Almond cream or frangipane

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Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
445K 25 44 min. January 23^th 2022

How to succeed in making sabayon (syllabub)

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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 12^th 2017

Pesto

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Pesto is an Italian sauce made from pine nuts, Parmesan and basil. It's very simple but quite delicious, and goes particularly well with pasta.
263K 25 15 min. July 25^th 2020

Walnut short bread

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Those little biscuits are with good walnut taste, because walnut are shortly roasted before powdered, it's very simple and efficient.
147K4.3 3 hours 1 min. December 5^th 2022

How to slow cook meat

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By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork.
158K5 4 hours 45 min. November 6^th 2011

Tomato and cream cheese terrine

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Tomatoes marinated in olive oil and lime, then arranged in alternating layers with cream cheese: one layer with herbs and the other with walnuts.
154K5 6 hours 12 min. October 30^th 2011

Larded pork tenderloin

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Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
234K 14.7 1 hour 28 min. November 3^rd 2011

Marchand de vin sauce

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The rich "marchand de vin" sauce, made with red wine and shallot, is a classic accompaniment for meats that is traditionally made in the roasting tin or dish. This is a simplified version that can be made while the meat is cooking, even beforehand, so there is no risk of it going cold.
258K4.1 34 min. May 31^th 2012

Prawn salad with a crunch

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This salad combines contrasting crunchy ingredients (radish, cucumber, gherkins, onions) with the softer textures of cold rice and tomatoes. The oven-roasted prawns are addded hot. The salad is brought together with herbs and a vinaigrette dressing.
97K3.5 1 hour 51 min. September 15^th 2013

Cauliflower curry

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Plenty of flavour in this cauliflower curry: from the hot spices, of course, but also from dry-roasted cashew nuts.
133K4.8 54 min. January 19^th 2014

Seeded loaf

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This seeded bread is based on a French baguette dough, with a mix of dry-roasted seeds added (poppy, millet, linseed, sesame...). Delicious on its own, this bread makes excellent toast to go with foie gras, adding an amazing complementary crunch.
148K3.8 4 hours 27 min. October 24^th 2017

Oaty walnut cake

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This is a moist-textured walnut cake with rolled oats, but the real secret comes from dry-roasting the nuts before adding them to the mixture.
79K 15 2 hours 34 min. April 19^th 2015

Veal Chop With Assortment of Vegetables

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The veal chop in this recipe is cooked in two stages: flash fried first to brown it all over, then gently roasted in the oven. The chop is served with an assortment of vegetables, first lightly boiled, then reheated in the "jus" (cooking juices).
61K5 2 hours 27 min. November 18^th 2015

Mini apricot and pistachio brioches

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These mini brioches are made with dried apricots and have double pistachio flavour: in the dough itself, which is tinged green, and with dry-roasted pistachios added whole.
52K4.1 18 min. November 22^th 2015

Sicilian Epiphany Pie

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This is a Sicilian version of the French Epiphany dessert, the "galette des rois". The puff pastry has a pistachio cream and ricotta filling with diced candied fruit.
69K3 1 hour 1 min. January 7^th 2024

Chocolate Truffles

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Chocolate truffles: those dreamy, creamy chocolatey treats, rolled in cocoa powder or a mix of chopped dry-roasted pistachios and almonds.
49K5 2 hours 54 min. January 6^th 2016

Oven-roasted Sprouts

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Here is an original way to pep up Brussels sprouts: roasted in the oven. Cooked this way, they will be lightly crisped on the outside and melting in the middle.
157K4 53 min. February 10^th 2016

Roasted Cauliflower

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Roasting cauliflower in the oven is a delicious way to enjoy the vegetable: golden-brown on the outside and melt-in-the-mouth inside. In this recipe, the cauliflower is blanched first, then brushed with herb butter before roasting in the oven.
67K5 1 hour 12 min. March 27^th 2016

Sautéed Pork with Peanuts

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This sautéed pork has a hint of Thai style, with its accompaniment of chopped vegetables, dry-roasted peanuts and soy sauce.
47K4 55 min. April 3^rd 2016

Toasted-flour biscuits

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This is a surprising biscuit recipe, in which the flour is not added in its normal state, but gently toasted beforehand in the oven. This light dry-roasting changes the taste considerably, giving these biscuits notes of honey, coffee and even spices. Their distinctive flavour goes very well with...
52K4.5 2 hours 43 min. September 11^th 2018

Films and papers in the kitchen

Various papers and plastic films used in cooking .
570K 93.6 August 29^th 2023

Closed fire cooking

Construction of a Fayol bread oven: closed fire cooking, with the embers removed .
51K4.4 August 29^th 2023

Making the most of seeds: Dry roasting

In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...
56K4.0 January 30^th 2015

Roasting spices

If you like your food a little, or a lot, spicy, you'll no doubt have a jar or sachets of mixed spices in your cupboards from which to draw when preparing a dish. I'm thinking, for example, of curries, chili and couscous, all of which fill the kitchen, and sometimes far beyond...
5,5774.9 October 30^th 2020

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 28^th 2015

In praise of slow cooking

You will no doubt have noticed that in cookery, it's often the actual cooking process that gets neglected. This is understandable; it comes at the end of the recipe and getting the dish in the oven is something of a relief (ah, that's done!), which frees us to cope with what's left: tidying the...
37K4.2 February 9^th 2011

Preservative oil, an asset for taste

When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?
2,3845 June 5^th 2024

Too much sweet and savoury

There is a food trend which is creeping in everywhere in France right now: mixing sweet with savoury. In some restaurants, it is becoming difficult to order a classic dish, like “roast veal” for instance, without being served fruits in the garnish or honey/conserves/syrup in the sauce or cooked...
23K4.5 November 3^rd 2011

The different cooking modes

In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.
3055 July 24^th 2024

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.
9,3385 February 16^th 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 8^th 2020

The infinite variety of salads

Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply. And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's...
6,0414.6 March 13^th 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...
9,301 August 10^th 2021 Sponsored article.