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Recipes: 340 results
Chocolate tart
Chocolate tart
(Found inTextsStages)
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
281K 15 2 hours 26 min. November 16th 2013
Crème brulée
Crème brulée
(Found inTextsStages)
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Rice pudding (riz au lait)
Rice pudding (riz au lait)
(Found inTexts)
My personal version of this classic family recipe.
383K5 38 min. December 18th 2018
Belle-helene in a glass
Belle-helene in a glass
(Found inTextsStages)
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
247K3.8 1 hour 47 min. February 21th 2011
How to succeed in making sabayon (syllabub)
How to succeed in making sabayon (syllabub)
(Found inTexts)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
918K 54 18 min. November 12th 2017
Fruit coulis (fruit purée)
Fruit coulis (fruit purée)
(Found inTexts)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
759K 44 24 min. October 20th 2012
Tartiflette
Tartiflette
(Found inTexts)
A personal version of a classic recipe from Savoy.
583K 14.6 1 hour 27 min. September 16th 2019
Small cheese and bacon rolls
Small cheese and bacon rolls
(Found inTextsStages)
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.
346K5 1 hour 23 min. September 7th 2018
Cocotte eggs with Comté
Cocotte eggs with Comté
(Found inTexts)
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
340K4.3 1 hour February 21th 2011
Green parsley sauce
Green parsley sauce
(Found inTextsStages)
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
493K 44.3 23 min. February 21th 2011
How to prepare tomatoes
How to prepare tomatoes
(Found inTextsStages)
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under...
320K 24 40 min. June 6th 2012
Chaud-froid of grapefruit, pineapple and lime custard
Chaud-froid of grapefruit, pineapple and lime custard
(Found inTexts)
Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
249K4.5 2 hours 5 min. December 20th 2010
Oxtail Parmentier
Oxtail Parmentier
(Found inTexts)
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
300K4.7 5 hours 46 min. October 13th 2010
Salmon rillettes
Salmon rillettes
(Found inTexts)
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
274K4.3 2 hours 38 min. March 26th 2013
Mayonnaise
Mayonnaise
(Found inTexts)
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
798K5 6 min. February 16th 2014
How to use gelatin
How to use gelatin
(Found inTextsStages)
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
389K4.8 7 min. July 9th 2018
Little vegetable omelettes
Little vegetable omelettes
(Found inTexts)
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.
291K4 1 hour 10 min. June 11th 2011
Apple charlotte with toasted brioche
Apple charlotte with toasted brioche
(Found inTextsStages)
This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.
266K3.8 2 hours 20 min. June 5th 2013
Mulled wine Belle-Plagne style
Mulled wine Belle-Plagne style
(Found inTextsComments)
If it's cold or you're in the snow, you will appreciate mulled wine which warms body and soul... There are as many mulled wine recipes as ski runs, so here is a basic one that you can easily adapt to your taste.
233K 14 1 hour 32 min. February 21th 2011
Brioche slices with almond cream
Brioche slices with almond cream
(Found inTexts)
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.
202K4.1 54 min. June 13th 2013
Pages: 13 results
Films and papers in the kitchen
Films and papers in the kitchen
Various papers and plastic films used in cooking .
567K 93.6 August 29th 2023
Ice-cream and sorbets
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .
418K4.0 August 29th 2023
Making your own bread
Making your own bread
In praise of home-made bread, so much better.
562K 63.9 August 29th 2023
Some hints for a pizza-party
Some hints for a pizza-party
Some hints for a successful pizza party.
185K3.7 August 29th 2023
My best addresses...
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.
294K4.0 August 29th 2023
Herbs in the kitchen
Herbs in the kitchen
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...
182K 13.9 August 29th 2023
Advice on heating oven
Advice on heating oven
Construction of a Fayol bread oven: advice on heating and preparing for baking bread.
175K4.0 August 29th 2023
Make your own hot-wire or styrofoam cutter
Make your own hot-wire or styrofoam cutter
Cut polystyrene and foams easily with your own hot-wire cutter.
500K 433.5 February 20th 2024
Small history of elements classification
Small history of elements classification
History of the classification of the elements down the centuries.
40K3.9 August 29th 2023
A mist free mirror
A mist free mirror
Shave or put on make up with a clear mirror, even in a steamy bathroom: the anti-mist mirror.
213K 13.6 August 29th 2023
Solar lighting
Solar lighting
Fit a small solar panel at home.
230K4.0 August 29th 2023
chives
chives
Chives grow in clumps, and the leaves used as a herb have an extraodinary taste. It's an essential for adding to salads, and everything else that can be eaten cold, because it doesn't like long cooking during which it loses most of its flavour.
75K3.8 August 29th 2023
Basic temperature in bread-making
Basic temperature in bread-making
Basic temperature in bread-making.
224K3.7 August 29th 2023
Blog articles: 33 results
Properly cooked! (the taste)
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
Devising a recipe
Devising a recipe
A question I'm often asked is: how do you come up with your recipes? How do you perfect them? This is something I've already mentioned on this page, but I'll take this opportunity to go into a bit more detail.
13K4.4 October 15th 2012
The ideal restaurant
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
Good fridge management
Good fridge management
We all have a fridge at home – it's an indispensible part of the kitchen and so much a part of the furniture that we tend not to pay it much attention. But often, out of habit, we don't use it properly. Here are a few tips to help you get more from your fridge. .
