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Recipes: 27 results
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.
266K 15 22 min. January 14th 2011
Tomato feuilleté with pesto
Tomato feuilleté with pesto
(Found inStages)
This is a fairly simple recipe, but the result is an elegant, thin tart, bursting with delicious Italian colour. The base is a a feuilletage, but savoury this time, topped with the concentrated flavours of Italian cuisine: pesto, tomatoes and Parmesan.
20K4.1 59 min. September 8th 2018
Pollack Parmentier
Pollack Parmentier
(Found inStages)
"Parmentier", in French cuisine, means topped or mixed with mashed potato. This fishy version is made with pollack (or another fish, if you prefer), poached, flaked, and mixed with cooked onions, mashed potatoes and a little thyme. This is then topped with grated cheese and browned in the oven,...
20K4.8 56 min. October 1st 2017
Pissaladière with puff pastry
Pissaladière with puff pastry
(Found inStages)
This savoury tart is a traditional speciality around Nice, on France's Cote d'Azur. Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes. This is a slightly different version, more friable (with a...
28K3.8 1 hour 38 min. May 7th 2017
Mixed tomato salad
Mixed tomato salad
(Found inStages)
This end-of-summer recipe is very simple: just fresh tomatoes with chopped shallot and herbs in a vinaigrette, but we can play up the variety of flavours and colours to make it something with real eye appeal and, above all, delicious!
27K4.3 20 min. September 21th 2016
Pollack fillet baked with rice and vegetables.
Pollack fillet baked with rice and vegetables.
(Found inStages)
This oven-baked recipe teams layers of rice and vegetables (sesame-flavoured rice, sautéed courgettes, onions and tomatoes) with fillets of fish (pollack here) and thyme laid on top. Everything is then cooked together in the oven.
31K4.3 1 hour 7 min. September 25th 2016
Caramelized brioche with pear and kiwi
Caramelized brioche with pear and kiwi
(Found inStages)
This "classy restaurant" style dessert consists of a sort of dish made of caramelized brioche filled with a mix of pear compote and kiwi salad with vanilla, served surrounded by real custard (crème anglaise).
79K 15 45 min. April 29th 2012
Aligot
Aligot
(Found inStages)
Aligot is a traditional family dish from the Auvergne mountains in France. It is basically a potato purée enriched with cheese and stirred for a long time.
91K4.2 1 hour 17 min. April 5th 2012
Fine multi-tomato tart
Fine multi-tomato tart
(Found inStages)
This simple but very elegant tart makes the most of different tomato varieties. Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades.
19K 59 min. October 14th 2018
Greek salad
Greek salad
(Found inStages)
This is a classy version of that perfect summer food, Greek salad. The only difficult part is the care and patience needed for dicing the vegetables.
172K 14.9 57 min. July 13th 2010
Fish "à la Bordelaise"
Fish "à la Bordelaise"
(Found inStages)
Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown. It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better.
35K5 1 hour 7 min. February 20th 2019
Rémoulette of celeriac
Rémoulette of celeriac
(Found inStages)
This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing.
18K 33 min. February 24th 2019
Smoky potato and potimarron gratin
Smoky potato and potimarron gratin
(Found inStages)
This gratin has an unusual twist: it not only combines potatoes with potimarron, the potatoes are boiled in the water left after cooking a Morteau sausage, to give a lovely smoky flavour. Guaranteed to transport your tastebuds to eastern France!
17K 2 hours 10 min. March 13th 2019
Red cabage salad with toasted almonds
Red cabage salad with toasted almonds
(Found inStages)
This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.
17K 28 min. May 26th 2019
Apple crisps
Apple crisps
(Found inStages)
This is a really simple recipe - there's really not much to do, other than wait while the crisps (or chips for Americans) cook gently in the oven.
25K4.5 2 hours 8 min. April 19th 2017
Souda salad
Souda salad
(Found inStages)
The port of Souda in Crete is the inspiration for this colourful salad, combining cucumber and tomatoes with feta cheese. This salad is best served cold from the fridge, perfect for a hot summer's day.
16K 58 min. July 7th 2019
How to prepare cucumber
How to prepare cucumber
(Found inStages)
Or how to start with a whole cucumber and finish with small crunchy dice, ready to be added to a salad.
187K4.5 39 min. August 6th 2019
Crème brulée
Crème brulée
(Found inStages)
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
Normandy seafood stew
Normandy seafood stew
(Found inStages)
A "marmite normande" is a combination of different seasonal julienne vegetables and a mix of shellfish, rapidly sautéed, then deglazed with cider. The vegetables and shellfish are then simmered together in cream, which intensifies the flavours while it gently reduces and thickens. This recipe is...
26K3 2 hours 13 min. January 9th 2019
Bistro-style beetroot salad
Bistro-style beetroot salad
(Found inStages)
Beetroot salad is a well-known classic, but have you come across the "bistro" version? The beetroot is still diced, but raw and served with croutons and fried ham in a rémoulade dressing.
