How to prepare broccoli

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Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.
October 7^th 20131.44 M3 35 min.

Spring Bread

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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 24^th 201768 K4.3 4 hours 2 min.

Cauliflower, chicken and avocado salad

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In this really simple recipe, crunchy cauliflower is balanced with the soft texture of avocado and tender morsels of diced chicken. A delicious summer salad.
July 12^th 202043 K 30 min.

Thin summer tart "à la grecque"

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A fresh, summery tart with a thin base of pre-cooked puff pastry, spread with a cream-feta mixture, and topped with slices of tomato and cucumber.
July 18^th 202126 K 55 min.

Creamy polenta with green asparagus

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A deliberately creamy polenta (because we won't be grilling it afterwards), into which we'll add green asparagus and spring onion, cooked separately.
May 19^th 202413 K 45 min.

Dandelion flower jelly

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With dandelion flowers and a hint of lemon, here's how to make a delicate and surprising jelly, which in franche-comté (eastern France) is called "cramaillote", or sometimes "dandelion honey".
April 27^th 20252,622 1 1 hour 50 min.

Tartine du pêcheur

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This is a French twist on that store-cupboard basic, sardines on toast: sardine fillets in oil and sliced spring onion, topped with a poached egg.
June 1^st 201651 K4.7 15 min.

Two-colour cauliflower salad

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Towards the end of winter you can sometimes find purple cauliflower, as well as the usual white sort, or purple-headed broccoli (calabrese). Mix the varieties for a delicious, crunchy two-tone salad.
April 7^th 201947 K 20 min.

Red cabage salad with toasted almonds

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This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.
May 26^th 201943 K5 30 min.

Springtime mixed salad

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This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.
June 5^th 201981 K 25 min.

Mackerel rillettes

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This recipe for mackerel rillettes (or potted mackerel) starts with poaching the fish. The flesh is then taken off the bones and forked into a seasoned mixture of butter, mustard, cream and lemon juice. In France this is traditionally eaten as an aperitif snack, served on small slices of toast.
June 19^th 201956 K 1 hour

Light herb sauce

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This is a very quick and easy recipe for a delicious sauce! It goes particularly well with baked potatoes, fish (such as salmon) and cold white meats.
May 20^th 201593 K4 8 min.

Rosemary steamed fish

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In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce.
March 29^th 2020338 K3.8 1 hour

Cucumber, avocado and mussel salad

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A bold salad idea that brings together 3 ingredients which rarely end up on the same plate: cucumber, avocado and mussels, in a rémoulade dressing.
August 9^th 202038 K 25 min.

Special small breads

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When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
October 13^th 2010388 K4 6 hours 30 min.

Cervelle de Canut

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In French, this curious name means "silk-weaver's brain", but don't be alarmed, this tasty "brain" consists of cottage cheese mixed with herbs, vinegar and finely chopped shallots. The Canuts were the silk weavers in the area around Lyon, France. In the nineteenth century this was one of their...
August 1^st 202129 K 1 hour 25 min.

Cauliflower and avocado rémoulade

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The combination of cauliflower and avocado is generally a successful one. In this recipe the cauliflower is grated tabbouleh style then mixed with the avocado and a rémoulade dressing for a fresh, summery starter.
June 26^th 202224 K 25 min.

Baby broad beans and peas with rice and mascarpone

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Fresh spring vegetables (peas and young broad beans here) with white rice, made creamy at the last minute with a little mascarpone.
July 3^rd 202223 K 40 min.

Avocado "tarte fine"

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The French "tarte fine" (pronounced "feen") is a literally a thin tart, made on a precooked flat base of puff pastry. This delicious, crisp, savoury tart is topped with cream cheese, slices of avocado, a trickle of lime juice and fresh coriander.
July 15^th 202053 K 60 min.

Creamy rice with green asparagus and sorrel

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This recipe partners green asparagus with sorrel, which adds a slight bitterness and hint of acidity, and cooked rice, all blended to a rich finish with cream.
May 5^th 202434 K 45 min.

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...
June 3^rd 2024193 K 13.9

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.
August 29^th 202377 K3.8

Chive flowers

Did you know that? Chive flowers are not only a beautiful purple color, but they are also edible and delicious.
May 29^th 201945 K4.4

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.
May 23^th 201930 K4.1

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 20243,5535