Recipes: 651 results
Caramelised apple pie
(Found inTextsStages)Apple pie made with caramelised apples.
250K4.3 1 hour 55 min. September 11th 2018
Pear tart with almond cream
(Found inTextsStages)This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
356K4.3 1 hour 14 min. March 17th 2011
4 pears salad with vanilla
(Found inTextsStages)It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
220K4.2 37 min. February 21th 2011
Almond cream or frangipane
(Found inTextsStages)Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
444K 25 44 min. January 23th 2022
Confectioner's custard (Crème pâtissière, or French pastry cream)
(Found inTexts)Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
740K 313.7 36 min. January 27th 2017
Sweetcrust pastry (pâte sablée)
(Found inTextsStages)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...
471K 24.4 33 min. July 1st 2019
Hachis parmentier
(Found inTextsStages)This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...
395K 24.4 1 hour 22 min. February 21th 2011
Parcels of fish fillet in spinach
(Found inTextsStages)These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of...
231K5 2 hours 23 min. March 18th 2013
Four quarters
(Found inTexts)It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.
311K3.7 1 hour 15 min. February 21th 2011
Guacamole
(Found inTextsStages)For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
289K4.1 1 hour 21 min. November 26th 2011
Icelandic-style fish and vegetable pie
(Found inTextsStages)This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.
271K3.9 4 hours 35 min. September 7th 2018
Vegetable pie
(Found inTextsStages)Three layers of vegetables, baked in puff pastry.
233K3.9 1 hour 21 min. September 10th 2018
French croissants
(Found inTexts)In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
611K 24.4 2 hours 34 min. June 26th 2019
Koulibiak in pie dish
(Found inTextsStages)Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.
358K3.8 3 hours 19 min. September 7th 2018
Tahitian style fish
(Found inTextsStages)Little pieces of fish marinated overnight a night in lime juice.
263K5 12 hours 57 min. February 21th 2011
Morteau sausage
(Found inTextsStages)In this recipe Morteau sausage is cooked on a bed of potatoes cut into medium sized pieces. The idea of this recipe is that the pricked Morteau sausage cooks slowly, so that its smoky flavour seeps down onto the potatoes - it's a pure delight.
1.2M 34.1 1 hour 31 min. October 13th 2010
How to peel a pineapple
(Found inTextsStages)For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
198K3.7 20 min. February 21th 2011
How to break a chocolate bar into small pieces
(Found inTextsStages)Most of the time chocolate needs to be broken into small pieces before use, because it melts faster and more evenly. Here is a way to do it quickly.
154K3 1 min. February 21th 2011
Fruit salad
(Found inTextsStages)To make a good fruit salad, there are three important points: Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).Remove absolutely all skins and seeds.Bring it all together with a good home made sugar syrup added to the fruit juices.Here is a recipe which...
377K4.1 1 hour 13 min. April 20th 2020
Pages: 20 results
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...1.2M3.6 June 3rd 2024
Homemade plancha
Make you own plancha and cook the Spanish way on this scorching hot metal plate.255K 43.7 June 3rd 2024
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.297K4.0 August 29th 2023
Cooking with herbs
Herbs: there's nothing else so small that can add so much to a recipe. They are not only for garnishing, but are a true part of the dish, sometimes one of the main ingredients. A small example of the "power" of herbs: you make a chopped carrot salad, which is very good with a vinaigrette, but if you...185K 13.9 June 3rd 2024
Advice on heating oven
Construction of a Fayol bread oven: advice on heating and preparing for baking bread.176K4.0 August 29th 2023
Closed fire cooking
Construction of a Fayol bread oven: closed fire cooking, with the embers removed .51K4.4 August 29th 2023
Make your own hot-wire or styrofoam cutter
Cut polystyrene and foams easily with your own hot-wire cutter.504K 433.5 February 20th 2024
The name of the elements
Where the names of the elements that make up matter come from.72K3.6 August 29th 2023
A mist free mirror
Shave or put on make up with a clear mirror, even in a steamy bathroom: the anti-mist mirror.216K 13.6 August 29th 2023
chives
Chives grow in clumps, and the leaves used as a herb have an extraodinary taste. It's an essential for adding to salads, and everything else that can be eaten cold, because it doesn't like long cooking during which it loses most of its flavour.76K3.8 August 29th 2023
bayleaf
Bay is a kind of laurel, grown as a shrub or small tree, of which the leaves are used, fresh or dry (other laurels are toxic). Bayleaves are used frequently in mediterraneen cooking.88K4.2 August 29th 2023
Films and papers in the kitchen
Various papers and plastic films used in cooking .570K 93.6 August 29th 2023
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...723K 413.6 June 3rd 2024
Soured dough
Underneath this strange name lies a baking secret: when you want to give a bread or pastry dough (without leaven, but with yeast) a certain percentage of fermented dough must be added, i.e. the same dough made the day before, and left to ferment overnight in the refrigerator.144K 24.1 February 23th 2024
Blog articles: 57 results
The right weight of pastry for a pie
Let's try to solve a thorny problem: How much dough will I need when I make my next pie? You're planning to make a pie, you're going to use your favourite mould or circle, but how much pastry will you need to fill it completely with a well spread pastry, without being too thin, or on the contrary...59K4.3 March 20th 2020
Small, regular pieces
When we cook, bake or pastry, we often have to cut food into small pieces, often cubes, to incorporate them into a recipe or preparation. How do you get regular pieces fairly quickly?4,9084.5 November 28th 2020
How to properly roll out a pie crust?
