Recipes: 37 results
Five hours poultry
(Found inTexts)Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...
531K3.8 5 hours 12 min. January 27th 2012
Cervelas salad
(Found inTexts)This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.
94K4.4 54 min. December 5th 2013
Clementine sorbet
(Found inTexts)To capture the delicate flavour of clementines, we need to use not only the juice, but also a little zest to add a delicious hint of bitternes. Here's a simple method using sugar cubes.
130K4.3 2 hours 47 min. December 24th 2018
Rillettes stuffed mushrooms
(Found inTextsStages)In this recipe, the mushroom caps are first sautéed, then filled with fried onions and a spoonful of rillettes, then baked in the oven. Here they are served with a quick pickle made from brunoise radishes with tarragon.
34K3.8 58 min. May 10th 2023
Mussels with beurre d'escargot
(Found inTexts)In this recipe, the mussels are cooked briefly first in salted water, just until they open. They are then shelled and popped in the oven for a few minutes with a knob of beurre d'escargot (butter for snails).
37K 21 min. December 2nd 2018
Paimpol salad
(Found inTexts)This warm Paimpol salad captures the flavours of Brittany with mussels and white beans. These are combined with crunchy slices of baby courgette.
37K 13 hours 22 min. August 7th 2019
Stuffed mushrooms au gratin
(Found inTextsStages)For this fairly sophisitcated recipe, the mushrooms caps are marinated and pre-cooked in the oven. They are then filled with a delicious mix of potatoes, sausage and cheese before being baked gratin-style.
38K 1 hour 10 min. May 10th 2023
Autumn apple and plum crumble pie
(Found inTexts)This crumble with a difference captures real autumn flavours: apples, plums and hazelnuts. For a change, the crumble topping is pressed into a thin crust, more like a pie.
39K 1 hour 37 min. October 27th 2019
Baked potatoes with poached egg and tuna sauce
(Found inTextsStagesIngredients)You will no doubt have baked potatoes the classic way, but here's a version inspired by Yotam Ottolenghi, served with a delicious tuna and caper sauce, and a poached egg.
32K 1 hour 16 min. September 27th 2020
Bisto-style canapés
(Found inTexts)This recipe captures the hearty and slightly raffish style of French bistro cuisine: fried rounds of baguette with egg, fried ham and a topping of melted cheese.
27K 39 min. March 17th 2021
Tartar sauce
(Found inTexts)Tartar sauce is a remoulade sauce with the addition of chopped pickles and herbs. It is an ideal accompaniment to cold dishes, such as cold meats, or hot dishes, such as fries or cooked vegetables.
12K 18 min. March 15th 2023
How to prepare an avocado
(Found inStages)Here is how to get from an avocado only the flesh of the fruit.
191K 14 11 min. January 9th 2010
How to cook hard-boiled eggs properly
(Found inStages)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.
1.4M 65 1 hour 28 min. November 4th 2013
Herb olive oil
(Found inStages)This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
301K3.8 21 min. February 21th 2011
Sea bass with coriander cream en papillote
(Found inStages)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".
59K5 52 min. February 19th 2017
Swiss meringues
(Found inStages)Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms,...
113K3.8 1 hour 17 min. June 2nd 2015
Mixed salad
(Found inStages)Mixed salad is one of those simple but delicious summer recipes which go so well with a barbeque. It's a mix of several fresh vegetables, herbs and French dressing (vinaigrette).
284K4.6 1 hour February 21th 2011
How to cook red meat properly
(Found inStages)Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result.
464K2.7 1 hour 24 min. October 13th 2010
How to dust
(Found inStages)"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it.
145K5 2 min. October 13th 2010
Pages: 9 results
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.297K4.0 August 29th 2023
Slashing loaves
Cutting the top of the loaf so that it rises better during baking: slashing.280K 43.6 August 29th 2023
The name of the elements
Where the names of the elements that make up matter come from.73K3.6 August 29th 2023
Electronic controlling of a pump
How to switch on a pump with a timer automatically using high water level .169K4.4 August 29th 2023
Submitting a comment or image
Submitting comments or questions: some advice, norms, and rules .78K 23.9 August 29th 2023
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...98K3.7 August 29th 2023
Blog articles: 14 results
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...16K4.4 May 1st 2018
How to choose a centrifugal juicer
A centrifugal juicer is an appliance designed to extract juice from all kinds of fruit and vegetables. It will produce juice from tomatoes, carrots, apples, pineapple, blackcurrants, etc.40K4.4 April 1st 2011
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? .121K 14.1 February 7th 2017
The Holy Grail of French bakers
While browsing through the recipes on this site, you may have noticed that while I adore cooking (everything, in fact, to do with eating and drinking), I am particularly drawn to bakery: bread, viennoiseries and all that goes with them – it’s a real passion of mine; I love making them and I...15K 34.7 March 24th 2018
The taste of raw tomatoes
Let's take a look at tomatoes, which are still in full bloom at the end of summer (as I write these lines), and which make for delicious salads. I had already talked to you about the interest of peeling tomatoes, which gives them an extraordinary sweetness in the mouth, but let's talk about the...11K4.9 September 8th 2018
Should a sausage be pricked before cooking?
If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not? You will certainly find as many opinions "you should prick" as "you should not". Let's try to untangle all this.42K4.1 September 29th 2018
Do you know Yotam Ottolenghi?
Do you know Yotam Ottolenghi? Maybe not, in which case let me tell you a little about him.3,9984.8 December 19th 2020
The perfect boiled egg
Making boiled eggs is always a delight and it pleases the young and old alike. This little transgenerational side puts them on the list of "things to do on Sunday evening when you don't know what to do" in many families (including mine)... That said, it's not that simple, you have to pay...13K4.7 January 30th 2021
Unmoulding cakes while hot
When you make a cake, pound cake or whatever (what bakers call a "travel cake" because it's easy to carry around) you've most likely made a batter, either by hand or in a food processor, which you then pour into a buttered pan. It's a classic, and I've already talked to you about 2 or 3 tips on...33K4.6 February 6th 2021
The "caves" in the bakery and pastry shop
Maybe you've already done this? You want to make a brioche or a cake with fruit inside, you decide to proceed with your usual recipe, but also to add in the dough pieces of fresh and raw fruit, or whole fruit, for example pieces of apples or pears, good idea. When you bake it, everything seems to...7,0484.9 March 27th 2021
What happens to the bread when you make it?
This bread that we eat every day, and that our baker makes for us, what happens during its manufacture so that it becomes bread? I will try to answer this question, and to summarize the complex alchemy that takes place.9,2324.9 May 28th 2021
The color of the bread crumb
When you go to buy bread, at your baker's, at the time of the choice, if you hesitate of course, you will undoubtedly be very sensitive to the color of the crust, and you will be right. The color of the crust, from golden, to sometimes very dark, deep brown almost black, depending on the maturity...13K4.6 April 30th 2022
The delicious complexity of Jura wines
Do you know the wines of the Jura? Maybe not, it's a small appellation, 2000 hectares, with a production of wines that are both very atypical and very typical, even unique for some of them. Let me tell you a few words about it.9,4994.9 May 14th 2022
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? ...11K4.7 June 11th 2022
Ingredient, product: 1 results
water
(Found inTexts)What could be simpler than water? It is true that for most recipes that require it, ordinary tap water is fine. The exception is for sorbets, which can sometimes be affected by the slight chlorine taste of tap water. For sorbets, it is better to use bottled water, or - a more economical solution -...
780K