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Recipes: 155 results
Fruit coulis (fruit purée)
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...
764K 44 24 min. October 20th 2012
Morteau sausage
Morteau sausage
(Found inTexts)
In this recipe Morteau sausage is cooked on a bed of potatoes cut into medium sized pieces. The idea of this recipe is that the pricked Morteau sausage cooks slowly, so that its smoky flavour seeps down onto the potatoes - it's a pure delight.
1.2M 34.1 1 hour 31 min. October 13th 2010
How to roll out pastry for a tart
How to roll out pastry for a tart
(Found inTextsStages)
Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...
291K4.6 23 min. October 13th 2010
Hotpot my grandmother's way
Hotpot my grandmother's way
(Found inTextsStages)
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.
331K5 4 hours 7 min. February 21th 2011
Profiteroles
Profiteroles
(Found inTexts)
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
303K 14.5 1 hour 35 min. October 13th 2010
Red rice pannequets
Red rice pannequets
(Found inTexts)
This is a kind of small crusty parcel with flax seeds, filled with a mix of red rice, diced courgette and smoked ham.
228K4 2 hours June 12th 2011
Smoked salmon sacristains
Smoked salmon sacristains
(Found inTexts)
Sacristain (sexton in English, a strange name though common in French cooking) is a small pastry twist, made with puff pastry. There are many recipes with different flavours, sweet or savoury. Here is one with smoked salmon, ideal as an aperitif.
224K 33.9 1 hour 30 min. February 21th 2011
Pan-fried potatoes
Pan-fried potatoes
(Found inTextsStages)
What could be simpler than fried potatoes? No need of a recipe for that! Quite right, but it's also very easy to end up making fried mash instead. Here are the main pitfalls to avoid.
289K4.5 1 hour 37 min. February 3rd 2011
Bolognaise lasagne
Bolognaise lasagne
(Found inTexts)
Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce.
221K4.4 2 hours 3 min. February 27th 2011
Foie gras fingers
Foie gras fingers
(Found inTextsStages)
An elegant canapé which consists of a crisp layer of shortcrust pastry topped with a layer of foie gras.
129K4.6 2 hours 50 min. December 21th 2011
Aperitif rolls
Aperitif rolls
(Found inTexts)
These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.
115K4 2 hours 31 min. October 24th 2017
Dauphinoise potatoes with Serano ham
Dauphinoise potatoes with Serano ham
(Found inTexts)
These tasty, bite-sized rosettes can be served as an aperitif snack or to accompany a meal.
100K4.6 40 min. January 23th 2013
Vol-au-vent cases
Vol-au-vent cases
(Found inTexts)
Vol-au-vents, whether large or bite-sized, need a special pastry case that is hollow to take the filling. Here is how to prepare these delicate cases using puff pastry.
296K4.1 44 min. October 16th 2013
Vol-au-vent
Vol-au-vent
(Found inTexts)
The classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling. There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.
140K4.3 1 hour 23 min. October 20th 2013
Valay-Brest
Valay-Brest
(Found inTexts)
A Valay-Brest is a mini eclair, filled with apple-flavoured confectioner's custard and topped with a rectangle of walnut nougatine.
67K4.1 1 hour 28 min. May 14th 2014
How to cook potato grenaille
How to cook potato grenaille
(Found inTextsStages)
The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that...
443K4.5 43 min. September 16th 2015
Dipping bread with cheese
Dipping bread with cheese
(Found inTexts)
In France, "pain trempette" (dipping bread) is a loaf made to be broken easily into bite-sized morsels, perfect for serving with any dip. The dough is fairly soft and I have added shallots and fried bacon bits. The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.
47K4.1 2 hours 50 min. October 24th 2017
Stuffed artichokes au gratin
Stuffed artichokes au gratin
(Found inTexts)
For this recipe we'll attempt to use the whole of the artichoke: the heart, of course, but also the leaf bases in bechamel sauce with mushrooms and shallots, as a tasty filling for the hearts.
96K5 1 hour 33 min. May 10th 2023
Lemon creams
Lemon creams
(Found inTexts)
These light and flavoursome lemon creams are "set" by the curdling action of the lemon juice on the heated cream, so no thickening agent is needed. They are served in individual glasses, topped with a layer of fruit coulis (blackcurrant here).
39K3.9 41 min. December 6th 2017
Breton sablé biscuit dough
Breton sablé biscuit dough
(Found inTexts)
Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts.
101K 26 min. August 1st 2018
Pages: 17 results
What is this site, and who am I?
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
Website technical evolution
Website technical evolution
Site updates, list of new additions by date .
