Recipes: 50 results
Fresh mint ice-cream
(Found inTexts)This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.
February 21th 2011546 K4.6 1 hour 35 min.
Chocolate sauce
(Found inTexts)This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
February 21th 2011322 K 24 35 min.
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 only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a...
November 12th 2017953 K 54 20 min.
Choux pastry (pâte à choux)
(Found inTexts)Choux pastry is used for making profiteroles, eclairs and other small pastries.
February 13th 2022554 K4.5 1 hour 4 min.
Profiteroles
(Found inTextsComments)Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
October 13th 2010325 K 14.5 1 hour 35 min.
How to slow cook meat
(Found inTexts)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.
November 6th 2011179 K5 4 hours 45 min.
Pan-baked hash brown (Hash-brown casserole)
(Found inTexts)This hash-brown recipe is an American version of the classic grated potato cake (like roesti), baked in a pan. In the USA hash browns are often served for breakfast.
May 24th 2012132 K3.8 1 hour 50 min.
Cassoulet
(Found inTextsStages)Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.
September 17th 2021231 K4.1 16 hours 9 min.
Rabbit civet
(Found inTexts)Rabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion. These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions. This tasty stew or casserole, with its very tender meat, is like my grandmother Jeanne used to make for me when I was little.
May 10th 2023113 K4 15 hours 20 min.
Lemon Confectioner's Custard
(Found inTexts)This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon tarts, of course, but also verrines, profiteroles, eclairs, etc.
May 9th 2018218 K4.4 25 min.
Summer Salmon Blanquette
(Found inTexts)This simple blanquette is a creamy dish of pan-fried salmon chunks with fresh broad beans and mushrooms. Although it is just right for the start of summer, it can be made at any time of year.
July 3rd 202483 K3.7 60 min.
How to seal a terrine or casserole dish
(Found inTexts)The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table sealed and the crust broken open in front of diners so that everyone can share the delicious smells as they are released at that fleeting moment. It is possible to use ordinary
Melt-in-the mouth meat and vegetables in a sealed casserole
(Found inTextsStages)In this recipe a good joint of beef is slow-cooked, surrounded by an assortment of vegetables in small chunks. To concentrate the flavours, the cooking time should be long at a moderate temperature and, most important of all, the dish should be sealed. By the end of cooking, the vegetables will be meltingly soft and the meat can be pulled apart with a fork. This is an appealing dish to serve and share,...
December 30th 201990 K4.1 5 hours 30 min.
Sausage and lentils "en cocotte"
(Found inTextsStages)This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its full flavour into the lentils during cooking. Not only will the lentils be perfectly cooked and extra-tasty, thanks to the sausage, they are ideal to serve with the sausage itself.
February 5th 2017160 K4.5 1 hour 5 min.
Winegrowers' sausage casserole
(Found inTextsStages)This sausage casserole is a simple mix of vegetables with smoked sausage, but the cooking liquid in this case is dry white wine (and hence the name). The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously.
March 19th 201874 K 2 hours 40 min.
Potatoes with bacon and herbs
(Found inTexts)The potatoes in this recipe are rolled in a slice of lightly cooked bacon with sage and bay leaves slipped in between. They are then baked in the oven.
November 14th 201854 K5 1 hour
Spinach Mornay
(Found inTexts)This gratin is made with a layer of pre-cooked spinach, then sliced hard-boiled eggs and a Mornay sauce (an enriched bechamel with cheese).
June 13th 202480 K4 40 min.
Smoky potato and potimarron gratin
(Found inTexts)This gratin has an unusual twist: it not only combines potatoes with potimarron, the potatoes are boiled in the water left after cooking a Morteau sausage, to give a lovely smoky flavour. Guaranteed to transport your tastebuds to eastern France!
March 13th 201958 K 2 hours 10 min.
Gratin Parmentier
(Found inTexts)Here, a potato gratin meets hachis Parmentier (minced beef topped with mashed potato): 2 layers of potato around a layer of pre-cooked minced meat.
May 1st 201986 K3.8 1 hour 25 min.
Stuffed mushrooms au gratin
(Found inTexts)For this fairly sophisitcated recipe, the mushrooms caps are marinated and pre-cooked in the oven. They are then filled with a delicious mix of potatoes, sausage and cheese before being baked gratin-style.
May 10th 202356 K1 1 hour 10 min.
