You are looking for
Searching...
each of the words
Recipes: 11 results
Butter cream
Butter cream
(Found inTextsStages)
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
October 13th 2010322 K4.6 60 min.
Cannelés
Cannelés
(Found inTexts)
Cannelés are a speciality from the French city of Bordeaux. These delicious little cakes have a crunchy exterior and a soft centre.
December 16th 2012108 K5 1 day 1 hour 30 min.
"Moelleux" cake batter
"Moelleux" cake batter
(Found inTexts)
This French-style "moelleux" cake batter gives a softer, moister texture than a classic cake batter. It can be made plain or varied with different flavourings.
January 26th 202233 K5 20 min.
Pistachio powder or paste
Pistachio powder or paste
(Found inStages)
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
October 13th 2010373 K 154 50 min.
Beef braised in reduced red wine
Beef braised in reduced red wine
(Found inStages)
In classic recipes of this kind, the meat is simply cooked in the wine as it comes. This version is different: the red wine is reduced first separately on low heat with herbs, onion and carrot, then the meat is cooked long and slow in this. This method gives the meat a richer, more intense flavour.
March 12th 201752 K3.8 3 hours 55 min.
Sausage and lentils "en cocotte"
Sausage and lentils "en cocotte"
(Found inStages)
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its...
February 5th 2017139 K4.5 1 hour 5 min.
Sauce Normande (for fish)
Sauce Normande (for fish)
(Found inStages)
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 2020228 K4.8 40 min.
Spring Bread
Spring Bread
(Found inStages)
Spring bread is flavoured with little pieces of preserved tomatoes, Parmesan and chive flowers (hence the name, as the flowers only appear for a brief period in spring). Shaped into long loaves or thin sticks, slices of this bread make a delicious aperitif snack.
October 24th 201764 K4.3 4 hours 2 min.
Basic cake batter - the French way
Basic cake batter - the French way
(Found inStages)
The French have adopted the word "cake" for one that will stand up to being transported (usually made a loaf tin and sometimes called a "travel cake" in French). There are many versions, but here is a new basic recipe to which you can your choice of flavours (pistachio, lemon, chocolate...) and...
November 18th 202044 K 20 min.
Roast beef "like they do it in Santa Fe"
Roast beef "like they do it in Santa Fe"
(Found inStages)
For this delicious roast, the beef joint is seared all over, then wrapped in slices of grilled (broiled) bacon before the final long, slow roasting in a bag with aromatic ingredients (bayleaf, shallots, carrot, thyme and chilli). Cooked this way, the meat will be well done on the outside, meltingly...
July 30th 201764 K4.5 5 hours 40 min.
Cured Pork Belly With Lentils
Cured Pork Belly With Lentils
(Found inStages)
Pork belly with lentils is a typical French bistro dish. In principal, it is a mixture of different cuts of pork, usually salt-cured, cooked slowly until "confit" and meltingly tender, served with lentils cooked in stock. This dish takes a good while to prepare, but it's a real treat! It reheats...
November 15th 201596 K4 3 hours 20 min.
Blog articles: 1 results
The aromatic power of sugar
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 25th 20244245


Back to top of page