Rice pudding (riz au lait)

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My personal version of this classic family recipe.
December 18^th 2018393 K5 40 min.

Scallops with green asparagus tips and parmesan

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In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.
February 21^th 2011241 K4.1 40 min.

How to dust

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"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it.
October 13^th 2010148 K5 2 min.

Gratin of purple artichokes

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This is a very simple recipe: just potatoes, purple artichokes, a sprinkling of Parmesan and into the oven it goes...
November 30^th 201460 K4.1 45 min.

Galette Charentaise

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This is a traditional cake from France's Charente region. The recipe is straightforward and the cake is slightly dense in texture, but quite delicious.
August 26^th 201848 K5 2 hours 45 min.

Hazelnut and orange cake

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A very elegant cake topped with a sprinkling of hazelnut crumble, and with a double helping of orange flavour from chopped candied peel and the orange syrup soaked into the cake after cooking. The recipe is rather sophisticated, inspired by those used by pastry cooks at the INBP. It is a bit...
January 23^th 201946 K5 2 hours 15 min.

Thin spinach and potato tart

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A savoury tart with a thin puff pastry base, crushed potatoes, spinach, bechamel sauce and topped with a sprinkling of grated cheese.
June 13^th 202127 K5 60 min.

Rice pudding with chestnuts and poached pears

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A rice pudding a bit atypical, no sugar added, but chestnut cream instead, and served in a verrine with diced poached pears.
November 22^th 202315 K 1 hour 30 min.

Chorba

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Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.
May 4^th 2012143 K5 2 hours 8 min.

Rabbit with mustard

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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.
May 15^th 2011185 K4.9 2 hours 9 min.

Moussaka

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Here is my personal version of this famous recipe from the eastern Mediterranean. It's a kind of gratin, made with layers of aubergines, cooked meat with tomatos and bechamel sauce with cheese.
August 1^st 2011373 K 14 2 hours 55 min.

Milk rolls

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This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.
September 11^th 2018188 K 13.8 5 hours 35 min.

Paris-Brest

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The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.
May 8^th 2011188 K4.6 2 hours 20 min.

Special small breads

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When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
October 13^th 2010383 K4 6 hours 30 min.

Meringues

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A very simple recipe but which always impresses.
June 10^th 2019390 K4.5 4 hours 20 min.

Spaghetti with tomatoes and pesto

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For this very simple recipe, just pasta, tomatoes, a few herbs and a little pesto, but a delicious taste you'll see.
October 15^th 202313 K 35 min.

Baker's chicken and potato tart

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A baker's tart is made with bread dough. It is sometimes called a baker's pizza, but this version has no tomatoes. It is topped with potatoes and slices of herb-poached chicken on a bed of cream and cheese with more herbs.
June 16^th 201950 K 1 hour 25 min.

French custard tart

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Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.
July 13^th 2022439 K 234.3 1 hour 10 min.

In praise of Mont d'Or cheese

Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .
November 27^th 20218,0495

How to sprinkle well?

When in a recipe you need to sprinkle something, that is to say to spread a fine layer of powder (flour, sugar, etc.) on something, powdered sugar on a pie for example, you will probably use a fine strainer or a sieve, this is the best way to proceed. But is that all?
May 23^th 20235,6524.7

The 3 secrets of Parisian flan

A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...
July 21^th 20239,0854.7