Macarons (the original French macaroons)

(Found inTexts)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
October 3^rd 20191.58 M 714.6 2 hours 40 min.

Chocolate sauce

(Found inTexts)
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
February 21^th 2011301 K 24 35 min.

Leavened bread

(Found inTexts)
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
May 23^th 20171.19 M 23.8 6 hours 30 min.

Koulibiak in pie dish

(Found inTexts)
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.
September 7^th 2018363 K3.8 3 hours 20 min.

African style chicken

(Found inTexts)
This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour).
February 21^th 2011403 K5 2 hours 4 min.

Moist cereal bars

(Found inTexts)
Whether bars or rounds, this recipe produces delicous small cereal cakes.
February 21^th 2011292 K4.9 1 hour 5 min.

Pâté de campagne

(Found inTexts)
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
October 3^rd 20192.06 M 23.7 7 hours 55 min.

Avengers' potatoes

(Found inTexts)
Lurking behind this strange name (see reason below) is a kind of potato-cheese gratin, which is wrapped in thin slices of bacon. It's cooked first on the hob, then in the oven.
February 21^th 2011299 K5 1 hour 55 min.

Potato tortilla (Spanish omelette)

(Found inTexts)
Tortilla is a recipe from Spain, which can be eat hot or cold. It's a kind of omelette, with several ingredients, in this recipe potatoes, onion and smoked ham. Ingredients are cooked first, then mixed with egg, to make a tortilla which is cooked on both sides.
February 21^th 2011289 K 34 1 hour 20 min.

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).
February 21^th 2011287 K4.6 1 hour

Sushi

(Found inTextsStages)
Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious. The most common types of sushi are nigiri: a little oval-shaped mouthfuls...
October 13^th 2010330 K4.5 1 hour 40 min.

Quick chicken curry

(Found inTexts)
This curry is quick to make if you have left over cooked chicken, and is always delicious.
August 25^th 2011266 K5 35 min.

Pan bagnat

(Found inTexts)
Pan Bagnat is a traditional recipe from the Nice area. The name means "soaked bread", as it consists of a round bread roll that has been drenched with a mix of oil and vinegar then filled vegetables and fish. Years ago this was the snack that fisherman took with them on their boats, but this is a...
October 18^th 2020153 K4.1 45 min.

Minestrone

(Found inTexts)
Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time. There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version.
May 29^th 2011170 K4.3 3 hours 30 min.

Mediterranean toast

(Found inTexts)
On a slice of toasted bread: barely-cooked Spanish ham, sticks of fried chorizo, slices of peeled tomato and sliced feta.
October 9^th 2011129 K4.5 1 hour 5 min.

Warm chicken salad

(Found inTexts)
This salad is a mixture of fresh, crunchy ingredients (spring onions, radishes and lettuce) with ribbons of pan-fried chicken, added while still warm.
June 24^th 2012120 K4.2 30 min.

Caesar salad

(Found inTexts)
Ceasar salad is a classic of North American cuisine. It consists of lettuce served with croutons and the famous Caesar dressing. Here's my own version.
November 25^th 2012101 K4.5 40 min.

Fresh pasta dough

(Found inTexts)
You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish.
December 6^th 2012180 K3.8 1 hour 15 min.

"Land and sea" kebabs

(Found inTexts)
For these kebabs, cubes of lime-marinated fish (sea) alternate with mushrooms and bacon (land) along the skewer.
May 10^th 2023101 K5 45 min.

Chinese Soup

(Found inTexts)
This delicious soup is a flavoursome mix of herbs, mushrooms, soya noodles and small diced vegetables briefly cooked in vegetable stock. It takes a while to make and there are lots of ingredients, but the result is worth it.
April 6^th 2017112 K 24.5 1 hour 15 min.

Nutritional information and ingredients

For each recipe you will find on this site, dietary information is calculated. It is thus presented to you: Protein weight in grams (gr)Weight of carbohydrates in grams (gr)The weight of lipids in grams (gr)And finally the energy value, expressed in kilo-calories (1 kilo-calorie = 1000 calories) and...
August 29^th 2023520 K3.5

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 2023300 K3.9

Start off well to cook well

What do I need to get started in the kitchen? First of all, a good website! That's it, you're there ;-), then a minimum of equipment, and the few products you should always have in your cupboards or fridge. Here are a few things to help you make your choices.
August 29^th 2023308 K 13.6

Calendar of seasons

A disadvantage of supermarkets is that we are no longer accustomed to taking account of seasons. We find it normal buy strawberries in December or pumpkins in July. Of course it's sometimes fun, but the problem is that this produce comes from very far away, possibly grown under glass without any...
August 29^th 2023184 K3.8

What is this site, and who am I?

The important thing is the content of the site, the recipes and information you can find, but some of you want to know who is behind it all.
August 29^th 2023210 K 44.2

Ice-cream and sorbets

Making homemade ice cream may seem complex, but with the right methods and a few tricks, you can achieve a creamy texture and incomparable flavors. On this page, we'll be revealing the secrets of successful homemade ice cream, guiding you step by step through the various stages of preparation. ...
August 12^th 2024433 K4.0

Making your own bread

You'll find a whole range of bread and pastry recipes on this site, but before you get started, perhaps you'd like to know more about the subject, get some tips and tricks, and find out what the main mistakes beginners make? If so, this page is for you.
August 22^th 2024565 K 63.9

Homemade plancha

The plancha is a cooking method that originated in Spain. It consists of a very hot metal plate on which food, usually cut in small pieces, is cooked with little fat.Contact with the hot plate means that cooking is very rapid, only a few minutes, and there is an obvious "cooked" side. Food is well...
June 3^rd 2024258 K 43.7