202K3.8 August 29th 2023
Films and papers in the kitchen
Films and papers in the kitchen
Various papers and plastic films used in cooking .
570K 93.6 August 29th 2023
Homemade plancha
Homemade plancha
Make you own plancha and cook the Spanish way on this scorching hot metal plate.
255K 43.7 June 3rd 2024
My best addresses...
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.
297K4.0 August 29th 2023
Cooking with herbs
Cooking with herbs
Herbs: there's nothing else so small that can add so much to a recipe. They are not only for garnishing, but are a true part of the dish, sometimes one of the main ingredients. A small example of the "power" of herbs: you make a chopped carrot salad, which is very good with a vinaigrette, but if you...
185K 13.9 June 3rd 2024
Make your own hot-wire or styrofoam cutter
Make your own hot-wire or styrofoam cutter
Cut polystyrene and foams easily with your own hot-wire cutter.
504K 433.5 February 20th 2024
Slashing loaves
Slashing loaves
Cutting the top of the loaf so that it rises better during baking: slashing.
280K 43.6 August 29th 2023
A Mendeleiev periodic table in 3D
A Mendeleiev periodic table in 3D
Classification of the elements in practice: a three-dimensional Periodic Table .
198K 13.6 August 29th 2023
Polynesian arrow
Polynesian arrow
Launched with a piece of string: the Polynesian arrow.
187K 14.3 August 29th 2023
chives
chives
Chives grow in clumps, and the leaves used as a herb have an extraodinary taste. It's an essential for adding to salads, and everything else that can be eaten cold, because it doesn't like long cooking during which it loses most of its flavour.
76K3.8 August 29th 2023
Submitting a comment or image
Submitting a comment or image
Submitting comments or questions: some advice, norms, and rules .
78K 23.9 August 29th 2023
Start off well to cook well
Start off well to cook well
How to get off to a good start in cooking; what equipment and basic ingredients you should always have to hand.
305K 13.6 August 29th 2023
Webmaster tools
Webmaster tools
Page for webmasters and bloggers who wish to add tools or widgets (links, feeds, images...) to their own sites.
230K3.5 August 29th 2023
Advices for writing your recipes
Advices for writing your recipes
On-line document for writing a personal recipe.
56K4.4 August 29th 2023
Basic temperature in bread-making
Basic temperature in bread-making
Basic temperature in bread-making.
225K3.7 August 29th 2023
Calculator for water temperature in bread-making
Calculator for water temperature in bread-making
The temperature of the water, known as "process water" ("eau de coulage" in French), in a bakery recipe is very important, here is a small calculator allowing you to determine it quickly and simply.
75K4.4 August 29th 2023
Blog articles: 18 results
How to choose a centrifugal juicer
How to choose a centrifugal juicer
A centrifugal juicer is an appliance designed to extract juice from all kinds of fruit and vegetables. It will produce juice from tomatoes, carrots, apples, pineapple, blackcurrants, etc.
40K4.4 April 1st 2011
Choosing a chopping board
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
The window-pane test in bread-making
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...
87K 23.9 June 16th 2021
Children and vegetables
Children and vegetables
This is an attempt to address the question that all parents and grandparents, maybe you included, face so often: how can we get children to like vegetables? And at the same time, we might get away from the familiar, day-in, day-out round of pasta, chips, toast.. Well, I can hear you say, it's...
12K5 March 9th 2017
What can I use for blind baking a pastry case?
What can I use for blind baking a pastry case?
When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...
105K4.5 May 2nd 2017
The Holy Grail of French bakers
The Holy Grail of French bakers
While browsing through the recipes on this site, you may have noticed that while I adore cooking (everything, in fact, to do with eating and drinking), I am particularly drawn to bakery: bread, viennoiseries and all that goes with them – it’s a real passion of mine; I love making them and I...
15K 34.7 March 24th 2018
The 3 essential knives
The 3 essential knives
You must have heard a chef or cook say: "There’s no good cooking without good ingredients". This is very true, of course, but for any amateur or beginner it is equipment that really counts to start with. What I mean is that you should not skimp on kitchen equipment, good utensils, a food...
20K5 May 30th 2018
The right way to cook potatoes
The right way to cook potatoes
If you simply boil them (not steam them), or bake them in the oven, at some point you will have to ask yourself the question "are they well cooked?".
11K4.7 March 23th 2020
Circles vs. moulds tins
Circles vs. moulds tins
If you like to bake or make quiches, pies etc. you must surely have one or more pie pans at home, in different diameters and perhaps materials. They are indispensable, without them there is no way to make beautiful pies, and they work very well, but you have another option, instead of moulds,...
