Recipes: 243 results
Fresh fruit in sabayon
(Found inTexts)Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21th 2011288 K4.7 55 min.
4 pears salad with vanilla
(Found inTexts)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.
February 21th 2011228 K4.2 40 min.
Citrus crunch
(Found inTextsStages)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...
February 2nd 2016233 K3.7 1 hour 20 min.
Tartiflette
(Found inTexts)A personal version of a classic recipe from Savoy.
September 16th 2019606 K 14.6 1 hour 30 min.
Guacamole
(Found inTexts)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.
November 26th 2011298 K4.1 1 hour 25 min.
Kugelhof for Nanou
(Found inTexts)This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
August 2nd 2019283 K4.4 3 hours 15 min.
Natural leaven
(Found inTextsStagesComments)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...
April 3rd 20201.70 M 304.0 7 days 15 min.
How to glaze a tart
(Found inTexts)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...
February 15th 2016452 K4.4 7 min.
Rolls of fish in smoked ham
(Found inTexts)Pieces of white fish rolled in thinly sliced smoked ham. These rolls are cooked in a little olive oil and served with French beans. The pairing of smoked ham with fish might seem a little strange, but in fact these flavours marry well.
February 21th 2011311 K4.9 55 min.
Almond tuiles
(Found inTexts)These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
August 21th 2019383 K4 1 hour 20 min.
How to make chocolate chips
(Found inTexts)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.
February 21th 2011277 K3.8 5 min.
Choux pastry (pâte à choux)
(Found inTexts)Choux pastry is used for making profiteroles, eclairs and other small pastries.
February 13th 2022535 K4.5 1 hour 4 min.
Moist cereal bars
(Found inTextsStages)Whether bars or rounds, this recipe produces delicous small cereal cakes.
February 21th 2011296 K4.9 1 hour 5 min.
New tiramisu
(Found inTexts)This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
January 19th 2015379 K3.3 55 min.
Crunchy little pieces of fish
(Found inTexts)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.
February 21th 2011266 K5 50 min.
Chouquettes
(Found inTexts)Chouquettes are small choux puffs with sugar crystals on the top. They are usually eaten plain, but can also be filled with a variety of things: cream, fruit, chocolate... whatever you like.
September 10th 2018224 K4.8 1 hour 25 min.
Express sauerkraut
(Found inTextsStages)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.
February 21th 2011363 K 13.9 2 hours 25 min.
Strawberries with mint and cream
(Found inTexts)Minty confectioner's custard, diced strawberries and whipped cream.
February 21th 2011244 K5 1 hour 30 min.
Creamy risotto with diced vegetables and flax seeds
(Found inTexts)Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.
February 21th 2011257 K 14.2 1 hour 50 min.
Coconut tuiles
(Found inTexts)Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth. Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .
October 13th 2010325 K4.8 1 hour 15 min.
Pages: 20 results
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 29th 2023578 K 93.6
Ice-cream and sorbets
Making homemade ice cream may seem complex, but with the right methods and a few tricks, you can achieve a creamy texture and incomparable flavors. On this page, we'll be revealing the secrets of successful homemade ice cream, guiding you step by step through the various stages of preparation. ...August 12th 2024437 K4.0
A little molecular gastronomy
Long-cooked meat becomes meltingly soft. What happens to achieve this result?August 29th 202340 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 22th 2024568 K 63.9
Homemade plancha
The plancha is a cooking method that originated in Spain. It consists of a very hot metal plate on which food, usually cut in small pieces, is cooked with little fat.Contact with the hot plate means that cooking is very rapid, only a few minutes, and there is an obvious "cooked" side. Food is well...June 3rd 2024260 K 43.7
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 3rd 2024733 K 413.6
Recipes
A recipe is really quite a simple thing (or should be): a list of ingredients, a method, and that's all there is to it. Unfortunately its not always the case. Sometimes you might get the impression that a recipe, found in a magazine or on a web site, has been concocted especially to make you fail:...June 3rd 2024174 K3.6
Some hints for a pizza-party
A pizza party is always a very pleasant and convivial occasion. Good people (friends and family) get together to enjoy delicious pizzas, baked right in the oven. Here are a few tips to help you make yours a success.August 30th 2024188 K3.7
