Recipes: 39 results
Bouquet garni
(Found inTexts)Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
March 21th 2017411 K3.5 15 min.
Herb olive oil
(Found inTexts)This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
February 21th 2011304 K3.8 25 min.
Lille style chicken
(Found inTexts)Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.
May 10th 2023355 K3.8 50 min.
Mexican ceviche
(Found inTexts)Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
October 13th 2010358 K 15 3 hours 9 min.
Sushi
(Found inTexts)Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious. The most common types of sushi are nigiri: a little oval-shaped mouthfuls...
October 13th 2010330 K4.5 1 hour 40 min.
Boeuf (beef) bourguignon
(Found inTexts)Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
February 21th 2011468 K 32.5 4 hours 20 min.
Crème caramel
(Found inTexts)Crème caramel (upside-down caramel cream) is a classic of bistro cuisine. The vanilla cream is made with eggs, cooked in a dish with a layer of caramel in the bottom, and placed in a bain-marie. It's traditionally served turned out so that the liquid caramel runs down over the cream.
February 21th 2011257 K5 3 hours 35 min.
Beurre blanc sauce
(Found inTexts)Beurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish.
February 2nd 2012174 K3.8 35 min.
Peach Melba
(Found inTexts)Peach Melba is a famous dessert created in 1893 by an equally famous chef, Auguste Escoffier, and inspired by the singer Nellie Melba. There have been many versions of this well-known dish but, in principal, it consists of vanilla ice cream, poached peaches, raspberry coulis and sweetened whipped...
September 9th 2012121 K3.9 2 hours 20 min.
Tomato omelette
(Found inTexts)Tomato omelette is a great classic of Provençale cuisine. This is my personal version with mushrooms.
May 10th 2023118 K4.6 1 hour 1 min.
Caesar salad
(Found inTexts)Ceasar salad is a classic of North American cuisine. It consists of lettuce served with croutons and the famous Caesar dressing. Here's my own version.
November 25th 2012101 K4.5 40 min.
Cassoulet
(Found inTexts)Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.
September 17th 2021207 K4.1 16 hours 9 min.
Vol-au-vent
(Found inTexts)The classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling. There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.
October 20th 2013143 K4.3 1 hour 25 min.
Salt cod brandade
(Found inTexts)"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.
March 2nd 201488 K4 1 hour 35 min.
Fillets of sole meunière
(Found inTexts)Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the...
November 10th 2014188 K4.3 25 min.
Rabbit civet
(Found inTexts)Rabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion. These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions. This tasty stew or casserole, with its very tender meat, is like my...
May 10th 202392 K4 15 hours 20 min.
Sauce Normande (for fish)
(Found inTexts)Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood. Here is the version to accompany fish or shellfish.
January 1st 2020225 K4.8 40 min.
Santiago Cake
(Found inTexts)Santiago cake (or Torta de Santiago) has a lovely moist texture. It is made with almonds and lemon and contains no butter or flour. This Spanish speciality from Galicia is still often decorated with the cross of St James.
April 24th 201670 K5 55 min.
Coq au vin
(Found inTexts)Coq au vin is one of those iconic classics of French cuisine, though these days it is more likely to be made with chicken. The poultry is marinated in red wine, fried, then flambéed in cognac before being simmered slowly in the wine marinade. It has much in common with that other classic, boeuf...
July 17th 201678 K4.2 14 hours 45 min.
Pages: 6 results
My best addresses...
Quite a few of you often ask me where I can find this or that? or is such and such a thing a good buy? or which brand is best for this or that? On this page, I'm going to group together my good addresses for suppliers of this or that product or utensil, and good books on the subjects that interest...August 29th 2023300 K3.9
fresh coriander (cilantro)
This is a plant of which the leaves are used fresh. It has a very subtle flavour which is remarkable in salads. It is an indispensible ingredient in Asian and Mediterranean cuisine. The seeds are also available (like white pepper grains but paler), which have a different taste.August 29th 202341 K4.2
Recommended Dietary Intake or RDI
The various agencies and organisations in the field of nutrition have defined a standard measure for the necessary daily nutritional requirements; these are the RDI or "Recommended Dietary Intake".The RDI represents the required energy, expressed in kilo-calories or kilo-joules, which our food needs...August 24th 202460 K4.1
Start off well to cook well
What do I need to get started in the kitchen? First of all, a good website! That's it, you're there ;-), then a minimum of equipment, and the few products you should always have in your cupboards or fridge. Here are a few things to help you make your choices.August 29th 2023308 K 13.6
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 12th 2024433 K4.0
Calculator for water temperature in bread-making
The temperature of the water, known as "process water" ("eau de coulage" in French), in a bakery recipe is very important, here is a small calculator allowing you to determine it quickly and simply.August 29th 202378 K4.4
Blog articles: 9 results
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...February 9th 201137 K4.2
How to choose a good password
These days more and more websites ask you to create a user account, so that you can be identified before being allowed to access some service or other. To create an account you need to choose a user identity. This is simple, as your email address is used in most cases (ann.other@gmail.com, for...March 29th 201317 K4.1
The different cooking modes
In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.July 24th 20244,3764.7
Perpetual stock
It's something you have probably have done yourself: cooked or pre-cooked vegetables before adding them to a recipe. This is almost always done the same way: peel the chosen vegetables (carrots, for example), cut them up, boil them in salted water (using a tablespoon or so of coarse salt per litre),...November 22th 201625 K5
Do you know Yotam Ottolenghi?
Do you know Yotam Ottolenghi? Maybe not, in which case let me tell you a little about him.December 19th 20204,4594.8
Let's rehabilitate the burger
The burger is a sandwich that is very fashionable at the moment, and as for all other sandwiches, the worst (often) rubs shoulders with the best (much more rare). In principle, I'm probably not teaching you anything, it's a sandwich made of a small round bun, rather soft, like a sandwich bread,...April 10th 20215,8354.9
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 10th 20219,440 Sponsored article
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 14th 20229,8744.9
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 27th 20243,9414