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Recipes: 175 results
Bouquet garni
Bouquet garni
(Found inTexts)
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
407K3.5 12 min. March 21th 2017
Herb olive oil
Herb olive oil
(Found inTextsStages)
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
300K3.8 21 min. February 21th 2011
Herb salad
Herb salad
(Found inTextsStages)
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.
222K4.6 22 min. October 13th 2010
French dressing (vinaigrette)
French dressing (vinaigrette)
(Found inTextsStages)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
1.0M4.5 7 min. July 7th 2011
Parcels of fish fillet in spinach
Parcels of fish fillet in spinach
(Found inTexts)
These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of...
232K5 2 hours 23 min. March 18th 2013
Vegetable pie
Vegetable pie
(Found inTexts)
Three layers of vegetables, baked in puff pastry.
233K3.9 1 hour 21 min. September 10th 2018
Broad bean salad with Parmesan
Broad bean salad with Parmesan
(Found inTexts)
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.
267K3.8 25 min. February 21th 2011
Surprise bread
Surprise bread
(Found inTexts)
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
692K 84.5 6 hours 24 min. December 27th 2020
Tomato sauce (for pizzas)
Tomato sauce (for pizzas)
(Found inTexts)
This is the sauce to put on pizza bases before the toppings.
518K4.3 1 hour 15 min. October 19th 2010
Preserved tomatoes
Preserved tomatoes
(Found inTextsStages)
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif.
334K4.8 5 hours 6 min. February 21th 2011
Fish petals, vegetables julienne, and beurre blanc
Fish petals, vegetables julienne, and beurre blanc
(Found inTexts)
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
249K4.3 1 hour 34 min. December 31th 2013
Rosemary steamed fish
Rosemary steamed fish
(Found inTexts)
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.
328K3.8 1 hour March 29th 2020
Marinated tuna with herbs
Marinated tuna with herbs
(Found inTexts)
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.
261K4.3 1 hour 22 min. February 21th 2011
Oxtail Parmentier
Oxtail Parmentier
(Found inTextsStages)
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
304K4.7 5 hours 46 min. October 13th 2010
Loin of pork with herbs and julienne vegetables
Loin of pork with herbs and julienne vegetables
(Found inTextsStagesIngredients)
Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.
350K4.2 2 hours 33 min. November 27th 2015
Celeriac Rémoulade
Celeriac Rémoulade
(Found inTexts)
A classic recipe of traditional French bistro cooking (winter salad).
393K5 18 min. December 21th 2020
Courgettes (zuchinis)
Courgettes (zuchinis)
(Found inTextsStagesComments)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.
495K 13.7 1 hour 20 min. October 13th 2010
Sautéd mushrooms with spring onions and cured ham
Sautéd mushrooms with spring onions and cured ham
(Found inTexts)
Fresh mushrooms of your choice, cooked just right, thinly sliced spring onions and morsels of cured ham. Straight from the pan to your plate.
236K 15 49 min. May 10th 2023
Mixed salad
Mixed salad
(Found inTexts)
Mixed salad is one of those simple but delicious summer recipes which go so well with a barbeque. It's a mix of several fresh vegetables, herbs and French dressing (vinaigrette).
284K4.6 1 hour February 21th 2011
How to prepare sorrel
How to prepare sorrel
(Found inTexts)
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
419K3.3 34 min. October 6th 2010
Pages: 14 results
Cooking with herbs
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...
185K 13.9 June 3rd 2024
chives
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.
76K3.8 August 29th 2023
rosemary
rosemary
This is a kind of shrub, of which the small branches are used.
46K4.2 August 29th 2023
parsley
parsley
There are different kinds of parsley, the two main ones are curled parsley and flat-leaf (or Italian) parsley. The most important difference between the two, except the leaf shape, is taste: flat-leaf parsley has much more flavour.
60K4.1 August 29th 2023
bayleaf
bayleaf
Bay is a kind of laurel, grown as a shrub or small tree, of which the leaves are used, fresh or dry (other laurels are toxic). Bayleaves are used frequently in mediterraneen cooking.
88K4.2 August 29th 2023
fresh coriander (cilantro)
fresh coriander (cilantro)
This is a plant of which the leaves are used fresh. It has a very subtle flavour which is remarkable in salads. It is an indispensible ingredient in Asian and Mediterranean cuisine. The seeds are also available (like white pepper grains but paler), which have a different taste.
40K4.2 August 29th 2023
sage
sage
This is a plant of which the leaves are used. It's goes perfectly (in my opinion) with white meats like pork, veal or poultry.
41K4.2 August 29th 2023
sorrel
sorrel
This is a plant of which only the leaves are used. There is a wild species, very tasty, with small red and green leaves, and a cultivated variety with large green leaves.
42K4.3 August 29th 2023
tarragon
tarragon
Tarragon is a herb with strongly aromatic leaves. These are used for their characteristic flavour that goes very well with meat and fish.
50K4.1 August 29th 2023
mint
mint
There are several kinds of mint with different flavours, some stronger than others. The important thing, if you have the choice, is to use the strongest flavour possible (crush a leaf with your fingers, and smell to compare).
