Recipes: 1077 results
Chestnut cake
(Found inTexts)This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8th 2020335 K5 1 hour 15 min.
Fruit crumble
(Found inTextsStages)A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
February 21th 2011356 K4.0 1 hour 15 min.
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.
January 1st 2025291 K 24.5 3 hours 8 min.
Exotic fruit tart
(Found inTexts)An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020319 K5 2 hours 25 min.
Flambéd bananas
(Found inTextsStages)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.
February 21th 2011325 K 14 40 min.
Crème brulée
(Found inTextsStagesComments)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...
December 31th 20111.66 M 74.3 4 hours 40 min.
Candied grapefruit peel
(Found inTextsStages)Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20th 2018374 K 14 1 day 1 hour 25 min.
Warm apple feuillantines
(Found inTexts)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,...
May 28th 2012325 K5 3 hours 9 min.
Passion fruit jellies
(Found inTextsStages)Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018332 K4 2 hours 30 min.
European glass
(Found inTextsStages)A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
August 15th 2010231 K5 2 hours 30 min.
Frozen nougat
(Found inTexts)Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.
November 17th 2024280 K4.5 1 hour 25 min.
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,...
October 3rd 20191.59 M 714.6 2 hours 40 min.
Brioche dough
(Found inTextsStages)It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020525 K 44.2 14 hours 30 min.
Bouquet garni
(Found inTextsStages)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...
March 21th 2017416 K3.5 15 min.
Vanilla sugar
(Found inTextsStages)Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
August 12th 2018418 K 15 30 min.
Citrus crunch
(Found inTextsStages)These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...
February 2nd 2016233 K3.7 1 hour 20 min.
Almond cream or frangipane
(Found inTexts)Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
January 23th 2022457 K 25 45 min.
Real custard sauce (crème anglaise)
(Found inTextsStagesComments)Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17th 2018418 K 24.3 45 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
(Found inTextsStagesComments)Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017755 K 313.7 40 min.
Pages: 52 results
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...June 3rd 2024733 K 413.6
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...October 15th 20241.17 M3.6
Films and papers in the kitchen
It's now fairly easy to find a range of papers and plastic films that are invaluable, and sometimes indispensable, kitchen aids. Here's a quick overview of the main products available, and what you can and can't do with them.August 29th 2023578 K 93.6
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...June 3rd 2024192 K 13.9
Soured dough
Underneath this strange name lies a baking secret: when you want to give a bread or pastry dough (without leaven, but with yeast) a certain percentage of fermented dough must be added, i.e. the same dough made the day before, and left to ferment overnight in the refrigerator.August 25th 2024147 K 24.1
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.August 29th 2023215 K 44.2
Ice-cream and sorbets
Making homemade ice cream may seem complex, but with the right methods and a few tricks, you can achieve a creamy texture and incomparable flavors. On this page, we'll be revealing the secrets of successful homemade ice cream, guiding you step by step through the various stages of preparation. ...August 12th 2024437 K4.0
A little molecular gastronomy
Long-cooked meat becomes meltingly soft. What happens to achieve this result?August 29th 202340 K4.4
Making your own bread
You'll find a whole range of bread and pastry recipes on this site, but before you get started, perhaps you'd like to know more about the subject, get some tips and tricks, and find out what the main mistakes beginners make? If so, this page is for you.August 22th 2024567 K 63.9
Homemade plancha
The plancha is a cooking method that originated in Spain. It consists of a very hot metal plate on which food, usually cut in small pieces, is cooked with little fat.Contact with the hot plate means that cooking is very rapid, only a few minutes, and there is an obvious "cooked" side. Food is well...June 3rd 2024260 K 43.7
Recipes
A recipe is really quite a simple thing (or should be): a list of ingredients, a method, and that's all there is to it. Unfortunately its not always the case. Sometimes you might get the impression that a recipe, found in a magazine or on a web site, has been concocted especially to make you fail:...June 3rd 2024173 K3.6
Some hints for a pizza-party
A pizza party is always a very pleasant and convivial occasion. Good people (friends and family) get together to enjoy delicious pizzas, baked right in the oven. Here are a few tips to help you make yours a success.August 30th 2024188 K3.7
Information on weights and measures in the kitchen
The way ingredients are described in a recipe varies from country to country. This difference, which is quite profound, relates not only to units of measurement, but also to the way in which they are measured: weight or volume. Let's take a look.August 22th 2024825 K3.7
My best addresses...
