https://cooking-ez.com/desserts/recipe-apple-madeleine-cake.phpApple madeleine cakeApple and lemon madeleine cakehttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1565.webp https://cooking-ez.com/divers/recipe-pasta-feta-salmon-tomatoes-spinach.phpErika's pasta with feta, salmon, cherry tomatoes and spinachPasta with a creamy feta and cherry tomato sauce, served with fresh salmon and spinachhttps://https://cooking-ez.com/images/recettes/divers/pates_riz/1564.webp https://cooking-ez.com/divers/recipe-cauliflower-puree-salmon-spinach.phpCauliflower purée with salmon and spinachCauliflower purée, grilled salmon cubes and buttered spinachhttps://https://cooking-ez.com/images/recettes/divers/autres/1563.webp https://cooking-ez.com/enfants/recipe-cookies-for-camille.phpCookies for CamilleOatmeal and chocolate chip cookieshttps://https://cooking-ez.com/images/recettes/enfants/petits_gateaux/1562.webp https://cooking-ez.com/divers/recipe-leeks-ham.phpLeeks with hamLike endives with ham, but replace the endives with leek whiteshttps://https://cooking-ez.com/images/recettes/divers/gratins/1561.webp https://cooking-ez.com/desserts/recipe-amaretti-almonds-lemon.phpAmaretti almonds and lemonFlourless Italian cookies with almonds and lemonhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1560.webp https://cooking-ez.com/desserts/recipe-clementine-chestnut-brioche-perdue.phpClementine-chestnuts brioche perdueChestnut brioche perdu with clementine syruphttps://https://cooking-ez.com/images/recettes/desserts/autres/1559.webp https://cooking-ez.com/divers/recipe-ham-cabbage-omelette.phpHam and cabbage omeletteCabbage omelette with grilled ham and parmesanhttps://https://cooking-ez.com/images/recettes/divers/oeufs/1558.webp https://cooking-ez.com/poissons/recipe-fillet-of-sea-bass-jerusalem-artichokes-lemon.phpFillet of sea bass and Jerusalem artichokes with lemonSea bass fillets and Jerusalem artichokes grilled with lemonhttps://https://cooking-ez.com/images/recettes/poissons/poisson/1557.webp https://cooking-ez.com/entrees/recipe-chard-cauliflower-soup.phpChard and cauliflower soupCauliflower, chard and potato souphttps://https://cooking-ez.com/images/recettes/entrees/soupes/1556.webp https://cooking-ez.com/divers/recipe-morbiflette.phpMorbifletteLike a tartiflette where the reblochon is replaced by morbier, and the bacon by Morteau sausage, with a Jura wine ofhttps://https://cooking-ez.com/images/recettes/divers/gratins/1555.webp https://cooking-ez.com/poissons/recipe-white-fish-leek-fondue-comtoise.phpWhite fish and leek fondue à la comtoiseLeek fondue, diced white fish and cancoillotte saucehttps://https://cooking-ez.com/images/recettes/poissons/poisson/1554.webp https://cooking-ez.com/desserts/recipe-apple-tiramisu.phpApple TiramisuTiramisu with cookies soaked in reduced apple juice and sprinkled with apple crisphttps://https://cooking-ez.com/images/recettes/desserts/entremets/1553.webp https://cooking-ez.com/entrees/recipe-auvergne-soup.phpAuvergne soupTurnip and potato soup, on croutons and diced Saint-nectaire cheesehttps://https://cooking-ez.com/images/recettes/entrees/soupes/1552.webp https://cooking-ez.com/desserts/recipe-clementine-tiramisu.phpClementine TiramisuTiramisu with clementine juice and zesthttps://https://cooking-ez.com/images/recettes/desserts/entremets/1551.webp https://cooking-ez.com/base/recipe-praline-spread.phpPraline spreadHazelnut-almond and chocolate praline spreadhttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/1550.webp https://cooking-ez.com/divers/recipe-croustipatates.phpCroustipatatesCrispy potatoes in 2 batcheshttps://https://cooking-ez.com/images/recettes/divers/legumes/1549.webp https://cooking-ez.com/divers/recipe-lentils-sorrel-feta-cheese.phpLentils with sorrel and feta cheeseCooked lentils, sorrel, feta and roasted pumpkin seedshttps://https://cooking-ez.com/images/recettes/divers/legumes/1548.webp https://cooking-ez.com/desserts/recipe-cantucci.phpCantucciItalian cookie with almonds and citrus zesthttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1547.webp https://cooking-ez.com/divers/recipe-whole-roasted-cauliflower.phpWhole roasted cauliflowerSimply buttered and oven-roasted cauliflowerhttps://https://cooking-ez.com/images/recettes/divers/legumes/1546.webp https://cooking-ez.com/divers/recipe-celery-puree.phpCelery puréeCelery and mustard mashed potatoeshttps://https://cooking-ez.com/images/recettes/divers/legumes/1545.webp https://cooking-ez.com/poissons/recipe-whiting-fillet-en-papillote-carrots-lemon-leeks.phpWhiting fillet en papillote with carrots, lemon and leeksFillet of whiting on a bed of grated carrot, sliced leek and lemon juice and zesthttps://https://cooking-ez.com/images/recettes/poissons/poisson/1544.webp https://cooking-ez.com/divers/recipe-chard-gratin-a-mornay.phpChard gratin à la MornayGratin of whole chard, bacon and Mornay saucehttps://https://cooking-ez.com/images/recettes/divers/gratins/1543.webp https://cooking-ez.com/entrees/recipe-watercress-soup.phpWatercress soupCreamed watercress and potato souphttps://https://cooking-ez.com/images/recettes/entrees/soupes/1542.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-prepare-chard.phpHow to prepare chardChard, a whole vegetable with prepared stems and leaveshttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/1541.webp https://cooking-ez.com/viandes/recipe-spicy-chicken-skewers.phpSpicy chicken skewersMarinated chicken skewers with spiceshttps://https://cooking-ez.com/images/recettes/viandes/volaille/1540.webp https://cooking-ez.com/divers/recipe-potato-onion-scarpaccia.phpPotato and onion scarpacciaThin, crispy potato and onion galettehttps://https://cooking-ez.com/images/recettes/divers/legumes/1539.webp https://cooking-ez.com/desserts/recipe-croquants-cordes.phpCroquants de CordesSmall cookie with roasted almondshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1538.webp https://cooking-ez.com/divers/recipe-pasta-cherry-tomatoes-herbs.phpPasta with cherry tomatoes and herbsPan-fried cherry tomatoes with herbs, minute-cooked pasta and mantecare binding with parmesanhttps://https://cooking-ez.com/images/recettes/divers/pates_riz/1537.webp https://cooking-ez.com/divers/recipe-semolina-galette-leeks.phpSemolina galette with leeksSemolina cake with leeks, cooked separately and egg-boundhttps://https://cooking-ez.com/images/recettes/divers/tartes_salees/1536.webp https://cooking-ez.com/desserts/recipe-grated-apple-cake.phpGrated apple cakeSoft cake with grated apples cooked on the sidehttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1535.webp https://cooking-ez.com/viandes/recipe-pork-mushroom-duo.phpPork and mushroom duoPork and bacon with creamy mushroomshttps://https://cooking-ez.com/images/recettes/viandes/porc/1534.webp https://cooking-ez.com/base/recipe-apple-compote-verbena.phpApple compote with verbenaApple compote with fresh verbena flavourhttps://https://cooking-ez.com/images/recettes/base/sirops_coulis/1533.webp https://cooking-ez.com/divers/recipe-risotto-zucchinis-cherry-tomatoes.phpRisotto with zucchinis and cherry tomatoesRisotto with sautéed diced zucchini and cherry tomatoes, creamed with a parmesan and mascarpone blendhttps://https://cooking-ez.com/images/recettes/divers/riz/1532.webp https://cooking-ez.com/base/recipe-sorrel-mayonnaise.phpSorrel mayonnaiseClassic mayonnaise blended with fresh sorrel leaveshttps://https://cooking-ez.com/images/recettes/base/sauces/1531.webp https://cooking-ez.com/viandes/recipe-chicken-fillets-cancoillotte-sauce.phpChicken fillets with cancoillotte sauceA Comtois classic: grilled chicken, cancoillotte sauce and Jura white wine, served with sautéed potatoeshttps://https://cooking-ez.com/images/recettes/viandes/volaille/1530.webp https://cooking-ez.com/base/recipe-late-season-tomato-sauce.phpLate-season tomato sauceVery simple tomato sauce: tomatoes and herbshttps://https://cooking-ez.com/images/recettes/base/sauces/1529.webp https://cooking-ez.com/desserts/recipe-shortbread-apple-tart.phpShortbread apple tartApple tart with fresh fruit on a layer of compote in a shortcrust pastry basehttps://https://cooking-ez.com/images/recettes/desserts/tartes/1528.webp https://cooking-ez.com/entrees/recipe-remoulade-celery-tarragon-mimosa-eggs.phpRemoulade celery with tarragon and mimosa eggsGrated celery, tarragon remoulade and mimosa eggshttps://https://cooking-ez.com/images/recettes/entrees/salades/1527.webp https://cooking-ez.com/desserts/recipe-saint-lo-cake.phpSaint-Lô cakeBeaten cake with cream and calvados flavourshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1526.webp https://cooking-ez.com/divers/recipe-sardine-potato-gratin.phpSardine and potato gratinHalf gratin, half clafoutis, with potatoes, shallots and sardines in oilhttps://https://cooking-ez.com/images/recettes/divers/gratins/1525.webp https://cooking-ez.com/desserts/recipe-apple-almond-cream-tart.phpApple and almond cream tartShortbread base, almond cream and apple sliceshttps://https://cooking-ez.com/images/recettes/desserts/tartes/1524.webp https://cooking-ez.com/base/recipe-frangipane.phpFrangipaneDelicious almond fillinghttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/1523.webp https://cooking-ez.com/desserts/recipe-apricot-clafoutis-almond-cream.phpApricot clafoutis with almond creamApricot clafoutis with a delicious almond cream crust on tophttps://https://cooking-ez.com/images/recettes/desserts/entremets/1522.webp https://cooking-ez.com/entrees/recipe-jules-bonnot-salad.php"Jules Bonnot" saladChiffonnade of green salad, diced Comté cheese, Montbéliard sausage and grilled croutonshttps://https://cooking-ez.com/images/recettes/entrees/salades/1521.webp https://cooking-ez.com/divers/recipe-green-beans-cherry-tomatoes-feta-cheese.phpGreen beans with feta cream and cherry tomatoesGreen beans cooked on the side, mixed with an oven-baked cherry tomato and feta creamhttps://https://cooking-ez.com/images/recettes/divers/legumes/1520.webp https://cooking-ez.com/desserts/recipe-chocolate-chestnut-cream-cake.phpChocolate-chestnut cream cakeFlourless chocolate cake with chestnut creamhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1519.webp https://cooking-ez.com/divers/recipe-zucchini-tomato-tartines-au-gratin.phpZucchini and tomato tartines au gratinGrilled toast with layers of pesto, tomato, zucchini and fetahttps://https://cooking-ez.com/images/recettes/divers/tartines/1518.webp https://cooking-ez.com/divers/recipe-chorizo-cake-olives-tomato-confit.phpChorizo cake with olives and tomato confitCake with black olives, grilled chorizo and tomato confithttps://https://cooking-ez.com/images/recettes/divers/cake_sales/1517.webp https://cooking-ez.com/poissons/recipe-fish-fillets-cabbage-curry.phpFish fillets with cabbage and currySteamed and creamed cabbage with curried fish pieceshttps://https://cooking-ez.com/images/recettes/poissons/poisson/1516.webp https://cooking-ez.com/divers/recipe-mushrooms-in-snails.phpMushrooms in snailsBaked mushrooms topped with snail butter (butter, garlic and parsley)https://https://cooking-ez.com/images/recettes/divers/autres/1515.webp https://cooking-ez.com/base/recipe-parmesan-milk.phpParmesan milkHerb-infused milk with Parmesan crumbleshttps://https://cooking-ez.com/images/recettes/base/aromatique/1514.webp https://cooking-ez.com/divers/recipe-tomato-mustard-tuna-cake.phpTomato, mustard and tuna cakeSoft tuna, tomato and mustard cakehttps://https://cooking-ez.com/images/recettes/divers/cake_sales/1513.webp https://cooking-ez.com/entrees/recipe-chester.phpChesterShortbread cookies with grated Comté cheesehttps://https://cooking-ez.com/images/recettes/entrees/petits_gateaux/1512.webp https://cooking-ez.com/divers/recipe-nanou-egg-rice.phpNanou's egg riceCreamy rice and fried eggshttps://https://cooking-ez.com/images/recettes/divers/oeufs/1511.webp https://cooking-ez.com/poissons/recipe-whiting-fillet-mustard-carrots.phpWhiting fillet with mustard carrotsFillet of whiting with tarragon, baked 2 times, with a crust of mustarded carrotshttps://https://cooking-ez.com/images/recettes/poissons/poisson/1510.webp https://cooking-ez.com/divers/recipe-galette-berrichone.phpGalette berrichonePatty of mashed potatoes, egg yolk, butter and flourhttps://https://cooking-ez.com/images/recettes/divers/legumes/1509.webp https://cooking-ez.com/entrees/recipe-refreshing-summer-salad.phpRefreshing summer saladTomato salad, green salad chiffonade and croutons, if desiredhttps://https://cooking-ez.com/images/recettes/entrees/salades/1508.webp https://cooking-ez.com/divers/recipe-zucchini-ripiene.phpZucchini ripienePre-cooked zucchinis stuffed with a mixture of ricotta, parmesan, lemon, basil and breadcrumbs before grillinghttps://https://cooking-ez.com/images/recettes/divers/legumes/1507.webp https://cooking-ez.com/divers/recipe-no-pastry-spinach-potato-quiche.phpNo-pastry spinach and potato quichePastry-free potato and fresh spinach quichehttps://https://cooking-ez.com/images/recettes/divers/tartes_salees/1506.webp https://cooking-ez.com/divers/recipe-new-peas-pesto.phpNew peas with pestoWhole new peas, cooked rice and pesto saucehttps://https://cooking-ez.com/images/recettes/divers/legumes/1505.webp https://cooking-ez.com/divers/recipe-farfalle-green-asparagus.phpFarfalle with green asparagusGreen asparagus and pasta, cooked together and bound with a pesto saucehttps://https://cooking-ez.com/images/recettes/divers/pates_riz/1504.webp https://cooking-ez.com/divers/recipe-creamy-spinach-lombarde.phpCreamy spinach à la LombardeSpinach and potatoes cooked separately and bound with a mascarpone and tomato saucehttps://https://cooking-ez.com/images/recettes/divers/legumes/1503.webp https://cooking-ez.com/divers/recipe-sorrel-potato-quiche.phpSorrel and potato quicheQuiche with a potato base, a layer of sorrel and chunks of meat, and a classic fillinghttps://https://cooking-ez.com/images/recettes/divers/tartes_salees/1502.webp https://cooking-ez.com/divers/recipe-new-zealand-pies.phpNew Zealand piesSmall puff pastry pies filled with spicy beef or salmon and baconhttps://https://cooking-ez.com/images/recettes/divers/tartes_salees/1501.webp https://cooking-ez.com/divers/recipe-haute-patate-green-beans.php"Haute patate" green beansGreen beans and potatoes, cooked separately and bound with a dollop of cancoillottehttps://https://cooking-ez.com/images/recettes/divers/legumes/1500.webp https://cooking-ez.com/viandes/recipe-sausage-mashed-potatoes.phpSausage and mashed potatoesGrilled sausages, mashed potatoes and gravyhttps://https://cooking-ez.com/images/recettes/viandes/tradition/1499.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-prepare-turnips.phpHow to prepare turnipsFrom a fresh turnip with its tops, to a peeled turnip ready to be cut and cookedhttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/1498.webp https://cooking-ez.com/divers/recipe-fried-rice-turnips-new-peas.phpFried rice with turnips and new peasNew peas and turnips cooked separately, mixed with rice sautéed in eggshttps://https://cooking-ez.com/images/recettes/divers/riz/1497.webp https://cooking-ez.com/base/recipe-beet-leaf-pesto.phpBeet leaf pestoPesto with beet greens, walnuts, pamesan and lemonhttps://https://cooking-ez.com/images/recettes/base/sauces/1496.webp https://cooking-ez.com/desserts/recipe-tiramisu-balls.phpTiramisu ballsCookie powder ball with mascarpone and coffeehttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1495.webp https://cooking-ez.com/divers/recipe-gratin-potatoes-morels-yellow-wine.phpGratin of potatoes with morels and yellow wineGratin of apples with morel mushrooms, with a jura wine cream and morel juicehttps://https://cooking-ez.com/images/recettes/divers/gratins/1494.webp https://cooking-ez.com/entrees/recipe-douarnenez-salad.phpDouarnenez saladWarm white bean salad with radish slices and sardine filletshttps://https://cooking-ez.com/images/recettes/entrees/salades/1493.webp https://cooking-ez.com/desserts/recipe-antoinette-caramelized-apple-cake.phpAntoinette's caramelized apple cakeSoft apple cake with a delicious caramel crust on tophttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1492.webp https://cooking-ez.com/poissons/recipe-fish-fillet-leeks-mustard-cream.phpFish fillet with leeks and mustard creamGrilled fish fillets cooked on the side, with thinly sliced leeks and mustard creamhttps://https://cooking-ez.com/images/recettes/poissons/poisson/1491.webp https://cooking-ez.com/divers/recipe-new-italian-style-peas.phpNew Italian-style peasNew peas and rice, served with pestohttps://https://cooking-ez.com/images/recettes/divers/legumes/1490.webp https://cooking-ez.com/divers/recipe-spinach-parmentier.phpSpinach parmentierA layer of mashed potatoes on top of a layer of hard-boiled eggs, and a layer of spinach and bacon, tied together withhttps://https://cooking-ez.com/images/recettes/divers/gratins/1489.webp https://cooking-ez.com/entrees/recipe-maple-syrup-cream-sugar.phpMaple syrup cream sugarQuebec confection with cream and maple syruphttps://https://cooking-ez.com/images/recettes/entrees/confiseries/1488.webp https://cooking-ez.com/divers/recipe-spicy-carrots-turnips-roasted-parmesan-cheese.phpSpicy carrots and turnips roasted with Parmesan cheeseOven-roasted vegetables in spiced oil, sprinkled with Parmesan cheesehttps://https://cooking-ez.com/images/recettes/divers/legumes/1487.webp https://cooking-ez.com/divers/recipe-tagliatelle-new-zealand-style.phpTagliatelle New Zealand styleTagliatelle with mushroom and spinach creamhttps://https://cooking-ez.com/images/recettes/divers/pates_riz/1486.webp https://cooking-ez.com/base/recipe-turnip-leaf-pesto.phpTurnip leaf pestoPesto with radish tops, cashew nuts and parmesanhttps://https://cooking-ez.com/images/recettes/base/sauces/1485.webp https://cooking-ez.com/desserts/recipe-ardechois.phpArdéchoisDelicious, moist regional chestnut cream cakehttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1484.webp https://cooking-ez.com/entrees/recipe-dandelion-salad.phpDandelion saladDandelion salad with bacon and croutons tossed in a vinaigrettehttps://https://cooking-ez.com/images/recettes/entrees/salades/1483.webp https://cooking-ez.com/entrees/recipe-winter-vegetable-soup.phpWinter vegetable soupComforting vegetable souphttps://https://cooking-ez.com/images/recettes/entrees/soupes/1482.webp https://cooking-ez.com/entrees/recipe-carrot-salad-almonds-comte-cheese.phpCarrot salad with almonds and Comté cheeseCarrot salad, toasted slivered almonds and diced Comté cheesehttps://https://cooking-ez.com/images/recettes/entrees/salades/1481.webp https://cooking-ez.com/enfants/recipe-apple-oatmeal-cookies-for-sasha.phpApple oatmeal cookies for SashaNo-sugar-added apple sauce and oatmeal cakeshttps://https://cooking-ez.com/images/recettes/enfants/petits_gateaux/1480.webp https://cooking-ez.com/base/recipe-apple-syrup.phpApple syrupApple syrup made with reduced juice and no added sugarhttps://https://cooking-ez.com/images/recettes/base/sirops_coulis/1479.webp https://cooking-ez.com/entrees/recipe-brussels-bombay-salad.phpBrussels-Bombay saladRaw Brussels sprout salad with curry croutonshttps://https://cooking-ez.com/images/recettes/entrees/salades/1478.webp https://cooking-ez.com/divers/recipe-savoury-french-toast.phpSavoury French toastLike French toast, but with a savoury poultry juice and white wine saucehttps://https://cooking-ez.com/images/recettes/divers/tartines/1477.webp https://cooking-ez.com/desserts/recipe-apple-whisky-crumble.phpApple and whisky crumbleAn English pub crumble: apples, whisky, oats, walnuts and almondshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1476.webp https://cooking-ez.com/divers/recipe-baked-camembert.phpBaked CamembertCamembert, onion fondue and baked potatoes au gratinhttps://https://cooking-ez.com/images/recettes/divers/gratins/1475.webp https://cooking-ez.com/desserts/recipe-clementine-cake.phpClementine cakeCake with clementines cooked separately, and punched with a syrup made from their cooking juiceshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1474.webp https://cooking-ez.com/divers/recipe-country-filo-tart.phpCountry filo tartA very light tart with filo pastry and quiche, potatoes, cheese and cooked meathttps://https://cooking-ez.com/images/recettes/divers/tartes_salees/1473.webp https://cooking-ez.com/base/recipe-kumquat-compote.phpKumquat compoteSweet kumquat compotehttps://https://cooking-ez.com/images/recettes/base/confitures/1472.webp https://cooking-ez.com/entrees/recipe-broccoli-salad-chervil-lemon-mayonnaise.phpBroccoli salad with chervil-lemon mayonnaiseBroccoli bits, croutons and chervil-lemon mayonnaisehttps://https://cooking-ez.com/images/recettes/entrees/salades/1471.webp https://cooking-ez.com/divers/recipe-brussels-sprouts-with-thyme-cream.phpBrussels sprouts with thyme creamBrussels sprouts in 2 batches with a thyme and shallot creamhttps://https://cooking-ez.com/images/recettes/divers/legumes/1470.webp https://cooking-ez.com/desserts/recipe-dandelion-flower-jelly.phpDandelion flower jellyDandelion flower jelly with a hint of lemonhttps://https://cooking-ez.com/images/recettes/desserts/confitures/1469.webp https://cooking-ez.com/desserts/recipe-cottage-cheese-tart.phpCottage cheese tartShortbread base and cream cheese and lime fillinghttps://https://cooking-ez.com/images/recettes/desserts/tartes/1468.webp https://cooking-ez.com/entrees/recipe-foie-gras-ballotine.phpFoie gras ballotineFoie gras cooked gently in a ballotine in a pan of hot waterhttps://https://cooking-ez.com/images/recettes/entrees/autres/1467.webp https://cooking-ez.com/divers/recipe-eggs-florentine.phpEggs FlorentineSoft-boiled eggs on a bed of spinach, topped with Mornay sauce au gratinhttps://https://cooking-ez.com/images/recettes/divers/oeufs/1466.webp https://cooking-ez.com/entrees/recipe-kervallon-soup.phpKervallon soupCauliflower and sorrel souphttps://https://cooking-ez.com/images/recettes/entrees/soupes/1465.webp https://cooking-ez.com/divers/recipe-smoked-tomato-toast.phpSmoked tomato toastButtered bread, tomato compote, smoked bacon and cheesehttps://https://cooking-ez.com/images/recettes/divers/tartines/1464.webp https://cooking-ez.com/desserts/recipe-soft-chocolate-orange-cake.phpSoft chocolate-orange cakeFlourless chocolate and orange cakehttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1463.webp https://cooking-ez.com/divers/recipe-tortilla-comtoise.phpTortilla ComtoisePotato tortilla with Morbier cheese and diced Morteau sausagehttps://https://cooking-ez.com/images/recettes/divers/oeufs/1462.webp https://cooking-ez.com/divers/recipe-eggplant-polpte.phpEggplant PolpetteEggplant galette with parmesan and breadcrumbshttps://https://cooking-ez.com/images/recettes/divers/legumes/1461.webp https://cooking-ez.com/divers/recipe-polenta-comtoise.phpPolenta à la ComtoisePolenta with grated Comté cheese, cancoillotte and diced Morteau sausagehttps://https://cooking-ez.com/images/recettes/divers/autres/1460.webp https://cooking-ez.com/divers/recipe-broken-eggs-with-mushrooms.phpBroken eggs with mushroomsCracked eggs with bacon, onion and mushrooms sautéed on the sidehttps://https://cooking-ez.com/images/recettes/divers/oeufs/1459.webp https://cooking-ez.com/divers/recipe-potato-gratin-with-3-cheeses.phpPotato gratin with 3 cheesesPotato gratin, where each layer is topped with a different cheesehttps://https://cooking-ez.com/images/recettes/divers/gratins/1458.webp https://cooking-ez.com/divers/recipe-green-beans-tomato-cheddar-cheese.phpGreen beans with tomato and cheddar cheeseGreen beans and tomato purée with onions bound with grated cheddarhttps://https://cooking-ez.com/images/recettes/divers/legumes/1457.webp https://cooking-ez.com/divers/recipe-polenta-artichokes-mushrooms.phpPolenta with artichokes and mushroomsMushrooms sautéed in soy sauce, served with grilled polenta cubes and diced purple artichokeshttps://https://cooking-ez.com/images/recettes/divers/legumes/1456.webp https://cooking-ez.com/desserts/recipe-oatmeal-chocolate-shortbread.phpOatmeal and chocolate shortbreadShortbread with oat flour and cocoa powderhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1455.webp https://cooking-ez.com/divers/recipe-zucchini-and-potato-scarpaccia.phpZucchini and potato scarpacciaItalian zucchini and potato galette with parmesanhttps://https://cooking-ez.com/images/recettes/divers/legumes/1454.webp https://cooking-ez.com/divers/recipe-brioche-tart-comte-cheese.phpBrioche tart with Comté cheeseBrioche tart with Comté cheese and Jura white winehttps://https://cooking-ez.com/images/recettes/divers/tartes/1453.webp https://cooking-ez.com/desserts/recipe-late-summer-tart.phpLate summer tart with plums and apricotsShortcrust pastry, almond cream and plum and apricot segmentshttps://https://cooking-ez.com/images/recettes/desserts/tartes/1452.webp https://cooking-ez.com/entrees/recipe-lambe-salad.phpLambé saladChickpea salad, mimosa egg, cheddar cheese and crispy pattyhttps://https://cooking-ez.com/images/recettes/entrees/salades/1451.webp https://cooking-ez.com/desserts/recipe-boulangere-tart-tatin-with-vine-nectarines.phpBoulangère tart tatin with vine nectarinesVine nectarine quarters baked into a tatin (caramel and butter), with a disc of croissant doughhttps://https://cooking-ez.com/images/recettes/desserts/tartes/1450.webp https://cooking-ez.com/entrees/recipe-harichou-salad.phpHarichou saladWhite bean salad with cabbage, parmesan and toasted croutonshttps://https://cooking-ez.com/images/recettes/entrees/salades/1449.webp https://cooking-ez.com/desserts/recipe-pear-strawberry-verrine-tiramisu-cream.phpPear and strawberry verrine with tiramisu creamStrawberries, pears, cookie and tiramisu cream in a verrinehttps://https://cooking-ez.com/images/recettes/desserts/fruits/1448.webp https://cooking-ez.com/divers/recipe-green-beans-potatoes-morbier-cream-sauce.phpGreen beans and potatoes with Morbier cream sauceGreen beans and grilled potatoes, bound with Morbier creamhttps://https://cooking-ez.com/images/recettes/divers/legumes/1447.webp https://cooking-ez.com/desserts/recipe-shortbread-tart-sweet-apricots-rosemary.phpShortbread tart with sweet apricots and rosemaryShortbread tart with poached apricots and rosemary butterhttps://https://cooking-ez.com/images/recettes/desserts/tartes/1446.webp https://cooking-ez.com/entrees/recipe-shiro-goma-salad.phpShiro-goma saladSesame-marinated chicken salad with vegetables and croutonshttps://https://cooking-ez.com/images/recettes/entrees/salades/1445.webp https://cooking-ez.com/desserts/recipe-salad-vine-peaches-apricots-verbena.phpSalad of vine peaches and apricots with verbena2-fruit salad, apricots and vine nectarine, with verbena syruphttps://https://cooking-ez.com/images/recettes/desserts/salades/1444.webp https://cooking-ez.com/divers/recipe-cabbage-and-cheddar-quiche.phpCabbage and cheddar quicheCheddar and cabbage quiche, with a lightly mustarded quiche fillinghttps://https://cooking-ez.com/images/recettes/divers/tartes/1443.webp https://cooking-ez.com/divers/recipe-green-beans-with-feta-cream-and-basil.phpGreen beans with feta cream and basilBaked green beans in a feta basil and lemon cream saucehttps://https://cooking-ez.com/images/recettes/divers/legumes/1442.webp https://cooking-ez.com/divers/recipe-manou-zucchinis-garnished.phpManou's zucchinis garnishedBaked zucchini halves topped with toasted bread, Mornay sauce, breadcrumbs and grated cheesehttps://https://cooking-ez.com/images/recettes/divers/legumes/1441.webp https://cooking-ez.com/desserts/recipe-rhubarb-hazelnut-tart.phpRhubarb-hazelnut tartShortbread tart with hazelnut cream and raw rhubarbhttps://https://cooking-ez.com/images/recettes/desserts/tartes/1440.webp https://cooking-ez.com/base/recipe-mint-and-pea-pesto.phpMint and pea pestoPesto with mint instead of basil, served with fresh peashttps://https://cooking-ez.com/images/recettes/base/sauces/1439.webp https://cooking-ez.com/base/recipe-how-to-peel-hazelnuts.phpHow to peel hazelnutsHow to go from raw hazelnuts with their skins, to peeled and roastedhttps://https://cooking-ez.com/images/recettes/base/comment/1438.webp https://cooking-ez.com/base/recipe-tomato-sauce-with-fresh-tomatoes.phpTomato sauce (with fresh tomatoes)A sauce with roasted fresh tomatoes, thyme and garlichttps://https://cooking-ez.com/images/recettes/base/sauces/1437.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-prepare-broad-beans.phpHow to prepare broad beansFrom pod to beanhttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/1436.webp https://cooking-ez.com/divers/recipe-country-style-spring-pasta.phpCountry-style spring pastaPasta with broad beans and a cream sauce with bacon and sagehttps://https://cooking-ez.com/images/recettes/divers/pates_riz/1435.webp https://cooking-ez.com/divers/recipe-tender-roasted-carrots-with-avocado-mayonnaise.phpTender roasted carrots with avocado mayonnaiseRoasted carrots, toasted bread and avocado mayonnaisehttps://https://cooking-ez.com/images/recettes/divers/legumes/1434.webp https://cooking-ez.com/desserts/recipe-chocolate-verbena-cream.phpChocolate-verbena creamChocolate and verbena custardhttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/1433.webp https://cooking-ez.com/base/recipe-avocado-mayonnaise.phpAvocado mayonnaiseMayonnaise with a delicious avocado tastehttps://https://cooking-ez.com/images/recettes/base/sauces/1432.webp https://cooking-ez.com/divers/recipe-mornay-onion-tart.phpMornay onion tartShortcrust pastry base, topped with cooked onions and bacon, bound with a Mornay saucehttps://https://cooking-ez.com/images/recettes/divers/tartes/1431.webp https://cooking-ez.com/base/recipe-mornay-sauce.phpMornay SauceBéchamel sauce with egg yolks and grated cheesehttps://https://cooking-ez.com/images/recettes/base/sauces/1430.webp https://cooking-ez.com/divers/recipe-mashed-potatoes-with-cancoillotte-cheese.phpMashed potatoes with cancoillotte cheeseRoasted mashed potatoes topped with warm cancoillottehttps://https://cooking-ez.com/images/recettes/divers/legumes/1429.webp https://cooking-ez.com/divers/recipe-tagliatelle-with-rillons-and-tomatoes.phpTagliatelle with rillons and tomatoesPasta with grilled rillons and tomatoeshttps://https://cooking-ez.com/images/recettes/divers/pates_riz/1428.webp https://cooking-ez.com/divers/recipe-snow-peas-sauteed-in-butter.phpSnow peas sautéed in butterSnow peas and shallots sautéed in butterhttps://https://cooking-ez.com/images/recettes/divers/legumes/1427.webp https://cooking-ez.com/desserts/recipe-like-maronsui.phpLike MaronSui'sMascarpone mousse and chestnut creamhttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/1426.webp https://cooking-ez.com/divers/recipe-creamy-polenta-with-green-asparagus.phpCreamy polenta with green asparagusCreamy polenta, green asparagus and spring onionhttps://https://cooking-ez.com/images/recettes/divers/legumes/1425.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-prepare-new-peas.phpHow to prepare new peasHow to prepare new peas for eating peas and podshttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/1424.webp https://cooking-ez.com/divers/recipe-new-peas-with-almonds.phpNew peas with almondsWhole new peas and roasted almondshttps://https://cooking-ez.com/images/recettes/divers/legumes/1423.webp https://cooking-ez.com/four/recipe-baker-apple-soles.phpBaker's apple solesApple sole in croissant dough, baked upside downhttps://https://cooking-ez.com/images/recettes/four/viennoiseries/1422.webp https://cooking-ez.com/divers/recipe-gratin-with-parmesan-flavours.phpGratin with Parmesan flavoursPotato and cauliflower gratin with parmesan crumbleshttps://https://cooking-ez.com/images/recettes/divers/gratins/1421.webp https://cooking-ez.com/base/recipe-sorrel-pesto.phpSorrel pestoPesto with fresh sorrel instead of basilhttps://https://cooking-ez.com/images/recettes/base/sauces/1420.webp https://cooking-ez.com/desserts/recipe-chocolate-orangettes-for-erika.phpChocolate orangettes for ErikaChocolate-coated citrus peelhttps://https://cooking-ez.com/images/recettes/desserts/confiseries/1419.webp https://cooking-ez.com/viandes/recipe-escalope-cordon-bleu.phpEscalope cordon bleuChicken cutlet topped with ham, cheese and béchamel sauce, before being breadedhttps://https://cooking-ez.com/images/recettes/viandes/volaille/1418.webp https://cooking-ez.com/divers/recipe-polenta-parmentier.phpPolenta parmentierHachis parmentier, meat and vegetables, where mashed potatoes are replaced by cheese polentahttps://https://cooking-ez.com/images/recettes/divers/gratins/1417.webp https://cooking-ez.com/desserts/recipe-grapefruit-cake.phpGrapefruit cakeTriple grapefruit cake: zest, juice and syruphttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1416.webp https://cooking-ez.com/desserts/recipe-far-normandy-brittany.phpFar Normandy-BrittanyFar with sautéed apples and a cream saucehttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1415.webp https://cooking-ez.com/divers/recipe-ham-and-endives-au-gratin.phpHam and endives au gratinThinly sliced ham endives au gratin with smoked cheesehttps://https://cooking-ez.com/images/recettes/divers/gratins/1414.webp https://cooking-ez.com/viandes/recipe-chicken-cantina.phpChicken "cantina"Spicy chicken with onions and tomatoeshttps://https://cooking-ez.com/images/recettes/viandes/volaille/1413.webp https://cooking-ez.com/entrees/recipe-avocado-and-celery-remoulade.phpAvocado and celery remouladeAvocado, celery herbs and remoulade saucehttps://https://cooking-ez.com/images/recettes/entrees/salades/1412.webp https://cooking-ez.com/entrees/recipe-ardennes-salad.phpArdennes SaladBacon, potato and onion salad with a side of green saladhttps://https://cooking-ez.com/images/recettes/entrees/salades/1411.webp https://cooking-ez.com/divers/recipe-spinach-a-lorraine.phpSpinach à la LorraineCreamy shallot bacon with cooked spinachhttps://https://cooking-ez.com/images/recettes/divers/legumes/1410.webp https://cooking-ez.com/divers/recipe-mont-dor-in-brioche.phpMont d'or in briocheBrioche pie with caramelized onions, Morteau sausage, sautéed potatoes and Mont d'orhttps://https://cooking-ez.com/images/recettes/divers/autres/1409.webp https://cooking-ez.com/divers/recipe-butterfly-pasta-with-smoked-trout.phpButterfly pasta with smoked troutPasta and diced smoked fish with cheesehttps://https://cooking-ez.com/images/recettes/divers/pates_riz/1408.webp https://cooking-ez.com/entrees/recipe-kale-and-potato-soup.phpKale and potato soupKale and potato soup with croutonshttps://https://cooking-ez.com/images/recettes/entrees/soupes/1407.webp https://cooking-ez.com/entrees/recipe-winter-cauliflower-tabbouleh.phpWinter cauliflower tabboulehFinely grated cauliflower, lemon, zaatar and parsleyhttps://https://cooking-ez.com/images/recettes/entrees/salades/1406.webp https://cooking-ez.com/entrees/recipe-leek-and-celery-soup.phpLeek and celery soupLeek and celery souphttps://https://cooking-ez.com/images/recettes/entrees/soupes/1405.webp https://cooking-ez.com/desserts/recipe-mascarpone-fondant-with-two-lemons.phpMascarpone fondant with two lemonsMascarpone fondant cake with lime and yellow lemonhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1404.webp https://cooking-ez.com/desserts/recipe-croissant-dough-apples.phpCroissant dough applesApple circles coated with sugar and rolled in croissant doughhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1403.webp https://cooking-ez.com/entrees/recipe-brussels-sprouts-salad-with-smoked-trout-and-comte-cheese.phpBrussels sprouts salad with smoked trout and Comté cheeseSmall winter salad with Brussels sprouts, smoked trout and Comté cheesehttps://https://cooking-ez.com/images/recettes/entrees/salades/1402.webp https://cooking-ez.com/viandes/recipe-pork-escalope-mushrooms-sage-cream.phpPork escalope with mushrooms and sage creamMushrooms and grilled pork cutlets bound with a sage cream saucehttps://https://cooking-ez.com/images/recettes/viandes/porc/1401.webp https://cooking-ez.com/divers/recipe-spinach-cauliflower-with-sesame-bechamel-sauce.phpSpinach and cauliflower with sesame béchamel sauceCauliflower and spinach cooked separately, then combined with a roasted sesame béchamel saucehttps://https://cooking-ez.com/images/recettes/divers/legumes/1400.webp https://cooking-ez.com/divers/recipe-bruschetta-and-mozzarella.phpBruschetta and mozzarellaTomato and herb bruschetta, baked with a slice of mozzarellahttps://https://cooking-ez.com/images/recettes/divers/tartines/1399.webp https://cooking-ez.com/divers/recipe-brussels-sprouts-lombarde.phpBrussels sprouts à la LombardeBrussels sprouts cooked in English style, added to ham and shallots, tied with tomato and mascarpone saucehttps://https://cooking-ez.com/images/recettes/divers/legumes/1398.webp https://cooking-ez.com/divers/recipe-auvergne-gratin.phpAuvergne gratinCauliflower, kale and potato gratin with Saint-Nectaire cheesehttps://https://cooking-ez.com/images/recettes/divers/gratins/1397.webp https://cooking-ez.com/divers/recipe-frichti-from-bruxelles.phpFrichti from BruxellesBrussels sprouts, ham and potatoes, tied together with a little grated cheesehttps://https://cooking-ez.com/images/recettes/divers/autres/1396.webp https://cooking-ez.com/entrees/recipe-bistro-celery-salad.phpBistro celery saladA salad of celery, mimosa eggs, diced cheese, croutons, grilled ham and parsley, tossed in a remoulade saucehttps://https://cooking-ez.com/images/recettes/entrees/salades/1395.webp https://cooking-ez.com/divers/recipe-hasselback-potatoes-swedish-style.phpHasselback or "Swedish-style" potatoesSplit potatoes topped with ham and cheese before bakinghttps://https://cooking-ez.com/images/recettes/divers/legumes/1394.webp https://cooking-ez.com/divers/recipe-bruschetta.phpBruschettaOiled bread slices, topped with tomatoes and mozzarellahttps://https://cooking-ez.com/images/recettes/divers/tartines/1393.webp https://cooking-ez.com/desserts/recipe-oatmeal-apple-cookies.phpOatmeal and apple cookiesSoft cookies with double oats (flour and flakes) and diced appleshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1392.webp https://cooking-ez.com/desserts/recipe-ramekins-almonds-apples-lemon.phpRamekins with almonds, apples and lemonRamekins 3 layers: almond cream, caramelized apples and lemon custardhttps://https://cooking-ez.com/images/recettes/desserts/entremets/1391.webp https://cooking-ez.com/base/recipe-poached-pears.phpPoached pearsPears poached in syruphttps://https://cooking-ez.com/images/recettes/base/fruits/1390.webp https://cooking-ez.com/desserts/recipe-invisible-apple-cake.phpInvisible apple cakeThinly sliced apple cake with a very discreet pastryhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1389.webp https://cooking-ez.com/entrees/recipe-green-bean-and-potato-salad-with-paprika.phpGreen bean and potato salad with paprikaGreen beans, sautéed potatoes and diced Comté cheese in a paprika mayonnaisehttps://https://cooking-ez.com/images/recettes/entrees/salades/1388.webp https://cooking-ez.com/divers/recipe-alpine-gratin.phpAlpine gratinCrozet gratin with a layer of grilled meathttps://https://cooking-ez.com/images/recettes/divers/gratins/1387.webp https://cooking-ez.com/entrees/recipe-rice-and-zucchini-salad-with-paprika.phpRice and zucchini salad with paprikaRice and zucchini with paprika mayonnaisehttps://https://cooking-ez.com/images/recettes/entrees/salades/1386.webp https://cooking-ez.com/poissons/recipe-creamy-spaghetti-cockles-parsley.phpCreamy spaghetti with cockles and parsleySpaghetti, cockles without their shells, parsley and creamhttps://https://cooking-ez.com/images/recettes/poissons/coquillages/1385.webp https://cooking-ez.com/desserts/recipe-crunchy-blackcurrant-mascarpone-cream-verrine.phpCrunchy blackcurrant and mascarpone cream verrineA layer of mascarpone whipped cream, another of blackcurrant coulis and a final layer of granolahttps://https://cooking-ez.com/images/recettes/desserts/entremets/1384.webp https://cooking-ez.com/divers/recipe-spaghetti-tomatoes-pesto.phpSpaghetti with tomatoes and pestoSpaghetti and cherry tomatoes with herbs, bound with pesto and cooking waterhttps://https://cooking-ez.com/images/recettes/divers/pates_riz/1383.webp https://cooking-ez.com/desserts/recipe-apple-and-almond-cake.phpApple and almond cakeA cake with a soft almond pastry and apple sliceshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1382.webp https://cooking-ez.com/divers/recipe-gratin-beet-tops-potatoes.phpGratin of beet tops and potatoes3-layer gratins with beet tops, potatoes and grated cheesehttps://https://cooking-ez.com/images/recettes/divers/gratins/1381.webp https://cooking-ez.com/divers/recipe-green-beans-with-tomato-cream-sauce.phpGreen beans with tomato cream sauceGreen beans cooked on the side, with cherry tomato creamhttps://https://cooking-ez.com/images/recettes/divers/legumes/1380.webp https://cooking-ez.com/desserts/recipe-apple-almond-shortbread-tart.phpApple-almond shortbread tartShortbread base, almond cream and apple sliceshttps://https://cooking-ez.com/images/recettes/desserts/tartes/1379.webp https://cooking-ez.com/divers/recipe-potato-and-cheese-pie.phpPotato and cheese pieShortcrust pastry base, cheese(s), potatoes and cream before a trip to the ovenhttps://https://cooking-ez.com/images/recettes/divers/tartes/1378.webp https://cooking-ez.com/entrees/recipe-salad-greens-and-small-omelette.phpSalad greens and small omeletteChiffonnade of green salad with zucchini and raw artichokes, and a small, fluffy omelettehttps://https://cooking-ez.com/images/recettes/entrees/salades/1377.webp https://cooking-ez.com/base/recipe-clafoutis-batter.phpClafoutis batterQuick mix of milk, cream, sugar, butter, eggs and flour, for all types of clafoutishttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/1376.webp https://cooking-ez.com/divers/recipe-pasta-with-cherry-tomatoes-olives-and-feta-cheese.phpPasta with cherry tomatoes, olives and feta cheesePasta in a creamy tomato, feta and black olive basehttps://https://cooking-ez.com/images/recettes/divers/pates_riz/1375.webp https://cooking-ez.com/desserts/recipe-apricot-and-pistachio-clafoutis.phpApricot and pistachio clafoutisApricot clafoutis, baked in 2 batches, with roasted pistachioshttps://https://cooking-ez.com/images/recettes/desserts/entremets/1374.webp https://cooking-ez.com/recipe-how-to-prepare-white-beans.phpHow to prepare white beansHow to prepare and cook white beanshttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/1373.webp https://cooking-ez.com/divers/recipe-celery-risotto.phpCelery risottoA risotto made with small cubes of celeriac and mascarpone at the end of cookinghttps://https://cooking-ez.com/images/recettes/divers/legumes/1372.webp https://cooking-ez.com/desserts/recipe-indian-rice-pudding.phpIndian rice puddingRice pudding with dried fruit and spicy flavourshttps://https://cooking-ez.com/images/recettes/desserts/autres/1371.webp https://cooking-ez.com/entrees/recipe-greek-salad-with-chicken.phpGreek salad with chickenTomato, zucchini and feta salad with sautéed chicken cubeshttps://https://cooking-ez.com/images/recettes/entrees/salades/1370.webp https://cooking-ez.com/desserts/recipe-black-sesame-flan.phpBlack sesame flanDelicious flan with black sesame pastehttps://https://cooking-ez.com/images/recettes/desserts/flans/1369.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-prepare-green-beans.phpHow to prepare green beansFrom fresh green beans to ready-to-cook beanshttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/1368.webp https://cooking-ez.com/desserts/recipe-apricot-jelly.phpApricot jellyApricot jelly, like a jam but without the skinshttps://https://cooking-ez.com/images/recettes/desserts/confitures/1367.webp https://cooking-ez.com/base/recipe-how-to-prepare-apricots.phpHow to prepare apricotsPreparing apricots for a recipehttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/1366.webp https://cooking-ez.com/desserts/recipe-verbena-flan.phpVerbena flanParisian flan with verbena saucehttps://https://cooking-ez.com/images/recettes/desserts/flans/1365.webp https://cooking-ez.com/viandes/recipe-pork-sauteed-with-green-beans-asian-style.phpPork sautéed with green beans, Asian stylePork cubes sautéed in soy and served with green beans and corianderhttps://https://cooking-ez.com/images/recettes/viandes/porc/1364.webp https://cooking-ez.com/divers/recipe-small-green-vegetables-in-mornay-sauce.phpSmall green vegetables in Mornay sauceVarious vegetables sautéed or cooked on the side and bound with a Mornay saucehttps://https://cooking-ez.com/images/recettes/divers/legumes/1363.webp https://cooking-ez.com/divers/recipe-eggs-with-green-asparagus-and-parmesan-cheese.phpEggs with green asparagus and Parmesan cheeseBeaten eggs and green asparagus slices sautéed with Parmesan cheesehttps://https://cooking-ez.com/images/recettes/divers/oeufs/1362.webp https://cooking-ez.com/divers/recipe-roasted-vegetables-with-thyme-and-green-sauce.phpRoasted vegetables with thyme and green sauceVegetables just roasted in olive oil and served with a green parsley-sesame saucehttps://https://cooking-ez.com/images/recettes/divers/legumes/1361.webp https://cooking-ez.com/entrees/recipe-very-green-mixed-salad.phpVery green mixed saladA salad with mushrooms, hard-boiled eggs, green salad leaves and green beans, tossed in a vinaigrettehttps://https://cooking-ez.com/images/recettes/entrees/salades/1360.webp https://cooking-ez.com/entrees/recipe-warm-white-bean-salad-with-smoked-trout.phpWarm white bean salad with smoked troutMelt-in-your-mouth white beans and smoked trout, just seared and tossed in an herbed vinaigrette?https://https://cooking-ez.com/images/recettes/entrees/salades/1358.webp https://cooking-ez.com/desserts/recipe-mirlitons-of-guipavas.phpMirlitons of GuipavasTartlet bases made from croissant dough, filled with almond creamhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1357.webp https://cooking-ez.com/desserts/recipe-viennese-shortbread.phpViennese ShortbreadLightly vanilla shortbread covered with chocolatehttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1356.webp https://cooking-ez.com/divers/recipe-creamy-rice-with-spinach.phpCreamy rice with spinachCooked rice and spinach with a shallot creamhttps://https://cooking-ez.com/images/recettes/divers/pates_riz/1355.webp https://cooking-ez.com/divers/recipe-grilled-ham-and-bechamel-sandwiches.phpGrilled ham and bechamel sandwichesBread slices topped with béchamel sauce, diced ham and grated cheesehttps://https://cooking-ez.com/images/recettes/divers/tartines/1354.webp https://cooking-ez.com/desserts/recipe-cantucci-di-prato.phpCantucci di PratoItalian dry cookies with whole almondshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1353.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-prepare-fresh-mushrooms.phpHow to prepare fresh mushroomsHow to use fresh mushrooms, wash them and cut them to use in a recipehttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/1352.webp https://cooking-ez.com/viandes/recipe-pork-chops-champvallon-style.phpPork Chops Champvallon stylePork chops cooked between 2 layers of potatoes with onionshttps://https://cooking-ez.com/images/recettes/viandes/porc/1351.webp https://cooking-ez.com/divers/recipe-spinach-and-mushrooms-with-pesto.phpSpinach and Mushrooms with PestoSautéed mushrooms and cooked spinach with a pesto saucehttps://https://cooking-ez.com/images/recettes/divers/legumes/1350.webp https://cooking-ez.com/divers/recipe-roasted-leeks-with-pesto.phpRoasted leeks with pestoRoasted leeks, chopped hard-boiled eggs and pesto saucehttps://https://cooking-ez.com/images/recettes/divers/legumes/1349.webp https://cooking-ez.com/divers/recipe-gratin-of-leeks-with-morbier-cheese.phpGratin of leeks with Morbier cheeseSliced leeks and Morbier cream cooked in a gratinhttps://https://cooking-ez.com/images/recettes/divers/gratins/1348.webp https://cooking-ez.com/divers/recipe-soft-croque-monsieur-with-3-cheeses.phpSoft Croque-monsieur with 3 cheesesCroque monsieur with 3 cheeseshttps://https://cooking-ez.com/images/recettes/divers/tartines/1347.webp https://cooking-ez.com/monde/recipe-polpete.phpPolpeteSoft meatballs with breadcrumbs and Parmesan cheese, served with a tomato compotehttps://https://cooking-ez.com/images/recettes/monde/viande/1346.webp https://cooking-ez.com/entrees/recipe-celery-and-avocado-salad.phpCelery and avocado saladCelery, avocado and chives, bound with a remoulade saucehttps://https://cooking-ez.com/images/recettes/entrees/salades/1345.webp https://cooking-ez.com/desserts/recipe-cookies-of-the-camisards.phpCookies of the CamisardsSmall cookies with chestnut and oat flourshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1344.webp https://cooking-ez.com/base/recipe-tartar-sauce.phpTartar sauceRemoulade sauce with pickles and chopped herbshttps://https://cooking-ez.com/images/recettes/base/sauces/1343.webp https://cooking-ez.com/desserts/recipe-leopard-cake.phpLeopard cakeChocolate vanilla marble cake with chocolate "spots" to mimic leopard furhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1342.webp https://cooking-ez.com/entrees/recipe-creamy-cauliflower-and-avocado-salad.phpCreamy cauliflower and avocado saladThinly sliced cauliflower, avocado slices and herbs, bound with a remoulette saucehttps://https://cooking-ez.com/images/recettes/entrees/salades/1340.webp https://cooking-ez.com/desserts/recipe-rice-pudding-with-chestnuts-and-poached-pears.phpRice pudding with chestnuts and poached pearsRice pudding and chestnut cream with diced poached pearshttps://https://cooking-ez.com/images/recettes/desserts/pates_riz/1339.webp https://cooking-ez.com/divers/recipe-creamy-cauliflower-with-smoked-salmon.phpCreamy cauliflower with smoked salmonCreamy cauliflower purée with steamed leek and strips of smoked salmonhttps://https://cooking-ez.com/images/recettes/divers/autres/1338.webp https://cooking-ez.com/desserts/recipe-clementines-chestnuts-entremet.phpClementines and chestnuts entremetA disc of clementine cream on a disc of chestnut dacquoise cookiehttps://https://cooking-ez.com/images/recettes/desserts/entremets/1337.webp https://cooking-ez.com/base/recipe-clementine-creamy.phpClementine CreamyA creamy fruit without much pulphttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/1336.webp https://cooking-ez.com/entrees/recipe-celery-soup-bourguignonne-style.phpCelery soup bourguignonne styleCelery soup with strips of Époisseshttps://https://cooking-ez.com/images/recettes/entrees/soupes/1335.webp https://cooking-ez.com/divers/recipe-gratin-of-jerusalem-artichokes-comtoise.phpGratin of Jerusalem artichokes à la ComtoiseGratin of Jerusalem artichokes, potatoes, Morteau sausage and comté cheese béchamelhttps://https://cooking-ez.com/images/recettes/divers/gratins/1334.webp https://cooking-ez.com/poissons/recipe-breton-style-shellfish-and-vegetable-soup.phpBreton style shellfish and vegetable soupSmall sliced vegetables, shellfish cooked on the side and creamy liaisonhttps://https://cooking-ez.com/images/recettes/poissons/coquillages/1333.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-prepare-jerusalem-artichokes.phpHow to prepare Jerusalem artichokesPreparation of Jerusalem artichokes: peeling, cutting and cookinghttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/1332.webp https://cooking-ez.com/entrees/recipe-artichoke-soup.phpArtichoke SoupArtichoke flesh, shallots and milk for a smooth souphttps://https://cooking-ez.com/images/recettes/entrees/soupes/1331.webp https://cooking-ez.com/desserts/recipe-quince-jelly.phpQuince jellyQuince jelly made from clear juicehttps://https://cooking-ez.com/images/recettes/desserts/confitures/1330.webp https://cooking-ez.com/four/recipe-raisin-breads.phpRaisin breads (pains aux raisins)Puff pastry, custard and raisins in a rollhttps://https://cooking-ez.com/images/recettes/four/viennoiseries/1329.webp https://cooking-ez.com/entrees/recipe-cherry-tomato-and-two-cabbage-salad.phpCherry tomato and two cabbage saladTwo types of cabbage, cherry tomatoes and vinaigrette saucehttps://https://cooking-ez.com/images/recettes/entrees/salades/1328.webp https://cooking-ez.com/desserts/recipe-fruit-paste-blackcurrant.phpFruit paste : BlackcurrantBlackcurrants, sugar, a little gelling agent and that's ithttps://https://cooking-ez.com/images/recettes/desserts/confiseries/1327.webp https://cooking-ez.com/entrees/recipe-cherry-tomato-and-green-bean-salad.phpCherry tomato and green bean saladGreen bean salad, cherry tomatoes, red onion and herbshttps://https://cooking-ez.com/images/recettes/entrees/salades/1326.webp https://cooking-ez.com/entrees/recipe-panzanella.phpPanzanellaTomato and crouton salad with olive oil and lemon saucehttps://https://cooking-ez.com/images/recettes/entrees/salades/1325.webp https://cooking-ez.com/divers/recipe-greek-style-sandwiches.phpGreek style sandwichesToast topped with pesto (purple), feta and thymehttps://https://cooking-ez.com/images/recettes/divers/tartines/1324.webp https://cooking-ez.com/base/recipe-provencal-remoulade-sauce.phpProvençal remoulade sauceRemoulade with olive oil and basilhttps://https://cooking-ez.com/images/recettes/base/sauces/1323.webp https://cooking-ez.com/entrees/recipe-zucchini-and-tomato-remoulade.phpZucchini and tomato remouladeTomatoes, zucchini and shallots bound with a remoulade saucehttps://https://cooking-ez.com/images/recettes/entrees/salades/1322.webp https://cooking-ez.com/divers/recipe-cauliflower-and-purple-eggplant-with-greek-pesto.phpCauliflower and purple eggplant with Greek pestoCauliflower and purple eggplant, bound with a Greek pestohttps://https://cooking-ez.com/images/recettes/divers/legumes/1321.webp https://cooking-ez.com/desserts/recipe-madeleines.phpMadeleinesThe famous and delicious little cookieshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1320.webp https://cooking-ez.com/entrees/recipe-kalamata-salad.phpKalamata SaladTomato salad with feta and pine nutshttps://https://cooking-ez.com/images/recettes/entrees/salades/1319.webp https://cooking-ez.com/poissons/recipe-marinated-tuna-and-cabbage.phpMarinated tuna and cabbageTuna marinated in lemon, grilled and served with minced cabbagehttps://https://cooking-ez.com/images/recettes/poissons/poisson/1318.webp https://cooking-ez.com/base/recipe-purple-pesto.phpPurple PestoPesto with peppery notes close to ginger with purple basilhttps://https://cooking-ez.com/images/recettes/base/sauces/1317.webp https://cooking-ez.com/desserts/recipe-angevin-plum-pate.phpAngevin plum pâtéShortcrust pastry pie filled with plums sprinkled with sugarhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1316.webp https://cooking-ez.com/base/recipe-greek-pesto.phpGreek PestoPesto where the parmesan is replaced by feta cheese and basil accompanied by thyme and oreganohttps://https://cooking-ez.com/images/recettes/base/sauces/1315.webp https://cooking-ez.com/divers/recipe-gratin-grilled-inside.phpGratin "grilled inside"Grilled potato and cauliflower gratin with béchamel sauce, where the vegetables are grilled before assemblyhttps://https://cooking-ez.com/images/recettes/divers/gratins/1314.webp https://cooking-ez.com/divers/recipe-the-strange-gratin.phpThe strange gratinGratin of cauliflower, vegetable tops, potatoes and leftover cheesehttps://https://cooking-ez.com/images/recettes/divers/gratins/1313.webp https://cooking-ez.com/desserts/recipe-mint-and-chocolate-cream.phpMint and chocolate creamChocolate cornstarch cream with fresh mint infused milkhttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/1312.webp https://cooking-ez.com/recipe-greek-style-stuffed-courgettes.phpGreek-style stuffed courgettesHalf courgettes filled with a mixture of feta, pine nuts and parsley, browned in the ovenhttps://https://cooking-ez.com/images/recettes/divers/legumes/1311.webp https://cooking-ez.com/recipe-avocado-mousse-with-sorrel.phpAvocado mousse with sorrelSmooth avocado and sorrel mousse served with eggy bread fingershttps://https://cooking-ez.com/images/recettes/entrees/cremes_mousses/1310.webp https://cooking-ez.com/recipe-broad-beans-and-peas-with-rice-and-mascarpone.phpBaby broad beans and peas with rice and mascarponeFresh spring vegetables, cooked rice and mascarpone to bindhttps://https://cooking-ez.com/images/recettes/divers/legumes/1309.webp https://cooking-ez.com/recipe-jamaican-cup.phpJamaican cupCoffee bavaroise cream, rum sabayon and toasted almondshttps://https://cooking-ez.com/images/recettes/desserts/entremets/1308.webp https://cooking-ez.com/recipe-cauliflower-and-avocado-remoulade.phpCauliflower and avocado rémouladeCauliflower grated tabbouleh style, avocado and rémoulade dressinghttps://https://cooking-ez.com/images/recettes/divers/legumes/1307.webp https://cooking-ez.com/recipe-crisp-apricot-and-pistachio-tart.phpCrisp apricot and pistachio tartCaramelized puff pastry base, apricots, almonds and pistachioshttps://https://cooking-ez.com/images/recettes/desserts/tartes/1306.webp https://cooking-ez.com/recipe-montagnon-rice.phpMontagnon riceMorsels of globe artichokes and smoked sausage mixed with cooked ricehttps://https://cooking-ez.com/images/recettes/divers/pates_riz/1305.webp https://cooking-ez.com/recipe-spinach-and-chick-peas-a-la-milanaise.phpSpinach and chick peas "à la milanaise"Pre-cooked spinach with reduced chopped tomatoes, chick peas and Parmesanhttps://https://cooking-ez.com/images/recettes/divers/legumes/1304.webp https://cooking-ez.com/recipe-cream-and-herb-dressing.phpCream and herb dressingFresh cream, chopped herbs and shallot, squeeze of lemon juicehttps://https://cooking-ez.com/images/recettes/base/sauces/1303.webp https://cooking-ez.com/recipe-polenta-with-beetroot-tops.phpPolenta with beetroot topsCreamy polenta with wilted beetroot leaveshttps://https://cooking-ez.com/images/recettes/divers/autres/1302.webp https://cooking-ez.com/recipe-rice-with-spring-greens.phpRice with spring greensSpring cabbage and leeks cooked separately then mixed with ricehttps://https://cooking-ez.com/images/recettes/divers/legumes/1301.webp https://cooking-ez.com/recipe-spring-courgette-and-tuna-salad.phpSpring courgette and tuna saladCrunchy courgettes and tuna in a rémoulade dresssinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1300.webp https://cooking-ez.com/recipe-sorrel-omelette.phpSorrel omeletteOmelette with a double dose of sorrel: inside and in the accompanying cream saucehttps://https://cooking-ez.com/images/recettes/divers/oeufs/1299.webp https://cooking-ez.com/recipe-curried-polenta.phpCurried polentaPolenta pepped up with curry spices and pieces of cooked globe artichokehttps://https://cooking-ez.com/images/recettes/divers/legumes/1297.webp https://cooking-ez.com/recipe-hazelnut-and-cherry-financiers.phpHazelnut and cherry financiersFinanciers made with toasted hazelnuts and Griottine cherrieshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1296.webp https://cooking-ez.com/recipe-bouchees-montagnardes.phpBouchées montagnardesCanapés with mushrooms, Morteau sausage and Morbier cheesehttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/1295.webp https://cooking-ez.com/recipe-how-to-prepare-spring-onions.phpHow to prepare a spring onionPeeling and trimming a spring onionhttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/1294.webp https://cooking-ez.com/recipe-raw-green-asparagus-salad.phpRaw green asparagus saladRaw green asparagus, sliced radishes, herbs and slivers of Cheddarhttps://https://cooking-ez.com/images/recettes/entrees/salades/1292.webp https://cooking-ez.com/recipe-bavaroise.phpBavaroise creamCustard with gelatin added while still hot, and whipped cream added after coolinghttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/1291.webp https://cooking-ez.com/recipe-coffee-custard.phpCoffee custardLike a classic custard, but coffee flavouredhttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/1290.webp https://cooking-ez.com/recipe-jerusalem-artichoke-puree-with-leeks.phpJerusalem artichoke purée with leeksPurée of Jerusalem artichokes with shredded leeks and diced refried porkhttps://https://cooking-ez.com/images/recettes/divers/legumes/1289.webp https://cooking-ez.com/recipe-langres-style-spinach.phpLangres-style spinachSpinach cooked in a cream sauce with lardons and Langres cheesehttps://https://cooking-ez.com/images/recettes/divers/autres/1288.webp https://cooking-ez.com/recipe-quiche-filling-mixture.phpQuiche filling mixtureMixture of eggs, cream and milk for filling quicheshttps://https://cooking-ez.com/images/recettes/base/autres/1286.webp https://cooking-ez.com/recipe-creamy-asparagus-and-meat-timbale.phpCreamy asparagus and meat timbaleCooked asparagus in a cream sauce with jus and meathttps://https://cooking-ez.com/images/recettes/divers/autres/1285.webp https://cooking-ez.com/recipe-how-to-prepare-celeriac.phpHow to prepare celeriacThe steps for preparing celeriac to make it ready for use in a recipehttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/1284.webp https://cooking-ez.com/recipe-bistro-style-cabbage-salad.phpBistro-style cabbage saladGreen cabbage salad with hard-boiled eggs, lardons and fried potatoeshttps://https://cooking-ez.com/images/recettes/entrees/salades/1283.webp https://cooking-ez.com/recipe-celeriac-and-sesame-soup.phpCeleriac and sesame soupCeleriac soup with double sesame flavour: sesame paste and sesame-seed crumble on tophttps://https://cooking-ez.com/images/recettes/entrees/soupes/1282.webp https://cooking-ez.com/recipe-home-made-chilli-oil.phpHome-made chilli oilOil infused with chillis and herbshttps://https://cooking-ez.com/images/recettes/base/aromatique/1281.webp https://cooking-ez.com/recipe-bistro-style-endive-salad.phpBistro-style endive saladSalad of red endives, Mimolette slivers and toasted walnutshttps://https://cooking-ez.com/images/recettes/entrees/salades/1280.webp https://cooking-ez.com/recipe-scrambled-eggs-and-leeks-on-oast.phpScrambled eggs and leeks on toastToasted bread slice, a layer of scrambled egg with smoked cheese, topped with shredded leekshttps://https://cooking-ez.com/images/recettes/divers/tartines/1279.webp https://cooking-ez.com/recipe-spicy-roast-cauliflower-gratin.phpSpicy roast cauliflower gratinThick slices of cauliflower roasted with spices, then finished like a gratin with a creamy cauliflower toppinghttps://https://cooking-ez.com/images/recettes/divers/legumes/1278.webp https://cooking-ez.com/recipe-hazelnut-and-chocolate-biscuits.phpHazelnut and chocolate biscuitsHazelnut biscuits with chocolate ganache toppinghttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1277.webp https://cooking-ez.com/recipe-green-and-red-salad-with-sardines-and-eggs-mimosa.phpGreen and red salad with sardines and eggs mimosaShredded lettuce, grated beetroot, croutons, sardines and mimosa eggshttps://https://cooking-ez.com/images/recettes/entrees/salades/1276.webp https://cooking-ez.com/recipe-celeriac-and-parsley-soup.phpCeleriac and parsley soupVelvety soup made with celeriac and parsleyhttps://https://cooking-ez.com/images/recettes/entrees/soupes/1275.webp https://cooking-ez.com/recipe-escalopes-in-a-sesame-crust.phpEscalopes in a sesame crustFried veal escalope in a sesame-breadcrumb crusthttps://https://cooking-ez.com/images/recettes/viandes/porc/1274.webp https://cooking-ez.com/recipe-fondant-iced-pithivier.phpFondant-iced pithivierCake made with almond cream, fondant icing and decorated with candied fruitshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1273.webp https://cooking-ez.com/recipe-cauliflower-coconut-curry.phpCauliflower coconut curryVegetable curry in an unsweetened coconut-milk saucehttps://https://cooking-ez.com/images/recettes/divers/legumes/1272.webp https://cooking-ez.com/recipe-how-to-prepare-brussels-sprouts.phpHow to prepare Brussels sproutsTrimming, cutting and cooking Brussels sproutshttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/1271.webp https://cooking-ez.com/recipe-cornouaillaise-salad.phpCornouaillaise saladSoft haricot beans, tuna and fried croutonshttps://https://cooking-ez.com/images/recettes/entrees/salades/1270.webp https://cooking-ez.com/recipe-little-cakes-with-a-chocolate-and-hazelnut-centre.phpLittle cakes with a chocolate and hazelnut centreMoist little cakes with chocolate-hazelnut fillinghttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1269.webp https://cooking-ez.com/recipe-smoky-canapes.phpSmoky canapésSliced baguette, spinach and pistachio pesto, hard-boiled egg and smoky flavourshttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/1268.webp https://cooking-ez.com/recipe-clementine-diplomat-cream.phpClementine diplomat creamSmooth, rich mixture of gelatin-set confectioner's custard and Chantilly cream, both flavoured with clementineshttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/1267.webp https://cooking-ez.com/recipe-clementine-chantilly.phpClementine ChantillyChantilly cream with clementine juicehttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/1266.webp https://cooking-ez.com/recipe-hearty-potato-and-ham-gratin.phpHearty potato and ham gratinClassic potato gratin with diced ham fried with mustardhttps://https://cooking-ez.com/images/recettes/divers/gratins/1265.webp https://cooking-ez.com/recipe-pear-dijonnaise-cake.phpDijonnaise pear cakeMoist "moelleux" cake filled with pears poached/confit in crème de cassishttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1264.webp https://cooking-ez.com/recipe-moelleux-cake-batter.php"Moelleux" cake batterMoelleux cake batter, softer and moister than a classic cakehttps://https://cooking-ez.com/images/recettes/base/pates/1263.webp https://cooking-ez.com/recipe-clementine-confectioner-custard.phpClementine confectioner's custardConfectioner's custard with clementines, using zest and juicehttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/1262.webp https://cooking-ez.com/recipe-poached-eggs-with-spinach-and-comte-milk.phpPoached eggs with spinach and Comté milkBed of cooked spinach, poached egg and Comté milkhttps://https://cooking-ez.com/images/recettes/divers/oeufs/1261.webp https://cooking-ez.com/recipe-pistachio-and-spinach-pesto.phpPistachio and spinach pestoOriginal pesto with spinach and pistachios, but keeping the essentials: Parmesan, olive oil and lemonhttps://https://cooking-ez.com/images/recettes/base/sauces/1260.webp https://cooking-ez.com/recipe-little-apple-and-verbena-tarts.phpLittle apple and verbena tartsSweetcrust pastry case, verbena diplomat cream and diced caramelised appleshttps://https://cooking-ez.com/images/recettes/desserts/tartelettes/1259.webp https://cooking-ez.com/recipe-seb-italian-style-aperitif-slices.phpSeb's Italian-style aperitif slicesThin slice of baguette, pesto, potato, hard-boiled egg and slice of Parmesan, melted in the ovenhttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/1258.webp https://cooking-ez.com/recipe-polenta-with-mont-or.phpPolenta with Mont d'OrClassic polenta with Mont d'Or cheese melted into ithttps://https://cooking-ez.com/images/recettes/divers/autres/1257.webp https://cooking-ez.com/recipe-salad-lyonnaise.phpSalad lyonnaiseShredded lettuce, croutons, fried bacon and poached eggshttps://https://cooking-ez.com/images/recettes/entrees/salades/1256.webp https://cooking-ez.com/recipe-welsh-style-mash.phpWelsh-style potato puréePotato purée with finely sliced leekshttps://https://cooking-ez.com/images/recettes/divers/autres/1255.webp https://cooking-ez.com/recipe-cajun-style-lentil-salad.phpCajun-style lentil saladWarm lentil salad with shallot and Cajun pulled porkhttps://https://cooking-ez.com/images/recettes/entrees/salades/1254.webp https://cooking-ez.com/recipe-spiced-butternut-gratin.phpSpiced butternut gratinButternut squash cooked in two stages, finished in a gratin with Mornay saucehttps://https://cooking-ez.com/images/recettes/divers/gratins/1253.webp https://cooking-ez.com/recipe-cockles-and-cabbage-with-smoky-cream-sauce.phpCockles and cabbage with smoky cream sauceCockles, cabbage and a cream sauce with smoked cheesehttps://https://cooking-ez.com/images/recettes/poissons/coquillages/1252.webp https://cooking-ez.com/recipe-leek-and-broccoli-a-la-flamande.phpLeek and broccoli "à la flamande"Steamed leeks and broccoli with a sauce of butter, mustard and chopped hard-boiled eggshttps://https://cooking-ez.com/images/recettes/divers/legumes/1251.webp https://cooking-ez.com/recipe-beetroot-and-black-radish-salad.phpBeetroot and black radish saladGrated beetroot and black radish, toasted walnuts and parsley, in a vinaigrette dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1250.webp https://cooking-ez.com/recipe-soft-apple-cookies.phpSoft apple cookiesApple cookies with rolled oatshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1249.webp https://cooking-ez.com/recipe-parmesan-cauliflower-cheese.phpParmesan cauliflower cheeseCauliflower cheese gratin with a Parmesan bechamel saucehttps://https://cooking-ez.com/images/recettes/divers/gratins/1248.webp https://cooking-ez.com/recipe-caramelized-apple-rice-pudding.phpCaramelized apple rice puddingVerrine of caramelized apples in syrup, rice pudding and crunchy crumble toppinghttps://https://cooking-ez.com/images/recettes/desserts/autres/1247.webp https://cooking-ez.com/recipe-scallops-with-sorrel-and-noilly-prat.phpScallops with sorrel and Noilly PratPan-fried scallops in a cream and sorrel sauce with Noilly Prathttps://https://cooking-ez.com/images/recettes/poissons/coquillages/1246.webp https://cooking-ez.com/recipe-cajun-pulled-pork.phpCajun pulled porkPork joint cooked long and slow with spices, then shreddedhttps://https://cooking-ez.com/images/recettes/viandes/porc/1245.webp https://cooking-ez.com/recipe-sesame-rice.phpSesame riceRice cooked and dressed with sesame oil, then mixed with toasted sesame seedshttps://https://cooking-ez.com/images/recettes/divers/pates_riz/1244.webp https://cooking-ez.com/recipe-nanou-apple-and-almond-cake.phpNanou's apple and almond cakeMoist cake with almonds, apples, lemon and rumhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1243.webp https://cooking-ez.com/recipe-mushroom-tart.phpMushroom tartPuff pastry, cream and mushroom duxellehttps://https://cooking-ez.com/images/recettes/divers/tartes/1242.webp https://cooking-ez.com/recipe-caramelized-apple-cake.phpCaramelized apple "moelleux" cakeMoist cake with caramelized apples in the middlehttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1241.webp https://cooking-ez.com/recipe-mushroom-duxelle.phpMushroom duxellesFinely sliced mushrooms cooked in butter with shallotshttps://https://cooking-ez.com/images/recettes/base/aromatique/1240.webp https://cooking-ez.com/recipe-green-beans-napoleon.phpGreen beans "Napoléon"Green beans cooked in two stages, cream and tomato saucehttps://https://cooking-ez.com/images/recettes/divers/legumes/1239.webp https://cooking-ez.com/recipe-tyrolean-apple-crumble.phpTyrolean apple crumbleApple crumble with raisins and rolled oatshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1238.webp https://cooking-ez.com/recipe-double-raspberry-tartlets.phpDouble raspberry tartletsSweetcrust pastry cases, raspberry jelly and raspberry-flavoured whipped creamhttps://https://cooking-ez.com/images/recettes/desserts/tartelettes/1237.webp https://cooking-ez.com/recipe-tarte-coloche.phpTarte à l'colocheShrotcrust pastry case filled with pre-cooked apples and an caramel-apple custardhttps://https://cooking-ez.com/images/recettes/desserts/tartes/1236.webp https://cooking-ez.com/recipe-seafood-rice-salad.phpSeafood rice saladWarm rice salad with salmon, mussels and prawns in a rémoulade dressinghttps://https://cooking-ez.com/images/recettes/poissons/salades/1235.webp https://cooking-ez.com/recipe-hay-baked-poultry.phpHay-baked poultryWhole bird slow-cooked on a bed of hayhttps://https://cooking-ez.com/images/recettes/viandes/volaille/1234.webp https://cooking-ez.com/recipe-tahitian-salad.phpTahitian saladFish cured in lemon juice, with lettuce and mushroomshttps://https://cooking-ez.com/images/recettes/entrees/salades/1233.webp https://cooking-ez.com/recipe-how-to-make-tart-cases.phpHow to make tart casesHow to make near-perfect tart caseshttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/1232.webp https://cooking-ez.com/recipe-pistachio-and-goji-pinwheels.phpPistachio and goji pinwheelsRoll of croissant dough, filled with pistachio cream and goji berries, thickly sliced and left to rise before bakinghttps://https://cooking-ez.com/images/recettes/four/viennoiseries/1231.webp https://cooking-ez.com/recipe-grandma-salad.phpGrandma's saladWarm green beans and potatoes, diced cheese, onion and parsley with a vinaigrette dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1230.webp https://cooking-ez.com/recipe-leek-and-egg-frichti.phpLeek and egg frichtiSteamed leeks, reduced cream, ham, hard-boiled eggs and fried croutonshttps://https://cooking-ez.com/images/recettes/divers/autres/1229.webp https://cooking-ez.com/recipe-smart-plum-tart.phpSmart plum tartPuff pastry base with plums and ground hazelnutshttps://https://cooking-ez.com/images/recettes/desserts/tartes/1228.webp https://cooking-ez.com/recipe-plum-and-hazelnut-crumble.phpPlum and hazelnut crumbleA classic crumble combination: plums and ground hazelnutshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1226.webp https://cooking-ez.com/recipe-roas-potatoes-a-la-provencale.phpRoast potatoes "à la provençale"Potatoes cooked in 2 stages, finished by oven-roasting with Provençal herbshttps://https://cooking-ez.com/images/recettes/divers/legumes/1225.webp https://cooking-ez.com/recipe-blackcurrant-jelly.phpBlackcurrant jellyBlackcurrant jelly; simply fruit and sugarhttps://https://cooking-ez.com/images/recettes/desserts/confitures/1224.webp https://cooking-ez.com/recipe-auvergnat-cheese-on-toast.phpAuvergnat tartinesToasted bread topped with ham, tomatoes and Saint-Nectaire, finished in the ovenhttps://https://cooking-ez.com/images/recettes/divers/tartines/1223.webp https://cooking-ez.com/recipe-sea-bass-with-indian-spices.phpSea bass with Indian spicesFish fillet (preferably sea bass) fried with Indian spiceshttps://https://cooking-ez.com/images/recettes/poissons/poisson/1222.webp https://cooking-ez.com/recipe-coconut-croute-a-the.phpCoconut "croute à thé"Cake with double coconut flavour: coconut sweetcrust pastry, filled with a mixture of icing sugar and dessicatedhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1221.webp https://cooking-ez.com/recipe-white-bean-gratin-a-litalienne.phpWhite bean gratin "à l'italienne"White haricot beans with tomatoes and herbs, baked as a gratinhttps://https://cooking-ez.com/images/recettes/divers/gratins/1220.webp https://cooking-ez.com/recipe-peach-and-blackcurrant-sundae.phpPeach and blackcurrant sundaePoached peaches, blackcurrant sorbet, whipped cream and toasted flaked almondshttps://https://cooking-ez.com/images/recettes/desserts/glaces/1219.webp https://cooking-ez.com/recipe-strawberry-mousse-with-mascarpone.phpStrawberry mousse with mascarponeStrawberry mousse with mascarpone, served on a bed of fresh strawberrieshttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/1218.webp https://cooking-ez.com/recipe-pan-fried-cheese-egg-and-spinach-toastie.phpPan-fried cheese, egg and spinach toastieFried cheese sandwich with egg and spinachhttps://https://cooking-ez.com/images/recettes/divers/tartines/1217.webp https://cooking-ez.com/recipe-bourguignon-potatoes.phpBourguignon potatoesPotato gratin with lardons and onions, topped with cream and Époisses cheesehttps://https://cooking-ez.com/images/recettes/divers/gratins/1216.webp https://cooking-ez.com/recipe-clear-strawberry-juice.phpClear strawberry juiceDelicious strawberry juice, extracted by heating over a bain-mariehttps://https://cooking-ez.com/images/recettes/base/fruits/1215.webp https://cooking-ez.com/recipe-cervelle-de-canut.phpCervelle de CanutCottage cheese with herbs, garlic and chopped shallotshttps://https://cooking-ez.com/images/recettes/entrees/fromage/1214.webp https://cooking-ez.com/recipe-apricot-jam-with-vanilla.phpApricot jam with vanillaApricot jam with its own kernel "almonds" and a hint of vanillahttps://https://cooking-ez.com/images/recettes/desserts/confitures/1213.webp https://cooking-ez.com/recipe-rice-and-purple-sprouting-broccoli-salad.phpRice and purple-sprouting broccoli saladA base of rice, hard-boiled eggs and tuna, with the crunch of purple-sprouting broccolihttps://https://cooking-ez.com/images/recettes/entrees/salades/1212.webp https://cooking-ez.com/recipe-fine-tart-a-la-grecque.phpThin summer tart "à la grecque"Puff pastry base, topped with a herby cream-feta mixture, and slices of tomato and cucumberhttps://https://cooking-ez.com/images/recettes/entrees/tartes/1211.webp https://cooking-ez.com/recipe-chocolate-and-pear-paris-puddings.phpPear and chocolate Paris puddingsDiced pears caramelised in maple syrup baked in ramekins with a chocolate Paris flan custardhttps://https://cooking-ez.com/images/recettes/desserts/flans/1210.webp https://cooking-ez.com/recipe-potato-croque-monsieur.phpCroque-monsieur potatoesCooked potatoes topped with bechamel sauce, ham and cheese, browned in the ovenhttps://https://cooking-ez.com/images/recettes/divers/legumes/1209.webp https://cooking-ez.com/recipe-filet-mignon-with-asparagus.phpFilet mignon with asparagusDiced filet mignon fried, and served in a cream and white wine sauce with green and white asparagushttps://https://cooking-ez.com/images/recettes/divers/viande/1208.webp https://cooking-ez.com/recipe-smoky-sausage-and-mash.phpSmoky sausage and mashPotatoes boiled with smoked sausage, then mashed French-style, served with the sausage sliced and friedhttps://https://cooking-ez.com/images/recettes/divers/autres/1207.webp https://cooking-ez.com/recipe-lemony-cabbage-and-potato-salad.phpLemony cabbage and potato saladFinely sliced cabbage, diced potatoes and herbs in a lemony dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1206.webp https://cooking-ez.com/recipe-asparagus-and-spinach-gratin.phpAsparagus and spinach gratinCooked asparagus and spinach in a bechamel sauce, topped with slivers of Brie and browned in the ovenhttps://https://cooking-ez.com/images/recettes/divers/gratins/1205.webp https://cooking-ez.com/recipe-duet-of-creamed-cauliflower-and-cabbage.phpDuet of creamed cauliflower and cabbageCauliflower and cabbage, boiled first, then reheated in a reduced cream sauce with spring onionhttps://https://cooking-ez.com/images/recettes/divers/legumes/1204.webp https://cooking-ez.com/recipe-spinach-and-potato-tart.phpThin spinach and potato tartPuff pastry, crushed potatoes, cooked spinach, bechamel sauce and grated cheesehttps://https://cooking-ez.com/images/recettes/divers/tartes/1203.webp https://cooking-ez.com/recipe-baked-sea-bass-fillet-with-lemon-and-tarragon.phpBaked sea bass fillet with lemon and tarragonSea bass fillet baked with lemon and tarragonhttps://https://cooking-ez.com/images/recettes/poissons/poisson/1202.webp https://cooking-ez.com/recipe-victoria-pineapple-and-lime-tarts.phpVictoria pineapple and lime tartsCoconut sweetcrust pastry cases, filled with sautéed pineapple and lime crémeuxhttps://https://cooking-ez.com/images/recettes/desserts/tartes/1201.webp https://cooking-ez.com/divers/recipe-tex-mex-chicken-burger.phpTex-Mex chicken burgerSpicy chicken burger with avocado, onion, Cheddar, and raw baby spinachhttps://https://cooking-ez.com/images/recettes/divers/tartines/1200.webp https://cooking-ez.com/recipe-spring-radish-and-avocado-salad.phpSpring radish and avocado saladSalad combining crunchy and soft textures with radish, avocado and lettuce in a rémoulade dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1199.webp https://cooking-ez.com/recipe-caramelised-apple-custards.phpCaramelised apple custardsSautéed apples and Parisian flan custard baked in ramekinshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1198.webp https://cooking-ez.com/recipe-jerusalem-artichoke-and-turnip-soup.phpTurnip and Jerusalem artichoke soupSoup made with turnips (roots and tops) and Jerusalem artichokeshttps://https://cooking-ez.com/images/recettes/entrees/soupes/1197.webp https://cooking-ez.com/recipe-chicken-and-avocado-bagels.phpChicken and avocado bagelsBagel, cream cheese with herbs and shallot, fried chicken and avocadohttps://https://cooking-ez.com/images/recettes/divers/tartines/1196.webp https://cooking-ez.com/recipe-paris-flan-custard.phpParis flan fillingRich vanilla flan filling, blended for a smooth texturehttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/1195.webp https://cooking-ez.com/recipe-creamy-rice-with-green-asparagus-and-sorrel.phpCreamy rice with green asparagus and sorrelGreen asparagus, sorrel and rice with fresh creamhttps://https://cooking-ez.com/images/recettes/divers/pates_riz/1194.webp https://cooking-ez.com/recipe-asaparagus-en-petit-pois.phpAsparagus "en petit pois"Asparagus cooked in 2 stages, cut small, served in a cream and egg yolk saucehttps://https://cooking-ez.com/images/recettes/divers/legumes/1193.webp https://cooking-ez.com/recipe-chilli-chicken-and-spinach-gratin.phpChilli chicken and spinach gratinGratin of cooked spinach, chilli-spiced chicken, bechamel sauce and cheesehttps://https://cooking-ez.com/images/recettes/divers/gratins/1192.webp https://cooking-ez.com/recipe-glazed-mushrooms-with-plain-rice.phpGlazed mushrooms with plain riceMushrooms sautéed, then glazed with soy sauce and lemonhttps://https://cooking-ez.com/images/recettes/divers/autres/1191.webp https://cooking-ez.com/recipe-chilli-potato-wedges.phpChilli potato wedgesSpicy potato wedges cooked in 2 stageshttps://https://cooking-ez.com/images/recettes/divers/legumes/1190.webp https://cooking-ez.com/recipe-chicano-burger.phpChicano burgerBurger partnering a spicy beef and onion patty with a red kidney bean pattyhttps://https://cooking-ez.com/images/recettes/viandes/tartines/1189.webp https://cooking-ez.com/recipe-soup-cornouaillaise.phpSoup CornouaillaiseSoup made with bacon and onions, thickened with buckwheat flourhttps://https://cooking-ez.com/images/recettes/entrees/soupes/1188.webp https://cooking-ez.com/recipe-purple-sprouting-broccoli-and-endive-salad.phpPurple sprouting broccoli and endive saladEndives, purple sprouting broccoli and radishes in a herb vinaigrettehttps://https://cooking-ez.com/images/recettes/entrees/salades/1187.webp https://cooking-ez.com/recipe-leek-and-jerusalem-artichoke-soup.phpLeek and Jerusalem artichoke soupJerusalem artichokes cooked with onion at first, then leeks added towards the end for a good soup with a beautifulhttps://https://cooking-ez.com/images/recettes/entrees/soupes/1186.webp https://cooking-ez.com/recipe-cauliflower-red-bean-and-avocado-salad.phpCauliflower, red bean and avocado saladSliced raw cauliflower, avocado and red kidney beans in a rémoulade dressing with fresh herbshttps://https://cooking-ez.com/images/recettes/entrees/salades/1185.webp https://cooking-ez.com/recipe-sauseage-rougail.phpSausage rougailSmoked sausages cooked in a spicy tomato stewhttps://https://cooking-ez.com/images/recettes/divers/autres/1184.webp https://cooking-ez.com/recipe-mousse-with-two-chocolates.phpMousse with two chocolatesMousse mixing dark and milk chocolate and a hint of vanillahttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/1183.webp https://cooking-ez.com/recipe-fillet-of-salmon-meuniere.phpFillet of salmon meunièreSalmon fillet lightly floured and pan-fried in butter with lemon and parsleyhttps://https://cooking-ez.com/images/recettes/poissons/poisson/1182.webp https://cooking-ez.com/recipe-lime-cremeux.phpLime crémeuxCreamy lime-flavoured tart fillinghttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/1181.webp https://cooking-ez.com/recipe-gratin-comtois.phpGratin ComtoisGratin with Morteau sausage and Morbier cheesehttps://https://cooking-ez.com/images/recettes/divers/gratins/1180.webp https://cooking-ez.com/recipe-brussels-sprout-salad.phpBrussels sprout saladRaw Brussels sprouts sliced with parsley and Parmesan in a lemon dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1179.webp https://cooking-ez.com/recipe-pumpkin-and-red-bean-tortillas.phpPumpkin and red-bean tortillasFolded tortillas filled with a mixture of potimarron, onion, red kidney beans and mozzarellahttps://https://cooking-ez.com/images/recettes/monde/legumes/1178.webp https://cooking-ez.com/recipe-cashew-nut-and-parmesan-biscuits.phpCashew-nut and Parmesan biscuitsSavoury biscuits with ground cashew nuts and grated Parmesanhttps://https://cooking-ez.com/images/recettes/entrees/petits_gateaux/1177.webp https://cooking-ez.com/recipe-creamy-turmeric-chicken.phpSautéed turmeric chicken with mushroomsSautéed chicken and mushrooms with cream and turmerichttps://https://cooking-ez.com/images/recettes/viandes/volaille/1176.webp https://cooking-ez.com/recipe-viennese-chocolate-cups.phpViennese chocolate cupsCornflour-thickened chocolate cream with piped Chantillyhttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/1175.webp https://cooking-ez.com/recipe-bisto-style-canapes.phpBisto-style canapésRounds of fried baguette, fried ham, egg and melted cheesehttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/1174.webp https://cooking-ez.com/recipe-tuna-pasta.phpTuna pastaPasta cooked separately, then mixed with tuna and creamhttps://https://cooking-ez.com/images/recettes/divers/pates_riz/1173.webp https://cooking-ez.com/recipe-confit-victoria-pineapple-with-honey-and-spices.phpConfit Victoria pineapple with honey and spicesPineapple wedges confit in a honey syrup with vanilla and star anisehttps://https://cooking-ez.com/images/recettes/desserts/fruits/1172.webp https://cooking-ez.com/recipe-shiitake-eggs.phpShiitake eggsShiitake mushrooms sautéed with soy sauce, and beaten eggs addedhttps://https://cooking-ez.com/images/recettes/divers/oeufs/1171.webp https://cooking-ez.com/recipe-polish-style-beetroot-salad.phpPolish-style beetroot saladGrated raw beetroot with fried potatoes and sausage, in a vinaigrette and parsley dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1170.webp https://cooking-ez.com/recipe-pistachio-cake.phpPistachio cakePistachio cake with macaronade toppinghttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1169.webp https://cooking-ez.com/desserts/recipe-almonds-pyramids.phpAlmonds pyramidsLike coconut pyramids, but with almondshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1168.webp https://cooking-ez.com/recipe-pear-verbena-tarts.phpPear verbena tartsCoconut 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dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1163.webp https://cooking-ez.com/recipe-pan-fried-fish-fillets-braised-cabbage-with-noilly-prat.phpPan-fried fish fillets, braised cabbage with Noilly PratPan-fried fish fillet with finely shredded cabbage, braised with Noilly Prathttps://https://cooking-ez.com/images/recettes/poissons/poisson/1162.webp https://cooking-ez.com/recipe-roast-brussels-sprouts-with-sage-and-lemon.phpRoast Brussels sprouts with sage and lemonBrussels sprouts roasted with lemon and sagehttps://https://cooking-ez.com/images/recettes/divers/legumes/1161.webp https://cooking-ez.com/recipe-canadian-rice-pudding.phpCanadian rice puddingRice pudding, sweetened with maple syrup instead of sugarhttps://https://cooking-ez.com/images/recettes/desserts/autres/1160.webp https://cooking-ez.com/recipe-cauliflower-and-chickpea-puree.phpCauliflower and chickpea puréeCreamy cauliflower and chickpea puréehttps://https://cooking-ez.com/images/recettes/divers/legumes/1159.webp https://cooking-ez.com/recipe-mushrooms-a-grecque.phpMushrooms à la grecqueSautéed mushroom with herbs and lemonhttps://https://cooking-ez.com/images/recettes/divers/autres/1158.webp https://cooking-ez.com/recipe-fried-cheese-toasties-with-avocado.phpFried cheese toasties with avocadoFried 2-cheese sandwich served with lime-dressed avocado sliceshttps://https://cooking-ez.com/images/recettes/divers/tartines/1157.webp https://cooking-ez.com/recipe-hearty-leek-and-sprout-soup.phpHearty leek and sprout soupRoasted Brussels sprouts and sautéed leeks combined in a poultry stockhttps://https://cooking-ez.com/images/recettes/entrees/soupes/1156.webp https://cooking-ez.com/recipe-confit-of-quinces-in-macvin.phpConfit of quinces in MacvinSliced quinces stewed slowly in Jura Macvin until meltingly soft, served with real custardhttps://https://cooking-ez.com/images/recettes/desserts/fruits/1155.webp https://cooking-ez.com/recipe-sauteed-oyster-mushrooms.phpSautéed oyster mushroomsSimply sautéed oyster mushrooms with parsley and a drizzle of lemon juicehttps://https://cooking-ez.com/images/recettes/divers/autres/1154.webp https://cooking-ez.com/recipe-caramel-semolina-pudding.phpCaramel semolina pudding with raisinsSemolina cooked in whole milk, butter and sugar, with custard and raisins addedhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1153.webp https://cooking-ez.com/recipe-apple-macaronade.phpApple macaronadeDiced apples cooked with cream and sugar and topped with macaronadehttps://https://cooking-ez.com/images/recettes/desserts/gratins/1152.webp https://cooking-ez.com/recipe-mushroom-bourguignon.phpMushroom bourguignonMushrooms cooked a bit like beef bourguignon, red wine and onionshttps://https://cooking-ez.com/images/recettes/divers/autres/1151.webp https://cooking-ez.com/recipe-purple-artichokes-in-a-cheesy-gratin.phpPurple artichokes in a cheesy gratinPurple globe artichokes in a cheesy gratin with fried hamhttps://https://cooking-ez.com/images/recettes/divers/gratins/1150.webp https://cooking-ez.com/recipe-comtoise-artichoke-gratin.phpCreamy Comtoise artichoke gratinGratin of creamy globe artichokes with cancoillotte, served in ramekinshttps://https://cooking-ez.com/images/recettes/divers/cremes_mousses/1149.webp https://cooking-ez.com/recipe-piedmont-pyramids.phpPiedmont pyramidsLike coconut pyramids, but with hazelnutshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1148.webp https://cooking-ez.com/recipe-nanou-red-cabbage-salad.phpNanou's red cabbage saladShredded red cabbage, fresh herbs, diced Parmesan and fried croutons in a good vinaigrettehttps://https://cooking-ez.com/images/recettes/entrees/salades/1147.webp https://cooking-ez.com/recipe-quince-compote.phpQuince compoteClassic stewed quinces with a hint of lemonhttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/1146.webp https://cooking-ez.com/recipe-rice-italienne.phpRice à l'italienneCooked rice, chopped tomatoes, ham and sagehttps://https://cooking-ez.com/images/recettes/monde/pates_riz/1145.webp https://cooking-ez.com/recipe-green-hummus.phpGreen hummusClassic hummus with added vegetables and herbshttps://https://cooking-ez.com/images/recettes/entrees/autres/1144.webp https://cooking-ez.com/recipe-macaronade-mixture.phpMacaronade mixtureSweet mixture of sugar, almonds and egg white as a topping for cakes or briocheshttps://https://cooking-ez.com/images/recettes/base/pates/1143.webp https://cooking-ez.com/recipe-basic-cake-batter-the-french-way.phpBasic cake batter - the French wayBasic cake batter which can be varied in many wayshttps://https://cooking-ez.com/images/recettes/base/pates/1142.webp https://cooking-ez.com/recipe-chocolate-rice-pudding.phpChocolate rice puddingRice pudding with two kinds of chocolatehttps://https://cooking-ez.com/images/recettes/desserts/pates_riz/1141.webp https://cooking-ez.com/recipe-fish-terrine-with-spinach-and-tomato.phpFish terrine with spinach and tomatoesLayers of fish fillets alternated with spinach and preserved tomatoeshttps://https://cooking-ez.com/images/recettes/poissons/terrines/1140.webp https://cooking-ez.com/recipe-nachos.phpNachosCrisp, spicy maize tortilla chipshttps://https://cooking-ez.com/images/recettes/monde/amuses_bouches/1139.webp https://cooking-ez.com/recipe-blackcurrant-and-chestnut-verrines.phpBlackcurrant and chestnut verrinesBlackcurrant crémeux, chestnut mousse and sablé biscuithttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/1138.webp https://cooking-ez.com/recipe-rice-a-grecque.phpRice à la grecqueRice mixed with lemon-flavoured leeks and mushrooms and a combination of cream and fetahttps://https://cooking-ez.com/images/recettes/divers/pates_riz/1137.webp https://cooking-ez.com/recipe-coconut-sweetcrust.phpCoconut sweetcrust pastrySweetcrust pastry with coconuthttps://https://cooking-ez.com/images/recettes/base/pates/1136.webp https://cooking-ez.com/recipe-salad-paysanne.phpSalad paysannePotatoes with green beans, red onion and bacon, in a vinaigrette dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1135.webp https://cooking-ez.com/recipe-chestnut-mousse-in-a-whipper.phpChestnut mousse in a whipperFresh cream and chestnut purée emulsified in a cream whipperhttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/1134.webp https://cooking-ez.com/recipe-apple-and-blackcurrant-tarts.phpApple and blackcurrant tartsSweetcrust pastry case, stewed apples and blackcurrant crémeuxhttps://https://cooking-ez.com/images/recettes/desserts/tartes/1133.webp https://cooking-ez.com/divers/recipe-truffade-original.phpTruffade originalSlow-cooked potatoes with Auvergne cheesehttps://https://cooking-ez.com/images/recettes/divers/legumes/1132.webp https://cooking-ez.com/recipe-chti-mussel-tarts.phpCh'ti mussel tartsPuff pastry tarts with shelled mussels in a beer and Maroilles cheese saucehttps://https://cooking-ez.com/images/recettes/poissons/crustace/1131.webp https://cooking-ez.com/recipe-amandier-gluten-free-almond-cake.phpAmandier (gluten-free almond cake)Moist, flour-free cake (gluten-free) with almond and lemon flavourshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1130.webp https://cooking-ez.com/recipe-thin-tomato-jelly-and-avocado-tart.phpThin tomato jelly and avocado tartPuff pastry base with a disc of tomato jelly, topped with slices of lime-dressed avocadohttps://https://cooking-ez.com/images/recettes/entrees/tartes/1129.webp https://cooking-ez.com/recipe-baked-potatoes-with-poached-egg-and-tuna-sauce.phpBaked potatoes with poached egg and tuna saucePotatoes baked in their skins, tuna and caper sauce, poached egghttps://https://cooking-ez.com/images/recettes/divers/legumes/1128.webp https://cooking-ez.com/recipe-vegetable-tian.phpVegetable tianSlow-cooked Mediterranean vegetable dishhttps://https://cooking-ez.com/images/recettes/divers/legumes/1127.webp https://cooking-ez.com/recipe-spicy-hot-toasted-cashew-nuts.phpSpicy hot toasted cashew nutsToasted cashew nuts with chilli spices and lime juicehttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/1126.webp https://cooking-ez.com/recipe-carrot-top-pesto.phpCarrot-top pestoPesto with a really fresh flavour, using carrot tops in place of basilhttps://https://cooking-ez.com/images/recettes/base/sauces/1125.webp https://cooking-ez.com/recipe-little-chocolate-fondants.phpLittle chocolate and hazelnut fondantsLittle moist chocolate cakes with toasted hazelnutshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1124.webp https://cooking-ez.com/recipe-thin-cherry-tomato-and-pesto-tart.phpThin cherry tomato and pesto tartPuff pastry, cherry tomatoes and pestohttps://https://cooking-ez.com/images/recettes/divers/tartes/1123.webp https://cooking-ez.com/recipe-radish-and-mushroom-salad.phpRadish and mushroom saladSlices mushrooms and radishes in a rémoulade dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1122.webp https://cooking-ez.com/recipe-cheese-and-tomato-tart.phpCheese and tomato tartThin tart filled with tomatoes on a bed of cream cheesehttps://https://cooking-ez.com/images/recettes/divers/legumes/1121.webp https://cooking-ez.com/recipe-little-blackcurrant-and-vineyard-peach-sable-tarts.phpLittle blackcurrant and vineyard peach sablé tartsBreton sablé, blackcurrant crémeux and slices of vineyard peachhttps://https://cooking-ez.com/images/recettes/desserts/tartes/1120.webp https://cooking-ez.com/recipe-avocado-artichoke-and-chicken-salad.phpAvocado, artichoke and chicken saladSalad of avocado, spring onion, chicken and globe artichoke heartshttps://https://cooking-ez.com/images/recettes/entrees/salades/1119.webp https://cooking-ez.com/recipe-roast-cabbage-with-lemon.phpRoast cabbage with lemonCabbage roasted with lemon,, tarragon and Parmesanhttps://https://cooking-ez.com/images/recettes/divers/legumes/1118.webp https://cooking-ez.com/recipe-gratin-style-spinach-and-chicken-omelette.phpGratin-style spinach and chicken omeletteBarely cooked omelette topped with chicken and spinach in cream and baked like a gratinhttps://https://cooking-ez.com/images/recettes/divers/gratins/1117.webp https://cooking-ez.com/recipe-strawberry-brunoise-dessert-wine-sabayon.phpStrawberry brunoise in a dessert-wine sabayonSabayon made with dessert wine over chunks of fresh strawberrieshttps://https://cooking-ez.com/images/recettes/desserts/fruits/1116.webp https://cooking-ez.com/recipe-sauteed-pork-with-mushrooms-in-a-cream-sauce..phpSautéed pork with mushrooms in a cream sauce.Diced pork with mushrooms and creamhttps://https://cooking-ez.com/images/recettes/viandes/porc/1115.webp https://cooking-ez.com/recipe-cucumber-avocado-and-mussel-salad.phpCucumber, avocado and mussel saladDiced cucumber, sliced avocado and mussels in a rémoulade dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1114.webp https://cooking-ez.com/divers/recipe-creamy-artichokes.phpCreamy artichokesCreamed globe artichokes and crunchy potatoeshttps://https://cooking-ez.com/images/recettes/divers/legumes/1113.webp https://cooking-ez.com/recipe-mojito-peaches.phpMojito peachesFruit salad of peeled peaches in syrup with rum, mint and limehttps://https://cooking-ez.com/images/recettes/desserts/fruits/1112.webp https://cooking-ez.com/divers/recipe-gnocchi-alla-romana.phpGnocchi alla romanaLarge semolina and parmesan gnocchi, cooked as a gratinhttps://https://cooking-ez.com/images/recettes/divers/pates_riz/1111.webp https://cooking-ez.com/desserts/recipe-apple-custard-tart.phpApple custard tartSweetcrust pastry filled with an apple-flavoured custardhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1110.webp https://cooking-ez.com/desserts/recipe-strawberry-and-kiwi-fruit-salad.phpStrawberry and kiwi fruit saladStrawberries and kiwis in a quick fruit saladhttps://https://cooking-ez.com/images/recettes/desserts/salades/1109.webp https://cooking-ez.com/recipe-avocado-tarte-fine.phpAvocado "tarte fine"Puff pastry, cream cheese with herbs, sliced avocado and lime juicehttps://https://cooking-ez.com/images/recettes/entrees/tartes/1107.webp https://cooking-ez.com/entrees/recipe-cauliflower-chicken-and-avocado-salad.phpCauliflower, chicken and avocado saladAvocado, cauliflower and diced chicken in a rémoulade dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1106.webp https://cooking-ez.com/desserts/recipe-citrus-tart.phpCitrus tartSweetcrust pastry case with slices of poached citrus fruithttps://https://cooking-ez.com/images/recettes/desserts/tartes/1105.webp https://cooking-ez.com/entrees/recipe-pea-and-avocado-salad.phpPea and avocado saladPeas, avocado and hard-boiled eggs for soft texture, almonds and Mimolette cheese for bitehttps://https://cooking-ez.com/images/recettes/entrees/salades/1104.webp https://cooking-ez.com/entrees/recipe-cauliflower-and-egg-salad.phpCauliflower and egg saladSlices of raw cauliflower, hard-boiled eggs, herbs and a rémoulade dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1103.webp https://cooking-ez.com/entrees/recipe-mini-cheese-and-mustard-toasts.phpMini cheese and mustard toastsToasted baguette slices with creamy mustard-flavoured cheese toppinghttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/1102.webp https://cooking-ez.com/entrees/recipe-super-green-super-thrifty-soup.phpSuper-green, super-thrifty soupTops of various vegetables, potatoes and a good whizz with the blenderhttps://https://cooking-ez.com/images/recettes/entrees/soupes/1101.webp https://cooking-ez.com/divers/recipe-bistro-sandwich.phpBistro sandwichCrusty bread with a filling of hard-boiled eggs, cold meat and rémoulade dressinghttps://https://cooking-ez.com/images/recettes/divers/tartines/1100.webp https://cooking-ez.com/entrees/recipe-crunchy-radish-and-carrot-salad.phpCrunchy radish and carrot saladGrated carrots, sliced radishes and spring onions in a vinaigrette dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1099.webp https://cooking-ez.com/divers/recipe-pasta-with-mustard-cream-sauce.phpPasta with mustard-cream saucePasta with fried bacon in a mustard-flavoured cream saucehttps://https://cooking-ez.com/images/recettes/divers/pates_riz/1098.webp https://cooking-ez.com/divers/recipe-chard-and-potato-gratin.phpChard and potato gratinChard (greens and stalks), potatoes and bechamel saucehttps://https://cooking-ez.com/images/recettes/divers/gratins/1097.webp https://cooking-ez.com/desserts/recipe-caramelized-apple-and-walnut-cake.phpCaramelized apple and walnut cakeWalnut cake with flambéed caramelized apple sliceshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1096.webp https://cooking-ez.com/divers/recipe-cassoulet-style-shepherd-pie..phpCassoulet-style shepherd's pie.Puréed haricot beans and cooked meat topped with cheese and browned in the ovenhttps://https://cooking-ez.com/images/recettes/divers/gratins/1095.webp https://cooking-ez.com/base/recipe-financier-batter.phpFinancier batterBasic batter for financiershttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1094.webp https://cooking-ez.com/poissons/recipe-creamy-terre-et-mer-pots.phpCreamy "terre et mer" potsJulienne vegetables, fish and bacon in a cream saucehttps://https://cooking-ez.com/images/recettes/poissons/autres/1093.webp https://cooking-ez.com/desserts/recipe-chocolate-mendiants.phpChocolate mendiantsThin layer of chocolate, candied and dried fruits with toasted nutshttps://https://cooking-ez.com/images/recettes/desserts/confiseries/1092.webp https://cooking-ez.com/divers/recipe-spicy-mustard-cauliflower-cheese.phpSpicy mustard cauliflower cheeseSpicy cauliflower cheese cooked in 3 stageshttps://https://cooking-ez.com/images/recettes/divers/gratins/1091.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-peel-pistachios.phpHow to peel pistachiosHow to obtain lovely green pistachioshttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/1090.webp https://cooking-ez.com/desserts/recipe-clafoutis-style-plum-financier.phpClafoutis-style plum financierMoist financier mixture used clafoutis-style over plumshttps://https://cooking-ez.com/images/recettes/desserts/gratins/1089.webp https://cooking-ez.com/entrees/recipe-red-endive-appetizers.phpRed endive appetizersEndive leaves with sardine rilleteshttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/1087.webp https://cooking-ez.com/base/recipe-red-mixed-pickle.phpRed mixed pickleVegetables cut into julienne sticks macerated in vinegarhttps://https://cooking-ez.com/images/recettes/base/aromatique/1086.webp https://cooking-ez.com/enfants/recipe-italian-hot-chocolate.phpItalian hot chocolateCustard-style hot chocolate, thickened with a little cornflourhttps://https://cooking-ez.com/images/recettes/enfants/cremes_mousses/1085.webp https://cooking-ez.com/desserts/recipe-pear-and-chocolate-tart-with-a-hint-of-mint.phpPear and chocolate tart with a hint of mintSweetcrust pastry, poached pears, chocolate cream, and mint confectioner's custardhttps://https://cooking-ez.com/images/recettes/desserts/tartes/1084.webp https://cooking-ez.com/divers/recipe-roasted-whole-cauliflower.phpRoasted cauliflowerWhole cauliflower roasted slowly in the ovenhttps://https://cooking-ez.com/images/recettes/divers/legumes/1083.webp https://cooking-ez.com/base/recipe-green-parsley-tahini-sauce.phpGreen parsley tahini sauceMixture of parsley, lemon and sesame pastehttps://https://cooking-ez.com/images/recettes/base/sauces/1082.webp https://cooking-ez.com/divers/recipe-smoked-haddock-and-leek-fondue-tartines.phpSmoked haddock and leek fondue tartinesSlices of toast topped with leek fondue, mushrooms and smoked haddockhttps://https://cooking-ez.com/images/recettes/divers/tartines/1081.webp https://cooking-ez.com/viandes/recipe-roast-in-the-bag-pork-with-fondant-vegetables..phpRoast in the bag pork with fondant vegetables.Slow-roasted pork joint with vegetables cooked in its juiceshttps://https://cooking-ez.com/images/recettes/viandes/porc/1080.webp https://cooking-ez.com/divers/recipe-boulangere-potatoes.phpBoulangère potatoesPotatoes, lardons, onion fondue, moistened with stock and cooked in the ovenhttps://https://cooking-ez.com/images/recettes/divers/gratins/1079.webp https://cooking-ez.com/desserts/recipe-chantilly-rice-pudding.phpChantilly rice puddingClassic rice pudding made lighter with whipped cream after cookinghttps://https://cooking-ez.com/images/recettes/desserts/pates_riz/1078.webp https://cooking-ez.com/entrees/recipe-baked-eggs-with-chicken-and-spinach.phpBaked eggs with chicken and spinachCreamy baked eggs on top of spinach and diced chickenhttps://https://cooking-ez.com/images/recettes/entrees/oeufs/1077.webp https://cooking-ez.com/base/recipe-onion-fondue.phpOnion fondueOnions sliced and cooked slowly until they caramelizehttps://https://cooking-ez.com/images/recettes/base/legumes/1076.webp https://cooking-ez.com/entrees/recipe-jerusalem-artichoke-salad.phpJerusalem artichoke saladBoiled Jerusalem artichokes and chopped hard-boiled eggs in a vinaigrette dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1075.webp https://cooking-ez.com/entrees/recipe-cream-of-cauliflower-soup-with-smoked-haddock.phpCream of cauliflower soup with smoked haddockCream of cauliflower soup with smoked haddock and chiveshttps://https://cooking-ez.com/images/recettes/entrees/soupes/1074.webp https://cooking-ez.com/desserts/recipe-tarte-bourdaloue.phpTarte BourdaloueSweet crust pastry, almond cream and poached pearshttps://https://cooking-ez.com/images/recettes/desserts/tartes/1073.webp https://cooking-ez.com/entrees/recipe-bistro-style-red-endive-salad.phpBistro-style red endive saladSliced red endives, croutons, hard-boiled eggs and fried ham, in a rémoulade dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1072.webp https://cooking-ez.com/base/recipe-leek-fondue.phpLeek fondueVery finely sliced leeks, cooked as rapidly as possible, finished with creamhttps://https://cooking-ez.com/images/recettes/base/legumes/1071.webp https://cooking-ez.com/desserts/recipe-mini-almond-morello-tarts.phpMini almond-morello tartsMini-tarts filled with almond cream and a morello cherryhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1070.webp https://cooking-ez.com/divers/recipe-spinach-and-cashew-brik-rolls.phpSpinach and cashew brik rollsBrik pastry with cooked spinach, cream cheese and cashew nutshttps://https://cooking-ez.com/images/recettes/divers/legumes/1069.webp https://cooking-ez.com/divers/recipe-chicken-brussels-pie.phpChicken Brussels pieChicken morsels in cream topped with mashed potatoes and Brussels sprouts, then grated cheese, browned in the ovenhttps://https://cooking-ez.com/images/recettes/divers/gratins/1068.webp https://cooking-ez.com/divers/recipe-norwegian-tartines.phpNorwegian tartinesToasted Scandinavian-style bread, smoked trout fillet, and a herb and shallot toppinghttps://https://cooking-ez.com/images/recettes/divers/tartines/1067.webp https://cooking-ez.com/boissons/recipe-mulled-apple-juice.phpMulled apple juiceApple juice infused with spices, vanilla, tonka and cardamomhttps://https://cooking-ez.com/images/recettes/boissons/fruits/1066.webp https://cooking-ez.com/divers/recipe-salmon-and-leek-fondue-tart.phpSalmon and leek fondue tartShortcrust pastry case filled with leek fondue and lemon-marinated salmon chunkshttps://https://cooking-ez.com/images/recettes/divers/tartes/1065.webp https://cooking-ez.com/entrees/recipe-lebanese-style-chickpea-salad.phpLebanese-style chickpea saladChickpea and cauliflower salad with a yoghurt and sesame dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1064.webp https://cooking-ez.com/divers/recipe-split-peas-a-la-francaise.phpSplit peas "à la française"Split peas with fried lardons and onionshttps://https://cooking-ez.com/images/recettes/divers/autres/1063.webp https://cooking-ez.com/entrees/recipe-rice-and-fresh-spinach-salad.phpRice and fresh spinach saladShredded raw spinach, rice, radishes and tunahttps://https://cooking-ez.com/images/recettes/entrees/salades/1062.webp https://cooking-ez.com/divers/recipe-mini-mont-or-fondue-with-spuds-in-blankets.phpMini Mont d'Or fondue with "spuds in blankets"Mont d'Or cheese baked in its box with potato wedges for dippinghttps://https://cooking-ez.com/images/recettes/divers/gratins/1061.webp https://cooking-ez.com/divers/recipe-hot-sesame-cream-chicken-tartines.phpHot sesame-cream chicken tartinesToast topped with sesame cream and chicken morsels, browned in the ovenhttps://https://cooking-ez.com/images/recettes/divers/tartines/1060.webp https://cooking-ez.com/divers/recipe-shakshuka.phpShakshukaSpicy purée of tomatoes and onionshttps://https://cooking-ez.com/images/recettes/divers/legumes/1059.webp https://cooking-ez.com/entrees/recipe-simple-mushroom-salad-with-thyme-and-lemon-3-ways.phpSimple mushroom salad with thyme and lemon, 3 waysSliced mushrooms marinated in lemon and thymehttps://https://cooking-ez.com/images/recettes/entrees/salades/1058.webp https://cooking-ez.com/divers/recipe-mixed-vegetable-curry.phpMixed vegetable curryA mix of vegetables curried in coconut milkhttps://https://cooking-ez.com/images/recettes/divers/legumes/1057.webp https://cooking-ez.com/entrees/recipe-breton-coleslaw.phpBreton coleslawSalad of carrots, cauliflower and onion in mayonnaisehttps://https://cooking-ez.com/images/recettes/entrees/salades/1056.webp https://cooking-ez.com/entrees/recipe-comtoise-endive-salad.phpComtoise endive saladShredded endive, diced Comté cheese, Morteau sausage and fried croutonshttps://https://cooking-ez.com/images/recettes/entrees/salades/1055.webp https://cooking-ez.com/divers/recipe-celeriac-in-cream-and-mustard-sauce.phpCeleriac in cream and mustard sauceDiced celeriac fried then braised with cream and mustardhttps://https://cooking-ez.com/images/recettes/divers/legumes/1054.webp https://cooking-ez.com/poissons/recipe-curried-mussels-with-cabbage.phpCurried mussels with cabbageShelled mussels in a creamy curry sauce on a bed of lightly cooked cabbagehttps://https://cooking-ez.com/images/recettes/poissons/crustace/1053.webp https://cooking-ez.com/entrees/recipe-bistro-style-beetroot-salad.phpBistro-style beetroot saladDiced raw beetroot, croutons, ham and rémoulade dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1052.webp https://cooking-ez.com/desserts/recipe-caramelized-pear-custard-tart.phpCaramelized pear custard tartTatin-style pears and baked egg custard in ramekinshttps://https://cooking-ez.com/images/recettes/desserts/gratins/1051.webp https://cooking-ez.com/entrees/recipe-roscoff-salad.phpRoscoff saladSlices of cauliflower with fried onions and smoked sausagehttps://https://cooking-ez.com/images/recettes/entrees/salades/1050.webp https://cooking-ez.com/entrees/recipe-mexican-tart.phpMexican tartShortcrust pastry, red kidney bean purée and sliced avocado with limehttps://https://cooking-ez.com/images/recettes/entrees/tartes/1049.webp https://cooking-ez.com/poissons/recipe-erika-ceviche.phpErika's cevicheDiced white fish cured by marinating briefly in lime juicehttps://https://cooking-ez.com/images/recettes/poissons/poisson/1048.webp https://cooking-ez.com/desserts/recipe-tatin-apple-diplomat-tart.phpTatin apple diplomat tartSwetcrust pastry case, diplomat cream and tatin-style appleshttps://https://cooking-ez.com/images/recettes/desserts/tartes/1047.webp https://cooking-ez.com/desserts/recipe-poppy-seed-and-lemon-cake.phpPoppy seed and lemon cakeA "four quarters" cake with lemon and toasted poppy seedshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1046.webp https://cooking-ez.com/desserts/recipe-blackberry-and-almond-fondant-tart.phpBlackberry and almond fondant tartBlackberry jelly with almond panna cotta in a sweetcrust pastry casehttps://https://cooking-ez.com/images/recettes/desserts/tartes/1045.webp https://cooking-ez.com/desserts/recipe-granola.phpGranolaDelicious toasted cereal mix with nuts and seedshttps://https://cooking-ez.com/images/recettes/desserts/autres/1044.webp https://cooking-ez.com/desserts/recipe-apple-paste.phpApple pasteApple juice and pectin, set and cut into bite-sized pieceshttps://https://cooking-ez.com/images/recettes/desserts/confiseries/1043.webp https://cooking-ez.com/divers/recipe-risotto-style-celeriac.phpRisotto-style celeriacDiced celeriac cooked risotto-style and finished with creamhttps://https://cooking-ez.com/images/recettes/divers/legumes/1042.webp https://cooking-ez.com/desserts/recipe-autumn-apple-and-plum-crumble-pie.phpAutumn apple and plum crumble piePie-style crumble with apples, plums and hazelnutshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1041.webp https://cooking-ez.com/base/recipe-diplomat-cream.phpDiplomat creamConfectioner's custard thickened with gelatin and mixed with whipped creamhttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/1040.webp https://cooking-ez.com/desserts/recipe-plum-and-almond-panna-cotta.phpPlum and almond panna cottaPanna cotta made with almond milk and stewed plumshttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/1039.webp https://cooking-ez.com/base/recipe-green-bean-puree.phpGreen bean puréePurée of tender fresh green beans with a little potatohttps://https://cooking-ez.com/images/recettes/base/legumes/1038.webp https://cooking-ez.com/desserts/recipe-jelly-style-plum-jam.phpJelly-style plum jamLike normal plum jam, but without the skinshttps://https://cooking-ez.com/images/recettes/desserts/confitures/1037.webp https://cooking-ez.com/divers/recipe-two-cheese-vegetable-gratin.phpTwo-cheese vegetable gratinLayers of 3 different pre-cooked vegetables, topped with 2 cheeseshttps://https://cooking-ez.com/images/recettes/divers/gratins/1036.webp https://cooking-ez.com/entrees/recipe-mexican-salad.phpMexican saladRed kidney beans, avocado, tomatoes and onion, with a hot lime dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1035.webp https://cooking-ez.com/entrees/recipe-tabbouleh.phpTabboulehCouscous with olive oil and lemon dressing, tomatoes, onion and fresh herbshttps://https://cooking-ez.com/images/recettes/entrees/salades/1034.webp https://cooking-ez.com/desserts/recipe-lemon-and-grated-apple-tart.phpLemon and grated apple tartSweetcrust pastry case, grated apples and lemonhttps://https://cooking-ez.com/images/recettes/desserts/tartes/1033.webp https://cooking-ez.com/desserts/recipe-sesame-cookies.phpSesame cookiesCookies with double sesame flavourhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/1032.webp https://cooking-ez.com/desserts/recipe-plum-tart-en-passant-par-la-lorraine.phpPlum tart "En passant par la Lorraine"Sweetcrust pastry with rosettes of mirabelle and larger plums on a layer of hazelnut buttercreamhttps://https://cooking-ez.com/images/recettes/desserts/tartes/1031.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-freeze-plums.phpHow to freeze plumsPlums, rinsed, dried and frozen as cut halveshttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/1030.webp https://cooking-ez.com/desserts/recipe-lemon-tart.phpLemon tartSweetcrust pastry and buttery lemon filling, using both zest and juicehttps://https://cooking-ez.com/images/recettes/desserts/tartes/1029.webp https://cooking-ez.com/desserts/recipe-rhubarb-mousse.phpRhubarb mousseItalian meringue and stewed rhubarbhttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/1028.webp https://cooking-ez.com/divers/recipe-stuffed-baguette.phpStuffed baguetteHollowed-out baguette filled with a mixture of onions, bacon and eggs, then browned in the ovenhttps://https://cooking-ez.com/images/recettes/divers/pains/1027.webp https://cooking-ez.com/desserts/recipe-comtoise-apple-charlotte.phpComtoise apple charlotteApple charlotte moulded with slices of buttered fried breadhttps://https://cooking-ez.com/images/recettes/desserts/entremets/1026.webp https://cooking-ez.com/divers/recipe-stuffed-mushrooms-au-gratin.phpStuffed mushrooms au gratinMushroom caps, marinated and pre-cooked, then baked gratin-stylehttps://https://cooking-ez.com/images/recettes/divers/autres/1025.webp https://cooking-ez.com/poissons/recipe-scrambled-eggs-with-langoustines-and-asparagus-tips..phpScrambled eggs with langoustines and asparagus tips.Sautéed asparagus tips and langoustines with scrambled eggshttps://https://cooking-ez.com/images/recettes/poissons/crustace/1024.webp https://cooking-ez.com/desserts/recipe-breton-strawberry-and-verbena-tart.phpBreton strawberry and verbena tartBreton sablé base, verbena crémeux and fresh strawberrieshttps://https://cooking-ez.com/images/recettes/desserts/tartes/1023.webp https://cooking-ez.com/desserts/recipe-canadian-apple-crumble.phpCanadian apple crumbleCrumble topping with oats and apples with maple syruphttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1022.webp https://cooking-ez.com/entrees/recipe-baby-courgette-salad.phpBaby courgette saladCrunchy raw courgettes, radishes, tuna and lemon mayonnaisehttps://https://cooking-ez.com/images/recettes/entrees/salades/1021.webp https://cooking-ez.com/entrees/recipe-paimpol-salad.phpPaimpol saladWhite beans, mussels and cougettes in a vinaigrette dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1020.webp https://cooking-ez.com/desserts/recipe-lemon-and-lime-custard-tart.phpLemon and lime custard tartBaker's custard tart with lemon and lime custard layershttps://https://cooking-ez.com/images/recettes/desserts/gateaux/1019.webp https://cooking-ez.com/base/recipe-lime-confectioner-custard-pastry-cream.phpLime confectioner's custard (pastry cream)Confectioner's custard with all the flavour of lime zest and juicehttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/1018.webp https://cooking-ez.com/divers/recipe-baker-tuna-and-mushroom-tart.phpBaker's tuna and mushroom tartBread-dough base topped with tuna, onion, mushrooms and creamhttps://https://cooking-ez.com/images/recettes/divers/tartes/1017.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-peel-tomatoes-using-a-flame.phpHow to peel tomatoes using a flamePeeling tomatoes without boiling waterhttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/1016.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-make-a-good-pastry-tart-case.phpHow to make a good pastry tart caseHow to achieve a perfect pastry tart case or pie crusthttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/1015.webp https://cooking-ez.com/entrees/recipe-souda-salad.phpSouda saladSalad of cucumber (with skin), tomatoes and feta with an olive oil, lemon and oregano dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/1014.webp https://cooking-ez.com/divers/recipe-potato-galette.phpPotato galetteGalette of duchess potatoes with fried ham, chives and spring onionshttps://https://cooking-ez.com/images/recettes/divers/legumes/1013.webp https://cooking-ez.com/divers/recipe-chicken-with-spinach-in-a-cream-sauce.phpChicken with spinach in a cream sauceSpinach, cooked chicken and potatoes with creamhttps://https://cooking-ez.com/images/recettes/divers/autres/1012.webp https://cooking-ez.com/desserts/recipe-strawberries-in-a-thyme-and-lemon-flavoured-red-wine-reduction.phpStrawberries in a thyme and lemon-flavoured red wine reductionStrawberries in reduced red wine with thyme and lemon, and whipped creamhttps://https://cooking-ez.com/images/recettes/desserts/fruits/1011.webp https://cooking-ez.com/divers/recipe-deep-leek-and-potato-quiche.phpDeep leek and potato quicheDeep quiche with a mixture of vegetables and bacon, quiche filling and 2 cheeseshttps://https://cooking-ez.com/images/recettes/divers/tartes/1010.webp https://cooking-ez.com/poissons/recipe-mackerel-rillettes.phpMackerel rillettesPoached mackerel flesh, butter, herbs and spices,https://https://cooking-ez.com/images/recettes/poissons/terrines/1009.webp https://cooking-ez.com/divers/recipe-baker-chicken-and-potato-tart.phpBaker's chicken and potato tartBread-dough base, cream cheese and cream topping with a layer of potatoes and poached chickenhttps://https://cooking-ez.com/images/recettes/divers/tartes/1008.webp https://cooking-ez.com/entrees/recipe-baby-spinach-salad.phpBaby spinach saladShredded spinach, lardons, croutons and hard-boiled eggshttps://https://cooking-ez.com/images/recettes/entrees/salades/1007.webp https://cooking-ez.com/divers/recipe-two-cheese-quiche.phpTwo-cheese quicheQuiche with diced ham and two cheeseshttps://https://cooking-ez.com/images/recettes/divers/tartes/1006.webp https://cooking-ez.com/base/recipe-yeast-based-flaky-dough-for-croissants.phpYeast-based flaky dough (for croissants)Dough for croissants and pains au chocolat (and similar)https://https://cooking-ez.com/images/recettes/base/pates/1005.webp https://cooking-ez.com/entrees/recipe-springtime-mixed-salad.phpSpringtime mixed saladShredded lettuce, sliced courgettes, diced cheese, hard-boiled eggs and tuna, dressed with a vinaigrettehttps://https://cooking-ez.com/images/recettes/entrees/salades/1004.webp https://cooking-ez.com/entrees/recipe-red-cabage-salad-with-toasted-almonds.phpRed cabage salad with toasted almondsSalad of red cabbage with sliced radishes and toasted almondshttps://https://cooking-ez.com/images/recettes/entrees/salades/1003.webp https://cooking-ez.com/divers/recipe-ham-and-cheese-slices-with-spring-onions.phpHam and cheese slices with spring onionsOven-baked slices topped with ham, Morbier cheese and lightly fried spring onionshttps://https://cooking-ez.com/images/recettes/divers/tartines/1002.webp https://cooking-ez.com/divers/recipe-turmeric-risotto.phpTurmeric risottoRisotto with turmeric and toasted sunflower and pumpkin seedshttps://https://cooking-ez.com/images/recettes/divers/pates_riz/1001.webp https://cooking-ez.com/desserts/recipe-breton-apple-and-rhubarb-tart.phpBreton apple and rhubarb tartBreton sablé base, apple crémeux filling and oven-poached rhubarb pieceshttps://https://cooking-ez.com/images/recettes/desserts/tartes/1000.webp https://cooking-ez.com/entrees/recipe-endive-and-cheese-salad-with-croutons.phpEndive and cheese salad with croutonsEndive salad with spring onions, browned croutons and diced cheesehttps://https://cooking-ez.com/images/recettes/entrees/salades/999.webp https://cooking-ez.com/monde/recipe-enchiladas.phpEnchiladasTortillas filled and rolled up, then oven bakedhttps://https://cooking-ez.com/images/recettes/monde/gratins/998.webp https://cooking-ez.com/four/recipe-brioche-royale.phpBrioche royaleRich brioche filled with candied fruit, chocolate and toasted hazelnuts, topped with a "macaronade" andhttps://https://cooking-ez.com/images/recettes/four/viennoiseries/997.webp https://cooking-ez.com/desserts/recipe-frozen-cottage-cheese-with-strawberries.phpFrozen cottage cheese with strawberriesFrozen fruit blended with cottage cheese and sugarhttps://https://cooking-ez.com/images/recettes/desserts/glaces/996.webp https://cooking-ez.com/divers/recipe-gratin-parmentier.phpGratin ParmentierTwo layers of sautéed potatoes around a layer of cooked minced beef, topped with grated cheesehttps://https://cooking-ez.com/images/recettes/divers/gratins/995.webp https://cooking-ez.com/divers/recipe-tandoori-flavoured-chicken-with-leeks.phpTandoori-flavoured chicken with leeksChicken chunks with leeks in a creamy, tandoori-spiced saucehttps://https://cooking-ez.com/images/recettes/divers/autres/994.webp https://cooking-ez.com/four/recipe-mouna.phpMounaBrioche with Mediterranean roots, flavoured with citrus fruits and orange-flower waterhttps://https://cooking-ez.com/images/recettes/four/viennoiseries/993.webp https://cooking-ez.com/entrees/recipe-turnip-top-soup.phpTurnip top soupSoup made with turnip and radish tops, thickened with a little potatohttps://https://cooking-ez.com/images/recettes/entrees/soupes/992.webp https://cooking-ez.com/entrees/recipe-two-colour-cauliflower-salad.phpTwo-colour cauliflower saladTwo colours of cauliflower wth rémoulette dresssinghttps://https://cooking-ez.com/images/recettes/entrees/salades/991.webp https://cooking-ez.com/desserts/recipe-lemon-and-lime-cakes.phpLemon and lime cakesMoist lemon and lime cake, soaked with citrus syruphttps://https://cooking-ez.com/images/recettes/desserts/gateaux/990.webp https://cooking-ez.com/four/recipe-baker-pizza.phpBaker's pizzaPizza made with bread dough and tomato saucehttps://https://cooking-ez.com/images/recettes/four/tartes/989.webp https://cooking-ez.com/base/recipe-remoulette-dressing.phpRémoulette dressingSimilar to a rémoulade dressing, but with lemon and chiveshttps://https://cooking-ez.com/images/recettes/base/sauces/988.webp https://cooking-ez.com/desserts/recipe-mini-mont-blanc-choux-puffs.phpMini Mont-Blanc choux puffsRound choux puffs with craquelin, filled with whipped cream and chestnut puréehttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/987.webp https://cooking-ez.com/base/recipe-noisette-butter.phpNoisette butterButter melted and cooked until it looks and smells like hazelnuts, then filteredhttps://https://cooking-ez.com/images/recettes/base/aromatique/986.webp https://cooking-ez.com/desserts/recipe-grapefruit-moelleux.phpGrapefruit moelleuxSmall, moist cakes with triple grapefruit flavour: juice, zest and candied peelhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/985.webp https://cooking-ez.com/base/recipe-citrus-syrup.phpCitrus syrupSyrup combining the delicate bitterness and acidity of citrushttps://https://cooking-ez.com/images/recettes/base/sirops_coulis/984.webp https://cooking-ez.com/divers/recipe-smoky-potato-and-potimarron-gratin.phpSmoky potato and potimarron gratinGratin of smoky-flavoured potatoes and potimarronhttps://https://cooking-ez.com/images/recettes/divers/gratins/983.webp https://cooking-ez.com/entrees/recipe-comtoise-endive-salad.phpComtoise endive saladFinely sliced endives, smoked bacon and diced Comté cheesehttps://https://cooking-ez.com/images/recettes/entrees/salades/982.webp https://cooking-ez.com/divers/recipe-cauliflower-moelleux-in-ramekins.phpCauliflower "moelleux" in ramekinsFondant cauliflower and potato purée, with slivers of smoked hamhttps://https://cooking-ez.com/images/recettes/divers/autres/981.webp https://cooking-ez.com/divers/recipe-spinach-mornay.phpSpinach MornayGratin of spinach with hard-boiled eggs and Mornay sauce.,https://https://cooking-ez.com/images/recettes/divers/gratins/980.webp https://cooking-ez.com/entrees/recipe-remoulette-of-celeriac.phpRémoulette of celeriacCeleriac Julienne with herbs, shallots and lemon remoulade sauce called "remoulette"https://https://cooking-ez.com/images/recettes/entrees/salades/979.webp https://cooking-ez.com/poissons/recipe-fish-a-la-bordelaise.phpFish "à la Bordelaise"Fish fillet topped with a crust of breadcrumbs, parsley and onions cooked in white winehttps://https://cooking-ez.com/images/recettes/poissons/poisson/978.webp https://cooking-ez.com/four/recipe-galette-de-fougerolles.phpGalette de FougerollesBrioche-style flat cake with hazelnuts, topped with craquelin and griottine cherrieshttps://https://cooking-ez.com/images/recettes/four/viennoiseries/977.webp https://cooking-ez.com/base/recipe-craquelin-sweet-cracker-dough.phpCraquelin (sweet cracker dough)Crisp topping shell for choux pastry and other cakeshttps://https://cooking-ez.com/images/recettes/base/pates/976.webp https://cooking-ez.com/divers/recipe-montlebon-toast.phpMontlebon toastToast topped with bechamel, caramelized onions, Morteau sausage and grated Comté cheesehttps://https://cooking-ez.com/images/recettes/divers/tartines/974.webp https://cooking-ez.com/poissons/recipe-mussels-with-arroz-negro.phpMussels with arroz negroShelled mussels served on a bed of rice with squid inkhttps://https://cooking-ez.com/images/recettes/poissons/coquillages/973.webp https://cooking-ez.com/divers/recipe-provencal-braised-carrots.phpProvençal braised carrotsCarrots braised in vegetable stock with herbes de Provencehttps://https://cooking-ez.com/images/recettes/divers/legumes/972.webp https://cooking-ez.com/desserts/recipe-hazelnut-and-orange-cake.phpHazelnut and orange cakeCake with double orange flavour and hazelnut crumble toppinghttps://https://cooking-ez.com/images/recettes/desserts/gateaux/971.webp https://cooking-ez.com/viandes/recipe-sauteed-chicken-with-leeks.phpSautéed chicken with leeksChunks of marinated chicken sautéed with diagonally sliced leekshttps://https://cooking-ez.com/images/recettes/viandes/volaille/970.webp https://cooking-ez.com/viandes/recipe-pork-roast-with-herbs.phpPork roast with herbsJoint of pork cooked in a bag with baby potatoeshttps://https://cooking-ez.com/images/recettes/viandes/porc/969.webp https://cooking-ez.com/poissons/recipe-scallops-au-gratin.phpScallops au gratinPan-fried scallops on a julienne of leeks with bechamel saucehttps://https://cooking-ez.com/images/recettes/poissons/crustace/968.webp https://cooking-ez.com/poissons/recipe-normandy-seafood-stew.phpNormandy seafood stewJulienne vegtables of several kinds and sautéed shelfish in a cream and cider saucehttps://https://cooking-ez.com/images/recettes/poissons/autres/967.webp https://cooking-ez.com/desserts/recipe-moist-chocolate-cake.phpMoist chocolate cakeMoist cake with double chocolate flavour: melted chocolate and cocoahttps://https://cooking-ez.com/images/recettes/desserts/gateaux/966.webp https://cooking-ez.com/divers/recipe-madras-rice.phpMadras riceSautéed aubergines, fried ham and curried ricehttps://https://cooking-ez.com/images/recettes/divers/pates_riz/964.webp https://cooking-ez.com/divers/recipe-potimarron-and-parmesan-tart.phpPotimarron and Parmesan tartShortcrust pastry with potimarron, cream and egg fillinghttps://https://cooking-ez.com/images/recettes/divers/tartes/963.webp https://cooking-ez.com/base/recipe-coriander-and-cashew-nut-pesto.phpCoriander and cashew nut pestoLike classic pesto, but using coriander instead of basil, and cashew nuts instead of pine nutshttps://https://cooking-ez.com/images/recettes/base/sauces/962.webp https://cooking-ez.com/desserts/recipe-diamond-biscuits.phpDiamond biscuitsShortbread biscuits with a sparkling sugared edgehttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/961.webp https://cooking-ez.com/poissons/recipe-mussels-with-beurre-escargot.phpMussels with beurre d'escargotPre-cooked mussels and beurre d'escargothttps://https://cooking-ez.com/images/recettes/poissons/crustace/960.webp https://cooking-ez.com/entrees/recipe-warm-haricot-bean-salad.phpWarm haricot bean saladMelting haricot beans with bacon, fried croutons, chives and vinaigrette dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/959.webp https://cooking-ez.com/desserts/recipe-tarte-normande.phpTarte NormandeSweet pastry case, apples sautéed in Calvados and cream-egg fillinghttps://https://cooking-ez.com/images/recettes/desserts/tartes/958.webp https://cooking-ez.com/viandes/recipe-duo-of-slow-cooked-pork.phpDuo of slow-cooked porkDuo of slow-cooked braised meatshttps://https://cooking-ez.com/images/recettes/viandes/porc/957.webp https://cooking-ez.com/base/recipe-pistachio-confectioner-custard.phpPistachio confectioner's custardLike a classic confectioner's custard, but flavoured with pistachiohttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/956.webp https://cooking-ez.com/divers/recipe-snails-in-a-brioche.phpSnails in a briocheFlat, round brioche filled with buttered snailshttps://https://cooking-ez.com/images/recettes/divers/autres/955.webp https://cooking-ez.com/base/recipe-beurre-escargot.phpBeurre d'escargotGastronomic version of the great French classichttps://https://cooking-ez.com/images/recettes/base/aromatique/954.webp https://cooking-ez.com/desserts/recipe-creamy-plum-and-pear-clafoutis.phpCreamy plum and pear clafoutisClafoutis with plums and pearshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/953.webp https://cooking-ez.com/divers/recipe-potatoes-with-bacon-and-herbs.phpPotatoes with bacon and herbsPotatoes rolled in bacon with bay and sage leaveshttps://https://cooking-ez.com/images/recettes/divers/gratins/952.webp https://cooking-ez.com/base/recipe-home-made-breadcrumb-coating.phpHome-made breadcrumb coatingBreadcrumbshttps://https://cooking-ez.com/images/recettes/base/pains/951.webp https://cooking-ez.com/entrees/recipe-eggs-arsene.phpEggs ArsènePan-fried brioche, fried bacon, poached egg with cancoillote poured overhttps://https://cooking-ez.com/images/recettes/entrees/oeufs/950.webp https://cooking-ez.com/entrees/recipe-crunchy-courgette-and-mushroom-salad.phpCrunchy courgette and mushroom saladSalad of courgettes, radishes and mushrooms with tuna in mayonnaisehttps://https://cooking-ez.com/images/recettes/entrees/salades/949.webp https://cooking-ez.com/desserts/recipe-piped-petits-fours.phpPiped petits-foursMoist petits-fours made with marzipanhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/948.webp https://cooking-ez.com/divers/recipe-fine-multi-tomato-tart.phpFine multi-tomato tartPuff-pastry base, tomato sauce and drained tomato sliceshttps://https://cooking-ez.com/images/recettes/divers/tartes/947.webp https://cooking-ez.com/desserts/recipe-windfall-apple-jelly.phpWindfall apple jellyDelicious clear jelly made with under-ripe appleshttps://https://cooking-ez.com/images/recettes/desserts/sirops_coulis/946.webp https://cooking-ez.com/divers/recipe-morteau-sausage-rolled-brioche.phpMorteau sausage rolled briocheMorteau sausage rolled in a brioche with cancoillote and served with a Vin Jaune saucehttps://https://cooking-ez.com/images/recettes/divers/autres/945.webp https://cooking-ez.com/four/recipe-pogne-de-romans.phpPogne de RomansTraditional brioche with orange flavourhttps://https://cooking-ez.com/images/recettes/four/viennoiseries/944.webp https://cooking-ez.com/base/recipe-cream-sauce-with-vin-jaune.phpCream sauce with Vin JauneCream and shallot sauce with a double dose of Vin Jaunehttps://https://cooking-ez.com/images/recettes/base/sauces/943.webp https://cooking-ez.com/divers/recipe-mozzarella-pasta-bake.phpMozzarella pasta bakePasta, fried ham and two cheeses: mozzarella and Comtéhttps://https://cooking-ez.com/images/recettes/divers/gratins/942.webp https://cooking-ez.com/divers/recipe-quick-flaky-pizza.phpQuick flaky pizzaClassic pizza on a puff-pastry basehttps://https://cooking-ez.com/images/recettes/divers/tartes/941.webp https://cooking-ez.com/four/recipe-3-fruit-brioche-loaf.php3-fruit brioche loafLayers of different dried fruit in a rectangular briochehttps://https://cooking-ez.com/images/recettes/four/viennoiseries/940.webp https://cooking-ez.com/entrees/recipe-mixed-salad-with-curry-mayo.phpMixed salad with curry mayoAvocado, muchrooms, artichokes and tuna in a curry mayonnaisehttps://https://cooking-ez.com/images/recettes/entrees/salades/939.webp https://cooking-ez.com/desserts/recipe-agen-prune-cake.phpAgen prune cakeBrioche-style cake with Armagnac marzipan and pruneshttps://https://cooking-ez.com/images/recettes/desserts/viennoiseries/938.webp https://cooking-ez.com/base/recipe-armagnac-marzipan.phpArmagnac marzipanLike normal almond paste, but flavoured with Armagnachttps://https://cooking-ez.com/images/recettes/base/pates/937.webp https://cooking-ez.com/desserts/recipe-raspberry-tart.phpRaspberry tartRound breton sablé base, raspberry crémeu and fresh raspberrieshttps://https://cooking-ez.com/images/recettes/desserts/tartes/936.webp https://cooking-ez.com/base/recipe-fruit-cremeux.phpFruit crémeuxFruit crémeux made with eggs and set with gelatinhttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/935.webp https://cooking-ez.com/entrees/recipe-cretan-salad.phpCretan saladDiced tomatoes, feta, spring onion and tunahttps://https://cooking-ez.com/images/recettes/entrees/salades/934.webp https://cooking-ez.com/divers/recipe-quiche-bretonne.phpQuiche BretonneLike a quiche, but with puff pastry and seafood fillinghttps://https://cooking-ez.com/images/recettes/divers/tartes/933.webp https://cooking-ez.com/base/recipe-breton-sable-biscuit-dough.phpBreton sablé biscuit doughRich biscuit dough with butter, egg yolk and vanillahttps://https://cooking-ez.com/images/recettes/base/pates/932.webp https://cooking-ez.com/divers/recipe-genoese-croque-monsieur.phpGenoese croque-monsieurFried bread, scrambled egg, pesto and grated Parmesanhttps://https://cooking-ez.com/images/recettes/divers/tartines/931.webp https://cooking-ez.com/entrees/recipe-beetroot-salad-with-cashew-nuts.phpBeetroot salad with cashew nutsRaw beetroot, cashew nuts and fried croutonshttps://https://cooking-ez.com/images/recettes/entrees/salades/930.webp https://cooking-ez.com/desserts/recipe-stuffed-prunes.phpStuffed prunesHalved dried prunes and marzipan with Armagnachttps://https://cooking-ez.com/images/recettes/desserts/confiseries/929.webp https://cooking-ez.com/desserts/recipe-lime-meringue-tart.phpLime meringue tartSweet pastry, lime filling and Italian meringuehttps://https://cooking-ez.com/images/recettes/desserts/tartes/928.webp https://cooking-ez.com/four/recipe-cramique.phpCramiqueBrioche-style loaf with raisins and pearl sugarhttps://https://cooking-ez.com/images/recettes/four/viennoiseries/927.webp https://cooking-ez.com/desserts/recipe-chocolate-cereal-bars.phpChocolate cereal barsMixture of dried fruit,toasted nuts and seeds on chocolate sweetcrust pastryhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/926.webp https://cooking-ez.com/desserts/recipe-alsatian-apple-tart.phpAlsatian apple tartSweet pastry case, apple slices and vanilla egg custardhttps://https://cooking-ez.com/images/recettes/desserts/tartes/925.webp https://cooking-ez.com/entrees/recipe-green-avocado-salad.phpGreen avocado saladLettuce, avocado and spring onion in a pepped up lime and olive-oil dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/924.webp https://cooking-ez.com/base/recipe-chocolate-sweetcrust-pastry.phpChocolate sweetcrust pastrySweetcrust pastry and cocoa powderhttps://https://cooking-ez.com/images/recettes/base/pates/923.webp https://cooking-ez.com/base/recipe-sweet-pastry.phpSweet pastryA tart pastry that is crisper than sweetcrust pastryhttps://https://cooking-ez.com/images/recettes/base/pates/922.webp https://cooking-ez.com/desserts/recipe-mini-lemon-millefeuilles.phpMini lemon millefeuilles3 discs of caramelised puff pastry, sandwiched together with 2 layers of lemon custardhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/921.webp https://cooking-ez.com/divers/recipe-winegrowers-sausage-casserole.phpWinegrowers' sausage casseroleSmoked sausage with vegetables, casseroled in dry white winehttps://https://cooking-ez.com/images/recettes/divers/autres/920.webp https://cooking-ez.com/poissons/recipe-spicy-seafood-plancha.phpSpicy seafood planchaChunks of fish and prawns marinated with spices, then cooked on a planchahttps://https://cooking-ez.com/images/recettes/poissons/poisson/919.webp https://cooking-ez.com/desserts/recipe-norman-flambeed-apples.phpNorman flambéed applesSautéed apples, flambéed in Calvados and served with custardhttps://https://cooking-ez.com/images/recettes/desserts/fruits/918.webp https://cooking-ez.com/divers/recipe-potimarron-braised-in-meat-jus.phpPotimarron braised in meat jusPotimarron chunks with thyme, cooked in poultry jushttps://https://cooking-ez.com/images/recettes/divers/legumes/917.webp https://cooking-ez.com/desserts/recipe-pistachio-panna-cotta-with-custard.phpPistachio panna cotta with custardPistachio panna cotta, custard and caramelised pistachioshttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/916.webp https://cooking-ez.com/desserts/recipe-chestnut-moelleux.phpChestnut moelleuxSmall, moist cakes with chestnut purée and marrons glacéshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/915.webp https://cooking-ez.com/divers/recipe-gratin-du-nord.phpGratin du NordLayers of potato with a mixture of leeks, endives and reduced beer, topped with sliced Maroilleshttps://https://cooking-ez.com/images/recettes/divers/gratins/913.webp https://cooking-ez.com/divers/recipe-rustic-chicken-and-mushroom-pie.phpRustic chicken and mushroom pieDeep puff pastry pie filled with leeks, chicken and mushroomshttps://https://cooking-ez.com/images/recettes/divers/tartes/912.webp https://cooking-ez.com/monde/recipe-taos-hotpot.phpTaos hotpotMix of vegetables and meats, cooked long and slow, served with polentahttps://https://cooking-ez.com/images/recettes/monde/viande/911.webp https://cooking-ez.com/base/recipe-quince-and-apple-compote.phpQuince and apple compoteQuince and apple in equal measures, brown sugar and a little vanilla sugarhttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/909.webp https://cooking-ez.com/divers/recipe-creamy-spinach-and-potato-gratin.phpCreamy spinach and potato gratinLayers of potato and spinach, with cream and Mont d'Or cheese poured over and browned in the ovenhttps://https://cooking-ez.com/images/recettes/divers/gratins/908.webp https://cooking-ez.com/desserts/recipe-quince-paste.phpQuince pasteQuinces, sugar and a little thickening agent - that's allhttps://https://cooking-ez.com/images/recettes/desserts/confiseries/906.webp https://cooking-ez.com/entrees/recipe-potimarron-and-celeriac-autumn-soup.phpPotimarron and celeriac autumn soupCeleriac, potimarron and onion soup with a hint of mustardhttps://https://cooking-ez.com/images/recettes/entrees/soupes/905.webp https://cooking-ez.com/desserts/recipe-lemon-creams.phpLemon creamsSet lemon cream with fruit coulishttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/904.webp https://cooking-ez.com/desserts/recipe-chocolate-mousse-with-hazelnuts.phpChocolate mousse with hazelnutsGourmet chocolate mousse with toasted hazelnutshttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/903.webp https://cooking-ez.com/entrees/recipe-potimarron-and-leek-soup.phpPotimarron and leek soupSoup made with chestnut pumpkin and leekshttps://https://cooking-ez.com/images/recettes/entrees/soupes/902.webp https://cooking-ez.com/divers/recipe-warm-autumn-salad.phpWarm autumn saladFlakes of fish, fried croutons and warm cauliflowerhttps://https://cooking-ez.com/images/recettes/divers/salades/901.webp https://cooking-ez.com/desserts/recipe-baked-alaska.phpBaked AlaskaRum-soaked sponge sandwiched with vanilla ice cream and blackcurrant sorbet, covered in meringue and browned in thehttps://https://cooking-ez.com/images/recettes/desserts/glaces/900.webp https://cooking-ez.com/desserts/recipe-tarte-jurassienne.phpTarte JurassienneSweetcrust pastry case, rich hazelnut buttercream and apples sautéed in Macvin du Jurahttps://https://cooking-ez.com/images/recettes/desserts/tartes/899.webp https://cooking-ez.com/base/recipe-rich-hazelnut-buttercream.phpRich hazelnut buttercreamPreparation full of hazelnut flavour for cooking into pastrieshttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/898.webp https://cooking-ez.com/entrees/recipe-pesto-crackers.phpPesto crackersSmall, crisp aperitif biscuits flavoured with pestohttps://https://cooking-ez.com/images/recettes/entrees/petits_gateaux/897.webp https://cooking-ez.com/divers/recipe-tomatoes-provencal.phpTomatoes ProvençalTomato halves topped with a breadcrumb, parsley and garlic stuffinghttps://https://cooking-ez.com/images/recettes/divers/legumes/896.webp https://cooking-ez.com/desserts/recipe-clafoutis-marie-antoinette.phpClafoutis "Marie-Antoinette"Sautéed apples, lemon confectioner's custard lightened with raw meringuehttps://https://cooking-ez.com/images/recettes/desserts/gratins/895.webp https://cooking-ez.com/divers/recipe-breton-leek-and-mushroom-tart.phpBreton leek and mushroom tartButtered buckwheat pancakes with a creamy filling of leeks, mushrooms and shallotshttps://https://cooking-ez.com/images/recettes/divers/tartes/894.webp https://cooking-ez.com/monde/recipe-pan-con-tomate.phpPan con tomateToasted bread rubbed with tomatohttps://https://cooking-ez.com/images/recettes/monde/amuses_bouches/893.webp https://cooking-ez.com/base/recipe-almond-macaroon-cake.phpAlmond macaroon cakeMoist almond-meringue cakehttps://https://cooking-ez.com/images/recettes/base/gateaux/892.webp https://cooking-ez.com/divers/recipe-gratin-of-chicken-with-rice-and-sauteed-mushrooms.phpGratin of chicken with rice and sautéed mushroomsGratin of rice, mushrooms and chicken, topped with cheesehttps://https://cooking-ez.com/images/recettes/divers/gratins/891.webp https://cooking-ez.com/divers/recipe-tomato-feuillete-with-pesto.phpTomato feuilleté with pestoSavoury feuilletage, sautéed tomatoes, pesto and grated parmesanhttps://https://cooking-ez.com/images/recettes/divers/tartes/890.webp https://cooking-ez.com/desserts/recipe-provencal-colombier-for-pentecost.phpProvençal colombier for PentecostMoist cake flavoured with orange and almondshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/889.webp https://cooking-ez.com/divers/recipe-pollack-parmentier.phpPollack ParmentierFlaked fish and mashed potato, baked gratin stylehttps://https://cooking-ez.com/images/recettes/divers/gratins/888.webp https://cooking-ez.com/entrees/recipe-lemony-chicken-and-radish-salad.phpLemony chicken and radish saladSliced radish, diced chicken and lemon mayonnaisehttps://https://cooking-ez.com/images/recettes/entrees/salades/887.webp https://cooking-ez.com/desserts/recipe-oatmeal-cake.phpOatmeal cakeSimilar to a pound cake, or the French "quatre quarts", but with rolled oatshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/886.webp https://cooking-ez.com/divers/recipe-quick-stuffed-courgettes.phpQuick stuffed courgettesHollowed out courgettes, cooked rice, tomato sauce and meatballshttps://https://cooking-ez.com/images/recettes/divers/gratins/885.webp https://cooking-ez.com/desserts/recipe-peach-verbena-feuillete.phpPeach and verbena feuilletéCaramelized puff-pastry feuilletage, light verbena custard and double rosette of peacheshttps://https://cooking-ez.com/images/recettes/desserts/tartes/884.webp https://cooking-ez.com/trucs_astuces/recipe-how-cook-caramelized-puff-pastry-well.phpHow to cook caramelized puff pastry wellBaking caramelized puff pastry to just the right thickness to use as "feuilletage"https://https://cooking-ez.com/images/recettes/trucs_astuces/comment/883.webp https://cooking-ez.com/divers/recipe-surf-and-turf-club-sandwich.phpSurf and turf club sandwichToasted bread, cream cheese with herbs, fried bacon, tinned sardines and lettucehttps://https://cooking-ez.com/images/recettes/divers/tartines/882.webp https://cooking-ez.com/divers/recipe-stuffed-artichokes-gratin.phpStuffed artichokes au gratinArtichoke hearts with a filling of mushrooms and shallots in bechamel saucehttps://https://cooking-ez.com/images/recettes/divers/gratins/881.webp https://cooking-ez.com/desserts/recipe-framboisier.phpFramboisierTwo layers of cake soaked in kirsch, around raspberries in a vanilla mascarpone creamhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/880.webp https://cooking-ez.com/desserts/recipe-flaked-almond-tart.phpFlaked almond tartTart made with toasted flaked almonds and a sweet, creamy filling with a hint of alcoholhttps://https://cooking-ez.com/images/recettes/desserts/tartes/879.webp https://cooking-ez.com/desserts/recipe-strawberry-mint-sorbet.phpStrawberry-mint sorbetStrawberries and mint blended into a coulis, then left overnight before churninghttps://https://cooking-ez.com/images/recettes/desserts/glaces/878.webp https://cooking-ez.com/divers/recipe-rillettes-stuffed-mushrooms.phpRillettes stuffed mushroomsSautéed mushroom caps filled with fried onions, rilletts and a quick radish pickle with tarragonhttps://https://cooking-ez.com/images/recettes/divers/autres/877.webp https://cooking-ez.com/viandes/recipe-roast-beef-like-they-do-santa-fe.phpRoast beef "like they do it in Santa Fe"Spicy slow-cooked beefhttps://https://cooking-ez.com/images/recettes/viandes/viande/876.webp https://cooking-ez.com/base/recipe-dried-apricots.phpDried apricotsApricots washed, dried, destoned and slowly driedhttps://https://cooking-ez.com/images/recettes/base/fruits/875.webp https://cooking-ez.com/desserts/recipe-raspberry-sorbet.phpRaspberry sorbetRaspberries without the seeds and sugar syrup - that's allhttps://https://cooking-ez.com/images/recettes/desserts/glaces/874.webp https://cooking-ez.com/divers/recipe-sausages-baked-beans-french-style.phpSausages with baked beans, French styleDried beans boiled then cooked slowly with chopped tomatoes and sausages (preferably smoked)https://https://cooking-ez.com/images/recettes/divers/autres/873.webp https://cooking-ez.com/divers/recipe-sunday-night-pasta.phpSunday night pastaPasta with bacon and fresh tomatoes simmered down into a saucehttps://https://cooking-ez.com/images/recettes/divers/pates_riz/872.webp https://cooking-ez.com/poissons/recipe-seared-tuna-lemon-lime.phpSeared tuna with lemon and limeTuna marinated and seared for rapid cooking, served with rice in the marinadehttps://https://cooking-ez.com/images/recettes/poissons/poisson/871.webp https://cooking-ez.com/desserts/recipe-galette-charentaise.phpGalette CharentaiseFlat "galette" cake made with butter, sugar, eggs, vanilla and two types of flour: wheat and cornhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/870.webp https://cooking-ez.com/divers/recipe-kerinou-slices.phpKérinou slicesSlices of bread topped with sautéed vegetables (courgette and mushrooms), a slice of ham and slivers of cheese,https://https://cooking-ez.com/images/recettes/divers/tartines/869.webp https://cooking-ez.com/poissons/recipe-langoustine-gratin.phpLangoustine gratinGatin with a fine brunoise of vegetables, langoustines cooked in two stages and cream sauce made with langoustine fumethttps://https://cooking-ez.com/images/recettes/poissons/crustace/868.webp https://cooking-ez.com/poissons/recipe-red-mullet-fillets-reduced-white-wine-sauce.phpRed mullet fillets with a reduced white-wine sauceFried red mullet fillets served with a very reduced dry white wine saucehttps://https://cooking-ez.com/images/recettes/poissons/poisson/867.webp https://cooking-ez.com/desserts/recipe-rice-pudding-fruit-nuts.phpRice pudding with fruit and nutsVanilla-flavoured rice pudding with toasted nuts and pan-fried appleshttps://https://cooking-ez.com/images/recettes/desserts/pates_riz/866.webp https://cooking-ez.com/viandes/recipe-filet-mignon-mustard-tarragon-sauce.phpFilet mignon with mustard and tarragon sauceMedallions of pork filet mignon, cream sauce with tarragon and strong mustardhttps://https://cooking-ez.com/images/recettes/viandes/viande/865.webp https://cooking-ez.com/desserts/recipe-strawberry-feuillete.phpStrawberry feuilletéCaramelized puff pastry, lime-flavoured confectioner's custard and fresh strawberrieshttps://https://cooking-ez.com/images/recettes/desserts/tartes/864.webp https://cooking-ez.com/divers/recipe-steamed-leeks-morel-sabayon.phpSteamed leeks with morel sabayonLeeks cooked in 2 stages, in a sabayon made with morel "jus"https://https://cooking-ez.com/images/recettes/divers/legumes/863.webp https://cooking-ez.com/desserts/recipe-flognarde.phpFlognardeHistoric vanilla egg custardhttps://https://cooking-ez.com/images/recettes/desserts/oeufs/861.webp https://cooking-ez.com/divers/recipe-oven-omelette.phpOven omeletteOven omelette with potatoes, onion and baconhttps://https://cooking-ez.com/images/recettes/divers/oeufs/860.webp https://cooking-ez.com/viandes/recipe-roast-pork-sage-cooked-bag..phpRoast pork with sage, cooked in a bag.Roast pork with sage, cooked in a bag, and served with braised turnips and artichokeshttps://https://cooking-ez.com/images/recettes/viandes/viande/859.webp https://cooking-ez.com/divers/recipe-pissaladiere-puff-pastry.phpPissaladière with puff pastryPuff-pastry flat tart with a topping of onions, black olives and tomatoeshttps://https://cooking-ez.com/images/recettes/divers/tartes/858.webp https://cooking-ez.com/divers/recipe-flamiche.phpFlamicheSavoury tart with endives and leekshttps://https://cooking-ez.com/images/recettes/divers/tartes/857.webp https://cooking-ez.com/divers/recipe-bacon-cabbage-omelette.phpBacon and cabbage omeletteOmelette with fried bacon and blanched cabbagehttps://https://cooking-ez.com/images/recettes/divers/oeufs/856.webp https://cooking-ez.com/monde/recipe-colcannon.phpColcannonMashed potato with cabbage and chives, served with baked sausageshttps://https://cooking-ez.com/images/recettes/monde/legumes/855.webp https://cooking-ez.com/desserts/recipe-apple-crisps.phpApple crispsThin slices of apple dried in the ovenhttps://https://cooking-ez.com/images/recettes/desserts/amuses_bouches/854.webp https://cooking-ez.com/viandes/recipe-confit-carrots-bacon.phpConfit of carrots with baconCarrots rolled in bacon and slow-cooked in chicken stockhttps://https://cooking-ez.com/images/recettes/viandes/legumes/853.webp https://cooking-ez.com/viandes/recipe-pork-medallions-full-turnips.phpPork medallions with "full" turnipsPan-fried pork medallions and turnips, boiled then fried, filled with a green cream made from their topshttps://https://cooking-ez.com/images/recettes/viandes/viande/852.webp https://cooking-ez.com/four/recipe-flaky-brownie-brioche.phpFlaky brownie briocheFlaky brioche with butter, chocolate, brown sugar and toasted pecan nutshttps://https://cooking-ez.com/images/recettes/four/viennoiseries/851.webp https://cooking-ez.com/trucs_astuces/recipe-how-rehydrate-dried-mushrooms.phpHow to rehydrate dried mushroomsFrom dried mushrooms to mushrooms ready to use in a recipehttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/849.webp https://cooking-ez.com/viandes/recipe-rabbit-civet-normande.phpRabbit civet "à la normande"Rabbit civet marinated and cooked in cider, with cream saucehttps://https://cooking-ez.com/images/recettes/viandes/viande/848.webp https://cooking-ez.com/divers/recipe-oeufs-rabattus-leeks.php"Oeufs rabattus" with leeksBeaten eggs, sautéed leeks and Morteau sausage "crisps"https://https://cooking-ez.com/images/recettes/divers/autres/847.webp https://cooking-ez.com/viandes/recipe-morteau-sausage-crisps.phpMorteau sausage "crisps"Thin slices of Morteau sausage cooked in 2 stageshttps://https://cooking-ez.com/images/recettes/viandes/viande/846.webp https://cooking-ez.com/divers/recipe-morel-risotto-vin-jaune-mont-or.phpMorel risotto with Vin Jaune and Mont d'OrMushroom risotto with Morel jus and Vin Jaune in the cooking liquid, and Mont d'Or added at the endhttps://https://cooking-ez.com/images/recettes/divers/pates_riz/845.webp https://cooking-ez.com/viandes/recipe-beef-braised-reduced-red-wine.phpBeef braised in reduced red wineSimilar to beef bourguignon, but the wine is reduced first with herbshttps://https://cooking-ez.com/images/recettes/viandes/viande/844.webp https://cooking-ez.com/viandes/recipe-rabbit-terrine.phpRabbit terrineRabbit terrine with minced meat and whole morselshttps://https://cooking-ez.com/images/recettes/viandes/autres/843.webp https://cooking-ez.com/divers/recipe-baked-mont-d-or-diced-mixed-vegetables.phpBaked Mont d'Or with diced mixed vegetablesMelted Mont d'Or cheese mixed with diced vegetables, refilled and baked in the boxhttps://https://cooking-ez.com/images/recettes/divers/gratins/841.webp https://cooking-ez.com/entrees/recipe-french-onion-soup.phpFrench onion soupSlow-cooked onion soup, topped with cheese croutonshttps://https://cooking-ez.com/images/recettes/entrees/soupes/840.webp https://cooking-ez.com/poissons/recipe-sea-bass-coriander-cream-papillote.phpSea bass with coriander cream en papilloteFillet of sea bass "en papillote" with a julienne of leeks and coriander cream saucehttps://https://cooking-ez.com/images/recettes/poissons/poisson/839.webp https://cooking-ez.com/divers/recipe-french-toast-cordon-bleu.phpFrench toast "cordon bleu"A ham and cheese 'cordon bleu' sandwich, dipped in beaten egg and cooked like French toasthttps://https://cooking-ez.com/images/recettes/divers/tartines/838.webp https://cooking-ez.com/desserts/recipe-apple-almond-gratin.phpApple and almond gratinApples with toasted almonds in a vanilla custard-style cream saucehttps://https://cooking-ez.com/images/recettes/desserts/gratins/837.webp https://cooking-ez.com/viandes/recipe-sausage-lentils-en-cocotte.phpSausage and lentils "en cocotte"Lentils with vegetables for flavour, smoked sausage and just enough water to cook themhttps://https://cooking-ez.com/images/recettes/viandes/autres/836.webp https://cooking-ez.com/four/recipe-rolled-chestnut-apple-brioche.phpRolled chestnut and apple briocheBrioche made with a mix of plain wheat and chestnut flour, then rolled up with butterscotch appleshttps://https://cooking-ez.com/images/recettes/four/viennoiseries/835.webp https://cooking-ez.com/divers/recipe-chicken-rice-leeks.phpChicken with rice and leeksRice cooked pilau-style, but with chicken cooking juices and diced cooked chickenhttps://https://cooking-ez.com/images/recettes/divers/pates_riz/834.webp https://cooking-ez.com/desserts/recipe-toasted-flour-biscuits.phpToasted-flour biscuitsClassic sweet biscuits, but with lightly oven-toasted flourhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/833.webp https://cooking-ez.com/divers/recipe-truffade.phpTruffadeFried potatoes and bacon with melted Saint-Nectairehttps://https://cooking-ez.com/images/recettes/divers/gratins/832.webp https://cooking-ez.com/desserts/recipe-crusty-pistachio-almond-apricot-flan.phpCrusty pistachio, almond and apricot flanFlan in puff-pastry case with pistachio, apricot and toasted almond fillinghttps://https://cooking-ez.com/images/recettes/desserts/gateaux/831.webp https://cooking-ez.com/desserts/recipe-gateau-nantais.phpGâteau NantaisMoist iced cake, flavoured with almonds, vanilla and rumhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/830.webp https://cooking-ez.com/viandes/recipe-melt-mouth-meat-vegetables-sealed-casserole.phpMelt-in-the mouth meat and vegetables in a sealed casseroleVegetables and meat slow cooked in a sealed casserolehttps://https://cooking-ez.com/images/recettes/viandes/viande/829.webp https://cooking-ez.com/trucs_astuces/recipe-how-seal-terrine-casserole-dish.phpHow to seal a terrine or casserole dishSimple mixture of flour, water and salt to seal around the lid of a dish before cookinghttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/828.webp https://cooking-ez.com/desserts/recipe-kouing-aman-brioche.phpKouign-amann briocheFlaky brioche with butter and sugarhttps://https://cooking-ez.com/images/recettes/desserts/viennoiseries/827.webp https://cooking-ez.com/poissons/recipe-fish-white-wine.phpFish in white wineFish cooked in white wine and herbs, served with a light sauce thickened with egg yolkhttps://https://cooking-ez.com/images/recettes/poissons/poisson/825.webp https://cooking-ez.com/divers/recipe-leek-artichoke-tart-piemontaise.phpLeek and artichoke tart à la piémontaisePuff pastry, pre-cooked artichokes and leeks with mascarpone and Parmesanhttps://https://cooking-ez.com/images/recettes/divers/tartes/823.webp https://cooking-ez.com/desserts/recipe-toffee-apple-upside-down-cake.phpToffee apple upside-down cakeLiquid caramel, a ring of tart apples and a standard cake mixturehttps://https://cooking-ez.com/images/recettes/desserts/gateaux/822.webp https://cooking-ez.com/desserts/recipe-linzer-torte.phpLinzer torteTart filled with cinnamon-flavoured raspberry jamhttps://https://cooking-ez.com/images/recettes/desserts/tartes/821.webp https://cooking-ez.com/viandes/recipe-pork-chops-duo-brassicas.phpPork chops with a duo of brassicasPan-fried pork chops served with Brussels Sprouts, romanesco and the reduced cooking juiceshttps://https://cooking-ez.com/images/recettes/viandes/viande/820.webp https://cooking-ez.com/viandes/recipe-mexican-style-pork-medallions.phpMexican-style pork medallionsPork medallions in a spicy marinade, served with green beans and a reduced saucehttps://https://cooking-ez.com/images/recettes/viandes/viande/818.webp https://cooking-ez.com/entrees/recipe-olive-twists.phpOlive twistsSavoury twists of puff pastry with tapenadehttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/817.webp https://cooking-ez.com/poissons/recipe-fillets-sole-dieppoise.phpFillets of sole DieppoiseSole fillets sautéed in butter with a cream sauce, shellfish and boiled potatoeshttps://https://cooking-ez.com/images/recettes/poissons/poisson/816.webp https://cooking-ez.com/desserts/recipe-bonnevaux-apple-tart.phpBonnevaux apple tartTHe simplest of apple tarts: a sweet pastry case and appleshttps://https://cooking-ez.com/images/recettes/desserts/tartes/815.webp https://cooking-ez.com/divers/recipe-shallot-confit-tart.phpShallot confit tartPuff pastry case with grilled cured ham, cream, Epoisses and oven-cooked shallot confithttps://https://cooking-ez.com/images/recettes/divers/tartes/814.webp https://cooking-ez.com/entrees/recipe-french-bean-salad-vinaigrette.phpFrench bean salad with vinaigretteFrench beans boiled first then mixed with shallot, herbs and vinaigrette dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/813.webp https://cooking-ez.com/divers/recipe-baked-leek-camembert-slices.phpBaked leek and Camembert slicesOven-baked slices of bread topped with creamed leeks and slivers of Camemberthttps://https://cooking-ez.com/images/recettes/divers/tartines/812.webp https://cooking-ez.com/entrees/recipe-beetroot-fried-chicken-salad.phpBeetroot and fried chicken saladRaw beetroot, toasted almonds, fried chicken and herb vinaigrette dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/811.webp https://cooking-ez.com/poissons/recipe-chilli-langoustines.phpChilli langoustinesHot spiced langoustines, flambéed in cognac and served with a cream sauce and potato grenaillehttps://https://cooking-ez.com/images/recettes/poissons/crustace/810.webp https://cooking-ez.com/desserts/recipe-gateau-basque.phpGâteau BasqueMoist cake filled with rum-flavoured confectioner's custardhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/809.webp https://cooking-ez.com/entrees/recipe-mixed-tomato-salad.phpMixed tomato saladSimple salad of several tomato varieties with different flavours and colourshttps://https://cooking-ez.com/images/recettes/entrees/salades/808.webp https://cooking-ez.com/divers/recipe-comtoise-stuffed-tomatoes.phpComtoise stuffed tomatoesTomatoes stuffed with Morteau sausage and cancoillotehttps://https://cooking-ez.com/images/recettes/divers/gratins/807.webp https://cooking-ez.com/desserts/recipe-peach-green-tea-tart.phpPeach and green tea tartSweetcrust pastry, confectioner's custard with green tea, and poached white peacheshttps://https://cooking-ez.com/images/recettes/desserts/tartes/806.webp https://cooking-ez.com/divers/recipe-vegetable-clafoutis.phpVegetable clafoutisPre-cooked carrots and courgettes, fried diced ham and cheesy clafoutis mixturehttps://https://cooking-ez.com/images/recettes/divers/gratins/805.webp https://cooking-ez.com/poissons/recipe-pollack-fillet-baked-rice-vegetables..phpPollack fillet baked with rice and vegetables.Sesame-flavoured rice, fried onions, tomatoes and courgettes with fish fillets and thymehttps://https://cooking-ez.com/images/recettes/poissons/gratins/804.webp https://cooking-ez.com/desserts/recipe-little-caramelized-peach-tarts.phpLittle caramelized peach tartsCircle of puff pastry with caramelized peaches, hot citrus sauce and vanilla ice creamhttps://https://cooking-ez.com/images/recettes/desserts/tartes/803.webp https://cooking-ez.com/poissons/recipe-firied-fillet-sea-bream-polenta.phpFiried fillet of sea bream with polentaGrilled fish fillet, cherry tomatoes sautéed and creamy cheese polentahttps://https://cooking-ez.com/images/recettes/poissons/poisson/802.webp https://cooking-ez.com/divers/recipe-fried-bread-leek-poached-egg.phpFried bread with leek and poached eggButtered toast with fried leek and poached egghttps://https://cooking-ez.com/images/recettes/divers/tartines/801.webp https://cooking-ez.com/entrees/recipe-avocado-gravlax.phpAvocado with gravlaxCream cheese with herbs, avocado and gravlaxhttps://https://cooking-ez.com/images/recettes/poissons/salades/799.webp https://cooking-ez.com/viandes/recipe-beef-wellington.phpBeef WellingtonBeef filet in a pastry crust with mushrooms and foie grashttps://https://cooking-ez.com/images/recettes/viandes/viande/798.webp https://cooking-ez.com/divers/recipe-summery-cheese-toast.phpSummery cheese on toastCream sheese on toast with fresh herbs, spring onions and radisheshttps://https://cooking-ez.com/images/recettes/divers/tartines/797.webp https://cooking-ez.com/viandes/recipe-coq-vin.phpCoq au vinMarinated poultry, flambéed then slow cooked in red winehttps://https://cooking-ez.com/images/recettes/viandes/tradition/796.webp https://cooking-ez.com/poissons/recipe-canapes-red-mullet-poppy-seeds.phpCanapés of red mullet with poppy seedsFeta-tomatoes toast with poppy seed and red mullethttps://https://cooking-ez.com/images/recettes/poissons/poisson/795.webp https://cooking-ez.com/poissons/recipe-gravlax.phpGravlaxNordic-style dry-cured salmon fillethttps://https://cooking-ez.com/images/recettes/poissons/poisson/794.webp https://cooking-ez.com/divers/recipe-warm-cauliflower-salad-two-cheeses.phpWarm cauliflower salad with two cheesesSteamed cauliflower, diced cheese and fresh herbshttps://https://cooking-ez.com/images/recettes/divers/salades/793.webp https://cooking-ez.com/divers/recipe-mushroom-artichoke-omelette.phpMushroom and artichoke omeletteWell-filled omelette with mushrooms and artichokeshttps://https://cooking-ez.com/images/recettes/divers/autres/792.webp https://cooking-ez.com/viandes/recipe-pan-fried-chicken-breast-mozzarella.phpPan-fried chicken breast on mozzarellaPan-fried chicken breasts with preserved tomatoes and mozzarellahttps://https://cooking-ez.com/images/recettes/viandes/volaille/791.webp https://cooking-ez.com/poissons/recipe-curried-tuna-cubes.phpCurried tuna cubesPan-fried cubes of tuna coated with curry spices and breadcrumbshttps://https://cooking-ez.com/images/recettes/poissons/poisson/790.webp https://cooking-ez.com/desserts/recipe-chocolate-vanilla-creme-brulee.phpChocolate and vanilla crème brûléeCrème brulée in 3 layers: chocolate ganache, vanilla custard and caramelized crusthttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/789.webp https://cooking-ez.com/desserts/recipe-strawberry-kiwi-mascarpone-verrines.phpStrawberry, kiwi and mascarpone verrinesHalved strawberries, chopped kiwi with lemon and mascarpone creamhttps://https://cooking-ez.com/images/recettes/desserts/fruits/788.webp https://cooking-ez.com/divers/recipe-pasta-mushrooms.phpPasta with mushroomsCreamy mushroom and shallot sauce with pasta cooked "al dente"https://https://cooking-ez.com/images/recettes/divers/pates_riz/787.webp https://cooking-ez.com/divers/recipe-grilled-cheese.phpGrilled cheeseThe simple American pan-fried cheese sandwichhttps://https://cooking-ez.com/images/recettes/divers/tartines/786.webp https://cooking-ez.com/viandes/recipe-fillet-beef-rosemary-crust.phpFillet of beef in a rosemary crustTender beef fillet with rosemary flavour from the crust it is cooked inhttps://https://cooking-ez.com/images/recettes/viandes/viande/785.webp https://cooking-ez.com/divers/recipe-tartine-pecheur.phpTartine du pêcheurLightly toasted bread, sardines, spring onion and poached egghttps://https://cooking-ez.com/images/recettes/divers/tartines/784.webp https://cooking-ez.com/entrees/recipe-crunchy-spring-salad.phpCrunchy spring saladCrunchy spring vegetables, vinaigrette dressing and chopped herbshttps://https://cooking-ez.com/images/recettes/entrees/salades/783.webp https://cooking-ez.com/divers/recipe-spinach-ricotta-ravioli.phpSpinach and ricotta ravioliRavioli with a spinach, ricotta and pine-nut filling, boiled first then baked gratin-stylehttps://https://cooking-ez.com/images/recettes/divers/pates_riz/782.webp https://cooking-ez.com/trucs_astuces/recipe-how-make-ravioli.phpHow to make ravioliFrom basic pasta dough to filled raviolihttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/781.webp https://cooking-ez.com/divers/recipe-croque-monsieur-gourmand.phpCroque-monsieur gourmandCroque monsieur with 3 fillings: potatoes, creamed leeks and fried hamhttps://https://cooking-ez.com/images/recettes/divers/tartines/780.webp https://cooking-ez.com/entrees/recipe-savoury-mini-madeleines-2-cheeses.phpSavoury mini-madeleines with 2 cheesesSoft, savoury mini-madeleines with Cheddar and Parmesanhttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/779.webp https://cooking-ez.com/trucs_astuces/recipe-how-remove-fat-from-meat-juices.phpHow to remove fat from meat juicesFor a rich-flavoured meat "jus" with little fathttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/778.webp https://cooking-ez.com/divers/recipe-crispy-potato-galette-leeks.phpCrispy potato galette with leeksPotato galette with leeks in melted cheesehttps://https://cooking-ez.com/images/recettes/divers/legumes/777.webp https://cooking-ez.com/divers/recipe-spinach-omelette.phpSpinach OmeletteOmelette with lightly-fried spinach and shallotshttps://https://cooking-ez.com/images/recettes/divers/autres/776.webp https://cooking-ez.com/desserts/recipe-santiago-cake.phpSantiago CakeAlmond and lemon cake without butter or flourhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/775.webp https://cooking-ez.com/divers/recipe-mushroom-pancakes-gratin.phpMushroom Pancakes au GratinBuckwheat pancakes stuffed with mushrooms and shallots in a cream saucehttps://https://cooking-ez.com/images/recettes/divers/gratins/774.webp https://cooking-ez.com/divers/recipe-spinach-comte-loaf.phpSpinach and Comté LoafSalted cake with spinaches and cheese diceshttps://https://cooking-ez.com/images/recettes/divers/autres/773.webp https://cooking-ez.com/poissons/recipe-fish-mousselines.phpFish MousselinesFish mousselines poached in fish stock, served "en gratin" in a sauce normandehttps://https://cooking-ez.com/images/recettes/poissons/poisson/771.webp https://cooking-ez.com/base/recipe-sauce-normande-for-fish.phpSauce Normande (for fish)Cream sauce with blond roux and fish fumethttps://https://cooking-ez.com/images/recettes/base/sauces/770.webp https://cooking-ez.com/monde/recipe-sauteed-pork-peanuts.phpSautéed Pork with PeanutsBlanched vegetables, pan-fried pork and dry-roasted peanutshttps://https://cooking-ez.com/images/recettes/monde/viande/769.webp https://cooking-ez.com/desserts/recipe-apple-batter-puddings.phpApple Batter PuddingsIndividual apple and almond batter puddingshttps://https://cooking-ez.com/images/recettes/desserts/gratins/768.webp https://cooking-ez.com/divers/recipe-roasted-cauliflower.phpRoasted CauliflowerCauliflower cooked in two stages, first blanched then roast with herb butterhttps://https://cooking-ez.com/images/recettes/divers/legumes/767.webp https://cooking-ez.com/desserts/recipe-lemon-tart-/-meringue-pie.phpLemon Tart / Meringue PieSweetcrust pastry, lemon curd and Italian meringuehttps://https://cooking-ez.com/images/recettes/desserts/tartes/766.webp https://cooking-ez.com/divers/recipe-potato-waffles-smoked-salmon.phpPotato Waffles with Smoked SalmonWaffles made with instant potato and smoked salmon ribbonshttps://https://cooking-ez.com/images/recettes/divers/autres/765.webp https://cooking-ez.com/divers/recipe-baked-camembert-walnuts.phpBaked Camembert with WalnutsCamembert melted in the oven with toasted walnutshttps://https://cooking-ez.com/images/recettes/divers/autres/764.webp https://cooking-ez.com/desserts/recipe-moist-lemon-cake.phpMoist Lemon CakeMoist cake with double lemon flavourhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/763.webp https://cooking-ez.com/entrees/recipe-warm-broccoli-tuna-salad.phpWarm broccoli and Tuna SaladCooked broccoli with tuna, chopped shallot in a vinaigrette dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/762.webp https://cooking-ez.com/entrees/recipe-avocado-sauteed-prawns.phpAvocado with Sautéed PrawnsAvocado, lime and prawns in curry mayonnaisehttps://https://cooking-ez.com/images/recettes/entrees/crustace/761.webp https://cooking-ez.com/divers/recipe-penne-mushrooms.phpPenne with MushroomsMushrooms in a cream sauce and pennehttps://https://cooking-ez.com/images/recettes/divers/pates_riz/760.webp https://cooking-ez.com/divers/recipe-warm-leek-potato-salad.phpWarm Leek and Potato SaladWarm potatoes, boiled leeks and vinaigrette dressinghttps://https://cooking-ez.com/images/recettes/divers/legumes/759.webp https://cooking-ez.com/divers/recipe-gratin-endives-mont-or.phpGratin of Endives with Mont d'OrLayers of potatoes, endives and cheesehttps://https://cooking-ez.com/images/recettes/divers/gratins/758.webp https://cooking-ez.com/entrees/recipe-crunchy-cauliflower-salad-lemon.phpCrunchy Cauliflower Salad with LemonSlices of raw cauliflower and radish in lemon mayonnaisehttps://https://cooking-ez.com/images/recettes/entrees/salades/757.webp https://cooking-ez.com/base/recipe-lemon-mayonnaise.phpLemon MayonnaiseLemon mayonnaise with both juice and zesthttps://https://cooking-ez.com/images/recettes/base/sauces/756.webp https://cooking-ez.com/divers/recipe-oven-roasted-sprouts.phpOven-roasted SproutsBrussel sprouts oven-roasted in herb olive oilhttps://https://cooking-ez.com/images/recettes/divers/legumes/754.webp https://cooking-ez.com/viandes/recipe-pork-chops-rosemary.phpPork Chops with RosemaryPork chops, rubbed with rosemary, cooked in two stageshttps://https://cooking-ez.com/images/recettes/viandes/viande/753.webp https://cooking-ez.com/desserts/recipe-chestnut-fudge-cupcakes.phpChestnut Fudge CupcakesChestnut and chocolate fudge Cupcakeshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/752.webp https://cooking-ez.com/divers/recipe-salmon-spinach-gratin.phpSalmon and Spinach GratinLayers of spinaches, tomato salmon, mash potatoes and grated cheesehttps://https://cooking-ez.com/images/recettes/divers/gratins/751.webp https://cooking-ez.com/divers/recipe-eggs-comtoise.phpEggs ComtoiseEgg yolk in a potato nest, topped with hot cancoillote cheesehttps://https://cooking-ez.com/images/recettes/divers/autres/750.webp https://cooking-ez.com/divers/recipe-triple-cheese-pumpkin-gratin.phpTriple-Cheese Pumpkin GratinJapanese chestnut pumpkins (potimarrons) filled with a mixture of 3 cheeses and cream, baked in the ovenhttps://https://cooking-ez.com/images/recettes/divers/gratins/749.webp https://cooking-ez.com/desserts/recipe-chocolate-truffles.phpChocolate TrufflesCreamy home-made chocolateshttps://https://cooking-ez.com/images/recettes/desserts/confiseries/748.webp https://cooking-ez.com/desserts/recipe-sicilian-epiphany-pie.phpSicilian Epiphany PieGalette filled with pistachio, ricotta and candied fruithttps://https://cooking-ez.com/images/recettes/desserts/gateaux/747.webp https://cooking-ez.com/desserts/recipe-apple-blackcurrant-brioche-pies.phpApple and Blackcurrant Brioche PiesBrioche dough, apple quarters and blackcurrant jellyhttps://https://cooking-ez.com/images/recettes/desserts/viennoiseries/746.webp https://cooking-ez.com/divers/recipe-layered-leek-egg-gratin.phpLayered Leek and Egg GratinThin layers of poached leeks and hard-boiled eggs with craem and cheesehttps://https://cooking-ez.com/images/recettes/divers/gratins/745.webp https://cooking-ez.com/viandes/recipe-involtini-style-filet-mignon.phpInvoltini-Style Filet MignonFilet mignon cooked in two stages, stuffed with bacon, parsley and cheesehttps://https://cooking-ez.com/images/recettes/viandes/viande/744.webp https://cooking-ez.com/entrees/recipe-light-broccoli-soup.phpLight Broccoli SoupVegetable soup with broccolihttps://https://cooking-ez.com/images/recettes/entrees/soupes/743.webp https://cooking-ez.com/viandes/recipe-rillons-tours.phpRillons de ToursBacon cooked very slowly in lard and white winehttps://https://cooking-ez.com/images/recettes/viandes/viande/742.webp https://cooking-ez.com/divers/recipe-eggs-brioche-nests.phpEggs in brioche nestsSavoury brioche filled with egg and cheesehttps://https://cooking-ez.com/images/recettes/divers/autres/741.webp https://cooking-ez.com/divers/recipe-sauteed-green-vegetables-in-pan.phpSautéed Green Vegetables in panFour green vegetables, cooked in stock and lightly pan-friedhttps://https://cooking-ez.com/images/recettes/divers/legumes/740.webp https://cooking-ez.com/divers/recipe-stuffed-pumpkin-gratin.phpStuffed pumpkin gratinOven-baked pumpkins stuffed with a mixture of meats, chestnuts and creamhttps://https://cooking-ez.com/images/recettes/divers/autres/739.webp https://cooking-ez.com/entrees/recipe-mixed-salad-stack.phpMixed salad stackStack of sliced tomato, avocado, onion, egg and anchovy, pressed in a ring mouldhttps://https://cooking-ez.com/images/recettes/entrees/autres/738.webp https://cooking-ez.com/four/recipe-mini-apricot-pistachio-brioches.phpMini apricot and pistachio briochesDouble pistachios brioches with dry apricotshttps://https://cooking-ez.com/images/recettes/four/viennoiseries/737.webp https://cooking-ez.com/viandes/recipe-veal-chop-assortment-vegetables.phpVeal Chop With Assortment of VegetablesVeal chop cooked in two stages with tender vegetables in jushttps://https://cooking-ez.com/images/recettes/viandes/viande/736.webp https://cooking-ez.com/divers/recipe-day-after-pork-belly-soup.php"Day After Pork Belly" SoupPork-belly stock, potatoes and creamhttps://https://cooking-ez.com/images/recettes/divers/soupes/735.webp https://cooking-ez.com/entrees/recipe-bread-tomato.phpBread with TomatoBread rubbed with tomato, with a trickle of olive oilhttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/734.webp https://cooking-ez.com/divers/recipe-breton-sandwich.phpBreton SandwichSandwich filled with crab mayonnaise, salad (tomato, onion, lettuce) and crisp buckwheat pancakehttps://https://cooking-ez.com/images/recettes/divers/tartines/733.webp https://cooking-ez.com/viandes/recipe-cured-pork-belly-lentils.phpCured Pork Belly With LentilsPork confit and lentils cooked in stockhttps://https://cooking-ez.com/images/recettes/viandes/tradition/732.webp https://cooking-ez.com/divers/recipe-breton-pie.phpBreton PiePiled up buckwheat pancakes sandiched with an onion, bacon and cream fillinghttps://https://cooking-ez.com/images/recettes/divers/tartes/731.webp https://cooking-ez.com/desserts/recipe-apple-pie.phpApple PiePuff pastry case filled with lightly sweetened appleshttps://https://cooking-ez.com/images/recettes/desserts/tartes/730.webp https://cooking-ez.com/poissons/recipe-mackerel-fillets-white-wine.phpMackerel Fillets in White WinePoached fillets marinated in white wine with vinegar and mustardhttps://https://cooking-ez.com/images/recettes/poissons/poisson/729.webp https://cooking-ez.com/divers/recipe-broccoli-savoury-custard.phpBroccoli savoury custardCreamy savoury custard with broccolihttps://https://cooking-ez.com/images/recettes/divers/legumes/728.webp https://cooking-ez.com/entrees/recipe-chicken-and-avocado-salad.phpChicken and Avocado SaladFresh salad of tomatoes, radishes, avocado and chicken in a vinaigrette dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/727.webp https://cooking-ez.com/desserts/recipe-buckwheat-almond-biscuits.phpBuckwheat almond biscuitsBiscuits with buckwheat and almondshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/726.webp https://cooking-ez.com/divers/recipe-eggs-tomato-shells.phpEggs in tomato shellsAn egg cooked in a tomato "shell"https://https://cooking-ez.com/images/recettes/divers/autres/725.webp https://cooking-ez.com/divers/recipe-stuffed-mushrooms.phpStuffed MushroomsMushrooms stuffed with caramelized mushrooms and cheesehttps://https://cooking-ez.com/images/recettes/divers/legumes/724.webp https://cooking-ez.com/divers/recipe-eggs-tomatoes-courgettes.phpEggs with tomatoes and courgettesMelting tomatoes and courgettes with eggs broken into themhttps://https://cooking-ez.com/images/recettes/divers/legumes/723.webp https://cooking-ez.com/desserts/recipe-minted-melon.phpMinted MelonMelon balls in a light syrup with mint, lime and rumhttps://https://cooking-ez.com/images/recettes/desserts/fruits/722.webp https://cooking-ez.com/divers/recipe-harvest-gratin.phpHarvest GratinCauliflower, purple artichokes, bechamel sauce and mozzerellahttps://https://cooking-ez.com/images/recettes/divers/gratins/721.webp https://cooking-ez.com/viandes/recipe-cajun-pork-with-rice.phpCajun pork with rice.Rice mixed with morsels of pork marinated in Cajun spiceshttps://https://cooking-ez.com/images/recettes/viandes/porc/720.webp https://cooking-ez.com/trucs_astuces/recipe-how-cook-potato-grenaille.phpHow to cook potato grenailleTwo-stage cooking, first boiled, then friedhttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/719.webp https://cooking-ez.com/divers/recipe-pasta-pesto-preserved-tomatoes.phpPasta with pesto and preserved tomatoesPasta with shreds of ham, chopped preserved tomatoes and pestohttps://https://cooking-ez.com/images/recettes/divers/pates_riz/718.webp https://cooking-ez.com/desserts/recipe-caribbean-upside-down-cake.phpCaribbean upside-down cakeCaramelized pineapple and soft almond cakeCaramelized pineapple and moist almond cakehttps://https://cooking-ez.com/images/recettes/desserts/gateaux/717.webp https://cooking-ez.com/divers/recipe-fried-egg-bread.phpFried egg in breadFried bread with an egg-filled hole and a slice of baconhttps://https://cooking-ez.com/images/recettes/divers/tartines/716.webp https://cooking-ez.com/monde/recipe-tzatziki.phpTzatzikiGreek yogurt with cucumber and herbshttps://https://cooking-ez.com/images/recettes/monde/cremes_mousses/715.webp https://cooking-ez.com/base/recipe-feta-olive-oil-herbs.phpFeta in olive oil with herbsCubes of feta preserved in herb-flavoured olive oilhttps://https://cooking-ez.com/images/recettes/base/aromatique/714.webp https://cooking-ez.com/divers/recipe-crispy-potato-mushroom-brik-rolls.phpCrispy potato and mushroom brik rollsCrispy potato, onion and mushroom rollshttps://https://cooking-ez.com/images/recettes/divers/autres/713.webp https://cooking-ez.com/divers/recipe-ham-pasta-bake.phpHam pasta bakePasta bake with ham, cream and cheesehttps://https://cooking-ez.com/images/recettes/divers/gratins/712.webp https://cooking-ez.com/viandes/recipe-saltimbocca.phpSaltimboccaMeat rolls made with veal, ham and sagehttps://https://cooking-ez.com/images/recettes/viandes/viande/711.webp https://cooking-ez.com/poissons/recipe-summer-salmon-blanquette.phpSummer Salmon BlanquetteCeramy salmon casserole with broad beans and mushroomshttps://https://cooking-ez.com/images/recettes/poissons/poisson/710.webp https://cooking-ez.com/desserts/recipe-lemon-meringue-pie-verrines.phpLemon Meringue Pie VerrinesLemon custard, broken sweet biscuits and Italian meringuehttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/709.webp https://cooking-ez.com/base/recipe-lemon-confectioner-custard.phpLemon Confectioner's CustardConfectioner's custard with double lemon flavourhttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/708.webp https://cooking-ez.com/poissons/recipe-crab-cakes.phpCrab CakesShallow-fried chunky crab cakehttps://https://cooking-ez.com/images/recettes/poissons/crustace/707.webp https://cooking-ez.com/desserts/recipe-chocolate-cake.phpChocolate cakeMoist, very chocolatey cakehttps://https://cooking-ez.com/images/recettes/desserts/gateaux/706.webp https://cooking-ez.com/divers/recipe-croque-monsieur-complet.phpCroque-monsieur completHearty croque-monsieur with ham, made like eggy bread (pain perdu)https://https://cooking-ez.com/images/recettes/divers/tartines/705.webp https://cooking-ez.com/monde/recipe-thai-style-chicken-cashew-nuts.phpThai-style Chicken with Cashew NutsDiced chicken, cashew nuts, garlic and oniom, Thai saucehttps://https://cooking-ez.com/images/recettes/monde/volaille/704.webp https://cooking-ez.com/divers/recipe-potatoes-smoked-salmon.phpPotatoes with smoked salmonSliced potatoes, morsels of smoked salmonhttps://https://cooking-ez.com/images/recettes/divers/autres/703.webp https://cooking-ez.com/desserts/recipe-apple-strudel.phpApple StrudelRolled puff pastry with apples, almonds and dry grapeshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/702.webp https://cooking-ez.com/divers/recipe-algerian-brik-rolls.phpAlgerian brik rollsBrik pastry roll filled with fried spiced minced beefhttps://https://cooking-ez.com/images/recettes/divers/autres/700.webp https://cooking-ez.com/desserts/recipe-amaretti.phpAmarettiSmall dry Italian meringues with almondshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/699.webp https://cooking-ez.com/divers/recipe-spinach-croque-monsieur.phpSpinach Croque-monsieurToasted sandwich made with bechamel sauce, spinahc, hard-boiled eggs and cheesehttps://https://cooking-ez.com/images/recettes/divers/tartines/698.webp https://cooking-ez.com/entrees/recipe-poivrade-artichoke-salad.phpPoivrade artichoke SaladSalad of raw artichokes, chopped herbs, spring onion and parmesan with olive oil and lemon dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/697.webp https://cooking-ez.com/divers/recipe-thin-endive-tart.phpThin endive tartTart with puff-pastry, ham, fried endives and light quiche-style fillinghttps://https://cooking-ez.com/images/recettes/divers/tartes/696.webp https://cooking-ez.com/entrees/recipe-late-winter-soup-fresh-spinach.phpLate Winter Soup with Fresh SpinachDiced smoked sausage and potato with fresh spinach and creamhttps://https://cooking-ez.com/images/recettes/entrees/soupes/695.webp https://cooking-ez.com/desserts/recipe-quick-strawberry-millefeuille.phpQuick Strawberry MillefeuilleSheets of caramelized brik or filo, chantilly cream and strawberrieshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/694.webp https://cooking-ez.com/base/recipe-light-herb-sauce.phpLight herb sauceGreek-style yoghurt with chopped herbs and spring onionhttps://https://cooking-ez.com/images/recettes/base/sauces/693.webp https://cooking-ez.com/viandes/recipe-rabbit-civet.phpRabbit civetRabbit meat, slow cooking in red wine with bacon and mushroomshttps://https://cooking-ez.com/images/recettes/viandes/autres/692.webp https://cooking-ez.com/entrees/recipe-avocado-tuna.phpAvocado with TunaAvocado halves filled with a herb tuna mayonnaisehttps://https://cooking-ez.com/images/recettes/entrees/autres/691.webp https://cooking-ez.com/poissons/recipe-tagliatelle-cockles.phpTagliatelle with cocklesPasta, cockles, spring onion, parsley and cream sauce made with the cooking juiceshttps://https://cooking-ez.com/images/recettes/poissons/crustace/690.webp https://cooking-ez.com/desserts/recipe-oaty-walnut-cake.phpOaty walnut cakeA loaf-style cake with rolled oats and dry-roasted walnutshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/689.webp https://cooking-ez.com/desserts/recipe-two-coloured-chocolate-orange-tart.phpTwo-coloured chocolate-orange tartSweetcrust pastry with separate layers of chocolate ganache and orange curdhttps://https://cooking-ez.com/images/recettes/desserts/tartes/688.webp https://cooking-ez.com/entrees/recipe-puree-jerusalem-artichokes-foie-gras.phpPurée of Jerusalem artichokes with foie grasPotato and Jerusalem-artichoke purée with diced foie grashttps://https://cooking-ez.com/images/recettes/entrees/autres/687.webp https://cooking-ez.com/four/recipe-flaky-chocolate-brioche.phpFlaky chocolate briocheFlaky brioche rolled around chocolate filling (can also be plaited)https://https://cooking-ez.com/images/recettes/four/viennoiseries/686.webp https://cooking-ez.com/divers/recipe-scallop-leek-pancakes.phpScallop and leek pancakesBuckwheat pancakes, creamed leeks and pan-fried scallopshttps://https://cooking-ez.com/images/recettes/divers/autres/685.webp https://cooking-ez.com/desserts/recipe-plain-cake.phpPlain cakeClassic plain cake recipehttps://https://cooking-ez.com/images/recettes/desserts/gateaux/684.webp https://cooking-ez.com/poissons/recipe-baked-salmon-fillet.phpBaked salmon filletBaked salmon fillet with lemon and herbs, served with potatoeshttps://https://cooking-ez.com/images/recettes/poissons/poisson/683.webp https://cooking-ez.com/four/recipe-panettone.phpPanettoneItalian brioche-style sweet loaf with dried and candied fruithttps://https://cooking-ez.com/images/recettes/four/gateaux/682.webp https://cooking-ez.com/divers/recipe-leek-mimolette-tart.phpLeek and Mimolette tartShortcrust pastry, braised leeks and bechamel sauce with eggs and Mimolettehttps://https://cooking-ez.com/images/recettes/divers/tartes/681.webp https://cooking-ez.com/divers/recipe-polenta-spinach-soft-poached-egg.phpPolenta with spinach and soft-poached eggDisc of fried polenta with spinach, soft-poahced egg and cream sauce with shallothttps://https://cooking-ez.com/images/recettes/divers/autres/680.webp https://cooking-ez.com/entrees/recipe-smoked-eggs.phpSmoked eggsHot egg yolk, smoked mousse, chives and crisp toast fingerhttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/679.webp https://cooking-ez.com/divers/recipe-potato-wallets.phpPotato walletsBaked potatoes, split and filled with cheese and grilled baconhttps://https://cooking-ez.com/images/recettes/divers/autres/678.webp https://cooking-ez.com/divers/recipe-spaghetti-mushrooms.phpSpaghetti with mushroomsSpaghetti with oven-cooked mushrooms, dressed with white wine and soy saucehttps://https://cooking-ez.com/images/recettes/divers/pates_riz/677.webp https://cooking-ez.com/divers/recipe-mushroom-buckwheat-pancakes.phpMushroom buckwheat pancakesMushroom, ham and shallot filling for buckwheat pancakeshttps://https://cooking-ez.com/images/recettes/divers/autres/676.webp https://cooking-ez.com/divers/recipe-crispy-smoked-salmon-herb-rolls.phpCrispy smoked salmon and herb rollsBrik or filo rolls filled with a mixture of smoked salmon, herbs, eggs and mustardhttps://https://cooking-ez.com/images/recettes/divers/autres/674.webp https://cooking-ez.com/poissons/recipe-red-mullet-fillets-quick-marinade.phpRed mullet fillets in a quick marinadeRed mullet fillets flavoured with quick lemon and parley marinade then pan friedhttps://https://cooking-ez.com/images/recettes/poissons/poisson/673.webp https://cooking-ez.com/viandes/recipe-pork-chops-oven.phpPork chops in the ovenPork chop cooked in 2 stageshttps://https://cooking-ez.com/images/recettes/viandes/viande/672.webp https://cooking-ez.com/entrees/recipe-red-cabbage-salad-chives.phpRed cabbage salad with chivesSalad of tender red cabbage, chopped chives and vinaigrettehttps://https://cooking-ez.com/images/recettes/entrees/salades/671.webp https://cooking-ez.com/desserts/recipe-pistachio-custard-tart.phpPistachio custard tartSweetcrust pastry filled with pistachio custardhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/670.webp https://cooking-ez.com/divers/recipe-spinach-toast-bechamel.phpSpinach on toast with bechamelButtered toast, spinach, hard-boiled eggs, bechamel sauce and cheesehttps://https://cooking-ez.com/images/recettes/divers/tartines/669.webp https://cooking-ez.com/divers/recipe-stuffed-cabbage-leaves.phpStuffed cabbage leavesSausagemeat ball with cheese wrapped in a blanched cabbage leafhttps://https://cooking-ez.com/images/recettes/divers/autres/668.webp https://cooking-ez.com/desserts/recipe-clementine-sorbet.phpClementine sorbetAll the best of clementinehttps://https://cooking-ez.com/images/recettes/desserts/glaces/667.webp https://cooking-ez.com/base/recipe-sausagemeat.phpSausagemeatVeal and bacon, seasoned and minced togetherhttps://https://cooking-ez.com/images/recettes/base/viande/666.webp https://cooking-ez.com/entrees/recipe-warm-scallop-cabbage-salad.phpWarm scallop and cabbage saladCrunchy cabbage, soft potatoes and flash-fried scallopshttps://https://cooking-ez.com/images/recettes/entrees/salades/665.webp https://cooking-ez.com/divers/recipe-penne-purple-artichokes.phpPenne with purple artichokesPurple artichoked braised in white wine, penne and Parmesanhttps://https://cooking-ez.com/images/recettes/divers/pates_riz/664.webp https://cooking-ez.com/entrees/recipe-creamy-winter-vegetrable-soup.phpCreamy Winter Vegetable SoupWinter vegetables, thinly sliced and cooked in chicken stock, finished with cream and mustardhttps://https://cooking-ez.com/images/recettes/entrees/soupes/663.webp https://cooking-ez.com/poissons/recipe-cod-loin-saffron.phpCod loin with saffronFish steak seved with a cream and white-wine sauce, flavoured with shallot and saffronhttps://https://cooking-ez.com/images/recettes/poissons/poisson/662.webp https://cooking-ez.com/desserts/recipe-ice-cream-vacherin.phpIce-cream VacherinTwo layers of different ice creams between two circles of meringue, topped with whipped creamhttps://https://cooking-ez.com/images/recettes/desserts/glaces/661.webp https://cooking-ez.com/desserts/recipe-apple-tatin-terrine.phpApple Tatin TerrineSliced apples cooked slowly with sugar until caramelizedhttps://https://cooking-ez.com/images/recettes/desserts/autres/660.webp https://cooking-ez.com/divers/recipe-feta-spinach-brik-pie.phpFeta and spinach brik pieCooked spinach with feta and cream filling in brik (or filo) pastryhttps://https://cooking-ez.com/images/recettes/divers/gratins/659.webp https://cooking-ez.com/entrees/recipe-lentil-cold-meat-salad.phpLentil and cold-meat saladChunks of cold meat, lentils, hard-boiled eggs, parley and shallot, with vinaigrette dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/658.webp https://cooking-ez.com/desserts/recipe-cochelin-evreux.phpCochelin d'EvreuxLarge apple turnover flavoured with vanillahttps://https://cooking-ez.com/images/recettes/desserts/gateaux/657.webp https://cooking-ez.com/divers/recipe-gratin-purple-artichokes.phpGratin of purple artichokesGratin of potatoes, purple artichokes and Parmesanhttps://https://cooking-ez.com/images/recettes/divers/gratins/656.webp https://cooking-ez.com/poissons/recipe-turban-sole-langoustines.phpTurban of sole with langoustinesRings of sole fillet filled with sautéed langoustines and a cream sauce with langoustine stockhttps://https://cooking-ez.com/images/recettes/poissons/poisson/655.webp https://cooking-ez.com/four/recipe-nantes-tourton.phpNantes TourtonHalfway between brtead and brioche, a sweet loaf without egghttps://https://cooking-ez.com/images/recettes/four/viennoiseries/654.webp https://cooking-ez.com/desserts/recipe-yvetot-douillons.phpYvetot DouillonsPear filled with confectioner's custard, wrapped in a sweet pancake and puff pastryhttps://https://cooking-ez.com/images/recettes/desserts/autres/653.webp https://cooking-ez.com/divers/recipe-spaghetti-bolognese.phpSpaghetti BolognesePasta with slow-simmered sauce of fresh tomatoes, meat, red wine and herbshttps://https://cooking-ez.com/images/recettes/divers/pates_riz/652.webp https://cooking-ez.com/divers/recipe-celeriac-mushroom-gratin.phpCeleriac and mushroom gratinGratin of sliced celeriac cooked in milk with fried mushroomshttps://https://cooking-ez.com/images/recettes/divers/gratins/651.webp https://cooking-ez.com/desserts/recipe-grandma-solange-biscuits.phpGrandma Solange's biscuitsSmall biscuits decorated with whole almondshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/650.webp https://cooking-ez.com/divers/recipe-grated-potato-cakes.phpGrated potato cakesGrated potato cakes for deep or pan fryinghttps://https://cooking-ez.com/images/recettes/divers/legumes/649.webp https://cooking-ez.com/desserts/recipe-simple-maple-syrup-tart.phpSimple maple-syrup tartSweetcrust pastry and maple syruphttps://https://cooking-ez.com/images/recettes/desserts/tartes/648.webp https://cooking-ez.com/entrees/recipe-vegetable-tartare.phpVegetable tartareA variety of raw vegetables diced very small, bound with mayonnaisehttps://https://cooking-ez.com/images/recettes/entrees/legumes/647.webp https://cooking-ez.com/desserts/recipe-apple-pear-tart.phpApple and pear tartPuff pastry, stewed apple and sliced pearshttps://https://cooking-ez.com/images/recettes/desserts/tartes/646.webp https://cooking-ez.com/divers/recipe-artichokes-beef.phpArtichokes with beefSautéed artichokes, cooked beef and potatoeshttps://https://cooking-ez.com/images/recettes/divers/autres/645.webp https://cooking-ez.com/desserts/recipe-french-family-cake.phpFrench Family CakeFruit, caramel and "four quarters" cake mixturehttps://https://cooking-ez.com/images/recettes/desserts/gateaux/644.webp https://cooking-ez.com/entrees/recipe-eggs-mayonnaise.phpEggs with mayonnaiseHard-boiled eggs with mayonnaise, served with a side-salad of carrot and shallothttps://https://cooking-ez.com/images/recettes/entrees/autres/643.webp https://cooking-ez.com/desserts/recipe-pistachio-ice-cream.phpPistachio ice creamThe real taste of pistachiohttps://https://cooking-ez.com/images/recettes/desserts/glaces/642.webp https://cooking-ez.com/desserts/recipe-peach-blackcurrant-coupe.phpPeach and blackcurrant coupePeaches with mint and a scoop of blackcurrant sorbethttps://https://cooking-ez.com/images/recettes/desserts/glaces/641.webp https://cooking-ez.com/divers/recipe-gisele-pasties.phpGisèle's PastiesPasty made with shortcrust pastry, filled with meat, onions, garlic and parsleyhttps://https://cooking-ez.com/images/recettes/divers/viande/640.webp https://cooking-ez.com/entrees/recipe-lebanese-tabbouleh.phpLebanese TabboulehTabbouleh with parsley, tomatoes, onions and bulgur wheathttps://https://cooking-ez.com/images/recettes/entrees/salades/639.webp https://cooking-ez.com/entrees/recipe-tomatoes-macedoine.phpTomatoes MacédoinePeeled Tomatoes filled with a macédoine of vegetables in mayonnaisehttps://https://cooking-ez.com/images/recettes/entrees/legumes/638.webp https://cooking-ez.com/entrees/recipe-ham-russe.phpHam à la RusseMacédoine of vegetables rolled in a slice of hamhttps://https://cooking-ez.com/images/recettes/entrees/autres/637.webp https://cooking-ez.com/base/recipe-macedoine-vegetables.phpMacédoine of vegetablesDiced vegetables in mayonnaisehttps://https://cooking-ez.com/images/recettes/base/legumes/636.webp https://cooking-ez.com/divers/recipe-italian-style-gratin.phpItalian style gratinGratin of courgettes, tomatoes, minced beef and bechamel saucehttps://https://cooking-ez.com/images/recettes/divers/gratins/635.webp https://cooking-ez.com/poissons/recipe-crispy-prawn-rolls.phpCrispy prawn rollsFinely diced carrots and courgettes with chunks of prawn wrapped in a crispy sheet of brik or filohttps://https://cooking-ez.com/images/recettes/poissons/crustace/634.webp https://cooking-ez.com/monde/recipe-little-lemon-biscuits.phpLittle lemon biscuitsItalian biscuits with lemon zesthttps://https://cooking-ez.com/images/recettes/monde/petits_gateaux/633.webp https://cooking-ez.com/entrees/recipe-eggs-cocotte-francaise.phpEggs en Cocotte à la FrançaiseEggs baked in ramekins with peas, bacon and creamhttps://https://cooking-ez.com/images/recettes/entrees/autres/632.webp https://cooking-ez.com/entrees/recipe-cubed-salad.phpCubed saladDiced cucumber, courgette, beetroot, Comté and salmon in a herb vinaigrette dressinghttps://https://cooking-ez.com/images/recettes/entrees/salades/631.webp https://cooking-ez.com/entrees/recipe-green-piedmont-salad.phpGreen Piedmont SaladLike a classic Piedmont salad, but with courgette instead of tomatohttps://https://cooking-ez.com/images/recettes/entrees/salades/630.webp https://cooking-ez.com/desserts/recipe-arlesian-biscuits.phpArlesian Biscuitshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/629.webp https://cooking-ez.com/entrees/recipe-salade-nicoise.phpSalade NiçoiseTomatoes, broad beans, tuna, olives, radishes, anchovies and hard-boiled eggs in this versionhttps://https://cooking-ez.com/images/recettes/entrees/salades/628.webp https://cooking-ez.com/desserts/recipe-strawberry-sorbet.phpStrawberry sorbetLight and smooth strawberry sorbethttps://https://cooking-ez.com/images/recettes/desserts/glaces/627.webp https://cooking-ez.com/divers/recipe-curried-prawn-risotto.phpCurried prawn risottoPrawns fried with curry spices in a creamy risottohttps://https://cooking-ez.com/images/recettes/divers/pates_riz/626.webp https://cooking-ez.com/poissons/recipe-langoustine-sabayon-tart.phpLangoustine sabayon tartFilo-pastry case, fried langoustines and lime sabayonhttps://https://cooking-ez.com/images/recettes/poissons/crustace/624.webp https://cooking-ez.com/monde/recipe-papadums.phpPapadumsThin Indian wafers with cuminhttps://https://cooking-ez.com/images/recettes/monde/autres/623.webp https://cooking-ez.com/divers/recipe-purple-artichokes-braised-white-whine.phpPurple artichokes braised in white winePurple artichokes braised in a little white wine with spring onionshttps://https://cooking-ez.com/images/recettes/divers/legumes/622.webp https://cooking-ez.com/desserts/recipe-pets-nonne.phpPets de nonneSweet choux-pastry frittershttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/621.webp https://cooking-ez.com/desserts/recipe-almond-mug-cake.phpAlmond mug cake for MaryQuick microwave cakehttps://https://cooking-ez.com/images/recettes/desserts/gateaux/620.webp https://cooking-ez.com/divers/recipe-sauteed-green-vegetables.phpSautéed green vegetablesDifferent vegetables cooked separately then combined with parsley and a knob of butterhttps://https://cooking-ez.com/images/recettes/divers/legumes/619.webp https://cooking-ez.com/desserts/recipe-strawberry-verveine-tart.phpStrawberry Verveine TartSweetcrust pastry, verveine-flavoured cream and strawberrieshttps://https://cooking-ez.com/images/recettes/desserts/tartes/618.webp https://cooking-ez.com/base/recipe-nougatine.phpNougatineCaramel and toasted almondshttps://https://cooking-ez.com/images/recettes/base/confiseries/617.webp https://cooking-ez.com/desserts/recipe-chocolate-mug-cake.phpChocolate mug cakeQuick microwave cakehttps://https://cooking-ez.com/images/recettes/desserts/gateaux/616.webp https://cooking-ez.com/poissons/recipe-fish-seed-crust.phpFish in a seed crustFish fillet, seeds (sesame, linseed, poppy) and beaten egghttps://https://cooking-ez.com/images/recettes/poissons/poisson/615.webp https://cooking-ez.com/entrees/recipe-chickpea-salad.phpChickpea saladMashed chickpeas with spring onions, radishes and corianderhttps://https://cooking-ez.com/images/recettes/entrees/salades/614.webp https://cooking-ez.com/entrees/recipe-white-asparagus-salad.phpWhite asparagus saladCut asparagus, croutons, hard-boiled eggs, herbs and vinaigrettehttps://https://cooking-ez.com/images/recettes/entrees/salades/613.webp https://cooking-ez.com/viandes/recipe-spring-veal-saute.phpSpring veal sautéSauté of veal with spring onions and white wine sauce with a dash of creamhttps://https://cooking-ez.com/images/recettes/viandes/viande/612.webp https://cooking-ez.com/desserts/recipe-cigarettes-russes-piroulines.phpCigarettes Russes (Piroulines)Crispy biscuits rolled into little tubeshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/611.webp https://cooking-ez.com/entrees/recipe-endive-walnut-salad.phpEndive and walnut saladDouble walnut flavour (oil and kernels) in this endive saladhttps://https://cooking-ez.com/images/recettes/entrees/salades/610.webp https://cooking-ez.com/desserts/recipe-valay-brest.phpValay-BrestMini eclair with apple-flavoured filling and walnut nougatinehttps://https://cooking-ez.com/images/recettes/desserts/gateaux/609.webp https://cooking-ez.com/desserts/recipe-puits-amour.phpPuits d'amourCombintion of puff and choux pastry, light caramel and confectioner's custardhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/608.webp https://cooking-ez.com/divers/recipe-ham-frian-pie.phpHam "friand" pieA puff pastry "sandwich" filled with ham, cheese and bechamel saucehttps://https://cooking-ez.com/images/recettes/divers/autres/607.webp https://cooking-ez.com/base/recipe-apple-confectioner-custard.phpApple confectioner's custardConfectioner's custard without milk, using apple juice insteadhttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/606.webp https://cooking-ez.com/desserts/recipe-pistachio-financiers.phpPistachio "Financiers"Small moist cakes with plenty of pistachio flavourhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/605.webp https://cooking-ez.com/divers/recipe-chicken-mushroom-brik-rolls.phpChicken and mushroom brik rollsBrik (or filo) rolls with onions, mushrooms and dicedhttps://https://cooking-ez.com/images/recettes/divers/autres/603.webp https://cooking-ez.com/desserts/recipe-mirlitons.phpMirlitonsSmall puff-pastry tarts with almond cream fillinghttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/602.webp https://cooking-ez.com/poissons/recipe-fisherman-ragout.phpFisherman's Ragouthttps://https://cooking-ez.com/images/recettes/poissons/poisson/601.webp https://cooking-ez.com/desserts/recipe-poire-belle-helene.phpPoire Belle HélènePoached pears, vanilla ice cream and hot chocolate saucehttps://https://cooking-ez.com/images/recettes/desserts/glaces/600.webp https://cooking-ez.com/divers/recipe-country-vegetable-soup.phpCountry vegetable soupSoup with small vegetable pieces, not blendedhttps://https://cooking-ez.com/images/recettes/divers/soupes/599.webp https://cooking-ez.com/poissons/recipe-fillets-sole-meuniere.phpFillets of sole meunièreSole fillets floured and cooked in butter with lemon and parsleyhttps://https://cooking-ez.com/images/recettes/poissons/poisson/598.webp https://cooking-ez.com/desserts/recipe-st-tropez-tart.phpSt Tropez tartBrioche layers filled with vanilla creamhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/597.webp https://cooking-ez.com/poissons/recipe-tender-tuna.phpTender tunaTuna cooked just righthttps://https://cooking-ez.com/images/recettes/poissons/poisson/596.webp https://cooking-ez.com/divers/recipe-home-made-potato-crisps.phpHome-made potato crispsFried thin potoato sliceshttps://https://cooking-ez.com/images/recettes/divers/legumes/595.webp https://cooking-ez.com/poissons/recipe-red-sea-bream-fillets-soy-sauce-marinade.phpRed sea bream fillets in a soy-sauce marinadeFillets marinated in soy sauce, lime juice and olive oilhttps://https://cooking-ez.com/images/recettes/poissons/poisson/594.webp https://cooking-ez.com/desserts/recipe-mini-palmiers.phpMini palmiersSmall pastries made with puff pastry and caramelizedhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/593.webp https://cooking-ez.com/divers/recipe-chicken-mushroom-pie.phpChicken and mushroom piePuff pastry pie filled with chicken, mushrooms, parsley and creamhttps://https://cooking-ez.com/images/recettes/divers/tartes/592.webp https://cooking-ez.com/divers/recipe-salt-cod-brandade.phpSalt cod brandadePuréed potatoes and salt cod with parsley and olive oilhttps://https://cooking-ez.com/images/recettes/divers/gratins/590.webp https://cooking-ez.com/divers/recipe-comtoise-tart-for-sean.phpComtoise tart for SeànThin tart with potatoes, Morteau sausage and cancoillotehttps://https://cooking-ez.com/images/recettes/divers/tartes/589.webp https://cooking-ez.com/desserts/recipe-quick-orange-marmalade.phpQuick orange marmaladeFruit and sugar, that''s allhttps://https://cooking-ez.com/images/recettes/desserts/sirops_coulis/588.webp https://cooking-ez.com/desserts/recipe-corsican-tarts.phpCorsican tartsLittle tarts made with chestnut flour and clementine jellyhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/587.webp https://cooking-ez.com/desserts/recipe-pink-reims-biscuits.phpPink Reims biscuitsLight biscuits, similar to finger biscuitshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/586.webp https://cooking-ez.com/divers/recipe-endive-gratin-cancoillotte.phpEndive gratin with cancoillotteEndives (chicory), smoked ham and cancoillottehttps://https://cooking-ez.com/images/recettes/divers/gratins/585.webp https://cooking-ez.com/divers/recipe-leek-fresh-tuna-tart.phpLeek and fresh tuna tartLeek and fresh tuna quiche-style tarthttps://https://cooking-ez.com/images/recettes/divers/tartes/584.webp https://cooking-ez.com/desserts/recipe-nonettes.phpNonettesSmall orange-flavoured cakeshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/583.webp https://cooking-ez.com/divers/recipe-welsh-french-welsh-rarebit.phpWelsh (French Welsh Rarebit)Toasted bread, ham, beer and melted Cheddarhttps://https://cooking-ez.com/images/recettes/divers/autres/582.webp https://cooking-ez.com/four/recipe-tomato-foccacia.phpTomato foccaciaFoccacia with green olives, preserved tomatoes and parmesanhttps://https://cooking-ez.com/images/recettes/four/pains/581.webp https://cooking-ez.com/divers/recipe-cauliflower-curry.phpCauliflower curryCauliflower, curry spices and cashew nutshttps://https://cooking-ez.com/images/recettes/divers/legumes/580.webp https://cooking-ez.com/entrees/recipe-endive-beer-soup.phpEndive and beer soupEndive soup with potatoes and beerhttps://https://cooking-ez.com/images/recettes/entrees/soupes/579.webp https://cooking-ez.com/desserts/recipe-brioche-tatin.phpBrioche TatinBrioche with caramelized appleshttps://https://cooking-ez.com/images/recettes/desserts/viennoiseries/578.webp https://cooking-ez.com/divers/recipe-spinach-hard-boiled-egg-gratin.phpSpinach and hard-boiled egg gratinSpinach, hard-boiled eggs, bechamel sauce and gated cheesehttps://https://cooking-ez.com/images/recettes/divers/gratins/577.webp https://cooking-ez.com/viandes/recipe-two-stage-beef-chuck.phpTwo-stage beef chuckA piece of beef chuck, slowly braised then fried, with red-wine saucehttps://https://cooking-ez.com/images/recettes/viandes/viande/576.webp https://cooking-ez.com/entrees/recipe-italian-toast.phpItalian toastFried buttered bread with pesto, omelette, cooked tomatoes and basilhttps://https://cooking-ez.com/images/recettes/entrees/tartines/575.webp https://cooking-ez.com/entrees/recipe-cervelas-salad.phpCervelas saladCervelas, hot potatoes, parsley and gherkinshttps://https://cooking-ez.com/images/recettes/entrees/salades/574.webp https://cooking-ez.com/desserts/recipe-rum-babas.phpRum babasCakes soaked in rum syrup and filled with creamhttps://https://cooking-ez.com/images/recettes/desserts/tradition/573.webp https://cooking-ez.com/divers/recipe-fried-eggs-tomatoes.phpFried eggs with tomatoesFried tomatoes with eggs "sunny side up"https://https://cooking-ez.com/images/recettes/divers/autres/572.webp https://cooking-ez.com/divers/recipe-chicken-pie.phpChicken pieChicken, mushrooms, leeks and bacon with a puff pastry "lid"https://https://cooking-ez.com/images/recettes/divers/volaille/571.webp https://cooking-ez.com/base/recipe-biscuit-savoie-sponge-cake.phpBiscuit de Savoie sponge cakeLight, fat-free cake with eggshttps://https://cooking-ez.com/images/recettes/base/gateaux/570.webp https://cooking-ez.com/desserts/recipe-tea-white-chocolate-biscuits.phpTea and white chocolate biscuitsBiscuits flavoured with 2 forms of tea and dipped in white chocolatehttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/569.webp https://cooking-ez.com/four/recipe-brioche-feuilletee-flaky-brioche.phpBrioche feuilletée (flaky brioche)Brioche dough treated like puff pastryhttps://https://cooking-ez.com/images/recettes/four/viennoiseries/568.webp https://cooking-ez.com/desserts/recipe-gateau-breton-brittany-butter-cake.phpGâteau Breton (Brittany butter cake)Traditional cake from Brittanyhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/567.webp https://cooking-ez.com/base/recipe-foie-gras-chantilly.phpFoie gras ChantillyWhipped cream and otherhttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/566.webp https://cooking-ez.com/base/recipe-chocolate-chantilly.phpChocolate ChantillyWhipped chocolate moussehttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/565.webp https://cooking-ez.com/base/recipe-polenta.phpPolentaHow to prepare polentahttps://https://cooking-ez.com/images/recettes/base/gratins/564.webp https://cooking-ez.com/monde/recipe-cranachan.phpCranachanWhipped cream, raspberies, whisky and oat nougatinehttps://https://cooking-ez.com/images/recettes/monde/gateaux/563.webp https://cooking-ez.com/divers/recipe-rata-tart.phpRata-tartShortcrust pastry, polenta and ratatouillehttps://https://cooking-ez.com/images/recettes/divers/tartes/562.webp https://cooking-ez.com/desserts/recipe-melon-port-sorbet.phpMelon with port sorbetMelon balls with port sorbethttps://https://cooking-ez.com/images/recettes/desserts/glaces/561.webp https://cooking-ez.com/entrees/recipe-valay-salad.phpValay saladLetuce, radishes, potaoes and chicken with herb vinaigrettehttps://https://cooking-ez.com/images/recettes/entrees/salades/560.webp https://cooking-ez.com/desserts/recipe-coupe-augustin.phpCoupe AugustinMint ice cream, poached peaches, Chantilly cream, raspberry coulis and toasted almondshttps://https://cooking-ez.com/images/recettes/desserts/glaces/559.webp https://cooking-ez.com/divers/recipe-cheese-souffle.phpCheese SouffléThe secrets of a successful souffléhttps://https://cooking-ez.com/images/recettes/divers/gratins/558.webp https://cooking-ez.com/divers/recipe-ratatouille.phpRatatouilleRagout of Mediterranean vegetables in a tomato saucehttps://https://cooking-ez.com/images/recettes/divers/tradition/557.webp https://cooking-ez.com/entrees/recipe-vol-vent.phpVol-au-ventPuff pastry, leek, bacon, chicken and mushrooms in a cream saucehttps://https://cooking-ez.com/images/recettes/entrees/tradition/556.webp https://cooking-ez.com/base/recipe-vol-au-vent-cases.phpVol-au-vent casesPuff pastry vol-au-vent caseshttps://https://cooking-ez.com/images/recettes/base/comment/555.webp https://cooking-ez.com/entrees/recipe-ham-spirals.phpHam spiralsPuff pastry and smoked hamhttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/554.webp https://cooking-ez.com/entrees/recipe-prawn-salad-crunch.phpPrawn salad with a crunchCrunchy: radish, cucumber, onions and gherkins. Soft: tomatoes, rice and roasted prawnshttps://https://cooking-ez.com/images/recettes/entrees/salades/553.webp https://cooking-ez.com/monde/recipe-doughnuts.phpDoughnutsNorth American ring doughnutshttps://https://cooking-ez.com/images/recettes/monde/gateaux/552.webp https://cooking-ez.com/desserts/recipe-rhubarb-tart.phpRhubarb tartSweetcrust pastry, almond cream, rhubarb and rhubarb syruphttps://https://cooking-ez.com/images/recettes/desserts/tartes/551.webp https://cooking-ez.com/divers/recipe-rice-and-peas.phpRice and peashttps://https://cooking-ez.com/images/recettes/divers/pates_riz/550.webp https://cooking-ez.com/divers/recipe-pasta-green-asparagus.phpPasta with green asparagusPasta, geen asparagus, fried smoked ham and cream sauce with nutmeghttps://https://cooking-ez.com/images/recettes/divers/pates_riz/549.webp https://cooking-ez.com/four/recipe-pain-raisins.phpPains briochés aux raisinsA brioche dough roll with confectioner's custard and rum-soaked raisinshttps://https://cooking-ez.com/images/recettes/four/viennoiseries/548.webp https://cooking-ez.com/four/recipe-pretzels.phpPretzelsSoft bread in a knot topped with salt or poppy seedshttps://https://cooking-ez.com/images/recettes/four/viennoiseries/547.