Herb olive oil

(Found inTexts)
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
February 21^th 2011312 K3.8 25 min.

Herb salad

(Found inTexts)
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.
October 13^th 2010231 K4.6 25 min.

Hachis parmentier

(Found inTextsStages)
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...
February 21^th 2011408 K 24.3 1 hour 25 min.

Guacamole

(Found inTexts)
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
November 26^th 2011301 K4.1 1 hour 25 min.

Surprise bread

(Found inTexts)
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
December 27^th 2020707 K 84.5 6 hours 25 min.

Salmon with sorrel

(Found inTexts)
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
October 13^th 2010309 K 15 1 hour 25 min.

Hamburgers

(Found inTextsStages)
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
December 6^th 2015423 K4.8 35 min.

Morteau sausage

(Found inTexts)
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight.
September 29^th 20241.23 M 34.1 1 hour 35 min.

How to peel a fruit

(Found inTextsStages)
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.
February 21^th 2011186 K4.3 35 min.

Pears and caramelised walnut samosas

(Found inTextsStages)
Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts.
October 13^th 2010333 K4 1 hour 25 min.

Celeriac Rémoulade

(Found inTextsStages)
A classic recipe of traditional French bistro cooking (winter salad).
December 21^th 2020406 K5 20 min.

Raw beetroot mousse with walnuts

(Found inTextsStages)
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
October 13^th 2010374 K4 50 min.

Profiteroles

(Found inTextsComments)
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
October 13^th 2010313 K 14.5 1 hour 35 min.

Peach and mint salad

(Found inTexts)
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.
September 7^th 2012314 K 24 20 min.

Crispy rolls with chicken and leek

(Found inTextsStages)
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 21^th 2011237 K5 50 min.

Chocolate cream with a crunch, irish coffee mousse

(Found inTextsStages)
This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).
March 11^th 2011261 K 15 60 min.

Alsatian-style salad

(Found inTextsStages)
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
January 3^rd 2014285 K4.4 1 hour 15 min.

Mimosa eggs

(Found inTextsStagesComments)
Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.
February 21^th 2011296 K 25 50 min.

Smooth mixed vegetable soup

(Found inTexts)
Any vegetables you have, cut into small pieces, mixed with a shallot cooked in butter, cooked together then blended. Even better when it's cold outside.
January 3^rd 2014348 K4.4 2 hours 3 min.

How to prepare an onion or shallot

(Found inTextsStages)
Onions and shallots are widely used in the recipes on this site, generally finely chopped. Here is a method to do it quite easily with a simple knife.
February 21^th 2011184 K5 10 min.

Cooking with herbs

Herbs: there's nothing else so small that can add so much to a recipe. They are not only for garnishing, but are a true part of the dish, sometimes one of the main ingredients. A small example of the "power" of herbs: you make a chopped carrot salad, which is very good with a vinaigrette, but if you...
June 3^rd 2024194 K 13.9

parsley

There are different kinds of parsley, the two main ones are curled parsley and flat-leaf (or Italian) parsley. The most important difference between the two, except the leaf shape, is taste: flat-leaf parsley has much more flavour.
August 29^th 202362 K4.1

fresh coriander (cilantro)

This is a plant of which the leaves are used fresh. It has a very subtle flavour which is remarkable in salads. It is an indispensible ingredient in Asian and Mediterranean cuisine. The seeds are also available (like white pepper grains but paler), which have a different taste.
August 29^th 202343 K4.2

sage

This is a plant of which the leaves are used. It's goes perfectly (in my opinion) with white meats like pork, veal or poultry.
August 29^th 202343 K4.2

tarragon

Tarragon is a herb with strongly aromatic leaves. These are used for their characteristic flavour that goes very well with meat and fish.
August 29^th 202352 K4.1

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).
August 29^th 202339 K4.2

Basil

This is a plant of which the very smelly leaves are used.
August 29^th 202328 K4.6

Start off well to cook well

What do I need to get started in the kitchen? First of all, a good website! That's it, you're there ;-), then a minimum of equipment, and the few products you should always have in your cupboards or fridge. Here are a few things to help you make your choices.
August 29^th 2023312 K 13.6

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...
May 8^th 201247 K4.6

Coarsely chopped herbs

Although we are in the middle of winter as I write these lines, you should not hesitate to make salads at this time, it is actually quite simple, rather fast, and so pleasant. A while ago, I already told you that a salad is a salad, but a salad with herbs is immediately something much better:...
January 9^th 202111 K4.9

How easy is it to chop herbs?

Whenever you have fresh herbs - parsley, chervil, coriander, mint, etc. - to incorporate into a recipe, we tell you to chop them up. In this case, "chopping" means separating the leaves from the stems, keeping only the leaves, and chopping them more or less finely. It's not very complicated,...
September 12^th 20239,8855

The time of the jams

We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.
July 12^th 202125 K4.5

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...
March 9^th 201713 K5

Vegetable soups

As I write this post, we are slowly slipping into winter, and this late autumn is the perfect time for soups, especially vegetable ones. Soups, that somewhat "soft" dish, often associated with our childhood, infallible remedy against a cold evening or an ugly weather, or both.
December 5^th 20179,0745

The 3 essential knives

You must have heard a chef or cook say: "There’s no good cooking without good ingredients". This is very true, of course, but for any amateur or beginner it is equipment that really counts to start with. What I mean is that you should not skimp on kitchen equipment, good utensils, a food...
May 30^th 201822 K5

Double cooking of vegetables

When you cook vegetables, it's not easy to capture and preserve the flavours. It is easy to undercook, but you can make up for it, or overcook, and then it is unfortunately a bit cooked (in the sense of "ruined"). But above all, how to get the maximum of the taste of the vegetable in the pan, then...
July 12^th 201921 K4.1

Herbs and temperature

I have already talked to you about herbs in cooking, and about their great power of "seduction". The example of a salad is a great classic: on its own, it's a salad, which is normal, but the same salad in which you have added finely chopped fresh herbs, just before serving, you have much more than a...
April 25^th 20208,4114.8

The delicate blend of flavors in salads

As I write these lines, we're deep into winter, and it's often time for raclettes, tartiflettes and other dishes that keep us warm, especially when the weather's as cold as it is right now. But we mustn't deprive ourselves of salads, precious sources of vitamins in these cold and sometimes dark...
January 11^th 20214,4854.9

Let's rehabilitate the burger

The burger is a sandwich that is very fashionable at the moment, and as for all other sandwiches, the worst (often) rubs shoulders with the best (much more rare). In principle, I'm probably not teaching you anything, it's a sandwich made of a small round bun, rather soft, like a sandwich bread,...
April 10^th 20216,8774.9

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 19^th 20219,4014.9

Brussels sprouts are very good

We are, as I write this, in the season of Brussels sprouts, a delicious vegetable that often suffers from a bad reputation, let's try to fix that.
March 5^th 20227,6214.7

Sorrel and its cooking

Do you like sorrel? This delicious plant with its beautiful bright green leaves, whose subtle acidity goes very well with many other things, including in particular cream, to form with salmon the emblematic dish of the 70's, "Salmon with sorrel" on which was built the beginning of the fame of the...
March 19^th 20228,9595