Recipes: 579 results
Fruit crumble
(Found inTexts)A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
February 21th 2011353 K4.0 1 hour 15 min.
Caramelised apple pie
(Found inTexts)Apple pie made with caramelised apples.
September 11th 2018254 K4.3 1 hour 55 min.
Crème brulée
(Found inTextsStages)Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31th 20111.65 M 74.3 4 hours 40 min.
Soft fruits in sabayon
(Found inTextsStages)This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21th 2011263 K3.9 50 min.
Brioche dough
(Found inTextsComments)It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020518 K 44.2 14 hours 30 min.
Chocolate mousse
(Found inTexts)Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
February 21th 2011472 K3.7 40 min.
How to succeed in making sabayon (syllabub)
(Found inTexts)A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
November 12th 2017929 K 54 20 min.
French dressing (vinaigrette)
(Found inTexts)Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
July 7th 20111.04 M4.5 7 min.
Fruit coulis (fruit purée)
(Found inTexts)Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
October 20th 2012770 K 44 25 min.
Tartiflette
(Found inTexts)A personal version of a classic recipe from Savoy.
September 16th 2019597 K 14.6 1 hour 30 min.
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...
March 18th 2013234 K5 2 hours 25 min.
Coconut paste
(Found inTextsStagesComments)Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
October 13th 2010286 K 14 15 min.
Four quarters
(Found inTexts)It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.
February 21th 2011314 K3.7 1 hour 15 min.
Home-made terrine of foie gras
(Found inTextsStages)Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
December 17th 20235.23 M 64.2 4 days 15 hours 50 min.
Artichoke hearts forestier
(Found inTextsStages)This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...
May 10th 2023263 K5 1 hour 50 min.
Guacamole
(Found inTextsStages)For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
November 26th 2011293 K4.1 1 hour 25 min.
Tomato tart
(Found inTexts)This tart is very easy and quick to prepare.
January 13th 2011275 K4.8 1 hour 20 min.
Pumpkin (or potimarron) soup
(Found inTexts)A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin.
October 13th 2010334 K4.1 1 hour 10 min.
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.
February 21th 2011270 K3.8 25 min.
Fougasse with bacon and Comté
(Found inTexts)This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).
October 24th 2017332 K4.1 3 hours 9 min.
Pages: 25 results
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 29th 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 12th 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 22th 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 3rd 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 3rd 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 30th 2024187 K3.7
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 29th 2023300 K3.9
The oven itself (hearth)
The main part of the oven (the hearth) as sold by the producer ("Fayol" company) consists of 9 slabs (to form the sole) and the curved sections which make up the domed oven, plus a keystone which fits in the top.August 30th 2024124 K3.8
Oven housing
Once the domed oven is finished and dry, we can start to construct the housing around it.August 30th 2024115 K3.9
Foundations
A bread oven is very heavy (over a ton), so you should start by preparing a solid base on which it can be built.August 24th 2024118 K4.1
Make your own hot-wire or styrofoam cutter
A filicoupeur is a hot-cutting tool for polystyrene, which can be used to enhance any piece of polystyrene you've salvaged, and to do all kinds of things with it: model building, model making, arts and crafts, and so on. See here how to make your own.February 20th 2024509 K 433.5
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 29th 2023282 K 43.6
Polynesian arrow
A Polynesian arrow is an arrow with a tail that is thrown by hand, using a piece of string. The result is a "slingshot" effect that propels the arrow much further than if it were simply thrown by hand.It's a craft to do with children, for example on an afternoon when they're a bit idle...August 29th 2023191 K 14.3
A mist free mirror
I don't know if you're like me, but I find it very annoying after a shower or bath to have to wipe down the bathroom mirror 36 times with a towel just so I can see myself shaving (or putting on make-up for the girls).How do you solve this tricky problem? First of all, by looking at the cause of the...August 29th 2023219 K 13.6
Home Automation and CP290 with Excel
If you're using a CP 290 interface to do a bit of home automation and, for example, regulate your heating, you must have used the "Lighthouse" software under DOS and Windows 3.1. Apart from the fact that this software is in English with AM and PM times, and that it wasn't very user-friendly, the...August 29th 2023145 K4.2
Solar lighting
As you know, every square feet of our planet receives huge amounts of energy which is sent by the sun. This energy, free, infinite, non-polluting is at our hands, but unfortunately for some sad reason we continue to use fossil fuels with all their harmful consequences to our environment.Is it...August 29th 2023236 K4.0
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).August 29th 202337 K4.2
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.August 29th 202350 K4.6
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 29th 2023308 K 13.6
Blog articles: 110 results
The power of sayings and beliefs in the kitchen
One day, in the comments on the recipe for beaten egg whites, a young woman asked if you could beat egg whites stiff while having a period, as a friend had told her it wasn't possible. Sometime later another person commented that for mayonnaise it had been (get this!) scientifically proven that a...February 6th 201148 K4.4
Fried potatoes or fried mash?