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-asparagus.phpHow to prepare asparagusApsaragus, from harvest to platehttps://https://cooking-ez.com/images/recettes/trucs_astuces/produit/546.webp https://cooking-ez.com/entrees/recipe-chinese-soup.phpChinese SoupTasty soup with vegetables, chicken, mushrooms and peanutshttps://https://cooking-ez.com/images/recettes/entrees/soupes/545.webp https://cooking-ez.com/divers/recipe-new-york-style-pasta.phpNew York style pastaPasta, bacon, peas, cream sauce and nutmeghttps://https://cooking-ez.com/images/recettes/divers/pates_riz/544.webp https://cooking-ez.com/desserts/recipe-strawberry-tart.phpStrawberry tartSweetcrust pastry, vanilla confectioner's custard and strawberrieshttps://https://cooking-ez.com/images/recettes/desserts/tartes/543.webp https://cooking-ez.com/trucs_astuces/recipe-how-keep-tart-pastry-case-crisp.phpHow to keep a tart pastry case crispA thin layer of white chocolate in the bottom of a tarthttps://https://cooking-ez.com/images/recettes/trucs_astuces/tartes/542.webp https://cooking-ez.com/divers/recipe-quiche-lorraine.phpQuiche LorraineSavoury tart with cheese, bacon,eggs and creamhttps://https://cooking-ez.com/images/recettes/divers/tartes/541.webp https://cooking-ez.com/desserts/recipe-nougat.phpNougatItalian meringue with honey, toasted almonds and pistachioshttps://https://cooking-ez.com/images/recettes/desserts/confiseries/540.webp https://cooking-ez.com/entrees/recipe-beetroot-cream-cheese-verrines.phpBeetroot and cream cheese verrinesFromage frais with herbs and beetroot marinated in walnut oil and lemon jiucehttps://https://cooking-ez.com/images/recettes/entrees/autres/539.webp https://cooking-ez.com/desserts/recipe-pistachio-tiramisu.phpPistachio tiramisuTiramisu with a pistachio cream and a coffee-whisky syruphttps://https://cooking-ez.com/images/recettes/desserts/gateaux/538.webp https://cooking-ez.com/monde/recipe-vietnamese-prawns.phpVietnamese prawnsFried prawns in a spicy herb saucehttps://https://cooking-ez.com/images/recettes/monde/crustace/537.webp https://cooking-ez.com/desserts/recipe-bounty-style-tart-for-alison.phpBounty-style tart for AlisonSweetcrust pastry, coconut and chocolatehttps://https://cooking-ez.com/images/recettes/desserts/tartes/536.webp https://cooking-ez.com/divers/recipe-spinach-brik-parcels.phpSpinach brik parcelsBrik parcels with spinach, feta and shallothttps://https://cooking-ez.com/images/recettes/divers/legumes/535.webp https://cooking-ez.com/divers/recipe-endives-bonne-femme.phpEndives "bonne femme"Endives cooked with potatoes, onions and baconhttps://https://cooking-ez.com/images/recettes/divers/legumes/534.webp https://cooking-ez.com/poissons/recipe-seafood-feuillantines.phpSeafood feuillantineshttps://https://cooking-ez.com/images/recettes/poissons/crustace/533.webp https://cooking-ez.com/viandes/recipe-seven-hour-lamb.phpSeven-hour lambLeg of lamb cooked long and slowhttps://https://cooking-ez.com/images/recettes/viandes/tradition/532.webp https://cooking-ez.com/base/recipe-swiss-meringues.phpSwiss meringuesMeringue heated in a bain-marie before beatinghttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/531.webp https://cooking-ez.com/desserts/recipe-pear-charlotte.phpPear charlotteCharlotte with pear mousse and a hint of lemonhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/530.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-corn-salad.phpHow to prepare corn saladCorn salad from harvest to "ready to eat"https://https://cooking-ez.com/images/recettes/trucs_astuces/comment/529.webp https://cooking-ez.com/monde/recipe-pavlova.phpPavlovaMeringue shell filled with whipped cream and diced fruithttps://https://cooking-ez.com/images/recettes/monde/gateaux/528.webp https://cooking-ez.com/entrees/recipe-eggs-cocotte-spinach.phpEggs "en cocotte" with spinachRamekins of mushrooms, spinach, cream and egghttps://https://cooking-ez.com/images/recettes/entrees/autres/527.webp https://cooking-ez.com/poissons/recipe-crusty-cockle-tart.phpCrusty cockle tartPuff pastry tart with cockles in cream and egg-yolk saucehttps://https://cooking-ez.com/images/recettes/poissons/crustace/526.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-cockles.phpHow to prepare cocklesCockles, from the sea to the serving dishhttps://https://cooking-ez.com/images/recettes/poissons/crustace/525.webp https://cooking-ez.com/desserts/recipe-saint-honore-cake.phpSaint Honoré cakeCircle of puff pasty, filled caramelized choux puffs and whipped creamhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/524.webp https://cooking-ez.com/divers/recipe-gratin-slices-spinach.phpGratin slices with spinachBread topped with egg in bechamel and cheese, served with spinachhttps://https://cooking-ez.com/images/recettes/divers/tartines/523.webp https://cooking-ez.com/divers/recipe-cassoulet.phpCassouletSlow-cooked casserole of dried whilte beans and different meatshttps://https://cooking-ez.com/images/recettes/divers/tradition/522.webp https://cooking-ez.com/poissons/recipe-land-sea-kebabs.php"Land and sea" kebabsKebabs alternating cubes of fish with mushrooms and baconhttps://https://cooking-ez.com/images/recettes/poissons/autres/521.webp https://cooking-ez.com/divers/recipe-spaghetti-smoked-salmon.phpSpaghetti with smoked salmonSpaghetti, smoked salmon, cream, Parmesan, lemon and egg yolkhttps://https://cooking-ez.com/images/recettes/divers/pates_riz/520.webp https://cooking-ez.com/desserts/recipe-pear-grapefruit-pistachio-tart.phpPear, grapefruit and pistachio tartPistachio cream, grapefuit and pearshttps://https://cooking-ez.com/images/recettes/desserts/tartes/519.webp https://cooking-ez.com/base/recipe-pancake-batter.phpPancake batterA bit more sophisticated than traditional pancake batterhttps://https://cooking-ez.com/images/recettes/base/pates/518.webp https://cooking-ez.com/desserts/recipe-amiens-macaroons.phpAmiens macaroonsSmall soft almonds cookieshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/517.webp https://cooking-ez.com/divers/recipe-sliced-cauliflower-trois-cheeses.phpSliced cauliflower with 3 cheesesCauliflower, fried ham and 3 cheeses gently meltedhttps://https://cooking-ez.com/images/recettes/divers/gratins/516.webp https://cooking-ez.com/poissons/recipe-pan-fried-salmon-white-cabbage.phpPan-fried salmon with white cabbageSalmon steak, white cabbage and sherry vinegar saucehttps://https://cooking-ez.com/images/recettes/poissons/poisson/515.webp https://cooking-ez.com/desserts/recipe-elsa-comtoise-galette.phpElsa's Comtoise galetteSimilar to choux pastryhttps://https://cooking-ez.com/images/recettes/desserts/tartes/514.webp https://cooking-ez.com/divers/recipe-cheese-tart.phpCheese tartFougasse dough with cheese and cream toppinghttps://https://cooking-ez.com/images/recettes/divers/tartes/513.webp https://cooking-ez.com/entrees/recipe-dauphinoise-potatoes-serano-ham.phpDauphinoise potatoes with Serano hamTender bite-sized dauphinoise potatoes with hamhttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/512.webp https://cooking-ez.com/desserts/recipe-little-christmas-biscuits.phpLittle Christmas biscuitsChocolate biscuits with marzipanhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/511.webp https://cooking-ez.com/poissons/recipe-fish-fillet-preserved-lemons.phpFish fillet with preserved lemonsPanfried fish steak stuffed with preserved lemon sliceshttps://https://cooking-ez.com/images/recettes/poissons/poisson/510.webp https://cooking-ez.com/divers/recipe-duck-parmentier.phpDuck ParmentierA layer of duck between two layers of potato, topped with cheesehttps://https://cooking-ez.com/images/recettes/divers/gratins/509.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-romanesco.phpHow to prepare romanescoCutting, washing and blanchinghttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/508.webp https://cooking-ez.com/base/recipe-fresh-pasta-dough.phpFresh pasta doughFor lasagne, ravioli, spaghettihttps://https://cooking-ez.com/images/recettes/base/pates_riz/507.webp https://cooking-ez.com/divers/recipe-sliced-chicken-mushrooms-broccoli.phpSliced chicken with mushrooms and broccoliBlanched broccoli and fried chickenhttps://https://cooking-ez.com/images/recettes/divers/autres/506.webp https://cooking-ez.com/desserts/recipe-canneles.phpCannelésSmall rum and vanilla-flavoured cakes from Bordeauxhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/505.webp https://cooking-ez.com/desserts/recipe-pistachio-madeleines.phpPistachio madeleinesTender pistachio madeleineshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/504.webp https://cooking-ez.com/base/recipe-preserved-lemonsPreserved lemonsLemons salted then preserved in oilhttps://https://cooking-ez.com/images/recettes/base/aromatique/503.webp https://cooking-ez.com/entrees/recipe-crackers.phpCrackersCrackers for aperitif dipshttps://https://cooking-ez.com/images/recettes/entrees/petits_gateaux/502.webp https://cooking-ez.com/monde/recipe-caesar-salad.phpCaesar saladLettuce, croutons and Caesar dressinghttps://https://cooking-ez.com/images/recettes/monde/salades/501.webp https://cooking-ez.com/desserts/recipe-crepes-suzetteCrêpes SuzetteCaramelized pancakes filled with orange butter, served with orange syruphttps://https://cooking-ez.com/images/recettes/desserts/tradition/500.webp https://cooking-ez.com/divers/recipe-tomato-omelette.phpTomato omeletteTomato and mushroom omelettehttps://https://cooking-ez.com/images/recettes/divers/autres/499.webp https://cooking-ez.com/desserts/recipe-oat-financiers-for-louise.phpOat financiers for LouiseSmall moist cakes with rolled oatshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/498.webp https://cooking-ez.com/monde/recipe-brownies.phpBrowniesTraditional American chocolate cake with pecan nutshttps://https://cooking-ez.com/images/recettes/monde/gateaux/497.webp https://cooking-ez.com/monde/recipe-key-lime-pie-for-jeremy.phpKey Lime Pie for JeremyLime tart with shortcrust case and whipped cream (Chantilly)https://https://cooking-ez.com/images/recettes/monde/tartes/496.webp https://cooking-ez.com/desserts/recipe-pecan-fruit-rolls.phpPecan fruit rollsCaramelized puff pastry rolls filled with raisins, dried apricots and pecan nutshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/495.webp https://cooking-ez.com/entrees/recipe-warm-salad-potatoes-purple-artichokes.phpWarm salad of potatoes and purple artichokesPurple artichokes, potatoes and red onionhttps://https://cooking-ez.com/images/recettes/entrees/salades/494.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-purple-artichokes.phpHow to prepare purple artichokesPreparation and cooking of small purple artichokeshttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/493.webp https://cooking-ez.com/entrees/recipe-chicken-club-sandwich.phpChicken club sandwichChicken with lime, red onion, bacon, lettuce and mayonnaisehttps://https://cooking-ez.com/images/recettes/entrees/tartines/491.webp https://cooking-ez.com/monde/recipe-hot-tomato-sauce.phpHot tomato sauceTomatoes, red onion, garlic and Tabascohttps://https://cooking-ez.com/images/recettes/monde/salades/490.webp https://cooking-ez.com/entrees/recipe-multicoloured-cucumber-tomato-salad.phpMulticoloured cucumber-tomato saladTomatoes, feta and tapenadehttps://https://cooking-ez.com/images/recettes/entrees/salades/489.webp https://cooking-ez.com/desserts/recipe-peach-melba.phpPeach MelbaVanilla ice cream, poached peaches, rasberries,and Chantilly creamhttps://https://cooking-ez.com/images/recettes/desserts/glaces/488.webp https://cooking-ez.com/trucs_astuces/recipe-how-poach-peaches.phpHow to poach peachesPeaches at their besthttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/487.webp https://cooking-ez.com/monde/recipe-pea-risotto-mantecare.phpPea risotto "Mantecare"Creamy risotto with mascarpone, Parmesan and peashttps://https://cooking-ez.com/images/recettes/monde/pates_riz/486.webp https://cooking-ez.com/monde/recipe-coleslaw.phpColeslawCabbage and carrot salad with mayonnaisehttps://https://cooking-ez.com/images/recettes/monde/salades/485.webp https://cooking-ez.com/four/recipe-classic-french-white-bread.phpClassic French white breadYeast-raised breadhttps://https://cooking-ez.com/images/recettes/four/pains/484.webp https://cooking-ez.com/divers/recipe-french-style-peas.phpFrench-style peasPeas, bacon and spring onionshttps://https://cooking-ez.com/images/recettes/divers/legumes/483.webp https://cooking-ez.com/viandes/recipe-chicken-breasts-potato-crust.phpChicken breasts in a potato crustChicken in a potato crust with peashttps://https://cooking-ez.com/images/recettes/viandes/volaille/482.webp https://cooking-ez.com/entrees/recipe-warm-chicken-salad.phpWarm chicken saladSalad of onions, radishes, lettuce and pan-fried chickenhttps://https://cooking-ez.com/images/recettes/entrees/salades/480.webp https://cooking-ez.com/desserts/recipe-strawberry-charlotte.phpStrawberry CharlotteA shell of soaked bisuits filled with layers of strawberries and whipped creamhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/479.webp https://cooking-ez.com/entrees/recipe-raw-beetroot-salad.phpRaw beetroot saladBeetroot, walnuts and parmesanhttps://https://cooking-ez.com/images/recettes/entrees/salades/478.webp https://cooking-ez.com/poissons/recipe-quick-prawn-curry.phpQuick prawn curryPrawns, cream, lime and curry spiceshttps://https://cooking-ez.com/images/recettes/poissons/crustace/477.webp https://cooking-ez.com/enfants/recipe-x-files-cookies.phpX-Files cookiesLime cookies in an easily recognisable shapehttps://https://cooking-ez.com/images/recettes/enfants/petits_gateaux/476.webp https://cooking-ez.com/monde/recipe-pan-baked-hash-brown.phpPan-baked hash brown (Hash-brown casserole)Oven-baked potato cakeshttps://https://cooking-ez.com/images/recettes/monde/gratins/475.webp https://cooking-ez.com/base/recipe-marchand-vin-sauce.phpMarchand de vin sauceRed wine sauce with shallothttps://https://cooking-ez.com/images/recettes/base/sauces/474.webp https://cooking-ez.com/divers/recipe-green-asparagus-omelette.phpGreen asparagus omeletteOmelette, green asparagus and Parmesanhttps://https://cooking-ez.com/images/recettes/divers/autres/473.webp https://cooking-ez.com/entrees/recipe-creme-foie-gras.phpCrème de foie grasFoie gras cream and espuma of potatoeshttps://https://cooking-ez.com/images/recettes/entrees/cremes_mousses/472.webp https://cooking-ez.com/entrees/recipe-cauliflower-tabouleh.phpCauliflower tabboulehShredded cauliflower, tomatoes, herbs, olive oil and lemon juicehttps://https://cooking-ez.com/images/recettes/entrees/legumes/471.webp https://cooking-ez.com/poissons/recipe-langoustine-leek-tarts.phpLangoustine and leek tartsPuff pastry, leeks, langoustines and hollandaise saucehttps://https://cooking-ez.com/images/recettes/poissons/crustace/470.webp https://cooking-ez.com/monde/recipe-chorba.phpChorbaSpicy meat and vegetable souphttps://https://cooking-ez.com/images/recettes/monde/soupes/469.webp https://cooking-ez.com/desserts/recipe-caramelized-brioche-pear-kiwi.phpCaramelized brioche with pear and kiwiBrioche "gobelet" full of pear compte and kiwihttps://https://cooking-ez.com/images/recettes/desserts/autres/468.webp https://cooking-ez.com/base/recipe-pear-compote.phpPear compote2 easy methods for successhttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/467.webp https://cooking-ez.com/desserts/recipe-pistachio-shortbread-biscuits.phpPistachio shortbread biscuitsMelt-in-the-mouth biscuits with a real pistachio flavourhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/466.webp https://cooking-ez.com/monde/recipe-potatoes-prawns.phpPotatoes with prawnsBaked potatoes and prawns with a cream and white wine saucehttps://https://cooking-ez.com/images/recettes/monde/crustace/465.webp https://cooking-ez.com/four/recipe-aperitif-rolls.phpAperitif rollsSoft, bite-sized bread rollshttps://https://cooking-ez.com/images/recettes/four/autres/464.webp https://cooking-ez.com/monde/recipe-dublin-fruit-scones.phpDublin fruit sconesIrish small bread to enjoy with teahttps://https://cooking-ez.com/images/recettes/monde/petits_gateaux/463.webp https://cooking-ez.com/entrees/recipe-corn-salad-croutons.phpCorn salad with croutonsCorn salad, hard-boiled eggs, mushrooms, onions and fried croutonshttps://https://cooking-ez.com/images/recettes/entrees/salades/462.webp https://cooking-ez.com/divers/recipe-aligot.phpAligotPotato purée enriched with cheesehttps://https://cooking-ez.com/images/recettes/divers/autres/461.webp https://cooking-ez.com/divers/recipe-crispy-spinach-rolls.phpCrispy spinach rollsStufffed brik pastry, spinach, bacon, onions and hard-boiled eggshttps://https://cooking-ez.com/images/recettes/divers/autres/460.webp https://cooking-ez.com/viandes/recipe-wiener-schnitzel.phpWiener SchnitzelThin breaded veal cutlethttps://https://cooking-ez.com/images/recettes/viandes/viande/459.webp https://cooking-ez.com/four/recipe-lumberjack-turnovers.phpLumberjack turnoversRound stuffed bread with bacon, mushrooms and cheesehttps://https://cooking-ez.com/images/recettes/divers/autres/458.webp https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.phpPaté en croute (terrine in a pie crust)Different layers of cooked meats in shortcrust pastryhttps://https://cooking-ez.com/images/recettes/viandes/autres/457.webp https://cooking-ez.com/viandes/recipe-tournedos-rossini.phpTournedos RossiniButtered toast, tournedos steak, foie gras and Noilly Prat saucehttps://https://cooking-ez.com/images/recettes/viandes/viande/456.webp https://cooking-ez.com/desserts/recipe-checkerboard-biscuits.phpCheckerboard biscuitsAlternate layers of chocolate and almondhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/455.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-endives.phpHow to prepare endivesFor ready to cook endiveshttps://https://cooking-ez.com/images/recettes/divers/gratins/454.webp https://cooking-ez.com/divers/recipe-individual-creamy-endive-gratins.phpIndividual creamy endive gratinsGratin of endives with cream and mushroomshttps://https://cooking-ez.com/images/recettes/divers/gratins/453.webp https://cooking-ez.com/divers/recipe-sausage-buckwheat-pancakes.phpSausage buckwheat pancakesPancake, sausage, cheese and egghttps://https://cooking-ez.com/images/recettes/divers/autres/452.webp https://cooking-ez.com/base/recipe-buckwheat-pancakes.phpBuckwheat pancakesA little (savoury) bit of Brittanyhttps://https://cooking-ez.com/images/recettes/base/pates/451.webp https://cooking-ez.com/desserts/recipe-chocolate-matcha-tea-biscuits.phpChocolate and matcha tea biscuitsSpiral biscuits with chocolate and matcha green teahttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/450.webp https://cooking-ez.com/desserts/recipe-brioche-galette.phpBrioche galetteBrioche galette, buttered and caramelizedhttps://https://cooking-ez.com/images/recettes/desserts/viennoiseries/449.webp https://cooking-ez.com/base/recipe-royale-icing.phpRoyal icingTopping for cakes and sweetshttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/448.webp https://cooking-ez.com/desserts/recipe-calissons.phpCalissonsAlmond paste, candied fruits and royal icinghttps://https://cooking-ez.com/images/recettes/desserts/confiseries/447.webp https://cooking-ez.com/desserts/recipe-kouing-aman.phpKouign-amannCaramelised millefueille-style cakehttps://https://cooking-ez.com/images/recettes/desserts/gateaux/446.webp https://cooking-ez.com/entrees/recipe-mushroom-veloute.phpMushroom veloutéMushrooms, potatoes and shallot, throroughly blendedhttps://https://cooking-ez.com/images/recettes/entrees/soupes/445.webp https://cooking-ez.com/base/recipe-beurre-blanc-sauce.phpBeurre blanc sauceVinegar, white wine, shallot and butterhttps://https://cooking-ez.com/images/recettes/base/sauces/444.webp https://cooking-ez.com/divers/recipe-winemaker-toast.phpWinemaker's toastOnions, red wine, bacon, potatoes and melted cheesehttps://https://cooking-ez.com/images/recettes/divers/tartines/443.webp https://cooking-ez.com/poissons/recipe-fish-salt-crust.phpFish in a salt crustCooked slowly in a layer of coarse salthttps://https://cooking-ez.com/images/recettes/poissons/poisson/442.webp https://cooking-ez.com/entrees/recipe-celeriac-soup-mustard.phpCeleriac soup with mustardMilk, celeriac and a touch of mustardhttps://https://cooking-ez.com/images/recettes/entrees/soupes/441.webp https://cooking-ez.com/desserts/recipe-milk-rolls.phpMilk rollsSoft sweet bread with butter and milkhttps://https://cooking-ez.com/images/recettes/desserts/viennoiseries/440.webp https://cooking-ez.com/poissons/recipe-lobster-thermidor.phpLobster ThermidorCooked in cream and alcohol, then browned in the ovenhttps://https://cooking-ez.com/images/recettes/poissons/crustace/439.webp https://cooking-ez.com/entrees/recipe-foie-gras-fingers.phpFoie gras fingersPuff pastry with sesame seeds and foie grashttps://https://cooking-ez.com/images/recettes/entrees/autres/438.webp https://cooking-ez.com/entrees/recipe-crispy-cheese-parcels.phpCrispy cheese parcelsCheese wrapped in a sheet of brik and friedhttps://https://cooking-ez.com/images/recettes/entrees/autres/437.webp https://cooking-ez.com/divers/recipe-fried-rillettes.phpFried rillettesLean rillettes cakes with mashed potatohttps://https://cooking-ez.com/images/recettes/divers/gratins/436.webp https://cooking-ez.com/poissons/recipe-salmon-marinated-like-herring.phpSalmon marinated like herringFillet of salmon marinated in oil with carrots and onionshttps://https://cooking-ez.com/images/recettes/poissons/poisson/435.webp https://cooking-ez.com/poissons/recipe-scallops-cabbage-julienne.phpScallops with cabbage juliennePan-fried scallops with Noilly Prat and cabbage julienne with creamhttps://https://cooking-ez.com/images/recettes/poissons/crustace/434.webp https://cooking-ez.com/desserts/recipe-black-forest-gateau.phpBlack Forest gateauChocolate genoa sponge, whipped cream and cherrieshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/433.webp https://cooking-ez.com/entrees/recipe-crunchy-verrines.phpCrunchy verrinesVerrine of cottage cheese with diced radish, gherkin and shallothttps://https://cooking-ez.com/images/recettes/entrees/autres/432.webp https://cooking-ez.com/desserts/recipe-tatin-apples-mascarpone-cream.phpTatin apples with mascarpone creamCaramalized appled and smooth mascarpone creamhttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/431.webp https://cooking-ez.com/viandes/recipe-carbonnade.phpCarbonnadeSlow-cooked meat with beer, carrots and onionshttps://https://cooking-ez.com/images/recettes/viandes/viande/430.webp https://cooking-ez.com/viandes/recipe-larded-pork-tenderloin.phpLarded pork tenderloinLarded pork tenderloin with mustardhttps://https://cooking-ez.com/images/recettes/viandes/viande/429.webp https://cooking-ez.com/entrees/recipe-tomato-cream-cheese-terrine.phpTomato and cream cheese terrineLayers of marinated tomatoes and cream cheese with herbs and walnutshttps://https://cooking-ez.com/images/recettes/entrees/autres/428.webp https://cooking-ez.com/desserts/recipe-apple-semelles-flat-apple-tarts.phpApple semelles (flat apple tarts)Flat tart with stewed apple and apple sliceshttps://https://cooking-ez.com/images/recettes/desserts/tartes/427.webp https://cooking-ez.com/divers/recipe-mushrooms-toast-french-style.phpMushrooms on toast, French styleMushrooms simmered in cream and fried buttered breadhttps://https://cooking-ez.com/images/recettes/divers/tartines/426.webp https://cooking-ez.com/divers/recipe-potato-two-ham-gratin.phpPotato and two ham gratinGratin of diced sautéd ham and mashed potatohttps://https://cooking-ez.com/images/recettes/divers/gratins/425.webp https://cooking-ez.com/entrees/recipe-verrine-avocado-mousse-crab.phpVerrine of avocado mousse and crabAvocado mousse, crab meat and herb rémoulade dressinghttps://https://cooking-ez.com/images/recettes/entrees/cremes_mousses/424.webp https://cooking-ez.com/divers/recipe-upside-down-parmentier.phpUpside-down ParmentierMashed potato, slow-cooked meat and red-wine saucehttps://https://cooking-ez.com/images/recettes/divers/autres/423.webp https://cooking-ez.com/divers/recipe-quartet-brassicas-cream.phpQuartet of brassicas with cream4 different brassicas cooked together with creamhttps://https://cooking-ez.com/images/recettes/divers/legumes/422.webp https://cooking-ez.com/trucs_astuces/recipe-how-slow-cook-meat.phpHow to slow cook meatFor melt-in-the mouth meathttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/421.webp https://cooking-ez.com/divers/recipe-mediterranean-toast.phpMediterranean toastToast, ham, tomatoes and feta cheesehttps://https://cooking-ez.com/images/recettes/divers/tartines/420.webp https://cooking-ez.com/base/recipe-vegetable-broth.phpVegetable stockFor use in many recipes: rice, soups, sauces,https://https://cooking-ez.com/images/recettes/base/aromatique/419.webp https://cooking-ez.com/desserts/recipe-walnut-short-bread.phpWalnut short breadSoft walnut biscuits with roasted walnutshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/418.webp https://cooking-ez.com/poissons/recipe-fish-sesame-crust.phpFish in a sesame crustFish coated with sesame seedshttps://https://cooking-ez.com/images/recettes/poissons/poisson/417.webp https://cooking-ez.com/desserts/recipe-fraisier-french-strawberry-cake.phpFraisier (French strawberry cake)Strawberries and crème mousseline between 2 layers of genoa sponge soaked with strawberry syruphttps://https://cooking-ez.com/images/recettes/desserts/gateaux/415.webp https://cooking-ez.com/divers/recipe-potato-broccoli-gratin.phpPotato and broccoli gratinPotatoes, broccoli and béchamel saucehttps://https://cooking-ez.com/images/recettes/divers/gratins/414.webp https://cooking-ez.com/trucs_astuces/recipe-dont-throw-apricot-stones-away.phpDon't throw apricot stones awayThe kernel is ediblehttps://https://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/413.webp https://cooking-ez.com/desserts/recipe-praline-rochers.phpPraline rochersPraline and milk chocolate, coated with chocolate and almondshttps://https://cooking-ez.com/images/recettes/desserts/confiseries/412.webp https://cooking-ez.com/poissons/recipe-spaghetti-mussels-basil.phpSpaghetti with mussels and basilSpaghetti, cream sauce made with mussel juices, basil and Parmesanhttps://https://cooking-ez.com/images/recettes/poissons/crustace/411.webp https://cooking-ez.com/poissons/recipe-mussels-mariniere.phpMussels marinièreThe simplest of methodshttps://https://cooking-ez.com/images/recettes/poissons/autres/410.webp https://cooking-ez.com/divers/recipe-nanou-tuna-tart.phpNanou's tuna tartPuff pastry, mushrooms, shallots and tunahttps://https://cooking-ez.com/images/recettes/divers/tartes/409.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-cucumber.phpHow to prepare cucumberFrom the whole cucumber to diced cucumberhttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/408.webp https://cooking-ez.com/desserts/recipe-little-lime-tarts.phpLittle lime tartsSweet crust pastry and lime (or lemon curd)https://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/407.webp https://cooking-ez.com/base/recipe-pickled-gherkins.phpPickled gherkinsGherkins pickled in vinegarhttps://https://cooking-ez.com/images/recettes/base/aromatique/406.webp https://cooking-ez.com/base/recipe-lime-lemon-curd.phpLime (or lemon) curdThick, creamy and highly-flavoured conservehttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/405.webp https://cooking-ez.com/divers/recipe-green-beans-tomatoes.phpGreen beans with tomatoesGreen beans cooked with tomatoes and bacon diceshttps://https://cooking-ez.com/images/recettes/divers/legumes/404.webp https://cooking-ez.com/desserts/recipe-like-bounty.phpLike BountyCoconut fondant coated in chocolate saucehttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/403.webp https://cooking-ez.com/desserts/recipe-pain-perdu.phpPain perduBread soaked in cream, sugar and egg yolks, then fried in butterhttps://https://cooking-ez.com/images/recettes/desserts/tartines/402.webp https://cooking-ez.com/desserts/recipe-cherry-clafoutis.phpCherry clafoutisClafoutis batter and de-stoned cherrieshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/401.webp https://cooking-ez.com/base/recipe-tomato-pesto.phpTomato pestoPesto with basil, almonds and tomatoeshttps://https://cooking-ez.com/images/recettes/base/sauces/400.webp https://cooking-ez.com/entrees/recipe-piedmontaise-salad.phpPiedmont saladSalad of potatoes, tomatoes, hard-boiled eggs and mayonnaisehttps://https://cooking-ez.com/images/recettes/entrees/salades/399.webp https://cooking-ez.com/entrees/recipe-like-boursin-garlic-herbs.phpLike a Boursin with garlic and herbshttps://https://cooking-ez.com/images/recettes/entrees/tartines/398.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-courgettes.phpHow to prepare courgettesGood choices and gestureshttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/397.webp https://cooking-ez.com/monde/recipe-minestrone.phpMinestroneItalian mixed vegetable souphttps://https://cooking-ez.com/images/recettes/monde/soupes/396.webp https://cooking-ez.com/entrees/recipe-buttonhole-quail-eggs.php"Buttonhole" quail eggsButtered toast with ham, quail eggs with the whites cooked and the yolks just warmedhttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/395.webp https://cooking-ez.com/base/recipe-genoise-genoa-sponge.phpGénoise (Genoa sponge)A light cake, often the base for gâteaux with fruit or creamhttps://https://cooking-ez.com/images/recettes/base/gateaux/394.webp https://cooking-ez.com/entrees/recipe-pan-bagnat.phpPan bagnatA round sandwich of vegetables and fish in vinegar-soaked breadhttps://https://cooking-ez.com/images/recettes/entrees/autres/393.webp https://cooking-ez.com/viandes/recipe-rabbit-mustard.phpRabbit with mustardRabbit sautéed in mustard, with broad beans, mushrooms and baconhttps://https://cooking-ez.com/images/recettes/viandes/viande/392.webp https://cooking-ez.com/desserts/recipe-paris-brest.phpParis-BrestRing of choux pastry with almonds and praline creamhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/391.webp https://cooking-ez.com/entrees/recipe-leeks-vinaigrette.phpLeeks in vinaigretteSteamed leeks and a vinaigrette dressing with hard-boiled eggshttps://https://cooking-ez.com/images/recettes/entrees/legumes/390.webp https://cooking-ez.com/monde/recipe-home-made-doner-kebab.phpHome-made doner kebabMeat grilled on a skewerhttps://https://cooking-ez.com/images/recettes/monde/viande/389.webp https://cooking-ez.com/desserts/recipe-jam-doughnuts.phpJam doughnutsDoughnuts filled with jamhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/388.webp https://cooking-ez.com/trucs_astuces/recipe-how-make-fleur-sel-salt-flakes.phpHow to make fleur de sel (salt flakes)Made from sea water, or water and a little ordinary salthttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/387.webp https://cooking-ez.com/divers/recipe-seafood-sauerkraut.phpSeafood sauerkrautSauerkraut, fish and fried prawnshttps://https://cooking-ez.com/images/recettes/divers/autres/386.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-lettuce.phpHow to prepare a lettuceMuch better than lettuce leaves out of a packethttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/385.webp https://cooking-ez.com/entrees/recipe-avocado-smoked-salmon-terrine.phpAvocado and smoked salmon terrineAvocado, tomato and diced smoked salmonhttps://https://cooking-ez.com/images/recettes/entrees/autres/384.webp https://cooking-ez.com/entrees/recipe-crunchy-salad.phpCrunchy saladCrunchy vegetables, pine nuts and ricehttps://https://cooking-ez.com/images/recettes/entrees/salades/383.webp https://cooking-ez.com/base/recipe-toasted-flaked-almonds.phpToasted flaked almondsCaramelized flaked almondshttps://https://cooking-ez.com/images/recettes/base/autres/382.webp https://cooking-ez.com/base/recipe-almond-dacquoise.phpAlmond dacquoiseA kind of almond meringuehttps://https://cooking-ez.com/images/recettes/base/pates/381.webp https://cooking-ez.com/trucs_astuces/recipe-how-fry-eggs-well.phpHow to fry eggs wellHow to avoid the 2 pitfallshttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/380.webp https://cooking-ez.com/base/recipe-chocolate-ganache.phpChocolate ganacheCream and chocolatehttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/379.webp https://cooking-ez.com/viandes/recipe-escalope-veal-cream-sauce.phpEscalope of veal in a cream sauceEscalopes of veal, cream, mushrooms and lemonhttps://https://cooking-ez.com/images/recettes/viandes/viande/378.webp https://cooking-ez.com/desserts/recipe-bn-style-chocolate-filled-biscuits.php"BN style" chocolate-filled biscuits2 layers of biscuits around a chocolate ganache fillinghttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/377.webp https://cooking-ez.com/viandes/recipe-quick-chicken-curry.phpQuick chicken curryChicken, curry spices and creamhttps://https://cooking-ez.com/images/recettes/viandes/volaille/376.webp https://cooking-ez.com/monde/recipe-bolognaise-lasagne.phpBolognaise lasagneLayers of pasta, meat in tomato sauce, béchamel sauce, topped with cheesehttps://https://cooking-ez.com/images/recettes/monde/pates_riz/375.webp https://cooking-ez.com/desserts/recipe-sauteed-pears-custard-orange-syrup.phpSautéed pears with custard and orange syrupPears, custard and orange syruphttps://https://cooking-ez.com/images/recettes/desserts/autres/374.webp https://cooking-ez.com/divers/recipe-melting-epoisse-toast.phpMelting Epoisses on toastBread. potatoes, ham and Epoisse cheese cooked in the ovenhttps://https://cooking-ez.com/images/recettes/divers/gratins/373.webp https://cooking-ez.com/desserts/recipe-chocolate-eclairs.phpChocolate eclairsChoux pastry, chocolate custard and icinghttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/372.webp https://cooking-ez.com/desserts/recipe-liege-waffles.phpLiège wafflesRound and crustyhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/371.webp https://cooking-ez.com/poissons/recipe-fillet-pollack-cooked-two-stages.phpFillet of pollack cooked in two stagesPan-fried then baked in a parcel (en papillote)https://https://cooking-ez.com/images/recettes/poissons/poisson/370.webp https://cooking-ez.com/desserts/recipe-little-vanilla-clementine-chestnut-verrines.phpLittle vanilla, clementine and chestnut verrinesPana-cotta, clementine jelly and chestnut moussehttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/369.webp https://cooking-ez.com/entrees/recipe-terrine-foie-gras.phpTerrine of foie grasAn ideal recipe for beginnershttps://https://cooking-ez.com/images/recettes/entrees/autres/368.webp https://cooking-ez.com/base/recipe-roquefort-sauce.phpRoquefort sauceDelicious with red meathttps://https://cooking-ez.com/images/recettes/base/sauces/367.webp https://cooking-ez.com/boissons/recipe-hot-chocolate.phpHot chocolateMilk, chocolate and vanillahttps://https://cooking-ez.com/images/recettes/boissons/autres/366.webp https://cooking-ez.com/divers/recipe-sausage-duchess-potatoes-mont-dor-fondue.phpSausage with duchess potatoes and a Mont d'Or fondueSausage slices with soft mash potatoes coated with melted cheesehttps://https://cooking-ez.com/images/recettes/divers/autres/365.webp https://cooking-ez.com/entrees/recipe-tomato-tatin.phpTomato tatinShortcrust Parmesan pastry with rich well-cooked tomatoeshttps://https://cooking-ez.com/images/recettes/entrees/tartes/364.webp https://cooking-ez.com/poissons/recipe-pan-fried-scallops-chanterelles-noilly-prat-sauce.phpPan-fried scallops and chanterelles with Noilly Prat sauceSautéed scallops, mushrooms and Noilly saucehttps://https://cooking-ez.com/images/recettes/poissons/crustace/363.webp https://cooking-ez.com/desserts/recipe-apple-amandine-tarts-from-breles.phpApple amandine tarts from BrélèsSweetcrust pastry, stewed apples and frangipanehttps://https://cooking-ez.com/images/recettes/desserts/tartes/362.webp https://cooking-ez.com/base/recipe-tapenade.phpTapenadePurée of black olives an olive oilhttps://https://cooking-ez.com/images/recettes/base/sauces/361.webp https://cooking-ez.com/base/recipe-pesto.phpPestoBasil, garlic, pine nuts and olive oilhttps://https://cooking-ez.com/images/recettes/base/sauces/360.webp https://cooking-ez.com/four/recipe-ocean-bread.phpOcean breadBread made with sea water, with no added extra salthttps://https://cooking-ez.com/images/recettes/four/pains/359.webp https://cooking-ez.com/divers/recipe-eggs-meurette.phpEggs meurettePoached eggs, onions, bacon and reduced red wine saucehttps://https://cooking-ez.com/images/recettes/divers/autres/358.webp https://cooking-ez.com/divers/recipe-baked-potoatoes-herb-butter-cream.phpBaked potoatoes with herb butter or creamMelting of potatoes, and soft of creamhttps://https://cooking-ez.com/images/recettes/divers/legumes/357.webp https://cooking-ez.com/poissons/recipe-cretan-style-salmon.phpCretan-style salmonSalmon, yoghurt, feta and tomatohttps://https://cooking-ez.com/images/recettes/poissons/poisson/356.webp https://cooking-ez.com/divers/recipe-real-home-made-chips.phpReal home-made chips*https://https://cooking-ez.com/images/recettes/divers/legumes/355.webp https://cooking-ez.com/divers/recipe-leek-tuna-loaf.phpLeek and tuna loafSauted leeks with tuna in oil in a salted loafhttps://https://cooking-ez.com/images/recettes/divers/autres/354.webp https://cooking-ez.com/base/recipe-potato-puree.phpPotato puréeFrench-style mashed potatohttps://https://cooking-ez.com/images/recettes/base/legumes/353.webp https://cooking-ez.com/entrees/recipe-surprise-eggs.phpSurprise eggsScrambled eggs, prawns, ham and chiveshttps://https://cooking-ez.com/images/recettes/entrees/autres/352.webp https://cooking-ez.com/entrees/recipe-courgette-tart-mint.phpCourgette tart with mintPuff pastry, courgettes, mint and fetahttps://https://cooking-ez.com/images/recettes/entrees/tartes/351.webp https://cooking-ez.com/desserts/recipe-blackcurrant-vanilla-lime-verrine.phpBlackcurrant, vanilla and lime verrine3 layers: lime, blackcurrant and vanillahttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/350.webp https://cooking-ez.com/entrees/recipe-warm-lentil-salad.phpWarm lentil saladWarm lentils, grilled bacon, French dessing and chiveshttps://https://cooking-ez.com/images/recettes/entrees/salades/349.webp https://cooking-ez.com/desserts/recipe-quick-bramble-jelly.phpQuick bramble jellyBriefly-cooked jellyhttps://https://cooking-ez.com/images/recettes/desserts/sirops_coulis/348.webp https://cooking-ez.com/entrees/recipe-vegetable-rosette-tart.phpVegetable rosette tartCourgettes, carrots and fetahttps://https://cooking-ez.com/images/recettes/entrees/tartes/347.webp https://cooking-ez.com/desserts/recipe-apricot-fool.phpApricot foolWhipped cream (Chantilly) and fresh fruit coulishttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/346.webp https://cooking-ez.com/entrees/recipe-croque-monsieur.phpCroque-monsieurOven-toasted ham and béchamel sauce sandwichhttps://https://cooking-ez.com/images/recettes/entrees/autres/345.webp https://cooking-ez.com/desserts/recipe-eton-mess.phpEton messMeringue, strawberries and cream: an English dessert,https://https://cooking-ez.com/images/recettes/desserts/autres/344.webp https://cooking-ez.com/entrees/recipe-cucumber-salmon-salad.phpCucumber and salmon saladhttps://https://cooking-ez.com/images/recettes/entrees/salades/343.webp https://cooking-ez.com/entrees/recipe-tomato-courgette-tart.phpTomato and courgette tartPuff pastry, tomatoes, courgettes and fetahttps://https://cooking-ez.com/images/recettes/entrees/tartes/342.webp https://cooking-ez.com/desserts/recipe-strawberry-rhubarb-crumble.phpStrawberry and rhubarb crumble3 layers rhubard, strawberries and crumble doughhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/341.webp https://cooking-ez.com/desserts/recipe-cherry-pistachio-tarts.phpCherry and pistachio tartsSweetcrust pastry, pistachios cream and cherrieshttps://https://cooking-ez.com/images/recettes/desserts/tartes/340.webp https://cooking-ez.com/entrees/recipe-greek-salad.phpGreek saladTomatoes, cucumber, olive oil and Fetahttps://https://cooking-ez.com/images/recettes/entrees/salades/339.webp https://cooking-ez.com/base/recipe-stewed-plums.phpStewed plumsTasty and just a bit tarthttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/338.webp https://cooking-ez.com/poissons/recipe-salmon-chard-rolls.phpSalmon chard rollsA pink and green rollhttps://https://cooking-ez.com/images/recettes/poissons/poisson/337.webp https://cooking-ez.com/desserts/recipe-succes-praline-praline-meringue.phpSuccès praliné (praline meringue)Almond meringue with praline butter creamhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/336.webp https://cooking-ez.com/base/recipe-pistachio-cream.phpPistachio creamLike almond cream, but with a pistachio flavourhttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/335.webp https://cooking-ez.com/monde/recipe-spinach-fritters.phpSpinach frittersChickpea flour and spinach fritters, herb dressinghttps://https://cooking-ez.com/images/recettes/monde/autres/334.webp https://cooking-ez.com/trucs_astuces/recipe-how-grill-salmon-well.phpHow to grill salmon wellCrispy outside, moist insidehttps://https://cooking-ez.com/images/recettes/trucs_astuces/cuissons/333.webp https://cooking-ez.com/base/recipe-stewed-rhubarb.phpStewed rhubarbOnly rhubarb and some sugarhttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/332.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-rhubarb.phpHow to prepare rhubarbFrom stalks to soft desserthttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/331.webp https://cooking-ez.com/desserts/recipe-arizona-cupcakes.phpArizona cupcakesCupcake and marzipan cactushttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/330.webp https://cooking-ez.com/trucs_astuces/recipe-how-make-marzipan-decorations.phpHow to make marzipan decorationsTo decorate your cakehttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/329.webp https://cooking-ez.com/desserts/recipe-chocolate-cream.phpChocolate creamSimple, onctuous and so chocolatehttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/328.webp https://cooking-ez.com/trucs_astuces/recipe-how-cook-red-meat-properly.phpHow to cook red meat properlyTender and juicyhttps://https://cooking-ez.com/images/recettes/trucs_astuces/produit/327.webp https://cooking-ez.com/base/recipe-butter-cream.phpButter creamA lighter version of a classical creamhttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/326.webp https://cooking-ez.com/base/recipe-pistachio-powder-paste.phpPistachio powder or pasteJust pistachios and cooked sugarhttps://https://cooking-ez.com/images/recettes/base/pates/325.webp https://cooking-ez.com/base/recipe-praline.phpPralineCrushed caramelized almondshttps://https://cooking-ez.com/images/recettes/base/aromatique/324.webp https://cooking-ez.com/monde/recipe-paella.phpPaellaTraditional rice-based dish with meat and shellfishhttps://https://cooking-ez.com/images/recettes/monde/autres/322.webp https://cooking-ez.com/divers/recipe-fresh-spinach-cream.phpFresh spinach with creamWilted spinach, cream sauce and hard-boiled eggshttps://https://cooking-ez.com/images/recettes/divers/legumes/321.webp https://cooking-ez.com/viandes/recipe-steak-burger-topped-egg.phpSteak burger topped with eggA steak burger topped with a perfectly cooked egghttps://https://cooking-ez.com/images/recettes/viandes/viande/320.webp https://cooking-ez.com/desserts/recipe-chocolate-almond-cookies.phpChocolate almond cookiesCookies with almonds, chocolate and cocoahttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/319.webp https://cooking-ez.com/legendes/recipe-the-avocado-stone-stops-flesh-turning-brown.phpThe avocado stone stops the flesh turning brownhttps://https://cooking-ez.com/images/recettes/legendes/autres/317.webp https://cooking-ez.com/entrees/recipe-du-barry-soup.phpDu Barry soupCreamy cauliflower soup with small pieceshttps://https://cooking-ez.com/images/recettes/entrees/soupes/316.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-cauliflower.phpHow to prepare cauliflowerFor cauliflower ready to use in a recipehttps://https://cooking-ez.com/images/recettes/trucs_astuces/produit/315.webp https://cooking-ez.com/trucs_astuces/recipe-how-divide-preparation-evenly.phpHow to divide a preparation evenlyDivide perfectly in equal partshttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/314.webp https://cooking-ez.com/desserts/recipe-coconut-vanilla-cream-for-elsa.phpCoconut-vanilla cream for ElsaVanilla cream, then coconut and a crunchy coconut tuilehttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/313.webp https://cooking-ez.com/desserts/recipe-coconut-tuiles.phpCoconut tuilesVery thin tuiles with coconuthttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/312.webp https://cooking-ez.com/desserts/recipe-oat-shortbread-biscuits.phpOat shortbread biscuitsSoft small butter-cakes with oatshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/311.webp https://cooking-ez.com/desserts/recipe-creme-caramel.phpCrème caramelUpside-down caramel creamhttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/310.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-carrots.phpHow to prepare carrotsBecause just peeling is not enoughhttps://https://cooking-ez.com/images/recettes/trucs_astuces/produit/309.webp https://cooking-ez.com/divers/recipe-sarladaise-potatoes.phpSarladaise potatoesPotatoes fried in goose fat with parsley, garlic and shallothttps://https://cooking-ez.com/images/recettes/divers/legumes/308.webp https://cooking-ez.com/legendes/recipe-the-fastest-type-hob.phpThe fastest type of hobhttps://https://cooking-ez.com/images/recettes/legendes/cuissons/307.webp https://cooking-ez.com/viandes/recipe-blanquette-veal.phpBlanquette of vealSlow-cooked veal with a thickened saucehttps://https://cooking-ez.com/images/recettes/viandes/viande/306.webp https://cooking-ez.com/desserts/recipe-individual-charlottes-morello-cherries.phpIndividual charlottes with morello cherriesMorello cherries, vanilla and Monbozon biscuitshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/305.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-onion-shallot.phpHow to prepare an onion or shallotHow to chop finelyhttps://https://cooking-ez.com/images/recettes/trucs_astuces/produit/304.webp https://cooking-ez.com/poissons/recipe-scallops-with-fondue-of-leeks.phpScallops with fondue of leeksPan-fried scallops with creamy leek fonduehttps://https://cooking-ez.com/images/recettes/poissons/crustace/303.webp https://cooking-ez.com/divers/recipe-sauted-broccoli-ham.phpSautéd broccoli with hamBlenched broccoli then sauted with smoked hamhttps://https://cooking-ez.com/images/recettes/divers/legumes/302.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-broccoli.phpHow to prepare broccoliTo keep only the very best of broccolihttps://https://cooking-ez.com/images/recettes/trucs_astuces/produit/301.webp https://cooking-ez.com/viandes/recipe-boeuf-beef-bourguignon.phpBoeuf (beef) bourguignonBeef cooked slowly in red winehttps://https://cooking-ez.com/images/recettes/viandes/viande/300.webp https://cooking-ez.com/monde/recipe-sushi.phpSushiThe best known dish of Japanese cuisinehttps://https://cooking-ez.com/images/recettes/monde/autres/299.webp https://cooking-ez.com/desserts/recipe-pears-red-wine-blackcurrant.phpPears in red wine with blackcurrantPears, red wine and blackcurrant syrup, custard saucehttps://https://cooking-ez.com/images/recettes/desserts/autres/298.webp https://cooking-ez.com/base/recipe-walnut-paste.phpWalnut pasteLike marzipan, but with walnutshttps://https://cooking-ez.com/images/recettes/base/pates/297.webp https://cooking-ez.com/divers/recipe-beans-tomatoes.phpBeans with tomatoesTomatoes, beans and chickenhttps://https://cooking-ez.com/images/recettes/divers/autres/296.webp https://cooking-ez.com/base/recipe-pan-fried-potatoes.phpPan-fried potatoesAnd not fried mash!https://https://cooking-ez.com/images/recettes/base/legumes/295.webp https://cooking-ez.com/entrees/recipe-smooth-mixed-vegetable-soup.phpSmooth mixed vegetable soupAvailable vegetables, and shallot cooked in butterhttps://https://cooking-ez.com/images/recettes/entrees/soupes/294.webp https://cooking-ez.com/divers/recipe-hot-box-cheese.phpHot box cheeseMont-d'or cheese cooked in boxhttps://https://cooking-ez.com/images/recettes/divers/gratins/293.webp https://cooking-ez.com/legendes/recipe-when-add-salt-cooking-water.phpWhen to add salt to cooking water?https://https://cooking-ez.com/images/recettes/legendes/geste/292.webp https://cooking-ez.com/base/recipe-poaching-syrup.phpPoaching syrupSyrup for poached fruitshttps://https://cooking-ez.com/images/recettes/base/sirops_coulis/291.webp https://cooking-ez.com/entrees/recipe-mimosa-eggs.phpMimosa eggsHard boiled egg whites filled with herbes mayonnaise and egg yolkshttps://https://cooking-ez.com/images/recettes/entrees/autres/290.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-pumpkin-potimarron.phpHow to prepare a pumpkin (or potimarron)For use in a recipehttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/289.webp https://cooking-ez.com/legendes/recipe-boiling-potatoes-their-skins.phpBoiling potatoes in their skinsAn experiment on cooking potatoes in waterhttps://https://cooking-ez.com/images/recettes/legendes/cuissons/288.webp https://cooking-ez.com/viandes/recipe-tomato-meat-balls.phpTomato meat ballsMeatballs cooked in a tasty fresh tomatoes saucehttps://https://cooking-ez.com/images/recettes/viandes/volaille/287.webp https://cooking-ez.com/base/recipe-meatballs.phpMeatballs2 different kinds of meat and a little Parmesanhttps://https://cooking-ez.com/images/recettes/base/viande/286.webp https://cooking-ez.com/legendes/recipe-one-should-cover-pan-while-heating.phpOne should always cover a pan while heatinghttps://https://cooking-ez.com/images/recettes/legendes/geste/285.webp https://cooking-ez.com/trucs_astuces/recipe-you-should-not-put-aluminum-container-directly-oven.phpYou should not put an aluminum container directly in the ovenTo cook or reheat thoroughlyhttps://https://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/284.webp https://cooking-ez.com/desserts/recipe-crust-for-tea.phpCroute à théCrisp pastry and almondshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/283.webp https://cooking-ez.com/divers/recipe-cabbage-julienne-ham.phpCabbage julienne with hamCabbage julienne, ham stripes and parsleyhttps://https://cooking-ez.com/images/recettes/divers/autres/282.webp https://cooking-ez.com/divers/recipe-creamy-risotto-diced-vegetables-flax-seeds.phpCreamy risotto with diced vegetables and flax seedsBroth rizotto, small vegetables and flax seedshttps://https://cooking-ez.com/images/recettes/divers/pates_riz/281.webp https://cooking-ez.com/entrees/recipe-smoked-salmon-sacristains.phpSmoked salmon sacristainsPuff pastry twists with smoked salmonhttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/280.webp https://cooking-ez.com/divers/recipe-ratatouille-confite.phpRatatouille confiteRatatouille cooked long and slowhttps://https://cooking-ez.com/images/recettes/divers/autres/279.webp https://cooking-ez.com/desserts/recipe-plum-tart.phpPlum tartCrisp pastry, almond cream and plumshttps://https://cooking-ez.com/images/recettes/desserts/tartes/278.webp https://cooking-ez.com/divers/recipe-crab-smoked-salmon-club-sandwiches.phpCrab and smoked salmon club sandwichesThree layers with cocktail saucehttps://https://cooking-ez.com/images/recettes/divers/tartines/277.webp https://cooking-ez.com/base/recipe-lettuce-chiffonade.phpLettuce "chiffonade"The very best lettuce in thin ribbonshttps://https://cooking-ez.com/images/recettes/base/produit/276.webp https://cooking-ez.com/base/recipe-cocktail-sauce.phpCocktail sauceSpicy mayonnaisehttps://https://cooking-ez.com/images/recettes/base/sauces/275.webp https://cooking-ez.com/enfants/recipe-tomato-ladybirds.phpTomato ladybirdsTomatoes filled with tuna mayonnaise and rice mixhttps://https://cooking-ez.com/images/recettes/enfants/autres/274.webp https://cooking-ez.com/base/recipe-pilau-rice.phpPilau riceRice cooked in chicken stock in the ovenhttps://https://cooking-ez.com/images/recettes/base/pates_riz/273.webp https://cooking-ez.com/entrees/recipe-gougeres.phpGougèresSmall cheese choux pastryhttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/272.webp https://cooking-ez.com/entrees/recipe-eggs-benedict.phpEggs BenedictSoft-boiled egg on toast with grilled ham and Hollandaise saucehttps://https://cooking-ez.com/images/recettes/entrees/autres/271.webp https://cooking-ez.com/base/recipe-hollandaise-sauce.phpHollandaise sauceButter and lemonhttps://https://cooking-ez.com/images/recettes/base/sauces/270.webp https://cooking-ez.com/base/recipe-poached-eggs.phpPoached eggsEggs with hard whites and soft egg yolkshttps://https://cooking-ez.com/images/recettes/base/autres/269.webp https://cooking-ez.com/desserts/recipe-strawberries-mint-cream.phpStrawberries with mint and creamMinty confectioner's custard, strawberries and whipped creamhttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/268.webp https://cooking-ez.com/base/recipe-stewed-apricots.phpStewed apricotsEasy version and more sophisticated wayhttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/267.webp https://cooking-ez.com/entrees/recipe-alsatian-style-salad.phpAlsatian-style saladWhite cabbage, bacon, warm potatoes and vinaigrettehttps://https://cooking-ez.com/images/recettes/entrees/salades/266.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-cabbage.phpHow to prepare cabbageIn juliennehttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/265.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-sorrel.phpHow to prepare sorrelOnly the very best of the sorrelhttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/264.webp https://cooking-ez.com/entrees/recipe-mixed-salad.phpMixed saladA fresh summer saladhttps://https://cooking-ez.com/images/recettes/entrees/salades/263.webp https://cooking-ez.com/monde/recipe-potato-tortilla-spanish-omelette.phpPotato tortilla (Spanish omelette)Spanish omelettehttps://https://cooking-ez.com/images/recettes/monde/autres/262.webp https://cooking-ez.com/trucs_astuces/recipe-you-should-not-push-sharp-edge-knife.phpYou should not push with the sharp edge of a knifeOtherwise you "unsharp" the knifehttps://https://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/261.webp https://cooking-ez.com/divers/recipe-express-sauerkraut.phpExpress sauerkrautSimplified recipehttps://https://cooking-ez.com/images/recettes/divers/autres/260.webp https://cooking-ez.com/desserts/recipe-tart-tatin.phpTart TatinUpside down tart with caramelised appleshttps://https://cooking-ez.com/images/recettes/desserts/tartes/259.webp https://cooking-ez.com/trucs_astuces/recipe-how-heat-plates.phpHow to heat platesFor serving food to your guests at the right temperaturehttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/258.webp https://cooking-ez.com/desserts/recipe-chocolate-cream-crunch-irish-coffeemousse.phpChocolate cream with a crunch, irish coffee mousseChocolate, carmelized nuts, candied grapefruit peel and Irish coffee moussehttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/257.webp https://cooking-ez.com/divers/recipe-sauted-mushrooms-spring-onions-cured-ham.phpSautéd mushrooms with spring onions and cured hamMushrooms, spring onions and ham sautedhttps://https://cooking-ez.com/images/recettes/divers/autres/256.webp https://cooking-ez.com/desserts/recipe-brioche-slices-almond-cream.phpBrioche slices with almond creamBrioche and frangipane, in the ovenhttps://https://cooking-ez.com/images/recettes/desserts/viennoiseries/255.webp https://cooking-ez.com/desserts/recipe-prune-far.phpPrune FarTraditional recipe from Brittanyhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/254.webp https://cooking-ez.com/divers/recipe-thai-rice-small-vegetables.phpThaï rice with small vegetablesCarrots, turnips, leeks, cauliflower and Thaï ricehttps://https://cooking-ez.com/images/recettes/divers/pates_riz/253.webp https://cooking-ez.com/trucs_astuces/recipe-how-cook-rice-rice-cooker.phpHow to cook rice in rice-cookerThe secret of rices from Asiahttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/252.webp https://cooking-ez.com/poissons/recipe-grilled-fillet-salmon-corn-salad-cream.phpGrilled fillet of salmon with corn-salad creamSalmon grilled slowly, sesame rice and corn salad creamhttps://https://cooking-ez.com/images/recettes/boissons/autres/251.webp https://cooking-ez.com/boissons/recipe-mulled-wine-belle-plagne-style.phpMulled wine Belle-Plagne styleIt'll warm you up!https://https://cooking-ez.com/images/recettes/boissons/autres/250.webp https://cooking-ez.com/desserts/recipe-millefeuille.phpMillefeuilleThe finest delicate pastryhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/249.webp https://cooking-ez.com/desserts/recipe-chouquettes.phpChouquettesLittle choux puffs with sugar crystalshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/248.webp https://cooking-ez.com/base/recipe-puff-flaky-pastry-pate-feuilletee.phpPuff or flaky pastry (pâte feuilletée)For millefeuilles, pies and pastieshttps://https://cooking-ez.com/images/recettes/base/pates/247.webp https://cooking-ez.com/divers/recipe-crispy-rolls-chicken-leek.phpCrispy rolls with chicken and leekFilo pastry, finely chopped leeks and leftover chickenrhttps://https://cooking-ez.com/images/recettes/divers/autres/246.webp https://cooking-ez.com/divers/recipe-endives.phpEndivesEndives, ham, cheese and béchamel saucehttps://https://cooking-ez.com/images/recettes/divers/gratins/245.webp https://cooking-ez.com/divers/recipe-soufflee-omelette-cheese.phpSoufflée omelette with cheeseA light, frothy cheese omelettehttps://https://cooking-ez.com/images/recettes/divers/autres/244.webp https://cooking-ez.com/desserts/recipe-pannacotta-blackcurrant-crumble.phpPannacotta and blackcurrant crumbleA layer of pannacotta , blackcurrant purée and crunchy crumble toppinghttps://https://cooking-ez.com/images/recettes/desserts/cremes_mousses/243.webp https://cooking-ez.com/base/recipe-panna-cotta.phpPanna cottaSmooth cream thickened and lightly sethttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/242.webp https://cooking-ez.com/base/recipe-caramelised-walnuts.phpCaramelised walnutsCaramelized walnuts in a frying panhttps://https://cooking-ez.com/images/recettes/base/autres/241.webp https://cooking-ez.com/divers/recipe-scrambled-eggs-butter-fried-bread-fresh-spinach.phpScrambled eggs with butter-fried bread and fresh spinachToast with scrambled eggs and spinacheshttps://https://cooking-ez.com/images/recettes/divers/autres/240.webp https://cooking-ez.com/base/recipe-scrambled-eggs-oeufs-brouilles.phpScrambled eggs (Oeufs brouillés)Much more than an omelettehttps://https://cooking-ez.com/images/recettes/base/autres/239.webp https://cooking-ez.com/divers/recipe-gratin-dauphinois.phpGratin DauphinoisA gratin without cheesehttps://https://cooking-ez.com/images/recettes/divers/gratins/238.webp https://cooking-ez.com/divers/recipe-avengers-potatoes.phpAvengers' potatoesPotato-cheese gratin, wrapped in thin bacon sliceshttps://https://cooking-ez.com/images/recettes/divers/gratins/237.webp https://cooking-ez.com/divers/recipe-potimarron-chestnut-pumpkin-gratin.phpPotimarron (chestnut pumpkin) "au gratin"A chicken layer, covered with a baked potimarron (chestnust pumpkin) puréehttps://https://cooking-ez.com/images/recettes/divers/gratins/236.webp https://cooking-ez.com/base/recipe-potimarron-japanese-chestnut-pumpkin-puree.phpPotimarron (Japanese chestnut pumpkin) puréeSmooth with a hint of chestnut flavourhttps://https://cooking-ez.com/images/recettes/base/autres/235.webp https://cooking-ez.com/desserts/recipe-apple-charlotte-toasted-brioche.phpApple charlotte with toasted briocheApple charlotte which can be eaten warm or coldhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/234.webp https://cooking-ez.com/trucs_astuces/recipe-how-use-vanilla-pod-effectively.phpHow to use a vanilla pod effectivelyTo keep only the very best of vanillahttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/233.webp https://cooking-ez.com/desserts/recipe-french-custard-tart.phpFrench custard tartShort crust pastry and vanilla egg custardhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/232.webp https://cooking-ez.com/base/recipe-short-crust-pastry-pate-brisee.phpShortcrust pastry (pâte brisée)Dough for sweet or savoury tartshttps://https://cooking-ez.com/images/recettes/base/pates/231.webp https://cooking-ez.com/desserts/recipe-blackcurrant-almond-muffins.phpBlackcurrant-almond muffinsMuffins with almonds powder and blackcurrantshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/230.webp https://cooking-ez.com/divers/recipe-moussaka.phpMoussakaA kind of gratin made with aubergines, meat with tomatos and bechamelhttps://https://cooking-ez.com/images/recettes/divers/gratins/229.webp https://cooking-ez.com/base/recipe-bechamel-sauce.phpBechamel sauceWhite sauce made with a "roux" and milkhttps://https://cooking-ez.com/images/recettes/base/sauces/228.webp https://cooking-ez.com/viandes/recipe-chicken-breasts-tarragon.phpChicken breasts with tarragonChicken breasts grilled, with tarragon and white wine saucehttps://https://cooking-ez.com/images/recettes/viandes/volaille/227.webp https://cooking-ez.com/divers/recipe-spaghetti-carbonara.phpSpaghetti CarbonaraFamous italian recipe with cream, egg yolks, bacon and lemon juicehttps://https://cooking-ez.com/images/recettes/divers/pates_riz/226.webp https://cooking-ez.com/trucs_astuces/recipe-how-cook-pasta-properly.phpHow to cook pasta properlyAdvice cooking pasta so that it doesn't stickhttps://https://cooking-ez.com/images/recettes/trucs_astuces/produit/225.webp https://cooking-ez.com/divers/recipe-red-rice-pannequets.phpRed rice pannequetsCrusty parcel of red rice, courgette and smoked hamhttps://https://cooking-ez.com/images/recettes/divers/autres/224.webp https://cooking-ez.com/entrees/recipe-little-vegetable-omelettes.phpLittle vegetable omelettesSoft little omelettes, with diced tomato, courgettes and smoked hamhttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/223.webp https://cooking-ez.com/desserts/recipe-peach-mint-salad.phpPeach and mint saladDifferent kinds of peaches in a mint flavoured syruphttps://https://cooking-ez.com/images/recettes/desserts/autres/222.webp https://cooking-ez.com/desserts/recipe-caramel-rice-pudding.phpCaramel rice puddingA layer of caramel on top of a rice puddinghttps://https://cooking-ez.com/images/recettes/desserts/gateaux/221.webp https://cooking-ez.com/monde/recipe-mexican-ceviche.phpMexican cevicheAvocado, tomatoes and fish cured in lime juicehttps://https://cooking-ez.com/images/recettes/monde/220.webp https://cooking-ez.com/divers/recipe-courgettes-zuchinis.phpCourgettes (zuchinis)Barely moist gratinhttps://https://cooking-ez.com/images/recettes/divers/gratins/219.webp https://cooking-ez.com/desserts/recipe-chocolate-muffins.phpChocolate muffinsFilled with a chocolate ganachehttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/218.webp https://cooking-ez.com/desserts/recipe-apricot-blancmange.phpApricot blancmangeA medieval desserthttps://https://cooking-ez.com/images/recettes/desserts/autres/217.webp https://cooking-ez.com/divers/recipe-tagliatelle-courgette-spaghetti-carbonara-style.phpTagliatelle and courgette spaghetti, carbonara styleFresh pasta, and vegetable spaghettihttps://https://cooking-ez.com/images/recettes/divers/pates_riz/216.webp https://cooking-ez.com/divers/recipe-creamy-risotto-vegetables.phpCreamy risotto with vegetablesVegatables cooked separately, and rice cooked slowly in vegetable stockhttps://https://cooking-ez.com/images/recettes/divers/pates_riz/215.webp https://cooking-ez.com/desserts/recipe-blackcurrant-sorbet-for-edith.phpBlackcurrant sorbet for EdithAll the flavour of blackcurrantshttps://https://cooking-ez.com/images/recettes/desserts/glaces/214.webp https://cooking-ez.com/base/recipe-blackcurrant-coulis.phpBlackcurrant coulisVegetable mill instead of blenderhttps://https://cooking-ez.com/images/recettes/base/sirops_coulis/213.webp https://cooking-ez.com/divers/recipe-small-ratatouille-broken-egg.phpSmall ratatouille withMix of vegetables with cooked egghttps://https://cooking-ez.com/images/recettes/divers/212.webp https://cooking-ez.com/desserts/recipe-raspberry-muffins.phpRaspberry muffinsDelicious when still warmhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/211.webp https://cooking-ez.com/base/recipe-muffin-dough.phpMuffin doughFor all your muffinshttps://https://cooking-ez.com/images/recettes/base/pates/210.webp https://cooking-ez.com/divers/recipe-maroilles-cheese-quiche.phpMaroilles cheese quicheA kind of quiche with leek and Maroilles cheesehttps://https://cooking-ez.com/images/recettes/divers/tartes/209.webp https://cooking-ez.com/desserts/recipe-nanterre-brioche.phpNanterre briocheBrioche like from the baker'shttps://https://cooking-ez.com/images/recettes/desserts/viennoiseries/208.webp https://cooking-ez.com/divers/recipe-big-knife-cut-chips-french-fries.phpBig knife-cut chips (French fries)Chips (French fries) cooked in two stageshttps://https://cooking-ez.com/images/recettes/divers/207.webp https://cooking-ez.com/viandes/recipe-pate-campagne.phpPâté de campagneA classic of French country cookinghttps://https://cooking-ez.com/images/recettes/viandes/206.webp https://cooking-ez.com/desserts/recipe-pear-sorbet.phpPear sorbetAll the taste of fresh pearhttps://https://cooking-ez.com/images/recettes/desserts/glaces/205.webp https://cooking-ez.com/monde/recipe-chicken-nems.phpChicken nemsSmall crispy rolls with vegetables and chickenhttps://https://cooking-ez.com/images/recettes/monde/204.webp https://cooking-ez.com/trucs_astuces/recipe-cooking-sugar.phpCooking sugarFrom caster sugar to caramelhttps://https://cooking-ez.com/images/recettes/trucs_astuces/produit/203.webp https://cooking-ez.com/poissons/recipe-crunchy-little-pieces-fish.phpCrunchy little pieces of fishLightly coated with breadcrumbs and quicly friedhttps://https://cooking-ez.com/images/recettes/poissons/202.webp https://cooking-ez.com/divers/recipe-filo-leeks-cheese-tart.phpFilo leeks and cheese tartLike a crusty leek quichehttps://https://cooking-ez.com/images/recettes/divers/tartes/201.webp https://cooking-ez.com/desserts/recipe-profiteroles.phpProfiterolesChoux filled with vanilla ice-cream and topped with chocolate saucehttps://https://cooking-ez.com/images/recettes/desserts/autres/200.webp https://cooking-ez.com/base/recipe-bearnaise-sauce.phpBéarnaise sauceSauce for grilled fish and meatshttps://https://cooking-ez.com/images/recettes/base/sauces/199.webp https://cooking-ez.com/divers/recipe-hotpot-my-grandmother-way.phpHotpot my grandmother's wayVegetables and smoked meat cooked.slowlyhttps://https://cooking-ez.com/images/recettes/divers/198.webp https://cooking-ez.com/trucs_astuces/recipe-how-use-gelatin.phpHow to use gelatinTo well melt in your mixturehttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/197.webp https://cooking-ez.com/desserts/recipe-new-tiramisu.phpNew tiramisuCreamier version of a classichttps://https://cooking-ez.com/images/recettes/desserts/autres/196.webp https://cooking-ez.com/trucs_astuces/recipe-how-dust.phpHow to dustAnd do so regularlyhttps://https://cooking-ez.com/images/recettes/trucs_astuces/195.webp https://cooking-ez.com/entrees/recipe-raw-beetroot-mousse-walnuts.phpRaw beetroot mousse with walnutsRaw beetroot, chopped walnuts nuts, and spicy moussehttps://https://cooking-ez.com/images/recettes/entrees/194.webp https://cooking-ez.com/poissons/recipe-scallops-green-asparagus-tips-parmesan.phpScallops with green asparagus tips and parmesanGrilled scallops with green asparagushttps://https://cooking-ez.com/images/recettes/poissons/193.webp https://cooking-ez.com/base/recipe-mayonnaise.phpMayonnaiseBasic thick cold dressinghttps://https://cooking-ez.com/images/recettes/base/sauces/192.webp https://cooking-ez.com/trucs_astuces/recipe-how-know-when-cake-is-cooked.phpHow to know when a cake is cookedWith a knife bladehttps://https://cooking-ez.com/images/recettes/trucs_astuces/191.webp https://cooking-ez.com/entrees/recipe-the-total-turnip.phpThe total turnipAll the turniphttps://https://cooking-ez.com/images/recettes/entrees/190.webp https://cooking-ez.com/divers/recipe-sausage-brioche.phpSausage in briocheSmoked sausage baked in a briochehttps://https://cooking-ez.com/images/recettes/divers/189.webp https://cooking-ez.com/entrees/recipe-celeriac-remoulade.phpCeleriac RémouladeA classic recipe of traditional French bistro cookinghttps://https://cooking-ez.com/images/recettes/entrees/188.webp https://cooking-ez.com/desserts/recipe-coconut-pyramids.phpCoconut pyramidsSmall coconut cakes, golden, crusty, and soft insidehttps://https://cooking-ez.com/images/recettes/desserts/187.webp https://cooking-ez.com/poissons/recipe-salmon-rillettes.phpSalmon rillettesTerrine of 2 kinds of salmon, with butter and lemonhttps://https://cooking-ez.com/images/recettes/poissons/186.webp https://cooking-ez.com/divers/recipe-stuffed-tomatoes-courgettes.phpStuffed tomatoes and courgettesClassic recipe but a rather special fillinghttps://https://cooking-ez.com/images/recettes/divers/185.webp https://cooking-ez.com/viandes/recipe-loin-pork-herbs-julienne-vegetables.phpLoin of pork with herbs and julienne vegetablesPork loin furnished with herbs and vegetables juliennehttps://https://cooking-ez.com/images/recettes/viandes/184.webp https://cooking-ez.com/desserts/recipe-vanilla-ice-cream.phpVanilla ice creamThe real taste of vanillahttps://https://cooking-ez.com/images/recettes/desserts/183.webp https://cooking-ez.com/desserts/recipe-moist-cereal-bars.phpMoist cereal barsCereals, maple syrup and dried fruithttps://https://cooking-ez.com/images/recettes/desserts/182.webp https://cooking-ez.com/poissons/recipe-stock-pot-fish.phpStock-pot fishVegetables and fish cooked slowlyhttps://https://cooking-ez.com/images/recettes/poissons/181.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-prepare-dorure.phpHow to prepare egg glazeFor nice golden viennoiseries and pastryhttps://https://cooking-ez.com/images/recettes/desserts/viennoiseries/180.webp https://cooking-ez.com/desserts/recipe-chocolate-thins-toasted-nuts.phpChocolate thins with toasted nutsChocolate, toasted nuts candied grapefuit peelhttps://https://cooking-ez.com/images/recettes/desserts/179.webp https://cooking-ez.com/base/recipe-italian-meringue.phpItalian MeringueSofter than French meringuehttps://https://cooking-ez.com/images/recettes/desserts/glaces/178.webp https://cooking-ez.com/base/recipe-choux-pastry-pate-choux.phpChoux pastry (pâte à choux)Pastry for profiteroles and eclairshttps://https://cooking-ez.com/images/recettes/base/pates/177.webp https://cooking-ez.com/poissons/recipe-fish-fillet-express-cooking-envelope.phpFish fillet in express cooking envelopeEnvelope cooked in 2 minuteshttps://https://cooking-ez.com/images/recettes/poissons/176.webp https://cooking-ez.com/desserts/recipe-pear-lime-meringue-pie.phpPear and lime meringue pieSweetcrust pastry, lime crème pâtissière and italian meringuehttps://https://cooking-ez.com/images/recettes/desserts/175.webp https://cooking-ez.com/desserts/recipe-pears-caramelised-walnut-samosas.phpPears and caramelised walnut samosasCrunchy small pears and walnuts rollhttps://https://cooking-ez.com/images/recettes/desserts/174.webp https://cooking-ez.com/viandes/recipe-potted-meat-rillettes.phpPotted meat (rillettes)Two kinds of meat and very long cookinghttps://https://cooking-ez.com/images/recettes/viandes/173.webp https://cooking-ez.com/divers/recipe-oxtail-parmentier.phpOxtail ParmentierA parmentier with stewed meat in red wine and herbshttps://https://cooking-ez.com/images/recettes/divers/gratins/172.webp https://cooking-ez.com/desserts/recipe-household-cake-gateau-menage.phpHousehold cake (Gâteau de ménage)Classic pastry from Franche-Comtéhttps://https://cooking-ez.com/images/recettes/desserts/gateaux/171.webp https://cooking-ez.com/entrees/recipe-scandinavian-cocktail.phpScandinavian cocktailSmoked fish, prawns and asparagushttps://https://cooking-ez.com/images/recettes/entrees/autres/170.webp https://cooking-ez.com/base/recipe-remoulade-dressing.phpRémoulade dressingMayonnaise with vinegarhttps://https://cooking-ez.com/images/recettes/base/sauces/169.webp https://cooking-ez.com/trucs_astuces/recipe-how-make-chocolate-chips.phpHow to make chocolate chipsTo decorate your cakes and tartshttps://https://cooking-ez.com/images/recettes/trucs_astuces/168.webp https://cooking-ez.com/desserts/recipe-half-cooked-chocolate-cake-raspberry-coulis.phpHalf-cooked chocolate cake with raspberry coulisSmall moist chocolate cakehttps://https://cooking-ez.com/images/recettes/desserts/gateaux/167.webp https://cooking-ez.com/desserts/recipe-apricot-almond-cream-tart.phpApricot and almond cream tartApricots and almond creamhttps://https://cooking-ez.com/images/recettes/desserts/tartes/166.webp https://cooking-ez.com/four/recipe-mixed-seed-grissinis.phpMixed seed grissiniLitlle crusty bread stickshttps://https://cooking-ez.com/images/recettes/entrees/165.webp https://cooking-ez.com/desserts/recipe-chaud-froid-grapefruit-pineapple-lime-custard.phpChaud-froid of grapefruit, pineapple and lime custardHot pineapple and cold grapefruit with lime custardhttps://https://cooking-ez.com/images/recettes/desserts/164.webp https://cooking-ez.com/desserts/recipe-almond-tuiles.phpAlmond tuilesThin and crisphttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/163.webp https://cooking-ez.com/entrees/recipe-quail-egg-canapes.phpQuail egg canapésToasted bread with smoked ham and fried quail egghttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/162.webp https://cooking-ez.com/entrees/recipe-salmon-spinach-quiche.phpSalmon and spinach quicheA more vegetarian quichehttps://https://cooking-ez.com/images/recettes/entrees/tartes/161.webp https://cooking-ez.com/four/recipe-new-leavened-bread.phpNew leavened breadA softer leavened breadhttps://https://cooking-ez.com/images/recettes/four/pains/160.webp https://cooking-ez.com/base/recipe-stewed-apple-compote.phpStewed apple (compote)Apples, a little sugar, and that's allhttps://https://cooking-ez.com/images/recettes/base/sirops_coulis/159.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-spinach.phpHow to prepare spinachA vegetable to rediscoverhttps://https://cooking-ez.com/images/recettes/trucs_astuces/158.webp https://cooking-ez.com/four/recipe-french-baguettes.phpFrench baguettesCrunchy crust and light crumbhttps://https://cooking-ez.com/images/recettes/four/pains/157.webp https://cooking-ez.com/desserts/recipe-little-apple-turnovers-almonds-raisins.phpLittle apple turnovers with almonds and raisinsSmalls apple turnovers with stewed apples, caramelized almonds, rum and raisinshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/156.webp https://cooking-ez.com/poissons/recipe-rolls-fish-smoked-ham.phpRolls of fish in smoked hamAn clever mix of smoky flavour and fishhttps://https://cooking-ez.com/images/recettes/poissons/155.webp https://cooking-ez.com/desserts/recipe-fruit-salad.phpFruit saladSeasonal fruits and vanilla syruphttps://https://cooking-ez.com/images/recettes/desserts/autres/154.webp https://cooking-ez.com/trucs_astuces/recipe-how-prevent-sheet-paper-sliding.phpHow to prevent a sheet of paper slidingWith just some doughhttps://https://cooking-ez.com/images/recettes/trucs_astuces/153.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-bain-marie.phpHow to prepare a bain-marieFor soft cookinghttps://https://cooking-ez.com/images/recettes/trucs_astuces/152.webp https://cooking-ez.com/trucs_astuces/recipe-how-keep-meat-tender-after-cooking.phpHow to keep meat tender after cookingLet stay 5 minuteshttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/151.webp https://cooking-ez.com/trucs_astuces/recipe-how-break-chocolate-bar-into-small-pieces.phpHow to break a chocolate bar into small pieceshttps://https://cooking-ez.com/images/recettes/trucs_astuces/150.webp https://cooking-ez.com/trucs_astuces/recipe-how-bake-blind-pastry-case.phpHow to bake blindFor tarts with a filling that will not be cookedhttps://https://cooking-ez.com/images/recettes/trucs_astuces/149.webp https://cooking-ez.com/trucs_astuces/recipe-how-clean-leeks-thoroughly.phpHow to prepare leeksTo remove all the mudhttps://https://cooking-ez.com/images/recettes/trucs_astuces/148.webp https://cooking-ez.com/trucs_astuces/recipe-how-butter-dish-mould-easily.phpHow to butter a dish or a mould easilyIn 10 secondshttps://https://cooking-ez.com/images/recettes/desserts/gateaux/147.webp https://cooking-ez.com/trucs_astuces/recipe-how-prevent-butter-burning-during-cooking.phpHow to prevent butter burning during cookingWith and add of some oilhttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/146.webp https://cooking-ez.com/trucs_astuces/recipe-how-choose-avocado-well.phpHow to choose an avocado wellFor a tasty and ripe avocadohttps://https://cooking-ez.com/images/recettes/trucs_astuces/145.webp https://cooking-ez.com/trucs_astuces/recipe-you-should-not-add-raisins-recipes-dry.phpYou should not add raisins to recipes dryOtherwise they are too dryhttps://https://cooking-ez.com/images/recettes/trucs_astuces/142.webp https://cooking-ez.com/trucs_astuces/recipe-you-should-not-soak-strawberries-water.phpYou should not soak strawberries in waterOtherwise they will lose their flavourhttps://https://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/141.webp https://cooking-ez.com/trucs_astuces/recipe-add-stock-cube-like-this.phpDon't add a stock cube wholeOtherwise it won't dissolve properlyhttps://https://cooking-ez.com/images/recettes/trucs_astuces/140.webp https://cooking-ez.com/trucs_astuces/recipe-you-should-not-leave-egg-yolks-contact-sugar.phpYou should not leave egg yolks in contact with sugarhttps://https://cooking-ez.com/images/recettes/trucs_astuces/139.webp https://cooking-ez.com/trucs_astuces/recipe-you-should-not-start-beat-egg-yolks-high-speed.phpYou should not beat egg yolks at high speed to start withOtherwise sugar "cook" themhttps://https://cooking-ez.com/images/recettes/trucs_astuces/138.webp https://cooking-ez.com/trucs_astuces/recipe-how-add-beaten-eggs-whites-mixture.phpHow to add beaten eggs whites to a mixtureBut without make them fallhttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/137.webp https://cooking-ez.com/trucs_astuces/recipe-how-beat-egg-whites.phpHow to beat egg whitesFor well beaten egg whiteshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/136.webp https://cooking-ez.com/trucs_astuces/recipe-how-heat-milk-without-catching-bottom-pan.phpHow to heat milk without it catching on the bottom of the panA quick and useful tiphttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/135.webp https://cooking-ez.com/trucs_astuces/recipe-how-cook-bacon-remove-excess-fat.phpHow to cook bacon and remove excess fatWith blenchinghttps://https://cooking-ez.com/images/recettes/trucs_astuces/comment/134.webp https://cooking-ez.com/trucs_astuces/recipe-how-prevent-peeled-fruit-vegetables-turning-brown.phpHow to prevent peeled fruit or vegetables turning brownWith use of vitamin Chttps://https://cooking-ez.com/images/recettes/trucs_astuces/133.webp https://cooking-ez.com/trucs_astuces/recipe-how-use-forcing-bag-piping-icing-bag.phpHow to use a forcing bag (piping or icing bag)To well use forcing baghttps://https://cooking-ez.com/images/recettes/trucs_astuces/132.webp https://cooking-ez.com/trucs_astuces/recipe-how-glaze-tart.phpHow to glaze a tartLike the professionalshttps://https://cooking-ez.com/images/recettes/trucs_astuces/131.webp https://cooking-ez.com/trucs_astuces/recipe-how-peel-tomatoes-easily.phpHow to prepare tomatoesTo keep only the very best of tomatoeshttps://https://cooking-ez.com/images/recettes/trucs_astuces/130.webp https://cooking-ez.com/trucs_astuces/recipe-how-roll-out-pastry-for-tart.phpHow to roll out pastry for a tartReady for the mouldhttps://https://cooking-ez.com/images/recettes/trucs_astuces/129.webp https://cooking-ez.com/trucs_astuces/recipe-how-peel-avocado.phpHow to prepare an avocadoAnd remove core and skinshttps://https://cooking-ez.com/images/recettes/trucs_astuces/128.webp https://cooking-ez.com/trucs_astuces/recipe-how-peel-fruit.phpHow to peel a fruitThe very best of the fruithttps://https://cooking-ez.com/images/recettes/trucs_astuces/127.webp https://cooking-ez.com/trucs_astuces/recipe-how-extract-passion-fruit-juice.phpHow to extract passion fruit juiceTo keep only the very besthttps://https://cooking-ez.com/images/recettes/trucs_astuces/126.webp https://cooking-ez.com/trucs_astuces/recipe-how-peel-pineapple.phpHow to peel a pineappleTo get all the fleshhttps://https://cooking-ez.com/images/recettes/trucs_astuces/125.webp https://cooking-ez.com/base/recipe-chantilly-creams.phpChantilly creamWhipped cream with sugarhttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/124.webp https://cooking-ez.com/viandes/recipe-five-hours-poultry.phpFive hours poultryPoultry of unbelievable tendernesshttps://https://cooking-ez.com/images/recettes/viandes/123.webp https://cooking-ez.com/viandes/recipe-lille-style-chicken.phpLille style chickenChicken, cream and mushroomshttps://https://cooking-ez.com/images/recettes/viandes/volaille/122.webp https://cooking-ez.com/viandes/recipe-chinese-style-chicken.phpChinese style chickenChicken dices, small vegetables and soya saucehttps://https://cooking-ez.com/images/recettes/viandes/121.webp https://cooking-ez.com/viandes/recipe-african-style-chicken.phpAfrican style chickenSmoked chicken with beans and tomato-coconut saucehttps://https://cooking-ez.com/images/recettes/viandes/120.webp https://cooking-ez.com/viandes/recipe-morteau-sausage.phpMorteau sausageMorteau sausage on a bed of grilled potatoeshttps://https://cooking-ez.com/images/recettes/viandes/119.webp https://cooking-ez.com/viandes/recipe-involtinis.phpInvoltinisSmall veal and ham rolls stuffed with cheese and parsleyhttps://https://cooking-ez.com/images/recettes/viandes/118.webp https://cooking-ez.com/viandes/recipe-hamburgers.phpHamburgersNothing like the fast-food oneshttps://https://cooking-ez.com/images/recettes/viandes/117.webp https://cooking-ez.com/viandes/recipe-express-chilli-con-carne.phpExpress chilli con carneExpress version of a classic Tex-Mex dishhttps://https://cooking-ez.com/images/recettes/viandes/116.webp https://cooking-ez.com/poissons/recipe-marinated-tuna-herbs.phpMarinated tuna with herbsTuna fish, mint and corianderhttps://https://cooking-ez.com/images/recettes/poissons/115.webp https://cooking-ez.com/poissons/recipe-salmon-papillote-small-vegetables.phpSalmon "en papillote" with small vegetablesFesh salmon escalopes, small dices of fresh vegetableshttps://https://cooking-ez.com/images/recettes/poissons/poisson/114.webp https://cooking-ez.com/poissons/recipe-salmon-sorrel.phpSalmon with sorrelTenderness of salmon and slight acidity of sorrrelhttps://https://cooking-ez.com/images/recettes/trucs_astuces/cuissons/113.webp https://cooking-ez.com/poissons/recipe-scallops-crunchy-vegetables-wine-sabayon.phpScallops with crunchy vegetables and wine sabayonScallops with crunchy vegetables, foie gras and savoury sabayonhttps://https://cooking-ez.com/images/recettes/poissons/112.webp https://cooking-ez.com/poissons/recipe-rosemary-steamed-fish.phpRosemary steamed fishFish steak with a fondue of shallots and creamy shallot saucehttps://https://cooking-ez.com/images/recettes/poissons/111.webp https://cooking-ez.com/poissons/recipe-tahitian-style-fish.phpTahitian style fishFish cured in lime juicehttps://https://cooking-ez.com/images/recettes/poissons/110.webp https://cooking-ez.com/poissons/recipe-nicholas-fish.phpNicholas's fishFish filet and thinly sliced leekshttps://https://cooking-ez.com/images/recettes/poissons/109.webp https://cooking-ez.com/poissons/recipe-fish-petals-vegetables-julienne-beurre-blanc.phpFish petals, vegetables julienne, and beurre blancThe best flakes of fish with julienne vegetableshttps://https://cooking-ez.com/images/recettes/poissons/108.webp https://cooking-ez.com/poissons/recipe-koulibiak-pie-dish.phpKoulibiak in pie dishSophisticated pie with salmon, rice and mushroomshttps://https://cooking-ez.com/images/recettes/poissons/107.webp https://cooking-ez.com/four/recipe-tomato-preserve.phpPreserved tomatoesSlow-cooked tomato "petals"https://https://cooking-ez.com/images/recettes/four/106.webp https://cooking-ez.com/four/recipe-tomato-sauce-for-pizzas.phpTomato sauce (for pizzas)A tomato sauce with herbshttps://https://cooking-ez.com/images/recettes/four/105.webp https://cooking-ez.com/four/recipe-pizza-dough.phpPizza doughFor homemade pizzashttps://https://cooking-ez.com/images/recettes/four/104.webp https://cooking-ez.com/four/recipe-chocolate-rolls-petits-pains.phpChocolate rolls (petits pains)Real chocolate rollshttps://https://cooking-ez.com/images/recettes/four/102.webp https://cooking-ez.com/four/recipe-leavened-bread.phpLeavened breadThe real taste of breadhttps://https://cooking-ez.com/images/recettes/four/100.webp https://cooking-ez.com/desserts/recipe-parisian-style-chocolate-custard-tart.phpParisian-style chocolate custard tartLike a classic French custard tart, but with chocolatehttps://https://cooking-ez.com/images/recettes/desserts/entremets/99.webp https://cooking-ez.com/four/recipe-surprise-bread.phpSurprise breadLittle sandwiches in a big loafhttps://https://cooking-ez.com/images/recettes/four/98.webp https://cooking-ez.com/four/recipe-sandwich-bread.phpSandwich breadFor sandwiches, toast and canapéshttps://https://cooking-ez.com/images/recettes/four/97.webp https://cooking-ez.com/entrees/recipe-ramekins-duchess-potatoes.phpRamekins of duchess potatoesMashed potato, cooked leeks, bacon and duchess potatoeshttps://https://cooking-ez.com/images/recettes/entrees/autres/96.webp https://cooking-ez.com/four/recipe-natural-leaven.phpNatural leavenThe leaven of ancient timeshttps://https://cooking-ez.com/images/recettes/four/95.webp https://cooking-ez.com/four/recipe-kugelhof-for-nanou.phpKugelhof for NanouTraditionnal Alsatian cakehttps://https://cooking-ez.com/images/recettes/four/94.webp https://cooking-ez.com/four/recipe-fougasse-bacon-comte.phpFougasse with bacon and ComtéRich Mediterranean breadhttps://https://cooking-ez.com/images/recettes/four/93.webp https://cooking-ez.com/base/recipe-green-parsley-sauce.phpGreen parsley sauceParsley, lemon and olive oilhttps://https://cooking-ez.com/images/recettes/base/sauces/92.webp https://cooking-ez.com/four/recipe-french-croissants.phpFrench croissantsThe most famous French breakfast viennoiserieshttps://https://cooking-ez.com/images/recettes/four/viennoiseries/91.webp https://cooking-ez.com/trucs_astuces/recipe-how-cook-hard-boiled-eggs-properly.phpHow to cook hard-boiled eggs properlyNot so easyhttps://https://cooking-ez.com/images/recettes/trucs_astuces/90.webp https://cooking-ez.com/four/recipe-old-style-brioche.phpOld style briocheBrioche with a slight taste of leavenhttps://https://cooking-ez.com/images/recettes/four/89.webp https://cooking-ez.com/entrees/recipe-broad-bean-salad-parmesan.phpBroad bean salad with ParmesanA mix of crunchy and tenderhttps://https://cooking-ez.com/images/recettes/entrees/salades/88.webp https://cooking-ez.com/entrees/recipe-pumpkin-potimarron-soup.phpPumpkin (or potimarron) soupWith a hint of chestnut flavourhttps://https://cooking-ez.com/images/recettes/entrees/soupes/87.webp https://cooking-ez.com/entrees/recipe-sorrel-soup.phpSorrel soupSmooth and slightly sharphttps://https://cooking-ez.com/images/recettes/entrees/soupes/86.webp https://cooking-ez.com/entrees/recipe-turnip-sesame-puree-tahina-soup.phpTurnip and sesame puree (tahina) soupTurnips and sesame purée (tahina)https://https://cooking-ez.com/images/recettes/entrees/soupes/85.webp https://cooking-ez.com/entrees/recipe-quick-courgette-soup-cheese.phpQuick courgette soup with cheeseReally quick, but tastyhttps://https://cooking-ez.com/images/recettes/entrees/soupes/84.webp https://cooking-ez.com/entrees/recipe-leek-potato-soup.phpLeek and potato soupA real classichttps://https://cooking-ez.com/images/recettes/entrees/soupes/83.webp https://cooking-ez.com/entrees/recipe-four-tier-glasses.phpFour-tier glassesGuacamole, cauliflower tabbouleh, tomatoes and houmoushttps://https://cooking-ez.com/images/recettes/entrees/autres/82.webp https://cooking-ez.com/entrees/recipe-vegetable-pie.phpVegetable pieThree layers of vegetables, baked in puff pastryhttps://https://cooking-ez.com/images/recettes/entrees/autres/81.webp https://cooking-ez.com/entrees/recipe-tomato-tart.phpTomato tartFresh tomatoes and puff pastryhttps://https://cooking-ez.com/images/recettes/entrees/autres/80.webp https://cooking-ez.com/entrees/recipe-cocotte-eggs-comte.phpCocotte eggs with ComtéSimple and quickhttps://https://cooking-ez.com/images/recettes/entrees/autres/79.webp https://cooking-ez.com/entrees/recipe-icelandic-style-fish-vegetable-pie.phpIcelandic-style fish and vegetable pieMixed vegetables and fish in crunchy golden brown puff pastryhttps://https://cooking-ez.com/images/recettes/entrees/autres/78.webp https://cooking-ez.com/entrees/recipe-sesame-fried-scampi.phpSesame fried scampiCrunchyhttps://https://cooking-ez.com/images/recettes/poissons/crustace/77.webp https://cooking-ez.com/entrees/recipe-houmous.phpHummusA little lebanese cookinghttps://https://cooking-ez.com/images/recettes/entrees/autres/76.webp https://cooking-ez.com/entrees/recipe-guacamole.phpGuacamoleA classic of Mexican cookinghttps://https://cooking-ez.com/images/recettes/entrees/autres/75.webp https://cooking-ez.com/entrees/recipe-artichoke-hearts-forestier.phpArtichoke hearts forestierArtichokes, bacon, and mushroomshttps://https://cooking-ez.com/images/recettes/entrees/autres/74.webp https://cooking-ez.com/entrees/recipe-foie-gras-cured-salt.phpFoie gras cured in saltIt doesn't even know what an oven ishttps://https://cooking-ez.com/images/recettes/entrees/autres/73.webp https://cooking-ez.com/entrees/recipe-home-made-terrine-foie-gras.phpHome-made terrine of foie grasYou will never buy commercially prepared foie gras again after tasting thishttps://https://cooking-ez.com/images/recettes/entrees/autres/72.webp https://cooking-ez.com/entrees/recipe-small-cheese-bacon-rolls.phpSmall cheese and bacon rollsFine apéritif biscuitshttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/71.webp https://cooking-ez.com/entrees/recipe-small-foie-gras-pasties.phpSmall foie gras pastiesCrispy outside, melt-in-the-mouth withinhttps://https://cooking-ez.com/images/recettes/entrees/amuses_bouches/70.webp https://cooking-ez.com/enfants/recipe-oriane-tuna-rillettes.phpOriane's tuna rillettesIdeal as an aperitif spreadhttps://https://cooking-ez.com/images/recettes/enfants/69.webp https://cooking-ez.com/enfants/recipe-four-quarters-adding-fruit.phpFour quarters (adding fruit)A better version of four quarters (quatre-quarts)https://https://cooking-ez.com/images/recettes/enfants/68.webp https://cooking-ez.com/enfants/recipe-four-quarters.phpFour quartersThe world simpliest cakehttps://https://cooking-ez.com/images/recettes/enfants/67.webp https://cooking-ez.com/base/recipe-coconut-paste.phpCoconut pasteSoft coconut fondanthttps://https://cooking-ez.com/images/recettes/base/pates/66.webp https://cooking-ez.com/poissons/recipe-parcels-fish-fillet-spinach.phpParcels of fish fillet in spinachSmall pieces of fish rolled in spinach leafhttps://https://cooking-ez.com/images/recettes/poissons/65.webp https://cooking-ez.com/enfants/recipe-traditional-nutty-choc-chip-cookies.phpTraditional nutty choc-chip cookiesTraditional American cookie recipehttps://https://cooking-ez.com/images/recettes/enfants/64.webp https://cooking-ez.com/divers/recipe-montbenoit-canapes.phpMontbenoit's canapésBread, shallots, wine and Morbier cheesehttps://https://cooking-ez.com/images/recettes/divers/63.webp https://cooking-ez.com/divers/recipe-tartiflette.phpTartifletteA real winter recipehttps://https://cooking-ez.com/images/recettes/divers/62.webp https://cooking-ez.com/divers/recipe-rostis.phpRöstisA personal version of a typically swiss recipehttps://https://cooking-ez.com/images/recettes/divers/61.webp https://cooking-ez.com/divers/recipe-hachis-parmentier.phpHachis parmentierMeat with mashed potatoes and cheesehttps://https://cooking-ez.com/images/recettes/divers/gratins/60.webp https://cooking-ez.com/divers/recipe-potato-gratin.phpPotato gratinAnother classic French family recipehttps://https://cooking-ez.com/images/recettes/divers/gratins/59.webp https://cooking-ez.com/divers/recipe-breton-galettes-pancakes.phpBreton galettes (pancakes)Brittany on a platehttps://https://cooking-ez.com/images/recettes/divers/58.webp https://cooking-ez.com/divers/recipe-sausage-mushroom-cheese-crumble.phpSausage mushroom and cheese crumbleMushrooms, smoked sausage and typical cheesehttps://https://cooking-ez.com/images/recettes/divers/57.webp https://cooking-ez.com/divers/recipe-couscous.phpCouscousSimplified couscous recipehttps://https://cooking-ez.com/images/recettes/divers/56.webp https://cooking-ez.com/boissons/recipe-blackcurrant-liqueur.phpBlackcurrant liqueurTo make your own Kirhttps://https://cooking-ez.com/images/recettes/boissons/55.webp https://cooking-ez.com/boissons/recipe-cocktails.phpCocktailsMargaritahttps://https://cooking-ez.com/images/recettes/boissons/autres/54.webp https://cooking-ez.com/base/recipe-sugar-syrup.phpSugar syrupFor your sorbets, fruits saladshttps://https://cooking-ez.com/images/recettes/base/sirops_coulis/53.webp https://cooking-ez.com/base/recipe-fruit-coulis-fruit-puree.phpFruit coulis (fruit purée)For your ice-cream, sorbets and other dessertshttps://https://cooking-ez.com/images/recettes/base/sirops_coulis/52.webp https://cooking-ez.com/base/recipe-french-dressing-vinaigrette.phpFrench dressing (vinaigrette)Essential for good saladshttps://https://cooking-ez.com/images/recettes/base/sauces/51.webp https://cooking-ez.com/base/recipe-how-succeed-making-sabayon-sillabub.phpHow to succeed in making sabayon (syllabub)All the secrets of syllabub revealedhttps://https://cooking-ez.com/images/recettes/base/sauces/50.webp https://cooking-ez.com/base/recipe-sweetcrust-pastry-pate-sablee.phpSweetcrust pastry (pâte sablée)For sweet tarts and pieshttps://https://cooking-ez.com/images/recettes/base/pates/49.webp https://cooking-ez.com/base/recipe-marzipan-almond-paste.phpMarzipan (almond paste)Sweet and soft almondshttps://https://cooking-ez.com/images/recettes/base/pates/48.webp https://cooking-ez.com/desserts/recipe-chocolate-mousse.phpChocolate mousseVery chocolateyhttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/47.webp https://cooking-ez.com/base/recipe-chocolate-sauce.phpChocolate sauceSmooth creamy chocolatehttps://https://cooking-ez.com/images/recettes/base/sauces/46.webp https://cooking-ez.com/base/recipe-confectioner-custard-creme-patissiere-french-pastry-cream.phpConfectioner's custard (Crème pâtissière, or French pastry cream)Thick vanilla creamhttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/45.webp https://cooking-ez.com/base/recipe-real-custard-sauce-creme-anglaise.phpReal custard sauce (crème anglaise)Smooth vanilla cream with egg yolkshttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/44.webp https://cooking-ez.com/recipe-almond-cream.phpAlmond creamDelicious almond mixturehttps://https://cooking-ez.com/images/recettes/base/cremes_mousses/43.webp https://cooking-ez.com/trucs_astuces/recipe-how-cook-morteau-sausage-well.phpHow to cook Morteau sausage well3 methodshttps://https://cooking-ez.com/images/produits/42.webp https://cooking-ez.com/base/recipe-citrus-crunch.phpCitrus crunchA crunchy aromatic powderhttps://https://cooking-ez.com/images/recettes/base/autres/41.webp https://cooking-ez.com/base/recipe-clarified-butter.phpClarified butterFor cooking butter without it burninghttps://https://cooking-ez.com/images/recettes/base/autres/40.webp https://cooking-ez.com/base/recipe-vanilla-sugar.phpVanilla sugarReal home made vanilla sugarhttps://https://cooking-ez.com/images/recettes/base/aromatique/39.webp https://cooking-ez.com/base/recipe-herb-salad.phpHerb saladSo very tastyhttps://https://cooking-ez.com/images/recettes/base/aromatique/38.webp https://cooking-ez.com/base/recipe-herb-olive-oil.phpHerb olive oilOlive oil with flavoured herbshttps://https://cooking-ez.com/images/recettes/base/aromatique/37.webp https://cooking-ez.com/base/recipe-bouquet-garni.phpBouquet garniA pillar of French cookinghttps://https://cooking-ez.com/images/recettes/base/aromatique/36.webp https://cooking-ez.com/desserts/recipe-chinois.phpChinoisBrioche with confectioner's custardhttps://https://cooking-ez.com/images/recettes/desserts/viennoiseries/35.webp https://cooking-ez.com/base/recipe-brioche-dough.phpBrioche doughJust like from the baker'shttps://https://cooking-ez.com/images/recettes/base/pates/34.webp https://cooking-ez.com/desserts/recipe-meringues.phpMeringuesBeaten egg whites, sweeted and slowly cookedhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/33.webp https://cooking-ez.com/desserts/recipe-chocolate-madeleines.phpChocolate madeleinesDelicous with tea or coffeehttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/32.webp https://cooking-ez.com/desserts/recipe-macarons-original-french-macaroons.phpMacarons (the original French macaroons)Trendy little cakeshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/31.webp https://cooking-ez.com/desserts/recipe-fillings-for-macaroons.phpFillings for macaroonsWhat to put in your macaroonshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/30.webp https://cooking-ez.com/desserts/recipe-financiers.phpFinanciersSmall moist almond cakeshttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/29.webp https://cooking-ez.com/desserts/recipe-finger-biscuits.phpFinger biscuitsFor Champagne or Charlote and Tiramisuhttps://https://cooking-ez.com/images/recettes/desserts/petits_gateaux/28.webp https://cooking-ez.com/desserts/recipe-frozen-nougat.phpFrozen nougatLight dried fruit nougat, smooth and crunchy at the same timehttps://https://cooking-ez.com/images/recettes/desserts/glaces/27.webp https://cooking-ez.com/desserts/recipe-fresh-mint-ice-cream.phpFresh mint ice-creamThe incomparable pure taste of minthttps://https://cooking-ez.com/images/recettes/desserts/glaces/26.webp 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You'll find it in hundreds of recipes, and it's often added to cookinghttps://cooking-ez.com/images/blog/laurier-brisees-0.webp https://cooking-ez.com/parsley-stems.phpParsley stemsParsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw andhttps://cooking-ez.com/images/blog/queues-persil-0.webp https://cooking-ez.com/a-drizzle-olive-oil.phpA drizzle of olive oilOften in a recipe, you have to "baste" vegetables, for example, before sending them to the oven. What the authorhttps://cooking-ez.com/images/blog/filet-huile-olive-0.webp https://cooking-ez.com/always-secure-your-cutting-board.phpAlways secure your cutting boardWhen using a cutting board, it's very important that it's stable and doesn't move while you're cutting, for safety'shttps://cooking-ez.com/images/blog/bloquer-planche-0.webp https://cooking-ez.com/cherry-clafoutis-or-without-pits.phpCherry clafoutis, with or without pits?When it comes to cherry clafoutis recipes, there's often a camp of those who argue that you absolutely have to leavehttps://cooking-ez.com/images/blog/clafoutis-cerises-0.webp https://cooking-ez.com/should-potatoes-be-washed-twice.phpShould potatoes be washed twice?Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows:https://cooking-ez.com/images/blog/lavage-pdt-0.webp https://cooking-ez.com/grilled-bacon-better-in-oven.phpGrilled bacon is much better in the ovenSome recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicioushttps://cooking-ez.com/images/blog/lard-four.webp https://cooking-ez.com/the-thermometer-is-your-friend.phpThe thermometer is your friendThere are many recipes or foods that require a (very) precise cooking temperature: foie gras,https://cooking-ez.com/images/blog/thermometre-votre-ami.webp https://cooking-ez.com/travel-cakes.phpTravel cakesYou may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take ahttps://cooking-ez.com/images/blog/gateaux-voyages.webp https://cooking-ez.com/the-aromatic-power-of-sugar.phpThe aromatic power of sugarIn the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined withhttps://cooking-ez.com/images/blog/sucre-zestes-agrumes.webp https://cooking-ez.com/the-little-trap-of-thick-cream.phpThe little trap of thick creamWhen you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases,https://cooking-ez.com/images/blog/creme-epaisse.webp https://cooking-ez.com/mix-sauce-and-salad.phpSauce and salad: When and how to mix them?When dressing a salad, there's a kind of golden rule: addhttps://cooking-ez.com/images/blog/sauce-salade.webp https://cooking-ez.com/no-need-to-boil-gelatin.phpNo need to boil gelatinGelatin is a magical ingredient for making light, creamy, structured desserts, yet it's oftenhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/197-2.webp https://cooking-ez.com/oven-in-proofer-mode.phpYour oven in "proofer" modeIn the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries. During proofing,https://cooking-ez.com/images/blog/etuve.webp https://cooking-ez.com/the-right-size-of-zucchini.phpThe right size of zucchiniWhen you buy zucchini at the market, you're often offered a wide variety of sizes, from very small to very large. Buthttps://cooking-ez.com/images/blog/courgettes.webp https://cooking-ez.com/small-miracle-bechamel-sauce.phpThe (small) miracle of béchamel sauceMaking a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over ahttps://cooking-ez.com/images/blog/bechamel-intro.webp https://cooking-ez.com/pastry-doughs.phpPastry doughsTo make a classic tart, you'll need a pastry of course, and if you don't use puff pastryhttps://cooking-ez.com/images/blog/pates-a-tartes.webp https://cooking-ez.com/tips-homemade-ice-cream.phpA few tips on homemade ice creamIf you make ice cream at home, which is a very, very good idea, you'll find a few tips and tricks in this article thathttps://cooking-ez.com/images/blog/trucs-gace.webp https://cooking-ez.com/dont-throw-away-disposable-piping-bags.phpDon't throw away disposable piping bagsNowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable orhttps://cooking-ez.com/images/blog/poches-jetables-0.webp https://cooking-ez.com/asparagus-cooked-in-bunches.phpShould asparagus really be cooked in bunches?You'll probably read recipes here and there explaining how to cook asparagus "en botte", i.e. in a small package (thehttps://cooking-ez.com/images/blog/cuisson-asperges-0.webp https://cooking-ez.com/wipe-meats-and-fish-before-cooking.phpWipe meats and fish before cookingWhen you want to cook meat or fish, there's a very simple yet very important step to take before you even start: It'shttps://cooking-ez.com/images/blog/essuyer-viande.webp https://cooking-ez.com/toss-the-salad.phpToss the saladWhen you've finished preparing a salad, green or otherwise, it's usually time to add the dressing and toss. It's oftenhttps://cooking-ez.com/images/blog/tourner-salade-couverts.webp https://cooking-ez.com/half-milk-half-cream.phpHalf milk, half creamIn a multitude of recipes, savoury or sweet, milk is used as the main ingredient, or at least as the main liquidhttps://cooking-ez.com/images/blog/mi-lait-mi-creme.webp https://cooking-ez.com/cutting-soft-cheeses.phpCutting soft cheesesAs you may have already noticed, when you have to use a "soft" cheese in a recipe - their exact name is "soft cheese" -https://cooking-ez.com/images/blog/decoupe_mont-d-or.webp https://cooking-ez.com/it-spinning-too-fast.phpIt's spinning too fast!When you need to grate or slice vegetables, you generally use an electric machine that does all the work: a foodhttps://cooking-ez.com/images/blog/legumes-rapes.webp https://cooking-ez.com/when-i-was-a-kid-didnt-like.phpWhen I was a kid, I didn't like...Maybe you've already made this strange observation: when you were a kid, there were things you hated, but as an adulthttps://cooking-ez.com/images/blog/puree-epinards.webp https://cooking-ez.com/how-easy-is-it-to-chop-herbs.phpHow easy is it to chop herbs?Whenever you have fresh herbs - parsley, chervil, coriander,https://cooking-ez.com/images/blog/hachage-herbes-0.webp https://cooking-ez.com/the-softness-of-sandwich-bread.phpThe softness of sandwich breadYou're probably familiar with what's known in France as "pain de mie", a very white, molded and rather soft bread,https://cooking-ez.com/images/blog/pain-de-mie.webp https://cooking-ez.com/cooking-cauliflower.phpCooking cauliflowerDramatic observation: cauliflower when cooked has a bad reputation ("it doesn't smell good!" and the like), and yethttps://cooking-ez.com/images/blog/cuisson-chou-fleur.webp https://cooking-ez.com/the-3-secrets-of-parisian-flan.phpThe 3 secrets of Parisian flanA flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is pouredhttps://cooking-ez.com/images/recettes/desserts/gateaux/232-0.webp https://cooking-ez.com/vitamin-c-against-blackening.phpVitamin C against blackeningYou've probably heard of this tip: to prevent fruit or vegetables from turning brown or black, simply add or sprinklehttps://cooking-ez.com/images/recettes/trucs_astuces/133-1.webp https://cooking-ez.com/in-praise-of-the-vegetable-mill.phpIn Praise of the Vegetable MillWhen a recipe or preparation calls for something solid to be pureed, as in a soup for example, the natural reflex is tohttps://cooking-ez.com/images/lexique-materiel/moulin_legumes1.webp https://cooking-ez.com/sausage-broth.phpSausage brothI've already talked to you about vegetable cooking water, which becomes a precious broth afterhttps://cooking-ez.com/images/recettes/trucs_astuces/42-0.webp https://cooking-ez.com/tranchee-creams.phpTranché, dissociated, failed, in short... missed!When preparing a sauce or a cream, there's always a (small) risk that the creamy preparation you're working on willhttps://cooking-ez.com/images/blog/creme-anglaise-tranchee.webp https://cooking-ez.com/divide-and-weigh-dough-into-regular-pieces.phpDivide and weigh dough into regular piecesWhen you prepare dough for cupcakes in a pastry shop or bakery, at some point you're going to have to divide it, i.ehttps://cooking-ez.com/images/blog/peser-patons-5.webp https://cooking-ez.com/how-to-sprinkle-well.phpHow to sprinkle well?When in a recipe you need to sprinkle something, that is to say to spread a fine layer of powder (flour, sugar, etc.)https://cooking-ez.com/images/blog/saupoudrer-0.webp https://cooking-ez.com/how-to-properly-roll-out-a-pie-crust.phpHow to properly roll out a pie crust?Very often in pastry making, you have to roll out a pastry before using it for a pie or another dessert. At home, ofhttps://cooking-ez.com/images/blog/cales-patisseries-0.webp https://cooking-ez.com/dont-throw-away-your-pizza-crusts.phpDon't throw away your pizza crustsYou've probably already noticed that at the end of a pizza meal, at least half of the participants have left the crustshttps://cooking-ez.com/images/blog/croutes-pizza-0.webp https://cooking-ez.com/the-long-fermentation-of-bread.phpThe long fermentation of breadI had already told you in a previous article about the delicious little alchemy that happenshttps://cooking-ez.com/images/blog/fermentation.webp https://cooking-ez.com/sugar-syrups.phpSugar syrupsIn cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varyinghttps://cooking-ez.com/images/recettes/base/sirops_coulis/53-2.webp https://cooking-ez.com/the-right-bread-knife.phpThe right bread knifeWe almost all have a bread knife in our kitchen, that is to say the knife we use almost exclusively to cut bread. Ishttps://cooking-ez.com/images/blog/decoupe-pain.webp https://cooking-ez.com/parmesan-cheese-crusts.phpParmesan cheese crustsIf you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may havehttps://cooking-ez.com/images/blog/croutes-parmesan.webp https://cooking-ez.com/the-gelling-agent-in-a-cream.phpThe gelling agent in a creamIf you start making a Bavarian cream for example, or any other that contains a gelling agenthttps://cooking-ez.com/images/recettes/base/cremes_mousses/1040-0.webp https://cooking-ez.com/the-preservation-of-bread.phpThe preservation of breadEating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of yourhttps://cooking-ez.com/images/blog/conservation-pain-0.webp https://cooking-ez.com/beans-in-primeur.phpBeans in primeurAs I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you'rehttps://cooking-ez.com/images/blog/feves-primeur0.webp https://cooking-ez.com/celeriac-soups-and-the-3rd-ingredient.phpCeleriac soups and the 3rd ingredientDo you like celeriac, a vegetable that is not always a big hit? If your answer is "no" or "not so much", it is perhapshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/1284-2.webp https://cooking-ez.com/the-delicious-complexity-of-jura-wines.phpThe delicious complexity of Jura winesDo you know the wines of the Jura? Maybe not, it's a small appellation, 2000 hectares, with a production of wines thathttps://cooking-ez.com/images/blog/vin-du-jura.webp https://cooking-ez.com/shall-i-take-the-tops-off.phpShall I take the tops off?If you buy your vegetables at the market, at a farmer's stand, once you have chosen a bunch of carrots or beets forhttps://cooking-ez.com/images/ingredients/fanes-legumes.webp https://cooking-ez.com/the-color-of-the-bread-crumb.phpThe color of the bread crumbWhen you go to buy bread, at your baker's, at the time of the choice, if you hesitate of course, you will undoubtedlyhttps://cooking-ez.com/images/blog/couleur-mie.webp https://cooking-ez.com/soup-vs-potage.phpSoup vs. potageIt's true that we're finally coming out of winter as I write these lines, and that we'll all be making, no doubt, ahttps://cooking-ez.com/images/recettes/entrees/soupes/902-0.webp https://cooking-ez.com/the-salad-spinner-is-not-only-for-salad.phpThe salad spinner is not only for saladWhere we see that the salad spinner can be used for many other purposeshttps://cooking-ez.com/images/recettes/trucs_astuces/158-23.webp https://cooking-ez.com/sorrel-and-its-cooking.phpSorrel and its cookingDo you like sorrel? This delicious plant with its beautiful bright green leaves, whose subtle acidity goes very wellhttps://cooking-ez.com/images/blog/oseille0.webp https://cooking-ez.com/creams-in-pastry.phpCreams in pastryIn this post, I propose you to make a small tour of thehttps://cooking-ez.com/images/blog/cremes-0.webp https://cooking-ez.com/brussels-sprouts-are-very-good.phpBrussels sprouts are very goodWe are, as I write this, in the season of Brussels sprouts, a delicious vegetable that often suffers from a badhttps://cooking-ez.com/images/blog/choux-bruxelles.webp https://cooking-ez.com/the-two-frying-pans.phpThe two frying pansWhere we see that a non-stick frying pan, if it is very practical in general, sometimes it is not enoughhttps://cooking-ez.com/images/blog/les2poele.webp https://cooking-ez.com/the-pith-of-the-cauliflower.phpThe "pith" of the cauliflowerWhen using cauliflower in a recipe, there is a lot of preparation work at the beginning:https://cooking-ez.com/images/blog/moelle-chou-fleur-3.webp https://cooking-ez.comThe 29-cent "baguette" scandalYou probably heard about it a few days ago, and that was the point: Leclerc hypermarkets in France are going to freezehttps://cooking-ez.com/images/blog/baguette-leclerc.webp https://cooking-ez.com/the-dissociation-of-a-preparation.phpThe dissociation of a preparationIt may have already happened to you: You prepare a sauce, a cream,https://cooking-ez.com/images/blog/ganache_tranchee.webp https://cooking-ez.com/the-super-powers-of-cornstarch.phpThe super powers of cornstarchI start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, oftenhttps://cooking-ez.com/images/blog/paquet-maizena.webp https://cooking-ez.com/the-return-of-the-norman-hole.phpThe return of the "Norman hole"You maybe know the "trou normand", this old gastronomic custom typically French which consists in taking a (small)https://cooking-ez.com/images/blog/trou-normand0.webp https://cooking-ez.com/in-praise-of-mont-dor-cheese.phpIn praise of Mont d'Or cheeseDo you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance,https://cooking-ez.com/images/blog/mont-dor-0.webp https://cooking-ez.com/cooking-scallops.phpCooking scallopsWe are, as I write these lines, in the season of the scallops, if you like that it is necessary to benefit from it ashttps://cooking-ez.com/images/blog/cuisson-saint-jacques0.webp https://cooking-ez.com/the-peak-of-apple-season.phpThe peak of the apple seasonAs I write these lines, we are in the middle of the apple season, and it's an apple year, as you may have noticed ifhttps://cooking-ez.com/images/blog/pommes0.webp https://cooking-ez.com/remove-bones-from-fish.phpRemove bones from fishLet's talk about fish: It's not a scoop, it's much more pleasant to eat fish from which all the bones have beenhttps://cooking-ez.com/images/blog/aretes-poisson-0.webp https://cooking-ez.com/introduction-to-new-nordic-buffet-delicacies.phpIntroduction to New Nordic Buffet DelicaciesNordic delicacies reflect culinary proficiency from Nordic nations of Denmark, Sweden, Norway, Finland, and Iceland. Ithttps://cooking-ez.com/images/blog/nordic-buffet-0.webp https://cooking-ez.com/how-to-break-eggs-properly.phpHow to break eggs properly?It is a very common gesture in pastry, bakery and of course cooking: breaking eggs to incorporate them into ahttps://cooking-ez.com/images/blog/casser-des-oeufs1.webp https://cooking-ez.com/incise-some-meats-before-cooking.phpIncise some meats before cookingHave you ever had this rather unpleasant phenomenon: you grill a meat, a pork chop or a veal cutlet for example, andhttps://cooking-ez.com/images/blog/cotelettes1.webp https://cooking-ez.com/egg-white-management.phpEgg whites managementQuite often, in cooking or pastry-making, we have recipes that use only egg yolks: gâteau bretonhttps://cooking-ez.com/images/blog/gestion-blanc-oeuf.webp https://cooking-ez.com/in-praise-of-the-whetstone.phpIn praise of the whetstoneHave you ever seen a butcher or a chef sharpen his knife before using it? Usually he uses a special tool, a long thinhttps://cooking-ez.com/images/blog/affutage-fusil.webp https://cooking-ez.com/what-happens-to-the-bread-when-you-make-it.phpWhat happens to the bread when you make it?This bread that we eat every day, and that our baker makes for us, what happens during its manufacture so that ithttps://cooking-ez.com/images/blog/baguettes-2.webp https://cooking-ez.com/a-stable-cutting-board.phpA stable cutting boardAs soon as you have something to cut in the kitchen, the best thing to do is to use a cuttinghttps://cooking-ez.com/images/blog/planche-couteau.webp https://cooking-ez.com/let-rehabilitate-spinach.phpLet's rehabilitate spinachWe are currently (as I write this) in the season of fresh spinach, and it is a delicious vegetable that unfortunatelyhttps://cooking-ez.com/images/blog/epinards-0.webp https://cooking-ez.com/burgers-and-cheeses.phpBurgers and cheesesA quick look at burgers(article from 2 weeks ago), and in particular the cheese in burgers, manyhttps://cooking-ez.com/images/blog/fromages-et-burgers.webp https://cooking-ez.com/the-so-called-nervous-meats.phpThe so-called "nervous" meatsYou've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what ishttps://cooking-ez.com/images/blog/viandes-nerveuses.webp https://cooking-ez.com/let-rehabilitate-the-burger.phpLet's rehabilitate the burgerThe burger is a sandwich that is very fashionable at the moment, and as for all other sandwiches, the worst (often)https://cooking-ez.com/images/blog/burger1.webp https://cooking-ez.com/the-3-secrets-of-successful-mousses.phpThe 3 secrets of successful moussesWhen you make a traditional mousse, that is to say without using a siphon, whatever thehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/1183-0.webp https://cooking-ez.com/the-caves-in-the-bakery-and-pastry-shop.phpThe "caves" in the bakery and pastry shopMaybe you've already done this? You want to make a brioche or a cake with fruit inside, you decide to proceed with yourhttps://cooking-ez.com/images/recettes/four/viennoiseries/686-0.webp https://cooking-ez.com/the-return-of-the-vegetable-grater.phpThe return of the vegetable graterIf you are of a certain age (say +50) you may have known, when you were a kid, something that your grandmother had inhttps://cooking-ez.com/images/blog/rape-legumes4.webp https://cooking-ez.com/the-infinite-variety-of-salads.phpThe infinite variety of saladsMaking a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of thehttps://cooking-ez.com/images/blog/salade-0.webp https://cooking-ez.com/let-go-easy-on-the-salt.phpLet's go easy on the saltIn terms of cooking, I'm probably not teaching you much, salt is ubiquitous, we put it in almost all our dishes, inhttps://cooking-ez.com/images/blog/sel-saler.webp https://cooking-ez.com/the-skin-side-of-the-fish-first.phpThe skin side of the fish first?When it comes to cooking fresh fish, if it's filleted with its skin on and you're planning to pan-fry it in a littlehttps://cooking-ez.com/images/blog/cote-peau-1.webp https://cooking-ez.com/unmoulding-cakes-while-hot.phpUnmoulding cakes while hotWhen you make a cake, pound cake orhttps://cooking-ez.com/images/blog/cake-grille.webp https://cooking-ez.com/the-perfect-boiled-egg.phpThe perfect boiled eggMaking boiled eggs is always a delight and it pleases the young and old alike. This little transgenerational side putshttps://cooking-ez.com/images/blog/oeuf-coque-0.webp https://cooking-ez.com/the-delicate-blend-of-flavors-in-salads.phpThe delicate blend of flavors in saladsAs I write these lines, we're deep into winter, and it's often time for raclettes,https://cooking-ez.com/images/blog/prepa-salade3.webp https://cooking-ez.com/croutons.phpCroutonsDo you use croutons, that typically French trick of toasting small pieces of bread on the side to add to ahttps://cooking-ez.com/images/recettes/entrees/salades/1055-4.webp https://cooking-ez.com/zester-like-a-pro.phpZester like a proHave you heard of the microplane? It's an extraordinary tool that allows you to grate very, very finely, and thereforehttps://cooking-ez.com/images/blog/microplane1.webp https://cooking-ez.com/do-you-know-yotam-ottolenghi.phpDo you know Yotam Ottolenghi?Do you know Yotam Ottolenghi? Maybe not, in which case let me tell you a little about himhttps://cooking-ez.com/images/blog/ottolenghi.webp https://cooking-ez.com/thermal-inertia-or-out-of-the-fire.phpThermal inertia or "out of the fire"When you're cooking, you need a lot of heat to cook, and most of the time it's on the fire, literally if you're on gas,https://cooking-ez.com/images/blog/hors-du-feu.webp https://cooking-ez.com/the-proper-use-of-pastry-bag.phpThe proper use of a pastry bagEver used a pastry bag? Handy, isn't it, but unfortunately not very easy to fill. In fact, to be comfortable with thishttps://cooking-ez.com/images/blog/poche.webp https://cooking-ez.com/small-regular-pieces.phpSmall, regular piecesWhen we cook, bake or pastry, we often have to cut food into small pieces, often cubes, to incorporate them into ahttps://cooking-ez.com/images/blog/brunoise3.webp https://cooking-ez.com/pastry-and-bakery-dough-families.phpPastry and bakery dough familiesThere are many kinds, or families, of pastry and bakery doughs, depending on whether you want to make a tart, a cake, ahttps://cooking-ez.com/images/recettes/desserts/viennoiseries/208-0.webp https://cooking-ez.com/a-little-sugar-anyway.phpA little sugar anywayI'm coming back to something I've already told you about, but which focused on brioche dough, sohttps://cooking-ez.com/images/recettes/trucs_astuces/149-00.webp https://cooking-ez.com/balancing-flavours.phpBalancing flavoursIn the kitchen, we sometimes use ingredients that can be a little overwhelming in taste. Grilled lardons, forhttps://cooking-ez.com/images/recettes/entrees/autres/79-1.webp https://cooking-ez.com/roasting-spices.phpRoasting spicesIf you like your food a little, or a lot, spicy, you'll no doubt have a jar or sachets of mixed spices in yourhttps://cooking-ez.com/images/blog/epices.webp https://cooking-ez.com/how-to-avoid-lumps.phpHow to avoid lumpsYou've probably come across this unpleasant phenomenon where, when you try to incorporate an ingredient (usually ahttps://cooking-ez.com/images/blog/grumeaux.webp https://cooking-ez.com/circles-vs.-moulds-tins.phpCircles vs. moulds tinsIf you like to bake or make quiches, pies etc. you must surely have one or more pie pans at home, in differenthttps://cooking-ez.com/images/blog/cercles-moules.webp https://cooking-ez.com/kitchen-ovens.phpKitchen ovensYou certainly have one in your kitchen, an oven, the essential tool for all kinds of cooking, whether in the kitchen ofhttps://cooking-ez.com/images/blog/four-vignette.webp https://cooking-ez.com/herbs-and-temperature.phpHerbs and temperatureI have already talked to you about herbs in cooking, and about their great power of "seduction". The example of a saladhttps://cooking-ez.com/images/blog/laurier1.webp https://cooking-ez.com/baking-a-cake-at-the-right-time.phpBaking a cake at the right timeWhen you make a cake, which most likely contains butter, a cake for example, chances are thathttps://cooking-ez.com/images/recettes/desserts/gateaux/990-9.webp https://cooking-ez.com/the-magic-of-local-wines.phpThe magic of local winesIt's never easy to find the right wine to serve with the dish you've just cooked for your guests, because we're not allhttps://cooking-ez.com/images/blog/accord-mets-vin.webp https://cooking-ez.com/the-green-of-leeks.phpThe green of leeksWe are all, consciously or not, very sensitive to the colour of our food. That's why a red strawberry will always seemhttps://cooking-ez.com/images/recettes/trucs_astuces/148-7.webp https://cooking-ez.com/cleaning-endives.phpCleaning endivesIf you buy your endives elsewhere than in supermarkets, and in this case the best is of course from a market gardener,https://cooking-ez.com/images/blog/endives1.webp https://cooking-ez.com/the-right-way-to-cook-potatoes.phpThe right way to cook potatoesIf you simply boil them (not steam them), or bake them in the oven, at some point you will have to ask yourself thehttps://cooking-ez.com/images/blog/cuisson-pdt-1.webp https://cooking-ez.com/the-right-weight-of-pastry-for-a-pie.phpThe right weight of pastry for a pieLet's try to solve a thorny problem: How much dough will I need when I make my next pie? You're planning to make ahttps://cooking-ez.com/images/recettes/trucs_astuces/comment/1015-4.webp https://cooking-ez.com/the-french-baguette-and-unesco.phpThe French baguette and UNESCOAs you may have already read here or there, France has initiated for some time the procedure to try to have thehttps://cooking-ez.com/images/blog/baguette-tradition.webp https://cooking-ez.com/the-skin-of-the-almonds.phpThe skin of the almondsIf you like almonds, in their dried fruit version, you must use them quite often in cooking or baking, whether powderedhttps://cooking-ez.com/images/blog/amande-poudre-blanche.webp https://cooking-ez.com/stand-mixer-tools.phpStand mixer toolsWhether we call it a stand mixer, food processor, or simply refer to it by brand (Kenwood, KitchenAid, etc.), thishttps://cooking-ez.com/images/blog/batteur.webp https://cooking-ez.comAsian hornets: Why and how to limit their spreadIn France, the Asian hornet is one of the most dangerous insect species, and a formidable predator of our domestichttps://cooking-ez.com/images/blog/frelons.webp https://cooking-ez.com/when-should-you-salt.phpWhen should you salt?In the kitchen, we salt very frequently, almost all the time, and we must be careful because this salt can influencehttps://cooking-ez.com/images/blog/saler.webp https://cooking-ez.com/the-proper-use-of-a-dusting-machine.phpThe proper use of a dusting machineLet's take a look at a simple gesture, the sprinkling, that is to say to distribute a fine powder (icing sugar, sugar,https://cooking-ez.com/images/blog/poudrette0.webp https://cooking-ez.com/fruits-and-their-syrup.phpFruits and their syrupAs I write these lines, we are finally in the summer, the holidays are approaching, and above all, the fruits arehttps://cooking-ez.com/images/blog/sirop-de-fruits-4.webp https://cooking-ez.com/cooking-time-for-pasta.phpCooking time for pastaWhat is as good and simple as pasta? Not much, I think, and it's so easy to prepare: boiling water, salted (or not,https://cooking-ez.com/images/blog/pates-italiennes.webp https://cooking-ez.com/double-cooking-of-vegetables.phpDouble cooking of vegetablesWhen you cook vegetables, it's not easy to capture and preserve the flavours. It is easy to undercook, but you canhttps://cooking-ez.com/images/recettes/divers/legumes/740-0.webp https://cooking-ez.com/brioche-for-a-savoury-recipe.phpBrioche for a savoury recipeWhen we make brioche, it is generally sweet, that is to say that in the dough there is sugarhttps://cooking-ez.com/images/recettes/divers/autres/945-0.webp https://cooking-ez.com/baking-cakes.phpBaking cakesWhere we see that to put a cake in the oven, once the dough is finished and in its mould, there is no hurry and thathttps://cooking-ez.com/images/recettes/desserts/gateaux/990-9.webp https://cooking-ez.com/the-baker-always-gild-twice.phpThe baker always gild twiceI've already told you about gilding, the beaten whole egg that is spread with a brush on anything that needs to brownhttps://cooking-ez.com/images/lexique-materiel/dorer.webp https://cooking-ez.com/the-cake-and-the-raisins.phpThe cake and the raisinsWhen you bake a cake, like a cake or pound cake, you may have already encountered this thorny problem: How to make surehttps://cooking-ez.com/images/blog/cake-raisins.webp https://cooking-ez.com/chive-flowers.phpChive flowersDid you know that? Chive flowers are not only a beautiful purple color, but they are also edible and delicioushttps://cooking-ez.com/images/blog/fleur-ciboulette1.webp https://cooking-ez.com/drawing-a-pattern-in-pastry.phpDrawing a pattern in pastryOften in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a questionhttps://cooking-ez.com/images/blog/incrustation.webp https://cooking-ez.com/salt-and-yeast.phpSalt and yeastLet's take a look at an old baker's legend: You may have already read that somewhere in a recipe that uses baker'shttps://cooking-ez.com/images/blog/levure-boulanger.webp https://cooking-ez.com/the-first-breads-of-humanity.phpThe first breads of humanity?I have already told you in a previous article the beautiful story of the croissants, but do youhttps://cooking-ez.com/images/blog/amidonnier.webp https://cooking-ez.com/the-bitterness-of-endives.phpThe bitterness of endivesAs I write these lines, we are entering the endive season, and if you like it, it's time to enjoy it, if possible withhttps://cooking-ez.com/images/blog/endives.webp https://cooking-ez.com/for-well-opened-puffed-cakes.phpFor well opened (puffed) cakesIt's always nice to have a well puffed up cake after baking, not only will it taste good but it looks greathttps://cooking-ez.com/images/recettes/desserts/gateaux/966-12.webp https://cooking-ez.com/the-march-forward.phpThe march forwardWhen professionals get to work in their kitchen, lab or bakery, they are (if they are conscientious) very sensitive tohttps://cooking-ez.com/images/blog/marche-en-avant.webp https://cooking-ez.com/weighing-eggs-accurately.php85 grams of eggs?Some time ago, I already spoke to you about the difference between baking and pastry-making, Ihttps://cooking-ez.com/images/blog/mixer-oeufs.webp https://cooking-ez.com/the-beautiful-story-of-the-croissants.phpThe beautiful story of the croissantsAs you may have already noticed, cooking, baking and pastry-making are full of stories or legends, usually veryhttps://cooking-ez.com/images/blog/croissant.webp https://cooking-ez.com/should-a-sausage-be-pricked-before-cooking.phpShould a sausage be pricked before cooking?If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it beforehttps://cooking-ez.com/images/blog/piquer-saucisse3.webp https://cooking-ez.com/the-taste-of-raw-tomatoes.phpThe taste of raw tomatoesLet's take a look at tomatoes, which are still in full bloom at the end of summer (as I write these lines), and whichhttps://cooking-ez.com/images/blog/tomates.webp https://cooking-ez.com/the-three-essential-knives.phpThe 3 essential knivesYou must have heard a chef or cook say: "There’s no good cooking without good ingredients". This is very true, ofhttps://cooking-ez.com/images/blog/moyen.webp https://cooking-ez.com/using-stretch-food-film-effectively.phpUsing stretch food film effectivelyMaybe you use food film in your own kitchen. You know, the very thin, clear plastic stuff that you can stretch, oftenhttps://cooking-ez.com/images/pages/etirable.webp https://cooking-ez.com/the-mock-cap-baker-certificate-exam.phpThe mock CAP baker's certificate examThe next instalment in my life as an apprentice baker at the French INBP professional school. I’m now halfway throughhttps://cooking-ez.com/images/blog/capblanc-vignette.webp https://cooking-ez.com/coarsely-chopped-herbs.phpCoarsely chopped herbsAlthough we are in the middle of winter as I write these lines, you should not hesitate to make salads at this time, ithttps://cooking-ez.com/images/blog/persil-hache-gros.webp https://cooking-ez.com/rosemary-in-recipes.phpRosemary in recipesRosemary, as I’m sure you know, is a culinary herb, one of the famous French "herbes de Provence", and is veryhttps://cooking-ez.com/images/pages/romarin1.webp https://cooking-ez.com/the-holy-grail-of-french-bakers.phpThe Holy Grail of French bakersWhile browsing through the recipes on this site, you may have noticed that while I adore cooking (everything, in fact,https://cooking-ez.com/images/blog/inbp.webp https://cooking-ez.com/is-it-really-necessary-to-cream-egg-yolks.phpIs it really necessary to cream egg yolks?Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do thehttps://cooking-ez.com/images/recettes/base/cremes_mousses/45-2.webp https://cooking-ez.com/egg-yolks-and-caster-sugar.phpEgg yolks and caster sugarWe often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a veryhttps://cooking-ez.com/images/blog/oeufs-sucre.webp https://cooking-ez.com/the-golden-brown-finish-on-puff-pastry.phpThe golden-brown finish on puff pastryLet's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown finish. French pastryhttps://cooking-ez.com/images/recettes/desserts/gateaux/657-7.webp https://cooking-ez.com/fats-for-cooking.phpFats for cookingIf you need to fry or sear anything a frying pan or saucepan, the temperature is likely to be high. In particular,https://cooking-ez.com/images/recettes/base/autres/40-0.webp https://cooking-ez.com/foie-gras-service.phpFoie gras serviceFor the upcoming christmas meals you too may be sacrificing to the tradition of foiehttps://cooking-ez.com/images/recettes/entrees/autres/72-25.webp https://cooking-ez.com/there-is-vanilla-and-vanilla.phpThere is vanilla and vanillaThe vanilla is a delicious taste that can be found in many many dessert recipes, creams (thehttps://cooking-ez.com/images/blog/vanille-gousses.webp https://cooking-ez.com/vegetable-soups.phpVegetable soupsAs I write this post, we are slowly slipping into winter, and this late autumn is the perfect time for soups,https://cooking-ez.com/images/recettes/entrees/soupes/902-5.webp https://cooking-ez.com/when-should-i-change-my-knife.phpWhen should I change my knife?I already spoke to you in a previous post about knives, those without which nothing is possible (or almost) in thehttps://cooking-ez.com/images/blog/couteau-usage-fleche.webp https://cooking-ez.com/lemon-in-recipes.phpLemon in recipesLet's take a look at the lemon, yellow or green, which is used in a whole host of recipes, both sweet and savoury. Ithttps://cooking-ez.com/images/blog/citrons-jaune-vert.webp https://cooking-ez.com/few-tips-for-effective-kneading-at-home.phpA few tips for effective kneading at homeWhen you have to knead dough for bread or some other recipe, you may well use a foodhttps://cooking-ez.com/images/blog/petrissage-decrochage-paton.webp https://cooking-ez.com/candied-fruits-dont-get-ripped-off.phpCandied fruits: don't get ripped offDo you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruithttps://cooking-ez.com/images/blog/fruits-confits.webp https://cooking-ez.com/the-right-way-to-use-blender.phpThe right way to use a blenderYou may well have a blender in your own kitchen. You know, that useful gadget that allows you to liquidize stuff athttps://cooking-ez.com/images/recettes/desserts/oeufs/861-3.webp https://cooking-ez.com/what-to-use-for-blind-baking-pastry-case.phpWhat can I use for blind baking a pastry case?When it comes to home-made desserts, tarts are always popular. They can behttps://cooking-ez.com/images/recettes/trucs_astuces/149-04.webp https://cooking-ez.com/children-and-vegetables.phpChildren and vegetablesThis is an attempt to address the question that all parents and grandparents, maybe you included, face so often: howhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/301-6.webp https://cooking-ez.com/difference-between-bakery-and-patisserie.phpWhat is the difference between bakery and patisserie?This is a question that you may well have asked yourself and which I will attempt to answer. In France the two tradeshttps://cooking-ez.com/images/blog/difference-boulangerie-patisserie-vignette.webp https://cooking-ez.com/perpetual-stock.phpPerpetual stockIt's something you have probably have done yourself: cooked or pre-cooked vegetables before adding them to a recipehttps://cooking-ez.com/images/blog/bouillon1.webp https://cooking-ez.com/artichoke-stalks.phpArtichoke stalksWhen preparing artichokes for cooking, you may well already know that we often need to remove the first round ofhttps://cooking-ez.com/images/blog/artichaut2.webp https://cooking-ez.com/5-really-useful-cooking-tips.php5 really useful cooking tipsCooking is about recipes, of course, but it is also an impressive collection of smallhttps://cooking-ez.com/images/blog/truc11.webp https://cooking-ez.com/steam-in-bread-making.phpSteam for baking breadWhat does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think ofhttps://cooking-ez.com/images/blog/buee1.webp https://cooking-ez.com/should-we-cover-a-pan-while-heating.phpOne 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 outhttps://cooking-ez.com/images/recettes/legendes/geste/285-0.webp https://cooking-ez.com/making-the-most-of-seeds-dry-roasting.phpMaking the most of seeds: Dry roastingIn cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etchttps://cooking-ez.com/images/blog/torrefaction1.webp https://cooking-ez.com/foie-gras-without-force-feeding-is-possible.phpFoie gras without force-feeding: it can be donehttps://cooking-ez.com/images/blog/eduardo-sousa.webp https://cooking-ez.com/the-window-pane-test-in-bread-making.phpThe window-pane test in bread-makingThe home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough thathttps://cooking-ez.com/images/blog/voile.webp https://cooking-ez.com/yeasts-and-leaven.phpRaising (or leavening) agentsWhen we want to make a dough or batter rise when baking, either in patisserie orhttps://cooking-ez.com/images/blog/levures.webp https://cooking-ez.com/how-to-zest-a-fruit.phpHow 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 thehttps://cooking-ez.com/images/blog/zester-4.webp https://cooking-ez.com/the-different-cooking-modes.phpThe different cooking modesIn cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, andhttps://cooking-ez.com/images/blog/modes-cuissons.webp https://cooking-ez.com/the-3-kinds-of-meringue.phpThe 3 kinds of meringueMeringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture whichhttps://cooking-ez.com/images/recettes/base/cremes_mousses/531-0.webp https://cooking-ez.com/20-measures-to-protect-your-privacy.php20 measures to protect your privacyhttps://cooking-ez.com/images/blog/vie-privee.webp https://cooking-ez.com/how-to-choose-a-good-password.phpHow to choose a good passwordhttps://cooking-ez.com/images/blog/password-1.webp https://cooking-ez.com/clean-your-mixer-easily.phpClean your mixer easilyIf you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed thathttps://cooking-ez.com/images/blog/nettoyer-mixer-5.webp https://cooking-ez.com/preserving-egg-yolks.phpPreserving egg yolksIf you're using only the egg whites in a recipe (such as meringues ), you'll need to store thehttps://cooking-ez.com/images/blog/conservation-jaunes-oeufs-0.webp https://cooking-ez.com/fruits-which-can-ruin-your-jelly.phpFruits which can ruin your jellyThere are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically ahttps://cooking-ez.com/images/blog/fruit-gelatine1.webp https://cooking-ez.com/art-of-charlottes.phpThe art of the charlotteIn cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in ahttps://cooking-ez.com/images/recettes/desserts/gateaux/479-11.webp https://cooking-ez.com/the-secret-of-cooking-until-done.phpThe secret of cooking until "done"This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it'shttps://cooking-ez.com/images/recettes/trucs_astuces/cuissons/333-0.webp https://cooking-ez.com/different-kinds-of-pastry-and-dough.phpDifferent kinds of pastry and doughWhen cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. Allhttps://cooking-ez.com/images/recettes/trucs_astuces/129-5.webp https://cooking-ez.com/markers-in-cooking.phpMarkers in cookingWhen it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean thathttps://cooking-ez.com/images/blog/marqueurs.webp https://cooking-ez.com/the-painter-restaurant-owners-and-opera-singer.phpThe painter, the restaurant owners and the opera singerYou might well have noticed that there are recipes involving names that have been so overused (often for any old thing)https://cooking-ez.com/images/blog/carpaccio-tatin-melba.webp https://cooking-ez.com/choosing-chopping-board.phpChoosing a chopping boardIt's a no-brainer, surely? If you want a chopping board, just find a piece of wood, and Bob's your uncle! You canhttps://cooking-ez.com/images/blog/planche-moderne.webp https://cooking-ez.com/butter-doesnt-make-you-fat-unless-you-eat-too-much-it.phpButter doesn't make you fat, unless you eat too much of it.Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that'shttps://cooking-ez.com/images/blog/beurre.webp https://cooking-ez.com/the-time-of-the-jams.phpThe time of the jamsWe are well into summer as I write this, and this is the time when most of the fruit is giving or about to give inhttps://cooking-ez.com/images/blog/pots-de-confiture.webp https://cooking-ez.com/too-much-sweet-savoury.phpToo much sweet and savouryThere is a food trend which is creeping in everywhere in France right now: mixing sweet with savoury. In somehttps://cooking-ez.com/images/blog/excessucresale.webp https://cooking-ez.com/should-i-believe-my-oven.phpShould I believe my oven?Can you really trust your oven? This is an important question as we are always tempted to take the temperaturehttps://cooking-ez.com/images/blog/four-vignette.webp https://cooking-ez.com/well-cooked-meat.phpWell-cooked meatHave you ever noticed that if you like your meat well done, it invites strange looks? For instance, in a restaurant,https://cooking-ez.com/images/recettes/trucs_astuces/produit/327-5.webp https://cooking-ez.com/preservative-oil-an-asset-for-taste.phpPreservative oil, an asset for tasteWhen you prepare a dish using an ingredient that has been preserved in fat, for example ahttps://cooking-ez.com/images/blog/vinaigrette-eco-0.webp https://cooking-ez.com/memo-of-utensils-weights.phpA memo of utensil weightsYou will no doubt have come across this problem while cooking: after starting a recipe, when you already have somehttps://cooking-ez.com/images/blog/memo_poids.webp https://cooking-ez.com/good-fridge-management.phpGood fridge managementWe all have a fridge at home – it's an indispensible part of the kitchen and so much a part of the furniture that wehttps://cooking-ez.com/images/blog/frigo.webp https://cooking-ez.com/howto-choose-centrifugal-juicer.phpHow to choose a centrifugal juicerA centrifugal juicer is an appliance designed to extract juice from all kinds of fruit and vegetables. It will producehttps://cooking-ez.com/images/blog/centrifugeuse8.webp https://cooking-ez.com/the-ideal-restaurant.phpThe ideal restaurantLike all passionate cooks (I suppose), from time to time I dream of opening my own restaurant. I imagine loads ofhttps://cooking-ez.com/images/blog/restau_ideal.webp https://cooking-ez.com/cream-and-sauces.phpCream and saucesHave you ever wondered why making beautiful tasty sauces is so easy when you usehttps://cooking-ez.com/images/recettes/base/sauces/367-5.webp https://cooking-ez.com/devising-recipe.phpDevising a recipeA question I'm often asked is: how do you come up with your recipes? How do you perfect them? This is something I'vehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/313-0.webp https://cooking-ez.com/in-praise-of-slow-cooking.phpIn praise of slow cookingYou will no doubt have noticed that in cookery, it's often the actual cooking process that gets neglected. This ishttps://cooking-ez.com/images/recettes/viandes/123-8.webp https://cooking-ez.com/maillard-reactions.phpMaillard reactionsThis subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactionshttps://cooking-ez.com/images/blog/maillard.webp https://cooking-ez.com/properly-cooked-taste.phpProperly cooked! (the taste)Going out to a restaurant is getting harder at the moment. In France, at least, you have to try and find one that hashttps://cooking-ez.com/images/recettes/divers/gratins/60-0.webp https://cooking-ez.com/fried-potatoes-vs-fried-mash.phpFried potatoes or fried mash?In cooking there are a lot of dishes that appear to be extremely simple but which can actually prove to be very trickyhttps://cooking-ez.com/images/recettes/base/legumes/295-0.webp https://cooking-ez.com/the-power-sayings-beliefs-kitchen.phpThe power of sayings and beliefs in the kitchenOne day, in the comments on the recipe for beaten egg whites, a young woman asked if youhttps://cooking-ez.com/images/blog/blancs-battus.webp https://cooking-ez.com/from-website-to-blog.phpFrom website to bloghttps://cooking-ez.com/images/blog/blog.webp https://cooking-ez.com/desserts/recipe-apple-madeleine-cake.phpApple madeleine cakeApple and lemon madeleine cakehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1565-0.webpThe applesPeel ing0, cut into quarters, remove the core, and cut the quartershttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1565-1.webpThe doughPour ing2, ing3 and ing4 into a separate bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1565-2.webpWhisk to combinehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1565-3.webpAdd ing5, ing6 and whisk againhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1565-4.webpSieve together over ing7, ing8, ing9https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1565-5.webpMix again to obtain a homogeneous pastehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1565-6.webpFinish by adding the apple pieces and any lemon juice that may be left at the bottom, mixing well with ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1565-7.webpPour the mixture into a carefully buttered or greased 20 cm (8-inch)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1565-8.webpBake for 45 minutes at 180°C (360°F)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1565-9.webpEnjoy warm, it's even better, or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1565-0.webp https://cooking-ez.com/divers/recipe-pasta-feta-salmon-tomatoes-spinach.phpErika's pasta with feta, salmon, cherry tomatoes and spinachPasta with a creamy feta and cherry tomato sauce, served with fresh salmon and spinachhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1564-0.webpWash and halve ing0, sprinkle with fine salt and leave to standhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1564-1.webpPrepare ing1, carefully remove all bones and skin, salt on both sides, then set asidehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1564-2.webpPrepare ing2 but do not cook, cut into chiffonade if possible, thenhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1564-3.webpPreheat oven to 200°C (390°F).Take a gratin dish and pour ing3 into the bottom, then place ing4, cut into 2https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1564-4.webpPlace the salmon steak in the middlehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1564-5.webpSurround with spinachhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1564-6.webpThen tomatoes, sprinkle with oregano and drizzle with olive oilhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1564-7.webpBake at 200°C (390°F) for 20 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1564-8.webpJust before the end of the cooking time, cook ing7, then drainhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1537-4.webpPour them into the dish, straight from the ovenhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1564-10.webp...and mix it all together, the feta will combine with the tomatoes to form a delicious, creamy liaison for the pasta,https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1564-11.webpServe piping hothttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1564-0.webp https://cooking-ez.com/divers/recipe-cauliflower-puree-salmon-spinach.phpCauliflower purée with salmon and spinachCauliflower purée, grilled salmon cubes and buttered spinachhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1563-0.webpCauliflower puréePrepare ing0https://cooking-ez.com/images/recettes/zoom/divers/autres/1563-1.webpSlice for faster cooking (a mandolin is ideal for this), and pour into a large saucepanhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1563-2.webpCover with plenty of water, season with salt and add ing1, ing2 and ing3, then place over medium heat.Cookhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1563-3.webpDrain and discard the herbs and garlic clovehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1563-4.webpReturn to the pan and blend until smooth.Return to medium heat and whisk in ing4 andhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1563-5.webpSalmon and spinachCut ing6 into small cubes, then set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1563-6.webpPrepare ing7, but do not cook, set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1007-2.webpChop ing8https://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpIn a large frying pan over medium heat, pour in ing9 and, when hot, add the minced shallot, salt andhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1563-7.webpAdd the spinach, and let it "fall", stirring regularlyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1563-8.webp...until just cooked, keep warmhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1563-9.webpIn a small frying pan over medium heat, brown the salmon cubes to tastehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1563-10.webpAssemble: On a warm plate, pour a thick layer of cauliflower purée, place pieces of grilledhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1563-0.webp https://cooking-ez.com/enfants/recipe-cookies-for-camille.phpCookies for CamilleOatmeal and chocolate chip cookieshttps://cooking-ez.com/images/recettes/zoom/enfants/petits_gateaux/1562-0.webpIn the bowl of a mixer, sift together ing0, ing1 and ing2.Add ing3 soft and cut intohttps://cooking-ez.com/images/recettes/zoom/enfants/petits_gateaux/1562-1.webpStart the mixer on low speed and mix for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/enfants/petits_gateaux/1562-2.webp...then add ing8 and run the mixer until the dough is smoothhttps://cooking-ez.com/images/recettes/zoom/enfants/petits_gateaux/1562-3.webpPreheat oven to 180°C (360°F).Cut and weigh the dough into 30-35 g pieceshttps://cooking-ez.com/images/recettes/zoom/enfants/petits_gateaux/1562-4.webpRoll the dough into regular balls and place on a sheet of baking paper on ahttps://cooking-ez.com/images/recettes/zoom/enfants/petits_gateaux/1562-5.webpPress each ball to flatten it slightlyhttps://cooking-ez.com/images/recettes/zoom/enfants/petits_gateaux/1562-6.webpBake at 180°C (360°F) for about 15 minuteshttps://cooking-ez.com/images/recettes/zoom/enfants/petits_gateaux/1562-7.webpCool well, preferably on a wire rack, before servinghttps://cooking-ez.com/images/recettes/zoom/enfants/petits_gateaux/1562-0.webp https://cooking-ez.com/divers/recipe-leeks-ham.phpLeeks with hamLike endives with ham, but replace the endives with leek whiteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1561-0.webpGrate ing0 and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1561-9.webpPreparing leeksCut off the base of ing1, then cut the stem down to the beginning of the green leaves, thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1561-1.webpCut the egg whites in 2 lengthwise and season with salthttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1561-2.webpPour ing2 into a large frying pan over medium heat, and when hot, drop in the leek halveshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1561-3.webpBrown them on both sides over low heat, to taste, then remove the pan from the heat and leave to coolhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1561-4.webpLeek béchamel saucePrepare and chop the green leekshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1561-5.webpPour ing3 into a saucepan, add salt, leek greens and ing4, then cook over low heat for 10 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1561-6.webpPour the contents of the saucepan into a colander set over a salad bowl, and scoop out all the leek milk, pressing downhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1561-7.webpUse the leek milk to make a béchamel sauce, then add half the grated Comté cheese andhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1561-8.webpAssembling the gratinPreheat your oven to 200°C (390°F).Place a layer of béchamel sauce in thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1561-10.webpReconstitute a leek by assembling 2 halveshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1561-11.webpRoll it in a slice of hamhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1561-12.webpAnd place in the dish, doing the same for all the leekshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1561-13.webpTop with a generous dollop of béchamel sauce, then sprinkle with the remaining grated Comté cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1561-14.webpBake in the oven for around 20 minutes, giving a little broil at the end if necessary to get a nice color on the tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1561-15.webpEnjoy warm, but not hothttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1561-0.webp https://cooking-ez.com/desserts/recipe-amaretti-almonds-lemon.phpAmaretti almonds and lemonFlourless Italian cookies with almonds and lemonhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1560-0.webpPour ing0 and ing1 into a large bowl and beat the egg whites until stiffhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1560-1.webpPour over ing2, ing3, ing4 and the zest and juice of ing5https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1560-2.webpMix by hand until smoothhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1560-3.webpCut the dough into 20-25 g pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1560-4.webpRoll the pieces between your 2 hands to form beautiful little balls, as regular as possible.Note: Ifhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1560-5.webpPour ing6 into a shallow dish (or better still, a springform tin if you have one), and coat the dough balls with sugar,https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1560-6.webpDo this for all the dough balls.Preheat your oven to 170°C (340°F)https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1560-7.webpThen do the same with ing7https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1560-8.webpThen roll the balls in your hands to remove the excess powdered sugar.Again, you want a very thin, even layerhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1560-9.webpDo this for all the balls and place them on a sheet of baking paper (this is important), sethttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1560-10.webpPlace an almond on each ball, and press down with your fingers to flatten the ball a little and make it crack on thehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1560-11.webpDo this for all the ballshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1560-12.webp...and bake at 170°C (340°F) for about 15 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1560-13.webpCool on a wire rack and enjoyhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1560-14.webp https://cooking-ez.com/desserts/recipe-clementine-chestnut-brioche-perdue.phpClementine-chestnuts brioche perdueChestnut brioche perdu with clementine syruphttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1559-0.webpPour ing0, ing1, ing2, ing3 and ing4 into a high-sided container.Blend for a fewhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1559-1.webpCut the brioche into 4 fairly thick slices (1.5 or 2 cm), removing the crust if you preferhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1559-2.webpPour the dipping cream into a deep dish, then dip each slice in it, on each side, for at least 2 minutes.https://cooking-ez.com/images/recettes/zoom/desserts/autres/1559-3.webpPress ing6https://cooking-ez.com/images/recettes/zoom/desserts/autres/1559-4.webpIn a large frying pan over medium heat, melt ing7, and when frothy, brown the brioche slices on each side.Sethttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1559-5.webpReturn the pan to high heat, pour in ing8 and when frothy, add the clementine juice, ing9 and any ingA.Allow tohttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1559-6.webpPour the syrup over the slices of brioche perdue, and serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1559-0.webp https://cooking-ez.com/divers/recipe-ham-cabbage-omelette.phpHam and cabbage omeletteCabbage omelette with grilled ham and parmesanhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1558-0.webpCabbagePrepare ing0https://cooking-ez.com/images/recettes/zoom/divers/oeufs/1558-1.webpPlunge it into a large pot of boiling salted waterhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1558-2.webp...and cook until tender, then drainhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1558-3.webpOnce drained, chop coarsely and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1558-4.webpThe hamCut ing1 into small pieces and grill in a small frying pan with ing2.https://cooking-ez.com/images/recettes/zoom/divers/oeufs/1558-5.webpThe omeletteIf you haven't already, grate ing3https://cooking-ez.com/images/recettes/zoom/divers/oeufs/1558-6.webpBreak ing4 into a bowl, season with salt and pepper, then whisk.Add the Parmesan andhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1558-7.webpAdd the ham and cabbage and mix with a pastry blenderhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1558-8.webpIn a large frying pan over medium heat, pour in ing5 and when hot, pour in the contents of the salad bowlhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1558-9.webpLeave to cook slowly until the bottom of the pan is set and the top is still a little doughy.Then fold thehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1558-10.webpTurn off the heat and leave the folded omelette in the pan for a further 5 minutes to finish cookinghttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1558-0.webp https://cooking-ez.com/poissons/recipe-fillet-of-sea-bass-jerusalem-artichokes-lemon.phpFillet of sea bass and Jerusalem artichokes with lemonSea bass fillets and Jerusalem artichokes grilled with lemonhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1557-0.webpPrepare ing0, dice and cook in boiling salted water until tender.https://cooking-ez.com/images/recettes/zoom/poissons/poisson/1557-1.webpPrepare ing1, in this case sea bass, carefully remove all the bones, dry the fillets with kitchenhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1557-2.webpIn a frying pan over medium heat, pour ing2 and, when hot, place the sea bass filletshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1557-3.webpGrill on both sides, to tastehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1557-4.webpPlace the fillets on a warm plate and cover with aluminum foil to keep them warmhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1557-5.webpIn the same pan, over high heat this time, melt ing3 then add the diced Jerusalem artichokeshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1557-6.webpGrill them to taste, and at the end of cooking add the ing4 juice.Stir until the lemon juice has beenhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1557-7.webpServe the sea bass fillet with Jerusalem artichokes, drizzled with olive oil and a pinch of lemon zesthttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1557-0.webp https://cooking-ez.com/entrees/recipe-chard-cauliflower-soup.phpChard and cauliflower soupCauliflower, chard and potato souphttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1556-0.webpPrepare ing0 and set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1556-1.webpPrepare ing1 and set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1556-2.webpPrepare and slice ing2.Peel, wash and slice ing3.Crush ing4 with the blade ofhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1556-3.webpIn a large saucepan over medium heat, pour in ing5 and when hot, add onion, garlic, salt and pepper.Cook for 1https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1556-4.webpAdd the chardhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1556-5.webp...and stir for 1 minute to mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1556-6.webpAdd the cauliflowerhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1556-7.webpThen pour in ing6 and salthttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1556-8.webpLeave to cook until the cabbage flower and potato are tender, a sign that all the vegetables are cookedhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1556-9.webpRemove and discard the garlic clove, blend, then check thehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1556-10.webp https://cooking-ez.com/divers/recipe-morbiflette.phpMorbifletteLike a tartiflette where the reblochon is replaced by morbier, and the bacon by Morteau sausage, with a Jura wine ofhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1555-0.webpPrepare and chop ing0 and ing1, set asidehttps://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpCut ing2 into small cubes, then set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1555-3.webpSlice ing3, remove the crust, then cut half the slices into small cubes.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1555-4.webpIn a large frying pan over medium heat, pour ing4 and when hot, add onions and shallots, season with salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1555-5.webpCook, stirring occasionally, until lightly coloredhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1555-6.webpAdd the diced Morteau sausage, cook for 1 or 2 minutes, then add ing5, and cook again until almost all the white winehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1555-7.webpAdd ing6 and diced morbier cheese, stir until melted, then set aside.Preheat oven tohttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1555-8.webpButter a gratin dish and pour in half the sliced ing8https://cooking-ez.com/images/recettes/zoom/divers/gratins/1555-9.webpTop with the contents of the pan, onions, sausage and morbier creamhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1555-10.webpAdd the other half of the sliced potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1555-11.webpFinish by placing the morbier slices on top, and if you like it crunchy, place the morbier croutes on tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1555-12.webpBake for around 20 minutes, just long enough for the morbier cheese on top to melt and brown.Your morbiflettehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1555-0.webp https://cooking-ez.com/poissons/recipe-white-fish-leek-fondue-comtoise.phpWhite fish and leek fondue à la comtoiseLeek fondue, diced white fish and cancoillotte saucehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1554-0.webpPrepare ing0, chop finely and set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1554-1.webpPrepare and chop ing1 and set asidehttps://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpCut ing2 into small pieces, salt them on the cutting board and mixhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1554-3.webpIn a large saucepan over medium heat, pour in ing3 and, when hot, add the shallot, salt and pepper.Cook for 1https://cooking-ez.com/images/recettes/zoom/poissons/poisson/1554-4.webpAdd the sliced leeks and mix wellhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1554-5.webp...and cook until just tender.Season with salt and pepperhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1554-6.webpAdd the fish and stirhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1554-7.webpLeave to cook until the fish turns opaque, a sign that it's donehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1554-8.webpAdd ing4, stir, and depending on your taste, let thicken or nothttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1554-9.webpEnjoy without delayhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1554-0.webp https://cooking-ez.com/desserts/recipe-apple-tiramisu.phpApple TiramisuTiramisu with cookies soaked in reduced apple juice and sprinkled with apple crisphttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-0.webpApple crispPreheat your oven to 120°C (250°F).Wash, dry and slice ing0 as thinly as possible,https://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-1.webpPlace the apple slices on a sheet of baking paper and sprinkle withhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-2.webpPlace in the oven at 120°C (250°F) and cook/dry for 30-40 minutes, until lightly colored, to obtain apple potatohttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-3.webpLet them cool, then put them in a blenderhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-4.webpThen grind to a powder, and your apple crisp is ready.Store in a closed jar in a dry placehttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-5.webpReduced apple juicePour ing2 and possibly ing3 into a saucepan over medium heathttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-6.webpReduce by halfhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-7.webpThen leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-8.webpThe tiramisu creamIn the bowl of a mixer, pour cold ing4, cold ing5, ing6, ing7 and ing8https://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-9.webpWhiphttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-10.webp...until you obtain a smooth, light creamhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-11.webpAssemblyIn a small gratin dish, place a layer of cream on the bottom. If you have one, ahttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-12.webpQuickly dip a sponge cake into the reduced apple juice on each sidehttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-13.webp...and place it on top of the cream layerhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-14.webpDo this until you have a tightly packed layer of cookieshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-15.webpTop with a second layer of cream, then a second layer of soaked cookieshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-16.webpFinish with a final layer of creamhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-17.webpCover with film and chill in the fridge for at least 2 hourshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-18.webpJust before serving, remove the cling film and sprinkle the apple crisp over the tophttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-19.webpAnd finally, enjoy your delicious apple tiramisuhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1553-0.webp https://cooking-ez.com/entrees/recipe-auvergne-soup.phpAuvergne soupTurnip and potato soup, on croutons and diced Saint-nectaire cheesehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1552-0.webpPeel and wash ing0, then slice thinly (a mandolin is ideal for this).https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1552-1.webpPrepare ing1, wash and slice thinly.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1552-2.webpPrepare and chop ing2https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1552-3.webpIn a large saucepan over medium heat, melt ing3 then add the minced onion, salt and pepper.Cook for 1 or 2https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1552-4.webpPour in the potatoes and turnips, salt and pepper again and stir well for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1552-5.webpPour in ing4 and possibly ing5, stir and cookhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1552-6.webp...until the turnips are tenderhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1552-7.webpBlend, then check seasoning.Keep warm,https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1552-8.webpCut ing6 into small cubes, then set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1552-9.webpCut ing7 into small cubeshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1552-10.webpBrown to taste in a small frying pan with ing8https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1552-11.webpDivide the croutons and diced Saint-nectaire among your guests' bowls or plateshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1552-12.webpPour soup generously over the top, and enjoyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1552-0.webp https://cooking-ez.com/desserts/recipe-clementine-tiramisu.phpClementine TiramisuTiramisu with clementine juice and zesthttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1551-0.webpSugar and clementine juicePour ing1 and ing2 into a bowl, then zest 1 or 2 of thehttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1551-1.webpCut ing0 in 2https://cooking-ez.com/images/recettes/zoom/desserts/entremets/1551-2.webpThen press them to recover the juice, which you will pour into a bowl with ing3 (optional).https://cooking-ez.com/images/recettes/zoom/desserts/entremets/1551-3.webpTiramisu creamIn the bowl of a food processor, pour cold ing4 and ing5, ing6 and the clementine sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1551-4.webpWhisk until smoothhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1551-5.webp...a smooth creamhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1551-6.webpAssemblyIn the bottom of a gratin-style dish, place a first layer of cream (a pipinghttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1551-7.webpDip a sponge cake into the clementine juice, first on one side and then on the otherhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1551-8.webpPlace on top of the cream layer.Do this to cover the entire cream with clementine juice-soaked cookies, laidhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1551-9.webpTop with a second layer of creamhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1551-10.webpThen a second layer of cookieshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1551-11.webpFinish with a third layer of cream.Your tiramisu is now readyhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1551-12.webpIf you have a little cream and cookies left over, you can also make individual tiramisu in a glasshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1551-13.webpJust before serving, if possible, sprinkle the top of the tiramisu with ing8https://cooking-ez.com/images/recettes/zoom/desserts/entremets/1551-14.webp https://cooking-ez.com/base/recipe-praline-spread.phpPraline spreadHazelnut-almond and chocolate praline spreadhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1550-0.webpThe pralinePreheat oven to 180°C (360°F).Place ing0 and ing1 separately on ahttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1550-1.webpAt the end of this time, remove as much skin as possible from the hazelnuts, see how to dohttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1550-2.webpPour ing2 and ing3 into a large saucepan over high heat.Bring the sugar to 112°C (234°F), using anhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1550-3.webpOnce the temperature has been reached, turn the heat down to medium and pour in the almonds and hazelnuts all at oncehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1550-4.webpStir with a wooden spatula without interruption, the sugar will quickly "sand", and the driedhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1550-5.webpLittle by little, the sugar will caramelizehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1550-6.webp...and coat with almond and hazelnut caramelhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1550-7.webpPour the contents of the pan onto a sheet of baking paper placed on ahttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1550-8.webpBreak the caramel slab into pieces and pour into a blender or food processorhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1550-9.webpStart it up, it's noisy, you'll first get a powderhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1550-10.webp...Then a paste, it's the praline, stop the robothttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1550-11.webpThe spreadMelt ing4 and ing5 in the microwave or bain-mariehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1550-12.webpPour them into the bowl of the food processor, add ing6, then blend for a few secondshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1550-13.webpNow your spread is ready, pour it into a jar and store in the fridgehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1550-15.webp https://cooking-ez.com/divers/recipe-croustipatates.phpCroustipatatesCrispy potatoes in 2 batcheshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1549-0.webpCook ing0 in well-salted water, the potatoes should be very well cooked and meltinghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1549-1.webpPreheat your oven to 200°C (390°F).Once the potatoes are cooked, cut into medium-sized pieces, pour into ahttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1549-2.webpSprinkle the potatoes with a little flour, then breadcrumbs, and mix againhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1549-3.webpPlace a sheet of baking paper in a baking tray, and spread thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1549-4.webpBake in the oven for approximately 25-30 minutes, keeping a close eye on the coloringhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1549-5.webpServe as a side dish, or as here, with a little warm cancoillotte, a pure delighthttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1549-0.webp https://cooking-ez.com/divers/recipe-lentils-sorrel-feta-cheese.phpLentils with sorrel and feta cheeseCooked lentils, sorrel, feta and roasted pumpkin seedshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1548-0.webpCook ing0 in a large pot of salted water until tenderhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1548-1.webpMeanwhile, roast ing1 in a small frying pan over medium heat.Sethttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1548-2.webpDrain the lentils when tenderhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1548-3.webpSlice ing2 and finely chop ing3.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1548-4.webpPrepare ing4.Reservehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1548-5.webpIn a large saucepan over medium heat, pour in ing5 and, when hot, add the minced shallot, salt and pepper.Cookhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1548-6.webpAdd the lentils and stirhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1548-7.webpAdd the sorrel and stirhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1548-8.webp...until the sorrel turns a little brownhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1548-9.webpFinish by adding the feta cheese and pumpkin seeds, and mix one last time, it's readyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1548-10.webp https://cooking-ez.com/desserts/recipe-cantucci.phpCantucciItalian cookie with almonds and citrus zesthttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1547-11.webpPreheat your oven to 170°C (340°F).Pour ing0 onto a baking sheet, and place in thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1547-0.webpLeave to cool, then chop very coarsely.Set aside and leave the oven onhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1547-1.webpIn a bowl, first pour in the powders: ing1, ing2, ing3, ing6 and ing7.Whisk to combinehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1547-2.webpAdd the almonds, ing4, ing5 and the zests of ing8 and ing9https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1547-3.webpMix by hand, forming a sort of cylinderhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1547-4.webpPlace it on a sheet of baking paper on a baking sheet, and shape ithttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1547-5.webpBake for the first time at 170°C (340°F) for 20 minutes.Remove from oven and turn down tohttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1547-6.webpLeave to cool for 15 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1547-7.webpCut into slices about 1 cm thick using a serrated knifehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1547-8.webpPlace the slices on the baking sheethttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1547-9.webpBake for the second time at 160°C (320°F) for 10 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1547-10.webpCool or chill before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1547-11.webp https://cooking-ez.com/divers/recipe-whole-roasted-cauliflower.phpWhole roasted cauliflowerSimply buttered and oven-roasted cauliflowerhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1546-0.webpPreheat oven to 200°C (390°F).Prepare ing0, remove all leaves and cut off thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1546-1.webpMelt ing1, then carefully brush butter all over the cauliflower.If you don't havehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1546-2.webpBake for approx. 30-40 minutes, until the cauliflower is golden brown.During cooking, remove the cauliflower 2https://cooking-ez.com/images/recettes/zoom/divers/legumes/1546-3.webpServe as is to your guests, with one or more sauces. Each person cuts off a few well-roasted heads to enjoy with thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1546-0.webp https://cooking-ez.com/divers/recipe-celery-puree.phpCelery puréeCelery and mustard mashed potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1545-0.webpPrepare ing0.Peel and wash ing1https://cooking-ez.com/images/recettes/zoom/divers/legumes/1545-1.webpCut the potatoes and celery into slices. A mandolin is ideal for this, but you can also do ithttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1545-2.webpPour 3 tablespoons of water into a large saucepan, followed by ing2 (the water will prevent the milk from sticking tohttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1545-3.webpCook over low heat until the celery is tender.Note: As always, when cooking in milk, keep an eye on the boilinghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1545-4.webpRemove the vegetables from the pan with a skimmer and place in a foodhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1545-5.webp...to obtain a dry purée, which you return to the saucepan emptied of milk and placed over medium heathttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1545-6.webpWhisk in ing4, cut into small pieces, then ing5.Turn off the heathttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1545-7.webpFinish by adding ing6 (preferably "à l'ancienne" for the aesthetic appeal of the grains), checkhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1545-8.webp https://cooking-ez.com/poissons/recipe-whiting-fillet-en-papillote-carrots-lemon-leeks.phpWhiting fillet en papillote with carrots, lemon and leeksFillet of whiting on a bed of grated carrot, sliced leek and lemon juice and zesthttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1544-0.webpThe vegetable bedPrepare ing0 (small), then chop finely and pour into a bowlhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1544-1.webpPrepare and grate ing1, and pour into the bowlhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1544-2.webpPrepare and finely chop ing2, and pour into the bowlhttps://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpAdd the juice and zest of ing3, ing4, salt and pepper, then mix well.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1544-3.webpWhitingCarefully remove all the bones from the fillets, dry with absorbing paperhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1544-4.webpThe papillotesPreheat your oven to 180°C (360°F).Lay a sheet of bakinghttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1544-5.webpTop with vegetable mixture, in a layer roughly the size of a fillethttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1544-6.webpPlace a fillet on top, followed by small pieces of butter and a sprig of thymehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1544-7.webpClose the papillote by folding the paper over, folding the edges tightly.Staple the edges if possible, to holdhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1544-8.webpDo this for all netshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1544-9.webpBake at 180°C (360°F) for 10-15 minuteshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1544-10.webpServe the papillotes on your guest's plates, allowing them to open them and enjoy the delicious flavors of the cookinghttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1544-0.webp https://cooking-ez.com/divers/recipe-chard-gratin-a-mornay.phpChard gratin à la MornayGratin of whole chard, bacon and Mornay saucehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1543-0.webpPrepare, if you haven't already, ing0.Reservehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1430-5.webpPrepare ing1, then set asidehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-0.webpPrepare, slice and reserve ing2https://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpCut ing3 into small lardonshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1543-1.webpIn a large frying pan over medium heat, toast the lardonshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1543-2.webpWhen they have rendered some of their fat and are sufficiently browned, add the chopped shallot, salt andhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1543-3.webpAdd the chard chops, season with salt and pepper, then mixhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1543-4.webp...and cook covered, until just tender, check the seasoning, thenhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1543-5.webpReturn the pan to the heat, pour in ing4 and, when hot, add the chard leaveshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1543-6.webpCook for 2 or 3 minutes, stirring occasionally, until the leaves "fall off", i.e. become more tender.Seasonhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1543-7.webpPreheat oven to 180°C (360°F).In a gratin dish, place a layer of Mornay sauce on the bottomhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1543-8.webpThen half the chard, sides and leaves, covered with a layer of Mornayhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1543-9.webpThen add the other half of the chardhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1543-10.webpThen add the rest of the Mornay sauce, and sprinkle with grated ing5https://cooking-ez.com/images/recettes/zoom/divers/gratins/1543-11.webpBake for approximately 30 minutes at 180°C (360°F)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1543-12.webp https://cooking-ez.com/entrees/recipe-watercress-soup.phpWatercress soupCreamed watercress and potato souphttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1542-0.webpCut off and discard the bottom of the ing0 stems, then immerse the leaves in vinegar water for a fewhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1542-1.webpPeel and wash ing1.Cut into thin slices (a mandolin is ideal for this)https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1542-2.webpPrepare and chop ing2https://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpIn a large saucepan over medium heat, melt ing3 then add the minced shallot, salt and pepper.Cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1542-4.webpAdd the watercress and stirhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1542-5.webp... then "drop in", stirring gently for a few minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1542-6.webpAdd the potatoes and cook, stirring gently, for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1542-7.webpCover with water, 1 or 2 cm higher than the vegetableshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1542-8.webpAnd cook until the potatoes are tenderhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1542-9.webpBlend oncehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1542-10.webpAdd ing4 and blend a second time.Check the seasoning and your watercress velouté ishttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1542-11.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-prepare-chard.phpHow to prepare chardChard, a whole vegetable with prepared stems and leaveshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-0.webpIf possible, choose fresh chard: firm, green leaves and firm stemshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-1.webpStart by cutting off the stemhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-2.webpThen cut to separate the stem from the leafhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-3.webpIt's not essential, but you can remove the midrib from the leafhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-4.webp...to keep only the green of the leaveshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-5.webpDo this for all the chardhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-6.webpThe leavesSoak the leaves for about 10 minutes in vinegar water to wash themhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-7.webpThen drain and spin-dryhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-8.webpIf you don't need the whole leaves in your recipe, cut them into chiffonade: stack them on top of each otherhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-9.webpRoll into a cylinder, then slice the cylinderhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-10.webp...to the end.Do this for all the leaveshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-11.webpThe leaves are now ready to be used in your recipehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-12.webpStemsPeel the stems, removing the fibrous surface with a small knife or vegetablehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-13.webpThen soak in water for 5 minutes to wash themhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-14.webpDrain them, spin-dry or dry them in a tea towel, then chop them.That's it for thehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-15.webpUse chard prepared in this way without waiting too long, to take advantage of the freshness of the leaves and stemshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-0.webp https://cooking-ez.com/viandes/recipe-spicy-chicken-skewers.phpSpicy chicken skewersMarinated chicken skewers with spiceshttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1540-0.webpCut ing0 into large cubes and season with salthttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1540-1.webpPour into a bowlhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1540-2.webpAdd the juice and zest of ing1, ing2 and ing3, and blend oncehttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1540-3.webpAdd ing4 and mix again.Cover with a plate and leave to marinate in the fridge for 1 hour or morehttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1540-4.webpPreheat oven to 200°C (390°F).Thread chicken pieces onto skewershttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1540-5.webpCook for 10-15 minutes to tastehttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1540-6.webpServe with rice pilaf, for example, or a side dish of your choicehttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1540-0.webp https://cooking-ez.com/divers/recipe-potato-onion-scarpaccia.phpPotato and onion scarpacciaThin, crispy potato and onion galettehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1539-0.webpPeel and wash ing0https://cooking-ez.com/images/recettes/zoom/divers/legumes/1539-1.webpGrate them, then put them in cold water while waitinghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1539-2.webpPrepare ing1, then slice it (ideally with a mandolin, but you canhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1539-3.webpDip them in cold water toohttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1539-4.webpGrate ing4 and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1539-5.webpDrain and place the grated potatoes on a kitchen towel, then dry them carefully by enclosing them in thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1539-6.webpDo the same with the onionshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1539-8.webpPour ing3 into a bowl, then whisk in ing2.The consistency should be roughly that ofhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1539-9.webpPour the potatoes and onions into the mixture, and mix well.Add the grated Comté cheese, ing5, salt andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1539-11.webpPlace a sheet of baking paper on a baking sheet, thenhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1539-12.webpSpread the mixture over the entire baking sheet in a thin layer.Drizzle with olive oilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1539-13.webp...and bake for approx. 30-40 minutes at 200°C (390°F), watching for browning at the endhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1539-14.webpCut into small pieces, and enjoy preferably warm or hothttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1539-0.webp https://cooking-ez.com/desserts/recipe-croquants-cordes.phpCroquants de CordesSmall cookie with roasted almondshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1538-0.webpPreheat oven to 150°C (300°F).Coarsely chop ing0https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1538-1.webpPour them onto a baking tray and roast for 15 minutes at 150°C (300°F), then take them outhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1538-2.webpPour ing1 and ing2 into a bowl and whisk to combinehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1538-3.webpAdd ing3, and ing4 and mix againhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1538-4.webpPour in the roasted almonds and stir againhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1538-5.webpPour (or better, pocket) small heaps onto a sheet of baking paperhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1538-6.webpBake for 12-15 minutes.Remove from the sheet when hot, then cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1538-7.webpEnjoy warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1538-0.webp https://cooking-ez.com/divers/recipe-pasta-cherry-tomatoes-herbs.phpPasta with cherry tomatoes and herbsPan-fried cherry tomatoes with herbs, minute-cooked pasta and mantecare binding with parmesanhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1537-0.webpWash, then cut into 2, ing0.Sprinkle with fine salt and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1537-1.webpIn a frying pan over medium heat, pour in ing1 and when hot add ing2, ing3 and ing4 crushed with the blade of ahttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1537-2.webpAdd the tomatoes, season with pepper, stir a little and cover to cook for 5 to 10 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1537-3.webpMeanwhile, start cooking the pastahttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1537-4.webpWhen the tomatoes start to stew a little, uncover them and stir a littlehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1537-5.webpTake the pasta from the pot with a skimmer and put it directly into the panhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1537-6.webpMix well, add grated ing6, a little pasta cooking water, and stir gently to form the cooking sauce.https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1537-7.webpServe immediately, with a little grated Parmesan cheese on top, and a drizzle of olive oilhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1537-0.webp https://cooking-ez.com/divers/recipe-semolina-galette-leeks.phpSemolina galette with leeksSemolina cake with leeks, cooked separately and egg-boundhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1536-0.webpPrepare and slice ing0https://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1536-1.webpPour ing1 into a frying pan over medium heat and, when hot, add the sliced leeks.Cook until the leeks arehttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1536-2.webpRemove to a salad bowlhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1536-3.webpIf you haven't already done so, cook the semolina by pouring it into the same volume of boiling salted water, or byhttps://cooking-ez.com/images/recettes/zoom/divers/56-17.webpPour the semolina over the leeks and stirhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1536-4.webpAdd ing3, ing4, salt and pepper.Check seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1536-5.webpPlace a circle, slightly smaller in diameter than the size of your frying pan, on a sheet ofhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1536-6.webpAlternatively, you can use a tartlet ring to form small individual pattieshttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1536-7.webpReturn the pan to medium heat, pour in ing5 and when hot, slide the galette into it.Brown the underside of thehttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1536-9.webpThen turn it over onto a plate, before returning it to the frying pan on the other side for browninghttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1536-10.webpServe hot or warm, cut into wedges, with a little green salad and vinaigrette, for examplehttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1536-0.webp https://cooking-ez.com/desserts/recipe-grated-apple-cake.phpGrated apple cakeSoft cake with grated apples cooked on the sidehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1535-0.webpPeel ing0, cut into 4 and remove the corehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1535-1.webpGrate and drizzle with ing1 juicehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1535-2.webpIn a frying pan over medium heat, melt ing2, then add ing3 and stirhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1535-3.webpAdd the grated appleshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1535-4.webp...and cook for a few minutes, without browning.Leave to cool offhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1535-5.webpMelt ing4 and set aside.Preheat oven to 180°C (360°F)https://cooking-ez.com/images/recettes/zoom/base/aromatique/986-2.webpPour ing5 and then ing6 into a bowl and whisk to combinehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1535-6.webpSift together over ing7, ing8 and ing9 egg-sugar mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1535-7.webpMix again thoroughlyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1535-8.webpAdd the warm melted butterhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1535-9.webpMix againhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1535-10.webpAdd the grated apples and mix one last timehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1535-11.webpPour into a buttered springform pan, here with a diameter of 22 cm (9 inches)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1535-12.webpBake at 180°C (360°F) for approximately 45 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1535-13.webpEnjoy warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1535-0.webp https://cooking-ez.com/viandes/recipe-pork-mushroom-duo.phpPork and mushroom duoPork and bacon with creamy mushroomshttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1534-0.webpCut ing0 and ing1 into small pieces and set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1534-1.webpPrepare ing3 and cut into pieces.In a frying pan over very high heat, pour in ing2https://cooking-ez.com/images/recettes/zoom/viandes/porc/1534-2.webpSauté until nicely colored.Season with salt, then transfer to a platehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1534-3.webpIn the same frying pan, over medium heat this time, pour in ing4 and when hot, add the diced smoked bacon on its ownhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1534-4.webpToast for 2 or 3 minutes, stirring occasionallyhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1534-5.webpAdd the diced meat, crushed garlic clove and season with salt and pepperhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1534-6.webpCook all the ingredients together, keeping an eye on the meat: when it's done, you've finished cookinghttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1534-7.webpPour in the mushrooms and stirhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1534-8.webpAdd the cream, salt and pepper, stir and thicken to taste.Check seasoninghttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1534-9.webpRemove and discard the garlic clove, and serve with chopped chives if possiblehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1534-0.webp https://cooking-ez.com/base/recipe-apple-compote-verbena.phpApple compote with verbenaApple compote with fresh verbena flavourhttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/1533-0.webpPeel ing0, cut into quarters, remove core, then cut into small pieces.Pour 1/3 of thehttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/1533-1.webpPlace half the verbena on tophttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/1533-2.webpPour another third of the apples into the pan, and place the other half of the verbena on tophttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/1533-3.webpFinish with the remaining apples, pour in ing3 and ing2https://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/1533-4.webpPlace over low heat and coverhttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/1533-5.webpFrom time to time, discover and stir the appleshttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/1533-6.webpThey will gradually stew and reducehttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/1533-7.webpWhen the apples are almost all stewed, remove and discard the sprigs of verbenahttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/1533-8.webpBlend if you like a smooth compotehttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/1533-9.webpYour apple-verbena compote is ready, and can now be put into jarshttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/1533-10.webp https://cooking-ez.com/divers/recipe-risotto-zucchinis-cherry-tomatoes.phpRisotto with zucchinis and cherry tomatoesRisotto with sautéed diced zucchini and cherry tomatoes, creamed with a parmesan and mascarpone blendhttps://cooking-ez.com/images/recettes/zoom/divers/riz/1532-0.webpPreparing the vegetablesPrepare ing0, and cut into small cubes.https://cooking-ez.com/images/recettes/zoom/divers/riz/1532-1.webpCut ing1 in half, and sprinkle with fine salt.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/riz/1532-2.webpPrepare and chop ing2https://cooking-ez.com/images/recettes/zoom/divers/riz/1532-3.webpIn a frying pan over medium heat, pour ing3 and when hot, add 1 tablespoon chopped onion, salt and pepper.Cookhttps://cooking-ez.com/images/recettes/zoom/divers/riz/1532-4.webpPour in the diced zucchini and cook until just tender, but don't overcook.Season with salt at the end ofhttps://cooking-ez.com/images/recettes/zoom/divers/riz/1532-5.webpIn the same pan, over slightly higher heat, add ing6, ing5 and the herbs of your choice (in this case bay leaf,https://cooking-ez.com/images/recettes/zoom/divers/riz/1532-6.webpPour in the cherry tomatoes, and cook for around 5-7 minutes, until tender and barely colored.Remove andhttps://cooking-ez.com/images/recettes/zoom/divers/riz/1532-7.webpCooking the risottoIn a bowl, mix together ing7 and ing8.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/riz/1532-9.webpIn a large saucepan over medium heat, pour in ing9 and when hot, add the remaining chopped onion, salt andhttps://cooking-ez.com/images/recettes/zoom/divers/riz/1532-10.webpPour in ingA and let the rice grains become translucent, stirring constantlyhttps://cooking-ez.com/images/recettes/zoom/divers/riz/1532-11.webpPour in ingB, and stir without stoppinghttps://cooking-ez.com/images/recettes/zoom/divers/riz/1532-12.webp...until it has been completely absorbed by the ricehttps://cooking-ez.com/images/recettes/zoom/divers/riz/1532-13.webpThen pour in a little brothhttps://cooking-ez.com/images/recettes/zoom/divers/riz/1532-14.webp...and stir gently until the rice has absorbed it too.Repeat this operation several times, adding a littlehttps://cooking-ez.com/images/recettes/zoom/divers/riz/1532-15.webpAt the end of the cooking time, lower the heat, add the mascarpone + parmesan mixture, and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/riz/1532-16.webpFinishing touchesAdd the zucchini and tomatoes, mix well and check thehttps://cooking-ez.com/images/recettes/zoom/divers/riz/1532-17.webp https://cooking-ez.com/base/recipe-sorrel-mayonnaise.phpSorrel mayonnaiseClassic mayonnaise blended with fresh sorrel leaveshttps://cooking-ez.com/images/recettes/zoom/base/sauces/1531-0.webpPrepare ing0 and reservehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1531-1.webpPour ing1, ing2, ing3, ing4 and ing5 into a high-sided containerhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1531-2.webpBlend for a few seconds to start forming the mayonnaisehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1531-3.webpRemove the mixer and add some of the sorrel leaveshttps://cooking-ez.com/images/recettes/zoom/base/sauces/1531-4.webpBlend again.Repeat until all the sorrel leaves have been incorporatedhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1531-5.webpCheck the seasoning, and your sorrel mayonnaise is readyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1531-0.webp https://cooking-ez.com/viandes/recipe-chicken-fillets-cancoillotte-sauce.phpChicken fillets with cancoillotte sauceA Comtois classic: grilled chicken, cancoillotte sauce and Jura white wine, served with sautéed potatoeshttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1530-0.webpCut ing0 into medium-sized pieceshttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1530-1.webpPrepare and chop ing1.Using the blade of a flat-bed knife, crush ing2https://cooking-ez.com/images/recettes/zoom/viandes/volaille/1530-2.webpCut ing3 into pieces and season with a little salthttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1530-3.webpPour a small amount of oil into a non-stick frying pan over medium heat, and when hot, pour in the potatoeshttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1530-4.webpLower the heat a little and roast gently, stirring when the bottom of the potatoes is nicely coloredhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1530-5.webpRemove to a plate when the potatoes are roasted to your liking, and keep warmhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1530-6.webpIn a non-stick pan (if possible) over high heat, pour 3 tablespoons of oil and, when hot, add the chicken pieceshttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1530-7.webpSeason with salt and pepper and brown, stirring occasionally.Transfer to a platehttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1530-8.webpLower the heat under the pan and add ing5, then the shallot and garlic, salt and pepper.Cook for 1 minute,https://cooking-ez.com/images/recettes/zoom/viandes/volaille/1530-9.webpPour in ing6 and deglaze the bottom of the panhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1530-10.webpReduce by about halfhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1530-11.webpAdd ing7, stirring a little to melt it.Check seasoninghttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1530-12.webpPour in the chicken pieces, stir again and leave for a few minutes, just long enough for the chicken to warm up andhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1530-13.webpServe immediately, with a bed of potatoes and the chicken poured on top, garnished if possible with a sprig of tarragonhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1530-0.webp https://cooking-ez.com/base/recipe-late-season-tomato-sauce.phpLate-season tomato sauceVery simple tomato sauce: tomatoes and herbshttps://cooking-ez.com/images/recettes/zoom/base/sauces/1529-0.webpWash ing0, then remove the stalkhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1529-1.webpCut up the large pieces, and salt them generouslyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1529-2.webpWash and dry any herbs you may have, in this case thyme, sage, bay leaf and rosemary.Chop ing3, and crush ing2https://cooking-ez.com/images/recettes/zoom/base/sauces/1529-3.webpIn a large saucepan over medium heat, if possible one that's not non-stick, pour in ing4 then, when hot, add the herbs,https://cooking-ez.com/images/recettes/zoom/base/sauces/1529-4.webpPour in the tomatoes and stirhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1529-5.webpLeave to cook gentlyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1529-6.webpThe tomatoes will gradually melthttps://cooking-ez.com/images/recettes/zoom/base/sauces/1529-7.webpStir occasionally, and reduce by about 1/4https://cooking-ez.com/images/recettes/zoom/base/sauces/1529-8.webpWhen all the tomatoes have reduced, remove and discard the herbs and garlic, then add ing5.Mix andhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1529-9.webpPour the contents of the pan (in batches if necessary) into a food millhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1529-10.webp... and grindhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1529-11.webpYour tomato sauce is readyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1529-12.webpPut in jars, then, if you want to keep them all winter, sterilize or freeze, otherwise put in the fridgehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1529-0.webp https://cooking-ez.com/desserts/recipe-shortbread-apple-tart.phpShortbread apple tartApple tart with fresh fruit on a layer of compote in a shortcrust pastry basehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1528-0.webpSpread with ing0, then line a 20 cm (8") diameter circle or tarthttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1528-1.webpPeel ing1, cut into 2 or 4 pieces and remove the corehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1524-3.webpRemove your mold from the fridge, and pour ing2 into the bottom in an even layerhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1528-3.webpPreheat oven to 180°C (360°F).Garnish with the apple slices, pressing them down tightly (there should be lotshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1528-4.webpPlace low in the oven and bake for approximately 40 minutes at 180°C (360°F)https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1528-5.webpIf possible, brush the tart with apricot glaze as soon as it comeshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1524-6.webpLet cool before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1528-0.webp https://cooking-ez.com/entrees/recipe-remoulade-celery-tarragon-mimosa-eggs.phpRemoulade celery with tarragon and mimosa eggsGrated celery, tarragon remoulade and mimosa eggshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1527-0.webpCeleryPrepare ing0, cut into pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1527-1.webp...then grate it, not too finely, and pour it into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1527-2.webpRemoulade with tarragonIn a high-sided bowl, pour ing1, ing2, ing3, ing4, ing5 leaves, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1527-3.webpBlend for a few seconds to form the remoulade, then check thehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1527-4.webpChop ing6 fairly finely with a knifehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1527-5.webpMix with the tarragon remouladehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1527-6.webpThe mixturePour the remoulade over the grated celery and stirhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1527-7.webpFinish by adding the chopped parsley, mix one last time, and your celeriac remoulade with tarragon and mimosa eggs ishttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1527-9.webp https://cooking-ez.com/desserts/recipe-saint-lo-cake.phpSaint-Lô cakeBeaten cake with cream and calvados flavourshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1526-0.webpIn a small saucepan over low heat, melt ing0, then remove from heat and add ing1 and ing2, stir andhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1526-1.webpIn the bowl of a mixer, sift ing3, add ing4, ing5, ing6 and ing7https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1526-2.webpStart the mixer on low speed to blend wellhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1526-3.webpDrizzle in the butter, cream and calvados mixture without stopping the mixerhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1526-4.webpMix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1526-5.webpIncrease the mixer speed, and let the dough beat for 10 minutes.Note: This is an essential step if youhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1526-6.webpPour the dough into a buttered high-sided tin, cover with cling film orhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1526-7.webpAt the end of this time, you'll see that the dough has pushed throughhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1526-8.webpPreheat your oven to 180°C (360°F) and bake for 25-30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1526-9.webpUnmould as soon as you remove from the oven, otherwise the cake will stick to the tin, and leave to cool on ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1526-10.webp https://cooking-ez.com/divers/recipe-sardine-potato-gratin.phpSardine and potato gratinHalf gratin, half clafoutis, with potatoes, shallots and sardines in oilhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1525-0.webpPreparing the appareilMix ing0, ing1, ing2, salt and pepper in a large bowl.Mix with ahttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1525-1.webpPreparing the gratinPrepare and chop ing3.Sethttps://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpRemove the sardines from the tins and cut into small pieces (you can remove the bones and tails if youhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1525-3.webpCut ing5 into medium-sized pieceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1525-4.webpBrown them to taste in a large frying pan in a little oil, adding salt at the end.Sethttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1525-5.webpIn the same pan, pour 3 tablespoons of oil, and when hot, add the shallots.Season with salt and pepper, andhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1525-6.webpAssembling the gratinPreheat oven to 200°C (390°F).Pour half the potatoes into a buttered gratinhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1525-7.webpPour over the cooked shallotshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1525-8.webpThen the sardineshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1525-9.webpChopped parsleyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1525-10.webpAnd finally, the other half of the potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1525-11.webpPour in the egg mixture, then sprinkle with ing8https://cooking-ez.com/images/recettes/zoom/divers/gratins/1525-12.webpBake at 200°C (390°F) for approximately 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1525-13.webp https://cooking-ez.com/desserts/recipe-apple-almond-cream-tart.phpApple and almond cream tartShortbread base, almond cream and apple sliceshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1524-0.webpPlace a 24 cm (9.5-inch) tart circle on a sheet of baking paper on ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1524-1.webpSpread ing1 evenly over the basehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1524-2.webpPreheat oven to 180°C (360°F).Peel ing2, cut in 2, remove core, and slice eachhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1524-3.webpSpread the apple slices tightly over the bottom of the tart, so that there are plenty of appleshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1524-4.webpBake at 180°C (360°F), low in the oven, for 30 to 40 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1524-5.webpIf possible, brush the tart with apricots as soon as you remove ithttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1524-6.webp https://cooking-ez.com/base/recipe-frangipane.phpFrangipaneDelicious almond fillinghttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/43-9.webpPour cold ing0 and ing1 into the bowl of a mixerhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/43-0.webpStart the mixer and allow the mixture to set and air, about 10 minuteshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/43-8.webpYour frangipane is readyhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/43-9.webp https://cooking-ez.com/desserts/recipe-apricot-clafoutis-almond-cream.phpApricot clafoutis with almond creamApricot clafoutis with a delicious almond cream crust on tophttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1522-0.webpPrepare ing0 and reservehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1376-0.webpPrepare ing1 and reservehttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1522-1.webpPreheat oven to 200°C (390°F).Generously butter a baking dish and sprinkle with cane sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1522-2.webpArrange the apricot halves in the dish, overlapping them a little.As with all clafoutis, it's best when there'shttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1522-3.webpPour the clafoutis batter into the dishhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1522-4.webpBake at 200°C (390°F) for a 15 minutes first roundhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1522-5.webpAfter this time, remove the dish from the oven, then spread over ing4.Note: There's no need to make ahttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1522-6.webpBake at 200°C (390°F) for a 20 minutes second roundhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1522-7.webpEnjoy hot or warm if possiblehttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1522-0.webp https://cooking-ez.com/entrees/recipe-jules-bonnot-salad.php"Jules Bonnot" saladChiffonnade of green salad, diced Comté cheese, Montbéliard sausage and grilled croutonshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1521-0.webpCook ing0, to taste, in a small frying pan.