Recipes: 17 results
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 3rd 20191.58 M 714.6 2 hours 40 min.
Mulled wine Belle-Plagne style
(Found inTexts)If it's cold or you're in the snow, you will appreciate mulled wine which warms body and soul... There are as many mulled wine recipes as ski runs, so here is a basic one that you can easily adapt to your taste.
February 21th 2011240 K 14 1 hour 35 min.
Quince and apple compote
(Found inTexts)This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it. You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.
December 30th 2019109 K3 60 min.
Blackcurrant liqueur
(Found inStages)The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
August 3rd 2013845 K 44.7 55 min.
Salt cod brandade
(Found inStages)"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.
March 2nd 201488 K4 1 hour 35 min.
The fastest type of hob
(Found inStages)You may have asked yourself already: between gas, electric and induction, which is the quickest? Let's try the experiment...
February 21th 2011116 K3.7 25 min.
One should always cover a pan while heating
(Found inStages)Tradition says: "One should always cover a pan while heating". In other words, if you heat water (or something else), it comes to the boil faster with a lid on the pan than without. True or false? Let's try the experiment...
July 25th 2017109 K 15 1 hour 20 min.
Yeast-based flaky dough (for croissants)
(Found inStages)This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...
June 9th 2019146 K 4 3 hours 60 min.
Puff or flaky pastry (pâte feuilletée)
(Found inStages)Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...
January 19th 2011444 K 63.3 2 hours 45 min.
When to add salt to cooking water?
(Found inStages)Is it better to salt cooking water, for vegetables for example, at the beginning when it is cold or when it boils? I always heard that one should salt "after", when water is boiling, because if it is salted "before" it will take longer to boil. True or false? Let's try the experiment...
July 25th 2017143 K4 15 min.
Home-made terrine of foie gras
(Found inStages)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.
Express apple tart
(Found inComments)A fine apple tart, very quick to make.
April 8th 2020363 K 24.6 55 min.
French baguettes
(Found inComments)This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
October 24th 20171.07 M 364.7 5 hours 6 min.
Smoked salmon sacristains
(Found inComments)Sacristain (sexton in English, a strange name though common in French cooking) is a small pastry twist, made with puff pastry. There are many recipes with different flavours, sweet or savoury. Here is one with smoked salmon, ideal as an aperitif.
February 21th 2011227 K 33.9 1 hour 30 min.
Poppy seed and lemon cake
(Found inComments)This flavour combination is trending right now - and rightly so. Here, lemon partners poppy seeds in a moist loaf-style cake.
November 17th 201946 K 2 1 hour 55 min.
Pistachio shortbread biscuits
(Found inComments)These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios.
April 19th 2012148 K 54.6 2 hours 60 min.
Surprise bread
(Found inComments)This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
December 27th 2020697 K 84.5 6 hours 25 min.
Pages: 5 results
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 22th 2024822 K3.7
The protection of your data
At cooking-ez.com we are always concerned about your data, both those that you have entrusted to us by registering, that those you generate by consulting the various pages and recipes of the site. This page presents our commitments, and the various measures we put in place to ensure this protection.August 29th 202336 K4.3
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
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
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
Blog articles: 8 results
20 measures to protect your privacy
As we use more and more new technology, we leave ourselves increasingly vulnerable to companies who make money out of collecting our personal data. For instance, when we use the internet, we need to be wary of what is collected about what we do, our habits, etc. Here is a list of simple...April 16th 201318 K3.9
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
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
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
One should cover a pan while heating?
You've probably heard it before: "Cover your pan, it'll boil faster", but is it true? Let's find out.February 27th 201527 K 13.4
The delicious complexity of Jura wines
Do you know the wines of the Jura? Maybe not, it's a small appellation, 2000 hectares, with a production of wines that are both very atypical and very typical, even unique for some of them. Let me tell you a few words about it.May 14th 20229,8744.9
Sugar syrups
In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .January 17th 20237,4594.8
Your oven in "proofer" mode
In the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries. During proofing, the yeast ferments the sugars present in the dough, releasing carbon dioxide which forms bubbles. This process allows the dough to swell and aerate, guaranteeing a soft, light...September 27th 20243,1435