Quite a few of you often ask me where I can find this or that? or is such and such a thing a good buy? or which brand is best for this or that? On this page, I'm going to group together my good addresses for suppliers of this or that product or utensil, and good books on the subjects that interest...August 29th 2023303 K3.9
The oven itself (hearth)
The main part of the oven (the hearth) as sold by the producer ("Fayol" company) consists of 9 slabs (to form the sole) and the curved sections which make up the domed oven, plus a keystone which fits in the top.August 30th 2024125 K3.8
Oven housing
Once the domed oven is finished and dry, we can start to construct the housing around it.August 30th 2024115 K3.9
Foundations
A bread oven is very heavy (over a ton), so you should start by preparing a solid base on which it can be built.August 24th 2024119 K4.1
Finishing touches
Is an oven really ever finished? Well there are always ideas for improvements. Here are af few...August 30th 202473 K4.4
Advice on heating oven
For good results with a wood-fired oven, it's very important to manage the heating process well. Here is some advice to help you succeed in this delicate operation.August 24th 2024178 K4.0
Closed fire cooking
For this method, the oven is emptied of embers, cleaned, and door closed until it drops to the cooking temperature of 250°C or 482°F. It's the method used for breads, pies and tarts, cakes, etc.August 24th 202452 K4.4
Blog articles: 149 results
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...March 29th 201621 K4.9
What can I use for blind baking a pastry case?
When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...May 2nd 2017107 K4.5
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,...May 31th 201720 K5
The proper use of a dusting machine
Let's take a look at a simple gesture, the sprinkling, that is to say to distribute a fine powder (icing sugar, sugar, flour,...) on a surface. If you have to sprinkle something, you may use a sprinkler or "poudrette" (in french) it is a very simple utensil, a box, with a lid pierced with holes...July 31th 20198,2864.6
The proper use of a pastry bag
Ever used a pastry bag? Handy, isn't it, but unfortunately not very easy to fill. In fact, to be comfortable with this tool, you'd need 3 or 4 arms, which isn't very common. Does that mean it's a goner? No, of course not. Here are 2 or 3 tips to help you get comfortable with it.December 5th 20205,8674.7
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.February 6th 201122 K4.5
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...February 6th 201115 K 14.6
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...January 28th 201534 K4
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...February 9th 201138 K4.2
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.October 15th 201215 K4.4
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.October 15th 201213 K4.4
How to choose a centrifugal juicer
A centrifugal juicer is an appliance designed to extract juice from all kinds of fruit and vegetables. It will produce juice from tomatoes, carrots, apples, pineapple, blackcurrants, etc.April 1st 201141 K4.4
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.May 9th 201125 K4.6
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?June 5th 20244,4965
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...November 3rd 201124 K4.5
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.July 12th 202124 K4.5
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). ...March 26th 201240 K4.5
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...May 8th 201247 K4.6
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...July 3rd 20218,7195
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. .November 6th 2012107 K 14.0
Lexicon: 18 results
Ménagère
(Found inTexts)Housewife. The term, unfortunately condescending and rather pejorative, used by chefs to refer to someone who cooks at home and is therefore not a professional chef. In France, a "Ménagère" it's also a nice set of spoons, forks and knifes presented in a pretty box. A classical wedding gift...
906 K
Ingredient, product
(Found inTexts)Everything used as a raw material in the kitchen: vegetables, meat, fish, spices, fruit, etc.
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Broken pieces or crumbs
(Found inTexts)Remaining parts of a product, after cutting, which are edible but not very attractive.
906 K
Garlic "en chemise"
(Found inTexts)Said of garlic cloves which are used without being peeled ("in its shirt" in French). In the photo, the left hand clove is peeled as normal, the right hand one is "en chemise".
906 K
Dry roasting
(Found inTexts)Dry roasting (torréfication in French), usually seeds (sesame, linseed,...) or nuts (almonds, walnuts, ...), means to heat without water or fat, in the oven or a heavy pan, to drive off all water they contain.It make seeds crunchier, very pleasant in the mouth, with an improved flavour.
906 K 1
Blanch (almonds etc.)
(Found inTexts)For almonds (or other nuts), blanching is the process of plunging in boiling water in order to remove the skins easily.
906 K
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...
906 K
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...
906 K 2
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...
906 K
Rising
(Found inTexts)"Pousse" (rising) is the french term used in bakery to describe the resting time during which the dough rises, i.e. swells thanks to the action of the yeast or leaven. During rising, the yeast ferments the sugars present in the dough, producing carbon dioxide which forms bubbles and increases the...
906 K
Utensil: 38 results
Vegetable peeler
(Found inTexts)Very useful for peel fruit and vegetables, cuting chocolate or parmesan chips.
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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.
906 K
Short-handled brush
(Found inTexts)This is a small hand brush with very fine bristles, used for gently brushing the dough during bread making, to remove excess flour. Very useful, indispensable even, for bread recipes where the soft dough has a high water content, like French baguettes.
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Cream whipper
(Found inTexts)The Gourmet Whip was initially intended for making whipped cream (like chantilly) by injecting a neutral gas. But now it is used for many other foams, in different flavours, savoury or sweet, cold or hot. It was the Catalan chef Ferran Adria who started to use a Gourmet Whip to make his famous...
