Couscous

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In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
506K4.3 2 hours 36 min. November 16^th 2017

Home-made terrine of foie gras

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Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
5.2M 64.2 4 days 15 hours 50 min. December 17^th 2023

Express chilli con carne

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This is a really express recipe, a "true" chilli is longer and more difficult to do.
385K3.8 33 min. February 21^th 2011

Mulled wine Belle-Plagne style

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If it's cold or you're in the snow, you will appreciate mulled wine which warms body and soul... There are as many mulled wine recipes as ski runs, so here is a basic one that you can easily adapt to your taste.
237K 14 1 hour 32 min. February 21^th 2011

Quick chicken curry

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This curry is quick to make if you have left over cooked chicken, and is always delicious.
263K5 33 min. August 25^th 2011

Home-made doner kebab

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The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or...
335K 15 2 hours 32 min. May 20^th 2015

Salmon marinated like herring

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In this recipe, the salmon is cured in coarse salt, then left to marinate in oil with herbs, spices, carrots and onions. Salmon prepared like this is served sliced thinly on a bed of potatoes.
136K 44.6 1 day 38 min. December 4^th 2011

Chorba

(Found inTextsIngredients)
Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.
140K5 2 hours 8 min. May 4^th 2012

Quick prawn curry

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A very quick way to prepare a creamy prawn curry with lime and spring onion.
123K5 34 min. August 12^th 2015

Multicoloured cucumber-tomato salad

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This salad is a good way to enjoy tomatoes at the height of their season, and all the different varieties available with their different flavours and colours.
105K4.3 1 hour 3 min. September 16^th 2012

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.
132K4.8 54 min. January 19^th 2014

Curried prawn risotto

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In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.
98K3.9 59 min. December 30^th 2019

Algerian brik rolls

(Found inTextsIngredients)
In this recipe, the brik (or filo) rolls are filled with fried minced meat, flavoured with cous-cous spices, garlic and onion.
65K5 37 min. June 3^rd 2015

Cajun pork with rice.

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In Cajun cooking, rice dishes with meat, like the famous jambalaya, take pride of place. Here is a simplified version using marinated pork.
59K 2 hours 27 min. May 6^th 2020

Curried tuna cubes

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In this recipe chunky cubes of fresh tuna are marinated, then double-dipped to coat them before cooking: first in curry spices, then breadcrumbs. The cubes of fish are pan-fried to a crispy coating on the outside but stay tender in the middle.
62K4.9 2 hours 40 min. June 22^th 2016

Gravlax

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Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar. The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.
59K5 12 hours 21 min. July 11^th 2016

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...
163K3.8 33 min. January 11^th 2017

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...
51K4.5 2 hours 43 min. September 11^th 2018

Spicy seafood plancha

(Found inTextsIngredients)
A mix of diced fish and uncooked prawns marinated with spices and then simply cooked on a plancha. The fish benefits from the acidic citrus note provided by the lime, and the prawns from a little vinegar.
38K 1 hour 33 min. March 11^th 2018

Madras rice

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Slices of sautéed aubergine and the lovely yellow colour from the curry spices bring a hint of India to this rice dish, given a twist with a little fried ham.
69K 28 min. December 16^th 2018

Foie gras proportions calculator

Small foie gras calculator, to find the right proportions of spices and alcohol needed according to weight.
818K5 December 25^th 2023

Homemade plancha

Make you own plancha and cook the Spanish way on this scorching hot metal plate.
255K 43.7 June 3^rd 2024

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...
5,5654.9 October 30^th 2020

Foie gras without force-feeding: it can be done

I adore foie gras... I willingly admit it, I adore foie gras: the texture, the taste, the festive aspect – I enjoy all of it. I really love eating it, preparing it and, most of all, sharing what I have made with my family over Christmas and New Year. ...but then I begin to have doubts Of...
44K4.4 December 15^th 2014

Should a sausage be pricked before cooking?

If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not? You will certainly find as many opinions "you should prick" as "you should not". Let's try to untangle all this.
42K4.1 September 29^th 2018

Do you know Yotam Ottolenghi?

Do you know Yotam Ottolenghi? Maybe not, in which case let me tell you a little about him.
3,9594.8 December 19^th 2020

Croutons

Do you use croutons, that typically French trick of toasting small pieces of bread on the side to add to a recipe? They're just delicious, but you need to know 2 or 3 things about them. .
5,4135 December 30^th 2020

Let's go easy on the salt

In terms of cooking, I'm probably not teaching you much, salt is ubiquitous, we put it in almost all our dishes, in varying amounts depending on our taste, some like salty, others less, others still not. Its main role is the flavor, the taste, we say that it is a flavor enhancer, ie it reveals the...
4,7674.8 February 20^th 2021