Recipes: 32 results
Tomato tart
(Found inTexts)This tart is very easy and quick to prepare.
January 13th 2011275 K4.8 1 hour 20 min.
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.
February 21th 2011115 K4.3 5 min.
Salmon and spinach quiche
(Found inTexts)This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.
April 17th 2022406 K 14 1 hour 15 min.
Tart Tatin
(Found inTexts)Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so...
October 30th 2015400 K 13.8 1 hour 20 min.
Crème caramel
(Found inTexts)Crème caramel (upside-down caramel cream) is a classic of bistro cuisine. The vanilla cream is made with eggs, cooked in a dish with a layer of caramel in the bottom, and placed in a bain-marie. It's traditionally served turned out so that the liquid caramel runs down over the cream.
February 21th 2011257 K5 3 hours 35 min.
Roquefort sauce
(Found inTexts)This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices.
December 19th 2010200 K4.9 25 min.
Rabbit with mustard
(Found inTexts)This recipe uses boned rabbit. This is sautéed in mustard then cooked in the oven. It is served with broad beans, bacon and mushrooms, and a sauce made with reduced white wine.
May 15th 2011184 K4.9 2 hours 9 min.
Peach Melba
(Found inTexts)Peach Melba is a famous dessert created in 1893 by an equally famous chef, Auguste Escoffier, and inspired by the singer Nellie Melba. There have been many versions of this well-known dish but, in principal, it consists of vanilla ice cream, poached peaches, raspberry coulis and sweetened whipped...
September 9th 2012121 K3.9 2 hours 20 min.
Rhubarb tart
(Found inTexts)This version of rhubarb tart uses a sweetcrust pastry base, almond cream, diced rhubarb cooked until just tender and a rhubarb syrup glaze.
July 14th 201392 K4.3 2 hours 10 min.
Vol-au-vent
(Found inTexts)The classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling. There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.
October 20th 2013144 K4.3 1 hour 25 min.
Gâteau Breton (Brittany butter cake)
(Found inTexts)Gâteau breton is a rich cake that uses a lot of butter (from Brittany, of course) with sugar, egg yolks and a little rum to add flavour. This cake is traditionally served with coffee.
September 11th 201891 K4 1 hour 10 min.
Endive gratin with cancoillotte
(Found inTexts)Here is a variation on the classic French recipe for endives with ham. This recipe uses cancoillotte cheese instead of the usual béchamel sauce.
February 5th 2014114 K3.8 60 min.
Lemon Tart / Meringue Pie
(Found inTexts)Lemon tart is one of the great classics of French patisserie. The are lots of versions with different kinds of pastry and filling. This one uses sweetcrust pastry (pâte sablée) and lemon curd as the filling. Just top with meringue for that other classic: lemon meringue pie.
March 23th 201647 K5 3 hours 25 min.
Mushroom Pancakes au Gratin
(Found inTexts)This recipe uses pan-fried mushrooms and shallots in cream as the filling for Breton "galettes": traditional buckwheat pancakes. The stuffed pancakes are then baked gratin-style with cheese and cream.
May 10th 2023128 K4.6 55 min.
Flaked almond tart
(Found inTexts)This almond tart is an American-inspired version of the classic dessert. This one leaves out the almond cream or frangipane and uses flaked almonds instead. These are toasted, then mixed with cream and sugar. There's no point denying it, this is a rich dessert...
August 27th 201750 K4.8 1 hour 25 min.
Fruit crémeux
(Found inTexts)This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...
September 12th 2020174 K2.5 40 min.
Cream sauce with Vin Jaune
(Found inTexts)This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...
October 3rd 2018203 K4 50 min.
"Psychedelic" sandwich bread
(Found inTexts)This amazing-looking loaf uses a basic sandwich bread recipe, but half the dough is coloured yellow with turmeric, the other half black with squid ink. The two colours are then rolled up together to give the spiral effect you can see in the photo. The outside is coated with sesame seeds. This...
February 6th 201965 K 4 hours 15 min.
Yeast-based flaky dough (for croissants)
(Found inTexts)This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...
June 9th 2019146 K 4 3 hours 60 min.
Lemon tart
(Found inTexts)Lemon tart (tarte au citron) is one of France's great classic desserts, though there are many different versions. This is more or less the classic version, with sweetcrust pastry and a creamy filling that uses both lemon zest and juice for a deliciously tart tart!
September 18th 201941 K 1 hour 35 min.
Pages: 3 results
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 2023210 K 44.2
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 2024728 K 413.6
The name of the elements
The names of the elements in Mendeleyev's table are generally derived from Latin, Greek or German, and refer to properties such as color, brilliance or geographical origin. Here's the origin of each element's name.August 24th 202473 K3.6
Blog articles: 10 results
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 201137 K4.2
Raising (or leavening) agents
When we want to make a dough or batter rise when baking, either in patisserie or bread-making, we need to use a raising agent or leavening agent, one of which is called leaven. In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added to...June 16th 202152 K4.8
Lemon in recipes
Let's take a look at the lemon, yellow or green, which is used in a whole host of recipes, both sweet and savoury. It brings both its taste, and the small acidity that makes its charm. Mind you, I'm not talking about lemon used as an anti-oxidant that prevents it from turning black, or to just spice...October 23th 201712 K5
Rosemary in recipes
Rosemary, as I’m sure you know, is a culinary herb, one of the famous French "herbes de Provence", and is very effective in bringing a real taste of the Mediterranean to any dish. The classic way to use it in a recipe is to add a sprig or two and leave it in during cooking as a way of...April 18th 201820 K4.7
Pastry and bakery dough families
There are many kinds, or families, of pastry and bakery doughs, depending on whether you want to make a tart, a cake, a pie, a brioche, croissants and so on. I'll try to give you a quick overview of all these doughs, how they're classified, and what they're used for.November 16th 20209,5794.9
Let's go easy on the salt
In terms of cooking, I'm probably not teaching you much, salt is ubiquitous, we put it in almost all our dishes, in varying amounts depending on our taste, some like salty, others less, others still not. Its main role is the flavor, the taste, we say that it is a flavor enhancer, ie it reveals the...February 20th 20215,1594.8
The infinite variety of salads
Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply. And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's...March 13th 20216,4384.6
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,...June 5th 20216,8654.8
The color of the bread crumb
When you go to buy bread, at your baker's, at the time of the choice, if you hesitate of course, you will undoubtedly be very sensitive to the color of the crust, and you will be right. The color of the crust, from golden, to sometimes very dark, deep brown almost black, depending on the maturity...April 30th 202215 K4.6
The right bread knife
We almost all have a bread knife in our kitchen, that is to say the knife we use almost exclusively to cut bread. Is this knife efficient, is it really the one you need? Here is some information to guide you in your choice. .September 15th 20228,154