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1521-1.webpCut ing1 into small pieces, then grill them with ing2 in the same pan as the sausage.Sethttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1521-2.webpPrepare ing3, cut into chiffonade and pour into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1521-3.webpCut ing4 into small, even pieces and pour into the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1521-4.webpCut the sausage into small pieces and pour into the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1521-5.webpAdd the croutons and chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1521-6.webpThen, just before serving, add the vinaigrette to taste and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1521-7.webpIf possible, enjoy with the croutons and sausage still warm or lukewarm, for a delicious contrasthttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1521-0.webp https://cooking-ez.com/divers/recipe-green-beans-cherry-tomatoes-feta-cheese.phpGreen beans with feta cream and cherry tomatoesGreen beans cooked on the side, mixed with an oven-baked cherry tomato and feta creamhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1520-0.webpWash ing0, dry and cut in 2.Sprinkle with salt and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1520-1.webpPrepare ing1, cut into small pieces and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1520-3.webpPreheat oven to 200°C (390°F).In a large gratin dish, pour ing2 and place ing3 in the middlehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1520-4.webpArrange the cherry tomato halves all around, sprinkle with dried oregano, and drizzle generously with olive oilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1520-5.webpBake for 20 minutes at 200°C (390°F), and close the oven door once you've taken them outhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1520-6.webpStir the contents of the dish with a spoon to form the saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1520-7.webpAdd the green beans and mix again.Return the dish to the oven, still hot, for 3 to 5 minutes, just to warmhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1520-8.webpServe immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1520-0.webp https://cooking-ez.com/desserts/recipe-chocolate-chestnut-cream-cake.phpChocolate-chestnut cream cakeFlourless chocolate cake with chestnut creamhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1519-0.webpOver very low heat, or better still in a bain-marie, melt ing0, then add ing1 and melt whilehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1519-1.webpPreheat oven to 180°C (360°F).Break 4 of the ing2 into a bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1519-2.webpAdd the yolks of the remaining 2 eggs, and set the whites asidehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1519-3.webpPour the chocolate-butter mixture into the bowl and whisk to combinehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1519-4.webpAdd ing3, and mix againhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1519-5.webpWhisk the 2 egg whites, adding ing4 if necessaryhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1519-6.webpTake 1/3 or 1/4 of the beaten egg whites and quickly fold them into the mixture to loosen ithttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1519-7.webpGently fold in the remaining egg whiteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1519-8.webpButter a cake tin and place a strip of baking paper in the bottom to facilitate unmoldinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1519-9.webpPour the batter into the mould.txt=1398https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1519-10.webpBake at 190°C (370°F) for 50-55 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1519-11.webpTurn out warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1519-12.webp...and serve sliced, on its own, or, as the ultimate indulgence, with a little vanilla icehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1519-0.webp https://cooking-ez.com/divers/recipe-zucchini-tomato-tartines-au-gratin.phpZucchini and tomato tartines au gratinGrilled toast with layers of pesto, tomato, zucchini and fetahttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1518-0.webpCut the zucchinis into thin sliceshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1518-1.webpPrepare and finely chop ing3, peel ing2, then prepare ing1, here sage, bay leaf and thymehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1518-2.webpIn a frying pan over high heat, pour ing4 and when hot, add the shallot, 1 garlic clove, thyme, salt andhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1518-3.webpPour in the zucchinis and cook, stirring occasionally, until tender.Remove and discard the thyme and garlic,https://cooking-ez.com/images/recettes/zoom/divers/tartines/1518-4.webpWash, dry, then halve ing5 and lightly salthttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1518-5.webpIn the same pan, still over high heat, pour in ing6, sage and bay leaf, and let them fragrance the oil while stirringhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1518-6.webpRemove the herbs and pour in the tomato halveshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1518-7.webpCook, stirring occasionally, until the tomatoes are slightly candied.Set aside on ahttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1518-8.webpPreheat oven to 200°C (390°F).Cut, and toast if possible, ing7 (here a slightly stale baguette)https://cooking-ez.com/images/recettes/zoom/divers/tartines/1518-9.webpRub the bread slices with the other garlic clovehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1518-10.webpSpread a layer of pesto on each slice of breadhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1518-11.webpPlace a layer of tomatoes on tophttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1518-12.webpThen a layer of zucchinishttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1518-13.webpFinish with slices of feta and a drizzle of olive oilhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1518-14.webpBake at 200°C (390°F) for around 10-15 minutes, keeping an eye on the coloring, and don't hesitate to give them ahttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1518-15.webpEnjoy warm or hothttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1518-0.webp https://cooking-ez.com/divers/recipe-chorizo-cake-olives-tomato-confit.phpChorizo cake with olives and tomato confitCake with black olives, grilled chorizo and tomato confithttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1517-0.webpIngredientsCut ing0 into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1517-1.webpPlace in a small frying pan over medium heathttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1517-2.webp...And grill them to your liking.Discard the grease at the bottom of the pan after cooking, andhttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1517-3.webpCut ing1 into small pieces or strips and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1517-4.webpThe cake batterPour ing2, ing3, ing4, ing5 and ing6 into a bowl and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1517-5.webpAdd ing7 and ing8 and mix againhttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1517-6.webpAdd ing9 and mix againhttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1517-7.webpFinish by adding ingA, chorizo and tomatoes, mixing wellhttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1517-8.webpBakingPour into a buttered cake tin, or into 2 small moulds as shown in the photohttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1517-9.webpBake at 180°C (360°F) for 50-55 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1517-10.webpEnjoy warm or cold, for example as an aperitif, cut into small cubeshttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1517-0.webp https://cooking-ez.com/poissons/recipe-fish-fillets-cabbage-curry.phpFish fillets with cabbage and currySteamed and creamed cabbage with curried fish pieceshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1516-0.webpPrepare and slice ing0.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1516-1.webpPrepare and chop ing1.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1516-2.webpLightly salt, then sprinkle each side with ing2 curry powderhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1516-3.webpThen cut into pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1516-4.webpIn a large saucepan over medium heat, pour in ing4 and when hot add spring onion, salt and pepper.Cook for 30https://cooking-ez.com/images/recettes/zoom/poissons/poisson/1516-5.webpAdd the cabbage and stir.Cover and cook for 3 or 4 minutes, until the cabbage is just tender, stirringhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1516-6.webpAdd ing5, salt and pepper and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1516-7.webpAdd the fish pieces to the curry, stir and cook for a few minutes, until the fish is cooked.https://cooking-ez.com/images/recettes/zoom/poissons/poisson/1516-8.webpAdd the ing6 juice and chopped parsley, and serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1516-9.webp https://cooking-ez.com/divers/recipe-mushrooms-in-snails.phpMushrooms in snailsBaked mushrooms topped with snail butter (butter, garlic and parsley)https://cooking-ez.com/images/recettes/zoom/divers/autres/1515-0.webpMushroomsPrepare ing0https://cooking-ez.com/images/recettes/zoom/divers/autres/1515-1.webpCut a slice off the top of each mushroom, to make it easier to keep it on the baking sheet during cookinghttps://cooking-ez.com/images/recettes/zoom/divers/autres/1515-2.webpBreak or cut off the stems of the mushrooms.You can use them, along with the slices from the previous step, inhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1515-3.webpPreheat oven to 180°C (360°F).Place the mushrooms on a sheet of baking paper on ahttps://cooking-ez.com/images/recettes/zoom/divers/autres/1515-4.webpSnail butterPour ing1, ing2, ing3, salt and pepper into a blender.Blend oncehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1515-5.webpAdd ing4 (leaves and stems), ing5 and blend again to obtain a homogeneous mixturehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1515-6.webpPlace the snail butter in a piping bag and fill the inside of each mushroomhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1515-7.webpSprinkle the mushrooms with breadcrumbshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1515-8.webpBake at 180°C (360°F) for about 20 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1515-9.webpEnjoy warm or hot, with a dash of lemon juice or vinegar if desiredhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1515-0.webp https://cooking-ez.com/base/recipe-parmesan-milk.phpParmesan milkHerb-infused milk with Parmesan crumbleshttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1514-0.webpIf necessary, cut ing0 into medium-sized pieceshttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1514-1.webpPrepare ing1, ing2 and ing3, then crush ing4 with a flat knife bladehttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1514-2.webpPour ing5 into a saucepan, add the croutons, herbs, garlic, salt and pepper.Bring to the boil over low heat,https://cooking-ez.com/images/recettes/zoom/base/aromatique/1514-3.webpTurn off the heat and leave to cool, still coveredhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1514-4.webpRemove and discard the crusts, garlic and herbs, then filter (if possible) and bottle for future usehttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1514-0.webp https://cooking-ez.com/divers/recipe-tomato-mustard-tuna-cake.phpTomato, mustard and tuna cakeSoft tuna, tomato and mustard cakehttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1513-0.webpPreheat oven to 180°C (360°F).Pour into a bowl ing0 and ing1, and allow to cool, for example in the microwavehttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1513-1.webpPour ing2, ing3, ing4, ing5 and ing6 into a bowlhttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1513-2.webpWhisk to combinehttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1513-4.webpThen add ing8 and ing9, mix, then add grated ing7, and mix again, this time with a marysehttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1513-5.webpFinish with ingA and mix one last timehttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1513-6.webpPour the batter into a buttered mould.txt=1398https://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1513-7.webpBake at 180°C (360°F) for about 50 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1513-8.webpEnjoy warm or cold, for example as an aperitif, cut into small cubeshttps://cooking-ez.com/images/recettes/zoom/divers/cake_sales/1513-0.webp https://cooking-ez.com/entrees/recipe-chester.phpChesterShortbread cookies with grated Comté cheesehttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1512-0.webpPour ing0, ing1, ing2 and ing3 into the bowl of a mixerhttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1512-1.webpGrate over ing4https://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1512-2.webpKnead with a hook at minimum speedhttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1512-3.webp... until you obtain a smooth pastehttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1512-4.webpPour the dough onto your work surface and shape into a ball.Cut the ball into 2 equal partshttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1512-5.webpRoll each ball into a cylinder up to 3 cm (1.2 inches) in diameterhttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1512-6.webpPlace each cylinder on a piece of cling film and roll it up.Place the wrappedhttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1512-7.webpAfter this time, preheat your oven to 180°C (360°F), then remove the film from the hardened pasta cylindershttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1512-8.webpCut into slices no thicker than 1 cm (0.4 inches)https://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1512-9.webpPlace the slices as you go on a sheet of baking paper on a bakinghttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1512-10.webpBake for 15-20 minutes at 180°C (360°F)https://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1512-11.webpLet cool on a wire rack.Enjoy cold or warm, for example as an aperitif cookiehttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1512-12.webp https://cooking-ez.com/divers/recipe-nanou-egg-rice.phpNanou's egg riceCreamy rice and fried eggshttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1511-0.webpPrepare and slice ing0https://cooking-ez.com/images/recettes/zoom/divers/oeufs/1511-1.webpMelt ing1 in a saucepan, then add minced spring onion, salt and pepper.Cook for 30 seconds, stirring constantlyhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1511-2.webpAdd ing2 and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1511-3.webpAdd the rice, lower the heat and stir well.Check the seasoning, turn off the heat,https://cooking-ez.com/images/recettes/zoom/divers/oeufs/1511-4.webpCook ing4 au plathttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1511-5.webpServe immediately, with a bed of rice and the eggs on tophttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1511-0.webp https://cooking-ez.com/poissons/recipe-whiting-fillet-mustard-carrots.phpWhiting fillet with mustard carrotsFillet of whiting with tarragon, baked 2 times, with a crust of mustarded carrotshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1510-0.webpPreheat oven to 180°C (360°F).Prepare ing0 (whiting if possible), remove all bones, dry, then season withhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1510-1.webpIn a baking dish, pour ing1 and place ing2 on tophttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1510-2.webpPlace the whiting fillets on top and bake for 7-10 minuteshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1510-3.webpMeanwhile, prepare and grate ing3.Pour the grated carrots into a large bowl, and addhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1510-4.webpAfter 7-10 minutes, remove the fish but do not turn off the ovenhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1510-5.webpDivide the carrots among the whiting filletshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1510-6.webp...and return to the oven for 10 minuteshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1510-7.webpServe immediately, garnished with a sprig of tarragonhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1510-0.webp https://cooking-ez.com/divers/recipe-galette-berrichone.phpGalette berrichonePatty of mashed potatoes, egg yolk, butter and flourhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1509-0.webpCut ing0 into pieceshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1509-1.webpPut them through a food millhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1509-2.webp...to obtain a kind of puréehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1509-3.webpAdd ing1, ing2 mou, ing3, ing4https://cooking-ez.com/images/recettes/zoom/divers/legumes/1509-4.webp... and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1509-5.webpAdd ing5 and mix againhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1509-6.webpThen shape the dough into a large ball, wrap it in cling-film andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1509-7.webpPreheat your oven to 200°C (390°F).Butter a 24 cm (or 9.5-inch) tart tin, then roll out the ball into a thickhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1509-8.webpGlaze the top with a Brushhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1509-9.webpDraw a pattern of your choice with the tip of a knife on the top (faculative)https://cooking-ez.com/images/recettes/zoom/divers/legumes/1509-10.webpBake at 200°C (390°F) for approx. 25-30 minutes, checking for color at the endhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1509-11.webpServe hot, warm or cold to taste, with a green salad and vinaigrette for examplehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1509-0.webp https://cooking-ez.com/entrees/recipe-refreshing-summer-salad.phpRefreshing summer saladTomato salad, green salad chiffonade and croutons, if desiredhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1508-0.webpPeel and cut into small pieces ing0 .Add a little salt and leave to stand while youhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1508-1.webpPrepare ing1, then cut into chiffonade and pour into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1508-2.webpPrepare and chop ing2https://cooking-ez.com/images/recettes/zoom/entrees/salades/1508-3.webpPour it into the bowl, then add the tomatoeshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1508-4.webp... and chopped herbs (here parsley and chives)https://cooking-ez.com/images/recettes/zoom/entrees/salades/1508-5.webpCut ing4 into small pieces, and brown them in a small frying pan with ing5https://cooking-ez.com/images/recettes/zoom/entrees/salades/1508-6.webpAdd the croutons to the bowl, pour in ing6 and mix well.Serve chilled, but not too coldhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1508-0.webp https://cooking-ez.com/divers/recipe-zucchini-ripiene.phpZucchini ripienePre-cooked zucchinis stuffed with a mixture of ricotta, parmesan, lemon, basil and breadcrumbs before grillinghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1507-0.webpPrepare ing0, cut lengthwise into 2.I'm using small, firm zucchinis here, but you canhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1507-1.webpPreheat your oven to 200°C (390°F).Hollow out the inside of the zucchini to remove the pulp (don't throw ithttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1507-2.webpTo make cooking easier, cut a slice of zucchini from the underside with a vegetable peeler orhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1507-3.webpLay a sheet of baking paper on a baking sheet, and place thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1507-4.webpBake at 200°C (390°F) for 20 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1507-5.webpMeanwhile, chop the zucchini pulphttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1507-6.webpIn a small frying pan over medium heat, pour in ing2 and, when hot, the chopped zucchini pulphttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1507-7.webpSeason with salt and pepper and cook for 5-6 minutes until tender, checking the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1507-8.webpIn a large bowl, pour ing3, chopped basil, zucchini pulp, juice and zest of ing5, grated ing6,https://cooking-ez.com/images/recettes/zoom/divers/legumes/1507-9.webpMix it all togetherhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1507-10.webp...and place in a piping bag if possiblehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1507-11.webpAfter 20 minutes, take the zucchinis out of the oven, do not turn it off, but put it on the "grill" settinghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1507-12.webpGarnish the zucchini generously with the mixturehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1507-13.webpSprinkle with a little more breadcrumbs, then with Parmesanhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1507-14.webpReturn to the oven for another 5 minutes of grillinghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1507-15.webpServe hot, with a drizzle of olive oil on tophttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1507-0.webp https://cooking-ez.com/divers/recipe-no-pastry-spinach-potato-quiche.phpNo-pastry spinach and potato quichePastry-free potato and fresh spinach quichehttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1506-0.webpIn a large frying pan over high heat, pour in ing0 and when hot, add ing1, sliced or dicedhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1506-1.webpToast them to your liking, stirring as little as possible so as not to break them up too much, and add salt at the endhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1506-2.webpWash and drain ing3.In the same frying pan, pour in ing2 then, when hot, add the spinachhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1506-3.webpMelt (cook) them for a few minutes, stirring constantly, and add salt at the end.Sethttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1506-4.webpPreheat oven to 200°C (390°F).Prepare and slice ing4https://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1506-5.webpIn the same pan, heat ing5, then add the spring onion, salt and pepper, and cook for 1 minute, stirring constantlyhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1506-6.webpAdd the potatoes and spinach and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1506-7.webpPour over ing6, and bake at 200°C (390°F) for 20-30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1506-8.webpCheck for doneness by checking the color of the appliancehttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1506-9.webpIt's not essential, but it's always prettier if you turn the quiche over in the serving dish, for your guests' viewinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1506-0.webp https://cooking-ez.com/divers/recipe-new-peas-pesto.phpNew peas with pestoWhole new peas, cooked rice and pesto saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1505-0.webpTo prepare ing0, use very tender new peas, which can be eaten with the pod, and cut themhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1505-1.webpPrepare and chop ing1https://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpIn a frying pan over medium heat, pour ing2 and when hot, add the shallot.Season with salt and pepper, and cookhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1505-2.webpAdd the peashttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1505-3.webp...and cook until just tender, but be careful, they color quicklyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1505-4.webpAdd ing3 and mix well.Check seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1505-5.webpServe immediately, with a dollop of pesto on tophttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1505-0.webp https://cooking-ez.com/divers/recipe-farfalle-green-asparagus.phpFarfalle with green asparagusGreen asparagus and pasta, cooked together and bound with a pesto saucehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1504-0.webpPrepare ing0, cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1504-1.webpPlunge them into a pan of boiling salted waterhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1504-2.webp...then immediately add the pasta.Cook for the time specified for the pasta (see packet)https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1504-3.webpDrainhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1504-4.webpReturn to the pan over low heat, add ing2, and stir for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1504-5.webpServe with a sprinkling of grated Parmesan, if possiblehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1504-0.webp https://cooking-ez.com/divers/recipe-creamy-spinach-lombarde.phpCreamy spinach à la LombardeSpinach and potatoes cooked separately and bound with a mascarpone and tomato saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1503-0.webpPrepare ing0, but don't cook them, just wash and spin-dryhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1503-1.webpIn a large saucepan over high heat, pour in ing1 and, when hot, add the raw spinach.Stir to "melt" the spinach,https://cooking-ez.com/images/recettes/zoom/divers/legumes/1503-2.webpIn the same saucepan, pour ing3 and when hot, add ing2 cut into pieces or slices.Brown to taste, stirring ashttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1503-3.webpPrepare and chop ing4https://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpStill in the same saucepan, pour in ing5 and when hot add the chopped shallot, salt and pepper, stir and cook for 1https://cooking-ez.com/images/recettes/zoom/divers/legumes/1503-4.webpAdd ing6 and stir until meltedhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1503-5.webpAdd ing7 and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1503-6.webpFinish by adding spinach and potatoes, stirring everything together, letting it warm up andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1503-7.webpYour Lombardy spinach is readyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1503-0.webp https://cooking-ez.com/divers/recipe-sorrel-potato-quiche.phpSorrel and potato quicheQuiche with a potato base, a layer of sorrel and chunks of meat, and a classic fillinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1502-0.webpPlace a 22 cm (9-inch) diameter tart tin or circle on a sheet of baking paper on ahttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1502-8.webpPrepare and chop ing1.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1502-1.webpPrepare and spin-dry ing2https://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1502-2.webpCut ing3 (here a leftover pork roast) into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1502-3.webpIn a large frying pan over medium heat, pour in ing4 and, when hot, add the chopped onion, salt and pepper.Cookhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1502-4.webpAdd sorrelhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1502-5.webp...and stir regularly to "melt" the sorrel, which reduces enormouslyhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1502-6.webpAdd the small pieces of meat, stir and cook for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1502-7.webpPreheat oven to 200°C (390°F).Cut ing5 into slices, and line the bottom with the shortcrust pastry you'vehttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1502-9.webpSpread the onion-oseal-meat mixture over the tophttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1502-10.webpPour over ing6https://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1502-11.webpFinish with a sprinkling of ing7https://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1502-12.webp...and bake at 200°C (390°F) for approximately 25-30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1502-13.webpEnjoy hot or coldhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1502-0.webp https://cooking-ez.com/divers/recipe-new-zealand-pies.phpNew Zealand piesSmall puff pastry pies filled with spicy beef or salmon and baconhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-0.webpSpicy beef fillingPrepare and chop ing0https://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-1.webpIn a frying pan over medium heat, pour ing1 and when hot, add the shallot, salt and pepper.Cook for 1 minute,https://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-2.webpAdd ing2, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-3.webpCook and stir until the meat is cooked to your likinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-4.webpAdd ing3 and ing4, mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-5.webp...and reduce slightly.Check the seasoning, remove from the heat and your spicy beefhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-6.webpSalmon and bacon garnishToast ing5 in a small frying pan.https://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-7.webpCut ing6 into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-8.webpGrill to taste in the same pan as the salmon, without washinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-9.webpPour into a small bowlhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-10.webpAdd the crumbled salmonhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-11.webpThen ing7 and ing8 chopped, mix well and check thehttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-12.webpAssembly and bakingPreheat oven to 210°C (410°F).Spread ing9 to a thickness of 3 mm and line thehttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-13.webpFill each base 3/4 fullhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-14.webpMoisten around the edges with a brush dipped in cold waterhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-15.webpPlace a disk of puff pastry on each pie, and press the edges together to sealhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-16.webpBrush the top of each pie, then make a cross-shaped incision in thehttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-17.webpTop all your pies with all your toppings, and bake at 210°C (410°F), rather at the bottom of the oven, for around 20https://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-18.webpEnjoy warm or hot, with a green salad if desiredhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1501-0.webp https://cooking-ez.com/divers/recipe-haute-patate-green-beans.php"Haute patate" green beansGreen beans and potatoes, cooked separately and bound with a dollop of cancoillottehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1500-0.webpPrepare and slice ing0.Set asidehttps://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpPeel and roughly cube ing1, then wash and dry.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1500-2.webpPrepare ing2, cut into small pieces and cook in a large pot of boiling salted water untilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1500-1.webpRemove them from the water with a skimmer or spider, but leave thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1500-3.webpPour the potatoes into the same cooking water and cook until just tenderhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1500-4.webpDrainhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1500-5.webpIn a frying pan over medium heat, pour ing3 and when hot, add the potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1500-6.webpGrill to taste, then remove to a platehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1500-7.webpAdd ing4 and the shallot to the pan over medium heat, season with salt and pepper, and cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1500-8.webpAdd the green beanshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1500-9.webp...and the potatoes and stir to heat throughhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1500-10.webpPour in ing5, stir again to warm the cancoillotte, and serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1500-11.webp https://cooking-ez.com/viandes/recipe-sausage-mashed-potatoes.phpSausage and mashed potatoesGrilled sausages, mashed potatoes and gravyhttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/1499-0.webpHeat ing0 gently, coveredhttps://cooking-ez.com/images/recettes/zoom/base/legumes/353-6.webpMeanwhile, prepare the jus de cuisson: In a small saucepan over medium heat, pour in ing1, add ing2, ing3, ing4, ing5https://cooking-ez.com/images/recettes/zoom/viandes/tradition/1499-1.webpMeanwhile, in a frying pan over medium heat, pour in ing7, and when hot, add ing8 and the sausageshttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/1499-2.webpGrill well, turning occasionally.Remove to a plate, and cover withhttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/1499-3.webpStrain the cooking juices, keeping only the liquid part, discarding the rest (herbs, shallot, garlic) andhttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/1499-5.webpPour into the hot sausage pan, lower the heat and deglaze by scraping the bottom.Addhttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/1499-4.webpHeat the plates and place mashed potatoes and a sausage in eachhttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/1499-6.webpScoop out the center of the purée with the back of a tablespoon, and fill the "volcano" with cookinghttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/1499-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-prepare-turnips.phpHow to prepare turnipsFrom a fresh turnip with its tops, to a peeled turnip ready to be cut and cookedhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1498-0.webpIdeally, of course, you should have fresh, beautiful radishes with their topshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1498-1.webpStart by cutting off the tops.Note that you don't necessarily have to throw them away or compost them. You canhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1498-2.webpOnce the tops have been removed, a small piece of stalk remains on the turnip, which can be kept on small turnips thathttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1498-3.webpIf not, cut off the top of the turniphttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1498-4.webpThere's going to be a little bit of green left, that's normal, we'll deal with it laterhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1498-5.webpTurn the turnip over and cut out the roothttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1498-6.webpNo green this timehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1498-7.webpPeel around the turnip using a vegetable peelerhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1498-8.webpIf you want to keep a small piece of stem (small turnips), turn around it with the peelerhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1498-9.webp...or peel it all offhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1498-10.webpRemove the green part from the top, best done with an apple scoop or, failing that, a smallhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1498-11.webpThat's it, your turnip is ready, do this with all the others, then wash and dry them.Your turnips are ready tohttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1498-12.webp https://cooking-ez.com/divers/recipe-fried-rice-turnips-new-peas.phpFried rice with turnips and new peasNew peas and turnips cooked separately, mixed with rice sautéed in eggshttps://cooking-ez.com/images/recettes/zoom/divers/riz/1497-0.webpPrepare ing0, cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/riz/1497-1.webpCook them in a large pot of boiling salted waterhttps://cooking-ez.com/images/recettes/zoom/divers/riz/1497-3.webpMeanwhile, prepare ing1https://cooking-ez.com/images/recettes/zoom/divers/riz/1497-2.webpOnce the peas are cooked, using a spider or skimmer, remove themhttps://cooking-ez.com/images/recettes/zoom/divers/riz/1497-4.webpPour the turnips into the same cooking water and cook until tenderhttps://cooking-ez.com/images/recettes/zoom/divers/riz/1497-5.webpThen drain and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/riz/1497-6.webpIn a bowl, break up ing2, season with salt and pepper, then whisk quicklyhttps://cooking-ez.com/images/recettes/zoom/divers/riz/1497-7.webpIn a large saucepan over medium heat, pour in ing3 and when hot, pour in the eggs.Cook for 10 seconds maximumhttps://cooking-ez.com/images/recettes/zoom/divers/riz/1497-8.webp...then add ing4 and ing5, and stir immediately to mix eggs and ricehttps://cooking-ez.com/images/recettes/zoom/divers/riz/1497-9.webpAdd the peas and turnips and mix again.Reheat for 2 or 3 minutes, check seasoning, andhttps://cooking-ez.com/images/recettes/zoom/divers/riz/1497-10.webp https://cooking-ez.com/base/recipe-beet-leaf-pesto.phpBeet leaf pestoPesto with beet greens, walnuts, pamesan and lemonhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1496-0.webpPlace ing0 in a small frying pan over medium heathttps://cooking-ez.com/images/recettes/zoom/base/sauces/1496-1.webp...and roast them, stirring regularly.Note: You can also put them in thehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1496-2.webpWash then spin-dry ing1, keeping only the leaveshttps://cooking-ez.com/images/recettes/zoom/base/sauces/1496-3.webpPlace the leaves in a food processor, sprinkle with half the ing2 juice, and blend for a few seconds.Ifhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1496-4.webpAdd the rest of the lemon juice, the zest of half the lemon, the walnuts, ing4 if necessary (to avoid oxidation andhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1496-5.webpBlend again, drizzling in more olive oil until smooth.Check the seasoning and yourhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1496-6.webpPlace in a jar, pour a film of oil over the top, close tightly and store in the fridgehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1496-0.webp https://cooking-ez.com/desserts/recipe-tiramisu-balls.phpTiramisu ballsCookie powder ball with mascarpone and coffeehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1495-0.webpPut ing0 in a food processorhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1495-1.webp...and grind them to a fine powder.Repeat if necessaryhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1495-2.webpPour the powder into a salad bowl, add ing1, ing2, ing3 and possibly ing4https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1495-3.webpMix by handhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1495-4.webp...until you obtain a homogeneous pastehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1495-5.webpCut the dough into 90-100g pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1495-6.webpRoll the dough into a ball between your handshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1495-7.webp...and place them as you go on a baking sheet.Place in the fridge, covered with clinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1495-8.webpA few minutes before serving, roll the balls in cocoa powderhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1495-9.webp...and tap to remove excesshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1495-10.webpDo this for each ball, then serve within half an hour, otherwise the cocoa will moisten and turn a very dark brown, farhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1495-11.webp https://cooking-ez.com/divers/recipe-gratin-potatoes-morels-yellow-wine.phpGratin of potatoes with morels and yellow wineGratin of apples with morel mushrooms, with a jura wine cream and morel juicehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-0.webpThe day before if possible, or at least 2 hours before, soak ing0 in a little hot water, cover and leave to rehydrate,https://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-1.webpAfter this time, remove the morels from the soaking water with a spider orhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-2.webp...taking care not to pour in with the bottom of the bowl, which contains many impurities (sand, earth, etc.)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-3.webpReduce the soaking water by about 3/4 over medium heathttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-4.webpMeanwhile, roughly chop the morelshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-5.webpPrepare and finely chop ing1 and ing2https://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-6.webpPlace ing3 in a hot pan, and when it's frothy add the garlic and shallot, season with salt and pepper, and cook for 1https://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-7.webpAdd the morels and cook for 5 minutes, stirring regularlyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-8.webpPour in ing4, stir well and reduce gentlyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-9.webp... until the wine has practically disappeared , check the seasoning andhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-10.webpAfter 30-40 minutes, the morel juice had reduced by 3/4https://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-11.webpPour into saucepan ing5, ing6, season with salt and pepper and stir well.Reduce by about half againhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-12.webpMeanwhile, peel and wash ing7https://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-13.webpCut them into slices about 2 mm thick (a mandolin is ideal for this), but don't rewash them,https://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-14.webpPreheat oven to 180°C (360°F).Generously butter a baking dish and lightly salt the bottomhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-15.webpAdd a layer of half the potatoes and season with a little salthttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-16.webpPour in the morels, and if there's any liquid left in the pan, pour it in toohttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-17.webpPlace the rest of the potatoes on top, and it's not essential, but if you have a bit of time, arrange the top in anhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-18.webpPour off the reduced morel cream and check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-19.webpPour the cream over the potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-20.webp...spread them wellhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-21.webpBake in the oven for approx. 40-50 minutes, checking for doneness by inserting a knife blade into the potatoes, whichhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1494-22.webp https://cooking-ez.com/entrees/recipe-douarnenez-salad.phpDouarnenez saladWarm white bean salad with radish slices and sardine filletshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1493-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/entrees/salades/1493-1.webpOnce cooked, pour them while still hot into a salad bowl.Slice the ing1 on top. Ahttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1493-2.webpAdd the chopped sardines and herbshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1493-3.webpAdd the vinaigrette and toss to combine.Serve immediately to keep the beans warmhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1493-4.webp https://cooking-ez.com/desserts/recipe-antoinette-caramelized-apple-cake.phpAntoinette's caramelized apple cakeSoft apple cake with a delicious caramel crust on tophttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1492-0.webpThe doughMelt ing0, in the microwave for example, then leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1492-1.webpPour ing1, ing2 and ing3 into a bowl and whisk to combinehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1492-2.webpPour in the warm butter and mix againhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1492-3.webpPour in ing4, mix again, then sift together into the bowl ing5, ing6 and ing7https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1492-4.webpMix againhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1492-5.webpFinish by pouring in ing8, and mix one last time.Your dough is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1492-6.webpAssemblyPreheat your oven to 180°C (360°F) on static heat.Carefully butter an 18 cm (7")https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1492-7.webpTake ing9, peel them, cut them into quarters and remove the core from the quartershttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1492-8.webpPour the batter into the mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1492-9.webpThe first bakingPlace the apples in the pastry and bake at 180°C (360°F) for 20 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1492-10.webpMeanwhile, prepare the future caramel by mixing ingA and ingBhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1492-11.webpThe second bakingAfter 20 minutes of the first baking, remove the mold from the ovenhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1492-12.webp...and pour over the butter-sugar mixture, which, thanks to this pre-cooking, stays well on top of the cake.Ifhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1492-13.webpReturn to the oven for a further 20-30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1492-14.webpUnmould warm, and leave to cool to enjoy warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1492-15.webp https://cooking-ez.com/poissons/recipe-fish-fillet-leeks-mustard-cream.phpFish fillet with leeks and mustard creamGrilled fish fillets cooked on the side, with thinly sliced leeks and mustard creamhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1491-0.webpPrepare ing0, then set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1491-1.webpPrepare and chop ing1, then set asidehttps://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpPrepare ing2, remove all bones, dry on both sides with absorbing paper, then season with salthttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1491-2.webpIn a frying pan over medium heat, pour ing3 and when hot, place the fish fillets.Cook them on both sides, tohttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1491-3.webpIn the same pan, without cleaning it and still over medium heat, pour in ing4 and, when hot, add the shallot, salt andhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1491-4.webpAdd the leeks, season with salt and mix well.Cover and cook for 3 minuteshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1491-5.webpUncover, then add ing5, stirring well, scraping the bottom of the pan to deglaze, and cookhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1491-6.webpAdd ing6, mix again and check seasoninghttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1491-7.webpFinally, add the fish and mix wellhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1491-8.webpServe without waiting too long, or turn down the heat to a minimum, so as not to overcook the fishhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1491-0.webp https://cooking-ez.com/divers/recipe-new-italian-style-peas.phpNew Italian-style peasNew peas and rice, served with pestohttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1490-0.webpPrepare ing0 and reservehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1490-1.webpPrepare and chop ing1https://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpIn a large frying pan over medium heat, pour ing2 and when hot, add the shallot.Season with salt and pepper,https://cooking-ez.com/images/recettes/zoom/divers/legumes/1490-2.webpPour in the peas, season with salt and pepper and mix well.Cover and cook, stirring occasionallyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1490-3.webp...until the peas are tenderhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1490-4.webpAdd ing3 and a drizzle of olive oil, mix well and check seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1490-5.webpServe with a dollop (or more) of pesto saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1490-0.webp https://cooking-ez.com/divers/recipe-spinach-parmentier.phpSpinach parmentierA layer of mashed potatoes on top of a layer of hard-boiled eggs, and a layer of spinach and bacon, tied together withhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1489-0.webpCut ing0 into not too large pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1489-1.webpCut ing1 into small stickshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1489-2.webpIn a small frying pan over medium heat, toast them to your likinghttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1489-3.webpWhen they're nicely grilled, turn off the heat, pour in ing2 and deglaze the pan, scraping thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1489-4.webpPour the contents of the pan over the bacon and stirhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1489-5.webpAdd ing3 and mix again.Preheat oven to 180°C (360°F)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1489-6.webpSlice or coarsely chop ing4https://cooking-ez.com/images/recettes/zoom/divers/gratins/1489-7.webpButter a gratin dish and spread the spinach evenly over the bottomhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1489-8.webpPour over the hard-boiled eggshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1489-9.webpPour over ing5 and spread in an even layerhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1489-10.webpEnd with ing6https://cooking-ez.com/images/recettes/zoom/divers/gratins/1489-11.webpPlace in the oven at 180°C (360°F) for around 30 minutes, watching for browning at the end.Serve hot, but nothttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1489-12.webp https://cooking-ez.com/entrees/recipe-maple-syrup-cream-sugar.phpMaple syrup cream sugarQuebec confection with cream and maple syruphttps://cooking-ez.com/images/recettes/zoom/entrees/confiseries/1488-0.webpPour ing0 and ing1 into a saucepanhttps://cooking-ez.com/images/recettes/zoom/entrees/confiseries/1488-1.webpPlace over medium heat and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/entrees/confiseries/1488-2.webpAdd ing2 and bring back to the boilhttps://cooking-ez.com/images/recettes/zoom/entrees/confiseries/1488-3.webpCook gently over medium heat until it reaches 118°C (244°F) (use a thermometer)https://cooking-ez.com/images/recettes/zoom/entrees/confiseries/1488-4.webpMeanwhile, pour ing3 into a small frying pan over medium heat, and roast for a few minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/confiseries/1488-5.webpLeave to cool a little, then chop coarsely.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/confiseries/1488-6.webpPlace a 20x20 cm (8x8 inch) baking tin on a baking sheet, and line the bottom with a piece ofhttps://cooking-ez.com/images/recettes/zoom/entrees/confiseries/1488-7.webpWhen the mixture has reached 118°C (244°F), turn off the heathttps://cooking-ez.com/images/recettes/zoom/entrees/confiseries/1488-8.webpPour into a small bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/confiseries/1488-9.webpWhip for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/confiseries/1488-10.webp...until the mixture changes color and becomes lighterhttps://cooking-ez.com/images/recettes/zoom/entrees/confiseries/1488-11.webpAdd the walnuts and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/confiseries/1488-12.webpPour into the mold, and spread in an even layer, pressing down if necessary.Place in the fridge for 2 hourshttps://cooking-ez.com/images/recettes/zoom/entrees/confiseries/1488-13.webpAfter this time, remove from the mould and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/confiseries/1488-14.webpPour into a jar and store in the fridgehttps://cooking-ez.com/images/recettes/zoom/entrees/confiseries/1488-15.webp https://cooking-ez.com/divers/recipe-spicy-carrots-turnips-roasted-parmesan-cheese.phpSpicy carrots and turnips roasted with Parmesan cheeseOven-roasted vegetables in spiced oil, sprinkled with Parmesan cheesehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1487-0.webpPrepare ing0, cut in 2 lengthwise, then in 2 or 3 cm pieces, and sethttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1487-1.webpPrepare ing1, cut into 4 or 6 according to size and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1487-2.webpPreheat oven to 200°C (390°F).Pour ing2 and ing3 into a bowl and mixhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1487-3.webpPour in the vegetables, season with salt and pepper, and toss to coat well with the spiced oilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1487-4.webpGrate on ing4https://cooking-ez.com/images/recettes/zoom/divers/legumes/1487-5.webp...then mix againhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1487-6.webpPour onto a sheet of baking paper placed on a baking sheet, andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1487-7.webpBake at 200°C (390°F) for about 30 minutes, watching for colorhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1487-8.webpYou can eat them on their own, with a pesto or parsley-sesamehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1487-0.webp https://cooking-ez.com/divers/recipe-tagliatelle-new-zealand-style.phpTagliatelle New Zealand styleTagliatelle with mushroom and spinach creamhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1486-0.webpPreheat oven to 180°C (360°F).Prepare ing0 and slicehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1486-1.webpPour them into a salad bowl, add ing1, salt and pepper, and mix thoroughly.Note: the best way to mix them wellhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1486-2.webpPlace a sheet of baking paper on a baking sheet, pour in thehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1486-3.webpPlace in the oven for around 30 minutes at 180°C (360°F). Your mushrooms should be reduced in size and nicelyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1486-4.webpChop ing3https://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpStart ing2 cookinghttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1486-5.webpMeanwhile, in a large frying pan over medium heat, pour in ing4 and when frothy, add shallot, ing5, salt andhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1486-6.webpAdd ing6, salt and pepper and bring to the boil.Add ing7 and dissolve it in the cream, thenhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1486-7.webpRemove and discard the garlic clove, then add the mushroomshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1486-8.webpAdd ing8 and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1486-9.webpFinally, add the tagliatelle as soon as it's cooked, mix well and serve without delayhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1486-10.webp https://cooking-ez.com/base/recipe-turnip-leaf-pesto.phpTurnip leaf pestoPesto with radish tops, cashew nuts and parmesanhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1485-0.webpPour ing0 onto a baking sheet, and roast in the oven at 150°C (300°F) for 10-15https://cooking-ez.com/images/recettes/zoom/base/sauces/962-1.webpChop the ing1 tops, save the turnips for another recipe, and treathttps://cooking-ez.com/images/recettes/zoom/base/sauces/1485-1.webpPour the tops into a food processor, add the ing2 juice and blend oncehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1485-2.webpAdd the roasted cashews, grated or finely chopped ing3, 4 tablespoons ing5, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1485-3.webpBlend again, adding a drizzle of olive oil until smooth.Check the seasoning, and yourhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1485-4.webpPour into a jar, drizzle with olive oil to protect from air, close and store in the fridgehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1485-5.webp https://cooking-ez.com/desserts/recipe-ardechois.phpArdéchoisDelicious, moist regional chestnut cream cakehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1484-0.webpMelt (microwave or bain-marie) ing0, and set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1484-1.webpPreheat oven to 160°C (320°F).Pour ing1 and ing2 into a bowl and whisk to combinehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1484-2.webpPour in the melted butter, ing3 and ing4.Mix well.Note: Keep the butter container for buttering thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1484-3.webpSift ing5, ing6 and ing7 into the bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1484-4.webpMix well againhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1484-5.webpBrush a 20 cm (8-inch) diameter mould with butter, using the melted butter fromhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1484-6.webpPour the batter into the mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1484-7.webpBake for approximately 40 minutes (check after 35 minutes)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1484-8.webpLeave to cool, and decorate with powdered sugar if desiredhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1484-9.webp https://cooking-ez.com/entrees/recipe-dandelion-salad.phpDandelion saladDandelion salad with bacon and croutons tossed in a vinaigrettehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1483-0.webpPrepare ing0, then soak in cold water with a little vinegarhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1483-1.webpAfter about 15 minutes, drain them and spin-dry.Depending on their size and yourhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1483-2.webpCut ing1 into small pieces and set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1483-3.webpCut ing2 into small pieces and set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1483-4.webpIn a small frying pan over medium heat, melt ing3https://cooking-ez.com/images/recettes/zoom/entrees/salades/1483-5.webpWhen frothy, add the bread pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1483-6.webp...and brown to taste, stirring regularly.Set aside for laterhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1483-7.webpIn the same pan, pour ing4 then add the smoked baconhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1483-8.webp...and brown to taste, stirring regularlyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1483-9.webpOnce golden, turn off the heat and pour ing5 back into the panhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1483-10.webpIt's about to boil, so take the opportunity to deglaze the bottom of the panhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1483-11.webpPour the entire contents of the pan over the dandelions, add the croutons and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1483-12.webpAdd the vinaigrette and toss again, and your dandelion salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1483-0.webp https://cooking-ez.com/entrees/recipe-winter-vegetable-soup.phpWinter vegetable soupComforting vegetable souphttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1482-0.webpPeel, wash, dry and cut into ing0 strips.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1482-1.webpPrepare ing1, cut into 4.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1482-2.webpPrepare ing2, cut into strips.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1482-3.webpPrepare ing3, slice and set aside.Peel, slice and washhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1482-4.webpPrepare ing5.Reservehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1482-5.webpPrepare ing6, then chop.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1482-6.webpIn a large saucepan over high heat, melt ing7 then add chopped onion and whole ing8, salt and pepper.Cook forhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1482-7.webpAdd all the vegetables and chopped parsley, and mix well.Cook for 2 or 3 minutes, stirring regularlyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1482-8.webpAdd ingA, ingB and salthttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1482-9.webpLower the heat and cook until the carrots are tender.Remove and discard the garlic cloves, thenhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1482-10.webpServe piping hot, in a bowl or on a platehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1482-0.webp https://cooking-ez.com/entrees/recipe-carrot-salad-almonds-comte-cheese.phpCarrot salad with almonds and Comté cheeseCarrot salad, toasted slivered almonds and diced Comté cheesehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1481-0.webpPrepare and grate ing0, pour into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1481-1.webpAdd the minced ing1 and coarsely chopped herbs, mix with a fork, then place a plate on top of the salad bowl while youhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1481-2.webpPour ing3 into a small frying pan over medium heat, and roast, stirring regularly, until slightly colored.Leavehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1481-3.webpCut ing4 into small, even pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1481-4.webpPour the cooled almonds and Comté cheese into the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1481-5.webpMix everything together, add the dressing and mix again, your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1481-6.webp https://cooking-ez.com/enfants/recipe-apple-oatmeal-cookies-for-sasha.phpApple oatmeal cookies for SashaNo-sugar-added apple sauce and oatmeal cakeshttps://cooking-ez.com/images/recettes/zoom/enfants/petits_gateaux/1480-0.webpPour ing0 and ing1 into a small bowl and mixhttps://cooking-ez.com/images/recettes/zoom/enfants/petits_gateaux/1480-1.webpAdd ing2, ing3 and ing4https://cooking-ez.com/images/recettes/zoom/enfants/petits_gateaux/1480-2.webpMix again.Preheat oven to 180°C (360°F)https://cooking-ez.com/images/recettes/zoom/enfants/petits_gateaux/1480-3.webpPlace a sheet of baking paper on a baking sheet, and spread thehttps://cooking-ez.com/images/recettes/zoom/enfants/petits_gateaux/1480-4.webpBake for 15-20 minutes at 180°C (360°F). We want the cookies to be very soft, so we don't want to overcook themhttps://cooking-ez.com/images/recettes/zoom/enfants/petits_gateaux/1480-5.webpLeave to cool, then place in a sealed jar for storagehttps://cooking-ez.com/images/recettes/zoom/enfants/petits_gateaux/1480-0.webp https://cooking-ez.com/base/recipe-apple-syrup.phpApple syrupApple syrup made with reduced juice and no added sugarhttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/1479-0.webpPour ing0 into a saucepan over medium heat and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/1479-1.webpReduce gently, until the weight of juice in the pan has dropped from 1000 to 200g.You'll notice that the juicehttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/1479-2.webpNow that your apple syrup is ready, put it in a sealed jar in the fridge for future usehttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/1479-0.webp https://cooking-ez.com/entrees/recipe-brussels-bombay-salad.phpBrussels-Bombay saladRaw Brussels sprout salad with curry croutonshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1478-0.webpPrepare ing0, slice finely in a bowl.A mandolin is idealhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1478-1.webpCut ing1 into small pieces, then pour them into a small frying pan over medium heat where you've meltedhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1478-2.webpFinish with a sprinkling of ing3, stir well and cook for a further 1 minute.Leave to coolhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1478-3.webpCut ing4 into small pieces. I'm using leftover 2 cheeses (Cantal and reblochon), but usehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1478-4.webpPour the cheese and croutons into the bowl, add the chopped herbshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1478-5.webp... then ing6, and mix well.Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1478-6.webp https://cooking-ez.com/divers/recipe-savoury-french-toast.phpSavoury French toastLike French toast, but with a savoury poultry juice and white wine saucehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1477-0.webpRemove the ing0 crust and cut into 2.I'm using sourdough bread here, a little rustic and stale, but you can usehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1477-1.webpPour ing1, ing2 and ing3 into a large bowl and whisk to combinehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1477-2.webpAdd ing4, ing5, salt and pepper, then mix againhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1477-3.webpPour the mixture onto a large plate, place the pieces of bread on top and turn them overhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1477-4.webpLeave to rest for at least 10 minutes, turning 1 or 2 times so that the bread absorbs as much of the mixture ashttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1477-5.webpIn a large frying pan over high heat, pour ing6 and, when frothy, place the soaked bread slices on tophttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1477-6.webpBrown well on both sideshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1477-7.webpServe piping hot, on its own or with meat or vegetableshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1477-0.webp https://cooking-ez.com/desserts/recipe-apple-whisky-crumble.phpApple and whisky crumbleAn English pub crumble: apples, whisky, oats, walnuts and almondshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1476-0.webpPeel, cut into 4, then remove the core of ing0.Cut the quarters into slightly thick strips.https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1476-1.webpIn a large non-stick saucepan over medium heat, pour in ing1 and when melted, add ing2, ing3 and ing4https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1476-2.webpBring to the boil, at which point you can flambé the whiskyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1476-3.webpPour in the apples and stir well.Cover, lower the heat and cook gently until the apples are just tenderhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1476-4.webpButter a gratin dish and pour the apples into ithttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1476-6.webpRoast ingA and ing9 together in a small frying pan over medium heat, until the almonds arehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1476-7.webpQuickly chop the roasted walnut-almond mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1476-9.webpIn a small bowl, pour in ing5, ing6, ing7, ing8 and the walnut-almond mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1476-8.webpMix by handhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1476-10.webpUntil a coarse powder is obtainedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1476-11.webpPour over the appleshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1476-12.webpBake for 30 to 40 minutes at 200°C (390°F), until the top is golden brownhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1476-14.webpServe warm or hot, and if possible with a little custard or a scoop ofhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1476-0.webp https://cooking-ez.com/divers/recipe-baked-camembert.phpBaked CamembertCamembert, onion fondue and baked potatoes au gratinhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1475-0.webpPeel, wash and cut into large ing0 pieceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1475-1.webpCook in salted water until tenderhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1475-2.webpDrain and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1475-3.webpRemove the Camembert from its box and paper, then score the top with a knifehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1475-4.webpPreheat oven to 200°C (390°F).Butter a baking dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1475-5.webpPlace the Camembert cheese in the middle of the dish, then spread it around in an even ing2 layerhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1475-6.webpPour over the potatoes and season lightly with salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1475-7.webpUsing a pastry brush, coat the top of the Camembert and potatoes with a little oil to givehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1475-8.webpPlace in the oven at 200°C (390°F) for around 30 minutes, watching carefully for browning at the endhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1475-9.webpServe hot, sharing camembert, potatoes and onions, and enjoy!https://cooking-ez.com/images/recettes/zoom/divers/gratins/1475-0.webp https://cooking-ez.com/desserts/recipe-clementine-cake.phpClementine cakeCake with clementines cooked separately, and punched with a syrup made from their cooking juiceshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1474-0.webpClementinesWash, then cut off and discard the ends (top and bottom) of ing0.If possible, choosehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1474-1.webpPut them in a bowl with ing1, film or coverhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1474-2.webp...and place in a microwave oven on maximum power, 3 times 1 minute, with a 1-minute pause in between.Thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1474-3.webpThe cake doughPreheat oven to 180°C (360°F).Pour ing2 and the melted ing3 into a blender, thenhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1474-4.webpWhile the mixer is running, gently pour in ing4 and ing5https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1474-5.webpBlend until smoothhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1474-6.webpPour the contents of the mixer into a bowl, then add ing6, ing7, ing8 and whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1474-7.webpPour the batter into a buttered cake tin.txt=1398https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1474-8.webpBake for around 45 minutes at 180°C (360°F), checking after 40 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1474-11.webpThe clementine syrupIn the meantime, weigh out the clementine juice obtained during cooking, reheat in thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1474-9.webpBrush the cake with the clementine syrup as it comes out of the ovenhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1474-10.webpLeave to cool before unmolding and servinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1474-0.webp https://cooking-ez.com/divers/recipe-country-filo-tart.phpCountry filo tartA very light tart with filo pastry and quiche, potatoes, cheese and cooked meathttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1473-0.webpCut ing0 into small, fine pieces.If possible, use leftover cold meat, or sausage, or even baconhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1473-1.webpCut ing1 into small pieces, not too thick eitherhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1473-2.webpCut ing2 in the same wayhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1473-3.webpGenerously butter a 22 cm (8-9 inch) diameter baking tin.Preheat oven to 200°C (390°F)https://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1473-4.webpTake a sheet of filo pastry, and fold it over several times to obtain a strip the height of your mouldhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1473-5.webpRoll the strip over itself to form a kind of rosette, and place it in the center of the moldhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1473-6.webpMake strips with all the other filo sheets, and fill the mould, turning around the central rosettehttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1473-7.webpThen slide the pieces of meat, potato and reblochon into the folds of the future tarthttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1473-8.webpPour over ing4https://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1473-9.webpPlace in the oven at 200°C (390°F) for around 30 minutes, watching for browning at the endhttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1473-10.webpEnjoy warm or hot, perhaps with a small green salad and vinaigrettehttps://cooking-ez.com/images/recettes/zoom/divers/tartes_salees/1473-11.webp https://cooking-ez.com/base/recipe-kumquat-compote.phpKumquat compoteSweet kumquat compotehttps://cooking-ez.com/images/recettes/zoom/base/confitures/1472-0.webpWash ing0, then cut off and discard the top of each kumquat, where the stem startshttps://cooking-ez.com/images/recettes/zoom/base/confitures/1472-1.webpNext, cut each one in 2 lengthwise, and remove and discard the seeds with the tip of a small knife, which takes quite ahttps://cooking-ez.com/images/recettes/zoom/base/confitures/1472-2.webpPour the fruit into a saucepan, then add ing1, ing2 and stir quickly.Cover and leave to stand overnighthttps://cooking-ez.com/images/recettes/zoom/base/confitures/1472-3.webpThe next day, a syrup formedhttps://cooking-ez.com/images/recettes/zoom/base/confitures/1472-4.webpPlace over medium heat and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/base/confitures/1472-5.webpLower the heat and leave to stew gently until the kumquats have become softhttps://cooking-ez.com/images/recettes/zoom/base/confitures/1472-6.webpTurn off the heat and blendhttps://cooking-ez.com/images/recettes/zoom/base/confitures/1472-7.webp...until you obtain a smooth compotehttps://cooking-ez.com/images/recettes/zoom/base/confitures/1472-8.webpPlace in a jar, allow to cool, then store in the fridgehttps://cooking-ez.com/images/recettes/zoom/base/confitures/1472-9.webp https://cooking-ez.com/entrees/recipe-broccoli-salad-chervil-lemon-mayonnaise.phpBroccoli salad with chervil-lemon mayonnaiseBroccoli bits, croutons and chervil-lemon mayonnaisehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1471-0.webpPrepare ing0, we'll use them rawhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1471-1.webpPrepare ing1 by adding ing2 and ing3 with the oilhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1471-2.webpDry the broccoli well with a kitchen towel, then pour into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1471-3.webpAdd the chervil mayonnaise and mix with a forkhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1471-4.webpCut ing4 into small pieces, and brown them in a small frying pan with ing5https://cooking-ez.com/images/recettes/zoom/entrees/salades/1471-5.webpPour into the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1471-6.webp...and mix well, your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1471-0.webp https://cooking-ez.com/divers/recipe-brussels-sprouts-with-thyme-cream.phpBrussels sprouts with thyme creamBrussels sprouts in 2 batches with a thyme and shallot creamhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1470-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/divers/legumes/1470-1.webpCook in boiling salted water until tender, but not overcooked.Drainhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1470-2.webpPrepare and chop ing2https://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpIn a frying pan over medium heat, pour ing1 and when hot, add the shallot, thyme, salt and pepper.Cook for 1https://cooking-ez.com/images/recettes/zoom/divers/legumes/1470-3.webpAdd the drained Brussels sprouts and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1470-4.webpPour in ing4, season with salt and pepper, and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1470-5.webpGently thicken to taste, then remove and discard the thyme, check the seasoning, and at thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1470-6.webpServe piping hothttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1470-0.webp https://cooking-ez.com/desserts/recipe-dandelion-flower-jelly.phpDandelion flower jellyDandelion flower jelly with a hint of lemonhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1469-0.webpGather about ing0, remove and discard all stemshttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1469-1.webpFor each flower, remove the yellow petals and discard the green collar underneath, which is a source of bitternesshttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1469-2.webpPut all the petals in a colander, then wash them under cold waterhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1469-3.webpDrain, pour into a saucepan and add ing1 (organic) cut into pieces and ing3https://cooking-ez.com/images/recettes/zoom/desserts/confitures/1469-4.webpAdd ing2 and bring to the boil over medium heat.Lower the heat and simmer gently for 20-30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1469-5.webpAt the end of this time, remove from the heat and strain the contents of the saucepan,https://cooking-ez.com/images/recettes/zoom/desserts/confitures/1469-6.webp...which should be very clear, then discard the contents of the sieve, composting if possible.Pour the juicehttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1469-8.webpMeanwhile, whisk together ing4 and ing5 in a bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1469-7.webpOnce the juice has boiled, whisk in the sugar + jelling agent mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1469-9.webpBring to the boil, then boil for 3 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1469-10.webpTurn off the heat and leave to stand for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1469-11.webpPour into jam jars, seal and turn upside down.Wait 1 minute, then turn upside down and leave tohttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1469-12.webp https://cooking-ez.com/desserts/recipe-cottage-cheese-tart.phpCottage cheese tartShortbread base and cream cheese and lime fillinghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1468-0.webpSpread ing0 and line a 26 cm (10-inch) diameter tart tin orhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1468-1.webpPreheat oven to 180°C (360°F).In a bowl, pour ing1, the yolks of ing2, ing3, ing4, ing5, the juice and zesthttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1468-2.webpWhisk until smoothhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1468-3.webpSeparately, beat the egg whites of ing2 until stiff, adding ingA athttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1468-5.webpGently fold the egg whites into the previous mixture using ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1468-6.webpMix until light and homogeneoushttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1468-7.webpPour the mixture into the tart shellhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1468-8.webpPlace low in the oven at 180°C (360°F) for approx. 30-40 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1468-9.webpEnjoy warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1468-0.webp https://cooking-ez.com/entrees/recipe-foie-gras-ballotine.phpFoie gras ballotineFoie gras cooked gently in a ballotine in a pan of hot waterhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/1467-0.webpIf your liver is already de-veined, skip to step 9.Deveining:Remove the liverhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-31.webpGently pull the two lobes aparthttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-32.webpPull the veins towards you so as to remove them without cutting them; you must "follow" them and accompany them, ifhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-33.webpAs a tool, I recommend the tip of a peeler, which is quite handy.Another tip: place ahttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-34.webpOnce it's done, don't worry about the pathetic state of the liver. It's not ruinedhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-35.webpTo remove traces of blood, immerse the liver in cold salted water with a tablespoon of coarse salt and ice cubes, forhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-36.webpLine an ovenproof dish, such as a casserole dish, with cling film.Note: This is nothttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-37.webpPlace the liver pieces in the dish, trying to make a single layer without stacking themhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-38.webpIf your liver is already seasoned, skip step 13.Seasoning:Start with thehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-39.webpWeigh and mix together the spices (salt, pepper, sugar and 4-spice). You need to be very precise here, as the ratio ishttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-40.webpSprinkle the weighed spices over the liver - it looks like a lot, so don't worry.For a better distribution ofhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-41.webpOnce you've finished seasoning the liver, cover the top of the dish with cling film and place inhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-42.webpThe next day, the liver is ready to be shaped into a ballotine. Take it out of the fridge at least 2 hourshttps://cooking-ez.com/images/recettes/zoom/entrees/autres/1467-2.webpThe ballotineLay a sheet of cling film in front of you, and roughly reconstitutehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/1467-3.webpClose the cling film and roll the liver on itself, pressing down with your hands to form a large cylinderhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/1467-4.webpPlace the cylinder on a second sheet of cling film, and carefully enclose the liver in it,https://cooking-ez.com/images/recettes/zoom/entrees/autres/1467-5.webpCookingBring a large pot of water to the boil, and when it boils, turn off the heathttps://cooking-ez.com/images/recettes/zoom/entrees/autres/1467-6.webpPlace the ballotine in hot waterhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/1467-7.webp...and place a plate on top to make sure the ballotine is completely immersed in the water.Cover, and leave tohttps://cooking-ez.com/images/recettes/zoom/entrees/autres/1467-8.webpAt the end of this time, you'll see that the foie gras has changed its appearance - it's actually cooked, with a littlehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/1467-9.webpPlace on a plate and refrigerate.It should remain there for at least 2 days, and ideally for a good week (orhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/1467-10.webpRemove all the cling film, and cut the ballotine into slices to tastehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/1467-0.webpWe could go on and on about which wine to drink with foie gras, but at the risk of sounding like a provocateur, I don'thttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-60.webp https://cooking-ez.com/divers/recipe-eggs-florentine.phpEggs FlorentineSoft-boiled eggs on a bed of spinach, topped with Mornay sauce au gratinhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1466-0.webpPlunge ing0 into a small pan of boiling water for 6 minutes of cooking to obtain soft-boiled eggshttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1466-1.webpAfter 6 minutes, remove them from the pan and plunge them into cold water to stop the cooking.Once cooled,https://cooking-ez.com/images/recettes/zoom/divers/oeufs/1466-2.webpSlice ing1https://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpPreheat your oven to 220°C (430°F) on grill mode.In a frying pan over medium heat, pour ing2 and, when hot,https://cooking-ez.com/images/recettes/zoom/divers/oeufs/1466-3.webpAdd ing3https://cooking-ez.com/images/recettes/zoom/divers/oeufs/1466-4.webp...then half of ing4, mix well and heat throughhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1466-5.webpDivide the spinach among small ovenproof disheshttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1466-6.webpPlace a soft-boiled egg on tophttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1466-7.webpDrizzle generously with Mornay saucehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1466-8.webpAnd grate some Comté cheese on tophttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1466-9.webpPlace in the oven in grill mode at 220°C (430°F) for about 5 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1466-10.webpEnjoy them piping hot and au gratinhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1466-0.webp https://cooking-ez.com/entrees/recipe-kervallon-soup.phpKervallon soupCauliflower and sorrel souphttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1465-0.webpPrepare ing0 and reservehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1465-1.webpSlice ing1https://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpIn a large saucepan over medium heat, pour in ing2 and, when hot, add the shallot, salt and pepper.Cook for 1https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1465-4.webpAdd the cauliflower, mix well and cook, stirring, for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1465-5.webpAdd ing3, season with salt and pepper, and cook gently, keeping an eye on the milk, which can easily boil overhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1465-6.webpMeanwhile, prepare the sorrelhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1465-2.webpTaste the cauliflower to check that it is cooked through - it should be quite tenderhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1465-7.webpAdd ing4 and mix oncehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1465-8.webpAdd the sorrel leaveshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1465-9.webpBlend a second time to obtain a beautiful green and white color.Check the seasoninghttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1465-10.webpEnjoy it piping hot, and you'll see that the tender flavor of cauliflower and the tangy taste of sorrel go very wellhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1465-0.webp https://cooking-ez.com/divers/recipe-smoked-tomato-toast.phpSmoked tomato toastButtered bread, tomato compote, smoked bacon and cheesehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1464-0.webpTomato compoteHalve ing0 and season lightly with salthttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1464-1.webpPrepare and chop ing1https://cooking-ez.com/images/recettes/zoom/divers/tartines/1464-2.webpIn a frying pan over medium heat, pour in ing2, and when hot add ing3, ing4, ing5 and half the choppedhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1464-3.webpAdd the tomatoes and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1464-4.webp...and simmer gently (cover if necessary).At the end of cooking, remove and discard the bay leaf, thyme andhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1464-5.webpSet the tomato compote aside in a bowl. You can strain it through ahttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1464-6.webpSmoked baconPour ing6 into a frying pan over medium heat. When hot, add ing7https://cooking-ez.com/images/recettes/zoom/divers/tartines/1464-7.webp...and grill to your likinghttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1464-8.webpAt the end of the cooking time, add the remaining chopped shallots, season with pepper and a little salt.Cookhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1464-9.webpTurn off the heat, pour in ing8, then deglaze the bottom of the pan by scraping the bottomhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1464-10.webpThe toastsPreheat your oven to 200°C (390°F).If you have a sweet tooth, butter the top andhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1464-11.webpGarnish each tartine with a generous layer of tomato compotehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1464-12.webpAdd baconhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1464-13.webpFinish with the grated smoked cheese.Note: If you're using a soft cheese (smoked raclette cheese, forhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1464-14.webpBake for about 20 minutes, checking for color at the endhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1464-15.webpEnjoy warm or hothttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1464-0.webp https://cooking-ez.com/desserts/recipe-soft-chocolate-orange-cake.phpSoft chocolate-orange cakeFlourless chocolate and orange cakehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1463-0.webpThe orangePlace ing0 in a small pan of cold water over low heat.You'll need around 300g ofhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1463-1.webpBring the water to a simmer, cover and leave the orange to cook gently for 2 hourshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1463-2.webpWhen the orange has become very soft, drain and leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1463-3.webpTrim and discard endshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1463-4.webpCut into quarters and cut in half lengthwisehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1463-5.webpPour into a blender and blend for a few secondshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1463-6.webpThe pasteAdd ing1, ing2, ing3, ing4, ing5 to the mixer and blend until smooth.Preheat oven to 180°Chttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1463-7.webpBakingIn a 22 cm (8.5-inch) diameter springform tin, place a disk of baking paper inhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1463-8.webpPour the mixture into the mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1463-9.webpBake for about 45 minutes, checking at the endhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1463-10.webpLeave to cool, then turn out onto a plate.Decorate with powdered sugar, orange zest orhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1463-0.webp https://cooking-ez.com/divers/recipe-tortilla-comtoise.phpTortilla ComtoisePotato tortilla with Morbier cheese and diced Morteau sausagehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1462-0.webpCut ing0 into small pieces and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1462-1.webpCut ing1 into medium-sized pieceshttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1462-2.webpFry the potatoes in a deep-fat fryer if you have one, or in hot neutral oil (peanut, sunflower, etc.) in a saucepan orhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1462-3.webpBrown them wellhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1462-4.webp...then drain on paper towels, season with salt and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1462-5.webpCut ing2 into small pieces or grate, then sethttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1462-6.webpBreak ing3 into a high-sided bowl and season with salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1462-7.webpAdd the diced Morbier cheese and blendhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1462-8.webpIn a large frying pan over medium heat, toast the diced Morteau sausage with ing4https://cooking-ez.com/images/recettes/zoom/divers/oeufs/1462-9.webpWhen they are toasted to your liking, add the potatoes and turn down the heathttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1462-10.webpPour in the eggshttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1462-11.webpAnd leave to cook quietly, without stirring, and covered, until the eggs are sethttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1462-12.webpTurn off the heat, turn the tortilla out onto a plate, and return it to the pan over low heat for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1462-13.webpServe warm or hothttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1462-0.webp https://cooking-ez.com/divers/recipe-eggplant-polpte.phpEggplant PolpetteEggplant galette with parmesan and breadcrumbshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1461-0.webpPlace whole ing0 in the oven at 200°C (390°F) for about 45 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1461-1.webpOnce cooked through, remove the flesh and discard the skins and stalkshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1461-2.webpChop the resulting flesh fairly finely with a knifehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1461-3.webpPour into a salad bowl, add ing1, ing2, chopped ing3, grated ing4, finely chopped ing5, ing6 and ing7https://cooking-ez.com/images/recettes/zoom/divers/legumes/1461-4.webpMix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1461-5.webpTake a large spoonful of dough, form a ball in your hands and flatten it into a small pattyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1461-6.webpDo this for the entire preparationhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1461-7.webpIf you have a deep-fat fryer, deep-fry them, or heat ing8 in a saucepan or frying pan and fry the pattieshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1461-8.webp...on each side until golden brownhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1461-9.webpDrain on paper towelshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1461-10.webpEnjoy warm, plain, with a little mustard or the sauce of yourhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1461-0.webp https://cooking-ez.com/divers/recipe-polenta-comtoise.phpPolenta à la ComtoisePolenta with grated Comté cheese, cancoillotte and diced Morteau sausagehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1460-0.webpCut ing0 into small cubes and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1460-1.webpGrate ing1 and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1460-2.webpBring salted ing3 to the boil, reduce heat to "low", and pour into ing2 milkhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1460-3.webpWhisk until the polenta thickens.Check seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/autres/1460-4.webpPour ing4https://cooking-ez.com/images/recettes/zoom/divers/autres/1460-5.webp... and stir with a spoon (the whisk is no longer effective once the polenta has thickened), until it has meltedhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1460-6.webpAdd the grated Comté cheesehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1460-7.webpStir again to melthttps://cooking-ez.com/images/recettes/zoom/divers/autres/1460-8.webpFinish with the diced Morteau sausages and mix one last timehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1460-9.webpServe piping hothttps://cooking-ez.com/images/recettes/zoom/divers/autres/1460-0.webp https://cooking-ez.com/divers/recipe-broken-eggs-with-mushrooms.phpBroken eggs with mushroomsCracked eggs with bacon, onion and mushrooms sautéed on the sidehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1459-0.webpCut ing0 into small pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1459-1.webpPrepare ing1 and chop, if in season, a spring onion as shown in the photo.https://cooking-ez.com/images/recettes/zoom/divers/oeufs/1459-2.webpPrepare ing3https://cooking-ez.com/images/recettes/zoom/divers/oeufs/1459-3.webp...and cut the 4 (or more, depending on their size), lengthwise.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1459-4.webpBreak ing5 into a small bowl, season with salt and pepper, and whisk to combinehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1459-5.webpIn a large frying pan over medium heat, pour ing2 and when hot, add the lardons.Grill to tastehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1459-6.webpAdd the onion, season with salt and cook with the bacon for 1 minute.Set aside on a platehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1459-7.webpIn the same pan, without washing it and still over medium heat, pour ing4 and when it's hot, add the mushroomshttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1459-8.webpGrill to tastehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1459-9.webpThen add the bacon and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1459-10.webpPour in the eggs, leave to cook without touching for 1 minute, then use a spatula to push thehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1459-11.webpCheck the seasoning, then serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1459-0.webp https://cooking-ez.com/divers/recipe-potato-gratin-with-3-cheeses.phpPotato gratin with 3 cheesesPotato gratin, where each layer is topped with a different cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1458-0.webpPeel and wash ing0.Slice evenly (a mandolin is ideal for this), and wash againhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1458-1.webpIn a large saucepan over medium heat, pour in ing1, salt and add ing2, ing3, ing4.Pour in the sliced potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1458-2.webpCook until tenderhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1458-4.webpRemove and discard thyme, bay leaf and garlic, then drain the potatoes.Tip: Save the milk for a laterhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1458-5.webpGrate ing5 and ing6, set aside.Preheat oven to 200°C (390°F)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1458-3.webpButter a casserole dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1458-6.webpPlace 1/3 of the potatoes in the bottom of the dish and season lightly with salthttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1458-7.webpArrange ing7 on top, cut into stripshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1458-8.webpPour in the second third of the potatoes and season lightly with salthttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1458-9.webpArrange the grated mimolette cheese on tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1458-10.webpFinish with the last third of potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1458-11.webpPour in ing8https://cooking-ez.com/images/recettes/zoom/divers/gratins/1458-12.webpFinally, add the grated Comté cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1458-13.webpBake at 200°C (390°F) for around 30 minutes, watching for browning at the endhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1458-14.webp https://cooking-ez.com/divers/recipe-green-beans-tomato-cheddar-cheese.phpGreen beans with tomato and cheddar cheeseGreen beans and tomato purée with onions bound with grated cheddarhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1457-0.webpPrepare ing0, cut into pieceshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1457-1.webpPrepare and chop ing1https://cooking-ez.com/images/recettes/zoom/divers/legumes/1457-2.webpIn a large saucepan over medium heat, pour in ing2 and when hot add onion, ing3, ing4, ing5, salt andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1457-3.webpAdd the green beanshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1457-4.webpThen ing6, season with salt and pepper and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1457-5.webpCover, lower the heat and cook gently until the beans are tender.Remove and discard the bay leaf, thyme sprighttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1457-6.webpTo finish, add grated ing7https://cooking-ez.com/images/recettes/zoom/divers/legumes/1457-7.webp...and stir well to melt and bind.Check seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1457-8.webpServe piping hothttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1457-0.webp https://cooking-ez.com/divers/recipe-polenta-artichokes-mushrooms.phpPolenta with artichokes and mushroomsMushrooms sautéed in soy sauce, served with grilled polenta cubes and diced purple artichokeshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1456-0.webpPrepare ing0, cut the 4 in the heighthttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1456-1.webpPour ing1 into a frying pan over very high heat, and when hot, add the mushroomshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1456-2.webpSauté the mushrooms, stirring occasionallyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1456-3.webp...until golden brownhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1456-6.webpPour in ing2, and stir until completely absorbed by the mushrooms.Remove from heat and sethttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1456-4.webpPrepare ing3, cut into small pieces and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1456-7.webpPrepare and dice ing4https://cooking-ez.com/images/recettes/zoom/divers/legumes/1456-8.webpIn a large non-stick saucepan over medium heat, pour ing5 and when hot, add the polenta cubeshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1456-9.webpGrill to tastehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1456-10.webpAdd the mushrooms, artichokes and chopped parsley, and stir gently (cooked polenta is fragile) to heat throughhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1456-11.webpServe with a drizzle of olive oil or a squeeze of lemon juicehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1456-0.webp https://cooking-ez.com/desserts/recipe-oatmeal-chocolate-shortbread.phpOatmeal and chocolate shortbreadShortbread with oat flour and cocoa powderhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1455-0.webpPour ing0, ing1, ing2, ing3, ing4, ing5, ing6 into the bowl of a mixerhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1455-1.webpKnead for 1 or 2 minutes until smoothhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1455-2.webpPlace the ball of dough on a sheet of cling film, flatten it into a square cake about 1 cmhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1455-3.webpRemove the dough from the cling film and roll out to 1/2 cm thickness.Preheat oven to 180°C (360°F)https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1455-4.webpCut out the shapes of your choice, in this case small rectangles, and place them on a sheet ofhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1455-5.webpYou can add chocolate chips to the top of each shortbreadhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1455-6.webpBake for 15 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1455-8.webpCool on a wire rack and store in a sealed tin or jarhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1455-0.webp https://cooking-ez.com/divers/recipe-zucchini-and-potato-scarpaccia.phpZucchini and potato scarpacciaItalian zucchini and potato galette with parmesanhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1454-0.webpVegetablesPrepare ing0.Peel, wash and dry ing1.https://cooking-ez.com/images/recettes/zoom/divers/legumes/1454-1.webpProcess zucchini, potatoes and onion in a food processor or mandolin to make thinhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1454-2.webpThe doughIn a bowl, sift ing3https://cooking-ez.com/images/recettes/zoom/divers/legumes/1454-3.webpAdd cold ing4 and whisk to obtain a smooth, pancake-like mixturehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1454-4.webpAdd ing5, ing6, ing7 and ing8 and mix againhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1454-5.webpThe mixturePour the vegetables into the bowl, season with salt and mix thoroughlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1454-6.webpSpread the mixture in an even layer on a sheet of baking paper laid out on ahttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1454-7.webpGrate over ing9https://cooking-ez.com/images/recettes/zoom/divers/legumes/1454-8.webpBake for approximately 50 minutes at 200°C (390°F)https://cooking-ez.com/images/recettes/zoom/divers/legumes/1454-9.webpEnjoy hot or coldhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1454-0.webp https://cooking-ez.com/divers/recipe-brioche-tart-comte-cheese.phpBrioche tart with Comté cheeseBrioche tart with Comté cheese and Jura white winehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1453-0.webpTake 80 g from ing0.Roll out the lump into a disk 25 cm (10 inches) in diameterhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1453-1.webpPlace the disk in a cake tin of the same diameter. If it's a little too large, adjust the circumference by pressing thehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1453-2.webpWith the small piece of dough, make a long, thin sausage, the length of which will be equal to the perimeter of thehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1453-3.webpBrush a little gold around the edge of the pastry disc, then place the thin sausage around it, pressing it down tohttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1453-4.webpRe-brown the edge, then cover with a tea towel or plastic sheet andhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1453-5.webpThe Comté cheese mixturePreheat oven to 180°C (360°F).Pour grated ing2, ing3 and ing4 into ahttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1453-6.webpAdd ing5 (from the Savagnin grape if possible) and mix againhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1453-7.webpPour the mixture into the mould (at this point you'll see the point of the border you've made)https://cooking-ez.com/images/recettes/zoom/divers/tartes/1453-8.webpBake at 180°C (360°F) for approximately 20 minutes.Check for doneness by stirring the pan a little, thehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1453-9.webpTurn out warmhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1453-10.webpCarve and enjoy, warm or hot if possible, with a small green salad and vinaigrette, for examplehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1453-11.webp https://cooking-ez.com/desserts/recipe-late-summer-tart.phpLate summer tart with plums and apricotsShortcrust pastry, almond cream and plum and apricot segmentshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1452-0.webpWash and dry ing0, cut in 2, remove the core, then cut each half again in 2 lengthways.Sethttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1452-1.webpPrepare ing1, cut each half in 2 lengthwise.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1452-2.webpPlace a 26 cm (10-inch) diameter tart circle on a sheet of bakinghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1452-3.webpSpread ing3 in an even layer over the pastry basehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1452-4.webpSpread the fruit quarters over the almond creamhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1452-5.webpPlace in the oven, low, for 30 to 40 minutes at 180°C (360°F)https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1452-6.webpLeave to cool a little before unpeeling, then place on a wire rack to cool.Enjoy warmhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1452-0.webp https://cooking-ez.com/entrees/recipe-lambe-salad.phpLambé saladChickpea salad, mimosa egg, cheddar cheese and crispy pattyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1451-0.webpToast ing0 in a frying pan with ing1https://cooking-ez.com/images/recettes/zoom/entrees/salades/1451-1.webpThe pieces should be nice and crispy.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1451-2.webpChop ing2 fairly finely.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1451-3.webpCut ing3 into small cubes.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1451-4.webpPour ing4 into a bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1451-5.webpAdd the eggs, cheddar cheese and chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1451-6.webpAdd ing6 and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1451-7.webpAt the last moment, just before serving, add the galette, which you will break into small pieces with your hands, andhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1451-8.webpServe immediatelyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1451-0.webp https://cooking-ez.com/desserts/recipe-boulangere-tart-tatin-with-vine-nectarines.phpBoulangère tart tatin with vine nectarinesVine nectarine quarters baked into a tatin (caramel and butter), with a disc of croissant doughhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1450-0.webpSpread ing0 fairly thinlyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1450-1.webpChoose a stovetop and ovenproof pan, then use it as a template to cut the rolled-out dough to a diameter slightlyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1450-2.webpWash, dry, then cut into ing1 wedgeshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1450-3.webpIt's not essential, but you can then smooth (cut) the pit area of each peach quarter, as shown in the photo, so thathttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1450-4.webpPreheat your oven to 200°C (390°F).Place the pan you used to cut the dough over high heat and pour ing2 intohttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1450-5.webp...to blond caramelhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1450-6.webpThen add ing3https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1450-7.webp...and mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1450-8.webpLower the heat to "medium", and place all the nectarine quarters in the pan (be careful not to burn yourself with thehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1450-9.webpLeave the caramel and fruit on the heat for about 10 minutes, they will give off quite a bit of juice, which is normalhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1450-10.webpAfter this time, turn off the heat and place the pastry disk on top of the fruit. As it's a little larger, insist onhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1450-11.webpBake for about 30 minutes, until the croissant dough is golden brownhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1450-12.webpPut on oven mitts, place a pie dish upside down on top of the tart, and quickly turn over.Then carefully removehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1450-13.webpIf possible, enjoy warm or slightly hothttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1450-0.webp https://cooking-ez.com/entrees/recipe-harichou-salad.phpHarichou saladWhite bean salad with cabbage, parmesan and toasted croutonshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1449-0.webpCook in boiling salted water ing0 until tenderhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1449-1.webpOnce tender, drain and set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1449-2.webpPrepare ing1, chop and pour into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1449-3.webpCut ing2 into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1449-4.webpIn a frying pan over medium heat, pour ing3 and when hot, add the bread pieces.Toast the croutons to taste,https://cooking-ez.com/images/recettes/zoom/entrees/salades/1449-5.webpCut ing4 with a peeler to form shavings, directly into the salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1449-6.webpAdd the croutons, beans, chopped herbs, ing6 and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1449-7.webpYour salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1449-0.webp https://cooking-ez.com/desserts/recipe-pear-strawberry-verrine-tiramisu-cream.phpPear and strawberry verrine with tiramisu creamStrawberries, pears, cookie and tiramisu cream in a verrinehttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1448-0.webpBake ing0 to obtain a cookie about 1/2 cm thick.If you like, you can use thehttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1448-1.webpCut out circles in the cooled financier, slightly smaller in diameter than yourhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1448-2.webpHull and finely dice ing1, sprinkle with ing2 and ing3 and mix gently.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1448-3.webpCut ing4 into small cubes.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1448-4.webpTiramisu creamIn a small bowl, pour ing5, ing6, ing7, ing8 and ing9 (or vanilla extract)https://cooking-ez.com/images/recettes/zoom/desserts/fruits/1448-5.webpWhip until you obtain a smooth tiramisu cream.I recommend that you then pipe thehttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1448-6.webpAssemblyIn the bottom of each verrine, place a first layer of tiramisu creamhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1448-7.webpPlace a cookie circle on tophttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1448-8.webpThen a layer of pearshttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1448-9.webpA new layer of creamhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1448-10.webpFinish with a layer of strawberries.Garnish with a sprig of mint, and refrigerate until ready to eathttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1448-11.webp https://cooking-ez.com/divers/recipe-green-beans-potatoes-morbier-cream-sauce.phpGreen beans and potatoes with Morbier cream sauceGreen beans and grilled potatoes, bound with Morbier creamhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1447-0.webpCut ing1 into small pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1447-2.webpCut ing0 into large cubeshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1447-1.webpIn a frying pan over medium heat, pour ing2 and when hot, add the potatoes.Roast until golden brown, thenhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1447-3.webpChop ing3https://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpIn a large saucepan over medium heat, pour in ing4 and, when hot, add the minced shallot, salt and pepper.Cookhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1447-4.webpPour in ing5, season with a little salt and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1447-5.webpAdd ing6 cut into small cubeshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1447-6.webp...and melt while stirring.Check seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1447-7.webpAdd the potatoes and green beans, mix well and leave to warm up for a few minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1447-8.webpYour green beans and potatoes with Morbier cream are readyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1447-0.webp https://cooking-ez.com/desserts/recipe-shortbread-tart-sweet-apricots-rosemary.phpShortbread tart with sweet apricots and rosemaryShortbread tart with poached apricots and rosemary butterhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-0.webpPoaching apricotsPrepare ing0https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-1.webpPrepare a syrup by pouring ing1, ing2 and the juice of ing3 into a large saucepan over medium heat.https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-2.webpPour the apricot halves into the syrup and gently poach, still simmering, for 1https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-3.webpThe shortbread doughPour ing4, ing5, ing6 and ing7 into the bowl of a mixerhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-4.webpKnead until you obtain a sandy doughhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-5.webpAdd ing8, and knead againhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-6.webp...then gather the dough into a ball by handhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-7.webpRoll out the ball on a sheet of baking paper to a thickness of 1/2 centimeter, with a diameterhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-8.webpPlace the dough, paper down, in a large 26 cm (10.5 inch) diameter tart tin, and press the dough down with your fingershttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-9.webpRosemary butterIn a small saucepan over low heat, pour ing9 and ingAhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-10.webpMelt the butter, remove the surface foam, then turn off the heat and leave to infusehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-11.webpDressing the tartAfter 1 hour, the apricots have become very softhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-12.webpDrain, upside down, on a wire rack.Set aside the remaining syrup for another use orhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-13.webpMeanwhile, remove the pastry from the fridge and turn the tin over onto another sheet of bakinghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-14.webpBrush the pastry with the gildinghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-15.webpGarnish the entire surface with apricots, but don't be afraid to squeeze, as the apricots will shrink a little as theyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-16.webpGenerously coat the apricots with the rosemary butter, then sprinkle over ingDhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-17.webpFinish with ingC and bake at 180°C (360°F) for 50 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-18.webpRemove from the oven and add a touch of rosemary butterhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-19.webp...and if possible, finish with a little lemon zesthttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-20.webpYour tart is ready, decorate with a sprig of rosemary, and enjoy, if possible, warm or lukewarmhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1446-0.webp https://cooking-ez.com/entrees/recipe-shiro-goma-salad.phpShiro-goma saladSesame-marinated chicken salad with vegetables and croutonshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1445-0.webpCut ing0 into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1445-1.webpPour into a salad bowl, add the juice and zest of ing1, ing2, ing3, then season with pepper and mix.Cover orhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1445-2.webpPrepare ing4, cut into small pieces, and lightly salt before stirring.https://cooking-ez.com/images/recettes/zoom/entrees/salades/1445-3.webpCut ing5 into chiffonade and pour into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1445-4.webpAdd chopped ing6https://cooking-ez.com/images/recettes/zoom/entrees/salades/1445-5.webpPrepare and chop ing7 and ing8, then add them to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1445-6.webpCut ing9 into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1445-7.webp...and brown them in a frying pan over medium heat with ingA.When they've browned to your liking, pour themhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1445-8.webpReturn the pan to the heat, add a little sesame oil if necessary, and pour in the chicken pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1445-9.webpBrown them well, then pour them into the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1445-10.webpAdd the coarsely chopped coriander and tomatohttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1445-11.webpFinish with the vinaigrette, mix well and your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1445-12.webp https://cooking-ez.com/desserts/recipe-salad-vine-peaches-apricots-verbena.phpSalad of vine peaches and apricots with verbena2-fruit salad, apricots and vine nectarine, with verbena syruphttps://cooking-ez.com/images/recettes/zoom/desserts/salades/1444-0.webpPour ing0 into a small saucepan over medium heat, add the coarsely chopped ing1 leaves and bring to thehttps://cooking-ez.com/images/recettes/zoom/desserts/salades/1444-1.webpCut ing2 into quartershttps://cooking-ez.com/images/recettes/zoom/desserts/salades/1444-2.webpA little extra, if you wish, is to smooth (cut) the pit of each peach quarter, like the one on the left in the photo,https://cooking-ez.com/images/recettes/zoom/desserts/salades/1444-3.webpCut each quarter into 3 or 4 pieces and pour into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/salades/1444-4.webpPrepare ing3, then also cut each apricot half into 4https://cooking-ez.com/images/recettes/zoom/desserts/salades/1444-5.webpPour into the bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/salades/1444-6.webpPour the cooled vervain syrup through a small sieve to remove the vervain leaves, and stirhttps://cooking-ez.com/images/recettes/zoom/desserts/salades/1444-0.webp https://cooking-ez.com/divers/recipe-cabbage-and-cheddar-quiche.phpCabbage and cheddar quicheCheddar and cabbage quiche, with a lightly mustarded quiche fillinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1443-0.webpRoll out ing0, then line a high-sided 22 cm (8.5") diameter circlehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1443-1.webpPrepare and chop ing1.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1443-2.webpCabbagePrepare ing2, and chop finely.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1443-3.webpIn a large saucepan over medium heat, melt ing3 and when frothy, add the minced shallot, salt and pepper.Cookhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1443-4.webpAdd the cabbage, mix well, lower the heat a little and coverhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1443-5.webpCook until cabbage is tender (approx. 5-7 minutes), stirring occasionally.Season with salt, then leave tohttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1443-6.webpToppingPrepare ing4, into which you will add ing5https://cooking-ez.com/images/recettes/zoom/divers/tartes/1443-7.webpGrate ing6https://cooking-ez.com/images/recettes/zoom/divers/tartes/1443-8.webpAssembling the quicheRemove the mold from the fridge, and fill it with the cabbagehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1443-9.webpSprinkle with grated cheddarhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1443-10.webpPour in the quiche mixturehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1443-11.webpBakingBake at 180°C (360°F), low in the oven, for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1443-12.webpEnjoy warm or hot, if possible with a small green salad and vinaigrette dressinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1443-0.webp https://cooking-ez.com/divers/recipe-green-beans-with-feta-cream-and-basil.phpGreen beans with feta cream and basilBaked green beans in a feta basil and lemon cream saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1442-0.webpThe feta-basil creamIn a high-sided bowl, pour ing0, ing1, ing2 and ing3https://cooking-ez.com/images/recettes/zoom/divers/legumes/1442-1.webpBlend to obtain a thick cream.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1442-2.webpChop ing4, then set asidehttps://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpCut into small ing5 pieceshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1442-4.webpIn a large saucepan over medium heat, melt ing6, then add the minced shallot, salt and pepper.Cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1442-5.webpAdd the green beans and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1442-6.webpAdd the feta-basil cream and mix well again.Leave on a medium heat for 2 or 3 minutes, until warmed throughhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1442-7.webpYour green beans with feta and basil cream are readyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1442-0.webp https://cooking-ez.com/divers/recipe-manou-zucchinis-garnished.phpManou's zucchinis garnishedBaked zucchini halves topped with toasted bread, Mornay sauce, breadcrumbs and grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1441-0.webpPrepare ing0, choose small, firm zucchinis if possiblehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1441-1.webpTrim the tail, cut them lengthwise into 2 pieces, then hollow out the inside with a Parisianhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1441-2.webpPlace the hollowed-out zucchini halves on a sheet of baking paper on ahttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1441-3.webpTip: To keep the zucchini firmly in place on the baking sheet, remove a slice from the bottom with ahttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1441-4.webpCut ing1 into small, long pieces, the size to fit into the zucchini hollowshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1441-5.webpIn a small frying pan over medium heat, melt ing2, and when hot, add the bread pieces.Brown well, thenhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1441-6.webpBack to the zucchinis: Place a thin layer of Mornay sauce on the bottom of each zucchini (ahttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1441-7.webpPlace a piece of toast on top and press down a littlehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1441-8.webpTop with another generous layer of Mornay saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1441-9.webpSprinkle a layer of breadcrumbs on top, followed by a layer of grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1441-10.webpBake in the oven for about 20 minutes, watching for browninghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1441-11.webpEnjoy warm or hothttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1441-0.webp https://cooking-ez.com/desserts/recipe-rhubarb-hazelnut-tart.phpRhubarb-hazelnut tartShortbread tart with hazelnut cream and raw rhubarbhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1440-0.webpPlace a 24 cm (10-inch) diameter tart ring on a sheet of baking paper in ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1440-1.webpWash ing1, then dry, and trim and discard the endshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1440-2.webpCut the rhubarb into small 1 to 2 cm (0.8-inch) pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1440-3.webpIf the pieces are thick, cut them into 2.Set aside.Preheat oven to 200°Chttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1440-4.webpSpread ing2 in the pastry basehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1440-5.webpScatter the rhubarb pieces over the surfacehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1440-6.webpBake at 200°C (390°F) for 30 to 40 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1440-7.webpLeave to cool slightly, before unmolding and placing on a wire rack or servinghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1440-0.webp https://cooking-ez.com/base/recipe-mint-and-pea-pesto.phpMint and pea pestoPesto with mint instead of basil, served with fresh peashttps://cooking-ez.com/images/recettes/zoom/base/sauces/1439-0.webpShell pea pods to obtain ing0https://cooking-ez.com/images/recettes/zoom/base/sauces/1439-1.webpCook for 1 or 2 minutes in boiling salted waterhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1439-2.webp...then refresh under cold water and drain.Set asidehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1439-3.webpIn a small pan over medium heat, pour in ing1 and roast until golden brown.https://cooking-ez.com/images/recettes/zoom/base/sauces/1439-4.webpWash and dry ing2https://cooking-ez.com/images/recettes/zoom/base/sauces/1439-5.webpPour the mint leaves, peas, ing3, ing4, ing5, salt and pepper into a high-sided container.https://cooking-ez.com/images/recettes/zoom/base/sauces/1439-6.webpAdd grated ing6 and pine nutshttps://cooking-ez.com/images/recettes/zoom/base/sauces/1439-7.webpBlend again, your mint and pea pesto is ready.Check the seasoninghttps://cooking-ez.com/images/recettes/zoom/base/sauces/1439-8.webp https://cooking-ez.com/base/recipe-how-to-peel-hazelnuts.phpHow to peel hazelnutsHow to go from raw hazelnuts with their skins, to peeled and roastedhttps://cooking-ez.com/images/recettes/zoom/base/comment/1438-0.webpPreheat oven to 180°C (360°F).Pour ing0 onto a baking sheethttps://cooking-ez.com/images/recettes/zoom/base/comment/1438-1.webpBake for 10 minutes at 180°C (360°F)https://cooking-ez.com/images/recettes/zoom/base/comment/1438-2.webpAfter this time, you'll see that the hazelnut skin has darkened and crackedhttps://cooking-ez.com/images/recettes/zoom/base/comment/1438-3.webpPour the hazelnuts onto a tea towel and leave to cool for a few minuteshttps://cooking-ez.com/images/recettes/zoom/base/comment/1438-4.webpFold back the tea towelhttps://cooking-ez.com/images/recettes/zoom/base/comment/1438-5.webp...and roll the hazelnuts back and forth between them for 1 or 2 minutes, pressing the cloth tightlyhttps://cooking-ez.com/images/recettes/zoom/base/comment/1438-6.webpOpen the tea towel and remove the hazelnuts, which are already well peeledhttps://cooking-ez.com/images/recettes/zoom/base/comment/1438-7.webpFold the cloth over the remaining hazelnuts, and repeat the operation until all your hazelnuts are skinlesshttps://cooking-ez.com/images/recettes/zoom/base/comment/1438-6.webpYou may have a few "resistant" hazelnuts, which retain a small piece of skin, as in the photo.There are threehttps://cooking-ez.com/images/recettes/zoom/base/comment/1438-8.webpYou'll appreciate the difference in appearance and taste between raw hazelnuts and peeled,https://cooking-ez.com/images/recettes/zoom/base/comment/1438-0.webp https://cooking-ez.com/base/recipe-tomato-sauce-with-fresh-tomatoes.phpTomato sauce (with fresh tomatoes)A sauce with roasted fresh tomatoes, thyme and garlichttps://cooking-ez.com/images/recettes/zoom/base/sauces/1437-0.webpWash, dry and remove the stalk of ing0https://cooking-ez.com/images/recettes/zoom/base/sauces/1437-1.webpCut into 4 or 8 pieces, depending on size.Sprinkle with fine salt on the side opposite the skinhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1437-2.webpPour the quarters into a large bowl, then sprinkle with ing2 (approx.).Mix well.Preheat oven to 180°Chttps://cooking-ez.com/images/recettes/zoom/base/sauces/1437-3.webpIn a metal dish, pour ing3, then place a few sprigs of thymehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1437-4.webpPlace the tomato quarters on top, trying to ensure that the skin side does not touch the bottom of the dish (as in thehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1437-5.webp...if necessary, have a second coursehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1437-8.webpOnce you've emptied the bowl, you'll see that there's still a little oil and tomato juice in it. Don't throw it away,https://cooking-ez.com/images/recettes/zoom/base/sauces/1437-6.webpPlace ing5 "en chemise" in the dish between the tomatoeshttps://cooking-ez.com/images/recettes/zoom/base/sauces/1437-7.webpBake for approx. 1 hour at 180°C (360°F).At the end of this time, the tomatoes should be candied, softenedhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1437-9.webpRemove and discard the thyme, but for the garlic cloves it depends on your taste: remove and discard them all, or leavehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1437-10.webpMix it all togetherhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1437-11.webp...then strain the mixture through a fine sieve to remove all skinshttps://cooking-ez.com/images/recettes/zoom/base/sauces/1437-12.webpYour fresh tomato sauce is readyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1437-13.webp...store it in a closed jar in the fridge, or freeze ithttps://cooking-ez.com/images/recettes/zoom/base/sauces/1437-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-prepare-broad-beans.phpHow to prepare broad beansFrom pod to beanhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1436-0.webpOpen each bean pod and collect the seeds they containhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1436-1.webp... before placing them in a bowlhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1436-2.webpBring a large pot of salted water to the boil, and pour in the seeds.Leave to cook for 3 to 5 minutes from thehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1436-3.webpYou'll notice that some seeds split on their own, a sign that they've cooked long enoughhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1436-4.webpDrain and refresh quickly under cold waterhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1436-5.webpPress each seed to release the beanhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1436-6.webpIf the seed is not yet split, split the end with your fingernailhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1436-7.webp... and press to release the beanhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1436-8.webpDo this for all the seeds, and your beans are ready to use in your recipehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1436-9.webpAnd the germ?Every bean has a small white germ (indicated by the arrow), which is reputed to make thehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1436-10.webpAs in fine restaurants, you can remove it with a small knifehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1436-11.webp... to obtain a perfect bean.Admittedly, it's not essential, and it's a lot of work, so it's up to youhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1436-12.webp https://cooking-ez.com/divers/recipe-country-style-spring-pasta.phpCountry-style spring pastaPasta with broad beans and a cream sauce with bacon and sagehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1435-7.webpPrepare ing0, then set asidehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1435-1.webpCut ing1 into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1435-2.webpIn a small frying pan over medium heat, pour in the fat-free lardons and toast, stirring occasionallyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1435-3.webpMeanwhile, prepare and slice ing2https://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpWhen the lardons are toasted to your liking, add the minced shallot and ing3, season with salt and pepper, then cookhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1435-4.webpAdd ing4, season with salt and pepper and bring to the boil.Then lower the heat and allow to thickenhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1435-5.webpMeanwhile, cook ing5, then drainhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1435-6.webpReturn the pasta to the pan, add the beans and pour over the creamy bacon sauce.Return to the heat for 1 or 2https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1435-0.webpYour pasta is readyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1435-7.webp https://cooking-ez.com/divers/recipe-tender-roasted-carrots-with-avocado-mayonnaise.phpTender roasted carrots with avocado mayonnaiseRoasted carrots, toasted bread and avocado mayonnaisehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1434-0.webpPeel ing0, then wash and dry.If possible, use new carrots, not too large, in whichhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1434-1.webpCut each carrot into 2 lengthwise.Preheat oven to 200°C (390°F)https://cooking-ez.com/images/recettes/zoom/divers/legumes/1434-2.webpIn a bowl, pour ing1, ing2 and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1434-3.webpBrush the flat side of each carrot with herb oil, then sprinkle with salt.Place thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1434-4.webpPlace in the oven at 200°C (390°F). The carrots are cooked when they are tender, checking with the tip of a knifehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1434-6.webpWhile the carrots are cooking, cut ing3 into sticks, coat them evenly with herbed olive oil and place them on a sheethttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1434-5.webpPlace in the oven on top of the carrots, 5 minutes before the end, to toast them thoroughlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1434-7.webpTake out the carrots and bread at about the same time, serve on a plate with a dollop of avocado mayonnaise, and invitehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1434-0.webp https://cooking-ez.com/desserts/recipe-chocolate-verbena-cream.phpChocolate-verbena creamChocolate and verbena custardhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1433-0.webpPour ing0, ing1 and ing2 leaves into a saucepan.Place over medium heat and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1433-1.webpTurn off the heat once the mixture has reached boiling point, then blend.The aim ishttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1433-2.webpAfter this time, strain the mixture through a fine sieve, pressing the vervain well to releasehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1433-3.webpReturn the pan to a low heat, and gently stir in ing3 in small pieces or pistoles andhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1433-4.webpIn a bowl, mix ing5 and ing6, then add ing7 and mix well againhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1433-5.webpPour everything into the pan and mix well.Preheat oven to 180°C (360°F)https://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1433-6.webpDivide the mixture between ramekins and place in the drip tray ofhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1433-7.webpBake for approximately 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1433-9.webpLeave to cool after removing from the drip pan, and enjoy warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1433-0.webp https://cooking-ez.com/base/recipe-avocado-mayonnaise.phpAvocado mayonnaiseMayonnaise with a delicious avocado tastehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1432-0.webpIn a high-sided container, pour ing0, ing1, ing2, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1432-1.webpBlend for a few seconds to set the mayonnaisehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1432-2.webpPrepare ing4, cut it into pieces and add it, along with (possibly) ing5 , and ing3https://cooking-ez.com/images/recettes/zoom/base/sauces/1432-3.webpBlend again for a few seconds to incorporate the avocadohttps://cooking-ez.com/images/recettes/zoom/base/sauces/1432-4.webp... your avocado mayonnaise is readyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1432-0.webp https://cooking-ez.com/divers/recipe-mornay-onion-tart.phpMornay onion tartShortcrust pastry base, topped with cooked onions and bacon, bound with a Mornay saucehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-0.webpRoll out ing0 then line a 22 cm (9-inch) diameter high-sidedhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-1.webpPrepare and slice ing1 (a mandolin is ideal for this). This mayhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-2.webpIn a large saucepan over medium heat, melt ing2, and when hot, add the onions.Season with salt and stirhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-3.webpLeave to cook until the onions are tender, checking the salt seasoning as cooked onions tend to be a little sweethttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-4.webpYour onions should be fairly dry, with little or no cooking juices.If this isn't the case, because they've givenhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-5.webpPreheat oven to 200°C (390°F).Cut ing3 into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-6.webpToast them, without adding fat, in a small frying pan over medium heathttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-7.webpWhen toasted to your liking, add ing4, and stir until evaporatedhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-8.webpIt's not essential, but I recommend adding 2 or 3 spoonfuls of already-cooked onions to the pan at the end of cooking,https://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-9.webpPour the lardons + onions into the remaining onions and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-10.webpAdd ing5 and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-11.webpTake the pastry mould out of the fridge, cut the excess pastry around the edges of the mould, place a sheet ofhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-12.webpIn the meantime, you can roll out the pastry scraps into small strips to decorate the tarthttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-13.webpAfter 20 minutes, remove the baking tray from the ovenhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-14.webp... and remove paper and beadshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-15.webpFill the tart with the onion-lardon-Mornay mixturehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-16.webpIf you have made some, place the pastry strips on tophttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-17.webpSprinkle with a little grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-18.webpBake for a further 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-19.webpEnjoy warm or hot, on its own or with a small green saladhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1431-0.webp https://cooking-ez.com/base/recipe-mornay-sauce.phpMornay SauceBéchamel sauce with egg yolks and grated cheesehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1430-0.webpPrepare ing0, or reheat it if you made it in advancehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1430-1.webpAdd ing1https://cooking-ez.com/images/recettes/zoom/base/sauces/1430-2.webp...and bring back to the boil, whisking constantlyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1430-3.webpAdd ing2https://cooking-ez.com/images/recettes/zoom/base/sauces/1430-4.webp...and carefully whisk in.Turn off the heat and your Mornay sauce is ready.Note: If you need ahttps://cooking-ez.com/images/recettes/zoom/base/sauces/1430-5.webpIf you're not going to use it straight away, wrap it in plastic wrap, as, like béchamelhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1430-6.webp https://cooking-ez.com/divers/recipe-mashed-potatoes-with-cancoillotte-cheese.phpMashed potatoes with cancoillotte cheeseRoasted mashed potatoes topped with warm cancoillottehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1429-0.webpPreheat oven to 200°C (390°F).Cut ing0 in 2 (if possible, use small or medium-sized ones)https://cooking-ez.com/images/recettes/zoom/divers/legumes/1429-2.webpQuickly mash, or flatten, each potato half using a glass or rollerhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1429-3.webpBrush each one with oilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1429-4.webp...then turn them out onto a sheet of baking paper on a baking sheethttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1429-5.webpBrush with more oil, then season with salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1429-6.webpBake until nicely colored.Meanwhile, reheat ing2 over low heathttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1429-7.webpServe the potatoes, well grilled and generously topped with hot cancoillottehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1429-0.webp https://cooking-ez.com/divers/recipe-tagliatelle-with-rillons-and-tomatoes.phpTagliatelle with rillons and tomatoesPasta with grilled rillons and tomatoeshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1428-0.webpCut ing0 into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1428-1.webpToast them, without fat, in a saucepan over low heat first, then mediumhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1428-2.webpWhen they are almost toasted enough, add ing1 and ing2.Mix well and cook for ahttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1428-3.webpAdd ing3, season with salt and pepper and mix well.Reduce the heat a little, until the pasta is cookedhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1428-4.webpMeanwhile, cook ing4 and drain.Keep 1 glass of pasta cooking water for laterhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1428-5.webpPour the pasta over the tomatoes and mix well.Add a little cooking water if too thick.https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1428-6.webpServe immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1428-0.webp https://cooking-ez.com/divers/recipe-snow-peas-sauteed-in-butter.phpSnow peas sautéed in butterSnow peas and shallots sautéed in butterhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1427-0.webpPrepare ing0 by cutting or breaking off each end.Then wash themhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1427-1.webpPlunge them into a large pot of boiling salted water.Cook until just tenderhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1427-2.webpDrain, leave to cool a little, then cut into small pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1427-3.webpPrepare and chop ing1https://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpIn a frying pan over medium heat, pour in ing2, then when hot, add the shallot, salt and pepper.Cook for 1https://cooking-ez.com/images/recettes/zoom/divers/legumes/1427-4.webpAdd the snow peas, a little chopped parsley if you have it, mix well and just reheat for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1427-5.webpCheck the seasoning and serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1427-0.webp https://cooking-ez.com/desserts/recipe-like-maronsui.phpLike MaronSui'sMascarpone mousse and chestnut creamhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1426-0.webpPour ing0 and ing1 into a small bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1426-1.webpWhisk until smooth.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1426-2.webpPour ing2 into another bowl and beat until stiff, adding ing3 at the endhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1426-3.webpTake 1/4 of the egg whites and pour over the mascarpone + chestnut cream mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1426-4.webpMix gently with a whisk, but don't be too insistent. Just aerate the mixture slightly to make it easier to incorporatehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1426-5.webpTake half the remaining egg whites and pour over the previously aerated mascarpone + chestnut creamhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1426-6.webpDo the same with the other half of the egg whites, until you obtain a fine moussehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1426-7.webpDivide between glasses or ramekins. If possible, use a piping baghttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1426-8.webpRefrigerate for at least 2 hours before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1426-0.webp https://cooking-ez.com/divers/recipe-creamy-polenta-with-green-asparagus.phpCreamy polenta with green asparagusCreamy polenta, green asparagus and spring onionhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1425-0.webpPrepare the polenta with ing0 and ing1https://cooking-ez.com/images/recettes/zoom/divers/legumes/1425-1.webpOnce set, add ing2 and ing3 and mix well.Keep warm, coveredhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1425-2.webpPrepare ing4, cook them until "tender" and drainhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1425-3.webpCut into small pieces and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1425-4.webpPrepare and chop ing5https://cooking-ez.com/images/recettes/zoom/divers/legumes/1425-5.webpPut a frying pan over medium heat and pour in ing6.When hot, add the minced spring onion, season with salt andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1425-6.webpAdd the asparagushttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1425-7.webp...and chopped parsley.Mix well and check seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1425-8.webpPour the contents of the frying pan into the polenta pan, mix well and reheat gently if necessary.https://cooking-ez.com/images/recettes/zoom/divers/legumes/1425-9.webpAll sethttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1425-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-prepare-new-peas.phpHow to prepare new peasHow to prepare new peas for eating peas and podshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1424-0.webpWash and drain the peashttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1424-1.webpWe'll remove the 2 ends of each terminal (indicated by the green arrows), and the "wire" along each side of thehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1424-2.webpTake a pod in your handhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1424-3.webpRemove the end and the wire along the terminalhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1424-4.webp...all the wayhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1424-5.webpTurn the pod overhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1424-6.webp...and do the same with the other endhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1424-7.webpSee how with this short animationhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1424-10.webpDo this for all podshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1424-8.webpThen cut each pod into sections.Your new peas are ready to cook in your recipehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1424-9.webp https://cooking-ez.com/divers/recipe-new-peas-with-almonds.phpNew peas with almondsWhole new peas and roasted almondshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1423-0.webpPrepare ing0 and reservehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1423-2.webpPrepare and chop ing1, set asidehttps://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpPour ing2 into a frying pan over medium heathttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1423-4.webpRoast the almonds until lightly colored.Set aside on a platehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1423-5.webpIn the same pan, without the almonds, pour ing3 and when hot, add the chopped shallot and season with salt andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1423-6.webpAdd the new peas, season with salt and cook, stirring occasionally, until tenderhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1423-7.webpAdd the roasted almonds, mix well and check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1423-8.webpServe immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1423-0.webp https://cooking-ez.com/four/recipe-baker-apple-soles.phpBaker's apple solesApple sole in croissant dough, baked upside downhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1422-0.webpSpread ing0 to a thickness of 2 or 3 mm (use spacers if you can), in a 10 cm (4") high striphttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1422-1.webpCut 6 cm (2.5") rectangles from the strip and set aside in the fridgehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1422-2.webpPeel ing1, cut in 2, remove the core, then slice each halfhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1422-3.webpPour the apple slices into a bowl and sprinkle with the melted ing3 and ing2https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1422-4.webpMix wellhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1422-5.webpPreheat your oven to 200°C (390°F).Place a sheet of baking paper on ahttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1422-6.webpCover with a rectangle of pastry, pressing down on the edges to enclose the appleshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1422-7.webpDo this for all your pastry rectangles, using a second baking sheet if necessaryhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1422-8.webpBrush each rectangle of dough with a coat of glazehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1422-9.webpBake in the oven for 15-20 minutes, watching for browninghttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1422-10.webpOnce out of the oven, using oven gloves or oven mitts, place a second baking sheet on top of the first and turn over tohttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1422-11.webpRemove the baking paperhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1422-12.webpLeave to cool on a wire rack.Enjoy warm (yum!) or coldhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1422-13.webp https://cooking-ez.com/divers/recipe-gratin-with-parmesan-flavours.phpGratin with Parmesan flavoursPotato and cauliflower gratin with parmesan crumbleshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1421-0.webpPeel ing1, slice (the mandolin is ideal for this), wash andhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1265-1.webpPrepare ing4, then slice it into thin strips - the mandolin is veryhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1106-1.webpIn a saucepan, pour 2 tablespoons of cold water, then ing0 (the water will prevent the bottom of the pan fromhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1421-1.webpAdd the Parmesan crumbles - you can use a lot without any problemhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1421-6.webpAdd sliced potatoes, ing2, ing3, salt and pepper.Place over medium heat, and cook potatoes until tenderhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1421-2.webpWhen they are, remove the potatoes from the pan with a skimmer orhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1421-3.webpPour the cauliflower into the same cooking milk and cook until tenderhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1421-4.webpThen drain and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1421-5.webpPreheat your oven to 200°C (390°F).Mix together and lightly salt the potatoes and cauliflowerhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1421-7.webpPour into a buttered gratin dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1421-8.webpAdd ing5https://cooking-ez.com/images/recettes/zoom/divers/gratins/1421-9.webpSprinkle over ing6 (Comté cheese, for example, for a nice color)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1421-10.webpTip: The Parmesan crumbles can be cut into sticks for grilling with the gratin, and served as an aperitifhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1421-11.webpBake at 200°C (390°F) for approximately 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1421-12.webp https://cooking-ez.com/base/recipe-sorrel-pesto.phpSorrel pestoPesto with fresh sorrel instead of basilhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1420-0.webpPrepare ing0.Reservehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1420-1.webpRoast ing1 in a frying pan over medium heat for 5-7 minutes, until golden.Let coolhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1420-2.webpPour ing2 into the bowl of a blender, followed by the pine nuts, and blendhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1420-3.webpAdd sorrel leaves, ing3, ing4, ing5, salt and pepper.Blend againhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1420-4.webp...until smooth, adjusting the amount of olive oil if necessaryhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1420-5.webpCheck the seasoning and your sorrel pesto is readyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1420-0.webp https://cooking-ez.com/desserts/recipe-chocolate-orangettes-for-erika.phpChocolate orangettes for ErikaChocolate-coated citrus peelhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1419-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1419-1.webpPour ing1 and ing2 into a glass, place the glass in a small saucepan and fill with water.The spoonful of oil ishttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1419-2.webpPlace on a low heat and let the chocolate melthttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1419-3.webp...stirring occasionallyhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1419-4.webpThe chocolate should be completely melted and smoothhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1419-5.webpRemove the pan from the heat and place it on your work surface.Dip a bark halfway into thehttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1419-7.webpThen place the bark on a sheet of baking paper on a baking sheethttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1419-8.webpDo this for all the barks, then put the plate in the fridge to let the chocolate hardenhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1419-10.webpRemove the orangettes from the leaf, then put them in a jar to enjoyhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1419-11.webp https://cooking-ez.com/viandes/recipe-escalope-cordon-bleu.phpEscalope cordon bleuChicken cutlet topped with ham, cheese and béchamel sauce, before being breadedhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-0.webpFilling the cordons bleusPlace a chicken fillet in front of you, on a sheet of bakinghttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-1.webpSlit the fillet from top to bottom with a knife, but without cutting it in 2 completelyhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-2.webp...we want to be able to open it as a wallet afterwardshttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-3.webpLay a second sheet of baking paper over the fillet, then tap it (quite hard) with a panhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-4.webp...to flatten the fillet finely.Season the top and bottom of each fillet with salt and pepperhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-5.webpSpread a layer of béchamel over the top of the fillethttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-6.webpPlace a slice of ham on top, fill in the holes and cut off any excess fillethttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-7.webpSpread a second layer of béchamel over the hamhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-8.webpPlace large slices of Comté cheese a little to the right of the middle of the fillethttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-9.webpUsing the sheet of baking paper, fold the chicken breast over itselfhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-10.webp...then peel off the top sheet of paper.Your cordon bleu is ready for breadinghttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-11.webpDo this for all the chicken fillets and set aside in a cool placehttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-12.webpThe breadcrumbsPour into an ing4 plate, then into another beaten ing6 plate, and into a 3rd ing5https://cooking-ez.com/images/recettes/zoom/viandes/volaille/3-assiettes.webpRoll a cordon bleu in flour to flour it completely, tapping to remove excess flourhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-16.webpDip the floured cordon bleu into the beaten eggshttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-19.webpAnd finally in the breadcrumbshttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-20.webpPlace it on the final plate.Do this for all the cordons bleushttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-22.webpCookingPreheat your oven to 180°C (360°F).In an ovenproof skillet, melt ing7 andhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-23.webp...and brown them well on each side (about 3-4 minutes)https://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-24.webpThen bake for 20 minutes at 180°C (360°F)https://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-25.webpWhen the cheese just starts to come out, you can be sure that your cordons bleus are readyhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-26.webpServe immediatelyhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1418-0.webp https://cooking-ez.com/divers/recipe-polenta-parmentier.phpPolenta parmentierHachis parmentier, meat and vegetables, where mashed potatoes are replaced by cheese polentahttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1417-0.webpPrepare ing0, then cut into small pieces, but you can also grate them.https://cooking-ez.com/images/recettes/zoom/divers/gratins/1417-1.webpPrepare and slice ing1.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1417-2.webpPrepare ing3, then chop.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1417-3.webpIn a large saucepan over high heat, pour in ing4 and when hot, add onion, salt and pepper.Cook for 1 minute,https://cooking-ez.com/images/recettes/zoom/divers/gratins/1417-4.webpAdd the carrots and leeks, mix well, season with salt and pepper and cook, uncovered, until the carrots are tenderhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1417-5.webpIn the same saucepan, still over high heat, pour in ing4 and when it's hot add ing5, ing6 and ing7.Stir tohttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1417-6.webpAdd ing9, mix well, bring to the boil, then turn off the heat and remove (and discard) the bay leaf, garlic and thymehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1417-7.webpPour in the vegetables and mix well, then check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1417-8.webpPreheat your oven to 390°F (200°C) .Butter a casserole dish, then pour in the meathttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1417-9.webpPrepare ingA to which you will mix ingB (put some aside for the next step)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1417-10.webpSpread the polenta in the dish, leaving a tiny space around the edge for the cooking steam to escape, then sprinkle thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1417-11.webpBake for about 30 minutes at 200°C (390°F), watching for browning on tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1417-12.webpYour polenta parmentier is readyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1417-0.webp https://cooking-ez.com/desserts/recipe-grapefruit-cake.phpGrapefruit cakeTriple grapefruit cake: zest, juice and syruphttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1416-0.webpGrapefruit cake batterZest ing0 into ing1, and whisk well.Cover with a plate,https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1416-1.webpSqueeze the grapefruit and set the juice asidehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1416-2.webpMelt ing2 over low heat, then remove from heat and allow to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1416-3.webpIn a bowl, sift together ing3 and ing4, then set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1416-4.webpIn the bowl of a mixer, pour ing5, 3 tablespoons grapefruit juice, and ing6.Add the sugar + zest, and whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1416-5.webpGradually add the flour + baking powder mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1416-6.webpFinish by gently pouring in the cooled melted butterhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1416-7.webpThe mixture should be well blendedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1416-8.webpPour into a buttered cake tin.If possible, leave to rest in the fridge for 1 hourhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1416-9.webpGrapefruit syrupPreheat oven to 180°C (360°F).Pour ing7 and ing8 into a small saucepan, bring tohttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1416-10.webpRemove from the heat, add the rest of the grapefruit juice and stir.Your syrup is now ready, cover it while youhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1416-11.webpBakingIf you want a nice opening when baking, slit the top of your cake like thishttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1416-12.webpBake for around 30 to 40 minutes at 180°C (360°F), checking 5 minutes before the end to behttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1416-13.webpTurn out the warm cake onto a wire rack set on a plate, and drizzle with the grapefruit syrup.Collect thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1416-14.webpLeave to cool before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1416-15.webp https://cooking-ez.com/desserts/recipe-far-normandy-brittany.phpFar Normandy-BrittanyFar with sautéed apples and a cream saucehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1415-0.webpThe far doughMelt ing0 over low heat (or in the microwave) and leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1416-3.webpPour ing1 and ing2 into a bowl and whisk thoroughly (to avoid lumps)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1415-1.webpAdd ing3, and whisk to combinehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1415-2.webpMix separately ing4, ing5 and ing6 (optional).Pour this mixture into the bowl in a small stream, whisking athttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1415-3.webp...until smoothhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1415-4.webpFinish with the melted butter, and whisk one last time to mix well.Your far dough is now ready, and you canhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1415-5.webpSautéed applesPeel ing7, cut into 4 or 8 pieces depending on size, thenhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1415-6.webpIn a large frying pan over high heat, melt ing8, and when frothy, pour in the apple wedgeshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1415-7.webpBrown them on both sideshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1415-10.webp...then sprinkle them with ing9 and stir to caramelize.You can also flambé them with ingA, but this is nothttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1415-11.webpMoulding the farPreheat your oven to 180°C (360°F).Butter a springform tin (22 cm or 9https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1415-13.webpPlace the crêpe in the bottom of the mold, but if it's very fresh (and therefore very soft) like the one in thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1415-14.webpPlace the apples on the bottomhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1415-15.webpPour the dough into the far, then remove the clothespins if necessary.Note that the apples, depending on thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1415-16.webpBakingBake at 180°C (360°F) for 30 to 40 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1415-17.webpLeave to cool before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1415-18.webp https://cooking-ez.com/divers/recipe-ham-and-endives-au-gratin.phpHam and endives au gratinThinly sliced ham endives au gratin with smoked cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1414-0.webpPrepare and slice ing0.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1414-1.webpCut ing1 into small pieces.Set aside.Note: I'm using ham heel here, but sliceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1414-2.webpCut ing2 (here raclette cheese) into small pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1414-3.webpSlice ing3https://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpIn a large frying pan or saucepan over high heat, melt ing4 and when it has melted and begun to brown slightly (it's ahttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1414-4.webpAdd the endives and mix well.Cook for approx. 3-5 minutes, until just tenderhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1414-5.webpAdd the ham and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1414-6.webpAdd the chopped parsley and ing6 juice.Mix one last time, check the seasoning andhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1414-7.webpAssembling the gratinPreheat your oven to 180°C (360°F).Butter ahttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1414-8.webpPour over ing7https://cooking-ez.com/images/recettes/zoom/divers/gratins/1414-9.webpFinish with the diced cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1414-10.webpBake for about 50 minutes at 180°C (360°F)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1414-11.webp https://cooking-ez.com/viandes/recipe-chicken-cantina.phpChicken "cantina"Spicy chicken with onions and tomatoeshttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1413-0.webpCut ing0 into medium-sized pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1413-1.webpPrepare and chop ing1.Set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1413-2.webpIn a large frying pan over high heat, pour in ing2 and when hot add the chicken and ing3https://cooking-ez.com/images/recettes/zoom/viandes/volaille/1413-3.webpBrown, stirring occasionally, then add the onion, season with salt and pepper, and mix well.Cook together for 1https://cooking-ez.com/images/recettes/zoom/viandes/volaille/1413-4.webpAdd ing4, ing5 and ing6, salt and pepper again, and stir.Lower the heat and cook gently, reducing slightly, forhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1413-5.webpCheck the seasoning, then remove and discard the garlic and bay leaf.Serve with rice,https://cooking-ez.com/images/recettes/zoom/viandes/volaille/1413-0.webp https://cooking-ez.com/entrees/recipe-avocado-and-celery-remoulade.phpAvocado and celery remouladeAvocado, celery herbs and remoulade saucehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1412-0.webpPrepare and grate ing0.Pour into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1412-1.webpPrepare and chop ing1 into small pieces.Add to the salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1412-2.webpAdd the chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1412-3.webpMix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1412-4.webpAdd ing3 and mix againhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1412-5.webpYour avocado-celery remoulade is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1412-0.webp https://cooking-ez.com/entrees/recipe-ardennes-salad.phpArdennes SaladBacon, potato and onion salad with a side of green saladhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1411-0.webpCook ing0 with the skin on.If possible, use small potatoes, such as "rattes", which are better suited to thishttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1411-1.webpOnce cooked, peel and slice.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1411-2.webpCut ing1 into small pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1411-3.webpPrepare and chop ing2.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1411-4.webpPrepare ing3.Note: I've used arugula here, but a simple green salad will do just ashttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1411-5.webpIn a frying pan over high heat, pour ing4 and when hot, add the lardons.Grill to taste, thenhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1411-6.webpReturn the pan to the heat, then pour in the potatoes, season with salt and stir.Grill to taste, thenhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1411-7.webpReturn the pan to the heat, pour in ing5 and when hot, add the chopped onion.Season with salt and pepper, andhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1411-8.webpAdd the saladhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1411-9.webp...and cook for 1 or 2 minutes, stirring constantly. The lettuce will "fall", i.e. become very tender, so add ing6https://cooking-ez.com/images/recettes/zoom/entrees/salades/1411-10.webpAdd the potatoes and bacon, mix well, check the seasoning and leave to warm throughhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1411-11.webpYour Ardennes salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1411-0.webp https://cooking-ez.com/divers/recipe-spinach-a-lorraine.phpSpinach à la LorraineCreamy shallot bacon with cooked spinachhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1410-0.webpPrepare and slice ing0.Set asidehttps://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpIn a large saucepan over medium heat, pour in ing1 and when hot, add ing2.Toast, stirring occasionallyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1410-3.webpAdd the shallots and cook for 1 minute with the bacon, stirring constantlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1410-4.webpAdd ing3, salt and mix well.Bring to the boil, and check seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1410-5.webpAdd ing4, stir well and turn down the heat.Let the cream reduce gently to your liking, thenhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1410-6.webpYour spinach à la Lorraine is readyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1410-0.webp https://cooking-ez.com/divers/recipe-mont-dor-in-brioche.phpMont d'or in briocheBrioche pie with caramelized onions, Morteau sausage, sautéed potatoes and Mont d'orhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1409-0.webpCaramelized onionsPrepare ing0 then chop.This may sound like a lot, buthttps://cooking-ez.com/images/recettes/zoom/divers/autres/1409-1.webpIn a frying pan over medium heat, pour in ing1 and when it's melted, barely brown, add the sliced onionshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1409-2.webpSeason generously with salt and stir well until the onions are flaky.Cover, lower the heat and cook gently,https://cooking-ez.com/images/recettes/zoom/divers/autres/1409-3.webp...until onions are well caramelized (and reduced).Check seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/autres/1409-4.webpDiscover, then pour ing2https://cooking-ez.com/images/recettes/zoom/divers/autres/1409-5.webpStir again until all the wine has evaporated.Turn off the heat, your caramelized onions are ready,https://cooking-ez.com/images/recettes/zoom/divers/autres/1409-6.webpFried potatoesDice ing3https://cooking-ez.com/images/recettes/zoom/divers/autres/1409-7.webpPour ing4 into the same pan over high heat, without washing it, and when hot, add the diced potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1409-8.webpToast them to your liking, without stirring them too much (you'll end up with a toasted purée), and season with salthttps://cooking-ez.com/images/recettes/zoom/divers/autres/1409-9.webpMorteau sausageCut ing5 into pieces, then set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1409-10.webpThe mont d'orRemove the ing6 crust, then set aside.I'm using cut cheese here,https://cooking-ez.com/images/recettes/zoom/divers/autres/1409-11.webpAssemblySpread ing7 over about 1/2 cmhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1409-12.webpPlace a 20 cm (8") diameter dessert ring on a sheet of baking paper,https://cooking-ez.com/images/recettes/zoom/divers/autres/1409-13.webpSpread the caramelized onions evenly over the bottom, smoothing with the back of a tablespoonhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1409-14.webpAdd the sausage pieceshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1409-15.webpThen the potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1409-16.webpAnd finally the Mont d'orhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1409-17.webpFold the dough from the edges towards the center.Cut out with scissors, and remove the excess, leaving a largehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1409-18.webpRoll out the scraps into a disk slightly smaller than the diameter of the 20 cm (8") entremets circle.Poke a 1https://cooking-ez.com/images/recettes/zoom/divers/autres/1409-19.webpPlace the disc on top and pull a little on the edges to adjust the diameterhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1409-20.webpGild with a brushhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1409-21.webp...then put to rise in a warm place for 1 hourhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1409-22.webpPreheat your oven to 200°C (390°F), then bake for approximately 30-40 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1409-23.webpRemove the circle, place in a dish and serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1409-24.webpCut the crust in front of your guests to enjoy the delicious sight of the melted Mont d'or drizzling over the potatoes,https://cooking-ez.com/images/recettes/zoom/divers/autres/1409-0.webpI recommend a white wine from the Jura, in a Savagnin or Chardonnay-Savagnin grape variety.If you're not intohttps://cooking-ez.com/images/pages/vin-jura.webp https://cooking-ez.com/divers/recipe-butterfly-pasta-with-smoked-trout.phpButterfly pasta with smoked troutPasta and diced smoked fish with cheesehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1408-0.webpCut ing0 into small cubes.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1408-1.webpCut ing1 into small pieces (use a soft cheese such as Camembert).Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1408-2.webpCook the pastahttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1408-3.webpMeanwhile, in a frying pan over medium heat, pour in ing3, and when hot, add the diced smoked fish.Cook for 1https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1408-4.webpAdd the cheese and stir to melt for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1408-5.webpAdd the cooked pastahttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1408-6.webpStir well to combine, then add a small ladleful of pasta cooking water to loosen the mixturehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1408-7.webpFinish with a little chopped parsley, mix one last time, check the seasoning and you're readyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1408-8.webp https://cooking-ez.com/entrees/recipe-kale-and-potato-soup.phpKale and potato soupKale and potato soup with croutonshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1407-0.webpWash and spin-dry ing0, and cut off the stems (which are often a little hard).Sethttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1407-1.webpPeel, wash and slice ing1 (a mandolin is ideal for this)https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1407-2.webpPrepare and chop ing2https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1407-3.webpIn a large saucepan over medium heat, pour in ing3 and when hot, add onion, salt and pepper.Cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1407-4.webpAdd the kale and cook for 1 or 2 minutes, stirring occasionallyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1407-5.webpAdd the potatoes and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1407-6.webpAdd ing4, salt and mix againhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1407-7.webpCook over medium heat until potatoes are tenderhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1407-8.webpBlend and check seasoning, then leave to warmhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1407-9.webpCut ing5 into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1407-10.webp... and brown them in a small frying pan with ing6https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1407-11.webpServe the soup with these delicious croutonshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1407-0.webp https://cooking-ez.com/entrees/recipe-winter-cauliflower-tabbouleh.phpWinter cauliflower tabboulehFinely grated cauliflower, lemon, zaatar and parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1406-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/entrees/salades/1406-1.webpGrate all the cauliflower, including the core.No secret, it's a bit long and tedioushttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1406-2.webpPour the grated cauliflower gradually into a salad bowl.Add ing1, the juice and zesthttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1406-3.webpFinish with ing4 (if you like) and chopped parsley, mix well, check the seasoning and yourhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1406-4.webp https://cooking-ez.com/entrees/recipe-leek-and-celery-soup.phpLeek and celery soupLeek and celery souphttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1405-0.webpPrepare ing0, cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1405-1.webpPrepare ing1, chophttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1405-2.webpPrepare and chop ing2https://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpIn a large saucepan over high heat, pour ing3 and when hot, add the chopped shallot.Season with salt and pepperhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1405-4.webpAdd the celery and leeks and stir well for 1 minutehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1405-5.webpCover with milk, lower the heat slightly and season with salthttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1405-6.webpCook gently until celery is tenderhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1405-7.webpBlend to taste, then check the seasoninghttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1405-8.webpYour leek and celery soup is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1405-9.webp https://cooking-ez.com/desserts/recipe-mascarpone-fondant-with-two-lemons.phpMascarpone fondant with two lemonsMascarpone fondant cake with lime and yellow lemonhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1404-0.webpPreheat oven to 180°C (360°F).Pour ing0, ing1 and ing2 into the bowl of a mixerhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1404-1.webpAdd ing3, ing4, and the juice and zest of ing5 and ing6https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1404-2.webpWhisk for 2 or 3 minutes until smoothhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1404-3.webpPour into the non-stick mould of your choice (in this case, a 24 cm or 9.5 inch diameter springform tin)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1404-4.webpBake at 180°C (360°F) for 40 minutes.Allow to cool before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1404-5.webp https://cooking-ez.com/desserts/recipe-croissant-dough-apples.phpCroissant dough applesApple circles coated with sugar and rolled in croissant doughhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1403-0.webpCrescent dough stripsRoll out ing0 to approx. 3 mm thickness.Cut out strips of dough 1 cm wide andhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1403-1.webpGlaze one side of the pasta strips with a brush, along the entirehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1403-2.webpSprinkle the strips of dough with cane sugar along their entire length.Place the baking sheet in the fridge tohttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1403-3.webpApple ringsPeel ing3 with a peeler, then trim the top and bottomhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1403-4.webpCut each apple into 3, to obtain apple diskshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1403-5.webpSlit an apple disk in half, from edge to centerhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1403-6.webpUsing a small cutter, remove and discard the center (the heart) of the disk.You'llhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1403-7.webpYou should get a nice apple circlehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1403-8.webpDo this for all the discs, and set them aside in a bowl of cold water, with ing4 if possible, to prevent them fromhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1403-9.webpAssemblyIn a ramekin slightly larger than the apple circles, mix ing5 and ing6https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1403-10.webpDry an apple circle with a kitchen towel, then dip it into the sugar mixture to coat wellhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1403-11.webpSlide a strip of pastry, just out of the fridge, into an apple circle placed on your work surface, as shown in thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1403-12.webpRoll the pastry strip around the apple disc, one side at a time, passing it through the center of the disc each timehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1403-13.webpPlace the apple disc and its pastry on a sheet of baking paper on ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1403-14.webp...and bake for about 20 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1403-15.webpLet cool on a wire rack before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1403-16.webp https://cooking-ez.com/entrees/recipe-brussels-sprouts-salad-with-smoked-trout-and-comte-cheese.phpBrussels sprouts salad with smoked trout and Comté cheeseSmall winter salad with Brussels sprouts, smoked trout and Comté cheesehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1402-0.webpPrepare and finely slice ing0 (a mandolin is ideal for this)https://cooking-ez.com/images/recettes/zoom/entrees/salades/1402-1.webpIn a bowl, mix with a fork ing1, ing2, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1402-2.webpPour over the sliced Brussels sprouts and toss.Cover with a plate and set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1402-3.webpCut ing5 into small cubes and set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1402-4.webpCut ing6 into small cubeshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1402-5.webpIn a small frying pan over medium heat, pour in ing7 and, when hot, add the diced smoked trout.Cook for 1https://cooking-ez.com/images/recettes/zoom/entrees/salades/1402-6.webpAdd the Comté cheese, trout and chopped parsley to the Brussels sproutshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1402-7.webpMix well and your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1402-8.webp https://cooking-ez.com/viandes/recipe-pork-escalope-mushrooms-sage-cream.phpPork escalope with mushrooms and sage creamMushrooms and grilled pork cutlets bound with a sage cream saucehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1401-0.webpPrepare ing0, cut in 4 lengthwisehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1401-1.webpPut a frying pan over high heat and pour in ing1.When it's very, very hot, add the mushrooms all at oncehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1401-2.webpCook, stirring regularly, until the mushrooms cook and colorhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1401-3.webpAt the last moment, season with salt and pepper, mix one last time and transfer to a platehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1401-4.webpReturn the pan to the heat, lower the heat a little, then pour in ing2.When it's hot, add the cutlets, whichhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1401-5.webpCook on both sides until the cutlets are well grilled and cooked through.Remove withhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1401-6.webpReturn the pan to the heat and add ing4, cooking in the meat juices, stirring regularly.Note: If it's a littlehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1401-7.webpPour in ing5, season with salt and pepper, then bring to the boil, deglazing the bottom of thehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1401-8.webpAdd the mushrooms and stirhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1401-9.webpFinish by adding the cutlets, and leave to warm over a low heat.Check the seasoning,https://cooking-ez.com/images/recettes/zoom/viandes/porc/1401-10.webpServe on a plate, or place the pan in the center of the tablehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1401-0.webp https://cooking-ez.com/divers/recipe-spinach-cauliflower-with-sesame-bechamel-sauce.phpSpinach and cauliflower with sesame béchamel sauceCauliflower and spinach cooked separately, then combined with a roasted sesame béchamel saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1400-0.webpPour ing0 onto a baking sheet and roast in the oven at 150°Chttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1400-1.webpPrepare ing1, then slice it (a mandolin is ideal for this)https://cooking-ez.com/images/recettes/zoom/divers/legumes/1400-2.webpPour the strips into a saucepan and cover with milk, add ing3, ing4, and salt.Cook over low heat, uncovered,https://cooking-ez.com/images/recettes/zoom/divers/legumes/1400-3.webpDrain (save the milk for another recipe), then remove and discard the thyme and garlic clovehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1400-4.webpPrepare and chop ing5https://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpIn the just-rinsed cauliflower pan, melt over medium heat ing6.Add the chopped shallot, salt and pepper, andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1400-5.webpAdd ing7https://cooking-ez.com/images/recettes/zoom/divers/legumes/1400-6.webp... then the cauliflower and mixhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1400-7.webpFinish with the roasted sesame and ing8, mix againhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1400-8.webpCheck the seasoning, and it's readyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1400-0.webp https://cooking-ez.com/divers/recipe-bruschetta-and-mozzarella.phpBruschetta and mozzarellaTomato and herb bruschetta, baked with a slice of mozzarellahttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1399-0.webpWash and dry ing0, cut in 2 and sprinkle with fine salt.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1399-1.webpBrush ing1 with a little olive oil on each side, then grill in a frying pan over mediumhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1399-2.webpIn the same pan, once the bread slices are toasted, pour 4 tablespoons of oil and when hot, add ing3, ing4, ing5 cut inhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1399-3.webpAdd the tomatoes, mix well and cook gently for about 5 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1399-4.webpRemove and discard the herbs and garlic clovehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1399-5.webp...and simmer gently for a few more minutes.Preheat your oven to 200°C (390°F)https://cooking-ez.com/images/recettes/zoom/divers/tartines/1399-6.webpPlace the slices of bread on a sheet of baking paper on a bakinghttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1399-7.webpPlace a thin slice of mozzarella on each slicehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1399-8.webp...then bake at 200°C (390°F) for 10-15 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1399-9.webpServe warm, with a few basil leaves and a drizzle of olive oilhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1399-0.webp https://cooking-ez.com/divers/recipe-brussels-sprouts-lombarde.phpBrussels sprouts à la LombardeBrussels sprouts cooked in English style, added to ham and shallots, tied with tomato and mascarpone saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1398-0.webpPrepare and cook ing0.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1398-1.webpCut ing1 into small pieces or strips.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1398-2.webpChop ing2.Set asidehttps://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpIn a large saucepan over medium heat, pour in ing3 and when hot, add the shallot, salt and pepper.Cook for 1https://cooking-ez.com/images/recettes/zoom/divers/legumes/1398-3.webpAdd the ham and cook for a further 2 minutes, stirring occasionallyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1398-4.webpAdd ing4, mix well and wait for it to boilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1398-5.webpAdd ing5, stir well and wait for the mixture to return to the boilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1398-6.webpFinish with the cooked Brussels sprouts, mix well, lower the heat and allow to thicken gently to your liking.https://cooking-ez.com/images/recettes/zoom/divers/legumes/1398-7.webp https://cooking-ez.com/divers/recipe-auvergne-gratin.phpAuvergne gratinCauliflower, kale and potato gratin with Saint-Nectaire cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1397-0.webpPreparing the vegetablesPrepare ing0, cut into strips (ahttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1397-1.webpPeel and slice ing1 (a mandolin is also ideal for this), then wash.https://cooking-ez.com/images/recettes/zoom/divers/gratins/1397-2.webpPrepare ing2, cut into julienne strips, thenhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1397-3.webpPlace a large saucepan over medium heat and pour in ing3, ing4, ing5 and ing6, then season with salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1397-4.webpPour in the cauliflower and cook until tender.Drain and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1397-6.webpDo the same with the potato sliceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1397-7.webpThen add the cabbage strips.You're done with the milk, so I suggest you remove and discard the garlic, bay leafhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1397-9.webpAssembling the gratinPreheat your oven to 200°C (390°F).Butter a gratinhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1397-10.webpPour in the cauliflowerhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1397-11.webpThen the cabbage and half the Saint-Nectaire cheese, cut into stripshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1397-12.webpAdd the potatoes, pour over ing7, then the other half of the Saint-Nectaire cheese, also in stripshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1397-13.webpBake at 200°C (390°F) for around 30 minutes.Your gratin auvergnat is readyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1397-0.webp https://cooking-ez.com/divers/recipe-frichti-from-bruxelles.phpFrichti from BruxellesBrussels sprouts, ham and potatoes, tied together with a little grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1396-0.webpPrepare and cook ing0, drain after cooking.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1396-2.webpIn a small frying pan over medium heat, pour in ing1 and when it's hot add ing2 which you've cut into smallhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1396-3.webpIn the same pan, still over medium heat and without washing, pour in ing3 and when it's hot, add ing4 which you've cuthttps://cooking-ez.com/images/recettes/zoom/divers/autres/1396-4.webpIn a larger frying pan, over medium heat, pour in ing5, then when it's hot, add ing6 which you'vehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1396-5.webpAdd the Brussels sprouts, potatoes and ham and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1396-6.webpFinish with ing7, mix one last timehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1396-7.webp... and let the cheese melt.Your frichti is readyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1396-8.webp https://cooking-ez.com/entrees/recipe-bistro-celery-salad.phpBistro celery saladA salad of celery, mimosa eggs, diced cheese, croutons, grilled ham and parsley, tossed in a remoulade saucehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1395-0.webpPrepare ing0, grate thickly and pour into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1395-1.webpChop ing1 and add to the salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1395-2.webpCut ing2 into small cubes and add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1395-3.webpCut ing3 into croutons and set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1395-4.webpCut ing4 into small pieces or strips and set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1395-5.webpHeat ing5 in a small frying pan over medium heat and, when hot, add the ham.Grill to taste, then pour into thehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1395-6.webpIn the same pan, pour the bread pieces (add a little oil or butter if necessary) and toast them to your liking too,https://cooking-ez.com/images/recettes/zoom/entrees/salades/1395-7.webpAdd the chopped parsley and ing7https://cooking-ez.com/images/recettes/zoom/entrees/salades/1395-10.webpMix well and your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1395-11.webp https://cooking-ez.com/divers/recipe-hasselback-potatoes-swedish-style.phpHasselback or "Swedish-style" potatoesSplit potatoes topped with ham and cheese before bakinghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1394-0.webpWash and dry ing0.You can peel them if you prefer, but it's not essentialhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1394-1.webpWith a vegetable peeler or knife, make a dish under the potato, removing a slice.Wehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1394-2.webpPlace the potato, with the dish created in the previous step underneath, on a choppinghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1394-3.webpUsing a sharp knife, slice the potato from top to bottom along its entire length, until you reach thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1394-4.webpDo this for all the potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1394-5.webpBrush the potato slices with a brush dipped in clarified butter,https://cooking-ez.com/images/recettes/zoom/divers/legumes/1394-6.webpDo this for all the potatoes, then place them on a sheet of baking paper on ahttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1394-7.webpMeanwhile, cut ing3 and ing4 into strips, then into small squares, approximately the diameter of the potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1394-8.webpAfter 40 minutes, remove the potatoes, which should already be golden brownhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1394-9.webpDivide the pieces of ham and cheese between the slits in the potatoes.It's best to spread the chosen slit withhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1394-10.webpReturn the potatoes to the oven for 15-20 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1394-11.webpServe on their own, or with a green salad, for examplehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1394-0.webp https://cooking-ez.com/divers/recipe-bruschetta.phpBruschettaOiled bread slices, topped with tomatoes and mozzarellahttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1393-0.webpWash and remove the stalk from ing0.You can peel them, but it's not essentialhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1393-1.webpCut the tomatoes into small cubes and pour into a large bowlhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1393-2.webpPour over tomatoes ing1, ing2, chopped herbs, salt and pepper, then mix well.Preheat your oven to 200°Chttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1393-3.webpPlace ing4 on a sheet of baking paper on a baking sheethttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1393-4.webpUsing a brush, carefully oil each slice of bread, then season lightly with salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1393-5.webpPlace the tomatoes on each slice of breadhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1393-6.webpScatter the mozzarella over the tophttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1393-7.webpBake for 10-15 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1393-8.webpEnjoy warm or coldhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1393-0.webp https://cooking-ez.com/desserts/recipe-oatmeal-apple-cookies.phpOatmeal and apple cookiesSoft cookies with double oats (flour and flakes) and diced appleshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1392-0.webpPeel and chop ing0 into small pieces.Pour into a small bowl, sprinkle with ing1https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1392-1.webpPreheat your oven to 180°C (360°F).Pour ing2, ing3, ing4, ing5, ing6, ing7 and ing8 into the bowl of a mixerhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1392-2.webpStart the mixer at low speed until the dough is smoothhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1392-3.webpStop the mixer, add the apples, and start againhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1392-4.webp... 1 or 2 minutes, until the dough is smooth againhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1392-5.webpDivide the batter (a piping bag is handy for this) between the molds of your choice, herehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1392-6.webpBake for approximately 20 minutes at 180°C (360°F)https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1392-7.webpTurn out onto a wire rack to cool.Enjoy warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1392-8.webp https://cooking-ez.com/desserts/recipe-ramekins-almonds-apples-lemon.phpRamekins with almonds, apples and lemonRamekins 3 layers: almond cream, caramelized apples and lemon custardhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1391-0.webpPeel ing0 and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1391-1.webpIn a small frying pan over medium heat, melt ing1 and when hot, pour in the apple pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1391-2.webpAdd ing2, stir, and brown, stirring occasionally.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1391-4.webpPreheat your oven to 180°C (360°F).Prepare the ramekins, and pour a layer of lemon custard into the bottomhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1391-5.webpAdd the appleshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1391-6.webpFinish with a layer of almond creamhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1391-7.webpBake in the oven for around 15-20 minutes, until the almond cream on top is golden brown.Enjoy warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1391-8.webp https://cooking-ez.com/base/recipe-poached-pears.phpPoached pearsPears poached in syruphttps://cooking-ez.com/images/recettes/zoom/base/fruits/1390-0.webpTake ing0, peelhttps://cooking-ez.com/images/recettes/zoom/base/fruits/1390-1.webp...and drop them as you go into a bowl of cold water to which you've added ing1, or if you don't have any, the juice ofhttps://cooking-ez.com/images/recettes/zoom/base/fruits/1390-2.webpRemove a pear from the water, cut it in 2 lengthways, remove the core (an apple scoop ishttps://cooking-ez.com/images/recettes/zoom/base/fruits/1390-3.webpDo this for all the pearshttps://cooking-ez.com/images/recettes/zoom/base/fruits/1390-4.webpPour into a saucepan, add ing2 and cook over medium heat until a knife blade can easily cut through a pearhttps://cooking-ez.com/images/recettes/zoom/base/fruits/1390-8.webpLeave to cool in the syrup, covered, until ready to use.Your poached pears are readyhttps://cooking-ez.com/images/recettes/zoom/base/fruits/1390-0.webp https://cooking-ez.com/desserts/recipe-invisible-apple-cake.phpInvisible apple cakeThinly sliced apple cake with a very discreet pastryhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1389-0.webpIn a bowl, whisk together ing0, ing1, ing2 and ing3https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1389-1.webpAdd ing4 and ing5, mixing again to obtain a very liquid batter (like pancake batter)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1389-2.webpPlace a cake tin on a baking sheet, and line the bottom and sides withhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1389-3.webpPeel ing6, cut in half, then remove the core (an apple scoop ishttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1389-4.webpCut the apples into thin strips - a mandolin is ideal for thishttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1389-5.webpPour 1/4 into the dough bowl and mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1389-6.webpDrain the apples lightly with a skimmer, and pour them into the mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1389-7.webpRepeat this operation until the mould is filled with all the apple sliceshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1389-8.webpBake for 30 to 40 minutes, protecting the top with a sheet of aluminum foil if it gets toohttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1389-9.webpTurn out hot, then cool or chill before slicinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1389-10.webpServe on its own, or with custard for those with a sweet toothhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1389-0.webp https://cooking-ez.com/entrees/recipe-green-bean-and-potato-salad-with-paprika.phpGreen bean and potato salad with paprikaGreen beans, sautéed potatoes and diced Comté cheese in a paprika mayonnaisehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1388-0.webpPrepare ing0, and add ing1 to make a paprika mayonnaise.