesan in the middle of an omelette.
130K3.8 33 min. May 6th 2012
Home-made potato crisps
Home-made potato crisps
Making your own potato crisps (or chips, if you are American) is quite easy. All you need to do is slice potatoes and fry them. That is all well and good in principle, but there are a few tips it is important to know. I'll explain them for you in this recipe.
91K3.9 26 min. March 19th 2014
Hotpot my grandmother's way
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.
316K5 4 hours 7 min. February 21th 2011
Kérinou slices
Kérinou slices
These toasted slices are topped with sautéed vegetables (courgette and mushrooms), covered with a slice of smoked ham and then slivers of cheese. Once the cheese is melted and browned in the oven, the slices should be served piping hot.
25K4.7 58 min. May 10th 2023
Leek and artichoke tart à la piémontaise
Leek and artichoke tart à la piémontaise
This is a quiche-style tart with a Piedmont-inspired twist: the filling is made with eggs, mascarpone (lighter than the usual cream) and Parmesan. The tart still has a moist texture to balance the puff-pastry crust, with the flavour of leeks and purple artichokes.
37K5 1 hour 25 min. December 7th 2016
Mixed vegetable curry
Mixed vegetable curry
A mix of vegetables (pumpkin, leek, chickpeas...) cooked in coconut milk and curry spices. Serve this dish with rice, preferably basmati, for an authentic touch.
39K5 57 min. January 12th 2020
Mushroom and artichoke omelette
Mushroom and artichoke omelette
This French "broken" omelette is not neatly folded like a classic omelette. There is more filling than egg: mushrooms and artichokes here, pan-fried with spring onions. It can be served flat, like a Spanish omelette, but I prefer the more original broken look.
39K3.9 54 min. May 10th 2023
Mushrooms à la grecque
Mushrooms à la grecque
Mushrooms "à la grecque" (Greek-style) is a simple way to enhance sautéed mushrooms with the flavours of olive oil, herbs and lemon. A common variation is to add tomatoes – just one of many possibilities.
18K 17 min. May 10th 2023
Oven omelette
Oven omelette
For this omelette with a difference, we'll fry sliced potatoes, bacon (lardons) and onions, then pour the beaten eggs over and finish cooking everything together in the oven. The French sometimes call this an "Omelette of Moyenmoutier" after a village in the Vosges.
44K4.6 52 min. May 21th 2017
Oven-roasted Sprouts
Oven-roasted Sprouts
Here is an original way to pep up Brussels sprouts: roasted in the oven. Cooked this way, they will be lightly crisped on the outside and melting in the middle.
147K4 53 min. February 10th 2016
Pasta with pesto and preserved tomatoes
Pasta with pesto and preserved tomatoes
In this recipe, the pasta (whatever kind you prefer) is served with shreds of fried ham and chopped preserved tomatoes as well as a good dollop of pesto.
42K3.8 23 min. September 9th 2015
Penne with purple artichokes
Penne with purple artichokes
In this recipe, the purple artichokes are braised in white wine, then mixed with the penne and parmesan.
57K5 52 min. February 11th 2016
Pissaladière with puff pastry
Pissaladière with puff pastry
This savoury tart is a traditional speciality around Nice, on France's Cote d'Azur. Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes. This is a slightly different version, more friable (with a...
38K3.8 1 hour 38 min. May 7th 2017
Potato galette
Potato galette
This potato "cake" is like a big savoury pancake of duchess potatoes (mashed potato with egg yolks), mixed with strips of fried ham, chives and spring onions. The galette is cooked in the oven in a tin and cut into portions for serving. This is delicious on its own or with a good green salad on the...
44K 1 hour 13 min. July 10th 2019
Potato wallets
Potato wallets
These "wallets" are potatoes boiled in their skins and sliced part-way through after cooking. The slots are filled with slices of cheese and grilled bacon and the potatoes are then baked for a few minutes the oven.
57K4.1 1 hour 4 min. March 8th 2015
Potimarron braised in meat jus
Potimarron braised in meat jus
This is a very quick and simple recipe which makes an excellent accompaniment for roast meat, for example. It is also a good Sunday night dish.
46K 1 hour 5 min. February 25th 2018
Provençal braised carrots
Provençal braised carrots
Chunks of carrot (different coloured varieties here), braised in a vegetable stock with herbes de Provence and served on a bed of couscous.
45K 1 hour 14 min. January 27th 2019
Purple artichokes braised in white wine
Purple artichokes braised in white wine
In this recipe, small purple artichokes are trimmed and braised (i.e. simmered gently in a small quantity of liquid) in white wine.
59K4.3 40 min. June 29th 2014
Ratatouille
Ratatouille
Ratatouille is a typical Mediterranean dish. The best-known version comes from Nice. It is a ragout of different vegetables (aubergines, peppers, courgettes, onions) in a tomato sauce.
96K5 1 hour 52 min. September 29th 2013
Ratatouille confite
Ratatouille confite
In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.
203K 13.8 2 hours 40 min. June 12th 2011
Real home-made chips*
Real home-made chips*
It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour....
410K5 1 hour 47 min. December 30th 2019
Rice with spring greens
Rice with spring greens
This combination of spring cabbage and leeks, cooked separately then mixed with rice, is a simple recipe and everything can be prepared in advance.
7,447 44 min. June 6th 2022
Roast Brussels sprouts with sage and lemon
Roast Brussels sprouts with sage and lemon
This makes a change from the usual ways of cooking sprouts: oven-roasted with sage and lemon, topped with grated Parmesan. They can be served as the main feature, or to accompany meat, for example.
16K 1 hour 4 min. February 3rd 2021
Roast cabbage with lemon
Roast cabbage with lemon
It's not always easy to find new and appealing ways to cook cabbage, but this recipe – which is fairly simple – will give you a really delicious roast cabbage, flavoured with lemon and tarragon.
29K5 53 min. August 26th 2020
Roast potatoes "à la provençale"
Roast potatoes "à la provençale"
These roast potatoes with echoes of Provence are cooked in 2 stages: boiled first, then finished in the oven until golden and crisp. They can be served on their own, to accompany meat, or simply with a good green salad.
19K 1 hour 45 min. September 12th 2021
Roasted leeks with pesto
Roasted leeks with pesto
Oven-roasted leeks, served in the spirit of leek vinaigrette with chopped hard-boiled eggs, but accompanied by a pesto.
1,908 1 hour 9 min. April 23th 2023
Röstis
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.
248K4.2 40 min. February 21th 2011
Salt cod brandade
Salt cod brandade
"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.
76K4 1 hour 32 min. March 2nd 2014
Sarladaise potatoes
Sarladaise potatoes
Potatoes fried in a little goose fat, with a mixture of chopped parsley, garlic and shallot added just before serving. Greedy folks (like me) melt a few thin slices of foie gras over the top.
227K4.7 1 hour 25 min. October 13th 2010
Sausage rougail
Sausage rougail
Sausage rougail is a typical dish from the cuisine of Réunion, the French island. It consists of fried sausages in a rich, spicy tomato stew.
