Marzipan (almond paste)

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Very easy to do if you have a food processor which can slice or grate a lot of things.

Hazelnut and cocoa amaretti

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You may already be familiar with almond and lemon amaretti, so here's an equally delicious hazelnut and cocoa version, with a simplified recipe.

Fresh pasta dough

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You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish.

Special Cheese and Walnut Sticks

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These crusty mini-baguetttes are generously dotted with diced Comté cheese, toasted walnuts and fried bacon bits. They are ideal for slicing and serving as an aperitif snack.

Jura bread

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This speciality bread is full of all the character of the Jura: dry white wine (made with Savagnin grapes, of course), diced Comté cheese and toasted walnuts. "Jurassic bread" was is first name... The loaves can be made long, as shown here, or as small rolls. This is ideal as an aperitif snack, served sliced and maybe reheated briefly in the oven.

Seeded loaf

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This seeded bread is based on a French baguette dough, with a mix of dry-roasted seeds added (poppy, millet, linseed, sesame...). Delicious on its own, this bread makes excellent toast to go with foie gras, adding an amazing complementary crunch.

Red cabbage salad with chives

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This simple winter salad recipe combines red cabbage with spring onions (or chives) in a good vinaigrette.

Creamy Winter Vegetable Soup

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This is a very simple recipe: lots of winter vegetables cooked in chicken stock, then blended. The soup's special finishing touch comes from cream and a spoonful of mustard.

French Family Cake

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The idea of a "family" cake can mean so many different things, depending on where your family came from. This French version consists of a layer of pears in liquid caramel, topped with a basic cake mixture, similar to the four quarters recipe.

Little lemon biscuits

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These small, lemon-flavoured biscuits are very easy to make and are inspired by the Italian "biscotti al limone".

Arlesian Biscuits

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These small almond and lemon-flavoured biscuits have a short, melt-in-the-mouth texture. They are known as "sablés arlésiens" in French.

Papadums

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Papadums (pronounced "poppadoms") or papad are very thin, crisp Indian crackers. They are often served as an aperitif snack in Indian restaurants. The tricky part of making them at home is rolling them out thinly enough.

Peanut rolls

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Combining soft and crunchy textures, these flavour-packed peanut rolls are delicious just as they are, but they are also ideal for burgers.

Salt cod brandade

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"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.

Nougat

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Nougat is a sweet made with honey and almonds that has changed very little since ancient times. The nougat we know today is the Montelimar variety, in which egg whites are added to the basic recipe for a lighter texture. Here is a simplified version.

Beetroot and cream cheese verrines

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Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.

Swiss meringues

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Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms, snowmen, etc.).

Pear, grapefruit and pistachio tart

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A sweetcrust pastry case filled with pistachio cream, topped with pear and grapefruit slices.

Little Christmas biscuits

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These little chocolate biscuits are decorated with marzipan. They are ideal to accompany a festive dessert.

Two-olive ciabatta

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Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).

My best addresses...

Quite a few of you often ask me where I can find this or that? or is such and such a thing a good buy? or which brand is best for this or that? On this page, I'm going to group together my good addresses for suppliers of this or that product or utensil, and good books on the subjects that interest...
August 29^th 2023338 K4.0

When professionals get to work in their kitchen, lab or bakery, they are (if they are conscientious) very sensitive to hygiene and cleanliness. It is impossible for a good baker for example to do a day's work without regularly cleaning the table where he or she works, and it is even more...
June 30^th 202122 K5

If you are of a certain age (say +50) you may have known, when you were a kid, something that your grandmother had in her kitchen set, the vegetable grater. A kind of mill, to be turned by hand, and which with cutting discs of different sizes, allowed to grate a lot of vegetables, carrots first...
March 20^th 202119 K4.6

When you need to grate or slice vegetables, you generally use an electric machine that does all the work: a food processor, a mixer with a "slicer" extension or similar. Are these machines really suitable? Generally speaking, yes of course, but there's one criterion that often poses a problem,...
November 12^th 202312 K5

Mixing bowl (of food processor)

(Found inTexts)
Very useful for hard work that's difficult to do with your hands: kneading evenly.
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Vegetable grater

(Found inTexts)
A vegetable grater is a kitchen utensil with a perforated or toothed metal surface that can be used to grate vegetables into fine pieces. It is mainly used to grate carrots, zucchini or other vegetables, but can also be used to grate cheese, chocolate, etc.
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