Very often in pastry making, you have to roll out a pastry before using it for a pie or another dessert. At home, of course, you get out your rolling pin and simply roll it out. Is there a way to get an evenly rolled out dough? That's what we will see in this article.4,7374.9 May 10th 2023
Divide and weigh dough into regular pieces
When you prepare dough for cupcakes in a pastry shop or bakery, at some point you're going to have to divide it, i.e. cut it into small pieces, which should all have the same weight. Sounds simple enough, but is it really that simple?5,6145 May 30th 2023
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.21K4.5 February 6th 2011
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...14K 14.6 February 6th 2011
Maillard reactions
This subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactions are? With a name like that, they could well be some principle in mechanics, but in fact the term applies to something much closer to all of us: it's what gives food more flavour...32K4 January 28th 2015
In praise of slow cooking
You will no doubt have noticed that in cookery, it's often the actual cooking process that gets neglected. This is understandable; it comes at the end of the recipe and getting the dish in the oven is something of a relief (ah, that's done!), which frees us to cope with what's left: tidying the...37K4.2 February 9th 2011
Well-cooked meat
Have you ever noticed that if you like your meat well done, it invites strange looks? For instance, in a restaurant, when asked “How would you like that cooked?” If you reply, “Well done,” it is almost as if you are swearing….29K 14.4 May 21th 2011
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .105K 14.0 November 6th 2012
Preserving egg yolks
If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.2,0195 June 18th 2024
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...55K4.5 June 14th 2013
How to zest a fruit?
You will have no doubt noticed that many recipes call for the zest of citrus fruit. The zest is that outer layer of the skin which adds so much flavour to a dish. There are many different ways to peel off the zest and various tools are available. Here is a summary of the “dos and don'ts” of...41K3.8 November 5th 2013
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...87K 23.9 June 16th 2021
5 really useful cooking tips
Cooking is about recipes, of course, but it is also an impressive collection of small gestures, ways of doing things, knowing what to do and what not to do. All these little tips and tricks can be very important: they can affect the way a recipe turns out, simply because you did just the right...19K4.9 March 29th 2016
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? .121K 14.1 February 7th 2017
What can I use for blind baking a pastry case?
When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...105K4.5 May 2nd 2017
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.7,6435 December 5th 2017
The golden-brown finish on puff pastry
Let's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown finish. French pastry chefs call this "dorure" (literally, "gilding"). Behind this quirky term there lurks a real problem (and the solution): when using puff pastry (pâte feuilletée) for a pie, or...40K 24.6 February 8th 2018
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...18K 14.9 May 12th 2018
Lexicon: 4 results
Broken pieces or crumbs
(Found inTexts)Remaining parts of a product, after cutting, which are edible but not very attractive.
776K
Bain-marie
(Found inTexts)Method of gently heating something over hot water without direct contact with heat.
776K 1
Pointage (starting)
(Found inTexts)In bakery, "pointage" (starting), it's the first resting period, just after kneading. The dough, in one piece, is put for resting in a bowl, at ambient temperature, covered to prevent from making crust. During this step, dough is starting fermentation.
776K
Utensil: 3 results
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.
776K
Dough cutter
(Found inTexts)In plastic or metal, this tool is ideal for cutting a large lump of dough into smaller pieces. Alternatively, when cooking it's very useful for picking up small items (e.g. diced vegetables) from the work surface.
776K
Rolling pin
(Found inTexts)A rolling pin is a rigid cylinder which is used for rolling out all kinds of dough.
776K 2
Ingredient, product: 2 results
small pieces of bacon
(Found inTexts)"Lardons" in French are bacon cut in small pieces, more or less big.
776K
dark chocolate
(Found inTexts)Chocolate use in pastry is usually sold in bars that sould be break into small pieces and then melted in a bain-marie. You can also find chocolate in "pistoles" (small round pieces, at left on the photo). .
776K 2