26K 1 hour 30 min. April 18th 2021
Sausages with baked beans, French style
Sausages with baked beans, French style
What could be more basic than sausages and beans? This is a rustic French version using dried white haricot beans (or "mogettes") that are first boiled fast, then left to cook slowly with tomatoes and smoked sausages. The long cooking allows the smoky flavour of the sausages to gradually spread down...
103K4.6 1 hour 4 min. March 2nd 2022
Sautéd mushrooms with spring onions and cured ham
Sautéd mushrooms with spring onions and cured ham
Fresh mushrooms of your choice, cooked just right, thinly sliced spring onions and morsels of cured ham. Straight from the pan to your plate.
225K 15 49 min. May 10th 2023
Seafood sauerkraut
Seafood sauerkraut
The French version of sauerkraut (choucroute) is normally served with meat, especially pork and sausage, but here is a seafood version with fish and shellfish. Do give it a try, as it's simple to make and delicious!
164K4 1 hour 37 min. April 17th 2011
Sesame rice
Sesame rice
Sesame rice is a simple recipe: once cooked, the rice is dressed with a drizzle of sesame oil, then mixed with toasted sesame seeds. This delicious double sesame flavour makes it an ideal accompaniment for meat or fish.
19K 19 min. November 17th 2021
Shakshuka
Shakshuka
This spicy, ratatouille-style tomato and onion purée can be eaten on its own or to accompany other dishes. Here, I've baked it in individual ramekins, topped with an egg. This recipe originated in North Africa and has spread all around the Mediterranean.
26K5 1 hour 38 min. January 19th 2020
Small ratatouille with
Small ratatouille with
It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm.
249K5 1 hour 3 min. June 12th 2011
Spaghetti Bolognese
Spaghetti Bolognese
Spaghetti "bolognese" (after the town of Bologna, Italiy) is a well-known dish, but so often amounts to nothing more than pasta topped with minced meat in a plain tomato sauce. Here is a more traditional version, in which the sauce is made with tomatoes, herbs, red wine and - of course - meat.
87K3.8 1 hour 19 min. September 29th 2022
Spaghetti with mushrooms
Spaghetti with mushrooms
In this recipe, the mushrooms are cooked in the oven first and are then combined with the cooked spaghetti, shallots and dressed with white wine and soy sauce.
55K4.1 1 hour 3 min. March 12th 2015
Spinach and chick peas "à la milanaise"
Spinach and chick peas "à la milanaise"
An Italian-style combination of spinach, chick peas and tomatoes, flavoured with thyme and Parmesan.
6,308 18 min. June 15th 2022
Split peas "à la française"
Split peas "à la française"
To cook fresh peas à la française (French style), they are first blanched in boiling water, then combined with fried lardons and onion. This idea can also be used with split peas, but they need cooking for much longer.
149K 54 min. February 5th 2020
Sunday night pasta
Sunday night pasta
Here's a quick and simple solution when faced with the age-old question late on Sunday afternoon: "What are we going to eat tonight?".
54K4.8 28 min. December 30th 2019
Tartine du pêcheur
Tartine du pêcheur
This is a French twist on that store-cupboard basic, sardines on toast: sardine fillets in oil and sliced spring onion, topped with a poached egg.
35K4.7 15 min. June 1st 2016
Thaï rice with small vegetables
Thaï rice with small vegetables
Vegetables cut in small dice, cooked in stages, and mixed with cooked Thaï rice. Delicious alone or served with meat for example.
265K4.7 1 hour 34 min. February 21th 2011
Thin cherry tomato and pesto tart
Thin cherry tomato and pesto tart
A tomato tart is a real taste of summer: this one uses cherry tomatoes, finished with a drizzle of pesto after cooking. Cherry tomatoes are an ideal way to add a variety of colours for a tart that looks just as good as it tastes.
22K 1 hour 1 min. August 23th 2020
Tomato feuilleté with pesto
Tomato feuilleté with pesto
This is a fairly simple recipe, but the result is an elegant, thin tart, bursting with delicious Italian colour. The base is a a feuilletage, but savoury this time, topped with the concentrated flavours of Italian cuisine: pesto, tomatoes and Parmesan.
30K4.1 59 min. September 8th 2018
Tomato omelette
Tomato omelette
Tomato omelette is a great classic of Provençale cuisine. This is my personal version with mushrooms.
105K4.6 1 hour 1 min. May 10th 2023
Upside-down Parmentier
Upside-down Parmentier
Parmentier is a French version of shepherd's pie. This variation has slow-cooked meat on top of the mashed potato (purée), instead of underneath. A red-wine sauce adds the finishing touch.
97K4.2 6 hours 7 min. November 6th 2011
Vegetable pie
Vegetable pie
Three layers of vegetables, baked in puff pastry.
225K3.9 1 hour 21 min. September 10th 2018
Vegetable tian
Vegetable tian
A tian is a slow-cooked Mediterranean dish. It consists mainly of sliced vegetables packed in vertical rows and baked in the oven. This version, inspired by Isabelle's, is boosted with a little grilled ham and cheese.
28K 2 hours 14 min. September 23th 2020
Warm cauliflower salad with two cheeses
Warm cauliflower salad with two cheeses
For this recipe, the cauliflower is steamed until just tender, then mixed while still warm with diced Mimolette and Cantal cheeses and a good vinaigrette.
35K4.5 31 min. July 3rd 2016
Warm Leek and Potato Salad
Warm Leek and Potato Salad
This simple salad combines leeks (boiled and thoroughly drained) with sliced potatoes in a good vinaigrette.
50K4.6 40 min. February 21th 2016
Welsh (French Welsh Rarebit)
Welsh (French Welsh Rarebit)
This is a French version (as served in brasseries in northern France) of the traditional Welsh rarebit. It contains boiled ham as well as the usual toasted bread and Cheddar cheese melted in beer.
80K4 33 min. February 2nd 2014
Winegrowers' sausage casserole
Winegrowers' sausage casserole
This sausage casserole is a simple mix of vegetables with smoked sausage, but the cooking liquid in this case is dry white wine (and hence the name). The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously.
41K 2 hours 36 min. March 19th 2018
4 pears salad with vanilla
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
208K4.2 37 min. February 21th 2011
Almonds pyramids
Almonds pyramids
If you are already familiar with coconut pyramids, you might like to try these almonds flavoured pyramids. The recipe is very straightforward, but these little cakes, with their crisp outside and moist centre, are simply delicious.
27K 35 min. January 13th 2021
Amaretti
Amaretti
Amaretti are little Italian almond biscuits. They are a bit like meringues, very sweet, and made with ground almonds.
56K4.5 1 hour 3 min. May 31th 2015
Amiens macaroons
Amiens macaroons
These macaroons, famous since the 16th century, are small, soft almond-flavoured cakes. This recipe is much easier to make than the one for the classic Parisian macarons.
82K5 49 min. February 13th 2013
Angevin plum pâté
Angevin plum pâté
The Angevin pie, as its name does not indicate it, is a dessert, a kind of plum pie made with a shortcrust pastry. It is a dessert from the old days, which has crossed the ages while remaining in Anjou (the famous "Loire valley" in France).
