Recipes: 29 results
Chocolate tart
(Found inTexts)As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
November 16th 2013289 K 15 2 hours 30 min.
Flambéd bananas
(Found inTexts)The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011321 K 14 40 min.
Candied grapefruit peel
(Found inTexts)Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20th 2018366 K 14 1 day 1 hour 25 min.
Fresh fruit in sabayon
(Found inTextsStages)Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21th 2011285 K4.7 55 min.
Citrus crunch
(Found inTexts)These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...
February 2nd 2016228 K3.7 1 hour 20 min.
How to peel a fruit
(Found inTexts)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 21th 2011178 K4.3 35 min.
Chaud-froid of grapefruit, pineapple and lime custard
(Found inTextsStages)Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
December 20th 2010255 K4.5 2 hours 5 min.
Nonettes
(Found inTexts)Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade.
June 2nd 201590 K4.4 1 hour 50 min.
Corsican tarts
(Found inTexts)Two typically Corsican ingredients are brought together in this recipe: chestnuts and clementines. Chestnut flour is used in the sweetcrust pastry and the tarts are filled with a mouth-watering clementine jelly.
February 23th 201486 K4.3 3 hours 25 min.
Cigarettes Russes (Piroulines)
(Found inTexts)The French name for these tubular biscuits means "Russian cigarettes". Cigarettes Russes are perfect for serving with ice cream or other desserts. The basic biscuit is fairly easy to make; the tricky bit is rolling the tube once cooked.
May 25th 2014102 K 54.5 50 min.
Little lemon biscuits
(Found inTexts)These small, lemon-flavoured biscuits are very easy to make and are inspired by the Italian "biscotti al limone".
September 14th 201475 K5 1 hour 45 min.
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.
December 24th 2018133 K4.3 2 hours 50 min.
Little caramelized peach tarts
(Found inTexts)This is an elegant summer dessert: a thin base of puff pastry, topped with caramelized peach slices. For a delicious contrast of hot and cold, serve with the reduced caramel and citrus sauce poured over over hot and, at the last minute, a scoop of vanilla ice cream on top, .
September 11th 201650 K3.8 1 hour 15 min.
Spicy seafood plancha
(Found inTexts)A mix of diced fish and uncooked prawns marinated with spices and then simply cooked on a plancha. The fish benefits from the acidic citrus note provided by the lime, and the prawns from a little vinegar.
March 11th 201841 K 1 hour 35 min.
Citrus syrup
(Found inTextsStages)This citrus-flavoured syrup blends the bitterness of the zest with the delicious acidity of the juice. It can be used to soak biscuits or cakes when making desserts. You can make this with whatever citrus fruits you prefer. It can be prepared in advance and will keep for several days.
December 30th 201965 K 1 hour 15 min.
Grapefruit moelleux
(Found inTextsStages)The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit. The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.
March 24th 201950 K5 1 hour 7 min.
Lemon and lime cakes
(Found inTexts)These little cakes get their double citrus flavour by combining the delicate bitterness of lemon and lime zest with the slight sharpness of the juice in a syrup, soaked into the cakes while still hot from the oven.
April 3rd 201940 K 1 hour 45 min.
Mouna
(Found inTexts)Mouna is a delicious citrus-flavoured brioche from the Oran region of Algeria. It origins are much disputed, but it was no doubt inspired by a brioche brought over by Spanish immigrants from the Valencia region: the "Mona de Pascua". However, it is also amusing to remember that the citizens of Oran...
May 22th 201959 K1 18 hours 35 min.
Brioche royale
(Found inTexts)Brioche royale is a very rich brioche, made with candied fruit, toasted hazelnuts and chocolate chips. Just before baking, it is topped with "macaronade": a macaroon-style mixture of ground almonds and sugar with egg white. This creates a crust when baked and gives the brioche its elegant finish.
May 5th 201957 K2 16 hours 50 min.
Blog articles: 4 results
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.April 1st 201141 K4.4
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.June 21th 201757 K 24.2
Zester like a pro
Have you heard of the microplane? It's an extraordinary tool that allows you to grate very, very finely, and therefore zest with disconcerting ease. Here's some information about it.December 25th 20204,7944.9
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
Lexicon: 1 results
Zesting
(Found inTexts)"Zesting" / "to zest" means to take off the zest, the thin outer layer of peel on citrus fruit (lemon, orange, grapefruit, etc.), to add the fruit's flavour with a hint of bitterness to a mixture. This can be done with an ordinary knife, a vegetable peeler, or a more specialised utensil: a zesting...
824 K
Ingredient, product: 3 results
salt
(Found inTexts)Salt is more than just a condiment, it plays an important role in bringing out flavours in recipes.There are two main types of salt:Sea salt: made by evaporation of sea waterRock salt: extracted from minesThese two kinds are then factory refined to produce the very fine white powder that we know as...
824 K
