Recipes: 125 results
Macarons (the original French macaroons)
(Found inTexts)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,...
October 3rd 20191.58 M 714.6 2 hours 40 min.
French croissants
(Found inTexts)In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
June 26th 2019616 K 24.4 2 hours 35 min.
How to break a chocolate bar into small pieces
(Found inTextsStages)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.
February 21th 2011156 K3 1 min.
Quail egg canapés
(Found inTexts)This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.
February 21th 2011327 K5 55 min.
Pâté de campagne
(Found inTexts)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.
October 3rd 20192.06 M 23.7 7 hours 55 min.
Blackcurrant coulis
(Found inTexts)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.
February 21th 2011443 K 23.5 25 min.
Crispy rolls with chicken and leek
(Found inTexts)Finely sliced leeks are cooked with a shallot, to which is added leftover chicken with a little cream and parmesan. This mixture is rolled up in filo pastry, and cooked in the oven.
February 21th 2011230 K5 50 min.
Stewed apricots
(Found inTexts)Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
July 12th 2023776 K 143.5 1 hour 20 min.
Eggs Benedict
(Found inTexts)Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
April 8th 2023222 K4 1 hour 4 min.
Boiling potatoes in their skins
(Found inTexts)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...
July 25th 2017610 K 34.4 30 min.
Coconut-vanilla cream for Elsa
(Found inTextsStages)A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A...
February 21th 2011211 K3.8 4 hours 60 min.
Chocolate almond cookies
(Found inTexts)Cookies made with ground almonds, chocolate chips and a little cocoa.
February 21th 2011230 K 14.3 1 hour 50 min.
Quick bramble jelly
(Found inTexts)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.
July 5th 2013275 K4.2 50 min.
Cherry clafoutis
(Found inTexts)A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.
June 19th 2011134 K4.3 1 hour 20 min.
Milk rolls
(Found inTexts)This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.
September 11th 2018187 K 13.8 5 hours 35 min.
Pan-baked hash brown (Hash-brown casserole)
(Found inTexts)This hash-brown recipe is an American version of the classic grated potato cake (like roesti), baked in a pan. In the USA hash browns are often served for breakfast.
May 24th 2012114 K3.8 1 hour 50 min.
Pecan fruit rolls
(Found inTexts)These pecan nut and dried fruit rolls, wrapped in golden caramelized puff pastry, are really delicious.
September 11th 2018106 K4.9 1 hour 25 min.
Bounty-style tart for Alison
(Found inTexts)This Bounty-style tart combines, as you might expect, chocolate and coconut in a sweetcrust pastry case.
June 2nd 2015130 K 14 1 hour 35 min.
Cheese Soufflé
(Found inTexts)A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites. All that's left to do is place in a...
June 13th 2024126 K 14.4 1 hour 35 min.
Quick orange marmalade
(Found inTexts)Just oranges (organic) and sugar in this simplified marmalade recipe.
February 26th 2014150 K3.9 1 hour 15 min.
Pages: 4 results
A little molecular gastronomy
Long-cooked meat becomes meltingly soft. What happens to achieve this result?August 29th 202339 K4.4
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 2024187 K3.7
chives
Chives grow in clumps, and the leaves used as a herb have an extraodinary taste. It's an essential for adding to salads, and everything else that can be eaten cold, because it doesn't like long cooking during which it loses most of its flavour.August 29th 202376 K3.8
This site without commercials?
Cooking-ez is a free non-commercial, but it still needs a little sub to pay its own expenses (web hosting, domain name, etc.). And that's why banners advertisements are displayed on the pages of the site. This is not pleasant, we are well aware of that, but there is another solution: you can...August 29th 2023101 K3.7
Blog articles: 19 results
How to break eggs properly?