906 K
Cake and pastry moulds
(Found inTexts)For cooking all your cakes. Available in various shapes and sizes for tarts, cakes, madeleines, financiers, etc.
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Forcing bag
(Found inTexts)For filling small moulds, making small fancy items, shaping small cakes.
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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.
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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).
906 K
Tart rings, moulds or tins
(Found inTexts)For cooking tarts and tartlets, you can use classic moulds or tins (left photo), or rings (right photo) which are moulds with no base that are placed on a non-stick baking sheet for cooking. This is what pastry chefs use, because with no base, tart cook faster and more evenly, and it's easier to...
906 K
Pommes parisiennes spoon
(Found inTexts)This is a metal scoop, half spherical in shape, used to cut small even balls of fruit or vegetables. Sometimes sold as a melon ball spoon.
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Plastic film and cooking papers
(Found inTexts)See the page dedicated to plastic film and papers used in cooking.
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Mixing bowl (of food processor)
(Found inTexts)Very useful for hard work that's difficult to do with your hands: kneading evenly.
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Bannetons (bread rising baskets)
(Found inTexts)Once dough is kneaded and worked, it needs to be left to rise in a warm place before baking. Turning the risen uncooked dough onto the peel for transfering to the oven can be a tricky moment, especially if the dough has stuck to the container. To avoid this, bread is traditionally left for its final...
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Bread dough at the right temperature
(Found inTexts)For the dough to rise properly, it needs to be at a temperature of around 25°C, sheltered from draughts. To achieve this, bakers have what they call a "rising chamber", a small closed room at the right temperature. At home, it's hard to afford this luxury, but you can cobble together something...
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Dough scraper ("corne" in French)
(Found inTexts)This simple piece of plastic is very useful, with its rounded shape, for collecting all the dough efficiently from the mixing bowl.
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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.
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Ingredient, product: 27 results
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...
906 K
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...
906 K
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...
906 K
pepper
(Found inTexts)Pepper is a spice obtained from the berries of two kinds of tree. The berries (peppercorns once dried), yield three kinds of pepper, depending of harvest period and processing:Green pepper (immature berries)Black pepper (mature)White pepper (black pepper without skin)White and black pepper are the...
906 K
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.
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apricot glaze
(Found inTexts)Apricot glaze is an apricot jelly (strained jam), used to coat tarts, to protect them from the air and give them a glossy appearance.
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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...
906 K
Comté cheese
(Found inTexts)Comté is a cow's milk cheese, made in the Jura's mountains, in eastern France. It looks a bit like Gruyère and Emmenthal (without holes), but that's just the appearence, its flavour is much stronger.You can find more information about it on Wikipédia or on the Comté official website.
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"Quatre-épices" spice blend
(Found inTexts)Quatre-épices (4 spices) is a mix of: black pepper, cloves, nutmeg and cinnamon.Sometimes a fifth spice is added, ginger or chilli. [Translator's note: this mix is rather hotter and less sweet than British "mixed spice", and in France is often used in savoury dishes. If using British style mixed...
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chestnut flour
(Found inTexts)Made from dried chestnuts, this is a light brown flour without gluten. Not suitable for making bread (unless mixed with a proportion of wheat flour), but it's excellent for cakes, biscuits, pancakes,...
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fondant icing
(Found inTexts)Fondant icing is a mixture of sugars and water, in the form of a white paste, fairly hard when cold, but which softens when warmed. It's used for icing the tops of cakes and pastries such as millefeuilles or eclairs. It can be used white or coloured.
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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.
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spices for couscous
(Found inTexts)For several oriental recipes like couscous or chorba, one use a special mix of spices that can be find in supermarket or ethnic groceries. If you can't find a ready-made mix of couscous spices, you can make your own from: cumin, coriander (ground), cinnamon, nutmeg, ginger, cardamom and turmeric....
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instant mashed-potato powder
(Found inTexts)Instant mashed-potato powder is made of cooked potatoes which have been dried, then powdered. Though intended as a quick way of making mashed potato, it can be used as an ingredient in recipes.
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herbes de Provence
(Found inTexts)The "Herbes de Provence" (Provençal herbs) preparation, as used in France, is a mix of dried herbs, crumbled fairly small. This mix is used for the typically "Mediterranean" flavour it brings. It is usually a combination (quite variable) of rosemary, thyme, basil, parsley, marjoram, summer savory,...
906 K
water
(Found inTexts)What could be simpler than water? It is true that for most recipes that require it, ordinary tap water is fine. The exception is for sorbets, which can sometimes be affected by the slight chlorine taste of tap water. For sorbets, it is better to use bottled water, or - a more economical solution -...
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