In cooking there are a lot of dishes that appear to be extremely simple but which can actually prove to be very tricky. Amongst those that I'm aware of having this reputation are omelette and fried potatoes.February 6th 201121 K4.5
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 6th 201114 K 14.6
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...January 28th 201533 K4
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 9th 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 15th 201214 K4.4
The ideal restaurant
Like all passionate cooks (I suppose), from time to time I dream of opening my own restaurant. I imagine loads of things: it will be like this or like that, we'll do this, I'll cook that, the room will have this or that – in short, I dream.October 15th 201213 K4.4
How to choose a centrifugal juicer
A centrifugal juicer is an appliance designed to extract juice from all kinds of fruit and vegetables. It will produce juice from tomatoes, carrots, apples, pineapple, blackcurrants, etc.April 1st 201141 K4.4
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. .April 19th 201126 K4.4
A memo of utensil weights
You will no doubt have come across this problem while cooking: after starting a recipe, when you already have some ingredients in a pan and have maybe cooked them, you need to know the weight of the pan's contents so that you can take half out, or add the same weight of sugar, for example.May 9th 201124 K4.6
Preservative oil, an asset for taste
When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?June 5th 20243,9955
Well-cooked meat
Have you ever noticed that if you like your meat well done, it invites strange looks? For instance, in a restaurant, when asked “How would you like that cooked?” If you reply, “Well done,” it is almost as if you are swearing….May 21th 201130 K 14.4
Should I believe my oven?
Can you really trust your oven? This is an important question as we are always tempted to take the temperature indicated as gospel truth and, unfortunately, this is rarely very precise. .July 4th 201128 K4.6
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 3rd 201123 K4.5
The time of the jams
We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.July 12th 202124 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 26th 201239 K4.5
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 8th 201246 K4.6
Markers in cooking
When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...July 3rd 20218,0785
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .November 6th 2012106 K 14.0
The secret of cooking until "done"
This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it's cooked". I always admire this ability to see at a glance if something is done. It is what sets the professionals apart from us mere amateurs. And it's true that how fish is cooked is...November 26th 201216 K4.4
Lexicon: 9 results
Add liquid to cover
(Found inTexts)Filling a receptacle with liquid, until the contents are just covered.
824 K
Without colouring
(Found inTexts)Removing something cooking from heat, just before it begins to brown.
824 K
Checking seasoning
(Found inTexts)Tasting to see if the preparation has enough salt and pepper.
824 K 2
Pointage (starting)
(Found inTexts)In bakery, "pointage" (starting), it's the first resting period, just after kneading. The dough, in one piece, is put for resting in a bowl, at ambient temperature, covered to prevent from making crust. During this step, dough is starting fermentation.
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Poolish
(Found inTexts)Poolish is a fermented batter, generally a mixture of water, flour and yeast which acts as the leaven for certain kinds of bread dough.There are distinct bread types, depending on the rising agent: yeast-raised bread, poolish bread, and leavened bread.Although it doesn't have the full flavour of a...
824 K
Chablonnage (sealing pastry with chocolate)
(Found inTexts)Chablonnage is a French pâtisserie term which means sealing the inside of a pastry tart case with a thin coating of melted white or dark chocolate, normally applied with a brush. After cooling, the chocolate hardens to form a fine, moisture-proof layer. The chocolate prevents the tart filling...
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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.
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Utensil: 4 results
Apple-peeler
(Found inTexts)Here is a tool that I was sure was just some dumb gadget before my friends Eric and Pascale gave me one! It's an extraordinary tool that peels and removes the core of an apple in less than 10 seconds. The chore of peeling/removing the core is now a thing of the past, and making apple tart or cake...
824 K
Rake
(Found inTexts)This is a kind of metal scraper, used to move or remove embers and ash from the oven, especially just before closed fire cooking.It's also useful for tending the fire, rearranging the woo, the embers....Apparently in days gone by such rakes were often made of wood so as not to damage the fragile...
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Serrated knife
(Found inTexts)Unlike a classic knife, which is ground to produce a fine cutting edge to the blade, a serrated knife has teeth like a saw. This kind of knife doesn't need sharpening, and cuts certain foods, bread and cakes for instance, more easily than a normal knife.
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Ingredient, product: 6 results
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...
824 K
pepper
(Found inTexts)Pepper is a spice obtained from the berries of two kinds of tree. The berries (peppercorns once dried), yield three kinds of pepper, depending of harvest period and processing:Green pepper (immature berries)Black pepper (mature)White pepper (black pepper without skin)White and black pepper are the...
824 K
Comté cheese
(Found inTexts)Comté is a cow's milk cheese, made in the Jura's mountains, in eastern France. It looks a bit like Gruyère and Emmenthal (without holes), but that's just the appearence, its flavour is much stronger.You can find more information about it on Wikipédia or on the Comté official website.
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olive oil
(Found inTexts)Olive oil is a fat obtained by the cold pressing of olives (the fruit of the olive tree). Rather like wine, olive oil comes from a vast array of origins and cultivation methods. In the bottle, this offers many different bouquets, flavours and colours. So there is not just olive oil, but lots of...
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icing sugar
(Found inTexts)Icing sugar is a very fine powder, it's caster sugar which is just ground very finely. It is widely used in baking and pastry to dust.
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