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Recipes: 84 results
Bouquet garni
Bouquet garni
(Found inTextsStagesIngredients)
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...
403K3.5 12 min. March 21th 2017
Cocotte eggs with Comté
Cocotte eggs with Comté
(Found inTexts)
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
340K4.3 1 hour February 21th 2011
Leek and potato soup
Leek and potato soup
(Found inTextsStagesIngredients)
A classic of French family cooking.
474K5 42 min. October 3rd 2010
Ramekins of duchess potatoes
Ramekins of duchess potatoes
(Found inTextsStages)
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.
284K 24.6 2 hours 5 min. March 4th 2020
Nicholas's fish
Nicholas's fish
(Found inTextsStagesIngredients)
This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.
239K4.8 56 min. February 21th 2011
How to prepare leeks
How to prepare leeks
(Found inTextsStagesIngredients)
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate.
538K5 30 min. October 13th 2010
Filo leeks and cheese tart
Filo leeks and cheese tart
(Found inTextsStagesIngredients)
This is a very quick tart recipe, where the crust is made by a stacking filo pastry sheets.
279K4.3 1 hour 14 min. April 17th 2022
Maroilles cheese quiche
Maroilles cheese quiche
(Found inTextsStagesIngredients)
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below).
240K 34.7 2 hours 27 min. April 17th 2022
Crispy rolls with chicken and leek
Crispy rolls with chicken and leek
(Found inTextsStagesIngredients)
Finely sliced leeks are cooked with a shallot, to which is added leftover chicken with a little cream and parmesan. This mixture is rolled up in filo pastry, and cooked in the oven.
224K5 49 min. February 21th 2011
Thaï rice with small vegetables
Thaï rice with small vegetables
(Found inTextsStagesIngredients)
Vegetables cut in small dice, cooked in stages, and mixed with cooked Thaï rice. Delicious alone or served with meat for example.
272K4.7 1 hour 34 min. February 21th 2011
Scallops with fondue of leeks
Scallops with fondue of leeks
(Found inTextsStagesComments)
In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours.
310K 24.6 23 min. March 6th 2020
Leek and tuna loaf
Leek and tuna loaf
(Found inTextsStagesIngredients)
This loaf is a savoury cake (quite popular in France) made with tinned tuna and leeks that have been lightly cooked with shallot.
182K4.4 1 hour 18 min. October 3rd 2010
Cretan-style salmon
Cretan-style salmon
(Found inTextsStagesIngredients)
Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.
169K5 1 hour 1 min. February 8th 2020
Leeks in vinaigrette
Leeks in vinaigrette
(Found inTextsStagesIngredients)
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.
170K4.3 45 min. September 29th 2012
Vegetable stock
Vegetable stock
(Found inTextsStagesIngredients)
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.
251K4.3 1 hour October 5th 2011
Langoustine and leek tarts
Langoustine and leek tarts
(Found inTextsStagesIngredients)
Small puff pastry cases filled with a layer of chopped leeks, fried langoustines (also known as scampi or Dublin Bay prawns), topped with hollandaise sauce.
100K4.2 1 hour 28 min. May 13th 2012
Vol-au-vent
Vol-au-vent
(Found inTextsStagesIngredients)
The classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling. There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.
136K4.3 1 hour 23 min. October 20th 2013
Chicken pie
Chicken pie
(Found inTextsStagesIngredients)
Apart from the obvious chicken, this pie's puff pastry "lid" also conceals mushrooms, bacon, hard-boiled eggs and leeks.
105K4.3 2 hours 29 min. May 10th 2023
Leek and fresh tuna tart
Leek and fresh tuna tart
(Found inTextsStagesIngredients)
The puff pastry case is filled with a layer of leek, lightly fried chunks of fresh tuna and a quiche mixture.
70K5 1 hour 15 min. April 17th 2022
Country vegetable soup
Country vegetable soup
(Found inTextsStagesIngredients)
In this "country" (paysanne) style soup, the vegetables are left in small pieces, rather than blended.
85K 14.3 1 hour 11 min. April 2nd 2014
Blog articles: 6 results
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.
15K4.0 March 30th 2020
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),...
22K5 November 22th 2016
Vegetable soups
Vegetable soups
As I write this post, we are slowly slipping into winter, and this late autumn is the perfect time for soups, especially vegetable ones. Soups, that somewhat "soft" dish, often associated with our childhood, infallible remedy against a cold evening or an ugly weather, or both.
7,2635 December 5th 2017
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...
19K5 May 30th 2018
When should you salt?
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?
12K4.5 August 13th 2019
Parmesan cheese crusts
Parmesan cheese crusts
If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder. So we stop grating, leaving some crust on top, and a...
12K4.8 September 14th 2022
Ingredient, product: 1 results
leek
leek
(Found inTexts)

717K


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