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1388-1.webpPrepare ing2https://cooking-ez.com/images/recettes/zoom/entrees/salades/1388-2.webpCut into small pieces and pour into a bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1388-3.webpCut ing3 into small cubeshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1388-4.webpAdd them to the salad bowl with the chopped chiveshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1388-5.webpCut ing5 into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1388-6.webpPour ing6 into a frying pan over high heat, and when hot, add the potato pieces.Brown and season with salt athttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1388-7.webpPour the still-warm potatoes into the salad bowl, mix, then add the paprika mayonnaise and mix again.Your saladhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1388-0.webp https://cooking-ez.com/divers/recipe-alpine-gratin.phpAlpine gratinCrozet gratin with a layer of grilled meathttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1387-0.webpCut ing0 (in this case, leftover pork roast with herbs) into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1387-1.webpPour ing1 into a frying pan over high heat and, when hot, add the pieces of meathttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1387-2.webpBrown, stirring occasionally, then remove from the heathttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1387-3.webpCook ing2 in a large volume of boiling salted water (follow the cooking time indicated on the packet)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1387-4.webpDrain.Preheat oven to 200°C (390°F)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1387-5.webpButter a casserole dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1387-6.webpPour in the pieces of meathttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1387-7.webpThen the crozetshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1387-8.webpThen the cream (this time I used a very thick cream, but it's not essential)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1387-9.webpAnd finally ing4https://cooking-ez.com/images/recettes/zoom/divers/gratins/1387-10.webpPlace in the oven for 15-20 minutes, until the top is nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1387-0.webp https://cooking-ez.com/entrees/recipe-rice-and-zucchini-salad-with-paprika.phpRice and zucchini salad with paprikaRice and zucchini with paprika mayonnaisehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1386-0.webpPrepare a paprika mayonnaise, adding ing1 with the mustard.Sethttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1386-1.webpPrepare ing2, then cut into small pieces and pour into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1386-2.webpAdd ing3 and ing4https://cooking-ez.com/images/recettes/zoom/entrees/salades/1386-3.webpFinish with the paprika mayonnaise, mix well and your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1386-4.webp https://cooking-ez.com/poissons/recipe-creamy-spaghetti-cockles-parsley.phpCreamy spaghetti with cockles and parsleySpaghetti, cockles without their shells, parsley and creamhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1385-0.webpPrepare and cook ing0https://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1385-1.webpRemove all the shells, place the cockles in a bowl, and reserve a small glass of their cooking juiceshttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1385-2.webpCook the pasta for 3 minutes less than scheduled (it will cook again in the pan), then drainhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1385-3.webpIn a large frying pan over high heat, pour in ing2 and when hot, add the parsley stems (set the leaveshttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1385-4.webpPour in the spaghetti, stir for 1 minute, then remove and discard the parsley stemshttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1385-5.webpPour in ing4 and the glass of cockle juice and mix wellhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1385-6.webpAdd the cockles and chopped parsley.Stir again for 1 or 2 minutes, just long enough to reheat the cockleshttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1385-7.webpServe immediatelyhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1385-0.webp https://cooking-ez.com/desserts/recipe-crunchy-blackcurrant-mascarpone-cream-verrine.phpCrunchy blackcurrant and mascarpone cream verrineA layer of mascarpone whipped cream, another of blackcurrant coulis and a final layer of granolahttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1384-0.webpBlackcurrant coulisSoak ing0 in a bowl of cold water for 5 minutes to softenhttps://cooking-ez.com/images/recettes/zoom/generiques/gelatine-trempe.webpMeanwhile, in a small saucepan over medium heat, pour in ing1 and ing2.Mix well, and bring to approx. 60°Chttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1384-1.webpOnce the coulis is hot, turn off the heat and add the gelatine, pressing it into your handhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1384-2.webpStir to dissolve completely.Place in the fridge to stand-byhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1384-3.webpChantilly-mascarpone creamIn a small bowl, pour cold ing3 and ing4, then ing5https://cooking-ez.com/images/recettes/zoom/desserts/entremets/1384-4.webpWhip the mixture until it resembles whipped cream, which is very quick thanks to the mascarponehttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1384-5.webpAssemblyCheck that the blackcurrant coulis has thickened, it should have the texture of a jam. If ithttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1384-6.webpPour a layer of blackcurrant coulis, thickened by chillinghttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1384-7.webpFinish with a layer of granolahttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1384-8.webpPut back in the fridge if not serving immediatelyhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1384-0.webp https://cooking-ez.com/divers/recipe-spaghetti-tomatoes-pesto.phpSpaghetti with tomatoes and pestoSpaghetti and cherry tomatoes with herbs, bound with pesto and cooking waterhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1383-1.webpCut ing0 in half, sprinkle with a little fine salt and leave to standhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1383-2.webpWash and dry all the herbs, peel the garlic clove and halve ithttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1383-3.webpPrepare and chop ing4https://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpPour ing5 into a frying pan over high heat and, when hot, add the herbs and garlic.Cook, stirring, for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1383-5.webpAdd the shallot, salt and pepper, and continue to cook for a further minute, without browninghttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1383-6.webpAdd the tomatoes, stir, lower the heat a little and leave to cookhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1383-7.webpMeanwhile, cook and drain ing6, but keep a ladleful of the cookinghttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1383-8.webpOnce the tomatoes are cooked and slightly stewed, remove and discard the garlic clove and herbshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1383-9.webpAdd the spaghettihttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1383-10.webp... and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1383-11.webpAdd ing7 and mix againhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1383-12.webpTo finish, add the ladleful of cooking water set aside in step 7, and mix one last time to obtainhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1383-13.webpServe immediately, with a sprinkling of grated Parmesanhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1383-1.webp https://cooking-ez.com/desserts/recipe-apple-and-almond-cake.phpApple and almond cakeA cake with a soft almond pastry and apple sliceshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1382-1.webpPour ing0, ing1, ing2, ing3, ing4, ing5 and ing6 into the bowl of a mixerhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1382-2.webpStart the mixer and knead until smooth.Stop the mixer and leave the mixture inhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1382-3.webpPeel ing7, remove the core and slice into strips (a mandolin ishttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1382-4.webpPour the apples into the mixer and run for a minute or two until well blendedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1382-5.webpPreheat oven to 200°C (390°F).Line a baking dish with buttered baking paperhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1382-6.webpPour the mixture in, smooth the top a littlehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1382-7.webp... and bake for about 45 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1382-8.webpLet cool, or at least lukewarmhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1382-9.webp... before unmolding.Enjoy warm or cold, on its own or with a little custard or ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1382-1.webp https://cooking-ez.com/divers/recipe-gratin-beet-tops-potatoes.phpGratin of beet tops and potatoes3-layer gratins with beet tops, potatoes and grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1381-0.webpCut, wash and drain ing0https://cooking-ez.com/images/recettes/zoom/divers/gratins/1381-1.webpPut a frying pan over medium heat and pour in ing1.When hot, pour in the topshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1381-2.webp...and "drop", i.e. reduce to a very small volume of tenderized tops, stirring regularly for 2 or 3 minutes with ahttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1381-3.webpPreheat the oven to 200°C (390°F).Butter a gratin dish and place the leaves in thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1381-4.webpCut ing2 into thick strips and pour into the dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1381-5.webpPour ing3 over the top and season with salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1381-6.webpAdd ing4https://cooking-ez.com/images/recettes/zoom/divers/gratins/1381-7.webpBake for 25-30 minutes, until the top is golden brownhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1381-8.webp https://cooking-ez.com/divers/recipe-green-beans-with-tomato-cream-sauce.phpGreen beans with tomato cream sauceGreen beans cooked on the side, with cherry tomato creamhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1380-0.webpPrepare and cook ing0.Cut into small pieces and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1380-1.webpWash ing1, then cut in half and sprinkle with fine salthttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1380-10.webpSlice ing2https://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpIn a large saucepan over high heat, pour in ing3 and when hot, add ing4, ing5 and ing6.Cook, stirring, for 1https://cooking-ez.com/images/recettes/zoom/divers/legumes/1380-2.webpAdd the chopped shallot, season with salt and pepper, stir and cook for 1 minute withouthttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1380-3.webpAdd the cherry tomatoes and mix againhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1380-4.webpCook, stirring occasionally, until the tomatoes are slightly stewedhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1380-5.webpAdd ing7, salt and pepper, then mix well, deglazing the bottom of the panhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1380-6.webpLower the heat and allow to thicken to taste.Remove and discard the bay leaf, thyme and garlic, thenhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1380-7.webpThen add the green beanshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1380-8.webpMix well and cook for a further 2 or 3 minutes, just long enough to reheat the beans.Ready!https://cooking-ez.com/images/recettes/zoom/divers/legumes/1380-9.webp https://cooking-ez.com/desserts/recipe-apple-almond-shortbread-tart.phpApple-almond shortbread tartShortbread base, almond cream and apple sliceshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1379-0.webpSpread ing0 and line a tart tin or circle, here 24 cm (9.5 inches)https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1379-1.webpSpread an even layer of almond cream over the tart base.Place in the fridgehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1379-2.webpPeel ing2, cut in 2 lengthways and remove the heartshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1379-3.webpCut each apple half into stripshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1379-4.webpGarnish the tart base with apple sliceshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1379-5.webp...all over the almond creamhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1379-6.webpPlace in the oven, with the bottom down, for approximately 30 minutes.If your apples turn too much color at thehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1379-7.webpLet cool before, if possible, glazing the top of the tart with ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1379-8.webpEnjoy warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1379-9.webp https://cooking-ez.com/divers/recipe-potato-and-cheese-pie.phpPotato and cheese pieShortcrust pastry base, cheese(s), potatoes and cream before a trip to the ovenhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1378-0.webpSpread ing0 and line a tart tin, here 24 cm (9.5 inches) inhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1378-1.webpThinly slice ing1 and spread over the dough.I've used leftover feta and mozzarella, but you can use any cheesehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1378-4.webpSprinkle with a little thymehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1378-5.webpPeel and slice ing3https://cooking-ez.com/images/recettes/zoom/divers/tartes/1378-2.webpSpread over the cheese, season with pepper and salthttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1378-6.webpAdd ing4 and a little thymehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1378-7.webpBake in the oven for 30 minutes, checking for color at the endhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1378-8.webp https://cooking-ez.com/entrees/recipe-salad-greens-and-small-omelette.phpSalad greens and small omeletteChiffonnade of green salad with zucchini and raw artichokes, and a small, fluffy omelettehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1377-0.webpPrepare ing0, and cut into chiffonade.Place in a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1377-1.webpPrepare ing1, slice and add to the salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1377-2.webpPrepare ing2, but don't cook them, cut them into strips and set aside in lemon water, orhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1377-3.webpBreak ing3 into a bowl, season with salt and pepper and beat quickly with a forkhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1377-4.webpPlace a small frying pan over medium heat and, when hot, melt ing4 in it.As soon as it starts to foam, pour inhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1377-5.webpAnd quickly cook the eggs, scraping the bottom of the pan with a cheesecloth.Removehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1377-6.webpAdd the chopped parsley, drained and dried artichokes, ing6 and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1377-7.webpAt the last moment, add the eggs, stir gently one last time and servehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1377-8.webp https://cooking-ez.com/base/recipe-clafoutis-batter.phpClafoutis batterQuick mix of milk, cream, sugar, butter, eggs and flour, for all types of clafoutishttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1376-0.webpPour ing0, ing1, ing2, ing3 and ing4 into the bowl of a mixerhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1376-1.webpAdd ing5 and ing6https://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1376-2.webpBlend for 1 minute, until well combinedhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1376-3.webpYour clafoutis dough is ready, but if possible leave to rest for 5-10 minutes before usehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1376-4.webp https://cooking-ez.com/divers/recipe-pasta-with-cherry-tomatoes-olives-and-feta-cheese.phpPasta with cherry tomatoes, olives and feta cheesePasta in a creamy tomato, feta and black olive basehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1375-0.webpWash and dry ing0https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1375-1.webpCut them in 2, place the cut part on top, then sprinkle with fine salt and leave to stand for 15https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1375-2.webpMeanwhile, pour a little olive oil into a gratin dish, then place ing3 in the center (no need to cut it)https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1375-3.webpPour the cherry tomatoes aroundhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1375-4.webpAdd ing5 cut in 2, sprinkle with ing4 then lightly salt tomatoes and olives, drizzle with olive oil, and bake forhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1375-6.webpMeanwhile, cook the pasta of your choice, then drainhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/718-1.webpAfter baking, the tomatoes are candied and the feta seems to have remained the samehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1375-7.webp...but that's where the magic happens: stir the entire contents of the dish with a spoon, and the cream formshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1375-8.webpPour the still-warm pasta into the dish, toss, serve immediately and enjoyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1375-0.webp https://cooking-ez.com/desserts/recipe-apricot-and-pistachio-clafoutis.phpApricot and pistachio clafoutisApricot clafoutis, baked in 2 batches, with roasted pistachioshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1374-0.webpPreheat oven to 200°C (390°F).Prepare ing0, cut into medium-sized pieces (cut intohttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1374-1.webpButter a gratin dish, and sprinkle with ing2 (I'm using cane sugar here, but it's not essential)https://cooking-ez.com/images/recettes/zoom/desserts/entremets/1374-4.webpPour the apricots into the dish, sprinkle again with ing3, then bake for 15-20 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1374-5.webpMeanwhile, prepare ing4https://cooking-ez.com/images/recettes/zoom/desserts/entremets/1374-6.webpAfter 20 minutes, remove the apricots from the oven and set aside, but do not turn off the ovenhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1374-7.webpPour ing5 onto a baking sheet and roast in the oven for 5 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1374-2.webpAfter this time, remove the pistachios from the oven (do not turn it off), place them on ahttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1374-3.webpSprinkle the apricots with the pistachioshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1374-8.webp...then pour in the clafoutis batterhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1374-9.webpBake for approximately 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1374-10.webp https://cooking-ez.com/recipe-how-to-prepare-white-beans.phpHow to prepare white beansHow to prepare and cook white beanshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1373-0.webpPour ing0 into a bowl, and cover with plenty of cold water.Leave overnight to softenhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1020-1.webpThe next day, drain and rinse under cold waterhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1270-1.webpPour the beans into a large saucepan over medium heat, cover with plenty of cold water, add ing1 and if possible ing2https://cooking-ez.com/images/recettes/zoom/entrees/salades/1020-2.webpDrain the beans, they are ready to be used in your recipehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1020-3.webp https://cooking-ez.com/divers/recipe-celery-risotto.phpCelery risottoA risotto made with small cubes of celeriac and mascarpone at the end of cookinghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1372-0.webpPrepare and finely chop ing0.Peel and grate ing1, or chophttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1372-1.webpDiced celeriacPrepare ing2, then cut into very small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1372-2.webpThe best way to do this is to peel, wash and dry the celeryhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1372-3.webpThen cut into fairly thin sliceshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1372-4.webpCut the slices into stickshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1372-5.webpFinally, cut the sticks into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1372-6.webpNo secrets, it's quite time-consuming.Note: You can also use a mandolin tohttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1372-7.webpCooking the risottoHeat ing3 in a large saucepan over high heat, then add the onion and choppedhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1372-8.webpAdd the diced celery, season with salt and pepper and stir well for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1372-9.webpPour in ing4, and stir again, lower the heat a little, and let the wine evaporate almost completely, stirringhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1372-10.webpThen gradually add ing5, stirring regularly, until the celery is tenderhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1372-11.webpAdd ing6, stir to obtain a creamy texture (if necessary, add a little broth), and check thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1372-12.webpFinish by adding the grated Parmesan and mixing one last timehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1372-13.webpServe piping hot, perhaps with a drizzle of olive oil added at the last minutehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1372-0.webp https://cooking-ez.com/desserts/recipe-indian-rice-pudding.phpIndian rice puddingRice pudding with dried fruit and spicy flavourshttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1371-0.webpIn a large saucepan over low heat, pour in ing0, add ing1, ing2, ing3, ing4, ing5 and ing6.Cook gently,https://cooking-ez.com/images/recettes/zoom/desserts/autres/1371-1.webpMeanwhile, start your oven at 150°C (300°F) and place a baking sheet on which you've pouredhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1371-2.webpOnce the dried fruit has cooled, chop coarselyhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1371-3.webpContinue cooking the rice until tender and creamyhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1371-4.webpAdd the chopped dried fruithttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1371-5.webp...and mix it all togetherhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1371-6.webpYour Indian rice is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1371-7.webp https://cooking-ez.com/entrees/recipe-greek-salad-with-chicken.phpGreek salad with chickenTomato, zucchini and feta salad with sautéed chicken cubeshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1370-0.webpPrepare ing0, if possible use very small zucchinis and cut into thin stripshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1370-1.webpPrepare ing1, once peeled and cut into pieces, sprinkle with fine salt, mix well and leave tohttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1370-2.webpCut ing2 into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1370-4.webpIn a small frying pan over high heat, pour in ing3 and when hot, add the chicken pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1370-5.webpToast well, then season with salt and pepper at the end of cooking.Set aside in thehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1370-6.webpPour the drained tomatoes into a salad bowl, followed by the zucchinishttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1370-7.webpCut ing4 into small pieces and pour into the salad bowl, adding the chopped herbshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1370-8.webpFinish with the chicken pieces and the vinaigrette, mix well and your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1370-9.webp https://cooking-ez.com/desserts/recipe-black-sesame-flan.phpBlack sesame flanDelicious flan with black sesame pastehttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1369-0.webpPlace a circle 20 cm in diameter and 4.5 cm high on a sheet of baking paper on ahttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1369-1.webpSesame flan mixturePrepare ing1, and before thickening it over low heat, add ing2 then mix carefully,https://cooking-ez.com/images/recettes/zoom/desserts/flans/1369-2.webpThicken over a low heat, and as for a classic mixture, finish off with the butter and the mixer to obtain a smoothhttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1369-3.webpAssemblyTake the circle and pastry out of the fridge.This is not essential, but I advise youhttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1369-7.webp...before placing the pastry circle back on top. This improves the crispness of the flan pastry and adds a littlehttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1369-8.webpLine the pastry base with a sheet of baking paper, then fill with ceramic beads orhttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1369-9.webpBake for 15-20 minutes.Remove paper and beadshttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1369-10.webpPour the mixture into the pastry basehttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1369-11.webpBaking the flanAnd bake in the oven for 20-30 minutes, keeping an eye on the color of the pastryhttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1369-12.webpRemove the ring once the flan is warm, then chill in the fridge before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1369-13.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-prepare-green-beans.phpHow to prepare green beansFrom fresh green beans to ready-to-cook beanshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1368-0.webpGreen beans are all goodhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1368-1.webp...except for the two ends or tips, which have to be removed - that's the whole job of preparing them.There arehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1368-2.webpThe "old-fashioned" wayTake each bean in your hand, then with the other hand break off the tip by bending it,https://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1368-4.webpTo obtain a bean like this.This is the procedure when dealing with stringy beans, and breaking the tip by handhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1368-3.webpQuick methodWith stringy beans all but extinct these days, a much quicker method is to take a small packet ofhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1368-5.webp...and cutting off all the ends at once, on one sidehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1368-6.webp...then the otherhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1368-7.webpUse the method of your choice for all the beans, and place them in a colanderhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1368-8.webpThen wash them, and your green beans are ready to cookhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1368-9.webpCookingCook the beans in a large pot of boiling salted water until tenderhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1368-10.webpDrain and refresh under cold running water to stop cooking immediately.Drain again carefullyhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1368-12.webpYou can then cut them into pieces (more or less small), depending on your recipehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1368-13.webpIf you intend to use them in a salad, I recommend drying them carefully in a tea towel beforehand, to remove anyhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1368-14.webp https://cooking-ez.com/desserts/recipe-apricot-jelly.phpApricot jellyApricot jelly, like a jam but without the skinshttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1367-0.webpPrepare ing0, cut the quarters or small pieces, and pour them into a large saucepan with 3https://cooking-ez.com/images/recettes/zoom/desserts/confitures/1367-1.webpPlace the pan over medium heat and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1367-2.webpLeave to simmer for 5 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1367-3.webpThen run through the food millhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1367-4.webp...to remove all skinhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1367-5.webpPour the apricot pulp back into the saucepan, weigh to see how much pulp you have, then return to the heat to bring tohttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1367-6.webpTake 2 tablespoons of sugar and mix with ing2 in a small bowl.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1367-10.webpPour all the remaining sugar into the pan and whisk to combinehttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1367-7.webpBring back to the boil, and boil for about 3 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1367-8.webpSqueeze the ing3 juice into the saucepan and whisk to bring out the apricot flavourhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1367-9.webpAdd the sugar+gelling agent mixture, whisking to combinehttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1367-11.webpBring to the boil one last time, then boil for about 4 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1367-12.webpPour the hot jelly into jarshttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1367-13.webpClose the lids, then turn the jars upside down, to force any air remaining in the jar through the burninghttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1367-14.webpAllow to cool before storing in a cupboard or a cool, dry placehttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1367-0.webp https://cooking-ez.com/base/recipe-how-to-prepare-apricots.phpHow to prepare apricotsPreparing apricots for a recipehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/1366-0.webpWash ing0 thoroughlyhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/1366-1.webpCut each apricot in half, passing a knife around the pithttps://cooking-ez.com/images/recettes/trucs_astuces/comment/1366-2.webpOpen the apricothttps://cooking-ez.com/images/recettes/trucs_astuces/comment/1366-3.webpRemove the pit and set aside.Repeat this process with all the apricotshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/1366-4.webpUsing a small knife, cut off the small, hard part of each apricot half where the apricot stem used to be, and discardhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/1366-5.webpThen, depending on the use of your recipe, cut the apricots into small pieces (photo), into quarters, or leave them inhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/1366-0.webp https://cooking-ez.com/desserts/recipe-verbena-flan.phpVerbena flanParisian flan with verbena saucehttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1365-0.webpRinse verbena quickly under cold running water, then dry in a tea towelhttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1365-1.webpSeparate the leaves from the stems (which you can compost or throw away)https://cooking-ez.com/images/recettes/zoom/desserts/flans/1365-2.webpPrepare ing1, and just as the cream + milk mixture is about to come to the boil, add the verbena leaves, roughly cuthttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1365-3.webpWhen preparing the flan mixture, pour the cream + milk + verbena mixture over the eggs + sugar, and strain through ahttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1365-4.webpPress down with a spoon or maryse to release the flavourhttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1365-5.webpFinish the preparation as usual.At the end of the cooking time, you can add ing2 to reinforce the taste, andhttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1365-6.webpPreheat your oven to 200°C (390°F).Place a 20 cm (8-inch) diameter flan ring on a sheet ofhttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1365-7.webpFill with ceramic beads (or other cooking medium), and bake for 15 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1365-8.webpRemove beads and paperhttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1365-9.webpPour in the verbena flan mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1365-10.webpPlace low in the oven and bake for 20-30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1365-11.webpLeave to cool before placing on a plate, then chill in the fridge for at least 2 hours before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1365-13.webp https://cooking-ez.com/viandes/recipe-pork-sauteed-with-green-beans-asian-style.phpPork sautéed with green beans, Asian stylePork cubes sautéed in soy and served with green beans and corianderhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1364-0.webpPrepare ing0, reservehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1364-4.webpPrepare and chop ing1, set asidehttps://cooking-ez.com/images/recettes/zoom/generiques/echalote-emincee.webpCut ing2 (here a piece of filet mignon) into small pieceshttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1364-5.webpIn a frying pan over high heat, pour ing3 and, when hot, add the pork pieces, season with pepper but do not add salthttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1364-6.webpToast the pieces well, stirring occasionallyhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1364-7.webpAt the end of the cooking time, lower the heat, add the chopped shallot and cook, stirring, for 1 minutehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1364-8.webpAdd ing4 and ing5, then deglaze the pan with a wooden spatula usinghttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1364-9.webpTo finish, add the cooked green beans and coriander, and stir well to just heat through before serving.Bonhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1364-10.webp https://cooking-ez.com/divers/recipe-small-green-vegetables-in-mornay-sauce.phpSmall green vegetables in Mornay sauceVarious vegetables sautéed or cooked on the side and bound with a Mornay saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1363-0.webpCut ing0 into small pieces.You can use small purple artichokes (as in the photo), or classic artichokes.https://cooking-ez.com/images/recettes/zoom/divers/legumes/1363-1.webpPrepare and cook ing1.Reservehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1363-2.webpPrepare and slice ing2 (choose small zucchinis if possible).Sethttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1363-3.webpPrepare and chop ing3.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1363-4.webpIn a large saucepan over high heat, pour in ing4 and when hot, pour in the zucchinihttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1363-5.webpSauté until zucchini is cooked but still barely firm.Season with salt and pepper andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1363-6.webpReturn the pan to the heat, pour in ing5, then when hot, add the chopped shallot.Season with salt and pepper,https://cooking-ez.com/images/recettes/zoom/divers/legumes/1363-7.webpAdd the broad beans and artichokehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1363-8.webp...then the zucchinis.Heat the mixture, stirring a littlehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1363-9.webpAdd ing6 to the vegetables, the chopped parsley, and mix quickly one last timehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1363-11.webpYour vegetables are readyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1363-0.webp https://cooking-ez.com/divers/recipe-eggs-with-green-asparagus-and-parmesan-cheese.phpEggs with green asparagus and Parmesan cheeseBeaten eggs and green asparagus slices sautéed with Parmesan cheesehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1362-0.webpIn a salad bowl, break up ing0, add ing1, salt and pepper then whisk to mix well.https://cooking-ez.com/images/recettes/zoom/divers/oeufs/1362-1.webpPrepare ing2, then cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1362-4.webpIn a frying pan over medium heat, pour ing3, and when hot, add the asparagushttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1362-5.webpSprinkle with half of the ing4, then sauté quickly for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1362-6.webpPour in the beaten eggs and sprinkle with the remaining Parmesanhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1362-7.webpUsing a wooden spatula, push the edges of the pan inwardshttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1362-8.webp...until set.Finish with the chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1362-9.webpEnjoy without delayhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1362-0.webp https://cooking-ez.com/divers/recipe-roasted-vegetables-with-thyme-and-green-sauce.phpRoasted vegetables with thyme and green sauceVegetables just roasted in olive oil and served with a green parsley-sesame saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1361-0.webpPrepare ing0, cut into small sections.If you're using organic carrots, there's nohttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1361-1.webpPrepare ing1https://cooking-ez.com/images/recettes/zoom/divers/legumes/1361-2.webpPrepare ing2, cut into small pieces.Preheat oven to 220°C (430°F)https://cooking-ez.com/images/recettes/zoom/divers/legumes/1361-3.webpPour all the vegetables into a bowl, sprinkle with thyme and ing3, then mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1361-4.webpPlace a sheet of baking paper on a baking sheet, then spread thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1361-5.webpBake for approximately 20 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1361-6.webpServe drizzled with olive oil and accompanied by a generous spoonful of parsley-sesame green saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1361-0.webp https://cooking-ez.com/entrees/recipe-very-green-mixed-salad.phpVery green mixed saladA salad with mushrooms, hard-boiled eggs, green salad leaves and green beans, tossed in a vinaigrettehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1360-0.webpPlace ing0 in a salad bowl. You can cut them into chiffonade if you prefer, but it's nothttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1360-1.webpPrepare and chop ing1, pour into the salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1360-2.webpCut ing3 into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1360-4.webp...then add them to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1360-5.webpPrepare and slice ing5 and add it to the salad bowl, along with ing2, which you will havehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1360-6.webpAdd the coarsely chopped herbshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1360-7.webpFinish with ing6, mix well and your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1360-8.webp https://cooking-ez.com/viandes/recipe-au-vert-beef.php"Au vert" beefPiece of beef and sautéed green vegetables, including topshttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1359-0.webpPrepare ing0, using very young ones if possible, and slice them.https://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1359-1.webpPrepare and slice ing1.Set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1359-2.webpToast ing2 in a very hot pan with ing3, ing4 and ing5.You can follow these (good) cookinghttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1359-3.webpOnce the meats are cooked, remove to a warm plate and cover withhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/151-0.webpIn the same pan, without cleaning it, over medium heat, add ing6 and when melted add the shallot, salt andhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1359-4.webpAdd the zucchini and grill to taste.Add salt at the end of cookinghttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1359-5.webpPush them to one side of the pan, then add ing7https://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1359-6.webpGently stir the tops until they "fall off", i.e. reduce in volumehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1359-7.webpAt this point, mix the zucchinis with the tops, then check the seasoninghttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1359-8.webpServe à l'assiette piece of beef, greens and a sprig of thyme to garnishhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1359-0.webp https://cooking-ez.com/entrees/recipe-warm-white-bean-salad-with-smoked-trout.phpWarm white bean salad with smoked troutMelt-in-your-mouth white beans and smoked trout, just seared and tossed in an herbed vinaigrette?https://cooking-ez.com/images/recettes/zoom/entrees/salades/1358-0.webpThe day before, soak ing0 in a bowl of cold water overnight.The next day, drainhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1358-1.webpCook them in a large pot of boiling salted water, over a low heat, until tenderhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1358-2.webpDrain again.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1358-3.webpCut ing1 into strips.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1358-4.webpPrepare ing2 and chophttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1358-5.webpMelt ing3 in a small frying pan over medium heat, then add the minced shallot.Cook for 1 minute maximum,https://cooking-ez.com/images/recettes/zoom/entrees/salades/1358-6.webpAdd the trout strips and barely cook, 1 minute or 2, they should just become opaque.Remove from heathttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1358-7.webpPour the carefully drained beans into a bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1358-8.webpAdd the trout, then the coarsely chopped herbshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1358-9.webpPour in ing5, mix well and your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1358-10.webp https://cooking-ez.com/desserts/recipe-mirlitons-of-guipavas.phpMirlitons of GuipavasTartlet bases made from croissant dough, filled with almond creamhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1357-0.webpFurnish tartlet circles with ing0, spread thinly (maximum 2 mm), followinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1357-1.webpWe don't throw anything away, just gather up your dough scraps and use them as Viennese fermentedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1357-2.webpPreheat the oven to 390°F (200°C).Fill each pastry base with a layer of almond cream, using a pipinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1357-3.webpDo this for all your fundshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1357-4.webpYou can sprinkle a little powdered sugar over the top of the bases, which is supposed to help them develop in the ovenhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1357-5.webpBake for 10-15 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1357-6.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1357-7.webpSprinkle with powdered sugar when coolhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1357-8.webp https://cooking-ez.com/desserts/recipe-viennese-shortbread.phpViennese ShortbreadLightly vanilla shortbread covered with chocolatehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1356-0.webpPreparation of the doughIn a small bowl, pour ing0 cut into small pieces.If the butter is cold (ithttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1356-1.webpSift ing1 over butter, then add ing2https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1356-2.webpMix with a wooden spatula until smoothhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1356-3.webpAdd ing3, ing4 and ing5https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1356-4.webpMix until you have a smooth dough.You can do this with a spatula again, or simply by hand, which is veryhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1356-5.webpPut the dough in a pastry bag lined with a fluted tiphttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1356-6.webpPiping and bakingPipe the dough onto a sheet of baking paperhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1356-7.webpBake for about 30 minutes, be careful not to overcook them, the shortbread should remain softhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1356-8.webpLet cool on a wire rack.Set aside the baking sheet and the paperhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1356-10.webpChocolate toppingMelt in a bain-marie or microwave oven ing6.I recommend usinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1356-11.webpDip the end, or ends, of each cookie into the melted chocolatehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1356-12.webpPlace them on the baking sheet, do this for all the shortbread and then put in the fridge for at least 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1356-13.webpYour Viennese shortbread is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1356-0.webp https://cooking-ez.com/divers/recipe-creamy-rice-with-spinach.phpCreamy rice with spinachCooked rice and spinach with a shallot creamhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1355-0.webpPrepare and slice ing0https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1355-1.webpIn a large saucepan over medium heat, pour in ing1 and when hot add the shallot, salt and pepper.Cook for 1https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1355-2.webpAdd ing2, salt and pepper again, stir and bring to a boilhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1355-3.webpAdd ing3 and mixhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1355-4.webpFinish with ing4, mix again and leave the spinach to warm up.Check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1355-5.webpServe with a sprinkle of grated cheese on tophttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1355-0.webp https://cooking-ez.com/divers/recipe-grilled-ham-and-bechamel-sandwiches.phpGrilled ham and bechamel sandwichesBread slices topped with béchamel sauce, diced ham and grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1354-0.webpCut ing0 in small dices.I use here a heel of ham, but no problem to use slices, cut them if possible in stripshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1354-1.webpPrepare ing1 and slice ithttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1354-2.webpIn a small skillet over medium heat, pour in ing2 and when hot add the shallot.Season with salt and pepper andhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1354-3.webpAdd the hamhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1354-4.webp...and cook, stirring occasionally, until golden brownhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1354-5.webpRemove from heat and add chopped parsley.Preheat oven to 200°C (390°F)https://cooking-ez.com/images/recettes/zoom/divers/tartines/1354-6.webpPlace ing4 in a baking sheet protected by a sheet of bakinghttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1354-7.webpSpread each slice of bread with a generous layer of béchamelhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1354-8.webpSpread the grilled hamhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1354-9.webpSprinkle with grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1354-10.webpPut in the oven for about 20 minutes, watch the coloring and don't hesitate to finish with a small blow of grillhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1354-11.webpServe hot or warmhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1354-0.webp https://cooking-ez.com/desserts/recipe-cantucci-di-prato.phpCantucci di PratoItalian dry cookies with whole almondshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1353-0.webpPreheat your oven to 180°C (360°F).Sift together in a bowl ing0, ing1 and ing2https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1353-1.webpAdd ing3 and ing4https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1353-2.webpThen ing6 and ing5 meltedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1353-3.webpMix, by hand or with a wooden spatula, until smoothhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1353-4.webpPlace the dough on your lightly floured work surface, and cut it in 2https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1353-5.webpForm each piece of dough into a cylinder, about 4 cm (1.6 inches) in diameter, and place on ahttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1353-6.webpBake in the oven for 30-35 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1353-7.webpCut, still warm, in small pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1353-8.webp...and let cool on a rackhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1353-0.webpIdeally, a glass of "Vino santo", the famoushttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/vino-santo.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-prepare-fresh-mushrooms.phpHow to prepare fresh mushroomsHow to use fresh mushrooms, wash them and cut them to use in a recipehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1352-0.webpThe problem with fresh mushrooms is the dirt that gets stuck to them, either at the base or on the caphttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1352-1.webpIf you want to keep only the head, you can break (or cut) the foothttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1352-2.webpIf you want to use the maximum of the mushroom, cut and throw away just the earthy part of the stemhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1352-3.webpDo this for all your mushroomshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1352-4.webpWashingThe next thing to do, as for vegetables, is to soak them to wash them, but this would be a mistake, thehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1352-5.webpThe foothttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1352-6.webp...then the hat.No doubt, it's long enoughhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1352-7.webpDo this for all your mushrooms, and place them in a colander as you go to drainhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1352-8.webpCuttingDepending on your recipe you may need mushrooms in pieces, and in this case cut them in 2 or 4 (orhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1352-9.webpThis will produce fairly large pieceshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1352-10.webpIf you need sliced mushrooms, in this case slice them thinly, lengthwise, starting with the side of the cap.Ahttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1352-11.webpWhatever cut/size you choose, do it for all your mushrooms.They are now ready to be used in your recipehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1352-12.webp https://cooking-ez.com/viandes/recipe-pork-chops-champvallon-style.phpPork Chops Champvallon stylePork chops cooked between 2 layers of potatoes with onionshttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1351-0.webpPeel the potatoes, cut them into strips, a mandolin is ideal for this, then wash and dryhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1351-1.webpPrepare ing1, slice them finely (again, the mandolin is veryhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1351-2.webpIn a small saucepan over low heat, melt ing2, then turn off the heat and let it standhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1351-3.webpAdd salt and pepper to each side ing3https://cooking-ez.com/images/recettes/zoom/viandes/porc/1351-4.webpIn a frying pan over high heat, pour ing4 and when it is hot, place the chopshttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1351-5.webpJust brown them on each side, then set aside on a platehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1351-6.webpLower the heat, and in the same pan without cleaning it, add ing4 again, then the minced onion, ing5, ing6, ing7, salthttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1351-7.webpCook, stirring occasionally, until onions are cooked through and a little coloured.Remove and discard bayhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1351-8.webpPour the potato slices into a bowl, put 3 or 4 tablespoons aside, and sprinkle the rest with 3/4 of the melted butter,https://cooking-ez.com/images/recettes/zoom/viandes/porc/1351-9.webpPour half of the mixture into a large ovenproof pan, sprinkle with chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1351-10.webpPlace the chops on top, pour the cooking juices that have formed on the plate, and add a little parsleyhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1351-11.webpPour in the other half of the potatoes, then ing9https://cooking-ez.com/images/recettes/zoom/viandes/porc/1351-12.webpCover and bake for 1 hourhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1351-13.webpAt the end of this time, take the pan out of the oven, uncoverhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1351-14.webpPlace the remaining raw potatoes on top, season with salt and brush with the remaining meltedhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1351-15.webpReturn to the oven, uncovered this time, for an additional 1 hour of cookinghttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1351-16.webpYour Champvallon chops are ready, enjoy with a pinch of chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1351-0.webp https://cooking-ez.com/divers/recipe-spinach-and-mushrooms-with-pesto.phpSpinach and Mushrooms with PestoSautéed mushrooms and cooked spinach with a pesto saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1350-0.webpIn a saucepan over medium heat, pour in ing0 and when it is hot add ing1 minced.Add salt and pepper, cook for 1https://cooking-ez.com/images/recettes/zoom/divers/legumes/1350-1.webpAdd prepared and chopped ing2, salt again and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1350-2.webp...and cook to your liking, typically until the mushrooms have run out of waterhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1350-3.webpAdd ing3https://cooking-ez.com/images/recettes/zoom/divers/legumes/1350-4.webp... then ing4.Stir and cook for a few minutes, stirring occasionally, until the cream has reducedhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1350-5.webpRemove from heat and add Ing5, mix well, readyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1350-6.webpServe alone or with pasta or rice for examplehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1350-0.webp https://cooking-ez.com/divers/recipe-roasted-leeks-with-pesto.phpRoasted leeks with pestoRoasted leeks, chopped hard-boiled eggs and pesto saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1349-0.webpPreheat your oven to 200°C (390°F).Prepare ing0, cut them into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1349-1.webpPlace on a baking sheet or pan, sprinkle with olive oil and thyme (fresh if possible), andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1349-2.webpPlace in oven for about 30 minutes, until leeks are nicely colored/grilledhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1349-3.webpChop ing3https://cooking-ez.com/images/recettes/zoom/divers/legumes/1349-4.webpServe with a layer of leeks, chopped hard-boiled egg and a generous dollop of pestohttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1349-0.webp https://cooking-ez.com/divers/recipe-gratin-of-leeks-with-morbier-cheese.phpGratin of leeks with Morbier cheeseSliced leeks and Morbier cream cooked in a gratinhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1348-0.webpPrepare ing0, slice them.Reservehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1348-1.webpPrepare ing1, also slice it.Reservehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1348-2.webpCut half of the ing2 into small pieces, the other half into strips.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1348-3.webpIn a large skillet over medium heat, pour in ing3 and when hot, add spring onion, salt and pepper.Cook and stirhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1348-4.webpAdd the leeks and mixhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1348-5.webpCook, covered, for a few minutes until leeks are just tenderhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1348-6.webpAdd ing4, Morbier cheese in small pieces, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1348-7.webpReduce heat and let thicken gently, stirring occasionally.Checkhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1348-8.webpYou can add if you wish ing5 cut in small pieces, but it is not essentialhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1348-9.webpPour the mixture into a buttered baking panhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1348-10.webpPlace the rest of the Morbier cheese cut into strips on tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1348-11.webp... and bake for about 25 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1348-0.webp https://cooking-ez.com/divers/recipe-soft-croque-monsieur-with-3-cheeses.phpSoft Croque-monsieur with 3 cheesesCroque monsieur with 3 cheeseshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1347-0.webpIf not already done, cut ing0 (not too thick)https://cooking-ez.com/images/recettes/zoom/divers/tartines/1347-1.webpGrate ing1, ing2 and ing3, mixhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1347-2.webpIn a bowl, pour ing4, ing5, salt and pepper and mixhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1347-3.webpPlace the slices of bread in a large dish and sprinkle them with the egg-cream mixture, turn them over to soak eachhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1347-4.webpAs you do so, place the slices on a baking sheet, possibly protected by a sheet ofhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1347-5.webpPlace in the oven for about 15 minutes to start browning the bread sliceshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1347-6.webpRemove from the oven and top with grated cheese 1 slice on 2https://cooking-ez.com/images/recettes/zoom/divers/tartines/1347-7.webp...then close the croque-monsieur and return to the oven for another 10-15 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1347-8.webpEnjoy hot or warmhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1347-0.webp https://cooking-ez.com/monde/recipe-polpete.phpPolpeteSoft meatballs with breadcrumbs and Parmesan cheese, served with a tomato compotehttps://cooking-ez.com/images/recettes/zoom/monde/viande/1346-0.webpMaking the meat ballsRemove the crust from ing0 (use it in another recipe), put the crumb only in a bowl andhttps://cooking-ez.com/images/recettes/zoom/monde/viande/1346-1.webpIn the meantime, in a salad bowl, pour ing2, ing3 finely chopped and ing4 also chopped.Salt and pepperhttps://cooking-ez.com/images/recettes/zoom/monde/viande/1346-2.webpAdd the milk-soaked bread, squeezed between your hands, grated ing5 and ing6https://cooking-ez.com/images/recettes/zoom/monde/viande/1346-3.webpMix thoroughly.You can do it with a mixer, or simply by handhttps://cooking-ez.com/images/recettes/zoom/monde/viande/1346-4.webp...until you gethttps://cooking-ez.com/images/recettes/zoom/monde/viande/1346-5.webp...a homogeneous mixture.Let rest 1 hour in the refrigerator if possiblehttps://cooking-ez.com/images/recettes/zoom/monde/viande/1346-6.webpShape them into balls and place them on a baking sheet, possibly protected by a sheet ofhttps://cooking-ez.com/images/recettes/zoom/monde/viande/1346-7.webpCookingIn a large frying pan over medium heat, pour in ing7 and when it is hot add the dumplings, just brownhttps://cooking-ez.com/images/recettes/zoom/monde/viande/1346-13.webpIn the same pan, add a little olive oil, then chopped ing8, ing9, ingA, ingB, salt and pepper.Cook for 1https://cooking-ez.com/images/recettes/zoom/monde/viande/1346-8.webpPour in ingC, add more salt and pepper, and let thicken gently for about 10 minuteshttps://cooking-ez.com/images/recettes/zoom/monde/viande/1346-9.webpAdd the previously set aside meatballs, sprinkle with tomatoes and let them warm up slowlyhttps://cooking-ez.com/images/recettes/zoom/monde/viande/1346-10.webpJust before serving, remove and discard thyme, garlic clove and bay leaves.Checkhttps://cooking-ez.com/images/recettes/zoom/monde/viande/1346-11.webpServe the polpete with the side dish of your choice, in this case white rice, and a generous helping of tomato pureehttps://cooking-ez.com/images/recettes/zoom/monde/viande/1346-0.webp https://cooking-ez.com/entrees/recipe-celery-and-avocado-salad.phpCelery and avocado saladCelery, avocado and chives, bound with a remoulade saucehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1345-0.webpPrepare ing0, and grate it not too fine.Pour into a bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1345-1.webpPrepare ing1 and cut into thin strips.Pour into the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1345-2.webpAdd the chopped chives and ing3, mix well, your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1345-3.webp https://cooking-ez.com/desserts/recipe-cookies-of-the-camisards.phpCookies of the CamisardsSmall cookies with chestnut and oat flourshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1344-0.webpIn the bowl of a mixer, sift ing0, ing1, ing2 and ing3 (if using)https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1344-1.webpAdd ing4 cut into small pieces, ing5 and ing6https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1344-2.webpKnead on low speed until smooth.Preheat your oven to 180°C (360°F)https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1344-3.webpWeigh small pieces of dough of about 30 gr. and roll them into a ballhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1344-4.webpPlace a sheet of baking paper on a baking sheet (or sheets), andhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1344-5.webpPlace a walnut kernel or an almond on each waferhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1344-6.webpBake in the oven for 15-20 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1344-7.webpLet cool, if possible on a wire rack, before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1344-0.webp https://cooking-ez.com/base/recipe-tartar-sauce.phpTartar sauceRemoulade sauce with pickles and chopped herbshttps://cooking-ez.com/images/recettes/zoom/base/sauces/1343-0.webpCut into very small pieces, or chop, ing0https://cooking-ez.com/images/recettes/zoom/base/sauces/1343-1.webpFinely chop ing1 and ing2https://cooking-ez.com/images/recettes/zoom/base/sauces/1343-2.webpPrepare ing3https://cooking-ez.com/images/recettes/zoom/base/sauces/1343-3.webpPour in the pickles and herbshttps://cooking-ez.com/images/recettes/zoom/base/sauces/1343-4.webpMix wellhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1343-5.webpYour tartar sauce is readyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1343-0.webp https://cooking-ez.com/desserts/recipe-leopard-cake.phpLeopard cakeChocolate vanilla marble cake with chocolate "spots" to mimic leopard furhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-0.webpChocolate insertPrepare ing0https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-1.webpTake 1/3 of the dough and pour it into a separate bowl.Add ing1 that you have melted (microwave orhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-2.webpWhisk well, then add ing3 and mix thoroughly againhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-3.webpYou will get a vanilla paste, and a chocolate paste, there should be about 2 times more vanilla paste than chocolatehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-4.webpPinch or bend the end of 2 pastry bagshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-5.webp... and slide each one into a high-sided container.Pour the pasta into the piping bagshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-6.webpClose, then put in the refrigerator for at least 2 hours, or even overnighthttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-7.webpForming the cakeTake the pastry bags out of the fridgehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-8.webpIn a buttered cake pan, start by putting a layer of vanilla paste in the bottomhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-9.webpThis first layer should cover the entire bottom of the pan, and be at least 0.5 cm thickhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-10.webpWith the chocolate piping bag, pipe strips of chocolatehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-11.webp...along the entire length of the mold.Note: For a nice leopard effect, the chocolate strips should behttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-12.webpCover them with vanilla pastehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-13.webpIn the hollows that form, pocket new chocolate stripshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-14.webp...which you will cover again with vanilla pastehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-15.webpContinue until all dough is used, ending with a layer of vanilla doughhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-16.webpCookingBake in the oven for 1 hour.Turn out when warm and let cool on a rackhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-17.webp...before slicinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1342-0.webp https://cooking-ez.com/viandes/recipe-sliced-veal-with-leeks-and-mushrooms.phpSliced veal with leeks and mushroomsSautéed veal strips, served with mushrooms and creamed leekshttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1341-0.webpThe cutsPrepare ing0 then slice it, prepare ing1 and slicehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1341-1.webpCut ing2 into thin strips.Reservehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1341-2.webpPrepare ing3, then cut them in 4 in the height.Reservehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1341-3.webpCookingIn a frying pan (not non-stick if possible) on high heat, pour ing4 and when it is hot add thehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1341-4.webpCook, stirring occasionally, until golden brownhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1341-5.webpAt the end, add the juice of ing5, then salt and pepperhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1341-6.webp...and dump into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1341-7.webpReturn the same pan to medium heat, and without cleaning it add ing6.When hot, add the minced shallot, seasonhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1341-8.webpAdd the leekhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1341-9.webp...and cook until tenderhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1341-10.webpRemove to the bowl as wellhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1341-11.webpReturn the same pan to medium heat, and still without cleaning it, add ing7 and ing8.When they are hot, add thehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1341-12.webpSeason with salt and pepper and cook until golden brown, stirring occasionallyhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1341-13.webpWhen the meat is cooked, pour in ing9 all at once, and if you have any, add ingAhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1341-14.webpAllow to thicken, scraping the bottom of the pan with a wooden spatula tohttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1341-15.webpAdd mushrooms and leeks at once, mix well and let heat up a few more minutes.Check thehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1341-16.webpYour minced meat is ready, serve it hothttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1341-0.webp https://cooking-ez.com/entrees/recipe-creamy-cauliflower-and-avocado-salad.phpCreamy cauliflower and avocado saladThinly sliced cauliflower, avocado slices and herbs, bound with a remoulette saucehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1340-0.webpPrepare ing0, chop it finely and pour it into a bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1340-1.webpPeel, remove the core and cut into ing1 stripshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1340-2.webpPour into the bowl, then add the chopped herbshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1340-3.webpFinish with ing3, mix well, your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1340-4.webp https://cooking-ez.com/desserts/recipe-rice-pudding-with-chestnuts-and-poached-pears.phpRice pudding with chestnuts and poached pearsRice pudding and chestnut cream with diced poached pearshttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1339-0.webpRice pudding with chestnutsBlanch ing0 in a pot of boiling water for 5 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1339-1.webpDrain ithttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1339-2.webpPour this rice into a non-stick pan with ing1 and ing2https://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1339-3.webpPlace on low heat and cook gently, stirring occasionallyhttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1339-4.webp...until the rice has absorbed almost all the milkhttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1339-5.webpYou should obtain a creamy rice pudding with a delicious chestnut taste.Let cool,https://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1339-6.webpPrepare ing3https://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1339-7.webp... and add it to the cooled rice pudding.Proceed gently, to keep as much as possible the lightness of thehttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1339-8.webpCut ing4 into small pieces and drainhttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1339-11.webpMontageThis is not necessary, but you can decorate each glass with a trail of chestnut creamhttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1339-12.webpFill with half of the rice puddinghttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1339-13.webpThen 1/4 of the poached pear pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1339-14.webpServe, not too cold if possible, i.e. out of the fridge 30 minutes before tastinghttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1339-0.webp https://cooking-ez.com/divers/recipe-creamy-cauliflower-with-smoked-salmon.phpCreamy cauliflower with smoked salmonCreamy cauliflower purée with steamed leek and strips of smoked salmonhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1338-0.webpPrepare ing0, slice it finely (a mandolin is ideal forhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1338-1.webpPrepare and finely chop ing1.Prepare and finely chophttps://cooking-ez.com/images/recettes/zoom/divers/autres/1338-2.webpIn a saucepan over medium heat, pour in ing4 then when hot add the minced shallot, unpeeled garlic clove, ing5 andhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1338-3.webpThen add the chopped cauliflower and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1338-4.webpAdd ing7, reduce heat and cover.Cook gently until cauliflower is tenderhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1338-5.webpRemove and discard the garlic clove, bay leaf and rosemary sprig.Blend the contentshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1338-6.webp...until you have a thick cream of cauliflower to your liking.Cover and leave on very low heathttps://cooking-ez.com/images/recettes/zoom/divers/autres/1338-7.webpCook the leek in a small frying pan over medium heat with ing8.Stop cooking as soon as it is tender, then salthttps://cooking-ez.com/images/recettes/zoom/divers/autres/1338-8.webpAdd the leek to the cream of cauliflower, mix well and check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/autres/1338-9.webpIn the same small frying pan as the leeks, still over medium heat, pass ing9 cut into strips, to barely sear them (2https://cooking-ez.com/images/recettes/zoom/divers/autres/1338-10.webpHeat the serving plates.Serve a good layer of creamy cauliflower and a few pieces ofhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1338-0.webp https://cooking-ez.com/desserts/recipe-clementines-chestnuts-entremet.phpClementines and chestnuts entremetA disc of clementine cream on a disc of chestnut dacquoise cookiehttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1337-0.webpClementine creamFilm the bottom of a 22 cm (8.5 inch) circle, folding over the edges,https://cooking-ez.com/images/recettes/zoom/desserts/entremets/1337-1.webpPrepare ing0 and pour it into the "mold".Put in the freezer for at least 4 hours, maybe overnighthttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1337-2.webpThe next day, turn out the frozen creamy disk, enjoy the ease of handling.Put it back in the freezer to awaithttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1337-3.webpThe chestnut dacquoise cookieHeat your oven to 180°C (360°F).Prepare ing1, replacing half the almondhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1337-4.webp... and bake for 20 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1337-5.webpTurn out while still warm (be careful, the dough is very fragile), and let cool on a rackhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1337-6.webpAssembling the entremetPlace the dacquoise disk in a dishhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1337-7.webpPlace the creamy disk on top of the dacquoise disk.Note the advantage of keeping the creamy disk in thehttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1337-8.webpLet the creaminess recover in the fridge for at least 2 hours.Decorate with (for example) 2 leaves and 2 thinhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1337-0.webp https://cooking-ez.com/base/recipe-clementine-creamy.phpClementine CreamyA creamy fruit without much pulphttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1336-0.webpZest 2 clementines into ing0, mix well, film and place in the fridgehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1336-1.webpAfter this time, add ing2 and ing3, mix wellhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1336-11.webpSoak ing4 in a bowl of cold waterhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/197-2.webpSqueeze the clementines, you should get 250 ml of juice.Pour the juice into a small saucepan and bring to 60°Chttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1336-2.webpPour the hot juice over the sugar-egg-zest mixture and mix wellhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1336-3.webpPour this preparation through a fine sieve into a saucepan, you must remove all the clementinehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1336-4.webpPlace this pan over low heat, and stirring constantly with a maryse orhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1336-5.webpAs soon as the boiling point is reached, remove from heat and add the wrung out gelatinhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1336-6.webp...mix wellhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1336-7.webpCover the pan and plunge it in a bottom of cold water, stick a thermometer in the preparationhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1336-8.webpWhen the temperature has dropped to 40°C (100°F), add ing5 in cold pieceshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1336-9.webp...then mix it all togetherhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1336-10.webpYour clementine cream is ready.This is a preparation that is usually poured into a mold, or into an alreadyhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1336-0.webp https://cooking-ez.com/entrees/recipe-celery-soup-bourguignonne-style.phpCelery soup bourguignonne styleCelery soup with strips of Époisseshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1335-0.webpPrepare ing0 in small pieces, and pour it into a large saucepanhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1335-3.webpCover with ing1https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1335-4.webpAdd salt and cook over medium heat until the celery is tender (you can easily pierce it with the tip of ahttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1335-5.webpOnce the celery is tender, mix it all togetherhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1335-6.webpAdd ing2 cut into stripshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1335-7.webpBlend a second time and check the seasoninghttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1335-8.webpYour soup is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1335-0.webp https://cooking-ez.com/divers/recipe-gratin-of-jerusalem-artichokes-comtoise.phpGratin of Jerusalem artichokes à la ComtoiseGratin of Jerusalem artichokes, potatoes, Morteau sausage and comté cheese béchamelhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1334-0.webpPrepare and cook ing0https://cooking-ez.com/images/recettes/zoom/divers/gratins/1334-1.webpPreheat the oven to 390°F (200°C).Cut ing1 into roundshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1334-2.webpCut ing2 into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1334-4.webpMix ing3 with half of ing4https://cooking-ez.com/images/recettes/zoom/divers/gratins/1334-5.webpButter a casserole dish and place the Jerusalem artichoke slices in ithttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1334-6.webpAdd the sausage pieceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1334-7.webpThen the potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1334-8.webpPour in the béchamel sauce, then sprinkle with the remaining Comté cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1334-9.webpBake in the oven for 25-30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1334-0.webp https://cooking-ez.com/poissons/recipe-breton-style-shellfish-and-vegetable-soup.phpBreton style shellfish and vegetable soupSmall sliced vegetables, shellfish cooked on the side and creamy liaisonhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1333-0.webpPrepare ing0, cut into julienne.Peel and wash ing1, also cuthttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1333-1.webpPrepare and finely chop ing3https://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1333-2.webpCook the mussels, cockles and clams in a marinade, one after the other.Do not changehttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1333-3.webpSet aside half a glass of the cooking juices from the shellfish once all the cooking is donehttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1333-4.webpIn a large saucepan over medium heat add ing8, melt and add the minced shallot, salt and pepper.Cook for 1https://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1333-5.webpAdd all the vegetables, mix, and cook, stirring occasionally, for 3 or 4 minuteshttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1333-6.webpAdd all the shellshttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1333-7.webp...ing9 and the half glass of shellfish juice from step 4https://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1333-8.webpMix well, lower the heat and let it thicken gently for about 20 minutes uncoveredhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1333-9.webpAfter this time, check the seasoning, then add the chopped parsley.Your recipe ishttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1333-10.webpServe in a cassolette (small individual pot or ramekin) or classically with a side dish such ashttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1333-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-prepare-jerusalem-artichokes.phpHow to prepare Jerusalem artichokesPreparation of Jerusalem artichokes: peeling, cutting and cookinghttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1332-0.webpJerusalem artichokes are very hard, which is a good way to check that they are fresh because they soften as they agehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1332-1.webpStart by cutting off the tophttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1332-3.webpThen peel with a peeler, it is not easy, Jerusalem artichokes often having a little bit of ahttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1332-4.webpDip into a bowl of water as you gohttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1332-5.webpThen cut into thin slices (a mandolin is ideal for this)https://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1332-6.webpPlunge the slices into a large pot of boiling salted water ( English style cooking).Ahttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1332-7.webp...you can remove it for further cooking.Cook until the Jerusalem artichokes are tender (about 8-10 minutes)https://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1332-8.webpThen drain and rinse under cold water.Your Jerusalem artichokes are ready to be used in your recipehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1332-9.webp https://cooking-ez.com/entrees/recipe-artichoke-soup.phpArtichoke SoupArtichoke flesh, shallots and milk for a smooth souphttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1331-0.webpCook ing0 as you normally do, let them coolhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1331-1.webpRemove all the leaves, then with a small spoon and for each one, remove the flesh that you will deposit in ahttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1331-2.webp...or by holding it in your handhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1331-3.webpNo secret, it's a bit tedioushttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1331-4.webpRemove the hay from the artichoke hearts, then cut them into small pieces and add them to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1331-5.webpSlice ing1https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1331-6.webpIn a saucepan over medium heat, melt ing2 then add the minced shallots, salt and pepper, and cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1331-7.webpAdd the artichoke flesh, mix well, and cook, stirring occasionally, for 3 or 4 minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1331-8.webpPour in ing3, add ing4, salt and pepper, and bring to a boil.Lower the heat and simmerhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1331-9.webpAfter this time, remove from heat, add ing5 and mix thoroughlyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1331-10.webpCheck the seasoning, your artichoke soup is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1331-0.webp https://cooking-ez.com/desserts/recipe-quince-jelly.phpQuince jellyQuince jelly made from clear juicehttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1330-0.webpWash ing0https://cooking-ez.com/images/recettes/zoom/desserts/confitures/1330-1.webpCut them into quarters, no need to remove the core, the centrifuge will do all the workhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1330-2.webpPut the quarters in the centrifuge, then let the juice rest for 1 hour.At the end of thishttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1330-3.webpRemove the pulp from the top with a tablespoon, and discard it.Gently pour the clear juice into a containerhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1330-4.webpWeigh the same weight of powdered sugar as the weight of juice.Take 3 tablespoons of the sugar in a cup and mixhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1330-5.webpPour the quince juice into a saucepan over high heat and bring to a boilhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1330-6.webpAdd the sugar all at oncehttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1330-7.webpMix well and bring to a boilhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1330-8.webpAdd the sugar + gelling agent mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1330-9.webpStir again (it may foam) and bring back to a boilhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1330-10.webpKeep boiling for 3 to 5 minutes, then turn off the heathttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1330-11.webpPour into jars, close the lidshttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1330-12.webp...and turn over to sterilize the contentshttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1330-13.webpPut back in place, let cool, your jelly is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1330-0.webp https://cooking-ez.com/four/recipe-raisin-breads.phpRaisin breads (pains aux raisins)Puff pastry, custard and raisins in a rollhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1329-0.webpRoll out the cold ing0 in front of you (take it out of the fridge at the last minute), to ahttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1329-1.webpRoll out very thinly, 1 mm or less, the last 5 cm (2 inches) of the dough indicated by the blue arrow.You arehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1329-2.webpSpread with the metal spatula ing1 on the paste, stop you at the level of the last 5cm whichhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1329-3.webpSpread ing2 over the custard onlyhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1329-4.webpThis is the delicate moment, roll the dough "tightly" on itselfhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1329-5.webp... and stop when you don't see any more creamhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1329-6.webpWith a brush dipped in water, wet the crushed area all overhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1329-7.webpFinish rolling the dough, check that the seam with the wet dough is well done and leave it still, seam (or key)https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1329-8.webpAfter this time, cut the cylinder into slices of about 2 cm (0.8 inches)https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1329-9.webpPlace the slices on several baking sheets with a sheet of bakinghttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1329-10.webpCheck that the welds (green arrow) are well closed, if it is not the case put a brush and water to stick wellhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1329-11.webpPut to rise in a tepid place during 1 h30 approximately, the slices double in volumehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1329-12.webpOnce well puffed, bake at 180°C (360°F) for about 30 minutes.Let cool on a rackhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1329-0.webpNote: If you want to make a "mini" version, it's exactly the same recipe, only the size of the dough cylinderhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1329-15.webp https://cooking-ez.com/entrees/recipe-cherry-tomato-and-two-cabbage-salad.phpCherry tomato and two cabbage saladTwo types of cabbage, cherry tomatoes and vinaigrette saucehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1328-0.webpCut ing0 in 2, put the cut part on top and salt them with fine salt (we do this to better reveal theirhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1328-1.webpPrepare ing2 and ing3, chop them and pour into a bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1328-2.webpAdd the ing4, here parsley and chives, tomatoes and ing5https://cooking-ez.com/images/recettes/zoom/entrees/salades/1328-3.webpMix well, your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1328-0.webp https://cooking-ez.com/desserts/recipe-fruit-paste-blackcurrant.phpFruit paste : BlackcurrantBlackcurrants, sugar, a little gelling agent and that's ithttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1327-0.webpBring ing0 (without sugar) to a boil, skim the foam that forms on the surfacehttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1327-1.webpAdd ing2 and ing1 at oncehttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1327-2.webpBring to a boil again while whisking gently.You may need to skim againhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1327-3.webpMix in a bowl ing3 and ing4, then add this mixture to the pan, whisking briskly.Note: We make thishttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1327-4.webpBring to a boil again, then keep at a low simmer for 3 to 5 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1327-5.webpTurn off the heat, skimming one last time if necessaryhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1327-6.webpPour into a 20 x 20 cm (8 x 8 inch) metal frame, lined with a sheet of cling film.Ifhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1327-7.webpTurn out onto a sheet of baking paper placed on a cutting boardhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1327-8.webpCut out stripshttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1327-9.webp...then squares or small rectangles.I have a preference for small rectangles of 1 cm by 2, but of course it ishttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1327-10.webpIt is not essential, but more beautiful, you can coat your blackcurrant pastes by rolling them in crystal sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1327-12.webpStore in a cool, dry, airtight placehttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1327-13.webp https://cooking-ez.com/entrees/recipe-cherry-tomato-and-green-bean-salad.phpCherry tomato and green bean saladGreen bean salad, cherry tomatoes, red onion and herbshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1326-0.webpWash and dry ing0, cut them in half, sprinkle them lightly with fine salt and leave to stand (we do this to reveal thehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1326-1.webpPrepare ing1, drain, cut into 1 or 2 cm pieces and pour into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1326-2.webpAdd finely chopped ing2, chives and parsley (to taste)https://cooking-ez.com/images/recettes/zoom/entrees/salades/1326-3.webpAdd the cherry tomatoes, the vinaigrette, and mix well.Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1326-0.webp https://cooking-ez.com/entrees/recipe-panzanella.phpPanzanellaTomato and crouton salad with olive oil and lemon saucehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1325-0.webpWash and dry ing0, cut them in 2, and reservehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1325-1.webpCut ing1 into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1325-2.webpIn a small skillet over high heat, heat ing2 and when hot add the bread.Toast the croutons to your liking, thenhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1325-3.webpPour the croutons into a bowl, then pour over the tomatoes that you will have sprinkled with fine salt justhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1325-4.webpMeanwhile, prepare and chop ing3.Coarsely chop the parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1325-5.webpPour shallot and parsley on the tomatoes, do not mixhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1325-6.webpIn a bowl, add ing5 and ing6, salt and pepper, and mix with a forkhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1325-7.webpPour this mixture into the bowl, mix well, your panzanella is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1325-0.webp https://cooking-ez.com/divers/recipe-greek-style-sandwiches.phpGreek style sandwichesToast topped with pesto (purple), feta and thymehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1324-0.webpPlace ing0 on a baking sheet.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/divers/tartines/1324-1.webpRub the top of each slice with ing1 to soak up the tomato juicehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1324-2.webpSpread a layer of pesto on each slice of breadhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1324-3.webpSpread the feta cheese on tophttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1324-4.webpDrizzle with olive oil and sprinkle with thymehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1324-5.webpBake in the oven for about 10 minutes.Enjoy warm or coldhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1324-6.webp https://cooking-ez.com/base/recipe-provencal-remoulade-sauce.phpProvençal remoulade sauceRemoulade with olive oil and basilhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1323-0.webpIn a high-sided container, pour ing0, ing1, ing2, ing3, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1323-1.webpAdd ing4 coarsely choppedhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1323-2.webpYour Provençal remoulade sauce is readyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1323-3.webp https://cooking-ez.com/entrees/recipe-zucchini-and-tomato-remoulade.phpZucchini and tomato remouladeTomatoes, zucchini and shallots bound with a remoulade saucehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1322-0.webpPrepare ing0, cut them into small pieces and pour into a bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1322-1.webpCoarsely chop ing1https://cooking-ez.com/images/recettes/zoom/entrees/salades/1322-2.webpPrepare ing2, slice finelyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1322-3.webpPour basil, shallots and chopped parsley into the bowl and mixhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1322-4.webpPrepare ing4, and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1322-5.webpPour into the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1322-6.webpAdd ing5, mix well, your remoulade is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1322-0.webp https://cooking-ez.com/divers/recipe-cauliflower-and-purple-eggplant-with-greek-pesto.phpCauliflower and purple eggplant with Greek pestoCauliflower and purple eggplant, bound with a Greek pestohttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1321-0.webpPrepare ing0, then cook it in boiling salted water until tenderhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1321-1.webpDrain and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1321-2.webpWash, dry and cut into slices, about 1 cm (0.5 inch) thick, ing1.These are purple eggplants, but if you don'thttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1321-3.webpPrepare ing2https://cooking-ez.com/images/recettes/zoom/divers/legumes/1321-4.webpIn a large saucepan over medium heat, pour ing3 and when it is hot, add the shallot.Add salt and pepper andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1321-5.webpAdd the eggplant and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1321-6.webpGrill them to your liking, stirring occasionallyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1321-7.webpAdd the cauliflowerhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1321-8.webpThen add ing4, mix well and let it warm up.Just before serving, add the chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1321-9.webp https://cooking-ez.com/desserts/recipe-madeleines.phpMadeleinesThe famous and delicious little cookieshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1320-0.webpMelt ing0 in a small saucepan over medium heat, then continue cooking until it no longer boils and gives off a nuttyhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1320-1.webpMeanwhile, whisk together ing1, ing2 and ing3https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1320-2.webpSift on this mixture ing4 and ing5https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1320-3.webp...and mix thoroughlyhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1320-4.webpAdd the warm hazelnut butter, whisking gentlyhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1320-5.webp...until the mixture is homogeneoushttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1320-6.webpThe madeleine dough is finished, but it is important to let it rest in the cold before using it.The best way tohttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1320-7.webpClose the piping bag and refrigerate for at least 4 hours, ideally overnighthttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1320-8.webpPreheat your oven to 180°C (360°F).Butter a madeleine tray, then pipe a small pile of dough into eachhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1320-9.webpBake in the oven for 15-20 minutes, watching the coloring at the endhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1320-10.webpTurn out while still warm and cool on a rackhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1320-11.webp https://cooking-ez.com/entrees/recipe-kalamata-salad.phpKalamata SaladTomato salad with feta and pine nutshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1319-0.webpRoast ing0 in a small pan over medium heat for 6-8 minutes, stirring occasionally, untilhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1319-1.webpCut ing1 into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1319-2.webpPrepare ing2, sprinkle them with fine salt, and let them stand (about 1 hour) in a finehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1319-3.webpIn a bowl, pour the feta cheese and pine nuts, add finely chopped ing3https://cooking-ez.com/images/recettes/zoom/entrees/salades/1319-4.webpPrepare the sauce by squeezing ing4, add to the juice the same volume of olive oil, salt, pepper, ing6 and ing7 (if youhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1319-5.webpIn the salad bowl, add the tomatoes, pour the sauce over them, mix well, your Kalamata salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1319-6.webp https://cooking-ez.com/poissons/recipe-marinated-tuna-and-cabbage.phpMarinated tuna and cabbageTuna marinated in lemon, grilled and served with minced cabbagehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1318-0.webpThe marinadeClean (trim) ing0, keep only the flesh that you will wash and dryhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1318-1.webpChop ing2 and mince ing1https://cooking-ez.com/images/recettes/zoom/poissons/poisson/1318-2.webpPour them into the bowl, add ing3, ing4, ing5, salt and pepper.Mix well with a fork,https://cooking-ez.com/images/recettes/zoom/poissons/poisson/1318-3.webpCabbageWhile this is going on, prepare and cook ing6https://cooking-ez.com/images/recettes/zoom/poissons/poisson/1318-4.webpCookingIn a large frying pan over high heat, pour ing7 and when it is hot, place the tuna pieceshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1318-5.webpGrill on each side, remove from the heat as soon as it is colored (don't overcook the tuna, otherwise it will dry outhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1318-6.webpOnce all the pieces are cooked, pour the remaining marinade into the pan, reduce by about half, then add the cabbagehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1318-7.webpServe immediatelyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1318-0.webp https://cooking-ez.com/base/recipe-purple-pesto.phpPurple PestoPesto with peppery notes close to ginger with purple basilhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1317-0.webpRoast ing0 in a small pan over medium heat until golden brown.Remove from heat and lethttps://cooking-ez.com/images/recettes/zoom/base/sauces/1317-1.webpRemove all the stems from the purple basil, keeping only the leaveshttps://cooking-ez.com/images/recettes/zoom/base/sauces/1317-2.webpIn a high-sided container, pour the basil leaves, roasted pine nuts, juice and zest of ing2https://cooking-ez.com/images/recettes/zoom/base/sauces/1317-3.webpMix a first timehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1317-4.webpAdd grated ing4, salt and pepper and mix again adding ing7, adjust the volume of olive oil to obtain a paste not toohttps://cooking-ez.com/images/recettes/zoom/base/sauces/1317-5.webp https://cooking-ez.com/desserts/recipe-angevin-plum-pate.phpAngevin plum pâtéShortcrust pastry pie filled with plums sprinkled with sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1316-0.webpRoll out ing0 to a thickness of 3 mm, and line (with pastry) ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1316-1.webpCut the dough flush with the top of the pan and place in the fridge to await further processinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1316-2.webpTake the excess dough, roll it out to a thickness of 3 mm, and cut out an 7 inches (18 cm) diameter dischttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1316-3.webpCut a 6 cm (2.5 inch) diameter hole in the center of the circle, a cutter is ideal for this,https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1316-4.webpPreheat the oven to 390°F (200°C).Take the pan out of the fridge, and fill it with pitted plum halveshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1316-5.webpSprinkle the plums with ing2https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1316-6.webpFold the edges of the dough over the top of the plumshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1316-7.webpWith a brush gild the folded edgehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1316-8.webpPlace the disc on top, press with your fingers all around.Gild the disc as wellhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1316-9.webpYou can sprinkle a little powdered sugar on top of the dischttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1316-10.webpBake in the oven for 30 to 40 minutes, the pâté should be golden brownhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1316-11.webpLet cool on a wire rack before serving cold or warmhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1316-12.webp https://cooking-ez.com/base/recipe-greek-pesto.phpGreek PestoPesto where the parmesan is replaced by feta cheese and basil accompanied by thyme and oreganohttps://cooking-ez.com/images/recettes/zoom/base/sauces/1315-0.webpRoast ing0 in a small pan over medium heat, stirring regularly, they must be wellhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1315-1.webpIn a high-sided container, put the leaves of ing1, ing2 and the leaves of ing3.Pour over the juice andhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1315-2.webpAdd the roasted pine nuts, ing6 cut into small pieces, and pepper generously (do not add salt)https://cooking-ez.com/images/recettes/zoom/base/sauces/1315-3.webpBlend a second time, drizzling in enough olive oil to achieve a mustard-like consistency.https://cooking-ez.com/images/recettes/zoom/base/sauces/1315-4.webp https://cooking-ez.com/divers/recipe-gratin-grilled-inside.phpGratin "grilled inside"Grilled potato and cauliflower gratin with béchamel sauce, where the vegetables are grilled before assemblyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1314-0.webpWash ing0, cut them into pieces and cook in a large pot of salted water until they are tender.I used newhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1314-1.webpDrain the potatoes, then pour them into a salad bowl.Add ing1 and mix well.Preheat your oven to 200°Chttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1314-2.webpPlace a sheet of baking paper in a baking tray.Spread thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1314-3.webpBake for about 30 minutes, until the vegetables are golden brown.Do not turn off the ovenhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1314-4.webpButter a casserole dish, and pour the potatoes in the bottomhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1314-5.webpChop ing3https://cooking-ez.com/images/recettes/zoom/divers/gratins/1314-6.webp...and place it on the potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1314-7.webpAdd the roasted cauliflower cut into pieceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1314-8.webpPour the béchamel sauce on tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1314-9.webpFinish by ing5 and put in the ovenhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1314-10.webp...for about 25 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1314-0.webp https://cooking-ez.com/divers/recipe-the-strange-gratin.phpThe strange gratinGratin of cauliflower, vegetable tops, potatoes and leftover cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1313-0.webpPrepare ing0 (See these tips) then cook them into a pan over medium heat with ing1 (Thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1313-1.webpPreheat your oven to 200°C (390°F).Prepare ing2, put it in a bowl, sprinkle it withhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1313-2.webpPour onto a sheet of baking paper placed on a baking sheethttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1313-3.webp...and bake for 15-20 minutes.Do not turn off the oven at the end of cookinghttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1313-4.webpButter a casserole dish, and pour in the cauliflowerhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1313-5.webpAdd the leaves and salt lightlyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1313-6.webpThen ing4 cut into slices, salt again slightlyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1313-7.webpPour ing5https://cooking-ez.com/images/recettes/zoom/divers/gratins/1313-8.webpAnd finish with ing6, which you will grate or cut into strips depending on what you have on hand (here 2 leftoverhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1313-9.webpBake for 30 to 40 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1313-10.webp https://cooking-ez.com/desserts/recipe-mint-and-chocolate-cream.phpMint and chocolate creamChocolate cornstarch cream with fresh mint infused milkhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1312-0.webpCoarsely chop ing0https://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1312-1.webpPour ing1 into a saucepan over medium heat and bring to a boilhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1312-2.webpAs soon as the milk boils, turn off the heat, add the mint leaves, stir, cover, and let stand for 15 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1312-3.webpAfter this time, pour the contents of the pan into a fine strainer set over ahttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1312-4.webpPour the mint milk back into the pan (which you will have quickly cleaned) and put back on low heat.Add ing2,https://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1312-5.webpWith a whisk, stir gently to melt the chocolate completely, turn off the heat as soon as it ishttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1312-6.webpDilute ing4 in ing5, and whisk this mixture into the milk all at once. The cream will thicken in secondshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1312-7.webpDivide the cream between ramekins, cups or glasses and refrigerate for at least 1 hourhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1312-8.webpServe cold, if possible decorated with a few mint leaveshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1312-0.webp https://cooking-ez.com/recipe-greek-style-stuffed-courgettes.phpGreek-style stuffed courgettesHalf courgettes filled with a mixture of feta, pine nuts and parsley, browned in the ovenhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1311-0.webpPrepare ing0.Cut in half lengthwayshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1311-1.webpHollow out the centre with a teaspoon or, ideally, a pommes parisiennes spoon.Do nothttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1311-2.webpToast ing1 in a small frying pan on medium heat for 5 minutes, stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1311-3.webpCut ing2 into small pieces and put into a high-sided container.Add the juice and zest of ing3 and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1311-4.webpAdd ing4 whole (with the stalks), then the toasted pine nuts and ing5https://cooking-ez.com/images/recettes/zoom/divers/legumes/1311-5.webpBlend, adding a little more oil if necessary.I call this "Greek pesto", with a nod tohttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1311-6.webpSalt the insides of the courgette halves, then brush inside and out with a little olivehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1311-7.webpFill each courgette half generously with the feta mixture (a forcing bag is ideal forhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1311-8.webpBake for 15 to 20 minutes. Do not overcook or the courgettes will sag and flatten. This doesn't affect the flavour buthttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1311-9.webpServe hot or warmhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1311-0.webp https://cooking-ez.com/recipe-avocado-mousse-with-sorrel.phpAvocado mousse with sorrelSmooth avocado and sorrel mousse served with eggy bread fingershttps://cooking-ez.com/images/recettes/zoom/entrees/cremes_mousses/1310-0.webpThe avocado and sorrel moussePrepare ing0, cut into small pieces and put in ahttps://cooking-ez.com/images/recettes/zoom/entrees/cremes_mousses/1310-1.webpBlend for the first timehttps://cooking-ez.com/images/recettes/zoom/entrees/cremes_mousses/1310-2.webpPrepare ing3 and chop coarselyhttps://cooking-ez.com/images/recettes/zoom/entrees/cremes_mousses/1310-3.webpChop ing4https://cooking-ez.com/images/recettes/zoom/entrees/cremes_mousses/1310-4.webpAdd the sorrel and hard-boiled egg to the avocado and blend again thoroughly.Check thehttps://cooking-ez.com/images/recettes/zoom/entrees/cremes_mousses/1310-5.webpDivide the mixture out into individual glasses/verrines (a forcinghttps://cooking-ez.com/images/recettes/zoom/entrees/cremes_mousses/1310-6.webpThe eggy bread fingersButter ing5https://cooking-ez.com/images/recettes/zoom/entrees/cremes_mousses/1310-7.webpCut into fingershttps://cooking-ez.com/images/recettes/zoom/entrees/cremes_mousses/1310-8.webpDip the unbuttered side into the beaten egg and leave to soak for 5 minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/cremes_mousses/1310-9.webpPut a small frying pan on medium heat and add the bread fingers buttered side downwards.Leave to brown forhttps://cooking-ez.com/images/recettes/zoom/entrees/cremes_mousses/1310-10.webpJust before serving, stick a bread finger or two into the mousse and garnish with a sorrel leaf. Serve without delayhttps://cooking-ez.com/images/recettes/zoom/entrees/cremes_mousses/1310-0.webp https://cooking-ez.com/recipe-broad-beans-and-peas-with-rice-and-mascarpone.phpBaby broad beans and peas with rice and mascarponeFresh spring vegetables, cooked rice and mascarpone to bindhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1309-0.webpPrepare ing0. Choose very young ones that you can use whole. See these tipshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1309-1.webpCut into small chunkshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1309-2.webpBoil until tenderhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1309-3.webpDrain and cool under cold running water, then dry in a salad spinner andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1309-4.webpUsing the same pan of water, cook ing1 until tenderhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1309-5.webpDrain, cool under cold running water, and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1309-6.webpPrepare ing2https://cooking-ez.com/images/recettes/zoom/divers/legumes/1309-7.webpHeat ing3 in a large pan. When good and hot add the spring onion.Salt, pepper and cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1309-8.webpAdd the vegetables and mixhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1309-9.webpAdd the rice and mix againhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1309-10.webpFinish by adding ing5.Leave to heat through for a few minutes. Just before serving add the chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1309-11.webpServe with a drizzle of olive oil or lemon juice, whichever you prefer, and garnish with a few chive flowers, if youhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1309-0.webp https://cooking-ez.com/recipe-jamaican-cup.phpJamaican cupCoffee bavaroise cream, rum sabayon and toasted almondshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1308-0.webpPrepare ing0 and flavour it with coffeehttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1308-1.webpPour it into individual glasses or dishes. Sit these on a baking sheet with either a teahttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1308-2.webpShortly before serving, prepare a sabayon with ing1, ing2 and ing3, following these hintshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1308-3.webpPour the sabayon into the disheshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1308-4.webpGarnish with ing4, placing them gently onto the sabayon, and serve right awayhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1308-5.webp https://cooking-ez.com/recipe-cauliflower-and-avocado-remoulade.phpCauliflower and avocado rémouladeCauliflower grated tabbouleh style, avocado and rémoulade dressinghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1307-0.webpGrate ing0https://cooking-ez.com/images/recettes/zoom/divers/legumes/1307-1.webpTip the "crumbs" into a salad bowl and drizzle ing1 and ing2 over. Salt, pepper and mix well.https://cooking-ez.com/images/recettes/zoom/divers/legumes/1307-2.webpPrepare and finely slice ing3, add to the grated cauliflower and mixhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1307-3.webpPrepare ing4 and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1307-4.webpAdd to the bowl along with ing5https://cooking-ez.com/images/recettes/zoom/divers/legumes/1307-5.webp...and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1307-6.webpServe however you wish, but for a stylish starter, mould in a dessert ring on individual plateshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1307-7.webp...then remove the ring and garnish with thyme or chive flowershttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1307-0.webp https://cooking-ez.com/recipe-crisp-apricot-and-pistachio-tart.phpCrisp apricot and pistachio tartCaramelized puff pastry base, apricots, almonds and pistachioshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1306-0.webpPut ing0 in a small frying pan on medium heat to toast/dry roast for 4 or 5 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1306-1.webpLeave to cool then chop coarsely.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1306-2.webpPrepare ing1, cut into quarters (or more depending on size).Sethttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1306-3.webpRoll out ing2 into a circle about 8 inches (20 cm) diameter.Lay a sheet of cookinghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1306-4.webpPreheat the oven to 410°F (210°C).Spread ing4 over the pastry circlehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1306-5.webpArrange the apricot pieces on tophttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1306-6.webpMelt ing5 and brush over the apricots, then sprinkle with more sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1306-7.webpScatter the pistachios overhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1306-8.webpBake for 20 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1306-9.webpAfter 20 minutes, take the tart out of the oven and slide it with the paper onto a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1306-10.webpBake for a further 10 -15 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1306-11.webpWhen the tart has cooled, glaze the top of the tart if possiblehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1306-12.webpEnjoy at its best the same dayhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1306-13.webp https://cooking-ez.com/recipe-montagnon-rice.phpMontagnon riceMorsels of globe artichokes and smoked sausage mixed with cooked ricehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1305-0.webpPrépareing0, chop into small pieces and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1305-1.webpPrepare ing1https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1305-2.webpChop ing2 into small pieces and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1305-3.webpPour ing3 into a large saucepan on medium heat. When good and hot, add the chopped onion, salt and pepper.Cookhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1305-4.webpAdd the sausage and fry to your tastehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1305-5.webpAdd the artichokes and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1305-6.webpAdd ing4 and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1305-7.webpFinish by adding ing5, mix again and leave just long enough to heat through.Check thehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1305-8.webp https://cooking-ez.com/recipe-spinach-and-chick-peas-a-la-milanaise.phpSpinach and chick peas "à la milanaise"Pre-cooked spinach with reduced chopped tomatoes, chick peas and Parmesanhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1304-0.webpPrepare and finely slice ing0https://cooking-ez.com/images/recettes/zoom/divers/legumes/1304-1.webpPour ing1 into a large saucepan on medium heat. When good and hot add the onion.Salt, pepper, and cook for 1https://cooking-ez.com/images/recettes/zoom/divers/legumes/1304-2.webpAdd ing2 and the leaves from a few sprigs of thyme. Salt and pepper again.Bring to the boil and leave to reducehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1304-3.webpAdd ing4https://cooking-ez.com/images/recettes/zoom/divers/legumes/1304-4.webp...then ing5.Mix and cook just long enough to reheat the spinachhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1304-5.webpServe with a little Parmesan grated over the tophttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1304-0.webp https://cooking-ez.com/recipe-cream-and-herb-dressing.phpCream and herb dressingFresh cream, chopped herbs and shallot, squeeze of lemon juicehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1303-0.webpPrepare and finely chop ing0.Rinse and dry the herbs (chives and parsley here), thenhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1303-1.webpPut ing3 into a large bowl. Try to use really thick cream if you can get ithttps://cooking-ez.com/images/recettes/zoom/base/sauces/1303-2.webpAdd the chopped herbs and shallot to the cream with the lemon zest, salt and pepper. Mix togetherhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1303-3.webpFinish with a squeeze of lemon juice then check the seasoninghttps://cooking-ez.com/images/recettes/zoom/base/sauces/1303-4.webpYour cream and herb dressing is ready. Keep refrigerated until usehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1303-0.webp https://cooking-ez.com/recipe-polenta-with-beetroot-tops.phpPolenta with beetroot topsCreamy polenta with wilted beetroot leaveshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1302-0.webpThe leavesPrepare ing0https://cooking-ez.com/images/recettes/zoom/divers/autres/1302-1.webpRinse and dry ing1https://cooking-ez.com/images/recettes/zoom/divers/autres/1302-2.webpHeat ing2 in a frying pan on medium heat. When good and hot add the spring onion, salt and pepper, then cook for 1https://cooking-ez.com/images/recettes/zoom/divers/autres/1302-3.webpAdd the vegetable leaveshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1302-4.webp...and cook while stirring. Within 2 or 3 minutes the leaves will shrink considerably in volume as they wilthttps://cooking-ez.com/images/recettes/zoom/divers/autres/1302-5.webpCook for a further minute or 2 then check the seasoning and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1302-6.webpThe polentaPrepare a creamy polenta with ing3 and ing4 (follow these hints)https://cooking-ez.com/images/recettes/zoom/divers/autres/1302-7.webpMix the wilted leaves into the polentahttps://cooking-ez.com/images/recettes/zoom/divers/autres/1302-8.webpYour polenta with beetroot tops is readyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1302-0.webp https://cooking-ez.com/recipe-rice-with-spring-greens.phpRice with spring greensSpring cabbage and leeks cooked separately then mixed with ricehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1301-0.webpPrepare ing0 rawhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1283-1.webpCook in a large pan with ing1 until just tender, then salt and pepper.Transfer to ahttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1301-1.webpPrepare ing2https://cooking-ez.com/images/recettes/zoom/divers/tartes/584-1.webpCook in a large saucepan with ing1 until just tender, then salt and pepper.Transfer tohttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1301-2.webpPrepare and finely slice ing4https://cooking-ez.com/images/recettes/zoom/divers/legumes/1301-3.webpPour ing5 into a large pan on medium heat. When good and hot, add the sliced shallot, salt and pepper.Cook forhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1301-4.webpAdd the vegetableshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1301-5.webp...then ing6.Mix well and leave to reheat through, then check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1301-6.webpThat's all there is to it, though you can add a drizzle of olive oil or lemon juice (or both) before servinghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1301-0.webp https://cooking-ez.com/recipe-spring-courgette-and-tuna-salad.phpSpring courgette and tuna saladCrunchy courgettes and tuna in a rémoulade dresssinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1300-0.webpRinse and dry ing0s, choosing really small ones if possible that are still nice and crunchyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1300-1.webpSlice into thin rounds (a mandolin is ideal for this) and put in a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1300-2.webpPrepare and slice ing1. Add to the bowl.Chop the herbs coarsely and addhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1300-3.webpAdd ing3https://cooking-ez.com/images/recettes/zoom/entrees/salades/1300-4.webpFinish by adding ing4 and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1300-0.webp https://cooking-ez.com/recipe-sorrel-omelette.phpSorrel omeletteOmelette with a double dose of sorrel: inside and in the accompanying cream saucehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1299-0.webpPrepare ing0: rinse thoroughly then dry in a salad spinnerhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1299-1.webpShred the sorrel.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1299-2.webpBring ing1 to the boil in a small saucepan. Salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1299-3.webpAdd 2/3 of the sorrelhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1299-4.webpMix well and leave uncovered on low heat to thicken.Check thehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1299-5.webpMeanwhile, break ing2 into a bowl. Salt, pepper and beat with a whiskhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1299-6.webpAdd the remaining sorrel. This might look like a lot, but don't worry, just mix it inhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1299-7.webpPut a non-stick frying pan on low heat with ing3.When the butter has melted and is beginning to sizzle, pour inhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1299-8.webpAs soon as the omelette is set around the edge, fold one side in and roll it up (if possible, though this isn'thttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1299-9.webpServe plated up ("à l'assiette"), cut into individual portions with the cream and sorrelhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1299-0.webp https://cooking-ez.com/recipe-veal-with-mushrooms-and-green-asparagus.phpVeal with mushrooms and green asparagusMorsels of prime veal cooked in a cream sauce with sautéed mushrooms and green asparagushttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1298-0.webpCut ing0 into small strips.Set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1298-1.webpPrepare ing1 and boil.Drain and leave to coolhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1298-2.webpPrepare ing2, cut them in 4 in the height.Reservehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1298-3.webpCut the asparagus into short lengths.Set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1298-4.webpPour ing4 into a frying pan on medium heat. When good and hot add the chopped spring onion.Salt, pepper andhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1298-5.webpAdd the mushroomshttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1298-6.webp...and cook until nicely browned.Transfer to a platehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1298-7.webpPut the frying pan back on the heat, adding a little more oil if necessary, then add the pieces of vealhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1298-8.webpSalt and pepper, then fry until nicely browned all overhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1298-9.webpAdd the cooked mushroomshttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1298-10.webpAdd ing5 and bring to the boil while deglazing the bottom of the pan.https://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1298-11.webpFinish by adding the asparagus. Mix well and leave for a minute or two just to heat throughhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1298-12.webpServe plated up ("à l'assiette") or simply bring the pan to the tablehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1298-0.webp https://cooking-ez.com/recipe-curried-polenta.phpCurried polentaPolenta pepped up with curry spices and pieces of cooked globe artichokehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1297-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/divers/legumes/1297-1.webpCut into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1297-2.webpPrepare ing1 creamy. At the end add ing2 and mix well.Check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1297-3.webpAdd the globe artichoke pieces and mix once morehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1297-4.webpYour curry-flavoured polenta is readyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1297-0.webp https://cooking-ez.com/recipe-hazelnut-and-cherry-financiers.phpHazelnut and cherry financiersFinanciers made with toasted hazelnuts and Griottine cherrieshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1296-0.webpPreheat the oven to 300°F (150°C).Drain ing0https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1296-1.webpSpread ing1 out on a sheet of cooking parchment laid on a bakinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1296-2.webpToast in the oven for 15 minutes, then leave to cool.Turn the oven up to 410°Fhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1296-3.webpPrepare ing2, using the toasted ground hazelnuts in place of almonds.Note: All this can be done thehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1296-4.webpSit your mould on a baking sheet, lined if you wish with cookinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1296-5.webpPut a layer of financier batter into each mould, filling to about 1/4 of the depth (a forcinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1296-6.webpPut 3 (or more) cherries into each mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1296-7.webpCover with more batter, but do not fill right to the top as the financiers will rise during cookinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1296-8.webpBake for about 25 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1296-9.webpTurn out onto a wire rack and leave to cool fully (or until warm) before eatinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1296-0.webp https://cooking-ez.com/recipe-bouchees-montagnardes.phpBouchées montagnardesCanapés with mushrooms, Morteau sausage and Morbier cheesehttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1295-0.webpSlice ing0 thinly and arrange on a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1295-1.webpAdd a few duxelles mushrooms to each slicehttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1295-2.webpTop with 1/2 a slice of Morteau sausagehttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1295-3.webpFinish with a sliver of Morbier cheesehttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1295-4.webpBake for about 10 minutes until the cheese has meltedhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1295-5.webpServe hot or warmhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1295-0.webp https://cooking-ez.com/recipe-how-to-prepare-spring-onions.phpHow to prepare a spring onionPeeling and trimming a spring onionhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1294-0.webpSpring onions are very long, with a white base and green topshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1294-1.webpStart by trimming off the rooty basehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1294-2.webpThen cut off the ends of the green tops, only keeping the greenest parts that still feel firmhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1294-3.webpStarting from the top, pull the outer skin of the onionhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1294-4.webp...downwards and off at the basehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1294-5.webpRinse the trimmed onionhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1294-6.webpThen slice the onion thinly, starting with the white basehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1294-7.webp...up to the green topshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1294-8.webpYour spring onion is ready to use in your recipehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1294-9.webp https://cooking-ez.com/recipe-tenderloin-steak-with-beetroot-tops-and-creamed-mushrooms.phpTenderloin steak with beetroot tops and mushroomsTenderloin steak fried with rosemary, served with beetroot tops and creamed mushroom duxelleshttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1293-0.webpRise and dry ing0https://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1293-1.webpHeat ing1 in a large saucepan on high heat, then add the leaveshttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1293-2.webpStir gently until wiltedhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1293-3.webpAdd ing2 and mix wellhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1293-4.webpAdd ing3, salt, pepper and mix well.Bring to the boil, then turn the heat right down and leavehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1293-5.webpFry ing4 in ing5 with a large sprig of rosemary (see these tips)https://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1293-6.webpServe one steak per person plated up (on heated plates), with the creamed beetroot tops andhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1293-0.webp https://cooking-ez.com/recipe-raw-green-asparagus-salad.phpRaw green asparagus saladRaw green asparagus, sliced radishes, herbs and slivers of Cheddarhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1292-0.webpPrepare ing0, but do not cookhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1292-1.webpCut into slivers with a vegetable peelerhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1292-2.webpPrepare all the asparagus like thishttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1292-3.webp...and put into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1292-4.webpPrepare ing1 and slice thinly (a mandolin is ideal for this)https://cooking-ez.com/images/recettes/zoom/entrees/salades/1292-5.webpAdd the ing2https://cooking-ez.com/images/recettes/zoom/entrees/salades/1292-6.webpThen add ing3 cut into slivers with a vegetable peelerhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1292-7.webpFinish by adding the vinaigrette dressing. Mix well and serve without delayhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1292-0.webp https://cooking-ez.com/recipe-bavaroise.phpBavaroise creamCustard with gelatin added while still hot, and whipped cream added after coolinghttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1291-0.webpLeave ing0 to soak in cold water for 10 minuteshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/197-1.webpPrepare the custard (coffee-flavoured version here) and as soon as it's ready, add the drained gelatin all athttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1291-1.webpIf possible, use a blender briefly to disperse the gelatin thoroughlyhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1291-2.webpSit the saucepan in cold water and put an electronic thermometer into the custard. Stir fromhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1291-3.webpMeanwhile, prepare ing2https://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1291-4.webpWhen the custard and gelatin mixture is at the right temperature, add 1/4 of the whipped cream to the saucepanhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1291-5.webpMix well using a soft spatula to loosen the custardhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1291-6.webpTip the contents of the saucepan into the rest of the creamhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1291-7.webp...and fold together gently, still with the soft spatula (avoid using ahttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1291-0.webp https://cooking-ez.com/recipe-coffee-custard.phpCoffee custardLike a classic custard, but coffee flavouredhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1290-0.webpBring ing0 to the boil in a saucepan on medium heathttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1290-1.webpAs soon as it boils, turn off the heat, add ing1 and mix well. Cover and leave to infuse for 10 minuteshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1290-2.webpMeanwhile mix ing2 and ing3 in a small bowl.Set asidehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1290-3.webpFilter the milk and coffee through a very fine strainer.You can also pour it through a coffee filter, which ishttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1290-4.webpPour the coffee-flavoured milk onto the egg yolk and sugar mixturehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1290-7.webpMix thoroughly with a soft spatulahttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1290-8.webpPour the mixture back into the saucepan (after washing it) and put back on low heat.Stir constantly andhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1290-9.webp...until the custard "coats" the spatula: you should be able to leave a clear trace with your finger, like in thehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1290-0.webp https://cooking-ez.com/recipe-jerusalem-artichoke-puree-with-leeks.phpJerusalem artichoke purée with leeksPurée of Jerusalem artichokes with shredded leeks and diced refried porkhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1289-0.webpPeel, rinse and slice (a mandolin is the ideal tool for this) ing0https://cooking-ez.com/images/recettes/zoom/divers/legumes/1289-1.webpPut in a large saucepan and add ing1 to cover. Salt and put on medium heat to cookhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1289-2.webpMeanwhile prepare and slice ing3 and prepare ing2.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1289-3.webpCut ing4 (leftover roast pork here) into dice.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1289-4.webpWhen the Jerusalem artichokes are well cooked and soft, drain them (you can keep the milk to use in another savouryhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1289-5.webpTransfer to a high-sided container and blend.You could also purée them with a vegetablehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1289-6.webpPut the purée in a saucepan. If it is too stiff, add a little of the milk from cookinghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1289-7.webpPour ing5 into a frying pan on medium heat. When good and hot, add the spring onion.salt lightly, then cook forhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1289-8.webpUsing the same pan, still on medium heat, add the shredded leek (add a little more oil if necessary)https://cooking-ez.com/images/recettes/zoom/divers/legumes/1289-9.webpCook until just tender, then salt and transfer onto a platehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1289-10.webpStill using the same pan, fry the diced meat to your liking (here too add a little more oil if necessary)https://cooking-ez.com/images/recettes/zoom/divers/legumes/1289-11.webpAdd the meat, leeks and spring onion to the purée and mix well.Check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1289-12.webp https://cooking-ez.com/recipe-langres-style-spinach.phpLangres-style spinachSpinach cooked in a cream sauce with lardons and Langres cheesehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1288-0.webpCut ing0 (Langres if possible) into small pieces.Prepare ing1 andhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1288-1.webpFry ing3 in a large frying pan on high heat until done to your likinghttps://cooking-ez.com/images/recettes/zoom/divers/autres/1288-2.webpAdd the chopped shallot and cook for 1 or 2 minutes (add a knob of butter if the lardons are on the dry side)https://cooking-ez.com/images/recettes/zoom/divers/autres/1288-3.webpAdd ing4, then the pieces of cheesehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1288-4.webpBring to the boil, stirring constantly until the cheese is melted.Check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/autres/1288-5.webpAdd ing5, turn down the heat and mix well.Leave to thicken slightly if necessaryhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1288-6.webpServe plated up ("à l'assiette") with quartered hard-boiled eggs on the side, just reheatedhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1288-0.webp https://cooking-ez.com/recipe-bread-crust-quiche.phpBread-crust quicheHollowed out loaf filled with quiche mixture, lardons and Comté cheese, then re-bakedhttps://cooking-ez.com/images/recettes/zoom/divers/pains-speciaux/1287-0.webpPreheat the oven to 390°F (200°C).Grate ing0https://cooking-ez.com/images/recettes/zoom/divers/pains-speciaux/1287-1.webpFry ing1 to suit your tastehttps://cooking-ez.com/images/recettes/zoom/divers/pains-speciaux/1287-2.webpPrepare ing2, then add the lardons and 3/4 of the grated cheese. Mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/pains-speciaux/1287-3.webpSlice the top off your chosen loaf of breadhttps://cooking-ez.com/images/recettes/zoom/divers/pains-speciaux/1287-4.webp...to leave a base 2 to 3 cm (1 to 1.5 inch) tallhttps://cooking-ez.com/images/recettes/zoom/divers/pains-speciaux/1287-5.webpCut all the way round inside the edgehttps://cooking-ez.com/images/recettes/zoom/divers/pains-speciaux/1287-6.webp...and remove the crumb from the middle.Keep the crumb to use in another recipe (https://cooking-ez.com/images/recettes/zoom/divers/pains-speciaux/1287-7.webpSit the loaf on a sheet of cooking parchment laid on a baking sheethttps://cooking-ez.com/images/recettes/zoom/divers/pains-speciaux/1287-8.webpFill the loaf completely with the bacon and cheese quiche filling mixturehttps://cooking-ez.com/images/recettes/zoom/divers/pains-speciaux/1287-9.webpScatter the remaining grated Comté over the tophttps://cooking-ez.com/images/recettes/zoom/divers/pains-speciaux/1287-10.webpBake for 20 to 30 minutes, until the top is nicely browned and the bread crust crisphttps://cooking-ez.com/images/recettes/zoom/divers/pains-speciaux/1287-11.webpLeave to cool slightly before cutting into thick slices and servinghttps://cooking-ez.com/images/recettes/zoom/divers/pains-speciaux/1287-0.webpIf you have filling mixture left over in stage 10, pour it into small dishes and cook at the samehttps://cooking-ez.com/images/recettes/zoom/divers/pains-speciaux/1287-12.webp https://cooking-ez.com/recipe-quiche-filling-mixture.phpQuiche filling mixtureMixture of eggs, cream and milk for filling quicheshttps://cooking-ez.com/images/recettes/zoom/base/autres/1286-0.webpPut ing0 and ing1 into a large bowlhttps://cooking-ez.com/images/recettes/zoom/base/autres/1286-1.webpAdd ing2, ing3, ing4, salt and pepper.Whisk together until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/base/autres/1286-2.webpYour quiche filling mixture is ready for usehttps://cooking-ez.com/images/recettes/zoom/base/autres/1286-3.webp https://cooking-ez.com/recipe-creamy-asparagus-and-meat-timbale.phpCreamy asparagus and meat timbaleCooked asparagus in a cream sauce with jus and meathttps://cooking-ez.com/images/recettes/zoom/divers/autres/1285-0.webpPrepare and cook ing0https://cooking-ez.com/images/recettes/zoom/divers/autres/1285-1.webpOnce drained and cooled, cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1285-2.webpCut ing1 into small pieces (leftover roast pork here)https://cooking-ez.com/images/recettes/zoom/divers/autres/1285-3.webpPut a pan on medium heat. Pour in ing2 and when good and hot, add the chopped meat.Fry for a few minutes tohttps://cooking-ez.com/images/recettes/zoom/divers/autres/1285-4.webpAdd ing4 and ing3 (if possible), salt and pepper, then check the seasoning.Bring tohttps://cooking-ez.com/images/recettes/zoom/divers/autres/1285-5.webpAdd the asparagus, mix well and cook for a further minute, just to reheathttps://cooking-ez.com/images/recettes/zoom/divers/autres/1285-6.webpServe piping hot in individual dishes or large ramekinshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1285-0.webp https://cooking-ez.com/recipe-how-to-prepare-celeriac.phpHow to prepare celeriacThe steps for preparing celeriac to make it ready for use in a recipehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1284-0.webpPut the celeriac on a chopping board; there is no need to wash ithttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1284-1.webpTake a large knife and slice off the tophttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1284-2.webpTurn the celeriac round and slice off the bottomhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1284-3.webp...at least half an inch (1 cm). It is quite hard, so you will need a good large knifehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1284-4.webpStand the celeriac on the cut base and cut away a section of peel from top to bottomhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1284-5.webpTurn the celeriac slightly and repeat.Peel the whole vegetable like this.Discard thehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1284-6.webpCut the celeriac into four lengthwayshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1284-7.webpUse a small knife to remove the slightly spongy centre from each quarterhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1284-8.webpNow cut each quarter into pieces of a suitable size for your recipe: simply in half for grating, or in small pieces forhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1284-9.webpCut up all the quarters like this and your celeriac is readyhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1284-10.webp https://cooking-ez.com/recipe-bistro-style-cabbage-salad.phpBistro-style cabbage saladGreen cabbage salad with hard-boiled eggs, lardons and fried potatoeshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1283-0.webpPrepare ing0 and shred finely. Put into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1283-1.webpSlice ing1https://cooking-ez.com/images/recettes/zoom/entrees/salades/1283-2.webpFry in a frying pan with ing2 until golden brown on both sides.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1283-3.webpUsing the same frying pan, fry ing3.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1283-4.webpSlice ing4 and add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1283-5.webpAdd the herbs and vinaigrette dressing. Mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1283-6.webpFinish by adding the lardons and potatoes. Mix again.Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1283-7.webp https://cooking-ez.com/recipe-celeriac-and-sesame-soup.phpCeleriac and sesame soupCeleriac soup with double sesame flavour: sesame paste and sesame-seed crumble on tophttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1282-0.webpPrepare ing0 and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1282-1.webpCover with ing1, salt and put to cook on medium heat.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1282-2.webpMeanwhile, prepare the sesame crumble: put ing1, ing2, ing3 and ing4 into a bow,l and salthttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1282-3.webpRub in using your finger tips until mixed to a crumb-like texturehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1282-4.webpSpread the mixture out on a sheet of cooking parchment laid on a bakinghttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1282-5.webpBake for 10 minutes until nicely coloured. Leave to coolhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1282-6.webpBack to the soup: when the celeriac is well cooked and soft, take off the heat and blendhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1282-7.webpAdd ing5 and blend againhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1282-8.webpYour soup is ready, apart from checking the seasoninghttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1282-9.webpServe in a wide soup dish or deep bowl, with a generous dose of sesame crumble scattered on tophttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1282-0.webp https://cooking-ez.com/recipe-home-made-chilli-oil.phpHome-made chilli oilOil infused with chillis and herbshttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1281-0.webpPrepare a container for your chilli oil. Here I'm using a small (250 ml) glass bottle .Sterilise by pouring ahttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1281-1.webpPrepare ing0, ing1, ing2 and ing3https://cooking-ez.com/images/recettes/zoom/base/aromatique/1281-2.webpTrim the stalks off ing0 and split them in half lengthways.Remove and discard the seedshttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1281-3.webpCut each half in 2 again lengthwayshttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1281-4.webpBring a small pan of water to the boil and blanch all the ingredients for 30 secondshttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1281-5.webpDrain and dry everythinghttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1281-6.webpPut into the bottlehttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1281-7.webpPour in ing4.Seal and leave to infuse for at least 3 weeks before using. Keep in a cool, dry placehttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1281-8.webp https://cooking-ez.com/recipe-bistro-style-endive-salad.phpBistro-style endive saladSalad of red endives, Mimolette slivers and toasted walnutshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1280-0.webpPrepare ing0, shred and put in a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1280-1.webpAdd ing1 cut into slivers with a vegetable peeler.Add the finely chopped chives, mixhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1280-2.webpCoarsely chop ing3https://cooking-ez.com/images/recettes/zoom/entrees/salades/1280-3.webpTip into a small frying pan on medium heat and dry roast them, stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1280-4.webpWhen the walnuts have cooled, add them to the salad. Add ing4 and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1280-0.webp https://cooking-ez.com/recipe-scrambled-eggs-and-leeks-on-oast.phpScrambled eggs and leeks on toastToasted bread slice, a layer of scrambled egg with smoked cheese, topped with shredded leekshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1279-0.webpPrepare and thinly slice ing0.Prepare and thinly slice ing1https://cooking-ez.com/images/recettes/zoom/divers/tartines/1279-1.webpHeat ing2 in a frying pan on medium heat. When good and hot, add the sliced shallot, salt and pepper.Cook for 1https://cooking-ez.com/images/recettes/zoom/divers/tartines/1279-2.webpAdd the leeks and cook uncovered, stirring gently, until they are just tender.Only addhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1279-3.webpPrepare ing3https://cooking-ez.com/images/recettes/zoom/divers/tartines/1279-4.webpWhen just done, take off the heat and add ing4https://cooking-ez.com/images/recettes/zoom/divers/tartines/1279-5.webp...and mix until fully incorporatedhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1279-6.webpPrepare ing5https://cooking-ez.com/images/recettes/zoom/divers/tartines/1279-7.webpSpread a generous layer of cheesy scrambled eggs on each slicehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1279-8.webpTop with the shredded leeks and serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1279-0.webp https://cooking-ez.com/recipe-spicy-roast-cauliflower-gratin.phpSpicy roast cauliflower gratinThick slices of cauliflower roasted with spices, then finished like a gratin with a creamy cauliflower toppinghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1278-0.webpPreheat the oven to 390°F (200°C).Remove the leaves from ing0, but leave it wholehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1278-1.webpCut vertically into slices about half an inch (1 cm) thickhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1278-2.webpMelt ing1https://cooking-ez.com/images/recettes/zoom/divers/legumes/1278-3.webp...then brush over the cauliflower on both sides and sprinkle with salthttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1278-4.webpSprinkle both sides of each slice with the spices, then roast for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1278-5.webpMeanwhile, prepare and slice ing3.Take the leftover cauliflowerhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1278-6.webpIn a medium-sized saucepan, melt ing4, then add the sliced shallot, salt and pepper.Cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1278-7.webpAdd the cauliflower trimmings, salt again, and cook for 1 or 2 minutes, stirring frequently. Then add ing5https://cooking-ez.com/images/recettes/zoom/divers/legumes/1278-8.webpCook until the cauliflower is soft, then blendhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1278-9.webp...to give a thick, creamy sauce.If the mixture is too runny,, thicken with ing6 mixed into 3 tablespoonfuls ofhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1278-10.webpWhen the cauliflower slices are nicely browned, take out of the oven, but leave it onhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1278-11.webpTop each slice generously with the creamy cauliflower saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1278-12.webpScatter some grated cheese overhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1278-13.webpPut back in the oven to melt the cheese and brown the tophttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1278-14.webpServe one slice per person, with a good spoonful of the creamy cauliflower sauce on the sidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1278-0.webp https://cooking-ez.com/recipe-hazelnut-and-chocolate-biscuits.phpHazelnut and chocolate biscuitsHazelnut biscuits with chocolate ganache toppinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1277-0.webpPrepare ing0, but use ground hazelnuts instead of almonds.Note: This can be made way ahead of timehttps://cooking-ez.com/images/recettes/zoom/base/pates/49-0.webpPreheat the oven to 390°F (200°C).Roll out the dough to about 1/4 inch (5 mm) thick. Cut circles with a 2.5https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1277-1.webpArrange the cut biscuits on a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1277-2.webpBake for 15 minutes until golden brown but still soft.Leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1277-3.webpMeanwhile, prepare ing1 and leave this to cool as wellhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1277-4.webpAdd a generous topping of chocolate ganache to each biscuit (a forcing bag is ideal forhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1277-0.webp https://cooking-ez.com/recipe-green-and-red-salad-with-sardines-and-eggs-mimosa.phpGreen and red salad with sardines and eggs mimosaShredded lettuce, grated beetroot, croutons, sardines and mimosa eggshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1276-0.webpFinely chop ing0 and set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1276-1.webpDice ing1 and fry with ing2 in a small frying pan on medium heat until golden brown.Sethttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1276-2.webpPeel and grate ing3 and put in a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1276-3.webpShred ("en chiffonade") ing4https://cooking-ez.com/images/recettes/zoom/entrees/salades/1276-4.webpAdd to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1276-5.webpAdd ing5 cut into pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1276-6.webpAdd the croutons, herbs and vinaigrette dressing to taste. Mixhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1276-7.webpServe plated up ("à l'assiette"), scattering the eggs mimosa on tophttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1276-0.webp https://cooking-ez.com/recipe-celeriac-and-parsley-soup.phpCeleriac and parsley soupVelvety soup made with celeriac and parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1275-0.webpPeel ing0 and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1275-1.webpPut in a large saucepan and add ing1, ing2 and salt.Bring to the boil on medium heat, then turn the heat righthttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1275-2.webpMeanwhile, bring a pan of salted water to the boil and plunge ing3 into it for 30 seconds to blanchhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1275-3.webpDrain and cool under really cold running waterhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1275-4.webpOnce the celeriac is softhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1275-5.webp...take the pan off the heat and blend the contentshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1275-6.webpAdd the parsley and blend againhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1275-7.webpCheck the seasoning, and your celeriac and parsley soup is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1275-0.webp https://cooking-ez.com/recipe-escalopes-in-a-sesame-crust.phpEscalopes in a sesame crustFried veal escalope in a sesame-breadcrumb crusthttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1274-0.webpPrepare ing0, rinse under cold running water and dry on absorbant paper. Salt and pepper onhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1274-1.webpPrepare the crumb coatingIn a bowl mix ing1, ing2, ing3, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1274-2.webpBreak ing4 into a mixer bowl and beat with a whisk or a fork.You can also use ahttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1274-3.webpTo coat your escalopes, set up a production line by arranging all the elements in the order youhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1274-4.webpCoating the escalopesDip an escalope in the beaten egghttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1274-5.webp...then in the crumbshttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1274-6.webpRepeat this operation, then lay the escalope on the end plate.Coat all the escalopes like thishttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1274-7.webpCooking the escalopesPut a frying pan on high heat and pour in ing5.When good and hot add thehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1274-8.webp...and fry on both sides until nicely browned.Turn down the heat slightly and leave on medium heat to finishhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1274-9.webpServe with your choice of accompaniment. Here it is white ricehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1274-0.webp https://cooking-ez.com/recipe-fondant-iced-pithivier.phpFondant-iced pithivierCake made with almond cream, fondant icing and decorated with candied fruitshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1273-0.webpPreheat the oven to 360°F (180°C).Cut a circle of cooking parchment to fit your tinhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1273-1.webpSpread ing0 evenly in the tin and level the tophttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1273-2.webpBake for 40 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1273-3.webpTurn out while still hot (but not burning) by turning the tin upside down onto a wirehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1273-4.webpMelt ing1 in a bain-marie and spread over the top of the cakehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1273-5.webpFor a finishing touch, decorate the top with candied fruithttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1273-6.webp https://cooking-ez.com/recipe-cauliflower-coconut-curry.phpCauliflower coconut curryVegetable curry in an unsweetened coconut-milk saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1272-0.webpPreheat the oven to 390°F (200°C).Prepare ing0, put in a bowl and add ing1, ing2,https://cooking-ez.com/images/recettes/zoom/divers/legumes/1272-1.webpSpread the cauliflower out on a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1272-2.webpMeanwhile, Prepare ing3 and chop finely.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1272-3.webpPrepare ing4 and slice thinly.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1272-4.webpTake the cauliflower out of the oven once it is nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1272-5.webpHeat ing5 in a large saucepan on medium heat. When good and hot, add the chopped onion.Salt, pepper and cookhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1272-6.webpAdd the sliced leek, salt lightly, mix well and cook for a further 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1272-7.webpAdd the cauliflowerhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1272-8.webp...then ing7 and the juice of ing8. Mix well and leave to simmer on low heat for about 5 minutes, stirring from time tohttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1272-9.webpYour cauliflower coconut curry is readyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1272-0.webp https://cooking-ez.com/recipe-how-to-prepare-brussels-sprouts.phpHow to prepare Brussels sproutsTrimming, cutting and cooking Brussels sproutshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1271-0.webpEach sprout needs to be prepared individuallyhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1271-1.webpStart by cutting off the basehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1271-2.webp...to clear away the stalkhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1271-3.webpThen "peel" the sprout by removing the outer leaveshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1271-4.webp...until it looks neat and cleanhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1271-5.webpIf you intend eating the sprouts raw, now they are peeled they are ready to be sliced or shredded (forhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1179-2.webpIf you are going to cook them, they are generally too big to cook well whole.It is better to cut them in halfhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1271-6.webp...or even into fourhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1271-7.webpNow the sprout is ready for cookinghttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1271-8.webpPrepare all the sprouts like thishttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1271-0.webpYou can follow the cooking instructions in your recipe, but two-stage cooking is one of the best methods.First,https://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1271-9.webpThen finish rapidly with a little butter and chopped shallothttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1271-10.webp https://cooking-ez.com/recipe-cornouaillaise-salad.phpCornouaillaise saladSoft haricot beans, tuna and fried croutonshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1270-0.webpThe day before, put ing0 in water to soak overnight and softenhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1270-1.webpNext day, cook the beans until tender in a large pan of salted water with ing1https://cooking-ez.com/images/recettes/zoom/entrees/salades/1270-2.webpDrain thoroughlyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1270-3.webpCut ing2 into dicehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1270-4.webpBrown in a small frying pan with ing3https://cooking-ez.com/images/recettes/zoom/entrees/salades/1270-5.webpPut the drained beans into a bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1270-6.webpAdd ing4, the chopped herbs and ing6. Mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1270-7.webpFinish by adding the croutons and mix one last timehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1270-8.webpYour Cornouaillaise salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1270-0.webp https://cooking-ez.com/recipe-little-cakes-with-a-chocolate-and-hazelnut-centre.phpLittle cakes with a chocolate and hazelnut centreMoist little cakes with chocolate-hazelnut fillinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1269-0.webpThe chocolate-hazelnut ganachePreheat the oven to 360°F (180°C).Spread ing0 out on a sheet ofhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1269-1.webpPrepare ing1 and add ing2 then the toasted ground hazelnuts.Mix well and leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1269-2.webpPut the ganache into a forcing bag with a 1/2" (1 cm) nozzle and pipe long "sausages" on thehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1269-3.webpAssembling the cakesPreheat the oven to 390°F (200°C).Put a good 1/2" (1 cm) of moelleux batter inhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1269-4.webpTake the piped ganache out of the freezer and cut into pieces to suit the length of your moulds, 6 cm here (about 2")https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1269-5.webpPlace an insert in each mould and press down into the batter so that they are only just showinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1269-6.webpBake for 10-15 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1269-7.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1269-8.webpLook how attractive these cakes are with their chocolate centres!You will notice the difference with the cakehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1269-0.webp https://cooking-ez.com/recipe-smoky-canapes.phpSmoky canapésSliced baguette, spinach and pistachio pesto, hard-boiled egg and smoky flavourshttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1268-0.webpPreheat the oven to 390°F (200°C).Slice ing0 fairly thinly and spread with pesto.Arrange the sliceshttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1268-1.webpAdd a thin slice of cooked Morteau sausage to eachhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1268-2.webpThen half a slice of hard-boiled egghttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1268-3.webpTop with a sliver of smoked cheesehttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1268-4.webpBake for 15-20 minutes, just until the cheese melts.Serve hot or warmhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1268-5.webp https://cooking-ez.com/recipe-clementine-diplomat-cream.phpClementine diplomat creamSmooth, rich mixture of gelatin-set confectioner's custard and Chantilly cream, both flavoured with clementineshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1267-0.webpLeave ing0 to soak in cold water until softhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/197-1.webpMeanwhile, prepare ing1. When it is ready, add the thoroughly drained gelatin.Mix well then cover with a lidhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1267-1.webpBeat the cold confectioner's custard vigorously to loosen ithttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1267-2.webpAdd ing2 and fold in gently with a soft spatulahttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1267-3.webp...until you have a smooth (and delicious!) clementine diplomat creamhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1267-0.webp https://cooking-ez.com/recipe-clementine-chantilly.phpClementine ChantillyChantilly cream with clementine juicehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1266-0.webpSqueeze the juice from ing0https://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1266-1.webpMix ing1 with ing2 and the clementine juice using a whisk. This mixture should be fairlyhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1266-2.webpAfter this chilling, whip the mixture to the normal Chantilly stagehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1266-3.webpYour clementine Chantilly is readyhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1266-0.webp https://cooking-ez.com/recipe-hearty-potato-and-ham-gratin.phpHearty potato and ham gratinClassic potato gratin with diced ham fried with mustardhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1265-0.webpThe potatoesPeel ing0 and slice (a mandolin is ideal for this). Rinse and dry thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1265-1.webpPut the potatoes into a large pan with ing1. Salt, pepper and add enough milk to just coverhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1265-2.webpLeave to cook on medium heat until the potatoes are tender, then drain.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1265-9.webpThe fried hamCut ing3 into small dicehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1265-3.webpMelt ing4 in ahttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1265-4.webpFry until nicely browned, stirring from time to timehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1265-5.webpTake off the heat and add ing5. Mix well.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1265-6.webpThe gratin sauceGrate ing6https://cooking-ez.com/images/recettes/zoom/divers/gratins/1265-7.webpPut 2/3 of the grated Comté into a bowl, add ing7 and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1265-8.webpAssembling the gratinPreheat the oven to 390°F (200°C).Butter a gratinhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1265-10.webpAdd the diced mustard-flavoured hamhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1265-11.webp...then the rest of the potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1265-12.webp...and pour the gratin sauce overhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1265-13.webpFinish by scattering the remaining Comté on tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1265-14.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1265-0.webp https://cooking-ez.com/recipe-pear-dijonnaise-cake.phpDijonnaise pear cakeMoist "moelleux" cake filled with pears poached/confit in crème de cassishttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1264-0.webpThe blackcurrant poached pearsPeel ing0, cut lengthways into 4 (or 8) and remove the corehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1264-1.webpPut into a saucepan, scatter ing1 over and mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1264-2.webpCover and leave to cook gently on low heat for 10 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1264-3.webpAdd ing2 to the pear juice now accumulated in the panhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1264-4.webpLeave uncovered to poach for about 30 minutes until the liquid in the pan has reduced byhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1264-5.webpAssembling the cakePreheat the oven to 390°F (200°C).Butter a loaf tin, then pour in half thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1264-6.webpCarefully arrange the drained pears in a tightly-packed and even layerhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1264-7.webpPour the remaining moelleux batter on tophttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1264-8.webpStand the tin(s) on a baking sheet, cut a split along the top of eachhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1264-9.webp...and bake for 30 to 40 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1264-10.webpTurn out while still hot and leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1264-11.webpStage 5https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1264-12.webp https://cooking-ez.com/recipe-moelleux-cake-batter.php"Moelleux" cake batterMoelleux cake batter, softer and moister than a classic cakehttps://cooking-ez.com/images/recettes/zoom/base/pates/1263-0.webpIn a small saucepan, prepare a noisette butter with ing0.Leave to coolhttps://cooking-ez.com/images/recettes/zoom/base/pates/1263-1.webpMix ing1, ing2 and ing3 in a small bowl with a whiskhttps://cooking-ez.com/images/recettes/zoom/base/pates/1263-2.webpAdd ing4 and mix againhttps://cooking-ez.com/images/recettes/zoom/base/pates/1263-3.webpSieve ing5 and ing6 into the mixturehttps://cooking-ez.com/images/recettes/zoom/base/pates/1263-4.webpAnd mix in thoroughlyhttps://cooking-ez.com/images/recettes/zoom/base/pates/1263-5.webpFinish by adding the noisette butter and mix one last timehttps://cooking-ez.com/images/recettes/zoom/base/pates/1263-6.webpYour "moelleux" cake batter is ready. Cover with plastic film and refrigerate until needed (ithttps://cooking-ez.com/images/recettes/zoom/base/pates/1263-0.webpThis recipe is only for the dough, but if you just want to make a cake with it, put it in a pan and bake at 360°Fhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/684-0.webp https://cooking-ez.com/recipe-clementine-confectioner-custard.phpClementine confectioner's custardConfectioner's custard with clementines, using zest and juicehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1262-0.webpZest 3 clementines onto ing1. Mix well and cover.Set asidehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1262-1.webpSqueeze all the clementines. You should end up with 250 ml of juice.Pour the juice into a saucepan on low heathttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1262-2.webpMix ing2 into the sugar and zest, then add ing3 and mix againhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1262-3.webpPour the hot clementine juice into the mixturehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1262-4.webpMix wellhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1262-5.webpPour the mixture back into the pan through a fine strainerhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1262-6.webpPress well to squeeze out all the juice, just leaving the zest behindhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1262-7.webpPut the pan back on low heat, stirring constantly with a soft spatulahttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1262-8.webp... then a whisk, until the mixture thickenshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1262-9.webpTo finish, briskly whisk in ing4 (in small pieces)https://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1262-10.webpYour clementine confectioner's custard is ready. Cover and leave to cool before usinghttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1262-0.webp https://cooking-ez.com/recipe-poached-eggs-with-spinach-and-comte-milk.phpPoached eggs with spinach and Comté milkBed of cooked spinach, poached egg and Comté milkhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1261-0.webpPrepare ing0 and ing1. Keep them hot and heat the plates (important)https://cooking-ez.com/images/recettes/zoom/trucs_astuces/158-24.webpThe Comté milkGrate ing2, but not too finelyhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1261-1.webpPour ing3 into a small saucepan on medium heat. Pepper lightly and bring to a simmerhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1261-2.webpAdd the grated Comté a little at a time, stirring constantlyhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1261-3.webp...until it is all gradually melted inhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1261-4.webpFinish with a quick blast from a blender to emulsifyhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1261-5.webpDressing the platesOn the hot plates, arrange a bed of cooked spinachhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1261-6.webpSit a hot poached egg (or 2 if you have a hearty appetite) on tophttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1261-7.webpPour a generous amount of Comté milk overhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1261-8.webpServe immediately, leaving your guests to split open the egg themselves, or do this just before servinghttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1261-0.webp https://cooking-ez.com/recipe-pistachio-and-spinach-pesto.phpPistachio and spinach pestoOriginal pesto with spinach and pistachios, but keeping the essentials: Parmesan, olive oil and lemonhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1260-0.webpPreheat the oven to 300°F (150°C).Spread ing0 out on a baking sheet andhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/625-3.webpPrepare ing1 and drain well, but leave rawhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1260-1.webpPut the spinach in a high-sided jug or bowl with the cooled pistachios, the sliced (or grated) ing2, the juice and zesthttps://cooking-ez.com/images/recettes/zoom/base/sauces/1260-2.webpUse a stick blender to blend thoroughly until evenly mixed, adding a little more olive oil ifhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1260-3.webpYour spinach and pistachio pesto is ready. If not using it immediately, keep in a sealed jar in the fridgehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1260-0.webp https://cooking-ez.com/recipe-little-apple-and-verbena-tarts.phpLittle apple and verbena tartsSweetcrust pastry case, verbena diplomat cream and diced caramelised appleshttps://cooking-ez.com/images/recettes/zoom/desserts/tartelettes/1259-0.webpPrepare ing0.Note: the ones you can see in the photo were made in fluted moulds, but this is nothttps://cooking-ez.com/images/recettes/zoom/desserts/tartelettes/1259-1.webpPeel ing1 and cut into small dicehttps://cooking-ez.com/images/recettes/zoom/desserts/tartelettes/1259-2.webpMelt ing2 in a frying pan on high heat, then add ing3 and the diced appleshttps://cooking-ez.com/images/recettes/zoom/desserts/tartelettes/1259-3.webpCaramelise the apples, taking care not to mash the apple dice as you stir, which can easily happen with thishttps://cooking-ez.com/images/recettes/zoom/desserts/tartelettes/1259-4.webpPrepare ing5, leaving the verbena to infuse in the milk (this can be made well in advance)https://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1040-0.webpPut a generous layer of verbena diplomat cream in each tart casehttps://cooking-ez.com/images/recettes/zoom/desserts/tartelettes/1259-5.webpCover with diced caramelised applehttps://cooking-ez.com/images/recettes/zoom/desserts/tartelettes/1259-6.webpYour tarts are ready. Garnish with a sprig of verbenahttps://cooking-ez.com/images/recettes/zoom/desserts/tartelettes/1259-0.webp https://cooking-ez.com/recipe-seb-italian-style-aperitif-slices.phpSeb's Italian-style aperitif slicesThin slice of baguette, pesto, potato, hard-boiled egg and slice of Parmesan, melted in the ovenhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1258-0.webpSlice ing0 and ing1.Set aside.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1258-1.webpCut ing2 into thin slices and arrange on a baking sheet lined withhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1258-2.webpDip a brush in the white wine and moisten the bread slices.Note: this is optional ifhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1258-3.webpSpread the slices generously with pestohttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1258-4.webpAdd half a slice of hard-boiled egg on eachhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1258-5.webpThen half a slice of potatohttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1258-6.webpFinish with a good sliver of Parmesanhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1258-7.webpBake for about 20 minutes, finishing under the grill if necessaryhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1258-8.webpServe piping hot or warmhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1258-0.webp https://cooking-ez.com/recipe-polenta-with-mont-or.phpPolenta with Mont d'OrClassic polenta with Mont d'Or cheese melted into ithttps://cooking-ez.com/images/recettes/zoom/divers/autres/1257-0.webpPrepare ing0 the usual wayhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1257-1.webpWhen it is ready, add ing1 in pieces. The best way is to take spoonfuls straight from the box.There is no needhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1257-2.webpCover and leave to rest for 10 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1257-3.webpBy the end of this time, the Mont d'Or will have started to melthttps://cooking-ez.com/images/recettes/zoom/divers/autres/1257-4.webp...so put back on medium heat and mix the polenta with a whisk or woodenhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1257-5.webpYour polenta with Mont d'Or is ready. Serve on its own or to go with meat, for examplehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1257-0.webp https://cooking-ez.com/recipe-salad-lyonnaise.phpSalad lyonnaiseShredded lettuce, croutons, fried bacon and poached eggshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1256-0.webpCut ing0 (here it's the good old traditional French baguette) into small cubes andhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1256-1.webpPrepare ing1 and shred. Put in a salad bowl with the choppedhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1256-2.webpPour ing3 into a small frying pan on high heat. When good and hot, add ing4.Fry until browned, stirring fromhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1256-3.webpAdd the lardons to the salad, but keep the fat in the frying panhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1256-4.webpPut the pan with the bacon fat back on the heat and add the bread cubes.Fry until browned all overhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1256-5.webpAdd to the salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1256-6.webpAdd the vinaigrette dressing and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1256-7.webpReheat ing6 (20 seconds in the microwave, for example).Serve plated up (or "dressed"):https://cooking-ez.com/images/recettes/zoom/entrees/salades/1256-8.webpFor an attractive effect, you can cut open the poached eggs just before serving so that the yolk runs over the salad,https://cooking-ez.com/images/recettes/zoom/entrees/salades/1256-0.webp https://cooking-ez.com/recipe-welsh-style-mash.phpWelsh-style potato puréePotato purée with finely sliced leekshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1255-0.webpPrepare ing0 and chop finely.Prepare and finely slice ing0https://cooking-ez.com/images/recettes/zoom/divers/autres/1255-1.webpMelt ing2 in a frying pan on medium heat. When good and hot add the chopped shallot.Salt and pepper, then cookhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1255-2.webpAdd the sliced leeks and mix, but no more salthttps://cooking-ez.com/images/recettes/zoom/divers/autres/1255-3.webpCook the leeks, stirring frequently, until just done, but still nice and green.Salt only at the end ofhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1255-4.webpReheat ing3 if it has been made in advance, then add the leeks.Mix well and check thehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1255-5.webp https://cooking-ez.com/recipe-cajun-style-lentil-salad.phpCajun-style lentil saladWarm lentil salad with shallot and Cajun pulled porkhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1254-0.webpHeat ing0 in a small frying pan over high heat. When really hot, add ing1https://cooking-ez.com/images/recettes/zoom/entrees/salades/1254-1.webpFry until as done as you like, stirring frequently.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1254-2.webpCook ing2 in boiling salted water.Drain as soon as they are tenderhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1254-3.webpPrepare ing3 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1254-4.webpPut the thoroughly drained lentils into a salad bowl and add the chopped shallothttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1254-5.webpThen add the refried pulled pork and ing4https://cooking-ez.com/images/recettes/zoom/entrees/salades/1254-6.webpMix well and serve right away while the salad is still warmhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1254-0.webp https://cooking-ez.com/recipe-spiced-butternut-gratin.phpSpiced butternut gratinButternut squash cooked in two stages, finished in a gratin with Mornay saucehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1253-0.webpCut ing0 into small dice or slivershttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1253-1.webpPrepare or reheat ing1. Add the diced cheese and mix well then set aside.Preheat thehttps://cooking-ez.com/images/recettes/zoom/base/sauces/228-0.webpPeel ing2 using a vegetable peeler. Cut in half, scrape out and discard the seeds. Chop thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1253-2.webpSprinkle ing3 and ing4 over and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1253-3.webpAdd ing5 and mix againhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1253-4.webpSpread out over a sheet of cooking parchment laid on a baking sheethttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1253-5.webpPut the butternut chunks into a buttered gratin dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1253-6.webpPour the cheese sauce over. Add any leftover cheese on tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1253-7.webpBake for about 20 minutes until the top is nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1253-0.webp https://cooking-ez.com/recipe-cockles-and-cabbage-with-smoky-cream-sauce.phpCockles and cabbage with smoky cream sauceCockles, cabbage and a cream sauce with smoked cheesehttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1252-0.webpPrepare and cook ing0.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/434-1.webpPrepare ing1, then set aside in a bowlhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1252-1.webpPrepare and finely slice ing2.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1252-2.webpCut ing3 into small dice.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1252-3.webpMelt ing4 in a small pan on medium heat.When good and hot, add half the sliced shallots, salt andhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1252-4.webpAdd ing5 and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1252-5.webpAdd the smoked cheesehttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1252-6.webpTurn down the heat and let the cheese melt, stirring from time to timehttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1252-7.webpAdd the cockles, mix well, cover and leave off the heat to waithttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1252-8.webpHeat ing6 in a frying pan. When good and hot, add the remaining sliced shallots.Salt, pepper and cook for 1https://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1252-9.webpAdd the cabbage, mix and leave just to heat throughhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1252-10.webpServe dressed on hot plates, sitting the cockles on a bed of cabbagehttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1252-0.webp https://cooking-ez.com/recipe-leek-and-broccoli-a-la-flamande.phpLeek and broccoli "à la flamande"Steamed leeks and broccoli with a sauce of butter, mustard and chopped hard-boiled eggshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1251-0.webpPrepare ing0 and cut into chunks diagonally.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1251-1.webpPrepare ing1.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1251-2.webpUse a steamer pan or, as shown here, put a little water in a deep pan and stand a dessert ring in the bottomhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1251-3.webpWhen the water boils, sit the basket of vegetables over the water to steam.Salt the vegetables, then cover andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1251-4.webpMeanwhile, finely chop ing2.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1251-5.webpMelt ing3 in a small panhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1251-6.webpAdd the chopped hard-boiled eggs, salt lightly and pepper to taste, then add ing4 and mix inhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1251-7.webpCheck the vegetables: they should be tender, but still nice and green.Drain thoroughlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1251-8.webpServe the vegetables plated up, topped with the "à la flamande" saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1251-0.webp https://cooking-ez.com/recipe-beetroot-and-black-radish-salad.phpBeetroot and black radish saladGrated beetroot and black radish, toasted walnuts and parsley, in a vinaigrette dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1250-0.webpPeel, rinse and dry ing0 and ing1https://cooking-ez.com/images/recettes/zoom/entrees/salades/1250-1.webpGrate and put in a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1250-2.webpToast ing2 in a small frying pan on medium heathttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1250-3.webpAdd the walnuts, coarsely crushed, and the chopped parsley to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1250-4.webpFinish by adding the vinaigrette to taste and mix well with a fork.Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1250-0.webp https://cooking-ez.com/recipe-soft-apple-cookies.phpSoft apple cookiesApple cookies with rolled oatshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1249-0.webpPut into a mixer bowl: ing0, ing1, ing2, ing3, ing4, ing5, ing6, ing7 and ing8.Peelhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1249-1.webpKnead until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1249-6.webpWeigh the dough out into equal pieces of about 40 g.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1249-2.webpRoll the dough into balls with your hands (if you are making these with children, this is the bit they enjoy best), andhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1249-3.webpFlatten into thickish discshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1249-4.webpBake for about 20 minutes.Leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1249-5.webp https://cooking-ez.com/recipe-parmesan-cauliflower-cheese.phpParmesan cauliflower cheeseCauliflower cheese gratin with a Parmesan bechamel saucehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1248-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/divers/gratins/1248-1.webpPut the cauliflower in a large pan and cover with ing1. Salt, pepper and add nutmeg to tastehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1248-2.webpBring to the boil and cook until the cauliflower is barely tender (do not overcook)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1248-3.webpTake the cauliflower out of the pan with a skimmer or araignéehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1248-4.webpButter a gratin dish generously and add the cauliflower (thoroughly drained).Preheathttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1248-5.webpBring the milk used to cook the cauliflower back to a simmerhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1248-6.webpTip in ing3 all at oncehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1248-7.webp...and mix thoroughly with a whisk.Keep stirring until the bechamelhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1248-8.webpAdd ing4https://cooking-ez.com/images/recettes/zoom/divers/gratins/1248-9.webp...and stir until the cheese has melted.Your Parmesan and cauliflower-flavoured bechamel is readyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1248-10.webpPour a generous amount of sauce over the cauliflowerhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1248-11.webpScatter a little more Parmesan over, or use a different cheese for the topping, such as Comté, Emmental, Cheddarhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1248-12.webpBake for about 30 minutes.As always with gratin-style dishes, you can finish with a quick blast under the grillhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1248-0.webp https://cooking-ez.com/recipe-caramelized-apple-rice-pudding.phpCaramelized apple rice puddingVerrine of caramelized apples in syrup, rice pudding and crunchy crumble toppinghttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1247-0.webpThe crumble toppingPreheat the oven to 360°F (180°C).Prepare the mixture by mixing ing0, ing1, ing2https://cooking-ez.com/images/recettes/zoom/desserts/autres/1247-1.webpSpread the mixture out over a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1247-2.webpBake for 10-15 minutes until golden brown.Take out of the oven and leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1247-3.webpThe caramelized applesPeel ing4, cut into quarters lengthways and remove the core from each piecehttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1247-4.webpMelt ing5 in a frying pan on high heat, then add ing6. Leave to colour slightly, then add the appleshttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1247-5.webpCook the apples until they are browned all overhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1247-6.webp...then transfer onto a sheet of cooking parchment.Leave tohttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1247-7.webpThis is not absolutely essential, but you can add ing7 to the juices left in the panhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1247-8.webp...and reduce this on low heat to make a delicious apple-flavoured syrup to further enhance the desserthttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1247-9.webpAssembling the verrinesPut a layer of caramelized apples in the bottom of each glass, adding a little syrup ifhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1247-10.webpAdd a generous layer of rice puddinghttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1247-11.webpFinish with the crunchy topping which you can crumble with your fingers at the last minutehttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1247-12.webp https://cooking-ez.com/recipe-scallops-with-sorrel-and-noilly-prat.phpScallops with sorrel and Noilly PratPan-fried scallops in a cream and sorrel sauce with Noilly Prathttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1246-0.webpPrepare ing0 and chop finely.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1246-1.webpPrepare ing1.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1246-2.webpRinse and dry ing2 then salt on both sideshttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1246-3.webpPut a frying pan on very high heat and add ing3.When really hot, add the scallopshttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1246-4.webpFry until nicely browned on both sides as rapidly as possible (hence the very high heat).https://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1246-5.webpTurn down the heat. Using the same pan, add ing4 and when it froths, add the chopped shallot, salt andhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1246-6.webpAdd ing5 and ing6https://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1246-7.webp...and reduce by about half while scraping to deglaze the bottom of the pan thoroughlyhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1246-8.webpAdd ing7, salt and pepper again and leave to thicken gentlyhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1246-9.webpThen toss in the sorrelhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1246-10.webp...and stir gently until it wilts and mixes into the cream sauce.Check the seasoninghttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1246-11.webpArrange the scallops on a bed of sesame rice (6 per person) and top generously with the sorrel and creamhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/1246-0.webp https://cooking-ez.com/recipe-cajun-pulled-pork.phpCajun pulled porkPork joint cooked long and slow with spices, then shreddedhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1245-0.webpPrepare ing0 and slice thinlyhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1245-1.webpGenerously butter the bottom of a casserole and spread the sliced onions in a layer.Set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1245-2.webpPut the pork joint (or pieces) on a chopping board. You can choose a cheaper cut for this;https://cooking-ez.com/images/recettes/zoom/viandes/porc/1245-3.webpSpread the top of the meat with mustard and sprinkle half the spice mixture over.Sprinkle with salt if nothttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1245-4.webpSit the meat on top of the onions, spiced side downwards.Spread the other side with mustard and add thehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1245-5.webpPut the lid on and cook in the oven at 300°F (150°C) for 4 to 5 hourshttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1245-6.webpHalfway through, turn the meat over, then put back in the oven, still coveredhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1245-7.webpThe meat is ready when it falls apart easily when pulled with a forkhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1245-8.webpRemove and discard the garlic, bayleaf and thyme.Shred all the pork then mix in the onions at the bottomhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1245-9.webpYour pulled pork is ready. Try serving it with sesame rice, for example or a potato puréehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1245-0.webp https://cooking-ez.com/recipe-sesame-rice.phpSesame riceRice cooked and dressed with sesame oil, then mixed with toasted sesame seedshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1244-0.webpCook ing0 using whatever method you prefer, for example in a rice-cookerhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1244-1.webpMeanwhile toast ing1 for 5 minutes in a small frying pan on medium heathttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1244-2.webp...stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1244-3.webpWhen the rice is cooked, add ing2https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1244-4.webp...and mixhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1244-5.webpAdd the toasted sesame seedshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1244-6.webp...and mix again.Your sesame rice is readyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1244-7.webp https://cooking-ez.com/recipe-nanou-apple-and-almond-cake.phpNanou's apple and almond cakeMoist cake with almonds, apples, lemon and rumhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1243-0.webpPut ing0 and ing1 in a mixer bowl and beat togetherhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1243-1.webpAdd ing2, ing3, ing4, ing5 and ing6.Beat until evenly mixed.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1243-2.webpPeel ing7s, then slice and put into a bowl. Pour over ing8 and ing9 and mixhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1243-3.webpButter a loaf tin or mould and spread 1/3 of the cake batter in the bottomhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1243-4.webpAdd half the appleshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1243-5.webpTop with another 1/3 of the batterhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1243-6.webpAdd the remaining appleshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1243-7.webpThen the rest of the batterhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1243-8.webpKeep any liquid left in the bowl from the apples (lemon juice + rum)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1243-9.webpBake for about 50 minutes to 1 hourhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1243-10.webpAs soon as the cake comes out of the oven, drizzle the lemon-rum liquid over the tophttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1243-11.webpLeave to cool in the tin before turning outhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1243-12.webp https://cooking-ez.com/recipe-mushroom-tart.phpMushroom tartPuff pastry, cream and mushroom duxellehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1242-0.webpPrepare and slice ing0, then set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1242-1.webpIf not ready-rolled, roll out ing1 to a circle 8 inches (20 cm) in diameter.Transfer the pastry to a sheet ofhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1242-2.webpSpread ing2 over the the whole surface of the pastry, then season with salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1242-3.webpAdd ing3 evenlyhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1242-4.webpArrange the sliced mushrooms on tophttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1242-5.webpFinish by brushing the top of the tart with melted butterhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1242-6.webpBake low in the oven for 20 to 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1242-7.webpLeave to cool, preferably on a wire rackhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1242-0.webp https://cooking-ez.com/recipe-caramelized-apple-cake.phpCaramelized apple "moelleux" cakeMoist cake with caramelized apples in the middlehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-0.webpThe "moelleux" cake batterMelt ing0 on low heat then set aside.Put ing1,https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-1.webpAdd ing4 and mix againhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-2.webpSieve ing5 and ing6 into the mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-3.webpMix againhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-4.webpAdd the melted butterhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-5.webp...and mix one last time.Your "moelleux" cake batter is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-6.webpThe caramelized applesPeel ing7s, cut into segments and remove the corehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-7.webpMelt ing8 in a large frying pan on high heat. When good and hot, add ing9https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-8.webpAdd the apple pieces and wait until you see the bottom of the pan beginning to brownhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-9.webpStir the apples roundhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-10.webp...turning until they are the required colour.Take off the heat and leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-11.webpAssembling the cakePreheat the oven to 390°F (200°C) .Butter a large loaf tin (or 2 smaller oneshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-12.webpArrange a layer of caramelized apples on tophttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-13.webpTop with another third of the batterhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-14.webpAdd a second layer of appleshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-15.webpFinish with the final third of batterhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-16.webpBake for about 50 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-17.webpServe cold or warmhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1241-0.webp https://cooking-ez.com/recipe-mushroom-duxelle.phpMushroom duxellesFinely sliced mushrooms cooked in butter with shallotshttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1240-0.webpPrepare ing0, slice them and sprinkle them with the juice of ing1 and mix well.https://cooking-ez.com/images/recettes/zoom/base/aromatique/1240-3.webpPrepare ing2 and slice thinlyhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1240-4.webpMelt ing3 in a large pan. When good and hot, add the shallots.Salt and pepper, then cook for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1240-5.webpAdd the mushrooms, salt again and mix well.Cover and cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1240-6.webpTake the lid off and you will see that the mushrooms have given off a lot of liquidhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1240-7.webpCook until all the liquid has evaporated, stirring from time to timehttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1240-8.webpTake off the heat, add the chopped parsley and mix wellhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1240-9.webpYour mushroom duxelle is ready and can be used right away or kept in a sealed container in the fridge, or frozenhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1240-0.webp https://cooking-ez.com/recipe-green-beans-napoleon.phpGreen beans "Napoléon"Green beans cooked in two stages, cream and tomato saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1239-0.webpPrepare ing0 then cut into medium-sized pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1239-2.webpHeat ing1 in a large pan on high heat until it froths.Add the finely chopped ing2.Salt, pepper and cookhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1239-3.webpAdd ing3, mix well and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1239-4.webpAdd ing4, mix well, then check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1239-5.webpAdd the green beans, mix well and leave to heat through for a few minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1239-6.webpServe on its own or to accompany meat, for examplehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1239-0.webp https://cooking-ez.com/recipe-tyrolean-apple-crumble.phpTyrolean apple crumbleApple crumble with raisins and rolled oatshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1238-0.webpThe crumble toppingPut into a large bowl: ing0, ing1, ing2 (cut into small pieces), ing3, ing4 and ing5https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1238-1.webpMix with your fingertips to a coarse crumb texture.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1238-2.webpButter an ovenproof dish.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1238-3.webpThe fruitPeel ing7s, remove the core and chop the flesh into smallhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1238-4.webpAdd ing8https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1238-5.webpAdd the remaining appleshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1238-6.webpFinish with the crumble toppinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1238-7.webpBake for about 40 minutes, watching for browning towards the endhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1238-8.webpServe warm or cold, on its own, or with a little pouring cream or chantilly creamhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1238-0.webp https://cooking-ez.com/recipe-double-raspberry-tartlets.phpDouble raspberry tartletsSweetcrust pastry cases, raspberry jelly and raspberry-flavoured whipped creamhttps://cooking-ez.com/images/recettes/zoom/desserts/tartelettes/1237-0.webpPrepare a clear juice with ing0 and ing1, following the exact method for clear strawberryhttps://cooking-ez.com/images/recettes/zoom/desserts/tartelettes/1237-1.webpPut ing2 in a small bowl of cold water to softenhttps://cooking-ez.com/images/recettes/zoom/generiques/gelatine-trempe.webpPour 125 g of the raspberry juice into a small saucepan on medium heat and heat gently to a maximum of 140°Fhttps://cooking-ez.com/images/recettes/zoom/desserts/tartelettes/1237-2.webpDivide the jelly between the tart cases, then put on a wire rack and refrigerate for about 2https://cooking-ez.com/images/recettes/zoom/desserts/tartelettes/1237-3.webpPour the rest of the raspberry juice into a bowl, add ing3 and ing4, then mix thoroughly with ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartelettes/1237-4.webpTransfer the mixture to a siphon, seal it, and pierce a gas cartridgehttps://cooking-ez.com/images/recettes/zoom/desserts/tartelettes/1237-5.webpOnce the jelly in the tarts has set, pipe a pretty rosette of raspberry creamhttps://cooking-ez.com/images/recettes/zoom/desserts/tartelettes/1237-6.webp...on top of each tartlethttps://cooking-ez.com/images/recettes/zoom/desserts/tartelettes/1237-7.webpYour double raspberry tartlets are ready. You can add a finishing touch with a sprig of mint or verbenahttps://cooking-ez.com/images/recettes/zoom/desserts/tartelettes/1237-0.webp https://cooking-ez.com/recipe-tarte-coloche.phpTarte à l'colocheShrotcrust pastry case filled with pre-cooked apples and an caramel-apple custardhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1236-0.webpThe pastry caseRoll out ing0 to 1/8 inch (3 mm) thick and line a 10-inch (26 cm) tin or ring. Leave the sparehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1236-1.webpPrepare a light caramel with ing1 (follow these tips)https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1236-2.webpWhen the caramel has cooled slightly (2 or 3 minutes off the heat), add ing2 and mixhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1236-3.webpThe filling mixturePut ing3 and ing4 in a bowl and mix well with a whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1236-4.webpAdd the caramel and mix againhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1236-5.webpLastly, add ing5 and mix again.Your caramel-apple custard is ready, so set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1236-6.webpThe applesPeel ing6s and cut lengthways into segments.Melt ing7 in a large frying pan on high heat,https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1236-7.webpCook until starting to colourhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1236-8.webp...then tip out onto a baking sheet and leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1236-9.webpAssembling the tartPreheat the oven to 410°F (210°C).Trim off the spare pastry around the edge ofhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1236-10.webpArrange the apple segments evenly in the tart case. They should not be too crowdedhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1236-11.webpPour the caramel-apple custard around the appleshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1236-12.webpBake for 30 to 40 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1236-13.webpLeave to cool in the tin on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1236-14.webp https://cooking-ez.com/recipe-seafood-rice-salad.phpSeafood rice saladWarm rice salad with salmon, mussels and prawns in a rémoulade dressinghttps://cooking-ez.com/images/recettes/zoom/poissons/salades/1235-0.webpShell ing0 and cut in half if possible.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/salades/1235-1.webpShell ing1.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/salades/1235-2.webpFry ing2, following these tips.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/salades/1235-3.webpUse the same pan, without cleaning it, to sauté the prawns.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/salades/1235-4.webpPut ing3 into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/poissons/salades/1235-5.webpAdd the musselshttps://cooking-ez.com/images/recettes/zoom/poissons/salades/1235-6.webp....the chopped chiveshttps://cooking-ez.com/images/recettes/zoom/poissons/salades/1235-7.webp...the prawns and the salmon (flaked with your fingertips at the last minute)https://cooking-ez.com/images/recettes/zoom/poissons/salades/1235-8.webpMix togetherhttps://cooking-ez.com/images/recettes/zoom/poissons/salades/1235-9.webpAdd ing5 and mix again.Serve immediately if possible while still warmhttps://cooking-ez.com/images/recettes/zoom/poissons/salades/1235-10.webp https://cooking-ez.com/recipe-hay-baked-poultry.phpHay-baked poultryWhole bird slow-cooked on a bed of hayhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1234-0.webpFlatten ing0 slightly into a mathttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1234-1.webpSalt and pepper your choice of bird (a guinea fowl here) both inside and out.Put into ahttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1234-2.webpSlip the hay underneath the bird.Seal the baghttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1234-3.webpPut the wrapped bird in an oven-proof dish or on a baking sheethttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1234-4.webpCook in the oven at 280°F (140°C) for 4 hours.Turn the bag upside down halfway throughhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1234-5.webpAfter this time, take the dish out, but leave the oven onhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1234-6.webpPour all the cooking juices from the bag into a bowlhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1234-7.webpTip out the contents of the bag onto a baking sheethttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1234-8.webpRemove and discard the hayhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1234-9.webpPull the meat off the bones. This should be very easy after such long cookinghttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1234-10.webpDiscard the bones and skin and transfer the meat to an oven-proof dish as you gohttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1234-11.webpPour the cooking juices over and put back in the oven to keep hot until servinghttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1234-12.webpServe with your choice of vegetables, rice or pasta, as you preferhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1234-0.webp https://cooking-ez.com/recipe-tahitian-salad.phpTahitian saladFish cured in lemon juice, with lettuce and mushroomshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1233-0.webpTrim ing0 and pat dry with absorbant paperhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1233-1.webpCut into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1233-2.webpPut into a bowl, salt and pepper, then add the juice and zest of ing1.Mix well, cover and refrigerate for athttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1233-3.webpMeanwhile, prepare ing2 and dice.Sprinkle with fine salt and mixhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1233-4.webpPrepare ing3, chop it and pour it into a bowl.Preparehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1233-5.webpThoroughly drain the fishhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1233-6.webp...and add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1233-7.webpShred the lettuce, chop the parsley and add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1233-8.webpAdd the tomatoeshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1233-9.webpFinish by adding ing7 and mix well. Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1233-10.webp https://cooking-ez.com/recipe-how-to-make-tart-cases.phpHow to make tart casesHow to make near-perfect tart caseshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-24.webpWe'll be using tart rings, preferably the micro-perforated thermoplastic type, 3" (80 mm) diameter. These are much morehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-1.webpRoll out ing0 really cold, straight from the fridge, to 1/8" (3 mm) thick. The best way to do this is to use a pair ofhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-2.webpUse a 3" (80 mm) cutter (or one of the tart rings) to cut out circles from the sweetcrusthttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-3.webp...and place one in each ring.Put the baking sheet in the fridge.Gather the leftover pastry into ahttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-4.webpAfter chilling, your pastry will have firmed up again. Roll out once more to 1/8" (3 mm) thick in a rectangle about 10"https://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-5.webpCut 6 strips of pastry 1" (25 mm) wide, plus a spare one if you err on the side of cautionhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-6.webpLay the strips on another baking sheet and put in the freezer for 5 minutes, or refrigeratehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-7.webpTake out the tray of rings and put a strip of pastry into the first, vertically around the edge.It will be ahttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-8.webpTrim the end of the strip with scissors or a knife to just fit inside the ring.Press the ends together to sealhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-9.webpPress around the bottom edge to seal the side and base togetherhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-10.webpPrepare each case like this, taking the strips out of the fridge only as you need them, to ensure they stay reallyhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-11.webpPreheat the oven to 320°F (160°C). Trim off the spare pastry around the tops of the rings with a small knife to givehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-12.webpTrim all the cases like this, then bake without delay for 20 to 25 minuteshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-13.webpKeep a close eye on them for the first 10 minutes, as there is a risk that the top edge of the pastry might droop, ashttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-14.webpAfter 25 minutes, take the cases out, but leave the oven onhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-15.webpRemove the rings. Be careful, as these will be hot! The best way is to slip a fork under the edge of the ring, thenhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-16.webpTip: put the rings in to soak right away, then they will be easier to clean laterhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-17.webpUse a brush to glaze the cases. Do this gently as they are stillhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-18.webpPut them back in the oven for a further 10 minuteshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-19.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-20.webpWhen cold, you can give your tart cases a professional finishing touch by "filing" them with ahttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-21.webpThis photo shows the case before filing (red arrow) and after filing smooth (green arrow)https://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-22.webpYour finished tart cases are ready for fillinghttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-23.webpNow you can see how professional they look with their smooth, even sides.It takes effort, but the results arehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1232-24.webp https://cooking-ez.com/recipe-pistachio-and-goji-pinwheels.phpPistachio and goji pinwheelsRoll of croissant dough, filled with pistachio cream and goji berries, thickly sliced and left to rise before bakinghttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1231-0.webpYou will need your ing0 to be really cold. If it isn't, roll out roughly, then lay on a bakinghttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1231-1.webpRoll out the dough into a large rectangle 18" x 10" (45 x 25 cm). Tip: Lay the dough on a plastichttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1231-2.webpMark a line 2" (5 cm) in from the nearest short edgehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1231-3.webpUse a rolling pin to thin out the edge part nearest you.You will completely squashhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1231-4.webpSpread ing1 over the whole surface, apart from the thinned bottom edgehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1231-5.webpScatter ing2 over the cream fillinghttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1231-6.webpNow comes the tricky part: you need to roll up the dough, starting from the furthest edge, into a neathttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1231-7.webpIf you do this really carefully, you should end up with a tightly rolled and even cylinder.Stop when you get tohttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1231-8.webpUse a brush dipped in water to moisten the thinned edge of the doughhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1231-9.webpFinish rolling the dough, sticking the moistened edge firmly, and lay the roll on a bakinghttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1231-10.webpAfter chilling, use a serrated knife to cut the roll into slices about 1" (2.5 cm) thickhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1231-11.webpLay the slices on a baking sheet, well spaced out (they will swell duringhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1231-12.webpThis is not essential, but you can glaze the slices around the sides only, or this will hinderhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1231-13.webpPreheat the oven to 360°F (180°C).Bake for 20 to 25 minutes, keeping an eye on the browning towards the endhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/1231-14.webp https://cooking-ez.com/recipe-grandma-salad.phpGrandma's saladWarm green beans and potatoes, diced cheese, onion and parsley with a vinaigrette dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1230-0.webpPrepare ing0 and reservehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1230-2.webpPlunge ing1 into the same cooking water as the beans (there are no small savings) and cook until tenderhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1230-3.webpMeanwhile, prepare ing2 and chop finely.Chop ing3.Put into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1230-4.webpDice ing4https://cooking-ez.com/images/recettes/zoom/entrees/salades/1230-5.webpAdd to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1230-6.webpCut the green beans into short lengthshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1230-7.webp..and add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1230-8.webpOnce the potatoes are cooked, peel themhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1230-9.webpSlice and add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1230-10.webpAdd ing5, mix well and your "grandma's" salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1230-11.webp https://cooking-ez.com/recipe-leek-and-egg-frichti.phpLeek and egg frichtiSteamed leeks, reduced cream, ham, hard-boiled eggs and fried croutonshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1229-0.webpCut ing0 into quarters.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1229-1.webpPrepare ing1. If the leeks are small, like in the photo, cut into long chunks. Slicehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1229-2.webpSlice ing2 and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1229-3.webpIn a small frying pan on medium heat, fry ing3 on both sides. When well fried, transfer to ahttps://cooking-ez.com/images/recettes/zoom/divers/autres/1229-4.webpUse the same pan, still on medium heat, and add ing5 cut into dice.Fry, stirring frequently, until golden brownhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1229-5.webpMelt ing6 in a large frying pan on medium heat. When good and hot, add the sliced shallot.Salt and pepper, thenhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1229-6.webpAdd the leeks and mix.Cover and cook for 3 or 4 minutes. The leeks should still be nice and greenhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1229-7.webpAdd ing7, salt and pepper moderately.Turn down the heat and leave to thicken gently for a few minuteshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1229-8.webpAdd the fried ham and the eggs and mix together.https://cooking-ez.com/images/recettes/zoom/divers/autres/1229-9.webpAt the last minute, add the croutons (we want them to stay as crunchy as possible). Mix once more and servehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1229-0.webp https://cooking-ez.com/recipe-smart-plum-tart.phpSmart plum tartPuff pastry base with plums and ground hazelnutshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1228-0.webpRinse and dry ing0https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1228-1.webpCut the plums in half and remove the stoneshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1228-2.webpPreheat the oven to 390°F (200°C).Put ing1 in a small ramekin and put in the oven while it is warming uphttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1228-3.webpLay a sheet of cooking parchment on a baking sheet and scatter ing2https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1228-4.webpLay ing3 on top, rolled out into a circle as evenly as possiblehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1228-5.webpThis is not essential, but you can glaze the edge of the pastry (1/2 inch or 1 cm) using ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1228-6.webpSpread ing5 over the puff pastry, leaving the edge (about 1/2 inch or 1 cm) clearhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1228-7.webpArrange the plums in rings, standing them on edge.A tip to get started: Put something with a bit of weight tohttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1228-8.webpComplete the filling. As with any tart, it needs plenty of fruithttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1228-9.webpTake the melted butter out of the oven. Remember to be careful as the dish will be hot. Brushhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1228-10.webpSprinkle brown sugar generously overhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1228-11.webpBake for 25 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1228-12.webpAfter this time, take the tart out of the oven. Lift it on the cooking parchment and slide it onto oven-proofhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1228-13.webpLeave to cool then, if possible, glaze with apricot jelly.Serve warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1228-14.webp https://cooking-ez.com/recipe-beef-tenderloin-marinated-in-red-wine-with-rosemary.phpTenderloin steaks marinated in red wine with rosemaryBeef tenderloin marinated in red wine with rosemary, then fried and served with green beanshttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1227-0.webpTrim ing0, pat dry, then salt and pepper on both sideshttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1227-1.webpRub each steak with a sprig of rosemaryhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1227-2.webpPrepare the marinade by mixing ing1, ing2, ing3, ing4 and ing5 in a bowlhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1227-3.webpAdd the steaks, give a quick mix round, then cover and leave in the fridge to marinate overnight (or for about 12https://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1227-4.webpNext day, take the steaks out of the marinade and set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1227-6.webpPut a large frying pan, preferably not non-stick, on high heat and add ing6. When good and hot, lay the marinatedhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1227-7.webpWith the pan still on high heat, pour in half the leftover marinadehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1227-8.webpReduce by 3/4 while deglazing the pan thoroughly (this is why it's best to use a pan that ishttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1227-9.webpTip in the ing8 and reheat, stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1227-10.webpServe without delay, with the steaks sitting alongside their green beans on heated plateshttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1227-0.webp https://cooking-ez.com/recipe-plum-and-hazelnut-crumble.phpPlum and hazelnut crumbleA classic crumble combination: plums and ground hazelnutshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1226-0.webpThe crumble toppingPut into a bowl: ing0, ing1, ing2 and ing3https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1226-1.webpMix with your finger tips until the texture is like coarse sand.It doesn't matter if there are a few biggerhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1226-2.webpThe plumsGenerously butter an oven-proof dish.Preheat the oven to 390°Fhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1226-3.webpRinse and dry ing5.Cut in half and discard the stones. Spread the plum halves in the dish.If the fruithttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1226-4.webpSpread the crumble topping over in an even layer, though it doesn't matter if the plums poke through here and there (ashttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1226-5.webpBake for 30 to 40 minutes, keeping an eye on the how the top is browninghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1226-6.webpEnjoy warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1226-0.webp https://cooking-ez.com/recipe-roas-potatoes-a-la-provencale.phpRoast potatoes "à la provençale"Potatoes cooked in 2 stages, finished by oven-roasting with Provençal herbshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1225-0.webpPeel and rinse ing0https://cooking-ez.com/images/recettes/zoom/divers/legumes/1225-1.webpCut the potatoes in to chunks of fairly even size (about the size of your thumb)https://cooking-ez.com/images/recettes/zoom/divers/legumes/1225-2.webpCut chunks to make lots of faces (rather than slices) as these crisp up better.Rinse the chunks againhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1225-3.webpPut the potato chunks into a large pan. Add ing1, ing2 and ing3, then enough to water to coverhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1225-4.webpBring to the boil, then simmer for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1225-5.webpThe potatoes should be soft, to the point of breaking up in the pan.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/divers/legumes/1225-6.webpDrain the potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1225-7.webpSpread the potatoes out in a single layer on a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1225-8.webpBrush all the potatoes with olive oilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1225-9.webpScatter herbes de Provence overhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1225-10.webpRoast for about 30 minutes, keeping an eye on the colour towards the endhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1225-12.webpEat piping hot to make the most of them while they are still lovely and crisphttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1225-0.webp https://cooking-ez.com/recipe-blackcurrant-jelly.phpBlackcurrant jellyBlackcurrant jelly; simply fruit and sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1224-0.webpMix ing0 and ing1 in a bowl with a whisk.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1224-4.webpPour ing2 (unsweetened) into a high-sided pan on high heat.Bring to the boilhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1224-1.webpAdd ing3 and mix with a whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1224-2.webpBring back to the boilhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1224-3.webpAdd the sugar+gelling agent from stage 1 and mix in with a whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1224-5.webpBring back to the boil againhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1224-6.webpIf any froth forms, it is better to skim this off, but not essentialhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1224-7.webpKeep on the boil for 3 minutes.Your jelly is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1224-8.webpPour into jars while still scalding hothttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1224-9.webpScrew the lids on tightlyhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1224-10.webpTurn the sealed jars upside downhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1224-11.webpThen back the right way uphttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1224-12.webpThis manoeuvre passes the air in the jar through the hot jelly and sterilises it naturally, so your jelly will keephttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1224-13.webpWait at least 24 hours for the jelly to set, then simply enjoy!https://cooking-ez.com/images/recettes/zoom/desserts/confitures/1224-0.webp https://cooking-ez.com/recipe-auvergnat-cheese-on-toast.phpAuvergnat tartinesToasted bread topped with ham, tomatoes and Saint-Nectaire, finished in the ovenhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1223-0.webpToast ing0, then rub all over with half a shallothttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1223-1.webpPreheat the oven to 390°F (200°C).Arrange the toasted bread on a baking sheet andhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1223-2.webpAdd a few tomato sliceshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1223-3.webpFinish with slices of ing4 and, if you like, grind some black pepper overhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1223-4.webpFinish in the oven for about 20 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1223-5.webp https://cooking-ez.com/recipe-sea-bass-with-indian-spices.phpSea bass with Indian spicesFish fillet (preferably sea bass) fried with Indian spiceshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1222-0.webpPrepare ing0, carefully remove any remaining bones, and dry on absorbant paper.Salthttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1222-1.webpPour ing2 into a large frying pan on medium heat. When hot, add the fish fillets, skin side down.The skin willhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1222-2.webpAfter 2 or 3 minutes, you can press down on the fillets with a fork to flatten them.Cook until the edges of thehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1222-3.webpTurn the fillets over. The skin should be well fried.Leave to cook for a further 3 minuteshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1222-4.webpBetter still, stick an electronic thermometer into the thickets part of the flesh and waithttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1222-5.webpServe immediately with the accompaniment of your choice (sesame rice here)https://cooking-ez.com/images/recettes/zoom/poissons/poisson/1222-0.webp https://cooking-ez.com/recipe-coconut-croute-a-the.phpCoconut "croute à thé"Cake with double coconut flavour: coconut sweetcrust pastry, filled with a mixture of icing sugar and dessicatedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1221-0.webpRoll out ing0 and line your chosen tin or mould ( rectangular here).Leave the sparehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1221-1.webpPreheat the oven to 390°F (200°C). Put ing1 and ing2 in a large bowl and mix with ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1221-2.webpAdd ing3 and mix with a spoon. The mixture should be fairly thickhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1221-3.webpTake the pastry case out of the fridge and trim around the edgehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1221-4.webpPrick all over the base with a fork or pastry prickerhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1221-5.webpFill with a thick layer of the coconut mixture, ensuring it is even and levelhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1221-6.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1221-7.webpLeave to cool on a wire rack. Finish the cold cake with a dusting of icing sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1221-8.webp https://cooking-ez.com/recipe-white-bean-gratin-a-litalienne.phpWhite bean gratin "à l'italienne"White haricot beans with tomatoes and herbs, baked as a gratinhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1220-0.webpThe day before cooking, put ing0 to soak in a bowl of waterhttps://cooking-ez.com/images/recettes/zoom/divers/tradition/522-1.webpNext day, boil in salted water until soft (it is normal for froth to form on the top to begin with; just skim it off)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1220-1.webpDrain the beans.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/divers/tradition/522-3.webpIn a large pan (this could be the same as used to cook the beans), heat ing1 over medium heat. When good and hot, addhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1220-2.webpAdd ing6, mix and turn down the heat, Leave to thicken for 5 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1220-3.webpAdd the beans and mix inhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1220-4.webpTransfer the mixture to a buttered gratin dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1220-5.webpScatter ing8 overhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1220-6.webpBake for about 20 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1220-7.webp https://cooking-ez.com/recipe-peach-and-blackcurrant-sundae.phpPeach and blackcurrant sundaePoached peaches, blackcurrant sorbet, whipped cream and toasted flaked almondshttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/1219-0.webpPoach ing0, then cut into chunks.The poaching can be done in advance the day beforehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/1219-1.webpPut a layer of peaches in each dishhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/1219-2.webpAdd a good scoop of blackcurrant sorbethttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/1219-3.webpPipe a swirl of Chantilly cream on top and finish with a few toasted flaked almondshttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/1219-4.webpServe immediately. Encourage your guests to taste all three layers in a spoonful: cream, blackcurrant and peach, to gethttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/1219-0.webp https://cooking-ez.com/recipe-strawberry-mousse-with-mascarpone.phpStrawberry mousse with mascarponeStrawberry mousse with mascarpone, served on a bed of fresh strawberrieshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1218-0.webpPut ing0, ing1 et ing2 into a large bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1218-1.webpMix with a whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1218-2.webpAdd ing3 and mix againhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1218-3.webpThis should give you a fairly runny mixture, similar in texture to pancake batterhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1218-4.webpPour through a fine strainer into a cream whipperhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1218-5.webpSeal the whipper and pierce a gas cartridge. Shake well and refrigerate until neededhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1218-6.webpPrepare ing4 and cut into small pieces. Sprinkle with ing5 and mixhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1218-7.webpPut a layer of fruit in each dishhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1218-8.webpPipe a generous swirl of strawberry mousse on tophttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1218-9.webpDecorate with a sprig of mint, if possible, and serve without delayhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1218-0.webp https://cooking-ez.com/recipe-pan-fried-cheese-egg-and-spinach-toastie.phpPan-fried cheese, egg and spinach toastieFried cheese sandwich with egg and spinachhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1217-0.webpBeat ing0 rapidly in a bowl, then salt and pepper. Cook with ing1 in a small frying pan on medium heat, rather like anhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1217-1.webpButter ing2https://cooking-ez.com/images/recettes/zoom/divers/tartines/1217-2.webpPut a large frying pan on medium heat and add the bread slices, butter side downhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1217-3.webpFry all the slices until brownedhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1217-4.webpTop half the fried bread on the un-fried side with egghttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1217-5.webpAdd the spinachhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1217-6.webpTop with slices of cheese (Brie here)https://cooking-ez.com/images/recettes/zoom/divers/tartines/1217-7.webpFinish the sandwich with a second slice of bread and press down gentlyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1217-8.webpPut back in the pan on low heathttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1217-9.webp...and cover.This is just to reheat the centre and melt the cheesehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1217-10.webpYou may need to do this in batches, depending on the size of your panhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1217-11.webpServe piping hot, whole or cut in twohttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1217-0.webp https://cooking-ez.com/recipe-bourguignon-potatoes.phpBourguignon potatoesPotato gratin with lardons and onions, topped with cream and Époisses cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1216-0.webpPeel and slice ing0, then rinse and drainhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1216-1.webpPut in a large saucepan, add ing1, ing2, ing3 and ing4.Salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1216-2.webpBring to a gentle boil and cook until the potatoes are soft.Discard the herbs and garlic, then drain, keepinghttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1216-3.webpPrepare ing5 and chop finely.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1216-4.webpHeat ing7 in a frying pan on medium heat.When good and hot, add ing6.Fry, stirring from time to timehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1216-5.webpAdd the chopped onionshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1216-6.webp...and cook for a few minutes until softened.Take off the heat and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1216-7.webpBring ing8 to the boil in a small pan on medium heathttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1216-8.webpAdd ing9 cut into pieceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1216-9.webpStir frequently until the cheese has melted.Take off the heat and check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1216-10.webpPreheat the oven to 390°F (200°C).Butter a gratin dish and arrange half thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1216-11.webpAdd the bacon and onionshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1216-12.webpTop with the remaining potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1216-13.webpPour the cream with Époisses overhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1216-14.webpFinish with ingAhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1216-15.webp...and brown in the oven for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1216-0.webp https://cooking-ez.com/recipe-clear-strawberry-juice.phpClear strawberry juiceDelicious strawberry juice, extracted by heating over a bain-mariehttps://cooking-ez.com/images/recettes/zoom/base/fruits/1215-0.webpRemove the stalks from ing0, cut into 4 and put into a bowlhttps://cooking-ez.com/images/recettes/zoom/base/fruits/1215-1.webpAdd ing1 and mix rapidlyhttps://cooking-ez.com/images/recettes/zoom/base/fruits/1215-2.webpCover the bowl with stretch film, making sure it seals wellhttps://cooking-ez.com/images/recettes/zoom/base/fruits/1215-3.webpSit the bowl over a pan of water to form a bain-marie. Leave on low heat for 40 minuteshttps://cooking-ez.com/images/recettes/zoom/base/fruits/1215-4.webpThe plastic film will swell into a dome and collect condensation. If you want to see what's going on underneath, tap onhttps://cooking-ez.com/images/recettes/zoom/base/fruits/1215-5.webpAfter 40 minutes, take the bowl out of the bain-marie and leave to cool with the film still in place.When cold,https://cooking-ez.com/images/recettes/zoom/base/fruits/1215-6.webpPour everything through a fine strainer sitting over a bowl and leave to drainhttps://cooking-ez.com/images/recettes/zoom/base/fruits/1215-7.webpCollect the juice and pour into a jar with a lid that seals well. Refrigerate until neededhttps://cooking-ez.com/images/recettes/zoom/base/fruits/1215-0.webp https://cooking-ez.com/recipe-cervelle-de-canut.phpCervelle de CanutCottage cheese with herbs, garlic and chopped shallotshttps://cooking-ez.com/images/recettes/zoom/entrees/fromage/1214-0.webpThoroughly drain ing0: put in a strainer over a bowl and leave for at least 1 hourhttps://cooking-ez.com/images/recettes/zoom/entrees/fromage/1214-1.webpMeanwhile, peel ing1 and ing2. Prepare the ing3 and ing4.If you can, pick a few chive flowers as wellhttps://cooking-ez.com/images/recettes/zoom/entrees/fromage/1214-2.webpChop the shallots and garlic cloves very finelyhttps://cooking-ez.com/images/recettes/zoom/entrees/fromage/1214-3.webpChop the parsley and chiveshttps://cooking-ez.com/images/recettes/zoom/entrees/fromage/1214-4.webpTransfer the drained cottage cheese to a bowl, add ing5 and beat with a whisk to loosen thehttps://cooking-ez.com/images/recettes/zoom/entrees/fromage/1214-5.webpSalt and pepper, then add ing6 and ing7. Beat again to mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/fromage/1214-6.webpAdd the shallots, herbs and the chive flowers if you have some, and mix these in with a spoon.https://cooking-ez.com/images/recettes/zoom/entrees/fromage/1214-7.webpYou can enjoy it on fingers of toasthttps://cooking-ez.com/images/recettes/zoom/entrees/fromage/1214-8.webp...as an aperitif snackhttps://cooking-ez.com/images/recettes/zoom/entrees/fromage/1214-0.webpOr as part of a meal with, say, steamed potatoeshttps://cooking-ez.com/images/recettes/zoom/entrees/fromage/1214-9.webp https://cooking-ez.com/recipe-apricot-jam-with-vanilla.phpApricot jam with vanillaApricot jam with its own kernel "almonds" and a hint of vanillahttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1213-0.webpMix ing0 with ing1 in a bowl.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1213-6.webpPrepare ing2 and place in a bowl.Weigh your apricots to ensure the righthttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1213-4.webpAdd ing3, mix rapidly, then cover and leave for at least 4 hours or overnighthttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1213-5.webpIf possible, extract the nutty kernels from the apricot stones.https://cooking-ez.com/images/recettes/zoom/desserts/confitures/1213-7.webpAfter the apricots have been left to steep with the sugar, the juice will have made a syruphttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1213-8.webpTip the contents of the bowl into a high-sided pan (ideally a jam kettle) on high heat and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1213-9.webpA lot of froth will form to begin with; this is quite normalhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1213-10.webpThen the froth will subside or reduce to just a thin coating on the fruit. This is the sign that it's sufficientlyhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1213-11.webpAd the sugar+gelling agent mixture to the pan with the juice of ing4, amonds, and the inside scraped from ing5https://cooking-ez.com/images/recettes/zoom/desserts/confitures/1213-12.webpBring back to the boil, stirring from time to time. Continue boiling for 3 minutes and your jam is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1213-13.webpDivide out into jars and put the lids on while still hothttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1213-14.webpTurn the jars upside down so that the remaining air in the jar passes through the scalding hot jam to sterilise ithttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1213-15.webpTurn right way up and leave to cool before storing in a cupboard. There is no need to refrigerate this jamhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1213-16.webp https://cooking-ez.com/recipe-rice-and-purple-sprouting-broccoli-salad.phpRice and purple-sprouting broccoli saladA base of rice, hard-boiled eggs and tuna, with the crunch of purple-sprouting broccolihttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1212-1.webpPut ing0 into a bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1212-2.webpSeparate ing1 into small floretshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1212-3.webpAdd to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1212-4.webpAdd the coarsely chopped ing2 and ing3https://cooking-ez.com/images/recettes/zoom/entrees/salades/1212-5.webpThen the ing4 (parsley and chives here)https://cooking-ez.com/images/recettes/zoom/entrees/salades/1212-6.webpFinish with ing5 and mix with a forkhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1212-7.webpYour salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1212-1.webp https://cooking-ez.com/recipe-fine-tart-a-la-grecque.phpThin summer tart "à la grecque"Puff pastry base, topped with a herby cream-feta mixture, and slices of tomato and cucumberhttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1211-1.webpPeel ing0 and slice thinly.Salt the slices on both sides, then lay on ahttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1211-2.webpPeel ing1, cut in half lengthways (and across if it's long).Use a teaspoon (or better still, ahttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1211-3.webpSlice the cucumberhttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1211-4.webpPut the cucumber slices in a sieve, sprinkle with fine salt, mix well and leave to drain over a bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1211-5.webpPut ing2, ing3 and ing4 into a high-sided jug or bowl. Blend togetherhttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1211-6.webpFinely chop ing5 (chives, parsley and chive flowers here) and ing6https://cooking-ez.com/images/recettes/zoom/entrees/tartes/1211-7.webpAdd the herbs and onion to the cream-feta mixturehttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1211-8.webpBake the puff pastry in a disc, kept flat between 2 baking sheets, until golden. Leave tohttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1211-9.webpSpread the cooled pastry with the herb-cheese mixturehttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1211-10.webpArrange a circle of tomato sliceshttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1211-11.webpThen cucumber on tophttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1211-12.webpScatter a few chive flowers or thyme leaves (if possible) over and drizzle with a little olive oil.Your tart ishttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1211-13.webp https://cooking-ez.com/recipe-chocolate-and-pear-paris-puddings.phpPear and chocolate Paris puddingsDiced pears caramelised in maple syrup baked in ramekins with a chocolate Paris flan custardhttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1210-1.webpPeel ing0, cut into quarters lengthways and remove the core. Cut into small dicehttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1210-2.webpMelt ing1 in a large frying pan on high heat. When good and hot, add the diced pears.Cook together for a fewhttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1210-3.webpAdd ing2https://cooking-ez.com/images/recettes/zoom/desserts/flans/1210-4.webp...and caramelise the pears.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/desserts/flans/1210-5.webpDivide the pears out into ramekinshttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1210-6.webpPour the chocolate Paris flan custard overhttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1210-8.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1210-7.webpServe warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/flans/1210-1.webp https://cooking-ez.com/recipe-potato-croque-monsieur.phpCroque-monsieur potatoesCooked potatoes topped with bechamel sauce, ham and cheese, browned in the ovenhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1209-1.webpPreheat the oven to 430°F (220°C).Cut ing0es in half lengthwayshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1209-2.webpArrange them cut face downwards on a sheet of baking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1209-3.webpTurn the potatoes over and spread with a generous helping of bechamel saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1209-4.webpLay a slice of ham on each onehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1209-5.webpFinish with a little grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1209-6.webpBake for about 20 minutes until nicely browned on tophttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1209-7.webp https://cooking-ez.com/recipe-filet-mignon-with-asparagus.phpFilet mignon with asparagusDiced filet mignon fried, and served in a cream and white wine sauce with green and white asparagushttps://cooking-ez.com/images/recettes/zoom/divers/viande/1208-1.webpCut ing0 into small pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/viande/1208-2.webpPrepare and slice ing1.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/viande/1208-3.webpPrepare ing2 (a mix of green and white varieties here)https://cooking-ez.com/images/recettes/zoom/divers/viande/1208-4.webpCook in salted boiling water until just tenderhttps://cooking-ez.com/images/recettes/zoom/divers/viande/1208-5.webpDrain and cut into small chunks.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/viande/1208-6.webpPour ing3 into a large frying pan (preferable not non-stick) on high heat. When good and hot, add the diced filethttps://cooking-ez.com/images/recettes/zoom/divers/viande/1208-7.webpUse the same pan, turned down to medium heat. Melt ing4 and when hot add the sliced shallot.Salt and pepper,https://cooking-ez.com/images/recettes/zoom/divers/viande/1208-11.webpAdd ing5 and deglaze the pan thoroughly by scraping the bottom with ahttps://cooking-ez.com/images/recettes/zoom/divers/viande/1208-8.webpAdd ing6, salt and pepper, then bring to the boil.Leave to reduce by halfhttps://cooking-ez.com/images/recettes/zoom/divers/viande/1208-9.webpAdd the pieces of filet mignon and asparagus, mix well, then check the seasoning. Leave tohttps://cooking-ez.com/images/recettes/zoom/divers/viande/1208-10.webpServe plated.You can accompany this with rice, pasta or potato puréehttps://cooking-ez.com/images/recettes/zoom/divers/viande/1208-1.webp https://cooking-ez.com/recipe-smoky-sausage-and-mash.phpSmoky sausage and mashPotatoes boiled with smoked sausage, then mashed French-style, served with the sausage sliced and friedhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1207-0.webpPeel ing0, then cut into chunks and rinsehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1207-1.webpPrick ing1 all over with a fork or pointed knifehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1207-2.webpPut the potatoes into a large saucepan with a little salt. Lay the sausage on top and add water to coverhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1207-3.webpCook covered for 30 to 40 minutes until the potatoes are softhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1207-4.webpTake the sausage out of the pan, then drain the potatoes.Keep the cooking water to use againhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1207-5.webpPurée the potatoes with a vegetable mill back into the same pan. If it seems too hard, pourhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1207-6.webpWhen all the potatoes are puréed, put back on low heat, then add ing2 and ing3https://cooking-ez.com/images/recettes/zoom/divers/autres/1207-7.webpMix thoroughly to make the purée nice and smooth, then salt and pepper.Cover and keep hothttps://cooking-ez.com/images/recettes/zoom/divers/autres/1207-8.webpSlice the sausagehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1207-9.webpPut in a frying pan, without any added fat, and fry on both sideshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1207-10.webpServe the purée with slices of fried sausage on tophttps://cooking-ez.com/images/recettes/zoom/divers/autres/1207-0.webp https://cooking-ez.com/recipe-lemony-cabbage-and-potato-salad.phpLemony cabbage and potato saladFinely sliced cabbage, diced potatoes and herbs in a lemony dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1206-0.webpZest ing0 and squeeze the juice, add ing1, salt and pepper. Mix well thenhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1206-1.webpFinely slice (shred) ing2 and put in a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1206-2.webpChop ing3 and coarsely chop the parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1206-3.webpMix these with the cabbagehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1206-4.webpPour half the lemon dressing over and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1206-5.webpDice ing5 and put in a bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1206-6.webpPour the remaining lemon dressing over and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1206-7.webpAdd the potatoes to the cabbage and mix again.Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1206-8.webp https://cooking-ez.com/recipe-asparagus-and-spinach-gratin.phpAsparagus and spinach gratinCooked asparagus and spinach in a bechamel sauce, topped with slivers of Brie and browned in the ovenhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1205-0.webpPrepare ing0 and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1205-1.webpCoarsely chop ing1https://cooking-ez.com/images/recettes/zoom/divers/gratins/1205-2.webpPreheat the oven to 390°F (200°C).Mix the asparagus and spinach in a bowl with ing2https://cooking-ez.com/images/recettes/zoom/divers/gratins/1205-3.webpPut the mixture into a buttered gratin dish in an even layerhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1205-4.webpCover with thin sliced of Brie.Note: remove the Brie rind if you preferhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1205-5.webpBake for about 25 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1205-0.webp https://cooking-ez.com/recipe-duet-of-creamed-cauliflower-and-cabbage.phpDuet of creamed cauliflower and cabbageCauliflower and cabbage, boiled first, then reheated in a reduced cream sauce with spring onionhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1204-0.webpPrepare ing0 and cook in boiling salted water until just tender.Drain (but keep thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1204-1.webpPrepare ing1 and shredhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1204-2.webpCook in the water kept from the cauliflower.Drain thoroughlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1204-3.webpFinely slice ing2https://cooking-ez.com/images/recettes/zoom/divers/legumes/1204-4.webpMelt ing3 in a large pan on medium heat. When good and hot, add the spring onion.Salt and pepper, then cook forhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1204-5.webpPour ing4 into the pan. Salt and pepper again, then bring to the boil.Leave to reduce by about halfhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1204-6.webpAdd the cauliflower and cabbagehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1204-7.webp...and mix well.Leave to heat through for 2 or 3 minutes before servinghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1204-8.webpServe on its own or to accompany meat, for examplehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1204-0.webp https://cooking-ez.com/recipe-spinach-and-potato-tart.phpThin spinach and potato tartPuff pastry, crushed potatoes, cooked spinach, bechamel sauce and grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1203-0.webpChop ing0 fairly smallhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1203-1.webpPut in a bowl, salt and pepper, then add ing1 in small pieces. Mix well by mashing together with a fork, as coarsely orhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1203-2.webpRoll out ing2 into a roughly 9-inch (22 cm) circle and lay on a sheet of cooking parchment,https://cooking-ez.com/images/recettes/zoom/divers/tartes/1203-3.webpPreheat the oven to 430°F (220°C).Spread a layer of crushed potato on the puff pastry basehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1203-4.webpAdd a layer of spinachhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1203-5.webpSpread the ing4 on tophttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1203-6.webpAnd finish with ing5https://cooking-ez.com/images/recettes/zoom/divers/tartes/1203-7.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1203-8.webpLeave to cool slightly before servinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1203-0.webp https://cooking-ez.com/recipe-baked-sea-bass-fillet-with-lemon-and-tarragon.phpBaked sea bass fillet with lemon and tarragonSea bass fillet baked with lemon and tarragonhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1202-0.webpAsk your fishmonger to prepare the ing0 (sea bass, of course).Rinse and dry the fillets, then remove anyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1202-1.webpIn a bowl, mix ing1, ing2, salt and pepper with a forkhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1202-2.webpPreheat the oven to 360°F (180°C).Lay the sea bass fillets in a buttered oven-proofhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1202-3.webpPut a few tarragon leaves on each fillethttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1202-4.webp...then turn them over.Brush the skin with the oil and lemon mixturehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1202-5.webpBake for about 20 minutes.If you are unsure about judging when the fish is cooked (which is not obvious), stickhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1202-6.webpTake the dish out of the oven and, if you prefer, remove the skin at this pointhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1202-7.webpServe immediately with your choice of accompaniment. Here it is a cauliflower taboulehhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1202-0.webp https://cooking-ez.com/recipe-victoria-pineapple-and-lime-tarts.phpVictoria pineapple and lime tartsCoconut sweetcrust pastry cases, filled with sautéed pineapple and lime crémeuxhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1201-0.webpPeel ing0 and dice fairly smallhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1201-1.webpMelt ing1 in a frying pan on high heat. When good and hot, add ing2, then the diced pineapplehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1201-2.webpSauté until tender, then drain and set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1201-3.webpDivide the diced pineapple between the tartshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1201-5.webpPour the lime crémeux over and refrigerate for at least 1 hour before serving.Best enjoyed cool, but not toohttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1201-0.webp https://cooking-ez.com/divers/recipe-tex-mex-chicken-burger.phpTex-Mex chicken burgerSpicy chicken burger with avocado, onion, Cheddar, and raw baby spinachhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1200-0.webpPrepare all the burger ingredients apart from the meat:– Prepare ing0, slice fairlyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1200-2.webpCut ing7 into strips.Salt and pepper then set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1200-1.webpHeat ing6 in a small frying pan on medium heat. When good and hot, add the chicken pieces.Fry until lightlyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1200-3.webpSlice ing9 through the middlehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1200-4.webpToast the bottom halves, sitting the "lids" on top of the toaster to do them lightly at the same timehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1200-5.webpAssemble the burgers: take a bottom half, add some chicken, then onion slices, then avocado.Drizzle a littlehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1200-6.webpAdd the spinach leaves and cheese shavingshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1200-7.webpFinish with the top half of the bunhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1200-8.webpYour burger is ready to enjoyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1200-0.webp https://cooking-ez.com/recipe-spring-radish-and-avocado-salad.phpSpring radish and avocado saladSalad combining crunchy and soft textures with radish, avocado and lettuce in a rémoulade dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1199-0.webpPrepare, rinse and dry ing0.Use large spring radishes and different colours, if possible, to make your saladhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1199-1.webpSlice thinly (a mandolin is ideal for this)https://cooking-ez.com/images/recettes/zoom/entrees/salades/1199-2.webpPrepare ing1 and cut into small dice or thick slices. Add to the radisheshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1199-3.webpAdd ing2 finely choppedhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1199-4.webpShred ing3 and addhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1199-5.webpFinish with ing4, mix well and your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1199-6.webp https://cooking-ez.com/recipe-caramelised-apple-custards.phpCaramelised apple custardsSautéed apples and Parisian flan custard baked in ramekinshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1198-0.webpPeel ing0 and chop fairly smallhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1198-1.webpMelt ing1 in a large frying pan on high heat. When good and hot, add ing2, then add the chopped appleshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1198-2.webpSauté together until the apples are golden brown.Note: At this stage you can flambé the apples inhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1198-3.webpDivide the apples between the ramekins, and sit these on a bakinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1198-4.webpPour the custard overhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1198-5.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1198-6.webpServe warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1198-0.webp https://cooking-ez.com/recipe-jerusalem-artichoke-and-turnip-soup.phpTurnip and Jerusalem artichoke soupSoup made with turnips (roots and tops) and Jerusalem artichokeshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1197-0.webpPrepare ing0.Prepare ing1, keeping the tops.Cuthttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1197-1.webpWash the turnip leaves like lettuce, then drainhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1197-2.webpMelt ing3 in a large saucepan on high heat. When good and hot, add the onion, salt and pepper.Cook for 1 or 2https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1197-3.webpAdd the turnip and artichoke slices, mix well and leaves to cook for 2 or 3 minutes, stirring from time to timehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1197-4.webpAdd ing4 and ing5https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1197-5.webpBring to the boil, then turn down the heat and leave to simmer until the artichokes are tenderhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1197-6.webpAdd the turnip topshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1197-7.webpCook for a further 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1197-8.webpThen blend the soup to finishhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1197-9.webpYour turnip and Jerusalem artichoke soup is ready. Serve garnished with a few shavings of Parmesan, if you likehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1197-0.webp https://cooking-ez.com/recipe-chicken-and-avocado-bagels.phpChicken and avocado bagelsBagel, cream cheese with herbs and shallot, fried chicken and avocadohttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1196-0.webpPrepare ing0 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1196-2.webpPut ing1 into a bowl with the chopped herbs and shallot. Salt and pepper according to the cheese you are usinghttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1196-3.webpMix together and check the seasoning.Set aside in the fridgehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1196-4.webpCut ing3 into strips, then salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1196-1.webpPour ing4 into a frying pan on high heat. When good and hot, add the chicken pieces.Fry until nicely browned,https://cooking-ez.com/images/recettes/zoom/divers/tartines/1196-6.webpTo pep up the flavour, you can add ing5 at the last minute, but this is not essentialhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1196-7.webpSlice ing6 in half (these bagels are made with cuttlefish ink, hence the black colour)https://cooking-ez.com/images/recettes/zoom/divers/tartines/1196-8.webpLightly toast the bagels (in a toaster or under the grill)https://cooking-ez.com/images/recettes/zoom/divers/tartines/1196-9.webpPrepare ing7 and slice thinlyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1196-5.webpAssemble the bagelsSpread a layer of herby cheese on each bagel halfhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1196-10.webpAdd avocado slices on each bagel bottomhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1196-11.webpTop with chicken pieceshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1196-12.webpAdd a lettuce leafhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1196-13.webpFinish with the bagel top.Prepare all the bagels like this.Enjoy right awayhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1196-0.webp https://cooking-ez.com/recipe-paris-flan-custard.phpParis flan fillingRich vanilla flan filling, blended for a smooth texturehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1195-0.webpPour ing0 into a saucepan on medium heat. Scrape the inside of ing2 into it.Mix well and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1195-1.webpTake off the heat, cover and leave to infuse for 10 to 15 minuteshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1195-2.webpMeanwhile, put ing3, ing4 and ing5 into a bowl and mix wellhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1195-3.webpPour the vanilla milk-cream mixture into this while stirring or whisking gentlyhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1195-4.webpMix thoroughlyhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1195-5.webpWash the saucepan, then pour the mixture back into it through a fine strainerhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1195-6.webpYou'll see how this eliminates all the solid bits from the mixture (egg shell, remains of vanilla pod, etc.)https://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1195-7.webpPut the pan on low heat and allow the mixture to thicken slightly while stirringhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1195-8.webpTake off the heat, then add ing6 and mix thoroughlyhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1195-9.webpFinish by giving a blast with a blender to leave the filling smoothhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1195-10.webpYou flan filling is ready for use in your recipehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1195-0.webpChocolateIf you'd like to try the chocolate version, at stage 9 (before the butter), addhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1195-11.webpMix thoroughly until the chocolate has completely melted in, then carry on the recipe as normal fromhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1195-12.webpPistachioIf you want to make a pistachio flan version, in step 9 (before the butter) addhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1195-13.webp https://cooking-ez.com/recipe-creamy-rice-with-green-asparagus-and-sorrel.phpCreamy rice with green asparagus and sorrelGreen asparagus, sorrel and rice with fresh creamhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1194-0.webpPrepare and cook ing0, then drain throroughly and cut into small pieces.https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1194-1.webpPour ing1 into a large saucepan on medium heat. Salt, pepper and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1194-2.webpAdd ing2, roughly chopped, and mix inhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1194-3.webpAdd ing3https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1194-4.webp...then the asparagus and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1194-5.webpLeave just to heat through, as everything is already cooked.Check the seasoning thenhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1194-0.webp https://cooking-ez.com/recipe-asaparagus-en-petit-pois.phpAsparagus "en petit pois"Asparagus cooked in 2 stages, cut small, served in a cream and egg yolk saucehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1193-0.webpPrepare and cook ing0 in a large pan of salted water until barely tender, but still slightlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1193-1.webpDrain, cool under running cold water, then drain againhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1193-2.webpCut the asparagus into small pieces the size of peas (obviously)https://cooking-ez.com/images/recettes/zoom/divers/legumes/1193-3.webpPrepare all the asparagus like this, transferring the cut pieces onto a cloth to dryhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1193-4.webpPut a large saucepan on medium heat and melt ing1.When hot, add the asparagus, salt, pepper and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1193-5.webpAdd ing2 and leave to simmer until the stock had almost completely evaporatedhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1193-6.webpAdd iing3 and ing4. Mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1193-7.webpLeave on low heat to thicken gentlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1193-8.webpServe in small individual disheshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1193-0.webpI suggest a nice Valençay, either white or red, whichever you prefer, to enter properly into the spirit ofhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/talleyrand-valencay.webp https://cooking-ez.com/recipe-chilli-chicken-and-spinach-gratin.phpChilli chicken and spinach gratinGratin of cooked spinach, chilli-spiced chicken, bechamel sauce and cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1192-0.webpCut ing0 into medium-sized chunkshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1192-1.webpPour ing1 into a large frying pan on high heat. When good and hot, add the chicken, salt and pepper. Fry untilhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1192-2.webpTurn off the heat, then add ing2 and mix well to coat the chicken evenly with the spiceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1192-3.webpTransfer to a plate and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1192-4.webpPrepare ing3, but leave rawhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1192-5.webpMelt ing4 in a large frying pan on high heat.When good and hot add enough fresh spinach all at once to fill thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1192-6.webpStir with a spatula until the spinach has shrunk down. as shown in the photo.You have just "wilted" the spinachhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1192-7.webpPreheat the oven to 410°F (210°C).Butter a gratin dish and spread half the spinachhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1192-8.webpAdd the chicken pieceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1192-9.webpSpread half the bechamel sauce on tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1192-10.webpAdd the rest of the spinach; salt and pepper againhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1192-11.webpFinish with the remaining sauce and scatter grated cheese over the tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1192-12.webpBake for about 40 minutes until the top is nicely browned.Your gratin is readyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1192-13.webp https://cooking-ez.com/recipe-glazed-mushrooms-with-plain-rice.phpGlazed mushrooms with plain riceMushrooms sautéed, then glazed with soy sauce and lemonhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1191-0.webpPrepare ing0 and cut them in 4 in the heighthttps://cooking-ez.com/images/recettes/zoom/divers/autres/1191-1.webpPour ing1 into a large frying pan on high heat. When good and hot, add the mushrooms.It is important not to addhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1191-2.webpAdd ing2 all at oncehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1191-3.webp...and coat the mushrooms by stirring frequently until the soy sauce has completely evaporated.This will leavehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1191-4.webpTurn off the heat, add the chopped parsley and squeeze the juice of ing3 over the mushrooms. Stir one last timehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1191-5.webpServe on a bed of plain white rice or pilauhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1191-0.webp https://cooking-ez.com/recipe-chilli-potato-wedges.phpChilli potato wedgesSpicy potato wedges cooked in 2 stageshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1190-0.webpThoroughly wash ing0. Choose medium-sized rather than enormous oneshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1190-1.webpPut into a saucepan, cover with cold water and put on to boil.Cook until tenderhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1190-2.webpDrain the potatoes and leave to cool slightly.Cut lengthways into wedges.Preheat the oven to 430°Fhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1190-3.webpPut the wedges into a bowl. Salt ,pepper, then add ing1 and ing2.Mix gently to coat evenly in the flour andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1190-4.webpPour ing3 over and mix again to coat well in the oil (add a little more if necessary)https://cooking-ez.com/images/recettes/zoom/divers/legumes/1190-5.webpLay a sheet of cooking parchment on a baking sheet and arrange thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1190-6.webpBake for 30 to 40 minutes until nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1190-7.webp https://cooking-ez.com/recipe-chicano-burger.phpChicano burgerBurger partnering a spicy beef and onion patty with a red kidney bean pattyhttps://cooking-ez.com/images/recettes/zoom/viandes/tartines/1189-0.webpChop ing0https://cooking-ez.com/images/recettes/zoom/viandes/tartines/1189-1.webpPut ing1 in a bowl, salt and pepper lightly, then add ing2, the chopped onion and the coarsely choppedhttps://cooking-ez.com/images/recettes/zoom/viandes/tartines/1189-2.webpShape the mixture into patties with your hands.Set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/tartines/1189-3.webpPut ing4 into a bowl. Salt and pepperhttps://cooking-ez.com/images/recettes/zoom/viandes/tartines/1189-4.webpCrush the beans roughly with a forkhttps://cooking-ez.com/images/recettes/zoom/viandes/tartines/1189-5.webpMould into patties. It is easiest if you shape them in small dessert ringshttps://cooking-ez.com/images/recettes/zoom/viandes/tartines/1189-6.webpTransfer the bean patties onto a sheet of cooking parchment to waithttps://cooking-ez.com/images/recettes/zoom/viandes/tartines/1189-7.webpCookingFry ing5 on both sides in a frying pan on high heat.Transfer to ahttps://cooking-ez.com/images/recettes/zoom/viandes/tartines/1189-8.webpPour ing6 into the same pan, and when really hot, cook the beef patties to your preferred level.https://cooking-ez.com/images/recettes/zoom/viandes/tartines/1189-9.webpStill using the same pan, lightly fry the bean patties on both sides.Take care, as these are tricky to handlehttps://cooking-ez.com/images/recettes/zoom/viandes/tartines/1189-10.webpAssemblySlice through ing7 using a serrated knifehttps://cooking-ez.com/images/recettes/zoom/viandes/tartines/1189-11.webpIf possible, lightly toast the bottom halves in a toaster and put the top halves to warm over it in the rising heathttps://cooking-ez.com/images/recettes/zoom/viandes/tartines/1189-12.webpSit the bottom halves on the serving plateshttps://cooking-ez.com/images/recettes/zoom/viandes/tartines/1189-13.webpSpread a little mustard and sit a hot beef patty on top, then a few flakes of cheddar, cut with ahttps://cooking-ez.com/images/recettes/zoom/viandes/tartines/1189-14.webpSit the red bean patty on top with a slice of fried hamhttps://cooking-ez.com/images/recettes/zoom/viandes/tartines/1189-15.webpAdd a couple of lettuce leaves and the top of the bun, with a second dash of mustard if you like.Should behttps://cooking-ez.com/images/recettes/zoom/viandes/tartines/1189-16.webp https://cooking-ez.com/recipe-soup-cornouaillaise.phpSoup CornouaillaiseSoup made with bacon and onions, thickened with buckwheat flourhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1188-0.webpMelt ing0 in a large pan on high heat. When really hot, add ing1 cut into lardons.Fry until nicely brownedhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1188-1.webpMeanwhile, prepare ing2 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1184-4.webpAdd to the pan, salt and mix well.Leave the onion to brown while stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1188-2.webpPour in ing3, add ing4, salt, pepper and mix well.Bring to the boilhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1188-3.webpMeanwhile, mix ing5 and ing6 together in a bowl with a whiskhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1188-4.webpRemove and discard the bouquet garni, then pour in the water and buckwheat mixture.Mix in with the whisk, thenhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1188-5.webpLeave to thicken gently. If necessary, skim any scum off the surfacehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1188-6.webpMix one last time with the whisk, then check the seasoning, and your soup is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1188-7.webp https://cooking-ez.com/recipe-purple-sprouting-broccoli-and-endive-salad.phpPurple sprouting broccoli and endive saladEndives, purple sprouting broccoli and radishes in a herb vinaigrettehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1187-5.webpPrepare ing0 and shred finely. Put in a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1187-0.webpPrepare ing1: strip off and discard any leaves. Cut the tops into small floretshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1187-1.webpAdd to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1187-2.webpAdd ing2 thinly slicedhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1187-3.webpThen your choice of herbshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1187-4.webpFinish by adding ing4. Mix well and your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1187-5.webp https://cooking-ez.com/recipe-leek-and-jerusalem-artichoke-soup.phpLeek and Jerusalem artichoke soupJerusalem artichokes cooked with onion at first, then leeks added towards the end for a good soup with a beautifulhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1186-0.webpPrepare ing0 and slice.Peel and rinse ing1 and slice into thinnish rounds.https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1186-1.webpPrepare ing3 and slice thinlyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1186-2.webpPour ing2 into a large pan on medium heat. When good and hot add the sliced onion.Salt, pepper and cook for 1https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1186-3.webpAdd the sliced artichokes, mix well and leave to cook gently for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1186-4.webpAdd ing4, ing5, then salt and pepper lightly.Leave to simmerhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1186-5.webpThen add the leeks and cook for 3 or 4 minutes just until tenderhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1186-6.webpFinish by blending the souphttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1186-7.webpCheck the seasoning and your soup is ready. Serve as it is or garnished with morsels ofhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1186-0.webp https://cooking-ez.com/recipe-cauliflower-red-bean-and-avocado-salad.phpCauliflower, red bean and avocado saladSliced raw cauliflower, avocado and red kidney beans in a rémoulade dressing with fresh herbshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1185-0.webpPrepare ing0 and slice thinly.The ideal tool for this is a mandolin, but you can alsohttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1185-1.webpAdd ing1, rinsed and drainedhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1185-2.webpThen add the herbs and ing2, cut into sliceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1185-3.webpFinish by adding ing4 and mix well.Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1185-4.webp https://cooking-ez.com/recipe-sauseage-rougail.phpSausage rougailSmoked sausages cooked in a spicy tomato stewhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1184-0.webpPrick ing0 all over with a forkhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1184-1.webpPour ing1 into a large pan on medium heat. When good and hot, add the sausages and cover.Leave to cook gentlyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1184-2.webpMeanwhile, peel ing2 and chop.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1184-3.webpPrepare ing3 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1184-4.webpWhen the sausages are nicely browned all over, remove from the pan and transfer to a platehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1184-5.webpPut the chopped onion and garlic into the pan with the fat from the sausages.Salt, pepper and cook whilehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1184-6.webpAdd ing4, ing5, ing6 and ing7. Mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1184-7.webpCut the sausages into chunkshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1184-8.webp...and add to the pan.Mix again, then turn down the heat to minimum and cover.Leave to simmer gentlyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1184-9.webpTake the lid off 1/4 of an hour before the end and leave to finish cookinghttps://cooking-ez.com/images/recettes/zoom/divers/autres/1184-10.webpBest served on a bed of plain white ricehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1184-0.webp https://cooking-ez.com/recipe-mousse-with-two-chocolates.phpMousse with two chocolatesMousse mixing dark and milk chocolate and a hint of vanillahttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1183-0.webpPour ing0 and ing1 into a saucepan on medium heat, then add ing2 along with its seeds scraped from inside.Bringhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1183-1.webpPut into a bowl ing3 and ing4 (in the form of chocolate drops/chips orhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1183-2.webpPour the vanilla-flavoured milk onto the chocolate through a fine strainerhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1183-3.webpMix thoroughly with a whisk until really smoothhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1183-4.webpAdd ing5https://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1183-5.webp...and mix again until really smooth.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1183-6.webpBeat ing6 to stiff peak stage, incorporating ing7 halfway throughhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1183-7.webpTake a little (1/4 or 1/5) of the beaten egg white and add this to the chocolate bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1183-8.webpGently mix this in with the whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1183-9.webpPour this mixture into the remaining egg whiteshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1183-10.webpFinish by folding this in, preferably with a soft spatula, leaning the bowl on its side tohttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1183-11.webpDivide the mixture out into individual dishes or glasses and refrigerate for at least 3 hourshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1183-12.webpServe cool but not too coldhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1183-0.webp https://cooking-ez.com/recipe-fillet-of-salmon-meuniere.phpFillet of salmon meunièreSalmon fillet lightly floured and pan-fried in butter with lemon and parsleyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1182-0.webpTrim ing0 thoroughly. You should be left with just the flesh, so remove all the skin and anyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1182-1.webpSalt the fillets then roll in flour. Gently shake off any excesshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1182-2.webpPut a frying pan on medium heat. Melt ing2 and when really hot and frothing, add the salmon filletshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1182-3.webpCook for 2 to 3 minutes on each side.If you are unsure about judging when they are cooked, stick ahttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1182-4.webpWhen the fish is cooked, transfer to a hot plate and cover withhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1182-5.webpKeep the pan on the heat and add ing3. Leave to melt and frothhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1182-6.webpAdd the juice of ing4, leave to thicken slightly, then add the chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1182-7.webpServe the fillets drizzled with the lemony butter, and with plain white rice, for examplehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1182-0.webp https://cooking-ez.com/recipe-lime-cremeux.phpLime crémeuxCreamy lime-flavoured tart fillinghttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1181-0.webpPut ing0 in cold water for 5 minutes to soften ithttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/197-1.webpPour ing1 into a saucepan and grate the zest of ing2 into it.Put on medium heat andhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1181-1.webpPut ing3 and ing4 into a bowl and mix wellhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1181-2.webpPour the lime-infused milk onto this mixture through a fine strainer.Press down on the zest with ahttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1181-3.webpAdd the lime juice and mix wellhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1181-4.webpPour this mixture back into the same pan (after cleaning) and put back on medium heathttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1181-5.webpBring to the boil, whisking gently and constantly as it thickens.Drain the gelatin and mix inhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1181-6.webpStop the cooking by standing the pan in cold water. Cover and leave for about 5 minuteshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1181-7.webpTransfer the mixture to a high-sided container (or blender goblet). Add ing5 really cold and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1181-8.webpBlend until smooth and evenly mixedhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1181-9.webpYour lime crémeux is readyhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1181-0.webp https://cooking-ez.com/recipe-gratin-comtois.phpGratin ComtoisGratin with Morteau sausage and Morbier cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1180-0.webpPeel, rinse and dry ing0.slice fairly thickly (a mandolin is ideal for this)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1180-1.webpPut in a large saucepan, add ing1 and ing2, salt and pepper.Bring to a gentle boil and cook until the potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1180-2.webpPreheat the oven to 390°F (200°C).Drain the potatoes.Keep the milk from cooking them to use later inhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1180-3.webpButter a gratin dish and spread half the potatoes evenly in ithttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1180-4.webpAdd ing3, cut into small dice or slicedhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1180-5.webpAdd the rest of the potatoes on top and pour ing4 overhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1180-6.webpTop with ing5, cut into thin sliceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1180-7.webpBake for about 25-30 minutes (watch for browning towards the end)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1180-0.webp https://cooking-ez.com/recipe-brussels-sprout-salad.phpBrussels sprout saladRaw Brussels sprouts sliced with parsley and Parmesan in a lemon dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1179-0.webpTrim the outer leaves off ing0, then rinsehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1179-1.webpSlice the sprouts very thinly (the ideal way is with a mandolin, but a sharp knife will dohttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1179-2.webpAdd the chopped parsley and the zest of half the lemonhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1179-3.webpAdd ing3, grated or in shavings made with a vegetable peelerhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1179-4.webpMix togetherhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1179-5.webpSqueeze ing2, add salt, pepper and ing4. Mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1179-6.webpPour over the salad and mix again.Your Brussels sprout salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1179-7.webp https://cooking-ez.com/recipe-pumpkin-and-red-bean-tortillas.phpPumpkin and red-bean tortillasFolded tortillas filled with a mixture of potimarron, onion, red kidney beans and mozzarellahttps://cooking-ez.com/images/recettes/zoom/monde/legumes/1178-0.webpThe vegetable fillingPreheat the oven to 390°F (200°C).Cut ing0 into small pieces and put in a bowlhttps://cooking-ez.com/images/recettes/zoom/monde/legumes/1178-1.webpPrepare ing1, chop finely and add to the bowlhttps://cooking-ez.com/images/recettes/zoom/monde/legumes/1178-2.webpAdd ing2, ing3 and ing4. Mix wellhttps://cooking-ez.com/images/recettes/zoom/monde/legumes/1178-3.webpLay a sheet of cooking parchment on a baking sheet and spread thehttps://cooking-ez.com/images/recettes/zoom/monde/legumes/1178-4.webpBake for 20 to 25 minutes until the potimarron is soft.Leave to coolhttps://cooking-ez.com/images/recettes/zoom/monde/legumes/1178-5.webpUsing the same bowl, no need to wash it, tip in the ing5 (already cooked)https://cooking-ez.com/images/recettes/zoom/monde/legumes/1178-6.webpAdd the pumpkin and mix wellhttps://cooking-ez.com/images/recettes/zoom/monde/legumes/1178-7.webpCooking the tortillasPour a spoonful of olive oil into a frying pan on medium heat. When hot, put in ahttps://cooking-ez.com/images/recettes/zoom/monde/legumes/1178-8.webpSpread vegetable filling over half the tortilla, add some mozarella, cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/monde/legumes/1178-9.webp...and fold the tortilla over.Leave to heat through gently and melt the cheesehttps://cooking-ez.com/images/recettes/zoom/monde/legumes/1178-10.webpServe without delay, and make the other tortillas the same wayhttps://cooking-ez.com/images/recettes/zoom/monde/legumes/1178-0.webp https://cooking-ez.com/recipe-cashew-nut-and-parmesan-biscuits.phpCashew-nut and Parmesan biscuitsSavoury biscuits with ground cashew nuts and grated Parmesanhttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1177-0.webpPut ing0 into a blender goblethttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1177-1.webpBlend to a fairly fine powderhttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1177-2.webpTip this into a mixer bowl and add ing1, ing2, ing3, the grated ing4 and ing5https://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1177-3.webpKnead together until the dough is evenly mixedhttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1177-4.webpTransfer the dough onto a sheet of baking paper and shape into ahttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1177-5.webpLay a second sheet of baking paper on top and roll out with a rollinghttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1177-6.webpPreheat the oven to 360°F (180°C)If necessary, finish rolling out the dough (still with the paper on), thenhttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1177-7.webpCut out small biscuits with a cutter in your preferred shape. Here they are simple rectangleshttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1177-8.webpTransfer the biscuits as you cut them onto the baking sheet you lined with paper inhttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1177-9.webpIf possible, glaze the tops, using a brushhttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1177-10.webpAlso, if you can, scatter a little extra grated Parmesan over the biscuitshttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1177-11.webpBake for 30 minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1177-12.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/1177-0.webp https://cooking-ez.com/recipe-creamy-turmeric-chicken.phpSautéed turmeric chicken with mushroomsSautéed chicken and mushrooms with cream and turmerichttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1176-0.webpThecutsPrepare ing0 then cut them in 4 in the height.https://cooking-ez.com/images/recettes/zoom/viandes/volaille/1176-1.webpCut ing1 into small pieces.set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1176-2.webpPrepare ing2 and slice thinlyhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1176-3.webpThe cookingUse a large pan, preferably not non-stick. Pour in ing3 on high heat and when really hot, add thehttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1176-4.webpSauté, stirring frequently, until browned all over.Transfer to a platehttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1176-5.webpUsing the same pan on medium heat, add another ing5. When hot, add the sliced onion.Salt and pepper,and cookhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1176-6.webpAdd the chicken and fry, stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1176-7.webpAdd ing4 and ing6. Mix wellhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1176-8.webpFinally, add the mushrooms, salt and pepper, then turn the heat down and leave to thicken to your preferredhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1176-9.webpYour sautéed turmeric chicken is ready. Serve plated or take the pan straight to the tablehttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/1176-0.webp https://cooking-ez.com/recipe-viennese-chocolate-cups.phpViennese chocolate cupsCornflour-thickened chocolate cream with piped Chantillyhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1175-0.webpPrepare ing0 and while still hot, divide it out into individual dishes or glasseshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1175-1.webpPrepare ing1 and use a whipper or forcing bag to pipe a rosette onhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1175-2.webpFinish by dusting with a pinch of cocoa powder.Your Viennese-style chocolate dessert is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1175-0.webp https://cooking-ez.com/recipe-bisto-style-canapes.phpBisto-style canapésRounds of fried baguette, fried ham, egg and melted cheesehttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1174-0.webpFry ing0 on both sides in a frying pan with no added fat.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1174-1.webpThe breadSlice ing1 into fairly thin rounds (about 1/4 inch or 1/2 cm)https://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1174-2.webpBrush both sides of each slice with oil.Using the same pan as for the ham on highhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1174-3.webpDo this in batches if necessary, transferring the cooked slices onto a sheet of cookinghttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1174-4.webpThe eggsIn a bowl, beat together ing3, ing4, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1174-5.webpStill using the same frying pan, but now on medium heat, pour in ing5. When good and hot, add the beaten eggshttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1174-6.webpTurn down the heat and gently pull the eggs from the edge in towards the centre so that they cook evenly.Stophttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1174-7.webpAssemble the canapésPut a piece of fried ham on each slice of breadhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1174-8.webpAdd a little of the egghttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1174-9.webpTop with a slice of cheesehttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1174-10.webpCookingPop in the oven for 10 minutes, just until the cheese is melted.Serve either hot or warmhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1174-0.webp https://cooking-ez.com/recipe-tuna-pasta.phpTuna pastaPasta cooked separately, then mixed with tuna and creamhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1173-0.webpBoil ing0, taking care not to overcook it, then drainhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1173-1.webpUse the same pan as for the pasta, rinse it out and put on medium heat. Pour in ing1 and when good and hot, add ing2,https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1173-2.webpAdd ing3 and ing4, mix well and bring to the boil. Leave to thicken slightlyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1173-4.webpTip the pasta back into the pan, mix well and leave to heat through for 1 or 2 minutes. That's all there is to it!https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1173-5.webp https://cooking-ez.com/recipe-confit-victoria-pineapple-with-honey-and-spices.phpConfit Victoria pineapple with honey and spicesPineapple wedges confit in a honey syrup with vanilla and star anisehttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1172-0.webpPrepare ing0 and cut lengthways into 8.Preheat the oven to 360°F (180°C)https://cooking-ez.com/images/recettes/zoom/desserts/fruits/1172-1.webpThe spiced honey syrupPut into a small pan: ing1, ing2, the seeds scraped from ing4, ing5 and the juice ofhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1172-2.webpDo not discard the vanilla pod. Cut it into as many pieces as the pineapplehttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1172-3.webpStab a small knife into the end of each pineapple wedge, then stick a piece of vanilla pod into the cuthttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1172-4.webpArrange the pineapple wedges in a small oven-proof dish and pour the syrup over.Remove and discard the starhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1172-5.webpCook in the oven for around 40 to 50 minutes, until the pineapple is completely soft.Every 10 minutes duringhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1172-6.webpRemove the pieces of vanilla pod and serve hot in individual dishes with a generous dose of syrup poured overhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1172-0.webp https://cooking-ez.com/recipe-shiitake-eggs.phpShiitake eggsShiitake mushrooms sautéed with soy sauce, and beaten eggs addedhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1171-0.webpBreak ing0 into a bowl, salt, pepper and whisk until evenly mixed.https://cooking-ez.com/images/recettes/zoom/divers/oeufs/1171-2.webpPrepare ing1 (preferably shiitake): trim off the stalks, peel or brush the caps under running water, then cut intohttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1171-1.webpMelt ing4 in a large non-stick frying pan on medium heat. When good and hot, add the shallot, salt andhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1171-3.webpAdd the mushroomshttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1171-4.webp...and fry over high heat until nicely browned (but do not salt)https://cooking-ez.com/images/recettes/zoom/divers/oeufs/1171-5.webpThen add ing5 and keep stirring until completely evaporatedhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1171-6.webpTurn down the heat and add the parsleyhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1171-7.webpPour in the beaten eggshttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1171-8.webp...and with a soft spatula draw the sides in towards the centre to help the eggs cookhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1171-9.webpCut into portions and serve without delayhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/1171-0.webp https://cooking-ez.com/recipe-polish-style-beetroot-salad.phpPolish-style beetroot saladGrated raw beetroot with fried potatoes and sausage, in a vinaigrette and parsley dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1170-0.webpPeel ing0 and slice, but not too thinly.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1170-1.webpFry ing1https://cooking-ez.com/images/recettes/zoom/entrees/salades/1170-2.webpSlicehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1170-3.webpUse the same pan after frying the sausage, without cleaning, to make use of the fat. Fry the potato slices until nicelyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1170-4.webpWhen the potatoes are done, add the sliced sausage and turn off the heathttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1170-5.webpPeel and grate ing2https://cooking-ez.com/images/recettes/zoom/entrees/salades/1170-6.webpAdd the chopped parsley and ing4. Mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1170-7.webpFinish by adding the potatoes and sausage. Mix one last time and your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1170-0.webp https://cooking-ez.com/recipe-pistachio-cake.phpPistachio cakePistachio cake with macaronade toppinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1169-0.webpPrepare ing0, then add ing1 and mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1169-1.webpPut into buttered moulds or tins (here they are small moulds holding 500 ml / just under a pint) and sit these on ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1169-2.webpPreheat the oven to 390°F (200°C).Spread or pipe ing2 evenly over the top of the cake(s)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1169-3.webpYou can decorate the macaronade with a few pistachioshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1169-4.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1169-5.webpTurn out while hot and leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1169-6.webp https://cooking-ez.com/desserts/recipe-almonds-pyramids.phpAlmonds pyramidsLike coconut pyramids, but with almondshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1161-0.webpPreheat the oven to 390°F (200°C).Put ing0 and ing1 into a large bowl and mixhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1161-1.webpAdd ing2 and mix again. This should give you a fairly thick pastehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1161-2.webpWeigh out pieces of about 1 oz (30 g), roll into balls and arrange on a sheet of cooking parchmenthttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1161-3.webpPinch each ball between your fingers twice, at right angles, to give a pyramid shape.Dip your fingers in coldhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1161-4.webpMake all the pyramids like thishttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1161-5.webpBake for about 20 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1161-6.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1161-0.webp https://cooking-ez.com/recipe-pear-verbena-tarts.phpPear verbena tartsCoconut sweetcrust pastry, verbena-flavoured diplomat cream and pears poaches in a light syruphttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1167-0.webpPrepare ing1 using the normal method, but at the start leave a handful of verbena leaves to infuse in the milk (insteadhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1167-2.webpCut ing3 into small pieces and drain carefullyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1167-4.webpPrepare ing5https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1167-6.webpAnd fold gently into the cooled verbena-flavoured custard. Beat for a few seconds by hand to "loosen".This ishttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1167-7.webpTransfer the cream to a forcing baghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1167-8.webpPipe a generous layer of cream into each tart casehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1167-9.webpArrange a layer of pear slices on tophttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1167-10.webp...ideally in the shape of a flowerhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1167-11.webpFor a finishing touch, garnish with a sprig of verbena.Your little pear verbena tarts are readyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1167-12.webp https://cooking-ez.com/recipe-chestnut-and-hazelnut-biscuits.phpChestnut and hazelnut biscuitsBiscuits with double chestnut flavour and ground hazelnutshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1166-0.webpSieve ing0 and ing1 together into a mixer bowl. Add ing2, ing3, ing4 and ing5https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1166-1.webpKnead until the dough is evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1166-2.webpTransfer the dough onto a sheet of baking paperhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1166-3.webpLay a second sheet of baking paper on top and roll out the dough with ahttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1166-4.webpAfter cooling to firm up the dough, put the dough back on the worktop, remove the top paper and dust with flourhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1166-5.webpFlip the dough over onto the floured side and remove the other paperhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1166-6.webpFinish rolling out the dough to the desired thicknesshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1166-7.webpPreheat the oven to 320°F (160°C).Cut out in whatever shapes you like; here they are squares just over 1"https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1166-8.webpArrange the biscuits on a baking sheethttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1166-9.webpIt is worth noting that while the dough is still cold, it is easy to mark it with letters or other designshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1166-10.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1166-11.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1166-0.webp https://cooking-ez.com/recipe-cauliflower-and-chickpea-salad.phpCauliflower and chickpea saladSliced cauliflower and radishes, chickpeas and rémoulade dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1165-0.webpPrepare ing0, slice and put in a bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1165-1.webpAdd ing1 in thin slices (a mandolin is ideal for this)https://cooking-ez.com/images/recettes/zoom/entrees/salades/1165-2.webpAdd ing2https://cooking-ez.com/images/recettes/zoom/entrees/salades/1165-3.webpAdd the chopped herbs, ing4 and mix well. Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1165-4.webp https://cooking-ez.com/recipe-gribouille-dressing.phpGribouille dressingRémoulade dressing with added herbs, shallots, hard-boiled egg and tunahttps://cooking-ez.com/images/recettes/zoom/base/sauces/1164-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/base/sauces/1164-1.webpPrepare and finely chop ing1https://cooking-ez.com/images/recettes/zoom/base/sauces/1164-2.webpChop the ing2 and ing3https://cooking-ez.com/images/recettes/zoom/base/sauces/1164-3.webpChop ing4https://cooking-ez.com/images/recettes/zoom/base/sauces/1164-4.webpChop ing5https://cooking-ez.com/images/recettes/zoom/base/sauces/1164-5.webpAdd all these ingredients to the rémoulade dressing and mix well. That's all there is to ithttps://cooking-ez.com/images/recettes/zoom/base/sauces/1164-6.webp https://cooking-ez.com/recipe-julia-salad.phpJulia saladLettuce, chicken and croutons in a Caesar-style dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1163-0.webpPrepare ing0 and shred.Put into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1163-1.webpDice ing1 fairly smallhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1163-2.webpAdd to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1163-3.webpGrate ing2 over the top, or shave with a vegetable peelerhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1163-6.webpCut ing3 into small cubes.Try to use a bread with some character (saucipain shownhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1163-4.webpPour ing4 into a frying pan on high heat. When good and hot, add the croutons and fry until golden brown.https://cooking-ez.com/images/recettes/zoom/entrees/salades/1163-5.webpTo make the dressing, blend ing5, ing6, salt and pepper, then add ing7 in a thin stream while still blending.https://cooking-ez.com/images/recettes/zoom/entrees/salades/1163-8.webpAdd the croutons to the bowl, pour the dressing over and mix well. Your salad is ready.Serve without delayhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1163-9.webp https://cooking-ez.com/recipe-pan-fried-fish-fillets-braised-cabbage-with-noilly-prat.phpPan-fried fish fillets, braised cabbage with Noilly PratPan-fried fish fillet with finely shredded cabbage, braised with Noilly Prathttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1162-0.webpPrepare ing0 and shred finely (julienne-style) with a knife orhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1162-1.webpPrepare ing1, salt and pepper on both sideshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1162-2.webpPrepare ing2 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1164-2.webpPour ing3 into a large pan on medium heat. When good and hot, add the chopped shallot.Salt, pepper and cook forhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1162-3.webpAdd the cabbage, mix well and cover.Leave to cook for 5 minutes until the cabbage is just barely tenderhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1162-4.webpTake off the lid, add ing4 and mix inhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1162-5.webpAdd ing5, salt and pepper again, mix well and turn down the heat.Leave to thicken gentlyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1162-6.webpMeanwhile, pour ing6 into a frying pan on high heat. When good and hot, add the fish filletshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1162-7.webpCook for 2 or 3 minutes on each side until nicely brownedhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1162-8.webpServe each fillet on a hot plate with Noilly-braised cabbage on the sidehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1162-0.webp https://cooking-ez.com/recipe-roast-brussels-sprouts-with-sage-and-lemon.phpRoast Brussels sprouts with sage and lemonBrussels sprouts roasted with lemon and sagehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1161-0.webpPeel, trim, rinse and dry ing0. Cut in half lengthwayshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1161-1.webpPut into a bowl.Preheat the oven to 410°F (210°C)https://cooking-ez.com/images/recettes/zoom/divers/legumes/1161-2.webpFinely shred the sage leaveshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1161-3.webpAdd to the bowl. Grate the zest of ing2 over.Add ing3, salt and pepper. Mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1161-4.webpLay a sheet of cooking parchment on a baking sheet, then arrange thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1161-5.webpPut in the oven for about 20 minutes until the sprouts are nicely browned.Turn the baking sheet round halfwayhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1161-8.webpMeanwhile, grate ing4 and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1161-7.webpAlso while the sprouts are roasting, squeeze the lemon juice and put in the bowl saved from earlier. Add ing5, salt andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1161-6.webpTake the sprouts out of the oven (but leave it on) and brush with the lemon mixturehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1161-9.webpScatter the grated Parmesan overhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1161-10.webpPut back in the oven for 2 or 3 minutes, just to melt the Parmesanhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1161-11.webpServe immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1161-0.webp https://cooking-ez.com/recipe-canadian-rice-pudding.phpCanadian rice puddingRice pudding, sweetened with maple syrup instead of sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1160-0.webpPut a saucepan of water on high heat. When it boils, tip in ing0https://cooking-ez.com/images/recettes/zoom/desserts/autres/1160-1.webpLeave to cook for about 5 minutes, then drainhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1160-2.webpPour ing1 and ing2 into a large non-stick pan and bring up to a simmerhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1160-3.webpAdd the pre-cooked rice and mix well (with a soft spatula, for instance).Turn thehttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1160-4.webpEvery time a skin forms on the surface (which is quite normal), simply mix this inhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1160-5.webpContinue cooking until the rice pudding is smooth and fairly thickhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1160-6.webpTake off the heat and add ing3https://cooking-ez.com/images/recettes/zoom/desserts/autres/1160-7.webpMix one last time and your Canadian-style rice pudding is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1160-8.webpPut into ramekins for individual servingshttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1160-9.webp https://cooking-ez.com/recipe-cauliflower-and-chickpea-puree.phpCauliflower and chickpea puréeCreamy cauliflower and chickpea puréehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1159-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/divers/legumes/1159-1.webpBoil in salted water until completely tenderhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1091-4.webpDrain and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1159-2.webpPrepare ing1 and slice thinlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1159-3.webpMelt ing2 in a large pan on medium heat. When good and hot, add the shallot, salt and pepper.Cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1159-4.webpAdd the cauliflowerhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1159-5.webpThen add ing3.Mix thoroughly and cook for 3 or 4 minutes, stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1159-6.webpAdd ing4 and cook for a further 3 or 4 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1159-7.webpBlend to a smooth purée.Note: if the mixture is too dry to make a purée, add a little more cream,https://cooking-ez.com/images/recettes/zoom/divers/legumes/1159-8.webpAdd ing5https://cooking-ez.com/images/recettes/zoom/divers/legumes/1159-9.webpPut on low heat and stir until the cheese is completely meltedhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1159-10.webpTransfer to a serving dish, or serve in individual ramekinshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1159-0.webp https://cooking-ez.com/recipe-mushrooms-a-grecque.phpMushrooms à la grecqueSautéed mushroom with herbs and lemonhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1158-0.webpPrepare ing0, cut them in 4 in the heighthttps://cooking-ez.com/images/recettes/zoom/divers/autres/1158-2.webpPrepare ing1 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1158-3.webpHeat ing4 in a large pan on high heat. When good and hot, add the chopped onion., the parsley and bayleaf.Salt,https://cooking-ez.com/images/recettes/zoom/divers/autres/1158-4.webpAdd the mushrooms and the juice of ing5. Mix well and sauté for a few minuteshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1158-5.webpAt the end of cooking, when the mushrooms are beginning to soften, remove and discard the parsley and bayleaf. Salt andhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1158-6.webpServe on their own, or to accompany poultry or veal, for examplehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1158-0.webp https://cooking-ez.com/recipe-fried-cheese-toasties-with-avocado.phpFried cheese toasties with avocadoFried 2-cheese sandwich served with lime-dressed avocado sliceshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1157-0.webpGrate ing0 and ing1, mix together and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1157-1.webpPrepare ing2 and slice thinlyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1157-2.webpCut ing3https://cooking-ez.com/images/recettes/zoom/divers/tartines/1157-3.webpMelt ing4 and brush over one side of each slice.Turn the bread overhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1157-4.webpFill half the slices with the grated cheese mixhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1157-5.webpPut the other slices on top, butter side up.Note that these sandwiches are made with the butter on the outsidehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1157-6.webpIn a frying pan, fry the sandwiches on both sides over moderate heathttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1157-7.webpPut a cheese toastie on each plate, top with sliced avocado, then salt and pepper, and drizzle with a little olive oilhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1157-0.webp https://cooking-ez.com/recipe-hearty-leek-and-sprout-soup.phpHearty leek and sprout soupRoasted Brussels sprouts and sautéed leeks combined in a poultry stockhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1156-0.webpPreheat the oven to 390°F (200°C).Arrange ing0 on a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1156-1.webpCook for 5 to 10 minutes until the slices are well browned and crisp when cooled.Sethttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1156-2.webpPeel ing1 and cut in half lengthways (tip: start this while the ham is cooking)https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1156-3.webpPut in a bowl with salt and pepper, then pour ing2 over. Mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1156-4.webpTake the ham off the baking sheet and spread out the sprouts on it (let's reuse as much as we can)https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1156-5.webpRoast for 20-30 minutes until nicely browned.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1156-6.webpPrepare ing3 and chop.Prepare ing4 and chophttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1156-7.webpMelt ing5 in a large pan. When good and hot, add the chopped onion.Salt, pepper, mix and cook for 1 or 2https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1156-8.webpAdd the leeks and cook for 2 or 3 minutes, stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1156-9.webpAdd the sprouts, mix again and add ing6https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1156-10.webpBring to the boil, then turn down the heat and leave to simmer for 10 minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1156-11.webpTake off the heat, add ing7 and blend thoroughlyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1156-12.webpServe piping hot in bowls, garnished with morsels of crispy hamhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1156-0.webp https://cooking-ez.com/recipe-confit-of-quinces-in-macvin.phpConfit of quinces in MacvinSliced quinces stewed slowly in Jura Macvin until meltingly soft, served with real custardhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1155-0.webpPeel ing0, cut into quarters and remove the core. Cut each piece in half again lengthways.Each quince will givehttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1155-1.webpIf you are not going to cook them right away, keep the quince slices in a bowl of water with a little lemon juice addedhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1155-2.webpMelt ing1 in a frying pan on high heat. When really hot, add ing2https://cooking-ez.com/images/recettes/zoom/desserts/fruits/1155-3.webpLeave the sugar to caramelize slightly, then add the quince sliceshttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1155-4.webpBrown on both sideshttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1155-5.webpThen add ing3 and turn the heat down to its lowesthttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1155-6.webpLeave to stew gently for 40 minutes to 1 hour, adding a little more Macvin from time to time if the fruit starts to dryhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1155-7.webpOnce the quinces are completely soft, there should only be a very little reduced Macvin left in the bottom of thehttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1155-0.webp https://cooking-ez.com/recipe-sauteed-oyster-mushrooms.phpSautéed oyster mushroomsSimply sautéed oyster mushrooms with parsley and a drizzle of lemon juicehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1154-0.webpPrepare ing0 (oyster mushrooms): trim off the stalks if necessary, then brush rapidly under running water if they arehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1154-1.webpCoarsly chop the parsley leaves.Prepare and finely chop ing2 (small)https://cooking-ez.com/images/recettes/zoom/divers/autres/1154-2.webpMelt ing3 in a frying pan on high heat, When good and hot add the chopped onion, salt and pepper.Cook for 1https://cooking-ez.com/images/recettes/zoom/divers/autres/1154-3.webpAdd the mushroomshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1154-4.webp...and cook, stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1154-5.webpSalt and pepper at the end of cooking, then take off the heat and add the chopped parsley and lemon juicehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1154-6.webpMix well and it's readyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1154-0.webp https://cooking-ez.com/recipe-caramel-semolina-pudding.phpCaramel semolina pudding with raisinsSemolina cooked in whole milk, butter and sugar, with custard and raisins addedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1153-0.webpThe caramelPut ing0 and ing1 into a small saucepan on high heathttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1153-1.webpMake a light caramelhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1153-2.webpDivide the caramel between the ramekins and leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1153-3.webpThe semolina Choose a large, non-stick saucepan. Pour in ing2 and add ing3 and ing4. Put on high heathttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1153-4.webpBring to the boilhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1153-5.webpTake off the heat and add ing5 (fine grade)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1153-6.webpWhisk until it thickens to a purée-like texture, not too thickhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1153-7.webpMaking the puddingsAdd ing6 and mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1153-8.webpThen add ing7https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1153-9.webpMix one last timehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1153-10.webpDivide the semolina mixture between the ramekins, leave to cool, then refrigerate at least overnight to allow thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1153-11.webpServe in the ramekin (as a quick dessert for children, for example), or turned out on a small platehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1153-12.webp https://cooking-ez.com/recipe-apple-macaronade.phpApple macaronadeDiced apples cooked with cream and sugar and topped with macaronadehttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/1152-0.webpPeel ing0, cut each one into quarters and remove the core.Cut the quarters into smallhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/1152-1.webpPreheat the oven to 390°F (200°C).Butter an oven-proof dish and add the applehttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/1152-2.webpIn a bowl, whisk together ing2 and ing3https://cooking-ez.com/images/recettes/zoom/desserts/gratins/1152-3.webpPour this mixture over the appleshttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/1152-4.webpIf not already made, prepare ing4https://cooking-ez.com/images/recettes/zoom/desserts/gratins/1152-6.webpScatter over the appleshttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/1152-7.webpBake for 30 to 40 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/1152-0.webp https://cooking-ez.com/recipe-mushroom-bourguignon.phpMushroom bourguignonMushrooms cooked a bit like beef bourguignon, red wine and onionshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1151-0.webpPrepare ing0, cut them in the height, in 4 or more according to their size.It ishttps://cooking-ez.com/images/recettes/zoom/divers/autres/1151-2.webpPrepare and finely slice ing1https://cooking-ez.com/images/recettes/zoom/divers/autres/1151-3.webpMelt ing2 in a large pan on medium heat, When frothing well, add the onion, salt and pepper.Cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1151-4.webpAdd the mushrooms, turn the heat up high, mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1151-5.webp...and fry until browned, stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1151-6.webpAdd ing3 and ing4, then salt, pepper and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1151-7.webpLeave to reduce until hardly any liquid is lefthttps://cooking-ez.com/images/recettes/zoom/divers/autres/1151-8.webpCheck the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/autres/1151-9.webpServe on its own, or to go with meat, for examplehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1151-0.webp https://cooking-ez.com/recipe-purple-artichokes-in-a-cheesy-gratin.phpPurple artichokes in a cheesy gratinPurple globe artichokes in a cheesy gratin with fried hamhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1150-0.webpCut ing0 into small pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1150-1.webpPrepare ing1https://cooking-ez.com/images/recettes/zoom/divers/gratins/1150-2.webpDrainhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1150-3.webpCut off the stalks and cut these into small pieces.Keep the hearts wholehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1150-4.webpPour ing2 into a small frying pan on high heat. When good and hot, add the ham.Fry, stirring from time tohttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1150-5.webpPut the pan back on the heat and add the artichokes, sitting the hearts upside downhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1150-6.webp...to brown lightly.Set aside.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1150-7.webpPour ing3 into a saucepan on medium heat (or make this now)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1150-8.webpAdd 3/4 of the grated ing4 to the bechamel. Stir to mix in and melt the cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1150-9.webpAdd the chopped artichoke stalks (but not the hearts) and the ham.Mix well and turn off the heathttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1150-10.webpArrange the artichoke hearts in individual dishes (or one large one)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1150-11.webpPour the sauce overhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1150-12.webpScatter a little of the remaining grated mimolette on tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1150-13.webpBake for 10 minutes at the top of the oven (grill position)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1150-14.webpLeave to cool slightly before servinghttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1150-0.webp https://cooking-ez.com/recipe-comtoise-artichoke-gratin.phpCreamy Comtoise artichoke gratinGratin of creamy globe artichokes with cancoillotte, served in ramekinshttps://cooking-ez.com/images/recettes/zoom/divers/cremes_mousses/1149-0.webpSteam ing0.When cold, peel off the leaves. Scrape the flesh from the leaves with a small spoon and put in ahttps://cooking-ez.com/images/recettes/zoom/divers/cremes_mousses/1149-1.webpPrepare ing1 and slice thinlyhttps://cooking-ez.com/images/recettes/zoom/divers/cremes_mousses/1149-2.webpMelt ing2 in a saucepan over medium heat. When good and hot, add the sliced onion, salt and pepper.Cook for 1https://cooking-ez.com/images/recettes/zoom/divers/cremes_mousses/1149-3.webpAdd the artichokes, mix well and sauté for 3 or 4 minutes, stirring from time to timehttps://cooking-ez.com/images/recettes/zoom/divers/cremes_mousses/1149-4.webpAdd ing3https://cooking-ez.com/images/recettes/zoom/divers/cremes_mousses/1149-5.webpCook for 1 or 2 minutes, just until the cancoillotte begins to boilhttps://cooking-ez.com/images/recettes/zoom/divers/cremes_mousses/1149-6.webpBlend everything then check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/cremes_mousses/1149-7.webpPut the grill (broiler) on to heat up.Divide the purée out into ramekinshttps://cooking-ez.com/images/recettes/zoom/divers/cremes_mousses/1149-8.webpSprinkle breadcrumbs on tophttps://cooking-ez.com/images/recettes/zoom/divers/cremes_mousses/1149-9.webpPut under the grill for 5 to 7 minutes, just until the top is nicely browned.Serve without delayhttps://cooking-ez.com/images/recettes/zoom/divers/cremes_mousses/1149-10.webp https://cooking-ez.com/recipe-piedmont-pyramids.phpPiedmont pyramidsLike coconut pyramids, but with hazelnutshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1148-6.webpPreheat the oven to 390°F (200°C).Put ing0 and ing1 into a large bowl and mixhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1148-1.webpAdd ing2 and mix again. This should give you a fairly thick pastehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1148-0.webpWeigh out pieces of about 1 oz (30 g), roll into balls and arrange on a sheet of cooking parchmenthttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1148-2.webpPinch each ball between your fingers twice, at right angles, to give a pyramid shape.Dip your fingers in coldhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1148-3.webpMake all the pyramids like thishttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1148-4.webpBake for about 20 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1148-5.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1148-6.webp https://cooking-ez.com/recipe-nanou-red-cabbage-salad.phpNanou's red cabbage saladShredded red cabbage, fresh herbs, diced Parmesan and fried croutons in a good vinaigrettehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1147-0.webpPrepare ing0 and shred finely, then put in a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1147-1.webpCut ing1 into small dice and add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1147-2.webpCoarsely chop the parsley leaves and finely chop the chives, then add to the bowl.Mix well and cover with ahttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1147-3.webpDice ing4. Use a bread with some character: rustic, sourdough, granary, wholemeal, etchttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1147-4.webpMelt ing5 in a small frying pan on high heat. When good and hot, add the bread cubes.Fry until golden brown allhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1147-5.webpAdd the croutons to the salad. Finish with ing6, mix well and serve without delayhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1147-0.webp https://cooking-ez.com/recipe-quince-compote.phpQuince compoteClassic stewed quinces with a hint of lemonhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1146-0.webpChoose good quinceshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1146-1.webpPeel the fruit, then cut into quarters and remove the hard core.You will notice that the fresher the quinces,https://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1146-2.webpSlice the quince quarters (a mandolin is ideal for this) and put in a large panhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1146-3.webpAdd ing3, the juice of ing2 and ing1https://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1146-4.webpPut on low heat, cover and leave to stew gently (stir once or twice during cooking)https://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1146-5.webpOnce the quince slices are soft, blend to give a smoother texture.Taste to check ifhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1146-6.webpYour quince compote is readyhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1146-0.webp https://cooking-ez.com/recipe-rice-italienne.phpRice à l'italienneCooked rice, chopped tomatoes, ham and sagehttps://cooking-ez.com/images/recettes/zoom/monde/pates_riz/1145-0.webpCut ing0 into small pieceshttps://cooking-ez.com/images/recettes/zoom/monde/pates_riz/1145-1.webpPour ing1 into a large pan on high heat. When hot, add the ham and sage leaves.Fry, stirring from time to timehttps://cooking-ez.com/images/recettes/zoom/monde/pates_riz/1145-2.webpAdd ing3 and mix well. Turn down the heat and leave uncovered to reduce gently for about 10https://cooking-ez.com/images/recettes/zoom/monde/pates_riz/1145-3.webpRemove and discard the sage, then add ing4https://cooking-ez.com/images/recettes/zoom/monde/pates_riz/1145-4.webpMix well and leave to heat through for a few minutes.Just before serving, add the grated ing5, mix once morehttps://cooking-ez.com/images/recettes/zoom/monde/pates_riz/1145-5.webp https://cooking-ez.com/recipe-green-hummus.phpGreen hummusClassic hummus with added vegetables and herbshttps://cooking-ez.com/images/recettes/zoom/entrees/autres/1144-0.webpFinely chop ing0.Prepare ing1 (small) and cut into small dice.Peel ing2https://cooking-ez.com/images/recettes/zoom/entrees/autres/1144-1.webpPour ing5 into a small frying pan on high heat. When good and hot, add the diced courgettehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/1144-2.webpCook for 1 or 2 minutes until tender.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/1144-3.webpBlend ing6 with the shallot, courgette, clove of garlic. parsley (both stems and leaves), ing4, ing7, ing8, salt andhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/1144-4.webpYour green hummus is ready. Transfer into one or more bowls and drizzle with olive oil before servinghttps://cooking-ez.com/images/recettes/zoom/entrees/autres/1144-0.webp https://cooking-ez.com/recipe-macaronade-mixture.phpMacaronade mixtureSweet mixture of sugar, almonds and egg white as a topping for cakes or briocheshttps://cooking-ez.com/images/recettes/zoom/base/pates/1143-0.webpIn a bowl, mix ing0 and ing1 with a whiskhttps://cooking-ez.com/images/recettes/zoom/base/pates/1143-1.webpAdd ing2 and mix well with a soft spatula until it makes a fairly thick paste.Yourhttps://cooking-ez.com/images/recettes/zoom/base/pates/1143-0.webpTypical use: a thin layer on the surface of a cake (here a pistachio cake) before bakinghttps://cooking-ez.com/images/recettes/zoom/base/pates/1143.webp https://cooking-ez.com/recipe-basic-cake-batter-the-french-way.phpBasic cake batter - the French wayBasic cake batter which can be varied in many wayshttps://cooking-ez.com/images/recettes/zoom/base/pates/1142-0.webpMelt ing0 in a small pan on low heat.Bring to the boil, then wait until it stops boiling and begins to give offhttps://cooking-ez.com/images/recettes/zoom/base/pates/1142-1.webpMix ing1 and ing2 in a bowl with a whiskhttps://cooking-ez.com/images/recettes/zoom/base/pates/1142-2.webpAdd ing3https://cooking-ez.com/images/recettes/zoom/base/pates/1142-3.webp...and mix againhttps://cooking-ez.com/images/recettes/zoom/base/pates/1142-4.webpSieve ing4, ing5 and ing6 together into the mixturehttps://cooking-ez.com/images/recettes/zoom/base/pates/1142-5.webpMix againhttps://cooking-ez.com/images/recettes/zoom/base/pates/1142-6.webpPour the warm noisette butter into the mixture through a fine strainerhttps://cooking-ez.com/images/recettes/zoom/base/pates/1142-7.webpMix one last timehttps://cooking-ez.com/images/recettes/zoom/base/pates/1142-8.webpYour cake batter is ready.You can now add your chosen flavourings (chocolate, pistachio, lemon...), or leave ithttps://cooking-ez.com/images/recettes/zoom/base/pates/1142-0.webpIf you want to make a plain cake straight away, pour the dough into a mold and bake for about 40 minutes at 390°Fhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/684-0.webp https://cooking-ez.com/recipe-chocolate-rice-pudding.phpChocolate rice puddingRice pudding with two kinds of chocolatehttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1141-0.webpPour ing0 into a large non-stick saucepan on high heathttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1141-1.webpBring to the boil, then add ing1 and ing2. Mix well and turn down the heathttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1141-2.webpCook like this on low heat, stirring frequently with a soft spatulahttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1141-3.webpWhen the rice is cooked, take off the heat and add ing3 and ing4 (in small pieces or as chochttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1141-4.webp...and stir until the chocolate has melted in and mixed to an even colourhttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1141-5.webpDivide out into individual dishes.If you want to keep it in the fridge, cover with plastichttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1141-6.webp https://cooking-ez.com/recipe-fish-terrine-with-spinach-and-tomato.phpFish terrine with spinach and tomatoesLayers of fish fillets alternated with spinach and preserved tomatoeshttps://cooking-ez.com/images/recettes/zoom/poissons/terrines/1140-0.webpPrepare ing0, taking care to remove any skin and bones, then dry on a cloth or absorbant paperhttps://cooking-ez.com/images/recettes/zoom/poissons/terrines/1140-1.webpButter a terrine dish (here I'm using a half-litre (1 pint) aluminium container). Begin by putting a layer of fish inhttps://cooking-ez.com/images/recettes/zoom/poissons/terrines/1140-2.webpCover with a layer of cooked spinach. Salt and pepperhttps://cooking-ez.com/images/recettes/zoom/poissons/terrines/1140-3.webpAdd a second layer of fish and drizzle with more lemon juicehttps://cooking-ez.com/images/recettes/zoom/poissons/terrines/1140-4.webpAdd a layer of preserved tomatoes, chopped coarsely (this makes it easier to slice when serving)https://cooking-ez.com/images/recettes/zoom/poissons/terrines/1140-5.webpScatter chopped parsley overhttps://cooking-ez.com/images/recettes/zoom/poissons/terrines/1140-6.webpFinish with a final layer of fish and a drizzle of olive oil.Prepare the other terrine(s) in the same wayhttps://cooking-ez.com/images/recettes/zoom/poissons/terrines/1140-7.webpPreheat the oven to 320°F (160°C)Sit the terrrines in an oven-proof dish, roasting tin orhttps://cooking-ez.com/images/recettes/zoom/poissons/terrines/1140-8.webpFill the dish with boiling water and cook in the oven for about 20 to 30 minutes.Useful tip: Stick anhttps://cooking-ez.com/images/recettes/zoom/poissons/terrines/1140-9.webpTake the terrines out of the oven, remove from the water and transfer to a wire rack.Leave to cool a little andhttps://cooking-ez.com/images/recettes/zoom/poissons/terrines/1140-11.webpServe in thick slices, hot, warm or cold, with a generous slosh of hollandaise saucehttps://cooking-ez.com/images/recettes/zoom/poissons/terrines/1140-12.webp https://cooking-ez.com/recipe-nachos.phpNachosCrisp, spicy maize tortilla chipshttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-0.webpPut into a mixer bowl: ing0, ing1, ing2, ing3 and ing4https://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-1.webpKnead until the texture is "sandy"https://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-2.webpAdd ing5 and continue kneadinghttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-3.webp...until evenly mixed (this should only take 1 or 2 minutes)https://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-4.webpWeigh out into 7 oz (200g) pieces. Roll into balls, cover with a plastic sheet andhttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-5.webpPreheat the oven to 360°F (180°C).Cut out the nachos (classic method)After refrigerating, place ahttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-6.webpLay another sheet of cooking parchment on top, then roll out with a rollinghttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-7.webpTake off the top sheethttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-8.webpCut off the edges to leave a square about 10 x 10 inches (24 x 24 cm). Keep the trimmings in the fridge to usehttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-9.webpUse a large knife to mark out the square into 2.5 inch (6 cm) squares.You don't need to cut right through thehttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-10.webpMark each square diagonally to create triangleshttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-11.webpBake for 25 minuteshttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-12.webpCut out the nachos (method without trimmings)Cut out a 10-inch (24 cm) square of coloured paper (newspaperhttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-13.webpSit a ball of dough on the plastic sheet and press out into a rough square shape with your handhttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-14.webpFold in the plastic sheet over the dough to the size of the paper square underneath, which will act as yourhttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-15.webpLay the dough on a baking sheet and freeze for 20 minutes to make it easier to remove thehttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-16.webpGently undo the plastic sheet and transfer the dough onto a sheet of cooking parchmenthttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-17.webpMark out as in stage 10..Prepare all the dough like thishttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-19.webpBake for 20 minutes. Take out of the oven and leave to cool before separating the nachoshttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/1139-21.webp https://cooking-ez.com/recipe-blackcurrant-and-chestnut-verrines.phpBlackcurrant and chestnut verrinesBlackcurrant crémeux, chestnut mousse and sablé biscuithttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1138-0.webpRoll out ing0 into a long rectangle and cut into strips about half an inch (1 cm) wide.Bake at 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1138-1.webpDivide the blackcurrant crémeux evenly between the glasseshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1138-2.webpLeave to cool to room temperature, then refrigerate for half an hourhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1138-3.webpOnce the crémeux is cold and set, fill up the glasses with chestnut moussehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1138-4.webpJust before serving, stick a sablé biscuit into the top. Serve without delayhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1138-0.webp https://cooking-ez.com/recipe-rice-a-grecque.phpRice à la grecqueRice mixed with lemon-flavoured leeks and mushrooms and a combination of cream and fetahttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1137-0.webpPrepare ing0.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1137-1.webpPrepare ing1.Reservehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1137-2.webpPrepare ing2 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1137-3.webpPour ing3 into a large pan on high heat. When good and hot, add the chopped onion.Salt, pepper and cook for 1https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1137-4.webpAdd the sliced mushrooms, mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1137-5.webp...and cook for 3 or 4 minutes.When the mushrooms are cooked (they will have softened), salt and pepper again,https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1137-6.webpAdd the sliced leeks, mix in, cover and leave to cook for 7 or 8 minutes until the leeks are tenderhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1137-7.webpMake a space in the middle of the pan, clearing the bottom, and add ing5 and ing6, cut into small pieces. Leave thehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1137-8.webpAdd ing7, mix well and leave just long enough to heat the rice through.Check thehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1137-9.webp https://cooking-ez.com/recipe-coconut-sweetcrust.phpCoconut sweetcrust pastrySweetcrust pastry with coconuthttps://cooking-ez.com/images/recettes/zoom/base/pates/1136-0.webpPut into a mixer bowl: ing0, ing1, ing2, ing3, ing4 and ing5https://cooking-ez.com/images/recettes/zoom/base/pates/1136-1.webpKnead until evenly mixed (2 or 3 minutes)https://cooking-ez.com/images/recettes/zoom/base/pates/1136-2.webpWeigh out into lumps of about 12 oz (350 g) and form into flat "cakes". Wrap carefully in plastichttps://cooking-ez.com/images/recettes/zoom/base/pates/1136-3.webpThis dough freezes very well. If you are planning on freezing, do remember to label ithttps://cooking-ez.com/images/recettes/zoom/base/pates/1136-0.webp https://cooking-ez.com/recipe-salad-paysanne.phpSalad paysannePotatoes with green beans, red onion and bacon, in a vinaigrette dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1135-0.webpPut ing1 into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1135-1.webpAdd the ing0es, slicedhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1135-2.webpPrepare ing2, then chop finely and add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1135-3.webpFry ing3 in a small frying pan on high heathttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1135-4.webpAdd to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1135-5.webpAdd the chopped parsley and ing5. Mix well.Your rustic French salade paysanne is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1135-6.webp https://cooking-ez.com/recipe-chestnut-mousse-in-a-whipper.phpChestnut mousse in a whipperFresh cream and chestnut purée emulsified in a cream whipperhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1134-0.webpPut ing0 and ing1 (both cold from the fridge) in a bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1134-1.webpMix thoroughly with a whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1134-2.webpPour the mixture into your whipper through a fine strainerhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1134-3.webpYou will probably need to push the last bit through with a spoonhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1134-4.webpClose the whipper, pierce a gas canister and shake vigorously.It you are not going to use it immediately,https://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1134-5.webpThis mousse is superb: smooth and light, straight from the whipperhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1134-0.webp https://cooking-ez.com/recipe-apple-and-blackcurrant-tarts.phpApple and blackcurrant tartsSweetcrust pastry case, stewed apples and blackcurrant crémeuxhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1133-0.webpDivide ing1 out between the tarts cases in an even layerhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1133-2.webpPour the blackcurrant crémeux on top, making sure the apple is completely coveredhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1133-3.webpPut in the fridge for 1 hour to set.Your tarts are ready. Serve garnished with a mint or verbena leafhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1133-4.webp https://cooking-ez.com/divers/recipe-truffade-original.phpTruffade originalSlow-cooked potatoes with Auvergne cheesehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1132-0.webpPeel and rinse ing0https://cooking-ez.com/images/recettes/zoom/divers/legumes/1132-1.webpCut the potatoes into even slices, but not too thin (a mandolin is ideal for this). Rinsehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1132-2.webpMelt ing1 in a large non-stick pan.Add the potatoes, salt and pepper lightly, then stir to coat the potatoes inhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1132-3.webpSlice ing2 and remove any rindhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1132-4.webpAfter an hour, the potatoes will have fried on the bottom and be meltingly soft on the top.Stir to distributehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1132-5.webpLay the sliced cheese on top and cover againhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1132-6.webpAfter 10 minutes, remove the lid. The cheese will have meltedhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1132-7.webpMix to distribute the cheese evenly. The potatoes will break up, but this is normalhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1132-8.webpYour truffade is ready. Serve plated, or in the centre of the table for everyone to help themselves to hearty servingshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1132-0.webp https://cooking-ez.com/recipe-chti-mussel-tarts.phpCh'ti mussel tartsPuff pastry tarts with shelled mussels in a beer and Maroilles cheese saucehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1131-0.webpCut ing0 out into circles and line your tart tins or moulds, then bakehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1131-1.webpCut ing1 into small pieceshttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1131-2.webpPour ing2 into a small saucepan on low heat.Bring to the boilhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1131-3.webpAdd the Maroilles, tune down the heat and leave to melt gently, stirring form time to timehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1131-4.webpThis will make a velvety and very tasty sauce.Check the seasoning (you shouldn't needhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1131-5.webpFill the cooked tart cases with ing3https://cooking-ez.com/images/recettes/zoom/poissons/crustace/1131-6.webpCover generously with the saucehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1131-7.webpPut back in the oven for 3 minutes, just to heat throughhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1131-8.webpServe without delayhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1131-0.webp https://cooking-ez.com/recipe-amandier-gluten-free-almond-cake.phpAmandier (gluten-free almond cake)Moist, flour-free cake (gluten-free) with almond and lemon flavourshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1130-0.webpMelt ing0 in a small pan on low heat (or in the microwave).Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1130-1.webpPreheat the oven to 340°F (170°C).Put in a mixer bowl: ing1, ing2 and ing3https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1130-2.webpBegin on slow speed to mix togetherhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1130-3.webp...then beat on high speed.The mixture should be pale, and very light and fluffyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1130-4.webpAdd ing4, ing5, ing6 and the zest of ing7https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1130-5.webpFold in gently with a soft spatulahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1130-6.webpFinish by adding the warm melted butter and ing8https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1130-7.webpPut into your chosen moulds or tins after buttering (here I'm using small loaf tins)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1130-8.webpBake for 40 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1130-9.webpTurn out while hot or warm and leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1130-0.webp https://cooking-ez.com/recipe-thin-tomato-jelly-and-avocado-tart.phpThin tomato jelly and avocado tartPuff pastry base with a disc of tomato jelly, topped with slices of lime-dressed avocadohttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1129-0.webpPrepare ing0 and leave whole.Rinse ing1es, dry, then remove the hard stalk end with ahttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1129-1.webpPut the tomatoes and shallot in a centrifuge juicer. This should give you about 500 ml (about 2 cups or just under 1https://cooking-ez.com/images/recettes/zoom/entrees/tartes/1129-2.webpPut ing2 to soften in a bowl of cold waterhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/197-1.webpPour the tomato coulis into a saucepan and put on medium heat.Bring up to a simmer,https://cooking-ez.com/images/recettes/zoom/entrees/tartes/1129-3.webpTurn off the heat and add the softened gelatin after draininghttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1129-4.webpMix well and leave to cool and thicken slightlyhttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1129-5.webpSit a 7-inch (18 cm) tart ring on a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1129-6.webpPour the coulis into the ring and refrigerate for about 2 hours to sethttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1129-7.webpWhen set, remove the ring and put the jelly in the the freezer until hard (1 to 2 hours)https://cooking-ez.com/images/recettes/zoom/entrees/tartes/1129-8.webpPreheat the oven to 410°F (210°C).Roll out ing3 and cut out a circle the same size as the tomato jelly (7https://cooking-ez.com/images/recettes/zoom/entrees/tartes/1129-9.webpPut a wire rack on top to stop the pastry swelling too much during cookinghttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1129-10.webpBake for about 30 minutes until the pastry is a nice golden brown.Leave to coolhttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1129-11.webpAssembling the tartPut the pastry base on the serving plate and sit the disc of tomato jelly on top (nowhttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1129-12.webpIn a bowl, mix ing4, ing5, salt and pepper.This will be the dressing for the avocado sliceshttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1129-13.webpPeel ing6 and slicehttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1129-14.webpTop the tomato jelly with the slices of avocado. Be generous and try to arrange them attractivelyhttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1129-15.webpUse a brush to coat the avocado slices all over with the lime dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1129-16.webpGarnish with a few coriander leaveshttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1129-0.webp https://cooking-ez.com/recipe-baked-potatoes-with-poached-egg-and-tuna-sauce.phpBaked potatoes with poached egg and tuna saucePotatoes baked in their skins, tuna and caper sauce, poached egghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1128-0.webpPreheat the oven to 430°F (220°C).Wash ing0 (choose nice large ones), but do not peel. Sit them on ahttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1128-5.webpMeanwhile, make The tuna and caper saucePut into a blender goblet: ing2, ing3, ing4, ing5, ing6, ing7,https://cooking-ez.com/images/recettes/zoom/divers/legumes/1128-1.webpAdd the oil from the tin of tuna, then blend thoroughly. When well mixed, add ing8 in a thin streamhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1128-2.webp...until the texture is thick and smooth.Check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1128-3.webpPour into a serving bowl and refrigerate until neededhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1128-4.webpTake the potatoes out of the oven when they are golden brown and the skin is crisphttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1128-6.webpSit a potato on each plate, split down the middle and slip a poached egg into the opening. Pour the tuna and caperhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1128-0.webp https://cooking-ez.com/recipe-vegetable-tian.phpVegetable tianSlow-cooked Mediterranean vegetable dishhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-0.webpPrepare ing0 and slice.Set aside.Note: Forhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-1.webpRinse ing1s and cut in half lengthways, then slice.It is good to use a mix of different types of aubergine, ifhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-2.webpRinse and remove the hard stalk end from ing2, then slicehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-3.webpThinly slice ing3 (I am using Morbier here).Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-4.webpPreheat the oven to 360°F (180°C).Arrange ing4 on a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-5.webpGrill in the oven for 4 or 5 minutes.Leave the oven onhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-6.webpCut into strips.set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-7.webpPrepare ing5 and slice thinlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-8.webpPour ing6 into a saucepan on medium heat and when really hot, add the sliced onionshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-9.webpTurn the heat down and cook gently until just starting to colour (5-7 minutes)https://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-10.webpAssemble the tianButter a large gratin dishhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-11.webpSpread the onions out in the bottomhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-12.webpPack the vegetables in vertical rows, alternating the different vegetables and cheese.Pack them tightly andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-13.webpPoke the strips of ham into the tianhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-14.webpYou will be very lucky if the quantity of vegetables exactly fits your dish, or you must have a very goodhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-15.webpBake for a good hourhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-16.webp15 minutes before the end, take the dish out and scatter the grated Parmesan and breadcrumbs over the top, then returnhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-17.webpServe hot with a little olive oil or lemon juice drizzled overhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1127-0.webp https://cooking-ez.com/recipe-spicy-hot-toasted-cashew-nuts.phpSpicy hot toasted cashew nutsToasted cashew nuts with chilli spices and lime juicehttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1126-0.webpPreheat the oven to 320°F (160°C).Put ing0 into a bowl and whisk for a few seconds. There is no need for ithttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1126-1.webpZest ing1 into the egg white and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1126-2.webpAdd ing2 and ing3https://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1126-3.webpMix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1126-4.webpSpread the nuts out on a sheet of cooking parchment laid on a bakinghttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1126-5.webpToast in the oven for 15 to 20 minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1126-6.webpLeave to cool before storing in an airtight jarhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1126-0.webp https://cooking-ez.com/recipe-carrot-top-pesto.phpCarrot-top pestoPesto with a really fresh flavour, using carrot tops in place of basilhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1125-0.webpPut ing0 into a small frying pan on medium heat. Toast until just lightly coloured (stir roundhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1125-1.webpSave ing1 (carrot tops here). The weight is simply for guidance, so let's just say the tops from a normal bunch ofhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1125-2.webpWash the leaves, cut off the stalks , then drain and dry them in a tea towel or salad spinnerhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1125-3.webpPut the leaves in a high-sided container.Add the juice and zest of ing2, ing3 and ing4https://cooking-ez.com/images/recettes/zoom/base/sauces/1125-4.webpBlend a first timehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1125-5.webpAdd ing5, the almonds, salt and pepper, then blend again.Add a little more olive oil while still blending (havehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1125-6.webpYour carrot-top pesto is readyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1125-0.webp https://cooking-ez.com/recipe-little-chocolate-fondants.phpLittle chocolate and hazelnut fondantsLittle moist chocolate cakes with toasted hazelnutshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1124-0.webpPreheat the oven to 360°F (180°C)Spread ing0 on a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1124-1.webpToast in the oven for 15 minutes.Leave the oven onhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1124-2.webpAs soon as you take them out of the oven, tip the nuts onto a cloth and rub vigorously to remove the skins. Discardhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1124-3.webpPut ing1 and ing2 in a large bowl over a bain-mariehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1124-4.webpWhen melted, beat together until smooth and evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1124-5.webpUse a whisk to mix ing3 and ing4https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1124-6.webpPour the egg and sugar mixture into the chocolate and mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1124-7.webpTake the bowl off the bain marie and sieve ing5 and ing6 into the mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1124-8.webpMix again thoroughlyhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1124-9.webpDivide the mixture into small tins or, as here, a special rectangular silicon mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1124-10.webpChop the hazelnuts coarsely with a knifehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1124-11.webpAnd divide out between the fondantshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1124-12.webpBake for about 15-20 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1124-13.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1124-14.webp https://cooking-ez.com/recipe-thin-cherry-tomato-and-pesto-tart.phpThin cherry tomato and pesto tartPuff pastry, cherry tomatoes and pestohttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1123-0.webpRinse and dry ing1.Use different varieties of cherry tomato if possible to make the tart really colourfulhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1123-1.webpCut the tomatoes in half, sprinkle with fine salt and turn cut-side downwards on a wirehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1123-2.webpPreheat the oven to 410°F (210°C).Roll out ing1 and line a 10-inch (26 cm) tart tin or mould. If the pastryhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1123-3.webpSit a second, slightly smaller tin on top to prevent the pastry rising too much during bakinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1123-4.webpBake for 10 to 15 minutes, just to pre-cook.This will help to keep the pastry crisp after the final cookinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1123-5.webpLeave to cool, then use a brush to coat the bottom of the pastry case with mustardhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1123-6.webpScatter a little thyme (fresh if possible) on tophttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1123-7.webpArrange the tomatoes in the pastry case, cut side upwards and tightly packed, alternating colours if possiblehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1123-8.webpBrush the top of the tart with olive oilhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1123-9.webpScatter a little more thyme overhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1123-10.webpBake for about 15 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1123-11.webpLeave to cool slightly before removing from the tin, then add a drizzle of pesto (use a forcinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1123-0.webp https://cooking-ez.com/recipe-radish-and-mushroom-salad.phpRadish and mushroom saladSlices mushrooms and radishes in a rémoulade dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1122-0.webpPrepare ing0 then slice them, and pour into a bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1122-1.webpWash ing1 and slice thinly. Add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1122-2.webpRinse and peel ing2, slice thinly and add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1122-3.webpFinish by adding ing3 and mix well. Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1122-4.webp https://cooking-ez.com/recipe-cheese-and-tomato-tart.phpCheese and tomato tartThin tart filled with tomatoes on a bed of cream cheesehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1121-0.webpPreheat the oven to 430°F (220°C)Line a 10-inch (26 cm) tart tin or mould with puff pastry, then place ahttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1121-1.webpBake in the middle of the oven for 15 minutes, to just precook.Remove the top baking tin and leave the pastryhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1121-2.webpMeanwhile, Prepare ing1es, choosing different colours if possible to make your tarthttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1121-3.webpSlice the tomatoes and sprinkle with fine salt on both sides. Lay the slices on a wire rackhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1121-4.webpSpread ing3 in a thin layer in the pastry case once it as cooled. Pepper generouslyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1121-5.webpArrange the tomato slices on tophttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1121-6.webpBrush the tomatoes with a little olive oilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1121-7.webpBake low in the oven for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1121-8.webpEnjoy warm or coldhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1121-0.webp https://cooking-ez.com/recipe-little-blackcurrant-and-vineyard-peach-sable-tarts.phpLittle blackcurrant and vineyard peach sablé tartsBreton sablé, blackcurrant crémeux and slices of vineyard peachhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1120-0.webpPrepare ing0, using a blackcurrant coulishttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1120-1.webpPour the crémeux into moulds or dessert rings 3 inches (8 cm) in diameter.If you are using rings, sit these onhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1120-2.webpRefrigerate for 1 hour to set, then remove the rings and put in the freezer for at least 2 hours. This will give youhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1120-3.webpPreheat the oven to 390°F (200°C).Roll out ing1 fairly thinly (about an eighth of an inch / 0.3 cm) and cuthttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1120-4.webpPlace each disc inside a tart ring, sitting on a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1120-5.webpBake for about 25 minutes. The sablés should still be slightly soft.Leave to cook on ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1120-6.webpWhen cooled, put the sablé discs back onto the same baking sheethttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1120-7.webpSit a disc of crémeux on each one. Now you will see why it helps to have them solidhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1120-8.webpCut ing2 into quarters and remove the stonehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1120-9.webpCut each quarter into sliceshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1120-10.webp...and arrange on top of the tartshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1120-11.webpDecorate with a sprig of mint, verbena or lemon balm to a add a finishing touch of green.Your little tarts arehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1120-0.webp https://cooking-ez.com/recipe-avocado-artichoke-and-chicken-salad.phpAvocado, artichoke and chicken saladSalad of avocado, spring onion, chicken and globe artichoke heartshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1119-0.webpPrepare ing0, slice and put into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1119-1.webpPrepare ing1 and slice all of it (white and green parts). Add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1119-2.webpDice ing2 and add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1119-3.webpCut ing3s into small pieces and add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1119-4.webpAdd the chopped chiveshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1119-5.webpFinish by adding ing5 and mix well. Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1119-0.webp https://cooking-ez.com/recipe-roast-cabbage-with-lemon.phpRoast cabbage with lemonCabbage roasted with lemon,, tarragon and Parmesanhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1118-0.webpIn a small bowl, mix: ing0, the zest of ing1, salt and pepper.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1118-1.webpGrate ing2.Pluck off the tarragon leaves and discard the stalks.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1118-2.webpRemove the cabbage's outer leaves and its tough stalk.Note : I am using a pointed cabbage (hispi orhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1118-3.webpCut into thick slices and cut the top point in half lengthwayshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1118-4.webpCut out the hard centre stalk from each slice, then arrange on a baking sheet lined with ahttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1118-5.webpPreheat the oven to 430°F (220°C).Use a brush to coat the cabbage slices all overhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1118-6.webpWhen you have brushed all the cabbage, there should be about 2 tablespoonsful of oil left over.salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1118-7.webpRoast in the oven for about 25 minutes. The cabbage should be nicely browned, the edges almost burnthttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1118-8.webpAdd the juice of 1 lemon to the remaining oil and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1118-9.webpTransfer the cabbage slices onto the plates and brush again with the lemon-flavoured oil.Top with the choppedhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1118-0.webp https://cooking-ez.com/recipe-gratin-style-spinach-and-chicken-omelette.phpGratin-style spinach and chicken omeletteBarely cooked omelette topped with chicken and spinach in cream and baked like a gratinhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1117-0.webpCut ing0 into small pieces.Prepare ing1https://cooking-ez.com/images/recettes/zoom/divers/gratins/1117-1.webpPour ing2 into a frying pan on high heat. When good and hot, add the chopped shallot.Salt, pepper and cook forhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1117-2.webpAdd the chicken pieces and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1117-3.webpAdd ing3https://cooking-ez.com/images/recettes/zoom/divers/gratins/1117-4.webpAdd ing4, salt and pepper again then mix well. Turn down the heat and leave to thicken gentlyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1117-5.webpMeanwhile, break ing5 into a bowl, salt and pepper, then whisk togetherhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1117-6.webpPut a small frying pan on medium heat and melt ing6. Pour in the beaten eggshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1117-7.webpGently pull the eggs from the edge into the centre with a soft spatula until they are justhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1117-8.webpPreheat the oven to 390°F (200°C).Tip the omelette into a buttered gratin dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1117-9.webpSpread the chicken and spinach mixture on tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1117-10.webpTop with the grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1117-11.webpBake for about 20 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1117-0.webp https://cooking-ez.com/recipe-strawberry-brunoise-dessert-wine-sabayon.phpStrawberry brunoise in a dessert-wine sabayonSabayon made with dessert wine over chunks of fresh strawberrieshttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1116-0.webpPrepare ing0: remove the stalks and cut each one into 4 ("brunoise" means diced).Put into a bowl and drizzlehttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1116-1.webpPrepare ing3 with ing2, then take off the bain-mariehttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1116-2.webpDivide the strawberries out into little individual disheshttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1116-3.webpPour a generous amount of sabayon over and serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1116-0.webp https://cooking-ez.com/recipe-sauteed-pork-with-mushrooms-in-a-cream-sauce..phpSautéed pork with mushrooms in a cream sauce.Diced pork with mushrooms and creamhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1115-0.webpPrepare ing0 and chop finely.Set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1115-1.webpPrepare ing1 and cut them into strips.Reservehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1115-2.webpDice ing2 fairly small.Set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1115-3.webpPour ing3 into a large frying pan on high heat. When really hot, add the chopped onion.Salt and pepper, thenhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1115-4.webpAdd the sliced mushrooms, mix wellhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1115-5.webp...and cook until all the liquid has evaporated. Fry a little longer until they start to brownhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1115-6.webpTurn off the heat. Add some chopped ing4 and ing5, and mix well.Transfer to a plate andhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1115-7.webpPour ing6 into the same pan on high heat. When really hot, add the diced pork.Fry, stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1115-8.webpAdd ing7, mix and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1115-9.webpAdd the mushrooms and mix in.Turn down the heat and leave to thickenhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1115-10.webpYour sautéed pork is readyhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1115-0.webp https://cooking-ez.com/recipe-cucumber-avocado-and-mussel-salad.phpCucumber, avocado and mussel saladDiced cucumber, sliced avocado and mussels in a rémoulade dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1114-0.webpPrepare ing0 and dice finely. Put in a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1114-1.webpAdd ing1, finely sliced, and some chopped ing2https://cooking-ez.com/images/recettes/zoom/entrees/salades/1114-2.webpPrepare ing3 and slice, then drizzle ing4. over. Add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1114-3.webpAdd ing5https://cooking-ez.com/images/recettes/zoom/entrees/salades/1114-4.webpFinish by adding ing6. Mix well and check the seasoning. For a more attractivehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1114-5.webpYour salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1114-0.webp https://cooking-ez.com/divers/recipe-creamy-artichokes.phpCreamy artichokesCreamed globe artichokes and crunchy potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1113-0.webpThe globe artichokesCook the artichokes the normal way, either by steaming or boiling. They should be wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1113-1.webpSeparate the leaves and discard the fibrous "choke"https://cooking-ez.com/images/recettes/zoom/divers/legumes/1113-2.webpDice the hearts and put into a bowl.Use a small spoon to scrape the edible flesh from all the leaves and addhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1113-3.webpThe potatoesSlice ing1eshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1113-5.webpPour ing2 into a large frying pan on high heat. When good and hot, add the potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1113-6.webpBrown the potatoes, stirring only gently and infrequently.Transfer to a plate and sethttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1113-7.webpThe cream saucePrepare ing3 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1113-4.webpMelt ing4 in the same frying pan as used for the potatoes. Add the chopped onion, salt and pepper. Cook for 1 or 2https://cooking-ez.com/images/recettes/zoom/divers/legumes/1113-8.webpAdd ing5 and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1113-9.webpAdd the artichokes, mix briefly, turn down the heat and leave to thicken gentlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1113-10.webpFive minutes before serving, add the potatoes, mix well and check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1113-11.webpYour creamy artichokes are readyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1113-0.webp https://cooking-ez.com/recipe-mojito-peaches.phpMojito peachesFruit salad of peeled peaches in syrup with rum, mint and limehttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1112-0.webpThe mojito syrupPut ing1 and ing2 in a small saucepan on medium heat. Bring to a tohttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1112-2.webpTake off the heat, add ing3 (roughly chopped), mix and cover. Leave to infuse for 15 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1112-3.webpAfter this time, pour the syrup into a bowl through a very fined strainer.Squeeze thehttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1112-4.webpAdd ing4 and ing5, mix and cover. Put to wait in the fridge.Note: This syrup can be prepared the dayhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1112-5.webpThe peachesPeel ing6 (the best way is to use the sae method as forhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1112-1.webpSlice the peaches fairly thickly (a mandolin is ideal for this; a good knife also works,https://cooking-ez.com/images/recettes/zoom/desserts/fruits/1112-6.webpPour the cold mojito syrup over the peaches and mix well.The peaches can be kept for a short while like this,https://cooking-ez.com/images/recettes/zoom/desserts/fruits/1112-7.webpServe cool, but not too cold, in individual dishes, for example, garnished with a sprig of minthttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1112-0.webp https://cooking-ez.com/divers/recipe-gnocchi-alla-romana.phpGnocchi alla romanaLarge semolina and parmesan gnocchi, cooked as a gratinhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1111-0.webpPut a large pan on medium heat and add ing0, ing1, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1111-1.webpHeat until just simmering and the butter is completely meltedhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1111-2.webpIn a bowl, use a whisk to mix together ing2 (fine or coarse), the grated ing3 and ing4https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1111-3.webpTip this mixture into the hot milk off the heat, and mix with a whiskhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1111-4.webpAdd ing5, still whiskinghttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1111-5.webpPut back on low heat and continue whisking until smooth.Change the whisk for a softhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1111-6.webpTake off the heat and transfer about a third of the mixture onto a sheet of stretch plastic filmhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1111-7.webpRoll up in the film and shape into a sausage about an inch and a half (4 cm) thick. Tie the ends with stringhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1111-8.webpUse up the rest of the gnocchi mixture like this. Lay the sausages on a baking sheet andhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1111-9.webpPreheat the oven to 360°F (180°C).Generously butter a gratin dishhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1111-10.webpTake the plastic film off the dough sausageshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1111-11.webp...and cut into thick sliceshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1111-12.webpArrange in the dish, slightly overlappinghttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1111-13.webpScatter the grated ing7 overhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1111-14.webpBake for 20 minutes, with the last 5 minutes on grill setting to brown the top.Your gnocchi are ready to enjoyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1111-0.webp https://cooking-ez.com/desserts/recipe-apple-custard-tart.phpApple custard tartSweetcrust pastry filled with an apple-flavoured custardhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1110-0.webpThe pastry caseRoll out ing0 and line an 8-inch (20 cm) tin or mould, following thesehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1110-1.webpThe apple garnishPeel ing1 and cut into even sliceshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1110-2.webpMelt ing2 in a small frying pan on high heat, then add ing3.Add the apple sliceshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1110-3.webp...and caramelize on both sides.Leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1110-4.webpThe custard fillingPut ing4 and ing5 into a bowl and mix. Add ing6 and mix againhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1110-5.webpPour ing7 and ing8 into a saucepan on medium heat. Mix and heat until it starts to simmerhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1110-6.webpPour the hot liquid into the egg mixture, mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1110-7.webp...and return to the pan, pouring through a fine strainerhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1110-8.webpPut back on low heat and whisk gently but constantly until the mixture thickens slightlyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1110-9.webpFinish by adding ing9 and give the custard a quick whizz with a stick blender for a smoothhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1110-10.webpAssemble the tartPreheat the oven to 390°F (200°C).Take the pastry case out of the fridge and trimhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1110-11.webpPour the apple custard into the tart casehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1110-12.webpArrange the caramelized apple slices in a rosettehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1110-13.webpBakingBake for 30-40 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1110-14.webpLeave to cool, then refrigerate for a good hour before removing the tin or mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1110-0.webp https://cooking-ez.com/desserts/recipe-strawberry-and-kiwi-fruit-salad.phpStrawberry and kiwi fruit saladStrawberries and kiwis in a quick fruit saladhttps://cooking-ez.com/images/recettes/zoom/desserts/salades/1109-0.webpPeel ing0 and slice, then cut each slice into quarters.Put into a bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/salades/1109-1.webpPrepare ing1, remove the green calyx and cut each strawberry in half or into quarters, depending on thehttps://cooking-ez.com/images/recettes/zoom/desserts/salades/1109-2.webpSprinkle ing2 over the fruit, then add ing3https://cooking-ez.com/images/recettes/zoom/desserts/salades/1109-3.webpMix together gently. Your strawberry and kiwi fruit salad is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/salades/1109-0.webp https://cooking-ez.com/viandes/recipe-veal-marengo.phpVeal MarengoVeal, lardons and mushrooms cooked long and slow with chopped tomatoes and white winehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1108-0.webpCut ing0 into large chunks.There's no need to use prime veal, a cheap cut will work very well.https://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1108-1.webpPrepare ing1 then slice them.Reservehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1108-2.webpPrepare ing2 and chop finely.Set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1108-3.webpPour ing3 into a large pan on high heat. When good and hot, add the chunks of vealhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1108-4.webpFry until just starting to brown, then transfer to a plate and salthttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1108-5.webpImmediately after, fry ing4 until starting to brown.Transfer to the same platehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1108-6.webpPut the mushrooms into the panhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1108-7.webp...and fry in the meat juices. No need to add any salt.Transfer to plate with the meathttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1108-8.webpPour ing5 to the pan. When hot, add the chopped onion, salt and pepper, and cook for 1 or 2 minutes while stirringhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1108-9.webpTip the meat and mushrooms back into the pan and mix wellhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1108-10.webpAdd ing6 and ing7, mix well and deglaze the pan, then turn the heat right downhttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1108-11.webpPut on the lid and leave to simmer for at least 2 hourshttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1108-12.webpAbout 5 minutes before serving, add a little chopped parsley and check thehttps://cooking-ez.com/images/recettes/zoom/viandes/boeuf-veau/1108-0.webp https://cooking-ez.com/recipe-avocado-tarte-fine.phpAvocado "tarte fine"Puff pastry, cream cheese with herbs, sliced avocado and lime juicehttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1107-0.webpPreheat the oven to 390°F (200°C).Roll out ing0 into a disc about 8 inches (20 cm) in diameter.Sliphttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1107-1.webpLay a second baking sheet on top of the pastry and bake for 20 to 25 minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1107-2.webp...until the pastry disc is golden brown. Leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1107-3.webpMeanwhile, mix ing1 with the chopped ing2 in a bowl. Salt lightly (depending on the cheese you are using) and pepperhttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1107-4.webpPrepare ing3https://cooking-ez.com/images/recettes/zoom/entrees/tartes/1107-5.webp...then slice thinly. Sprinkle with the juice of ing4, salt lightly and mix very gentlyhttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1107-6.webpSpread the herby cream cheese over the pastry basehttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1107-7.webpArrange the avocado slices on tophttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1107-8.webpBrush the avocado with a little more lime juice.Finish by scattering a few fine freshhttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1107-0.webp https://cooking-ez.com/entrees/recipe-cauliflower-chicken-and-avocado-salad.phpCauliflower, chicken and avocado saladAvocado, cauliflower and diced chicken in a rémoulade dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1106-0.webpPrepare the cauliflower and slice thinly. A mandolin is ideal forhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1106-1.webpWash and peel ing1https://cooking-ez.com/images/recettes/zoom/entrees/salades/1106-2.webp...then chop finely and add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1106-3.webpDice ing2 fairly smallhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1106-4.webp...and add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1106-5.webpPrepare ing3, slice and add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1106-6.webpFinish by adding ing4 and mix well.Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1106-7.webp https://cooking-ez.com/desserts/recipe-citrus-tart.phpCitrus tartSweetcrust pastry case with slices of poached citrus fruithttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1105-0.webpWash ing0 and ing1, then slice thinly.It's no secret, a mandolin is the ideal toolhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1105-1.webpPut ing2 in a saucepan and add ing3 (split down the middle and scraped) and ing4.Bring to the boilhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1105-2.webpPour the boiling syrup over the citrus slices.Leave to poach for 1 hourhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1105-3.webpAfter this time, drain the fruit thoroughly.Keep the syrup, as this can be reused next time or in anotherhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1105-4.webpCut the slices in half and spread out on absorbant paper to dryhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1105-5.webpPreheat the oven to 360°F (180°C).Roll out ing5 and line an 8-inch (20 cm) tin or ringhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1105-6.webpArrange the citrus slices in the pastry casehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1105-7.webpDot the top with knobs of ing6 and sprinkle with ing7.Bake for 15 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1105-8.webpAfter 15 minutes, take the tart out of the oven and top for a second time with ing6 and ing7https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1105-9.webpPut back in the oven for a further 25 minutes (or thereabouts)https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1105-10.webpLeave to cool completely before taking out of the ring or tinhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1105-0.webp https://cooking-ez.com/entrees/recipe-pea-and-avocado-salad.phpPea and avocado saladPeas, avocado and hard-boiled eggs for soft texture, almonds and Mimolette cheese for bitehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1104-0.webpTip ing0 into a small frying pan on high heat and toast them until they just begin tohttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1104-1.webpCook ing1 in a pan of salted boiling waterhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1104-2.webpThen cool rapidly by plunging into cold water.Drain and set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1104-3.webpSlice ing2.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1104-4.webpSlice ing3 and set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1104-5.webpPeel ing4 and cut into thickish sliceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1104-6.webpPut into a bowl and sprinkle with ing5https://cooking-ez.com/images/recettes/zoom/entrees/salades/1104-7.webpAdd the peas, almonds and spring onionhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1104-8.webpFinish with shavings of ing6, the chopped parsley and ing8.Mix well and your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1104-9.webp https://cooking-ez.com/entrees/recipe-cauliflower-and-egg-salad.phpCauliflower and egg saladSlices of raw cauliflower, hard-boiled eggs, herbs and a rémoulade dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1103-0.webpPrepare ing0 and slice fairly thinly (a mandolin is ideal for this)https://cooking-ez.com/images/recettes/zoom/entrees/salades/1103-1.webpSlice ing1https://cooking-ez.com/images/recettes/zoom/entrees/salades/1103-2.webpPut the cauliflower and eggs in a bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1103-3.webpAdd the chopped parsley and chiveshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1103-4.webpFinish by adding ing4 and mix well.Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1103-0.webp https://cooking-ez.com/entrees/recipe-mini-cheese-and-mustard-toasts.phpMini cheese and mustard toastsToasted baguette slices with creamy mustard-flavoured cheese toppinghttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1102-0.webpPreheat the oven to 360°F (180°C).Grate ing0https://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1102-1.webpPut 3/4 of the cheese in a bowl and add ing1 and ing2 but do not add salthttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1102-2.webpMix togetherhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1102-3.webpSlice ing4 fairly thinlyhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1102-4.webpSpread the topping on all the sliceshttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1102-5.webpScatter the rest of the grated Comté on tophttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1102-6.webpPut in the oven for 5 to 10 minutes, watching for browninghttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1102-7.webpServe hot or warmhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1102-0.webp https://cooking-ez.com/entrees/recipe-super-green-super-thrifty-soup.phpSuper-green, super-thrifty soupTops of various vegetables, potatoes and a good whizz with the blenderhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1101-0.webpRinse all the vegetable tops you have saved.Here I am using radish tops, pea pods and the green part of ahttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1101-1.webpPeel, rinse and slice ing1, but do not rinse again, as we'll make use of the starch on the slices as a naturalhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1101-2.webpSlice the white part of ing2https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1101-3.webpMelt ing3 in a large saucepan on high heat.When frothing, add the white of the spring onion, salt, pepper andhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1101-4.webpAdd the pea podshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1101-5.webp...and cook for 1 or 2 minutes, stirring from time to timehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1101-6.webpAdd ing4https://cooking-ez.com/images/recettes/zoom/entrees/soupes/1101-7.webp...then the potatoeshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1101-8.webpCook until the potatoes are tenderhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1101-9.webpGive a good blast with a blender, then check the seasoninghttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1101-10.webpPass the soup through a sieve, as the pea pods tend to be a bit fibroushttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1101-11.webpYour soup is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1101-0.webp https://cooking-ez.com/divers/recipe-bistro-sandwich.phpBistro sandwichCrusty bread with a filling of hard-boiled eggs, cold meat and rémoulade dressinghttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1100-0.webpCoarsely chop ing0https://cooking-ez.com/images/recettes/zoom/divers/tartines/1100-1.webpCut ing1 into small chunks or sliceshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1100-2.webpCut ing2 into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1100-3.webpPut the hard-boiled eggs, gherkins and meat in a bowlhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1100-4.webpAdd the chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1100-5.webp...then add ing4 and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1100-6.webpCut ing5 into portion lengths and split through the middle (you can toast the bread if you like)https://cooking-ez.com/images/recettes/zoom/divers/tartines/1100-7.webpFill each sandwich generouslyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1100-8.webpFor extra "bite", add a little red mixed picklehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1100-9.webpAdd the "lid". Your French bistro-style sandwich is readyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1100-0.webp https://cooking-ez.com/entrees/recipe-crunchy-radish-and-carrot-salad.phpCrunchy radish and carrot saladGrated carrots, sliced radishes and spring onions in a vinaigrette dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1099-0.webpRinse ing0 and slice thinly (a mandolin is ideal for this). Put into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1099-1.webpRinse ing1 and slice thinly. Add to the bowl with the finely chopped chiveshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1099-2.webpRinse and grate ing3. Add this to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1099-3.webpFinish by adding ing4 and mix well.Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1099-4.webp https://cooking-ez.com/divers/recipe-pasta-with-mustard-cream-sauce.phpPasta with mustard-cream saucePasta with fried bacon in a mustard-flavoured cream saucehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1098-0.webpCook ing0, then drain and put back in the empty saucepan. Drizzle with a little olive oil,https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1098-1.webpHeat ing1 in a small frying pan on high heat. When hot, add ing2.Fry until lightly brownedhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1098-2.webpWhen the lardons are nicely done, add ing3 and ing4, mix and deglaze the bottom of thehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1098-3.webpTip the contents of the frying pan into the pasta, mix well and check the seasoning. Reheathttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1098-4.webpServe without delayhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1098-0.webp https://cooking-ez.com/divers/recipe-chard-and-potato-gratin.phpChard and potato gratinChard (greens and stalks), potatoes and bechamel saucehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1097-0.webpChard preparationPrepare ing0https://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1541-0.webpPlunge the chard ribs into a large pot of boiling salted water, and cook until tenderhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1097-3.webpRemove them from the cooking water with a skimmer and drain, buthttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1097-4.webpPut the greens into the same water and blanch for 2 or 3 minutes.Drain thoroughly, pressing to squeeze out allhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1097-5.webpAssemble the gratinPreheat the oven to 390°F (200°C).Slice the potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1097-6.webpButter a gratin dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1097-7.webpPut a layer of the chard greens in the bottom. Salt and pepper lightlyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1097-8.webpAdd a layer of potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1097-9.webpThen the chard stalkshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1097-10.webpPour ing3 over and top with ing4https://cooking-ez.com/images/recettes/zoom/divers/gratins/1097-11.webpBake for about 30 minutes, watching for browning. If necessary, pop under the grill to finish browning before servinghttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1097-12.webp https://cooking-ez.com/desserts/recipe-caramelized-apple-and-walnut-cake.phpCaramelized apple and walnut cakeWalnut cake with flambéed caramelized apple sliceshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1096-0.webpThe walnutsTake ing5 out of the fridge and leave to soften at room temperature.Preheat the oven tohttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1096-1.webpBlend the nuts to a coarse ground texture.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1096-5.webpThe applesPeel ing1 and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1096-2.webpMelt ing2 in a frying pan on high heat. Add ing3, then the apple pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1096-3.webpLeave to caramelize while stirring frequently.At the end of cooking, flambé with ing4 (optional).https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1096-4.webpThe batterPut ing5 and ing6 in a mixer bowl and mix with the flat (leaf) beater until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1096-6.webpAdd ing7, ing8, ing9, ingA and the ground walnutshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1096-7.webpStart the mixer again and beat until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1096-8.webpThe cakePreheat the oven to 390°F (200°C).Butter a loaf tin or mould and spread half the batter inhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1096-9.webpSit the caramelized apples on tophttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1096-10.webp...then add the rest of the batter.Decorate with a few walnut halves if you wishhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1096-11.webpBake for about 40 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1096-12.webpLeave to cool on a wire rack. Enjoy either warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1096-13.webp https://cooking-ez.com/divers/recipe-cassoulet-style-shepherd-pie..phpCassoulet-style shepherd's pie.Puréed haricot beans and cooked meat topped with cheese and browned in the ovenhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1095-0.webpPass ing0 (cooked beforehand or from a tin) through a vegetable mill into a saucepanhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1095-1.webp...to make a bean puréehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1095-2.webpPut on medium heat. When hot, stir or whisk in ing1.Salt, pepper, then check thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1095-3.webpPreheat the oven to 390°F (200°C).Butter a gratin dish and arrange ing2 in thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1095-4.webpSpread the bean purée over the meathttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1095-5.webpTop with ing3https://cooking-ez.com/images/recettes/zoom/divers/gratins/1095-7.webpBake for about 30 minutes until nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1095-0.webp https://cooking-ez.com/base/recipe-financier-batter.phpFinancier batterBasic batter for financiershttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/29-8.webpSieve together ing1, ing2, and ing3, then mixhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/29-1.webpMix ing0 into the flour, almonds and icing sugar mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/29-6.webpAdd ing4 to the mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/29-7.webpMix well.Your financier batter is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/29-8.webp https://cooking-ez.com/poissons/recipe-creamy-terre-et-mer-pots.phpCreamy "terre et mer" potsJulienne vegetables, fish and bacon in a cream saucehttps://cooking-ez.com/images/recettes/zoom/poissons/autres/1093-0.webpCut ing0 into dice, sprinkle with lemon juice and set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/autres/1093-1.webpPrepare ing2 and chop finely.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/autres/1093-2.webpPeel and rinse the leek, carrots and potatoes.Slice the leeks thinly, then cut the carrots and potatoes intohttps://cooking-ez.com/images/recettes/zoom/poissons/autres/1093-3.webpBoil the carrots in a large pan of salted water. Cook until barely tender.Take out of the pan and cool in veryhttps://cooking-ez.com/images/recettes/zoom/poissons/autres/1093-4.webpUsing the same water, cook the potatoes next to the same barely tender stage. Cool in cold water like beforehttps://cooking-ez.com/images/recettes/zoom/poissons/autres/1093-5.webpStill using the same water, boil the leeks but do not overcook or they will lose their lovely green colour.Ashttps://cooking-ez.com/images/recettes/zoom/poissons/autres/1093-6.webpDrain all the vegetables thoroughly.Tip: do not throw the vegetable cooking water away as it is now ahttps://cooking-ez.com/images/recettes/zoom/poissons/autres/1093-7.webpUse a pan that is not non-stick. Put on high heat and pour in ing6.When really hot, add ing7https://cooking-ez.com/images/recettes/zoom/poissons/autres/1093-8.webpFry until well browned, then add the chopped shallot and cook for another 1 minutehttps://cooking-ez.com/images/recettes/zoom/poissons/autres/1093-9.webpAdd ing8, salt and pepper, then deglaze the bottom of the pan thoroughlyhttps://cooking-ez.com/images/recettes/zoom/poissons/autres/1093-10.webpAdd all the vegetables and mix inhttps://cooking-ez.com/images/recettes/zoom/poissons/autres/1093-11.webpFinish by adding the diced fish.Leave on low heat for about 10 minutes to cook the fish and thicken the creamhttps://cooking-ez.com/images/recettes/zoom/poissons/autres/1093-12.webpServe in individual ramekinshttps://cooking-ez.com/images/recettes/zoom/poissons/autres/1093-0.webp https://cooking-ez.com/desserts/recipe-chocolate-mendiants.phpChocolate mendiantsThin layer of chocolate, candied and dried fruits with toasted nutshttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1092-0.webpPreheat the oven to 300°F (150°C).Chop ing0 into small dice.Separate ing1 (they often come stuckhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1092-1.webpLay a sheet of cooking parchment on a baking sheet and spread out ing2,https://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1092-2.webpAfter this time, take the nuts out of the oven. Tip the almonds and walnuts off the baking sheet and (if necessary) rubhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1092-3.webpReuse the same paper and baking sheet to toast ing5 and ing6 in the oven for 10 minutes. Being smaller, they will nothttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1092-4.webpMelt ing7 over a bain-marie. The usual method is to put the chocolate in a bowl, but if youhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1092-5.webpCheck that the chocolate is fully meltedhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1092-6.webpFor this recipe, I used a silicon mould with rectangular compartments, but you can use whatever you have to hand - thehttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1092-7.webpPour a thin layer of chocolate into the moulds (now the bottle comes into its own)https://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1092-8.webpThen arrange the fruit and nuts on top.When everything is on, press down into the chocolate with your fingershttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1092-9.webpMy tip: work like a production line. Pour all the chocolate first, then add the all almonds, next the raisins,https://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1092-10.webpRefrigerate for 2 hours to set the chocolate and make sure the fruit and nuts are stuckhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1092-11.webpTake your mendiants out of their moulds gently, and leave to come back to room temperature before handing round orhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1092-0.webp https://cooking-ez.com/divers/recipe-spicy-mustard-cauliflower-cheese.phpSpicy mustard cauliflower cheeseSpicy cauliflower cheese cooked in 3 stageshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1091-0.webpPrepare the gratin topping: mix in a bowl ing0, ing1 and the chopped parsley.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1091-1.webpPrepare ing3https://cooking-ez.com/images/recettes/zoom/divers/gratins/1091-2.webpSteam the cauliflower until it is barely donehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1091-3.webpAlternatively, you can boil it in salted water or vegetable stockhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1091-4.webpPrepare ing4 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1091-5.webpPrepare the spice mixture: mix in a cup ing5, ing6, ing7 and ing8.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1091-6.webpUse a casserole or skillet that can go both on the hob and in the oven. Put on high heat and pour in ing9. When goodhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1091-7.webpAdd the spice mixture and turn down the heat.Cook for 1 or 2 minutes, stirring constantlyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1091-8.webpAdd ingA, deglaze the bottom of the pan with a wooden spatula andhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1091-9.webpAdd the cauliflower, mix well and cook like this for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1091-10.webpScatter the gratin topping overhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1091-11.webp...and brown in the oven for about 15 minutes (finish under the grill if necessary)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1091-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-peel-pistachios.phpHow to peel pistachiosHow to obtain lovely green pistachioshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1090-0.webpPistachios in their skins have a purplish colourhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1090-1.webpTip the pistachios into a pan of boiling water.Wait until this comes back to the boil, then turn off the heathttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1090-2.webpTake out a few pistachios and drain themhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1090-3.webpPress a pistachio between your fingers to squeeze it out of its skin.Discard the skin and tackle the nexthttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1090-4.webpI advise you to dry the peeled pistachios in the oven at 300°F (150°C) for 15 minutes. They should then keephttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1090-5.webp https://cooking-ez.com/desserts/recipe-clafoutis-style-plum-financier.phpClafoutis-style plum financierMoist financier mixture used clafoutis-style over plumshttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/1089-0.webpPreheat the oven to 390°F (200°C).Prepare ing0https://cooking-ez.com/images/recettes/zoom/desserts/gratins/1089-1.webpButter an oven-proof dish and make a layer of ing1 (stoned and cut in half)https://cooking-ez.com/images/recettes/zoom/desserts/gratins/1089-2.webpSpread the financier batter on tophttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/1089-3.webpBake for 20 to 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/1089-4.webpServe warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/1089-0.webp https://cooking-ez.com/four/recipe-comtois-surprise-bread.phpComtois surprise breadBurger bun with fried potatoes and bacon inside, filled up with hot cancoillotte cheesehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/1088-0.webpPreheat the oven to 360°F (180°C). Cut ing0 into small dicehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/1088-1.webpPour ing1 into a small frying pan on high heat. When good and hot, fry the diced potatoes until browned allhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/1088-2.webpUse the same pan to fry ing2https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/1088-3.webpWhen nicely browned, return the potatoes to the pan, mix together and turn off the heat.Leave to wait in thehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/1088-4.webpSlice the tops off ing3 and use a fork to scoop out the interior crumb, which we will not be using this in this recipehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/1088-5.webpSit the buns and their "lids" on a baking sheet. Pop in the oven for 5 minutes, just tohttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/1088-6.webpMeanwhile, pour ing4 into a small saucepan on low heat and heat through gentlyhttps://cooking-ez.com/images/recettes/zoom/entrees/oeufs/950-4.webpPut a bun on each plate and fill with the potato and bacon mixturehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/1088-7.webpFill up with the hot cancoillottehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/1088-8.webpServe without delay, either as "surprise" bread with the lid on, or with the lid off at a jaunty angle, like in thehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/1088-0.webp https://cooking-ez.com/entrees/recipe-red-endive-appetizers.phpRed endive appetizersEndive leaves with sardine rilleteshttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1087-0.webpUse a fork to mix ing0 with a few finely chopped chiveshttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1087-1.webpAdd ing2 and ing3https://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1087-2.webp...and mix thoroughly.Add salt if necessary (this will depend on your cheese) and pepper, thenhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1087-3.webpRinse ing4, cut off and separate all the leaveshttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1087-4.webpFill each leaf with the filling mixture (it's not essential, but a forcing bag is ideal forhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1087-5.webpTop each one with a sliver of red mixed pickle.That's all there is to it. Keep refrigerated if you'll behttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/1087-0.webp https://cooking-ez.com/base/recipe-red-mixed-pickle.phpRed mixed pickleVegetables cut into julienne sticks macerated in vinegarhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1086-0.webpPrepare your chosen vegetables: peel, rinse, dry and cut into julienne.For the radish,https://cooking-ez.com/images/recettes/zoom/base/aromatique/1086-1.webpPut the beetroot julienne into a bowl, add a little fine salt and mix.Leave at room temperaturehttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1086-2.webpDo the same with the other vegetableshttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1086-3.webp...each in a separate bowlhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1086-4.webpThen drain the vegetables. Now you can mix them togetherhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1086-5.webpDry in a clothhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1086-6.webpMix ing4 and ing5 in a jughttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1086-7.webpChoose your pickle jar and add 10 black peppercorns and ing7https://cooking-ez.com/images/recettes/zoom/base/aromatique/1086-8.webpAdd the vegetables, and add ing8 finely sliced, if you wishhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1086-9.webpTop up with the vinegar mix. The vegetables must be completely covered. Then seal thehttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1086-10.webpYour red mixed pickle is ready. The amazing purple-pink colour it started out with will gradually mellow to a dullerhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/1086-0.webp https://cooking-ez.com/enfants/recipe-italian-hot-chocolate.phpItalian hot chocolateCustard-style hot chocolate, thickened with a little cornflourhttps://cooking-ez.com/images/recettes/zoom/enfants/cremes_mousses/1085-0.webpMix ing0 with ing1 in a small bowl.Set asidehttps://cooking-ez.com/images/recettes/zoom/enfants/cremes_mousses/1085-1.webpBring ing2 to the boilhttps://cooking-ez.com/images/recettes/zoom/enfants/cremes_mousses/1085-2.webpTurn down the heat, add ing3 and ing4, chopped into small pieceshttps://cooking-ez.com/images/recettes/zoom/enfants/cremes_mousses/1085-3.webpTurn off the heat, tip in the cornflour and water mixture all at once while whisking. The mixture will thicken almosthttps://cooking-ez.com/images/recettes/zoom/enfants/cremes_mousses/1085-4.webpPour into mugs or bowls. Serve hot or warmhttps://cooking-ez.com/images/recettes/zoom/enfants/cremes_mousses/1085-5.webp https://cooking-ez.com/desserts/recipe-pear-and-chocolate-tart-with-a-hint-of-mint.phpPear and chocolate tart with a hint of mintSweetcrust pastry, poached pears, chocolate cream, and mint confectioner's custardhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1084-0.webpPrepare ing0, but instead of vanilla, add a handful of mint leaves to the milk.This will give you ahttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/268-2.webpThe pearsPeel ing2 and poach in the syrup.They should be soft when done: a knife blade should gohttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1084-1.webpSlice the pears crosswise into rounds about the same thickness as the depth of your tart (for mine, this was about halfhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1084-8.webpCut out and discard the pear cores. An apple corer is idel for this, or use a small pointed knife.https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1084-9.webpThe sweetcrust pastry caseUse ing3 to line a 9-inch (22 cm) tart tin or ring, then bakehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1084-2.webpThe chocolate cream fillingWhisk together ing4 and ing5 until well mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1084-3.webpBring ing6 and ing7 to the boilhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1084-4.webpAs soon as it comes to the boil, take the pan off the heat and add ing8 in small pieces.Whisk in gently untilhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1084-5.webpAdd the egg and vanilla sugar mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1084-6.webpMix again thoroughly.Your choclate cream is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1084-7.webpAssembling the tartPreheat the oven to 300°F (150°C).Arrange the pear slices in the tart casehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1084-10.webpPour the chocolate cream around the pears, but do not fill the centreshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1084-11.webpBake for 15 minutes, just until the chocolate filling is barely set. It should still be slightly wobbly.Leavehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1084-12.webpFill the centres of the pears with mint confectioner's custardhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1084-13.webpFinish with a few toasted flaked almonds scattered over the chocolate filling. Your tart is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1084-0.webp https://cooking-ez.com/divers/recipe-roasted-whole-cauliflower.phpRoasted cauliflowerWhole cauliflower roasted slowly in the ovenhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1083-0.webpTrim ing0, only keeping the best of the leaves around the base and cutting these back to halfhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1083-1.webpPut a small dessert ring in the bottom of a large pan of salted boiling waterhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1083-2.webpSit the cauliflower on the ring, head downwards. It doesn't matter if the end is slighty above the waterhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1083-3.webpTake out of the pan and drain, still head downwards, in a colanderhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1083-4.webpPreheat the oven to 360°F (180°C).Put ing1 in a ramekin and melt (in the microwave, for example). Add ing2https://cooking-ez.com/images/recettes/zoom/divers/legumes/1083-5.webpSit the cauliflower right way up on a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1083-6.webpTake out the baking sheet 2 or 3 times during cooking and brush the cauliflower again with the butter+oilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1083-7.webpTake the cauliflower out of the oven when it is nicely browned (this will take an hour and a half to 2 hours) and thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1083-0.webpTo serve, place the cauliflower in the centre of the table for everyone to help themselves to well-roasted morselshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1083-8.webp...and dip them in the green sauce before eating.You'll love this!https://cooking-ez.com/images/recettes/zoom/divers/legumes/1083-9.webp https://cooking-ez.com/base/recipe-green-parsley-tahini-sauce.phpGreen parsley tahini sauceMixture of parsley, lemon and sesame pastehttps://cooking-ez.com/images/recettes/zoom/base/sauces/1082-0.webpPut into a blender goblet: ing0, ing1, ing2, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1082-1.webpBlend everythinghttps://cooking-ez.com/images/recettes/zoom/base/sauces/1082-2.webpAdd ing5 a little at a time with the blender still going, until the consistency is fairly runnyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1082-3.webpYour green sauce is readyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/1082-0.webp https://cooking-ez.com/divers/recipe-smoked-haddock-and-leek-fondue-tartines.phpSmoked haddock and leek fondue tartinesSlices of toast topped with leek fondue, mushrooms and smoked haddockhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1081-0.webpCut ing0 into flakes.