How to glaze a tart

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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...
439K4.4 7 min. February 15^th 2016

Brioche slices with almond cream

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A brioche slice, soaked in rum syrup and covered with almond cream, then browned in the oven. It's a dessert, and also a pastry which goes very well with tea or coffee at the end of the afternoon, especially when it's cold outside.
205K4.1 54 min. June 13^th 2013

Fish in a sesame crust

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Fish portions cooked in 2 stages: first in the pan, then in the oven, covered with a sesame paste which turns crisp when baked.
151K4.4 42 min. February 28^th 2012

Baked Camembert with Walnuts

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Camembert can be melted in the oven, like this hot box cheese, but here it has the added delight of toasted chopped walnuts, served on a bed of hot potatoes.
50K3.8 56 min. March 13^th 2016

Baked leek and Camembert slices

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In this recipe slices of bread are topped with creamed leeks and slivers of Camembert before browning in the oven.
47K4.8 21 min. March 6^th 2020

Pork roast with herbs

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A succulent joint of pork, slow-roasted with herbs and served with baby potatoes cooked in the meat juices.
56K 4 hours 37 min. January 16^th 2019

Stuffed baguette

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This baguette is "stuffed", rather than merely filled: hollowed out and refilled with a tasty mix of sautéed onions, fried bacon bits and eggs, before browning in the oven. A useful way to use up a leftover baguette, even if it is already going dry. It makes a great dish that children love, and...
100K3 52 min. September 11^th 2019

Potato and cheese pie

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For this very simple recipe, a layer of cheese is placed in a shortcrust pastry base, followed by potato slices and a little cream before browning in the oven.
7,559 54 min. September 20^th 2023

How to prevent peeled fruit or vegetables turning brown

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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...
115K4 1 min. February 21^th 2011

Chestnut moelleux

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"Moelleux" means soft, and is also the name given to the gooey, soft-centred cakes that are popular in France. These muffin-style cakes are doubly chestnutty: there is chestnut purée in the mixture and pieces of marrons glacés (candied chestnuts) in the middle as well. The result is a little...
45K 15 1 hour 13 min. February 11^th 2018

Pollack Parmentier

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"Parmentier", in French cuisine, means topped or mixed with mashed potato. This fishy version is made with pollack (or another fish, if you prefer), poached, flaked, and mixed with cooked onions, mashed potatoes and a little thyme. This is then topped with grated cheese and browned in the oven,...
39K4.5 56 min. October 1^st 2017

Oven omelette

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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.
54K4.6 52 min. May 21^th 2017

Lemon Tart / Meringue Pie

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Lemon tart is one of the great classics of French patisserie. The are lots of versions with different kinds of pastry and filling. This one uses sweetcrust pastry (pâte sablée) and lemon curd as the filling. Just top with meringue for that other classic: lemon meringue pie.
45K5 3 hours 21 min. March 23^th 2016

Roscoff loaf

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This speciality bread from Roscoff (a small town in Brittany, northwest France) is enriched with onions, red wine and smoked sausage. What really sets this bread apart is that instead of water, the dough is made with red wine in which the sliced onions are left to soak overnight. The onions are...
61K 13.7 5 hours 16 min. October 24^th 2017

Carbonnade

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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.
204K 14 2 hours 44 min. November 13^th 2011

Potato and two ham gratin

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Little morsels of boiled and raw cured ham sautéd briefly then mixed with mashed potatoes and finished as a gratin in the oven.
118K 14.6 47 min. October 20^th 2011

Potato and broccoli gratin

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A very simple recipe: a layer of potatoes, a layer of broccoli, bechamel sauce and grated cheese.
222K3.8 2 hours 1 min. September 21^th 2011

African style chicken

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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).
399K5 2 hours 4 min. February 21^th 2011

Involtinis

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Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
382K4.4 2 hours 51 min. February 21^th 2011

Salmon "en papillote" with small vegetables

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A fresh salmon escalope just salt and pepper with small dices of small vegetables.
239K 15 1 hour 28 min. June 22^th 2011

Ice-cream and sorbets

All about ice-creams and sorbets, their differences and how to make the most of them .
425K4.0 August 29^th 2023

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...
12K5 March 9^th 2017

The baker always gild twice

I've already told you about gilding, the beaten whole egg that is spread with a brush on anything that needs to brown in the oven: puff pastry, pastries, etc. and that professionals use a lot, I'm going to come back to this to clarify a bit how to do it, and give you a professional tip.
27K4.2 June 9^th 2019

A little sugar anyway

I'm coming back to something I've already told you about, but which focused on brioche dough, so I'll try to generalize about these doughs, which are generally sweet, but can also be used in savory recipes.
3,2205 November 14^th 2020

The skin side of the fish first?

When it comes to cooking fresh fish, if it's filleted with its skin on and you're planning to pan-fry it in a little olive oil, for example, you might ask yourself the following question: Which side, skin or flesh, should come into contact with the pan first?
19K4.4 February 13^th 2021

Vitamin C against blackening

You've probably heard of this tip: to prevent fruit or vegetables from turning brown or black, simply add or sprinkle lemon juice over them. It's very effective, but why does lemon juice have this effect?
6,007 15 July 14^th 2023