Recipes: 86 results
Chestnut cake
(Found inTextsIngredients)This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
322K5 1 hour 13 min. May 8th 2020
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...
761K 44 24 min. October 20th 2012
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"...
393K 24.4 1 hour 22 min. February 21th 2011
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.
287K4.1 1 hour 21 min. November 26th 2011
Turnip and sesame puree (tahina) soup
(Found inTexts)For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina).
221K4.3 35 min. February 29th 2012
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.
367K3.3 54 min. January 19th 2015
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.
436K 23.5 25 min. February 21th 2011
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.
300K4 3 hours 14 min. August 23th 2011
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.
318K4.6 1 hour 12 min. October 13th 2010
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.
256K 24 1 hour 35 min. February 21th 2011
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.
337K4.3 25 min. February 21th 2011
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.
237K3.8 1 hour 22 min. February 21th 2011
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.
267K 14 1 hour 47 min. February 21th 2011
Cocktail sauce
(Found inTexts)Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.
194K4 9 min. October 13th 2010
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.
460K 32.5 4 hours 20 min. February 21th 2011
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...
68K 14.1 July 25th 2017
Stewed rhubarb
(Found inTextsStages)This is perhaps the best known use of rhubarb, and can be used as the basis for other recipes.
282K4.4 55 min. October 13th 2010
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.
227K5 1 hour 35 min. October 3rd 2010
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.
191K 14.1 1 hour 11 min. March 29th 2020
Pages: 1 results
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .421K4.0 August 29th 2023
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. Take fried potatoes; it's very simple because it's all there in the name of the dish: you...20K4.5 February 6th 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
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...8,5675 December 14th 2017
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...8,7194.9 May 21th 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...5,3815 July 12th 2023
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?5,772 15 July 14th 2023
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?5,6915 November 5th 2023
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,...6,0115 November 12th 2023
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.3,0185 February 20th 2024
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.
740K
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...
740K 2