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1081-1.webpPrepare and cut ing1 into strips and sprinkle with ing2.https://cooking-ez.com/images/recettes/zoom/divers/tartines/1081-2.webpCut ing3. It is not essential, but much better, to toast the bread before assembling the tartines. Then arrange thehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1081-3.webpSpread a layer of leek fondue on each slicehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1081-5.webpThen add some mushroomshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1081-6.webpAnd top with the haddockhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1081-7.webpPut in the oven for 5 to 10 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1081-8.webpServe hot or warmhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1081-0.webp https://cooking-ez.com/viandes/recipe-roast-in-the-bag-pork-with-fondant-vegetables..phpRoast in the bag pork with fondant vegetables.Slow-roasted pork joint with vegetables cooked in its juiceshttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1080-0.webpBuy a decent pork joint from your butcher. This piece is about 1.5 kg (about 3 lb), but the weight is not reallyhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1080-1.webpPut the meat in a roasting bag with ing1 and seal.Cook in the oven at 300°F (150°C)https://cooking-ez.com/images/recettes/zoom/viandes/porc/1080-2.webpMeanwhile, prepare all the vegetables, except the mushrooms: peel, rinse, dry and cut into medium-sizedhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1080-3.webpAfter its long, slow cooking, the meat will have browned and will be sitting in its juices.Remove and discardhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1080-4.webpTip all the vegetables, apart from the mushrooms, into the cooking juices, cover and cook until softhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1080-5.webpAdd the mushrooms five minutes before the end, as they cook quicklyhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1080-6.webpTip the vegetables into the roasting dish, sit the meat on top and put back in the oven for 5 minutes to bringhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1080-7.webpYou will marvel at the texture of the meat, which can be pulled apart with a fork, and is simply divine with thehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/1080-8.webp https://cooking-ez.com/divers/recipe-boulangere-potatoes.phpBoulangère potatoesPotatoes, lardons, onion fondue, moistened with stock and cooked in the ovenhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1079-0.webpCut ing0 into strips about 1.5 inches (3 cm) longhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1079-1.webpLightly brown the bacon on both sides in a frying pan on high heat, without any added fat. Do this in batches ifhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1079-2.webpPeel and slice ing1 (not too thinly), then rinsehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1079-3.webp...and dry themhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1079-4.webpUsing the same pan as for the bacon, without cleaning it, add a little oil and fry the potato slices on both sides (inhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1079-5.webpPreheat the oven to 390°F (200°C).Butter a gratin dish and spread ing2 in thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1079-6.webpStand the potato slices vertically, tightly packed with the bacon pieces betweenhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1079-7.webpSalt lightly and pepper generously. Pour in ing3 to 3/4 the depth of the dish. Top with ing4 in slivershttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1079-8.webpBake for about 30 to 40 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1079-0.webp https://cooking-ez.com/desserts/recipe-chantilly-rice-pudding.phpChantilly rice puddingClassic rice pudding made lighter with whipped cream after cookinghttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1078-0.webpPour ing0 into a large saucepan. Scrape ing1 into it and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1078-1.webpAs soon as it boils, add ing2https://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1078-2.webp...and ing3, then mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1078-3.webpTurn down the heat and leave to simmer uncovered, stirring from time to timehttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1078-4.webp...until it reaches a creamy consistencyhttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1078-5.webpTip the cooked rice pudding into a bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1078-6.webpCover with plastic film, leave to cool, then refrigerate for 1 or 2 hours, or overnighthttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1078-7.webpAfter this time, stir the rice pudding energetically with a wooden spatula or spoon to breakhttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1078-8.webpAdd ing4https://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1078-9.webpStill using the spatula (or a soft spatula), fold in the cream gentlyhttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1078-10.webpServe in individual ramekins.Do not serve too cold, it is better just coolhttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/1078-0.webp https://cooking-ez.com/entrees/recipe-baked-eggs-with-chicken-and-spinach.phpBaked eggs with chicken and spinachCreamy baked eggs on top of spinach and diced chickenhttps://cooking-ez.com/images/recettes/zoom/entrees/oeufs/1077-0.webpPreheat the oven to 360°F (180°C).Butter the ramekins generouslyhttps://cooking-ez.com/images/recettes/zoom/entrees/oeufs/1077-1.webpDivide out ing0 between the disheshttps://cooking-ez.com/images/recettes/zoom/entrees/oeufs/1077-2.webpThen add the diced ing1https://cooking-ez.com/images/recettes/zoom/entrees/oeufs/1077-3.webpAdd a tablespoon of cream to each dish, then salt and pepperhttps://cooking-ez.com/images/recettes/zoom/entrees/oeufs/1077-4.webpSeparate the whites and yolks of ing3.Pour an egg white into each ramekin, keeping the yolks asidehttps://cooking-ez.com/images/recettes/zoom/entrees/oeufs/1077-5.webpBake for about 10 minutes, taking out of the oven as soon as the egg white is sethttps://cooking-ez.com/images/recettes/zoom/entrees/oeufs/1077-6.webpGently slip an egg yolk into each ramekin and return to the oven for 1 minute, just to heat the yolk through, withouthttps://cooking-ez.com/images/recettes/zoom/entrees/oeufs/1077-0.webp https://cooking-ez.com/base/recipe-onion-fondue.phpOnion fondueOnions sliced and cooked slowly until they caramelizehttps://cooking-ez.com/images/recettes/zoom/base/legumes/1076-0.webpPrepare ing0 and slice finely.This might look like a lot, but with the long, slowhttps://cooking-ez.com/images/recettes/zoom/base/legumes/1076-1.webpUsing a pan that is not non-stick, melt together ing1 and ing2 on high heat.Add ing3 and ing4, and stirhttps://cooking-ez.com/images/recettes/zoom/base/legumes/1076-2.webpAdd the sliced onions, mix well, but do not salt.Turn the heat down to its lowest and leave to cook gentlyhttps://cooking-ez.com/images/recettes/zoom/base/legumes/1076-3.webpEach time you stir, remember to scrape the bottom of the pan to mix in the cooking juices that the onions will create,https://cooking-ez.com/images/recettes/zoom/base/legumes/1076-4.webp...they will take on the desired colour and consistency.At about halfway, you can remove and discard the thymehttps://cooking-ez.com/images/recettes/zoom/base/legumes/1076-5.webpOnce the onions have reached this colour (I like them really well caramelized), take off the heat, salt and pepper,https://cooking-ez.com/images/recettes/zoom/base/legumes/1076-6.webpYour onion fondue is ready for use in any recipe you likehttps://cooking-ez.com/images/recettes/zoom/base/legumes/1076-0.webp https://cooking-ez.com/entrees/recipe-jerusalem-artichoke-salad.phpJerusalem artichoke saladBoiled Jerusalem artichokes and chopped hard-boiled eggs in a vinaigrette dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1075-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/entrees/salades/1075-4.webpChop ing1https://cooking-ez.com/images/recettes/zoom/entrees/salades/1075-5.webpPut the sliced Jerusalem artichokes into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1075-6.webpAdd the chopped hard-boiled eggs, parsley and chives, then add ing4 and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1075-7.webpYour Jerusalem artichoke salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1075-0.webp https://cooking-ez.com/entrees/recipe-cream-of-cauliflower-soup-with-smoked-haddock.phpCream of cauliflower soup with smoked haddockCream of cauliflower soup with smoked haddock and chiveshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1074-0.webpCream of cauliflower soupPrepare ing0 and chop it small into a large saucepanhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1074-1.webpAdd ing1 to cover, add ing2, salt and pepper. Simmer until the cauliflower is tenderhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1074-2.webpCut ing3 into small pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1074-3.webpRemove and discard the bouquet garni.Blend until smoothhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1074-4.webpAdd ing4 and blend again, then check the seasoninghttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1074-5.webpServe the soup in deep bowls or flatter dishes. Add the morsels of smoked haddock and scatter some finely choppedhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/1074-0.webp https://cooking-ez.com/desserts/recipe-tarte-bourdaloue.phpTarte BourdaloueSweet crust pastry, almond cream and poached pearshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1073-0.webpStand an 8-inch (20 cm) square metal dessert "ring" on a sheet of baking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1073-1.webpCut ing1 into large cubeshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1073-6.webpPreheat the oven to 390°F (200°C).Take the tart case out of the fridge and trim off any spare pastry aroundhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1073-7.webpPut a layer of ing2 in the tart case (it's no secret that the easiest way to do this is with ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1073-8.webpIf you have kept some pear stalks, arrange these around the tarthttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1073-9.webpThen add the diced pears.Press them down gently and make the top evenhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1073-10.webpBake for about 40 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1073-11.webpSlip off the metal square after the tart has cooled. You can then glaze the top using ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1073-12.webpYour Tarte Bourdaloue is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1073-0.webp https://cooking-ez.com/entrees/recipe-bistro-style-red-endive-salad.phpBistro-style red endive saladSliced red endives, croutons, hard-boiled eggs and fried ham, in a rémoulade dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1072-0.webpPrepare ing0shttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1072-1.webp...slice finely and put in a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1072-2.webpAdd the chopped parsley and mix well.Cover with a plate while preparing the resthttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1072-3.webpFinely chop ing2https://cooking-ez.com/images/recettes/zoom/entrees/salades/1072-4.webpCut ing3 into small cubeshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1072-5.webpHeat ing4 in a small frying pan on high heat. When really hot, add ing5.Fry rapidly on both sideshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1072-6.webpRemove from the pan and cut into strips with scissorshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1072-7.webpUse the same pan, without cleaning and still on high heat. Pour in ing6 and when good and hot, add the bread cubeshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1072-8.webpFry the croutons until golden brown all over, stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1072-9.webpTip the croutons, eggs and ham into the salad bowl. Add ing7 and stir in wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1072-10.webpYour bistro-style red endive salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1072-0.webp https://cooking-ez.com/base/recipe-leek-fondue.phpLeek fondueVery finely sliced leeks, cooked as rapidly as possible, finished with creamhttps://cooking-ez.com/images/recettes/zoom/base/legumes/1071-0.webpPrepare ing0 and slice very thinly (shred)https://cooking-ez.com/images/recettes/zoom/base/legumes/1071-1.webpPrepare ing1 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/base/legumes/1071-2.webpPour ing2 into a large non-stick pan on high heat. When good and hot add the chopped onion.Salt lightly andhttps://cooking-ez.com/images/recettes/zoom/base/legumes/1071-3.webpAdd the leeks, mix well, but do not add any more salt.Cook, preferably uncovered orhttps://cooking-ez.com/images/recettes/zoom/base/legumes/1071-4.webp...until the leeks are barely tender.As the leeks are finely chopped this cooking is quite rapidhttps://cooking-ez.com/images/recettes/zoom/base/legumes/1071-5.webpAdd ing3, salt and pepper, then mix again and turn down the heathttps://cooking-ez.com/images/recettes/zoom/base/legumes/1071-6.webpLeave uncovered (essential) to thicken to the required consistency.https://cooking-ez.com/images/recettes/zoom/base/legumes/1071-7.webpYour leek fondue is readyhttps://cooking-ez.com/images/recettes/zoom/base/legumes/1071-0.webp https://cooking-ez.com/desserts/recipe-mini-almond-morello-tarts.phpMini almond-morello tartsMini-tarts filled with almond cream and a morello cherryhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1070-0.webpPreheat the oven to 390°F (200°C).Roll out ing0 thinlyhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1070-1.webpLine small tart tins or mouldshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1070-2.webpDivide out the almond cream into the tart caseshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1070-3.webpTop each tart with a cherry and press it down into the fillinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1070-4.webpBake for 10 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1070-5.webp https://cooking-ez.com/divers/recipe-spinach-and-cashew-brik-rolls.phpSpinach and cashew brik rollsBrik pastry with cooked spinach, cream cheese and cashew nutshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1069-0.webpMix together ing0, ing1 and ing2.Salt lightly and pepper generously.Check thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1069-1.webpChop ing3.set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1069-2.webpLay a sheet of brik pastry in front of youhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1069-4.webpSpread a bed of spinach over the third nearest to you, then add a layer of cheese mixture and scatter cashew nuts onhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1069-5.webpRoll up the pastry into a neat parcel, like a spring rollhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1069-6.webpPrepare all the rolls like thishttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1069-7.webpPour a little oil into a large frying pan on high heat. When really hot, fry the rolls until golden brown all overhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1069-8.webpServe without delay so the rolls can be enjoyed while they are deliciously crisphttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1069-0.webp https://cooking-ez.com/divers/recipe-chicken-brussels-pie.phpChicken Brussels pieChicken morsels in cream topped with mashed potatoes and Brussels sprouts, then grated cheese, browned in the ovenhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1068-0.webpPeel and rinse ing0 and cut into quarters. Put on to boil in a large pan of salted waterhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1068-1.webpStop cooking as soon as the sprouts are tender. Take out of the pan and cool rapidly under running water.Drainhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1068-2.webpCoarsly chop the sprouts.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1068-3.webpChop ing1 into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1068-4.webpPrepare ing2.Pour ing3 into a frying pan on medium heat. When good and hot, add thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1068-6.webpAdd the chicken and fry, stirring from time to timehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1068-7.webpAdd ing4, mix well and leave on low heat to thickenhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1068-8.webpAdd the chopped parsley at the end.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1068-9.webpPreheat the oven to 390°F (200°C).Butter a gratin dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1068-5.webpSpread the chicken in the bottom of the dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1068-10.webpMix the sprouts with ing7https://cooking-ez.com/images/recettes/zoom/divers/gratins/1068-12.webpSpread this mixture on top of the chickenhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1068-13.webpGrate ing8https://cooking-ez.com/images/recettes/zoom/divers/gratins/1068-14.webpAnd spread over the tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1068-15.webpBake for 30 about minutes, keeping an eye on how the top is browning.Your Chicken Brussels pie is ready,https://cooking-ez.com/images/recettes/zoom/divers/gratins/1068-16.webp https://cooking-ez.com/divers/recipe-norwegian-tartines.phpNorwegian tartinesToasted Scandinavian-style bread, smoked trout fillet, and a herb and shallot toppinghttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1067-0.webpThinly slice ing0. The ideal tool for this is a mandolin, but if you don't have one, a reallyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1067-1.webpToppingPut ing1 into a bowl with chopped coriander to taste, ing3 finely chopped, salt andhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1067-2.webpCut ing4. Choose a rustic, Scandinavian-style bread with a mix of flours and plenty of seedshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1067-3.webpButter the slices on both sideshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1067-4.webpBrown the slices on both sides in a frying pan on high heat.Keep hothttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1067-5.webpUsing the same pan, still on high heat, cook the smoked trout fillets for just a few seconds on each sidehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1067-6.webpLay the trout fillets on the bread sliceshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1067-8.webpDivide out the topping and garnish with a few radish slices. Serve without delayhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1067-9.webp https://cooking-ez.com/boissons/recipe-mulled-apple-juice.phpMulled apple juiceApple juice infused with spices, vanilla, tonka and cardamomhttps://cooking-ez.com/images/recettes/zoom/boissons/fruits/1066-0.webpPut ing0 into a saucepan and add ing1, ing2* (coarsely chopped), ing3 (split lengthways) and ing4.*Americanhttps://cooking-ez.com/images/recettes/zoom/boissons/fruits/1066-1.webpPut on medium heat and bring to the boil.Take off the heat, cover (very important) and leave to infuse for ahttps://cooking-ez.com/images/recettes/zoom/boissons/fruits/1066-2.webpStrain the juice and tip any remaining spices into the fine sieve you are using.The mulled apple juice is readyhttps://cooking-ez.com/images/recettes/zoom/boissons/fruits/1066-3.webpBefore serving, bring up to a simmer on medium heathttps://cooking-ez.com/images/recettes/zoom/boissons/fruits/1066-4.webp...and serve piping hot in small coffee cupshttps://cooking-ez.com/images/recettes/zoom/boissons/fruits/1066-0.webp https://cooking-ez.com/divers/recipe-salmon-and-leek-fondue-tart.phpSalmon and leek fondue tartShortcrust pastry case filled with leek fondue and lemon-marinated salmon chunkshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1065-1.webpRoll out ing0 and line a 9-inch (24 cm) tart tin orhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1065-2.webpSalmon marinadeIn a small bowl, mix ing1, ing2 and ing3 (chopped).Salt and pepper.https://cooking-ez.com/images/recettes/zoom/divers/tartes/1065-3.webpCut ing4 into chunkshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1065-4.webpSave any trimmings of salmon left over from cutting the bigger chunks, as we'll use up these later in the leek fonduehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1065-5.webpAdd the salmon to the marinade and mix well with a fork.Cover with plastic film andhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1065-6.webpSpread the leek fondue (added with remaining salmon) in the pastry case.Arrange the marinated salmon chunks onhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1065-9.webpBake for about 25 minutes. Serve hot or warmhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1065-10.webp https://cooking-ez.com/entrees/recipe-lebanese-style-chickpea-salad.phpLebanese-style chickpea saladChickpea and cauliflower salad with a yoghurt and sesame dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1064-0.webpThoroughly drain ing0https://cooking-ez.com/images/recettes/zoom/entrees/salades/1064-1.webpDry on a clothhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1064-2.webpPrepare ing1 and slice thinly (if you have one, a mandolin is idealhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1064-3.webpPut the chickpeas and cauliflower in a salad bowl. Add ing2 finely chopped and a little chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1064-4.webpPrepare the dressing by mixing ing3, ing4 and ing5.Salt and pepper then checking thehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1064-5.webpPour the dressing into the bowl and mix everything together.Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1064-6.webp https://cooking-ez.com/divers/recipe-split-peas-a-la-francaise.phpSplit peas "à la française"Split peas with fried lardons and onionshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1063-0.webpPut ing0 on to boil in a large pan of salted waterhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1063-1.webpCook until tenderhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1063-2.webpPrepare and finely chop ing1. Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1063-3.webpPour ing2 into a large pan on high heat. When good and hot add ing3 (lardons) and fry for a few minutes until lightlyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1063-4.webpAdd the chopped onion, mix well and cook for a further 1 or 2 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1063-5.webpAdd the split peas, mix well and check the seasoning. Leave to heat through completely beforehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1063-6.webp https://cooking-ez.com/entrees/recipe-rice-and-fresh-spinach-salad.phpRice and fresh spinach saladShredded raw spinach, rice, radishes and tunahttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1062-1.webpPut ing0 into a salad bowl. Break up any lumps gently with your fingershttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1062-2.webpAdd ing1, sliced into roundshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1062-3.webpPrepare ing2. Do not cook, but dry the leaves and shredhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1062-4.webpAdd to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1062-5.webpThen add the ing3https://cooking-ez.com/images/recettes/zoom/entrees/salades/1062-6.webpFinish by adding ing4. Mix well and your spinach and rice salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1062-7.webp https://cooking-ez.com/divers/recipe-mini-mont-or-fondue-with-spuds-in-blankets.phpMini Mont d'Or fondue with "spuds in blankets"Mont d'Or cheese baked in its box with potato wedges for dippinghttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1061-0.webpThe potatoes: cookingRinse ing0, preferably small oneshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1061-1.webpPut into a large saucepan of cold waterhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1061-2.webp...and boil in their skins until tender (a knife blade should go through easily)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1061-3.webpDrain and leave to coolhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1061-4.webpCut each potato into 4 wedgeshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1061-5.webpThe potatoes: breadcrumbs and "blankets"Preheat the oven to 390°F (200°C).Cut ing1 (or streakyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1061-6.webpBeat ing2 with salt and pepper in a bowl or a high-sided container (less messy)https://cooking-ez.com/images/recettes/zoom/divers/gratins/1061-7.webpPrepare a baking sheet with a sheet of cooking parchment on tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1061-8.webpDip a potato wedge in beaten egg, then roll in breadcrumbshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1061-9.webpWrap a strip of ham or bacon around it just once, then sit this on the baking sheet with the join underneathhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1061-10.webpIt is important to set up a "production line" in the right order: 1) beaten egg, 2) breadcrumbs, 3) ham, 4) bakinghttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1061-11.webpFinish the rest of the ptotato wedges, then bake for 15-20 minutes until nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1061-12.webpTake the baking sheets out when cooked and stick a cocktail stick in each wedgehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1061-13.webpTake the cheese out as soon as it is properly melted and place this in the centre of the tablehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1061-14.webpLet everyone grab their "spuds in blankets"https://cooking-ez.com/images/recettes/zoom/divers/gratins/1061-15.webp...and dip into the melted cheese. Enjoy!https://cooking-ez.com/images/recettes/zoom/divers/gratins/1061-0.webpAs always with produce from the Comté region, the best wines – the ideal match, some would say – are the localhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1061-16.webp https://cooking-ez.com/divers/recipe-hot-sesame-cream-chicken-tartines.phpHot sesame-cream chicken tartinesToast topped with sesame cream and chicken morsels, browned in the ovenhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1060-0.webpSesame creamIn a bowl mix ing0, ing1, and the finely chopped ing2.Salt, pepper andhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1060-1.webpThe tartinesLightly toast ing3 (in the toaster or under the grill), then lay them on ahttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1060-2.webpSpread each slice with a generous layer of sesame creamhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1060-3.webpArrange the chicken, cut into small pieces, on tophttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1060-4.webpFinish with a little cheese, either sliced or gratedhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1060-5.webpBake for 8 to 10 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1060-6.webpServe hot or warmhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1060-0.webp https://cooking-ez.com/divers/recipe-shakshuka.phpShakshukaSpicy purée of tomatoes and onionshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1059-0.webpRinse and dry ing0, remove the hard stalk end and cut into quartershttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1059-1.webpPrepare ing1 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1059-2.webpPour ing2 into a large pan on medium heat. When good and hot, add the chopped onion, salt and pepper and cook for 1https://cooking-ez.com/images/recettes/zoom/divers/legumes/1059-3.webpAdd ing3, mix well and cook for 1 or 2 minutes, stirring frequently. This will bring out the flavour of the spiceshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1059-4.webpAdd the tomatoes, salt and pepper. Stir briefly, cover and turn down the heathttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1059-5.webpLeave to simmer like this for about 40 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1059-6.webpTake off the lid, remove and discard the tomato skins .This is not essential, but it is much pleasanter to eathttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1059-7.webpLeave uncovered to reduce to the consistency of a fairly thick purée.https://cooking-ez.com/images/recettes/zoom/divers/legumes/1059-8.webpShakshuka with baked eggsPreheat the oven to 390°F (200°C).Divide the shakshuka between 4 ramekins,https://cooking-ez.com/images/recettes/zoom/divers/legumes/1059-9.webpMake a hollow in the centre of each ramekin with a small spoonhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1059-10.webpSeparate the whites from the yolks of ing4.Pour an egg white into each ramekin and bakehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1059-11.webp...until the white is set (about 5 minutes).Turn the oven offhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1059-12.webpSlip an egg yolk onto each ramekin and put back in the oven for 1 or 2 minutes, just to heat the yolk throughhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1059-13.webpYour shakshuka with baked eggs is readyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1059-0.webp https://cooking-ez.com/entrees/recipe-simple-mushroom-salad-with-thyme-and-lemon-3-ways.phpSimple mushroom salad with thyme and lemon, 3 waysSliced mushrooms marinated in lemon and thymehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1058-0.webpSlice ing0https://cooking-ez.com/images/recettes/zoom/entrees/salades/1058-2.webpMix in a bowl: ing1, ing2, the thyme leaves (picked off the stem), salt and pepper. Mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1058-3.webpPour this dressing over the mushrooms, mix well and add a little chopped parsley if you like.That's all therehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1058-4.webpThe beauty of this recipe is that you can eat it just as it is: a fresh salad of crunchy mushrooms.Or you canhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1058-0.webp https://cooking-ez.com/divers/recipe-mixed-vegetable-curry.phpMixed vegetable curryA mix of vegetables curried in coconut milkhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1057-0.webpPrepare ing0 and dice the fleshhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1057-1.webpPrepare ing1 and cut across into chunkshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1057-2.webpPrepare ing2, but do not cookhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1057-3.webpDrain ing3https://cooking-ez.com/images/recettes/zoom/divers/legumes/1057-4.webpPrepare ing4 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1057-5.webpPour ing5 into a large saucepan on medium heat. When good and hot, add the chopped onion.Salt and pepper, thenhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1057-6.webpAdd the diced pumpkin and mixhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1057-7.webpAdd ing6, mix well and cook for 2 or 3 minutes, stirring from time to timehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1057-8.webpAdd ing7, just enough to come halfway up the pumpkin. Turn down the heat and leave to cookhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1057-9.webpAdd ing8, then the leeks and chickpeashttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1057-11.webpLeave uncovered on low heat to simmer gently and thickenhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1057-12.webpFive minutes before the end, add the spinach leaves and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1057-13.webpYou curry is ready. Serve on its own or, better still, with basmati ricehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1057-0.webp https://cooking-ez.com/entrees/recipe-breton-coleslaw.phpBreton coleslawSalad of carrots, cauliflower and onion in mayonnaisehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1056-1.webpPrepare ing0, grate and put in a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1056-2.webpPrepare ing1 and slice thinly (a mandolin is the ideal tool forhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1056-3.webpPrepare ing2, chop finely and add to the bowl with the chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1056-4.webpFinish by adding ing4 and mix well. Your Breton coleslaw is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1056-5.webp https://cooking-ez.com/entrees/recipe-comtoise-endive-salad.phpComtoise endive saladShredded endive, diced Comté cheese, Morteau sausage and fried croutonshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1055-0.webpDice ing0 and ing1https://cooking-ez.com/images/recettes/zoom/entrees/salades/1055-1.webpPrepare ing2, shred and put in a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1055-2.webpDice ing3https://cooking-ez.com/images/recettes/zoom/entrees/salades/1055-3.webp...and fry until golden brown in ing4, melted in a small frying pan on high heathttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1055-4.webpPut the croutons, diced Comté and Morteau sausage in the bowl with the endives and add a little chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1055-5.webpPour ing6 over and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1055-6.webpYour Comtoise endive salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1055-0.webp https://cooking-ez.com/divers/recipe-celeriac-in-cream-and-mustard-sauce.phpCeleriac in cream and mustard sauceDiced celeriac fried then braised with cream and mustardhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1054-0.webpPeel the celeriac, rinse and cut into approximately 1/2 inch (1 cm) dicehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1054-1.webpHeat ing1 in a large frying pan on high heat. When really hot, add the diced celeriac.Stir to make sure thathttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1054-2.webpFry the celeriac until evenly browned all over.Tip out onto a plate and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1054-3.webpPrepare ing2 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1053-3.webpPut the frying pan back on high heat with ing3. When really hot, add the chopped shallots, salt and pepper, then cookhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1054-4.webpPour in ing4, mix and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1054-5.webpAdd ing5, mix well and bring back to the boilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1054-6.webpTurn down the heat and add the diced celeriachttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1054-7.webp...and leave the sauce to thicken slightly (with the mustard, this happens quite rapidly)https://cooking-ez.com/images/recettes/zoom/divers/legumes/1054-8.webpServe either as the main dish with cous-cous (as shown in the photo), rice, potatoes orhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1054-0.webp https://cooking-ez.com/poissons/recipe-curried-mussels-with-cabbage.phpCurried mussels with cabbageShelled mussels in a creamy curry sauce on a bed of lightly cooked cabbagehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1053-0.webpPrepare the musselsCook ing0 as for mussels marinièrehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1053-1.webpRemove the shells and put the mussels in a bowl to wait.Keep half the cooking liquid, the mussel "jus"https://cooking-ez.com/images/recettes/zoom/poissons/crustace/1053-2.webpThe cabbagePrepare ing2 and shred finelyhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1053-5.webpPrepare ing1 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1053-3.webpHeat ing3 in a deep skillet or frying pan. When good and hot, add the chopped onion.Salt, pepper and mixhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1053-4.webpAdd the cabbage, mix again, cover and leave to cookhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1053-6.webp...for 4 or 5 minutes until the cabbage is just tender.Take off the heat and keep hothttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1053-7.webpThe curry saucePut the mussel cooking liquid saved in stage 2 into a medium-sizedhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1053-8.webpAdd ing4, mix throughly with a whisk and bring back to the boilhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1053-9.webpAdd ing5, mix again and bring back to the boil.Check the seasoninghttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1053-10.webpDrain the mussels thoroughly, then add to the curry sauce.Mix gently and turn off the heathttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1053-11.webpHeat the plates.Arrange a bed of cabbage on each plate, sit the mussels on top andhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1053-0.webp https://cooking-ez.com/entrees/recipe-bistro-style-beetroot-salad.phpBistro-style beetroot saladDiced raw beetroot, croutons, ham and rémoulade dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1052-0.webpPeel, rinse and dry ing0, then cut into small dice (a mandolin is the ideal tool for this)https://cooking-ez.com/images/recettes/zoom/entrees/salades/1052-1.webpSalt and pepper the beetroot, drizzle ing1 over, mix well and leave to one sidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1052-2.webpDice ing2https://cooking-ez.com/images/recettes/zoom/entrees/salades/1052-3.webp...and fry with ing3 in a small frying pan on high heat until golden brown.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1052-4.webpUse the same pan to fry ing4.Leave to cool, then cut into stripshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1052-5.webpThoroughly drain the diced beetroot and transfer to a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1052-6.webpAdd the croutons, ham pieces, some chopped parsley and ing6.Mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1052-7.webpYour salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1052-0.webp https://cooking-ez.com/desserts/recipe-caramelized-pear-custard-tart.phpCaramelized pear custard tartTatin-style pears and baked egg custard in ramekinshttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/1051-0.webpPrepare the pearsPeel ing0, cut into quarters and remove the core.Cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/1051-1.webpMelt ing1 in a large frying pan on high heat, then add ing2https://cooking-ez.com/images/recettes/zoom/desserts/gratins/1051-2.webpWhen this is well mixed, add the diced pears.Mix briefly, then leave to caramelize on highhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/1051-3.webpStir from time to time so that the pears colour evenly. Take off the heat as soon as they are nicely colouredhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/1051-4.webpPrepare ing3.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/desserts/gratins/1051-10.webpDivide the diced pears between the buttered ramekinshttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/1051-11.webpCover with the custardhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/1051-12.webpBake for 20 to 25 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/1051-13.webpEnjoy either warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/1051-0.webp https://cooking-ez.com/entrees/recipe-roscoff-salad.phpRoscoff saladSlices of cauliflower with fried onions and smoked sausagehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1050-0.webpFry ing0s (preferably smoked) in a small frying panhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1050-1.webpSlice the sausages and set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1050-2.webpPrepare ing1 and slice or chop finelyhttps://cooking-ez.com/images/recettes/zoom/poissons/gratins/804-2.webpUse the same frying pan on medium heat, without cleaning it (to make use of the fat from the sausages), and add ing2https://cooking-ez.com/images/recettes/zoom/entrees/salades/1050-3.webpReturn the sausage slices to the pan, mix well and turn off the heat. Cover and leave to waithttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1050-4.webpPrepare ing3 and slice the florets thinly (a mandolin is ideal forhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1050-5.webpAdd the chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1050-6.webpThen add the sausage and onion mixturehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1050-7.webpFinish by adding ing5 and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1050-8.webpYour Roscoff salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1050-0.webp https://cooking-ez.com/entrees/recipe-mexican-tart.phpMexican tartShortcrust pastry, red kidney bean purée and sliced avocado with limehttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1049-0.webpUse ing0 to make a cooked pastry case: roll out and line a tarthttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1049-1.webpPass the cooked ing1 through a vegetable millhttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1049-2.webp...to give a smooth purée, then add ing2, salt and pepper while beating with a whiskhttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1049-3.webpPrepare ing3 and slice very finelyhttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1049-4.webpAdd to the red bean puree and mix well.Check the seasoninghttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1049-5.webpMix in a bowl: ing4, ing5, ing6, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1049-6.webpPrepare ing7 and slice. Put in a salad bowl and drizzle the lime juice and oil mixturehttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1049-7.webpSit the cooled tart case on its serving plate and fill with the red bean purée in a thick, even layerhttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1049-8.webpArrange the slices of avocado on top, closely packed as there should be plently of ithttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1049-9.webpDip a brush in the leftover lime dressing and brush this over the top to give an attractivehttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1049-10.webpFinish with a little coarsly chopped coriander. Your Mexican tart is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/tartes/1049-0.webp https://cooking-ez.com/poissons/recipe-erika-ceviche.phpErika's cevicheDiced white fish cured by marinating briefly in lime juicehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1048-0.webpClean and trim ing0 (choose a white fish such as whiting, sole, cod, pollack, etc). Dicehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1048-1.webpPrepare ing1 (use a small one), chop finely and add to the diced fish. Salt and pepper thenhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1048-2.webpGrate ing2 and ing3 into the bowl, then mix againhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1048-3.webpSqueeze ing4https://cooking-ez.com/images/recettes/zoom/poissons/poisson/1048-4.webpPour the squeezed lime juice over the fish, mix well, cover with a lid or plastic film andhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1048-5.webpAfter this time, drain the fish thoroughly, You will notice that the fish will have turned from slightly translucent tohttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1048-6.webpSlice ing5es and reheat if necessaryhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1048-7.webpServe the ceviche on a bed of lettuce with a little choppped coriander scattered over and with sliced potatoes on thehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/1048-0.webp https://cooking-ez.com/desserts/recipe-tatin-apple-diplomat-tart.phpTatin apple diplomat tartSwetcrust pastry case, diplomat cream and tatin-style appleshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1047-0.webpRoll out ing0 and line a 9" (22 cm) square tin or mould, thenhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1047-1.webpPeel ing1, cut into quarters and remove the corehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1047-2.webpPreheat the oven to 390°F (200°C).Choose a large non-stick pan that can go in the oven. Put on medium heathttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1047-3.webpAdd the apple pieces and pack tightly, though they should all be in contact with the butter and sugar mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1047-4.webpLeave to cook like this, simmering until the sugar begins to caramelize around the edge of the panhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1047-5.webpTurn the heat off and transfer the pan to the oven for about 20 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1047-6.webpTake out of the oven and check that the apple pieces are all well soaked in the caramel; if not, return to the oven forhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1047-7.webpLay a sheet of cooking parchment on the worktop. Fish the burning-hot apple pieces out of the panhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1047-8.webpPut a layer of ing4 in the bottom of the tart case (a forcing bag is ideal for this)https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1047-9.webpFinish by arranging the tatin-style apple pieces on top of the cream.Your tart is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1047-10.webp https://cooking-ez.com/desserts/recipe-poppy-seed-and-lemon-cake.phpPoppy seed and lemon cakeA "four quarters" cake with lemon and toasted poppy seedshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1046-0.webpPreheat the oven to 300°F (150°C).Lay a sheet of cooking parchment on ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1046-2.webpPut ing2 and ing1 into a mixer bowl.Start the mixer and beat until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1046-3.webpAdd ing3, ing4, ing5, ing6 and the zest of ing7.Continue beating until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1046-4.webpFinish by adding the cold toasted poppy seeds. Beat for 1 further minute to mix in thoroughlyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1046-5.webpTransfer the mixture into a non-stick or well-buttered (or both) tin or mould.It is not essential, but Ihttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1046-6.webpPreheat the oven to 390°F (200°C) and bake the cake for about 40 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1046-7.webpTurn the cake out gently and leave to cool on a wire rack before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1046-8.webp https://cooking-ez.com/desserts/recipe-blackberry-and-almond-fondant-tart.phpBlackberry and almond fondant tartBlackberry jelly with almond panna cotta in a sweetcrust pastry casehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1045-1.webpRoll out the pastry and line a 9-inch (22 cm) tin or mould, then bake blindhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1045-2.webpProtect the bottom of the tart with ing1, melted in a bain-marie, as explained herehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1045-3.webpStand small rings or cutters in the pastry case after greasing the outsides using a pastryhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1045-4.webpAlmond panna cottaPut ing2 in a bowl of cold water and leave to soften for 5 minuteshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/197-1.webpPut into a saucepan: ing3, ing4, ing5 and ing6.Put on medium heat and mix well with ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1045-5.webpTurn off the heat and add the softened gelatin after draining and drying.Mix again with the whisk untilhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1045-6.webpBlackberry jellyMix together ing7 and ing8.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1045-7.webpPour ing9 into a saucepan and add ingA. Put on high heat and bring to the boil while whisking.Leave to boil forhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1045-8.webpTip in the sugar + gelling agent mixture all at once and whisk to mix thoroughlyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1045-9.webpBring back to the boil and leave to boil for a further 3 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1045-10.webpTake off the heat, cover with a lid or plastic film and stand the pan in cold water tohttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1045-11.webpYou will now have the 3 elements of your tart: the sweetcrust pastry case, the blackberry jelly and the almond pannahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1045-15.webpAssembling the tartAs soon as the blackberry mixture has cooled and is starting to thicken, take the tart casehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1045-12.webpTake the tart out of the fridge and gently remove the moulds. This is THE tricky moment in this recipe.If thehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1045-13.webpCarefully pour the almond panna cotta to fill all the holes, taking care not to get any on the blackberry jelly (youhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1045-14.webpYou tart is complete. Decorate with a sprig of mint or verbena and serve cool, but not too coldhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1045-1.webp https://cooking-ez.com/desserts/recipe-granola.phpGranolaDelicious toasted cereal mix with nuts and seedshttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1044-1.webpPreheat the oven to 360°F (180°C).Put ing0 into a mixing bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1044-2.webpCoarsely chop ing1https://cooking-ez.com/images/recettes/zoom/desserts/autres/1044-3.webpDo the same with ing2 and ing3https://cooking-ez.com/images/recettes/zoom/desserts/autres/1044-4.webpAdd the walnuts, almonds and hazelnuts to the bowl with ing4 and ing5https://cooking-ez.com/images/recettes/zoom/desserts/autres/1044-5.webpAdd ing6 and ing7, then mix thoroughlyhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1044-6.webpLay a sheet of cooking parchment on a baking sheet and spread thehttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1044-7.webpToast in the oven for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1044-8.webpLeave to cool, then break up into small lumps and store in an airtight jarhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1044-9.webpAfter taking out a helping, make sure you seal the jar properly again to keep your granola nice and crunchyhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/1044-1.webp https://cooking-ez.com/desserts/recipe-apple-paste.phpApple pasteApple juice and pectin, set and cut into bite-sized pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1043-0.webpPrepare the tin or mould ready to receive the hot fruit paste by lining it with a sheet ofhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1043-1.webpPress your apples or use a juicer to obtain ing0.You can use a commercially produced apple juice. In this case,https://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1043-2.webpMix ing2 and ing3 with a whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1043-3.webpPour the apple juice into a saucepan with the sugar and gelling agent mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1043-4.webpBring to the boilhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1043-5.webp...stirring constantly.Note: If using freshly pressed apple juice, you might need to skim off the foamhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1043-6.webpWhen the mixture boils, add ing4, mix in well and bring back up to the boil.Leave to boil for 3 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1043-7.webpPour the liquid into the prepared tin.Leave to cool at room temperature for about 2 hours, then a further 2https://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1043-8.webpTurn the fruit paste out of the tin, then dry the top and sides with absorbant paperhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1043-9.webpUse a large knife to cut the block into strips, then across to give small pieces about 0.5 x 1 inch (1 x 2 cm)https://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1043-10.webpIt is not essential, but for a more attractive finish, roll the pieces of fruit paste in granulated sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1043-11.webpKeep your finished fruit paste in an airtight container in a cool placehttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/1043-0.webp https://cooking-ez.com/divers/recipe-risotto-style-celeriac.phpRisotto-style celeriacDiced celeriac cooked risotto-style and finished with creamhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1042-0.webpPeel and rinse ing0, then cut into small dice.There's no doubt about it, this is a tedious job, so use ahttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1042-1.webpPrepare ing1 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1042-2.webpPour ing2 into a large saucepan on medium heat. When good and hot, add the chopped onion.Salt, pepper, and cookhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1042-3.webpAdd the diced celeriac, mix well and cook for 2 or 3 minutes, stirring from time to timehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1042-4.webpAdd just enough chicken stock to barely cover, no morehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1042-5.webpLeave to simmer gently uncovered until the celeriac is tender.If there is any liquidhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1042-6.webpAdd ing4, mix well and leave to reduce and thickenhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1042-7.webpAdd ing5, mix again and cook for a further 1 or 2 minutes, then take off the heathttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1042-8.webpFinish by adding some finely chopped chiveshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1042-9.webpYour risotto-style celeraic is ready. Serve on its own or to accompany meathttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1042-0.webp https://cooking-ez.com/desserts/recipe-autumn-apple-and-plum-crumble-pie.phpAutumn apple and plum crumble piePie-style crumble with apples, plums and hazelnutshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1041-0.webpPreheat the oven to 300°F (150°C).Spread ing0 on a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1041-1.webpPut in the oven for 15 minutes to toasthttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1041-2.webpPut into a mixing bowl: ing1, ing2 and ing3. Add the cooled toasted ground hazelnutshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1041-3.webpMix with your handshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1041-4.webp...until you have an evenly mixed doughhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1041-5.webpLay a sheet of cooking parchment on the worktop and transfer the dough onto it.Lay ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1041-6.webpPreheat the oven to 390°F (200°C).Peel ing4s and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1041-7.webpButter an oven-proof dish and spread half the apples in an even layerhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1041-8.webpSpread ing5 on top after removing the stoneshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1041-9.webpThen add the remaining apple pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1041-10.webpTake the dough out of the freezer and remove the top paperhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1041-11.webpLay the dough on top of the filling, tucking in any spare around the edgehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1041-12.webpBake for about 45 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1041-13.webpServe warm or cold, whichever you preferhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1041-0.webp https://cooking-ez.com/base/recipe-diplomat-cream.phpDiplomat creamConfectioner's custard thickened with gelatin and mixed with whipped creamhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1040-0.webpSoak ing0 in cold water for 5 minutes to softenhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/197-1.webpPrepare ing1 and at the end, when taken off the heat, add ing2 cut into small pieces. Mix well to incorporatehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1040-1.webpThen add the drained and dried gelatinhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1040-2.webp...and mix thoroughlyhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1040-3.webpCover with plastic film in contact with the surface of the custard to prevent it forming ahttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1040-4.webpMeanwhile, prepare ing3 and keep coldhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1040-5.webpOnce the confectioner's custard has cooled to room temperature, remove the plastic film and whisk vigorously to loosenhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1040-6.webpYour diplomat cream is readyhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1040-0.webp https://cooking-ez.com/desserts/recipe-plum-and-almond-panna-cotta.phpPlum and almond panna cottaPanna cotta made with almond milk and stewed plumshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1039-0.webpPut ing0 in cold water to softenhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/197-1.webpPut into a saucepan: ing1, ing2, ing3 and ing4https://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1039-1.webpPut on low heat and heat to 140°F (60°C) maximum – do not let it boilhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1039-2.webpTurn off the heat and add the softened and drained gelatin.Mix until completely dissolvedhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1039-3.webpStand the saucepan in cold water to help it cool more rapidlyhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1039-4.webpWhen the mixture is cold, divide out into small glasses or ramekins.Refrigerate forhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1039-5.webpPrepare ing5, if not already donehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1039-6.webpTop the panna cotta with the stewed plums.If you like, decorate each dish with a small sprig of mint justhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1039-7.webp https://cooking-ez.com/base/recipe-green-bean-puree.phpGreen bean puréePurée of tender fresh green beans with a little potatohttps://cooking-ez.com/images/recettes/zoom/base/legumes/1038-0.webpPrepare ing0, reservehttps://cooking-ez.com/images/recettes/zoom/base/legumes/1038-3.webpPeel and slice ing1. Boil in the same water until softhttps://cooking-ez.com/images/recettes/zoom/base/legumes/1038-4.webpPass the potatoes and beans through a vegetable millhttps://cooking-ez.com/images/recettes/zoom/base/legumes/1038-5.webpTransfer the purée into a saucepan on low heathttps://cooking-ez.com/images/recettes/zoom/base/legumes/1038-6.webpUse a whisk to mix in ing2 and ing3, salt and pepper, then check thehttps://cooking-ez.com/images/recettes/zoom/base/legumes/1038-7.webpYour green bean purée is readyhttps://cooking-ez.com/images/recettes/zoom/base/legumes/1038-0.webp https://cooking-ez.com/desserts/recipe-jelly-style-plum-jam.phpJelly-style plum jamLike normal plum jam, but without the skinshttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1037-0.webpThe day before, rinse and dry ing0https://cooking-ez.com/images/recettes/zoom/desserts/confitures/1037-1.webpCut the plums in half, remove and discard the stones. Put the fruit into a large bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1037-2.webpSprinkle ing1 over, mix in briefly, cover and leave overnighthttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1037-3.webpNext day, you will find the plums covered with a syrup – just what we are afterhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1037-4.webpTransfer the plums with their syrup to a large pan on high heat and bring to the boil.Turn down the heat andhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1037-5.webpTake off the heat and tip the contents of the pan into a vegetable mill over a bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1037-6.webp...and process.You will end up with the plum pulp and juice in the bowl, leaving the skins in the millhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1037-7.webpDiscard the skins and return the contents of the bowl to the pan on medium heathttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1037-8.webpBring to the boil and skim off any scum to keep the jelly nice and clearhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1037-9.webpIn a bowl, mix ing2 and ing3 with a whisk.Note that the correct proportion is 40 g ofhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1037-10.webpTip this mixture into the pan (still on the boil) and mix in with a whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1037-11.webpWait until it comes back to the boil and cook for a further 3 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1037-12.webpPour the jelly into jarshttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1037-13.webpSeal the lids and turn the jars upside down. The air trapped in the jars will be sterilised naturally as it passes uphttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1037-14.webpTurn the jars back the right way up and leave to cool. Store in the darkhttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1037-15.webpEnjoy your plum jelly at your leisure. On a simple slice of toast with a bit of decent butter, it's a real treathttps://cooking-ez.com/images/recettes/zoom/desserts/confitures/1037-0.webp https://cooking-ez.com/divers/recipe-two-cheese-vegetable-gratin.phpTwo-cheese vegetable gratinLayers of 3 different pre-cooked vegetables, topped with 2 cheeseshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1036-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/divers/gratins/1036-1.webpBoil in salted water until barely cooked (it should still be slightly firm).Use ahttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1036-2.webpPrepare ing1https://cooking-ez.com/images/recettes/zoom/divers/gratins/1036-3.webpCook in the same water until barely tender (like the cauliflower).Drain thoroughlyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1036-4.webpRinse and dry ing2 and dicehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1036-5.webpPour ing3 into a frying pan on high heat. When good and hot, add the diced aubergine.Fry until lightly browned,https://cooking-ez.com/images/recettes/zoom/divers/gratins/1036-6.webpPreheat the oven to 360°F (180°C).Butter a gratin dish and spread the cauliflowerhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1036-7.webpAdd the broccoli, salt lightly, pepper and pour ing5 overhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1036-8.webpAdd ing6 cut into stripshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1036-9.webpTop with the grated ing7https://cooking-ez.com/images/recettes/zoom/divers/gratins/1036-10.webpBake for about 25 minutes until the Comté is nicely browned. Finish browing under the grill briefly if necessaryhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/1036-11.webp https://cooking-ez.com/entrees/recipe-mexican-salad.phpMexican saladRed kidney beans, avocado, tomatoes and onion, with a hot lime dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1035-0.webpRinse and drain the ing0 and dry in a tea towelhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1035-1.webpPrepare ing1, cut into small peieces and drizzle a little lime juice overhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1035-2.webpPut the avocado into a salad bowl with the prepared and finely chopped ing2https://cooking-ez.com/images/recettes/zoom/entrees/salades/1035-3.webpPrepare ing3es and chop into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1035-4.webpAdd the red beans and tomatoes to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1035-5.webp...and add the chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1035-6.webpPrepare the dressing by mixing ing5, ing6, ing7 sauce, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1035-7.webpPour the dressing into the bowl and mix well. Your Mexican salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1035-8.webp https://cooking-ez.com/entrees/recipe-tabbouleh.phpTabboulehCouscous with olive oil and lemon dressing, tomatoes, onion and fresh herbshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1034-0.webpPut into a large salad bowl: ing0, ing1, ing2, ing3, salt and pepper.The oil and lemon juice dressing willhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1034-1.webpPrepare (peel) ing4es and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1034-2.webpPrepare ing5 and ing6. Chop very finelyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1034-3.webpAdd the chopped tomatoes, onion and shallot to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1034-4.webpCoarsley chop the herbs (a mixture of mint, parsley, coriander and chives here) and add to the bowl.You can usehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1034-5.webpMix everything together thoroughly, cover and leave in the fridge for at least 3 hours for the couscous to soak up thehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1034-6.webpChecking seasoning and your tabbouleh is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1034-0.webp https://cooking-ez.com/desserts/recipe-lemon-and-grated-apple-tart.phpLemon and grated apple tartSweetcrust pastry case, grated apples and lemonhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1033-0.webpMelt ing0 in a small pan over low heathttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1033-1.webpZest ing1 into a bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1033-2.webpSqueeze the lemon juice and keep this handyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1033-3.webpPeel ing2https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1033-4.webpCoarsly grate the appleshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1033-5.webp...and add to the bowl, drizzling lemon juice over each time to prevent the apple oxidizing and turninghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1033-6.webpPour any remaining lemon juice in with the apples. Add ing3, ing4 and the melted butter.Mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1033-7.webpBreak ing5 into a high-sided container and whisk for a few seconds to liquifyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1033-8.webpPour the eggs into the bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1033-9.webp...and mix again thoroughly.Your tart filling mixture is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1033-10.webpPreheat the oven to 410°F (210°C).Use ing6 to line a 9-inch (22 cm) tart tin or mould, following thehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1033-11.webpFill the pastry case with the apple fillinghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1033-12.webpBake for about 45 minutes.Do watch towards the end of cooking to make sure that the top of the tart doesn'thttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1033-13.webpLeave to cool on a wire rack.Serve cold or warmhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1033-0.webp https://cooking-ez.com/desserts/recipe-sesame-cookies.phpSesame cookiesCookies with double sesame flavourhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1032-0.webpPreheat the oven to 360°F (180°C).Spread ing0 over a sheet of cooking parchment laid onhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1032-1.webpPut into a mixer bowl: ing1, ing2, ing3, ing4, ing5, ing6 and ing7.Add the cooled, toasted sesame seedshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1032-2.webpStart the mixerhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1032-3.webp...and knead until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1032-4.webpFlatten the dough out into disc, wrap in plastic film and refrigerate for at least 2https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1032-5.webpPreheat the oven to 360°F (180°C). Roll out the really cold dough with a rollinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1032-6.webpCut into strips just over an inch (3 cm) widehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1032-7.webpCut across the strips to create the biscuits, about 2 inches (5 cm) long here. Sit these on a sheet ofhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1032-8.webpGlaze the tops of the biscuits using a brushhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1032-9.webpBake for about 25 minutes.Do watch towards the end of cooking; the biscuits should be golden brown but nothttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1032-10.webpLeave to cook on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/1032-11.webp https://cooking-ez.com/desserts/recipe-plum-tart-en-passant-par-la-lorraine.phpPlum tart "En passant par la Lorraine"Sweetcrust pastry with rosettes of mirabelle and larger plums on a layer of hazelnut buttercreamhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1031-0.webpLine an 8-inch (20 cm) tart ring, following the guidance herehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1031-1.webpRinse, drain and dry ing1.Cut in half, remove and discard the stones.Drizzle the juice of ing2 overhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1031-2.webpRinse, drain and dry ing3.Cut in half and discard the stoneshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1031-3.webpPreheat the oven to 390°F (200°C).Spread ing4 in a thin layer in the bottom of the pastry casehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1031-4.webpArrange the mirabelle halves in a circle around the edge, facing one wayhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1031-5.webpArrange a second ring of plums inside, facing the other wayhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1031-6.webpChange direction again with another ring of mirabelleshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1031-7.webpFinish with a few more plums in the centrehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1031-8.webpBake for 40 to 50 minutes. The fruit will give off quite a lot of juice. This is normal, but will make the tart quitehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1031-9.webpIf possible, glaze the top of the tart once it has cooledhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1031-10.webpEat cold on its own, or with a generous dollop of whipped creamhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1031-11.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-freeze-plums.phpHow to freeze plumsPlums, rinsed, dried and frozen as cut halveshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1030-0.webpRinse, drain and dry ing0https://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1030-1.webpOn each fruit you'll find what looks like an indented "seam" down one side. This is the line to split alonghttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1030-2.webpCut into the fruit with a small knife down to the stone, then turn all around thishttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1030-3.webpSeparate the two halveshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1030-4.webpRemove and discard the stonehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1030-5.webpLay the two halves on a baking sheet, protected if necessary with a sheet ofhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1030-6.webpPrepare all the fruit like thishttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1030-7.webpPut the trays in the freezer overnighthttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1030-8.webpNext day, transfer the frozen plums quickly into bags or boxes of about 1lb (400-500 grams). Seal these carefully,https://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1030-9.webp https://cooking-ez.com/desserts/recipe-lemon-tart.phpLemon tartSweetcrust pastry and buttery lemon filling, using both zest and juicehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1029-0.webpIn a mixing bowl, cut ing1 into small pieces and leave at room temperature to softenhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1029-4.webpPour ing2 and ing3 into a medium-sized saucepan, then zest ing4 over.Mix in with ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1029-5.webpBlind bake the tart case made with ing0https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1029-3.webpTake the pan containing the sugar and lemon zest. Add ing5, the juice of both lemons and mix with a whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1029-6.webpPut the pan on low heat and stir constantlyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1029-7.webp...until the mixture thickenshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1029-8.webpPour the hot filling mixture through a fine sieve into the bowl with the butterhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1029-9.webp...and push through the sieve with a soft spatula, leaving only the lemon zest, which can behttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1029-10.webpMix the butter thoroughly into the lemon mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1029-11.webpFinish with a quick blitz from a blender to give a smooth, creamy lemon fillinghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1029-12.webpPour the filling into the tart case while it is still hot. Smooth the top if necessary and refrigerate until servinghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1029-13.webpIf you would like to add a touch of decoration, cut 3 or 4 slices of lemon (a mandolin is thehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1029-14.webpCandy the lemon slices by simmering in ing7 with ing8 for 15 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1029-15.webpArrange the lemon slices around the top of the tarthttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1029-0.webp https://cooking-ez.com/desserts/recipe-rhubarb-mousse.phpRhubarb mousseItalian meringue and stewed rhubarbhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1028-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1028-1.webpTip ing1 into the meringuehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1028-2.webpGently fold the stewed rhubarb into the meringue with a soft spatulahttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1028-3.webpDivide out ing2 evenly between the dishes. There should be about 1 cm in the bottom of eachhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1028-4.webpFill up the dishes with moussehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1028-5.webpScatter a few toasted flaked almonds on top to finishhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1028-6.webpRefrigerate until serving, but best served within a few hourshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/1028-0.webp https://cooking-ez.com/divers/recipe-stuffed-baguette.phpStuffed baguetteHollowed-out baguette filled with a mixture of onions, bacon and eggs, then browned in the ovenhttps://cooking-ez.com/images/recettes/zoom/divers/pains/1027-0.webpRinse, peel and finely slice ing0, keeping the white and green parts separatehttps://cooking-ez.com/images/recettes/zoom/divers/pains/1027-1.webpHeat ing1 in a small frying pan on high heat. When good and hot, add ing2.Fry until cooked, then transfer ontohttps://cooking-ez.com/images/recettes/zoom/divers/pains/1027-2.webpAdd the white part of the spring onion to the pan, salt and pepper. Cook for 1 minute withouthttps://cooking-ez.com/images/recettes/zoom/divers/pains/1027-3.webpBreak ing3 into a bowl and whisk for a few secondshttps://cooking-ez.com/images/recettes/zoom/divers/pains/1027-4.webpAdd the bacon pieces, the cooked (white) onion, the raw (green) onion and ing4.Salt lightly, pepper and mixhttps://cooking-ez.com/images/recettes/zoom/divers/pains/1027-5.webpCut ing2 in half and hollow out the middle with a serrated knife.Sit the bread on ahttps://cooking-ez.com/images/recettes/zoom/divers/pains/1027-6.webpFill up with the filling mixturehttps://cooking-ez.com/images/recettes/zoom/divers/pains/1027-7.webp...and bake for about 30 minutes.Serve hot, whole or cut into chunky portions, rather like a hot open sandwichhttps://cooking-ez.com/images/recettes/zoom/divers/pains/1027-8.webp https://cooking-ez.com/desserts/recipe-comtoise-apple-charlotte.phpComtoise apple charlotteApple charlotte moulded with slices of buttered fried breadhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1026-0.webpRemove the crusts from ing0, cut each slice in half to give, ideally, pieces the same height as your mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1026-1.webpButter the bread slices on both sides and fry until golden brownhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1026-2.webpUse a brush to coat the inside of your charlotte mould with melted butterhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1026-3.webpPut 2 tablespoonsful of caster sugar into the buttered mould and shake until the sugar is evenly distributed and stuckhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1026-4.webpLine the base and sides of the mould with the slices of fried bread, cutting to size where necessary and filling anyhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1026-6.webpPeel ing3 and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1026-5.webpPut a third of the apple pieces into the mould and sprinkle generously with sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1026-7.webpContinue adding layers of apples and sugar until the mould is completely full. Press down gentlyhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1026-8.webpPreheat the oven to 390°F (200°C).Prepare ing4 (this can be done well in advance)https://cooking-ez.com/images/recettes/zoom/desserts/entremets/1026-9.webpPour over the appleshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1026-10.webp...and bake for about 45 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1026-11.webpTurn out onto a plate while still hot.Serve cold or warm, either on its own or with realhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/1026-0.webp https://cooking-ez.com/divers/recipe-stuffed-mushrooms-au-gratin.phpStuffed mushrooms au gratinMushroom caps, marinated and pre-cooked, then baked gratin-stylehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1025-0.webpFry ing0.Sausages vary enormously in size, but this doesn't really matter. Fry about 100g of sausage and usehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1025-1.webpPrepare ing1, keep only the headshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1025-3.webpPrepare the marinade by mixing ing2, ing3, ing4, some finely chopped ing5, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1025-4.webpDrizzle the marinade over the mushrooms, mix well and leave in the fridge to marinate for at least 1 hour, covered withhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1025-5.webpChop the mushroom stalks into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1025-6.webpPour ing6 into a small frying pan on high heat. When hot, add ing7, chopped finely.Salt, pepper and cook for 1https://cooking-ez.com/images/recettes/zoom/divers/autres/1025-7.webpAdd the chopped mushroom stalks and sauté for 2 or 3 minutes. Salt after cooking and sethttps://cooking-ez.com/images/recettes/zoom/divers/autres/1025-8.webpPreheat the oven to 390°F (200°C).Sit the mushroom caps on a wire rack and standhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1025-9.webpMeanwhile, cut the sausage into small pieces and grate the cheese, if not already donehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1025-10.webpUse a fork to crush ing9 in a bowlhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1025-11.webpAdd the sausage pieces, half the grated cheese, the sautéed mushroom stalks and any remaining marinade.Salthttps://cooking-ez.com/images/recettes/zoom/divers/autres/1025-12.webpTake the mushrooms out of the oven and turn them overhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1025-13.webp...then fill with the stuffing mixture. Scatter the rest of the grated cheese over the tophttps://cooking-ez.com/images/recettes/zoom/divers/autres/1025-14.webpReturn to the oven to brown for 10 to 15 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1025-15.webpServe either hot or warmhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1025-0.webp https://cooking-ez.com/poissons/recipe-scrambled-eggs-with-langoustines-and-asparagus-tips..phpScrambled eggs with langoustines and asparagus tips.Sautéed asparagus tips and langoustines with scrambled eggshttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1024-0.webpPrepare ing0. If you are starting with whole asparagus spears, just keep the tips and use the rest for another recipehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1024-2.webpCook ing1 in salted boiling water for 1 minute (no longer), then shellhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1024-3.webpMelt ing2 in a frying pan on high heat. When really hot, add the langoustineshttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1024-4.webpFry for 2 or 3 minutes until coloured, then add the asparagus tips, salt and pepper. Mix well and turn off the heathttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1024-5.webpBreak ing3 into a bowl. Salt and pepper, then whisk until evely mixedhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1024-6.webpAdd the asparagus and langoustines, salt and pepper, then mix well.Heat the plateshttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1024-7.webpMelt ing4 in a frying pan on high heat. When good and hot, pour in the mixturehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1024-8.webpUsing a wooden spatula or soft spatula, draw in the mixture from thehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1024-9.webp...and keep it moving until just beginning to set. The aim is to end up with softly scrambled eggs, rather than anhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1024-10.webpServe immediatelyhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/1024-0.webp https://cooking-ez.com/desserts/recipe-breton-strawberry-and-verbena-tart.phpBreton strawberry and verbena tartBreton sablé base, verbena crémeux and fresh strawberrieshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1023-0.webpPrepare the sablé base with ing0, as explained here.Leave to cool, then use ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1023-1.webpSit the sablé base on a sheet of cooking parchment, laid on a bakinghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1023-2.webpPrepare a verbena crémeux, follwing the method for fruit crémeux, but replace the coulishttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1023-3.webpWhen the crémeux is set, sit the tart (still in its dessert ring) on its serving platehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1023-4.webpArrange a layer of fresh strawberries on top. Use small ones if possible that do not need to be cuthttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1023-5.webpFor a more attractive finish, glaze the top, using a brush, then remove the dessert ringhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1023-6.webpDecorate with a sprig of verbena.Refrigerate before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1023-7.webp https://cooking-ez.com/desserts/recipe-canadian-apple-crumble.phpCanadian apple crumbleCrumble topping with oats and apples with maple syruphttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1022-0.webpPreheat the oven to 300°F (150°C).Spread ing0 on a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1022-1.webpToast the oats in the oven for 15 minutes.Leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1022-2.webpPut ing1, ing2 (cut into small pieces) and ing3 into a bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1022-3.webpAdd the toasted oats when they have cooledhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1022-4.webpMix lightly with your fingertips until the mixture is crumb-likehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1022-5.webpButter an oven-proof dish.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1022-6.webpPeel ing4 and slice.Spread evenly in the dishhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1022-7.webpDrizzle maple syrup over the appleshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1022-8.webpSpread the crumble topping over the appleshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1022-9.webpBake for about 40 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1022-10.webp https://cooking-ez.com/entrees/recipe-baby-courgette-salad.phpBaby courgette saladCrunchy raw courgettes, radishes, tuna and lemon mayonnaisehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1021-0.webpChoose small courgettes about 4 inches (10 cm) long, not much more.Prepare likehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1021-1.webpSlice into rounds straight into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1021-2.webpDo the same with ing1 and ing2https://cooking-ez.com/images/recettes/zoom/entrees/salades/1021-3.webpAdd ing3https://cooking-ez.com/images/recettes/zoom/entrees/salades/1021-4.webpThen ing4 and the finely chopped chives. Mix well.Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1021-0.webp https://cooking-ez.com/entrees/recipe-paimpol-salad.phpPaimpol saladWhite beans, mussels and cougettes in a vinaigrette dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1020-0.webpThe day before, put ing0 to soak in cold water overnighthttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1020-1.webpAlso the day before, or when you start the recipe, prepare and cook ing1, as for musselshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1020-4.webpCook the pre-soaked beans in boiling water until tenderhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1020-2.webpDrain and keep hothttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1020-3.webpThinly slice ing2https://cooking-ez.com/images/recettes/zoom/entrees/salades/1020-5.webpRinse and slice ing3 – choose baby courgettes if possible that are still nice and crunchyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1020-6.webpDice ing4https://cooking-ez.com/images/recettes/zoom/entrees/salades/1020-7.webp...and fry in a frying pan with ing5 until golden brownhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1020-8.webpPut the beans into a salad bowl (while still hot, if possible) with the courgettes, spring onion and chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1020-9.webpThen add the croutons (also still hot, if possible) and the musselshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1020-10.webpFinish by adding ing7. Mix well and serve without delayhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1020-0.webp https://cooking-ez.com/desserts/recipe-lemon-and-lime-custard-tart.phpLemon and lime custard tartBaker's custard tart with lemon and lime custard layershttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1019-0.webpRoll out ing0 and line the tin or mould, following these tips.Instead of a tin, herehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1019-1.webpPrepare ing1, then ing2.Note: For convenience, these two custards can be prepared the dayhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1019-2.webpPour the lemon confectioner's custard on top and smooth the surfacehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1019-3.webpPreheat the oven to 360°F (180°C). Bake the tart for about 50 minutes.Do keep an eye on how both the top ofhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1019-4.webpLeave to cool for 30 minutes, then remove the dessert ring and refrigerate the tart overnight.Warning: the tarthttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1019-5.webpIf you would like an attractive decoration for your tart, cut a few thin slices of lemon and lime. Give them a lighthttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1019-6.webpRemove the slices from the syrup and leave to dry on a wire rack or a sheet ofhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1019-7.webpArrange a few slices of candied lemon and lime on top of your tart, after glazing (if desired)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1019-8.webpServe cool, but not (too) coldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1019-0.webp https://cooking-ez.com/base/recipe-lime-confectioner-custard-pastry-cream.phpLime confectioner's custard (pastry cream)Confectioner's custard with all the flavour of lime zest and juicehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1018-0.webpPour ing0 into a saucepan on medium heat and bring to the boil.When it reaches boiling point, take off the heathttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1018-1.webpJuice ing1https://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1018-2.webpPut ing2 and ing3 into a bowl and mix with a soft spatulahttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1018-3.webpAdd ing4https://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1018-4.webp...and mix againhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1018-5.webpPour the hot lime-infused milk into the mixturehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1018-6.webp...and mix throroughlyhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1018-7.webpRinse out the saucepan, then pour the mixture from the bowl back into the pan through ahttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1018-8.webpPut the saucepan back on low heat and stir the cream constantly while it thickenshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1018-9.webpAt this stage you can add ing5 (green) to improve the appearancehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1018-10.webpUse a whisk towards the end of cooking, as this is more effectivehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1018-11.webpTake the custard off the heat and whisk in the lime juicehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1018-12.webpFor a smoother cream, you can whisk in ing6, cut into small pieces.Your lime confectioner's custard is nowhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/1018-13.webp https://cooking-ez.com/divers/recipe-baker-tuna-and-mushroom-tart.phpBaker's tuna and mushroom tartBread-dough base topped with tuna, onion, mushrooms and creamhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1017-0.webpRoll out ing0 with a rolling pin to fit your tin or mould, either rectangularhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1017-1.webp...or round, then line the tin with it.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1017-2.webpPrepare and slice ing1.Reservehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1017-3.webpPrepare and chop ing2.Heat ing3 in a large saucepan on medium heat. When good andhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1017-4.webpAdd the sliced mushroomshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1017-5.webp...and mix well.Cook for about 5 minutes until the mushrooms are softhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1017-6.webpAdd ing4https://cooking-ez.com/images/recettes/zoom/divers/tartes/1017-7.webpThen add ing5 and mix well.Check the seasoning and take off the heat.Preheathttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1017-8.webpSpread the mixture over the bread-dough base, then bakehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1017-9.webp...for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1017-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-peel-tomatoes-using-a-flame.phpHow to peel tomatoes using a flamePeeling tomatoes without boiling waterhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1016-0.webpCut a cross in the top of ing0https://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1016-1.webpStick a tomato on a forkhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1016-2.webpHold in the flame, turning it round slowly untilhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1016-3.webp...the skin bursts, which takes about 10 seconds.Do this with all the tomatoeshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1016-4.webpThe peel should now be easy to peel off and can be discardedhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1016-5.webpCut round, remove and discard the hard part in the top of each tomatohttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1016-7.webpYour tomatoes are now ready for use in your recipehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1016-8.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-make-a-good-pastry-tart-case.phpHow to make a good pastry tart caseHow to achieve a perfect pastry tart case or pie crusthttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1015-0.webpStart by rolling out the pastry – ing0 here – which should be really cold. You might findhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1015-1.webpSit the tin your mould on a sheet of cooking parchment laid on a bakinghttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1015-2.webpIt is most important to make sure that the pastry sit well into the corner where the base meets the sides (shown by thehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1015-3.webpAfter refrigerating, take the tin out of the fridge and sit it on the work tophttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1015-4.webpUse a knife to trim off any excess pastryhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1015-5.webp...all around the edgehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1015-6.webpYour pastry case is now ready to be filledhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1015-7.webpYou can prick over the base if necessary (depending on the filling and pastry you are using)https://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/1015-8.webp https://cooking-ez.com/entrees/recipe-souda-salad.phpSouda saladSalad of cucumber (with skin), tomatoes and feta with an olive oil, lemon and oregano dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1014-0.webpThe vegetablesRinse ing0, trim off the ends but do not peel.You can cut grooves lengthways with ahttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1014-1.webpSlice the cucumber thinly (a mandolin is the ideal tool for this).Sprinkle the sliceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1014-2.webpPrepare ing1 and slice fairly thinly.Sprinkle with fine salt, mix well and leave tohttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1014-3.webpDice ing2 fairly small.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1014-4.webpThe dressingIn a bowl mix ing3 and ing4 with a little salt and pepper, then add ing5https://cooking-ez.com/images/recettes/zoom/entrees/salades/1014-5.webpDrain the cucumber slices and discard the juices. Transfer to a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1014-6.webpDrain the tomato slices and discard the juices. Add to the salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1014-7.webpAdd the diced feta, the finely chopped ing6 and some finely chopped chiveshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1014-8.webpPour the dressing over and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1014-9.webpServe garnished with an anchovy fillet or a few black olives (if your diners like them)https://cooking-ez.com/images/recettes/zoom/entrees/salades/1014-0.webp https://cooking-ez.com/divers/recipe-potato-galette.phpPotato galetteGalette of duchess potatoes with fried ham, chives and spring onionshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1013-0.webpRinse then peel and slice ing0, keeping the green and white parts separatehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1013-1.webpPour ing1 into a small frying pan on high heat. When good and hot, lightly brown ing2 on both sides.https://cooking-ez.com/images/recettes/zoom/divers/legumes/1013-2.webpUse the same pan to fry the white parts of the spring onions, adding a little oil if necessary. Salt and pepper, thenhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1013-3.webpCut the fried ham into stripshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1013-4.webpPeel ing3eshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1013-5.webp...then put through a vegetable mill or gratehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1013-6.webpPut the mashed potatoes into a mixer bowl, start kneading on slow speedhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1013-7.webp...and mix in ing4, one at a time, then salt and pepper.Knead until smooth and evenly mixedhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1013-8.webpFinish by incorporating the ham strips, the cooked onion, the raw onion (green) and the finely chopped chiveshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1013-9.webpPreheat the oven to 390°F (200°C).FIll a non-stick tin or mould with the mixture and smooth the top with thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1013-10.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/1013-0.webp https://cooking-ez.com/divers/recipe-chicken-with-spinach-in-a-cream-sauce.phpChicken with spinach in a cream sauceSpinach, cooked chicken and potatoes with creamhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1012-0.webpPeel ing0, separate the green part from the white and chop each of these separatelyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1012-1.webpPrepare ing1 and ing2, if not already done. Slice the potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1012-2.webpPour ing3 into a frying pan on medium heat. When good and hot, add the sliced potatoes.Fry until lightlyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1012-3.webpThen add the white part of the onion, salt and pepper. Cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1012-4.webpAdd the cooked ing4, cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/autres/1012-5.webp...the spinachhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1012-6.webp...and finally ing5, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1012-7.webpLeave uncovered on low heat to thicken as requiredhttps://cooking-ez.com/images/recettes/zoom/divers/autres/1012-8.webpChecking the seasoning, add the green part of the onion, mix well and servehttps://cooking-ez.com/images/recettes/zoom/divers/autres/1012-0.webp https://cooking-ez.com/desserts/recipe-strawberries-in-a-thyme-and-lemon-flavoured-red-wine-reduction.phpStrawberries in a thyme and lemon-flavoured red wine reductionStrawberries in reduced red wine with thyme and lemon, and whipped creamhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1011-0.webpPour ing0 into a saucepan on medium heat. bring to the boil, then leave to boil gently until reduced by halfhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1011-1.webpAdd to the reduced red wine: ing1, ing2 and the zest of ing3https://cooking-ez.com/images/recettes/zoom/desserts/fruits/1011-2.webpPut the pan back on the heat and reduce again by halfhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1011-3.webpFilter the contents of the pan through a fine strainerhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1011-4.webpYou will now have a red wine reduction flavoured with thyme and lemon.Leave to cool, then cover and refrigeratehttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1011-5.webpPrepare ing4, remove the green tops and cut in 4 lengthways.Put into a bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1011-6.webpPour the cold red wine reduction over, mix well and leave to steep for 15 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1011-7.webpDivide out into small dishes and pour a generous slurp of the red wine reduction overhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1011-8.webpFinish with a beautifully piped rosette of whipped cream (Chantilly) and garnish, if you like, with a minthttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/1011-0.webp https://cooking-ez.com/divers/recipe-deep-leek-and-potato-quiche.phpDeep leek and potato quicheDeep quiche with a mixture of vegetables and bacon, quiche filling and 2 cheeseshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-0.webpWe'll be using a deep 8 inch (20 cm) dessert ring, rather than a tin or mould for this quiche.https://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-1.webpSit the ring on a sheet of cooking parchment laid on a bakinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-2.webpSlice ing1es.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-3.webpGrate ing2 and ing3https://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-4.webpPrepare ing4.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-5.webpPrepare ing5 and chop finely.Do the same with ing6.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-7.webpPour ing7 into a frying pan on high heat. When good and hot, add ing8.Fry until nicely browned, then transferhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-6.webpAdd the chopped onion and cook in the bacon fat for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-8.webpAdd the leek, salt and pepper. Cook for a few minutes until the leek becomes translucenthttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-9.webpThen add the baconhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-10.webp...and the sliced potatoes. Mix well.Turn off the heathttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-11.webpPreheat the oven to 390°F (200°C).Take the pastry case in its ring, now very cold, out of the fridge, andhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-12.webpFill with the vegetable and bacon mixturehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-13.webpScatter the grated cheese evenly over the tophttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-14.webpAnd pour over the quiche filling mixturehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-15.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-16.webpLeave to cool for 5 minutes before slipping off the ring and use the paper to help slide the quiche onto its servinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-17.webpSlice into portions to suit your own and your guests' appetiteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-0.webp https://cooking-ez.com/poissons/recipe-mackerel-rillettes.phpMackerel rillettesPoached mackerel flesh, butter, herbs and spices,https://cooking-ez.com/images/recettes/zoom/poissons/terrines/1009-0.webpAsk your fishmonger to prepare ing0 for you: cleaned and the head cut offhttps://cooking-ez.com/images/recettes/zoom/poissons/terrines/1009-1.webpRinse thoroughly under cold running water, then put in a large pan of cold water with ing1https://cooking-ez.com/images/recettes/zoom/poissons/terrines/1009-2.webpPut on low heat and poach gently at a simmer for about 10 minutes.Ideally, check thehttps://cooking-ez.com/images/recettes/zoom/poissons/terrines/1009-3.webpRemove the mackerel from the poaching water and leave to cool, then take all the flesh off the bones and discard thehttps://cooking-ez.com/images/recettes/zoom/poissons/terrines/1009-4.webpAdd ing2, ing3, ing4, ing5, the finely chopped parsley, salt and pepper to the fishhttps://cooking-ez.com/images/recettes/zoom/poissons/terrines/1009-5.webpMix well with a fork.Check the seasoning. Transfer into jars and leave overnight, athttps://cooking-ez.com/images/recettes/zoom/poissons/terrines/1009-6.webpWhen you want to serve your rilletes, toast some slices of bread (rounds of French baguettehttps://cooking-ez.com/images/recettes/zoom/poissons/terrines/1009-7.webpSpread the rillettes generously on the toast and decorate, if you like, with a few chive flowers. Then enjoy!https://cooking-ez.com/images/recettes/zoom/poissons/terrines/1009-0.webp https://cooking-ez.com/divers/recipe-baker-chicken-and-potato-tart.phpBaker's chicken and potato tartBread-dough base, cream cheese and cream topping with a layer of potatoes and poached chickenhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1008-0.webpLay a chicken breast on a piece of plastic film, salt and pepper both sides, and put a bayleaf andhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1008-1.webpRoll up the chicken in the film like a boiled sweet and tie the ends firmly with string.Wrap all the chickenhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1008-2.webpLower the chicken parcels into a pan of simmering water and leave tohttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1008-3.webpDrain and leave to cool, then remove and discard the film wrapping. Slice the chicken thinlyhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1008-4.webpPreheat the oven to 430°F (220°C).Slice ing3.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1008-5.webpChop the ing4https://cooking-ez.com/images/recettes/zoom/divers/tartes/1008-6.webpMix in a bowl: ing5, ing6 and the parsley, then season with salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1008-7.webpRoll out ing7 into a large rectangle on a sheet of cooking parchmenthttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1008-8.webpSpread the herb topping mixture over the dough, leaving a thin border around the edgehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1008-9.webpArrange the potato slices overhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1008-10.webp...then the chicken on tophttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1008-11.webpFinish with a sprinkling of grated cheese and put in the ovenhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1008-12.webp...to bake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1008-13.webp https://cooking-ez.com/entrees/recipe-baby-spinach-salad.phpBaby spinach saladShredded spinach, lardons, croutons and hard-boiled eggshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1007-0.webpPeel, rinse and slice ing0.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1007-1.webpPrepare ing1, but do not cookhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1007-2.webpShred the spinach.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1007-3.webpCut ing2 into small cubes.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1007-4.webpPour ing3 into a small frying pan on high heat. When good and hot, add ing4.Fry until lightly browned, stirringhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1007-5.webpPut the bread cubes into the pan and fry in the bacon fat until golden brown.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1007-6.webpSlice ing5https://cooking-ez.com/images/recettes/zoom/entrees/salades/1007-7.webpPut the spinach, croutons, lardons and eggs into a salad bowl.Add the parsley and ing7. Mix well and your babyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1007-8.webp https://cooking-ez.com/divers/recipe-two-cheese-quiche.phpTwo-cheese quicheQuiche with diced ham and two cheeseshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1006-0.webpRoll out ing0 and line a tart tin or mould. If you are using bought, ready-rolled pastry that comes with a sheet ofhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1006-1.webpGrate ing1 and ing2.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1006-2.webpCut ing3 into small dicehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1006-3.webpMelt ing4 in a frying pan over medium heat. When really hot, toss in the diced ham.Lightly brown the ham,https://cooking-ez.com/images/recettes/zoom/divers/tartes/1006-4.webpPreheat the oven to 390°F (200°C).Prepare ing5https://cooking-ez.com/images/recettes/zoom/divers/tartes/1006-5.webpTake the pastry case out of the fridge and prick all over the bottom with a fork. Scatter the diced ham overhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1006-6.webpAdd the 2 cheeses evenly on tophttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1006-7.webpFinish by pouring in the filling mixturehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1006-8.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1006-9.webpServe with a green salad on the side, for examplehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/1006-10.webp https://cooking-ez.com/base/recipe-yeast-based-flaky-dough-for-croissants.phpYeast-based flaky dough (for croissants)Dough for croissants and pains au chocolat (and similar)https://cooking-ez.com/images/recettes/zoom/base/pates/1005-0.webpPut into a jug: ing0, ing1 and ing2. Refrigerate overnight, or for at least 2 hours.We need to do this (as forhttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-1.webpBasic doughPour the water+milk+egg mixture (really cold) into a mixer bowl, then add ing2, ing4, ing5, ing6,https://cooking-ez.com/images/recettes/zoom/base/pates/1005-2.webpKnead on slow speed for 8 minutes, then on slightly higher speed for 10 minutes.txt=2294https://cooking-ez.com/images/recettes/zoom/base/pates/1005-3.webpYou should now have a supple, firm doughhttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-4.webpTo be sure the dough is well-enough kneaded, do the window-pane test. If it isn't ready, kneadhttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-5.webpTip out the dough onto a floured worktophttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-6.webpCover the dough with plastic sheet and leave to rest for 15 minuteshttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-7.webpAfter this time, roll out the dough with a rolling pin into a large rectangle, the same sizehttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-8.webpOnce you have the right sized rectangle, put the butter to wait in the fridgehttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-9.webpLayering with butterCheck that the dough and butter are at about the same temperature, i.e. very cold (this ishttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-10.webpFold the sides of the dough over the butter. The edges should meet in the centre to completely cover the butterhttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-11.webpWith the rolling pin press over the whole surface to spread out the butter on the inside.It doesn't matter if ahttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-12.webpSo, at this stage we have one layer of butter sandwiched between 2 layers of dough, as in this diagram (yellow =https://cooking-ez.com/images/recettes/zoom/base/pates/plf-beurre-ensache.webpRoll out the dough lengthways to about 24 inches (60 cm).I admit this is hard work; it takes a lot of energy tohttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-13.webpThe double turnFold the dough ends in, but not into the centrehttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-14.webp...make the join at about 2/3.The red line shows the dough's centre line and the green arrow indicates wherehttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-15.webpThen fold the dough in halfhttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-16.webpYou have now made a double turn or "wallet turn"https://cooking-ez.com/images/recettes/zoom/base/pates/1005-17.webpBy this stage, we now have 4 layers of butter between 8 layers of pastry (as in this diagram (yellow = butter, brown =https://cooking-ez.com/images/recettes/zoom/base/pates/plf-tour-double.webpWith a very sharp kitchen or craft knife, slit through the fold of dough on one sidehttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-18.webp...then the other.This is so that the flakes can develop fully with no round edge, just uninterrupted layers ofhttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-19.webpGive the dough a quarter turn, then roll out lengthways again to about 24 inches (60 cm)https://cooking-ez.com/images/recettes/zoom/base/pates/1005-20.webpIt doesn't matter if the butter is showing a little around the edges - quite the contrary: this shows the butter ishttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-21.webpThe single turnFold one third of the dough in towards the centrehttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-22.webp...and fold the remaining third over the top.This is a "simple turn"https://cooking-ez.com/images/recettes/zoom/base/pates/1005-23.webpSplit the side folds one last timehttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-25.webpIt might be hard to see now, but this double turn and single turn has given you a yeast-based flaky dough made up of 13https://cooking-ez.com/images/recettes/zoom/base/pates/1005-24.webpYour yeast-based flaky dough is now ready. Wrap in plastic film and refrigerate for 2 hours beforehttps://cooking-ez.com/images/recettes/zoom/base/pates/1005-26.webp https://cooking-ez.com/entrees/recipe-springtime-mixed-salad.phpSpringtime mixed saladShredded lettuce, sliced courgettes, diced cheese, hard-boiled eggs and tuna, dressed with a vinaigrettehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1004-0.webpPrepare ing0 and shredhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1004-1.webpThinly slice the courgettes (use the tiniest ones if you can)https://cooking-ez.com/images/recettes/zoom/entrees/salades/1004-2.webpSlice ing2 and thinly slice ing3https://cooking-ez.com/images/recettes/zoom/entrees/salades/1004-3.webpDice ing4https://cooking-ez.com/images/recettes/zoom/entrees/salades/1004-4.webpPut all these ingredients into a salad bowl, add ing5https://cooking-ez.com/images/recettes/zoom/entrees/salades/1004-5.webp...then the chopped parsley and chive flowershttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1004-6.webpFinish by adding ing8 and mix well.Your mixed salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1004-0.webp https://cooking-ez.com/entrees/recipe-red-cabage-salad-with-toasted-almonds.phpRed cabage salad with toasted almondsSalad of red cabbage with sliced radishes and toasted almondshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1003-0.webpPrepare and rinse ing0. Finely shred and put in a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1003-1.webpThinly slice ing1 (a mandolin is the ideal tool for this) and add to the salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1003-2.webpTip ing2 into a small frying pan on medium heat and lightly toast (torrefy) them, stirringhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1003-3.webpLeave to cool, then coarsly chop with a knifehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1003-4.webpAdd the almonds to the salad bowl, then add the chopped parsley, some separated chive flowers and ing5https://cooking-ez.com/images/recettes/zoom/entrees/salades/1003-5.webpMix well and your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/1003-0.webp https://cooking-ez.com/divers/recipe-ham-and-cheese-slices-with-spring-onions.phpHam and cheese slices with spring onionsOven-baked slices topped with ham, Morbier cheese and lightly fried spring onionshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1002-0.webpPeel and rinse ing0, keeping only the tender tops (use any swollen bulbs in another recipe)https://cooking-ez.com/images/recettes/zoom/divers/tartines/1002-1.webpSlice the spring onionshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1002-2.webpPour ing1 into a small frying pan on medium heat.When really hot, add the onions, salt and pepper, and cook forhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1002-4.webpUse the same pan to lightly brown ing2 on both sides.Do this in batches if necessaryhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1002-3.webpPreheat the oven to 390°F (200°C).Arrange ing3 on a baking sheethttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1002-5.webpLay a slice of fried ham on each slicehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1002-6.webpSpread the onions over the sliceshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1002-7.webpSlice ing4 thinly and divide between the slcieshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1002-8.webpBake for about 15 minutes and serve piping hothttps://cooking-ez.com/images/recettes/zoom/divers/tartines/1002-9.webp https://cooking-ez.com/divers/recipe-turmeric-risotto.phpTurmeric risottoRisotto with turmeric and toasted sunflower and pumpkin seedshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1001-0.webpSpread ing0 and ing1 on a baking sheethttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1001-1.webpPut in the oven at 300°F (150°C) for 15 minutes to toast (dry roast).https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1001-2.webpPrepare ing2 and chop finely.Pour ing3 into a large saucepan on high heat. Whenhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1001-3.webpAdd ing4 and mix well.Stir constantly until the grains become translucent (or "pearl")https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1001-4.webpAdd ing5 and mix well. Stir for a further 2 or 3 minutes while the rice colourshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1001-5.webpPour in ing6 and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1001-6.webp... and continue stirring until the wine has been completely absorbedhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1001-7.webpThen add the chicken stockhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1001-8.webp...and continue stirring until the stock has been completely absorbedhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1001-9.webpRepeat steps 8 and 9 until all the stock has been added and absorbed, and the rice is cooked.It is importanthttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1001-10.webpNext, add the grated ing8 and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1001-11.webpFinish by adding the toasted seedshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1001-12.webp...and mix in. Your risotto is readyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/1001-13.webp https://cooking-ez.com/desserts/recipe-breton-apple-and-rhubarb-tart.phpBreton apple and rhubarb tartBreton sablé base, apple crémeux filling and oven-poached rhubarb pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1000-0.webpPrepare ing0 and cut the sticks in half lengthwayshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1000-1.webpCut the sticks through diagonally (as shown in the photo)https://cooking-ez.com/images/recettes/zoom/desserts/tartes/1000-2.webpPut the rhubarb pieces into a bowl with ing1 and mix well. Leave for 1 hourhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1000-3.webpMeanwhile, roll out ing2 and cut a circle 8 inches (20 cm) in diameter (Use a dessert ring of the right size tohttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1000-4.webpLay a sheet of cooking parchment on a baking sheet and sit the circle ofhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1000-5.webpBake for about 20 minutes, keeping a careful eye on it towards the end, as it is important not to overcook the sabléhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1000-6.webpLay the rhubarb in an ovenproof dish and pour over the syrup that has collected in the bottom of the bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1000-7.webpCook for about 20 minutes in the oven until the rhubarb is tenderhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1000-8.webpDrain the rhubarb pieces, keeping the syrup that drains offhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1000-9.webpSit the sablé base on a baking sheet and put the dessert ring back over ithttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1000-10.webpPrepare ing3 using apple juice instead of the fruit purée.Pour the apple crémeux onto the sablé base in thehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1000-11.webpArrange the rhubarb pieces on top and refrigerate for 30 minutes for the crémeux filling to sethttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1000-12.webpSlip a knife blade around the inside of the ring and lift off.Transfer the tart to a serving plate and glazehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/1000-13.webp https://cooking-ez.com/entrees/recipe-endive-and-cheese-salad-with-croutons.phpEndive and cheese salad with croutonsEndive salad with spring onions, browned croutons and diced cheesehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/999-0.webpThinly slice ing0https://cooking-ez.com/images/recettes/zoom/entrees/salades/999-1.webpPrepare ing1 and shred by slicing thinlyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/999-2.webpCut ing2 into small cubeshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/999-3.webpDice the cheese as wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/999-4.webpPour ing4 into a small frying pan on high heat. When good and hot, add the bread cubes and fry until browned, stirringhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/999-5.webpPut the endives, onions, croutons and cheese into a salad bowl.Add some freshly chopped chives, then ing6 andhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/999-6.webpServe fairly quickly while the croutons are still crunchyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/999-0.webp https://cooking-ez.com/monde/recipe-enchiladas.phpEnchiladasTortillas filled and rolled up, then oven bakedhttps://cooking-ez.com/images/recettes/zoom/monde/gratins/998-0.webpMake the fillingPrepare ing0 and slice or chop finelyhttps://cooking-ez.com/images/recettes/zoom/monde/gratins/998-1.webpPour ing1 into a large saucepn on high heat. When really hot, add the onion, salt and pepper.Cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/monde/gratins/998-2.webpAdd ing2 and ing3https://cooking-ez.com/images/recettes/zoom/monde/gratins/998-3.webp...stir and cook throughhttps://cooking-ez.com/images/recettes/zoom/monde/gratins/998-4.webpWhen the meat is well cooked, add ing4 and leave to cook on low heat for 30 minuteshttps://cooking-ez.com/images/recettes/zoom/monde/gratins/998-5.webpNext, add ing5 and cook for a further 5 minutes, then check the seasoninghttps://cooking-ez.com/images/recettes/zoom/monde/gratins/998-6.webpTake off the heat and add the leaves of ing6https://cooking-ez.com/images/recettes/zoom/monde/gratins/998-7.webpAssemble the enchiladasPreheat the oven to 390°F (200°C).Lay a tortilla in front of you. Put ahttps://cooking-ez.com/images/recettes/zoom/monde/gratins/998-8.webp...and roll up.Fill all the tortillas like this, using up all the fillinghttps://cooking-ez.com/images/recettes/zoom/monde/gratins/998-9.webpLay the filled tortillas as they are made in an oven-proof dishhttps://cooking-ez.com/images/recettes/zoom/monde/gratins/998-10.webpScatter grated cheese over (Cheddar here) and put in the ovenhttps://cooking-ez.com/images/recettes/zoom/monde/gratins/998-11.webp...for about 20 minutes. Finish browning the top under the grill if necessaryhttps://cooking-ez.com/images/recettes/zoom/monde/gratins/998-0.webp https://cooking-ez.com/four/recipe-brioche-royale.phpBrioche royaleRich brioche filled with candied fruit, chocolate and toasted hazelnuts, topped with a "macaronade" andhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/997-0.webpPreheat the oven to 300°F (150°C).Spread ing0 on a baking sheet andhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/997-1.webpPrepare ing1. When made, add ing2, ing3 and the hazelnuts to the mixer bowlhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/997-2.webpMix for a few more minutes until well mixed togetherhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/997-3.webpCover with plastic film and leave to rest at room temperature for 1 hourhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/997-4.webpAfter this time, knock back the dough. Do this by lifting it and letting it fall back sharply into the bowl a couple ofhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/997-5.webpNext day, your dough should be firm and risenhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/997-6.webpCut into pieces of about 400 ghttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/997-7.webpRoll these pieces into long rolls, the same length as your tins or moulds. Lay the dough in the tins (greased if theyhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/997-8.webpThe macaronadeIn a large bowl mix ing4, ing5 and ing6.Your macaronade is readyhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/997-9.webpPreheat the oven to 360°F (180°C).Spread the top of each brioche generously with half the macaronadehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/997-10.webpScatter with flaked almonds, then sprinkle with icing sugar.Bake for 45 minuteshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/997-11.webpAdmire the fine "royal" look of your briocheshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/997-12.webpTurn out the brioches and leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/997-13.webp https://cooking-ez.com/desserts/recipe-frozen-cottage-cheese-with-strawberries.phpFrozen cottage cheese with strawberriesFrozen fruit blended with cottage cheese and sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/996-0.webpThe day before, or well in advance, hull the strawberries, cut in half and lay out on a bakinghttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/996-1.webpNext day, tip the frozen strawberries into a blender goblet, then add ing1 and ing2https://cooking-ez.com/images/recettes/zoom/desserts/glaces/996-2.webpBlend until smooth and evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/996-3.webpThat's all there is to it. Serve right awayhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/996-4.webp https://cooking-ez.com/divers/recipe-gratin-parmentier.phpGratin ParmentierTwo layers of sautéed potatoes around a layer of cooked minced beef, topped with grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/995-0.webpPrepare and finely slice ing0 and ing1.You can also chop the larger onionhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/995-1.webpPour ing2 into a large pan on high heat. When really hot, add the onions.Salt, pepper and cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/995-2.webpAdd ing3, mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/995-3.webp... and cook the meat fully.Check the seasoning then sethttps://cooking-ez.com/images/recettes/zoom/divers/gratins/995-4.webpSlice ing4eshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/995-5.webpPour ing5 into a large pan on high heat. When really hot, brown the potato slices on both sides.Do this inhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/995-6.webpPreheat the oven to 360°F (180°C).Butter a gratin dish and arrange half thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/995-7.webpAdd the meathttps://cooking-ez.com/images/recettes/zoom/divers/gratins/995-8.webpThen add the remaining potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/995-9.webpTop with ing7 and bakehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/995-10.webp...for about 20 minutes, finishing under the grill, if necessary, to brown the top nicelyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/995-0.webp https://cooking-ez.com/divers/recipe-tandoori-flavoured-chicken-with-leeks.phpTandoori-flavoured chicken with leeksChicken chunks with leeks in a creamy, tandoori-spiced saucehttps://cooking-ez.com/images/recettes/zoom/divers/autres/994-0.webpPrepare ing0. Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/994-1.webpPrepare ing1.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/994-2.webpCut ing2 into small chunks or shreds.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/994-3.webpPour ing3 into a large pan on high heat. When really hot, add the shallots.Salt, pepper and cook for 1 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/autres/994-4.webpAdd the leeks, mix well and leave to cook until tenderhttps://cooking-ez.com/images/recettes/zoom/divers/autres/994-5.webpAdd the chicken and ing4. Mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/autres/994-6.webpLastly, add ing5, salt and pepper. Leave on low heat to reduce until you have a thickened, creamy saucehttps://cooking-ez.com/images/recettes/zoom/divers/autres/994-7.webpCheck the seasoning and your dish is ready to servehttps://cooking-ez.com/images/recettes/zoom/divers/autres/994-0.webp https://cooking-ez.com/four/recipe-mouna.phpMounaBrioche with Mediterranean roots, flavoured with citrus fruits and orange-flower waterhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/993-0.webpMelt ing0 in a small pan on low heat, or in the microwave.Leave to cool to room temperaturehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/993-1.webpPut into a mixer bowl: ing1, ing2, ing3 (really cold), ing4, ing5, ing6, ing7 and ing8https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/993-2.webpKnead together for 7 minutes on minimum speed, then 7 more minutes on the next speed up.txt=2294https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/993-3.webpGo back to the slowest speed, then gradually trickle in the butterhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/993-4.webpKnead until the butter is completely mixed inhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/993-5.webpFinish by grating the zest of ing9 and ingA into the mixture and knead for a further 2 minutes tohttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/993-6.webpGather the dough into a ball and transfer to a large, clean bowl. Cover with a plastic sheethttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/993-7.webpDivide the dough into lumps of about 800 g and shape into balls.Sit these on a bakinghttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/993-8.webpNext day, reshape each ball and put into a tall non-stick tin or mould. Cover with a plastichttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/993-9.webpLeave to rise in a warm place for 3 hourshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/993-10.webpAfter this, preheat the oven to 360°F (180°C).Glaze the top of the brioche using ahttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/993-11.webpCut a cross into the top with scissorshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/993-12.webpThen scatter pearl sugar granules overhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/993-13.webpBake for about 45 minuteshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/993-14.webpTurn out while hot and leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/993-0.webp https://cooking-ez.com/entrees/recipe-turnip-top-soup.phpTurnip top soupSoup made with turnip and radish tops, thickened with a little potatohttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/992-0.webpRescue ing0.These might be from turnips and radishes bought for another recipe, or if you go to the market, forhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/992-1.webpCut off the stalks and wash like lettuce, then drain.Sethttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/992-2.webpPeel ing1 and slice.set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/992-3.webpPrepare ing2 and chophttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/992-4.webpMelt ing3 in a large saucepan on medium heat. When it begins to froth, add the chopped shallot, salt andhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/992-5.webpAdd the vegetable tops to the pan and stir round untilhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/992-6.webp...they wilt and shrink down into the butter and shallots.Note: depending on the quantity of leaves,https://cooking-ez.com/images/recettes/zoom/entrees/soupes/992-7.webpPour in ing4 and add the potato slices. Salt and pepper againhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/992-8.webpSimmer on low heat for about 20 minutes until the potatoes are tenderhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/992-9.webpTake off the heat and blend, then check the seasoninghttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/992-10.webpYour turnip top soup is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/992-0.webp https://cooking-ez.com/entrees/recipe-two-colour-cauliflower-salad.phpTwo-colour cauliflower saladTwo colours of cauliflower wth rémoulette dresssinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/991-0.webpTrim the leaves of both cauliflowers (here I'm using a cauliflower and purple-headed broccoli).Rinse brieflyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/991-1.webpCut the broccoli into small floretshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/991-2.webpPut into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/991-3.webpDo the same with the cauliflowerhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/991-4.webpAdd ing1 and mix well.Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/991-5.webp https://cooking-ez.com/desserts/recipe-lemon-and-lime-cakes.phpLemon and lime cakesMoist lemon and lime cake, soaked with citrus syruphttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/990-0.webpPut ing0 into a mixer bowl.Grate the zest of ing1 and ing2 into the bowl and mixhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/990-1.webpPreheat the oven to 340°F (170°C).Sieve together ing3 and ing4, then add ing5https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/990-2.webpStart the mixer to whisk together the sugar and zest, mix well.Gradually add ing6 after lightly beating with ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/990-3.webpIncrease the mixer speed and leave the mixture to cream and aeratehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/990-4.webpGradually add ing7 and ing8https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/990-5.webp...then ing9https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/990-6.webpFinish by gently folding in the flour+baking powder+salt mixture a little at a time with a softhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/990-7.webpDivide the cake batter between small tins or moulds about 5 x 2 x 2 inches (12 x 6 x 6 cm).txt=1398https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/990-8.webpBake for about 45 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/990-9.webpSoak the cakes with ingA while they are still hothttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/990-10.webpLEave to finish cooling on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/990-11.webp https://cooking-ez.com/four/recipe-baker-pizza.phpBaker's pizzaPizza made with bread dough and tomato saucehttps://cooking-ez.com/images/recettes/zoom/four/tartes/989-0.webpPreheat the oven to 480°F (250°C). Roll out ing0 into a large rectangle on a sheet ofhttps://cooking-ez.com/images/recettes/zoom/four/tartes/989-1.webpSpread a layer of ing1, leaving a clear border of about half an inch (1 cm) all round.Scatter ing2 overhttps://cooking-ez.com/images/recettes/zoom/four/tartes/989-2.webpFlake ing3 on tophttps://cooking-ez.com/images/recettes/zoom/four/tartes/989-3.webpFinish with the ing4https://cooking-ez.com/images/recettes/zoom/four/tartes/989-4.webpBake for about 30 minutes.That's all there is to a baker's pizzahttps://cooking-ez.com/images/recettes/zoom/four/tartes/989-0.webp https://cooking-ez.com/base/recipe-remoulette-dressing.phpRémoulette dressingSimilar to a rémoulade dressing, but with lemon and chiveshttps://cooking-ez.com/images/recettes/zoom/base/sauces/988-0.webpPut into a high-sided receptacle: ing0, ing1, ing2, ing3 and ing4https://cooking-ez.com/images/recettes/zoom/base/sauces/988-1.webpPour ing5 on tophttps://cooking-ez.com/images/recettes/zoom/base/sauces/988-2.webpBlend for a few seconds until the dressing is emulsifiedhttps://cooking-ez.com/images/recettes/zoom/base/sauces/988-3.webpFinish by adding the chopped chives and mix in.Your rémoulette dresssing is readyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/988-4.webp https://cooking-ez.com/desserts/recipe-mini-mont-blanc-choux-puffs.phpMini Mont-Blanc choux puffsRound choux puffs with craquelin, filled with whipped cream and chestnut puréehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/987-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/987-1.webpGently fold ing1 into the cream with a soft spatula to keep the lightness that has beenhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/987-2.webpPreheat the oven to 430°F (220°C).Roll out ing2 and cut circles with a 0.8 inch (2 cm)https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/987-3.webpLay a sheet of cooking parchment on a baking sheet.Prepare ing3,https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/987-4.webpBake for about 25 minutes until the puffs are well risen and golden brownhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/987-5.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/987-6.webpUsing a serrated knife, slice each puff in half horizontally, trying not to spoil the domedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/987-7.webpFill the puffs generously with the Mont-Blanc cream, using a forcing baghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/987-8.webpPop the lids back on the puffs and press gently to help them stickhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/987-9.webpYour mini Mont-Blanc choux puffs are readyhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/987-0.webp https://cooking-ez.com/base/recipe-noisette-butter.phpNoisette butterButter melted and cooked until it looks and smells like hazelnuts, then filteredhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/986-0.webpCut ing0 into pieces, put into a saucepan on medium heat and melt.Note: Cutting the butter into pieceshttps://cooking-ez.com/images/recettes/zoom/base/aromatique/986-2.webpAfter a while, the butter will start to boil. This is because of the water it containshttps://cooking-ez.com/images/recettes/zoom/base/aromatique/986-3.webpContinue cooking. The boiling will be vigorous at firsthttps://cooking-ez.com/images/recettes/zoom/base/aromatique/986-4.webp...then it will gradually calm downhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/986-5.webpBe careful, as the butter is now extremely hot, approaching 284°F (140°C)https://cooking-ez.com/images/recettes/zoom/base/aromatique/986-6.webpAt the end of the cooking process, the butter will have stopped bubbling, or almost, and will now be a light brownhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/986-7.webpTake the pan off the heat and stand it immediately in cold water for 30 seconds to stop thehttps://cooking-ez.com/images/recettes/zoom/base/aromatique/986-8.webpThe hazelnut butter thus obtained, and this is normal, contains small impurities, the buttermilk, which has cooked withhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/986-9.webpFilter the noisette butter through a fine strainerhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/986-10.webpYour noisette butter is now ready for use, or it can be kept easily in the fridge for several dayshttps://cooking-ez.com/images/recettes/zoom/base/aromatique/986-11.webp https://cooking-ez.com/desserts/recipe-grapefruit-moelleux.phpGrapefruit moelleuxSmall, moist cakes with triple grapefruit flavour: juice, zest and candied peelhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/985-0.webpZest ing1 into ing0. Mix well, cover with plastic film and leave to resthttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/985-1.webpWhisk together the sugar with the zest and ing3https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/985-3.webpAdd ing4 and 50g of grapefruit juice.Mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/985-4.webpSieve ing5 and ing6 together into the mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/985-5.webpMix againhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/985-6.webpPour in ing2https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/985-7.webpMix again.You cake batter is now ready.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/985-8.webpPour into small moulds (non-stick if possible) or tins of about 2 oz (50 g) size, or larger, depending on what you havehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/985-9.webpBake for about 20 minutes (for smaller cakes)https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/985-10.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/985-11.webpFor an even better flavour, brush the cakes with a little citrus syrup and leave this to soak inhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/985-12.webpIf possible, decorate the cakes with a strip of candied peel and grains of pearl sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/985-0.webp https://cooking-ez.com/base/recipe-citrus-syrup.phpCitrus syrupSyrup combining the delicate bitterness and acidity of citrushttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/984-0.webpPut ing0 and ing1 into a saucepan.Bring to the boil on high heathttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/984-1.webpTake off the heat and grate the zest of ing2 and ing3 directly into syrup while it is stillhttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/984-2.webpCover the saucepan with plastic film, then leave to coolhttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/984-3.webpWhen the syrup is cold, pour in the juice of the fruit you have zestedhttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/984-4.webpMix well and your citrus syrup is readyhttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/984-5.webpIf you will not be using it right away, pour the syrup into a bottle or jar which seals well and keep in the fridgehttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/984-0.webp https://cooking-ez.com/divers/recipe-smoky-potato-and-potimarron-gratin.phpSmoky potato and potimarron gratinGratin of smoky-flavoured potatoes and potimarronhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/983-0.webpFor this recipe, you will need the cooking water left after boiling a Morteau sausage (or otherhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/42-0.webpPeel and rinse ing0 and slice, though not too thinly (it's no secret that a mandolin is thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/983-1.webpAdd enough smoky cooking water to cover and boil until barely tenderhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/983-2.webpDrain thoroughlyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/983-3.webpPrepare ing1, cut into small pieces and put in a large saucepanhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/983-4.webpAdd milk to just coverhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/983-5.webpCook until barely tenderhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/983-6.webpDrain thoroughlyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/983-7.webpButtera gratin dish.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/divers/gratins/983-8.webpSpread the potatoes and potimarron in the dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/983-9.webpPut ing4, ing5, salt and pepper into a bowl and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/983-10.webpPour this mixture over the vegetables and finish with a little grated cheese so that the top browns nicelyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/983-11.webpBake for about 30 minutes. Take out of the oven as soon as the top is nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/983-0.webp https://cooking-ez.com/entrees/recipe-comtoise-endive-salad.phpComtoise endive saladFinely sliced endives, smoked bacon and diced Comté cheesehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/982-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/entrees/salades/982-1.webpSlice finelyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/982-2.webpPut into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/982-3.webpCut smoked bacon into small lardons, or use ing1https://cooking-ez.com/images/recettes/zoom/entrees/salades/982-4.webpFry the lardons in a frying pan on high heat in ing2.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/982-5.webpCut ing3 into small dicehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/982-6.webpTip the lardons and their cooking fat into the endives. Add the diced Comté, the chopped parsley and ing5.Mixhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/982-7.webp https://cooking-ez.com/divers/recipe-cauliflower-moelleux-in-ramekins.phpCauliflower "moelleux" in ramekinsFondant cauliflower and potato purée, with slivers of smoked hamhttps://cooking-ez.com/images/recettes/zoom/divers/autres/981-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/divers/autres/981-1.webpPeel ing1 and slice, then rinsehttps://cooking-ez.com/images/recettes/zoom/divers/autres/981-2.webpPut the cauliflower and potatoes in a large saucpan. Pour in ing2, then add salt, pepper and ing3https://cooking-ez.com/images/recettes/zoom/divers/autres/981-3.webpPut on mdeium heat and bring to the boil.Cook until the potatoes and cauliflower are just tenderhttps://cooking-ez.com/images/recettes/zoom/divers/autres/981-4.webpDrain the vegetables (the milk can be saved for another use) and blend.For a richerhttps://cooking-ez.com/images/recettes/zoom/divers/autres/981-5.webpThis should give you a smooth purée.Taste to check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/autres/981-6.webpPour ing5 into a small frying pan on high heat.When good and hot, add ing6 and fry until crisphttps://cooking-ez.com/images/recettes/zoom/divers/autres/981-7.webpBreak up the ham slices into small slivershttps://cooking-ez.com/images/recettes/zoom/divers/autres/981-8.webpMix the ham bits into the cauliflower puréehttps://cooking-ez.com/images/recettes/zoom/divers/autres/981-9.webpServe hot, preferably in small individual disheshttps://cooking-ez.com/images/recettes/zoom/divers/autres/981-0.webp https://cooking-ez.com/divers/recipe-spinach-mornay.phpSpinach MornayGratin of spinach with hard-boiled eggs and Mornay sauce.,https://cooking-ez.com/images/recettes/zoom/divers/gratins/980-0.webpPreheat the oven to 390°F (200°C)Butter a gratin dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/980-1.webpSpread ing1 in the bottomhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/980-2.webpSlice ing2 and arrange on top of the spinachhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/980-3.webpPour ing3 over the eggshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/980-4.webpFor a browner top, you can add a little more more grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/980-5.webpBake in the oven for about 25 minutes until nicely browned on tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/980-0.webp https://cooking-ez.com/entrees/recipe-remoulette-of-celeriac.phpRémoulette of celeriacCeleriac Julienne with herbs, shallots and lemon remoulade sauce called "remoulette"https://cooking-ez.com/images/recettes/zoom/entrees/salades/979-0.webpPeel and trim ing0, then cut into julienne sticks (ahttps://cooking-ez.com/images/recettes/zoom/entrees/salades/979-1.webpPut the celeriac julienne into a bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/979-2.webpPrepare ing1, then mix with the celeriac juliennehttps://cooking-ez.com/images/recettes/zoom/divers/autres/773-3.webpPrepare ing2 and ing3: rinse, dry and keep just the leaves.Chop coarslyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/979-3.webp...and mix with the celeriachttps://cooking-ez.com/images/recettes/zoom/entrees/salades/979-4.webpPrepare the rémoulette dressingPut into a high-sided container: ing4, ing5, ing6, ing7, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/979-5.webpBlend together for a few secondshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/979-6.webpYour dressing should have the consistency of a rémoulade dressing, like mayonnaise, but nothttps://cooking-ez.com/images/recettes/zoom/entrees/salades/979-7.webpAdd as much dressing as you like to the celeriac and mix well.Serve cold, though this salad can be kept in thehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/979-8.webp https://cooking-ez.com/poissons/recipe-fish-a-la-bordelaise.phpFish "à la Bordelaise"Fish fillet topped with a crust of breadcrumbs, parsley and onions cooked in white winehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/978-0.webpPrepare ing0 and ing1, and peel ing2https://cooking-ez.com/images/recettes/zoom/poissons/poisson/978-1.webpChop these finelyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/978-2.webpMelt ing3 in a small frying pan until it frothshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/978-3.webpAdd the chopped shallot, onion and garlic. Salt and pepper and mix well.Cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/978-4.webpPour ing4 into the pan, mix well and turn the heat down slightlyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/978-5.webpLeave to cook gently until all there is no liquid left in the pan. Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/978-6.webpPrepare ing5, keeping only the leaveshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/978-7.webpPut into a high-sided container: the cooked onions, parsley, salt, pepper and the juice of ing6.Blend togetherhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/978-8.webpTransfer the mixture to a bowl and add ing7 and ing8.Mix to make a thick paste, adding more breadcrumbs ifhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/978-9.webpPreheat the oven to 360°F (180°C).Prepare the fish fillets. Rinse and dry, then remove the skin and anyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/978-10.webpSpread the topping mixture in a fairly thin, even layer on each fillet.The best tool for this job is ahttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/978-11.webpGenerously butter an oven-proof dishhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/978-12.webpLay the fish in the dish, crust uppermosthttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/978-13.webpBake for about 15 minutes (this will depend on the thickness of your fillets) and finish under the grill to give themhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/978-14.webpServe on hot plates and trickle a little lemon juice over just before servinghttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/978-0.webp https://cooking-ez.com/four/recipe-galette-de-fougerolles.phpGalette de FougerollesBrioche-style flat cake with hazelnuts, topped with craquelin and griottine cherrieshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/977-0.webpShape ing0 into 2 ballshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/977-1.webpStand a deep 7-inch (18 cm) dessert ring on a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/977-2.webpRoll out the 2 pieces of brioche dough with a rolling pin into circles about 7 inches (18 cm)https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/977-3.webpLay a circle of dough in the bottom of the ring. Don't worry if it doesn't go right to the edge, as it will swellhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/977-4.webpGlaze around the edge of the circle using a brushhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/977-5.webpSpread ing2 over the dough, keeping it inside the glazed edgehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/977-6.webpSit the second circle of dough on top and press down lightly around the edge to sealhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/977-7.webpGlaze all over the top.Leave in a warm place to rise for 2 hourshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/977-8.webpMeanwhile, drain ing3https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/977-9.webpRoll out ing4 thinlyhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/977-10.webpCut out a circle of craquelin 7 inches (18 cm) in diameter. Use a plate of the right size to help youhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/977-11.webpOnce the brioche has risen well, preheat the oven to 360°F (180°C). Lay the craquelin on top of the galettehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/977-12.webpPush the cherries into the top of the galette through the craquelin, distributing them evenly. Tip: Push yourhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/977-13.webpBake for about 40 minuteshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/977-14.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/977-0.webp https://cooking-ez.com/base/recipe-craquelin-sweet-cracker-dough.phpCraquelin (sweet cracker dough)Crisp topping shell for choux pastry and other cakeshttps://cooking-ez.com/images/recettes/zoom/base/pates/976-0.webpPut into a mixer bowl: ing0, ing1 and ing2, cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/base/pates/976-1.webpKnead on medium speed until the dough is evenly mixedhttps://cooking-ez.com/images/recettes/zoom/base/pates/976-2.webpGather the dough into a flat cake and pat this out with your hand on a sheet of plastic film andhttps://cooking-ez.com/images/recettes/zoom/base/pates/976-3.webpLay a second sheet of cooking parchment over the top, then roll out thinly with a rolling pinhttps://cooking-ez.com/images/recettes/zoom/base/pates/976-4.webpAfter this time, lay the dough on the worktop and gently remove the top sheet of paper.Dust the dough with ahttps://cooking-ez.com/images/recettes/zoom/base/pates/976-5.webpTurn the dough over onto the floured side, then gently remove the other sheet of paper.Your craquelin is nowhttps://cooking-ez.com/images/recettes/zoom/base/pates/976-6.webpUse cutters to cut out any shapes you want. Here I'm cutting small circles to use on choux puffshttps://cooking-ez.com/images/recettes/zoom/base/pates/976-0.webpSit a circle of caquelin on each mound of choux, put in the oven immediately and bake as usualhttps://cooking-ez.com/images/recettes/zoom/base/pates/976-8.webpWhen they come out of the oven, you will see how lovely and regular your choux puffs are when topped with craqulinhttps://cooking-ez.com/images/recettes/zoom/base/pates/976-9.webp https://cooking-ez.com/four/recipe-psychedelic-sandwich-bread.php"Psychedelic" sandwich breadSandwich bread with two different flavours rolled together: turmeric and squid inkhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/975-0.webpPut into a mixer bowl: ing0, ing1 (very cold)), ing2, ing3, ing4 and, if possible, ing5 (for a better flavour)https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/975-1.webpKnead on the slowest speed for 4 minutes, then a little faster for another 8 minutes.txt=2294https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/975-2.webpSeparate the dough into 340 g pieces.Note: If you are only making 1 loaf, you will have 2 pieceshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/975-3.webpPut one piece of dough back into the mixer bowl and add ing6 diluted in 3 tablespoonsful of water (to make it easier tohttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/975-4.webpPut another piece in the mixer bowl and add ing7 mixed with 3 tablespoonsful of water (to make it easier to mixhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/975-5.webpGather the two doughs into balls and transfer to a large, clean bowl. Cover with a plastichttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/975-6.webpAfter this time, roll out the yellow (turmeric) dough into a large rectangle, the same width as the length of yourhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/975-7.webpRoll out the black (squid ink) dough to the same size as the yellow.Use ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/975-8.webpLay the black dough on top of the yellow and roll up together tightlyhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/975-9.webpTrim the ends neatly so that the roll fits easily into the mould or tinhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/975-10.webpGlaze the roll, then coat with sesame seedshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/975-11.webpLay the dough in the tin or mould with the "seam" underneath.Put the lid on the mould and leave at roomhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/975-12.webpBake at 360°F (180°C) for about 45 minutes to 1 hour.Turn out and leave to cool on ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/975-13.webpYou can use the same idea to combine a plain dough with chocolate (brown) or any other colourful idea that may springhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/975-14.webp https://cooking-ez.com/divers/recipe-montlebon-toast.phpMontlebon toastToast topped with bechamel, caramelized onions, Morteau sausage and grated Comté cheesehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/974-0.webpSlice ing0, then cut into small sticks.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/974-1.webpPreheat the oven to 390°F (200°C).Meanwhile, cut ing3https://cooking-ez.com/images/recettes/zoom/divers/tartines/974-4.webpSpread the ing4 on the sliceshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/974-5.webpDivide the onions fondue between the sliceshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/974-6.webpThen the sausage stickshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/974-7.webpFinish with the grated ing5https://cooking-ez.com/images/recettes/zoom/divers/tartines/974-8.webpPut in the oven for about 10 minutes, until the cheese on the top is nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/974-9.webpServe piping hothttps://cooking-ez.com/images/recettes/zoom/divers/tartines/974-0.webp https://cooking-ez.com/poissons/recipe-mussels-with-arroz-negro.phpMussels with arroz negroShelled mussels served on a bed of rice with squid inkhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/973-0.webpPrepare ing0 as for mussels marinière, then shell them. Keep 1 cup of the cookinghttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/973-1.webpPrepare ing1 and peel ing2https://cooking-ez.com/images/recettes/zoom/poissons/coquillages/973-2.webpFinely chop the onion and garlichttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/973-3.webpHeat ing3 in a large frying pan, then add the onion and garlic, salt and pepper.Cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/973-4.webpAdd ing4 and stir frequently for 1 or 2 minutes, until you see the rice become translucent (or "pearled")https://cooking-ez.com/images/recettes/zoom/poissons/coquillages/973-5.webpPour in ing5 all at once, mix well and leave to cook on low heat until the rice has absorbed all the stock (about 30https://cooking-ez.com/images/recettes/zoom/poissons/coquillages/973-6.webpAfter this time, the rice should be cooked, but not dry. Add a little more stock if necessaryhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/973-7.webpAdd ing6 and the liquid from cooking the mussels, if you have kept this. Stir to mix and colour the rice.Coverhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/973-8.webpReheat the mussels rapidly.Heat the plates.Serve the mussels on a bed ofhttps://cooking-ez.com/images/recettes/zoom/poissons/coquillages/973-0.webp https://cooking-ez.com/divers/recipe-provencal-braised-carrots.phpProvençal braised carrotsCarrots braised in vegetable stock with herbes de Provencehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/972-0.webpPreheat the oven to 360°F (180°C).Prepare ing0shttps://cooking-ez.com/images/recettes/zoom/divers/legumes/972-1.webpCut into 1/2 inch (1 cm) chunkshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/972-2.webpPut the carrot pieces into a bowl and add ing1, ing2, salt and pepper.Mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/972-3.webpTransfer to an ovenproof dish. Add add ing3 and ing4https://cooking-ez.com/images/recettes/zoom/divers/legumes/972-4.webpTake the dish over to near the oven, then add vegetable stock to the level of the carrotshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/972-5.webpCook for about 40 minutes, until the carrots are meltingly soft.If, towards the end of cooking, the carrots arehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/972-6.webpPrepare the couscous using the instructions on the packethttps://cooking-ez.com/images/recettes/zoom/divers/legumes/972-7.webpServe the carrots on a bed of couscoushttps://cooking-ez.com/images/recettes/zoom/divers/legumes/972-0.webp https://cooking-ez.com/desserts/recipe-hazelnut-and-orange-cake.phpHazelnut and orange cakeCake with double orange flavour and hazelnut crumble toppinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-0.webpHazelnut crumble toppingPut into a food mixer bowl: ing0, ing1, ing2 and ing3https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-1.webpBeat until the dough is evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-2.webpBreak up the dough into small pieces and spread out over a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-3.webpOrange syrupPut into a saucepan: the juice of ing4 (you will need 50g from each orange), ing5, ing6 and thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-4.webpBring the syrup to the boil, then take off the heat and cover.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-5.webpBeaten egg whitesBeat ing7 to stiff peak stage and add ing8 at thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-6.webpCut ing9 (orange) into small dicehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-7.webpPut into a bowl and add ingAhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-8.webpMix together thoroughly with a fork.This is to stop the candied fruit sinking to the bottom of the cake duringhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-9.webpCake batterPut into a mixer bowl: ingB, ingC and ingDhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-10.webpBeat until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-11.webpAdd ingE and beat againhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-12.webpSieve ingF and ingG into the bowl with the excess flour off the candied fruithttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-13.webpBeat once again until evely mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-14.webpWith the mixer on slow speed, add the beaten egg whites a little at a timehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-15.webpFinish by adding the candied fruithttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-16.webpPreheat the oven to 390°F (200°C).Put the cake batter into a buttered loaf tin or mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-17.webpScatter the frozen hazelnut crumble topping overhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-18.webpBake for 40-50 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-19.webpTurn out while still hot onto a wire rack and use a brush to soak the cake with the orangehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-20.webpDecorate with a dusting of icing sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/971-21.webp https://cooking-ez.com/viandes/recipe-sauteed-chicken-with-leeks.phpSautéed chicken with leeksChunks of marinated chicken sautéed with diagonally sliced leekshttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/970-0.webpCut the chicken into small chunkshttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/970-1.webpPut these into a bowl and add ing1, ing2, ing3 and ing4, then mix well, Leave to marinate for at least 1 hourhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/970-2.webpPrepare ing5 and slice thinly into rounds or, for a more elegant look, cut on thehttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/970-3.webpPrepare and chop ing6.Set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/970-4.webpPut a large frying pan on high heat, then add the marinated chicken with a little of the marinade andhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/970-5.webpHeat ing7 in the same pan, still on high heat.When really hot, add the chopped shallot, salt and pepper, andhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/970-6.webpAdd the leeks, mix well and cook until tender, preferably uncovered (though you can cover athttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/970-9.webpAdd the chickenhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/970-7.webp...mix well and just heat through againhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/970-8.webp...before servinghttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/970-0.webp https://cooking-ez.com/viandes/recipe-pork-roast-with-herbs.phpPork roast with herbsJoint of pork cooked in a bag with baby potatoeshttps://cooking-ez.com/images/recettes/zoom/viandes/porc/969-0.webpPrepare ing0 by salting and peppering on both sides.Choose one of the cheaper cuts, such as shoulder, on thehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/969-1.webpRinse the ing1, ing2 and ing3https://cooking-ez.com/images/recettes/zoom/viandes/porc/969-2.webpPrepare ing4s, keeping them wholehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/969-3.webpWash ing5, a mix of "baby" potatoes herehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/969-4.webpPut everything in a roasting bag, seal and sit this in an ovenproof dish. Cook at 300°F (150°C) for 4 hourshttps://cooking-ez.com/images/recettes/zoom/viandes/porc/969-5.webpAfter this time, take the meat out of the oven. It will have given off delicious juices. Turn the oven up to 360°Fhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/969-6.webpTake the meat out of the bag. Remove and discard the bones.You will see how tender the meat is as it can behttps://cooking-ez.com/images/recettes/zoom/viandes/porc/969-7.webpTake the potatoes out of the bag and transfer to the dishhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/969-8.webpPour off and keep the cooking juiceshttps://cooking-ez.com/images/recettes/zoom/viandes/porc/969-9.webpSit the meat on top of the potatoes and moisten with some of the cooking juices.Put back in the oven for 10https://cooking-ez.com/images/recettes/zoom/viandes/porc/969-10.webpServe either straight onto the table, or plated uphttps://cooking-ez.com/images/recettes/zoom/viandes/porc/969-0.webp https://cooking-ez.com/poissons/recipe-scallops-au-gratin.phpScallops au gratinPan-fried scallops on a julienne of leeks with bechamel saucehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/968-0.webpPrepare ing0 and cut into 1.5 inch (4 cm) lengthshttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/968-1.webpCut these chunks lengthways into a fine julienne.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/968-2.webpPrepare and finely chop ing1https://cooking-ez.com/images/recettes/zoom/poissons/crustace/968-3.webpPour ing2 into a frying pan on medium heat. When good and hot add the chopped shallot and cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/968-4.webpAdd the leek julienne, mix well, then cover and cook for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/968-5.webpSalt and pepper after cooking.Transfer to a platehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/968-6.webpRinse and dry ing3.Slice each scallop in half horizontallyhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/968-7.webpPour ing4 into the same pan on high heat. When really hot, add the scallops.Lightly brown for just 1 minute orhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/968-8.webpSit each shell on a dessert ring and arrange these on a bakinghttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/968-9.webpPut a bed of leeks into each shellhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/968-10.webpSit 4 half-scallops in each shellhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/968-11.webpPour the bechamel sauce overhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/968-12.webpSprinkle the breadcrumbs on tophttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/968-13.webpBake for about 15 minutes, keeping an eye on the colour.If necessary, finish briefly under the grill to brownhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/968-14.webpServe without delayhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/968-0.webp https://cooking-ez.com/poissons/recipe-normandy-seafood-stew.phpNormandy seafood stewJulienne vegtables of several kinds and sautéed shelfish in a cream and cider saucehttps://cooking-ez.com/images/recettes/zoom/poissons/autres/967-0.webpPrepare the shellfishSlice ing0 in half horizontally.Shell ing1 and cut each one into 2 or 3https://cooking-ez.com/images/recettes/zoom/poissons/autres/967-1.webpPrepare ing2, ideally as mussels marinière, then shell and keep a wine glassful of thehttps://cooking-ez.com/images/recettes/zoom/poissons/autres/967-2.webpPrepare the vegetablesPeel, rinse and cut ing3 into julienne sticks.Note: Ahttps://cooking-ez.com/images/recettes/zoom/poissons/autres/967-3.webpDo the same with ing4https://cooking-ez.com/images/recettes/zoom/poissons/autres/967-4.webpAnd the same with ing5https://cooking-ez.com/images/recettes/zoom/poissons/autres/967-5.webpThen the same with ing6 and ing7https://cooking-ez.com/images/recettes/zoom/poissons/autres/967-6.webpDo the same with ing8.Finely chop ing9https://cooking-ez.com/images/recettes/zoom/poissons/autres/967-7.webpThe cookingPour ingA into a large stewpan on high heat. When good and hot, add the scallops andhttps://cooking-ez.com/images/recettes/zoom/poissons/autres/967-8.webpPut the pan back on the heat and add the shallot.Salt, pepper and cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/poissons/autres/967-9.webpAdd all the vegetables, mix together, then salt and pepperhttps://cooking-ez.com/images/recettes/zoom/poissons/autres/967-10.webpPour in ingB and mix again, deglazing the bottom of the pan with a woodenhttps://cooking-ez.com/images/recettes/zoom/poissons/autres/967-12.webpAdd all the shellfish, the cooking liquid from the mussels (if possible), and ingC.Salt and pepper, then mixhttps://cooking-ez.com/images/recettes/zoom/poissons/autres/967-11.webpLeave uncovered to cook gently and reduce for about 40 minutes, until the cream has thickenedhttps://cooking-ez.com/images/recettes/zoom/poissons/autres/967-0.webp https://cooking-ez.com/desserts/recipe-moist-chocolate-cake.phpMoist chocolate cakeMoist cake with double chocolate flavour: melted chocolate and cocoahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/966-0.webpPut ing0 and ing1 into a bowl over a bain-marie.The ideal chocolate to use is chipshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/966-1.webpWhen the butter and chocolate have both melted, mix with a soft spatula until smooth andhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/966-2.webpAdd ing2, mix well and remove from the heat.Set aside.Preheat the oven tohttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/966-4.webpPut into a mixer bowl: ing3, ing4, ing5 and ing6https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/966-5.webpBeat until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/966-6.webpSieve together ing7, ing8 and ing9https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/966-7.webpTip these dry ingredients into the sugar and egg mixture, mix well, then add the melted butter and chocolate. Mix againhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/966-8.webpPour the mixture into a buttered tin or non-stick mould.txt=1398https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/966-9.webpYou can also make little individual cakeshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/966-11.webpBake for about 40 minutes, turn out and leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/966-12.webpIf you have opted for small cakes, the cooking time will be much shorterhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/966-13.webpLook at the lovely split along the top of this cake, the result of "slashing" the top just before it went in the ovenhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/966-14.webp https://cooking-ez.com/four/recipe-poitevin-twist.phpPoitevin twistLike a short baguette but twisted, filled with diced goat's cheese and toasted walnutshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/965-0.webpCoarsly chop ing0 and spread out on a baking sheet, then toast inhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/965-1.webpLeave to cool completelyhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/965-2.webpCut ing1 into small dicehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/965-3.webpTIp the toasted walnuts and diced goat's cheese into a bowl. Pour ing2 over and mix thoroughly. This can be preparedhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/965-4.webpIn bread-making, the water temperature is always important. It's not a fixed value, but related to 3 otherhttps://cooking-ez.com/images/pages/temperature_base2.webpPut into a mixer bowl: ing3, ing4, ing5 and ing6.Knead for 5 minutes on the slowest speed, then a further 5https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/965-5.webpAt the end of kneading, incorporate ing7 a little at a timehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/965-6.webpTip in the walnut and cheese mixture all at once and knead for a further 1 or 2 minutes until well mixed inhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/965-7.webpTip the dough out onto a floured worktophttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/965-8.webp...and gather into a ball.Transfer to a large, clean bowl, cover with a plastic sheethttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/965-9.webpAfter resting, weight out into lumps of 250 g and shape into balls.Cover these with a plastic sheet again andhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/965-10.webpShape the balls into short baguetteshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/965-11.webpLay in baguette tins or mouldshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/965-12.webp...or in proving baskets (bannetons).Cover with a plastic sheet and leave to rest for 45 minuteshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/965-13.webpJust before putting the bread in the oven, twist each baguette enough turns to make a definite featurehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/965-14.webpBake for 25 minutes at 480°F (250°C).txt=2180https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/965-0.webp https://cooking-ez.com/divers/recipe-madras-rice.phpMadras riceSautéed aubergines, fried ham and curried ricehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/964-0.webpRinse ing0 and cut into fairly thick slices.As you can see in the photo, I am using the delicious, long, purplehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/964-1.webpPour ing1 into a large frying pan on high heat. When really hot, add the sliced aubergines.Brown on both sides,https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/964-2.webpUse the same pan to fry the ham on both sides.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/964-3.webpStill using the same pan, without washing it (to make the most of the cooking juices left), pour in ing3.Bringhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/964-4.webpAdd ing5 and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/964-5.webp...then leave to reduce a little until the rice has absorbed most of the creamhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/964-6.webpFinish by adding the ham and aubergineshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/964-7.webpServe without delayhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/964-0.webp https://cooking-ez.com/divers/recipe-potimarron-and-parmesan-tart.phpPotimarron and Parmesan tartShortcrust pastry with potimarron, cream and egg fillinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes/963-0.webpPrepare ing0, chop into small chunks and put into a bowl.Drizzle ing1 and scatterhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/963-1.webpSpread the potimarron pieces out on a baking sheet and roast in the oven at 360°F (180°C)https://cooking-ez.com/images/recettes/zoom/divers/tartes/963-2.webpMeanwhile, spread ing3 on a baking sheethttps://cooking-ez.com/images/recettes/zoom/divers/tartes/963-3.webpCheck that the potimarron pieces are soft when cooked by testing with a knife blade, which should pass through easilyhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/963-4.webpTurn the oven down to 300°F (150°C) and put in the baking sheet with the pumpkin seeds tohttps://cooking-ez.com/images/recettes/zoom/divers/tartes/963-5.webpPut the potimarron pieces into a bowl and blend thoroughly. Add ing4, ing5,https://cooking-ez.com/images/recettes/zoom/divers/tartes/963-6.webpRoll out ing7 and line a tart tin or ring of 10 inches (26https://cooking-ez.com/images/recettes/zoom/divers/tartes/963-7.webpPreheat the oven to 390°F (200°C).Fill the tart with the potimarron mixturehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/963-8.webpScatter the remaining seeds over the tophttps://cooking-ez.com/images/recettes/zoom/divers/tartes/963-9.webpAnd bake for about 30 to 40 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/963-10.webp https://cooking-ez.com/base/recipe-coriander-and-cashew-nut-pesto.phpCoriander and cashew nut pestoLike classic pesto, but using coriander instead of basil, and cashew nuts instead of pine nutshttps://cooking-ez.com/images/recettes/zoom/base/sauces/962-0.webpSpread ing0 on a baking sheet and in the oven at 300°F (150°C) tohttps://cooking-ez.com/images/recettes/zoom/base/sauces/962-1.webpPick the leaves off ing1 into a high-sided receptaclehttps://cooking-ez.com/images/recettes/zoom/base/sauces/962-2.webpAdd the toasted cashew nuts, the grated ing2, ing3, ing4, ing5, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/base/sauces/962-3.webpBlend together until you obtain a lovely smooth, green paste,https://cooking-ez.com/images/recettes/zoom/base/sauces/962-4.webpYour coriander and cashew nut pesto is ready. You can use it in the same dishes andhttps://cooking-ez.com/images/recettes/zoom/base/sauces/962-5.webp https://cooking-ez.com/desserts/recipe-diamond-biscuits.phpDiamond biscuitsShortbread biscuits with a sparkling sugared edgehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/961-0.webpPut into a mixer bowl: ing0, ing1 and ing2https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/961-1.webpMix until the consistency is creamyhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/961-2.webpAdd ing3https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/961-3.webpBeat again until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/961-4.webpRoll the dough into a long sauusagehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/961-5.webp... and wrap tightly in plastic film.Even up the cylinder by rolling with your hands onhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/961-6.webpPreheat the oven to 360°F (180°C).Put ing4 in a rectangular dishhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/961-7.webpLightly dampen the sausage of dough and roll in the granulated sugar, pressing to help the crystals stickhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/961-8.webpSlice the dough into discs 1/4 inch (1/2 cm) thick and arrange on a baking sheet lined with ahttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/961-9.webpUse a brush to glaze the tops of the biscuitshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/961-10.webpBake for 15-20 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/961-11.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/961-12.webp https://cooking-ez.com/poissons/recipe-mussels-with-beurre-escargot.phpMussels with beurre d'escargotPre-cooked mussels and beurre d'escargothttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/960-0.webpCook the mussels in a little boiling salted water for 1 or 2 minutes, just until they open.For a more delicatehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/960-1.webpPreheat the oven to 390°F (200°C).Put each mussel in a little paper petit-four casehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/960-2.webpArrange the paper cases in an oven-proof dishhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/960-3.webpCut small slices of ing1https://cooking-ez.com/images/recettes/zoom/poissons/crustace/960-4.webpSit a morsel of beurre d'escargot on top of each musselhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/960-5.webpCook in the oven for 5 or 6 minutes at the most. Above all, do not let the butter brown.Serve piping hothttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/960-6.webp https://cooking-ez.com/entrees/recipe-warm-haricot-bean-salad.phpWarm haricot bean saladMelting haricot beans with bacon, fried croutons, chives and vinaigrette dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/959-0.webpCook ing0 until softhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/959-1.webpDrain and keep hothttps://cooking-ez.com/images/recettes/zoom/entrees/salades/959-2.webpPour ing1 into a small frying pan on high heat. When really hot, add ing2 and fryhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/959-3.webpMeanwhile melt ing3 in another pan on high heat, then add ing4 cut into cubes.Fry until lightly brownedhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/959-4.webpPut the beans into a salad bowl, then add the lardons with their cooking fathttps://cooking-ez.com/images/recettes/zoom/entrees/salades/959-5.webpFinsh by adding the croutons, the chopped chives and ing6.Mix well and serve immediately while still warmhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/959-6.webp https://cooking-ez.com/desserts/recipe-tarte-normande.phpTarte NormandeSweet pastry case, apples sautéed in Calvados and cream-egg fillinghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/958-0.webpPeel ing0 and cut into sticks.You can quarter them and cut into smaller pieces if you preferhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/958-1.webpMelt ing1 in a large frying pan on high heat. When melted, add ing2.Mix and leave the sugar to melthttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/958-2.webpAdd the apples, mix well to coat them in the butter-sugar mixture, then leave to cook just until they are stillhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/958-3.webpPour in ing3 and mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/958-4.webpDrain the apples, spread on a baking sheet and leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/958-5.webpRoll out ing4 and line a 7 inch (18 cm) tart tin or ring.Leave the pastry overhanginghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/958-6.webpMeanwhile, prepare the tarte normande filling by whisking together ing5, ing6, ing7, ing8, andhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/958-7.webpTake the pastry case out of the fridge and trim off the excess (we only do this once the pastry is fully cold so ithttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/958-8.webpBake the pastry case blind for about 15 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/958-9.webpTake it out of the oven and fill with the apple stickshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/958-10.webpPour the filling overhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/958-11.webpRemove the tart ring if you are using one, then return the tart to the oven for about 20 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/958-12.webpWhen the tart has cooled, finish with a dusting of icing sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/958-0.webp https://cooking-ez.com/viandes/recipe-duo-of-slow-cooked-pork.phpDuo of slow-cooked porkDuo of slow-cooked braised meatshttps://cooking-ez.com/images/recettes/zoom/viandes/porc/957-0.webpPrepare ing0.If you are using fresh beans, boil them for 10 minutes in saltedhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/957-1.webpPrepare ing1 and cut into chunks of about 1/2 an inch 91 cm). Do the same for ing2https://cooking-ez.com/images/recettes/zoom/viandes/porc/957-2.webpAdd the beans.Set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/957-3.webpSalt and pepper the ing4 all over (a nice bit of shoulder here)https://cooking-ez.com/images/recettes/zoom/viandes/porc/957-4.webpPour ing6 into a frying pan on high heat. When really hot, add the meat and suasage (smoked if possible).Brownhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/957-5.webpSit the meat on top of the vegetableshttps://cooking-ez.com/images/recettes/zoom/viandes/porc/957-6.webpPrick the sausagehttps://cooking-ez.com/images/recettes/zoom/viandes/porc/957-7.webpAdd ing7, ing8, ing9 and pour ingA over. The level of the stock should cover all the vegetables.Put on the lidhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/957-8.webpAfter this time the meat should be "confite" (can be shredded with a fork) and the vegetables deliciously flavouredhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/957-9.webp https://cooking-ez.com/base/recipe-pistachio-confectioner-custard.phpPistachio confectioner's custardLike a classic confectioner's custard, but flavoured with pistachiohttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/956-0.webpPour ing0 into a saucepan on medium heat and bring to the boil.You can add ing1 ifhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/956-1.webpPut ing2 and ing3 into a bowl and mix immediately with a softhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/956-2.webpPour the hot milk onto the mixture of egg yolk, sugar and cornflour. Mix wellhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/956-3.webpPour the lot back into the pan (after rinsing it out) through a fine strainer to eliminate anyhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/956-4.webpPut the pan on low heat and leave to thicken, while whisking gently and constantlyhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/956-5.webpAs soon as the custard reaches the right consistency, take off the heat and incorporate ing5 by whiskinghttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/956-6.webpIf you will not be using the custard immediately, or you wish to use it cold, you can cool it like the pros do byhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/956-7.webpFold the film over the top to protect it from the air and put the baking sheet into the fridge or freezerhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/956-8.webpWhen you come to use it later, beat the cold custard vigorously, adding a couple of tablespoonsful of cream ifhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/956-0.webp https://cooking-ez.com/divers/recipe-snails-in-a-brioche.phpSnails in a briocheFlat, round brioche filled with buttered snailshttps://cooking-ez.com/images/recettes/zoom/divers/autres/955-0.webpRoll out ing0 into a circle about 8 inches (18-20 cm) in diameterhttps://cooking-ez.com/images/recettes/zoom/divers/autres/955-1.webpLay the circle of dough in an 8 inch (20 cm) tin, preferably spring-form type, then glaze thehttps://cooking-ez.com/images/recettes/zoom/divers/autres/955-2.webpDrain ing2, then lay on a sheet of absorbant paper.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/955-3.webpOnce the dough is well risen, glaze a second time.Preheat the oven to 360°F (180°C)https://cooking-ez.com/images/recettes/zoom/divers/autres/955-4.webpPress the snails into the top of the briochehttps://cooking-ez.com/images/recettes/zoom/divers/autres/955-5.webpIf the ing3 is frozen, slice off small chunkshttps://cooking-ez.com/images/recettes/zoom/divers/autres/955-6.webp...and sit one on each snail.If the beurre d'escargot is freshly made, dab a knob onto each snailhttps://cooking-ez.com/images/recettes/zoom/divers/autres/955-7.webpBake for about 25 minutes. Serve hot or warmhttps://cooking-ez.com/images/recettes/zoom/divers/autres/955-8.webp https://cooking-ez.com/base/recipe-beurre-escargot.phpBeurre d'escargotGastronomic version of the great French classichttps://cooking-ez.com/images/recettes/zoom/base/aromatique/954-0.webpCut ing0 into pieces, put these in a bowl and leave at room temperature for 2 hours (it's important)https://cooking-ez.com/images/recettes/zoom/base/aromatique/954-1.webpChop ing1 finely. Set asidehttps://cooking-ez.com/images/recettes/zoom/base/aromatique/954-2.webpPrepare ing2 and chop very finelyhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/954-3.webpMelt ing3 in a small frying pan on medium heat, then add the chopped shallot.Cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/base/aromatique/954-4.webpCut ing4 into small pieceshttps://cooking-ez.com/images/recettes/zoom/base/aromatique/954-5.webpLightly fry in the same pan as used for the shallot.Set asidehttps://cooking-ez.com/images/recettes/zoom/base/aromatique/954-6.webpPeel ing5 and dice very smallhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/954-7.webpStill using the same pan, heat ing6. When hot, add the diced mushrooms.Cook for 1 minute withouthttps://cooking-ez.com/images/recettes/zoom/base/aromatique/954-8.webpPeel and chop ing7 very finely.Put in a bowlhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/954-9.webpAdd the chopped parsley, shallots, ham, mushroms, ing8 and ing9https://cooking-ez.com/images/recettes/zoom/base/aromatique/954-10.webpMix well, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/954-11.webpSoften the butter by stirring for a few minutes with a spatula or forkhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/954-12.webpAdd to the mixture in the bowl and mix togetherhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/954-13.webpYour beurre d'escargot is ready for use on a batch of snails.You can also prepare it to use later byhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/954-14.webpPipe butter "sausages" on a sheet of plastic filmhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/954-15.webpThen roll up the butter in the film to make as even a cylinder as possible and twist the ends to sealhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/954-16.webpMake as many rolls as you can and freeze them.Your beurre d'escargot can be used later, either for snails or inhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/954-17.webp https://cooking-ez.com/desserts/recipe-creamy-plum-and-pear-clafoutis.phpCreamy plum and pear clafoutisClafoutis with plums and pearshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/953-0.webpPrepare ing0 and add ing1.Preheat your oven to 180°C (360°F)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/953-1.webpAssemble the clafoutisButter a gratin dish.Arrange a layer of stoned plumshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/953-2.webpLay the ing3 on top, peeled and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/953-3.webpThen a second layer of plumshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/953-4.webpPour the clafoutis batter overhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/953-5.webpCookingBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/953-0.webp https://cooking-ez.com/divers/recipe-potatoes-with-bacon-and-herbs.phpPotatoes with bacon and herbsPotatoes rolled in bacon with bay and sage leaveshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/952-0.webpFinely slice ing0 (if not already sliced) and lay out flat on a sheet of cooking parchment. Cookhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/952-1.webpPeel ing1es. You should have the same number of potatoes as bacon sliceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/952-2.webpCut a small slice off one end of each potato so that they will stand upright in the dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/952-3.webpButter a gratin dish.Put a sage leaf and half a bayleaf on each potato, roll up in ahttps://cooking-ez.com/images/recettes/zoom/divers/gratins/952-4.webpPrepare all the potatoes like this, packing them tight together. Drizzle a little olive oil overhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/952-5.webpBake for 20 to 25 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/952-0.webp https://cooking-ez.com/base/recipe-home-made-breadcrumb-coating.phpHome-made breadcrumb coatingBreadcrumbshttps://cooking-ez.com/images/recettes/zoom/base/pains/951-0.webpCut ing0 into pieces no bigger than your thumb.Rescue crusts and dry ends of loaves to avoid waste. Here it ishttps://cooking-ez.com/images/recettes/zoom/base/pains/951-1.webpPut in the oven at 210°F (100°C) fro 1 to 2 hours. The idea is to dry out the bread without toasting it, so that thehttps://cooking-ez.com/images/recettes/zoom/base/pains/951-2.webpAfter this time, leave to cool, then tip the bread into a food-processor or blender goblethttps://cooking-ez.com/images/recettes/zoom/base/pains/951-3.webpBlend until the crumbs are as coarse or as fine as you want themhttps://cooking-ez.com/images/recettes/zoom/base/pains/951-4.webpKeep dry in an airtight jarhttps://cooking-ez.com/images/recettes/zoom/base/pains/951-0.webpNote that you can also use leftover bread that isn't sandwich bread, as in this photo with baguette, pain de campagne,https://cooking-ez.com/images/recettes/zoom/base/pains/951-5.webp... no problem, your breadcrumbs will be even tastier, it will just take a little longer to obtain a fine enough powderhttps://cooking-ez.com/images/recettes/zoom/base/pains/951-6.webp https://cooking-ez.com/entrees/recipe-eggs-arsene.phpEggs ArsènePan-fried brioche, fried bacon, poached egg with cancoillote poured overhttps://cooking-ez.com/images/recettes/zoom/entrees/oeufs/950-0.webpPour ing0 into a frying pan on high heat. When really hot, add the finely sliced ing1 (allow one rasher per person)https://cooking-ez.com/images/recettes/zoom/entrees/oeufs/950-1.webpWhen nicely browned, transfer onto a chopping board and cut each rasher in half.https://cooking-ez.com/images/recettes/zoom/entrees/oeufs/950-2.webpPrepare ing2 and keep hothttps://cooking-ez.com/images/recettes/zoom/entrees/oeufs/950-3.webpMelt ing3 in a small saucepan on low heat and add ing4.Mix well, pepper lightly, thenhttps://cooking-ez.com/images/recettes/zoom/entrees/oeufs/950-4.webpSlice ing5 (one slice per person) and lightly butter both sides of all the sliceshttps://cooking-ez.com/images/recettes/zoom/entrees/oeufs/950-5.webpUse the same pan as for the bacon, without washing it, to brown the brioche slices on both sideshttps://cooking-ez.com/images/recettes/zoom/entrees/oeufs/950-6.webpAssemble the eggs ArsèneHeat the plates.Put a slice of friedhttps://cooking-ez.com/images/recettes/zoom/entrees/oeufs/950-7.webpArrange 2 pieces of fried bacon on each slicehttps://cooking-ez.com/images/recettes/zoom/entrees/oeufs/950-8.webpTop with a poached egghttps://cooking-ez.com/images/recettes/zoom/entrees/oeufs/950-9.webpFinish by pouring over a generous helping of the cancoillote with creamhttps://cooking-ez.com/images/recettes/zoom/entrees/oeufs/950-10.webpServe immediately like this, or split the egg open to show off the runny yolkhttps://cooking-ez.com/images/recettes/zoom/entrees/oeufs/950-0.webp https://cooking-ez.com/entrees/recipe-crunchy-courgette-and-mushroom-salad.phpCrunchy courgette and mushroom saladSalad of courgettes, radishes and mushrooms with tuna in mayonnaisehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/949-0.webpPrepare ing0, pour them into a bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/949-1.webpPrepare ing1, preferably using small ones no longer than 4 inches (10 cm), and slicehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/949-2.webpWash and slice ing2 and add to the saladhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/949-3.webpCrumble ing3 into the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/949-4.webpChop the ing4 and addhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/949-5.webpFinish with ing5 and mix together.Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/949-0.webp https://cooking-ez.com/desserts/recipe-piped-petits-fours.phpPiped petits-foursMoist petits-fours made with marzipanhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/948-0.webpCut ing0 into small pieces and put into a mixer bowl.Add ing1https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/948-1.webpKnead together on slow speedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/948-2.webp...until this makes a soft doughhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/948-3.webpTransfer to a forcing bag with a fluted nozzlehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/948-4.webpPipe onto a sheet of cooking parchment laid on a Baking sheet. Makehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/948-5.webp...or teardrops.Pipe whatever shapes take your fancyhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/948-6.webpDecorate each petit-four with a griottine or a whole almond.Leave at room temperature for about 24 hours tohttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/948-7.webpPreheat the oven to 390°F (200°C).Bake for about 12-15 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/948-8.webpCheck for colour towards the end of cooking. Ideally, the petits-fours should still be quite pale, just lightly brownedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/948-0.webp https://cooking-ez.com/divers/recipe-fine-multi-tomato-tart.phpFine multi-tomato tartPuff-pastry base, tomato sauce and drained tomato sliceshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/947-0.webpChoose different varieties of tomatoes to give a variety of colours and flavours.Reomove the tomato stalkshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/947-1.webpSlice all the tomatoes thinly, using a mandolin if possible, as it is the ideal tool forhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/947-2.webpRoll out ing2, lay on a baking sheet and prick all over with ahttps://cooking-ez.com/images/recettes/zoom/divers/tartes/947-3.webpUse a brush to spread a thin coating of mustard over the pastryhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/947-4.webpSpread the ing4 in an even layer over the mustard, leaving 1/4 inch (1/2 cm) bare around the edgehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/947-5.webpArrange the drained tomato slices over the whole of the tarthttps://cooking-ez.com/images/recettes/zoom/divers/tartes/947-6.webpBake low in the oven for about 30 minutes.Leave to cool slightly, then scatter with the fresh basil leaves andhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/947-0.webp https://cooking-ez.com/desserts/recipe-windfall-apple-jelly.phpWindfall apple jellyDelicious clear jelly made with under-ripe appleshttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/946-0.webpCollect up all your fallen apples. It doesn't matter if they are still green, bruised or have been attacked by littlehttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/946-1.webpRinse them brieflyhttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/946-2.webpCut into quarters and discard any bad parts.You may well have plenty to reject and the apples will turn brownhttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/946-3.webpPut all the apple pieces through a centrifugal juicer. You will need 1000g ofhttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/946-4.webpDiscard the top deposit and pour the juice into a large saucepan, stopping before you get to the deposit at the bottomhttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/946-5.webpMix ing2 and ing3 in a bowl, using a whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/946-6.webpSieve ing4 into another bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/946-7.webpBring the apple juice to the boilhttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/946-8.webpTip in the sugar+setting agent mixture in one gohttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/946-9.webpBring back to the boil, whisking gentlyhttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/946-10.webpAdd ing4 all at oncehttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/946-11.webpBring back to the boil, whisking gently, then leave to boil for 2 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/946-12.webpPour the jelly into jars (still liquid at this stage)https://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/946-13.webpScrew on the lidshttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/946-14.webpTurn the jars upside down so that the trapped air passes through the scalding hot jelly, which will sterilize it thehttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/946-15.webpStand the jars right way up and leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/946-16.webpYou can now enjoy your delicious apple jellyhttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/946-0.webp https://cooking-ez.com/divers/recipe-morteau-sausage-rolled-brioche.phpMorteau sausage rolled briocheMorteau sausage rolled in a brioche with cancoillote and served with a Vin Jaune saucehttps://cooking-ez.com/images/recettes/zoom/divers/autres/945-0.webpWrap ing0 in a piece of aluminium foil and cook in the oven at 390°F (200°C) for 45 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/autres/945-1.webpWhen cooked and while still hot, remove and discard the sausage skin (though this is not essential).https://cooking-ez.com/images/recettes/zoom/divers/autres/945-2.webpRoll out ing1 with a rolling pin into a rectangle the same width as your tin or mouldhttps://cooking-ez.com/images/recettes/zoom/divers/autres/945-3.webpSpread ing2 over the rectangle of brioche dough and press in with your hand to help it stick, or go over lightly withhttps://cooking-ez.com/images/recettes/zoom/divers/autres/945-4.webpLay the sausage at one end of the rectanglehttps://cooking-ez.com/images/recettes/zoom/divers/autres/945-5.webp...and roll uphttps://cooking-ez.com/images/recettes/zoom/divers/autres/945-6.webpPut the roll in the tin with the "seam" downwards and glaze the tophttps://cooking-ez.com/images/recettes/zoom/divers/autres/945-7.webpLeave in a warm place for about 1 hour 30 minutes to risehttps://cooking-ez.com/images/recettes/zoom/divers/autres/945-8.webpPreheat the oven to 360°F (180°C). Glaze the brioche again.If your mould hashttps://cooking-ez.com/images/recettes/zoom/divers/autres/945-9.webpBake for about 40 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/autres/945-10.webpServe one thick slice per person, with a generous dose of Vin Jaune sauce poured overhttps://cooking-ez.com/images/recettes/zoom/divers/autres/945-0.webp https://cooking-ez.com/four/recipe-pogne-de-romans.phpPogne de RomansTraditional brioche with orange flavourhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/944-0.webpPut into a mixer bowl: ing0, ing1, ing2, ing3, the juice and zest of ing4, ing5, ing6, ing7, ing8 and the zest of ing9https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/944-1.webpKnead on slow speed for 30 minuteshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/944-2.webpThis should give you a firm dough that French bakers call "bâtarde" (bastard)https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/944-3.webpAdd ingAhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/944-4.webpKnead for a further 5 minutes until the sugar is mixed in and the dough nice and smoothhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/944-5.webpGather the dough into a ball. Transfer this to a large clean bowl and cover with a plastichttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/944-6.webpAfter this time, weigh out the dough into lumps of 850 g for a ring pogne, or smaller for individual brioche stylehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/944-7.webpPress the 850 g of dough into a round, flat cake.Male a large hole in the centre and lay the ring on ahttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/944-8.webpFor the smaller brioche-style pogne, put the dough into a brioche tin or mouldhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/944-9.webpCover with a plastic sheet and leave to rest at room temperature for 12 hours,https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/944-10.webpPreheat the oven to 360°F (180°C).Glaze the top of the pognehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/944-11.webpSlash the surface of the pogne in a large square, whether on the ringhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/944-12.webp...or classic brioche shapehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/944-13.webpBake for about 40 minuteshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/944-14.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/944-15.webp https://cooking-ez.com/base/recipe-cream-sauce-with-vin-jaune.phpCream sauce with Vin JauneCream and shallot sauce with a double dose of Vin Jaunehttps://cooking-ez.com/images/recettes/zoom/base/sauces/943-0.webpPrepare ing0 and slice thinlyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/943-1.webpMelt ing1 in a saucepan on medium heat.When really hot, add the shallot, salt and pepper. Cook for 1 or 2https://cooking-ez.com/images/recettes/zoom/base/sauces/943-2.webpPour in ing2, mix and, as you do so, enjoy the delicous aromas coming off the pan, then turn down the heathttps://cooking-ez.com/images/recettes/zoom/base/sauces/943-3.webpLeave uncovered on low heat to reduce by 3/4https://cooking-ez.com/images/recettes/zoom/base/sauces/943-4.webpOnce the liquid has reduced, pour the contents of teh pan through a fine strainer sitting overhttps://cooking-ez.com/images/recettes/zoom/base/sauces/943-5.webpPour the jus collected back into the saucepan, put back on the heat and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/base/sauces/943-6.webpPour in ing3 and mix wellhttps://cooking-ez.com/images/recettes/zoom/base/sauces/943-7.webpBring back to the boil, turn down the heat and leave to reduce to a thick consistencyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/943-8.webpRight at the end, take off the heat and pour ing4 into the thick sauce, whisking gently to mix in.This lasthttps://cooking-ez.com/images/recettes/zoom/base/sauces/943-9.webpServe in a hot sauce boat or add to a recipehttps://cooking-ez.com/images/recettes/zoom/base/sauces/943-0.webp https://cooking-ez.com/divers/recipe-mozzarella-pasta-bake.phpMozzarella pasta bakePasta, fried ham and two cheeses: mozzarella and Comtéhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/942-0.webpFry ing0 (cut into small pieces) in a frying pan on medium heat with ing1.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/942-1.webpCook ing2https://cooking-ez.com/images/recettes/zoom/divers/gratins/942-2.webpDrain the pasta thoroughly.Preheat the oven to 410°F (210°C)https://cooking-ez.com/images/recettes/zoom/divers/gratins/942-3.webpPut the pasta back into the pan on low heat. Add the fried ham and ing3 cut into small dice.Stir well for a fewhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/942-4.webpTip the mixture into a buttered gratin dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/942-5.webpScatter the ing4 over the tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/942-6.webp...and bake for about 30 minutes (do watch the colour towards the end)https://cooking-ez.com/images/recettes/zoom/divers/gratins/942-0.webp https://cooking-ez.com/divers/recipe-quick-flaky-pizza.phpQuick flaky pizzaClassic pizza on a puff-pastry basehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/941-0.webpFry ing0 in ing1 until lightly browned.