Recipes: 218 results
Pear tart with almond cream
(Found inTexts)This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
356K4.3 1 hour 14 min. March 17th 2011
Express apple tart
(Found inTexts)A fine apple tart, very quick to make.
359K 24.6 51 min. April 8th 2020
Fresh fruit in sabayon
(Found inTexts)Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
281K4.7 55 min. February 21th 2011
Vanilla sugar
(Found inTexts)Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
408K 15 26 min. August 12th 2018
Chocolate mousse
(Found inTexts)Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
468K3.7 40 min. February 21th 2011
How to succeed in making sabayon (syllabub)
(Found inTexts)A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
924K 54 18 min. November 12th 2017
Breton galettes (pancakes)
(Found inTexts)Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".
213K 23.9 16 min. February 21th 2011
Oriane's tuna rillettes
(Found inTexts)Quick to make, delicious as an aperitif.
189K5 17 min. February 21th 2011
Sesame fried scampi
(Found inTexts)Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
292K5 33 min. November 11th 2012
Cocotte eggs with Comté
(Found inTexts)A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
344K4.3 1 hour February 21th 2011
Tomato tart
(Found inTexts)This tart is very easy and quick to prepare.
272K4.8 1 hour 18 min. January 13th 2011
Quick courgette soup with cheese
(Found inTexts)This really is an express recipe, less than 30 minutes from washing courgettes to serving soup.
259K5 27 min. October 13th 2010
Turnip and sesame puree (tahina) soup
(Found inTexts)For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina).
223K4.3 35 min. February 29th 2012
Kugelhof for Nanou
(Found inTextsStages)This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
274K4.4 3 hours 15 min. August 2nd 2019
Natural leaven
(Found inTextsComments)Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
How to prepare tomatoes
(Found inTexts)Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under...
324K 24 40 min. June 6th 2012
How to glaze a tart
(Found inTexts)Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
440K4.4 7 min. February 15th 2016
How to heat milk without it catching on the bottom of the pan
(Found inTexts)Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
248K 24.2 1 min. February 21th 2011
Pages: 9 results
What is this site, and who am I?
The important thing is the content of the site, the recipes and information you can find, but some of you want to know who is behind it all.204K 44.2 August 29th 2023
Films and papers in the kitchen
Various papers and plastic films used in cooking .570K 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 .426K4.0 August 29th 2023
Finishing touches
Construction of a Fayol bread oven: finishing touches and accessories.71K4.4 August 29th 2023
Advice on heating oven
Construction of a Fayol bread oven: advice on heating and preparing for baking bread.176K4.0 August 29th 2023
sorrel
This is a plant of which only the leaves are used. There is a wild species, very tasty, with small red and green leaves, and a cultivated variety with large green leaves.42K4.3 August 29th 2023
Blog articles: 45 results
The power of sayings and beliefs in the kitchen
One day, in the comments on the recipe for beaten egg whites, a young woman asked if you could beat egg whites stiff while having a period, as a friend had told her it wasn't possible. Sometime later another person commented that for mayonnaise it had been (get this!) scientifically proven that a...47K4.4 February 6th 2011
Maillard reactions
This subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactions are? With a name like that, they could well be some principle in mechanics, but in fact the term applies to something much closer to all of us: it's what gives food more flavour...32K4 January 28th 2015
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
A memo of utensil weights
You will no doubt have come across this problem while cooking: after starting a recipe, when you already have some ingredients in a pan and have maybe cooked them, you need to know the weight of the pan's contents so that you can take half out, or add the same weight of sugar, for example.24K4.6 May 9th 2011
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...38K4.5 March 26th 2012
Choosing a chopping board
It's a no-brainer, surely? If you want a chopping board, just find a piece of wood, and Bob's your uncle! You can happily chop away with a knife and not damage the table or worktop. But in reality, it's a bit more complicated than that. You need to be careful what you are buying, in particular the...46K4.6 May 8th 2012
Preserving egg yolks
If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.2,1835 June 18th 2024
Clean your mixer easily
If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.1,6445 June 26th 2024
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
One should cover a pan while heating?
You've probably heard it before: "Cover your pan, it'll boil faster", but is it true? Let's find out.26K 13.4 February 27th 2015
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...137K4.5 June 16th 2021
Perpetual stock
It's something you have probably have done yourself: cooked or pre-cooked vegetables before adding them to a recipe. This is almost always done the same way: peel the chosen vegetables (carrots, for example), cut them up, boil them in salted water (using a tablespoon or so of coarse salt per litre),...23K5 November 22th 2016
Fats for cooking
If you need to fry or sear anything a frying pan or saucepan, the temperature is likely to be high. In particular, I have cooking red meat in mind. In this case, what should fat should we use? And at what temperature?17K5 January 23th 2018
The first breads of humanity?
I have already told you in a previous article the beautiful story of the croissants, but do you know what it is about the bread, who "invented" it, where and when? Well, you can imagine that recent discoveries, in 2018, have profoundly changed the history of bread.9,3325 February 16th 2019
Chive flowers
Did you know that? Chive flowers are not only a beautiful purple color, but they are also edible and delicious.43K4.4 May 29th 2019
The cake and the raisins
When you bake a cake, like a cake or pound cake, you may have already encountered this thorny problem: How to make sure that the raisins, or the candied fruits, or any other small filling, do not fall to the bottom of the pan during the baking process?11K4.7 May 31th 2019
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
The proper use of a dusting machine
Let's take a look at a simple gesture, the sprinkling, that is to say to distribute a fine powder (icing sugar, sugar, flour,...) on a surface. If you have to sprinkle something, you may use a sprinkler or "poudrette" (in french) it is a very simple utensil, a box, with a lid pierced with holes...7,3664.6 July 31th 2019
The skin of the almonds
If you like almonds, in their dried fruit version, you must use them quite often in cooking or baking, whether powdered or whole. It is not obvious, but in fact there is 2 kinds of almonds in the market, wholesale with or without the skin. .18K4.7 February 8th 2020
The proper use of a pastry bag
Ever used a pastry bag? Handy, isn't it, but unfortunately not very easy to fill. In fact, to be comfortable with this tool, you'd need 3 or 4 arms, which isn't very common. Does that mean it's a goner? No, of course not. Here are 2 or 3 tips to help you get comfortable with it.4,9404.7 December 5th 2020
Ingredient, product: 2 results
fondant icing
(Found inTexts)Fondant icing is a mixture of sugars and water, in the form of a white paste, fairly hard when cold, but which softens when warmed. It's used for icing the tops of cakes and pastries such as millefeuilles or eclairs. It can be used white or coloured.
778K
instant mashed-potato powder
(Found inTexts)Instant mashed-potato powder is made of cooked potatoes which have been dried, then powdered. Though intended as a quick way of making mashed potato, it can be used as an ingredient in recipes.
778K 2