Recipes: 88 results
Chestnut cake
(Found inTextsIngredients)This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8th 2020330 K5 1 hour 15 min.
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...
October 20th 2012770 K 44 25 min.
Hachis parmentier
(Found inTextsIngredients)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"...
February 21th 2011398 K 24.4 1 hour 25 min.
Guacamole
(Found inTexts)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.
November 26th 2011293 K4.1 1 hour 25 min.
Turnip and sesame puree (tahina) soup
(Found inTexts)For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina).
February 29th 2012226 K4.3 35 min.
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.
January 19th 2015374 K3.3 55 min.
Blackcurrant coulis
(Found inTextsStages)Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
February 21th 2011443 K 23.5 25 min.
Apricot blancmange
(Found inTextsStages)Blancmange is a very old dessert recipe, going back to the middle-ages. Updated for our century, it's almond milk with whipped cream and a smooth apricot puree.
August 23th 2011306 K4 3 hours 15 min.
Potimarron (Japanese chestnut pumpkin) purée
(Found inTextsStages)Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe.
October 13th 2010322 K4.6 1 hour 15 min.
Potimarron (chestnut pumpkin) "au gratin"
(Found inTextsStages)We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
February 21th 2011261 K 24 1 hour 35 min.
Panna cotta
(Found inTextsStages)Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.
February 21th 2011345 K4.3 25 min.
Pannacotta and blackcurrant crumble
(Found inTexts)This is a glass of pannacotta, with a layer of blackcurrent coulis, and a crunchy almond crumble scatterd on top.
February 21th 2011241 K3.8 1 hour 25 min.
Tomato ladybirds
(Found inTextsStages)Tomatoes filled with a tuna mayonnaise and rice mixture, in a fun ladybird shape that kids will love, served with a puree of fresh garden peas. A good way to encourage them to eat vegetables.
February 21th 2011272 K 14 1 hour 50 min.
Cocktail sauce
(Found inTexts)Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.
October 13th 2010198 K4 9 min.
Boeuf (beef) bourguignon
(Found inTexts)Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
February 21th 2011468 K 32.5 4 hours 20 min.
The avocado stone stops the flesh turning brown
(Found inTextsStages)Tradition says: "if you leave the avocado stone in a purée or guacamole you have just made, it will not turn brown". True or false? Let's try the experiment...
July 25th 201770 K 14.1
Stewed rhubarb
(Found inTextsStages)This is perhaps the best known use of rhubarb, and can be used as the basis for other recipes.
October 13th 2010288 K4.4 55 min.
Potato purée
(Found inTextsStages)The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.
October 3rd 2010233 K5 1 hour 35 min.
Eggs meurette
(Found inTexts)Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.
March 29th 2020196 K 14.1 1 hour 15 min.
Pages: 1 results
Ice-cream and sorbets
Making homemade ice cream may seem complex, but with the right methods and a few tricks, you can achieve a creamy texture and incomparable flavors. On this page, we'll be revealing the secrets of successful homemade ice cream, guiding you step by step through the various stages of preparation. ...August 12th 2024433 K4.0
Blog articles: 9 results
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.February 6th 201121 K4.5
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...February 27th 201340 K4.3
There is vanilla and vanilla
The vanilla is a delicious taste that can be found in many many dessert recipes, creams (the cream and the cream for example), ice creams, but also cakes and entremets. Whenever you need to add this vanilla note, you have several possible choices because vanilla is commercially available in...December 14th 20179,1705
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...May 21th 20229,3314.9
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...July 12th 20236,2455
Vitamin C against blackening
You've probably heard of this tip: to prevent fruit or vegetables from turning brown or black, simply add or sprinkle lemon juice over them. It's very effective, but why does lemon juice have this effect?July 14th 20236,419 15
When I was a kid, I didn't like...
Maybe you've already made this strange observation: when you were a kid, there were things you hated, but as an adult it's almost the opposite? For example, you used to hate spinach or chicory, but now you love it?November 5th 20236,8615
It's spinning too fast!
When you need to grate or slice vegetables, you generally use an electric machine that does all the work: a food processor, a mixer with a "slicer" extension or similar. Are these machines really suitable? Generally speaking, yes of course, but there's one criterion that often poses a problem,...November 12th 20237,4615
Cutting soft cheeses
As you may have already noticed, when you have to use a "soft" cheese in a recipe - their exact name is "soft cheese" - such as Camembert, Munster or Mont d'or, it's not easy to make anything other than thick slices.February 20th 20245,1445
Lexicon: 1 results
Passing through a sieve
(Found inTexts)To push a fairly thick preparation through a"sieve", usually with a maryse, thus removing any remaining lumps. The aim is to produce something totally smooth in texture.
824 K
Utensil: 2 results
Vegetable mill
(Found inTexts)Vegetable mills have been around for a long time, and are fairly simple: a revolving plate forces the vegetables (or fruits) through a grill plate (the size of holes varies). Of course it takes a bit of effort and elbow grease, but unlike a blender - which pulverises everything - a vegetable mill...
824 K 2