Frozen nougat

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Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.
November 17^th 2024276 K4.5 1 hour 25 min.

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.
February 21^th 2011302 K 24 35 min.

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.
March 29^th 2020333 K3.8 1 hour

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.
January 19^th 2015375 K3.3 55 min.

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...
June 12^th 2011383 K5 2 hours 55 min.

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.
February 21^th 2011253 K 14.2 1 hour 50 min.

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.
March 6^th 2020317 K 24.6 25 min.

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.
February 5^th 2015413 K4.4 2 hours 50 min.

Du Barry soup

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Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
October 17^th 2018262 K4.5 1 hour 1 min.

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.
September 29^th 2012348 K3.8 1 hour 45 min.

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.
May 10^th 2023230 K4.5 1 hour 6 min.

Escalope of veal in a cream sauce

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Escalopes of veal, mushrooms and a cream sauce.
May 10^th 2023253 K4.6 1 hour 3 min.

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.
July 10^th 2011158 K5 55 min.

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.
September 14^th 2011155 K4.1 1 hour 40 min.

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.
January 16^th 2013140 K4.6 2 hours 45 min.

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.
April 6^th 2017218 K3.8 2 hours 5 min.

Celeriac soup with mustard

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This delicious creamy soup is very quick to make.
May 4^th 2012149 K4.6 45 min.

Mushroom velouté

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This smooth, creamy soup with its lovely mushroom flavour is quick and easy to make.
May 10^th 2023146 K4 55 min.

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).
May 10^th 2023122 K4.6 1 hour 5 min.

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.
December 17^th 2023141 K3.8 1 hour 35 min.

Ice-cream and sorbets

Making homemade ice cream may seem complex, but with the right methods and a few tricks, you can achieve a creamy texture and incomparable flavors. On this page, we'll be revealing the secrets of successful homemade ice cream, guiding you step by step through the various stages of preparation. ...
August 12^th 2024434 K4.0

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...
February 27^th 201340 K4.3

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.
February 15^th 201875 K 24.3

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...
April 3^rd 20216,4284.6

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...
August 10^th 20219,507 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. .
November 27^th 20218,0265

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...
January 14^th 20229,947

The salad spinner is not only for salad

Where we see that the salad spinner can be used for many other purposes.
March 25^th 20227,9364.8

Soup vs. potage

It's true that we're finally coming out of winter as I write these lines, and that we'll all be making, no doubt, a little less soup and potages, but even if it's out of season, it really is a simple and delicious dish, which is one of the always easy answers to "What's for dinner this (Sunday)...
April 9^th 20226,110

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...
April 30^th 202215 K4.6

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.
May 14^th 20229,9794.9

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).
June 18^th 202211 K4.9

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...
July 21^th 20239,0704.7

A few tips on homemade ice cream

If you make ice cream at home, which is a very, very good idea, you'll find a few tips and tricks in this article that should make your life easier. Combined with the site's ice cream recipes, they'll help you improve your production, to the delight of everyone around you, children first.
August 11^th 20244,6425

The (small) miracle of béchamel sauce

Making a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over a roux, it's very liquid, you stir over a low heat, and then all of a sudden, miracle, the sauce sets, it thickens, you've got your béchamel. Let's see what happened.
August 27^th 20244,5974