7,312 1 hour 31 min. July 31th 2022
Apple and blackcurrant tarts
Apple and blackcurrant tarts
These little tarts taste every bit as good as they look. The sweetcrust pastry cases are filled with a layer of stewed apple and topped with a blackcurrant crémeux. This offers your guests a delightful element of surprise, as the apple flavour is only discovered as they eat it (but only if you've...
19K 1 hour 8 min. October 10th 2021
Apple and pear tart
Apple and pear tart
Apples and pears are combined in this sophisticated autumn tart. The pears are laid decoratively on top of stewed apple.
79K 24.9 59 min. October 27th 2014
Apple crisps
Apple crisps
This is a really simple recipe - there's really not much to do, other than wait while the crisps (or chips for Americans) cook gently in the oven.
35K4.5 2 hours 8 min. April 19th 2017
Apple paste
Apple paste
Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.
55K5 10 days 48 min. November 6th 2019
Apple Pie
Apple Pie
This classic of family cooking is quite simple: just a puff pastry "shell" sealing in lightly sweetened slices of apple. During cooking, the fruit softens to resemble stewed apple. Serve warm, if possible, to enjoy at its best.
53K3.7 54 min. September 11th 2018
Apple semelles (flat apple tarts)
Apple semelles (flat apple tarts)
The French semelle is a flat rectangular tart with a base of puff pastry. In this version, a layer of stewed apple is spread on the pastry, then topped with finely-sliced fruit.
138K4.3 1 hour 5 min. October 28th 2011
Apple Strudel
Apple Strudel
Apple strudel is a traditional pastry from central Europe. It is like a large apple turnover, usually served in slices. Here is a version with apples, walnuts, almonds and rum-soaked raisins.
48K5 1 hour 32 min. September 11th 2018
Apricot jam with vanilla
Apricot jam with vanilla
A really flavoursome apricot jam, minimally sweetened, with a hint of vanilla and the discreet crunch of the almond-like kernels.
14K 5 hours 4 min. July 14th 2021
Blackcurrant jelly
Blackcurrant jelly
Blackcurrants are full of flavour and make an excellent jelly. In the depths of winter, you'll be glad you made some now.
12K4 57 min. September 8th 2021
Blackcurrant sorbet for Edith
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...
235K4.9 23 min. October 13th 2010
Blackcurrant-almond muffins
Blackcurrant-almond muffins
Blackcurrant muffins with a rather special ground almond dough. Blackurrants give a delicious hint of acidity, which goes very well with the almond flavour.
240K3.8 49 min. February 21th 2011
Breton apple and rhubarb tart
Breton apple and rhubarb tart
This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.
30K5 1 hour 44 min. December 30th 2019
Breton strawberry and verbena tart
Breton strawberry and verbena tart
Strawberries and verbena go well together. In this recipe they are combined as a verbena crémeux with whole fresh strawberries on a Breton sablé base.
28K 1 hour 47 min. August 11th 2019
Calissons
Calissons
Calissons are a sweet from Provence - Aix-en-Provence is famous for them - made with almonds and candied fruit, covered with royal icing. This is a slightly simplified version, which is every bit as good.
125K 53.3 1 hour 28 min. February 12th 2012
Candied grapefruit peel
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
338K 14 1 day 1 hour 21 min. December 20th 2018
Chocolate mendiants
Chocolate mendiants
Mendiants are made with a thin layer of chocolate, stuck with toasted nuts, dried and candied fruit.
33K 1 hour 2 min. May 27th 2020
Chocolate thins with toasted nuts
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.
241K4 2 hours 22 min. February 21th 2011
Clafoutis-style plum financier
Clafoutis-style plum financier
The classic French "financier" is normally a little cake, but it can also be made clafoutis-style over fruit in an oven-proof dish.
19K 1 hour 2 min. May 17th 2020
Clementine sorbet
Clementine sorbet
To capture the delicate flavour of clementines, we need to use not only the juice, but also a little zest to add a delicious hint of bitternes. Here's a simple method using sugar cubes.
115K4.3 2 hours 47 min. December 24th 2018
Cochelin d'Evreux
Cochelin d'Evreux
This cochelin, from the town of Evreux in Normandy, is a sort of giant apple turnover, flavoured with vanilla. It is served in slices, like a cake.
62K5 2 hours 2 min. September 10th 2018
Coconut "croute à thé"
Coconut "croute à thé"
Here's a coconut version of the classic French "croute à thé" cake. The double coconut flavour comes from the sweetcrust pastry as well as the filling.
9,553 52 min. August 29th 2021
Coconut pyramids
Coconut pyramids
Small coconut cakes, golden, crusty, and soft inside.
319K3.7 49 min. February 21th 2011
Dijonnaise pear cake
Dijonnaise pear cake
This moist cake with a pear-dijonnaise centre is made with a "moelleux" batter. The pears are cooked first in blackcurrant-flavoured crème de cassis.
7,273 1 hour 44 min. January 30th 2022
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
347K 24.6 51 min. April 8th 2020
Fillings for macaroons
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.
277K 24.3 2 hours 1 min. May 30th 2020
Financiers
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot.
318K 24.6 20 min. April 14th 2020
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
320K5 50 min. July 30th 2021
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
272K4.7 55 min. February 21th 2011
Fruit paste : Blackcurrant
Fruit paste : Blackcurrant
If you like the taste of blackcurrant, this recipe is for you, the very pronounced taste of blackcurrant and its small acidity, in a delicious treat.
6,662 2 hours 40 min. November 6th 2022
Fruit salad
Fruit salad
To make a good fruit salad, there are three important points: Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).Remove absolutely all skins and seeds.Bring it all together with a good home made sugar syrup added to the fruit juices.Here is a recipe which...
366K4.1 1 hour 13 min. April 20th 2020
Granola
Granola
Granola is a tasty, crunchy cereal mix with nuts and seeds. Often thought of as an American version of muesli, it is bound with a little maple syrup and toasted in the oven. This is simple to prepare and goes well with lots of other things (dairy, fresh or stewed fruit, etc.) for a delicious...
41K 1 hour 5 min. November 10th 2019
Hazelnut and cherry financiers
Hazelnut and cherry financiers
In France, these little ingot-shaped cakes are known as "financiers". With their blend of hazelnut and Griottine-cherry flavours, they are sure to delight.
5,802 1 hour 18 min. May 22th 2022
Jelly-style plum jam
Jelly-style plum jam
Lots of people make plum jam, but you can also elevate this to a rather elegant jelly, simply by removing the skins. It's not a true jelly (this is normally made with juice), but leans towards that style: light and, above all, delicious.
66K 13 hours 11 min. October 13th 2019
Little apple turnovers with almonds and raisins
Little apple turnovers with almonds and raisins
These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are...
286K3.8 1 hour 31 min. September 11th 2018
Little blackcurrant and vineyard peach sablé tarts
Little blackcurrant and vineyard peach sablé tarts
Superb little tarts, bursting with summer flavours: a Breton sablé base, a blackcurrant crémeux, and topped with slices of vineyard (or blood) peaches, every bit as delicious as they are colourful..
18K 4 hours 19 min. August 12th 2020
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Melon with port sorbet
Melon with port sorbet
This recipe is a new twist on the classic melon with port: melon balls served on a bed of port sorbet.
