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Recipes: 24 results

How to cook hard-boiled eggs properly

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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.

November 4^th 20131.42 M 65 1 hour 30 min.

How to prepare egg glaze

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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 ( October 17^th 2018347 K4.3 2 min.

Apricot blancmange

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Blancmange is a very old dessert recipe, going back to the middle-ages. Updated for our century, it's almond milk with whipped cream and a smooth apricot puree.

August 23^th 2011329 K4 3 hours 15 min.

Chocolate ganache

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A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.

January 25^th 2022349 K 13.7 15 min.

Larded pork tenderloin

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Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.

November 3^rd 2011277 K 14.7 1 hour 30 min.

Beurre blanc sauce

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Beurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish.

February 2^nd 2012199 K3.8 35 min.

Peach Melba

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Peach Melba is a famous dessert created in 1893 by an equally famous chef, Auguste Escoffier, and inspired by the singer Nellie Melba. There have been many versions of this well-known dish but, in principal, it consists of vanilla ice cream, poached peaches, raspberry coulis and sweetened whipped cream (Chantilly). This is a simplified version.

September 9^th 2012145 K3.9 2 hours 20 min.

Gâteau Nantais

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This traditional cake from the French city of Nantes is deliciously moist, flavoured with almonds, vanilla and rum. For the finishing touch, the top is covered with boozy white icing.

January 8^th 201769 K3.9 1 hour 30 min.

Strawberry-mint sorbet

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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 boosted by a definite mintiness.

August 13^th 201761 K3.8 12 hours 30 min.

Almond macaroon cake

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This is a cake version of an almond meringue, moister and denser in texture. This cake can be eaten on its own or made smaller, like finger biscuits. It can also be used as the base in a December 30^th 201974 K4.3 60 min.

Tarte Normande

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This tart showcases ingredients from Normandy: the sweet pastry case is baked blind, then filled with apple sticks sautéed in Calvados, and a cream-egg mixture. The tart is then baked and dusted with icing sugar when cold.

December 30^th 201965 K 1 hour 30 min.

Sesame cookies

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These soft little cookies have a double whammy of sesame flavour from toasted seeds combined with a little sesame oil.

December 30^th 201991 K 2 hours 60 min.

Comtoise endive salad

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An endive salad given a hearty boost with fried croutons, diced Comté cheese and Morteau sausage.

March 10^th 202147 K 30 min.

Vegetable tian

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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.

September 23^th 202069 K 2 hours 15 min.

Scallops with sorrel and Noilly Prat

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Sorrel is often used with salmon, and very successfully, but it goes very well with scallops in this recipe, given a boost with Noilly Prat vermouth.

November 24^th 202148 K 45 min.

Mornay Sauce

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Mornay sauce is made from béchamel sauce, to which egg yolk and grated cheese are added.

June 12^th 202435 K 15 min.

Framboisier

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This is a classic French raspberry-flavoured dessert. It generally consists of raspberries in cream sandwiched between two layers of cake. In this version, the cake is genoa sponge and the cream is vanilla-flavoured and mixed with mascarpone. This is just as good made as a large rectangle or, as here, in smaller round individual servings.

July 16^th 201777 K3.8 2 hours 40 min.

Tomato tart

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This tart is very easy and quick to prepare.

January 13^th 2011295 K4.8 1 hour 20 min.

Home-made terrine of foie gras

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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, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

December 16^th 20245.34 M 74.2 4 days 15 hours 50 min.

Hachis parmentier

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This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...

February 21^th 2011429 K 24.3 1 hour 25 min.

Pages: 13 results

Buy cooking-ez cookbook

Would you like to be able to consult the recipes on this site offline, or print them out? If so, don't hesitate: treat yourself to the cooking-ez.com recipe book, with the recipes of your choice at a very low price.
August 24^th 2024122 K3.5

What is this site, and who am I?