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 29th 2023303 K3.9
The oven itself (hearth)
The main part of the oven (the hearth) as sold by the producer ("Fayol" company) consists of 9 slabs (to form the sole) and the curved sections which make up the domed oven, plus a keystone which fits in the top.August 30th 2024125 K3.8
Slashing loaves
When it's time to put them in the oven, the dough pieces for future breads or viennoiseries need to be "lamés", i.e. made with a very sharp blade, by making quick incisions at the top, known as "grignes". Let's see how it's done.August 29th 2023283 K 43.6
Elements in the table
It's not always easy to represent an element. Some are obvious because they're used as such (iron, copper, lead...), but for others it's much trickier. In this list, you'll find the objects/materials that have been chosen to fill in the boxes in the table.August 24th 202437 K3.9
Small history of elements classification
The road to Mendeleev's table of tables has taken centuries. Here's a brief chronology.August 24th 202442 K3.9
The name of the elements
The names of the elements in Mendeleyev's table are generally derived from Latin, Greek or German, and refer to properties such as color, brilliance or geographical origin. Here's the origin of each element's name.August 24th 202474 K3.6
Solar lighting
As you know, every square feet of our planet receives huge amounts of energy which is sent by the sun. This energy, free, infinite, non-polluting is at our hands, but unfortunately for some sad reason we continue to use fossil fuels with all their harmful consequences to our environment.Is it...August 29th 2023238 K4.0
bayleaf
Bay is a kind of laurel, grown as a shrub or small tree, of which the leaves are used, fresh or dry (other laurels are toxic). Bayleaves are used frequently in mediterraneen cooking.August 29th 202390 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 29th 2023311 K 13.6
Basic temperature in bread-making
When making bread, it's very important to keep to the correct temperature, as yeast and sourdough are very sensitive to temperature. The dough must be warm enough for the yeast to develop and make it rise, but not too warm, which would have the opposite effect. To express this ideal dough...August 22th 2024229 K3.7
Make your own hot-wire or styrofoam cutter
A filicoupeur is a hot-cutting tool for polystyrene, which can be used to enhance any piece of polystyrene you've salvaged, and to do all kinds of things with it: model building, model making, arts and crafts, and so on. See here how to make your own.February 20th 2024514 K 433.5
Blog articles: 49 results
Fried potatoes or fried mash?
In cooking there are a lot of dishes that appear to be extremely simple but which can actually prove to be very tricky. Amongst those that I'm aware of having this reputation are omelette and fried potatoes.February 6th 201122 K4.5
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 15th 201215 K4.4
Good fridge management
We all have a fridge at home – it's an indispensible part of the kitchen and so much a part of the furniture that we tend not to pay it much attention. But often, out of habit, we don't use it properly. Here are a few tips to help you get more from your fridge. .April 19th 201126 K4.4
Well-cooked meat
Have you ever noticed that if you like your meat well done, it invites strange looks? For instance, in a restaurant, when asked “How would you like that cooked?” If you reply, “Well done,” it is almost as if you are swearing….May 21th 201130 K 14.4
The time of the jams
We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.July 12th 202124 K4.5
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .November 6th 2012107 K 14.0
Preserving egg yolks
If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.June 18th 20244,6675
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 29th 201317 K4.1
Raising (or leavening) agents
When we want to make a dough or batter rise when baking, either in patisserie or bread-making, we need to use a raising agent or leavening agent, one of which is called leaven. In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added to...June 16th 202153 K4.8
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...June 16th 2021139 K4.5
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .February 7th 2017127 K 14.1
Children and vegetables
This is an attempt to address the question that all parents and grandparents, maybe you included, face so often: how can we get children to like vegetables? And at the same time, we might get away from the familiar, day-in, day-out round of pasta, chips, toast.. Well, I can hear you say, it's...March 9th 201713 K5
What can I use for blind baking a pastry case?
