Recipes: 98 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,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Chocolate mousse
(Found inTextsStages)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.
466K3.7 40 min. February 21th 2011
Fruit coulis (fruit purée)
(Found inTextsStages)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...
761K 44 24 min. October 20th 2012
Home-made terrine of foie gras
(Found inTexts)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,...
5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
Half-cooked chocolate cake with raspberry coulis
(Found inTexts)A small chocolate cake, still runny in the middle, served with a raspberry coulis.
323K5 1 hour 21 min. October 3rd 2010
Sautéd mushrooms with spring onions and cured ham
(Found inTexts)Fresh mushrooms of your choice, cooked just right, thinly sliced spring onions and morsels of cured ham. Straight from the pan to your plate.
234K 15 49 min. May 10th 2023
Butter cream
(Found inTexts)Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
312K4.6 58 min. October 13th 2010
How to make fleur de sel (salt flakes)
(Found inTexts)French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals.
229K 43.9 1 hour 7 min. May 4th 2011
Lentil and cold-meat salad
(Found inTexts)This salad combines lentils, chunks of cooked meat, sliced hard-boiled eggs, shallot and herbs, with a good vinaigrette dressing.
64K3.8 43 min. December 7th 2014
Gâteau Basque
(Found inTexts)This traditional Basque dessert is similar to a gâteau breton (brittany butter cake), but very moist as it is filled with a rum-flavoured confectioner's custard (crème pâtissière, or french pastry cream). This is a fairly simple recipe, though as the dough is fragile and difficult to handle, I...
61K4.7 2 hours 51 min. September 11th 2018
Colcannon
(Found inTexts)Colcannon is a traditional Irish dish, made by mixing creamy mashed potatoes (or purée) with cabbage, chives and spring onions. There are many different versions and ways to adapt this classic recipe. My version here serves it with baked sausages.
44K4 1 hour 8 min. April 23th 2017
Agen prune cake
(Found inTexts)This cake from Agen, in southwestern France, is a type of brioche. Inspired by the famous "tarte au sucre" (sugar tart), it is like a thick "galette" with a moist texture, filled with prunes and marzipan with Armagnac.
34K3 1 hour 51 min. September 16th 2018
Provençal braised carrots
(Found inTexts)Chunks of carrot (different coloured varieties here), braised in a vegetable stock with herbes de Provence and served on a bed of couscous.
55K 1 hour 14 min. January 27th 2019
Craquelin (sweet cracker dough)
(Found inTexts)This sweet cracker dough ("craquelin" in French) is a very simple mixture: equal parts of flour, butter and light brown sugar. It is simlilar to a shortbread dough and can be rolled out very thinly and cut into any shape as desired. Craquelin is mostly used (though not exclusively) on top of choux...
96K5 54 min. February 10th 2019
Tuna pasta
(Found inTexts)This is typical Sunday night fare, or for when you've simply had enough of cooking. An easy but delicious, creamy combination of pasta and tuna.
31K 15 min. March 14th 2021
Mousse with two chocolates
(Found inTexts)Chocolate mousse is a great classic home-made dessert. Here's a version using two different chocolates (dark and milk) with a hint of vanilla, that owes much to a recipe by Christophe Michalak.
25K 43 min. April 25th 2021
Green and red salad with sardines and eggs mimosa
(Found inTexts)This colourful salad combines green lettuce, rosy beetroot, the flavour of eggs mimosa and sardines, and crunchy croutons.
15K 27 min. March 13th 2022
Bistro-style cabbage salad
(Found inTexts)This salad, inspired by French bistro cuisine, combines cabbage with fried potatoes and lardons, and hard-boiled eggs in a vinaigrette dressing.
14K 38 min. April 6th 2022
Provençal remoulade sauce
(Found inTexts)The classic remoulade sauce is, in this recipe, declined in a Provençal version, where we use olive oil and to which we add chopped basil before mixing. You will obtain a classic remoulade texture, but a very typical and fresh taste.
14K 9 min. September 18th 2022
Lime meringue tart
(Found inStages)For this delicious tart, you will see how the crisp, sweet pastry is the perfect foil for the distinct taste and slight sharpness of the lime filling and, of course, the smoothness of the Italian meringue topping.
32K 1 hour 54 min. July 1st 2018
Pages: 1 results
Blog articles: 11 results
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...22K4.5 November 3rd 2011
The right way to use a blender
You may well have a blender in your own kitchen. You know, that useful gadget that allows you to liquidize stuff at high speed into a smooth liquid. Of course, the most obvious use that comes to mind is for soups: if you have boiled some vegetables in water, with just a quick blast of the blender,...19K5 May 31th 2017
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.266K 23.7 June 23th 2021
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.72K 24.4 February 15th 2018
Salt and yeast
Let's take a look at an old baker's legend: You may have already read that somewhere in a recipe that uses baker's yeast(bread, pastries, leavened doughs in general) it is often specified "Don't put salt in contact with the yeast, you'll kill it (the yeast)"! Well, that's a belief, and there are...68K4.3 March 15th 2019
Fruits and their syrup
As I write these lines, we are finally in the summer, the holidays are approaching, and above all, the fruits are pouring onto the market stalls, if they are ripe, it's time to enjoy them to the full! .7,1154.7 July 24th 2019
Stand mixer tools
Whether we call it a stand mixer, food processor, or simply refer to it by brand (Kenwood, KitchenAid, etc.), this machine is a valuable tool for amateur cooks, bakers or pastry chefs like ourselves. All these machines come supplied with 3 different tools. Let’s take a look at their names and...31K4.5 November 2nd 2019
The 3 secrets of successful mousses
When you make a traditional mousse, that is to say without using a siphon, whatever the recipe, it's always the same principle: on one side you have a dense mixture, very tasty, and on the other side egg whites beaten until stiff. All the difficulty of the success of a mousse, it will be to mix the...5,5674.6 April 3rd 2021
The super powers of cornstarch
I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...8,340 January 14th 2022
Tranché, dissociated, failed, in short... missed!
When preparing a sauce or a cream, there's always a (small) risk that the creamy preparation you're working on will suddenly separate into two parts of different textures: a liquid part, for example, and a more or less solid part, or even become lumpy. It's terribly frustrating, but we'll see...5,5765 June 19th 2023
Toss the salad
When you've finished preparing a salad, green or otherwise, it's usually time to add the dressing and toss. It's often said to "toss the salad", which means to season and mix. Is it easy? Not so easy...2,8215 March 8th 2024
Lexicon: 1 results
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...
736K
Utensil: 3 results
Mixing bowl (of food processor)
(Found inTexts)Very useful for hard work that's difficult to do with your hands: kneading evenly.
736K
Dough scraper ("corne" in French)
(Found inTexts)This simple piece of plastic is very useful, with its rounded shape, for collecting all the dough efficiently from the mixing bowl.
736K
Wooden leaven spoon
(Found inTexts)For use when refreshing, mixing or taking out leaven. It must be kept exclusively for use with leaven, and never washed with soap or any chemical product (only hot water).
736K
Ingredient, product: 1 results
fondant icing
(Found inTexts)Fondant icing is a mixture of sugars and water, in the form of a white paste, fairly hard when cold, but which softens when warmed. It's used for icing the tops of cakes and pastries such as millefeuilles or eclairs. It can be used white or coloured.
736K