Basic cake batter - the French way

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The cake is one of the classic cakes of the pastry world (The frenchs call them "journey cake"), and there are many ways to make it. Here's a new basic recipe for its dough, into which you can then add the flavors (pistachio, lemon, chocolate, etc.) and ingredients (dried fruit, fresh fruit, etc.) of your choice.

Mint and chocolate cream

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Inspired by the chocolate cornstarch cream, this cold cream, with the very matching flavors of mint and chocolate, will give you a delicious and quick dessert.

Greek Pesto

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You may already know the pesto, this delicious Italian sauce, well here is the Greek variation of the thing: the basil is accompanied by thyme and oregano, and the Parmesan replaced by feta cheese. Greek flavors, but in an Italian spirit, a true European recipe.

Cauliflower and purple eggplant with Greek pesto

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Mediterranean flavors for this recipe where cauliflower and purple eggplant are bound together with a Greek-style "pesto".

Zucchini and tomato remoulade

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A quick summer salad with Provencal flavors: zucchini, tomatoes and shallots, bound with a remoulade and basil sauce.

Breton style shellfish and vegetable soup

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For this recipe with marine flavors, we will cook several kinds of shellfish, then add them to small creamed vegetables.

Celery soup bourguignonne style

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Celery and Époisses cheese flavors for this very simple soup recipe.

Warm white bean salad with smoked trout

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"Land and sea" flavors for this salad featuring white beans and smoked trout.

Auvergne gratin

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Cauliflower, green cabbage, potatoes and of course Saint-Nectaire for this gratin with Auvergne flavors.

Chocolate orangettes for Erika

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Orangettes are candied citrus peels (oranges or grapefruit) cut into sticks and coated in chocolate. This delicious confection blends the slightly tangy flavors of candied peels with the sweetness of chocolate.

Chocolate-verbena cream

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A chocolate cream with delicious aromas of fresh verbena.

Tender roasted carrots with avocado mayonnaise

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Roasted new carrots with Provencal flavors, served with toasted bread and a delicious avocado mayonnaise.

Polenta à la Comtoise

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A polenta with the delicious flavors of Franche-Comté: Metton of cancoillotte, diced Morteau sausage and grated Comté cheese.

Soft chocolate-orange cake

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If you like the combination of chocolate and citrus fruit, you'll love this very simple, very moist cake, with its deliciously pronounced chocolate and orange flavors.

Cottage cheese tart

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Käsküeche, or cottage cheese tart, is a recipe of Alsatian origin, consisting of a sweetcrust pastry (pâte sablée) base topped with a light cottage cheese cream and, in this version, lime flavors.

Brussels-Bombay salad

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For this salad, two main flavors, raw Brussels sprouts and curry croutons, make a surprisingly delicious combination.

Chocolate-chestnut cream cake

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A delicious and very moist cake, where the flavors of chestnuts and chocolate are perfectly balanced.

Sea bass fillet Cretan style

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Delicious flavors of lemon and oregano in this simple recipe for Cretan-style sea bass fillet.

Ham and cheese croquetas

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Croquetas are small breaded and fried bites, very popular in Spain. They are made from a thick base of béchamel sauce, mixed here with ham and cheese. On the outside, it's crispy, and on the inside, it's meltingly creamy. In Spain, they are often eaten as an aperitif or as an appetizer in tapas bars.

Mayonnaise-Béarnaise

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Making Béarnaise sauce to serve with meat or fish isn't very easy, so here's a quick way to make mayonnaise with all the delicious flavors of Béarnaise sauce.

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 2023341 K 13.6

The delicate blend of flavors in salads

As I write these lines, we're deep into winter, and it's often time for raclettes, tartiflettes and other dishes that keep us warm, especially when the weather's as cold as it is right now. But we mustn't deprive ourselves of salads, precious sources of vitamins in these cold and sometimes dark...
January 11^th 20217,8114.9

Zester like a pro

Have you heard of the microplane? It's an extraordinary tool that allows you to grate very, very finely, and therefore zest with disconcerting ease. Here's some information about it.
December 25^th 20209,7954.9

Creams in pastry

In this post, I propose you to make a small tour of the different creams in pastry. If you like to make them at home, you have already noticed the many creams that exist for the different desserts: Chantilly, custard, diplomat, Bavarian, etc. etc. Each one more delicious than the other, they...
March 12^th 202216 K4.5

Your oven in "proofer" mode

In the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries. During proofing, the yeast ferments the sugars present in the dough, releasing carbon dioxide which forms bubbles. This process allows the dough to swell and aerate, guaranteeing a soft, light...
September 27^th 202413 K5

Sauce and salad: When and how to mix them?

When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...
November 29^th 20248,3885

The aromatic power of sugar

In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25^th 20247,9005

Finding the Best Breakfast Near You

When you’re searching for a reliable breakfast near me, there are plenty of great spots that serve up satisfying morning meals. Whether you’re craving a hearty omelette, fresh pastries, or a full brunch spread, these restaurants offer a mix of comfort, quality, and variety to start your day...
April 22^th 2026244 Sponsored article

To sauté

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In cooking, “sautéing” means quickly cooking chopped ingredients in a skillet, sauté pan, or wok with very little fat over high heat, stirring or tossing them so they “sauté” and brown evenly. The goal is to sear the outside (caramelization) while keeping the inside tender; this...
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