Recipes: 534 results
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
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
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...
232K5 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
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
Rolls of fish in smoked ham
(Found inTextsStages)Pieces of white fish rolled in thinly sliced smoked ham. These rolls are cooked in a little olive oil and served with French beans. The pairing of smoked ham with fish might seem a little strange, but in fact these flavours marry well.
303K4.9 54 min. February 21th 2011
Quail egg canapés
(Found inTextsStages)This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.
324K5 54 min. February 21th 2011
Half-cooked chocolate cake with raspberry coulis
(Found inTextsStages)A small chocolate cake, still runny in the middle, served with a raspberry coulis.
326K5 1 hour 21 min. October 3rd 2010
Pears and caramelised walnut samosas
(Found inTextsStages)Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts.
322K4 1 hour 21 min. October 13th 2010
Scallops with green asparagus tips and parmesan
(Found inTexts)In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.
237K4.1 38 min. February 21th 2011
Crunchy little pieces of fish
(Found inTextsStages)Small pieces of fish, dipped in beated egg then in breadcrumbs, and fried. Preferably serve with something with slightly acidic like herb salad, or Béarnaise sauce.
258K5 49 min. February 21th 2011
You should not push with the sharp edge of a knife
(Found inTexts)When you cut something into small pieces on your working surface, it's an automatic gesture to push the pile with your knife blade. It's a bad habit because this will blunt your blade.
58K5 1 min. February 21th 2011
Hollandaise sauce
(Found inTexts)This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.
234K 14.7 22 min. July 25th 2019
Pages: 10 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
Advice on heating oven
Construction of a Fayol bread oven: advice on heating and preparing for baking bread.176K4.0 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
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
Blog articles: 24 results
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?4,9314.5 November 28th 2020
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?5,6355 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
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
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...20K4.9 March 29th 2016
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.7,6515 December 5th 2017
Double cooking of vegetables
When you cook vegetables, it's not easy to capture and preserve the flavours. It is easy to undercook, but you can make up for it, or overcook, and then it is unfortunately a bit cooked (in the sense of "ruined"). But above all, how to get the maximum of the taste of the vegetable in the pan, then...18K4.1 July 12th 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! .7,4674.7 July 24th 2019
Roasting spices
If you like your food a little, or a lot, spicy, you'll no doubt have a jar or sachets of mixed spices in your cupboards from which to draw when preparing a dish. I'm thinking, for example, of curries, chili and couscous, all of which fill the kitchen, and sometimes far beyond...5,5744.9 October 30th 2020
Croutons
Do you use croutons, that typically French trick of toasting small pieces of bread on the side to add to a recipe? They're just delicious, but you need to know 2 or 3 things about them. .5,4305 December 30th 2020
The perfect boiled egg
Making boiled eggs is always a delight and it pleases the young and old alike. This little transgenerational side puts them on the list of "things to do on Sunday evening when you don't know what to do" in many families (including mine)... That said, it's not that simple, you have to pay...13K4.7 January 30th 2021
The return of the vegetable grater
If you are of a certain age (say +50) you may have known, when you were a kid, something that your grandmother had in her kitchen set, the vegetable grater. A kind of mill, to be turned by hand, and which with cutting discs of different sizes, allowed to grate a lot of vegetables, carrots first...12K4.6 March 20th 2021
The "caves" in the bakery and pastry shop
Maybe you've already done this? You want to make a brioche or a cake with fruit inside, you decide to proceed with your usual recipe, but also to add in the dough pieces of fresh and raw fruit, or whole fruit, for example pieces of apples or pears, good idea. When you bake it, everything seems to...7,0314.9 March 27th 2021
Let's rehabilitate the burger
The burger is a sandwich that is very fashionable at the moment, and as for all other sandwiches, the worst (often) rubs shoulders with the best (much more rare). In principle, I'm probably not teaching you anything, it's a sandwich made of a small round bun, rather soft, like a sandwich bread,...5,2604.9 April 10th 2021
The "pith" of the cauliflower
When using cauliflower in a recipe, there is a lot of preparation work at the beginning: removing the leaves, taking the tops or florets, etc. It's a bit tedious, but in the end you're left with the best of the cauliflower, ready to be used in your recipe.8,7384.9 February 5th 2022
Soup vs. potage
It's true that we're finally coming out of winter as I write these lines, and that we'll all be making, no doubt, a little less soup and potages, but even if it's out of season, it really is a simple and delicious dish, which is one of the always easy answers to "What's for dinner this (Sunday)...5,181 April 9th 2022
Celeriac soups and the 3rd ingredient
Do you like celeriac, a vegetable that is not always a big hit? If your answer is "no" or "not so much", it is perhaps that you have in mind the celery remoulade, the emblematic starter, with the eggs mimosa, of the bistrot kitchen. It's very good, well if you like it of course, but it's a bit...8,9464.9 May 21th 2022
Beans in primeur
As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...9,345 June 4th 2022
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
Don't throw away your pizza crusts
You've probably already noticed that at the end of a pizza meal, at least half of the participants have left the crusts in the boxes or on the plates that many don't eat. Naturally, one would tend to put them "to the birds", or worse, to throw them away, and it's a shame because they are in fact...5,2314.9 April 22th 2023
Lexicon: 2 results
Broken pieces or crumbs
(Found inTexts)Remaining parts of a product, after cutting, which are edible but not very attractive.
778K
Bain-marie
(Found inTexts)Method of gently heating something over hot water without direct contact with heat.
778K 1
Utensil: 1 results
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.
778K
Ingredient, product: 2 results
small pieces of bacon
(Found inTexts)"Lardons" in French are bacon cut in small pieces, more or less big.
778K
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). .
778K 2