Grated potato cakes

(Found inTexts)
These grated potato cakes (similar to hash browns, but without the onion) can be deep or pan fried. They are excellent with meat, but quite delicious on their own. Children love them.
November 23^th 2014161 K4.3 40 min.

Sauce Normande (for fish)

(Found inTexts)
Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood. Here is the version to accompany fish or shellfish.
January 1^st 2020235 K4.8 40 min.

Mint and chocolate cream

(Found inTexts)
Inspired by the chocolate cornstarch cream, this cold cream, with the very matching flavors of mint and chocolate, will give you a delicious and quick dessert.
July 10^th 202225 K 45 min.

Artichoke Soup

(Found inTexts)
For this recipe, we will first steam the artichokes, recover all the flesh, and prepare with shallot and milk a delicious soup.
December 4^th 202222 K 50 min.

Leopard cake

(Found inTexts)
Under this little name, which will please children a lot, is a marbled vanilla-chocolate cake where the chocolate is inserted in the form of lines, which gives to the cut this famous pattern, which imitates the coat of the leopard.
March 12^th 202323 K1 4 hours 10 min.

Creamy spaghetti with cockles and parsley

(Found inTexts)
Parsley-flavored spaghetti with cockles, tied together with a creamy sauce made from the cockles cooking juices.
October 29^th 202316 K1 60 min.

Pan-fried potatoes

(Found inStages)
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.
February 3^rd 2011302 K4.5 1 hour 40 min.

Gratin Dauphinois

(Found inStages)
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of...
August 13^th 2016391 K 25 1 hour 3 min.

Pan-baked hash brown (Hash-brown casserole)

(Found inStages)
This hash-brown recipe is an American version of the classic grated potato cake (like roesti), baked in a pan. In the USA hash browns are often served for breakfast.
May 24^th 2012120 K3.8 1 hour 50 min.

Creamy "terre et mer" pots

(Found inStages)
Diced fish (la mer), boiled vegetables and fried lardons (la terre), with all the delicious flavours of land and sea brought together in a creamy sauce.
May 31^th 202053 K 2 55 min.

Super-green, super-thrifty soup

(Found inStages)
It's all too easy to just throw away the leaves or other green parts of our usual fresh vegetables. This is a real shame, because most of them can be cooked, as in this very green soup that uses up radish tops, spring onion greens and pea pods. I'm sure you'll get how it's "green" in every sense:...
June 24^th 202038 K 55 min.

Finger biscuits

(Found inStagesIngredients)
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
July 30^th 2021344 K5 50 min.

Morteau sausage

(Found inStages)
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight.
September 29^th 20241.23 M 34.1 1 hour 35 min.

French custard tart

(Found inComments)
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 2022444 K 234.3 1 hour 10 min.

Tartiflette

(Found inComments)
A personal version of a classic recipe from Savoy.
September 16^th 2019608 K 14.6 1 hour 30 min.

How to heat milk without it catching on the bottom of the pan

(Found inComments)
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
February 21^th 2011257 K 24.2 1 min.

Biscuit de Savoie sponge cake

(Found inIngredients)
Biscuit de Savoie is not a "biscuit" in the English sense, just a very light sponge cake. It is delicious plain, but it can also be filled with cream, fruit, etc.
December 23^th 2014113 K5 1 hour 8 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 2024569 K 63.9

The super powers of cornstarch

I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...
January 14^th 202211 K

The first breads of humanity?

I have already told you in a previous article the beautiful story of the croissants, but do you know what it is about the bread, who "invented" it, where and when? Well, you can imagine that recent discoveries, in 2018, have profoundly changed the history of bread.
February 16^th 201911 K5

Salt and yeast

Let's take a look at an old baker's legend: You may have already read that somewhere in a recipe that uses baker's yeast(bread, pastries, leavened doughs in general) it is often specified "Don't put salt in contact with the yeast, you'll kill it (the yeast)"! Well, that's a belief, and there are...
March 15^th 201971 K4.3

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 202111 K4.9

The dissociation of a preparation

It may have already happened to you: You prepare a sauce, a cream, a ganache etc. and then suddenly or almost, the whole thing dissociates, and from a smooth mixture that you were preparing with love, you end up with a horrible thing with a more or less solid part and another liquid part. It's...
January 22^th 20229,5374.9

Creams in pastry

In this post, I propose you to make a small tour of the different creams in pastry. If you like to make them at home, you have already noticed the many creams that exist for the different desserts: Chantilly, custard, diplomat, Bavarian, etc. etc. Each one more delicious than the other, they...
March 12^th 202211 K4.5

The long fermentation of bread

I had already told you in a previous article about the delicious little alchemy that happens when we make bread, let's try to go a little further this time, and try to discover what makes a good bread, in other words, which has taste. .
April 13^th 20236,8694.9

The (small) miracle of béchamel sauce

Making a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over a roux, it's very liquid, you stir over a low heat, and then all of a sudden, miracle, the sauce sets, it thickens, you've got your béchamel. Let's see what happened.
August 27^th 20245,6274

Should potatoes be washed twice?

Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...
May 19^th 2025398 15