Recipes: 58 results
How to cook bacon and remove excess fat
(Found inTexts)To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water.
February 21th 2011378 K 44.8 15 min.
Pannacotta and blackcurrant crumble
(Found inTexts)This is a glass of pannacotta, with a layer of blackcurrent coulis, and a crunchy almond crumble scatterd on top.
February 21th 2011241 K3.8 1 hour 25 min.
Pogne de Romans
(Found inTexts)Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more...
October 7th 201882 K 23.3 1 day 17 hours 40 min.
Brioche tart with Comté cheese
(Found inTexts)A delicious brioche tart with a creamy Comté cheese and Jura white wine filling.
October 9th 20245,333 50 min.
Small cheese and bacon rolls
(Found inStages)These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.
September 7th 2018353 K5 1 hour 25 min.
Wiener Schnitzel
(Found inStages)A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs.
September 7th 2018137 K4.1 1 hour 20 min.
Linzer torte
(Found inStages)Linzer torte, or tart from Linz (Austria), has a cinnamon-flavoured crust filled with raspberry jam. The special and rather crumbly sweet pastry used for the case is made with cinnamon, ground almonds and the yolks of hard-boiled eggs. There are many different versions. In this rather unusual one,...
November 27th 201651 K4.7 1 hour 5 min.
Fillets of sole meunière
(Found inStages)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.
Chocolate eclairs
(Found inStages)This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...
February 6th 2011296 K 34.5 3 hours 55 min.
Mixed salad
(Found inStages)Mixed salad is one of those simple but delicious summer recipes which go so well with a barbeque. It's a mix of several fresh vegetables, herbs and French dressing (vinaigrette).
February 21th 2011287 K4.6 1 hour
Potato tortilla (Spanish omelette)
(Found inStages)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.
February 21th 2011289 K 34 1 hour 20 min.
How to bake blind
(Found inStages)This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).
May 6th 2017913 K5 1 hour 40 min.
Sesame fried scampi
(Found inStages)Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
November 11th 2012295 K5 35 min.
Sweet pancake rolls from Brittany
(Found inStages)Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.
March 10th 2015243 K4.3 2 hours 20 min.
Pear tart with almond cream
(Found inStages)This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17th 2011360 K4.3 1 hour 15 min.
Hazelnut and orange cake
(Found inStages)A very elegant cake topped with a sprinkling of hazelnut crumble, and with a double helping of orange flavour from chopped candied peel and the orange syrup soaked into the cake after cooking. The recipe is rather sophisticated, inspired by those used by pastry cooks at the INBP. It is a bit...
January 23th 201946 K5 2 hours 15 min.
Citrus crunch
(Found inStages)These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...
February 2nd 2016228 K3.7 1 hour 20 min.
Fraisier (French strawberry cake)
(Found inStages)This classic French patisserie is a delicious assembly of 2 layers of genoa sponge filled with strawberries and crème mousseline (confectioner's custard with butter). The sponge is soaked in strawberry syrup and the cake is topped with a thin layer of marzipan.
September 18th 2011172 K4.2 2 hours 45 min.
Succès praliné (praline meringue)
(Found inStages)The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and...
June 20th 2010366 K 34.1 4 hours 20 min.
Pages: 1 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.August 29th 2023210 K 44.2
Blog articles: 10 results
Well-cooked meat
Have you ever noticed that if you like your meat well done, it invites strange looks? For instance, in a restaurant, when asked “How would you like that cooked?” If you reply, “Well done,” it is almost as if you are swearing….May 21th 201130 K 14.4
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...March 26th 201239 K4.5
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 27th 201340 K4.3
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...March 29th 201620 K4.9
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...September 8th 201812 K4.9
The cake and the raisins
When you bake a cake, like a cake or pound cake, you may have already encountered this thorny problem: How to make sure that the raisins, or the candied fruits, or any other small filling, do not fall to the bottom of the pan during the baking process?May 31th 201911 K4.7
When should you salt?
In the kitchen, we salt very frequently, almost all the time, and we must be careful because this salt can influence the texture of what you are cooking. I'm not going to talk about the amount of salt here, that's for another time, but rather about : When do you salt?August 13th 201913 K4.5
The right weight of pastry for a pie
Let's try to solve a thorny problem: How much dough will I need when I make my next pie? You're planning to make a pie, you're going to use your favourite mould or circle, but how much pastry will you need to fill it completely with a well spread pastry, without being too thin, or on the contrary...March 20th 202061 K4.3
Cooking scallops
We are, as I write these lines, in the season of the scallops, if you like that it is necessary to benefit from it as much as possible, although it is alas not cheap. I like scallops a lot, but I have to admit that it has naturally little taste, or, said differently, it takes the taste of what...November 23th 20219,0245
The dissociation of a preparation
It may have already happened to you: You prepare a sauce, a cream, a ganache etc. and then suddenly or almost, the whole thing dissociates, and from a smooth mixture that you were preparing with love, you end up with a horrible thing with a more or less solid part and another liquid part. It's...January 22th 20228,5234.9
Lexicon: 1 results
Utensil: 4 results
Short-handled brush
(Found inTexts)This is a small hand brush with very fine bristles, used for gently brushing the dough during bread making, to remove excess flour. Very useful, indispensable even, for bread recipes where the soft dough has a high water content, like French baguettes.
825 K
Short-handled brush
(Found inTexts)This is a soft brush, used to brush dough gently during working to remove all excess flour. It's essential for working soft very hydrated dough like for French baguettes.
825 K
Ingredient, product: 1 results
yeast
(Found inTexts)Yeast (also called "brewer's yeast" or "baker's yeast") is a living product, made up of microscopic fungi which grow slowly when they are in a warm place.Baker's yeast is for use in breads and viennoiseries. It it is incorporated gently into the dough, then you need to wait for it to work.It should...
825 K