Recipes: 521 results
Pear tart with almond cream
(Found inTextsStages)This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
356K4.3 1 hour 14 min. March 17th 2011
Flambéd bananas
(Found inTexts)The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
317K 14 40 min. February 21th 2011
Crème brulée
(Found inTextsStages)Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Warm apple feuillantines
(Found inTextsStages)It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
318K5 3 hours 9 min. May 28th 2012
Sweet pancake rolls from Brittany
(Found inTexts)Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.
240K4.3 2 hours 16 min. March 10th 2015
4 pears salad with vanilla
(Found inTexts)It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
220K4.2 37 min. February 21th 2011
Frozen Nougat
(Found inTexts)Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.
269K4.5 1 hour 28 min. February 21th 2011
Macarons (the original French macaroons)
(Found inTextsStagesComments)This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Bouquet garni
(Found inTexts)Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
407K3.5 12 min. March 21th 2017
Confectioner's custard (Crème pâtissière, or French pastry cream)
(Found inTextsComments)Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
740K 313.7 36 min. January 27th 2017
Chocolate mousse
(Found inTexts)Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
468K3.7 40 min. February 21th 2011
Marzipan (almond paste)
(Found inTexts)Very easy to do if you have a food processor which can slice or grate a lot of things.
623K 34.5 11 min. December 19th 2021
How to succeed in making sabayon (syllabub)
(Found inTextsStages)A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
924K 54 18 min. November 12th 2017
Fruit coulis (fruit purée)
(Found inTexts)Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
764K 44 24 min. October 20th 2012
Hachis parmentier
(Found inTexts)This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...
395K 24.4 1 hour 22 min. February 21th 2011
Tartiflette
(Found inTexts)A personal version of a classic recipe from Savoy.
590K 14.6 1 hour 27 min. September 16th 2019
Montbenoit's canapés
(Found inTextsStages)A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish.
269K4.6 1 hour 45 min. October 13th 2010
Traditional nutty choc-chip cookies
(Found inTextsStages)A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).
365K4 1 hour 49 min. January 5th 2020
Small foie gras pasties
(Found inTexts)Dainty pasties, filled with a morsel of seasoned foie gras.
312K4.6 2 hours September 7th 2018
Home-made terrine of foie gras
(Found inTextsStages)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 17th 2023
Pages: 35 results
Bread oven
Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...1.2M3.6 June 3rd 2024
What is this site, and who am I?
The important thing is the content of the site, the recipes and information you can find, but some of you want to know who is behind it all.204K 44.2 August 29th 2023
Films and papers in the kitchen
Various papers and plastic films used in cooking .570K 93.6 August 29th 2023
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .425K4.0 August 29th 2023
Homemade plancha
Make you own plancha and cook the Spanish way on this scorching hot metal plate.255K 43.7 June 3rd 2024
Flours
At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...723K 413.6 June 3rd 2024
Information on weights and measures in the kitchen
Weights, measures and volumes in a recipe.820K3.7 December 10th 2023
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.297K4.0 August 29th 2023
Cooking with herbs
Herbs: there's nothing else so small that can add so much to a recipe. They are not only for garnishing, but are a true part of the dish, sometimes one of the main ingredients. A small example of the "power" of herbs: you make a chopped carrot salad, which is very good with a vinaigrette, but if you...185K 13.9 June 3rd 2024
Finishing touches
Construction of a Fayol bread oven: finishing touches and accessories.71K4.4 August 29th 2023
Closed fire cooking
Construction of a Fayol bread oven: closed fire cooking, with the embers removed .51K4.4 August 29th 2023
Make your own hot-wire or styrofoam cutter
Cut polystyrene and foams easily with your own hot-wire cutter.504K 433.5 February 20th 2024
Slashing loaves
Cutting the top of the loaf so that it rises better during baking: slashing.280K 43.6 August 29th 2023
Small history of elements classification
History of the classification of the elements down the centuries.40K3.9 August 29th 2023
A mist free mirror
Shave or put on make up with a clear mirror, even in a steamy bathroom: the anti-mist mirror.216K 13.6 August 29th 2023
Blog articles: 129 results
From website to blog
Hello everyone, Today I'm inaugurating the cooking-ez.com "blog". The idea is to have a space for discussion open to everone, but not necessarily linked to a particular recipe or page. I hope the posts will be sufficiently interesting that you'll enjoy reading and discussing them. The...16K3.9 January 1st 2011
The power of sayings and beliefs in the kitchen
One day, in the comments on the recipe for beaten egg whites, a young woman asked if you could beat egg whites stiff while having a period, as a friend had told her it wasn't possible. Sometime later another person commented that for mayonnaise it had been (get this!) scientifically proven that a...47K4.4 February 6th 2011
Fried potatoes or fried mash?