25K4.4 April 19th 2011
Butter doesn't make you fat, unless you eat too much of it.
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...
37K4.5 March 26th 2012
Different kinds of pastry and dough
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .
104K 14.0 November 6th 2012
The art of the charlotte
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...
38K4.3 February 27th 2013
Foie gras without force-feeding: it can be done
Foie gras without force-feeding: it can be done
I adore foie gras... I willingly admit it, I adore foie gras: the texture, the taste, the festive aspect – I enjoy all of it. I really love eating it, preparing it and, most of all, sharing what I have made with my family over Christmas and New Year. ...but then I begin to have doubts Of...
44K4.4 December 15th 2014
What is the difference between bakery and patisserie?
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? .
118K 14.1 February 7th 2017
Children and vegetables
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...
11K5 March 9th 2017
Egg yolks and caster sugar
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.
71K 24.4 February 15th 2018
The cake and the raisins
The cake and the raisins
When you bake a cake, like a cake or pound cake, you may have already encountered this thorny problem: How to make sure that the raisins, or the candied fruits, or any other small filling, do not fall to the bottom of the pan during the baking process?
10K4.7 May 31th 2019
Baking cakes
Baking cakes
Where we see that to put a cake in the oven, once the dough is finished and in its mould, there is no hurry and that the cold is your friend.
38K4.1 June 28th 2019
Double cooking of vegetables
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...
17K4.1 July 12th 2019
Baking a cake at the right time
Baking a cake at the right time
When you make a cake, which most likely contains butter, a cake for example, chances are that as soon as the batter is finished, you put it in the pan and bake it immediately. Classic, everyone does it like that, and then if, on top of that, you have a few kids around you who are getting...
15K4.5 April 18th 2020
Let's go easy on the salt
Let's go easy on the salt
In terms of cooking, I'm probably not teaching you much, salt is ubiquitous, we put it in almost all our dishes, in varying amounts depending on our taste, some like salty, others less, others still not. Its main role is the flavor, the taste, we say that it is a flavor enhancer, ie it reveals the...
4,3854.8 February 20th 2021
The infinite variety of salads
The infinite variety of salads
Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply. And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's...
5,6654.6 March 13th 2021
Let's rehabilitate spinach
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...
3,9644.8 May 7th 2021
Introduction to New Nordic Buffet Delicacies
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...
9,175 August 10th 2021 Sponsored article.
In praise of Mont d'Or cheese
In praise of Mont d'Or cheese
Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .
6,8955 November 27th 2021
Lexicon: 2 results
Blanch
Blanch
(Found inTexts)
Blanching. Plunging an ingredient (usually vegetables) into boiling salted water for a very short time (a few seconds), and then into very cold water. .
716K
Finish sauce (with butter)
Finish sauce (with butter)
(Found inTexts)
Adding cold butter to a hot liquid a little at a time, while beating with a whip to make a smooth sauce.
716K
Utensil: 3 results
Cream whipper
Cream whipper
(Found inTexts)
The Gourmet Whip was initially intended for making whipped cream (like chantilly) by injecting a neutral gas. But now it is used for many other foams, in different flavours, savoury or sweet, cold or hot. It was the Catalan chef Ferran Adria who started to use a Gourmet Whip to make his famous...
716K
Mop
Mop
(Found inTexts)
Once ashes have been removed with the brush, you should finish cleaning the sole by passing the mop over it.This can be done with a classic cotton fringe or rag mop, soaked in cold water.
716K
Dessert ring
Dessert ring
(Found inTexts)
Like tart rings, but taller (generally 4 cm ou 1.6 inches), dessert rings are used to keep preparations, usually cold, in shape during the assembly of a layered dish.
716K
Ingredient, product: 5 results
yeast
yeast
(Found inTexts)
Yeast (also called "brewer's yeast" or "baker's yeast") is a living product, made up of microscopic fungi which grow slowly when they are in a warm place.Baker's yeast is for use in breads and viennoiseries. It it is incorporated gently into the dough, then you need to wait for it to work.It should...
716K
Mont-d'Or cheese
Mont-d'Or cheese
(Found inTexts)
Mont-d'Or is a cheese made from whole raw cow's milk in Franche-Comté (an area of eastern France).It's a soft and full-flavoured cheese, sold in a characteristic wood box.Mont-d'Or in Wikipedia.
716K
fondant icing
fondant icing
(Found inTexts)
Fondant icing is a mixture of sugars and water, in the form of a white paste, fairly hard when cold, but which softens when warmed. It's used for icing the tops of cakes and pastries such as millefeuilles or eclairs. It can be used white or coloured.
716K
olive oil
olive oil
(Found inTexts)
Olive oil is a fat obtained by the cold pressing of olives (the fruit of the olive tree). Rather like wine, olive oil comes from a vast array of origins and cultivation methods. In the bottle, this offers many different bouquets, flavours and colours. So there is not just olive oil, but lots of...
716K
cockles
cockles
(Found inTexts)
Cockles are a small shell of the North Atlantic, living under 1 or 2 cm of sand. His flesh inside is a small white nut with a little orange spike, and a delicate iodized.
716K


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