Macarons (the original French macaroons)

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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 3^rd 20191.58 M 714.6 2 hours 40 min.

Leavened bread

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It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
May 23^th 20171.19 M 23.8 6 hours 30 min.

Hollandaise sauce

(Found inTexts)
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.
July 25^th 2019237 K 14.7 25 min.

Pilau rice

(Found inTexts)
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice,...
February 21^th 2011381 K 14.4 35 min.

Creamy risotto with diced vegetables and flax seeds

(Found inTexts)
Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.
February 21^th 2011252 K 14.2 1 hour 50 min.

Pear compote

(Found inTexts)
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 2012460 K4.3 40 min.

Steamed leeks with morel sabayon

(Found inTexts)
For this very simple recipe, steamed leeks (cooked in 2 stages) are served with a sabayon made with mushroom "jus", preferably from morels. The sabayon is the major taste element in this dish, and adds a delicious woodland-mushroom flavour.
June 11^th 201741 K4.1 40 min.

Celery soup bourguignonne style

(Found inTexts)
Celery and Époisses cheese flavors for this very simple soup recipe.
January 22^th 202313 K 35 min.

Mascarpone fondant with two lemons

(Found inTexts)
A melt-in-the-mouth mascarpone cake, very easy to make, with a delicious taste of lime and yellow lemon.
January 28^th 202411 K 55 min.

Late Winter Soup with Fresh Spinach

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This is a delicious recipe for an end-of-winter soup. It combines fresh spinach with diced potato and smoked sausage.
May 10^th 201570 K4.9 50 min.

Rum babas

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Rum baba is a classic French dessert, consisting of a small cake soaked in rum syrup and filled with a little Chantilly (whipped cream).
November 24^th 201396 K3.9 3 hours 35 min.

Key Lime Pie for Jeremy

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Key Lime Pie is a famous speciality from the Keys region of southern Florida. This delicious tart is usually made with Key limes - a special variety. But in this simplified version, normal limes will work perfectly well.
September 30^th 201291 K 13.8 3 hours 50 min.

Naan

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Naan is a type of Asian bread made from wheat flour. This kind comes from the Punjab region of India.
September 25^th 2011182 K4 3 hours 45 min.

Ciabatta

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Ciabatta is a small, very soft Italian bread. The name means "slipper". It normally takes a long time to prepare as a special leaven called "biga" is used, but this simplified version is quicker and just as good.
October 24^th 2017285 K3.8 3 hours 25 min.

Pears in red wine with blackcurrant

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Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise).
February 21^th 2011239 K4.1 2 hours 35 min.

Red rice pannequets

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This is a kind of small crusty parcel with flax seeds, filled with a mix of red rice, diced courgette and smoked ham.
June 12^th 2011231 K4 2 hours

Béarnaise sauce

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This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
May 22^th 2016338 K4 1 hour 6 min.

Pitta bread

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This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
February 21^th 2011518 K 14.5 2 hours 55 min.

Fruit coulis (fruit purée)

(Found inStages)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
October 20^th 2012770 K 44 25 min.

Citrus crunch

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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 2^nd 2016228 K3.7 1 hour 20 min.

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 22^th 2024822 K3.7

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 29^th 2023210 K 44.2

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 3^rd 2024170 K3.6

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 2024433 K4.0

Basic temperature in bread-making

When making bread, it's very important to keep to the correct temperature, as yeast and sourdough are very sensitive to temperature. The dough must be warm enough for the yeast to develop and make it rise, but not too warm, which would have the opposite effect. To express this ideal dough...
August 22^th 2024227 K3.7

Clean your mixer easily

If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.
June 26^th 20244,1975

One should cover a pan while heating?

You've probably heard it before: "Cover your pan, it'll boil faster", but is it true? Let's find out.
February 27^th 201527 K 13.4

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...
May 1^st 201817 K4.4

Double cooking of vegetables

When you cook vegetables, it's not easy to capture and preserve the flavours. It is easy to undercook, but you can make up for it, or overcook, and then it is unfortunately a bit cooked (in the sense of "ruined"). But above all, how to get the maximum of the taste of the vegetable in the pan, then...
July 12^th 201919 K4.1

The (small) miracle of béchamel sauce

Making a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over a roux, it's very liquid, you stir over a low heat, and then all of a sudden, miracle, the sauce sets, it thickens, you've got your béchamel. Let's see what happened.
August 27^th 20243,9434

The right size of zucchini

When you buy zucchini at the market, you're often offered a wide variety of sizes, from very small to very large. But which ones to choose? Here are a few tips.
September 9^th 20243,4835