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Recipes: 34 results
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)
(Found inTexts)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
399K5 33 min. July 1st 2019
Natural leaven
Natural leaven
(Found inTexts)
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.6M 284.2 7 days 15 min. April 3rd 2020
Leavened bread
Leavened bread
(Found inTextsStages)
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.
1.1M 23.7 6 hours 26 min. May 23th 2017
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.
238K4.3 1 hour 22 min. February 21th 2011
How to heat plates
How to heat plates
(Found inTexts)
In restaurants serving "à l'assiette", wich means that your dish is presented already served on a plate, it's very important for the plates to be hot, otherwise dishes arrive cold and it's the customer that (rightly) becomes heated. At home it's worth doing the same thing: you are sure to serve hot...
184K 43.7 22 min. February 21th 2011
Tomato ladybirds
Tomato ladybirds
(Found inTexts)
Tomatoes filled with a tuna mayonnaise and rice mixture, in a fun ladybird shape that kids will love, served with a puree of fresh garden peas. A good way to encourage them to eat vegetables.
241K 14 1 hour 47 min. February 21th 2011
Sushi
Sushi
(Found inTexts)
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...
287K4.5 1 hour 38 min. October 13th 2010
Surprise eggs
Surprise eggs
(Found inTexts)
These look like perfectly normal boiled eggs, but when the shell is cracked open - surprise! They contain a mixture of scrambled egg, cured ham, fried prawns and chives.
141K5 51 min. September 26th 2010
Peach Melba
Peach Melba
(Found inTexts)
Peach Melba is a famous dessert created in 1893 by an equally famous chef, Auguste Escoffier, and inspired by the singer Nellie Melba. There have been many versions of this well-known dish but, in principal, it consists of vanilla ice cream, poached peaches, raspberry coulis and sweetened whipped...
100K3.9 2 hours 20 min. September 9th 2012
Noisette butter
Noisette butter
(Found inTexts)
"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate...
64K4.5 15 min. December 30th 2019
How to peel tomatoes using a flame
How to peel tomatoes using a flame
(Found inTexts)
The classic and most usual way to peel tomatoes is by plunging them first into boiling water, then into cold. But there is another method, "flame peeling", which is quicker than boiling water as it bursts the tomato skins open very rapidly. Here is how to do it.
30K 11 min. July 17th 2019
Asparagus "en petit pois"
Asparagus "en petit pois"
(Found inTexts)
As the name suggests, this historic recipe (see below for more details) treats asparagus like peas, Napoleonic French style: first cooked the usual way, then cut small (to look like peas), cooked again in stock, and finished with a cream and egg yolk sauce.
6,218 42 min. May 2nd 2021
Small cheese and bacon rolls
Small cheese and bacon rolls
(Found inStages)
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.
320K5 1 hour 23 min. September 7th 2018
Benoîton
Benoîton
(Found inStages)
This curious name (explained below) applies to a small bread fingers made with a blend of wheat and rye flour, enriched with raisins and almonds.
21K 4 hours 32 min. February 4th 2018
Cretan Bread
Cretan Bread
(Found inStages)
This Cretan (or Cretan-style) bread has a soft dough, enriched with olive oil, preserved tomatoes, green olives and cooked onions.
50K4.3 4 hours 26 min. October 24th 2017
Jura bread
Jura bread
(Found inStages)
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,...
28K4.4 6 hours 9 min. October 24th 2017
Seeded loaf
Seeded loaf
(Found inStages)
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.
96K3.8 4 hours 27 min. October 24th 2017
Tomato foccacia
Tomato foccacia
(Found inStages)
Foccacia is an open-textured Italian bread. The French sometimes refer to it as the Italian fougasse. This version is made with preserved tomatoes, green olives and parmesan.
59K4.3 4 hours 53 min. October 24th 2017
Classic French white bread
Classic French white bread
(Found inStages)
This is the recipe for classic, everyday French bread raised with yeast. French bakers call this "pain courant". It is quicker and easier to make than leavened bread or new leavened bread, so ideal for a beginner.
222K4.1 3 hours 50 min. June 6th 2017
Two-olive ciabatta
Two-olive ciabatta
(Found inStages)
Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).
94K4.3 4 hours 12 min. October 24th 2017
Pages: 25 results
Herbs in the kitchen
Herbs in the kitchen
All the herbs used in cooking.
168K 13.7 July 1st 2021
Information on weights and measures in the kitchen
Information on weights and measures in the kitchen
Weights, measures and volumes in a recipe.
749K3.4 July 1st 2021
Films and papers in the kitchen
Films and papers in the kitchen
Various papers and plastic films used in cooking .
518K 93.5 July 1st 2021
Flours
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...
681K 413.6 July 1st 2021
chives
chives
Herbs in the kitchen: chives.
69K3.5 July 1st 2021
rosemary
rosemary
Herbs in the kitchen: rosemary.
40K3.5 July 1st 2021
parsley
parsley
Herbs in the kitchen: parsley .
50K3.6 July 1st 2021
bayleaf
bayleaf
Herbs in the kitchen: bay leaves.
78K3.6 July 1st 2021
fresh coriander (cilantro)
fresh coriander (cilantro)
Herbs in the kitchen: coriander.
34K3.5 July 1st 2021
sage
sage
Herbs in the kitchen: sage.
