4 pears salad with vanilla

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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.
February 21^th 2011228 K4.2 40 min.

Guacamole

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For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
November 26^th 2011298 K4.1 1 hour 25 min.

Four-tier glasses

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This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.
June 2^nd 2015263 K5 1 hour 40 min.

Broad bean salad with Parmesan

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A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.
February 21^th 2011274 K3.8 25 min.

French croissants

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In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
June 26^th 2019624 K 24.4 2 hours 35 min.

The total turnip

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The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.
February 21^th 2011313 K4.4 60 min.

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 2015379 K3.3 55 min.

Caramel rice pudding

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We start with a classic rice pudding and add beaten eggs, this is poured onto hot caramel in the bottom of a dish, and then cooked in a bain-marie in the oven until firm like a cake.
February 11^th 2011257 K5 1 hour 40 min.

Smoked salmon sacristains

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Sacristain (sexton in English, a strange name though common in French cooking) is a small pastry twist, made with puff pastry. There are many recipes with different flavours, sweet or savoury. Here is one with smoked salmon, ideal as an aperitif.
February 21^th 2011232 K 33.7 1 hour 30 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 2012352 K3.8 1 hour 45 min.

How to make marzipan decorations

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Making marzipan decorations for cakes or desserts is fairly simple. Here are some tips to make it even easier.
October 13^th 2010215 K 24.3 15 min.

Apricot fool

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The traditional fruit fool is a rather old-fashioned dessert, consisting of whipped cream (Chantilly) with a fruit coulis gently folded into it.
August 8^th 2010192 K5 20 min.

Baked potoatoes with herb butter or cream

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Here's how to prepare good baked potatoes, and two ideas for toppings. Herb butter can be easily be made in advance and store in the fridge folded in plastic film, it can also be served with red meat because it look like very much to the "Beurre maitre d'hotel" (butler's butter, usually with parsley...
October 24^th 2010196 K 13.8 1 hour 45 min.

Tomato tatin

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A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
December 5^th 2010146 K4.8 2 hours 35 min.

Sausage with duchess potatoes and a Mont d'Or fondue

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The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese.
December 12^th 2010196 K3.9 2 hours 15 min.

Fraisier (French strawberry cake)

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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 18^th 2011176 K4.2 2 hours 45 min.

Foie gras fingers

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An elegant canapé which consists of a crisp layer of shortcrust pastry topped with a layer of foie gras.
December 21^th 2011136 K4.6 2 hours 50 min.

Cheese tart

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This is a very simple recipe for a "Pontarlier" style cheese tart that allows you to prepare a number at the same time. They freeze very well, so you can easily stock up for later.
February 3^rd 201391 K4.2 5 hours 10 min.

St Tropez tart

(Found inTexts)
This famous dessert from St Tropez is more of a cake than a tart. The sugar-sprinkled brioche layers are sandwiched together with a rich vanilla filling which is a mixture of confectioner's custard and whipped cream.
September 11^th 2018111 K3.8 3 hours 35 min.

Asparagus "en petit pois"

(Found inTexts)
As the name suggests, this historic recipe (see below for more details) treats asparagus like peas, Napoleonic French style: first cooked the usual way, then cut small (to look like peas), cooked again in stock, and finished with a cream and egg yolk sauce.
May 2^nd 202137 K 45 min.

Films and papers in the kitchen

It's now fairly easy to find a range of papers and plastic films that are invaluable, and sometimes indispensable, kitchen aids. Here's a quick overview of the main products available, and what you can and can't do with them.
August 29^th 2023578 K 93.6

Bread oven

Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...
October 15^th 20241.17 M3.6

Elements in the table

It's not always easy to represent an element. Some are obvious because they're used as such (iron, copper, lead...), but for others it's much trickier. In this list, you'll find the objects/materials that have been chosen to fill in the boxes in the table.
August 24^th 202437 K3.9

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 29^th 2023311 K 13.6

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.
August 25^th 2024147 K 24.1

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...
May 12^th 201820 K 14.9

The painter, the restaurant owners and the opera singer

You might well have noticed that there are recipes involving names that have been so overused (often for any old thing) that they have almost become common nouns.
September 25^th 201218 K4.4

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

Preserving egg yolks

If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.
June 18^th 20244,6675

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 29^th 201317 K4.1

Do you know Yotam Ottolenghi?

Do you know Yotam Ottolenghi? Maybe not, in which case let me tell you a little about him.
December 19^th 20204,9884.8

Egg whites management

Quite often, in cooking or pastry-making, we have recipes that use only egg yolks: gâteau breton (brittany butter cake), confectioner's custard, spaghetti carbonara, etc. And so, inevitably, we end up with unused egg whites that will have to be used elsewhere, in another recipe, and certainly...
June 12^th 20218,2374.9

Wipe meats and fish before cooking

When you want to cook meat or fish, there's a very simple yet very important step to take before you even start: It's to dry, or wipe, each side of the meat or fish, sometimes called "dabbing" or "sponging". But why? And how? Let me explain.
April 14^th 20245,7594.5