French croissants

(Found inTexts)
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
607K 24.4 2 hours 34 min. June 26^th 2019

How to prepare cockles

(Found inTexts)
Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this.
524K 13.7 1 hour 52 min. March 13^th 2013

Pork medallions with "full" turnips

(Found inTexts)
This recipe brings together sautéed medallions of pork filet mignon and turnips, pan-fried then filled with a creamy mixture made from their own green tops. As in all the best cookery, nothing is wasted.
42K4.7 1 hour 4 min. December 30^th 2019

Home-made breadcrumb coating

(Found inTextsStages)
The crispy crust on many fried (or baked) foods comes from a breadcrumb coating. You can buy this, of course, but it's easy and much better to make your own at home. For one thing, you will know excatly what's in it – just bread – which is not the case for the commercial product. This is also a...
107K1 1 hour 7 min. October 28^th 2018

Turnip top soup

(Found inTexts)
It may no longer be widely known these days, but the leafy tops of certain root vegetables are edible, so it's a shame to waste them. Better still, the leaves can be made into interesting accompaniments for their root vegetable, or soups with amazing flavours. In this recipe, I will show you how to...
48K 42 min. April 10^th 2019

Super-green, super-thrifty soup

(Found inTexts)
It's all too easy to just throw away the leaves or other green parts of our usual fresh vegetables. This is a real shame, because most of them can be cooked, as in this very green soup that uses up radish tops, spring onion greens and pea pods. I'm sure you'll get how it's "green" in every sense:...
28K 53 min. June 24^th 2020

Carrot-top pesto

(Found inTexts)
You will no doubt be familiar with classic pesto. Here is an alternative, zero-waste version using carrot tops for a surprising pesto, full of fresh flavour.
34K 16 min. September 16^th 2020

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.
24K 1 hour 35 min. July 21^th 2021

bread-crust quiche

(Found inTexts)
Use quiche filling mixture to transform a dry loaf into a spectacular bread-crust quiche. It can be enjoyed on its own or is ideal as an aperitif snack. The bread crust will crisp up when it is baked a second time, the perfect foil for the soft quiche filling.
17K4 58 min. April 20^th 2022

Tenderloin steak with beetroot tops and mushrooms

(Found inTexts)
Tenderloin steaks pan-fried with rosemary, served with beetroot tops and mushroom duxelles in a cream sauce.
12K 28 min. May 15^th 2022

Polenta with beetroot tops

(Found inTexts)
Creamy polenta with beetroot tops just briefly wilted in a frying pan with spring onion.
12K 31 min. June 8^th 2022

The strange gratin

(Found inTexts)
Here is a recipe for a gratin that is a little unusual in its ingredients, which allows the use of vegetable tops and leftover cheese, but for a very successful taste despite everything.
14K 1 hour 30 min. July 20^th 2022

Quince jelly

(Found inTexts)
This quince jelly, with a very pronounced taste, will delight lovers of this fruit.
13K 1 hour 45 min. October 23^th 2022

Cream sauce with Vin Jaune

(Found inStages)
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...
186K4 46 min. October 3^rd 2018

How to make ravioli

(Found inStages)
In theory, making ravioli is fairly simple: just roll out wide bands of thin fresh pasta dough and encase small pieces of pre-prepared filling between two sheets of pasta. In practice, it's a bit trickier than that and having the right equipment is important. This recipe shows you how to make...
72K5 1 hour 17 min. May 30^th 2016

Rabbit terrine

(Found inStages)
This is a rather special rabbit terrine, with some of the meat added in larger morsels to the minced mixture before cooking. These whole pieces of rabbit show when the terrine is sliced and add character, both in flavour and texture.
105K4.6 15 hours 32 min. April 8^th 2018

Chinese Soup

(Found inComments)
This delicious soup is a flavoursome mix of herbs, mushrooms, soya noodles and small diced vegetables briefly cooked in vegetable stock. It takes a while to make and there are lots of ingredients, but the result is worth it.
107K 24.5 1 hour 15 min. April 6^th 2017

Advice on heating oven

Construction of a Fayol bread oven: advice on heating and preparing for baking bread.
175K4.0 August 29^th 2023

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.
23K4.6 May 9^th 2011

The march forward

When professionals get to work in their kitchen, lab or bakery, they are (if they are conscientious) very sensitive to hygiene and cleanliness. It is impossible for a good baker for example to do a day's work without regularly cleaning the table where he or she works, and it is even more...
13K5 June 30^th 2021

Celeriac soups and the 3rd ingredient

Do you like celeriac, a vegetable that is not always a big hit? If your answer is "no" or "not so much", it is perhaps that you have in mind the celery remoulade, the emblematic starter, with the eggs mimosa, of the bistrot kitchen. It's very good, well if you like it of course, but it's a bit...
8,6534.9 May 21^th 2022