Recipes: 597 results
Exotic fruit tart
(Found inTexts)An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
310K5 2 hours 23 min. May 27th 2020
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.
317K 14 40 min. February 21th 2011
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.
361K 14 1 day 1 hour 21 min. December 20th 2018
Baked apples from St Aubin le Vertueux
(Found inTexts)Under this pretty name, my personal version of "Les pommes au four" (baked apples).
242K 24.2 1 hour 7 min. February 21th 2011
Rice pudding (riz au lait)
(Found inTexts)My personal version of this classic family recipe.
387K5 38 min. December 18th 2018
Belle-helene in a glass
(Found inTexts)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 .
250K3.8 1 hour 47 min. February 21th 2011
Frozen Nougat
(Found inTexts)Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.
269K4.5 1 hour 28 min. February 21th 2011
Financiers
(Found inTexts)This delicious little cake gets its name from its shape, in the form of a gold ingot.
326K 24.6 20 min. April 14th 2020
Real custard sauce (crème anglaise)
(Found inTextsStages)Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
406K 24.3 44 min. January 17th 2018
Sausage mushroom and cheese crumble
(Found inTextsIngredients)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.
238K 24.6 2 hours 45 min. May 10th 2023
Potato gratin
(Found inTextsComments)This classic French recipe is made with sliced potatoes baked in milk and browned on top.
1.1M 14.6 1 hour 47 min. February 21th 2011
Montbenoit's canapés
(Found inTextsStages)A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish.
269K4.6 1 hour 45 min. October 13th 2010
Foie gras cured in salt
(Found inTexts)This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
554K5 2 days 16 hours 28 min. December 23th 2017
Cocotte eggs with Comté
(Found inTextsStages)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.
344K4.3 1 hour February 21th 2011
How to cook hard-boiled eggs properly
(Found inTexts)A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
1.4M 65 1 hour 28 min. November 4th 2013
Fougasse with bacon and Comté
(Found inTextsStages)This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).
329K4.1 3 hours 9 min. October 24th 2017
Ramekins of duchess potatoes
(Found inTextsStages)Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.
289K 24.6 2 hours 5 min. March 4th 2020
Preserved tomatoes
(Found inTexts)Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif.
334K4.8 5 hours 6 min. February 21th 2011
Fish petals, vegetables julienne, and beurre blanc
(Found inTextsStages)This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
249K4.3 1 hour 34 min. December 31th 2013
Pages: 10 results
Films and papers in the kitchen
Various papers and plastic films used in cooking .570K 93.6 August 29th 2023
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .425K4.0 August 29th 2023
A little molecular gastronomy
A little molecular gastronomy ot understand how slow cooking makes meat tender.38K4.4 August 29th 2023
Bread oven
Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...1.2M3.6 June 3rd 2024
Homemade plancha
Make you own plancha and cook the Spanish way on this scorching hot metal plate.255K 43.7 June 3rd 2024
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.60K4.1 August 29th 2023
sorrel
This is a plant of which only the leaves are used. There is a wild species, very tasty, with small red and green leaves, and a cultivated variety with large green leaves.42K4.3 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.305K 13.6 August 29th 2023
Blog articles: 67 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...14K 14.6 February 6th 2011
Well-cooked meat
Have you ever noticed that if you like your meat well done, it invites strange looks? For instance, in a restaurant, when asked “How would you like that cooked?” If you reply, “Well done,” it is almost as if you are swearing….29K 14.4 May 21th 2011
Should asparagus really be cooked in bunches?
You'll probably read recipes here and there explaining how to cook asparagus "en botte", i.e. in a small package (the famous "botte"). Is this really the right way to cook asparagus?2,7245 May 22th 2024
Maillard reactions
This subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactions are? With a name like that, they could well be some principle in mechanics, but in fact the term applies to something much closer to all of us: it's what gives food more flavour...32K4 January 28th 2015
In praise of slow cooking
You will no doubt have noticed that in cookery, it's often the actual cooking process that gets neglected. This is understandable; it comes at the end of the recipe and getting the dish in the oven is something of a relief (ah, that's done!), which frees us to cope with what's left: tidying the...37K4.2 February 9th 2011
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.14K4.4 October 15th 2012
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.12K4.4 October 15th 2012
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.23K4.5 July 12th 2021
Markers in cooking
When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...7,4265 July 3rd 2021
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. .105K 14.0 November 6th 2012
The secret of cooking until "done"
This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it's cooked". I always admire this ability to see at a glance if something is done. It is what sets the professionals apart from us mere amateurs. And it's true that how fish is cooked is...16K4.4 November 26th 2012
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...55K4.5 June 14th 2013
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...137K4.5 June 16th 2021
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...12K5 March 9th 2017
What can I use for blind baking a pastry case?
When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...105K4.5 May 2nd 2017
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.7,6425 December 5th 2017
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...40K 24.6 February 8th 2018
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.73K 24.4 February 15th 2018
Is it really necessary to cream egg yolks?
Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?37K4.3 February 28th 2018
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
Lexicon: 4 results
Glaze (with apricot jelly)
(Found inTexts)Glazing a tart or cake with a little apricot jelly (using a brush) to make it glossy and appetising.
776K
Plated up ('à l'assiette')
(Found inTexts)A dish that is served to each guest in individual portions on a plate, rather than one that is placed in the center of the table.
776K
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.
776K
Utensil: 7 results
Electronic thermometer
(Found inTexts)When cooking it is frequently necessary to know the temperature of a preparation. Sometimes it's indispensable, like for recipes using cooked sugar or foie gras.
776K
Cake and pastry moulds
(Found inTexts)For cooking all your cakes. Available in various shapes and sizes for tarts, cakes, madeleines, financiers, etc.
776K
Bannetons (bread rising baskets)
(Found inTexts)Once dough is kneaded and worked, it needs to be left to rise in a warm place before baking. Turning the risen uncooked dough onto the peel for transfering to the oven can be a tricky moment, especially if the dough has stuck to the container. To avoid this, bread is traditionally left for its final...
776K
Baking sheet
(Found inTexts)This is a metal sheet or tray, covered with a non-stick coating, similar to the lining of an oven. It can be used for cooking a wide range of things, but mainly small items to be cooked together such as rock cakes or profiteroles. .
776K
Salad spinner
(Found inTexts)A salad spinner is a simple device: a kind of mesh basket which is spun by turning a handle on the lid. As the basket turns very fast, any items in it are forced agaisnt the sides by centrifugal force, and the water (or other liquid) they contain is spun off and collects in the bottom of the...
776K
Ingredient, product: 3 results
baking powder
(Found inTexts)Baking powder (also called "Alsatian yeast" or "chemical yeast" in France) is a chemical raising agent, mainly bicarbonate of soda (or sodium bicarbonate), which acts with heat to make cakes rise.It is used in most cakes, like for example chestnut cake, added to the mixture, and put in the oven...
776K
instant mashed-potato powder
(Found inTexts)Instant mashed-potato powder is made of cooked potatoes which have been dried, then powdered. Though intended as a quick way of making mashed potato, it can be used as an ingredient in recipes.
776K 2
