Recipes: 36 results
Sorrel soup
(Found inTexts)Smooth with a slight sharpness, this soup has a very particular taste.
386K3.8 1 hour 4 min. May 8th 2011
Creamy risotto with vegetables
(Found inTexts)Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...
373K5 2 hours 53 min. June 12th 2011
Shortcrust pastry (pâte brisée)
(Found inTexts)This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
370K 24 31 min. December 29th 2019
Mixed tomato salad
(Found inTexts)This end-of-summer recipe is very simple: just fresh tomatoes with chopped shallot and herbs in a vinaigrette, but we can play up the variety of flavours and colours to make it something with real eye appeal and, above all, delicious!
41K4.3 20 min. September 21th 2016
Loaf for "les filles'"
(Found inTexts)This loaf for "the girls" in three colours is made by putting together three doughs, each with a different flavour: tomato for the red, pesto with olives for the green and onion for the white. The three different doughs fuse as they rise together in the tin before cooking, to produce an unusual...
62K4.6 4 hours 6 min. December 30th 2019
"Psychedelic" sandwich bread
(Found inTexts)This amazing-looking loaf uses a basic sandwich bread recipe, but half the dough is coloured yellow with turmeric, the other half black with squid ink. The two colours are then rolled up together to give the spiral effect you can see in the photo. The outside is coated with sesame seeds. This...
58K 4 hours 13 min. February 6th 2019
Clementine Creamy
(Found inTexts)A clementine cremeux is a little different from cremeux based on pulpy fruits (such as blackcurrant or raspberry), this time more juice is used and the zest.
15K2 2 hours 36 min. January 18th 2023
Verbena flan
(Found inTextsStages)In this recipe, a delicious variation on the Parisian flan with verbena, you'll see that the delicate taste of verbena goes very well with the slightly creamy sweetness of the flan.
6,116 3 hours 24 min. September 17th 2023
Black sesame flan
(Found inTextsStages)Here's a very original flan recipe: the addition of black sesame paste to the mixture gives it an amazing taste and color.
12K 1 hour 32 min. July 30th 2023
Sorrel pesto
(Found inTexts)Alongside the traditional basil pesto, here's a sorrel version, very fresh, with a delicious herbaceous taste.
2,588 29 min. April 7th 2024
Blackcurrant liqueur
(Found inStages)The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
833K 44.7 51 min. August 3rd 2013
Smooth mixed vegetable soup
(Found inStages)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.
334K4.4 2 hours 3 min. January 3rd 2014
Boiling potatoes in their skins
(Found inStages)Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and...
606K 34.4 30 min. July 25th 2017
Pannacotta and blackcurrant crumble
(Found inStages)This is a glass of pannacotta, with a layer of blackcurrent coulis, and a crunchy almond crumble scatterd on top.
236K3.8 1 hour 22 min. February 21th 2011
Salmon with sorrel
(Found inStages)Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
293K 15 1 hour 23 min. October 13th 2010
Macarons (the original French macaroons)
(Found inStagesComments)This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Toasted flaked almonds
(Found inStages)Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.
296K4.8 27 min. March 9th 2020
Special small breads
(Found inStages)When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
375K4 6 hours 26 min. October 13th 2010
Pages: 4 results
A little molecular gastronomy
A little molecular gastronomy ot understand how slow cooking makes meat tender.38K4.4 August 29th 2023
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
Submitting a comment or image
Submitting comments or questions: some advice, norms, and rules .77K 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...96K3.7 August 29th 2023
Blog articles: 20 results
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
How to zest a fruit?
You will have no doubt noticed that many recipes call for the zest of citrus fruit. The zest is that outer layer of the skin which adds so much flavour to a dish. There are many different ways to peel off the zest and various tools are available. Here is a summary of the “dos and don'ts” of...40K3.8 November 5th 2013
One should cover a pan while heating?
Cooking abounds with old sayings and proverbs, which are sometimes useful tips and sometimes myths. We learn or hear them somewhere, and often trust them completely, even when they're wrong. I propose simply to verify them, to see whether they are real useful tips that we can use, or just...26K 13.4 February 27th 2015
The golden-brown finish on puff pastry
Let's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown finish. French pastry chefs call this "dorure" (literally, "gilding"). Behind this quirky term there lurks a real problem (and the solution): when using puff pastry (pâte feuilletée) for a pie, or...39K 24.7 February 8th 2018
Chive flowers
Did you know that? Chive flowers are not only a beautiful purple color, but they are also edible and delicious.42K4.4 May 29th 2019
Brioche for a savoury recipe
When we make brioche, it is generally sweet, that is to say that in the dough there is sugar or honey or dried or candied fruits, or even sometimes the 3 together. It's normal, it's very good, it's a pastry. But you may also need brioche for a savoury dish, like a sausage or a sausage in brioche...8,2414.9 June 30th 2019
The skin of the almonds
If you like almonds, in their dried fruit version, you must use them quite often in cooking or baking, whether powdered or whole. It is not obvious, but in fact there is 2 kinds of almonds in the market, wholesale with or without the skin. .18K4.7 February 8th 2020
The green of leeks
We are all, consciously or not, very sensitive to the colour of our food. That's why a red strawberry will always seem more appetizing than a pale one, even if it's not necessarily true. This is true for red, but it is also true for the green of certain vegetables.15K4.0 March 30th 2020
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...5,7564.6 March 13th 2021
Cooking scallops
We are, as I write these lines, in the season of the scallops, if you like that it is necessary to benefit from it as much as possible, although it is alas not cheap. I like scallops a lot, but I have to admit that it has naturally little taste, or, said differently, it takes the taste of what...8,2745 November 23th 2021
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...8,1564.8 December 18th 2021
The two frying pans
Where we see that a non-stick frying pan, if it is very practical in general, sometimes it is not enough.7,0374.7 February 26th 2022
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.6,2164.7 March 5th 2022
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...6,6455 March 19th 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.9,2014.9 May 14th 2022
Beans in primeur
As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...8,873 June 4th 2022
Vitamin C against blackening
You've probably heard of this tip: to prevent fruit or vegetables from turning brown or black, simply add or sprinkle lemon juice over them. It's very effective, but why does lemon juice have this effect?5,674 15 July 14th 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...7,4434.7 July 21th 2023
The softness of sandwich bread
You're probably familiar with what's known in France as "pain de mie", a very white, molded and rather soft bread, widely used in cooking, particularly for croque-monsieur. Let's find out what it's all about.7,152 September 5th 2023
Wipe meats and fish before cooking
When you want to cook meat or fish, there's a very simple yet very important step to take before you even start: It's to dry, or wipe, each side of the meat or fish, sometimes called "dabbing" or "sponging". But why? And how? Let me explain.5595 April 14th 2024
Lexicon: 1 results
À l'anglaise (English style)
(Found inTexts)French cooking term, said of a cooking, rather of vegetables, which is done in a large volume of boiling salted water.
730K