Blackcurrant coulis

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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.

Potimarron (Japanese chestnut pumpkin) purée

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Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe.

Courgette tart with mint

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Fried rounds of courgette in a puff pastry case with a feta and mint filling. You will find that this combination of feta with mint gives an agreeable fresh lift to this tart.

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.

Pancake batter

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Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.

Mulled apple juice

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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.

Super-green, super-thrifty soup

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It's all too easy to just throw away the leaves or other green parts of our usual fresh vegetables. This is a real shame, because most of them can be cooked, as in this very green soup that uses up radish tops, spring onion greens and pea pods. I'm sure you'll get how it's "green" in every sense: economical, simple and a way to reduce waste.

Soft chocolate-orange cake

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If you like the combination of chocolate and citrus fruit, you'll love this very simple, very moist cake, with its deliciously pronounced chocolate and orange flavors.

Lime meringue tart

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For this delicious tart, you will see how the crisp, sweet pastry is the perfect foil for the distinct taste and slight sharpness of the lime filling and, of course, the smoothness of the Italian meringue topping.

Rémoulade dressing

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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.

Praline

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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.

Pistachio powder or paste

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Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.

Cocktail sauce

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Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.

Sea bass with coriander cream en papillote

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In this recipe, the fillets of sea bass are laid on a julienne of leeks (the white part), covered with a coriander cream sauce and cooked "en papillote".

Strawberry sorbet

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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.

Salt cod brandade

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"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.

Dauphinoise potatoes with Serano ham

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These tasty, bite-sized rosettes can be served as an aperitif snack or to accompany a meal.