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Recipes: 68 results
Epiphany galette
Epiphany galette
(Found inTexts)
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
273K 24.5 3 hours 8 min. January 6th 2021
Crème brulée
Crème brulée
(Found inTexts)
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
Cocotte eggs with Comté
Cocotte eggs with Comté
(Found inTexts)
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
340K4.3 1 hour February 21th 2011
How to cook hard-boiled eggs properly
How to cook hard-boiled eggs properly
(Found inTexts)
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
1.4M 65 1 hour 28 min. November 4th 2013
Natural leaven
Natural leaven
(Found inTexts)
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
Pizza dough
Pizza dough
(Found inTexts)
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
494K4.6 1 hour 59 min. August 27th 2020
How to extract passion fruit juice
How to extract passion fruit juice
(Found inTexts)
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.
501K 32.3 20 min. March 23th 2011
How to prepare an avocado
How to prepare an avocado
(Found inTexts)
Here is how to get from an avocado only the flesh of the fruit.
188K 14 11 min. January 9th 2010
How to roll out pastry for a tart
How to roll out pastry for a tart
(Found inTexts)
Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...
287K4.6 23 min. October 13th 2010
How to use a forcing bag (piping or icing bag)
How to use a forcing bag (piping or icing bag)
(Found inTexts)
The forcing bag is the tool needed whenever you need to deposit a blob of something precisely in a particular place (in a mould, a glass, on a plate, etc). Here is how you do it.
291K 15 22 min. January 14th 2011
How to beat egg whites
How to beat egg whites
(Found inTexts)
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.
544K5 5 min. February 21th 2011
How to add beaten eggs whites to a mixture
How to add beaten eggs whites to a mixture
(Found inTexts)
It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to.
119K4.3 10 min. August 3rd 2012
How to choose an avocado well
How to choose an avocado well
(Found inTexts)
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you.
173K4.4 1 min. June 28th 2011
How to keep meat tender after cooking
How to keep meat tender after cooking
(Found inTexts)
When you cook meat, the cooking heat causes the juices to run back inside, so the outside dries up somewhat. Here is a tip to avoid this.
112K4.3 5 min. February 21th 2011
How to prevent a sheet of paper sliding
How to prevent a sheet of paper sliding
(Found inTexts)
If you put cooking parchment on a baking sheet, you will find it slides all over the place, which is annoying.
64K4.5 3 min. February 21th 2011
Scallops with green asparagus tips and parmesan
Scallops with green asparagus tips and parmesan
(Found inTextsStages)
In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.
233K4.1 38 min. February 21th 2011
Béarnaise sauce
Béarnaise sauce
(Found inTexts)
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
330K4 1 hour 6 min. May 22th 2016
Blackcurrant coulis
Blackcurrant coulis
(Found inTexts)
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
434K 23.5 25 min. February 21th 2011
How to prepare sorrel
How to prepare sorrel
(Found inTexts)
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
409K3.3 34 min. October 6th 2010
Hollandaise sauce
Hollandaise sauce
(Found inTexts)
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.
230K 14.7 22 min. July 25th 2019
Pages: 11 results
What is this site, and who am I?
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.
199K 44.2 August 29th 2023
Ice-cream and sorbets
Ice-cream and sorbets
All about ice-creams and sorbets, their differences and how to make the most of them .
418K4.0 August 29th 2023
Making your own bread
Making your own bread
In praise of home-made bread, so much better.
562K 63.9 August 29th 2023
The recipes
The recipes
Hints for using the recipes: how to read and recreate them.
163K3.6 August 29th 2023
Information on weights and measures in the kitchen
Information on weights and measures in the kitchen
Weights, measures and volumes in a recipe.
817K3.7 December 10th 2023
mint
mint
There are several kinds of mint with different flavours, some stronger than others. The important thing, if you have the choice, is to use the strongest flavour possible (crush a leaf with your fingers, and smell to compare).
36K4.2 August 29th 2023
Electronic controlling of a pump
Electronic controlling of a pump
How to switch on a pump with a timer automatically using high water level .
167K4.4 August 29th 2023
Start off well to cook well
Start off well to cook well
How to get off to a good start in cooking; what equipment and basic ingredients you should always have to hand.
301K 13.6 August 29th 2023
Advices for writing your recipes
Advices for writing your recipes
On-line document for writing a personal recipe.
55K4.4 August 29th 2023
The amateur baker
The amateur baker
You may have noticed over the pages of this site, I am passionate about everything that is related to the bakery: I love making bread, pastries, maintain my leaven, etc.. This page contains links to all the different parts of the site where we talk about bread: recipes, special pages, etc.
161K 44.1 August 29th 2023
On this site you can...
On this site you can...
All the things you can do with this site.
186K 23.7 August 29th 2023
Blog articles: 8 results
5 really useful cooking tips
5 really useful cooking tips
Cooking is about recipes, of course, but it is also an impressive collection of small gestures, ways of doing things, knowing what to do and what not to do. All these little tips and tricks can be very important: they can affect the way a recipe turns out, simply because you did just the right...
19K4.9 March 29th 2016
A few tips for effective kneading at home
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.
265K 23.7 June 23th 2021
How to choose a good password
How to choose a good password
These days more and more websites ask you to create a user account, so that you can be identified before being allowed to access some service or other. To create an account you need to choose a user identity. This is simple, as your email address is used in most cases (ann.other@gmail.com, for...
16K4.1 March 29th 2013
One should cover a pan while heating?
One should cover a pan while heating?
Cooking abounds with old sayings and proverbs, which are sometimes useful tips and sometimes myths. We learn or hear them somewhere, and often trust them completely, even when they're wrong. I propose simply to verify them, to see whether they are real useful tips that we can use, or just...
26K 13.4 February 27th 2015
Children and vegetables
Children and vegetables
This is an attempt to address the question that all parents and grandparents, maybe you included, face so often: how can we get children to like vegetables? And at the same time, we might get away from the familiar, day-in, day-out round of pasta, chips, toast.. Well, I can hear you say, it's...
11K5 March 9th 2017
The 3 secrets of successful mousses
The 3 secrets of successful mousses
When you make a traditional mousse, that is to say without using a siphon, whatever the recipe, it's always the same principle: on one side you have a dense mixture, very tasty, and on the other side egg whites beaten until stiff. All the difficulty of the success of a mousse, it will be to mix the...
5,4454.6 April 3rd 2021
Let's rehabilitate the burger
Let's rehabilitate the burger
The burger is a sandwich that is very fashionable at the moment, and as for all other sandwiches, the worst (often) rubs shoulders with the best (much more rare). In principle, I'm probably not teaching you anything, it's a sandwich made of a small round bun, rather soft, like a sandwich bread,...
4,6894.9 April 10th 2021
Parmesan cheese crusts
Parmesan cheese crusts
If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder. So we stop grating, leaving some crust on top, and a...
12K4.8 September 14th 2022


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