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/941-1.webpPreheat the oven to 460°F (240°C).Roll out ing2 on a baking sheet.If your pastry comes with a sheet of paper,https://cooking-ez.com/images/recettes/zoom/divers/tartes/941-2.webpSpread ing3 evenly over the pastry, leaving a quarter inch (0.5 cm) bare around the edge. Scatter ing4 overhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/941-3.webpArrange the ham on top and any other toppings you would like.I've added chorizo herehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/941-4.webp...some finely diced mozarellahttps://cooking-ez.com/images/recettes/zoom/divers/tartes/941-5.webp...goat's cheese, mushrooms, etchttps://cooking-ez.com/images/recettes/zoom/divers/tartes/941-6.webpBake right away in a really hot oven, and near the bottom of the oven rather than in the middle.As soon as thehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/941-0.webp https://cooking-ez.com/four/recipe-3-fruit-brioche-loaf.php3-fruit brioche loafLayers of different dried fruit in a rectangular briochehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/940-0.webpThe day before, prepare ing0 and divide it into 100 g pieceshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/940-1.webpOn baking day, roll out each lump of dough into a rectangle the same size as your tin or mouldhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/940-2.webpLay the first rectangle in the bottom of the tin.It doesn't matter if the dough is a bit too big, just fold uphttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/940-3.webpArrange ing1 in an even layerhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/940-4.webpLay a second rectangle of brioche dough on top.Spread ing2 on tophttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/940-5.webpLay the third rectangle of brioche dough on top.Spread ing3 on tophttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/940-6.webpFinish with the fourth rectangle of brioche doughhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/940-7.webp...and glaze the tophttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/940-8.webpLeave in a warm place to rise for about an hour and a half.Glaze the top againhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/940-9.webpPreheat the oven to 360°F (180°C).Cover the tin or mould with either a suitable flat lid or ahttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/940-10.webpBake for about 45 minutes, then remove the lid as soon as it comes out of the ovenhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/940-11.webpTurn out the loaf and leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/940-12.webpThis brioche can be eaten on its own, but can also be served in a dish as a dessert with custardhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/940-0.webp https://cooking-ez.com/entrees/recipe-mixed-salad-with-curry-mayo.phpMixed salad with curry mayoAvocado, muchrooms, artichokes and tuna in a curry mayonnaisehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/939-0.webpPeel ing0, remove the stone and slice the flesh.Sprinkle with the juice of ing1, then sethttps://cooking-ez.com/images/recettes/zoom/entrees/salades/939-1.webpSlice ing2https://cooking-ez.com/images/recettes/zoom/entrees/salades/939-2.webpPut the avocado and artichokes into a salad bowl and add ing3https://cooking-ez.com/images/recettes/zoom/entrees/salades/939-3.webpAdd some chopped parsley and ing5, finely slicedhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/939-4.webpFinish with ing6, prepared in stripshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/939-5.webpMix ing7 with ing8https://cooking-ez.com/images/recettes/zoom/entrees/salades/939-6.webpAdd the curry mayonnaise to the salad and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/939-7.webpYour salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/939-0.webp https://cooking-ez.com/desserts/recipe-agen-prune-cake.phpAgen prune cakeBrioche-style cake with Armagnac marzipan and pruneshttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/938-0.webpRoll out ing0 into a flat round cake 8 inches (20 cm) diameter.Lay the cake on a bakinghttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/938-1.webpRoll ing2 into a long " sausage about half an inch (1 cm) thickhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/938-2.webpCut the marzipan into half-inch (1 cm) chunks.Cut the prunes into quartershttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/938-3.webpPreheat the oven to 360°F (180°C).Push the marzipan pieces into the top of the well-risen cakehttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/938-5.webpStick a piece of prune on top of each piece of marzipanhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/938-6.webpGlaze the top of the cake again, then sprinkle with caster sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/938-7.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/938-8.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/938-0.webp https://cooking-ez.com/base/recipe-armagnac-marzipan.phpArmagnac marzipanLike normal almond paste, but flavoured with Armagnachttps://cooking-ez.com/images/recettes/zoom/base/pates/937-0.webpWeigh out ing0 and ing1. Pastry cooks call this proportion "equal parts"https://cooking-ez.com/images/recettes/zoom/base/pates/937-1.webpPut this mixture into a food-mixer bowl and add ing3https://cooking-ez.com/images/recettes/zoom/base/pates/937-2.webpStart mixing and add the egg white a little at a time until the dough clumps into a ball (this only takes a fewhttps://cooking-ez.com/images/recettes/zoom/base/pates/937-3.webpFlatten the Armagnac marzipan into a "cake" and wrap with plastic film. Keep in the fridgehttps://cooking-ez.com/images/recettes/zoom/base/pates/937-4.webp https://cooking-ez.com/desserts/recipe-raspberry-tart.phpRaspberry tartRound breton sablé base, raspberry crémeu and fresh raspberrieshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/936-0.webpPrepare ing0 and flatten out into a tart ring 8.5 inches ( 22 cm) diameterhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/936-1.webpBake at 360°F (180°C) for 25 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/936-2.webpTurn out and leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/936-3.webpMelt ing1 over a bain-mariehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/936-4.webpUse a brush to coat the top of the tart base with a thin layer of melted white chocolatehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/936-5.webpPrepare ing2 with raspberries and pour into a dessert ring 8.5 inches (22 cm) diameter.Leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/936-6.webpPlace the sablé base chocolate side downwards on top of the set crémeuxhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/936-7.webpPlace a large plate on top to make turning over easierhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/936-8.webp...and turn the whole lot upside down.Transfer onto the serving plate and remove the ringhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/936-9.webpArrange a layer of raspberries on the tart, then brush with an apricot glazehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/936-10.webpYour superb raspberry tart is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/936-0.webp https://cooking-ez.com/base/recipe-fruit-cremeux.phpFruit crémeuxFruit crémeux made with eggs and set with gelatinhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/935-0.webpPut ing0 to soak in cold waterhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/197-1.webpPut into a bowl: ing1, ing2 and ing3. Mix together with a whiskhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/935-1.webpBring ing4 (unsweetened) to the boil in a saucepan on medium heat. This is a raspberry coulis.tohttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/935-2.webpPour the scalding hot coulis onto the egg-sugar mixture wile stirringhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/935-3.webpPour the mixture back into the pan and bring back to the boilhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/935-4.webpTurn off the heat, add the drained gelatin and mix well with the whiskhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/935-5.webpStand the pan in cold water and leave the mixture to cool to about 104°F (40°C)https://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/935-6.webpOnce the mixture has cooled to the right temperature, pour into a tall-sided container and add ing5 in small pieceshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/935-7.webpEmulsify the mixture thoroughly with a blenderhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/935-8.webpYour crémeux is now ready to be poured into the mould for your recipehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/935-0.webp https://cooking-ez.com/entrees/recipe-cretan-salad.phpCretan saladDiced tomatoes, feta, spring onion and tunahttps://cooking-ez.com/images/recettes/zoom/entrees/salades/934-0.webpPrepare ing0, cut into small pieces, sprinkle with fine salt and leave for 30 minutes in ahttps://cooking-ez.com/images/recettes/zoom/entrees/salades/934-1.webpPeel ing1https://cooking-ez.com/images/recettes/zoom/entrees/salades/934-2.webp...then slice thinly into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/934-3.webpAdd ing2 cut into small pieces and ing3https://cooking-ez.com/images/recettes/zoom/entrees/salades/934-4.webpFinish by adding the well-drained tomatoeshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/934-5.webpPrepare a simple dressing by mixing rapidly ing4, ing5, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/934-6.webpPour the dressing into the salad bowl and mix well. Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/934-0.webp https://cooking-ez.com/divers/recipe-quiche-bretonne.phpQuiche BretonneLike a quiche, but with puff pastry and seafood fillinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes/933-0.webpRoll out ing0 (if not ready-rolled), line the tart tin or mould and prick all over thehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/933-1.webpCook ing1 in ing2 with ing3.Stop cooking as soon as the mussels have opened.Note: You can alsohttps://cooking-ez.com/images/recettes/zoom/divers/tartes/933-2.webpShell the mussels and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/933-3.webpCut ing4 into large dice.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/933-4.webpCut ing5 – ccoley (Pollock) here – into large dice.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/933-5.webpShell the ing6.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/933-6.webpPrepare and finely chop ing7https://cooking-ez.com/images/recettes/zoom/divers/tartes/933-7.webpPour ing8 into a large sauté pan on high heat.When the oil is good and hot, add the onion, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/933-8.webpAdd the diced fish and prawns, and brown for 1 or 2 minutes.Add the mussels and ing9, then leave to reducehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/933-9.webpPrepare ingAhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/933-10.webpSpread the pieces of fish, mussels and prawns in the the pastry casehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/933-11.webpPour the quiche mixture over the tophttps://cooking-ez.com/images/recettes/zoom/divers/tartes/933-12.webpBake low in the oven for about 40 minutes, checking the colour towards the end.Can be eaten warm or coldhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/933-13.webp https://cooking-ez.com/base/recipe-breton-sable-biscuit-dough.phpBreton sablé biscuit doughRich biscuit dough with butter, egg yolk and vanillahttps://cooking-ez.com/images/recettes/zoom/base/pates/932-0.webpSieve ing0 and ing1* together.Sethttps://cooking-ez.com/images/recettes/zoom/base/pates/932-1.webpPut into a food-mixer bowl: ing2,ing3 and ing4https://cooking-ez.com/images/recettes/zoom/base/pates/932-2.webpMix on medium speed until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/base/pates/932-3.webpAdd ing5 and mix again until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/base/pates/932-4.webpTip in the flour + baking powder with ing6.Knead on slow speed until evenly mixed. Stop as soon as the dough ishttps://cooking-ez.com/images/recettes/zoom/base/pates/932-5.webpYour Breton biscuit dough is ready. Weigh out into pieces of about 12 oz (325 g). Flatten into cakes andhttps://cooking-ez.com/images/recettes/zoom/base/pates/932-6.webp https://cooking-ez.com/divers/recipe-genoese-croque-monsieur.phpGenoese croque-monsieurFried bread, scrambled egg, pesto and grated Parmesanhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/931-0.webpBreak ing0 into a large bowl, salt and pepper, then whisk to break them uphttps://cooking-ez.com/images/recettes/zoom/divers/tartines/931-1.webpPour ing1 into a small fryting pan on medium heat.When good and hot, pour in the beaten eggs and cook, drawinghttps://cooking-ez.com/images/recettes/zoom/divers/tartines/931-2.webpButter one side of ing2https://cooking-ez.com/images/recettes/zoom/divers/tartines/931-3.webpLay the slices in a frying pan on high heat, butter side downwards and cook until the underside is nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/931-4.webpDivide the scrambled egg between half the slices, add a tablespoon of pesto and top with grated Parmesanhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/931-5.webpLay the remaining slices on top, turn off the heat and leave in the pan for another 2 or 3 minutes to heat everythinghttps://cooking-ez.com/images/recettes/zoom/divers/tartines/931-6.webpServe whole or cut in half diagonallyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/931-0.webp https://cooking-ez.com/entrees/recipe-beetroot-salad-with-cashew-nuts.phpBeetroot salad with cashew nutsRaw beetroot, cashew nuts and fried croutonshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/930-0.webpSpread ing0 on a baking sheet and toast in the oven at 300°Fhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/930-1.webpAfter this time, take out of the oven and leave to cool, then chop coarsly.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/930-2.webpPeel and grate ing1 and put into a bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/930-3.webpRinse and finely chop ing2, then add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/930-4.webpCut ing3 into small cubes and fry with ing4 in a frying panhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/930-5.webpTip into the bowl, add the cashew nuts and ing5, then mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/930-6.webpYour salad is ready and "in the pink"https://cooking-ez.com/images/recettes/zoom/entrees/salades/930-0.webp https://cooking-ez.com/desserts/recipe-stuffed-prunes.phpStuffed prunesHalved dried prunes and marzipan with Armagnachttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/929-0.webpPrepare the Armagnac-flavoured marzipan with ing0, ing1 and ing3, following this recipe (addhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/929-1.webpRoll out the Armagnac marzipan with a rolling pin into a slab abouthttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/929-2.webpCut the slab into rectangular pieces about the same length as a prunehttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/929-3.webpSlice ing4 in half lengthwayshttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/929-4.webpAssemble the "prunes in disguise" (as the French call them) by inserting a piece of marzipan between 2 prune halveshttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/929-5.webpAssemble all the prunes like thishttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/929-6.webp https://cooking-ez.com/desserts/recipe-lime-meringue-tart.phpLime meringue tartSweet pastry, lime filling and Italian meringuehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/928-0.webpThe lime fillingPut ing0 to soak in cold waterhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/197-1.webpWeigh ing1, then whisk briefly until liquid.Note: once liquid, it is easierhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/928-1.webpPour ing2 into a pan, add ing3 and ing4https://cooking-ez.com/images/recettes/zoom/desserts/tartes/928-2.webpPut the pan on medium heat and bring the mixture to the boil while whisking frequentlyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/928-3.webpAdd the eggs and bring back to the boil.Take off the heathttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/928-4.webpFinish by mixing in the gelatine (after draining well)https://cooking-ez.com/images/recettes/zoom/desserts/tartes/928-5.webpIt is not essential, but give the mixture a quick blast with a blender if possible tohttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/928-6.webpIf you wish to improve the appearence, add a few drops of green colouring to the filling.Cover and leave thehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/928-7.webpThe sweet pastry casePreheat the oven to 360°F (180°C).Roll outhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/928-8.webpBake for 15 minutes.Leave to cool on a wire rack.:Note: To help keephttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/928-9.webpWhen both the filling and pastry case are cold, pour the filling into the case, level the surface by tapping the sides,https://cooking-ez.com/images/recettes/zoom/desserts/tartes/928-10.webpThe Italian meringue toppingWhen the filling is set, pipe ing7 over the top using ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/928-11.webpColour the top of the meringue, either by putting the tart under a hot grill for a few seconds, or by using ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/928-0.webp https://cooking-ez.com/four/recipe-cramique.phpCramiqueBrioche-style loaf with raisins and pearl sugarhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-0.webpPlunge ing0 into a saucepan of boiling water and leave for 30 secondshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-1.webpDrain the raisins thoroughly, then plunge into ing1.Cover and leave for at least half an hour. This can be donehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-2.webpDrain the rasins thoroughly, then put to wait on absorbant paper.Keep the rum used forhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-4.webpCut ing2 into samll pieces and set asidehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-3.webpPut into a food-mixer bowl: ing3 and ing4, then add ing5, ing6, ing7, ing8, ing9 and ingA (if possible)https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-5.webpKnead on slow speed for 3 minutes, then 8 minutes on slightly higher speedhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-6.webpAdd the butter on slow speed and knead until fully incorporatedhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-7.webpFinish by adding the raisins and knead for a further minute to mix them in wellhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-8.webpCover the dough with plastic film to avoid it forming a crust, then refrigerate overnighthttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-9.webpNext day, tip the dough out onto a floured worktophttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-10.webpRoll out into a large rectangle the same width as your tin or mould.Scatter ingB over the rectanglehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-11.webpRoll up the dough into a cylinderhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-12.webpLay the roll in your tin or mould (this is an ordinary loaf tin).Cover with plastichttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-13.webpNote: If you are using brioche moulds, cut chunks off the cylinder and stand them on end in the mouldhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-14.webpPreheat the oven to 340°F (170°C).Glaze the top of the cramiquehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-15.webpScatter a little pearl sugar over and make a cut along the top (optional)https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-16.webpBake for 45 minuteshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-17.webpTurn out while hot and leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/927-18.webp https://cooking-ez.com/desserts/recipe-chocolate-cereal-bars.phpChocolate cereal barsMixture of dried fruit,toasted nuts and seeds on chocolate sweetcrust pastryhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/926-0.webpChocolate sweetcrust basePreheat the oven to 340°F (170°C.)Roll outhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/926-1.webpCut the pastry to fit the square and lay on a baking sheet with the metal square over it.Prick the pastry allhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/926-2.webpBake for about 15 minutes, then leave to cool with the square in place.Do not turn the oven offhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/926-3.webpNut, seed and fruit mixtureWeigh out ing1 and ing2, then spread these on a bakinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/926-4.webpCut ing3 into small pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/926-5.webpPut into a bowl: the pistachios, sesame seeds, apricots, ing4 and ing5https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/926-6.webpPut ing6 and ing7 into a saucepan on medium heat and bring to the boil while whiskinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/926-7.webpAdd the fruit, nut and seed mixture. Mix well.Cook while stirring constantly for about 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/926-8.webpTip the mixture into the square over the chocolate sweetcrust base and spread evenly with the back of a tablespoonhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/926-9.webpBaking and cuttingBake for about 20 minutes.When cooked, take out of the oven and remove the metalhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/926-10.webpCut up with a serrated knife into bars about half an inch by 4 inches (1,5 x 10 cm)https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/926-0.webp https://cooking-ez.com/desserts/recipe-alsatian-apple-tart.phpAlsatian apple tartSweet pastry case, apple slices and vanilla egg custardhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/925-0.webpRoll out ing0.Line a tart ring 8 inches (22 cm) inhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/925-1.webpPrepare ing1, leave to rest in the fridge.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/desserts/tartes/925-2.webpPeel ing6s, cut into quarters, then again into eighths (more or less slices)https://cooking-ez.com/images/recettes/zoom/desserts/tartes/925-4.webpTake the pastry case out of the fridge and trim off any surplus pastry to neaten around thehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/925-3.webpArrange the apple slices in the casehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/925-5.webp...and pour the filling around them.Put in the oven immediatelyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/925-6.webpIf you have any left over pastry, apple and filling, use these up by making mini tartshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/925-7.webpBake for about 35 minutes, then leave to cool in a wire rack. Serve warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/925-8.webp https://cooking-ez.com/entrees/recipe-green-avocado-salad.phpGreen avocado saladLettuce, avocado and spring onion in a pepped up lime and olive-oil dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/924-0.webpPeel ing0 and cut the flesh into large dicehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/924-1.webpPrepare ing1 and shredhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/924-2.webpPeel and finely chop ing2https://cooking-ez.com/images/recettes/zoom/entrees/salades/924-3.webpRoughly chop the parsley leaveshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/924-4.webpPut into a salad bowl: avocado, lettuce, onion and parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/924-5.webpAdd the ing4 cut into pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/924-6.webpPrepare the dressing by mixing the juice of ing5, ing6, ing7, ing8 and ing9 rapidly with a forkhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/924-7.webpPour the dressing over the salad, mix well and serve without delayhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/924-8.webp https://cooking-ez.com/base/recipe-chocolate-sweetcrust-pastry.phpChocolate sweetcrust pastrySweetcrust pastry and cocoa powderhttps://cooking-ez.com/images/recettes/zoom/base/pates/923-0.webpPut into a mixer bowl: ing0 cut into small pieces, ing1 and ing2.Mix together on slow speed until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/base/pates/923-1.webpAdd ing3 and mix againhttps://cooking-ez.com/images/recettes/zoom/base/pates/923-2.webpFinish by adding ing4 and ing5 all at once, then knead for a few seconds until evenly mixed.Stop the mixer ashttps://cooking-ez.com/images/recettes/zoom/base/pates/923-3.webpWeigh out the dough into pieces of 10-12 ounces (250-300 grams). Shape into balls, then flatten into "cakes" andhttps://cooking-ez.com/images/recettes/zoom/base/pates/923-0.webp https://cooking-ez.com/base/recipe-sweet-pastry.phpSweet pastryA tart pastry that is crisper than sweetcrust pastryhttps://cooking-ez.com/images/recettes/zoom/base/pates/922-0.webpWeigh ing0, then whisk briefly until liquid.Note: once liquid, it is easierhttps://cooking-ez.com/images/recettes/zoom/base/pates/922-1.webpPut into a food-mixer bowl: ing1, ing2 cut into small pieces, ing3 and ing4https://cooking-ez.com/images/recettes/zoom/base/pates/922-2.webpMix together on medium speed until it makes a grainy doughhttps://cooking-ez.com/images/recettes/zoom/base/pates/922-3.webpStop as soon as it reaches this consistencyhttps://cooking-ez.com/images/recettes/zoom/base/pates/922-4.webpStart the mixer again and pour in the egg in a thin streamhttps://cooking-ez.com/images/recettes/zoom/base/pates/922-5.webpStop kneading as soon as the dough is evenly mixedhttps://cooking-ez.com/images/recettes/zoom/base/pates/922-6.webpWeigh out the dough into pieces of 8 to 10 oz (250 to 300 grams), shape into balls, then into flat "cakes" and wraphttps://cooking-ez.com/images/recettes/zoom/base/pates/922-0.webp https://cooking-ez.com/desserts/recipe-mini-lemon-millefeuilles.phpMini lemon millefeuilles3 discs of caramelised puff pastry, sandwiched together with 2 layers of lemon custardhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/921-0.webpPreheat the oven to 390°F (200°C).If not ready-rolled, roll out ing0 thinly, then cut out circles 2 inches (5https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/921-1.webpLay a sheet of cooking parchment on the pastry, then lay a secondhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/921-2.webpBake for about 25 minutes, until the discs are nicely browned (check by lifing the top baking sheet).Leave tohttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/921-3.webpIf not already done, prepare ing2https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/921-4.webpOver a third of the pastry discs, pipe a dab of confectioner's custard using a forcing baghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/921-5.webpLay a second disc on tophttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/921-6.webp...then another dab of custardhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/921-7.webp...and top with a third dischttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/921-8.webpFinish with a dusting of icing sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/921-9.webpKeep in the fridge until serving, but these should be eaten the day they are madehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/921-0.webp https://cooking-ez.com/divers/recipe-winegrowers-sausage-casserole.phpWinegrowers' sausage casseroleSmoked sausage with vegetables, casseroled in dry white winehttps://cooking-ez.com/images/recettes/zoom/divers/autres/920-0.webpPrepare ing0 and shred or cut into pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/920-1.webpPeel and rinse ing1 and ing2https://cooking-ez.com/images/recettes/zoom/divers/autres/920-2.webpCut the potatoes and carrots into chunkshttps://cooking-ez.com/images/recettes/zoom/divers/autres/920-3.webpPrepare and slice ing3https://cooking-ez.com/images/recettes/zoom/divers/autres/920-4.webpUse a large casserole or stew pot that can go on the hob and in the oven.Heat ing4 on high heat and, when hot,https://cooking-ez.com/images/recettes/zoom/divers/autres/920-5.webpAdd all the vegetables, salt and pepper lightly again and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/autres/920-6.webpAdd ing5 after pricking it with a fork or the point of a knife to allow the flavour to seep into the vegetableshttps://cooking-ez.com/images/recettes/zoom/divers/autres/920-7.webpPut the lid on the casserole and cook in the oven at 360°F (180°C) for about 2 hourshttps://cooking-ez.com/images/recettes/zoom/divers/autres/920-8.webpI advise removing the lid for the last quarter of an hour in the oven to give the flavours a chance tohttps://cooking-ez.com/images/recettes/zoom/divers/autres/920-0.webp https://cooking-ez.com/poissons/recipe-spicy-seafood-plancha.phpSpicy seafood planchaChunks of fish and prawns marinated with spices, then cooked on a planchahttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/919-0.webpCut ing0 into fairly large dice, keeping only the good flesh.Put into a bowlhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/919-1.webpZest ing1 and add this to the tunahttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/919-2.webpAdd the juice of the lime, ing2, ing3, ing4, ing5, ing6, ing7, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/919-3.webpMix to blend all the flavours, then cover and refrigeratehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/919-4.webpShell ing8, put into a bowl and add ing9, ingA, ingB, salt and pepper.Mix well to blend the flavours, thenhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/919-5.webpWhen it is time to cook, tip the contents of the bowls out onto the plancha, but keeping them separate, and cook likehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/919-6.webpServe onto individual plates with your choice of accompaniment. Here, it is pilau rice withhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/919-0.webp https://cooking-ez.com/desserts/recipe-norman-flambeed-apples.phpNorman flambéed applesSautéed apples, flambéed in Calvados and served with custardhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/918-0.webpPeel ing0 and cut into quarters. Remove the core and cut each quarter in half again to give 8https://cooking-ez.com/images/recettes/zoom/desserts/fruits/918-1.webpMelt ing1 in a large fryin pan on high heat. When really hot, add the apple pieces.Fry for 1 or 2 minutes, thenhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/918-2.webpTurn the apple pieces so that they brown nicely on both sides.This cooking and carameising should be quitehttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/918-3.webpAt the end of cooking, pour ing3 over the appleshttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/918-4.webpPull the pan slightly to the side and, if you have a gas hob, incline it towards the flame to light the Calvados (on anhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/918-5.webpLeave the flames to die downhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/918-6.webp...the apples are now flambéedhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/918-7.webpArrange several apple pieces in a small dish for each guesthttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/918-8.webpPour cold real custard (crème anglaise) over and serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/918-0.webp https://cooking-ez.com/divers/recipe-potimarron-braised-in-meat-jus.phpPotimarron braised in meat jusPotimarron chunks with thyme, cooked in poultry jushttps://cooking-ez.com/images/recettes/zoom/divers/legumes/917-0.webpPrepare ing0 and cut into medium-sized chunkshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/917-1.webpTransfer the potimarron chunks to a bowl and pour ing1 over. Add ing2, salt and pepper.Mix well to coat andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/917-2.webpPreheat the oven to 360°F (180°C).Spread the potimarron chinks in an oven-proof dishhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/917-3.webpPour ing3 overhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/917-4.webpCook for about 40 minutes until the potimarron is tenderhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/917-5.webpServe on its own, or to accompany poultry or other meathttps://cooking-ez.com/images/recettes/zoom/divers/legumes/917-0.webp https://cooking-ez.com/desserts/recipe-pistachio-panna-cotta-with-custard.phpPistachio panna cotta with custardPistachio panna cotta, custard and caramelised pistachioshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/916-0.webpSoak ing0 in cold water for 5 minutes to softenhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/916-1.webpPour ing1 into a saucepan on medium heat and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/916-2.webpAdd ing2 and whisk until thoroughly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/916-3.webpNext add the softened gelatin (after draining well).Mix until fully melted, then leave the mixture at roomhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/916-4.webpLay a tea towel on a baking sheet and stand the small glasses on this (to stop them slidinghttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/916-5.webpMeanwhile, put ing3 in a small frying pan on high heat and toast for about 5 minutes (theyhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/916-6.webpAdd ing4 to the pan and caramelise the pistachioshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/916-7.webpWhen they are well caramelised, tip the nuts out onto the worktop (or onto a sheet of cookinghttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/916-8.webpWhen cold, chop coarsely with a knifehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/916-9.webpWhen you are ready to serve, take the panna cotta out of the fridge and add a little custard to each glasshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/916-10.webpFinish with a few chopped caramelised pistachios and servehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/916-0.webp https://cooking-ez.com/desserts/recipe-chestnut-moelleux.phpChestnut moelleuxSmall, moist cakes with chestnut purée and marrons glacéshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/915-8.webpPut into a mixer bowl: ing0, ing1, ing2 and ing3, cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/915-1.webpBeat until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/915-2.webpAdd ing4, ing5, ing6 and ing7.Continue beating until evenly mixed.Refrigerate for at least 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/915-3.webpChop ing8 into small dicehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/915-4.webpPreheat the oven to 390°F (200°C).You can put the mixture into a forcing bag tohttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/915-5.webpPut a little of the mixture into each cake mould or tin, then add a few chopped marrons glacés on tophttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/915-6.webpCover with more cake mixture (you should not be able to see the marrons glacés), then glazehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/915-7.webpBake for about 20-25 minutes, watching carefully for browning towards the end of the cooking time. Be careful not tohttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/915-8.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/915-0.webp https://cooking-ez.com/four/recipe-benoiton.phpBenoîtonSmall, rectangular wheat-rye bread with raisins and almondshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/914-0.webpPut ing0 in a non-stick frying pan on high and toast for 5 to 7 minutes. They should only justhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/914-1.webpIn bread-making, the water temperature is always important. It's not a fixed value, but related to 3 otherhttps://cooking-ez.com/images/pages/temperature_base2.webpPut into a mixer bowl: ing1 at the correct temperature, ing2, ing3, ing4, ing5 and ing6https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/914-2.webpKnead on slow speed for 12 minutes, adding ing7 and the toasted almonds 2 minutes before the end of kneading.txt=2294https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/914-3.webpGather the dough into a ball and transfer to a large, clean bowl.Cover with a plastichttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/914-4.webpAfter this time, flatten out the dough by hand, or with a rolling pin, into a large rectanglehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/914-5.webpCut the rectangle in halfhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/914-6.webpCut each half into rectangles about 1x4 inches (2x10 cm) and arrange these on a baking sheethttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/914-7.webpCover with a plastic sheet and leave to rest for 2 hourshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/914-8.webpPreheat the oven to 460°F (240°C) and bake for about 30 minutes.Txt=2180https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/914-9.webpLeave to cook on a wire rackhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/914-0.webp https://cooking-ez.com/divers/recipe-gratin-du-nord.phpGratin du NordLayers of potato with a mixture of leeks, endives and reduced beer, topped with sliced Maroilleshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/913-0.webpPrepare ing0, then set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/913-1.webpPrepare ing1.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/913-2.webpPrepare and chop ing2.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/913-3.webpPour ing3 into a large non-stick frying pan on high heat. When really hot, add ing4.Fry for 3 or 4 minutes,https://cooking-ez.com/images/recettes/zoom/divers/gratins/913-4.webpCook the chopped onion in the bacon fat for 1 or 2 minutes without colouringhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/913-5.webpAdd the leeks and endives and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/913-6.webpAdd the bacon and ing5, then leave to reduce gently on low heathttps://cooking-ez.com/images/recettes/zoom/divers/gratins/913-7.webpPreheat the oven to 360°F (180°C).Butter a gratin dish and arrange a first layer ofhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/913-8.webpSpread the leek and endive mixture over the tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/913-9.webpAdd the remaining potato slices in a second layerhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/913-10.webpTop with the sliced ing7https://cooking-ez.com/images/recettes/zoom/divers/gratins/913-11.webpBake for 30 to 40 minutes until the Maroilles is melted and beginning to brownhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/913-0.webp https://cooking-ez.com/divers/recipe-rustic-chicken-and-mushroom-pie.phpRustic chicken and mushroom pieDeep puff pastry pie filled with leeks, chicken and mushroomshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/912-0.webpRoll out ing0 and line a deep, non-stick tin ( 8" or 20 cm diameter, preferably spring-form type) with thishttps://cooking-ez.com/images/recettes/zoom/divers/tartes/912-1.webpDice ing1. Here I am using left-over chicken, which is ideal for this recipehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/912-2.webpPrepare ing2, then cut them into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/912-3.webpPour ing3 into a saucepan on high heat. When really hot, add the mushrooms and cook for about 5 minutes.Salthttps://cooking-ez.com/images/recettes/zoom/divers/tartes/912-4.webpPrepare and finely chop ing4https://cooking-ez.com/images/recettes/zoom/divers/tartes/912-5.webpPrepare and finely chop ing5. Heat ing6 in the same pan as before, still on high heat. Whenhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/912-6.webpAdd the chopped leeks, stir, then cover and cook for 4 or 5 minutes until the leeks are quite tender but still nice andhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/912-7.webpAdd the mushrooms and chicken. Mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/912-8.webpAdd ing7, mix and leave on low heat to reducehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/912-9.webpStop cooking when the filling has thickened, then check the seasoning.Leave to coolhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/912-10.webpPreheat the oven to 410°F (210°C).Glaze around the edge of the pastry case withhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/912-11.webpFill the pie with the cold filling mixturehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/912-12.webpRoll out ing9 into a circle and make a small hole in the centre of this pastry lid to allowhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/912-13.webpLay the pastry circle on top of the pie and press the edge down firmly to seal it.trim off the overhanginghttps://cooking-ez.com/images/recettes/zoom/divers/tartes/912-14.webpBake for about 30 minutes, preferably low in the oven, with the tin directly on the shelf.Do watch for thehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/912-15.webp https://cooking-ez.com/monde/recipe-taos-hotpot.phpTaos hotpotMix of vegetables and meats, cooked long and slow, served with polentahttps://cooking-ez.com/images/recettes/zoom/monde/viande/911-0.webpPrepare and finely chop ing0.Prepare and finely chophttps://cooking-ez.com/images/recettes/zoom/monde/viande/911-1.webpPeel ing2, rinse and cut into chunks.Peel ing3, rinse and cut into chunks.Set asidehttps://cooking-ez.com/images/recettes/zoom/monde/viande/911-2.webpPrepare ing4 and cut into chunks.Set asidehttps://cooking-ez.com/images/recettes/zoom/monde/viande/911-3.webpCut ing5 and ing6 into fairly large dicehttps://cooking-ez.com/images/recettes/zoom/monde/viande/911-4.webpPour ing7 into a large casserole or stewpot on high heat.When really hot, fry the meat rapidly until browned,https://cooking-ez.com/images/recettes/zoom/monde/viande/911-5.webpSet aside the meathttps://cooking-ez.com/images/recettes/zoom/monde/viande/911-6.webpAdd ing8 to the pan and when hot, add the chopped onion.Cook for 2 minutes, stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/monde/viande/911-7.webpTip in all the vegetables and meats, add ing9, salt and pepper, then stir well.Cook for 2 or 3 minutes likehttps://cooking-ez.com/images/recettes/zoom/monde/viande/911-8.webpAdd ingA, ingB and ingC, and mix these inhttps://cooking-ez.com/images/recettes/zoom/monde/viande/911-9.webpBring to the boilhttps://cooking-ez.com/images/recettes/zoom/monde/viande/911-10.webpCover, turn the heat down to its lowest and leave to cook for at least 2 hourshttps://cooking-ez.com/images/recettes/zoom/monde/viande/911-11.webpShortly before serving, prepare ingDhttps://cooking-ez.com/images/recettes/zoom/monde/viande/911-12.webpBring both the hotpot and the polenta pan straight to the table, so that everyone can help themselves to polenta first,https://cooking-ez.com/images/recettes/zoom/monde/viande/911-0.webp https://cooking-ez.com/four/recipe-mustard-baps.phpMustard bapsBaps with double mustard flavour: seeds and doughhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/910-0.webpPreheat the oven to 360°F (180°C).Spread ing0 on a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/910-1.webpAs soon as you take the seeds out of the oven, tip them into ing1, stir briefly, then leave on one side to coolhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/910-2.webpPut into a mixer bowl, in the following order: ing2 (straight from the fridge), ing3, ing4, ing5, ing6, ing7 and ing8https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/910-3.webpKnead on slow speed for 15 minutes.Add the mustard seeds 2 minutes before the end of kneading.Txt=2294https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/910-4.webpGather the dough into a ball and transfer it to a large, clean bowl. Cover with a plastichttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/910-5.webpAfter this time, cut and weigh out the dough into 100 g lumpshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/910-6.webpRoll these into ballshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/910-7.webpArrange the balls evenly spaced on a baking sheet.Cover with ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/910-8.webpBake at 460°F (240°C) for about 25 minutes, until golden brown.txt=2180https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/910-0.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/910-9.webp https://cooking-ez.com/base/recipe-quince-and-apple-compote.phpQuince and apple compoteQuince and apple in equal measures, brown sugar and a little vanilla sugarhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/909-0.webpThoroughly wash ing0shttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/906-1.webpPeel the quinces and cut into quarters. Remove the core and cut the remaining flesh into small pieces.You willhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/909-1.webpPut the quince pieces into a saucepan, add ing1, then cover and put on gentle heat to cookhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/909-2.webpAfter 20 minutes or so, the pieces of quince will be soft and there should be very little liquid lefthttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/909-3.webpPeel ing2 and cut into small pieces.Add the same weight of apple to the pan as quincehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/909-4.webpPut back on low heat and leave to cookhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/909-5.webp...until the apples are tenderhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/909-6.webpFinish by blending to give a smooth compotehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/909-7.webpLeave to cool before transferring into jarshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/909-0.webp https://cooking-ez.com/divers/recipe-creamy-spinach-and-potato-gratin.phpCreamy spinach and potato gratinLayers of potato and spinach, with cream and Mont d'Or cheese poured over and browned in the ovenhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/908-0.webpCut ing0es into medium sliceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/908-1.webpButter a gratin dish and spread half the potatoes in an even layerhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/908-2.webpSpread ing2 on top and salt lightlyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/908-3.webpMake a top layer with the remaining potatoes. Salt lightlyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/908-4.webpPreheat the oven to 390°F (200°C).Pour ing3 into a saucepan, salt and pepper, then bring to the boil onhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/908-5.webpTurn down the heat, add ing4 in small pieces and beat into the cream with a whisk until meltedhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/908-6.webpPour this mixture over the dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/908-7.webpBake for about 30 minutes until the top is nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/908-0.webp https://cooking-ez.com/four/recipe-ali-baba-bread.phpAli Baba breadBread with a triple dose of sesamehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/907-0.webpPreheat the oven to 360°F (180°C).Lay a sheet of cooking parchment on ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/907-1.webpTake the sesame seeds out of the oven and tip them into ing1.Mix quickly and leave to coolhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/907-2.webpPut into a mixer bowl in the following order: ing2, ing3, ing4, ing5, ing6, ing7 and ing8https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/907-3.webpKnead on slow spead for 15 mintes. txt=2294https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/907-4.webp2 minutes before the end of the kneading time, add the sesame seeds with their soaking waterhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/907-5.webpGather the dough into a rough ball and transfer to a large clean bowl, then cover with a plastichttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/907-6.webpAfter resting, knock back and work the dough: stretch it up with a dough-cutter as far as possiblehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/907-7.webp...and fold it over.Do this once or twice, then cover again with the plastic and leave to rest for another hourhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/907-8.webpAfter resting, weigh out the dough into lumps of about 350 g and shape these into oval balls.Cover with thehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/907-9.webpAfter this, fold each ball lengthways in 3 to form a long rollhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/907-10.webpLay the loaves in a baguette tin or mould or, if you don't have one, on a baking sheethttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/907-11.webpBrush the tops of the loaves with a little water or oil and scatter some raw sesame seedshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/907-12.webpPreheat the oven to 460°F (240°C ) and bake for 20 to 30 minutes.txt=2180https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/907-0.webp https://cooking-ez.com/desserts/recipe-quince-paste.phpQuince pasteQuinces, sugar and a little thickening agent - that's allhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/906-0.webpWash and brush ing0s, but do not peel, as the skin add to the flavourhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/906-1.webpCut the quinces into quarters, then remove and discard the core. Cut each quarter into small pieces. Put thehttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/906-2.webpPut the pan uncovered on medium heat and cook until the fruit is soft enough for the point ofhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/906-3.webpAfter cooking, discard the lemon pieces and pass the quinces through a vegetable mill onhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/906-4.webpTransfer the quince pulp into a saucepan and weigh it (from 500 g cut fruit, you should be left with about 350 g ofhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/906-5.webpWeigh ing2 (this should be the same wieght as the mixture of fruit pulp and cooking liquid).Take out 50 g ofhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/906-6.webpPut the saucepan on high heat and bring to the boil, then tip in the 50 g of sugar with its gelling agenthttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/906-7.webpMix well, bring back to the boil and cook for 3 minutes, stirring constantlyhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/906-8.webpAdd the rest of the sugar all at oncehttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/906-9.webpMix well, bring back to the boil and cook for a further 3 minutes, stirring constantlyhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/906-10.webpPour into a mould or tin, lined with a sheet of cooking parchment.Leave to cool forhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/906-11.webpTurn out and cut into pieces about the size of a sugar cubehttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/906-12.webpYou can make the paste look more attractive by rolling the pieces in a little granulated sugar, but this is nothttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/906-0.webp https://cooking-ez.com/entrees/recipe-potimarron-and-celeriac-autumn-soup.phpPotimarron and celeriac autumn soupCeleriac, potimarron and onion soup with a hint of mustardhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/905-0.webpPeel ing0 and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/905-1.webpWash ing1, but there is no need to peel it. Cut into small pieces.You need to end up with about thehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/905-2.webpPrepare ing2 and chophttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/905-3.webpPour ing3 into a large saucepan on high heat. When really hot, add the chopped onion.Salt and pepper, then cookhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/905-4.webpAdd the pieces of celeriac and potimarron and cook for 2 or 3 minutes, stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/905-5.webpAdd ing4 to completely cover the vegetables (adjust the quantity as necessary).Salt and pepper, then leave onhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/905-6.webpWhen the vegetables are cooked, add ing5 and blend until the soup is smoothhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/905-7.webpCheck the seasoning before servinghttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/905-0.webp https://cooking-ez.com/desserts/recipe-lemon-creams.phpLemon creamsSet lemon cream with fruit coulishttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/904-0.webpPut ing0 and ing1 into a small saucepan. Add the zest of ing2 and mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/904-1.webpHeat gently up to 176°F (80°C). A thermometer is useful for this, but if you don't havehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/904-2.webpTake off the heat and add the lemon juice all at oncehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/904-3.webpMix well - you should notice it thicken slightly - then leave at room temperature to cool for 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/904-4.webpWhen it has cooled to room temperature, divide the cream between the individual glasseshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/904-5.webpJust before serving, top with a thin layer of fruit coulis, such as blackcurranthttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/904-6.webpDecorate with a sprig of mint, if you wish, and servehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/904-0.webp https://cooking-ez.com/desserts/recipe-chocolate-mousse-with-hazelnuts.phpChocolate mousse with hazelnutsGourmet chocolate mousse with toasted hazelnutshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/903-0.webpPreheat the oven to 320°F (160°C).Take ing0 out of the fridge.Lay a sheet of cookinghttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/903-1.webpToast in the oven for 20 minutes. This dry roasting brings out the full flavour of thehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/903-2.webpHeat a bain-marie and melt ing2https://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/903-3.webpWhen the chocolate is completely melted, turn off the heat and add ing0 (not too cold).Mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/903-4.webpFold in ing3, then the toasted ground hazelnutshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/903-5.webpBeat ing4 with ing5https://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/903-6.webpImportant: the egg white should not be beaten as stiff as for meringue, but only to the "soft" stage, where it justhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/903-7.webpStart by pouring a little of the chocolate mixture into the beaten egg whites and mix in gently (we want to keep thehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/903-8.webpThen pour this mixture into the rest of the egg whites and fold in gentlyhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/903-9.webpTo make transferring the mousse into dishes easier, you can use a forcing baghttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/903-10.webpStand the dishes on a cloth laid on a baking sheet. This makes it easier to move them quickly without them slidinghttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/903-11.webpNow just sit back and enjoy watching your guests marvel at the light texture and sublime flavour of thishttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/903-12.webp https://cooking-ez.com/entrees/recipe-potimarron-and-leek-soup.phpPotimarron and leek soupSoup made with chestnut pumpkin and leekshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/902-0.webpPrepare ing0 and cut into medium-sized chunks.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/902-1.webpPrepare ing1s and chop finely.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/902-2.webpPrepare ing2 and chop finely.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/902-3.webpPour ing3 into a large saucepan on high heat. When good and hot, add the chopped onion, salt and pepper.Cookhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/902-4.webpAdd the pumpkin and leeks to the pan, salt and pepper again, then mix well.Cook for 2 or 3 minutes, stirringhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/902-5.webpPour in ing4 (1 pint 3/4) and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/902-6.webpLeave to simmer on low heat until the pumpkin is softhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/902-7.webpBlend thoroughly until the soup is completely smoothhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/902-8.webpCheck the seasoning before servinghttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/902-0.webp https://cooking-ez.com/divers/recipe-warm-autumn-salad.phpWarm autumn saladFlakes of fish, fried croutons and warm cauliflowerhttps://cooking-ez.com/images/recettes/zoom/divers/salades/901-0.webpCook ing0, preferably by poaching. Choose an inexpensive fish that is in season.After cooking, break the fishhttps://cooking-ez.com/images/recettes/zoom/divers/salades/901-1.webpCut ing1 into small cubeshttps://cooking-ez.com/images/recettes/zoom/divers/salades/901-2.webpMelt ing2 in a frying pan on high heat. When good and hot, add the bread cubes.Fry until golden brown, stirringhttps://cooking-ez.com/images/recettes/zoom/divers/salades/901-3.webpPrepare ing3 (an elegant purple variety here)https://cooking-ez.com/images/recettes/zoom/divers/salades/901-4.webpCook in a large saucepn of boiling salted water.Do take care not to overcook the cauliflower - it should behttps://cooking-ez.com/images/recettes/zoom/divers/salades/901-5.webpAdd the cauliflower to the bowl, then the croutons, the chopped parsley and ing5.Mix well and serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/salades/901-6.webp https://cooking-ez.com/desserts/recipe-baked-alaska.phpBaked AlaskaRum-soaked sponge sandwiched with vanilla ice cream and blackcurrant sorbet, covered in meringue and browned in thehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/900-0.webpThe rum-soaked spongeMake ing0 in a 8 x 8 inch (20 x 20 cm) tin or mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/900-1.webpCut the cake in half lengthways.If necessary, trim off any crusty edges to neaten the sides. Sit the pieces onhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/900-2.webpPrepare the soaking syrup by mixing ing1 and ing2 in a bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/900-3.webpUse a brush to soak both pieces of cake generously with the syrup.Put in the freezerhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/900-4.webpThe ice creamsOnce the soaked cake is fully frozen, cover one with a layer of ing3.Spread quickly, thehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/900-5.webpAfter this, add ing4 as a second layer and flatten the top as beforehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/900-6.webpPlace the second piece of soaked cake on top, then neaten the sides, adding a little more ice cream to fill anyhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/900-7.webpSit this ice-cream sandwich in an oven-proof dish, cover with plastic film and return to thehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/900-8.webpFinish the dessertAbout 15 minutes before you intend serving, preheat the oven to 460°F (240°C). Take thehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/900-9.webpPrepare a French-style meringue by beating ing5 to stiff peak stage and folding in ing6 athttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/900-10.webpCover the ice-cream sandwich completely with an even layer of meringue, using a palette-knifehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/900-11.webpPut any leftover meringue into a forcing bag with a fluted nozzle and pipe decorations on thehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/900-12.webpBake in the very hot oven for about 5 minutes, just enough to lightly brown the meringue and give it a thinhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/900-0.webpServe a slice to each guest, either on its own or with a little real custard (crème anglaise)https://cooking-ez.com/images/recettes/zoom/desserts/glaces/900-13.webp https://cooking-ez.com/desserts/recipe-tarte-jurassienne.phpTarte JurassienneSweetcrust pastry case, rich hazelnut buttercream and apples sautéed in Macvin du Jurahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/899-1.webpLine a 10 inch 926 cm) tart tin or dish with the sweetcrust pastry.Prick the base all over with a fork, thenhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/899-2.webpPeel ing1, cut into quarters, remove the core and slice through again.Sprinkle thehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/899-3.webpMelt ing3 in a large frying pan on high heat. When good and hot, add the apple sliceshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/899-4.webpSauté until lightly brwoned on both sides. There is no need to sweeten themhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/899-5.webpWhen the apples are browned, pour ing4 over and leave to reduce.Leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/899-6.webpPreheat the oven to 390°F (200°C).Spread an even layer of ing5 in the bottom of the pastry casehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/899-7.webpArrange the sautéed apple slices in a double rosettehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/899-8.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/899-9.webpLeave to cool on a wire rack. If possible, glaze the top, using ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/899-10.webp https://cooking-ez.com/base/recipe-rich-hazelnut-buttercream.phpRich hazelnut buttercreamPreparation full of hazelnut flavour for cooking into pastrieshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/898-0.webpPut into a mixer bowl: ing0 (cut into small pieces), ing1, ing2, ing3, ing4 and ing5 (optional)https://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/898-1.webpStart the mixer on slow speed and beat until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/898-2.webpYour rich hazelnut buttercream is ready.Refrigerate in a sealed container for at least half an hour beforehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/898-0.webp https://cooking-ez.com/entrees/recipe-pesto-crackers.phpPesto crackersSmall, crisp aperitif biscuits flavoured with pestohttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/897-0.webpPut into a food-mixer bowl: ing2, ing0, ing1, ing3 and ing4https://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/897-1.webpKnead until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/897-2.webpGather the dough into a thick block, wrap in plastic film, and refrigerate for 1https://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/897-3.webpPreheat the oven to 390°F (200°C).Roll out the dough quite thinly (ideally, 2-3 mm or a bare 1/8 inch)https://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/897-4.webpCut into small rectangleshttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/897-5.webp...and arrange on a baking sheet. Though it is not essential, at this stage, you can sprinklehttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/897-6.webpBake for about 20 minutes. Do watch for the biscuits browning. You will probably need to turn the tray back to fronthttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/897-7.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/entrees/petits_gateaux/897-0.webp https://cooking-ez.com/divers/recipe-tomatoes-provencal.phpTomatoes ProvençalTomato halves topped with a breadcrumb, parsley and garlic stuffinghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/896-0.webpPeel ing0, then cut out and discard the hard stalk endhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/896-1.webpCut the tomatoes in half horizontallyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/896-2.webpSprinkle the tops with fine salt, then turn upside down and stand on a wire rack. Salt thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/896-3.webpPrepare the stuffing by blending together ing2 (leaves only), ing3 (peeled), ing4, ing5, salt and pepper.Thishttps://cooking-ez.com/images/recettes/zoom/divers/legumes/896-4.webpPreheat the oven to 390°F (200°C).Butter a gratin dish and spread the ing9 evenlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/896-5.webpPour ingB into a frying pan on high heat. When good and hot, add the tomato halves, cut side downwards.Fry forhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/896-6.webpTurn the tomatoes and fry for a further 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/896-7.webpSit the tomatoes on the ricehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/896-8.webpTop each tomato with a generous layer of the stuffing mixture, then trickle a little olive oil overhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/896-9.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/896-10.webpServe 2 tomato halves per person on a bed of ricehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/896-0.webp https://cooking-ez.com/desserts/recipe-clafoutis-marie-antoinette.phpClafoutis "Marie-Antoinette"Sautéed apples, lemon confectioner's custard lightened with raw meringuehttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/895-0.webpPrepare ing0.When done, cover the custard, stand the pan in cold water and leave to cool.https://cooking-ez.com/images/recettes/zoom/desserts/gratins/895-2.webpPeel ing1 and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/895-1.webpPour ing2 into a large frying pan on high heat. When hot, add the apples and ing3.Sauté the apples until theyhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/895-3.webpBeat ing5 to the "stiff peak" stage, adding ing6 towards the end while still beating, to makehttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/895-4.webpTake a little of the meringue and add this to the lemon custard.Mix in with a softhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/895-5.webpThen add this mixture to the rest of the meringue and fold in gently until evenly mixed andhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/895-6.webpAdd the apple pieces and mix again gently.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/desserts/gratins/895-7.webpPut the mixture into a buttered gratin dish and bake for about 10 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/895-8.webpAfter 5 minutes, sprinkle the top with caster sugar and change your oven setting to "grill" (broiler) to brown the tophttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/895-0.webp https://cooking-ez.com/divers/recipe-breton-leek-and-mushroom-tart.phpBreton leek and mushroom tartButtered buckwheat pancakes with a creamy filling of leeks, mushrooms and shallotshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/894-0.webpPrepare ing0.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/894-1.webpPrepare and cut ing1 into small pieces.Reservehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/894-2.webpPrepare ing2 and chop finely. Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/894-3.webpPut ing3 into a large saucepan on high heat. When good and hot, add the mushrooms.Sauté for a few minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/894-4.webpUse the same pan, still on high heat. Pour in ing4 and when hot, add the shallots.Salt and pepper, then cookhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/894-5.webpAdd the chopped leeks and mix well.Cook until the leeks are just tender, but still nice and green (about 3 or 4https://cooking-ez.com/images/recettes/zoom/divers/tartes/894-6.webpAdd the mushrooms to the pan with the leeks and pour in ing5.Turn down the heat and leavehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/894-7.webpMelt ing6 (this makes it easier to spread).Using a brush, generously butter thehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/894-8.webpLay the first buckwheat pancake in the tin, then brush this with butterhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/894-9.webpLay the second pancake on top. You can use clothes pegs at this stage to hold the sides and stop them from falling inhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/894-10.webpFill the tart, then remove the pegs and butter the edge of the pancake that is still showinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes/894-11.webpBake for about 30 minutes.Serve hot or warmhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/894-0.webp https://cooking-ez.com/monde/recipe-pan-con-tomate.phpPan con tomateToasted bread rubbed with tomatohttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/893-0.webpWash and cut ing0 in half.If you like the flavour, peel ing1 and cut in halfhttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/893-1.webpToast ing2 (a French baguette, even a bit dry, works well)https://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/893-2.webpIf you have opted for using a shallot, rub it over each slice of toasthttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/893-3.webpThen rub the cut tomato over each slice, making sure that plenty of juice soaks inhttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/893-4.webpSalt and pepper each slice, then drizzle with olive oil (preferably Spanish)https://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/893-5.webpServe one slice per person as an aperitif snack.You can also serve it cut into bite-sized pieces that arehttps://cooking-ez.com/images/recettes/zoom/monde/amuses_bouches/893-0.webp https://cooking-ez.com/base/recipe-almond-macaroon-cake.phpAlmond macaroon cakeMoist almond-meringue cakehttps://cooking-ez.com/images/recettes/zoom/base/gateaux/892-0.webpMelt ing0 on low heat, then leave to coolhttps://cooking-ez.com/images/recettes/zoom/base/gateaux/892-1.webpSieve into a bowl: ing1, ing2 and ing3. Mix wellhttps://cooking-ez.com/images/recettes/zoom/base/gateaux/892-4.webpBeat ing4 to stiff peak stage and add ing5 at the endhttps://cooking-ez.com/images/recettes/zoom/base/gateaux/892-3.webpTip the mixture from stage 2 into the beaten egg whiteshttps://cooking-ez.com/images/recettes/zoom/base/gateaux/892-5.webpFold in gently with a soft spatula, tipping the bowl on its side.Don't overdo this -https://cooking-ez.com/images/recettes/zoom/base/gateaux/892-6.webpTake out a little of the mixture (about 3 tablespoonsful) and put this into the pan with the melted butter, whichhttps://cooking-ez.com/images/recettes/zoom/base/gateaux/892-7.webpPour this butter mixture into the bowl and fold in gently.Mixing the butter in two stages like this helps tohttps://cooking-ez.com/images/recettes/zoom/base/gateaux/892-8.webpPreheat the oven to 360°F (180°C).Put the mixture into a cake ring standing on a sheet ofhttps://cooking-ez.com/images/recettes/zoom/base/gateaux/892-9.webpBake for 30 minuteshttps://cooking-ez.com/images/recettes/zoom/base/gateaux/892-10.webpLeave to cool in the tin. Be very careful when handling, as this macaroon cake is very fragilehttps://cooking-ez.com/images/recettes/zoom/base/gateaux/892-0.webp https://cooking-ez.com/divers/recipe-gratin-of-chicken-with-rice-and-sauteed-mushrooms.phpGratin of chicken with rice and sautéed mushroomsGratin of rice, mushrooms and chicken, topped with cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/891-0.webpPrepare ing0, then cut them into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/891-1.webpPour ing1 into a frying pan on high heat. When good and hot, add the mushrooms.Sauté untl lightlyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/891-3.webpCut ing2 into small pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/891-2.webpButter a gratin dish and spread ing4 in an even layer in the bottomhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/891-4.webpArrange the pieces of chicken on the ricehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/891-5.webp...then the mushroomshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/891-6.webpTop with ing5, then bake for 20 minutes until the cheese has melted and is lightly browned.You can finishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/891-7.webp https://cooking-ez.com/divers/recipe-tomato-feuillete-with-pesto.phpTomato feuilleté with pestoSavoury feuilletage, sautéed tomatoes, pesto and grated parmesanhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/890-0.webpCook the puff pastry as a "feuilletage", as explained here, but unsweetened and simplyhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/890-1.webpCut the hard stalk end out of ing2eshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/890-2.webpSlice the tomatoes evenly (a mandolin is ideal for this).Salt the tomatoes on both sides andhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/890-3.webpPour ing4 into a large frying pan on high heat.When really hot, add the tomato slices and sauté rapidly forhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/890-4.webpPreheat the oven to 390°F (200°C).Once the feuilletage has cooled, spread thinly with an even layer of pestohttps://cooking-ez.com/images/recettes/zoom/divers/tartes/890-5.webpArrange the tomato slices evenly on tophttps://cooking-ez.com/images/recettes/zoom/divers/tartes/890-6.webpTop with a little grated Parmesanhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/890-7.webpBake for 10 minutes, more to heat through than cook properly.Serve warm or coldhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/890-0.webp https://cooking-ez.com/desserts/recipe-provencal-colombier-for-pentecost.phpProvençal colombier for PentecostMoist cake flavoured with orange and almondshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/889-13.webpMelt ing0 over low heat, then take off the heat and leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/889-1.webpCut ing1 into small pieces and put into a food-processor bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/889-2.webpAdd the first egghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/889-3.webpStart beating slowly at first, then increase the speed. Add the other eggs one at a time, about 5 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/889-4.webp...until the mixture is light and well aerated.This beating takes about 15 minutes.Preheat the oven tohttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/889-5.webpSieve ing3 into the mixture.Fold in gentlyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/889-6.webpAdd the melted butter, which should be nearly cold, and the zest of ing4https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/889-7.webpMix in gentlyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/889-8.webpUse a 7" (18 cm) springform tin and lay a circle of cooking parchment in the bottom, as thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/889-9.webpPour the mixture into the tinhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/889-10.webpScatter ing5 evenly over the tophttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/889-11.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/889-12.webpLeave to cool in the tin. Turn the columbier out carefully, as it is very fragilehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/889-0.webp https://cooking-ez.com/divers/recipe-pollack-parmentier.phpPollack ParmentierFlaked fish and mashed potato, baked gratin stylehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/888-0.webpPoach ing0 in ing1 (or, at a push, just use salted water with ing2) at a gentle simmer untilhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/888-1.webpTake the fish out of the cooking liquid, remove the skin and any bones, then flake (break up) the flesh.https://cooking-ez.com/images/recettes/zoom/divers/gratins/888-2.webpPrepare and slice ing3 finely (a mandolin is the ideal tool forhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/888-3.webpPour ing4 into a saucepan on medium heat. When hot, add the sliced onionshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/888-4.webpSalt and pepper, then cook for about 5 minutes - the onions don't need to brown.Set aside.Preheat thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/888-5.webpPeel ing5es (I'm using rattes here)https://cooking-ez.com/images/recettes/zoom/divers/gratins/888-7.webpCut the potatoes into small pieces, then mash coarsly with a forkhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/888-8.webpAdd the fish, onions, thyme, salt and pepper, and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/888-9.webpFill individual ramekins or a large gratin dish.Top with grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/888-10.webpBake for 20 minutes, just until the cheese on the top has melted and is nicely browned. Finish browning under the grillhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/888-0.webp https://cooking-ez.com/entrees/recipe-lemony-chicken-and-radish-salad.phpLemony chicken and radish saladSliced radish, diced chicken and lemon mayonnaisehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/887-0.webpWash and dry ing0, then slice thinly (a mandolin is ideal for this).Use largehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/887-1.webpDice ing1 fairly smallhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/887-2.webpPut the radishes and chicken in a bowl, add the finely chopped ing2 and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/887-3.webpJust before serving, add ing3 and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/887-4.webpThis salad should not be served too cold, so take it out of the fridge 30 minutes beforehandhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/887-0.webp https://cooking-ez.com/desserts/recipe-oatmeal-cake.phpOatmeal cakeSimilar to a pound cake, or the French "quatre quarts", but with rolled oatshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/886-0.webpPreheat the oven to 390°F (200°C).Spread ing0 in a thin, even layer over a sheet of cookinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/886-1.webpAt the end of this time (do watch for the colour and don't let them get too brown), take them out of the oven and leavehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/886-2.webpUse a whisk to mix the oats into ing1 and ing2https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/886-3.webpPut into a food-processor bowl, then add ing3, ing4 and ing5https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/886-4.webpMix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/886-5.webpStop beating once the mixture appears smooth and evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/886-6.webpPut the mixture into a loaf tin or mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/886-7.webpBake for about 40 minutes.Check if the cake is cooked after 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/886-8.webpLeave to cool on a wire rack before eatinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/886-0.webp https://cooking-ez.com/divers/recipe-quick-stuffed-courgettes.phpQuick stuffed courgettesHollowed out courgettes, cooked rice, tomato sauce and meatballshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/885-0.webpPreheat the oven to 390°F (200°C).Prepare ing0 (use the round sort, as they are easier to stuff): rinse themhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/885-1.webpScoop out the courgette flesh with a teaspoon or, better still, a pommes parisiennes spoonhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/885-2.webpPut a little cooked rice in the bottom of each courgette then add a little tomato saucehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/885-3.webpSit a meatball into each courgettehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/885-4.webpTop with a little grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/885-5.webpBake for about 40 minutes, preferably low in the oven, keeping an eye on the colour towards the end of cookinghttps://cooking-ez.com/images/recettes/zoom/divers/gratins/885-6.webp https://cooking-ez.com/desserts/recipe-peach-verbena-feuillete.phpPeach and verbena feuilletéCaramelized puff-pastry feuilletage, light verbena custard and double rosette of peacheshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-0.webpPrepare a "feuilletage" with ing0 and ing1, as shown herehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/883-0.webpMake the light verbena custardRinse and dry ing2.Pick off the leaves and discard the stalkshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-1.webpCut the verbena leaves with scissors into a saucepan containing ing3https://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-2.webpBring to the boil, then cover and leave to infuse for at least 15 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-3.webpAfter this, strain the milk and discard the verbena leaves. Use this flavoured milk to make a verbena confectioner'shttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-4.webpWhen the verbena custard is finished, cover it and stand the saucepan in cold water to cool ithttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-5.webpMeanwhile, make a meringue by beating ing7, folding in ing8 at the endhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-11.webpWhen the verbena custard and the meringue are more or less at the same temperature, put two tablespoonsfuls of meringuehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-12.webpMix gently with a whisk, just to "loosen" the custard a little, as it is firmer than the meringuehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-13.webpThen tip the remaining meringue into the custard andfold in gently, using ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-14.webpYou will now have a light custard with a delicious verbena flavourhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-15.webpPrepare the peach slicesPeel ing9 by plunging them into boiling water fro 10 secondshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-6.webp...then transfer them to cold waterhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-7.webpThe peaches will now be easy to peelhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-8.webpCut the peaches into quartershttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-9.webp...and remove the hard red part that was next to the stone. Then slice in half again lengthways.Put the peachhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-10.webpAssemble the feuilletéCover the pastry base (feuilletage) with an even layer of the light verbena custardhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-16.webpDrain the peach slices and arrange them in a double rosette on the custardhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-17.webpTo finish, decorate with a small sprig of verbenahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/884-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-cook-caramelized-puff-pastry-well.phpHow to cook caramelized puff pastry wellBaking caramelized puff pastry to just the right thickness to use as "feuilletage"https://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/883-0.webpWe need to end up with postry that is well-layered, but has not risen too much. To acheive this we will be cooking ithttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/883-1.webpPreheat the oven to 390°F (200°C). Roll out the pastry and lay it on a bakinghttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/883-2.webpDust the pastry all over with ing1 in as even a layer as possiblehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/883-3.webpPlace the two metal supports (they will be going in the oven) on either side, so that they are not touching the pastryhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/883-4.webpLay a sheet of cooking parchment on top.Note: Pull the paper taut so that it is nothttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/883-5.webpPlace a second baking sheet on tophttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/883-6.webpPut this whole contraption in the oven and bake for about 25 minuteshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/883-7.webpWatch for how the pastry is browning. The top baking sheet should be removed after about 20 minutes to allow the top ofhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/883-0.webp https://cooking-ez.com/divers/recipe-surf-and-turf-club-sandwich.phpSurf and turf club sandwichToasted bread, cream cheese with herbs, fried bacon, tinned sardines and lettucehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/882-0.webpPrepare the fillingsMix ing0 with your choice of finely chopped herbs (chives and parsley here).Pepperhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/882-1.webpSlice ing2 thinly, if not already sliced. Fry in a frying pan, or better still grill (broil),https://cooking-ez.com/images/recettes/zoom/divers/tartines/882-2.webpShred ing3 "en chiffonade"https://cooking-ez.com/images/recettes/zoom/divers/tartines/882-3.webpAssemble the sandwichesSpread a layer of cheese with herbs on each slice of bread.Lay a sardine in oilhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/882-4.webpTop with 2 slices of bacon, then a little lettucehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/882-5.webpFinish with the second slice of bread.For the classic serving style, hold the sandwich together with ahttps://cooking-ez.com/images/recettes/zoom/divers/tartines/882-0.webp https://cooking-ez.com/divers/recipe-stuffed-artichokes-gratin.phpStuffed artichokes au gratinArtichoke hearts with a filling of mushrooms and shallots in bechamel saucehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/881-0.webpPrepare and chop ing0.Cook for 2 to 3 minutes in ing1 withouthttps://cooking-ez.com/images/recettes/zoom/divers/gratins/881-1.webpPrepare and slice ing2, cook in ing3.Reservehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/881-2.webpCook ing4https://cooking-ez.com/images/recettes/zoom/divers/gratins/881-3.webpPeel the leaves off the artichokes and set the hearts aside. Use a teaspoon to scrape the flesh off the leaves andhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/881-4.webpPreheat the oven to 390°F (200°C).Sit the artichoke hearts in a gratin dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/881-5.webpPut into a bowl: the shallots, mushrooms, flesh from the artichoke leaves and ing5.Mix well andhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/881-6.webpFill the artichokes generously with this mixturehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/881-7.webpTop with grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/881-8.webp...and bake for 30 minutes, until the cheese topping has melted and browned nicelyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/881-9.webp https://cooking-ez.com/desserts/recipe-framboisier.phpFramboisierTwo layers of cake soaked in kirsch, around raspberries in a vanilla mascarpone creamhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/880-0.webpPrepare the cake layersYou will need ing0, baked about 1 or 2 inches thick (3 to 5 cm)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/880-1.webpCut 1 circle of sponge per person from the sponge using a dessert ring - this will be thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/880-2.webpSplit each circle in half across the middlehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/880-3.webpIf you are making one large dessert, split the cake in half horizontallyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/880-4.webpPrepare the boozy syrup by mixing ing1 with ing2https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/880-5.webpUse a brush to soak each piece of cake thoroughly with syrup, whether you are a making ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/880-6.webpPrepare the mascarpone creamPut into a food-mixer bowl: ing3, ing4, ing5 and ing6https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/880-7.webpBeat for a minute or two, just until the cream is evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/880-8.webpAssemble the framboisiersStand a dessert ring on a flat dish or plate and put ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/880-9.webpFill the centre with more raspberries (you can simply tip these in)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/880-10.webpCover with a layer of mascarpone creamhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/880-11.webp...then add the second circle of spongehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/880-12.webpFinish with a thin topping of mascarpone cream and smooth this with a palette-knife. Decoratehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/880-13.webpServingJust before serving, take the framboisiers out of the fridge and transfer, with the ring still inhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/880-0.webp https://cooking-ez.com/desserts/recipe-flaked-almond-tart.phpFlaked almond tartTart made with toasted flaked almonds and a sweet, creamy filling with a hint of alcoholhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/879-0.webpPreheat the oven to 320°F (160°C).Roll out ing0 and line the tin or mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/879-1.webpPre-bake the case for 15 minutes, then take it out of the ovenhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/879-2.webpSpread ing1 over the whole of a baking sheethttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/879-3.webpToast for about 20 minutes until the almonds start to colour slightlyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/879-4.webpPut into a bowl: ing2, ing3, ing4 and ing5. Mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/879-5.webpTip in the toasted almonds and mix againhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/879-6.webpPour this mixture into the pre-cooked pastry casehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/879-7.webp...and bake for 30 minutes, watching the colour carefully.Leave to cool before cutting, as this tart is veryhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/879-8.webp https://cooking-ez.com/desserts/recipe-strawberry-mint-sorbet.phpStrawberry-mint sorbetStrawberries and mint blended into a coulis, then left overnight before churninghttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/878-0.webpHull ing0 (remove the green calyx and any hard bit underneath) and put into a high-sided containerhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/878-1.webpAdd ing1, ing2 and the juice of ing3https://cooking-ez.com/images/recettes/zoom/desserts/glaces/878-2.webpBlend thoroughlyhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/878-3.webpLay plastic film on the surface of the coulis and refrigerate for at least 2 hours, ideallyhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/878-4.webpAfter this time, pour the coulis through a sieve placed over a bowl and use ahttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/878-5.webpThere should only be the strawberry seeds left in the sievehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/878-6.webpAdd ing4 to the coulis (about the same weight of syrup) and mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/878-7.webpTransfer to an ice-cream maker and leave to churn.As always with ice creams and sorbets, the best moment ishttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/878-8.webp https://cooking-ez.com/divers/recipe-rillettes-stuffed-mushrooms.phpRillettes stuffed mushroomsSautéed mushroom caps filled with fried onions, rilletts and a quick radish pickle with tarragonhttps://cooking-ez.com/images/recettes/zoom/divers/autres/877-0.webpPrepare the radish pickleRinse ing0 and dice very small (known as a brunoise)https://cooking-ez.com/images/recettes/zoom/divers/autres/877-1.webpPut the diced radishes in a ramekin, add ing1, salt, pepper and the roughly chopped leaves of ing2.Thishttps://cooking-ez.com/images/recettes/zoom/divers/autres/877-2.webpPrepare themushroomsPrepareing3, choose large ones, and break off the stems (usehttps://cooking-ez.com/images/recettes/zoom/divers/autres/877-3.webpPour ing4 into a non-stick frying pan on high heat. When hot, add the mushroom caps.Sauté until just brownedhttps://cooking-ez.com/images/recettes/zoom/divers/autres/877-4.webpTransfer the sautéed mushrooms to an ovenproof dishhttps://cooking-ez.com/images/recettes/zoom/divers/autres/877-5.webpPrepare ing5, chop finely, then fry in ing6https://cooking-ez.com/images/recettes/zoom/divers/autres/877-6.webpSalt and add the chopped parsley at the end of cookinghttps://cooking-ez.com/images/recettes/zoom/divers/autres/877-7.webpDivide the fried onions between the mushroom capshttps://cooking-ez.com/images/recettes/zoom/divers/autres/877-8.webpFill with a generous tablespoonful of rilletteshttps://cooking-ez.com/images/recettes/zoom/divers/autres/877-9.webpBake for about 20 minutes, until the rillettes start to brownhttps://cooking-ez.com/images/recettes/zoom/divers/autres/877-10.webpServe while still hot with a little of the radish pickle on each mushroom.You can serve these on their own or,https://cooking-ez.com/images/recettes/zoom/divers/autres/877-0.webp https://cooking-ez.com/viandes/recipe-roast-beef-like-they-do-santa-fe.phpRoast beef "like they do it in Santa Fe"Spicy slow-cooked beefhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/876-0.webpPrepare the flavouring ingredientsPrepare ing2.https://cooking-ez.com/images/recettes/zoom/viandes/viande/876-3.webpPrepare the meatTrim a ing0 joint.Pepper and salt all overhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/876-1.webpPour ing1 into a large frying pan on high heat.When really hot (lightly smoking), add the beef and fry forhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/876-2.webpGrill (broil), rather than fry, ing6 in thin sliceshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/876-4.webpWrap the bacon around the joint and tie in place with food-grade stringhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/876-5.webpPut the meat into a roasting bag with the flavouring ingredients (carrot, shallots, thyme and bayleaf) andhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/876-6.webpAfter this long cooking, you will see that the meat has given off wonderful juices, full of flavour and with veryhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/876-7.webp https://cooking-ez.com/base/recipe-dried-apricots.phpDried apricotsApricots washed, dried, destoned and slowly driedhttps://cooking-ez.com/images/recettes/zoom/base/fruits/875-0.webpPrepare ing0, then place on a baking sheethttps://cooking-ez.com/images/recettes/zoom/base/fruits/875-3.webpYou can put a few grains of vanilla in the centre of each half if you like, but this is not essentialhttps://cooking-ez.com/images/recettes/zoom/base/fruits/875-4.webpLeave to dry in the oven at 194°F (90°C) for 6 hours.This time is just for guidance, as it will depend on thehttps://cooking-ez.com/images/recettes/zoom/base/fruits/875-5.webpLeave to cool on a wire rack, then keep in a sealed jarhttps://cooking-ez.com/images/recettes/zoom/base/fruits/875-0.webp https://cooking-ez.com/desserts/recipe-raspberry-sorbet.phpRaspberry sorbetRaspberries without the seeds and sugar syrup - that's allhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/874-0.webpPut ing0 into a high-sided container and blend thoroughlyhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/874-1.webpPour this raspberry purée into a sieve and use a soft spatula in ahttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/874-2.webpContinue until only the seeds are left in the sieve.Discard the seedshttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/874-3.webpYou will now have the smooth coulis that is essential for the "perfect" raspberry sorbethttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/874-4.webpAdd to the coulis the same weight of sugar syrup, the juice of ing1 and, if possible, ing3https://cooking-ez.com/images/recettes/zoom/desserts/glaces/874-5.webpRefrigerate for at least 2 hours, either covered with plastic film or in a sealed bottle orhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/874-6.webpTransfer to an ice-cream maker and leave to churnhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/874-7.webp...until the sorbet is ready and velvelty smoothhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/874-10.webpServe immediatelyhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/874-11.webp https://cooking-ez.com/divers/recipe-sausages-baked-beans-french-style.phpSausages with baked beans, French styleDried beans boiled then cooked slowly with chopped tomatoes and sausages (preferably smoked)https://cooking-ez.com/images/recettes/zoom/divers/autres/873-0.webpThe day before, soak ing0 in a large bowl of cold waterhttps://cooking-ez.com/images/recettes/zoom/divers/tradition/522-1.webpThe next day, rinse them under running waterhttps://cooking-ez.com/images/recettes/zoom/divers/autres/873-1.webpTip into a large pan of boiling salted water and leave on a rolling boil for 10 - 20 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/autres/873-2.webpAfter this, tip into a strainer and rinse again under cold waterhttps://cooking-ez.com/images/recettes/zoom/divers/autres/873-3.webpPut the beans into a terrine or other ovenproof dish. Add ing1, ing2, ing3, salt and pepper, then mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/autres/873-4.webpLay ing4s on top and prick these with the point of a knife to allow the flavour to seep into the beanshttps://cooking-ez.com/images/recettes/zoom/divers/autres/873-5.webpBake at 360°F (180°C) for 45 minutes, covered for the first 25 minutes, then uncovered forhttps://cooking-ez.com/images/recettes/zoom/divers/autres/873-0.webp https://cooking-ez.com/divers/recipe-sunday-night-pasta.phpSunday night pastaPasta with bacon and fresh tomatoes simmered down into a saucehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/872-0.webpCut ing0 into strips (you can use ham instead if you prefer)https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/872-1.webpPour ing1 into a large saucepan on high heat. When good and hot, add the bacon.Leave to fry, stirring from timehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/872-2.webpAdd ing2, mix well and turn down the heat.Leave to simmer gently uncoveredhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/872-3.webpMeanwhile, cook ing3https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/872-4.webpAs soon as the pasta is cooked, drain thoroughly and add to the saucepan.Mix well and serve without delayhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/872-5.webp https://cooking-ez.com/poissons/recipe-seared-tuna-lemon-lime.phpSeared tuna with lemon and limeTuna marinated and seared for rapid cooking, served with rice in the marinadehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/871-0.webpTrim ing0 and cut into medallions, if not already prepared.Rinse and dry the fishhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/871-1.webpPrepare the marinade by pouring ing1 into a dish with the juice of ing2 and ing3. Add the lemon and limehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/871-2.webpPut a large non-stick frying pan on high heat. When really hot, add the tuna medallions, then salt and pepperhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/871-3.webpSear on both sides just until nicely browned. Don't overdo it, ot the tuna will start to dry out. It is fine for thehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/871-4.webpTransfer the cooked medallions onto a hot plate. Use a brush tohttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/871-5.webpPour what is left of the marinade into the same pan, add ing4 and reheat while stirringhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/871-6.webpServe immediately on hot plateshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/871-0.webp https://cooking-ez.com/desserts/recipe-galette-charentaise.phpGalette CharentaiseFlat "galette" cake made with butter, sugar, eggs, vanilla and two types of flour: wheat and cornhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/870-0.webpTake ing0 out of the fridge, cut into small pieces and leave to soften at room temperature for an hour or twohttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/870-1.webpWeigh out and mix together ing1 and ing2https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/870-2.webpPut into a food-mixer bowl: ing3, ing4, ing6 and the contents scraped from ing5https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/870-3.webpBeat until the mixture becomes palehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/870-4.webpSieve the mixed flours into the bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/870-5.webpAnd fold in gently.The best way to do this is to tip the bowl at angle, and lift and turn the mixture with ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/870-6.webpIncorporate the softened butter in the same way.The cake batter is ready.Preheat the oven to 360°Fhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/870-7.webpSpread the mixture evenly in a round non-stick tin or mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/870-8.webpSprinkle the top with ing7https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/870-9.webpBake for about 20 minutes.Be careful not to overcook this cake, or it will be too dryhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/870-10.webp https://cooking-ez.com/divers/recipe-kerinou-slices.phpKérinou slicesSlices of bread topped with sautéed vegetables (courgette and mushrooms), a slice of ham and slivers of cheese,https://cooking-ez.com/images/recettes/zoom/divers/tartines/869-0.webpPrepare the toppingsPrepare ing0 and slice fairly thinlyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/869-1.webpPour ing1 into a frying pan on high heat.When really hot, add the courgette slices and sauté for a fewhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/869-2.webpPrepare and chop ing3.Coarsely chop parsley leaves.Peel, wash and finelyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/869-3.webpPour ing6 into the same pan as before on high heat. When hot, add the chopped onion.Cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/869-4.webpAdd the chopped mushrooms and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/869-5.webp...then sauté for a few minutes. The mushrooms should just begin to brownhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/869-6.webpAt the end of cooking, salt and pepper then add the chopped parsley.Take off the heat andhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/869-7.webpPrepare and cook the slicesPreheat the oven to 360°F (180°C).Lay ing7 on ahttps://cooking-ez.com/images/recettes/zoom/divers/tartines/869-8.webpDivide the courgettes between the sliceshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/869-9.webp...then add the mushroomshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/869-10.webp...and top with the ham and cheese cut into slivershttps://cooking-ez.com/images/recettes/zoom/divers/tartines/869-11.webpCook in the oven for 10 to 20 minutes, until the cheese has melted and is starting to brown.Serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/869-12.webp https://cooking-ez.com/poissons/recipe-langoustine-gratin.phpLangoustine gratinGatin with a fine brunoise of vegetables, langoustines cooked in two stages and cream sauce made with langoustine fumethttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-0.webpBoiling the langoustinesBoil the langoustiens for 30 seconds in boiling salted water, then cool under runninghttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-1.webpThe langoustine fumetPrepare ing1 and finely chop ing2https://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-2.webpMelt ing3 in a large saucepan on medium heat, then add the chopped onion, salt and pepper.Cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-3.webpAdd the langoustine headshttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-4.webp... and crush briefly with the end of a rolling pin, for examplehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-5.webpPour in ing4 and ing5, then add the bouquet garnihttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-6.webpBring to the boil, then turn down the heat to its lowest setting and leave to reduce by half.This simmeringhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-7.webpThe vegetable brunoiseWhile the fumet is reducing, rinse and peel ing6 and ing7, then dice very small ("finehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-8.webpBring a large saucepan of salted water to the boil.Immerse a fine metal strainer,https://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-9.webpToss the diced courgettes into the water, wait until the pan comes back to the boil, then remove them immediately byhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-10.webpCool the diced courgettes under running cold water to stop the cookinghttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-11.webp...drain thoroughly, then tip out onto absorbant paper to waithttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-12.webpDo the same with the carrots and turnips, which can be cooked together, and for 30 seconds longer than thehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-13.webpSecond-stage cooking of langoustinesMelt ing9 in a frying pan on high heat. When good and hot, add thehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-14.webpThe gratin cream sauceLet's go back to the fumet, which by now should be reduced by half. Strain into a bowlhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-15.webpPour this back into the pan (after rinsing out), but be careful to keep back the dregs of the fumet which will be fullhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-16.webpPut the fumet back on medium heat and leave to reduce by half againhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-17.webpAdd ingA, salt lightly, pepper and then check the seasoninghttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-18.webpBring to the boil, take off the heat and and ingB (mixed with a little cold water) all at once while beating with ahttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-19.webpAssembling the gratinPreheat the oven to 390°F (200°C).Butter a gratinhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-20.webpArrange the sautéed langoustine tails on tophttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-21.webpPour the sauce overhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-22.webpCooking and servingBake for about 15 minutes, until the top is nicely browned (finish under the grill ifhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-23.webpBest served plated up (on hot plates): try to keep the langoustines on top and the vegetableshttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/868-0.webp https://cooking-ez.com/poissons/recipe-red-mullet-fillets-reduced-white-wine-sauce.phpRed mullet fillets with a reduced white-wine sauceFried red mullet fillets served with a very reduced dry white wine saucehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/867-0.webpClean and trim ing0, being careful to remove any remaining bones. Rinse and dry the fish, thenhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/867-1.webpLightly flour the side without skinhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/867-2.webpUse a large saucepn which is not non-stick (this is important for the sauce later).Put on high heat andhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/867-3.webpWhen the oil is really hot, gently add the fish, skin-side downwards to start with.Turn over after 2 minuteshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/867-4.webpAs soon as the fillets are cooked - don't overdo it - remove them carefully from the pan and transfer to ahttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/867-5.webpPut the finely chopped ing3 into the fish pan and cook in what is left of the oil.Salt and pepperhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/867-7.webpDeglaze by scraping the bottom of the pan, then leave to reduce by about 2/3. There should behttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/867-8.webpFinish by adding a little chopped parsley and remove from the heathttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/867-9.webpServe on hot plates allowing 2 fillets per person, with a tablespoonful of sauce poured overhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/867-0.webp https://cooking-ez.com/desserts/recipe-rice-pudding-fruit-nuts.phpRice pudding with fruit and nutsVanilla-flavoured rice pudding with toasted nuts and pan-fried appleshttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/866-0.webpPreheat the oven to 360°F (180°C).Spread ing0 and ing1 on a baking sheet andhttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/866-1.webpLeave to cool, then chop coarsly. Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/866-2.webpCut ing2 into thin strips.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/866-3.webpRinse ing3 in a sieve under running water. Use round "pudding" rice if possible, or risottohttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/866-4.webpPour ing4 into a large saucepan, preferably non-stick, and add the rinsed rice, ing5 and the insides ofhttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/866-5.webpMeanwhile, peel ing7 and cut into small dicehttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/866-6.webpMelt ing8 in a small frying pan, then add the diced apples and sprinkle with ing9https://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/866-7.webpCook the apples for a few minutes without colouringhttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/866-8.webpWhen the liquid in your rice pudding has reduced by about half, add the fruit and nuts.Mix well and leave onhttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/866-9.webpTake off the heat when the rice is fully cooked, but the pudding is still moist and creamyhttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/866-10.webpDivide out into ramekins and leave to cool.If you wish to keep the pudding for later, cover withhttps://cooking-ez.com/images/recettes/zoom/desserts/pates_riz/866-0.webp https://cooking-ez.com/viandes/recipe-filet-mignon-mustard-tarragon-sauce.phpFilet mignon with mustard and tarragon sauceMedallions of pork filet mignon, cream sauce with tarragon and strong mustardhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/865-0.webpPrepare and finely chop ing0.Pick the leaves off ing1.Sethttps://cooking-ez.com/images/recettes/zoom/viandes/viande/865-1.webpPre-fry the medallionsCut ing2 into medallions (fairly thick slices), allowing 2 or 3 per person.Salthttps://cooking-ez.com/images/recettes/zoom/viandes/viande/865-2.webpUse a frying pan that is not non-stick (this is important for the sauce later on). Put on high heat and pour inhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/865-3.webpFry until browned on both sideshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/865-4.webp...then transfer to a hot plate and cover with a sheet of aluminiumhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/865-5.webpMustard and tarragon saucePut the frying pan in which the meat was cooked on medium heat. Pour in ing4 andhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/865-6.webpAdd the chopped onion, mix well and leave to reduce by about halfhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/865-7.webpThen add ing5, the leaves chopped at the last minute, then salt and pepper.Leave to reduce for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/865-8.webp...then add ing6, mix well and check the seasoninghttps://cooking-ez.com/images/recettes/zoom/viandes/viande/865-9.webpReturn the medallions to the pan with any juices that may have run out onto the plate. Leave to simmer gently in thehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/865-10.webpMeanwhile, prepare whatever you will be serving with the pork. Here it is fried sliced potatoeshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/865-11.webpHeat the plates. Serve the medallions with your choice of accompaniment and the sauce pouredhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/865-0.webp https://cooking-ez.com/desserts/recipe-strawberry-feuillete.phpStrawberry feuilletéCaramelized puff pastry, lime-flavoured confectioner's custard and fresh strawberrieshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/864-0.webpLime confectioner's custardPrepare ing0, but using lime rather than the lemon in the originalhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/864-1.webpPrepare a "feuilletage" with ing2 and ing3, as shown herehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/883-0.webpOnce the puff pastry base is cold, spread the lime confectioner's custard evenly over the top, if possible with ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/864-5.webpArrange the strawberries on top of the custard, allowing your artistic side to express itselfhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/864-6.webp...and finish with a sprig of fresh minthttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/864-0.webp https://cooking-ez.com/divers/recipe-steamed-leeks-morel-sabayon.phpSteamed leeks with morel sabayonLeeks cooked in 2 stages, in a sabayon made with morel "jus"https://cooking-ez.com/images/recettes/zoom/divers/legumes/863-0.webpCook the leeks in 2 stagesClean and peel ing0s. Instead of slicing straight across,https://cooking-ez.com/images/recettes/zoom/divers/legumes/863-1.webpSteam the leeks: the best way is to use a steamer basket so they sit just above the water, not in contact with it, andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/863-2.webpCook uncovered and keep an eye on both their texture and colour - they should stay nice andhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/863-3.webpMelt ing1 in a large frying pan on medium heat. When sizzling, add the leeks, salt and pepper and cook in this secondhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/863-4.webpPrepare the morel sabayonPut the ing3 (preferably from morels) into a bowl over ahttps://cooking-ez.com/images/recettes/zoom/divers/legumes/863-5.webpWhisk frequently and for a good while over the bain-mariehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/863-6.webp...until it reaches the classic sabayon texture. Finish by checking thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/863-7.webpThis is best served in individual hot dishes. Arrange a layer of leeks and pour the sabayonhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/863-0.webp https://cooking-ez.com/four/recipe-roscoff-loaf.phpRoscoff loafBread enriched with onions soaked in red wine, and smoked sausageshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/862-0.webpThe day before baking, or even a several days beforehand, cook the sausages in the oven at 360°F (180°C). Thehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/862-1.webpAnother thing to do the day before: Peel, rinse and slice ing2 thinly.Put the oinionshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/862-2.webpNext day, drain the onionshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/862-3.webp...and collect the wine they have soaked inhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/862-4.webpMelt ing3 in a saucepan on medium heat, then add the soaked onions.Cook for about 5 minuteshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/862-5.webpCut the sausages into slices or small dicehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/862-6.webpPut into a food-mixer bowl: ing4, ing5, ing6, ing7 (if possible) and then add the onion-flavoured wine.If youhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/862-7.webpAdd the onions and sausage, then knead for a further 2 minutes until these are mixed inhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/862-8.webpGather the dough into a rough ball and transfer to a large clean bowlhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/862-9.webpCover with a plastic sheet and leave to rest at roomhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/862-10.webpAfter resting, turn the dough out onto the work surface and cut into lumps of about 1 lb (500 g)https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/862-11.webpShape into medium-sized loaves and lay in proving baskets.Cover once more with ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/862-12.webpPreheat the oven to 480°F (250°C). Turn each loaf out onto a baking sheet or your baker'shttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/862-13.webpLeave to cool on a wire or wooden cooling rack.Your Roscoff loaf is donehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/862-14.webp https://cooking-ez.com/desserts/recipe-flognarde.phpFlognardeHistoric vanilla egg custardhttps://cooking-ez.com/images/recettes/zoom/desserts/oeufs/861-0.webpPour ing0 into a saucepan on low heat.Scrape ing1 into thehttps://cooking-ez.com/images/recettes/zoom/desserts/oeufs/861-1.webpPreheat the oven to 390°F (200°C).Pour ing3 and ing4 into a blender goblet, then add ing5, ing6 and ing7https://cooking-ez.com/images/recettes/zoom/desserts/oeufs/861-3.webpBlend on high speed until the mixture turns palehttps://cooking-ez.com/images/recettes/zoom/desserts/oeufs/861-4.webpReduce the speed slightly, then pour in the vanilla-flavoured milk.Blend for a few seconds longer to mixhttps://cooking-ez.com/images/recettes/zoom/desserts/oeufs/861-5.webpPour the mixture through a strainerhttps://cooking-ez.com/images/recettes/zoom/desserts/oeufs/861-6.webpThen pour into a tart tin or mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/oeufs/861-7.webpTop with slivers of butter and bake for 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/oeufs/861-8.webpServe straight from the tin, as the flognarde will be very fragilehttps://cooking-ez.com/images/recettes/zoom/desserts/oeufs/861-0.webp https://cooking-ez.com/divers/recipe-oven-omelette.phpOven omeletteOven omelette with potatoes, onion and baconhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/860-0.webpBreak ing0 into a bowl, add salt and pepper then beat with a whiskhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/860-1.webpPeel ing1es and slice.Prepare ing2 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/860-2.webpPour ing3 into a large frying pan on high heat.When really hot, add the sliced potatoes and brown on bothhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/860-3.webpUse the same pan to fry ing4 until lightly brownedhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/860-4.webpThen add the chopped onion and cook for a further 2 or 3 minutes without browning thehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/860-5.webpPreheat the oven to 360°F (180°C).Butter a gratin dish, then add the potatoes andhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/860-6.webpPour the beaten eggs overhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/860-7.webpBake for about 25 minutes. Check towards the end to ensure that the omelette is not overcookedhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/860-8.webpServe without delayhttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/860-0.webp https://cooking-ez.com/viandes/recipe-roast-pork-sage-cooked-bag..phpRoast pork with sage, cooked in a bag.Roast pork with sage, cooked in a bag, and served with braised turnips and artichokeshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/859-0.webpGarnishing vegetablesPrepare ing0, cut into medium-sized pieces andhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/859-1.webpPrepare ing1 and cut in half lengthwayshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/859-2.webpBring a large pan of salted water to the boil, then blanch the turnips for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/859-3.webpRemove the turnips from the pan, drain, then cool under the cold taphttps://cooking-ez.com/images/recettes/zoom/viandes/viande/859-4.webpUsing the same pan of boiling water, blanch the artichokes for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/859-5.webpDrain them.Your vegetables are ready - these can be prepared in advance, even a few days aheadhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/859-6.webpRoast the pork in the bagPreheat the oven to 300°F (150°C).Salt and pepper the joint of pork - thishttps://cooking-ez.com/images/recettes/zoom/viandes/viande/859-7.webpPut the pork into a cooking bag with ing3 and sealhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/859-8.webpCook in the oven for 3 or 4 hours at 300°F (150°C).After this time, the roast should have a good crusty top, behttps://cooking-ez.com/images/recettes/zoom/viandes/viande/859-9.webp...and have produced delicious meat juices which are far too good to throw awayhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/859-10.webpBraise the vegetablesMelt ing4 in a large saucepan on medium heat.When really hot, add the vegetables,https://cooking-ez.com/images/recettes/zoom/viandes/viande/859-11.webpAdd the meat juices and turn the heat down to its lowest.Leave uncovered to braisehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/859-12.webpMeanwhile, slice the meat thickly with a serrrated knifehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/859-13.webpLay the slices of meat on top of the vegetables towards the end of cooking, cover and leave for 5 minutes for the meathttps://cooking-ez.com/images/recettes/zoom/viandes/viande/859-14.webpSit the meat on a bed of braised vegetables and pour a little of the cooking juices over.Serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/859-0.webp https://cooking-ez.com/divers/recipe-pissaladiere-puff-pastry.phpPissaladière with puff pastryPuff-pastry flat tart with a topping of onions, black olives and tomatoeshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/858-0.webpPrepare the pissaladière toppingRemove the stones from ing0, then chop roughly.https://cooking-ez.com/images/recettes/zoom/divers/tartes/858-1.webpPrepare ing1, but slice thinly. A mandolinhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/858-2.webpHeat ing2 in a saucepan on medium heat.When really hot, add the onion, salt and pepper, then mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/858-3.webpTurn down the heat and leave to cook for 10 minutes or so, stirring regularly and withouthttps://cooking-ez.com/images/recettes/zoom/divers/tartes/858-4.webpAdd the chopped olives, mix well and cook for a further 3 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/858-5.webpAdd ing3, ing4 and ing5https://cooking-ez.com/images/recettes/zoom/divers/tartes/858-6.webpLeave uncovered on low heat to cook for about 30 minutes. The mixture should stew down to thehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/858-7.webpFinish by adding the chopped parsley, take off the heat and check the seasoning. Leave to coolhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/858-8.webpFill and cook the pissaladièrePreheat the oven to 370°F (190°C).Roll out ing7 into a large circlehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/858-9.webpSpread a generous layer of topping over the pastry basehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/858-10.webpFinish by arranging ing8s on top and scatter a little oregano overhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/858-11.webpBake for 30 minutes.Serve either warm or coldhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/858-0.webp https://cooking-ez.com/divers/recipe-flamiche.phpFlamicheSavoury tart with endives and leekshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/857-0.webpMake the flamiche pastryPut into a food-mixer bowl: ing0, ing1, ing2, ing3 and ing4https://cooking-ez.com/images/recettes/zoom/divers/tartes/857-1.webpKnead for a few minutes until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/857-2.webpGather the dough into a ball and flatten this into a "cake", then place on a sheet of cookinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes/857-3.webpLay a second sheet of cooking parchment on top and roll out the pastry between the two sheets ofhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/857-4.webp...until it is the right size for your tart dish or tin.Refrigerate the pastry (still between its sheets ofhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/857-5.webpPrepare the fillingPrepare and chop ing5.Preparehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/857-6.webpPour ing8 into a large frying pan on medium heat.When hot, add the chopped shallot, salt and pepper, and cookhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/857-7.webpAdd the endives and leek, mix well and cook for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/857-8.webpPour in ing9, salt and pepper again, then turn down the heat and leave to reduce gently for 5 minutes.https://cooking-ez.com/images/recettes/zoom/divers/tartes/857-9.webpCook the tartPreheat the oven to 390°F (200°C). Line the tart tin or dish with the circle of pastryhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/857-10.webpPour the filling into the pastry casehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/857-11.webpBake for 30 to 40 minutes. Do watch the colour of the top, which should just be nicely browned.Serve eitherhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/857-12.webp https://cooking-ez.com/divers/recipe-bacon-cabbage-omelette.phpBacon and cabbage omeletteOmelette with fried bacon and blanched cabbagehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/856-0.webpPrepare ing0, then set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/434-1.webpBreak ing1 into a bowl, salt and pepper, then whisk until evenly mixed.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/856-1.webpCut ing2 into small pieces, then fry rapidly in ing3 in a frying pan on high heathttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/856-2.webpAdd the cabbage, mix and cook for a further 1 or 2 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/856-3.webpPour in the beaten eggs and turn down the heat.Fold the sides in towards the centre with ahttps://cooking-ez.com/images/recettes/zoom/divers/oeufs/856-4.webpAs soon as the bottom of the omelette is set enough, fold over, turn off the heat, cover and leave to finish for 5https://cooking-ez.com/images/recettes/zoom/divers/oeufs/856-5.webp https://cooking-ez.com/monde/recipe-colcannon.phpColcannonMashed potato with cabbage and chives, served with baked sausageshttps://cooking-ez.com/images/recettes/zoom/monde/legumes/855-0.webpPrepare ing0 (green really is best for this).Drain thoroughly and leave to wait onhttps://cooking-ez.com/images/recettes/zoom/monde/legumes/855-4.webpWrap the sausages in aluminium foil and cook in the oven at 360°F (180°C) for about 40 minuteshttps://cooking-ez.com/images/recettes/zoom/monde/legumes/855-5.webpRinse, peel and chop ing2https://cooking-ez.com/images/recettes/zoom/monde/legumes/855-6.webpMelt ing3 in a frying pan on medium heat. Add the cabbage and onion.Salt, pepper and cook gently for 2 or 3https://cooking-ez.com/images/recettes/zoom/monde/legumes/855-7.webpReheat ing4 in a saucepan on low heat, then add the cabbage and onion mixture.Finish by adding the choppedhttps://cooking-ez.com/images/recettes/zoom/monde/legumes/855-9.webpServe on hot plates, with a bed of colcannon and the sausages sliced on tophttps://cooking-ez.com/images/recettes/zoom/monde/legumes/855-0.webp https://cooking-ez.com/desserts/recipe-apple-crisps.phpApple crispsThin slices of apple dried in the ovenhttps://cooking-ez.com/images/recettes/zoom/desserts/amuses_bouches/854-0.webpPreheat the oven to 210°F (100°C).Rinse and dry ing0.Remove the core with an apple-corer (as in thishttps://cooking-ez.com/images/recettes/zoom/desserts/amuses_bouches/854-1.webpSlice the apple(s) very thinly. The best tool for this is a mandolinhttps://cooking-ez.com/images/recettes/zoom/desserts/amuses_bouches/854-2.webpArrange the apple slices, without overlapping, on a sheet of cooking parchment and slide this ontohttps://cooking-ez.com/images/recettes/zoom/desserts/amuses_bouches/854-3.webpYou can sprinkle a little caster sugar over the apples if you like, but this is not essentialhttps://cooking-ez.com/images/recettes/zoom/desserts/amuses_bouches/854-4.webpBake in the oven for about 2 hours.To check if the crisps are ready, take one off the baking sheet and leavinghttps://cooking-ez.com/images/recettes/zoom/desserts/amuses_bouches/854-5.webpUnstick the apple slices from the paper (which you can reuse) while they are still hot and leave to cool on ahttps://cooking-ez.com/images/recettes/zoom/desserts/amuses_bouches/854-0.webp https://cooking-ez.com/viandes/recipe-confit-carrots-bacon.phpConfit of carrots with baconCarrots rolled in bacon and slow-cooked in chicken stockhttps://cooking-ez.com/images/recettes/zoom/viandes/legumes/853-0.webpPrepare the stock by dissolving ing1 in ing0 (hot).Set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/legumes/853-1.webpPeel, rinse and dry ing2s.Prepare and chop ing3https://cooking-ez.com/images/recettes/zoom/viandes/legumes/853-2.webpUse a large casserole or pan that can go both on the hob and in the oven. Put on medium heat and pour inhttps://cooking-ez.com/images/recettes/zoom/viandes/legumes/853-3.webpYou can use cured ham as well as, or instead of, the baconhttps://cooking-ez.com/images/recettes/zoom/viandes/legumes/853-4.webpAfter frying the bacon, add ing6 and the chopped onion. Salt and pepper, then leave to cook for 2 or 3 minutes,https://cooking-ez.com/images/recettes/zoom/viandes/legumes/853-6.webpWrap each carrot in a strip of bacon or ham and pack tightly in the bottom of the casserolehttps://cooking-ez.com/images/recettes/zoom/viandes/legumes/853-7.webpPour enough stock over to just cover the carrotshttps://cooking-ez.com/images/recettes/zoom/viandes/legumes/853-8.webpCook in the oven for one and a half to two hours (or longer), until the carrots are soft, melting even.Take thehttps://cooking-ez.com/images/recettes/zoom/viandes/legumes/853-9.webpServe with potato purée, for example, and pour a little of the reduced cooking stock overhttps://cooking-ez.com/images/recettes/zoom/viandes/legumes/853-0.webp https://cooking-ez.com/viandes/recipe-pork-medallions-full-turnips.phpPork medallions with "full" turnipsPan-fried pork medallions and turnips, boiled then fried, filled with a green cream made from their topshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/852-0.webpPrepare ing0, and keep the topshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/852-6.webpCut the greeen tops off ing0s, remove the tough ends of the leaf stalks, then put to soak in water with a littlehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/852-2.webpBring a large pan of salted water to the boil and blanch the washed turnip greens for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/852-3.webpRemove the greeens from the boiling water and plunge them into icy cold waterhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/852-4.webpDrain thoroughly, then give a quick whizz in a salad spinner to remove as much water ashttps://cooking-ez.com/images/recettes/zoom/viandes/viande/852-5.webpBring ing1 to the boil and add the turnips.Simmer until the turnips are tender (ahttps://cooking-ez.com/images/recettes/zoom/viandes/viande/852-7.webpPrepare ing2 and chop finely.Melt ing3 in a small pan, then add the chopped shallot,https://cooking-ez.com/images/recettes/zoom/viandes/viande/852-8.webpPour in ing4, mix well and leave on low heat until reduced by half.Check thehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/852-9.webpTake the cooked turnips out of the stock, hollow out the centres to allow for filling, preferably using ahttps://cooking-ez.com/images/recettes/zoom/viandes/viande/852-10.webpPut into a blender goblet: the reduced cream, the cooked turnip greens and the centres of the turnipshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/852-11.webpBlend thoroughlyhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/852-12.webp...and pour into the pan used for the cream. Check the seasoning again and keep hothttps://cooking-ez.com/images/recettes/zoom/viandes/viande/852-13.webpSlice ing5 into medallions, i.e. fairly thickly. Salt and pepper on both sides.Heat thehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/852-14.webpPour ing6 into a large frying pan on high heat.When really hot, add the turnips and brown all over.Pushhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/852-15.webpServe 1,2 or 3 pork medallions per person with 1 or 2 turnips, filled with the green cream.Serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/852-0.webp https://cooking-ez.com/four/recipe-flaky-brownie-brioche.phpFlaky brownie briocheFlaky brioche with butter, chocolate, brown sugar and toasted pecan nutshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-0.webpPrepare the chocolate brioche doughPut into a food-mixer bowl: ing0, ing1, ing2, ing3 and ing4https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-1.webpKnead for 15 minutes.txt=2294https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-2.webpThen add ing5, ing6 and ing7https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-3.webpKnead for a further 5 minutes until well mixed inhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-4.webpWhile still kneading, add ing8 a little at a timehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-5.webpStop kneading once the butter is fully mixed in.Cover the dough with plastic film andhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-6.webpPrepare the chocolate-butter squareWhile the dough is resting, melt ing9 with ingA and ingB over ahttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-7.webpMix until smooth. Don't worry if you can feel that there are still some sugar crystals undissolved; this will addhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-8.webpStand an 8 inch (20 cm) square frame on a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-9.webpPour the mixture into this mould and leave to cool. Refrigerate overnighthttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-10.webpAfter the dough has rested for 1 hour, knock back the dough by lifting and dropping hard back into thehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-13.webpNext day, take the square of chocolate butter out of the fridge and leave at room temperature to soften slightlyhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-14.webpToast the pecan nutsPreheat the oven to 300°F (150°C).Spread ing3 on a bakinghttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-11.webpToast in the oven for 15 minutes.Leave to coolhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-12.webpFlake the briochePut the brioche dough on a floured work surfacehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-15.webpRoll out into a large rectangle, about the same width as the square of chocolate butter.You can trim the sideshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-16.webpLay the square of chocolate butter on the doughhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-17.webpCover the chocolate with the pecan nuts, either whole (as in the photo) or roughly chopped with a knifehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-18.webpFold the dough over to seal in the chocolate butter, then scatter coarse sugar crystals over and press in with thehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-19.webpFold the dough in half over the sugarhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-20.webpShape the briocheRoll the dough out once more into a rectanglehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-21.webp...and roll this uphttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-22.webpCut the roll into slices about the same thickness as the depth of your tin or mould, either loaf stylehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-23.webp...or special brioche shapehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-24.webpGlaze the top of the briochehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-25.webpLeave in a warm place to rise for 1 hour 30 minutes.Before baking, you can scatter a little more coarse sugarhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-26.webpBake the briochePreheat the oven to 390°F (200°C) and bake the brioche for about 40 minuteshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-27.webpTurn out while hot and leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/851-28.webp https://cooking-ez.com/four/recipe-bacon-rolls.phpBacon rollsFlaky bread rolls with bacon bits and sesame seeds, layered with lardhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-0.webpPrepare the square of lardPut ing0 on a plastichttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-1.webpFold the plastic over to seal in the lard and flatten with a rolling pin into a "cake" abouthttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-2.webpCook the bacon and toast the sesame seedsPreheat the oven to 360°F (180°C).Spread ing1 on a sheet ofhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-7.webpAfter toasting, tip the sesame seeds into ing2.Set asidehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-8.webpBrown the bacon bits in a frying pan for a few minutes.Set asidehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-9.webpMake the bread doughPut into a food-processor bowl: ing3, ing4, ing5, ing6 and ing7https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-3.webpKnead on slow speed for 10 minutes.txt=2294https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-4.webpOne minute beofre the end of kneading, add the sesame seedshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-5.webpGather the dough into a ball, transfer to a large, clean bowl and cover with ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-6.webpFlake the doughAfter resting, roll out the dough on the worktop into a long rectangle about the same width ashttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-10.webpPlace the suqare of lard in the centre of the rectangle of dough and gently slide out the plastic. This is slightlyhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-11.webpFold the flaps of dough over to cover the lard.Fold in half again and turn the dough through 90° (a quarterhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-12.webpRoll out again and spread the bacon bits over the doughhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-13.webpFold up again like before to seal in the baconhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-14.webpFinish by rolling out the dough again and cut across into broad stripshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-15.webpShape and bake the rollsRoll or fold the strips up to form the rolls. Arrange these on ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-16.webpPreheat the oven to 460°F (240°C). Bake the rolls for about 30 minutes with steam. Do watch forhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-17.webpBest served warm, cut into sliceshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/850-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-rehydrate-dried-mushrooms.phpHow to rehydrate dried mushroomsFrom dried mushrooms to mushrooms ready to use in a recipehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/849-0.webpTake ing0 out of the packethttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/849-1.webpPut them in a bowl and cover with hot water (not boiling).There should be about 1/2 an inch (1https://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/849-2.webpAfter this time, remove the mushrooms carefully from the water with a skimmer or, betterhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/849-3.webpIf you are using morels, which tend to be full of dirt (and only in this case) put them in a fresh bowl of hot waterhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/849-4.webpMeanwhile, go back to the soaking water which is much too good to throw away. It has been transformed by absorbing thehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/849-5.webpKeep the mushroom "jus" in a sealed container in the fridge, but for a few days at most.It can be used in anyhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/849-6.webpThe final thing to do with the mushrooms is to drain them thoroughly before using. The best way of doing this is to usehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/849-7.webp https://cooking-ez.com/viandes/recipe-rabbit-civet-normande.phpRabbit civet "à la normande"Rabbit civet marinated and cooked in cider, with cream saucehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-0.webpPrepare the marinadePeel ing0 and slice into rounds.Prepare and chophttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-1.webpHave your butcher joint ing4 for youhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-2.webpTake a large bowl and add the carrot, onion, ing1 and ing2. Lay the pieces of rabbit on top, then pour in ing5https://cooking-ez.com/images/recettes/zoom/viandes/viande/848-3.webpCover with plastic film and refrigerate overnighthttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-4.webpCook the meatNext day, drain the pices of rabbit and keep the marinade for laterhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-5.webpPour ing6 into a large casserole or saucepan on high heat. When hot, fry the pieces of meat until browned on all sideshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-6.webpIt is much easier to do this in batcheshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-7.webpReturn all the pieces of rabbit to the pan and turn the heat down a littlehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-8.webpDust the meat with ing7https://cooking-ez.com/images/recettes/zoom/viandes/viande/848-9.webp...and stir well until evenly friedhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-10.webpPour the marinade (and all it contains) into the casserole, then salt and pepperhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-11.webpBring to the boil, then turn the heat down to its lowest setting. Coverhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-12.webp...and leave to simmer for about 2 hours.Please note: the cooking should be long and slow, but this can be donehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-13.webpMeanwhile, fry ing8 in a frying pan with no added fat.Set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-14.webpPeel ing9 and cut into chunkshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-15.webpSauté the mushrooms in the frying pan used for the bacon, using the fat lefthttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-16.webpAfter cooking for 2 hours, remove all the pieces of meat from the casserolehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-17.webpPrepare the sauceStrain the liquid from the casserole through a sieve. DIscardhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-18.webpPour the cooking liquid back ito the casserole, add ingA, salt and pepper, then check thehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-19.webpFrom here on, there are 2 possible methods:- Either leave the sauce uncovered tohttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-20.webpFinish the civetIn both cases, once the sauce has thickened sufficiently, return the pieces of rabbit to thehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-21.webpYour rabbit civet à la normande is ready. You can serve this with any accompaniment you like: mashed potato (shownhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/848-0.webp https://cooking-ez.com/divers/recipe-oeufs-rabattus-leeks.php"Oeufs rabattus" with leeksBeaten eggs, sautéed leeks and Morteau sausage "crisps"https://cooking-ez.com/images/recettes/zoom/divers/autres/847-0.webpPrepare ing0 and slice into rounds but not too thinly.Sethttps://cooking-ez.com/images/recettes/zoom/divers/autres/847-1.webpPrepare ing1 and chop finely.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/847-2.webpBeat ing2, salt and pepper.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/847-3.webpPour ing3 into a frying pan on high heat. When hot, add the chopped shallot.Salt and pepper, then cook for 1https://cooking-ez.com/images/recettes/zoom/divers/autres/847-4.webpAdd the leeks.Mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/autres/847-5.webpCook uncovered until the leeks just begin to brown, then salt and pepper.https://cooking-ez.com/images/recettes/zoom/divers/autres/847-6.webpPour the beaten eggs over the leeks and leave undisturbed for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/autres/847-7.webpUse a wooden spatula to draw the egg from the edge in towards the centre of the panhttps://cooking-ez.com/images/recettes/zoom/divers/autres/847-8.webpContinue doing this until there is no more liquid egg left.Take off the heat immediately. It is normal, andhttps://cooking-ez.com/images/recettes/zoom/divers/autres/847-9.webpTransfer onto hot plates and garnish possibly with morteau sausage "crisps"https://cooking-ez.com/images/recettes/zoom/divers/autres/847-0.webp https://cooking-ez.com/viandes/recipe-morteau-sausage-crisps.phpMorteau sausage "crisps"Thin slices of Morteau sausage cooked in 2 stageshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/846-0.webpPut ing0 into a saucepan on cold water and bring to the boil on medium heat.Leave to cook for 30https://cooking-ez.com/images/recettes/zoom/viandes/viande/846-1.webpPreheat the oven to 300°F (150°C).Slice the sausage as thinly as possible (ahttps://cooking-ez.com/images/recettes/zoom/viandes/viande/846-2.webpLay the sausage slices on a baking sheet and cook in the oven for about 20 to 30 minuteshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/846-3.webpYou can turn the crisps over halfway through cooking to brown both sideshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/846-4.webpWhen cooked, leave the crisps for a while on absorbant paper to soak up the excess fathttps://cooking-ez.com/images/recettes/zoom/viandes/viande/846-0.webp https://cooking-ez.com/divers/recipe-morel-risotto-vin-jaune-mont-or.phpMorel risotto with Vin Jaune and Mont d'OrMushroom risotto with Morel jus and Vin Jaune in the cooking liquid, and Mont d'Or added at the endhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/845-0.webpRehydrate ing0, set aside the mushrooms "jus" (juice) you gothttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/845-9.webpMeanwhile, Prepare ing1 and chop finely.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/845-2.webpPrepare the stock for the risotto: Pour ing2 into a large jug, add the same quantity of morel "jus" (fromhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/845-4.webpPour ing5 into a large casserole or saucepan on medium heat. When really hot, add the chopped onion, salt andhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/845-5.webpTip in ing6 all at once and stir frequently until the rice turns translucent, or "pearls"https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/845-6.webpPour in a little stock and stir frequently until the rice has absorbed all the liquid.Repeat this process ahttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/845-7.webpThe rice should be fully cooked and the risotto still quite "wet"https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/845-8.webpMelt ing7 in a frying pan on medium heat and add the morels.Sauté them in the butter for a few minuteshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/845-10.webp...then add to the risotto. Mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/845-11.webpCut the top rind off ing8https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/845-12.webpSpoon the cheese out of its rind and add to the risotto.Mix well and stir until the cheese is meltedhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/845-13.webpYour morel risotto with Vin Jaune and Mont d'Or is ready - enjoy!https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/845-14.webp https://cooking-ez.com/viandes/recipe-beef-braised-reduced-red-wine.phpBeef braised in reduced red wineSimilar to beef bourguignon, but the wine is reduced first with herbshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/844-0.webpPrepare the wineBegin with the flavouring ingredients: Prepare ing0 and chop,https://cooking-ez.com/images/recettes/zoom/viandes/viande/844-1.webpPour ing6 into a large saucepan on low heat. Add all the flavouring ingredients, salt and pepper, then mixhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/844-2.webpLeave uncovered on low heat to reduce by about 3/4.Useful tip:https://cooking-ez.com/images/recettes/zoom/viandes/viande/844-3.webpPreheat the oven to 300°F (150°C).Prepare ing7 by cutting into medium-sized chunks (about the size of yourhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/844-4.webpPour ing8 into a large casserole that can go both on the hob and in the oven.Put on high heat and when hot, addhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/844-5.webpStir frequently until the meat is lightly browned all over.you will notice that the meat gives off a lot ofhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/844-6.webpTip out the meat and its juices into a dish and leave to resthttps://cooking-ez.com/images/recettes/zoom/viandes/viande/844-7.webpPut the casserole back on medium heat and pour in ingA. When really hot, add ing9.Fry for 2 or 3 minutes untilhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/844-8.webpReturn the chunks of meat to the casserole with or without the juices, as you prefer (I prefer without).Pour inhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/844-9.webpPut the lid on the casserole and cook in the oven for about 2 hourshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/844-10.webpAfter this time, take the casserole out of the oven and remove the lid. Scrape the bottom well tohttps://cooking-ez.com/images/recettes/zoom/viandes/viande/844-11.webpYou can serve this dish with almost anything you like: rice, chips or other potatoes, vegetables, etc.These arehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/844-12.webpServe either plated up or take the casserole to the table for people to help themselveshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/844-0.webp https://cooking-ez.com/viandes/recipe-rabbit-terrine.phpRabbit terrineRabbit terrine with minced meat and whole morselshttps://cooking-ez.com/images/recettes/zoom/viandes/autres/843-0.webpRemove the rabbit meat from the bones with a small knife, keeping all the meat you can, plus the liver andhttps://cooking-ez.com/images/recettes/zoom/viandes/autres/843-1.webpCut ing1 and ing2 into pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/autres/843-2.webpPrepare the onion and garlic for the marinade: Peel and chop ing4 and ing7https://cooking-ez.com/images/recettes/zoom/viandes/autres/843-3.webpChoose a large bowl and put all the meat into it with the chopped onion and garlic, ing3, ing5 and ing6, then mixhttps://cooking-ez.com/images/recettes/zoom/viandes/autres/843-4.webpNext day, drain the meathttps://cooking-ez.com/images/recettes/zoom/viandes/autres/843-6.webpKeep about 1/3 of the rabbit meat, the better-looking pieces, and cut into morsels about the size of yourhttps://cooking-ez.com/images/recettes/zoom/viandes/autres/843-7.webpMince all the rest of the meat with the garlic and onion, using the coarsest settinghttps://cooking-ez.com/images/recettes/zoom/viandes/autres/843-8.webpMix the minced meat with the morsels of rabbit and ingA.Weigh this mixture and calculate the seasoning with thehttps://cooking-ez.com/images/recettes/zoom/viandes/autres/843-9.webpAdd ingB, ingC, ingD and ingE and mix well.Yout terrine mixture is now ready to be cookedhttps://cooking-ez.com/images/recettes/zoom/viandes/autres/843-10.webpPreheat the oven to 300°F (150°C).Pack the terrine mixture into dishes, making sure to dome the tops, as thehttps://cooking-ez.com/images/recettes/zoom/viandes/autres/843-11.webpCook the terrines the oven, standing them in a bain-marie: a large tray filled with boiling water.Leave to cookhttps://cooking-ez.com/images/recettes/zoom/viandes/autres/843-12.webpWhen cooked, take out of the oven and leave to cool before frigerating.Do be patient - it's best to wait forhttps://cooking-ez.com/images/recettes/zoom/viandes/autres/843-13.webpNothing goes to wasteIt's quite likely, if you are a beginner, that you will leave quite a lot of rabbit meathttps://cooking-ez.com/images/recettes/zoom/viandes/autres/843-14.webpSeal the bag, sit it in an ovenproof dish and cook in the oven at the same time as the terrinehttps://cooking-ez.com/images/recettes/zoom/viandes/autres/843-15.webpTake the bag out of the oven after 1 hour, leave to cool and you will then be able to slip the meat easily from thehttps://cooking-ez.com/images/recettes/zoom/viandes/autres/843-16.webp https://cooking-ez.com/four/recipe-jura-bread.phpJura breadBread enriched with walnuts and Comté cheese, made using Jura wine instead of waterhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/842-0.webpPut ing0 and ing1 into a food-processor bowl.In this recipe, wine is used instead of the usual water, whichhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/842-1.webpIn bread-making, the water temperature is always important. It's not a fixed value, but related to 3 otherhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/842-2.webpOnce the wine is at the right temperature, pour it onto the flour and mix for 5 minutes, just enough to mix the winehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/842-3.webpMeanwhile, toast ing3 by putting them on a baking sheet in the ovenhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/842-4.webpDice ing4.Set asidehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/842-5.webpAfter resting for 1 hour, remove the plastic sheet from the bowl of dough and add ing5, ing6 and ing7https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/842-6.webpKnead for 10 minuteshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/842-7.webpAfter 10 minutes of kneading, add the walnuts and Comté. Continue kneading just until these are well mixed inhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/842-8.webpGather the dough into a ball and transfer to a clean bowl. Cover with a plastic sheet.Leave to rest for 1 hourhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/842-9.webpAfter resting, cut the dough into pieces of the required size and roll into balls.Cover the balls with ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/842-10.webpAfter this resting, shape the balls into loaves and lay in proving baskets (bannetons) or tins (or your choice ofhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/842-11.webpPreheat the oven to 460°F (240°C).Turn the loaves out and slash the topshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/842-12.webpBake for about 35 minutes, not forgetting the steamhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/842-13.webpTake out of the oven when nicely browned and leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/842-14.webp https://cooking-ez.com/divers/recipe-baked-mont-d-or-diced-mixed-vegetables.phpBaked Mont d'Or with diced mixed vegetablesMelted Mont d'Or cheese mixed with diced vegetables, refilled and baked in the boxhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/841-0.webpPrepare all the vegetables: rinse and dry them (except the mushrooms) and dice small, apart from the shallot whichhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/841-1.webpMelt ing6 in a large frying pan on medium heat.When hot, add the chopped shallot, salt and pepper, then cookhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/841-2.webpThen add all the other vegetables and cook until tender, stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/841-3.webpAs the vegetables are diced small, they will cook rapidly, in 5 minutes at most.Take off the heat andhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/841-4.webpPreheat the oven to 340°F (170°C).Slice the top off the Mont d'Or and keep this "lid" to one side for laterhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/841-5.webpPut the cheese you as you remove it into a microwave-proof bowl.Heat the cheese in the microwave until justhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/841-6.webpTip the vegetables into the melted cheese and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/841-7.webpRefill the Mont d'Or with the cheese and vegetable mixture.You may well have more filling than there is roomhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/841-8.webpPut the "lid" back on the Mont d'Or and bake for about 20 minutes until the top is browned.Serve piping hothttps://cooking-ez.com/images/recettes/zoom/divers/gratins/841-9.webp https://cooking-ez.com/entrees/recipe-french-onion-soup.phpFrench onion soupSlow-cooked onion soup, topped with cheese croutonshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/840-0.webpPrepare ing0 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/840-1.webpIn a large saucepan or casserole, melt ing1 until it frothshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/840-2.webpWhen the butter is frothing well, add the chopped onions, salt and pepper. Mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/840-3.webpFry the onions on fairly high heat until lightly browned, stirring frequently to stop them burninghttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/840-4.webpSieve ing2 into the panhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/840-5.webpMix in and cook until starting to brown, stirring constantlyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/840-6.webpPour in ing3 all at oncehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/840-7.webpStir until well mixed.Leave to cook for 2 or 3 minutes while stirringhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/840-8.webpPour in the chicken stock, made by mixing ing4 (hot) with ing5.Bring to the boilhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/840-9.webpWhen boiling, turn the heat down to its lowest, cover and leave to cook for 1 ½ to 2 hourshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/840-10.webpMeanwhile, butter ing6 and top with grated cheese.Press the cheese down gently to help it stick to the butteredhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/840-11.webpCut the bread into small squares and arrange these on a baking sheet. Brown under the grillhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/840-12.webpWhen the onion soup is cooked, check the seasoninghttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/840-13.webpServe piping hot in large bowls, topped with with the cheese croutonshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/840-0.webp https://cooking-ez.com/poissons/recipe-sea-bass-coriander-cream-papillote.phpSea bass with coriander cream en papilloteFillet of sea bass "en papillote" with a julienne of leeks and coriander cream saucehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/839-0.webpPrepare ing0, keeping only the white part (the green leaves can be used in another recipe)https://cooking-ez.com/images/recettes/zoom/poissons/poisson/839-1.webpCut the leeks into thin julienne stripshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/839-2.webpPrepare ing1 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/839-3.webpPour ing2 into a frying pan on medium heat. When good and hot, add the chopped shallot, salt and pepper.Cookhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/839-4.webpAdd the leeks and cook until soft, stirring regularly.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/839-5.webpRinse and and dry ing3. Pick off the leaves and discard the stalkshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/839-6.webpPut into a blender bowl or goblet: ing4, ing5, salt, pepper and the coriander leaves.Blend until wellhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/839-7.webpPreheat the oven to 360°F (180°C).Prepare the fillets of sea bass: carefully remove the skin and anyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/839-8.webpLay a sheet of cooking parchment in front of you.Spread a thin layer of the juliennehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/839-9.webpLay a fish filet on top and pour some of the coriander cream sauce overhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/839-10.webpFold up into a parcel.Make all the papillotes like thishttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/839-11.webpBake for 20 minuteshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/839-12.webpIt is always best to serve papillotes still sealed. Your guests can then open the little parcels themselves and enjoyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/839-0.webp https://cooking-ez.com/divers/recipe-french-toast-cordon-bleu.phpFrench toast "cordon bleu"A ham and cheese 'cordon bleu' sandwich, dipped in beaten egg and cooked like French toasthttps://cooking-ez.com/images/recettes/zoom/divers/tartines/838-0.webpCut ing0 fairly thick. This is a good way to use up bread that has started to go dry.Split each slicehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/838-1.webpChop the ing1 and ing2https://cooking-ez.com/images/recettes/zoom/divers/tartines/838-2.webpMix the chopped herbs with ing3, salt and pepper.Cover and refrigerate until neededhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/838-3.webpIn a frying pan, fry ing6 lightly on both sideshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/838-4.webpFill each slice of bread with a slice of ham and slices of cheese (Comté shown here)https://cooking-ez.com/images/recettes/zoom/divers/tartines/838-5.webpIn a bowl beat ing8 briefly with ing9, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/838-6.webpPour the beaten eggs into a shallow dish and put the egg and breadcrumb mixture in anotherhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/838-7.webpDip both sides of the sandwiches first in the beaten egghttps://cooking-ez.com/images/recettes/zoom/divers/tartines/838-8.webp...then in the breadcrumb coating.Prepare all the sandwiches like thishttps://cooking-ez.com/images/recettes/zoom/divers/tartines/838-9.webpPour ingA and ingB into a large frying pan on medium heat.When hot, lay the sandwiches in the pan and cookhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/838-10.webpYou can turn the heat down at this stage and cover the pan with a sheet of aluminium foil for 2 orhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/838-11.webpWhen the underneath is nicely browned, turn the sandwiches over and cook the other sidehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/838-12.webpServe piping hothttps://cooking-ez.com/images/recettes/zoom/divers/tartines/838-0.webp https://cooking-ez.com/desserts/recipe-apple-almond-gratin.phpApple and almond gratinApples with toasted almonds in a vanilla custard-style cream saucehttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/837-0.webpPrepare the cream mixtureMix in a bowl with a whisk: ing0, ing1, ing2 andhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/837-1.webpToast the almondsUse a small non-stick frying pan on high heat. Tip in ing4 and dryhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/837-2.webpTake off the heat as soon as the almonds begin to colour slightly.This process brings out the full flavour ofhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/837-3.webpAssemble the gratinPreheat the oven to 390°F (200°C).Butter a gratin dishhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/837-4.webpPeel ing6 and cut into small pieces.Spread half the apple pieces in the dishhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/837-5.webpScatter the toasted almonds over the tophttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/837-6.webpAdd the rest of the apples and pour the cream mixture overhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/837-7.webpScatter a little caster sugar on top and add slivers of butter to help the top brownhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/837-8.webpCooking and servingCook in the oven for 40 minutes.Serve either warm or cold, on its own or, if youhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/837-0.webp https://cooking-ez.com/viandes/recipe-sausage-lentils-en-cocotte.phpSausage and lentils "en cocotte"Lentils with vegetables for flavour, smoked sausage and just enough water to cook themhttps://cooking-ez.com/images/recettes/zoom/viandes/autres/836-7.webpRinse ing0 under running water (you can use other types of lentils, of course).Preheat the oven to 390°Fhttps://cooking-ez.com/images/recettes/zoom/viandes/autres/836-1.webpPrepare the flavouring ingredients:Peel ing2 and cut into large chunks.https://cooking-ez.com/images/recettes/zoom/viandes/autres/836-2.webpUse an oven-proof terrine or casserole dish. Tip in the lentils after rinsing and draining.Push the pieces ofhttps://cooking-ez.com/images/recettes/zoom/viandes/autres/836-3.webpLay ing4 on the top, after pricking all over with a small, sharp knifehttps://cooking-ez.com/images/recettes/zoom/viandes/autres/836-4.webpPour in ing5 and salt lightly (the sausage with also add salt to the dish)https://cooking-ez.com/images/recettes/zoom/viandes/autres/836-5.webpIf you wish, you can seal around the lid, but this is not absolutely necessaryhttps://cooking-ez.com/images/recettes/zoom/viandes/autres/836-6.webpCover and cook in the oven for about 50 minutes.Try the lentils to check that they are cooked: they should behttps://cooking-ez.com/images/recettes/zoom/viandes/autres/836-7.webpServe either at the table, straight from the dish, or plated up, with the sausage cut into thick sliceshttps://cooking-ez.com/images/recettes/zoom/viandes/autres/836-0.webp https://cooking-ez.com/four/recipe-rolled-chestnut-apple-brioche.phpRolled chestnut and apple briocheBrioche made with a mix of plain wheat and chestnut flour, then rolled up with butterscotch appleshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-0.webpPrepare the chestnut brioche doughPut into a food-mixer bowl: ing0, ing1 (sieved), ing2, ing4, ing5, ing6 (ifhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-1.webpKnead for 15 minutes.txt=2294https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-2.webpAdd ing8 and ing3https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-3.webpContinue kneading until the butter is fully mixed in.Gather the dough into a ball, wrap inhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-4.webpAfter resting, press down on the dough (to expel gas), gather into a ball again, then wrap in plastic film andhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-5.webpPrepare the butterscotch applesPeel ing9, and cut small (dice, ideally)https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-6.webpMelt ingA in a frying pan on high heat, then add ingBhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-7.webpWhen the sugar begins to caramelize, add the apples all at once and sauté until well cooked and caramelizedhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-8.webpRoll the briocheTake the brioche dough out of the fridge and dust with flourhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-9.webpRoll out into a strip the same width as the length of your loaf tin or mould, and about 60 cm (2 ft) longhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-10.webpLay apple pieces in a row at the near end of the striphttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-11.webp...and start rolling up, adding more rows of apples as you gohttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-12.webpFinish by turning the "seam" to underneath.Trim the roll if necessary to fit your tinhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-13.webpSit the roll in the tin or mould and glaze.Leave in a warm place to rest for 1 hour 30https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-14.webpAfter resting, glaze the brioche again.Preheat the oven to 360°F (180°C)https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-15.webpIf you wish, you can snip the top of the brioche with scisors to help it rise in the ovenhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-16.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-17.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/835-0.webp https://cooking-ez.com/divers/recipe-chicken-rice-leeks.phpChicken with rice and leeksRice cooked pilau-style, but with chicken cooking juices and diced cooked chickenhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/834-0.webpPrepare ing0 and chop finely.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/834-1.webpDice ing1.Preheat the oven to 360°F (180°C)https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/834-2.webpPrepare ing2 and ing3.Chop both, but the shallot very finelyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/834-3.webpUse a large pan that can go both on the hob and in the oven. Melt ing4 on medium heat. When good and hot, add thehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/834-4.webpTip in ing5 all at once and cook while stirring for about 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/834-5.webpThe rice should "pearl" (become translucent)https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/834-6.webpPour in ing6 and mix brieflyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/834-7.webpCover with aluminium foil (or an oven-proof lid) and cook in the oven for 20 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/834-8.webpWhile the rice is cooking, pour ing7 into a large frying pan on medium heat. When hot, add the chopped shallot, salthttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/834-9.webpAdd the chopped leeks, mix well and cook until the leeks are just tender but still nice and green (about 4 or 5https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/834-10.webpAdd the diced chicken, mix well, salt and pepper again, then check the seasoning.Leavehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/834-11.webpWhen the rice is cooked, take it out of the oven and add the chicken and leek mixture. Mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/834-12.webpServe piping hothttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/834-0.webp https://cooking-ez.com/desserts/recipe-toasted-flour-biscuits.phpToasted-flour biscuitsClassic sweet biscuits, but with lightly oven-toasted flourhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/833-0.webpToasting the flourPreheat the oven to 360°F (180°C), if possible, without the fan.Spread ing0 out onhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/833-1.webpPut in the oven for 10 minutes. Watch carefully - the flour should stay white, not take on any colour.Take outhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/833-2.webpMake the biscuit doughPut into a food-mixer bowl: ing1 (cut into small pieces), ing2, ing3, ing4 and thehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/833-3.webpMix until the dough is evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/833-4.webpTip the dough out onto a large sheet of plastic film, roll it into a large "sausage" and wrap inhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/833-5.webpCookingPreheat the oven to 360°F (180°C).Unwrap the roll of dough and slice into rounds about 1/4https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/833-6.webpLay the slices on a baking sheet and glaze themhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/833-7.webpBake for 15 to 20 minutes, watching the colour carefullyhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/833-8.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/833-0.webp https://cooking-ez.com/divers/recipe-truffade.phpTruffadeFried potatoes and bacon with melted Saint-Nectairehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/832-0.webpSlice ing0 and remove the rind.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/832-1.webpTip ing1 (lardons) into a frying pan on high heat and fry until lightly browned.At the end of cooking, add ing2https://cooking-ez.com/images/recettes/zoom/divers/gratins/832-2.webpPut ing3 into a large saucepan, cover with cold water and bring to the boil.Cook until justhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/832-3.webpPeel the potatoes and slice fairly thicklyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/832-4.webpMelt ing4 in a large non-stick pan on high heat.Add the potatoes and leave to brown without stirring (or theyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/832-5.webpWhen the potatoes are browned underneath, turn them carefully and scatter the fried bacon bits overhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/832-6.webpLay the sliced Saint-Nectaire on top, turn down the heat and cover the panhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/832-7.webpLeave the cheese to melt for about 10 minutes, then remove the lid and turn off the heathttps://cooking-ez.com/images/recettes/zoom/divers/gratins/832-8.webpServe farmhouse-style in the centre of the table and let everyone help themselves, or plated up like in thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/832-0.webp https://cooking-ez.com/desserts/recipe-crusty-pistachio-almond-apricot-flan.phpCrusty pistachio, almond and apricot flanFlan in puff-pastry case with pistachio, apricot and toasted almond fillinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/831-0.webpRoll out the puff pastry, prick all over with a pique-vite (pastry pricker) and line the tarthttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/831-1.webpPrepare ing1 in its "pistachio" versionhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/831-8.webpPreheat the oven to 390°F (200°C).Spread ing2 on a baking sheet andhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/831-9.webpAfter this time, take out of the oven and leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/831-10.webp...then chop roughly.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/831-11.webpTake the pastry case out ot the fridge, line with a sheet of paper and fill this with beans, ceramic baking beads (orhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/831-12.webpAfter this, remove the paper and beans/beads to uncover the bottom of the pastry casehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/831-13.webpCut ing3 into small pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/831-14.webpSpread the chopped apricots and almonds in the pastry casehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/831-15.webpPour the pistachio mixture over the tophttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/831-16.webpBake, still low in the oven, for about 25 minutes.Check that the pastry is nicely browned, but the top of thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/831-17.webpServe cold, cut into portionshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/831-0.webp https://cooking-ez.com/desserts/recipe-gateau-nantais.phpGâteau NantaisMoist iced cake, flavoured with almonds, vanilla and rumhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/830-0.webpPreheat the oven to 360°F (180°C).Put into a food-mixer bowl: ing0 cut into small pieces, ing1, ing2, ing3,https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/830-1.webpBreak ing7 into a jug or bowl and beat briefly with a forkhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/830-2.webpAdd the eggs to the mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/830-3.webpContinue beating until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/830-4.webpSpread the mixture in a non-stick cake tin or mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/830-5.webpBake for 30 or 40 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/830-6.webpTurn out while hot and leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/830-7.webpPrepare the icing by mixing ing8 with about ing9 (you may well need to vary the amount of rum).Pour the icinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/830-8.webpSpread the icing with a palette-knifehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/830-9.webpLeave the icing to set before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/830-0.webp https://cooking-ez.com/viandes/recipe-melt-mouth-meat-vegetables-sealed-casserole.phpMelt-in-the mouth meat and vegetables in a sealed casseroleVegetables and meat slow cooked in a sealed casserolehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/829-0.webpPrepare the accompanying vegetables and baconPeel and rinse ing0, dry and cut into chunks.Do the samehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/829-1.webpPeel and rinse ing4, then cut into 4 lengthways.Only use the white part of the leek and chophttps://cooking-ez.com/images/recettes/zoom/viandes/viande/829-2.webpPrepare the meatRinse and dry ing8, then salt and pepper all overhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/829-3.webpUse a large casserole that can be used both on the hob and in the oven. Heat ing9 on high heat.When hot, addhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/829-4.webpRemove the meat from the pan and set aside.Turn the heat down slightly and add thehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/829-5.webpAdd the chopped onion, salt and pepper. Cook for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/829-6.webpAdd the mushrooms, stir and cook for a further 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/829-7.webpAdd the juice of ingA.Stir well.Preheat the oven to 300°F (150°C)https://cooking-ez.com/images/recettes/zoom/viandes/viande/829-8.webpAdd the vegetables all at once (carrots, Jerusalem artichokes, turnips and sprouts). Salt and pepper, then cook forhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/829-9.webpPut the meat back into the pan. Sit it right on the bottom (press it down to be sure), surrounded by thehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/829-10.webpSeal the casserole with ingDhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/829-11.webpCook in a slow oven for 4 hourshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/829-12.webpThe ideal way to serve is to bring the casserole to the table still sealed and break open the crust in front ofhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/829-13.webpAs is usual with this kind of popular bistro dish, everyone helps themselves to the meat and vegetables as theyhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/829-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-seal-terrine-casserole-dish.phpHow to seal a terrine or casserole dishSimple mixture of flour, water and salt to seal around the lid of a dish before cookinghttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/828-0.webpPrepare the doughPut into a food-mixer bowl: ing0, ing1, ing2 and ing3 (see more about this below)https://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/828-1.webpKnead until the dough begins to hold together.For sealing, there is no need to work the dough any more thanhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/828-2.webpGather the dough into a ball, wrap in plastic film and refrigerate for at least 20https://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/828-3.webpSealing the dishRoll the dough into a long "sausage" 1/2 to 1 inch (1 or 2 cm) thickhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/828-4.webpThe roll needs to be long enough to go all the way round the lid of your dishhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/828-5.webpFill the dish with whatever you are going to cook: meat, vegetables, fish, etc. The dish is empty in these photos ashttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/828-6.webpPut the lid on top and press firmly to seal. The lid should have sunk some way into the doughhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/828-7.webpIt is not essential, but I recommend glazing the dough sealhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/828-8.webpCook as long as required for the recipehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/828-0.webp https://cooking-ez.com/desserts/recipe-kouing-aman-brioche.phpKouign-amann briocheFlaky brioche with butter and sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-0.webpPut into a food-mixer bowl: ng0, ing1, ing2, ing3, ing4, ing5 and ing6 (if possible)https://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-1.webpKnead for 15 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-2.webpGather the dough more-or-less into a ball and cover the bowl with plastic film. Leave to rest forhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-3.webpOnce the butter is in the right shape, put it in the fridgehttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-4.webpAfter the dough has rested for about an hour, "break" it: lift it and let it fall back heavily into the bowl (likehttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-5.webpGather the dough into a ball once more, cover the bowl with the plastic film again and refrigerate overnighthttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-6.webpNext day, mix ing8 and ing9 with a whisk, then set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-7.webpRoll out the brioche dough into a large rectangle. This needs to be the same width as the square of butter and twice ashttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-8.webpPlace the butter in the centre of the dough and remove the plastichttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-9.webpFold the dough over the butter to envelope it completelyhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-10.webpTurn the dough through 90° (1/4 turn) and roll out.Sprinkle half the mixed sugars over the dough and press inhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-11.webpFold the ends of the dough into the centre over the sugar, then fold in half again.Give another 1/4 turn andhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-12.webpGive the dough a final 1/4 turn and roll out into a long rectanglehttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-13.webpRoll the dough up from a long edge to make long rollhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-14.webpUse a brush and egg glaze to seal along the "seam"https://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-15.webpCur the roll into slices about 1/2 inch (1 cm) thickhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-16.webpArrange the slices in a spring-form tin or mould, but not too tightly, as they will swell during resting and cookinghttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-17.webpGlaze the tops, and the sides if possible.Leave in a warm place to rest for 1 hourhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-18.webpPreheat the oven to 390°F (200°C).Glaze the top a second timehttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-19.webpBake for 30 to 40 minutes.This must be turned out hot, before the caramel sets in the bottom of thehttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/827-20.webp https://cooking-ez.com/four/recipe-olive-pesto-bread.phpOlive and pesto breadTwo slabs of foccacia dough with a layer of pesto in the middle and green olives embedded in the tophttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/826-0.webpPut into a food-mixer bowl: ing0, ing1, ing2, ing3, ing4, ing5 and ing6 (if possible)https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/826-1.webpKnead on slow speed for 10 minutes.txt=2294https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/826-2.webpGather the dough into a bowl and transfer to a clean bowl. Cover with ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/826-3.webpAfter resting, weigh out the dough into 4 identical pieces (if you are making 2 loaves, that is). Roll thehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/826-4.webpAfter resting, take the first ball of dough and roll out into a circle the diameter of your tin or mould (I am using ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/826-5.webpPlace this circle of dough in the tinhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/826-6.webpSpread half of the ing7 over the dough with a spoon. Do not take the pesto too close to the edge, but leavehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/826-7.webpLay the second circle of dough on top and press down lightly to seal around the edgehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/826-8.webpPush the stoned green olives into dough, all over the top.Repeat steps 5 to 9 for the second loaf.Coverhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/826-9.webpPreheat the oven to 460°F (240°C).Brush the tops of the loaves with a little olive oil, then bake for 30 tohttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/826-10.webpTurn out while hothttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/826-0.webpHowever you serve the bread (cut into portions, like a cake, or in small squares...), arrange the pieces to show offhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/826-11.webp https://cooking-ez.com/poissons/recipe-fish-white-wine.phpFish in white wineFish cooked in white wine and herbs, served with a light sauce thickened with egg yolkhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/825-0.webpPrepare ing0 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/825-1.webpClean ing1, then salt and pepper on both sides.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/poissons/poisson/825-2.webpPut into a gratin dish: ing2 cut into small pieces, the bayleaf, thyme and half the onion. Salt and pepper lightlyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/825-3.webpLay the fish fillets in the dish, add the rest of the onion on top and pour in ing5https://cooking-ez.com/images/recettes/zoom/poissons/poisson/825-4.webpCook for 30 minuteshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/825-5.webpAfter this time, transfer the fish fillets to a hot plate and cover withhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/825-6.webpMaking the sauceStrain the cooking juices into a small saucepanhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/825-7.webpAdd the juice of ing6https://cooking-ez.com/images/recettes/zoom/poissons/poisson/825-8.webpAdd ing7 and put the pan on low heat.Mix in the egg yolk with a whiskhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/825-9.webp...and continue beating gently on low heat until the sauce thickens.Important: do not allow the sauce to boilhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/825-10.webpServe on hot plates, one fish fillet per person with the accompaniment of your choice (rice here) and the sauce pouredhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/825-0.webp https://cooking-ez.com/four/recipe-loaf-for-les-filles.phpLoaf for "les filles'"Loaf in 3 colours: white, red and green, and their 3 flavours: onion, pesto and olive, tomatohttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/824-0.webpPut into a food-mixer bowl: ing0, ing1, ing2, ing3 (at fridge temperature, so really cold), ing4 and ing5 (if possible)https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/824-1.webpKnead on slow speed for 10 minutes. This makes a fairly firm dough.txt=2294https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/824-2.webpCut the dough into 3 pieces of equal weighthttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/824-3.webpPut one piece of plain dough back in the bowl and and ing6 and ing7 (chopped).Knead until well mixed inhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/824-4.webpGather the green dough into a ball, transfer to a clean bowl and cover with ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/824-5.webpPut another piece of plain dough into the bowl and add ing8. If you would like a stronger tomato flavour, you can add ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/824-6.webpGather the red dough into a ball, transfer to a clean bowl and cover with ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/824-7.webpPut the last piece of plain dough into the bowl and add the chopped ing9.Knead until well mixed inhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/824-8.webpGather the white dough into a ball, transfer to a clean bowl and cover with ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/824-9.webpLeave the dough to rest for 1 hour 30 minuteshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/824-10.webpAfter resting, cut each piece of dough into 3 (if you are making 3 loaves, that is)https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/824-11.webpRoll the dough into balls, cover with a plastic sheet and leave to rest for 30 minuteshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/824-12.webpAfter this, roll the dough into long "sausages" the length of your loaf tin or mould.Place a roll of dough ofhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/824-13.webpPreheat the oven to 460°F (240°C).Bake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/824-14.webpThe best part of this recipe is when you slice open the loaf to reveal the three lovely colours before you eat ithttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/824-0.webp https://cooking-ez.com/divers/recipe-leek-artichoke-tart-piemontaise.phpLeek and artichoke tart à la piémontaisePuff pastry, pre-cooked artichokes and leeks with mascarpone and Parmesanhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/823-0.webpLine the tart tin or mould with the puff pastry and prick the bottom all over with a fork orhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/823-1.webpPrepare ing2 and cut into small pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/823-3.webpPrepare and chop ing3https://cooking-ez.com/images/recettes/zoom/divers/volaille/571-1.webpPrepare and finely chop ing1https://cooking-ez.com/images/recettes/zoom/divers/tartes/823-2.webpPour ing4 into a large saucepan on medium heat. When hot, add the chopped shallot and cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/823-4.webpAdd the chopped leeks, mix well and cook uncovered until the leeks are just tender, but stillhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/823-5.webpPut into a bowl: ing5, ing6, and ing7 finely grated. Salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/823-6.webpMix with a whisk until evenly mixed.Preheat the oven to 410°F (210°C)https://cooking-ez.com/images/recettes/zoom/divers/tartes/823-7.webpSpread the leeks and artichokes in the pastry casehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/823-8.webpAdd the filling mixture.For a more attractively browned top, scatter a little grated Parmesan or Comté overhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/823-9.webpBake for about 40 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/823-10.webp https://cooking-ez.com/desserts/recipe-toffee-apple-upside-down-cake.phpToffee apple upside-down cakeLiquid caramel, a ring of tart apples and a standard cake mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/822-0.webpUse a spring form tin if possible and lay a sheet of cooking parchment in the bottom to stop thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/822-1.webpPut into a food-mixer bowl: ing0, ing1, ing2, ing3 and ing4https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/822-2.webpBeat until evenly mixed.Set aside at room temperaturehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/822-3.webpPour ing5 and ing6 into a small saucepan and put on high heathttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/822-4.webpCook the sugar to the light caramel stagehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/822-5.webpTake the saucepan off the heat and add ing7 while beating with a whisk. Do be careful as thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/822-6.webpPour the caramel onto the paper circle in the tinhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/822-7.webpSpread evenly over the whole surface.Preheat the oven to 360°F (180°C)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/822-8.webpPeel ing8, cut into quarters and remove the core (slice again if the apples are large)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/822-9.webpSpread the cake mixture evenly over the appleshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/822-10.webpBake for 50 minutes to one hourhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/822-11.webpTurn the cake out as soon as it comes out of the oven (before the caramel has time to cool and stick to thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/822-0.webp https://cooking-ez.com/desserts/recipe-linzer-torte.phpLinzer torteTart filled with cinnamon-flavoured raspberry jamhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/821-0.webpSeparate the yolks from ing0; the whites will not be used in this recipehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/821-1.webpPut into a food-mixer bowl: ing1, ing2, ing3, ing4, ing5 and ing6https://cooking-ez.com/images/recettes/zoom/desserts/tartes/821-2.webpAdd the egg yolks after passing through a sieve.If you don't have a sieve, chop themhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/821-3.webpKnead until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/821-4.webpGather the pastry into a flat cake, wrap in plastic film and refirgerate for 1https://cooking-ez.com/images/recettes/zoom/desserts/tartes/821-5.webpRoll out the pastry thinly and line the tin or mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/821-6.webpRoll out the excess pastry again and cut into strips about 1/2 inch (1 cm) wide and as long as the diameter of yourhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/821-7.webpPut ing7 and ing8 into a bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/821-8.webpMix with a whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/821-9.webp...and pour into the tart casehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/821-10.webpLay the strips of pastry in a lattice over the tophttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/821-11.webpBake for about 30 minutes, watching the pastry for colour towards the end of cookinghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/821-0.webp https://cooking-ez.com/viandes/recipe-pork-chops-duo-brassicas.phpPork chops with a duo of brassicasPan-fried pork chops served with Brussels Sprouts, romanesco and the reduced cooking juiceshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/820-0.webpTrim ing0, cut in half (or into 4, depending on the size), then rinsehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/820-1.webpPrepare ing1https://cooking-ez.com/images/recettes/zoom/viandes/viande/820-2.webpCook the sprouts and romanesco separately in a large saucepan of boiling salted water.Sethttps://cooking-ez.com/images/recettes/zoom/viandes/viande/820-3.webpSalt and pepper ing2 on both sideshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/820-4.webpPour ing3 into a large frying pan (preferably not non-stick) on medium heat.When really hot, lay the pork chopshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/820-5.webpYou will see where the meat has stuck to the bottom of the pan and left delicious juices - this is why we don't use ahttps://cooking-ez.com/images/recettes/zoom/viandes/viande/820-6.webpPut the pan back on the heat and pour in ing4.Deglaze the bottom of the pan byhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/820-7.webpLeave this sauce of meat juices to reduce by about half, then check the seasoning.https://cooking-ez.com/images/recettes/zoom/viandes/viande/820-8.webpServe one chop per person with a mix of the two brassicas alongside and pour the sauce overhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/820-0.webp https://cooking-ez.com/four/recipe-dipping-bread-cheese.phpDipping bread with cheeseSoft bread flavoured with shallots and bacon, made as loaf of mini-rolls for dipping in melted Mont d'Or cheesehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/819-13.webpPrepare fillingsPrepare ing0 and slice thinly (a mandolinhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/819-1.webpPour ing1 into a saucepan on medium heat and when hot, add the chopped shallots and cookhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/819-2.webpFry ing2 in a frying pan without adding any oilhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/819-3.webpOnce the bacon is cooked, mix with the shallots and leave to cool.This can be prepared the day before or even ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/819-4.webpPrepare the bread doughPut into a food-mixer bowl: ing3, ing4, ing5, ing6, ing7, ing8 and ing9.Thehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/819-5.webpKnead for 7 minutes, then add the bacon and shallot mixture and knead for a further 1 or 2 minutes to mix evenly intohttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/819-6.webpGather the dough into a ball, transfer to a clean bowl, cover with ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/819-7.webpAfter this time, weigh out the dough into lumps of about 1 oz (30 g)https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/819-8.webpRoll each piece into a ball (just like you would do with modelling clay)https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/819-9.webpArrange the balls into a tin (preferably spring-form) or mould.Do not pack the balls too tightly, as they willhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/819-10.webpPreheat the oven to 430°F (220°C).After 40 minutes, you will see how the balls will have risenhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/819-11.webpBake for about 30 minutes at the same time as the Mont d'Or (treat it like hot box cheese)https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/819-12.webpServe the bread and cheese together on the table.For the best effect, pull a few balls off from the edge of thehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/819-13.webpLet everyone break off balls of bread themselves to dip into the melted cheese.With hands simply reaching tohttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/819-0.webp https://cooking-ez.com/viandes/recipe-mexican-style-pork-medallions.phpMexican-style pork medallionsPork medallions in a spicy marinade, served with green beans and a reduced saucehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/818-0.webpCut ing0 into medallions: fairly thick slices (3/4 inch or 1.5-2 cm) and cut slightly on the diagonalhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/818-1.webpPrepare the marinade by mixing ing1, ing2, ing3 and ing4 in a bowlhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/818-2.webpAdd the pork medallions and mix well.Cover with plastic film and refrigerate for 1https://cooking-ez.com/images/recettes/zoom/viandes/viande/818-3.webpPrepare and drain ing5, then set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/818-6.webpPour 2 tablespoonsful of the marinade into a frying pan on medium heat. When hot, add the pork medallions.Cookhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/818-7.webpWhen cooked, transfer the medallions to a hot plate and cover with aluminiumhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/818-8.webpPour ing6 into the frying pan used for the meat and bring to the boil on high heat. Deglazehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/818-9.webpReheat the green beans in the sauce for a couple of minutes.Heat the plateshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/818-10.webpArrange 1 or 2 mdeallions per person with the beans alongside and pour the sauce over.Serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/818-0.webp https://cooking-ez.com/entrees/recipe-olive-twists.phpOlive twistsSavoury twists of puff pastry with tapenadehttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/817-0.webpIf you are using home-made puff pastry, roll it out thinly (1-2 mm or 1/8 inch) into a large rectangle and cut into 2https://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/817-1.webpSpread one half of the pastry with ing1, using a palette-knifehttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/817-2.webpLay the other half on tophttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/817-3.webpFold the cooking parchment over the pastry, wrap in plastic film and refrigerate for at leasthttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/817-4.webpPreheat the oven to 390°F (200°C).Glaze the top of the pastryhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/817-5.webpCut into long, thin strips, then twist them and lay on a baking sheet (though you can leavehttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/817-6.webpBake for about 20 minutes until nicely browned and leave to cool on a wire rack.Servehttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/817-7.webp https://cooking-ez.com/poissons/recipe-fillets-sole-dieppoise.phpFillets of sole DieppoiseSole fillets sautéed in butter with a cream sauce, shellfish and boiled potatoeshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/816-0.webpThe shellfishClean and rinse ing0, ing1 and ing2https://cooking-ez.com/images/recettes/zoom/poissons/poisson/816-1.webpPour ing3 into a large saucepan on high heat.When hot, tip in the shellfish and ing4, then coverhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/816-2.webpCook for 2 or 3 minutes until all the shells have opened.Remove them from the pan with ahttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/816-3.webpPour 3/4 of the cooking juices through a very fine strainer into a smaller saucepan.Discard the remaininghttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/816-4.webpPut the saucepan on low heat uncovered and leave the juices to reduce by 3/4https://cooking-ez.com/images/recettes/zoom/poissons/poisson/816-6.webpMeanwhile, remove and discard the shells and put the shellfish into a bowl.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/816-5.webpThe mushroomsPeel ing5, then chophttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/816-7.webpPour ing6 into a frying pan on high heat.When good and hot, add the chopped mushrooms and sauté untilhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/816-8.webpThe potatoesPeel and rinse ing7, cut into fairly large chunks and cook in boiling water (start from cold tohttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/816-9.webpThe cream saucePour 3 tablespoonsful of the reduced mussel stock into a small saucepan with ing8.Dohttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/816-10.webpTip the shellfish and mushrooms into the sauce, then check the seasoning and leave to wait onhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/816-11.webpThe sole filletsHave your fishmonger prepare ing9 for you. Salt and pepper on both sideshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/816-12.webpMelt ingA in a large frying pan and let it froth.Lay the sole fillets in the pan and brown on both sideshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/816-13.webpDuring cooking, baste the fish with butter: Tip the pan at an angle so you can spoon up some of the butter and drizzlehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/816-14.webpTo serveOn each plate (it is important for them to be hot), lay 2 half sole fillets one on top of thehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/816-0.webp https://cooking-ez.com/desserts/recipe-bonnevaux-apple-tart.phpBonnevaux apple tartTHe simplest of apple tarts: a sweet pastry case and appleshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/815-0.webpPrepare the pastry casePut into a food-mixer bowl: ing0, ing1, ing2 and ing3https://cooking-ez.com/images/recettes/zoom/desserts/tartes/815-1.webpStart beating and continue until evenly mixed and "short" (a light crumby texture)https://cooking-ez.com/images/recettes/zoom/desserts/tartes/815-2.webpLeave the beater running and pour in a scant ing4, just enough to give a smooth dough (adjust the amount of milk ashttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/815-3.webpGather the dough into a ball, then shape into a flat "cake" and wrap with plastichttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/815-4.webpPreheat the oven to 360°F (180°C).Roll out the pastry and line the tin or mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/815-5.webpPeeling5, remove the core and slice thinnly.Fill the pastry case, keeping the applehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/815-6.webpBake for about 40 minutes, watching the pastry for colourhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/815-7.webp https://cooking-ez.com/divers/recipe-shallot-confit-tart.phpShallot confit tartPuff pastry case with grilled cured ham, cream, Epoisses and oven-cooked shallot confithttps://cooking-ez.com/images/recettes/zoom/divers/tartes/814-0.webpPeel ing0, rinse and slice medium thick (about 1/4 inch or 4-5 cm). Ahttps://cooking-ez.com/images/recettes/zoom/divers/tartes/814-1.webpSpread the shallot slices on a baking sheet (or more than one) in a single layer. Coat themhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/814-2.webpPut in the oven to "confit" for about 1 hour.Set aside.Turn the oven up tohttps://cooking-ez.com/images/recettes/zoom/divers/tartes/814-3.webpPour ing2 into a small saucepan on medium heat and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/814-4.webpAdd ing3, cut into pieces, and stir until melted in. Do not add any salt, as the cheese should be salty enough, buthttps://cooking-ez.com/images/recettes/zoom/divers/tartes/814-5.webpLay ing4 out flat on a baking sheethttps://cooking-ez.com/images/recettes/zoom/divers/tartes/814-6.webp...and grill lightly in the oven for just 3 or 4 minutes.