37K4.2 August 29th 2023
thyme
thyme
Thyme is an aromatic plant of which the leaves are used. There are several kinds of thyme, and its flavour is very typical of Mediterranean cooking.
49K4.6 August 29th 2023
Chervil
Chervil
Chervil is very similar in appearance to parsley, but its leaves are smaller, and its taste (delicate) is very different, sometimes with a slight hint of licorice.
30K4.4 August 29th 2023
Basil
Basil
This is a plant of which the very smelly leaves are used.
26K4.6 August 29th 2023
Homemade plancha
Homemade plancha
Make you own plancha and cook the Spanish way on this scorching hot metal plate.
255K 43.7 June 3rd 2024
Blog articles: 14 results
Herbs and temperature
Herbs and temperature
I have already talked to you about herbs in cooking, and about their great power of "seduction". The example of a salad is a great classic: on its own, it's a salad, which is normal, but the same salad in which you have added finely chopped fresh herbs, just before serving, you have much more than a...
6,7204.8 April 25th 2020
Coarsely chopped herbs
Coarsely chopped herbs
Although we are in the middle of winter as I write these lines, you should not hesitate to make salads at this time, it is actually quite simple, rather fast, and so pleasant. A while ago, I already told you that a salad is a salad, but a salad with herbs is immediately something much better:...
8,3964.9 January 9th 2021
How easy is it to chop herbs?
How easy is it to chop herbs?
Whenever you have fresh herbs - parsley, chervil, coriander, mint, etc. - to incorporate into a recipe, we tell you to chop them up. In this case, "chopping" means separating the leaves from the stems, keeping only the leaves, and chopping them more or less finely. It's not very complicated,...
8,1235 September 12th 2023
Maillard reactions
Maillard reactions
This subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactions are? With a name like that, they could well be some principle in mechanics, but in fact the term applies to something much closer to all of us: it's what gives food more flavour...
32K4 January 28th 2015
In praise of slow cooking
In praise of slow cooking
You will no doubt have noticed that in cookery, it's often the actual cooking process that gets neglected. This is understandable; it comes at the end of the recipe and getting the dish in the oven is something of a relief (ah, that's done!), which frees us to cope with what's left: tidying the...
37K4.2 February 9th 2011
Good fridge management
Good fridge management
We all have a fridge at home – it's an indispensible part of the kitchen and so much a part of the furniture that we tend not to pay it much attention. But often, out of habit, we don't use it properly. Here are a few tips to help you get more from your fridge. .
25K4.4 April 19th 2011
Do you know Yotam Ottolenghi?
Do you know Yotam Ottolenghi?
Do you know Yotam Ottolenghi? Maybe not, in which case let me tell you a little about him.
3,9634.8 December 19th 2020
The delicate blend of flavors in salads
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...
3,4434.9 January 11th 2021
The infinite variety of salads
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...
6,0294.6 March 13th 2021
Let's rehabilitate the burger
Let's rehabilitate the burger
The burger is a sandwich that is very fashionable at the moment, and as for all other sandwiches, the worst (often) rubs shoulders with the best (much more rare). In principle, I'm probably not teaching you anything, it's a sandwich made of a small round bun, rather soft, like a sandwich bread,...
5,2464.9 April 10th 2021
Introduction to New Nordic Buffet Delicacies
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...
9,297 August 10th 2021 Sponsored article.
Creams in pastry
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...
8,6984.5 March 12th 2022
Don't throw away your pizza crusts
Don't throw away your pizza crusts
You've probably already noticed that at the end of a pizza meal, at least half of the participants have left the crusts in the boxes or on the plates that many don't eat. Naturally, one would tend to put them "to the birds", or worse, to throw them away, and it's a shame because they are in fact...
5,2144.9 April 22th 2023
What is the difference between bakery and patisserie?
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
121K 14.1 February 7th 2017
Lexicon: 1 results
Off the heat
Off the heat
(Found inTexts)
To "take off the heat" means to take a pan off the hob and stop it heating any further in order to bring down the temperature of the contents rapidly, usually to stop the cooking.
777K
Ingredient, product: 3 results
salt
salt
(Found inTexts)
Salt is more than just a condiment, it plays an important role in bringing out flavours in recipes.There are two main types of salt:Sea salt: made by evaporation of sea waterRock salt: extracted from minesThese two kinds are then factory refined to produce the very fine white powder that we know as...
777K
Noilly Prat
Noilly Prat
(Found inTexts)
Noilly Prat is a vermouth, a wine with the addition of alcohol and various herbs, invented in 1813 in Marseillan in France. Noilly tastes something like a sweet white wine, but with complex flavours dominated by chamomile, coriander and bitter orange.
777K
herbes de Provence
herbes de Provence
(Found inTexts)
The "Herbes de Provence" (Provençal herbs) preparation, as used in France, is a mix of dried herbs, crumbled fairly small. This mix is used for the typically "Mediterranean" flavour it brings. It is usually a combination (quite variable) of rosemary, thyme, basil, parsley, marjoram, summer savory,...
777K


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