34K3 July 1st 2021
sorrel
sorrel
Herbs in the kitchen: sorrel.
36K3.3 July 1st 2021
tarragon
tarragon
Herbs in the kitchen: tarragon.
43K3.3 July 1st 2021
mint
mint
Herbs in the kitchen: mint.
32K3.4 July 1st 2021
thyme
thyme
Herbs in the kitchen: thyme.
42K4.2 July 1st 2021
Chervil
Chervil
Herbs in the kitchen: chervil.
24K3.3 July 1st 2021
Basil
Basil
Herbs in the kitchen: basil.
21K3.7 July 1st 2021
What is this site, and who am I?
What is this site, and who am I?
Presentation of the site: what you can find, and what you can do here.
153K 44.2 July 1st 2021
Other cookery websites
Other cookery websites
List of my other favourite sites.
155K3.7 July 1st 2021
A bread oven
A bread oven
Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...
1.0M3.5 July 1st 2021
Some hints for a pizza-party
Some hints for a pizza-party
Some hints for a successful pizza party.
168K3.5 July 1st 2021
Blog articles: 19 results
The power of sayings and beliefs in the kitchen
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...
27K3.5 February 6th 2011
Kitchen ovens
Kitchen ovens
You certainly have one in your kitchen, an oven, the essential tool for all kinds of cooking, whether in the kitchen of course, but also in pastry, bakery, pizza, and many others. Here is some information on its structure and operation.
7,6112.3 May 16th 2020
Fried potatoes or fried mash?
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. Take fried potatoes; it's very simple because it's all there in the name of the dish: you...
16K3.6 February 6th 2011
Properly cooked! (the taste)
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...
11K 13.7 February 6th 2011
The ideal restaurant
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. But now I have a son who's in the trade...
10K3.3 October 15th 2012
Butter doesn't make you fat, unless you eat too much of it.
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). ...
28K4 March 26th 2012
Choosing a chopping board
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...
36K4 May 8th 2012
Making the most of seeds: Dry roasting
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...
36K3.3 January 30th 2015
Steam for baking bread
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...
113K4.3 June 16th 2021
Perpetual stock
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),...
14K November 22th 2016
A few tips for effective kneading at home
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.
188K 23.7 June 23th 2021
When should I change my knife?
When should I change my knife?
I already spoke to you in a previous post about knives, those without which nothing is possible (or almost) in the kitchen, so I'm going to come back to them a bit and try to answer the question "When should I change my knife?
5,6675 November 2nd 2017
The Holy Grail of French bakers
The Holy Grail of French bakers
While browsing through the recipes on this site, you may have noticed that while I adore cooking (everything, in fact, to do with eating and drinking), I am particularly drawn to bakery: bread, viennoiseries and all that goes with them – it’s a real passion of mine; I love making them and I...
11K 33.7 March 24th 2018
Using stretch food film effectively
Using stretch food film effectively
Maybe you use food film in your own kitchen. You know, the very thin, clear plastic stuff that you can stretch, often used to cover food and protect it from the air. It’s become so widely used that it’s now an essential item for pros. They even have a verb for it in French: “filmer”: to...
10K 15 May 12th 2018
The 3 essential knives
The 3 essential knives
You must have heard a chef or cook say: "There’s no good cooking without good ingredients". This is very true, of course, but for any amateur or beginner it is equipment that really counts to start with. What I mean is that you should not skimp on kitchen equipment, good utensils, a food...
12K5 May 30th 2018
The march forward
The march forward
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...
6,3305 June 30th 2021
The green of leeks
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.
8,9583.1 March 30th 2020
Circles vs. moulds tins
Circles vs. moulds tins
If you like to bake or make quiches, pies etc. you must surely have one or more pie pans at home, in different diameters and perhaps materials. They are indispensable, without them there is no way to make beautiful pies, and they work very well, but you have another option, instead of moulds,...
3,8545 October 2nd 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:...
2,0914.3 January 9th 2021
Lexicon: 3 results
Ingredient, product
Ingredient, product
(Found inTexts)
Everything used as a raw material in the kitchen: vegetables, meat, fish, spices, fruit, etc.
108K
Ménagère
Ménagère
(Found inTexts)
Housewife. The term, unfortunately condescending and rather pejorative, used by chefs to refer to someone who cooks at home and is therefore not a professional chef. In France, a "Ménagère" it's also a nice set of spoons, forks and knifes presented in a pretty box. A classical wedding gift...
108K
Transfer
Transfer
(Found inTexts)
Sometimes we need to transfer the contents of a pan to a dish or plate. This is often to rapidly stop something cooking, as the dish it is transferred to will always be cooler, or it might simply be to free up the pan for something else.
108K
Utensil: 2 results
Chopping board
Chopping board
(Found inTexts)
To cut safely, using your knives, on your work surface.
108K 1
Bread dough at the right temperature
Bread dough at the right temperature
(Found inTexts)
For bread dough to rise well, it should be left in a warm place, protected from draughts. Bakers use a special room, for this called a "chambre de pousse" (growing room). Difficult to do this at home...Instead I use my kitchen oven (off) where I put a small light bulb of 15-20 watts. This light bulb...
108K
Ingredient, product: 1 results
pepper
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...
108K


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