86K4.9 49 min. October 6th 2013
Meringues
Meringues
A very simple recipe but which always impresses.
375K4.5 4 hours 17 min. June 10th 2019
Mini palmiers
Mini palmiers
Palmiers are a traditional French patisserie, consisting of folded puff pastry caramelized with sugar. These small versions are made with the shop-bought puff pastry that comes ready-rolled in a circle.
70K5 39 min. September 11th 2018
Minted Melon
Minted Melon
It is tempting to call this a melon Mojito: little balls of ripe melon in a light Mojito-flavoured syrup with mint, rum and lime.
46K4.5 45 min. September 13th 2015
Mojito peaches
Mojito peaches
A simple fruit salad of white peaches bathed in mojito flavours: lime, rum and mint (with a delicate hint of vanilla).
20K 39 min. August 2nd 2020
Nougat
Nougat
Nougat is a sweet made with honey and almonds that has changed very little since ancient times. The nougat we know today is the Montelimar variety, in which egg whites are added to the basic recipe for a lighter texture. Here is a simplified version.
105K 15 1 hour 41 min. June 19th 2013
Peach and blackcurrant coupe
Peach and blackcurrant coupe
A delightful coupe combining mint-flavoured peaches with a scoop of blackcurrant sorbet.
46K3.8 55 min. September 7th 2014
Peach and mint salad
Peach and mint salad
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.
295K 24 20 min. September 7th 2012
Pear sorbet
Pear sorbet
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
315K4 54 min. February 21th 2011
Piedmont pyramids
Piedmont pyramids
If you are already familiar with coconut pyramids, you might like to try these hazelnut-flavoured Piedmont pyramids. The recipe is very straightforward, but these little cakes, with their crisp outside and moist centre, are simply delicious.
22K 35 min. December 2nd 2020
Pink Reims biscuits
Pink Reims biscuits
These biscuits are a speciality of Reims. They have a light texture, rather like finger biscuits, and are traditionally rectangular and coloured pink.
97K3.8 46 min. February 12th 2014
Piped petits-fours
Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.
95K 1 day 32 min. December 30th 2019
Pistachio cake
Pistachio cake
Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping.
22K 1 hour 54 min. March 3rd 2021
Quick bramble jelly
Quick bramble jelly
Fruit jelly is jam made with the juice only. All the skin and seeds are strained out, which gives a very smooth texture. Here's a quick recipe which will give you an excellent jelly, and which keeps the full flavour of the blackberries thanks to its very brief cooking.
255K4.2 47 min. July 5th 2013
Quick orange marmalade
Quick orange marmalade
Just oranges (organic) and sugar in this simplified marmalade recipe.
135K3.9 1 hour 11 min. February 26th 2014
Quince jelly
Quince jelly
This quince jelly, with a very pronounced taste, will delight lovers of this fruit.
6,171 1 hour 45 min. October 23th 2022
Quince paste
Quince paste
This traditional French "pâte de fruit" (fruit paste or leather) has a distinctive, firm consistency and is full of flavour, with the characteristic tang of quince. The preparation is rather long, but the result is well worth all the effort.
30K1 2 hours 3 min. December 3rd 2017
Raspberry muffins
Raspberry muffins
Delicious when still warm.
289K5 43 min. February 21th 2011
Raspberry sorbet
Raspberry sorbet
To make a seriously good raspberry sorbet, the fruit must be of the best quality, of course, but there is another little secret: you need to remove all the seeds to make a really smooth coulis. It is this smooth coulis that makes the sorbet so deliciously velvety.
33K4.6 2 hours 20 min. July 5th 2017
Raspberry tart
Raspberry tart
This gorgeous and delicious rasperry tart is not just any old fruit tart: the base is made with "sablé breton" dough, topped with a raspberry crémeux and a layer of whole fresh raspberries, finished with a glaze. It's a bit more complicated than a normal tart, but the result is well worth the...
51K5 1 hour 41 min. July 4th 2020
Rhubarb mousse
Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
26K 33 min. August 25th 2019
Santiago Cake
Santiago Cake
Santiago cake (or Torta de Santiago) has a lovely moist texture. It is made with almonds and lemon and contains no butter or flour. This Spanish speciality from Galicia is still often decorated with the cross of St James.
58K5 52 min. April 24th 2016
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
250K3.9 46 min. February 21th 2011
Strawberry and kiwi fruit salad
Strawberry and kiwi fruit salad
This is a simple recipe, but quite delicious. The flavours and colours of strawberries and kiwis combine to create a refreshing and colourful summer fruit salad.
24K 17 min. July 22th 2020
Strawberry brunoise in a dessert-wine sabayon
Strawberry brunoise in a dessert-wine sabayon
This is a very simple recipe, but the result is absolutely delicious (as long as it's strawberry season, of course): morsels of really ripe strawberries in a sabayon made with sweet white wine.
13K 24 min. August 19th 2020
Strawberry sorbet
Strawberry sorbet
The secret of a good strawberry sorbet is to use first class strawberries, very ripe and full of flavour, so do choose them with care. This recipe shows you how to lighten the texture of the sorbet by incorporating air.
72K4.6 31 min. July 9th 2014
Strawberry-mint sorbet
Strawberry-mint sorbet
For this strawberry and mint-flavoured sorbet, we will be using an unusual method: blending the strawberries with mint leaves. This mixture is then left overnight for the flavours to mingle before being strained and then churned. This makes a delicious sorbet with its full-on strawberry flavour...
30K3.8 12 hours 26 min. August 13th 2017
Stuffed prunes
Stuffed prunes
Stuffed prunes are a sweetmeat made with halved dried prunes sandwiched together around a morsel of marzipan flavoured with Armagnac.
25K 20 min. July 18th 2018
Succès praliné (praline meringue)
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and...
341K 34.4 4 hours 16 min. June 20th 2010
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
471K5 49 min. July 27th 2013
Windfall apple jelly
Windfall apple jelly
This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly...
119K5 58 min. August 19th 2021
Ali Baba bread
Ali Baba bread
This bread is so-called because its magical sesame flavour is non-negotiable! The triple dose comes from tahini (sesame paste), sesame oil added to the dough before kneading, and toasted sesame seeds both in the dough and on top of the loaves. The texture is soft, rather like ciabatta, but with a...
32K5 4 hours 23 min. December 10th 2017
Bacon rolls
Bacon rolls
These tasty little rolls are enriched with bacon bits and toasted sesame seeds. The slightly flaky texture comes from lard, folded in like for puff pastry. Served sliced, these make an ideal savoury snack to share with friends over a drink.
47K4.6 3 hours 38 min. October 24th 2017
Benoîton
Benoîton
This curious name (explained below) applies to a small bread fingers made with a blend of wheat and rye flour, enriched with raisins and almonds.
33K 4 hours 32 min. February 4th 2018
Classic French white bread
Classic French white bread
This is the recipe for classic, everyday French bread raised with yeast. French bakers call this "pain courant". It is quicker and easier to make than leavened bread or new leavened bread, so ideal for a beginner.
