Chocolate sauce

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This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
293K 24 32 min. February 21^th 2011

Rosemary steamed fish

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In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce.
324K3.8 1 hour March 29^th 2020

New tiramisu

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This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
366K3.3 54 min. January 19^th 2015

Creamy risotto with vegetables

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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...
372K5 2 hours 53 min. June 12^th 2011

Creamy risotto with diced vegetables and flax seeds

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Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.
245K 14.2 1 hour 49 min. February 21^th 2011

Scallops with fondue of leeks

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In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours.
311K 24.6 23 min. March 6^th 2020

Blanquette of veal

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Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
404K4.4 2 hours 49 min. February 5^th 2015

Du Barry soup

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Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
254K4.5 1 hour 1 min. October 17^th 2018

Fresh spinach with cream

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Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.
340K3.8 1 hour 43 min. September 29^th 2012

Pan-fried scallops and chanterelles with Noilly Prat sauce

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The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
221K4.5 1 hour 6 min. May 10^th 2023

Escalope of veal in a cream sauce

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Escalopes of veal, mushrooms and a cream sauce.
245K4.6 1 hour 3 min. May 10^th 2023

Lime (or lemon) curd

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Lime curd is a delicious conserve and variation on the traditional lemon curd, made with limes, eggs and butter. It's the perfect filling for either large or small tarts.
151K5 54 min. July 10^th 2011

Spaghetti with mussels and basil

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Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
148K4.1 1 hour 40 min. September 14^th 2011

Quartet of brassicas with cream

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Four kinds of brassicas (Brussels sprouts, cauliflower, romanesco and broccoli), blanched separately, then combined to finish with cream and chopped parsley.
134K4.6 2 hours 41 min. January 16^th 2013

Mushrooms on toast, French style

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This is a French version of mushrooms on toast! The mushrooms are simmered in cream then served on a slice of fried buttered bread.
210K3.8 2 hours 5 min. April 6^th 2017

Celeriac soup with mustard

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This delicious creamy soup is very quick to make.
142K4.6 43 min. May 4^th 2012

Mushroom velouté

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This smooth, creamy soup with its lovely mushroom flavour is quick and easy to make.
139K4 55 min. May 10^th 2023

Individual creamy endive gratins

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In this recipe, the endives are first blanched, then baked with cream and mushrooms in individual cassolettes (small gratin dishes or large ramekins).
115K4.6 1 hour 5 min. May 10^th 2023

Crème de foie gras

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This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.
134K3.8 1 hour 33 min. December 17^th 2023

Quick prawn curry

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A very quick way to prepare a creamy prawn curry with lime and spring onion.
120K5 34 min. August 12^th 2015

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 27^th 2013

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 15^th 2018

The 3 secrets of successful mousses

When you make a traditional mousse, that is to say without using a siphon, whatever the recipe, it's always the same principle: on one side you have a dense mixture, very tasty, and on the other side egg whites beaten until stiff. All the difficulty of the success of a mousse, it will be to mix the...
5,5124.6 April 3^rd 2021

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...
9,197 August 10^th 2021 Sponsored article.

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. .
6,9805 November 27^th 2021

The super powers of cornstarch

I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...
8,205 January 14^th 2022

The salad spinner is not only for salad

Where we see that the salad spinner can be used for many other purposes.
7,0284.8 March 25^th 2022

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...
12K4.6 April 30^th 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.
9,1794.9 May 14^th 2022

The gelling agent in a cream

If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin).
9,4654.9 June 18^th 2022

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...
7,3954.7 July 21^th 2023