18K 38 min. December 30th 2019
Pages: 8 results
Webmaster tools
Webmaster tools
Page for webmasters and bloggers who wish to add tools or widgets (links, feeds, images...) to their own sites.
175K3.5 July 1st 2021
Website technical evolution
Website technical evolution
Site updates, list of new additions by date .
150K3.6 July 1st 2021
Home made plancha
Home made plancha
Make you own plancha and cook the Spanish way on this scorching hot metal plate.
220K 43.6 July 1st 2021
My best addresses...
My best addresses...
My good addresses, favourite suppliers, ingredients, products and equipment.
277K3.9 July 1st 2021
Make your own hot-wire or styrofoam cutter
Make your own hot-wire or styrofoam cutter
Cut polystyrene and foams easily with your own hot-wire cutter.
438K 433.5 July 1st 2021
Slashing loaves
Slashing loaves
Cutting the top of the loaf so that it rises better during baking: slashing.
247K 43.5 July 1st 2021
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.
275K 13.5 July 4th 2021
The amateur baker
The amateur baker
All about bread and bakery for beginners.
120K 43.7 July 1st 2021
Blog articles: 8 results
Stand mixer tools
Stand mixer tools
Whether we call it a stand mixer, food processor, or simply refer to it by brand (Kenwood, KitchenAid, etc.), this machine is a valuable tool for amateur cooks, bakers or pastry chefs like ourselves. All these machines come supplied with 3 different tools. Let’s take a look at their names and...
17K3.6 November 2nd 2019
20 measures to protect your privacy
20 measures to protect your privacy
As we use more and more new technology, we leave ourselves increasingly vulnerable to companies who make money out of collecting our personal data. For instance, when we use the internet, we need to be wary of what is collected about what we do, our habits, etc. Here is a list of simple...
15K3.5 April 16th 2013
How to zest a fruit?
How to zest a fruit?
You will have no doubt noticed that many recipes call for the zest of citrus fruit. The zest is that outer layer of the skin which adds so much flavour to a dish. There are many different ways to peel off the zest and various tools are available. Here is a summary of the “dos and don'ts” ...
31K3.5 November 5th 2013
When should I change my knife?
When should I change my knife?
I already spoke to you in a previous post about knives, those without which nothing is possible (or almost) in the kitchen, so I'm going to come back to them a bit and try to answer the question "When should I change my knife?
5,6675 November 2nd 2017
The mock CAP baker's certificate exam
The mock CAP baker's certificate exam
The next instalment in my life as an apprentice baker at the French INBP professional school. I’m now halfway through training and it’s still as exciting as ever, and exhausting – but maybe I’m just getting old, or both… Anyway, a few days ago we had to go through the mock CAP exam. A sort...
11K3.5 May 1st 2018
The 3 essential knives
The 3 essential knives
You must have heard a chef or cook say: "There’s no good cooking without good ingredients". This is very true, of course, but for any amateur or beginner it is equipment that really counts to start with. What I mean is that you should not skimp on kitchen equipment, good utensils, a food...
12K5 May 30th 2018
The first breads of humanity?
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.
3,7745 February 16th 2019
In praise of the whetstone
In praise of the whetstone
Have you ever seen a butcher or a chef sharpen his knife before using it? Usually he uses a special tool, a long thin cylinder made of very hard metal. And in a smooth and elegant gesture, he very quickly passes the edge of the knife against the rifle, which makes a very characteristic noise,...
1,5734.4 June 5th 2021
Utensil: 8 results
Apple-peeler
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...
108K
Knife
Knife
(Found inTexts)
It's impossible to cook well without good knives. For cutting of course, but also slicing, chopping, etc.
108K
Wooden spatula
Wooden spatula
(Found inTexts)
To mix, to stir in a saucepan or frying-pan, etc.
108K
Skimmer
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).
108K
Mandolin
Mandolin
(Found inTexts)
A mandolin is used to cut ingredients (fruit, vegetables, etc.) into very even slices or small sticks. It consists of flat bed with an adjustable blade (plus a range of additional different plates or blades) over which the items are pushed to and fro.
108K
Dough cutter
Dough cutter
(Found inTexts)
In plastic or metal, this tool is ideal for cutting a large lump of dough into smaller pieces. Alternatively, when cooking it's very useful for picking up small items (e.g. diced vegetables) from the work surface.
108K
Rake
Rake
(Found inTexts)
This is a kind of metal scraper, used to move or remove embers and ash from the oven, especially just before closed fire cooking.It's also useful for tending the fire, rearranging the woo, the embers....Apparently in days gone by such rakes were often made of wood so as not to damage the fragile...
108K 2
Peel
Peel
(Found inTexts)
This shovel-like tool, symbol of traditional bakers, is used to put dough in the oven and to remove loaves once cooked. Ideally you should have 3 peels: One round wooden, for round loaves.One rectangular wooden, for long loaves.One stainless steel, for pizzas. .
108K 1


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