273K4.1 3 hours 50 min. June 6th 2017
French baguettes
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
1.0M 334.6 5 hours 6 min. October 24th 2017
Leavened bread
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
1.2M 23.8 6 hours 26 min. May 23th 2017
Mixed seed grissini
Mixed seed grissini
Little crusty bread sticks of Italian origin, these are delicious for aperitifs, plain or with dips like tuna rillettes, guacamole or houmous.
249K4.2 2 hours 30 min. February 21th 2011
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 284.0 7 days 15 min. April 3rd 2020
New leavened bread
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
875K 34.3 7 hours December 30th 2019
Ocean bread
Ocean bread
The idea for this bread was inspired by an amusing coincidence: the proportion of salt needed for good bread is 35 g of salt per litre of water, which just happens to be the exact concentration of salt in the Atlantic Ocean. So it's possible to make bread using sea water to provide all the salt...
156K 63.8 5 hours 7 min. October 24th 2017
Olive and pesto bread
Olive and pesto bread
This bread with olives and pesto has a very Italian flavour: a ciabatta dough, herbes de Provence and green olives. The loaf is baked in a tin, with a thin layer of pesto spread in the middle between two pieces of dough, and green olives (with stones removed) pressed into the top.
53K3.8 3 hours 57 min. October 24th 2017
Peanut rolls
Peanut rolls
Combining soft and crunchy textures, these flavour-packed peanut rolls are delicious just as they are, but they are also ideal for burgers.
66K4.6 4 hours October 24th 2017
Pitta bread
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
505K 14.5 2 hours 55 min. February 21th 2011
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.
487K4.6 1 hour 59 min. August 27th 2020
Poitevin twist
Poitevin twist
This short baguette, from the Poitou region of western France is soft-textured, made with walnuts, walnut oil and goat's cheese. As the name suggests, the bread is twisted, rather than slashed, just before it goes into the oven.
42K 3 hours 19 min. December 19th 2018
Saucipain
Saucipain
Saucipain (or sausage bread) is a kind of savoury baguette. The dough contains small dice of dry-cured sausage or salami and is mixed with red wine instead of water. Served sliced in rounds, it makes a typically French aperitif snack.
54K3.8 4 hours 26 min. October 24th 2017
Seeded loaf
Seeded loaf
This seeded bread is based on a French baguette dough, with a mix of dry-roasted seeds added (poppy, millet, linseed, sesame...). Delicious on its own, this bread makes excellent toast to go with foie gras, adding an amazing complementary crunch.
132K3.8 4 hours 27 min. October 24th 2017
Special Parmesan baguettes
Special Parmesan baguettes
This moist bread is generously flavoured with diced Parmesan, fried onions and mushrooms. In the form of mini-baguetttes (French sticks), it is easy to serve sliced and makes an ideal aperitif snack.
62K4 3 hours 43 min. May 10th 2023
Special small breads
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
366K4 6 hours 26 min. October 13th 2010
Spring Bread
Spring Bread
Spring bread is flavoured with little pieces of preserved tomatoes, Parmesan and chive flowers (hence the name, as the flowers only appear for a brief period in spring). Shaped into long loaves or thin sticks, slices of this bread make a delicious aperitif snack.
50K4.3 4 hours 2 min. October 24th 2017
Tomato foccacia
Tomato foccacia
Foccacia is an open-textured Italian bread. The French sometimes refer to it as the Italian fougasse. This version is made with preserved tomatoes, green olives and parmesan.
68K4.3 4 hours 53 min. October 24th 2017
Tomato sauce for pizzas
Tomato sauce for pizzas
This is the sauce to put on pizza bases before the toppings.
504K4.3 1 hour 15 min. October 19th 2010
Two-olive ciabatta
Two-olive ciabatta
Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).
104K4.3 4 hours 12 min. October 24th 2017
Blackcurrant liqueur
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
816K 44.7 51 min. August 3rd 2013
Cocktails
Cocktails
Some cocktails recipe.
73K5 5 min. May 8th 2011
Mulled apple juice
Mulled apple juice
This very simple recipe will give you a warming drink with an amazing flavour of apples and spices. Just the thing to serve to your guests as a "trou normand" (traditionally a small glass of calvados served between courses), or to round off a meal with the dessert.
23K 1 hour 18 min. February 16th 2020
Mulled wine Belle-Plagne style
Mulled wine Belle-Plagne style
If it's cold or you're in the snow, you will appreciate mulled wine which warms body and soul... There are as many mulled wine recipes as ski runs, so here is a basic one that you can easily adapt to your taste.
228K 14 1 hour 32 min. February 21th 2011
Four quarters (adding fruit)
Four quarters (adding fruit)
To improve a "four quarters" cake.
161K4.5 35 min. February 21th 2011
Tomato ladybirds
Tomato ladybirds
Tomatoes filled with a tuna mayonnaise and rice mixture, in a fun ladybird shape that kids will love, served with a puree of fresh garden peas. A good way to encourage them to eat vegetables.
257K 14 1 hour 47 min. February 21th 2011
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.
185K5 44 min. June 28th 2011
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.
106K4.6 21 min. July 23th 2014
Armagnac marzipan
Armagnac marzipan
Almost the same as plain marzipan, but this almond paste is flavoured with a hint of Armagnac or Cognac.
32K5 9 min. September 12th 2018
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.
95K5 1 hour 8 min. December 23th 2014
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.
424K 23.5 25 min. February 21th 2011
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...
393K3.5 12 min. March 21th 2017
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.
343K5 22 min. February 21th 2011
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.
27K 16 min. September 16th 2020
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...
155K5 15 min. September 25th 2013
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...
213K3.7 1 hour 16 min. February 2nd 2016
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.
47K 1 hour 13 min. December 30th 2019
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.
16K5 59 min. July 25th 2021
Cocktail sauce
Cocktail sauce
Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.
187K4 9 min. October 13th 2010
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.
265K 14 15 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.
51K 26 min. December 9th 2018
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.
99K4.1 6 hours 18 min. July 19th 2017
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...
96K4.6 28 min. September 17th 2013
French dressing (vinaigrette)
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
1.0M4.5 7 min. July 7th 2011
Fresh pasta dough
Fresh pasta dough
You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish.
162K3.8 1 hour 13 min. December 6th 2012
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...
746K 44 24 min. October 20th 2012
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.
467K 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.
32K 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.
18K 18 min. February 17th 2021
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
288K3.8 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.
213K4.6 22 min. October 13th 2010
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...
99K1 1 hour 7 min. October 28th 2018
Home-made chilli oil
Home-made chilli oil
It is very simple and economical to make your own chilli oil. Here's how to do it.
11K 15 min. March 30th 2022
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...
902K 54 18 min. November 12th 2017
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.
455K4.3 30 min. June 2nd 2015
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.
68K4.5 5 min. February 17th 2016
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.
200K 15 32 min. February 21th 2011
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.
44K 2 min. November 25th 2020
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 "à l'anglaise", then thoroughly drained. They are only combined at the end in a mayonnaise dressing.
135K4 1 hour 24 min. September 3rd 2014
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.
610K 34.5 11 min. December 19th 2021
Mayonnaise
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
788K5 6 min. February 16th 2014
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.