In cooking there are a lot of dishes that appear to be extremely simple but which can actually prove to be very tricky. Amongst those that I'm aware of having this reputation are omelette and fried potatoes.21K4.5 February 6th 2011
Properly cooked! (the taste)
Going out to a restaurant is getting harder at the moment. In France, at least, you have to try and find one that has agreed to pass on the new lower rate of VAT at anything other than a symbolic level, and there aren't many. And then, most importantly, you have to find a good one: one where you...14K 14.6 February 6th 2011
Maillard reactions
This subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactions are? With a name like that, they could well be some principle in mechanics, but in fact the term applies to something much closer to all of us: it's what gives food more flavour...32K4 January 28th 2015
In praise of slow cooking
You will no doubt have noticed that in cookery, it's often the actual cooking process that gets neglected. This is understandable; it comes at the end of the recipe and getting the dish in the oven is something of a relief (ah, that's done!), which frees us to cope with what's left: tidying the...37K4.2 February 9th 2011
Devising a recipe
A question I'm often asked is: how do you come up with your recipes? How do you perfect them? This is something I've already mentioned on this page, but I'll take this opportunity to go into a bit more detail.14K4.4 October 15th 2012
Cream and sauces
Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? .17K4.4 October 15th 2012
The ideal restaurant
Like all passionate cooks (I suppose), from time to time I dream of opening my own restaurant. I imagine loads of things: it will be like this or like that, we'll do this, I'll cook that, the room will have this or that – in short, I dream.12K4.4 October 15th 2012
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. .25K4.4 April 19th 2011
A memo of utensil weights
You will no doubt have come across this problem while cooking: after starting a recipe, when you already have some ingredients in a pan and have maybe cooked them, you need to know the weight of the pan's contents so that you can take half out, or add the same weight of sugar, for example.24K4.6 May 9th 2011
Preservative oil, an asset for taste
When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?2,1825 June 5th 2024
Too much sweet and savoury
There is a food trend which is creeping in everywhere in France right now: mixing sweet with savoury. In some restaurants, it is becoming difficult to order a classic dish, like “roast veal” for instance, without being served fruits in the garnish or honey/conserves/syrup in the sauce or cooked...23K4.5 November 3rd 2011
The time of the jams
We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.23K4.5 July 12th 2021
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...38K4.5 March 26th 2012
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...46K4.6 May 8th 2012
The painter, the restaurant owners and the opera singer
You might well have noticed that there are recipes involving names that have been so overused (often for any old thing) that they have almost become common nouns.17K4.4 September 25th 2012
Markers in cooking
When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...7,4275 July 3rd 2021
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .105K 14.0 November 6th 2012
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...39K4.3 February 27th 2013
Lexicon: 10 results
Bain-marie
(Found inTexts)Method of gently heating something over hot water without direct contact with heat.
776K 1
Ingredient, product
(Found inTexts)Everything used as a raw material in the kitchen: vegetables, meat, fish, spices, fruit, etc.
776K
Without colouring
(Found inTexts)Removing something cooking from heat, just before it begins to brown.
776K
Passing through a sieve
(Found inTexts)To push a fairly thick preparation through a"sieve", usually with a maryse, thus removing any remaining lumps. The aim is to produce something totally smooth in texture.
776K
Zesting
(Found inTexts)"Zesting" / "to zest" means to take off the zest, the thin outer layer of peel on citrus fruit (lemon, orange, grapefruit, etc.), to add the fruit's flavour with a hint of bitterness to a mixture. This can be done with an ordinary knife, a vegetable peeler, or a more specialised utensil: a zesting...
776K
Chablonnage (sealing pastry with chocolate)
(Found inTexts)Chablonnage is a French pâtisserie term which means sealing the inside of a pastry tart case with a thin coating of melted white or dark chocolate, normally applied with a brush. After cooling, the chocolate hardens to form a fine, moisture-proof layer. The chocolate prevents the tart filling...
776K 2
Utensil: 15 results
Weighing scales
(Found inTexts)With it you can weigh everything, even in small quantities (10-20 g, sometimes less).
