Nonettes

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Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade.
June 2^nd 201595 K4.4 1 hour 50 min.

Cigarettes Russes (Piroulines)

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The French name for these tubular biscuits means "Russian cigarettes". Cigarettes Russes are perfect for serving with ice cream or other desserts. The basic biscuit is fairly easy to make; the tricky bit is rolling the tube once cooked.
May 25^th 2014108 K 54.5 50 min.

Langoustine sabayon tart

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For this recipe, the tart cases are made with sheets of filo pastry. These are filled with langoustines coated in a delicious lime-flavoured sabayon.
July 2^nd 201475 K3.8 1 hour 6 min.

Arlesian Biscuits

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These small almond and lemon-flavoured biscuits have a short, melt-in-the-mouth texture. They are known as "sablés arlésiens" in French.
July 30^th 201475 K5 1 hour 35 min.

Little lemon biscuits

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These small, lemon-flavoured biscuits are very easy to make and are inspired by the Italian "biscotti al limone".
September 14^th 201480 K5 1 hour 45 min.

Clementine sorbet

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To capture the delicate flavour of clementines, we need to use not only the juice, but also a little zest to add a delicious hint of bitternes. Here's a simple method using sugar cubes.
December 24^th 2018142 K4.3 2 hours 50 min.

Poivrade artichoke Salad

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"Poivrade" artichokes are the small purple ones, often eaten raw in salads. Choose the smallest ones, as they are the tenderest and have practically no fibrous "choke". For this recipe, they are combined as a salad with herbs, spring onion and Parmesan shavings in an olive oil and lemon dressing.
August 26^th 2015103 K5 25 min.

Lemon Confectioner's Custard

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This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon...
May 9^th 2018202 K4.4 25 min.

Lemon Mayonnaise

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This is almost as simple to make as a plain mayonnaise, but with the double lemon flavour of both zest and juice for a delicate, fresh tang.
February 17^th 201687 K4.5 5 min.

Moist Lemon Cake

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This is similar to the basic "four quarters" cake, but with the delicious double lemon flavour that comes from using both zest and juice.
March 9^th 201665 K5 50 min.

Provençal colombier for Pentecost

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The "colombier" (dove cake) is a traditional cake for Pentecost from the south of France, flavoured with orange and almonds. This very moist cake is quite dense as it is made with marzipan (almond paste). It can be eaten on its own or as a dessert, with or without ice cream.
December 30^th 201966 K5 1 hour 6 min.

Citrus syrup

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This citrus-flavoured syrup blends the bitterness of the zest with the delicious acidity of the juice. It can be used to soak biscuits or cakes when making desserts. You can make this with whatever citrus fruits you prefer. It can be prepared in advance and will keep for several days.
December 30^th 201971 K 1 hour 15 min.

Grapefruit moelleux

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The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit. The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.
March 24^th 201955 K5 1 hour 7 min.

Lemon and lime cakes

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These little cakes get their double citrus flavour by combining the delicate bitterness of lemon and lime zest with the slight sharpness of the juice in a syrup, soaked into the cakes while still hot from the oven.
April 3^rd 201946 K 1 hour 45 min.

Lime confectioner's custard (pastry cream)

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Taking its inspiration from lemon confectioner's custard, this version has a distinctive lime flavour. Both juice and zest are used to combine the juice's slight acidity with a hint of bitterness from the zest.
July 21^th 2019104 K3 60 min.

Lemon tart

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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 18^th 201946 K 1 hour 35 min.

Lemon and grated apple tart

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You'll be amazed by the flavour of this tart, it's so distinctive and well-balanced. The apples are grated, rather than sliced, to mix well with the lemon juice and zest. The result is an exceptional tart (yes, really!).
September 29^th 201966 K3.3 1 hour 45 min.

Mexican salad

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This Mexican-inspired salad combines red kidney beans with avocado, chopped onions and tomatoes. It is dressed with olive oil, lime and a touch of Tabasco heat.
October 9^th 201985 K5 30 min.

Erika's ceviche

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Ericka's ceviche is a Peruvian version of the classic South American dish. The diced fish is cured (effectively "cooked") in lime juice. This dish is fairly simple to make, but delicous and full of fresh flavours.
December 30^th 201980 K5 1 hour 9 min.

Salmon and leek fondue tart

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This delicious, creamy tart is full of flavour: big chunks of salmon marinated before cooking and laid on a bed of leek fondue in a shortcrust pastry case. You'll love it!
March 6^th 202050 K 50 min.

How to zest a fruit?

You will have no doubt noticed that many recipes call for the zest of citrus fruit. The zest is that outer layer of the skin which adds so much flavour to a dish. There are many different ways to peel off the zest and various tools are available. Here is a summary of the “dos and don'ts” of...
November 5^th 201343 K3.8

Zester like a pro

Have you heard of the microplane? It's an extraordinary tool that allows you to grate very, very finely, and therefore zest with disconcerting ease. Here's some information about it.
December 25^th 20205,5984.9

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 23^th 201713 K5

Brussels sprouts are very good

We are, as I write this, in the season of Brussels sprouts, a delicious vegetable that often suffers from a bad reputation, let's try to fix that.
March 5^th 20227,4974.7

The aromatic power of sugar

In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25^th 20243,4975