12K5 October 2nd 2020
Small, regular pieces
Small, regular pieces
When we cook, bake or pastry, we often have to cut food into small pieces, often cubes, to incorporate them into a recipe or preparation. How do you get regular pieces fairly quickly?
4,9144.5 November 28th 2020
Let's rehabilitate the burger
Let's rehabilitate the burger
The burger is a sandwich that is very fashionable at the moment, and as for all other sandwiches, the worst (often) rubs shoulders with the best (much more rare). In principle, I'm probably not teaching you anything, it's a sandwich made of a small round bun, rather soft, like a sandwich bread,...
5,2464.9 April 10th 2021
Brussels sprouts are very good
Brussels sprouts are very good
We are, as I write this, in the season of Brussels sprouts, a delicious vegetable that often suffers from a bad reputation, let's try to fix that.
6,4904.7 March 5th 2022
Beans in primeur
Beans in primeur
As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...
9,338 June 4th 2022
The right bread knife
The right bread knife
We almost all have a bread knife in our kitchen, that is to say the knife we use almost exclusively to cut bread. Is this knife efficient, is it really the one you need? Here is some information to guide you in your choice. .
7,673 September 15th 2022
Sausage broth
Sausage broth
I've already talked to you about vegetable cooking water, which becomes a precious broth after cooking that would be a shame to throw away. Now let's look at the special case of meat cooking broth, and in particular sausages, which are often poached.
5,5965 June 28th 2023
Cooking cauliflower
Cooking cauliflower
Dramatic observation: cauliflower when cooked has a bad reputation ("it doesn't smell good!" and the like), and yet it's an excellent vegetable, very Breton, that deserves to be treated well, to give the best of itself.
7,5573.3 August 29th 2023
It's spinning too fast!
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,...
7,0225 November 12th 2023
Cutting soft cheeses
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.
4,5865 February 20th 2024
Lexicon: 2 results
Lèchefrite (oven tray)
Lèchefrite (oven tray)
(Found inTexts)
Large rectangular metal oven tray sold with cooker.
777K
chocolate drops (pistoles)
chocolate drops (pistoles)
(Found inTexts)
Chefs like to use chocolate in the form of regular-sized round "drops", weighing a couple of grams. The French term "pistole" probably arose by analogy with the 16th century gold coin of the same name. The classic form for chocolate is the bar or tablet, but as drops (or smaller "chips") it is...
777K
Utensil: 8 results
Cake and pastry moulds
Cake and pastry moulds
(Found inTexts)
For cooking all your cakes. Available in various shapes and sizes for tarts, cakes, madeleines, financiers, etc.
777K
Strainer
Strainer
(Found inTexts)
Circular in shape and available in different gauges (size of holes). Very useful for straining something liquid or sieving a powder, like for example a raspberries coulis to extract all the seeds, or for sieving flour.
777K
Knife
Knife
(Found inTexts)
It's impossible to cook well without good knives. For cutting of course, but also slicing, chopping, etc.
777K
Cutter
Cutter
(Found inTexts)
This is a ring (or other shape) with a sharp edge, which when pressed down cuts out shapes from pastry, doughs or other soft materials.
777K
Araignée (spider)
Araignée (spider)
(Found inTexts)
A kind of skimmer, like a shallow wire basket on a long handle. It's ideal for removing something solid from a liquid, like vegetables in water for example. .
777K 1
Pommes parisiennes spoon
Pommes parisiennes spoon
(Found inTexts)
This is a metal scoop, half spherical in shape, used to cut small even balls of fruit or vegetables. Sometimes sold as a melon ball spoon.
777K
Silcon baking mat
Silcon baking mat
(Found inTexts)
Sometimes using a nonstick baking sheet is not enough when cooking items that stick well, such as macarons or coconut tuiles for example. In this case it's possible to line the sheet with cooking parchment,but one can also use a silicone baking mat which is a flexible sheet with a silicone coating,...
777K
Vegetable mill
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...
777K 2
Ingredient, product: 3 results
gelatin
gelatin
(Found inTexts)
Gelatin is a gelling agent, of animal origin, which is used in cooking to thicken or set preparations. It dissolves when heated (at about 60°C), and then acts as a gelling agent when the temperature drops again.
777K
Griottine cherries
Griottine cherries
(Found inTexts)
The griottines cherries are small red cherries, pitted and kept in a Kirsch syrup.
777K
cornflour
cornflour
(Found inTexts)
Cornflour is a starchy flour made from maize. It is mostly used as a thickening agent: when mixed with a liquid and heated, it thickens rapidly without altering the flavour. .
777K


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