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Recipes: 8 results
Meringues
Meringues
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A very simple recipe but which always impresses.
385K4.5 4 hours 17 min. June 10th 2019
Röstis
Röstis
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Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.
257K4.2 40 min. February 21th 2011
Swiss meringues
Swiss meringues
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Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms,...
113K3.8 1 hour 17 min. June 2nd 2015
Cervelas salad
Cervelas salad
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This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.
94K4.4 54 min. December 5th 2013
Endive gratin with cancoillotte
Endive gratin with cancoillotte
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Here is a variation on the classic French recipe for endives with ham. This recipe uses cancoillotte cheese instead of the usual béchamel sauce.
109K3.8 57 min. February 5th 2014
Like MaronSui's
Like MaronSui's
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Perhaps you've heard of "MaronSui's", those chestnut mousses you find in shops? Here's a much better homemade version, easy enough to make.
5,853 2 2 hours 27 min. May 26th 2024
Chard and potato gratin
Chard and potato gratin
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All of the chard leaves (greens and stalk) will be used in this recipe. They are first boiled, then layered with sliced potatoes and topped with a bechamel sauce.
41K 1 hour 6 min. June 10th 2020
Salmon chard rolls
Salmon chard rolls
(Found inIngredients)
For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.
163K3.8 1 hour 21 min. August 8th 2010
Blog articles: 2 results
The 3 kinds of meringue
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
55K4.5 June 14th 2013
In praise of Mont d'Or cheese
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. .
7,3625 November 27th 2021


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