Natural leaven

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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...
April 3^rd 20201.69 M 304.0 7 days 15 min.

How to prevent bad breath after eating garlic

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The main problem with garlic, is that even a long while after eating it, you often still have the smell on your breath.
February 21^th 201171 K 24.3

How to prepare cauliflower

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This is how to start with a whole califlower and finish with only the best of the vegetable.
February 5^th 2022216 K4.1 35 min.

How to seal a terrine or casserole dish

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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...
January 11^th 2017169 K3.8 35 min.

Noisette butter

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"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate...
December 30^th 2019121 K4.5 15 min.

Cream of cauliflower soup with smoked haddock

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This soup with a difference plays up an amazing flavour combination: creamy cauliflower with morsels of smoked haddock.
March 18^th 202036 K 25 min.

How to cook hard-boiled eggs properly

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A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
November 4^th 20131.37 M 65 1 hour 30 min.

Quick chicken curry

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This curry is quick to make if you have left over cooked chicken, and is always delicious.
August 25^th 2011266 K5 35 min.

Salmon "en papillote" with small vegetables

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A fresh salmon escalope just salt and pepper with small dices of small vegetables.
June 22^th 2011242 K 15 1 hour 30 min.

Rosemary steamed fish

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In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce.
March 29^th 2020332 K3.8 1 hour

Foie gras cured in salt

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This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
December 23^th 2017559 K5 2 days 16 hours 30 min.

Basic cake batter - the French way

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The French have adopted the word "cake" for one that will stand up to being transported (usually made a loaf tin and sometimes called a "travel cake" in French). There are many versions, but here is a new basic recipe to which you can your choice of flavours (pistachio, lemon, chocolate...) and...
November 18^th 202042 K 20 min.

Madeleines

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Madeleines, the delicious little cake so French, that everyone loves, and which, of course, always makes its little nod to Proust and his novel "Du coté de chez Swann". Small cake that is not so simple to succeed perfectly, that is to say to obtain the small bulging side on the top. But don't...
November 18^th 202219 K4 12 hours 50 min.

Making your own bread

You'll find a whole range of bread and pastry recipes on this site, but before you get started, perhaps you'd like to know more about the subject, get some tips and tricks, and find out what the main mistakes beginners make? If so, this page is for you.
August 22^th 2024565 K 63.9

Closed fire cooking

For this method, the oven is emptied of embers, cleaned, and door closed until it drops to the cooking temperature of 250°C or 482°F. It's the method used for breads, pies and tarts, cakes, etc.
August 24^th 202452 K4.4

mint

There are several kinds of mint with different flavours, some stronger than others. The important thing, if you have the choice, is to use the strongest flavour possible (crush a leaf with your fingers, and smell to compare).
August 29^th 202337 K4.2

Cream and sauces

Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? .
October 15^th 201218 K4.4

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. .
April 19^th 201126 K4.4

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...
May 8^th 201246 K4.6

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...
January 30^th 201557 K4.0

There is vanilla and vanilla

The vanilla is a delicious taste that can be found in many many dessert recipes, creams (the cream and the cream for example), ice creams, but also cakes and entremets. Whenever you need to add this vanilla note, you have several possible choices because vanilla is commercially available in...
December 14^th 20179,1765

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...
October 30^th 20206,0274.9

What happens to the bread when you make it?

This bread that we eat every day, and that our baker makes for us, what happens during its manufacture so that it becomes bread? I will try to answer this question, and to summarize the complex alchemy that takes place.
May 28^th 202110 K4.9

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.
August 29^th 20238,0343.3