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Recipes: 13 results
Seven-hour lamb
Seven-hour lamb
(Found inTexts)
Seven-hour lamb is a good old country recipe and very simple. There's really not much to do, just long, slow cooking and the result is always amazing: the lamb is so tender it can be cut with a fork.
219K3.9 7 hours 33 min. April 20th 2014
Pretzels
Pretzels
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Pretzels are bread sticks looped into a knot, probably with origins in southern Germany. The tops are sprinkled with poppy seeds or grains of coarse salt. Here is a fairly straightforward recipe that is simple to prepare.
125K4.9 5 hours 21 min. October 24th 2017
Truffade
Truffade
(Found inTexts)
Truffade is a traditional dish from France's Auvergne region. It is made with potatoes and local cheese. Truffade originated in the mountains and is a proper winter dish, quite rich and delicious. This recipe, like with all traditional food, comes in many versions: different cheeses, ways to cook...
51K4.3 1 hour 10 min. August 12th 2021
Baker's pizza
Baker's pizza
(Found inTexts)
Baker's pizza is very quick to make using a basic bread dough. If you buy the dough ready-made (ask your local baker) and use a good tomato sauce from a jar, you can have it ready for the oven in under 10 minutes.
77K 38 min. March 31th 2019
Boulangère potatoes
Boulangère potatoes
(Found inTexts)
This great classic of French home cooking consists of sliced potatoes with slivers of bacon between, on a bed of onion fondue, moistened with poultry (or beef) stock and baked in the oven. It takes a fairly long time, but is so good, and reheats very well.
29K 2 1 hour 36 min. April 5th 2020
Veal Marengo
Veal Marengo
(Found inTexts)
Marengo made with chunks of veal, simmered long and slow in a tomato sauce with mushrooms and onions. This is a recipe with historical roots, named after one of Napoleon's battles, near Marengo in Italy in June 1800.
39K 2 hours 54 min. May 10th 2023
Truffade original
Truffade original
(Found inTexts)
Truffade is a traditional dish from the Auvergne region of France. It is simple and delicious: potatoes are cooked slowly in a covered pan, then sliced local cheese is melted in towards the end of cooking.
29K 1 hour 33 min. August 12th 2021
Duet of creamed cauliflower and cabbage
Duet of creamed cauliflower and cabbage
(Found inTexts)
For this creamy "duet", the cauliflower and cabbage are boiled first, then mixed just before serving with a reduced cream sauce.
32K 52 min. July 4th 2021
Lemony cabbage and potato salad
Lemony cabbage and potato salad
(Found inTexts)
This salad combines, on the one hand, finely shredded cabbage with herbs and, on the other, diced potatoes. The fresh, summery dressing is made with olive oil and lemon.
23K5 28 min. July 7th 2021
Hay-baked poultry
Hay-baked poultry
(Found inTexts)
Cooking poultry in hay may seem strange, but it is a very simple method. The bird is just seasoned and cooked slowly for a long time with a large bunch of hay. During the slow cooking the poultry takes on the flavour of the hay, with its mix of grassy herbal and floral notes. This recipe is inspired...
14K 4 hours 21 min. October 13th 2021
Mini Mont d'Or fondue with "spuds in blankets"
Mini Mont d'Or fondue with "spuds in blankets"
(Found inStages)
You may already have come across the Mont d'Or hot box recipe, where the cheese is baked in the oven then poured over potatoes. Here's a version with a twist: crispy ham-wrapped potato wedges to dip in the box of melted cheese.
40K 1 hour 45 min. January 26th 2020
Stewed apricots
Stewed apricots
(Found inComments)
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
753K 143.6 1 hour 17 min. July 12th 2023
Succès praliné (praline meringue)
Succès praliné (praline meringue)
(Found inComments)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and...
354K 34.4 4 hours 16 min. June 20th 2010
Pages: 3 results
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...
719K 413.6 August 29th 2023
Cost calculations
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.
94K3.9 August 29th 2023
Ice-cream and sorbets
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .
418K4.0 August 29th 2023
Blog articles: 8 results
The magic of local wines
The magic of local wines
It's never easy to find the right wine to serve with the dish you've just cooked for your guests, because we're not all amateur sommeliers, and then there are so many possible choices in wines that "the perfect match" seems like a distant utopia, almost impossible to obtain. Add to that a lot of...
6,8304.7 April 7th 2020
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...
12K4.4 October 15th 2012
Cleaning endives
Cleaning endives
If you buy your endives elsewhere than in supermarkets, and in this case the best is of course from a market gardener, he or she is the one who planted and harvested them, in this case you will have endives full of earth or sand, depending on where they were grown, which is normal and reassuring, we...
18K4.6 March 24th 2020
Let's go easy on the salt
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...
4,3884.8 February 20th 2021
In praise of the whetstone
In praise of the whetstone
Have you ever seen a butcher or a chef sharpen his knife before using it? Usually he uses a special tool, a long thin cylinder made of very hard metal. And in a smooth and elegant gesture, he very quickly passes the edge of the knife against the rifle, which makes a very characteristic noise,...
5,6394.8 June 5th 2021
The peak of the apple season
The peak of the apple season
As I write these lines, we are in the middle of the apple season, and it's an apple year, as you may have noticed if you have apple trees around you, they are bursting with fruit! Excellent news for the people in the west of France in particular, but let's have a little thought for those in the...
4,7525 October 23th 2021
In praise of Mont d'Or cheese
In praise of Mont d'Or cheese
Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .
6,8995 November 27th 2021
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? .
118K 14.1 February 7th 2017


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