It is a very common gesture in pastry, bakery and of course cooking: breaking eggs to incorporate them into a recipe. You have eggs (which professionals call "shell eggs" to differentiate them from liquid eggs in cartons or cans), and you must break them to incorporate the contents into your...June 26th 202110 K4.8
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 201121 K4.5
In praise of slow cooking
You will no doubt have noticed that in cookery, it's often the actual cooking process that gets neglected. This is understandable; it comes at the end of the recipe and getting the dish in the oven is something of a relief (ah, that's done!), which frees us to cope with what's left: tidying the...February 9th 201137 K4.2
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 201214 K4.4
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 16th 201318 K3.9
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...June 16th 202189 K 23.9
5 really useful cooking tips
Cooking is about recipes, of course, but it is also an impressive collection of small gestures, ways of doing things, knowing what to do and what not to do. All these little tips and tricks can be very important: they can affect the way a recipe turns out, simply because you did just the right...March 29th 201620 K4.9
Artichoke stalks
When preparing artichokes for cooking, you may well already know that we often need to remove the first round of leaves, if they are tatty or dirty, as well as the inedible stalk. The operative word here is “remove” , rather than “cut off”.October 25th 201649 K4.3
Foie gras service
For the upcoming christmas meals you too may be sacrificing to the tradition of foie gras? If so, I suggest you take a look at everything that revolves around serving foie gras: how to serve it, and what to eat and drink with it.December 23th 201711 K4.9
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...November 26th 201848 K4.6
The march forward
When professionals get to work in their kitchen, lab or bakery, they are (if they are conscientious) very sensitive to hygiene and cleanliness. It is impossible for a good baker for example to do a day's work without regularly cleaning the table where he or she works, and it is even more...June 30th 202115 K5
Circles vs. moulds tins
If you like to bake or make quiches, pies etc. you must surely have one or more pie pans at home, in different diameters and perhaps materials. They are indispensable, without them there is no way to make beautiful pies, and they work very well, but you have another option, instead of moulds,...October 2nd 202012 K5
The return of the vegetable grater
If you are of a certain age (say +50) you may have known, when you were a kid, something that your grandmother had in her kitchen set, the vegetable grater. A kind of mill, to be turned by hand, and which with cutting discs of different sizes, allowed to grate a lot of vegetables, carrots first...March 20th 202112 K4.6
The 3 secrets of successful mousses
When you make a traditional mousse, that is to say without using a siphon, whatever the recipe, it's always the same principle: on one side you have a dense mixture, very tasty, and on the other side egg whites beaten until stiff. All the difficulty of the success of a mousse, it will be to mix the...April 3rd 20216,2924.6
Incise some meats before cooking
Have you ever had this rather unpleasant phenomenon: you grill a meat, a pork chop or a veal cutlet for example, and during cooking it becomes completely deformed? It takes a very strange shape, a bit difficult to describe, a sort of cone around the central area of the meat, which also hinders...June 19th 20218,1824.9
The return of the "Norman hole"
You maybe know the "trou normand", this old gastronomic custom typically French which consists in taking a (small) glass of calvados, generally between the last course and the dessert? It's something that seems a bit anachronistic nowadays, having a glass of an alcohol of more than 60° in the...December 18th 20219,2914.8
Beans in primeur
As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...June 4th 20229,869
The preservation of bread
Eating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of your bread (80% of this taste is in the crust), it is a fleeting moment to enjoy. Who hasn't already eaten the crouton or croutons of his baguette, on the way back from the bakery? ...June 11th 202211 K4.7
The (small) miracle of béchamel sauce
Making a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over a roux, it's very liquid, you stir over a low heat, and then all of a sudden, miracle, the sauce sets, it thickens, you've got your béchamel. Let's see what happened.August 27th 20243,9434
Lexicon: 1 results
Bain-marie
(Found inTexts)Method of gently heating something over hot water without direct contact with heat.
824 K 1
Utensil: 1 results
Palette-knife
(Found inTexts)For moving small items without breaking them, or lifting up pastry without making a hole it.
824 K
Ingredient, product: 1 results
dark chocolate
(Found inTexts)Chocolate use in pastry is usually sold in bars that sould be break into small pieces and then melted in a bain-marie. You can also find chocolate in "pistoles" (small round pieces, at left on the photo). .
824 K 2