Recipes: 101 results
Soft fruits in sabayon
(Found inTexts)This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
260K3.9 46 min. February 21th 2011
African style chicken
(Found inTexts)This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour).
399K5 2 hours 4 min. February 21th 2011
Chicken breasts with tarragon
(Found inTextsStages)Chicken breasts are slowly cooked in a frying pan, then the sauce is made in the same pan with dry white wine, chicken stock and tarragon, and served with sauté (pan-fried) potatoes.
303K 15 1 hour 39 min. February 21th 2011
Sautéd mushrooms with spring onions and cured ham
(Found inTextsStages)Fresh mushrooms of your choice, cooked just right, thinly sliced spring onions and morsels of cured ham. Straight from the pan to your plate.
236K 15 49 min. May 10th 2023
Sautéd broccoli with ham
(Found inTexts)Broccoli cooked until just tender, quickly sautéd in a little olive oil with shallot and ribbons of ham.
206K 14.3 49 min. February 21th 2011
Tomato and courgette tart
(Found inTexts)This summer tart has a puff pastry base topped with a rosette of sliced tomatoes and sautéd courgettes. For a more substantial dish, add some diced feta on top before cooking.
222K4.2 2 hours 5 min. July 18th 2010
Leek and tuna loaf
(Found inTexts)This loaf is a savoury cake (quite popular in France) made with tinned tuna and leeks that have been lightly cooked with shallot.
186K4.4 1 hour 18 min. October 3rd 2010
Pan-fried scallops and chanterelles with Noilly Prat sauce
(Found inTexts)The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
225K4.5 1 hour 6 min. May 10th 2023
Sautéed pears with custard and orange syrup
(Found inTexts)Pear halves sautéed in butter and sugar served with real custard (crème anglaise) and a reduced blood-orange syrup.
146K3.7 1 hour 4 min. February 20th 2011
Rabbit with mustard
(Found inTexts)This recipe uses boned rabbit. This is sautéed in mustard then cooked in the oven. It is served with broad beans, bacon and mushrooms, and a sauce made with reduced white wine.
181K4.9 2 hours 9 min. May 15th 2011
Potato and two ham gratin
(Found inTexts)Little morsels of boiled and raw cured ham sautéd briefly then mixed with mashed potatoes and finished as a gratin in the oven.
118K 14.6 47 min. October 20th 2011
Sliced chicken with mushrooms and broccoli
(Found inTexts)Blanched broccoli sautéed quickly with thin slices of fried chicken.
152K4.5 1 hour 4 min. May 10th 2023
Chicken and mushroom brik rolls
(Found inTexts)Roll of brik (or filo) pastry filled with chopped mushrooms, diced chicken and sautéd onions.
122K4.7 51 min. May 10th 2023
Spring veal sauté
(Found inTexts)This sauté combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream.
78K4.5 56 min. May 18th 2014
Sautéed green vegetables
(Found inTexts)Just fresh vegetables, each sautéed in turn in olive oil, then combined with chopped spring onions and parsley.
74K4.1 1 hour 5 min. June 15th 2014
Italian style gratin
(Found inTextsStages)This gratin is built up in layers: sautéed courgettes, minced beef, bechamel sauce, fried tomatoes, more meat and bechamel, then grated cheese for a brown topping.
83K4.8 1 hour 8 min. August 31th 2014
Artichokes with beef
(Found inTexts)This dish combines artichokes, sautéed with shallot in olive oil, with cooked beef and potatoes (simply heated through).
74K4.1 46 min. October 15th 2014
Turban of sole with langoustines
(Found inTextsStages)The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests.
89K4.1 1 hour 44 min. November 23th 2014
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.
63K3 59 min. July 3rd 2024
Sautéed Green Vegetables in pan
(Found inTexts)A recipe full of gorgeous greens: broccoli, romanesco, Brussels sprouts and cabbage. The vegetables are cooked separately in stock before being lightly sautéed with shallot. This is a simple dish, though it takes a while to prepare, and is delicious, light and healthy.
62K4.1 37 min. December 2nd 2015
Blog articles: 6 results
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.3065 July 24th 2024
Foie gras service
For the upcoming christmas meals you too may be sacrificing to the tradition of foie gras? If so, I suggest you take a look at everything that revolves around serving foie gras: how to serve it, and what to eat and drink with it.11K4.9 December 23th 2017
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
When should you salt?
In the kitchen, we salt very frequently, almost all the time, and we must be careful because this salt can influence the texture of what you are cooking. I'm not going to talk about the amount of salt here, that's for another time, but rather about : When do you salt?13K4.5 August 13th 2019
Thermal inertia or "out of the fire"
When you're cooking, you need a lot of heat to cook, and most of the time it's on the fire, literally if you're on gas, more indirectly if you're not. An expression that comes up quite often is "Off the heat", but what does it really mean?5,9504.6 December 12th 2020
The two frying pans
Where we see that a non-stick frying pan, if it is very practical in general, sometimes it is not enough.7,4304.7 February 26th 2022