Recipes

A recipe is really quite a simple thing (or should be): a list of ingredients, a method, and that's all there is to it. Unfortunately its not always the case. Sometimes you might get the impression that a recipe, found in a magazine or on a web site, has been concocted especially to make you fail:...
June 3^rd 2024170 K3.6

Some hints for a pizza-party

A pizza party is always a very pleasant and convivial occasion. Good people (friends and family) get together to enjoy delicious pizzas, baked right in the oven. Here are a few tips to help you make yours a success.
August 30^th 2024187 K3.7

Information on weights and measures in the kitchen

The way ingredients are described in a recipe varies from country to country. This difference, which is quite profound, relates not only to units of measurement, but also to the way in which they are measured: weight or volume. Let's take a look.
August 22^th 2024822 K3.7

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 2024188 K 13.9

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.
August 29^th 202341 K4.2

Recommended Dietary Intake or RDI

The various agencies and organisations in the field of nutrition have defined a standard measure for the necessary daily nutritional requirements; these are the RDI or "Recommended Dietary Intake".The RDI represents the required energy, expressed in kilo-calories or kilo-joules, which our food needs...
August 24^th 202460 K4.1

Cost calculations

For each recipe presented, cooking-ez.com calculates the price of the recipe, by person, by parts or pieces, here is some information on how this calculation is made.
August 29^th 202398 K3.9

Advices for writing your recipes

If you choose to submit one of your recipes, you'll need to do so via a form (accessible when you're logged in), in which you'll need to enter all the information about the recipe. Please note that in order to log in, you must first create an account. Here are some tips on how to fill in the various...
August 29^th 202358 K4.4

Slashing loaves

When it's time to put them in the oven, the dough pieces for future breads or viennoiseries need to be "lamés", i.e. made with a very sharp blade, by making quick incisions at the top, known as "grignes". Let's see how it's done.
August 29^th 2023282 K 43.6

Flours

At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...
June 3^rd 2024728 K 413.6

Soured dough

Underneath this strange name lies a baking secret: when you want to give a bread or pastry dough (without leaven, but with yeast) a certain percentage of fermented dough must be added, i.e. the same dough made the day before, and left to ferment overnight in the refrigerator.
August 25^th 2024146 K 24.1

Celeriac soups and the 3rd ingredient

Do you like celeriac, a vegetable that is not always a big hit? If your answer is "no" or "not so much", it is perhaps that you have in mind the celery remoulade, the emblematic starter, with the eggs mimosa, of the bistrot kitchen. It's very good, well if you like it of course, but it's a bit...
May 21^th 20229,3314.9

Properly cooked! (the taste)

Going out to a restaurant is getting harder at the moment. In France, at least, you have to try and find one that has agreed to pass on the new lower rate of VAT at anything other than a symbolic level, and there aren't many. And then, most importantly, you have to find a good one: one where you...
February 6^th 201114 K 14.6

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...
February 9^th 201137 K4.2

Devising a recipe

A question I'm often asked is: how do you come up with your recipes? How do you perfect them? This is something I've already mentioned on this page, but I'll take this opportunity to go into a bit more detail.
October 15^th 201214 K4.4

Cream and sauces

Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? .
October 15^th 201218 K4.4

Too much sweet and savoury

There is a food trend which is creeping in everywhere in France right now: mixing sweet with savoury. In some restaurants, it is becoming difficult to order a classic dish, like “roast veal” for instance, without being served fruits in the garnish or honey/conserves/syrup in the sauce or cooked...
November 3^rd 201123 K4.5

Butter doesn't make you fat, unless you eat too much of it.

Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...
March 26^th 201239 K4.5

The art of the charlotte

In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...
February 27^th 201340 K4.3

The right way to use a blender

You may well have a blender in your own kitchen. You know, that useful gadget that allows you to liquidize stuff at high speed into a smooth liquid. Of course, the most obvious use that comes to mind is for soups: if you have boiled some vegetables in water, with just a quick blast of the blender,...
May 31^th 201720 K5

Candied fruits: don't get ripped off

Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
June 21^th 201757 K 24.2

A few tips for effective kneading at home

When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.
June 23^th 2021272 K 23.7

85 grams of eggs?

Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...
November 26^th 201848 K4.6

Salt and yeast

Let's take a look at an old baker's legend: You may have already read that somewhere in a recipe that uses baker's yeast(bread, pastries, leavened doughs in general) it is often specified "Don't put salt in contact with the yeast, you'll kill it (the yeast)"! Well, that's a belief, and there are...
March 15^th 201969 K4.3

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...
April 25^th 20207,3884.8

How to avoid lumps

You've probably come across this unpleasant phenomenon where, when you try to incorporate an ingredient (usually a solid or powder) into a preparation (usually a liquid), the mixture doesn't mix properly and you end up with little "balls" or little lumps of the solid part that refuse to mix with the...
October 9^th 202016 K4.8

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...
January 11^th 20213,8214.9

Let's go easy on the salt

In terms of cooking, I'm probably not teaching you much, salt is ubiquitous, we put it in almost all our dishes, in varying amounts depending on our taste, some like salty, others less, others still not. Its main role is the flavor, the taste, we say that it is a flavor enhancer, ie it reveals the...
February 20^th 20215,1594.8

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 20216,4384.6

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,...
April 10^th 20215,8364.9

Burgers and cheeses

A quick look at burgers(article from 2 weeks ago), and in particular the cheese in burgers, many of you have asked me about this, and how to get cheese to melt in your burgers.
April 24^th 20215,9684.8