The important thing is the content of the site, the recipes and information you can find, but some of you want to know who is behind it all.
November 16^th 2025250 K 44.2

Other cookery websites

List of my other favourite sites.
August 29^th 2023221 K3.9

Films and papers in the kitchen

It's now fairly easy to find a range of papers and plastic films that are invaluable, and sometimes indispensable, kitchen aids. Here's a quick overview of the main products available, and what you can and can't do with them.
August 29^th 2023613 K 93.6

A little molecular gastronomy

Long-cooked meat becomes meltingly soft. What happens to achieve this result?
August 29^th 202346 K4.4

Making your own bread

You'll find a whole range of bread and pastry recipes on this site, but before you get started, perhaps you'd like to know more about the subject, get some tips and tricks, and find out what the main mistakes beginners make? If so, this page is for you.
August 22^th 2024578 K 63.9

Bread oven

Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...
October 15^th 20241.20 M3.6

My best addresses...

Quite a few of you often ask me where I can find this or that? or is such and such a thing a good buy? or which brand is best for this or that? On this page, I'm going to group together my good addresses for suppliers of this or that product or utensil, and good books on the subjects that interest...
August 29^th 2023335 K4.0

Small history of elements classification

The road to Mendeleev's table of tables has taken centuries. Here's a brief chronology.
August 24^th 202449 K3.9

Home Automation and CP290 with Excel

If you're using a CP 290 interface to do a bit of home automation and, for example, regulate your heating, you must have used the "Lighthouse" software under DOS and Windows 3.1. Apart from the fact that this software is in English with AM and PM times, and that it wasn't very user-friendly, the...
August 29^th 2023164 K4.2

Start off well to cook well

What do I need to get started in the kitchen? First of all, a good website! That's it, you're there ;-), then a minimum of equipment, and the few products you should always have in your cupboards or fridge. Here are a few things to help you make your choices.
August 29^th 2023341 K 13.6

The protection of your data

At cooking-ez.com we are always concerned about your data, both those that you have entrusted to us by registering, that those you generate by consulting the various pages and recipes of the site. This page presents our commitments, and the various measures we put in place to ensure this protection.
August 29^th 202362 K5

Flours

At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...
June 3^rd 2024770 K 413.6

Blog articles: 8 results

Devising a recipe

A question I'm often asked is: how do you come up with your recipes? How do you perfect them? This is something I've already mentioned on this page, but I'll take this opportunity to go into a bit more detail.
October 15^th 201218 K4.4

How to choose a good password

These days more and more websites ask you to create a user account, so that you can be identified before being allowed to access some service or other. To create an account you need to choose a user identity. This is simple, as your email address is used in most cases (ann.other@gmail.com, for...
March 29^th 201321 K4.1

20 measures to protect your privacy

As we use more and more new technology, we leave ourselves increasingly vulnerable to companies who make money out of collecting our personal data. For instance, when we use the internet, we need to be wary of what is collected about what we do, our habits, etc. Here is a list of simple...
April 16^th 201320 K4.0

The cake and the raisins

When you bake a cake, like a cake or pound cake, you may have already encountered this thorny problem: How to make sure that the raisins, or the candied fruits, or any other small filling, do not fall to the bottom of the pan during the baking process?
May 31^th 201916 K4.7

Do you know Yotam Ottolenghi?

Do you know Yotam Ottolenghi? Maybe not, in which case let me tell you a little about him.
December 19^th 20208,9754.8

Cooking scallops

We are, as I write these lines, in the season of the scallops, if you like that it is necessary to benefit from it as much as possible, although it is alas not cheap. I like scallops a lot, but I have to admit that it has naturally little taste, or, said differently, it takes the taste of what...
November 23^th 202114 K5

Parsley stems

Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?
July 28^th 20259,895 13

A tablet holder

Perhaps you too cook by consulting your recipe on a tablet or phone, and putting it down on your worktop? It's practical, but not the best solution. Here's a look at how you can make an inexpensive, almost universal stand.
March 14^th 20262,5035