Recipes: 219 results
4 pears salad with vanilla
(Found inTexts)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.
217K4.2 37 min. February 21th 2011
Sugar syrup
(Found inTexts)This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
733K3.5 8 min. February 21th 2011
Tomato tart
(Found inTexts)This tart is very easy and quick to prepare.
270K4.8 1 hour 18 min. January 13th 2011
Four-tier glasses
(Found inTexts)This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.
253K5 1 hour 36 min. June 2nd 2015
Broad bean salad with Parmesan
(Found inTexts)A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.
264K3.8 35 min. February 21th 2011
French croissants
(Found inTextsStages)In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
607K 24.4 2 hours 34 min. June 26th 2019
Fish fillet in express cooking envelope
(Found inTextsStages)Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave.
335K 23.8 1 hour 19 min. June 11th 2011
New tiramisu
(Found inTexts)This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
366K3.3 54 min. January 19th 2015
Caramel rice pudding
(Found inTexts)We start with a classic rice pudding and add beaten eggs, this is poured onto hot caramel in the bottom of a dish, and then cooked in a bain-marie in the oven until firm like a cake.
248K5 1 hour 37 min. February 11th 2011
Smoked salmon sacristains
(Found inTexts)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.
221K 33.9 1 hour 30 min. February 21th 2011
Fresh spinach with cream
(Found inTexts)Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.
340K3.8 1 hour 43 min. September 29th 2012
How to make marzipan decorations
(Found inTexts)Making marzipan decorations for cakes or desserts is fairly simple. Here are some tips to make it even easier.
205K 24.3 13 min. October 13th 2010
Apricot fool
(Found inTexts)The traditional fruit fool is a rather old-fashioned dessert, consisting of whipped cream (Chantilly) with a fruit coulis gently folded into it.
181K5 17 min. August 8th 2010
Baked potoatoes with herb butter or cream
(Found inTextsStages)Here's how to prepare good baked potatoes, and two ideas for toppings. Herb butter can be easily be made in advance and store in the fridge folded in plastic film, it can also be served with red meat because it look like very much to the "Beurre maitre d'hotel" (butler's butter, usually with parsley...
187K 13.8 1 hour 42 min. October 24th 2010
Tomato tatin
(Found inTextsStages)A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
137K4.8 2 hours 35 min. December 5th 2010
Sausage with duchess potatoes and a Mont d'Or fondue
(Found inTextsStages)The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese.
185K3.9 2 hours 13 min. December 12th 2010
How to prepare a lettuce
(Found inTexts)It is much more economical to buy a whole lettuce than separate leaves in a plastic packet. And it's so simple to prepare - you can see how here.
389K4.8 28 min. April 17th 2011
Fraisier (French strawberry cake)
(Found inTexts)This classic French patisserie is a delicious assembly of 2 layers of genoa sponge filled with strawberries and crème mousseline (confectioner's custard with butter). The sponge is soaked in strawberry syrup and the cake is topped with a thin layer of marzipan.
165K4.2 2 hours 43 min. September 18th 2011
Cheese tart
(Found inTextsStages)This is a very simple recipe for a "Pontarlier" style cheese tart that allows you to prepare a number at the same time. They freeze very well, so you can easily stock up for later.
82K4.2 5 hours 10 min. February 3rd 2013
Turnip top soup
(Found inTexts)It may no longer be widely known these days, but the leafy tops of certain root vegetables are edible, so it's a shame to waste them. Better still, the leaves can be made into interesting accompaniments for their root vegetable, or soups with amazing flavours. In this recipe, I will show you how to...
48K 42 min. April 10th 2019
Pages: 13 results
Films and papers in the kitchen
Various papers and plastic films used in cooking .568K 93.6 August 29th 2023
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .420K4.0 August 29th 2023
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.295K4.0 August 29th 2023
Herbs in the kitchen
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...182K 13.9 August 29th 2023
Make your own hot-wire or styrofoam cutter
Cut polystyrene and foams easily with your own hot-wire cutter.501K 433.5 February 20th 2024
Slashing loaves
Cutting the top of the loaf so that it rises better during baking: slashing.279K 43.6 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.214K 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.75K3.8 August 29th 2023
Start off well to cook well
How to get off to a good start in cooking; what equipment and basic ingredients you should always have to hand.302K 13.6 August 29th 2023
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.143K 24.1 February 23th 2024
Blog articles: 17 results
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...13K 14.6 February 6th 2011
Good fridge management
We all have a fridge at home – it's an indispensible part of the kitchen and so much a part of the furniture that we tend not to pay it much attention. But often, out of habit, we don't use it properly. Here are a few tips to help you get more from your fridge. .25K4.4 April 19th 2011
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...38K4.3 February 27th 2013
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...17K3.9 April 16th 2013
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
When should I change my knife?
I already spoke to you in a previous post about knives, those without which nothing is possible (or almost) in the kitchen, so I'm going to come back to them a bit and try to answer the question "When should I change my knife?11K4.7 November 2nd 2017
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
The French baguette and UNESCO
As you may have already read here or there, France has initiated for some time the procedure to try to have the French baguette classified as an intangible world heritage by UNESCO. When you put it like that, it sounds a bit namby-pamby, and it would be tempting to imagine an American (for...10K4.9 March 18th 2020
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
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...11K4.6 March 20th 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,...4,8274.9 April 10th 2021
Burgers and cheeses
A quick look at burgers(article from 2 weeks ago), and in particular the cheese in burgers, many of you have asked me about this, and how to get cheese to melt in your burgers.5,2024.8 April 24th 2021
Introduction to New Nordic Buffet Delicacies
Nordic delicacies reflect culinary proficiency from Nordic nations of Denmark, Sweden, Norway, Finland, and Iceland. It features a range of simple and classic flavors and ingredients that produce satisfying meals when combined. As is the case in other regions, the flavors and ingredients often...9,204 August 10th 2021 Sponsored article.
The preservation of bread
Eating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of your bread (80% of this taste is in the crust), it is a fleeting moment to enjoy. Who hasn't already eaten the crouton or croutons of his baguette, on the way back from the bakery? ...10K4.7 June 11th 2022
The right bread knife
We almost all have a bread knife in our kitchen, that is to say the knife we use almost exclusively to cut bread. Is this knife efficient, is it really the one you need? Here is some information to guide you in your choice. .7,379 September 15th 2022
In Praise of the Vegetable Mill
When a recipe or preparation calls for something solid to be pureed, as in a soup for example, the natural reflex is to take out the blender and plunge it into the saucepan. This works very well in most cases, but there are times when you'd like to puree something and at the same time remove the...5,2695 July 12th 2023
The softness of sandwich bread
You're probably familiar with what's known in France as "pain de mie", a very white, molded and rather soft bread, widely used in cooking, particularly for croque-monsieur. Let's find out what it's all about.7,151 September 5th 2023
Lexicon: 2 results
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.
730K