Recipes: 142 results
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.
217K4.2 37 min. February 21th 2011
Sausage mushroom and cheese crumble
(Found inTexts)A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.
235K 24.6 2 hours 45 min. May 10th 2023
Parcels of fish fillet in spinach
(Found inTextsStages)These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of...
229K5 2 hours 23 min. March 18th 2013
Koulibiak in pie dish
(Found inTexts)Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.
355K3.8 3 hours 19 min. September 7th 2018
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.
299K4.9 54 min. February 21th 2011
Stock-pot fish
(Found inTexts)A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
301K4.3 2 hours 36 min. December 31th 2013
Pear sorbet
(Found inTexts)For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
323K4 54 min. February 21th 2011
Small ratatouille with
(Found inTexts)It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm.
256K5 1 hour 3 min. June 12th 2011
Tagliatelle and courgette spaghetti, carbonara style
(Found inTexts)Classic pasta: tagliatelle mixed with courgette "spaghetti", and like for carbonara, with a sauce of egg yolks, cream, lemon juice and fried ham.
287K4.7 53 min. February 21th 2011
Sautéd mushrooms with spring onions and cured ham
(Found inTexts)Fresh mushrooms of your choice, cooked just right, thinly sliced spring onions and morsels of cured ham. Straight from the pan to your plate.
233K 15 49 min. May 10th 2023
Pilau rice
(Found inTexts)Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice,...
373K 14.4 33 min. February 21th 2011
Individual charlottes with morello cherries
(Found inTexts)The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
185K 15 4 hours 49 min. February 21th 2011
Salmon chard rolls
(Found inTexts)For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.
161K3.8 1 hour 21 min. August 8th 2010
"BN style" chocolate-filled biscuits
(Found inTexts)These are similar to the BN biscuits so well-known in France. They are a sandwich of chocolate filling between two layers of biscuit. Children adore them!
196K 24.6 5 hours 12 min. March 21th 2011
How to prepare courgettes
(Found inTexts)Preparing courgettes is fairly simple. You just need to remember 3 things: 1) the bigger they are, the less good they will be, 2) they never need to be peeled, and 3) the central part with the seeds is pretty tasteless.
269K 13.8 29 min. June 8th 2011
Piedmont salad
(Found inTexts)Piedmont salad is a mix of potaotes, tomatoes, hard-boiled eggs, gherkins and cervelas sausage dressed with mayonnaise.
264K 14.5 1 hour 19 min. September 29th 2012
Nanou's tuna tart
(Found inTexts)Crisp puff pastry topped with tuna, mushrooms and cooked shallots.
115K4.2 1 hour 36 min. May 10th 2023
Walnut short bread
(Found inTexts)Those little biscuits are with good walnut taste, because walnut are shortly roasted before powdered, it's very simple and efficient.
144K4.3 3 hours 1 min. December 5th 2022
Apple semelles (flat apple tarts)
(Found inTexts)The French semelle is a flat rectangular tart with a base of puff pastry. In this version, a layer of stewed apple is spread on the pastry, then topped with finely-sliced fruit.
146K4.3 1 hour 5 min. October 28th 2011
Pages: 12 results
What is this site, and who am I?
The important thing is the content of the site, the recipes and information you can find, but some of you want to know who is behind it all.201K 44.2 August 29th 2023
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .420K4.0 August 29th 2023
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.295K4.0 August 29th 2023
A Mendeleiev periodic table in 3D
Classification of the elements in practice: a three-dimensional Periodic Table .196K 13.6 August 29th 2023
mint
There are several kinds of mint with different flavours, some stronger than others. The important thing, if you have the choice, is to use the strongest flavour possible (crush a leaf with your fingers, and smell to compare).36K4.2 August 29th 2023
Start off well to cook well
How to get off to a good start in cooking; what equipment and basic ingredients you should always have to hand.302K 13.6 August 29th 2023
Webmaster tools
Page for webmasters and bloggers who wish to add tools or widgets (links, feeds, images...) to their own sites.228K3.5 August 29th 2023
The protection of your data
At cooking-ez.com we are always concerned about your data, both those that you have entrusted to us by registering, that those you generate by consulting the various pages and recipes of the site. This page presents our commitments, and the various measures we put in place to ensure this protection.30K4.3 August 29th 2023
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...720K 413.6 August 29th 2023
Blog articles: 16 results
Properly cooked! (the taste)
Going out to a restaurant is getting harder at the moment. In France, at least, you have to try and find one that has agreed to pass on the new lower rate of VAT at anything other than a symbolic level, and there aren't many. And then, most importantly, you have to find a good one: one where you...13K 14.6 February 6th 2011
The ideal restaurant
Like all passionate cooks (I suppose), from time to time I dream of opening my own restaurant. I imagine loads of things: it will be like this or like that, we'll do this, I'll cook that, the room will have this or that – in short, I dream. But now I have a son who's in the trade...12K4.4 October 15th 2012
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. The idea is simple: the chosen fruit are fed into the top of the machine through a tube.The fruit should be...39K4.4 April 1st 2011
Choosing a chopping board
It's a no-brainer, surely? If you want a chopping board, just find a piece of wood, and Bob's your uncle! You can happily chop away with a knife and not damage the table or worktop. But in reality, it's a bit more complicated than that. You need to be careful what you are buying, in particular the...45K4.6 May 8th 2012
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.10K4.9 December 23th 2017
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
The first breads of humanity?
I have already told you in a previous article the beautiful story of the croissants, but do you know what it is about the bread, who "invented" it, where and when? Well, you can imagine that recent discoveries, in 2018, have profoundly changed the history of bread.9,0105 February 16th 2019
Drawing a pattern in pastry
Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.25K4.1 May 23th 2019
The magic of local wines
It's never easy to find the right wine to serve with the dish you've just cooked for your guests, because we're not all amateur sommeliers, and then there are so many possible choices in wines that "the perfect match" seems like a distant utopia, almost impossible to obtain. Add to that a lot of...6,9304.7 April 7th 2020
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...5,5414.6 April 3rd 2021
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...22K4.5 April 16th 2021
Let's rehabilitate spinach
We are currently (as I write this) in the season of fresh spinach, and it is a delicious vegetable that unfortunately has a bad reputation among a lot of people, children and teenagers in particular. I wonder if this lack of appetite isn't due to what I call, probably unfairly, "school food...4,0614.8 May 7th 2021
Introduction to New Nordic Buffet Delicacies
Nordic delicacies reflect culinary proficiency from Nordic nations of Denmark, Sweden, Norway, Finland, and Iceland. It features a range of simple and classic flavors and ingredients that produce satisfying meals when combined. As is the case in other regions, the flavors and ingredients often...9,206 August 10th 2021 Sponsored article.
The right bread knife
We almost all have a bread knife in our kitchen, that is to say the knife we use almost exclusively to cut bread. Is this knife efficient, is it really the one you need? Here is some information to guide you in your choice. .7,385 September 15th 2022
Sausage broth
I've already talked to you about vegetable cooking water, which becomes a precious broth after cooking that would be a shame to throw away. Now let's look at the special case of meat cooking broth, and in particular sausages, which are often poached.5,1175 June 28th 2023
The 3 secrets of Parisian flan
A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...7,4624.7 July 21th 2023
Ingredient, product: 2 results
dry white wine
(Found inTexts)There are dozens of dry white wines, and you can usually use the one you choose (except for recipe with particular white wine).
731K
cancoillotte
(Found inTexts)Cancoillotte is a runny French cheese made from milk cow, principally in Franche-Comté traditional province of eastern France.
731K