269K 24.7 43 min. February 21th 2011
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!
299K3.9 32 min. March 29th 2018
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.
278K4.4 1 hour 37 min. February 3rd 2011
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.
439K4.3 37 min. April 26th 2012
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.
247K 25 15 min. July 25th 2020
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.
738K 73.1 4 hours 36 min. August 21th 2013
Pistachio and spinach pesto
Pistachio and spinach pesto
You are no doubt familiar with classic pesto, made with basil and pine nuts. Here's a winter version with spinach and pistachios that's just as delicious.
11K 34 min. January 16th 2022
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.
339K 153.8 48 min. October 13th 2010
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.
293K5 2 hours 40 min. January 8th 2013
Poaching syrup
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
264K5 14 min. September 2nd 2012
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.
243K3.5 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.
109K 15 12 hours 36 min. December 2nd 2012
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.
322K4.8 5 hours 6 min. February 21th 2011
Provençal remoulade sauce
Provençal remoulade sauce
The classic remoulade sauce is, in this recipe, declined in a Provençal version, where we use olive oil and to which we add chopped basil before mixing. You will obtain a classic remoulade texture, but a very typical and fresh taste.
7,533 9 min. September 18th 2022
Purple Pesto
Purple Pesto
You may already be familiar with the classic green basil pesto , but here is a version with purple basil that gives a very aesthetic purple pesto with a more peppery taste, quite similar to ginger.
9,672 19 min. August 7th 2022
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.
89K3 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.
23K 55 min. November 11th 2020
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...
28K 1 hour 29 min. April 29th 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.
848K3.9 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...
55K 8 min. March 27th 2019
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.
178K4.7 13 min. February 12th 2012
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.
178K3.8 15 min. October 3rd 2019
Stewed apple (compote)
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
2.4M 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.
717K 143.7 1 hour 25 min. August 13th 2014
Stewed plums
Stewed plums
Quick and simple, stewed plums can also be spread like jam.
437K2.6 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.
272K4.4 55 min. October 13th 2010
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.
716K5 8 min. February 21th 2011
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,...
104K3.8 1 hour 17 min. June 2nd 2015
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.
176K 14.1 13 min. November 21th 2010
Tartar sauce
Tartar sauce
Tartar sauce is a remoulade sauce with the addition of chopped pickles and herbs. It is an ideal accompaniment to cold dishes, such as cold meats, or hot dishes, such as fries or cooked vegetables.
3,046 18 min. March 15th 2023
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.
269K4.8 27 min. March 9th 2020
Tomato pesto
Tomato pesto
This is a variation on the classic pesto sauce (basil and pine nuts), using cherry tomatoes, basil and almonds.
150K4.5 13 min. June 29th 2011
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...
393K 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.
237K4.3 1 hour October 5th 2011
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.
278K4.1 44 min. October 16th 2013
Walnut paste
Walnut paste
Very similar to marzipan (almond paste) in method, walnut paste is very tasty.
280K 63.5 14 min. February 21th 2011
Cooking sugar
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...
461K4.9 43 min. April 3rd 2019
Don't add a stock cube whole
Don't add a stock cube whole
If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve.
125K5 2 min. February 21th 2011
Don't throw apricot stones away
Don't throw apricot stones away
You might not think so to look at them, but apricot stones contain an edible kernel which you can use in your recipes. Here is how to extract them.
181K3.5 18 min. August 13th 2014
How to add beaten eggs whites to a mixture
How to add beaten eggs whites to a mixture
It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to.
113K4.3 10 min. August 3rd 2012
How to beat egg whites
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.
536K5 5 min. February 21th 2011
How to break a chocolate bar into small pieces
How to break a chocolate bar into small pieces
Most of the time chocolate needs to be broken into small pieces before use, because it melts faster and more evenly. Here is a way to do it quickly.
138K3 1 min. February 21th 2011
How to butter a dish or a mould easily
How to butter a dish or a mould easily
Often when making gratins, crumbles or other oven-cooked dishes, you will need to butter the dish or mould. To butter (or grease) means to rub inside the mould with a knob of butter to prevent the mixture sticking too much. Instead of putting a knob of butter in the dish and wiping with paper, here...
126K4.1 1 min. February 21th 2011
How to choose an avocado well
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you.
162K4.4 1 min. June 28th 2011
How to cook bacon and remove excess fat
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water.
352K 44.8 14 min. February 21th 2011
How to cook caramelized puff pastry well
How to cook caramelized puff pastry well
When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers,...
234K 25 36 min. September 3rd 2017
How to cook hard-boiled eggs properly
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
1.3M 65 1 hour 28 min. November 4th 2013
How to cook Morteau sausage well
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
2.6M 23.6 40 min. November 15th 2018
How to cook pasta properly
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.
1.1M4.4 22 min. July 18th 2019
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...
414K4.7 43 min. September 16th 2015
How to cook red meat properly
How to cook red meat properly
Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result.
449K2.7 1 hour 24 min. October 13th 2010
How to divide a preparation evenly
How to divide a preparation evenly
It often happens in cooking: one makes a cream for 6 people in a saucepan, then the recipe says "divide the cream evenly between the glasses", which usually gets done by eye with varying degrees of success. To divide out the preparation more precisely, here's a simple tip just using weighing scales.
47K5 16 min. June 3rd 2011
How to dust
How to dust
"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it.
131K5 2 min. October 13th 2010
How to extract passion fruit juice
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.
483K 32.3 20 min. March 23th 2011
How to freeze plums
How to freeze plums
When fruit is in season, there's sometimes a glut - far more than we can use at once. Freezing is a good solution, but plums and other stone fruit should not be frozen whole; the fruit will be unappetizing when thawed. Here's a simple method for successful freezing.
89K3.6 12 hours 40 min. September 4th 2019
How to glaze a tart
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
411K4.6 7 min. February 15th 2016
How to grill salmon well
How to grill salmon well
This is not as simple as it might at first appear. A properly grilled piece of salmon should be crisp on the outside and moist on the inside. This soft interior is achieved by very strict timing (cooking fish just right is a sign of a true chef), as undercooked it is unpleasant, and overcooked the...
452K4.3 22 min. October 13th 2010
How to heat plates
How to heat plates
In restaurants serving "à l'assiette", wich means that your dish is presented already served on a plate, it's very important for the plates to be hot, otherwise dishes arrive cold and it's the customer that (rightly) becomes heated. At home it's worth doing the same thing: you are sure to serve hot...
203K 43.7 22 min. February 21th 2011
How to keep a tart pastry case crisp
How to keep a tart pastry case crisp
The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom...
144K4.7 1 hour June 12th 2013
How to keep meat tender after cooking
How to keep meat tender after cooking
When you cook meat, the cooking heat causes the juices to run back inside, so the outside dries up somewhat. Here is a tip to avoid this.
107K4.3 5 min. February 21th 2011
How to know when a cake is cooked
How to know when a cake is cooked
It's a frequently asked question and it's not so easy to answer it, especially for beginners: you can have a cake that's nice and golden brown outside, but which is not cooked enough in the middle.
