4 pears salad with vanilla

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It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
February 21^th 2011228 K4.2 40 min.

Guacamole

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For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
November 26^th 2011298 K4.1 1 hour 25 min.

Hummus

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Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".
May 30^th 2020336 K4.7 20 min.

Green parsley sauce

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This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
February 21^th 2011524 K 44.3 25 min.

How to prevent peeled fruit or vegetables turning brown

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Most fruits turn brown soon after peeling due to oxydation, and this is unattractive. To prevent this, you will find many recipes that tell you to coat them with lemon juice as soon as they are peeled. It's relatively effective when fruit are simply to be used peeled, but if you want to make a...
February 21^th 2011119 K4 1 min.

The avocado stone stops the flesh turning brown

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Tradition says: "if you leave the avocado stone in a purée or guacamole you have just made, it will not turn brown". True or false? Let's try the experiment...
July 25^th 201772 K 14.1

Pesto

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Pesto is an Italian sauce made from pine nuts, Parmesan and basil. It's very simple but quite delicious, and goes particularly well with pasta.
July 25^th 2020273 K 25 15 min.

How to prepare purple artichokes

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The small purple artichokes, which are more tender than the larger green ones, are almost entirely edible. But they need to be prepared in a particular way. Here is how to do this fairly easily.
February 26^th 2016667 K 44 20 min.

Coriander and cashew nut pesto

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You are probably familiar with the classic pesto,made with basil and pine nuts. I'd like to tempt you with a rather different (but quite delicious) version, made with coriander and cashew nuts.
December 9^th 201869 K 30 min.

How to prepare celeriac

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When faced with the ball of a whole celeriac, it's not obvious how to tackle it: what do you hold on to? Where do you start? Here's a fairly simple way to go about it.
April 10^th 202231 K 15 min.

Avocado mousse with sorrel

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Avocado is rarely paired with sorrel, yet they go well together as the slight acidity of the sorrel balances the smooth richness of the avocado nicely. In this recipe they are combined in a cool, fresh avocado and sorrel mousse, served here with eggy bread fingers.
July 6^th 202224 K 45 min.

How to prepare Jerusalem artichokes

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Jerusalem artichokes are quite an unusual vegetable with a strong artichoke taste, if you want to use them in a recipe, here is how to prepare them.
January 11^th 202323 K 20 min.

Sorrel pesto

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Alongside the traditional basil pesto, here's a sorrel version, very fresh, with a delicious herbaceous taste.
April 7^th 202414 K 30 min.

Mint and pea pesto

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Here's a version of pesto with mint and peas, for a very fresh take on this famous Italian sauce.
August 7^th 20247,895 30 min.

Pear compote

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Stewed pears are not as easy to prepare as stewed apples, as they contain more juice and you risk ending up with more of a coulis than a compote. So here are two simple methods to help you succeed.
April 26^th 2012466 K4.3 40 min.

Avocado and smoked salmon terrine

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In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.
April 10^th 2011180 K5 4 hours 7 min.

Pear sorbet

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For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
February 21^th 2011332 K4 55 min.

Scallops with crunchy vegetables and wine sabayon

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This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.
June 11^th 2011310 K4 2 hours 60 min.

Fruit salad

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To make a good fruit salad, there are three important points: Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).Remove absolutely all skins and seeds.Bring it all together with a good home made sugar syrup added to the fruit juices.Here is a recipe which...
April 20^th 2020384 K4.1 1 hour 15 min.

Confit of quinces in Macvin

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In this simple recipe, the sliced quinces are gently stewed in Jura Macvin until melting and caramelized. Served with real custard, this gives a delightful contrast of flavour and colour.
January 10^th 202131 K 1 hour 20 min.

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 12^th 2024437 K4.0

Vitamin C against blackening

You've probably heard of this tip: to prevent fruit or vegetables from turning brown or black, simply add or sprinkle lemon juice over them. It's very effective, but why does lemon juice have this effect?
July 14^th 20236,930 15