776K
Pique-vite (pastry pricker)
(Found inTexts)For pricking over the base of a tart, or sheet of puff pastry, to prevent bubbles during cooking. This is usually done with a fork, but this small roller does the same thing very fast and evenly. It's very cheap and useful.
776K
Apple-peeler
(Found inTexts)Here is a tool that I was sure was just some dumb gadget before my friends Eric and Pascale gave me one! It's an extraordinary tool that peels and removes the core of an apple in less than 10 seconds. The chore of peeling/removing the core is now a thing of the past, and making apple tart or cake...
776K
Electronic thermometer
(Found inTexts)When cooking it is frequently necessary to know the temperature of a preparation. Sometimes it's indispensable, like for recipes using cooked sugar or foie gras.
776K
Skimmer
(Found inTexts)Used for removing the froth that forms on top of some liquids during cooking like soups, stock, jams, etc. Sometimes it's used for removing something from liquid, like vegetables in water for example, but this is not the ideal tool, it's better to use an araignée (spider).
776K
Araignée (spider)
(Found inTexts)A kind of skimmer, like a shallow wire basket on a long handle. It's ideal for removing something solid from a liquid, like vegetables in water for example. .
776K 1
Baking sheet
(Found inTexts)This is a metal sheet or tray, covered with a non-stick coating, similar to the lining of an oven. It can be used for cooking a wide range of things, but mainly small items to be cooked together such as rock cakes or profiteroles. .
776K
Silcon baking mat
(Found inTexts)Sometimes using a nonstick baking sheet is not enough when cooking items that stick well, such as macarons or coconut tuiles for example. In this case it's possible to line the sheet with cooking parchment,but one can also use a silicone baking mat which is a flexible sheet with a silicone coating,...
776K
Blender
(Found inTexts)A blender consists of a sort of "propellor" or knife blade, driven by an electrc motor. Ideal for transforming a lumpy mixture into something smooth and homogenized. There are two kinds: classic blenders with a goblet into which one pours the substance to be blended, and hand blenders which are...
776K 1
Salad spinner
(Found inTexts)A salad spinner is a simple device: a kind of mesh basket which is spun by turning a handle on the lid. As the basket turns very fast, any items in it are forced agaisnt the sides by centrifugal force, and the water (or other liquid) they contain is spun off and collects in the bottom of the...
776K
Vegetable mill
(Found inTexts)Vegetable mills have been around for a long time, and are fairly simple: a revolving plate forces the vegetables (or fruits) through a grill plate (the size of holes varies). Of course it takes a bit of effort and elbow grease, but unlike a blender - which pulverises everything - a vegetable mill...
776K 2
Ingredient, product: 8 results
yeast
(Found inTexts)Yeast (also called "brewer's yeast" or "baker's yeast") is a living product, made up of microscopic fungi which grow slowly when they are in a warm place.Baker's yeast is for use in breads and viennoiseries. It it is incorporated gently into the dough, then you need to wait for it to work.It should...
776K
cream
(Found inTexts)If you leave milk to stand (real milk that is, full-fat, coming straight from the cow), after a while small droplets of fat float to the top, they come together and create the fat part of the milk: cream.This cream, naturally liquid but which thickens over time, is drawn off the milk and sold as...
776K
filo pastry
(Found inTexts)Filo pastry (or phyllo - fillo) is a flour-based product from Greece or Turkey. The very thin sheets are often used to wrap fillings and produce a very crisp roll or parcel.Filo pastry is used for some famous Middle Eastern sweet pastries like baklava.
776K
baking powder
(Found inTexts)Baking powder (also called "Alsatian yeast" or "chemical yeast" in France) is a chemical raising agent, mainly bicarbonate of soda (or sodium bicarbonate), which acts with heat to make cakes rise.It is used in most cakes, like for example chestnut cake, added to the mixture, and put in the oven...
776K
Pearl sugar
(Found inTexts)Coarse sugar crystals are usually white and have much larger grains than caster or granulated sugar.They are used for decorating cakes and pastries, such as chouquettes, for example.
776K
Noilly Prat
(Found inTexts)Noilly Prat is a vermouth, a wine with the addition of alcohol and various herbs, invented in 1813 in Marseillan in France. Noilly tastes something like a sweet white wine, but with complex flavours dominated by chamomile, coriander and bitter orange.
776K
dry white wine
(Found inTexts)There are dozens of dry white wines, and you can usually use the one you choose (except for recipe with particular white wine).
776K
