Recipes: 505 results
Fresh fruit in sabayon
(Found inTextsStages)Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
281K4.7 55 min. February 21th 2011
Soft fruits in sabayon
(Found inTextsStages)This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
260K3.9 46 min. February 21th 2011
Herb olive oil
(Found inTextsStages)This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
300K3.8 21 min. February 21th 2011
Icelandic-style fish and vegetable pie
(Found inTextsStages)This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.
271K3.9 4 hours 35 min. September 7th 2018
Natural leaven
(Found inTextsStagesComments)Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
Five hours poultry
(Found inTextsStages)Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...
531K3.8 5 hours 12 min. January 27th 2012
How to prepare leeks
(Found inTexts)Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate.
543K5 30 min. October 13th 2010
How to prepare spinach
(Found inTexts)For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
3.4M3.5 1 hour 9 min. June 5th 2015
Quail egg canapés
(Found inTextsStages)This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.
324K5 54 min. February 21th 2011
Household cake (Gâteau de ménage)
(Found inTextsStages)A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".
490K 25 3 hours 59 min. June 15th 2020
Vanilla ice cream
(Found inTextsStages)Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
429K3.8 1 hour 7 min. November 6th 2017
Raw beetroot mousse with walnuts
(Found inTexts)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".
360K4 47 min. October 13th 2010
Cooking sugar
(Found inTexts)Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...
480K4.9 43 min. April 3rd 2019
Caramel rice pudding
(Found inTexts)We start with a classic rice pudding and add beaten eggs, this is poured onto hot caramel in the bottom of a dish, and then cooked in a bain-marie in the oven until firm like a cake.
250K5 1 hour 37 min. February 11th 2011
Peach and mint salad
(Found inTextsStages)Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.
305K 24 20 min. September 7th 2012
Potimarron (chestnut pumpkin) "au gratin"
(Found inTextsStages)We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
258K 24 1 hour 35 min. February 21th 2011
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.
205K4.1 54 min. June 13th 2013
Potato tortilla (Spanish omelette)
(Found inTextsStages)Tortilla is a recipe from Spain, which can be eat hot or cold. It's a kind of omelette, with several ingredients, in this recipe potatoes, onion and smoked ham. Ingredients are cooked first, then mixed with egg, to make a tortilla which is cooked on both sides.
286K 34 1 hour 17 min. February 21th 2011
Strawberries with mint and cream
(Found inTexts)Minty confectioner's custard, diced strawberries and whipped cream.
238K5 1 hour 30 min. February 21th 2011
Hollandaise sauce
(Found inTextsStages)This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.
234K 14.7 22 min. July 25th 2019
Pages: 10 results
What is this site, and who am I?
The important thing is the content of the site, the recipes and information you can find, but some of you want to know who is behind it all.204K 44.2 August 29th 2023
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.297K4.0 August 29th 2023
Make your own hot-wire or styrofoam cutter
Cut polystyrene and foams easily with your own hot-wire cutter.504K 433.5 February 20th 2024
Small history of elements classification
History of the classification of the elements down the centuries.40K3.9 August 29th 2023
Submitting a comment or image
Submitting comments or questions: some advice, norms, and rules .78K 23.9 August 29th 2023
Soured dough
Underneath this strange name lies a baking secret: when you want to give a bread or pastry dough (without leaven, but with yeast) a certain percentage of fermented dough must be added, i.e. the same dough made the day before, and left to ferment overnight in the refrigerator.144K 24.1 February 23th 2024
Flours
At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...723K 413.6 June 3rd 2024
Blog articles: 34 results
One should cover a pan while heating?
You've probably heard it before: "Cover your pan, it'll boil faster", but is it true? Let's find out.26K 13.4 February 27th 2015
The power of sayings and beliefs in the kitchen
One day, in the comments on the recipe for beaten egg whites, a young woman asked if you could beat egg whites stiff while having a period, as a friend had told her it wasn't possible. Sometime later another person commented that for mayonnaise it had been (get this!) scientifically proven that a...47K4.4 February 6th 2011
Fried potatoes or fried mash?
In cooking there are a lot of dishes that appear to be extremely simple but which can actually prove to be very tricky. Amongst those that I'm aware of having this reputation are omelette and fried potatoes.21K4.5 February 6th 2011
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
Cream and sauces
Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? .17K4.4 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
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.40K4.4 April 1st 2011
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
The painter, the restaurant owners and the opera singer
You might well have noticed that there are recipes involving names that have been so overused (often for any old thing) that they have almost become common nouns.17K4.4 September 25th 2012
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 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...39K4.3 February 27th 2013
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
Using stretch food film effectively
Maybe you use food film in your own kitchen. You know, the very thin, clear plastic stuff that you can stretch, often used to cover food and protect it from the air. It’s become so widely used that it’s now an essential item for pros. They even have a verb for it in French: “filmer”: to...18K 14.9 May 12th 2018
The taste of raw tomatoes
Let's take a look at tomatoes, which are still in full bloom at the end of summer (as I write these lines), and which make for delicious salads. I had already talked to you about the interest of peeling tomatoes, which gives them an extraordinary sweetness in the mouth, but let's talk about the...11K4.9 September 8th 2018
The bitterness of endives
As I write these lines, we are entering the endive season, and if you like it, it's time to enjoy it, if possible with your local producers. Endive is good, but the reproach that is often made of it, and children in particular, is: "It's bitter! And it is (somewhat) true of course, endives...9,2094.9 February 9th 2019
The first breads of humanity?
I have already told you in a previous article the beautiful story of the croissants, but do you know what it is about the bread, who "invented" it, where and when? Well, you can imagine that recent discoveries, in 2018, have profoundly changed the history of bread.9,3235 February 16th 2019
Lexicon: 7 results
Add liquid to cover
(Found inTexts)Filling a receptacle with liquid, until the contents are just covered.
776K
Pointage (starting)
(Found inTexts)In bakery, "pointage" (starting), it's the first resting period, just after kneading. The dough, in one piece, is put for resting in a bowl, at ambient temperature, covered to prevent from making crust. During this step, dough is starting fermentation.
776K
Poolish
(Found inTexts)Poolish is a fermented batter, generally a mixture of water, flour and yeast which acts as the leaven for certain kinds of bread dough.There are distinct bread types, depending on the rising agent: yeast-raised bread, poolish bread, and leavened bread.Although it doesn't have the full flavour of a...
776K
To bake blind
(Found inTexts)To bake pastry "blind" means to cook it on its own or as an empty tart case, when it will be assembled with or have a filling that will not go in the oven. .
776K 2
