Creamy risotto with vegetables

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Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...
June 12^th 2011381 K5 2 hours 55 min.

Thaï rice with small vegetables

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Vegetables cut in small dice, cooked in stages, and mixed with cooked Thaï rice. Delicious alone or served with meat for example.
February 21^th 2011279 K4.7 1 hour 35 min.

Creamy risotto with diced vegetables and flax seeds

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Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.
February 21^th 2011252 K 14.2 1 hour 50 min.

New York style pasta

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Pasta served like in NYC: tagliatelle or spaghetti with lightly fried ham, peas and a nutmeg-flavoured cream sauce.
July 1^st 201395 K4.3 50 min.

Sautéed green vegetables

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Just fresh vegetables, each sautéed in turn in olive oil, then combined with chopped spring onions and parsley.
June 15^th 201476 K4.1 1 hour 5 min.

Macédoine of vegetables

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A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately "à l'anglaise", then thoroughly drained. They are only combined at the end in a mayonnaise dressing.
September 3^rd 2014159 K4 1 hour 25 min.

Sautéed Green Vegetables in pan

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A recipe full of gorgeous greens: broccoli, romanesco, Brussels sprouts and cabbage. The vegetables are cooked separately in stock before being lightly sautéed with shallot. This is a simple dish, though it takes a while to prepare, and is delicious, light and healthy.
December 2^nd 201564 K4.1 40 min.

Light Broccoli Soup

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This soup is simple and light but tasty, made with a delicate vegetable stock and broccoli.
December 16^th 201564 K4.6 30 min.

Turnip top soup

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It may no longer be widely known these days, but the leafy tops of certain root vegetables are edible, so it's a shame to waste them. Better still, the leaves can be made into interesting accompaniments for their root vegetable, or soups with amazing flavours. In this recipe, I will show you how to...
April 10^th 201953 K 45 min.

Two-cheese vegetable gratin

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This is a vegetable gratin with a difference: 3 layers of different vegetables (cauliflower, broccoli and aubergine) with two different cheeses for a flavousome topping: Comté and Époisse.
October 16^th 201947 K4 1 hour 25 min.

Super-green, super-thrifty soup

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It's all too easy to just throw away the leaves or other green parts of our usual fresh vegetables. This is a real shame, because most of them can be cooked, as in this very green soup that uses up radish tops, spring onion greens and pea pods. I'm sure you'll get how it's "green" in every sense:...
June 24^th 202033 K 55 min.

Green hummus

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You are probably already familiar with classic hummus. Here's a "green" version, still mainly chickpeas, but with added herbs and vegetables.
November 29^th 202030 K 20 min.

Leek and Jerusalem artichoke soup

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Jerusalem artichoke and leek is a much rarer combination than the classic potato and leek, but it works rather well, as you will see in this recipe.
April 28^th 202128 K 55 min.

Rice with spring greens

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This combination of spring cabbage and leeks, cooked separately then mixed with rice, is a simple recipe and everything can be prepared in advance.
June 6^th 202219 K 45 min.

"Au vert" beef

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A piece of beef of your choice, grilled and accompanied by sautéed greens and beet tops.
June 18^th 202311 K 40 min.

Roasted vegetables with thyme and green sauce

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A quick and easy recipe for this dish of oven-roasted vegetables, served with a green parsley and sesame sauce.
July 12^th 202311 K 55 min.

Small green vegetables in Mornay sauce

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For this very green and vegetal recipe, vegetables are cooked separately, and bound with a Mornay sauce (Béchamel with cheese).
June 13^th 202412 K5 60 min.

How to prepare green beans

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Here's how to turn freshly bought (or picked) green beans into ready-to-use vegetables.
August 11^th 202315 K 25 min.

How to prepare new peas

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In spring, when the first peas, known as "new" peas, appear fresh on the market stalls, that's the (fairly short) moment when you can eat them whole, peas and pods, very fresh and delicious. To do this, rather than shelling them, you need to prepare them, and here's how.
May 8^th 20248,042 30 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 20247,707 45 min.

Other cookery websites

List of my other favourite sites.
August 29^th 2023195 K3.9

Choosing a chopping board

It's a no-brainer, surely? If you want a chopping board, just find a piece of wood, and Bob's your uncle! You can happily chop away with a knife and not damage the table or worktop. But in reality, it's a bit more complicated than that. You need to be careful what you are buying, in particular the...
May 8^th 201246 K4.6

Perpetual stock

It's something you have probably have done yourself: cooked or pre-cooked vegetables before adding them to a recipe. This is almost always done the same way: peel the chosen vegetables (carrots, for example), cut them up, boil them in salted water (using a tablespoon or so of coarse salt per litre),...
November 22^th 201625 K5

Children and vegetables

This is an attempt to address the question that all parents and grandparents, maybe you included, face so often: how can we get children to like vegetables? And at the same time, we might get away from the familiar, day-in, day-out round of pasta, chips, toast.. Well, I can hear you say, it's...
March 9^th 201712 K5

When should you salt?

In the kitchen, we salt very frequently, almost all the time, and we must be careful because this salt can influence the texture of what you are cooking. I'm not going to talk about the amount of salt here, that's for another time, but rather about : When do you salt?
August 13^th 201913 K4.5

The green of leeks

We are all, consciously or not, very sensitive to the colour of our food. That's why a red strawberry will always seem more appetizing than a pale one, even if it's not necessarily true. This is true for red, but it is also true for the green of certain vegetables.
March 30^th 202016 K4.0

The infinite variety of salads

Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply. And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's...
March 13^th 20216,4364.6

Introduction to New Nordic Buffet Delicacies

Nordic delicacies reflect culinary proficiency from Nordic nations of Denmark, Sweden, Norway, Finland, and Iceland. It features a range of simple and classic flavors and ingredients that produce satisfying meals when combined. As is the case in other regions, the flavors and ingredients often...
August 10^th 20219,440 Sponsored article

Brussels sprouts are very good

We are, as I write this, in the season of Brussels sprouts, a delicious vegetable that often suffers from a bad reputation, let's try to fix that.
March 5^th 20226,8734.7

Beans in primeur

As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...
June 4^th 20229,868

When I was a kid, I didn't like...

Maybe you've already made this strange observation: when you were a kid, there were things you hated, but as an adult it's almost the opposite? For example, you used to hate spinach or chicory, but now you love it?
November 5^th 20236,8615