247K4.1 1 min. May 7th 2020
How to make chocolate chips
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
255K3.8 5 min. February 21th 2011
How to make fleur de sel (salt flakes)
How to make fleur de sel (salt flakes)
French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals.
217K 44.1 1 hour 7 min. May 4th 2011
How to make marzipan decorations
How to make marzipan decorations
Making marzipan decorations for cakes or desserts is fairly simple. Here are some tips to make it even easier.
196K 24.3 13 min. October 13th 2010
How to make ravioli
How to make ravioli
In theory, making ravioli is fairly simple: just roll out wide bands of thin fresh pasta dough and encase small pieces of pre-prepared filling between two sheets of pasta. In practice, it's a bit trickier than that and having the right equipment is important. This recipe shows you how to make...
65K5 1 hour 17 min. May 30th 2016
How to peel a fruit
How to peel a fruit
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.
169K4.3 32 min. February 21th 2011
How to peel a garlic clove easily
How to peel a garlic clove easily
Here are, in a video, how to from a head of garlic to clove ready to be used.
128K 24.3 5 min. August 8th 2013
How to peel a pineapple
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
188K3.7 20 min. February 21th 2011
How to peel pistachios
How to peel pistachios
If you buy pistachios shelled but still in their skins (cheaper than ready peeled), you shouldn't use them like this. They need to be "skinned", removing the skin which is pretty unpleasant to eat. Here's a fairly easy way to do it.
82K3.3 28 min. May 20th 2020
How to peel tomatoes using a flame
How to peel tomatoes using a flame
The classic and most usual way to peel tomatoes is by plunging them first into boiling water, then into cold. But there is another method, "flame peeling", which is quicker than boiling water as it bursts the tomato skins open very rapidly. Here is how to do it.
52K 11 min. July 17th 2019
How to poach peaches
How to poach peaches
To poach peaches, we begin rather like for tomatoes. To peel them, we boil them for a few seconds, then plunge them into cold water. Once the skin has been removed, they are poached gently in a light syrup.
201K3 1 hour 49 min. September 6th 2012
How to prepare a bain-marie
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning.
491K5 7 min. July 5th 2013
How to prepare a lettuce
How to prepare a lettuce
It is much more economical to buy a whole lettuce than separate leaves in a plastic packet. And it's so simple to prepare - you can see how here.
369K4.8 28 min. April 17th 2011
How to prepare a pumpkin (or potimarron)
How to prepare a pumpkin (or potimarron)
Here is how to prepare a pumpkin for use in a recipe like the delicious potimarron soup.
389K4.6 25 min. February 21th 2011
How to prepare a spring onion
How to prepare a spring onion
Delicious, young spring onions are a sure sign that spring is well and truly here. They need a particular preparation, but here's how to do it easily.
30K 5 min. May 1st 2022
How to prepare an avocado
How to prepare an avocado
Here is how to get from an avocado only the flesh of the fruit.
179K 14 11 min. January 9th 2010
How to prepare an onion or shallot
How to prepare an onion or shallot
Onions and shallots are widely used in the recipes on this site, generally finely chopped. Here is a method to do it quite easily with a simple knife.
163K5 10 min. February 21th 2011
How to prepare asparagus
How to prepare asparagus
Preparing asparagus spears properly involves washing and peeling, then cooking them just right. Here is a simple way to do this.
252K4.9 33 min. June 26th 2013
How to prepare broccoli
How to prepare broccoli
Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.
1.4M3 35 min. October 7th 2013
How to prepare Brussels sprouts
How to prepare Brussels sprouts
Brussels sprouts are delicious. On this site you'll find many recipes that use these versatile vegetables. Here is all you need to know about preparing and cooking them.
12K 40 min. February 6th 2022
How to prepare cabbage
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
1.1M 13.6 43 min. December 31th 2013
How to prepare carrots
How to prepare carrots
Here's how to prepare carrots, from the simplest way (peeled then rinsed) to a more sophisticated version where only the very best ofthe vegetable is kept.
154K4.3 14 min. February 21th 2011
How to prepare cauliflower
How to prepare cauliflower
This is how to start with a whole califlower and finish with only the best of the vegetable.
203K4.1 33 min. February 5th 2022
How to prepare celeriac
How to prepare celeriac
When faced with the ball of a whole celeriac, it's not obvious how to tackle it: what do you hold on to? Where do you start? Here's a fairly simple way to go about it.
12K 15 min. April 10th 2022
How to prepare corn salad
How to prepare corn salad
Corn salad (or lamb's lettuce) is a green salad plant. It can be used like lettuce, but requires careful preparation as it is often grown in sand. Here is how to prepare corn salad from the freshly picked plant to the leaves ready to use.
121K4.1 20 min. April 10th 2013
How to prepare courgettes
How to prepare courgettes
Preparing courgettes is fairly simple. You just need to remember 3 things: 1) the bigger they are, the less good they will be, 2) they never need to be peeled, and 3) the central part with the seeds is pretty tasteless.
258K 13.8 29 min. June 8th 2011
How to prepare cucumber
How to prepare cucumber
Or how to start with a whole cucumber and finish with small crunchy dice, ready to be added to a salad.
221K4.5 39 min. August 6th 2019
How to prepare egg glaze
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
276K4.3 2 min. October 17th 2018
How to prepare endives
How to prepare endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.
440K3.7 26 min. February 14th 2012
How to prepare fresh mushrooms
How to prepare fresh mushrooms
Preparing fresh mushrooms for a recipe is not very complicated, but there are a few pitfalls to avoid, which will be pointed out here.
1,738 21 20 min. May 10th 2023
How to prepare Jerusalem artichokes
How to prepare Jerusalem artichokes
Jerusalem artichokes are quite an unusual vegetable with a strong artichoke taste, if you want to use them in a recipe, here is how to prepare them.
5,049 18 min. January 11th 2023
How to prepare leeks
How to prepare leeks
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate.
524K5 30 min. October 13th 2010
How to prepare purple artichokes
How to prepare purple artichokes
The small purple artichokes, which are more tender than the larger green ones, are almost entirely edible. But they need to be prepared in a particular way. Here is how to do this fairly easily.
634K 44 19 min. February 26th 2016
How to prepare rhubarb
How to prepare rhubarb
Rhubarb and its characteristic flavour can be the basis of delicious desserts, but it needs to be prepared a certain way before using.
192K4.9 30 min. October 13th 2010
How to prepare romanesco
How to prepare romanesco
Here is how to take a whole romanesco and end up with small pieces ready to use in a recipe.
628K 23 28 min. January 17th 2013
How to prepare sorrel
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
391K3.3 34 min. October 6th 2010
How to prepare tomatoes
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under...
311K 24 40 min. June 6th 2012
How to prevent a sheet of paper sliding
How to prevent a sheet of paper sliding
If you put cooking parchment on a baking sheet, you will find it slides all over the place, which is annoying.
61K4.5 3 min. February 21th 2011
How to prevent bad breath after eating garlic
How to prevent bad breath after eating garlic
The main problem with garlic, is that even a long while after eating it, you often still have the smell on your breath.
