Recipes: 895 results
Caramelised apple pie
(Found inTextsStages)Apple pie made with caramelised apples.
250K4.3 1 hour 55 min. September 11th 2018
Crème brulée
(Found inTextsStages)Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
4 pears salad with vanilla
(Found inTextsStages)It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
220K4.2 37 min. February 21th 2011
Herb olive oil
(Found inTexts)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
Sweetcrust pastry (pâte sablée)
(Found inTexts)Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
471K 24.4 33 min. July 1st 2019
Blackcurrant liqueur
(Found inTexts)The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
840K 44.7 51 min. August 3rd 2013
Four quarters
(Found inTexts)It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.
311K3.7 1 hour 15 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
French croissants
(Found inTextsStages)In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
611K 24.4 2 hours 34 min. June 26th 2019
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
Kugelhof for Nanou
(Found inTextsStages)This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
274K4.4 3 hours 15 min. August 2nd 2019
Surprise bread
(Found inTextsStages)This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
691K 84.5 6 hours 24 min. December 27th 2020
Scallops with crunchy vegetables and wine sabayon
(Found inTextsStages)This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.
301K4 2 hours 56 min. June 11th 2011
Morteau sausage
(Found inTextsStages)In this recipe Morteau sausage is cooked on a bed of potatoes cut into medium sized pieces. The idea of this recipe is that the pricked Morteau sausage cooks slowly, so that its smoky flavour seeps down onto the potatoes - it's a pure delight.
1.2M 34.1 1 hour 31 min. October 13th 2010
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 peel a pineapple
(Found inTextsStages)For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
198K3.7 20 min. February 21th 2011
How to prepare leeks
(Found inTextsStages)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
Little apple turnovers with almonds and raisins
(Found inTextsStages)These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are...
296K3.8 1 hour 31 min. September 11th 2018
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
Half-cooked chocolate cake with raspberry coulis
(Found inTextsStages)A small chocolate cake, still runny in the middle, served with a raspberry coulis.
325K5 1 hour 21 min. October 3rd 2010
Pages: 18 results
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
Slashing loaves
Cutting the top of the loaf so that it rises better during baking: slashing.280K 43.6 August 29th 2023
Homemade plancha
Make you own plancha and cook the Spanish way on this scorching hot metal plate.255K 43.7 June 3rd 2024
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.297K4.0 August 29th 2023
Cooking with herbs
Herbs: there's nothing else so small that can add so much to a recipe. They are not only for garnishing, but are a true part of the dish, sometimes one of the main ingredients. A small example of the "power" of herbs: you make a chopped carrot salad, which is very good with a vinaigrette, but if you...185K 13.9 June 3rd 2024
A Mendeleiev periodic table in 3D
Classification of the elements in practice: a three-dimensional Periodic Table .198K 13.6 August 29th 2023
A mist free mirror
Shave or put on make up with a clear mirror, even in a steamy bathroom: the anti-mist mirror.216K 13.6 August 29th 2023
chives
Chives grow in clumps, and the leaves used as a herb have an extraodinary taste. It's an essential for adding to salads, and everything else that can be eaten cold, because it doesn't like long cooking during which it loses most of its flavour.76K3.8 August 29th 2023
bayleaf
Bay is a kind of laurel, grown as a shrub or small tree, of which the leaves are used, fresh or dry (other laurels are toxic). Bayleaves are used frequently in mediterraneen cooking.88K4.2 August 29th 2023
sage
This is a plant of which the leaves are used. It's goes perfectly (in my opinion) with white meats like pork, veal or poultry.41K4.2 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
Webmaster tools
Page for webmasters and bloggers who wish to add tools or widgets (links, feeds, images...) to their own sites.230K3.5 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
Blog articles: 59 results
A stable cutting board
As soon as you have something to cut in the kitchen, the best thing to do is to use a cutting board, it protects your table or work surface, and their material is made to protect the edge of your knife, that is to say that it is soft enough, in short it is the ideal thing. But simply put on the...5,4345 May 22th 2021
Cutting soft cheeses
As you may have already noticed, when you have to use a "soft" cheese in a recipe - their exact name is "soft cheese" - such as Camembert, Munster or Mont d'or, it's not easy to make anything other than thick slices.4,5735 February 20th 2024
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
Choosing a chopping board
It's a no-brainer, surely? If you want a chopping board, just find a piece of wood, and Bob's your uncle! You can happily chop away with a knife and not damage the table or worktop. But in reality, it's a bit more complicated than that. You need to be careful what you are buying, in particular the...46K4.6 May 8th 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
How to zest a fruit?
You will have no doubt noticed that many recipes call for the zest of citrus fruit. The zest is that outer layer of the skin which adds so much flavour to a dish. There are many different ways to peel off the zest and various tools are available. Here is a summary of the “dos and don'ts” of...41K3.8 November 5th 2013
5 really useful cooking tips
Cooking is about recipes, of course, but it is also an impressive collection of small gestures, ways of doing things, knowing what to do and what not to do. All these little tips and tricks can be very important: they can affect the way a recipe turns out, simply because you did just the right...19K4.9 March 29th 2016
Artichoke stalks
When preparing artichokes for cooking, you may well already know that we often need to remove the first round of leaves, if they are tatty or dirty, as well as the inedible stalk. The operative word here is “remove” , rather than “cut off”.48K4.3 October 25th 2016
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
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.54K 24.2 June 21th 2017
When should I change my knife?
I already spoke to you in a previous post about knives, those without which nothing is possible (or almost) in the kitchen, so I'm going to come back to them a bit and try to answer the question "When should I change my knife?11K4.7 November 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.7,6415 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
The Holy Grail of French bakers
While browsing through the recipes on this site, you may have noticed that while I adore cooking (everything, in fact, to do with eating and drinking), I am particularly drawn to bakery: bread, viennoiseries and all that goes with them – it’s a real passion of mine; I love making them and I...15K 34.7 March 24th 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
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 3 essential knives
You must have heard a chef or cook say: "There’s no good cooking without good ingredients". This is very true, of course, but for any amateur or beginner it is equipment that really counts to start with. What I mean is that you should not skimp on kitchen equipment, good utensils, a food...20K5 May 30th 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 beautiful story of the croissants
As you may have already noticed, cooking, baking and pastry-making are full of stories or legends, usually very romantic, about this or that product or recipe. This is often the case for named recipes, for example tarte tatin, peach melba, paris-brest and many others, but it also applies to very...13K5 October 10th 2018
Drawing a pattern in pastry
Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.26K4.1 May 23th 2019
Lexicon: 9 results
Broken pieces or crumbs
(Found inTexts)Remaining parts of a product, after cutting, which are edible but not very attractive.
776K
Brunoise (tiny diced vegetables as garnish)
(Found inTexts)Cutting a product into very small dice.
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