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Recipes: 22 results
Sushi
Sushi
(Found inTexts)
Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious. The most common types of sushi are nigiri: a little oval-shaped mouthfuls...
287K4.5 1 hour 38 min. October 13th 2010
How to make fleur de sel (salt flakes)
How to make fleur de sel (salt flakes)
(Found inTexts)
French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals.
179K 44.5 1 hour 7 min. May 4th 2011
Sliced cauliflower with 3 cheeses
Sliced cauliflower with 3 cheeses
(Found inTexts)
Thin slices of blanched cauliflower, fried strips of cured ham and 3 different types of cheese grated and gently melted to bind everything together.
72K5 50 min. March 6th 2013
Chicken and mushroom pie
Chicken and mushroom pie
(Found inTexts)
This lovely pie has a puff pastry crust filled with a mixture of fried mushrooms, diced chicken and parsley, all bound in a cream sauce.
67K 14.4 1 hour 40 min. September 10th 2018
Red mullet fillets with a reduced white-wine sauce
Red mullet fillets with a reduced white-wine sauce
(Found inTexts)
For this recipe, the red mullet fillets are fried in a large saucepan, then removed and kept hot. The "jus court" sauce is made by reducing dry white wine with spring onions in the pan used to cook the fish. The small quantity of sauce left (its French name literally means "short juice") is very...
21K3.8 30 min. June 25th 2017
Galette Charentaise
Galette Charentaise
(Found inTexts)
This is a traditional cake from France's Charente region. The recipe is straightforward and the cake is slightly dense in texture, but quite delicious.
24K5 2 hours 45 min. August 26th 2018
Seared tuna with lemon and lime
Seared tuna with lemon and lime
(Found inTexts)
This is a very simple way to prepare and cook tuna - a fish that tends to dry out very quickly if you are not careful about how you cook it. In this recipe the tuna medallions are marinated in a mixture of olive oil, lemon and lime, before being seared briefly on both sides. Serve with rice cooked...
25K4.8 2 hours 18 min. July 23th 2017
Baked Alaska
Baked Alaska
(Found inTexts)
The name may be odd, but Baked Alaska is an elegant dessert. The core of this version is a "sandwich" of vanilla ice cream and blackcurrant sorbet between 2 layers of sponge soaked in rum-flavoured syrup. This is then covered in a layer of meringue and put in a very hot oven for just a few minutes...
24K4.3 6 hours 47 min. November 12th 2017
Frozen cottage cheese with strawberries
Frozen cottage cheese with strawberries
(Found inTexts)
Here is a refreshing and very quick recipe (if your fruit is already prepared). In just a few seconds you can enjoy a delicious frozen cream cheese and strawberry dessert, with no need for an ice-cream maker.
27K 13 min. April 24th 2019
Jelly-style plum jam
Jelly-style plum jam
(Found inTexts)
Lots of people make plum jam, but you can also elevate this to a rather elegant jelly, simply by removing the skins. It's not a true jelly (this is normally made with juice), but leans towards that style: light and, above all, delicious.
38K 13 hours 11 min. October 13th 2019
Simple mushroom salad with thyme and lemon, 3 ways
Simple mushroom salad with thyme and lemon, 3 ways
(Found inTexts)
This aptly named salad is a breeze because you can enjoy it three different ways: raw, marinated or cooked, all prepared exactly the same way.
18K 19 min. January 15th 2020
Chocolate mendiants
Chocolate mendiants
(Found inTexts)
Mendiants are made with a thin layer of chocolate, stuck with toasted nuts, dried and candied fruit.
15K 1 hour 2 min. May 27th 2020
Bistro sandwich
Bistro sandwich
(Found inTexts)
The filling for this indulgent baguette sandwich is made with hard-boiled eggs and cold meat in a rémoulade dressing.
15K 18 min. June 21th 2020
Mini cheese and mustard toasts
Mini cheese and mustard toasts
(Found inTexts)
For an aperitif snack with a difference, try these little toasted slices of baguette topped with cheese and mustard. Easy to make and can be served in a jiffy.