65K 24.3 February 21th 2011
How to prevent peeled fruit or vegetables turning brown
How to prevent peeled fruit or vegetables turning brown
Most fruits turn brown soon after peeling due to oxydation, and this is unattractive. To prevent this, you will find many recipes that tell you to coat them with lemon juice as soon as they are peeled. It's relatively effective when fruit are simply to be used peeled, but if you want to make a...
107K4 1 min. February 21th 2011
How to rehydrate dried mushrooms
How to rehydrate dried mushrooms
Rehydrating dried mushrooms restoes them to something like their fresh texture, ready to use in a recipe. You will see that there is more to it than simply leaving them to soak in water. At the same time, we can also make a delicious mushroom "jus" to use in recipes. Throughout the recipe, I have...
292K4.8 1 hour 10 min. April 5th 2017
How to remove fat from meat juices
How to remove fat from meat juices
After cooking meat, we are left with the delicious cooking juices, but these can often be rather fatty. Here is one simple and effective way to remove much of the fat.
113K3 3 hours 4 min. May 11th 2016
How to seal a terrine or casserole dish
How to seal a terrine or casserole dish
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table...
135K3.8 33 min. January 11th 2017
How to slow cook meat
How to slow cook meat
By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork.
148K5 4 hours 45 min. November 6th 2011
How to use a forcing bag (piping or icing bag)
How to use a forcing bag (piping or icing bag)
The forcing bag is the tool needed whenever you need to deposit a blob of something precisely in a particular place (in a mould, a glass, on a plate, etc). Here is how you do it.
285K 15 22 min. January 14th 2011
How to use a vanilla pod effectively
How to use a vanilla pod effectively
Vanilla pods are used in many recipes, but they need to treated in a particular way to be effective, detailed here.
358K4.3 34 min. February 21th 2011
How to use gelatin
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
364K4.8 7 min. July 9th 2018
You should not add raisins to recipes dry
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.
233K4.1 36 min. February 21th 2011
You should not beat egg yolks at high speed to start with
You should not beat egg yolks at high speed to start with
You should not start beating egg yolks and caster sugar at high speed, because this splashes drops of egg yolk against the sides of the bowl, which then go hard as they dry.
83K 24.5 February 21th 2011
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.
104K5 February 21th 2011
You should not push with the sharp edge of a knife
You should not push with the sharp edge of a knife
When you cut something into small pieces on your working surface, it's an automatic gesture to push the pile with your knife blade. It's a bad habit because this will blunt your blade.
53K5 1 min. February 21th 2011
You should not put an aluminum container directly in the oven
You should not put an aluminum container directly in the oven
If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual.
442K 92.5 1 min. February 21th 2011
You should not soak strawberries in water
You should not soak strawberries in water
When using strawberries in a recipe, the usual way is to soak in water, which is actually a very bad idea. Just look at how to preserve them here.
150K2.8 10 min. February 21th 2011
Chicken nems
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully...
482K3.8 2 hours 21 min. April 6th 2017
Chorba
Chorba
Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.
129K5 2 hours 8 min. May 4th 2012
Coleslaw
Coleslaw
Coleslaw is a cabbage salad that is popular in North America. This version includes carrots as well.
93K 14.9 38 min. January 3rd 2014
Hot tomato sauce
Hot tomato sauce
This is a quick tomato sauce, just the thing for dipping crisps (chips, if you are American), or nachos. It is very similar to the sauce served with aperitif snacks in Tex-Mex restaurants.
103K4.1 42 min. September 20th 2012
Mexican ceviche
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
341K 15 3 hours 9 min. October 13th 2010
Minestrone
Minestrone
Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time. There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version.
158K4.3 3 hours 30 min. May 29th 2011
Paella
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish.
322K4.1 2 hours 58 min. February 21th 2011
Pan con tomate
Pan con tomate
"Pan con tomate" (tomato toast) is a staple of Spanish cuisine, where it is often served as an aperitif snack. It is really simple to make and delicious: the bread is rubbed with half a tomato to soak it with the juice. After that, all it needs is seasoning and a drizzle of olive oil. This is a...
31K4.8 7 min. June 13th 2018
Papadums
Papadums
Papadums (pronounced "poppadoms") or papad are very thin, crisp Indian crackers. They are often served as an aperitif snack in Indian restaurants. The tricky part of making them at home is rolling them out thinly enough.
82K4.5 22 min. June 26th 2014
Pea risotto "Mantecare"
Pea risotto "Mantecare"
This pea risotto recipe is finished with a typical Italian 'mantecare': mascarpone and Parmesan are incorporated at the end of cooking to make the dish incomparably smooth.
92K4.9 1 hour 26 min. September 23th 2012
Potato tortilla (Spanish omelette)
Potato tortilla (Spanish omelette)
Tortilla is a recipe from Spain, which can be eat hot or cold. It's a kind of omelette, with several ingredients, in this recipe potatoes, onion and smoked ham. Ingredients are cooked first, then mixed with egg, to make a tortilla which is cooked on both sides.
277K 34 1 hour 17 min. February 21th 2011
Rice à l'italienne
Rice à l'italienne
A simple recipe full of Italian flavours: cooked rice, morsels of ham, tomatoes, sage and Parmesan.
32K 24 min. December 6th 2020
Sautéed Pork with Peanuts
Sautéed Pork with Peanuts
This sautéed pork has a hint of Thai style, with its accompaniment of chopped vegetables, dry-roasted peanuts and soy sauce.
39K4 55 min. April 3rd 2016
Sushi
Sushi
Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious. The most common types of sushi are nigiri: a little oval-shaped mouthfuls...
312K4.5 1 hour 38 min. October 13th 2010
Thai-style Chicken with Cashew Nuts
Thai-style Chicken with Cashew Nuts
This Thai-inspired recipe combines diced chicken with cashew nuts, spring onions, herbs and a lime-soy sauce.
63K5 24 min. June 21th 2015
Vietnamese prawns
Vietnamese prawns
In this recipe, the prawns are first lightly fried, then spiced up with a piquant sauce.
131K4.3 54 min. May 26th 2013
Boiling potatoes in their skins
Boiling potatoes in their skins
Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and...
591K 34.3 30 min. July 25th 2017
One should always cover a pan while heating
One should always cover a pan while heating
Tradition says: "One should always cover a pan while heating". In other words, if you heat water (or something else), it comes to the boil faster with a lid on the pan than without. True or false? Let's try the experiment...
100K 15 1 hour 20 min. July 25th 2017
The avocado stone stops the flesh turning brown
The avocado stone stops the flesh turning brown
Tradition says: "if you leave the avocado stone in a purée or guacamole you have just made, it will not turn brown". True or false? Let's try the experiment...
65K 14.1 July 25th 2017
The fastest type of hob
The fastest type of hob
You may have asked yourself already: between gas, electric and induction, which is the quickest? Let's try the experiment...
108K3.7 22 min. February 21th 2011
When to add salt to cooking water?
When to add salt to cooking water?
Is it better to salt cooking water, for vegetables for example, at the beginning when it is cold or when it boils? I always heard that one should salt "after", when water is boiling, because if it is salted "before" it will take longer to boil. True or false? Let's try the experiment...
134K4 12 min. July 25th 2017

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