When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...May 2nd 2017107 K4.5
The right way to use a blender
You may well have a blender in your own kitchen. You know, that useful gadget that allows you to liquidize stuff at high speed into a smooth liquid. Of course, the most obvious use that comes to mind is for soups: if you have boiled some vegetables in water, with just a quick blast of the blender,...May 31th 201720 K5
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.June 21th 201761 K 24.2
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.June 23th 2021275 K 23.7
There is vanilla and vanilla
The vanilla is a delicious taste that can be found in many many dessert recipes, creams (the cream and the cream for example), ice creams, but also cakes and entremets. Whenever you need to add this vanilla note, you have several possible choices because vanilla is commercially available in...December 14th 20179,7145
Fats for cooking
If you need to fry or sear anything a frying pan or saucepan, the temperature is likely to be high. In particular, I have cooking red meat in mind. In this case, what should fat should we use? And at what temperature?January 23th 201818 K5
Is it really necessary to cream egg yolks?
Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?February 28th 201840 K4.3
The mock CAP baker's certificate exam
The next instalment in my life as an apprentice baker at the French INBP professional school. I’m now halfway through training and it’s still as exciting as ever, and exhausting – but maybe I’m just getting old, or both… Anyway, a few days ago we had to go through the mock CAP exam. A sort...May 1st 201818 K4.4
Lexicon: 6 results
Passing through a sieve
(Found inTexts)To push a fairly thick preparation through a"sieve", usually with a maryse, thus removing any remaining lumps. The aim is to produce something totally smooth in texture.
911 K
Chablonnage (sealing pastry with chocolate)
(Found inTexts)Chablonnage is a French pâtisserie term which means sealing the inside of a pastry tart case with a thin coating of melted white or dark chocolate, normally applied with a brush. After cooling, the chocolate hardens to form a fine, moisture-proof layer. The chocolate prevents the tart filling...
911 K 2
Rising
(Found inTexts)"Pousse" (rising) is the french term used in bakery to describe the resting time during which the dough rises, i.e. swells thanks to the action of the yeast or leaven. During rising, the yeast ferments the sugars present in the dough, producing carbon dioxide which forms bubbles and increases the...
911 K
Utensil: 6 results
Bannetons (bread rising baskets)
(Found inTexts)Once dough is kneaded and worked, it needs to be left to rise in a warm place before baking. Turning the risen uncooked dough onto the peel for transfering to the oven can be a tricky moment, especially if the dough has stuck to the container. To avoid this, bread is traditionally left for its final...
911 K
Bread crate
(Found inTexts)This is a large wooden crate for airing loaves after they come out of the oven, and where they cool more easily than on a table (air can pass all round the loaves).Mine is 90 x 45 cm (35 x 16") with a handle to hang it for storage.
911 K
Vegetable mill
(Found inTexts)Vegetable mills have been around for a long time, and are fairly simple: a revolving plate forces the vegetables (or fruits) through a grill plate (the size of holes varies). Of course it takes a bit of effort and elbow grease, but unlike a blender - which pulverises everything - a vegetable mill...
911 K 2
Ingredient, product: 6 results
apricot glaze
(Found inTexts)Apricot glaze is an apricot jelly (strained jam), used to coat tarts, to protect them from the air and give them a glossy appearance.
911 K
baking powder
(Found inTexts)Baking powder (also called "Alsatian yeast" or "chemical yeast" in France) is a chemical raising agent, mainly bicarbonate of soda (or sodium bicarbonate), which acts with heat to make cakes rise.It is used in most cakes, like for example chestnut cake, added to the mixture, and put in the oven...
911 K
fondant icing
(Found inTexts)Fondant icing is a mixture of sugars and water, in the form of a white paste, fairly hard when cold, but which softens when warmed. It's used for icing the tops of cakes and pastries such as millefeuilles or eclairs. It can be used white or coloured.
911 K
herbes de Provence
(Found inTexts)The "Herbes de Provence" (Provençal herbs) preparation, as used in France, is a mix of dried herbs, crumbled fairly small. This mix is used for the typically "Mediterranean" flavour it brings. It is usually a combination (quite variable) of rosemary, thyme, basil, parsley, marjoram, summer savory,...
911 K
butter
(Found inTexts)Butter is a fat obtained from dairy cream by the mechanical process known as "churning" (traditionally done from ancient times in a receptacle called a churn, in which the cream is agitated until it turns into butter). Simply put, the cream goes in and comes out as butter. .
911 K 1