19K 24 min. June 28th 2020
Vegetable tian
Vegetable tian
(Found inTextsStages)
A tian is a slow-cooked Mediterranean dish. It consists mainly of sliced vegetables packed in vertical rows and baked in the oven. This version, inspired by Isabelle's, is boosted with a little grilled ham and cheese.
13K 2 hours 14 min. September 23th 2020
Chocolate rice pudding
Chocolate rice pudding
(Found inTexts)
If you're already a fan of classic rice pudding, I'm sure you'll enjoy this even more comforting version, made with two kinds of chocolate.
11K 29 min. November 15th 2020
Smoky sausage and mash
Smoky sausage and mash
(Found inTexts)
This is sausage and mash with a smoky Gallic twist: the smoked sausage (Morteau sausage here) is cooked in with the potatoes, so that they take on its smoky flavour. The potatoes are turned into a French-style purée – softer and richer than British mash.
4,036 1 hour 35 min. July 21th 2021
Plum and hazelnut crumble
Plum and hazelnut crumble
(Found inTexts)
Plums and hazelnuts always go really well together, as you'll find in this late-summer crumble.
1,053 1 hour 16 min. September 15th 2021
Sausage and lentils "en cocotte"
Sausage and lentils "en cocotte"
(Found inStages)
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its...
74K4.5 1 hour 5 min. February 5th 2017
Bolognaise lasagne
Bolognaise lasagne
(Found inStages)
Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce.
197K4.4 2 hours 3 min. February 27th 2011
Pages: 4 results
Flours
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...
681K 413.6 July 1st 2021
Advice on heating oven
Advice on heating oven
Construction of a Fayol bread oven: advice on heating and preparing for baking bread.
157K3.6 July 1st 2021
The name of the elements
The name of the elements
Where the names of the elements that make up matter come from.
68K3.5 July 1st 2021
Submitting a comment or image
Submitting a comment or image
Submitting comments or questions: some advice, norms, and rules .
67K 23.5 July 1st 2021
Blog articles: 5 results
Cream and sauces
Cream and sauces
Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? First of all, we need to be aware that some flavours only dissolve in water, while others only dissolve in fats. This phenomenon leads to this kind of accident: If you put a chocolate mousse uncovered...
13K3.4 October 15th 2012
Different kinds of pastry and dough
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. .
88K 13.7 November 6th 2012
What is the difference between bakery and patisserie?
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
75K 14 February 7th 2017
The right way to use a blender
The right way to use a blender
You may well have a blender in your own kitchen. You know, that useful gadget that allows you to liquidize stuff at high speed into a smooth liquid. Of course, the most obvious use that comes to mind is for soups: if you have boiled some vegetables in water, with just a quick blast of the blender,...
12K5 May 31th 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
Lexicon: 2 results
Poolish
Poolish
(Found inTexts)
Poolish is a fermented batter, generally a mixture of water, flour and yeast which acts as the leaven for certain kinds of bread dough.There are distinct bread types, depending on the rising agent: yeast-raised bread, poolish bread, and leavened bread.Although it doesn't have the full flavour of a...
108K
chocolate drops (pistoles)
chocolate drops (pistoles)
(Found inTexts)
Chefs like to use chocolate in the form of regular-sized round "drops", weighing a couple of grams. The French term "pistole" probably arose by analogy with the 16th century gold coin of the same name. The classic form for chocolate is the bar or tablet, but as drops (or smaller "chips") it is...
108K
Utensil: 1 results
Forcing bag
Forcing bag
(Found inTexts)
For filling small moulds, making small fancy items, shaping small cakes.
108K
Ingredient, product: 1 results
salt
salt
(Found inTexts)
Salt is more than just a condiment, it plays an important role in bringing out flavours in recipes.There are two main types of salt:Sea salt: made by evaporation of sea waterRock salt: extracted from minesThese two kinds are then factory refined to produce the very fine white powder that we know as...
108K


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