Preserved lemons

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For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil. These preserved lemons can be used in all sorts of dishes, especially with fish and poultry.

How to freeze plums

(Found inTexts)
When fruit is in season, there's sometimes a glut - far more than we can use at once. Freezing is a good solution, but plums and other stone fruit should not be frozen whole; the fruit will be unappetizing when thawed. Here's a simple method for successful freezing.

Marzipan (almond paste)

(Found inComments)
Very easy to do if you have a food processor which can slice or grate a lot of things.

Stewed apricots

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Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.

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? ...
June 11^th 202216 K4.7

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.
September 5^th 202314 K5

You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27^th 20259,124