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/814-7.webpRoll out ing5, prick all over with a pique-vite (pastry pricker) andhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/814-8.webpLay the ham slices evenly across the bottomhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/814-9.webpPour the cream and Époisses mixture overhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/814-10.webpFinish with a layer of shallot confithttps://cooking-ez.com/images/recettes/zoom/divers/tartes/814-11.webpBake low in the overn (better for the puff pastry) for about 40 minutes. Do watch that the pastry does not brown toohttps://cooking-ez.com/images/recettes/zoom/divers/tartes/814-12.webpServe hot or warm with a good green salad and vinaigrette (french dressing)https://cooking-ez.com/images/recettes/zoom/divers/tartes/814-0.webp https://cooking-ez.com/entrees/recipe-french-bean-salad-vinaigrette.phpFrench bean salad with vinaigretteFrench beans boiled first then mixed with shallot, herbs and vinaigrette dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/813-0.webpPrepare ing0 then dry them thoroughlyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/813-5.webpPrepare ing2 and chop finely.Chop the herbs (parsley shown here)https://cooking-ez.com/images/recettes/zoom/entrees/salades/813-6.webpPut the beans, shallot and and herbs into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/813-7.webp...add ing4, mix well and it's readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/813-8.webp https://cooking-ez.com/divers/recipe-baked-leek-camembert-slices.phpBaked leek and Camembert slicesOven-baked slices of bread topped with creamed leeks and slivers of Camemberthttps://cooking-ez.com/images/recettes/zoom/divers/tartines/812-0.webpPreheat the oven to 360°F (180°C).Prepare ing1 (here I am using pieces of French baguette, but whatever breadhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/812-4.webpSpoon a little of the creamed leeks onto each slice, then arrange a few thinnish slivers of Camembert on tophttps://cooking-ez.com/images/recettes/zoom/divers/tartines/812-5.webpBake for about 15 minutes, just until the Camembert has melted and has browned a little on the top.Serve pipinghttps://cooking-ez.com/images/recettes/zoom/divers/tartines/812-0.webp https://cooking-ez.com/entrees/recipe-beetroot-fried-chicken-salad.phpBeetroot and fried chicken saladRaw beetroot, toasted almonds, fried chicken and herb vinaigrette dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/811-0.webpPeel and grate ing0 and put into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/811-1.webpRoughly chop ing1https://cooking-ez.com/images/recettes/zoom/entrees/salades/811-2.webpPut into a small frying pan on high heat to dry roast for a few minutes.You can alsohttps://cooking-ez.com/images/recettes/zoom/entrees/salades/811-3.webpDice ing2https://cooking-ez.com/images/recettes/zoom/entrees/salades/811-4.webpPour ing3 into a frying pan on medium heat.When really hot, add the diced chicken and fry.When nicelyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/811-5.webpChop ing4 into small pieces (here I am using left-over potato grenaille) and fry in a fryinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/811-6.webpChop the herbs and add to the salad with ing7 to finish. Mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/811-7.webp https://cooking-ez.com/poissons/recipe-chilli-langoustines.phpChilli langoustinesHot spiced langoustines, flambéed in cognac and served with a cream sauce and potato grenaillehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/810-0.webpBegin by cooking the langoustines briefly in boiling salted water.Remove the shellshttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/810-1.webpCook the potato grenaille, then set aside to keep hothttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/810-2.webpMelt ing2 in a large frying pan on high heat. When really hot, add the langoustines.Leave to cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/810-3.webpAdd ing3 and leave to cook for 30 seconds while stirringhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/810-4.webpAdd ing4 and bring to the boil, then set alight to flambé.Remove the langoustines from the pan and set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/810-5.webpPour ing5 into the pan, then salt and pepper.Bring to the boil, then turn down the heat and leave to reduce andhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/810-6.webpTransfer the langoustines back to the pan and leave in the sauce for a further 30 seconds on the heat.https://cooking-ez.com/images/recettes/zoom/poissons/crustace/810-7.webpServe on hot plates with the potato grenaillehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/810-0.webp https://cooking-ez.com/desserts/recipe-gateau-basque.phpGâteau BasqueMoist cake filled with rum-flavoured confectioner's custardhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/809-0.webpPrepare the confectioner's custard with ing0, ing1, ing2 and ing3, using the method explainedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/809-1.webpPut into a food-mixer bowl: ing5, ing6, ing7, ing8, ing9, ingA and ingBhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/809-2.webpStart kneading and stop as soon as the dough is evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/809-3.webpWeigh the dough and divide into 2 unequal parts: 1/4 and 3/4https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/809-4.webpRoll out the smaller piece of dough between 2 sheets of cooking parchment into a circlehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/809-5.webp...the size of your tin or mould.Using 2 sheets of cooking parchment makes it easier to roll out the soft,https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/809-6.webpThen roll out the larger piece of dough, again using 2 sheets of cooking parchment, into a circle a littlehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/809-7.webpAfter this, the dough will be firmer and easier to handle.Take the larger circle out of the fridge, carefullyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/809-8.webpFill the case with the rum-flavoured custard and level the tophttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/809-9.webpTurn the edges of the dough in towards the centrehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/809-10.webpTake the remaining circle out of the fridge, carefully remove the paper and lay in the tin like a "lid" on top of thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/809-11.webpGlaze the top of the cakehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/809-12.webpIf you like, you can decorate the top by marking the dough with a fork. Use a bit of pressure, or the marks willhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/809-13.webpBake for 40 minutes.Best eaten cold, the gâteau Basque will only improve if kept for a day or twohttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/809-14.webp https://cooking-ez.com/entrees/recipe-mixed-tomato-salad.phpMixed tomato saladSimple salad of several tomato varieties with different flavours and colourshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/808-0.webpChoose ing0 to include plenty of varieties with different colours, like in this photo.The more varied they are,https://cooking-ez.com/images/recettes/zoom/entrees/salades/808-1.webpRinse the tomatoes, then and cut off and discard the stalk and the hard bit just underneathhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/808-2.webpSlice the tomatoes fairly thinly (the ideal tool for this is a mandolin).Sprinkle thehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/808-3.webpDrain the tomatoes thoroughly, as the salt will have drawn out some of their juice, then put them in a saladhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/808-4.webpIf you will not be serving the salad right away, do not refrigerate it, just cover and leave at room temperaturehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/808-0.webp https://cooking-ez.com/divers/recipe-comtoise-stuffed-tomatoes.phpComtoise stuffed tomatoesTomatoes stuffed with Morteau sausage and cancoillotehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/807-0.webpPeel ing0 (choose large ones), slice off the tops and scoop out the flesh with a teaspoon orhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/807-1.webpPut the tomato flesh into a saucepan with ing1 and ing2. Salt and pepper, then reduce on low heat to make ahttps://cooking-ez.com/images/recettes/zoom/divers/gratins/807-2.webpMeanwhile, sprinkle table salt inside the tomato shells, turn them upside down on a wirehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/807-3.webpPeel ing4 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/807-4.webpRemove the skin from ing5 and either mince or chop finelyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/807-5.webpTransfer the Morteau sausage to a frying pan on high heat and cook for 2 or 3 minutes, then discard any excesshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/807-6.webpCook for a further 5 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/807-7.webpTip into a bowl, then add ing6 and ing7https://cooking-ez.com/images/recettes/zoom/divers/gratins/807-8.webp...mix well, pepper lightly, but do not salt. The stuffing is now readyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/807-9.webpPreheat the oven to 390°F (200°C).Stuff the tomatoes generously and bake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/807-10.webpServe hot, with a little of the sauce made from the tomato fleshhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/807-0.webp https://cooking-ez.com/desserts/recipe-peach-green-tea-tart.phpPeach and green tea tartSweetcrust pastry, confectioner's custard with green tea, and poached white peacheshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/806-0.webpPrepare ing1, after leaving the ing0 to infuse in the milk for 5 minutes.I advise you to use green tea, whichhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/806-1.webpApart from infusing the tea, follow the method for classic confectioner's custard (crèmehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/806-2.webpRoll out ing3 and line your tart tin or mould, then bake the emptyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/806-3.webpPoach ing4 (preferably white) in ing5, then cut into 8 sliceshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/806-4.webpAssemble the tartSpread the green-tea custard in an even layer in the pastry casehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/806-5.webpArrange the well-drained peach slices on top of the custardhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/806-6.webpIf possible, glaze the fruit with a little apricot glaze for a glossy finish. This will alsohttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/806-7.webpKeep cold before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/806-0.webp https://cooking-ez.com/divers/recipe-vegetable-clafoutis.phpVegetable clafoutisPre-cooked carrots and courgettes, fried diced ham and cheesy clafoutis mixturehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/805-0.webpPrepare ing0 and dice small. Set aside.https://cooking-ez.com/images/recettes/zoom/divers/gratins/805-1.webpDice ing6 (use smoked if you like). Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/805-2.webpPour ing1 into a large frying pan on high hear.When really hot, add the diced carrots and cook untilhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/805-3.webpPour another ing3 into the same pan, still on high heat.When hot, add the courgettes and cook until tender,https://cooking-ez.com/images/recettes/zoom/divers/gratins/805-4.webpStill using the same pan, fry the diced ham in ing5https://cooking-ez.com/images/recettes/zoom/divers/gratins/805-5.webpWhen the ham is nicely browned, add the chopped onion and cook for 1 or 2 minutes withouthttps://cooking-ez.com/images/recettes/zoom/divers/gratins/805-6.webpPut the carrots and courgettes back in the pan and stir well to mix all the flavourshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/805-7.webpTip the vegetable mixture into a buttered gratin dish and spread in an evenhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/805-8.webpPrepare the savoury clafoutis mixture by mixing ing7, ing8, ing9 and ingA. Pepper and salt moderately (the ham andhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/805-9.webpPour the mixture into the dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/805-10.webp...and bake for about 35 minutes. Serve hot or warmhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/805-0.webp https://cooking-ez.com/poissons/recipe-pollack-fillet-baked-rice-vegetables..phpPollack fillet baked with rice and vegetables.Sesame-flavoured rice, fried onions, tomatoes and courgettes with fish fillets and thymehttps://cooking-ez.com/images/recettes/zoom/poissons/gratins/804-0.webpRinse ing0, remove the hard part around the stalk and slice.Rinse ing1 and slice into roundshttps://cooking-ez.com/images/recettes/zoom/poissons/gratins/804-1.webpPeel ing2, rinse and slice thinly.For all this slicing, a mandolin is the ideal toolhttps://cooking-ez.com/images/recettes/zoom/poissons/gratins/804-2.webpPour ing3 into a large frying pan or skillet on high heat. When good and hot, add the sliced courgette and sauté for 5https://cooking-ez.com/images/recettes/zoom/poissons/gratins/804-3.webpPour another ing3 into the same pan, then fry the sliced tomatoes (after salting) on both sides. When cooked, removehttps://cooking-ez.com/images/recettes/zoom/poissons/gratins/804-4.webpPour another ing3 into the same pan, then fry the onion slices, which will fall into ribbons.Salt and pepper,https://cooking-ez.com/images/recettes/zoom/poissons/gratins/804-5.webpMix together ing4 and ing5 (easier if the rice is still hot)https://cooking-ez.com/images/recettes/zoom/poissons/gratins/804-7.webpButter a gratin dish and spread the rice as an even layer in the bottomhttps://cooking-ez.com/images/recettes/zoom/poissons/gratins/804-8.webpSpread the fried onions over the tophttps://cooking-ez.com/images/recettes/zoom/poissons/gratins/804-9.webp...then the courgetteshttps://cooking-ez.com/images/recettes/zoom/poissons/gratins/804-10.webp...then the tomatoeshttps://cooking-ez.com/images/recettes/zoom/poissons/gratins/804-11.webpPreheat the oven to 360°F (180°C.)Prepare the fish fillets: remove the skin and any remaining bones. Rinsehttps://cooking-ez.com/images/recettes/zoom/poissons/gratins/804-12.webpLay the fish fillets on top of the vegetableshttps://cooking-ez.com/images/recettes/zoom/poissons/gratins/804-13.webp...and bake for about 30 minutes (this will depend on the thickness of your fish, so do use anhttps://cooking-ez.com/images/recettes/zoom/poissons/gratins/804-14.webpServe piping hothttps://cooking-ez.com/images/recettes/zoom/poissons/gratins/804-0.webp https://cooking-ez.com/desserts/recipe-little-caramelized-peach-tarts.phpLittle caramelized peach tartsCircle of puff pastry with caramelized peaches, hot citrus sauce and vanilla ice creamhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/803-0.webpPreheat the oven to 430°F (220°C).Roll out the puff pastry and cut circles about 3-4 inches (8-10 cm)https://cooking-ez.com/images/recettes/zoom/desserts/tartes/803-1.webpBake for about 25 minutes until the pastry is nicely browned. Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/803-2.webpPeel ing2 (use the same method as for tomatoes.Slice each peach into 8 segments andhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/803-3.webpMelt ing3 in a large frying pan on high heat, then add ing4.Leave to caramelize slightlyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/803-4.webpAdd the sliced peacheshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/803-5.webp...and sauté for 2 or 3 minutes in the caramelhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/803-6.webpSit a circle of puff pastry on each plate and arrange the peach slices on tophttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/803-7.webpMake a syrup by pouring the juice of ing5 and ing6 into the pan (still on high heat).Leave to reduce, stirringhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/803-8.webpPour over the sliced peaches while still hothttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/803-9.webpTop with a ball or quenelle of vanilla ice cream and serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/803-0.webp https://cooking-ez.com/poissons/recipe-firied-fillet-sea-bream-polenta.phpFiried fillet of sea bream with polentaGrilled fish fillet, cherry tomatoes sautéed and creamy cheese polentahttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/802-0.webpAsk your fishmonger to prepare the fish fillets for you. Rinse them thoroughly, dry them and be sure to remove anyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/802-1.webpCut ing1 in half and salt very lightlyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/802-2.webpPour ing2 into a frying pan on medium heat.When really hot, add the halved cherry tomatoes and sauté for 1 orhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/802-3.webpSet aside to keep hothttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/802-4.webpPrepare 400 g polenta. While still hot, incorporate ing4, then add ing5.https://cooking-ez.com/images/recettes/zoom/poissons/poisson/802-5.webpPour ing6 into a frying pan on high heat.When hot, add the fish fillets and fryhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/802-6.webp...on both sides.Heat the plateshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/802-7.webpPut a fillet of fish on each plate and add a row of sautéed tomatoes and a scoop of polenta.Serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/802-0.webp https://cooking-ez.com/divers/recipe-fried-bread-leek-poached-egg.phpFried bread with leek and poached eggButtered toast with fried leek and poached egghttps://cooking-ez.com/images/recettes/zoom/divers/tartines/801-0.webpPrepare ing0, but do not split lengthways. Slice into rounds.Any leek trimmings canhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/801-1.webpTrim the crusts off ing1 and cut into shapes, if you wish (I have chosen lozenges here)https://cooking-ez.com/images/recettes/zoom/divers/tartines/801-2.webpButter the bread on both sides.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/801-3.webpPour ing3 into a frying pan on medium heat.When hot, add the sliced leekhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/801-4.webp...and fry until just lightly browned (not too much).Salt and pepper after cooking.Set aside to keephttps://cooking-ez.com/images/recettes/zoom/divers/tartines/801-5.webpUsing the same pan, fry the buttered bread on both sides.Prepare ing4https://cooking-ez.com/images/recettes/zoom/divers/tartines/801-6.webpHeat the plates, then put a slice of fried bread on each one.Add a layer of slicedhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/801-7.webpLay a poached egg on top and serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/801-8.webpFor the best effect, split the egg open just before serving, so that some of the yolk runs down over thehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/801-0.webp https://cooking-ez.com/four/recipe-special-parmesan-baguettes.phpSpecial Parmesan baguettesBread with Parmesan, fried onions and mushroomshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/800-0.webpPrepare the filling mixturePrepare ing0 and chop finelyhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/800-1.webpPour ing1 into a frying pan on medium heat. When good and hot add the chopped onions.Brown the onions, stirringhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/800-2.webpPrepare ing2 and dice themhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/800-3.webpPour ing3 into a frying pan on medium heat. When good and hot add the diced mushrooms.Fry until browned,https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/800-4.webpCut ing4 into small dicehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/800-5.webpMix the onions, Parmesan and mushroomshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/800-6.webpIncorporate this filling mixture into ing5. The simplest way is to add it at the end of kneading and mix in on slowhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/800-7.webpMake the Parmesan baguettesGather the dough into a ball, transfer to a large, clean bowl and cover with ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/800-8.webpAfter this, weigh out the dough into lumps of about 300 g and shape into balls.Leave to rest for 20 minuteshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/800-9.webpNext, roll the balls out into long sticks and lay in a baguette mould or tin.Leave to rest for 1 hour, coveredhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/800-10.webpBake for about 20 to 30 minutes at 250°C (480°F) until the baguettes are golden brown.txt=2180.Servedhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/800-11.webp https://cooking-ez.com/entrees/recipe-avocado-gravlax.phpAvocado with gravlaxCream cheese with herbs, avocado and gravlaxhttps://cooking-ez.com/images/recettes/zoom/poissons/salades/799-0.webpMix ing0 with ing1 chopped finely, ing2, salt and pepper.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/salades/799-1.webpPrepare ing3 and cut into small dicehttps://cooking-ez.com/images/recettes/zoom/poissons/salades/799-2.webpCut ing4 into small dicehttps://cooking-ez.com/images/recettes/zoom/poissons/salades/799-3.webpMix the cream cheese, avocado and salmon togetherhttps://cooking-ez.com/images/recettes/zoom/poissons/salades/799-4.webpDivide out into small individual dishes and it's ready.Refrigerate before servinghttps://cooking-ez.com/images/recettes/zoom/poissons/salades/799-0.webp https://cooking-ez.com/viandes/recipe-beef-wellington.phpBeef WellingtonBeef filet in a pastry crust with mushrooms and foie grashttps://cooking-ez.com/images/recettes/zoom/viandes/viande/798-0.webpPrepare the beefAsk your butcher for a good chunk of fillet in one piece.Salt and pepper all overhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/798-1.webpHeat ing1 in a frying pan on high heat. When good and hot, brown the beef all over.Note: this is not tohttps://cooking-ez.com/images/recettes/zoom/viandes/viande/798-2.webpLeave the meat on a wire rack to rest and coolhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/798-3.webpMake the stuffingCut ing3 into small pieces and put in a bowlhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/798-7.webpAdd ing2 and mix well.The stuffing is now ready.Preheat your oven at 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/viandes/viande/798-8.webpAssemble the beef WellingtonRoll out ing4 (if not ready rolled) and pierce a small hole or two in the centrehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/798-9.webpPlace the beef on a buckwheat pancakehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/798-10.webp...and wrap up firmly.This is another good tip (fron Thierry Marx): the pancake absorbs the excess meat juiceshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/798-11.webpSpread a layer of mushroom-foie gras stuffing in the bottom, about the same length as the beefhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/798-12.webpLay the wrapped beef on the stuffinghttps://cooking-ez.com/images/recettes/zoom/viandes/viande/798-13.webpSpread the rest of the stuffing over the tophttps://cooking-ez.com/images/recettes/zoom/viandes/viande/798-14.webpLastly, fold over the sides of the pastry to seal everything in.To lighten the calorific load, you can trim offhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/798-15.webpGlaze tophttps://cooking-ez.com/images/recettes/zoom/viandes/viande/798-16.webpTurn the beef Wellington out of the tin onto a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/viandes/viande/798-17.webpCooking should take around 30 to 40 minutes for 750g of meat, but the best way to be sure is to use anhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/798-18.webpWhile the meat is cooking, prepare your choice of sauce. This dish is traditionally served with port sauce (blond rouxhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/798-19.webpTake the beef Wellington out of the oven and leave to rest for 5 minutes before serving in thick sliceshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/798-20.webp...with your chosen accompaniment, potato purée in this casehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/798-21.webp https://cooking-ez.com/divers/recipe-summery-cheese-toast.phpSummery cheese on toastCream sheese on toast with fresh herbs, spring onions and radisheshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/797-0.webpPeel and chop ing0.You will see that here I have used a young red onion and a normal white spring onionhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/797-1.webpPrepare the radishes and slice thinly (a mandolin is ideal for this)https://cooking-ez.com/images/recettes/zoom/divers/tartines/797-2.webpAdd the chopped frech herbs (parsley, coriander, chives)https://cooking-ez.com/images/recettes/zoom/divers/tartines/797-3.webp...then ing5, salt and pepper. Mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/797-4.webpToast ing6https://cooking-ez.com/images/recettes/zoom/divers/tartines/797-5.webpSpread the cream cheese mixture generously on the toast and servehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/797-0.webp https://cooking-ez.com/viandes/recipe-coq-vin.phpCoq au vinMarinated poultry, flambéed then slow cooked in red winehttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/796-0.webpPrepare the marinadePrepare ing0 and slice thinly. Preparehttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/796-1.webpAdd ing3, pour ing4 over, cover with a plate and leave in the fridge to marinate overnighthttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/796-2.webpFirst-stage cooking of meatNext day, drain the chicken breasts and dry on absorbant paperhttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/796-3.webpHeat ing5 in a large pan and fry the chicken breasts until browned all over. Do be aware, this is not to cook thehttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/796-4.webpCook the vegetablesDrain the vegetables and discard the bouquet garnihttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/796-5.webpPut the vegetables into the same pan in what is left of the oil (add a little more if necessary) and cook for one orhttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/796-6.webpFlambé the chickenReturn the chicken to the pan and heat everything on high heat.Pour in ing6 all athttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/796-7.webp...and set light to the cognac (flambé)https://cooking-ez.com/images/recettes/zoom/viandes/tradition/796-8.webpOnce the flames are out, sprinkle ing7 over and mix inhttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/796-9.webpPour in the wine from the marinade, salt and pepper, then turn down the heat and leave to simmer gentlyhttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/796-10.webpPrepare the mushroomsMeanwhile, peel ing8 and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/796-11.webpFry rapidly in the pan with ing9https://cooking-ez.com/images/recettes/zoom/viandes/tradition/796-12.webp...then add to the simmering panhttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/796-13.webpSecond-stage cooking of meatAfter cooking slowly for 2 hours, the wine will have reduced to give the coq auhttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/796-14.webpServe the coq au vin with your preferred accompaniment, such as the sautéed potatoes shown herehttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/796-0.webp https://cooking-ez.com/poissons/recipe-canapes-red-mullet-poppy-seeds.phpCanapés of red mullet with poppy seedsFeta-tomatoes toast with poppy seed and red mullethttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/795-0.webpCut ing0 and ing1 into small pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/795-1.webpPrepare the breadCut ing2 (ideally, a french baguette) into small slices. You willhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/795-2.webpBrush the slices of bread rapidly with olive oil on both sideshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/795-3.webpFry in a really hot frying pan until golden brown on both sides.Keep hot (in the oven at 176°F / 80°C, forhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/795-4.webpPrepare the red mullet filletsRinse and dry ing4, then remove any bones carefullyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/795-5.webpBrush the fillets with olive oil on both sides, then salt and pepper themhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/795-6.webpTip ing5 onto a small platehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/795-7.webp...then dip the fish fillets flesh side downwards in the poppy seedshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/795-8.webpCoat all the fillets like thishttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/795-9.webpPut a frying pan on high heat and when really hot, add the red mullet fillets skin side downwards (no need to add anyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/795-10.webpThen turn the fillets over to cook the flesh sidehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/795-11.webpAssemble the canapésOn each slice of bread, start by adding a little feta and a little preserved tomatohttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/795-12.webpLay a piece of red mullet on top, skin side downwardshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/795-13.webpGarnish with a fresh basil leaf and serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/795-0.webp https://cooking-ez.com/poissons/recipe-gravlax.phpGravlaxNordic-style dry-cured salmon fillethttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/794-0.webpPrepare a good fillet of salmon by removing the skin, any fat (brownish) and bones. Rinse under cold water and dry withhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/794-1.webpMix ing1 and ing2 togetherhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/794-2.webp...to which you can add other herbs and spices of your choice: pink berries, peppercorns, coriander seeds, etchttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/794-3.webpUse a dish that just a little larger than the fish and spread a layer of the salt mixture in the bottom. Lay the fishhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/794-4.webpCover the fish with the remaining salt, then cover with plastic film and refrigeratehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/794-5.webpNext day, scrape the salt off the tophttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/794-6.webp...remove the fish, rinse well under cold running water, then dry.Your gravlax is ready and will now keep forhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/794-7.webpTo make a light sauce, peel and finely chop ing3.Chop a little fresh corianderhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/794-8.webpMix ing5 with the chopped onion and coriander, salt, pepper and ing6.Your sauce is readyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/794-9.webpServe the salmon sliced thinly with a little lemon juice or the light herb saucehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/794-0.webp https://cooking-ez.com/divers/recipe-warm-cauliflower-salad-two-cheeses.phpWarm cauliflower salad with two cheesesSteamed cauliflower, diced cheese and fresh herbshttps://cooking-ez.com/images/recettes/zoom/divers/salades/793-0.webpDice ing0 fairly small (Cantal and Mimolette shown here, see below for other ideas). Peel and finely chophttps://cooking-ez.com/images/recettes/zoom/divers/salades/793-1.webpPrepare ing4, keeping only the small, neat florets, no larger than a mouthfulhttps://cooking-ez.com/images/recettes/zoom/divers/salades/793-2.webpSteam the cauliflower until just tenderhttps://cooking-ez.com/images/recettes/zoom/divers/salades/793-3.webpWhen cooked, drain thoroughly and tip into a salad bowl while still hothttps://cooking-ez.com/images/recettes/zoom/divers/salades/793-4.webpAdd the diced cheeses, herbs and onionhttps://cooking-ez.com/images/recettes/zoom/divers/salades/793-5.webpAdd ing5, mix well and serve immediately to keep the "warm" effecthttps://cooking-ez.com/images/recettes/zoom/divers/salades/793-6.webp https://cooking-ez.com/divers/recipe-mushroom-artichoke-omelette.phpMushroom and artichoke omeletteWell-filled omelette with mushrooms and artichokeshttps://cooking-ez.com/images/recettes/zoom/divers/autres/792-0.webpBeat the eggsBreak ing0, salt and pepper, then beat for 1 minute.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/792-1.webpPrepare the fillingPeel ing1 and chop finely.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/792-2.webpPrepare ing2, and cut them into small pieces.Reservehttps://cooking-ez.com/images/recettes/zoom/divers/autres/792-3.webpPrepare ing3 and cut into small pieces.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/792-4.webpPour ing4 into a large frying pan on medium heat. When really hot, add the chopped onion.Salt and pepper, thenhttps://cooking-ez.com/images/recettes/zoom/divers/autres/792-5.webpAdd the mushrooms and fry until lightly browned.Towards the end of cooking, add the artichokes.Transferhttps://cooking-ez.com/images/recettes/zoom/divers/autres/792-6.webpCook the omeletteWipe the pan out quickly, pour in ing5 and put back on medium heat.When the oil ishttps://cooking-ez.com/images/recettes/zoom/divers/autres/792-7.webpWhen the omelette is about half cooked, tip the filling on top, turn down the heat, cover and leave to cook for 5https://cooking-ez.com/images/recettes/zoom/divers/autres/792-8.webpTo finish, allow the omelette to break up naturally as you fold the edges over towards the centre.Serve righthttps://cooking-ez.com/images/recettes/zoom/divers/autres/792-0.webp https://cooking-ez.com/viandes/recipe-pan-fried-chicken-breast-mozzarella.phpPan-fried chicken breast on mozzarellaPan-fried chicken breasts with preserved tomatoes and mozzarellahttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/791-0.webpCut ing0 into thin slices and ing1 into thin strips.Set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/791-1.webpSalt and pepper ing2https://cooking-ez.com/images/recettes/zoom/viandes/volaille/791-2.webpPour ing3 into a frying pan on medium heat.When really hot, add ing4 and lay the chicken breasts on tophttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/791-3.webpFry on the first side, then turn overhttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/791-4.webpLay the sliced mozarella and strips of tomato on top of the chicken, cover the pan and leave the mozzarella to melthttps://cooking-ez.com/images/recettes/zoom/viandes/volaille/791-5.webpAt the last minute, take the lid off the pan, turn the fillets over again and cook for a further 5https://cooking-ez.com/images/recettes/zoom/viandes/volaille/791-0.webp https://cooking-ez.com/poissons/recipe-curried-tuna-cubes.phpCurried tuna cubesPan-fried cubes of tuna coated with curry spices and breadcrumbshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/790-0.webpMarinate the tunaCut ing0 (preferably tuna) into large dicehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/790-1.webpPrepare the marinade by mixing ing1, ing2, ing3 and pepper.Add the cubes of tuna to the marinade, mix well,https://cooking-ez.com/images/recettes/zoom/poissons/poisson/790-2.webpCoat the tuna cubesPut ing6 on a small plate.Put ing7 on another small plate.Beat ing5 quicklyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/790-3.webpDip a cube of tuna in the beaten egghttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/790-4.webpRoll in curry powder until well coatedhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/790-5.webpPrepare all the tuna cubes like thishttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/790-6.webpDip a cube in the beaten egg againhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/790-7.webpRoll in breadcrumbs until well coatedhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/790-8.webpCoat all the tuna cubes like thishttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/790-9.webpPour ing8 into a frying pan on medium heat. fry the cubes until browned all over.Serve without delay with ahttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/790-0.webp https://cooking-ez.com/desserts/recipe-chocolate-vanilla-creme-brulee.phpChocolate and vanilla crème brûléeCrème brulée in 3 layers: chocolate ganache, vanilla custard and caramelized crusthttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/789-0.webpPrepare the ganachePrepare ing0https://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/789-1.webpAs soon as it is ready and while still hot, divide it evenly between the crème bruléehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/789-2.webpPrepare the vanilla creamPreheat the oven to 320°F (160°C).Put into a saucepan: ing1, ing2 and ing3https://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/789-3.webpPut ing4 and ing5 into a mixing bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/789-4.webpMix thoroughlyhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/789-5.webpThen pour in the infused milk while stirringhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/789-6.webpMix thoroughlyhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/789-7.webpClean the saucepan, then pour the vanilla-flavoured mixture back in through a fine strainerhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/789-8.webpPut the saucepan back on low heat and stir constantly while the custard thickens to "coating" consistency (you canhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/789-9.webpStand the saucepan in cold water to cool the custard rapidlyhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/789-10.webpWhen cooled, pour the custard as a second layer on top of the ganache.CookingMethod 1: stand the dishes in ahttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/789-11.webpMethod 2: stand the dishes in an oven tray filled with boiling waterhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/13-11.webpLeave to cook for about 30 minutes until the vanilla custard is set.Take the dishes out of the oven and leavehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/789-12.webpYou should end up with the famous thin brown crust all over the surface of the custardhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/789-15.webpPut the crème brûlée back in the fridge for about 30 minutes for the caramel to harden and the custard to becomehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/789-0.webp https://cooking-ez.com/desserts/recipe-strawberry-kiwi-mascarpone-verrines.phpStrawberry, kiwi and mascarpone verrinesHalved strawberries, chopped kiwi with lemon and mascarpone creamhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/788-0.webpPrepare the mascarpone creamPut into a food-mixer bowl: ing0, ing1, ing2, ing3 and ing4https://cooking-ez.com/images/recettes/zoom/desserts/fruits/788-1.webpBeat until the cream is smoothly mixed and a similar consistency to chantillyhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/788-2.webpPrepare the fruitPeel ing5, then slice thinly and cut the slices into quarters.Mix with ing7 and ing8https://cooking-ez.com/images/recettes/zoom/desserts/fruits/788-3.webpPrepare ing6, cut in half lengthways and use to line around the outside of your verrineshttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/788-4.webp...like thishttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/788-5.webpAssemble the verrinesPut a dab of cream in the bottom of the verrinehttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/788-6.webp...fill with pieces of kiwihttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/788-7.webpTop with mascarpone creamhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/788-8.webpServe cool, but not too coldhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/788-0.webp https://cooking-ez.com/divers/recipe-pasta-mushrooms.phpPasta with mushroomsCreamy mushroom and shallot sauce with pasta cooked "al dente"https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/787-0.webpPrepare and cut into small ing0 pieceshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/787-1.webpPeel ing1 and chophttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/787-2.webpPour ing2 into a large saucepan on high heat.When hot, add the chopped shallot, salt and pepper and cook for 1https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/787-3.webpThen add the mushrooms, mix well and sauter for a few minutes, but do not salt, otherwise the mushrooms will give off ahttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/787-4.webpAdd ing3, mix well, then turn down the heat and leave to reduce slightly,https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/787-5.webpMeanwhile, cook the pasta in boiling salted waterhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/787-6.webpDrain thoroughlyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/787-7.webp... before adding the creamy mushroom sauce.Mix well, add a few chopped parsley leaves and turn off the heathttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/787-8.webpServe without delayhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/787-0.webp https://cooking-ez.com/divers/recipe-grilled-cheese.phpGrilled cheeseThe simple American pan-fried cheese sandwichhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/786-0.webpGrate ing0 (Cheddar here) and ing1https://cooking-ez.com/images/recettes/zoom/divers/tartines/786-1.webpLay ing2 out on the worktop and use a brush to coat one side of each slice with the meltedhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/786-2.webpTurn one slice of bread buttered side downwards and cover with grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/786-3.webp... then sit the other slice of bread on top, buttered side outwardshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/786-4.webpPut the sandwiches into a hot frying panhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/786-5.webp...and brown on both sideshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/786-6.webpTurn down the heat, cover the frying pan and leave for 2 or 3 minutes to melt the cheese in the middlehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/786-7.webpThese fried sandwiches are tradionally served cut into triangles and fried to brown the edges as well (but this is nothttps://cooking-ez.com/images/recettes/zoom/divers/tartines/786-8.webpServe piping hot, crusty on the outside and melting in the middlehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/786-0.webp https://cooking-ez.com/viandes/recipe-fillet-beef-rosemary-crust.phpFillet of beef in a rosemary crustTender beef fillet with rosemary flavour from the crust it is cooked inhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/785-0.webpPrepare the crust doughRoughly chop ing0https://cooking-ez.com/images/recettes/zoom/viandes/viande/785-1.webpPrepare the rosemary dough by mixing ing1, ing2 and ing3 with a food mixer.Knead until the dough is evenlyhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/785-2.webpGather the dough into a ball, wrap with plastic film and put to wait in thehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/785-3.webpBrown the meatSalt and pepper the fillet of beef on both sides.Pour ing5 into a frying pan on highhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/785-4.webp...all over.Important: this searing is not meant to cook the meat, just give it a good colour all over (tohttps://cooking-ez.com/images/recettes/zoom/viandes/viande/785-5.webpMake the crustPreheat the oven to 450°F (230°C).Roll out the dough fairly thinly (1/8 of an inch / 3https://cooking-ez.com/images/recettes/zoom/viandes/viande/785-6.webpPlace the beef fillet in the centre of the doughhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/785-7.webp...And fold in the sides to sealhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/785-8.webpTurn over and sit in an oven-proof dishhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/785-9.webpTo improve the appearence, especially if you are serving the beef to your guests "en croûte",https://cooking-ez.com/images/recettes/zoom/viandes/viande/785-10.webpCook the meatCook in the oven for about 30 minutes (just done) or 20 minutes (rare).For perfecthttps://cooking-ez.com/images/recettes/zoom/viandes/viande/785-11.webpFor a classic style, serve with real home-made chips and béarnaisehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/785-0.webp https://cooking-ez.com/divers/recipe-tartine-pecheur.phpTartine du pêcheurLightly toasted bread, sardines, spring onion and poached egghttps://cooking-ez.com/images/recettes/zoom/divers/tartines/784-0.webpLightly toast ing0.Arrange the sardine fillets on each slice and squeeze a little lemon juice overhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/784-1.webpAdd some thin slices of spring onionhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/784-2.webpJust before serving, top with a poached egg, then salt and pepper lightly.Scater a few chopped chives over,https://cooking-ez.com/images/recettes/zoom/divers/tartines/784-3.webpTo enjoy this tartine at its best, the toast and egg should still both be hot when servedhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/784-0.webp https://cooking-ez.com/entrees/recipe-crunchy-spring-salad.phpCrunchy spring saladCrunchy spring vegetables, vinaigrette dressing and chopped herbshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/783-0.webpRinse and brush ing0. Use young "baby" courgettes if possible as they are beautifully crunchyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/783-1.webpTrim and rinse ing1https://cooking-ez.com/images/recettes/zoom/entrees/salades/783-2.webpSeparate ing2 into small florets and peel ing3https://cooking-ez.com/images/recettes/zoom/entrees/salades/783-3.webpPeel the beetroot, dice small and put into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/783-4.webpSlice the courgettes thinly and add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/783-5.webpAdd the radishes, thinly slicedhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/783-6.webpFinely chop the cauliflower and add thishttps://cooking-ez.com/images/recettes/zoom/entrees/salades/783-7.webpChop the onion.Note: for all this slicing and chopping, the mandolin "is your friend"https://cooking-ez.com/images/recettes/zoom/entrees/salades/783-8.webpAdd the chopped chives and parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/783-9.webpFinish by adding ing7 and mix well.Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/783-10.webp https://cooking-ez.com/divers/recipe-spinach-ricotta-ravioli.phpSpinach and ricotta ravioliRavioli with a spinach, ricotta and pine-nut filling, boiled first then baked gratin-stylehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/782-0.webpPrepare the fillingToast (dry-roast) ing0 in a frying pan on medium heat until nicely browned.https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/782-1.webpPut into a bowl: ing1 (roughly chopped with a knife), ing2, ing3, ing4 and ing5https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/782-2.webpAdd the pine nuts and mix thoroughlyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/782-3.webpFill the ravioliPrepare and fill the ravioli as shown here: "How to makehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/782-4.webpBring a saucepan of salted water to the boil and cook the ravioli for 3 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/782-5.webpDrain the ravioli.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/782-6.webpBakeDivide the ravioli between individual oven-proof dishes, allowing 6 to 8 ravioli per person for a mainhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/782-7.webpBake for about 15 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/782-8.webp...until browned on tophttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/782-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-make-ravioli.phpHow to make ravioliFrom basic pasta dough to filled raviolihttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/781-0.webpPrepare ing0, prefarably the day before, and leave in the fridge to rest for several hours or overnight, wrapped inhttps://cooking-ez.com/images/recettes/zoom/base/pates_riz/507-0.webpCut the dough into lumps of about 3 ounces (75 grams) and roll out the first one with a rollinghttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/781-1.webpPass through several more times, reducing the thickness each time by 1 setting, until the pasta is quite thin ("7" orhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/781-2.webpWhen the strip is the right thickness, lay on a lightly floured worktop and cut into 2 pieces to fit the size of yourhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/781-3.webpFlour the ravioli mould generouslyhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/781-4.webpLay a strip of pasta over the mould. This should overhang a little all roundhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/781-5.webpFill each hollow with your chosen filling mixture (here it is spinach and ricotta with pinehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/781-6.webpUse a brush dipped in water to moisten the pasta all around the hollows to help the secondhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/781-7.webpMoisten the second sheet of pasta all overhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/781-8.webpPlace the second sheet of pasta moistened side downwards on top of the mould.Press to seal the layers of pastahttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/781-9.webpRoll over the top with a rolling pin to cut the ravioli, first in one directionhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/781-10.webp...then in the otherhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/781-11.webpPeel away the pasta trimmingshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/781-12.webpThen take the ravioli out of the mouldhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/781-13.webp...and place on a wire rack.Remove any excess flour with a dry brush.Your ravioli are ready for cookinghttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/781-14.webpRepeat the whole process with the remaining dough, adding in the trimmings from stage 13 of thehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/781-2.webpAt the end you will no doubt have a little dough left over.This need not go to waste: roll the dough out thinlyhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/781-15.webp https://cooking-ez.com/divers/recipe-croque-monsieur-gourmand.phpCroque-monsieur gourmandCroque monsieur with 3 fillings: potatoes, creamed leeks and fried hamhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/780-0.webpPrepare the breadPrepare ing0. If you are using a sandwich-type loaf or long French-style bread stick,https://cooking-ez.com/images/recettes/zoom/divers/tartines/780-1.webpMelt ing1, then use a brush to coat one side of the bread with melted butter.Arrangehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/780-2.webpFry the hamFry ing6 for 1 or 2 minutes on each side until nicely browned.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/780-8.webpFry the potatoesSlice ing7 into thin rounds and pan-fry on both sides in ing8https://cooking-ez.com/images/recettes/zoom/divers/tartines/780-9.webpAssemble the croque-monsieursPreheat the oven at 390°F (200°C).Arrange a layer of fried potatoes onhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/780-10.webpTop with a layer of creamed leekshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/780-11.webpThen a slice of fried hamhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/780-12.webpFinish by adding a second slice of bread, buttered side outwardshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/780-13.webpBrown the croque-monsieursCook the corque-monsieurs in the oven for about 20 minutes until the bread ishttps://cooking-ez.com/images/recettes/zoom/divers/tartines/780-14.webpServe piping hot on its own or with a little lettuce "chiffonade"https://cooking-ez.com/images/recettes/zoom/divers/tartines/780-0.webp https://cooking-ez.com/entrees/recipe-savoury-mini-madeleines-2-cheeses.phpSavoury mini-madeleines with 2 cheesesSoft, savoury mini-madeleines with Cheddar and Parmesanhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/779-0.webpGrate ing0. For this recipe, I used half and half Cheddar and Parmesan, but you can use other cheeses (see below)https://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/779-1.webpTip the grated cheese into a mixing bowl and add ing1, ing2, ing3, ing4, salt and pepper.Mix well with ahttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/779-2.webpFinish by adding ing5 and mix again.Preheat the oven to 360°F (180°C)https://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/779-3.webpPour the mixture into madeleine tins or mouldshttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/779-4.webpYou can also use other shapes, such as mini-canneléshttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/779-5.webpBake for about 20 minutes, keeping a watchful eye on the colour towards the end of cookinghttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/779-6.webp https://cooking-ez.com/trucs_astuces/recipe-how-remove-fat-from-meat-juices.phpHow to remove fat from meat juicesFor a rich-flavoured meat "jus" with little fathttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/778-0.webpStart by pouring the meat juices into a bowl through a very fine strainer to remove any bitshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/778-1.webpLeave the juices to cool at room temperature for an hour, which will allow the fat to rise to the tophttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/778-2.webpAfter being cooled like this, you can remove the solidified fat from the top with a spoonhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/778-3.webpThe juices left underneath will have set into a kind of jellyhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/778-4.webpThis jelly is easy to melt back into a "jus" that can be used in many recipes, such as a light sauce for pasta or ricehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/778-0.webp https://cooking-ez.com/divers/recipe-crispy-potato-galette-leeks.phpCrispy potato galette with leeksPotato galette with leeks in melted cheesehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/777-0.webpPrepare ing0, then slice on the diagonal or across into rounds.Slice ing1https://cooking-ez.com/images/recettes/zoom/divers/legumes/777-1.webpSteam the leeks until just tender.Drain thoroughlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/777-2.webpPour ing2 into a large frying pan on high heat, then arrange the potato slices in an even layer.Salt and leavehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/777-3.webpTurn the potatoes over and fry the other sidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/777-4.webpSpread the leeks over the potatoes then lightly salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/777-5.webpTop with ing3, sliced thinly or grated, then put a lid on the panhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/777-6.webp...and leave the cheese to melthttps://cooking-ez.com/images/recettes/zoom/divers/legumes/777-7.webpRight at the end, fold the potato galette in half (this just looks more attractive) and cut into portionshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/777-0.webp https://cooking-ez.com/divers/recipe-spinach-omelette.phpSpinach OmeletteOmelette with lightly-fried spinach and shallotshttps://cooking-ez.com/images/recettes/zoom/divers/autres/776-0.webpPrepare and finely chop ing0https://cooking-ez.com/images/recettes/zoom/divers/autres/776-1.webpMelt ing1 in a large frying pan on medium heat.Add the shallots, salt and pepper, and cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/autres/776-2.webpAdd ing2, mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/autres/776-3.webp...and cook for 2-3 minutes, mainly to "dry off" the spinach a littlehttps://cooking-ez.com/images/recettes/zoom/divers/autres/776-4.webpBreak ing3, salt and pepper, then beat with a whisk for about 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/autres/776-5.webpPour the eggs over the spinachhttps://cooking-ez.com/images/recettes/zoom/divers/autres/776-6.webp... and gather the spinach into the middle, preferably using a wooden spatulahttps://cooking-ez.com/images/recettes/zoom/divers/autres/776-7.webpAs soon as the eggs have set underneath and are still runny on top, fold the omelette in half.Serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/776-0.webp https://cooking-ez.com/desserts/recipe-santiago-cake.phpSantiago CakeAlmond and lemon cake without butter or flourhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/775-0.webpPut into a food-mixer bowl: ing0, ing1, ing2 and the zest of ing3https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/775-1.webpAdd ing4https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/775-2.webpBeat with the whisk attachment on low speed until the mixture is evenly mixed.Preheat the oven to 390°Fhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/775-3.webpPour into a tin or mould.Note: if your tin is not non-stick, loose-bottomed or spring-form, butter the insidehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/775-4.webpBake for 30 to 40 minutes.Leave to cool completely in the tin before turning outhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/775-5.webpTo add the decorative finishing touch, make a stencil in the shape of a St James cross (examples are easy to find onhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/775-6.webpPlace the stencil over the centre of the cake after it has cooled and dust with icing sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/775-0.webp https://cooking-ez.com/divers/recipe-mushroom-pancakes-gratin.phpMushroom Pancakes au GratinBuckwheat pancakes stuffed with mushrooms and shallots in a cream saucehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/774-0.webpPrepare the fillingPrepare and cut into small pieces ing0.https://cooking-ez.com/images/recettes/zoom/entrees/tradition/556-3.webpPeel and finely chop ing1https://cooking-ez.com/images/recettes/zoom/divers/gratins/774-1.webpPour ing2 into a large saucepan on medium heat. When hot, add the chopped shallot, salt and pepper, and cook for 1https://cooking-ez.com/images/recettes/zoom/divers/gratins/774-2.webpAdd ing3, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/774-3.webp...and leave to reduce on low heat.Check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/gratins/774-4.webpFill the pancakesPut a small amount of filling near the edge of a pancakehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/774-5.webp...start rolling it uphttps://cooking-ez.com/images/recettes/zoom/divers/gratins/774-6.webp...then fold in the sideshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/774-7.webp...to finish with a neat rollhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/774-8.webpPrepare all the pancakes like this and lay them in an oven-proof dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/774-9.webpBake the pancakes "au gratin"Preheat the oven to 430°F (220°C).Pour ing5 evenly over thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/774-10.webp...until nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/774-0.webp https://cooking-ez.com/divers/recipe-spinach-comte-loaf.phpSpinach and Comté LoafSalted cake with spinaches and cheese diceshttps://cooking-ez.com/images/recettes/zoom/divers/autres/773-0.webpPrepare the cake mixturePut into a food-processor bowl: ing0, ing1, ing2, ing3, ing4, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/autres/773-1.webpMix on slow speed until the batter is smooth.Set aside in the fridgehttps://cooking-ez.com/images/recettes/zoom/divers/autres/773-2.webpPrepare the fillingsPeel and finely chop ing7https://cooking-ez.com/images/recettes/zoom/divers/autres/773-3.webpMelt ing8 in a large frying pan, then add the shallots, salt and pepper.Cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/autres/773-4.webpAdd ing9 and cook for a further 2 or 3 minutes to wilt and slightly "dry off" the spinachhttps://cooking-ez.com/images/recettes/zoom/divers/autres/773-5.webpDice ingA quite smallhttps://cooking-ez.com/images/recettes/zoom/divers/autres/773-6.webpMake the loafPreheat the oven to 360°F (180°C).Mix the spinach (when cold) and diced cheese intohttps://cooking-ez.com/images/recettes/zoom/divers/autres/773-7.webpPour into a loaf tin or mould.txt=1398https://cooking-ez.com/images/recettes/zoom/divers/autres/773-8.webpAnd bake for about 45 minutes.Check if the loaf is cooked after 30-35 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/autres/773-0.webp https://cooking-ez.com/four/recipe-cretan-bread.phpCretan BreadSoft bread with olives, feta, onion and preserved tomatoeshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/772-0.webpPrepare the fillingRoughly chop ing0https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/772-1.webpPrepare ing1 and slice into thin ringshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/772-2.webpPour ing2 into a saucepan on medium heat. Add the onions, salt and pepper, then mix well.Cookhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/772-3.webpAdd the onions, ing3 and ing4 to the oliveshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/772-4.webp...then mix all this togetherhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/772-5.webpIn bread-making, the water temperature is always important. It's not a fixed value, but related to 3 otherhttps://cooking-ez.com/images/pages/temperature_base2.webpPut into a food processer bowl: ing5 *, ing6, ing7, ing8 and ing9.*You can use a "strong" bread flour, if thishttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/772-6.webpKnead on slow speed for 16 minutes.txt=2294https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/772-7.webpTowards the end of kneading, add ingA in a thin streamhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/772-8.webpTip: you can use the oil from the preserved (or sun-dried) tomatoes as the olive oilhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/772-9.webpFinish by adding ingBhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/772-10.webpAdd the filling mixturehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/772-11.webp...and knead just enough to mix this inhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/772-12.webpGather the dough into a ball, transfer to a large, clean bowl and cover with ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/772-13.webpAfter resting, weigh out the dough into 300 g lumps and shape into balls. Leave these to rest for 30 minutes, coveredhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/772-14.webpAfter this, reshape the balls and put into "bannetons" (baskets).Leave to rise, covered with plastic as before,https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/772-15.webpPreheat the oven to 480°F (250°C).Just before putting in the oven, slash the top ofhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/772-16.webpBake for about 25 minuteshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/772-17.webp https://cooking-ez.com/poissons/recipe-fish-mousselines.phpFish MousselinesFish mousselines poached in fish stock, served "en gratin" in a sauce normandehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/771-0.webpCut ing0 into medium-sized pieces. This should be the good flesh only, with no bones or skinhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/771-1.webpBlend the fish briefly in a food-processor to reduce to a pastehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/771-2.webpAdd ing1, ing2, salt and pepper, then blend again into a thick puréehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/771-3.webpUse a forcing bag to pipe "sausages" of the mixture about 3 inches (7 cm) long onto a striphttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/771-4.webpBring ing3 up to a simmer, then lower the paper with the mousselines into the panhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/771-5.webpWhen they float off the paper, pull this out and turn the mousselines.They need to cook for 3 minutes on eachhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/771-6.webpTake the mousselines out of the stock gently with a skimmer (they are fragile once cooked)https://cooking-ez.com/images/recettes/zoom/poissons/poisson/771-7.webpShortly before serving, preheat the oven to 390°F (200°C).Prepare individual oven-proof dishes: pour in 2https://cooking-ez.com/images/recettes/zoom/poissons/poisson/771-8.webpPlace 2 mousselines on tophttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/771-9.webpCoat with more sauce normandehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/771-10.webpBake for about 10 minutes until just starting to brown on the top.Serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/771-0.webp https://cooking-ez.com/base/recipe-sauce-normande-for-fish.phpSauce Normande (for fish)Cream sauce with blond roux and fish fumethttps://cooking-ez.com/images/recettes/zoom/base/sauces/770-0.webpMake the blond rouxMelt ing0 in a small pan.Add ing1 all at oncehttps://cooking-ez.com/images/recettes/zoom/base/sauces/770-1.webpMix thoroughly using a wooden spatula, then stir constantly on low heat until the mixturehttps://cooking-ez.com/images/recettes/zoom/base/sauces/770-2.webpPrepare the flavouringPeel ing2 (if necessary) and chop small. Set asidehttps://cooking-ez.com/images/recettes/zoom/base/sauces/770-3.webpPrepare ing3https://cooking-ez.com/images/recettes/zoom/base/sauces/770-4.webpIn a medium-sized pan, melt ing4 then add the shallots, salt and pepper.Cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/base/sauces/770-5.webpAdd mushrooms, ing5 whole (it is important to include the stalks) and mix wellhttps://cooking-ez.com/images/recettes/zoom/base/sauces/770-6.webpAdd ing6 and leave to reduce by 3/4https://cooking-ez.com/images/recettes/zoom/base/sauces/770-7.webpAdd ing7 (stock) and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/base/sauces/770-8.webpFinish the sauceAdd the blond roux all at once and beat in with a whisk. The mixture will thicken immediatelyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/770-9.webpStrain the sauce through a fine strainer, collecting the liquid in a saucepan. Discard thehttps://cooking-ez.com/images/recettes/zoom/base/sauces/770-10.webpFinish by adding ing8, bring to the boil and leave on low heat for 5 minutes.Your sauce normande is readyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/770-0.webp https://cooking-ez.com/monde/recipe-sauteed-pork-peanuts.phpSautéed Pork with PeanutsBlanched vegetables, pan-fried pork and dry-roasted peanutshttps://cooking-ez.com/images/recettes/zoom/monde/viande/769-0.webpPeel and rinse the carrots, turnips and leeks.Dice all thehttps://cooking-ez.com/images/recettes/zoom/monde/viande/769-1.webpPrepare ing3 and shred into fine ribbons.Set asidehttps://cooking-ez.com/images/recettes/zoom/monde/viande/769-2.webpPeel ing4, if still in the skinshttps://cooking-ez.com/images/recettes/zoom/monde/viande/769-3.webpPut the peanuts into a frying pan on high heat to dry roast them (you can also do this in thehttps://cooking-ez.com/images/recettes/zoom/monde/viande/769-4.webpCut ing5 into small pieceshttps://cooking-ez.com/images/recettes/zoom/monde/viande/769-5.webpPour ing6 into a large frying pan or wok on high heat. When really hot, add the meat, salt and pepper, and cook untilhttps://cooking-ez.com/images/recettes/zoom/monde/viande/769-6.webpAdd the vegetables and mix wellhttps://cooking-ez.com/images/recettes/zoom/monde/viande/769-7.webpAt the last minute, add the peanuts, parsley and chopped chives. Mix well and serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/monde/viande/769-8.webp https://cooking-ez.com/desserts/recipe-apple-batter-puddings.phpApple Batter PuddingsIndividual apple and almond batter puddingshttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/768-0.webpPreheat the oven to 390°F (200°C)Put ing0 into a baking tin and toast in the ovenhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/768-1.webpWhen cooled, chop the almonds roughly with a knife.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/768-2.webpPut into a mixing bowl: ing1, ing2, ing3, ing4 and ing5https://cooking-ez.com/images/recettes/zoom/desserts/gratins/768-3.webpBeat until thoroughly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/768-4.webpButter individual oven-proof disheshttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/768-5.webpPeel ing7 and slice.Arrange one sliced apple in each dishhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/768-6.webpPour the batter over the appleshttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/768-7.webpScatter the chopped almonds over the tophttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/768-8.webpBake for about 20 minutes.To enjoy at its best, serve hot or warmhttps://cooking-ez.com/images/recettes/zoom/desserts/gratins/768-0.webp https://cooking-ez.com/divers/recipe-roasted-cauliflower.phpRoasted CauliflowerCauliflower cooked in two stages, first blanched then roast with herb butterhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/767-0.webpMelt ing0 in a small pan on low heat and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/767-1.webpToss your chosen herbs into the butter (thyme, bay, rosemary and sage shown here).Leave on low heat for 2https://cooking-ez.com/images/recettes/zoom/divers/legumes/767-2.webpStrain through a very fine strainerhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/767-3.webp...to finish your herb butterhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/767-4.webpPrepare the cauliflower and separate into medium-sized floretshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/767-5.webpBlanch the cauliflower in salted boiling water for 4 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/767-6.webpDrain thoroughly.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/divers/legumes/767-7.webpLay the cauliflower florets on a baking sheethttps://cooking-ez.com/images/recettes/zoom/divers/legumes/767-8.webpBrush with the herb butterhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/767-9.webpLightly salt and pepper the cauliflower and scatter a few thyme leaves on the tophttps://cooking-ez.com/images/recettes/zoom/divers/legumes/767-10.webpRoast for about 20 minutes until the cauliflower is nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/767-11.webp https://cooking-ez.com/desserts/recipe-lemon-tart-/-meringue-pie.phpLemon Tart / Meringue PieSweetcrust pastry, lemon curd and Italian meringuehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/766-0.webpRoll out the pastry and line the tart tin or mould, then "bakehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/766-1.webpOnce it has cooled, take the pastry case out of the tin or mould and transfer to a serving platehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/766-2.webpPrepare 500 g of lemon curdhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/766-3.webpPour the lemon curd into the tart case while it is still warmhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/766-4.webpSmooth the top of the filling with a palette-knife and refrigerate for at least 2 hourshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/766-5.webpYour lemon tart is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/766-6.webpTo turn this into a lemon meringue pie, follow the same method as for pear and lime meringuehttps://cooking-ez.com/images/recettes/zoom/desserts/175-12.webpFinish by browning the meringue with a gas torch or under a very hot grill for a few secondshttps://cooking-ez.com/images/recettes/zoom/desserts/175-13.webp https://cooking-ez.com/divers/recipe-potato-waffles-smoked-salmon.phpPotato Waffles with Smoked SalmonWaffles made with instant potato and smoked salmon ribbonshttps://cooking-ez.com/images/recettes/zoom/divers/autres/765-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/divers/autres/765-1.webpPut into a mixing bowl: ing1, ing2 *, salt and pepper.*Translator's note: French recipes often specify bakinghttps://cooking-ez.com/images/recettes/zoom/divers/autres/765-2.webpAdd ing3, ing4 melted and ing5https://cooking-ez.com/images/recettes/zoom/divers/autres/765-3.webpMix well then leave to rest for 10 minutes to allow the dried potato to absorb the milk.You should have ahttps://cooking-ez.com/images/recettes/zoom/divers/autres/765-4.webpCut ing6 into ribbonshttps://cooking-ez.com/images/recettes/zoom/divers/autres/765-5.webp...and mix into the waffle mixturehttps://cooking-ez.com/images/recettes/zoom/divers/autres/765-6.webpHeat your waffle maker or iron and make your waffles one or two at a time (depending on the size of your waffle maker)https://cooking-ez.com/images/recettes/zoom/divers/autres/765-7.webpServe the waffles piping hot, topped with a generous spoonful of really cold herb saucehttps://cooking-ez.com/images/recettes/zoom/divers/autres/765-0.webp https://cooking-ez.com/divers/recipe-baked-camembert-walnuts.phpBaked Camembert with WalnutsCamembert melted in the oven with toasted walnutshttps://cooking-ez.com/images/recettes/zoom/divers/autres/764-0.webpPreheat the oven to 300°F (150°C).Roughly chop ing0 and put in an oven-proof dishhttps://cooking-ez.com/images/recettes/zoom/divers/autres/764-1.webpToast in the oven for 15 minutes to enhance the flavour.Sethttps://cooking-ez.com/images/recettes/zoom/divers/autres/764-2.webpSlice the top off the Camemberthttps://cooking-ez.com/images/recettes/zoom/divers/autres/764-3.webpPut the bottom part of the Camembert back into its box and cover with walnutshttps://cooking-ez.com/images/recettes/zoom/divers/autres/764-4.webpPut the "lid" of the cheese back on tophttps://cooking-ez.com/images/recettes/zoom/divers/autres/764-5.webpWrap aluminium foil around the box to prevent the cheese leaking out if the box is not completelyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/764-6.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/autres/764-7.webpThe Camembert is ready when it is meltedhttps://cooking-ez.com/images/recettes/zoom/divers/autres/764-8.webpRemove the cheese "lid"https://cooking-ez.com/images/recettes/zoom/divers/autres/764-9.webp...and serve right away on a bed of hot potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/autres/764-0.webp https://cooking-ez.com/desserts/recipe-moist-lemon-cake.phpMoist Lemon CakeMoist cake with double lemon flavourhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/763-0.webpSieve together ing0 and ing1https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/763-1.webpAdd ing2 cut into small pieces (left for at least 1 hour at room temperature)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/763-2.webpZest ing3https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/763-3.webpAdd ing4https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/763-4.webpAnd, lastly, ing5https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/763-5.webpBeat with a food mixer until the mixture is evenly mixed.Preheat the oven to 360°F (180°C)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/763-6.webpPour the mixture into a mould or tin, which you can stand on a baking sheet if you wishhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/763-7.webpBake for about 30 minutes, checking if the cake is cooked after 25 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/763-8.webpTurn out the cake.Leave to cool before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/763-0.webp https://cooking-ez.com/entrees/recipe-warm-broccoli-tuna-salad.phpWarm broccoli and Tuna SaladCooked broccoli with tuna, chopped shallot in a vinaigrette dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/762-0.webpPrepare ing0 and boil briefly until just tenderhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/762-1.webpDrain thoroughly, but do not cool.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/762-2.webpTransfer to a salad bowl, add ing1 (broken up) and the chopped ing2https://cooking-ez.com/images/recettes/zoom/entrees/salades/762-3.webpAdd the cherry tomatoes, then ing4 and mix well.Serve immediately while the broccoli is still warmhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/762-4.webp https://cooking-ez.com/entrees/recipe-avocado-sauteed-prawns.phpAvocado with Sautéed PrawnsAvocado, lime and prawns in curry mayonnaisehttps://cooking-ez.com/images/recettes/zoom/entrees/crustace/761-0.webpPrepare ing0, dice and put in a bowl.Sprinkle with the juice of a lime, then salt andhttps://cooking-ez.com/images/recettes/zoom/entrees/crustace/761-1.webpPeel ing2 and cut into small chunkshttps://cooking-ez.com/images/recettes/zoom/entrees/crustace/761-2.webpPour ing3 into a small frying pan on high heat. When really hot, add the prawns and fry.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/crustace/761-3.webpMix ing4 and ing5 to make the curry mayonnaisehttps://cooking-ez.com/images/recettes/zoom/entrees/crustace/761-4.webpMix the curry mayonnaise with the prawns, once they have had time to cool slightlyhttps://cooking-ez.com/images/recettes/zoom/entrees/crustace/761-5.webpBegin the assembly: serve the salad in a ramekin or glass, beginning with a layer of avocado 2/3 the height of the dishhttps://cooking-ez.com/images/recettes/zoom/entrees/crustace/761-6.webpAdd the prawns in mayonnaise on top and garnish with a parsley or coriander leaf.Serve within half an hour (orhttps://cooking-ez.com/images/recettes/zoom/entrees/crustace/761-7.webp https://cooking-ez.com/divers/recipe-penne-mushrooms.phpPenne with MushroomsMushrooms in a cream sauce and pennehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/760-0.webpPrepare and cut into small ing0 pieces.Use typical mushrooms such as oysterhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/760-1.webpPour ing1 into a large frying pan on high heat.When really hot, add the mushrooms, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/760-2.webpSauter the mushrooms until golden brown.At the end of frying, you can add a little lemon juice to bring out thehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/760-3.webpPour ing3 into the frying panhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/760-4.webpLeave to reduce on low heathttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/760-5.webpMeanwhile, cook the pennehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/664-6.webpWhen the penne are cooked, drain well, then add to the mushrooms and mix well.That's all there is to ithttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/760-6.webp https://cooking-ez.com/divers/recipe-warm-leek-potato-salad.phpWarm Leek and Potato SaladWarm potatoes, boiled leeks and vinaigrette dressinghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/759-0.webpBoil or steam ing0.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/759-1.webpPrepare ing1, keeping only the stem part, and slice into chunks on the diagonal (French chefshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/759-2.webpCook the leeks in boiling salted water until just tender, but no more. As soon as they are cooked (try one to check),https://cooking-ez.com/images/recettes/zoom/divers/legumes/759-3.webpThe leeks need to be drained thoroughy and the best way to do this is in a salad spinnerhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/759-4.webpPeel the potatoes, slice them and put in a salad bowl.Add the leeks, pour ing2 over and add the chopped herbshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/759-5.webpMix and serve immediately to enjoy the salad while it is still warmhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/759-0.webp https://cooking-ez.com/divers/recipe-gratin-endives-mont-or.phpGratin of Endives with Mont d'OrLayers of potatoes, endives and cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/758-0.webpTrim any damaged outer leaves off the endives, then cut in half lengthwayshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/758-1.webpPour ing1 into a frying pan on high heat. When really hot, add the endives.Brown the endives allhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/758-2.webpPeel ing2 and slice into rounds.Preheat the oven to 360°F (180°C)https://cooking-ez.com/images/recettes/zoom/divers/gratins/758-3.webpButter a gratin dish.Spread the potato slices in an even layer in the bottomhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/758-4.webpPour ing3 over the potatoes, then salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/758-5.webpSpread the endives in a layer on top. Salt and pepper lightlyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/758-6.webpTop with ing4 cut into sliceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/758-7.webpBake in the oven for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/758-0.webp https://cooking-ez.com/entrees/recipe-crunchy-cauliflower-salad-lemon.phpCrunchy Cauliflower Salad with LemonSlices of raw cauliflower and radish in lemon mayonnaisehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/757-0.webpWash the cauliflower and dry it, then cut into florets (like in the photo)https://cooking-ez.com/images/recettes/zoom/entrees/salades/757-1.webpSlice the florets thinly. Use a mandolin, if possible, for thishttps://cooking-ez.com/images/recettes/zoom/entrees/salades/757-2.webpWash and dry ing1. Slice thinly and add to the cauliflowerhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/757-3.webpAdd ing2 and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/757-4.webpServe garnished with an attractive leaf of parsley or coriander, for examplehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/757-0.webp https://cooking-ez.com/base/recipe-lemon-mayonnaise.phpLemon MayonnaiseLemon mayonnaise with both juice and zesthttps://cooking-ez.com/images/recettes/zoom/base/sauces/756-0.webpUse a jug or high-sided container. Add ing0, ing1, ing2, ing3 and ing4.Grate the zest ofhttps://cooking-ez.com/images/recettes/zoom/base/sauces/756-1.webpSqueeze one tablespoonful of lemon juice and add thishttps://cooking-ez.com/images/recettes/zoom/base/sauces/756-2.webpBlend for a few secondshttps://cooking-ez.com/images/recettes/zoom/base/sauces/756-3.webp...and your lemon mayonnaise is readyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/756-0.webp https://cooking-ez.com/four/recipe-special-cheese-walnut-sticks.phpSpecial Cheese and Walnut SticksBread with nuts, cheese and baconhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/755-0.webpCut ing0 into small dice and set asidehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/755-1.webpFry ing1, add ing2 at the end of cooking and set asidehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/755-2.webpToast ing3 for 15 minutes in the oven at 360°F (180°C)https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/755-3.webpYou can rub the walnuts in a teatowel when they come out of the oven to help remove the skins, but this is nothttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/755-4.webpMix the walnuts, bacon and Comté togetherhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/755-5.webpMix these into ing4. The simplest way is to knead with a food processor on slow speed.txt=2294https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/755-6.webpGather the dough into a ball, transfer to a large, clean bowl and cover with ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/755-7.webpAfter this, weigh out the dough into lumps of about 300 g and shape into balls.Leave to rest for 20 minuteshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/755-8.webpNext, roll the balls out into long sticks and lay in a baguette mould or tin.Leave to rest for 1 hour, coveredhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/755-9.webpBake for about 20 to 30 minutes at 250°C (480°F) until the mini-baguettes are golden brown.txt=2180https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/755-10.webpServed sliced as an aperitif snack, for example, success is guaranteed!https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/755-0.webp https://cooking-ez.com/divers/recipe-oven-roasted-sprouts.phpOven-roasted SproutsBrussel sprouts oven-roasted in herb olive oilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/754-0.webpTrim, rinse and dry ing0.Cut in half lengthwayshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/754-1.webpPut the sprouts into a bowl, trickle ing1 over, salt and pepper, then mix well for a few minutes to make sure they arehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/754-2.webpSpread the sprouts on a baking sheet and roast for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/754-3.webpTake the sprouts out of the oven when they are nicely browned.Serve piping hot to accompany meat, for examplehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/754-0.webp https://cooking-ez.com/viandes/recipe-pork-chops-rosemary.phpPork Chops with RosemaryPork chops, rubbed with rosemary, cooked in two stageshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/753-0.webpRinse ing0 and dry on a piece of absorbant paperhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/753-1.webpRub both sides with a sprig of rosemaryhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/753-2.webpSalt and pepper both sides.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/viandes/viande/753-3.webpUse a frying pan that can go in the oven. Pour in ing2 and put on high heat.When the oil is really hot, fry thehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/753-4.webpTake off the heat, add the sprigs of rosemary to the pan with the chopped shallot and a knob of butter on eachhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/753-5.webp5 minutes before the end of cooking, you can pop a slice of your preferred cheese on each chophttps://cooking-ez.com/images/recettes/zoom/viandes/viande/753-6.webpServe piping hot with your choice of accompaniment. Here, I have chosen pan-fried mushroomshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/753-0.webp https://cooking-ez.com/desserts/recipe-chestnut-fudge-cupcakes.phpChestnut Fudge CupcakesChestnut and chocolate fudge Cupcakeshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/752-0.webpPut ing0 and ing1 into a mixing bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/752-1.webpMix thoroughly with a whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/752-2.webpAdd ing2 and mix againhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/752-3.webpMelt ing3 and ing4 in a bain-marie and mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/752-4.webpPour the melted butter and chocolate into the bowl and mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/752-5.webpPreheat the oven to 360°F (180°C).Divide the mixture between individual cupcake (orhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/752-6.webpBake for about 30 to 40 minutes (check to see if it is cooked ).Eat cold or warm, ifhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/752-7.webp https://cooking-ez.com/divers/recipe-salmon-spinach-gratin.phpSalmon and Spinach GratinLayers of spinaches, tomato salmon, mash potatoes and grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/751-0.webpPoach ing0 in simmering salted water.Drain the salmon and discard any skin and boneshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/751-1.webpBreak up the salmon, add ing1, salt and pepper lightly and mix together.Preheat the oven to 410°F (210°C)https://cooking-ez.com/images/recettes/zoom/divers/gratins/751-3.webpButter a gratin dish and spread a layer of spinach in the bottomhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/751-5.webpAdd a layer of salmonhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/751-6.webpThen a layer of potato purée. Finish by scattering grated cheese over the tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/751-7.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/751-8.webp https://cooking-ez.com/divers/recipe-eggs-comtoise.phpEggs ComtoiseEgg yolk in a potato nest, topped with hot cancoillote cheesehttps://cooking-ez.com/images/recettes/zoom/divers/autres/750-0.webpPrepare one potato per person: hollow out the centre using a pommes parisiennes spoon or ahttps://cooking-ez.com/images/recettes/zoom/divers/autres/750-1.webpSlice the rest of the potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/autres/750-2.webpPan-fry the potato slices on both sides in a little olive oil, then salt and set aside andhttps://cooking-ez.com/images/recettes/zoom/divers/autres/750-3.webpFry the potato nests until browned all over.Heat ing3 in the microwave or in ahttps://cooking-ez.com/images/recettes/zoom/divers/autres/750-4.webpHeat the plates.Stand a nest in the centre of each hot plate and surround with thehttps://cooking-ez.com/images/recettes/zoom/divers/autres/750-5.webpFill up the nests with hot cancoillote and pour a little over the potatoes. Serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/750-0.webp https://cooking-ez.com/divers/recipe-triple-cheese-pumpkin-gratin.phpTriple-Cheese Pumpkin GratinJapanese chestnut pumpkins (potimarrons) filled with a mixture of 3 cheeses and cream, baked in the ovenhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/749-0.webpPrepare the pumpkinsUse one small pumpkin (about 11 ounces or 300 g) per person.Slice just ahttps://cooking-ez.com/images/recettes/zoom/divers/autres/739-5.webpUse a spoon to scoop out the seeds from the centre of each pumpkin, thensalt and pepper thehttps://cooking-ez.com/images/recettes/zoom/divers/autres/739-6.webpSlice the cheeses thinly and divide between the pumpkinshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/749-1.webpPour a spoonful of cream over the cheese, then salt lightly and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/749-2.webpCook the pumpkinsBake for about 40 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/749-3.webpServe piping hothttps://cooking-ez.com/images/recettes/zoom/divers/gratins/749-0.webp https://cooking-ez.com/desserts/recipe-chocolate-truffles.phpChocolate TrufflesCreamy home-made chocolateshttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/748-0.webpPrepare ing0, pour into a dish and refrigerate for at least 2 hours or overnight to sethttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/748-1.webpDry roast ing1 and ing2 for 15 minutes in the oven at 300°F (150°C)https://cooking-ez.com/images/recettes/zoom/desserts/confiseries/748-2.webpChop the nuts coarsly and set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/748-4.webpTake out about a teaspoonful of ganachehttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/748-5.webpForm roughly into a ball with your fingers (latex gloves will help keep your hands clean.)https://cooking-ez.com/images/recettes/zoom/desserts/confiseries/748-6.webpRoll with the palm of the other handhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/748-7.webp...until nicely roundedhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/748-8.webpDip the truffle in cocoa powderhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/748-9.webp...and put on a platehttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/748-11.webpFor the nutty version, leave off the cocoa and roll the truffle in the chopped-nut mixture, using gentle pressure tohttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/748-12.webpPrepare all the truffles like this.Keep them in the fridge, covered with plastic filmhttps://cooking-ez.com/images/recettes/zoom/desserts/confiseries/748-0.webp https://cooking-ez.com/desserts/recipe-sicilian-epiphany-pie.phpSicilian Epiphany PieGalette filled with pistachio, ricotta and candied fruithttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/747-0.webpPistachio creamTo make the pistachio cream filling, put in a food-processor bowl: ing0, ing1, ing2, ing3,https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/747-1.webpMix on medium speed until light and evenly mixed.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/747-2.webpAssemble the pieRoll out half the puff pastry into a circle and lay on a bakinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/747-3.webpSpread the pistachio cream over the pastry, leaving a border of about 1/2 an inch (1 cm) free.Cut ing9 intohttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/747-4.webpUse a brush to moisten around the edge of the pastry with waterhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/747-5.webpRoll out the remaining puff pastry into a circle. Moisten around the edgehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/747-6.webp...and turn this over on top to form the lid.Seal around the edge by pressing with your fingershttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/747-7.webpGlaze the top of the piehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/747-8.webpDecorate the top by cutting a pattern with a knife, if you wishhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/747-9.webpSprinkle a little caster sugar on top to give a slightly caramelized finishhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/747-10.webpPrick the top of the "galette" 4 or 5 times with a knife to allow the steam to escape during cookinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/747-11.webpBaking Bake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/747-12.webp https://cooking-ez.com/desserts/recipe-apple-blackcurrant-brioche-pies.phpApple and Blackcurrant Brioche PiesBrioche dough, apple quarters and blackcurrant jellyhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/746-0.webpWeigh out the brioche dough into 2 oz (50 g) lumpshttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/746-1.webpRoll the dough into balls and arrange on a baking sheet. Cover with ahttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/746-2.webpMeanwhile, peel ing1, cut into quarters and remove the corehttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/746-3.webpRoll out a ball of dough into a circle. Place an apple quarter in the centre and top with a little blackcurrant jellyhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/746-4.webpFold up the pie around the filling, then reshape into a ball with the seam underneathhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/746-5.webpSit the pie in a mould or tin, still with the seam underneath.Make all the pies like thishttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/746-6.webpGlaze the top of each piehttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/746-7.webpLeave to rest in a warm place for 1 hour 30 minutes.Preheat the oven to 360°F (180°C)https://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/746-8.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/746-0.webp https://cooking-ez.com/divers/recipe-layered-leek-egg-gratin.phpLayered Leek and Egg GratinThin layers of poached leeks and hard-boiled eggs with craem and cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/745-0.webpPrepare ing0 and slice into roundshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/745-1.webpCook for 2 minutes in boiling salted waterhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/745-2.webpCool under cold running water and drain thoroughlyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/745-3.webpPreheat the oven to 390°F (200°C).Butter a gratin dish and spread the leeks in ahttps://cooking-ez.com/images/recettes/zoom/divers/gratins/745-4.webpChop ing2https://cooking-ez.com/images/recettes/zoom/divers/gratins/745-5.webpSpread the chopped hard-boiled eggs over the leeks, add ing3, then ing4https://cooking-ez.com/images/recettes/zoom/divers/gratins/745-6.webpBake for about 25 minutes until the top is golden brown.It's readyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/745-7.webp https://cooking-ez.com/viandes/recipe-involtini-style-filet-mignon.phpInvoltini-Style Filet MignonFilet mignon cooked in two stages, stuffed with bacon, parsley and cheesehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/744-0.webpGrill ing0 (thinly sliced) in the oven at 390°F (200°C), for about 20 minutes until nicely browned and leave the ovenhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/744-1.webpHeat ing1 in a frying pan on high heat.When really hot, add the filet mignon (after seasoning with salt andhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/744-2.webpTake the filet mignon out of the frying pan and split open by slicing across the middle, but do not cut right throughhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/744-3.webpFill with strips of baconhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/744-4.webp...some chopped parsley and thin shavings of cheesehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/744-5.webpFold the meat back over the filling and tie firmly in place with string to avoid it opening up during cookinghttps://cooking-ez.com/images/recettes/zoom/viandes/viande/744-6.webpPut in the oven on a roasting dish, baking tray or even in the pan, if this can go in thehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/744-7.webpCook for about 20 to 25 minuteshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/744-8.webpUndo the string, then serve in thick slices with your choice of accompanimenthttps://cooking-ez.com/images/recettes/zoom/viandes/viande/744-0.webp https://cooking-ez.com/entrees/recipe-light-broccoli-soup.phpLight Broccoli SoupVegetable soup with broccolihttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/743-0.webpPrepare ing0 ready for cookinghttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/743-1.webpBring ing1 to the boil, then add the broccoli.Cook until tenderhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/743-2.webpTake out a little broccoli and keep to one side for serving, then blend the rest of the souphttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/743-3.webpServe in bowls garnished with the whole broccoli florets. That's all there is to ithttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/743-0.webp https://cooking-ez.com/viandes/recipe-rillons-tours.phpRillons de ToursBacon cooked very slowly in lard and white winehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/742-0.webpCut ing0 into fairly large chunks. Use lightly-salted pork belly if possible.Note: There is no need tohttps://cooking-ez.com/images/recettes/zoom/viandes/viande/742-1.webpMelt 1/4 of ing1 in a large saucepan on high heat, then add the pieces of baconhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/742-2.webpFry until browned all overhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/742-3.webpAdd the rest of the lard, leave this to melt, then add ing2 (preferably a Touraine) and bring to the boil.Turnhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/742-4.webpLeave to cook gently on low heat for 2 hours uncovered until the rillons are "confit"https://cooking-ez.com/images/recettes/zoom/viandes/viande/742-5.webpDrain after cooking. The rillons are ready and can be eaten hot or coldhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/742-6.webp https://cooking-ez.com/divers/recipe-eggs-brioche-nests.phpEggs in brioche nestsSavoury brioche filled with egg and cheesehttps://cooking-ez.com/images/recettes/zoom/divers/autres/741-0.webpWeigh out into 2 oz (60 g) portions from ing0 andhttps://cooking-ez.com/images/recettes/zoom/divers/autres/741-1.webpAfter this resting time, flatten the balls out, then reshape into balls and put into small brioche moulds or tinshttps://cooking-ez.com/images/recettes/zoom/divers/autres/741-2.webpGlaze the tops of the brioches with beaten egg using a brushhttps://cooking-ez.com/images/recettes/zoom/divers/autres/741-3.webpLeave to rest in a warm place for 2 hourshttps://cooking-ez.com/images/recettes/zoom/divers/autres/741-4.webpAfter this resting time, brush with beaten egg again. Preheat the oven to 360°F (180°C)https://cooking-ez.com/images/recettes/zoom/divers/autres/741-5.webpBake for about 25 minutes, but check to see if they are cooked after 20 minutes.Leavehttps://cooking-ez.com/images/recettes/zoom/divers/autres/741-6.webpSlice off the top of each brioche with a serrated knifehttps://cooking-ez.com/images/recettes/zoom/divers/autres/741-7.webpCut around the inside of the brioche with the same knifehttps://cooking-ez.com/images/recettes/zoom/divers/autres/741-8.webpScoop out the centre with a spoonhttps://cooking-ez.com/images/recettes/zoom/divers/autres/741-9.webpFill the centre of each brioche with shavings of cheese (a delicious Laguiole here)https://cooking-ez.com/images/recettes/zoom/divers/autres/741-10.webpPour an egg white into each briochehttps://cooking-ez.com/images/recettes/zoom/divers/autres/741-11.webpBake in the oven for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/autres/741-12.webp...until the egg white is completely set.Salt and pepper the top of the egg whitehttps://cooking-ez.com/images/recettes/zoom/divers/autres/741-13.webpCarefully place an egg yolk on top of each white and put back in the oven for 2 minutes. The yolk does not need tohttps://cooking-ez.com/images/recettes/zoom/divers/autres/741-14.webpJust before serving piping hot, scatter a few chopped chives overhttps://cooking-ez.com/images/recettes/zoom/divers/autres/741-0.webp https://cooking-ez.com/divers/recipe-sauteed-green-vegetables-in-pan.phpSautéed Green Vegetables in panFour green vegetables, cooked in stock and lightly pan-friedhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/740-0.webpPeel and cut up all the vegetables: broccoli, romanesco,https://cooking-ez.com/images/recettes/zoom/divers/legumes/740-1.webpAfter draining, you can mix the vegetables togetherhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/740-2.webpPrepare and chop ing5https://cooking-ez.com/images/recettes/zoom/divers/legumes/740-3.webpMelt ing6 in a large pan on medium heat, then add the chopped shallot, salt and pepper.Leave to cookhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/740-4.webpTip in the vegetables, mix well and leave to cook for 2 or 3 minutes just to heat through. Heathttps://cooking-ez.com/images/recettes/zoom/divers/legumes/740-5.webpThese vegetables are delicious on their own, or you can serve them as a side-dish with meat, for examplehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/740-0.webp https://cooking-ez.com/divers/recipe-stuffed-pumpkin-gratin.phpStuffed pumpkin gratinOven-baked pumpkins stuffed with a mixture of meats, chestnuts and creamhttps://cooking-ez.com/images/recettes/zoom/divers/autres/739-0.webpPrepare the fillingCut ing0 and ing1 into small dicehttps://cooking-ez.com/images/recettes/zoom/divers/autres/739-1.webpFry the bacon in a frying pan on high heat, then set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/739-2.webpUse the same frying pan to fry the diced chicken in the bacon fathttps://cooking-ez.com/images/recettes/zoom/divers/autres/739-3.webpWhen the chicken is nicely browned, retrun the bacon to the pan, salt and pepper, then stir together to blend thehttps://cooking-ez.com/images/recettes/zoom/divers/autres/739-4.webpPrepare the pumpkinsUse one small pumpkin (about 11 ounces or 300 g) per person.Slice just ahttps://cooking-ez.com/images/recettes/zoom/divers/autres/739-5.webpUse a spoon to scoop out the seeds from the centre of each pumpkin, thensalt and pepper the insidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/739-6.webpFill the pumpkin with a layer of meathttps://cooking-ez.com/images/recettes/zoom/divers/autres/739-7.webpAdd a layer of chestnuts, sliced fairly thicklyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/739-8.webpAdd a second layer of meathttps://cooking-ez.com/images/recettes/zoom/divers/autres/739-9.webpFill up to the top with cream, then salt and pepper againhttps://cooking-ez.com/images/recettes/zoom/divers/autres/739-10.webpCook the pumpkinsBake for about 40 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/autres/739-11.webpServe piping hothttps://cooking-ez.com/images/recettes/zoom/divers/autres/739-0.webp https://cooking-ez.com/entrees/recipe-mixed-salad-stack.phpMixed salad stackStack of sliced tomato, avocado, onion, egg and anchovy, pressed in a ring mouldhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/738-0.webpPeel ing0 and slice evenly (use a mandolin if possible to keep thehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/738-1.webpPeel ing1: cut in half, discard the stone and slice the flesh thinly.Sprinkle with lime juice and set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/738-2.webpPeel ing3 and slice into thin roundshttps://cooking-ez.com/images/recettes/zoom/entrees/autres/738-3.webpSlice ing4https://cooking-ez.com/images/recettes/zoom/entrees/autres/738-4.webpBegin the assembly: place a ring in the centre of a small plate.Lay a slice of tomato in the bottom, then ahttps://cooking-ez.com/images/recettes/zoom/entrees/autres/738-5.webpPut a layer of onion on top, then hard-boiled egghttps://cooking-ez.com/images/recettes/zoom/entrees/autres/738-6.webpAdd a layer of anchovy filletshttps://cooking-ez.com/images/recettes/zoom/entrees/autres/738-7.webpFinish with a second layer of avocado and a slice of tomato.Press down lightly to pack the layershttps://cooking-ez.com/images/recettes/zoom/entrees/autres/738-8.webpRemove the ring just before serving and drizzle a little vinaigrette around the stack.Serve right awayhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/738-0.webp https://cooking-ez.com/four/recipe-mini-apricot-pistachio-brioches.phpMini apricot and pistachio briochesDouble pistachios brioches with dry apricotshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/737-0.webpCut ing0 into medium-sized chunkshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/737-1.webpDry roast ing1 for 10 minutes in the oven at 300°F (150°C)https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/737-2.webpTip ing3 into ing2 and knead until thoroughly mixedhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/737-3.webpAdd the apricots and pistachioshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/737-4.webpKnead for a few more minutes to mix well.Cover the dough with plastic film and refrigeratehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/737-5.webpNext day, tip the dough onto a floured worktop and weigh the dough out into 50 g lumpshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/737-6.webpRoll the lumps of dough into balls, arrange on a baking sheet, cover with ahttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/737-7.webpAfter this time, remove the dough from the fridge and reshape the balls, then put them into small brioche moulds orhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/737-8.webpGlaze the tops of the briocheshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/737-9.webpLeave the brioches in a warm place for 2 hours to risehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/737-10.webpPreheat the oven to 360°F (180°C).Glaze the tops of the brioches again beforehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/737-11.webpBake for 15 to 20 minutes.Turn out onto a wire rack to coolhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/737-12.webp https://cooking-ez.com/viandes/recipe-veal-chop-assortment-vegetables.phpVeal Chop With Assortment of VegetablesVeal chop cooked in two stages with tender vegetables in jushttps://cooking-ez.com/images/recettes/zoom/viandes/viande/736-0.webpBegin by preparing the vegetables: wash, peel and cut them up.Carrots and turnips: cut into smallhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/736-1.webpCook each type of vegetable separately, boiling in salted water until barely cooked and still slightlyhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/736-2.webpCook all the vegetables like this - one after the other, not all together.Note: After cooking all thehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/736-5.webpOnce all the vegetables have been cooked and drained, mix them in a bowl.Set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/736-6.webpPreheat the oven to 320°F (160°C).Dry the veal chop on absorbant paper, then seasonhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/736-7.webpUse a frying pan that can go in the oven and melt ing7 on high heat.When good and hot, add the veal chop andhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/736-8.webpAdd to the frying pan the garlic, thyme, bayleaf and rosemary around the meathttps://cooking-ez.com/images/recettes/zoom/viandes/viande/736-9.webpPut the frying pan in the oven for about 1 hourhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/736-10.webpDuring roasting, baste the chop from time to time with the juices releasedhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/736-11.webpPour off the meat juices into a large pan and leave the meat to keep hot in the oven after it is turned off.Tiphttps://cooking-ez.com/images/recettes/zoom/viandes/viande/736-12.webpHeat the serving plate, lay the meat in the centre and arrange the vegetables allhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/736-0.webp https://cooking-ez.com/divers/recipe-day-after-pork-belly-soup.php"Day After Pork Belly" SoupPork-belly stock, potatoes and creamhttps://cooking-ez.com/images/recettes/zoom/divers/soupes/735-0.webpPeel ing0, rinse and cut into chunkshttps://cooking-ez.com/images/recettes/zoom/divers/soupes/735-1.webpBring ing1 to the boilhttps://cooking-ez.com/images/recettes/zoom/divers/soupes/735-2.webp...then add the potatoes.Cook until the potatoes are softhttps://cooking-ez.com/images/recettes/zoom/divers/soupes/735-3.webpBlend until smoothhttps://cooking-ez.com/images/recettes/zoom/divers/soupes/735-4.webpAdd ing2 and blend for a few more seconds to mix in.Check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/soupes/735-5.webpServe garnished with a little parsley and, if you like, fried croutonshttps://cooking-ez.com/images/recettes/zoom/divers/soupes/735-0.webp https://cooking-ez.com/entrees/recipe-bread-tomato.phpBread with TomatoBread rubbed with tomato, with a trickle of olive oilhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/734-0.webpCut the tomato in half. I am using cherry tomatoes, which are practical for this recipe, but this is not essentialhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/734-1.webpLightly toast the slices of breadhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/734-2.webpRub them with the cut tomato so that the pulp soaks into the breadhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/734-3.webpPour a trickle of olive oil overhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/734-4.webpSalt and pepper - that's all there is to it!https://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/734-0.webp https://cooking-ez.com/divers/recipe-breton-sandwich.phpBreton SandwichSandwich filled with crab mayonnaise, salad (tomato, onion, lettuce) and crisp buckwheat pancakehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/733-0.webpPeel ing0 and slice thinly into rounds.Slice ing1 (I'm using a green varietyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/733-1.webpMelt ing4 in a frying pan on medium heat.Tear ing3 into pieces and fry until golden brownhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/733-2.webpWjen nicely browned, salt lightly and set aside.Mix ing5 with ing6 and the choppedhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/733-3.webpLay a slice of toast on the worktophttps://cooking-ez.com/images/recettes/zoom/divers/tartines/733-4.webpSpread a layer of crab mayonnaise with herbs, then add a slice of tomato and a few onion ringshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/733-5.webpAdd some lettuce and pieces of fried buckwheat pancakehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/733-6.webpTop with a second piece of toasthttps://cooking-ez.com/images/recettes/zoom/divers/tartines/733-7.webpMake all the sandwiches like this.These sandwiches are traditionally served cut into triangles and held one onhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/733-0.webp https://cooking-ez.com/viandes/recipe-cured-pork-belly-lentils.phpCured Pork Belly With LentilsPork confit and lentils cooked in stockhttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/732-0.webpPrepare the flavourings for the stock:chop ing0, peel ing1https://cooking-ez.com/images/recettes/zoom/viandes/tradition/732-1.webpFor the meat, choose fully cured or lightly salted cuts of pork. The ones you see here are: ing4, ing5, ing6,https://cooking-ez.com/images/recettes/zoom/viandes/tradition/732-2.webpPut into a large cooking pot: all the meat, onion, carrots, garlic, bouquet garni and a little salt and pepper. Coverhttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/732-3.webpBring to the boil on high heat, skim off the froth that forms, then leave to cook gently forhttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/732-4.webpAfter this, when you take the meat out, you will see that it has become a melt-in-the-mouth "confit"https://cooking-ez.com/images/recettes/zoom/viandes/tradition/732-5.webpTrim the meat, removing and discarding any bones, skin and rind.Cut the sausage intohttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/732-6.webpRinse ing8 under cold running water in a strainerhttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/732-7.webpTake out a good mugful of the meat stock and save for later. Discard the bouquet garni and the garlic, rescue thehttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/732-8.webpTip in the lentils and leave to cook until they are just tender, but still fairly firm (they will finish cooking laterhttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/732-9.webpIn the big cooking pot, melt ing9 on high heat.Fry the meat for 2 or 3 minutes until browned allhttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/732-10.webpAdd the lentils, the mugful of stock you saved earlier, and the carrots, then mix.Cover and leave to simmerhttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/732-11.webpServe piping hothttps://cooking-ez.com/images/recettes/zoom/viandes/tradition/732-0.webp https://cooking-ez.com/divers/recipe-breton-pie.phpBreton PiePiled up buckwheat pancakes sandiched with an onion, bacon and cream fillinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes/731-0.webpPeel ing0https://cooking-ez.com/images/recettes/zoom/divers/tartes/731-1.webpSlice thinlyhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/731-2.webpMelt ing1 in a frying pan on medium heat, then add the sliced onions, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/731-3.webpFry until just starting to brown.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/731-4.webpUsing the same pan, pour in ing4.When very hot, add ing5 and fry as you like ithttps://cooking-ez.com/images/recettes/zoom/divers/tartes/731-5.webpWhen the bacon is cooked, add the onions and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/731-6.webpAdd ing6, mix well, leave for a few minutes to thicken, then check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/tartes/731-7.webpPreheat the oven to 390°F (200°C).Use a round tin, preferably spring-form or loose bottomed. Scatter a littlehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/731-8.webpLay a pancake in the tin, trimming the edges if it doesn't fithttps://cooking-ez.com/images/recettes/zoom/divers/tartes/731-9.webpSpread a little of the onion-bacon-cream filling on tophttps://cooking-ez.com/images/recettes/zoom/divers/tartes/731-10.webpAdd another pancake and repeat the operation until you have used up all the pancakes and fillinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes/731-11.webpFinish with a little grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/731-12.webpBake for about 20 to 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/731-13.webp...until the top pancake is nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/731-14.webpTurn out upside down and serve hot, cut into portions like a piehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/731-0.webp https://cooking-ez.com/desserts/recipe-apple-pie.phpApple PiePuff pastry case filled with lightly sweetened appleshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/730-0.webpRoll out ing0, if not ready-rolled, into 2 identical circles.Line a tart tin or mould with one.If yourhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/730-1.webpFold the pastry over the edge of the tin, leaving an overhang of about 1/4 inch (1/2 cm).Preheat the oven tohttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/730-2.webpPeel ing1, slice into half-rounds (like in the photo) and fill up the pastry casehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/730-3.webpSprinkle the ing2 and ing3 overhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/730-4.webpPrepare the second circle of pastry: make a small hole in the centre to let the steam escape during cooking, then use ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/730-5.webpMoisten around the rim of the pie case as well.This will help the pastry "lid" to stickhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/730-6.webpPlace the second pastry circle on top of the first so that the moistened edges are in contact.Seal the edges byhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/730-7.webpFinish by glazing the top of the piehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/730-8.webpBake, preferably low down in the oven, for about 30 minutes.Leave to cool slightly before taking the pie out ofhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/730-0.webp https://cooking-ez.com/poissons/recipe-mackerel-fillets-white-wine.phpMackerel Fillets in White WinePoached fillets marinated in white wine with vinegar and mustardhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/729-6.webpHave your fishmonger clean and remove the heads from the mackerel.Wash them thoroughlyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/729-1.webpPut the fish into a pan of cold salted water and put this on low heat.Cook the mackerel at a gentlehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/729-2.webpRemove the mackerel skin and discard this along with the bones.There's no doubt about it, this is the longesthttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/729-3.webpMix in a bowl: ing1, ing2, ing3, ing4 and ing5https://cooking-ez.com/images/recettes/zoom/poissons/poisson/729-4.webpImmerse the mackerel fillets in this mixture, cover with plastic film and leave to marinatehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/729-5.webpYour mackerel fillets are ready. Take them out and drain them as and when required, otherwise they are better kept inhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/729-6.webp https://cooking-ez.com/divers/recipe-broccoli-savoury-custard.phpBroccoli savoury custardCreamy savoury custard with broccolihttps://cooking-ez.com/images/recettes/zoom/divers/legumes/728-0.webpPreheat the oven to 360°F (180°C).Prepare ing0, including the stalk (cut intohttps://cooking-ez.com/images/recettes/zoom/divers/legumes/728-1.webpBoil the broccoli in salted water until just tender.Drain when cookedhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/728-3.webpBreak ing1 into the blender goblet, add ing2, salt and pepper, then the cooked broccoli.Blend thoroughlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/728-4.webp...until the mixture is smoothhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/728-5.webpPour the mixture into ramekins and stand these in a baking tray or dish, then fill this with boiling water to halfwayhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/728-6.webpPut this bain-marie in the oven for about 20 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/728-7.webpCheck if cooked the same as for a cakehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/728-8.webpTurn the custard out onto the serving platehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/728-0.webp https://cooking-ez.com/entrees/recipe-chicken-and-avocado-salad.phpChicken and Avocado SaladFresh salad of tomatoes, radishes, avocado and chicken in a vinaigrette dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/727-0.webpPrepare the lettuce and shred it ("chiffonade")https://cooking-ez.com/images/recettes/zoom/entrees/salades/727-1.webpPut the lettuce into a bowl. Peel ing1 and chop finely then add to the bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/727-2.webpAdd ing2 thinly slicedhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/727-3.webpAdd ing3 diced (or, if cherry tomatoes, cut in half).Add ing4 dicedhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/727-4.webpAdd the chicken pulled into shreds, ing6 and finish with the ing7. Mix well and it's readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/727-5.webp https://cooking-ez.com/desserts/recipe-buckwheat-almond-biscuits.phpBuckwheat almond biscuitsBiscuits with buckwheat and almondshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/726-0.webpPut into a food-mixer bowl: ing0, ing1, ing2, ing3, ing4, ing5 and ing6https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/726-1.webpMix until the dough is evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/726-2.webpGather the dough into a flat cake and wrap with plastic film. Leave in the fridge to rest forhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/726-3.webpPreheat the oven to 360°F (180°C).Use a rolling pin to roll out the dough about 1/4https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/726-4.webpCut out circles, with a cutter if you have one, 1.5 inches (4 cm)in diameterhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/726-5.webp...and arrange on a baking sheet as you gohttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/726-6.webpBake for about 20 minutes, but be careful not to overcook them. They should still be slightly soft when they come outhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/726-7.webp https://cooking-ez.com/divers/recipe-eggs-tomato-shells.phpEggs in tomato shellsAn egg cooked in a tomato "shell"https://cooking-ez.com/images/recettes/zoom/divers/autres/725-0.webpPrepare the tomatoesPeel ing0 (choose fairly large ones). Slice off the top andhttps://cooking-ez.com/images/recettes/zoom/divers/autres/725-1.webpSprinkle the insides of the tomatoes with fine salt and stand them upside down on a wirehttps://cooking-ez.com/images/recettes/zoom/divers/autres/725-2.webpCoat the outside of the tomatoes with olive oil, using a brush, then salt themhttps://cooking-ez.com/images/recettes/zoom/divers/autres/725-3.webpFill the tomatoesPreheat the oven to 390°F (200°C).Sit each tomato in a ramekin (to stop themhttps://cooking-ez.com/images/recettes/zoom/divers/autres/725-4.webpPour an egg white into each tomato. Keep the yolks separatehttps://cooking-ez.com/images/recettes/zoom/divers/autres/725-5.webpCook the egg whitesBake the egg whites in the tomatoes for about 20 minutes until sethttps://cooking-ez.com/images/recettes/zoom/divers/autres/725-6.webpCook the egg yolksGently place an egg yolk onto the top of each tomato, salt and pepper, then return tohttps://cooking-ez.com/images/recettes/zoom/divers/autres/725-7.webpServe immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/725-0.webp https://cooking-ez.com/divers/recipe-stuffed-mushrooms.phpStuffed MushroomsMushrooms stuffed with caramelized mushrooms and cheesehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/724-0.webpPreheat the oven to 360°F (180°C).Prepare ing0, cut off the stalks and lay thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/724-1.webpTurn the mushrooms stalk side downwards to let the liquid they naturally contain drain out during cooking.Bakehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/724-2.webpAt this point, take the mushrooms out of the oven and turn them the other way up.Salt and pepper lightlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/724-3.webpFill each mushroom with a small dollop of onion fondue and add a piece of Reblochon on tophttps://cooking-ez.com/images/recettes/zoom/divers/legumes/724-4.webpPut back in the oven for 15 minutes, until the cheese is nicely browned on tophttps://cooking-ez.com/images/recettes/zoom/divers/legumes/724-5.webpServe piping hothttps://cooking-ez.com/images/recettes/zoom/divers/legumes/724-0.webp https://cooking-ez.com/divers/recipe-eggs-tomatoes-courgettes.phpEggs with tomatoes and courgettesMelting tomatoes and courgettes with eggs broken into themhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/723-0.webpPrepare and chop ing0.Peel and chop ing1.https://cooking-ez.com/images/recettes/zoom/divers/legumes/723-1.webpPrepare ing2 and slice thinlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/723-2.webpPour ing3 into a large pan on medium heat.When hot, add the courgette rounds, salt and pepper, and mixhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/723-3.webpRemove the stalk and core from the top of ing4. Cut in half lengthways and scatter fine salt overhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/723-4.webpUsing the same pan as before, pour in ing5.When really hot, add the tomatoes and cook on both sideshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/723-5.webp...until they begin to reduce. At this point you can remove and discard the skins.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/723-6.webpStill using the same pan on medium heat, pour in ing6.When really hot, add the chopped onions and garlic, salthttps://cooking-ez.com/images/recettes/zoom/divers/legumes/723-7.webpTip the tomatoes and courgettes back into the pan, mix well, salt and pepper again, then checkinghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/723-8.webpMake "holes" in the mixture to match the number of eggs you have and break an egg carefully into each one.Turnhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/723-9.webpLightly salt and pepper the top of each egg. Serve one egg per person, surrounded by its "nest" of vegetableshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/723-0.webp https://cooking-ez.com/desserts/recipe-minted-melon.phpMinted MelonMelon balls in a light syrup with mint, lime and rumhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/722-0.webpPrepare the "Mojito" syrupRinse and dry ing0https://cooking-ez.com/images/recettes/zoom/desserts/fruits/722-1.webpPour ing1 and ing2 into a small pan, add the roughly chopped mint leaves and bring to the boil.Cover and leavehttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/722-2.webpPrepare the melonCut the melon in half and scrape out the seeds from the middlehttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/722-3.webpUse a pommes parisiennes spoon to cut the melon into ballshttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/722-4.webpPrepare the whole melon like this, putting the balls into a bowl as you go.If you do not have this special kindhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/722-5.webpCombine the flavoursPour the cold syrup through a strainer onto the melonhttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/722-6.webpCover and refrigerate before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/722-7.webpServe in glass dishes, garnished with a sprig of minthttps://cooking-ez.com/images/recettes/zoom/desserts/fruits/722-0.webp https://cooking-ez.com/divers/recipe-harvest-gratin.phpHarvest GratinCauliflower, purple artichokes, bechamel sauce and mozzerellahttps://cooking-ez.com/images/recettes/zoom/divers/gratins/721-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/divers/gratins/721-1.webpCook in plenty of boiling salted water just until barely tender.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/721-2.webpPrepare ing1https://cooking-ez.com/images/recettes/zoom/divers/gratins/721-3.webpBoil in salted water and, like the cauliflower, only until barely donehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/721-4.webpPreheat the oven to 390°F (200°C).Butter a gratin dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/721-5.webpArrange a layer of cauliflower in the bottom, then a layer of artichoke.Salt and pepper lightlyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/721-6.webpPour half the bechamel sauce overhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/721-7.webpThen add the rest of the cauliflower and pour the remaining bechamel overhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/721-8.webpTop with ing4 in thin slices.Lightly salt and pepper once morehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/721-9.webpBake for 30 to 40 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/721-10.webp...until the top is nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/721-0.webp https://cooking-ez.com/viandes/recipe-cajun-pork-with-rice.phpCajun pork with rice.Rice mixed with morsels of pork marinated in Cajun spiceshttps://cooking-ez.com/images/recettes/zoom/viandes/porc/720-0.webpCut ing0 into small chunkshttps://cooking-ez.com/images/recettes/zoom/viandes/porc/720-1.webpPut the pork chunks into a large bowl and sprinkle with the juice of ing1, salt and ing2. Mix well,https://cooking-ez.com/images/recettes/zoom/viandes/porc/720-2.webpPour ing4 into a large frying pan on high heat. When good and hot, add the chopped ing3 and ing5.Salt and cookhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/720-3.webpAdd the meat and its marinade to the panhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/720-4.webp...and fryhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/720-5.webpFinally, add ing6, mix well and leave the rice to heat through slowly.Finish with a little chopped parsley andhttps://cooking-ez.com/images/recettes/zoom/viandes/porc/720-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-cook-potato-grenaille.phpHow to cook potato grenailleTwo-stage cooking, first boiled, then friedhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/719-0.webpPrepare the grenailleThoroughly wash ing0 of very small size in lukewarm waterhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/719-1.webpDrain and transfer them to a large saucepan.Use this opportunity to check each potato, trimming off any eyeshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/719-2.webpFirst-stage cooking: boilingCover the potatoes with cold water and bring to the boil.Boil until thehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/719-3.webpDrain the potatoeshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/719-4.webpSecond-stage cooking: fryingHeat a large non-stick pan on medium heat and add ing1, ing2, ing3 and ing4https://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/719-5.webpWhen the oil is hot, add the potatoes and stir well to coat them with oilhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/719-6.webpLeave the grenaille to fry, stirring from time to timehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/719-7.webp...until nicely browned.Salt and pepperhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/719-8.webpThis is goes very well with grilled meat, for examplehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/719-0.webp https://cooking-ez.com/divers/recipe-pasta-pesto-preserved-tomatoes.phpPasta with pesto and preserved tomatoesPasta with shreds of ham, chopped preserved tomatoes and pestohttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/718-0.webpCook the pasta as you like ithttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/718-1.webpMeanwhile, use a frying pan with no added fat to fry ing1 lightly on both sideshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/718-2.webpWhen fried, cut the ham into thin stripshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/718-3.webpDrain ing2 and cut into pieceshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/718-4.webpFry the chopped preserved tomatoes in the same pan as the ham, still without any added fathttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/718-5.webpOnce the cooked pasta has been drained, tip the tomatoes and ham on top and put ing3 in the centre.You canhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/718-6.webp...and mix together at the last minute.However you serve it, do so right awayhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/718-7.webp https://cooking-ez.com/desserts/recipe-caribbean-upside-down-cake.phpCaribbean upside-down cakeCaramelized pineapple and soft almond cakeCaramelized pineapple and moist almond cakehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/717-0.webpPrepare the tin or mouldUse a springform tin if you have one, about 9 inches (23 cm) in diameter.Linehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/717-1.webpCaramelize the pineapplePeel ing0, cut into fairly thick slices and remove the hardhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/717-2.webpCut the pineapple slices in half.Using a non-stick frying pan, melt ing1 on high heat, then addhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/717-3.webp...on both sideshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/717-4.webpWhen nearly done, add the juice of ing3 and leave to reduce for a minute or twohttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/717-5.webpArrange the pinapple slices flat in the bottom of the tin or mould so that they do not overlap.Preheat the ovenhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/717-6.webpPrepare the cake batterPut ing4 and ing5 into a food-mixer bowl. Beat until the mixture is palehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/717-7.webpSieve ing6 and ing7 on top; add ing8https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/717-8.webpFold the dry ingredients gently into the egg white using a soft spatulahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/717-9.webpFinish by adding the melted ing9 once it has cooled. Fold this in gentlyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/717-10.webpPour the mixture into the tin or mould on top of the pineapplehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/717-11.webpBake for about 30 minutes.Check to see if the cake is cooked before taking it out ofhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/717-12.webpTurn the cake out onto its serving plate as soon as it comes out of the oven. Remove the paper from the top and leavehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/717-0.webp https://cooking-ez.com/divers/recipe-fried-egg-bread.phpFried egg in breadFried bread with an egg-filled hole and a slice of baconhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/716-0.webpCut a hole in the centre of ing0; it's best to use a cutter for this, but you can also use ahttps://cooking-ez.com/images/recettes/zoom/divers/tartines/716-1.webpFor a standard-size loaf, make the hole 3 inches (8 cm) in diameterhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/716-2.webpBrush both sides of each slice with a little olive oil..Note: You can butterhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/716-3.webpBreak the eggs and separate the yolks from the whites.Put all the yolks together, but collect each white in ahttps://cooking-ez.com/images/recettes/zoom/divers/tartines/716-4.webpGrill ing3, then set aside to keep hothttps://cooking-ez.com/images/recettes/zoom/divers/tartines/716-5.webpUse a large frying pan on medium heat to lightly fry the bread on both sideshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/716-6.webpPour an egg white into the hole in each slicehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/716-7.webp...salt, pepper and leave to cook until sethttps://cooking-ez.com/images/recettes/zoom/divers/tartines/716-8.webpPlace a yolk on the top and lay a slice of bacon across the side.Leave the yolk to heat through for 1 or 2https://cooking-ez.com/images/recettes/zoom/divers/tartines/716-9.webpFinish by adding dabs of pesto (optional) and serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/716-0.webp https://cooking-ez.com/monde/recipe-tzatziki.phpTzatzikiGreek yogurt with cucumber and herbshttps://cooking-ez.com/images/recettes/zoom/monde/cremes_mousses/715-0.webpWash, dry and grate ing0https://cooking-ez.com/images/recettes/zoom/monde/cremes_mousses/715-1.webpPour into a small colander set over a bowl, season with salt and mix with a fork.Leavehttps://cooking-ez.com/images/recettes/zoom/monde/cremes_mousses/715-2.webpMeanwhile, finely chop the mint and parsleyhttps://cooking-ez.com/images/recettes/zoom/monde/cremes_mousses/715-3.webpAfter the 30-minute rest period, squeeze the grated cucumber in your hands to remove as much water ashttps://cooking-ez.com/images/recettes/zoom/monde/cremes_mousses/715-4.webpPour ing4 into a bowlhttps://cooking-ez.com/images/recettes/zoom/monde/cremes_mousses/715-5.webpAdd the grated, wrung-out cucumber, shredded with a fork to avoid a hard-to-mix blockhttps://cooking-ez.com/images/recettes/zoom/monde/cremes_mousses/715-6.webpAdd herbs, finely grated or chopped ing3, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/monde/cremes_mousses/715-7.webpMix wellhttps://cooking-ez.com/images/recettes/zoom/monde/cremes_mousses/715-8.webpAdd ing6 and ing6, mix again and check seasoninghttps://cooking-ez.com/images/recettes/zoom/monde/cremes_mousses/715-9.webpNow your tzatziki is ready, you can serve it with grilled croutons, vegetable sticks, or as a sauce with grilled meathttps://cooking-ez.com/images/recettes/zoom/monde/cremes_mousses/715-0.webp https://cooking-ez.com/base/recipe-feta-olive-oil-herbs.phpFeta in olive oil with herbsCubes of feta preserved in herb-flavoured olive oilhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/714-0.webpBlanch the herbsBring a saucepan of water to the boil. Plunge in all the herbs for 15 seconds.Keep thehttps://cooking-ez.com/images/recettes/zoom/base/aromatique/714-1.webpDrain the herbshttps://cooking-ez.com/images/recettes/zoom/base/aromatique/714-2.webp...and dry themhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/714-3.webpPrepare the fetaDry ing3 throroughly with absorbant paperhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/714-4.webpDice the feta to whatever size you prefer (I make them about the same size as a sugar cube)https://cooking-ez.com/images/recettes/zoom/base/aromatique/714-5.webpSterilize the jarPour a glassful of boiling water into the jar. Screw on the lid, wrap in a cloth forhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/714-6.webpBottlePut half the herbs and peppercorns into the bottom of the jar. Pour a little olive oil on tophttps://cooking-ez.com/images/recettes/zoom/base/aromatique/714-7.webpAdd the diced feta, then the rest of the herbshttps://cooking-ez.com/images/recettes/zoom/base/aromatique/714-8.webpTop up with oilhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/714-9.webp...until the cheese is completely coveredhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/714-10.webpPut the lid on the jar and leave at room temperature for at least three weeks before starting to use the feta in yourhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/714-0.webp https://cooking-ez.com/divers/recipe-crispy-potato-mushroom-brik-rolls.phpCrispy potato and mushroom brik rollsCrispy potato, onion and mushroom rollshttps://cooking-ez.com/images/recettes/zoom/divers/autres/713-0.webpPrepare the stuffingPrepare ing0.Reservehttps://cooking-ez.com/images/recettes/zoom/divers/autres/713-1.webpPeel ing1.Chop the white part finely, then chop the green leaves, but keep them separatehttps://cooking-ez.com/images/recettes/zoom/divers/autres/713-2.webpPour ing2 into a frying pan on medium heat. When hot, add the chopped white onion and cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/autres/713-3.webpUsing the same frying pan, pour in ing3 and, when hot, add the mushrooms.Sauté until the mushrooms are wellhttps://cooking-ez.com/images/recettes/zoom/divers/autres/713-4.webpMash ing4 roughly with a forkhttps://cooking-ez.com/images/recettes/zoom/divers/autres/713-5.webpAdd the mushrooms, cooked onion, the raw greens and ing5, then check the seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/autres/713-6.webpMake the rollsLay a sheet of brik (or filo) in front of you. Place a "sausage" of filling near the edgehttps://cooking-ez.com/images/recettes/zoom/divers/autres/713-7.webpRoll up into a cylinderhttps://cooking-ez.com/images/recettes/zoom/divers/autres/713-8.webp...folding in the sides from midwayhttps://cooking-ez.com/images/recettes/zoom/divers/autres/713-9.webpFinish rolling up the pastry sheethttps://cooking-ez.com/images/recettes/zoom/divers/autres/713-10.webpMake all the rolls like thishttps://cooking-ez.com/images/recettes/zoom/divers/autres/713-11.webpCook the rollsUse a frying pan with a shallow depth of oil. When hot, add the rollshttps://cooking-ez.com/images/recettes/zoom/divers/autres/713-12.webpFry until browned all over, then drain on absorbant paper to remove excess oilhttps://cooking-ez.com/images/recettes/zoom/divers/autres/713-13.webpServe piping hot on their own or with a side saladhttps://cooking-ez.com/images/recettes/zoom/divers/autres/713-0.webp https://cooking-ez.com/divers/recipe-ham-pasta-bake.phpHam pasta bakePasta bake with ham, cream and cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/712-0.webpPreheat the oven to 390°F (200°C).Cut ing0 into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/712-1.webpCook ing1, if not already cooked.Mix the pasta and ham togetherhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/712-2.webpTip this mixture into a gratin dish.Pour ing2 overhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/712-3.webpCover with grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/712-4.webpBake for about 25 minutes, until the top is nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/712-0.webp https://cooking-ez.com/viandes/recipe-saltimbocca.phpSaltimboccaMeat rolls made with veal, ham and sagehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/711-0.webpFor the veal, ask your butcher to cut escalopes as thin as possible. Say that you will be making saltimbocca - a goodhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/711-1.webpHit the excalopes with something like a saucepan, for example, to flatten them even furtherhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/711-2.webpCover each escalope with a layer of raw cured ham (Italian if possible).Do not add any salt, just pepperhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/711-4.webpLay sage leaves on tophttps://cooking-ez.com/images/recettes/zoom/viandes/viande/711-5.webpRoll up the escalopeshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/711-6.webpCur the rolls into bite-sized chunkshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/711-7.webp...and secure with toothpicks (cocktail sticks) to stop them unrolling during cookinghttps://cooking-ez.com/images/recettes/zoom/viandes/viande/711-8.webpPrepare all the rolls like thishttps://cooking-ez.com/images/recettes/zoom/viandes/viande/711-9.webpSee how the different veal-ham-sage layers give the saltimbocca real eye appealhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/711-10.webpMelt ing3 in ing4 in a frying pan on medium heat.When this mixture is good and hot. add the saltimbocca and fryhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/711-11.webpWhen fried, transfer to a plate and remove the toothpicks. Cover with aluminium foil to keep hothttps://cooking-ez.com/images/recettes/zoom/viandes/viande/711-12.webpNext, make the sauce by putting the frying pan back on high heat with ing5.Salt, pepper and leave to reducehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/711-13.webpPop the saltimbocca back in the pan briefly for a moment in the hot saucehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/711-14.webpServe on a bed of pasta or plain white ricehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/711-15.webp https://cooking-ez.com/poissons/recipe-summer-salmon-blanquette.phpSummer Salmon BlanquetteCeramy salmon casserole with broad beans and mushroomshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/710-0.webpCut ing0 into chunks (use fillet and remove any skin, fat and bones)https://cooking-ez.com/images/recettes/zoom/poissons/poisson/710-1.webpPrepare ing1https://cooking-ez.com/images/recettes/zoom/poissons/poisson/710-2.webpPrepare ing2 and cut them into small pieceshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/710-3.webpPrepare and chop ing3 (this is a spring onion in the photo, as they are in season)https://cooking-ez.com/images/recettes/zoom/poissons/poisson/710-4.webpPour ing4 into a large saucepan on medium heat.When hot, add the mushrooms, salt and pepper and fry untilhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/710-6.webpThen add the chopped onion and a little more olive oil if necesssary.Cook for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/710-7.webpAdd ing5https://cooking-ez.com/images/recettes/zoom/poissons/poisson/710-8.webp...and leave to reduce by 3/4https://cooking-ez.com/images/recettes/zoom/poissons/poisson/710-9.webpMeanwhile, put a non-stick frying pan on high heat. When really hot, add the salmon chunkshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/710-10.webpFry rapidly on all sides. It doesn't matter if they are not cooked through, they just need to be brownedhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/710-11.webpPour ing6 into the suacepan, then add the salmon and broad beans.Leave uncovered onhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/710-12.webpYour salmon blanquette is ready. Serve with pasta or pilau rice, for examplehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/710-0.webp https://cooking-ez.com/desserts/recipe-lemon-meringue-pie-verrines.phpLemon Meringue Pie VerrinesLemon custard, broken sweet biscuits and Italian meringuehttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/709-0.webpDivide ing0 evenly between the small verrine glasses.Note: ideally, the cream shouldhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/709-1.webpRoughly chop ing1 (but do not reduce to crumbs).See below for what you can use instead of Arlesian biscuitshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/709-2.webpShare the biscuit pieces between the verrineshttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/709-3.webpTop with a layer of Italian meringue, preferably piped with a forcing baghttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/709-4.webpIf possible, finish by lightly caramelizing the meringue with a blowtorchhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/709-5.webpYour lemon meringue pie verrines are readyhttps://cooking-ez.com/images/recettes/zoom/desserts/cremes_mousses/709-0.webp https://cooking-ez.com/base/recipe-lemon-confectioner-custard.phpLemon Confectioner's CustardConfectioner's custard with double lemon flavourhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/708-0.webpPour ing0 into a saucepan.Grate the lemon zest into the milkhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/708-1.webp...and add ing2. Mix wellhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/708-2.webpBring to the boil on medium heat.As soon as the milk comes to the boil, take off the heat, cover and leave tohttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/708-3.webpMix ing3 and ing4 with a soft spatula. Add ing5 and mix againhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/708-4.webpPour the milk, while it is still hot, onto the egg yolks through a sieve to remove the lemon zest (which has a ratherhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/708-5.webpPour the mixture back into the pan, put on low heat and leave to thicken while beating continuouslyhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/708-6.webpOnce the custard has thickened, leave to cook for 10 minutes uncovered, then add the lemonhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/708-7.webp https://cooking-ez.com/poissons/recipe-crab-cakes.phpCrab CakesShallow-fried chunky crab cakehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/707-0.webpPut ing0 into a bowl and pour ing1 overhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/707-1.webpChop ing2 finely (spring onions here, as they are in season)https://cooking-ez.com/images/recettes/zoom/poissons/crustace/707-2.webpAdd the chopped parsley, ing3, ing4 and ing6. Salt sparingly and pepper generouslyhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/707-3.webpMix all this together.If the mixture is too wet or soft, add more breadcrumbshttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/707-4.webpShape into thick cakes with your hands or, for a more regular shape, use a cutter and ahttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/707-5.webpUse up all the mixture, then refrigerate the prepared crab cakes for at least 30 minutes. This will firm them up sohttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/707-6.webpPour ing7 into a frying pan on medium heat. When hot, gently lower in 2 crab cakeshttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/707-7.webpFry the crab cakes on both sides until nicely browned.Cook all the cakes like this, putting them onhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/707-8.webpServe with a green salad or coleslaw and a dollop of mayonnaise on tophttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/707-0.webp https://cooking-ez.com/desserts/recipe-chocolate-cake.phpChocolate cakeMoist, very chocolatey cakehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/706-0.webpMelt ing0 and set aside. Sieve together ing1, ing2 and ing3https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/706-1.webpIn a bowl, beat together ing4, ing5 and ing6 with a whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/706-2.webpPour the sugar-egg mixture into the flour, add the melted butter, ing7 and mix thoroughlyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/706-3.webpPour the mixture into a mould or tin and refrigerate for 30 minutes.txt=1398https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/706-5.webpPreheat the oven to 410°F (210°C).Bake for about 40 minutes. Check towards the end ofhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/706-6.webp https://cooking-ez.com/divers/recipe-croque-monsieur-complet.phpCroque-monsieur completHearty croque-monsieur with ham, made like eggy bread (pain perdu)https://cooking-ez.com/images/recettes/zoom/divers/tartines/705-0.webpFry the hamHeat ing0 in a frying pan on high heat.When really hot, fry the slices of ham on bothhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/705-1.webpDip the breadPrepare the slices of bread by removing the crust, if you prefer, then lay them out in pairs,https://cooking-ez.com/images/recettes/zoom/divers/tartines/705-3.webpMix ing2 and ing3, salt and pepper with a whiskhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/705-2.webpPour the beaten egg-cream mixture into a plate or shallow dishhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/705-4.webpDip the bottom slice briefly into the mixturehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/705-5.webp... then lay it dipped side downwards.Place a slice of ham and your chosen cheese on tophttps://cooking-ez.com/images/recettes/zoom/divers/tartines/705-6.webpDip another slice into the egg-cream mixture and lay on top of the croque, dipped side upwards.Make all thehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/705-7.webpFry the croque-monsieurPour ing6 into the same frying pan as you used for the ham, on mediumhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/705-8.webp...until nicely browned.Serve hot with a green salad on the sidehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/705-0.webp https://cooking-ez.com/monde/recipe-thai-style-chicken-cashew-nuts.phpThai-style Chicken with Cashew NutsDiced chicken, cashew nuts, garlic and oniom, Thai saucehttps://cooking-ez.com/images/recettes/zoom/monde/volaille/704-0.webpPour ing1 into a pan on medium heat. When hot, add ing0https://cooking-ez.com/images/recettes/zoom/monde/volaille/704-1.webpFry the cashew nuts until lightly browned, stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/monde/volaille/704-2.webp...then drain them and save the cooking oil for later.Set asidehttps://cooking-ez.com/images/recettes/zoom/monde/volaille/704-3.webpPrepare the sauce by mixing ing2, ing3, ing4 and ing5.If you enjoy spicy flavours, add some chilli to suit yourhttps://cooking-ez.com/images/recettes/zoom/monde/volaille/704-4.webpPour 2 tablespoonsful of the cooking oil from the cashew nuts back into the same pan on medium heat. Add the choppedhttps://cooking-ez.com/images/recettes/zoom/monde/volaille/704-5.webpStill using the same pan on medium heat, use 2 more tablespoonsful of the cashew nut cooking oil to fry ing8, cut intohttps://cooking-ez.com/images/recettes/zoom/monde/volaille/704-6.webpWhen nicely browned, pour in the saucehttps://cooking-ez.com/images/recettes/zoom/monde/volaille/704-7.webp...the cashew nuts, onion, garlic and the ing9. Try if possible to include some lemon balm, it's important for thathttps://cooking-ez.com/images/recettes/zoom/monde/volaille/704-8.webpLeave the sauce to reduce a little, stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/monde/volaille/704-10.webpServe on a bed of plain white ricehttps://cooking-ez.com/images/recettes/zoom/monde/volaille/704-0.webp https://cooking-ez.com/divers/recipe-potatoes-smoked-salmon.phpPotatoes with smoked salmonSliced potatoes, morsels of smoked salmonhttps://cooking-ez.com/images/recettes/zoom/divers/autres/703-0.webpPrepare the potatoes:Slice ing0, keeping the skin, and keep the slices together as you will behttps://cooking-ez.com/images/recettes/zoom/divers/autres/703-1.webpCut ing1 into small squares, a little larger than the potato sliceshttps://cooking-ez.com/images/recettes/zoom/divers/autres/703-2.webpReassemble the potato, slice by slice, slipping a piece of salmon between each timehttps://cooking-ez.com/images/recettes/zoom/divers/autres/703-3.webpStick a skewer through the potato to hold it togetherhttps://cooking-ez.com/images/recettes/zoom/divers/autres/703-4.webpLay the reassembled potatoes on a baking sheethttps://cooking-ez.com/images/recettes/zoom/divers/autres/703-5.webpCook the potatoes:Preheat the oven to 430°F (220°C).Brush the potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/autres/703-6.webpTake out of the oven once the potatoes have browned slightlyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/703-7.webpServeRemove the skewer, split open lengthways, top with a tablespoonful of light herb sauce and servehttps://cooking-ez.com/images/recettes/zoom/divers/autres/703-0.webp https://cooking-ez.com/desserts/recipe-apple-strudel.phpApple StrudelRolled puff pastry with apples, almonds and dry grapeshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/702-0.webpPrepare the strudel fillingLeave ing1 to soak and swell in the rumhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/702-2.webpPeel ing3, remove the core and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/702-3.webpIn a bowl, mix the apples, drained raisins, ing4, ing5 and ing6https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/702-4.webpRoll the strudelSpread the filling mixture over 4/5 of the puff pastryhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/702-5.webp...and roll up into a "sausage". Leave the end underneath to keep the roll sealedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/702-6.webpGlaze the roll and leave in the fridge to rest for 20 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/702-7.webpChop ing0 fairly finelyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/702-1.webpBake the strudelPreheat the oven to 430°F (220°C).Glaze again andhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/702-8.webpBake for about 40 minutes.Leave until just warm and serve in sliceshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/702-9.webp https://cooking-ez.com/four/recipe-spring-bread.phpSpring BreadBread with Parmesan, preserved tomatoes and chive flowershttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/701-0.webpPrepare the flavouring mixtureCut ing0 into small dice and put in a bowlhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/701-1.webpDrain ing1 and cut into small pieces. Add to the bowlhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/701-2.webpWe will only be using the chive flowershttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/701-3.webpPull apart the flower heads directly over the bowl and discard the stalks, which are very toughhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/701-4.webpTake off all the flowers like thishttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/701-5.webpPour 2 or 3 tablespoonsful of the oil from the preserved tomatoes into the bowl, salt and pepper, then mix everythinghttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/701-6.webpFlavour the doughPut ing4 into a food-processor bowl and tip the flavouring mixture in on tophttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/701-7.webpKnead for 2 or 3 minutes, just until evenly mixed inhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/701-8.webpMake the loavesGather the dough into a ball and transfer to a large, clean bowl, covered with ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/701-9.webpTip the dough out onto a floured worktop.Weigh out lumps of dough of about 300 ghttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/701-10.webpShape into balls, cover with a plastic sheet and leave to rest for 20 minuteshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/701-11.webpRoll the balls into short French sticks.See the baguette recipe for more details in ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/701-12.webpLay the sticks in the moulds or tins.Cover with a sheet of plastic and leave to rest for 1 hour 30 minuteshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/701-13.webpBake the loavesPreheat the oven to 460°F (240°C).Slash the tops of thehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/701-14.webpLeave to cool before turning outhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/701-15.webp https://cooking-ez.com/divers/recipe-algerian-brik-rolls.phpAlgerian brik rollsBrik pastry roll filled with fried spiced minced beefhttps://cooking-ez.com/images/recettes/zoom/divers/autres/700-0.webpPrepare the fillingPeel and chop ing0.https://cooking-ez.com/images/recettes/zoom/divers/autres/700-1.webpPour ing2 into a pan on high heat.When hot, addd the garlic and onion, and cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/autres/700-2.webpAdd ing3 and ing4https://cooking-ez.com/images/recettes/zoom/divers/autres/700-3.webpCook but do not allow to brown too much. Check seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/autres/700-4.webpTip the meat mixture into a bowl and add the chopped coriander, ing6, ing7, and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/autres/700-5.webpMake the brik rollsPlace a small amount of filling on a sheet of brik (or filo)https://cooking-ez.com/images/recettes/zoom/divers/autres/700-6.webp...and roll up, folding the sides inwardshttps://cooking-ez.com/images/recettes/zoom/divers/autres/700-7.webp...until you have a neat roll with the "seam" underneathhttps://cooking-ez.com/images/recettes/zoom/divers/autres/700-8.webpMake all the rolls like this.Note: the rolls can be frozen at this stage, if need behttps://cooking-ez.com/images/recettes/zoom/divers/autres/700-9.webpFry the rollsPour 0.5 cm (1/4 inch) oil into a frying pan on medium heat.When really hot (lightlyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/700-10.webp...until browned all over.You may need to do this in batches, if you have made a lot of rolls. Ideally, theyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/700-11.webp https://cooking-ez.com/desserts/recipe-amaretti.phpAmarettiSmall dry Italian meringues with almondshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/699-0.webpPrepare the amaretti mixtureWeigh out ing0. Sethttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/699-1.webpWeigh out ing1. Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/699-2.webpBeat ing2. Halfway through, while still beating, add 2 tablespoonsful taken from the ing0https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/699-3.webpWhen the egg whites are fully beaten and glossy, reduce the speed slightly and gradually add the rest of the sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/699-4.webpWhen all the sugar is mixed in, stop beating and tip in the ground almonds, all in one go, with ing3https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/699-5.webpFold in gently with a soft spatulahttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/699-6.webp...until evenly mixed. Do not mix for too long as there is no need to mix really thoroughlyhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/699-7.webpForm the amarettiPreheat the oven to 390°F (200°C).Make the amaretti straight onto a sheet ofhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/699-8.webpIf your amaretti have points on the top, you can smooth these down with a teaspoon dipped in milkhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/699-9.webpDust with icing sugar if desiredhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/699-10.webpCook the amarettiBake for about 40 minutes, until the amaretti are just beginning to take on a creamy colourhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/699-11.webp https://cooking-ez.com/divers/recipe-spinach-croque-monsieur.phpSpinach Croque-monsieurToasted sandwich made with bechamel sauce, spinahc, hard-boiled eggs and cheesehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/698-0.webpPreheat the oven to 390°F (200°C).Butter the ing0 on one sidehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/698-1.webpSpread bechamel sauce on the other side of each slicehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/698-2.webpPut the cooked spinach on tophttps://cooking-ez.com/images/recettes/zoom/divers/tartines/698-3.webp...then slices of hard-boiled egghttps://cooking-ez.com/images/recettes/zoom/divers/tartines/698-4.webpFinish with the cheese: grated, sliced very thinly (if using a soft-paste cheese that melts easily, likehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/698-5.webpCover with a second slice of bread, butter side outwards. Prepare all the sandwiches like this and arrange on ahttps://cooking-ez.com/images/recettes/zoom/divers/tartines/698-6.webpToast in the oven for about 20 minutes until browned and the cheese has meltedhttps://cooking-ez.com/images/recettes/zoom/divers/tartines/698-7.webpServe hot with a little salad on the sidehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/698-8.webp https://cooking-ez.com/entrees/recipe-poivrade-artichoke-salad.phpPoivrade artichoke SaladSalad of raw artichokes, chopped herbs, spring onion and parmesan with olive oil and lemon dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/697-0.webpPrepare the purple artichokesPrepare the artichokes but, rather than blanchinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/697-1.webpPrepare the herbsChop ing2 finely. Chop the ing3 and ing4.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/697-2.webpPrepare the lemon dressingIn a small bowl mix the juice of half a lemon with salt and pepper.Addhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/339-6.webpPut the salad togetherTake the artichokes out of the water and dry thoroughly on a tea-towelhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/697-3.webpPut them into a salad bowl with the herbs and onion. Pour the dressing over and give and initial mixhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/697-4.webpAdd ing6 in fine shavings, cut with a vegetable peeler, for examplehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/697-5.webpFinish by mixing once more and your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/697-0.webp https://cooking-ez.com/divers/recipe-thin-endive-tart.phpThin endive tartTart with puff-pastry, ham, fried endives and light quiche-style fillinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes/696-0.webpPrepare the fried endives and hamPreheat the oven to 430°F (220°C).https://cooking-ez.com/images/recettes/zoom/divers/tartes/696-1.webpUsing the same pan, pour in ing3 and fry ing2 on both sides.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/696-2.webpPrepare ing5https://cooking-ez.com/images/recettes/zoom/base/autres/1286-0.webpAssemble the tartRoll out the puff pastry and line the tin or mould. Spread out the slices of fried ham inhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/696-3.webp...then the endiveshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/696-4.webpPour in the filling mixture and scatter ing6 over the tophttps://cooking-ez.com/images/recettes/zoom/divers/tartes/696-5.webpCook the tartBake low in the oven (to make sure the bottom of the tart cooks properly) until the top ishttps://cooking-ez.com/images/recettes/zoom/divers/tartes/696-0.webp https://cooking-ez.com/entrees/recipe-late-winter-soup-fresh-spinach.phpLate Winter Soup with Fresh SpinachDiced smoked sausage and potato with fresh spinach and creamhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/695-0.webpCut ing0 into small dice (if you do not have any, use another kind of sausage, but preferably smoked).https://cooking-ez.com/images/recettes/zoom/entrees/soupes/695-1.webpPeel and rinse ing3 and chop into fairly large dicehttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/695-2.webpPrepare ing4, but leave raw - there is no need to blanchhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/695-3.webpPour ing5 into a large saucepan on medium heat.When hot, tip in the diced sausage and fry brieflyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/695-4.webpAdd the onion and garlic, salt and pepper, then stir to mix well. Cook without colouring for 1https://cooking-ez.com/images/recettes/zoom/entrees/soupes/695-5.webpAdd ing6. If you do not have any, add the same volume of water plus a stock cube, andhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/695-6.webpTurn the heat down and leave to simmer until the potatoes are cookedhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/695-7.webpAdd ing7 and bring back to the boil.Check the seasoninghttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/695-8.webpAdd the spinach and stir for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/695-9.webpYour soup is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/695-10.webp https://cooking-ez.com/desserts/recipe-quick-strawberry-millefeuille.phpQuick Strawberry MillefeuilleSheets of caramelized brik or filo, chantilly cream and strawberrieshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/694-0.webpPrepare the crisp pastry rectanglesPreheat the oven to 390°F (200°C).Cut the sheets of brik or filohttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/694-1.webpMelt ing1, then use a brush to coat each pastry rectangle with melted butterhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/694-2.webpSprinkle caster sugar over all the rectangleshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/694-3.webpStack the rectangles in pairshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/694-4.webp...and arrange them on a baking sheethttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/694-5.webpPut a second baking sheet on top of the first one to keep the pastry rectangles flat while in the ovenhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/694-6.webpCook until the rectangles are golden brown (about 10 minutes) and leave to cool on a wirehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/694-7.webpAssemble the millefeuillesPrepare the strawberries and cut in halfhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/694-8.webpArrange a layer of strawberries on top and add a little more cream so that this stands higher than the strawberrieshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/694-9.webpPlace a second pasrty rectangle on top and press down lightly to hold it in placehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/694-10.webpMake a second layer of cream and fruithttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/694-11.webp...and finish with the last layer of pastry. Your first millefeuille is now ready. Assemble all the others in the samehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/694-12.webp https://cooking-ez.com/base/recipe-light-herb-sauce.phpLight herb sauceGreek-style yoghurt with chopped herbs and spring onionhttps://cooking-ez.com/images/recettes/zoom/base/sauces/693-0.webpPeel, rinse and chop ing2 finely.Rinse, dry and chop ing0 and ing1. The quantities are approximate: say 2-3https://cooking-ez.com/images/recettes/zoom/base/sauces/693-1.webpPut the herbs into a bowl and add ing4.Otherwise, you can use cream cheese or unsweetened fromage fraishttps://cooking-ez.com/images/recettes/zoom/base/sauces/693-2.webpAdd ing5 (or simply plain olive oil, if you don't have any) and the juice of ing6.Salthttps://cooking-ez.com/images/recettes/zoom/base/sauces/693-3.webpMix thoroughly, check the seasoning and it's readyhttps://cooking-ez.com/images/recettes/zoom/base/sauces/693-4.webp https://cooking-ez.com/viandes/recipe-rabbit-civet.phpRabbit civetRabbit meat, slow cooking in red wine with bacon and mushroomshttps://cooking-ez.com/images/recettes/zoom/viandes/autres/692-0.webpPrepare the marinadeCut the rabbit into pieces (or have your butcher do this for you)https://cooking-ez.com/images/recettes/zoom/viandes/autres/692-1.webpPut into a bowl: ing1 crushed, ing2 cut into pieces, ing3, ing4, ing6 and ing7https://cooking-ez.com/images/recettes/zoom/viandes/autres/692-2.webpPlace the rabbit pieces on tophttps://cooking-ez.com/images/recettes/zoom/viandes/autres/692-3.webpCover with the red wine.Cover with a plate and leave to marinate for 12 hourshttps://cooking-ez.com/images/recettes/zoom/viandes/autres/692-4.webpPreliminary cookingHeat ing8 in a large saucepan.When hot, brown the rabbit pieces all over, inhttps://cooking-ez.com/images/recettes/zoom/viandes/autres/692-5.webpUse the same pan to fry ing9 briefly.Set asidehttps://cooking-ez.com/images/recettes/zoom/viandes/autres/692-6.webpStill in the same pan, take advantage of the fat from the lardons to cook ingA that you will havehttps://cooking-ez.com/images/recettes/zoom/viandes/autres/692-7.webpPrepare ingB and chop finelyhttps://cooking-ez.com/images/recettes/zoom/viandes/autres/692-8.webpStill using the same pan, heat ingC and when hot, add the chopped onion, salt and pepper.Fry the onion for 2 orhttps://cooking-ez.com/images/recettes/zoom/viandes/autres/692-9.webpReturn the bacon and mushrooms to the pan and mix wellhttps://cooking-ez.com/images/recettes/zoom/viandes/autres/692-10.webpSprinkle in ingDhttps://cooking-ez.com/images/recettes/zoom/viandes/autres/692-11.webp...then mix wellhttps://cooking-ez.com/images/recettes/zoom/viandes/autres/692-12.webpBegin the main cookingAdd the rabbit pieces to the panhttps://cooking-ez.com/images/recettes/zoom/viandes/autres/692-13.webp...then pour in the marinade, discarding the rosemary.There should be enough wine to just about cover the meathttps://cooking-ez.com/images/recettes/zoom/viandes/autres/692-14.webpBring to the boil on high heathttps://cooking-ez.com/images/recettes/zoom/viandes/autres/692-15.webp...then leave to simmer on low heat: 1 hour with the lid on and about an hour and a halfhttps://cooking-ez.com/images/recettes/zoom/viandes/autres/692-16.webpDiscard the garlic, thyme and bayleaf, then check the seasoning.Serve by standing thehttps://cooking-ez.com/images/recettes/zoom/viandes/autres/692-0.webp https://cooking-ez.com/entrees/recipe-avocado-tuna.phpAvocado with TunaAvocado halves filled with a herb tuna mayonnaisehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/691-0.webpRemove the avocado stonesCut open the avocados and remove the stoneshttps://cooking-ez.com/images/recettes/zoom/entrees/autres/691-1.webpPrepare the fillingPut ing1 into a bowl and break up with a forkhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/691-2.webpAdd ing2 and the chopped ing3 (chives and parsley here)https://cooking-ez.com/images/recettes/zoom/entrees/autres/691-3.webpMix togetherhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/691-4.webp...and fill the avocados with the mixture.Your starter is ready!https://cooking-ez.com/images/recettes/zoom/entrees/autres/691-5.webp https://cooking-ez.com/poissons/recipe-tagliatelle-cockles.phpTagliatelle with cocklesPasta, cockles, spring onion, parsley and cream sauce made with the cooking juiceshttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/690-0.webpPrepare the cocklesPrepare ing0.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/526-1.webpPrepare the cream sauceSave the cooking juices and transfer to a small sucepan.Put on medium heathttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/690-2.webpPour ing1 into the pan, pepper, but do not salt. Stir well, then leave to thicken on low heathttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/690-3.webpCook the pastaMeanwhile, cook the pasta, then set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/690-1.webpCombine everythingChop ing3 and ing4https://cooking-ez.com/images/recettes/zoom/poissons/crustace/690-4.webpPour ing5 into a large pan on medium heat.When hot, add the onion, salt and pepper. Cook for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/690-5.webpTip the pasta into the pan, add the cockes and cream sauce. Mix wellhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/690-6.webpFinish with the chopped parsley; stir this in and your pasta is readyhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/690-7.webp https://cooking-ez.com/desserts/recipe-oaty-walnut-cake.phpOaty walnut cakeA loaf-style cake with rolled oats and dry-roasted walnutshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/689-0.webpPreheat the oven to 360°F (180°C).Spread ing0 out on a baking sheet andhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/689-1.webpWeigh ing1, put into a bowl and leave for at least 1 hour to come to room temperature.Take the butter out ofhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/689-2.webpPut ing2 and ing3 into a food-mixer bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/689-3.webpBeat on medium/high speed until thoroughly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/689-4.webpAdd the eggs one at a time and continue beatinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/689-5.webpThe mixture may curdle slightly, with bits of butter that do not mix in properly.If this happens, stop beatinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/689-6.webpSieve ing4, ing5 and ing7 togetherhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/689-7.webpAdd the walnuts and ing6 to the flour and mixhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/689-8.webpTip this into the food-mixer bowl and fold in using a soft spatulahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/689-9.webpPreheat the oven to 360°F (180°C).Put the cake mixture into a tin or mould and bake for about 40 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/689-10.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/689-0.webp https://cooking-ez.com/desserts/recipe-two-coloured-chocolate-orange-tart.phpTwo-coloured chocolate-orange tartSweetcrust pastry with separate layers of chocolate ganache and orange curdhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/688-0.webpPrepare the tart caseRoll out ing0 to line the tin or mould andhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/688-1.webpWhile the tart case is cooling, melt ing1 in a bain-mariehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/688-2.webpWhen the white choloclate has melted, use a brush to apply a thin, even coat to the bottom ofhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/688-3.webpPrepare the chocolate ganachePut ing2 to soak in a dish of cold water for 10 minutes.Prepare ing3https://cooking-ez.com/images/recettes/zoom/desserts/tartes/688-4.webpMix the drained and dried gelatin into the chocolate ganache while it is still hot.Sethttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/688-5.webpPrepare the orange curdPrepare ing4, but using oranges instead of lemonshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/688-6.webp...to make orange curd.Keep warm so that it stays fairly runnyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/688-7.webpFill the tartStand the pastry case on the serving platehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/688-8.webpCut a piece of thin card the same length as the diagonal of the tart.If you are making a round tart, use thehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/688-9.webpPour half the chocolate ganache into one half of the tart and half the orange curd into the other.Wait untilhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/688-10.webpWhen the fillings are set enough and "pasty" to the touch, pour the remaining fillings into the tart, changing sideshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/688-11.webpWhen the second layer is beginning to set (pasty to the touch, like before), gently remove the cardhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/688-12.webpMake a meringue with ing5 and ing6https://cooking-ez.com/images/recettes/zoom/desserts/tartes/688-13.webpUse a forcing bag to pipe a decorative strip that will hide the join between the chocolatehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/688-14.webpGive your masterpiece a finishing touch with a quick blast from a torchhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/688-16.webp...to brown the meringue and make it more attractivehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/688-17.webpYour two-coloured orange-chocolate tart is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/688-0.webp https://cooking-ez.com/entrees/recipe-puree-jerusalem-artichokes-foie-gras.phpPurée of Jerusalem artichokes with foie grasPotato and Jerusalem-artichoke purée with diced foie grashttps://cooking-ez.com/images/recettes/zoom/entrees/autres/687-0.webpPrepare the foie grasCut ing0 into small dice, put on a plate and refrigeratehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/687-1.webpPrepare the pureePrepare ing1, put them in a high-sided container with ing2https://cooking-ez.com/images/recettes/zoom/entrees/autres/687-5.webpBlend, add ing3 and ing4, then blend againhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/687-6.webpSalt and pepper, then blend until completely smooth.Check the seasoninghttps://cooking-ez.com/images/recettes/zoom/entrees/autres/687-7.webpPlate upHeat the ramekins you will be using to serve.Put a layer of hothttps://cooking-ez.com/images/recettes/zoom/entrees/autres/687-8.webpArrange the cold dice of foie gras on the tophttps://cooking-ez.com/images/recettes/zoom/entrees/autres/687-9.webpCover wth a second layer of hot purée.Serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/687-0.webp https://cooking-ez.com/four/recipe-flaky-chocolate-brioche.phpFlaky chocolate briocheFlaky brioche rolled around chocolate filling (can also be plaited)https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-0.webpThe day before, make ing0https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-5.webpMake the flaky layers in the doughNext day, prepare the square of butter, as forhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-6.webpOnce the square of butter is ready, take the dough out of the fridge and roll it out into a rectangle the same width ashttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-7.webpPlace the butter in the centre of the doughhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-8.webp...then fold it overhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-9.webp...to seal the butter insidehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-10.webpPress down lightly with the rolling pinhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-11.webpIf necessary, even up the edges by trimming with a knife.Don't throw away these offcuts; they can become thehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-12.webpRoll out the dough again, keeping the rectangular shapehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-13.webp...then fold the ends into the middlehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-14.webp...and in half again.Make a 1/4 turn and repeat this whole operation.Leave to rest for 1 hour in thehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-15.webpAdd chocolate filling and shape the briocheRoll out the brioche dough (now with flaky layers of butter) into ahttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-16.webpMoisten the end of your rectangle with dorure, using a brushhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-17.webpSpread ing9 over the dough, leaving the end with the beaten egg barehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-18.webpRoll the dough uphttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-19.webp...using a ruler to help if you can; it's much easierhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-20.webpFinish with the seam underneath and Glaze the top of the rollhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-21.webpA variation you might like to try (Oriane's idea) - rolled and twisted brioche: split the roll in two along almost itshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-22.webp...and twist the 2 sections around each otherhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-23.webpPlace the brioche in the tin or mould, twistedhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-24.webp...or not.Leave to rise in a warm place for 2 hourshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-25.webpBake the flaky chocolate briochePreheat the oven to 360°F (180°C).Glazehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-26.webp...then bake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-27.webpThe twisted brioche looks most attractive, very different from the usual stylehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/686-28.webp https://cooking-ez.com/divers/recipe-scallop-leek-pancakes.phpScallop and leek pancakesBuckwheat pancakes, creamed leeks and pan-fried scallopshttps://cooking-ez.com/images/recettes/zoom/divers/autres/685-0.webpPrepare ing5, dry with absorbant paper, then salt and pepper on both sideshttps://cooking-ez.com/images/recettes/zoom/divers/autres/685-4.webpPour ing4 into a frying pan on high heat. When really hot (smoking lightly), add the scallops.Fry briefly (1https://cooking-ez.com/images/recettes/zoom/divers/autres/685-5.webpAssemble the pancakesUse a special pancake pan (crêpière), large griddle or Indian tava (chapatti pan), ifhttps://cooking-ez.com/images/recettes/zoom/divers/autres/685-6.webpSpread some creamed leeks in the centrehttps://cooking-ez.com/images/recettes/zoom/divers/autres/685-7.webp...add the scallopshttps://cooking-ez.com/images/recettes/zoom/divers/autres/685-8.webp...then fold the pancake uphttps://cooking-ez.com/images/recettes/zoom/divers/autres/685-9.webp...and turn it over to brown the other side for a minute or two.Serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/685-10.webp https://cooking-ez.com/desserts/recipe-plain-cake.phpPlain cakeClassic plain cake recipehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/684-0.webpAllow ingredients to come to room temperatureTake the butter out of the fridge at least 1 hourhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/684-1.webpMake the cake batterPut into a food-mixer bowl: ing1 (cut into small pieces), ing2 and ing3https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/684-2.webpStart beating and mix the sugar and butter thoroughlyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/684-3.webpAdd the eggs one at a timehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/684-4.webp...and beat until the mixture is smooth.Important: If the mixture begins to curdle, stophttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/684-5.webpSieve ing4 and ing5 togetherhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/684-6.webpMix into the batter with whisk.Refrigerate the batter for 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/684-7.webpBake the cakePreheat the oven to 390°F (200°C).Pour the batter into the mould or tin.txt=1398https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/684-8.webpBake for 30 to 40 minutes. Test the centre of the cake to check that it is cookedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/684-9.webp https://cooking-ez.com/poissons/recipe-baked-salmon-fillet.phpBaked salmon filletBaked salmon fillet with lemon and herbs, served with potatoeshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/683-0.webpPreheat the oven to 360°F (180°C).Prepare the salmon fillet: remove the skin and any remaininghttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/683-1.webpSqueeze the juice of ing2 over the fish.Salt and pepper lightlyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/683-2.webpSlice ing3 and arrange around the salmon.Scatter the chopped ing4 and ing5 evenly over the top.Ifhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/683-3.webpBake for about 20 minutes.Serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/683-4.webp https://cooking-ez.com/four/recipe-panettone.phpPanettoneItalian brioche-style sweet loaf with dried and candied fruithttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-0.webpPrepare the aromatic mixtureThe day before making the loaf, mix ing0, ing1 (scrape the inside) and thehttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-1.webpFirst dough mixingPut into a food-mixer bowl ing5, ing6, ing7, ing8, ing9 and ingAhttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-2.webpKnead for about 25 minutes, then test the gluten with the The window-pane test or check that thehttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-3.webpGather the dough into a ball, wrap in plastic film and leave to rise for about 12 hours, until tripled in volumehttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-4.webpKnock back the dough by lifting it and thumping it back down onto the worktop.Gather into a ball again, wrap inhttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-5.webpSecond dough mixingAdd ingC and the aromatic mixture to the dough you have already prepared, then starthttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-6.webpKnead until fully absorbed (about 10 minutes).Add ingD and continue kneading until this is mixed inhttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-7.webpAdd ingE a little at a time and knead until completely mixed inhttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-8.webpAdd ingF and mix inhttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-9.webpAdd ingG and mix inhttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-10.webpThe dough should be very smooth by now, but add a little water if necessary (45 ml or 1.5 fl oz maximum)https://cooking-ez.com/images/recettes/zoom/four/gateaux/682-11.webpAdd the fruitFinish by adding the rehydrated ingI and ingJ (mixed citrus peel ishttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-12.webp...and mix wellhttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-13.webpTip the dough out onto the worktop, gather into a ball and leave to rest, covered with ahttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-14.webpPrepare the mould: this is a high-sided round mould 20 cm in diameter (approx. 8 inches). Line it withhttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-15.webpPress down on the dough to flatten it and expel the gas that has formed, then reshape into a ball and put into thehttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-17.webpCooking and restingPreheat the oven to 340°F (170°C).Score the top of the dough in a crosshttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-18.webp...and slip small knobs of butter into the cross cutshttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-19.webpBake for about 1 hout, ideally until the centre of the panettone reaches 201°F (94°C). Check this with anhttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-20.webpWhen the panettone is cooked, turn it out while it is still hot and push 2 long skewers through the basehttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-21.webp...and hang it upside down from them like this.Leave to rest in this position for at least 2 hourshttps://cooking-ez.com/images/recettes/zoom/four/gateaux/682-22.webpYour panettone is ready and now you can enjoy a well-deserved treat!https://cooking-ez.com/images/recettes/zoom/four/gateaux/682-23.webp https://cooking-ez.com/divers/recipe-leek-mimolette-tart.phpLeek and Mimolette tartShortcrust pastry, braised leeks and bechamel sauce with eggs and Mimolettehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/681-0.webpPrepare ing0 and chop finely.Pour ing1 into a large saucepan on medium heat, add thehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/681-1.webpPrepare ing2https://cooking-ez.com/images/recettes/zoom/divers/tartes/681-2.webpTake off the heat and add ing3 while beatinghttps://cooking-ez.com/images/recettes/zoom/divers/tartes/681-3.webpAdd ing4 and mix again.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/divers/tartes/681-4.webpRoll out the pastry and line the tart tin or mould.Spread the leeks evenly in thehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/681-5.webpPour the bechamel sauce on top and spread evenlyhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/681-6.webpIf you have time, decorate the top with small pieces of Mimolettehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/681-7.webpBake for about 35 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/681-8.webp https://cooking-ez.com/divers/recipe-polenta-spinach-soft-poached-egg.phpPolenta with spinach and soft-poached eggDisc of fried polenta with spinach, soft-poahced egg and cream sauce with shallothttps://cooking-ez.com/images/recettes/zoom/divers/autres/680-0.webpPoach the eggsPrepare ing1 and set aside where they will stay hot.https://cooking-ez.com/images/recettes/zoom/base/autres/269-0.webpPrepare the polenta cakesPrepare the polenta, spread out approximately 1 cm (1/2https://cooking-ez.com/images/recettes/zoom/divers/autres/680-2.webpUse a cutter to cut out 8 cm (3 inch) circleshttps://cooking-ez.com/images/recettes/zoom/divers/autres/680-3.webp...allowing one circle per person. Collect up the trimmings of polenta and save for another recipehttps://cooking-ez.com/images/recettes/zoom/divers/autres/680-4.webpPour ing3 into a frying pan on high heat and when hot, add the polenta cakes.Cook until nicely browned on bothhttps://cooking-ez.com/images/recettes/zoom/divers/autres/680-9.webpMake the shallot saucePrepare ing0 and dice very smallhttps://cooking-ez.com/images/recettes/zoom/divers/autres/680-1.webpMelt ing4 in a small saucepan on medium heat, then add the chopped shallot, salt and pepper.Cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/autres/680-5.webpPour in ing5 and leave to reduce by 3/4https://cooking-ez.com/images/recettes/zoom/divers/autres/680-6.webpAdd ing6 and leave on low heat to thicken.Check seasoninghttps://cooking-ez.com/images/recettes/zoom/divers/autres/680-7.webpReheat the spinachMeanwhile, reheat ing7 with ing8 in a frying pan on low heathttps://cooking-ez.com/images/recettes/zoom/divers/autres/680-8.webpAssemble the dishPlace a polenta cake on each of the hot serving plateshttps://cooking-ez.com/images/recettes/zoom/divers/autres/680-10.webpPlace the cutter over the polenta while you arrange the spinach on top. Press this gently into placehttps://cooking-ez.com/images/recettes/zoom/divers/autres/680-11.webp...and remove the cutter.This method ensures a neat circle of spinach, just the right sizehttps://cooking-ez.com/images/recettes/zoom/divers/autres/680-12.webpPlace a hot poached egg on tophttps://cooking-ez.com/images/recettes/zoom/divers/autres/680-13.webpPour the shallot sauce over and serve immediately.For a little dramatic effect, like in the photo, you canhttps://cooking-ez.com/images/recettes/zoom/divers/autres/680-14.webp https://cooking-ez.com/entrees/recipe-smoked-eggs.phpSmoked eggsHot egg yolk, smoked mousse, chives and crisp toast fingerhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/679-0.webpPrepare the smoked mousseThe day before serving, dice ing0 fairly small.Take the eggs out ofhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/679-1.webpPut the diced sausage into a saucepan with ing1, salt lightly and bring to the boil.As soon as it boils, coverhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/679-2.webpNext day, pour the cream into a cream whipper through a finehttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/679-3.webpLightly pepper the cream and insert a gas canister into the cream whipper.Shake the whipper vigorously and puthttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/679-4.webpHeat the egg yolksPut each egg yolk into an individual verrine (the small plastic "glasses" forhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/679-5.webpBring a pan of water to the boil, take off the heat and lower in the glasses with the egg yolks. Ideally, they shouldhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/679-6.webpPrepare the toast fingersWhile the egg yolks are heating through, remove the crusts from ing3, butter on bothhttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/679-7.webpWhen browned, cut into fingers (or "soldiers") with a serrated knife and leave in the pan off the heat to keep hothttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/679-8.webpAssemble the smoked eggsTake the glasses out of the water and dry with a tea towel.Sprinkle ahttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/679-9.webpSquirt the smoked cream on top and garnish with more chiveshttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/679-10.webpFinish with a finger of toast.Serve immediately with the spare toast fingers on a small platehttps://cooking-ez.com/images/recettes/zoom/entrees/amuses_bouches/679-0.webp https://cooking-ez.com/divers/recipe-potato-wallets.phpPotato walletsBaked potatoes, split and filled with cheese and grilled baconhttps://cooking-ez.com/images/recettes/zoom/divers/autres/678-0.webpIf not already sliced, slice the bacon into thin rashers.Lay on a baking sheet andhttps://cooking-ez.com/images/recettes/zoom/divers/autres/678-1.webpWhen cold, cut the bacon into shorter pieceshttps://cooking-ez.com/images/recettes/zoom/divers/autres/678-2.webpSlice ing1 (Cheddar here) fairly thinlyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/678-3.webpWash the potatoes thoroughly (the skins are for eating) and boil them until tenderhttps://cooking-ez.com/images/recettes/zoom/divers/autres/678-4.webpWhen cooked, cut several vertical slices, without cutting all the way throughhttps://cooking-ez.com/images/recettes/zoom/divers/autres/678-5.webpSlip a piece of bacon and/or cheese into each slothttps://cooking-ez.com/images/recettes/zoom/divers/autres/678-6.webpBrush the skins of the potatoes with olive oil to help them crisp up during bakinghttps://cooking-ez.com/images/recettes/zoom/divers/autres/678-7.webpFinish with a slice of cheese on the top, if you wishhttps://cooking-ez.com/images/recettes/zoom/divers/autres/678-8.webp...and bake for about 10 minutes, until the cheese has melted.Serve with a green salad, if possiblehttps://cooking-ez.com/images/recettes/zoom/divers/autres/678-0.webp https://cooking-ez.com/divers/recipe-spaghetti-mushrooms.phpSpaghetti with mushroomsSpaghetti with oven-cooked mushrooms, dressed with white wine and soy saucehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/677-0.webpPreheat the oven to 360°F (180°C).Prepare and cut in 4 in the height ing0https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/677-1.webpFinely chop ing1https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/677-2.webpIn an oven-proof dish, spread the mushrooms in an even layer and drizzle olive oil over them. Stir to distribute thehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/677-3.webpCook in the oven for 20 to 30 minutes, until the mushrooms have given off all their liquid and are starting tohttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/677-4.webpChop ing5https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/677-5.webpCook ing6 and drainhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/677-6.webpHeat ing7 in a large saucepan over medium heat.When hot, add the chopped shallot, salt and pepper. Cook for 1https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/677-7.webpAdd the mushroomshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/677-8.webpPour in ing8 and ing9 and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/677-9.webpAdd the pasta and chopped parsley. Mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/677-10.webpServe immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/677-0.webp https://cooking-ez.com/divers/recipe-mushroom-buckwheat-pancakes.phpMushroom buckwheat pancakesMushroom, ham and shallot filling for buckwheat pancakeshttps://cooking-ez.com/images/recettes/zoom/divers/autres/676-0.webpPrepare the mushroom mixturePrepare and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/autres/676-1.webpChop ing1.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/676-2.webpPour ing2 into a frying pan on medium heat.When really hot, add ing3, cut into pieces.Fry until lightlyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/676-3.webpUsing the same frying pan, pour in ing4 and add the chopped shalot.Salt and pepper then cook for 1 or 2https://cooking-ez.com/images/recettes/zoom/divers/autres/676-4.webpAdd the mushrooms, mix well and cook until they have given off all their liquid and have started to brownhttps://cooking-ez.com/images/recettes/zoom/divers/autres/676-5.webpAdd the juice of ing5 and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/autres/676-6.webpAdd the fried ham and mix againhttps://cooking-ez.com/images/recettes/zoom/divers/autres/676-7.webpAdd ing6, if you wish, to bind the ingredients, but this is not essentialhttps://cooking-ez.com/images/recettes/zoom/divers/autres/676-8.webpIf you have added cream, leave to reduce by 3/4https://cooking-ez.com/images/recettes/zoom/divers/autres/676-9.webpMake the pancakesUse a large flat "crêpe" pan (or an Indian tava or griddle) and when hot, melt ahttps://cooking-ez.com/images/recettes/zoom/divers/autres/676-10.webpFold in 4 "flaps" over the filling to seal the pancakehttps://cooking-ez.com/images/recettes/zoom/divers/autres/676-11.webp...and turn it over to cook on the other side for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/autres/676-12.webpServe immediately.Prepare all the pancakes like thishttps://cooking-ez.com/images/recettes/zoom/divers/autres/676-0.webp https://cooking-ez.com/four/recipe-seeded-loaf.phpSeeded loafFrench baguette dough with a mix of dry-roasted seedshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-0.webpPreheat the oven to 360°F (180°C).Mix ing0, ing1, ing2 and ing3 (see below for more about seeds)https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-1.webpSet aside 2 tablespoonsful of seeds to go on top of the loaveshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-2.webpLay a sheet of cooking parchment on a baking sheet and spread out thehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-3.webpPour ing4 into a bowlhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-4.webpAs soon as you take the seeds out of the oven, tip them into the water. The paper is useful for thishttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-5.webpLeave the seeds to absorb the water while you make the bread dough.You will see that the weight of water is thehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-6.webpIn bread-making, the water temperature is always important. It's not a fixed value, but related to 3 otherhttps://cooking-ez.com/images/pages/temperature_base2.webpPut into a food-processor bowl: ing5, ing6, ing7, ing8 and ing9.Knead on slow speed for 18 minutes or, to behttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-7.webpThen add the seeds (which should have absorbed all the water) to the doughhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-8.webpKnead for a few more minutes, just to mix the seeds in.txt=2294https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-9.webpGather the dough into a ball and transfer to a clean bowl, cover with ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-10.webpAfter resting, cut the dough into 1 kg (2 lb) lumpshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-11.webpShape these lumps of dough into nice round balls (seehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-12.webp...and cover with a plastic sheet.Leave to rest for 20 minuteshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-13.webpPrepare your proving baskets (bannetons), if you have them, by scattering a tablespoonful of seeds in the bottomhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-14.webpShape your loaves (seehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-15.webpCover with the plastic sheet once more and leave to rise for 1 hourhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-16.webpPreheat the oven to 460°F (240°C) then bake the loaves for about 30-40 minutes, after slashing thehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-17.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/675-18.webp https://cooking-ez.com/divers/recipe-crispy-smoked-salmon-herb-rolls.phpCrispy smoked salmon and herb rollsBrik or filo rolls filled with a mixture of smoked salmon, herbs, eggs and mustardhttps://cooking-ez.com/images/recettes/zoom/divers/autres/674-0.webpPreheat the oven to 390°F (200°C).Cut ing0 into thin julienne ribbonshttps://cooking-ez.com/images/recettes/zoom/divers/autres/674-1.webpChop ing1 with a knifehttps://cooking-ez.com/images/recettes/zoom/divers/autres/674-2.webpChop the herbs (you will need about 3 tablespoonsful) and put these into a bowl.I suggest a combination ofhttps://cooking-ez.com/images/recettes/zoom/divers/autres/674-3.webpAdd ing3, wholegrain if possiblehttps://cooking-ez.com/images/recettes/zoom/divers/autres/674-4.webpAdd the salmon juliennehttps://cooking-ez.com/images/recettes/zoom/divers/autres/674-5.webp...the chopped hard-boiled eggshttps://cooking-ez.com/images/recettes/zoom/divers/autres/674-6.webp...and mix thoroughly.This should not need any extra salt, but you can add pepperhttps://cooking-ez.com/images/recettes/zoom/divers/autres/674-7.webpLay a sheet of brik (or filo) on the work surface, then brush with olive oilhttps://cooking-ez.com/images/recettes/zoom/divers/autres/674-8.webpLay a second sheet on tophttps://cooking-ez.com/images/recettes/zoom/divers/autres/674-9.webp...and brush this with oil as beforehttps://cooking-ez.com/images/recettes/zoom/divers/autres/674-10.webpPlace 2 tablespoonfuls of filling near the edge of the pastryhttps://cooking-ez.com/images/recettes/zoom/divers/autres/674-11.webpThen roll up neatly.Use up all the filling like thishttps://cooking-ez.com/images/recettes/zoom/divers/autres/674-12.webpCut the rolls into sectionshttps://cooking-ez.com/images/recettes/zoom/divers/autres/674-13.webpPush toothpicks (cocktail sticks) through the rolls to stop them unrolling during cooking. Stand them upright on ahttps://cooking-ez.com/images/recettes/zoom/divers/autres/674-14.webpBake for about 7 or 8 minutes, until the brik or filo sheets are crisphttps://cooking-ez.com/images/recettes/zoom/divers/autres/674-15.webpServe with a cream cheese with herbs beaten into it like a boursin with garlic and herbs, orhttps://cooking-ez.com/images/recettes/zoom/divers/autres/674-0.webp https://cooking-ez.com/poissons/recipe-red-mullet-fillets-quick-marinade.phpRed mullet fillets in a quick marinadeRed mullet fillets flavoured with quick lemon and parley marinade then pan friedhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/673-0.webpAsk your fishmonger to fillet the red mullets for you.Wash and dry the fishhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/673-1.webpUse tweezers to remove any remaining bones down the centre of the filletshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/673-2.webpPrepare the marinade by mixing ing2, salt and papper, ing1 and the chopped pasleyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/673-3.webpPut the red mullet fillets into the marinade, mix well and cover with plastic film. Refrigeratehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/673-4.webpAfter marinading, you will see that the fish has turned slightly opaque. This is the effect of the lemon juicehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/673-5.webpPut a frying pan on high heat, then add the fish fillets with the skin downwards. Cook for about 3 minutes until thehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/673-6.webpTurn the fish over and cook for a further minute on the other sidehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/673-7.webpYou can also make a very easy sauce by pouring the remaining marinade into the frying pan and leaving it to reducehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/673-8.webpServe 2 fillets per person with white rice, for examplehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/673-0.webp https://cooking-ez.com/viandes/recipe-pork-chops-oven.phpPork chops in the ovenPork chop cooked in 2 stageshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/672-0.webpBrush ing0 with oil, then salt and pepper on both sides.Preheat the oven to 360°Fhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/672-1.webpUsing a frying pan that can also go in the oven, fry the chops on high heat until just starting to brownhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/672-2.webp...for about 1 minute on each sidehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/672-3.webpRemove the frying pan from the heat and brush both sides of the chops with mustardhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/672-4.webp...them sprinkle with thymehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/672-5.webpReturn the chops to the pan and cook in the oven for 10 minutes,Heat the plateshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/672-6.webpTransfer the chops to the serving plates and cover with aluminium foil. Leave to rest for 5https://cooking-ez.com/images/recettes/zoom/viandes/viande/672-7.webpPour ing4 into the frying panhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/672-8.webp...deglaze, salt and pepper, then leave to reduce until only about a tablespoonful of liquidhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/672-9.webpPour 1 spoonful of sauce over each chop and serve without delayhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/672-0.webp https://cooking-ez.com/entrees/recipe-red-cabbage-salad-chives.phpRed cabbage salad with chivesSalad of tender red cabbage, chopped chives and vinaigrettehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/671-0.webpPrepare the red cabbage: cut off and discard the stalkhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/671-1.webpRemove and discard the outer leaves, then take off the inner leaves.Cut out and discard the thick stalk fromhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/671-2.webpWhen the leaves can no longer be separated easily, cut the heart in 4 verticallyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/671-3.webpCut out and discard the central stalkhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/671-6.webpYou should only keep the tender parts of the large leaves and hearthttps://cooking-ez.com/images/recettes/zoom/entrees/salades/671-7.webpShred the cabbage, either by hand or, to make life easier, using a food processorhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/671-8.webpRinse the spring onions or chiveshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/671-9.webpChop finelyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/671-10.webpIn a salad bowl, mix the cabbage and spring onions or chives with ing2.Your salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/671-11.webp https://cooking-ez.com/desserts/recipe-pistachio-custard-tart.phpPistachio custard tartSweetcrust pastry filled with pistachio custardhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/670-0.webpRoll out ing0 to the shape of your tin or mould; mine is rectangular herehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/670-1.webpPick up the rolled-out pastry by rolling it loosly around the rollinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/670-2.webp...and unroll it over the tin.This is a way of transfering the pastry and lining the tin with less chance of ithttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/670-3.webpMake sure the pastry sits right down into the bottom of the tinhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/670-4.webp...then trim of the overhanging edgehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/670-5.webpPut the lined tin to wait in the fridgehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/670-6.webpPreheat your oven to 180°C (360°F).Prepare ing1 in its pistachio versionhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/670-12.webpPour the filling into the pastry case and put in the oven immediately. Bake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/670-13.webpLeave to cool before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/670-14.webp https://cooking-ez.com/divers/recipe-spinach-toast-bechamel.phpSpinach on toast with bechamelButtered toast, spinach, hard-boiled eggs, bechamel sauce and cheesehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/669-0.webpStart by preparing the bread: remove the crusts, if you prefer, from ing0, then butter lightly on both sideshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/669-1.webpIn a very hot frying pan, fry the bread on both sideshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/669-2.webp...then place on a baking sheet.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/divers/tartines/669-3.webpPour ing4 into a frying pan on medium heat. When hot, add ing3, finely chopped.Salthttps://cooking-ez.com/images/recettes/zoom/divers/tartines/669-4.webpDivide the spinach between the toast sliceshttps://cooking-ez.com/images/recettes/zoom/divers/tartines/669-5.webpCover with slices of hard-boiled egghttps://cooking-ez.com/images/recettes/zoom/divers/tartines/669-6.webp...then top with bechamel sauce and, finally, the grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/tartines/669-7.webpCook in the oven for 10 to 15 minutes until the top begins to brown.Serve piping hothttps://cooking-ez.com/images/recettes/zoom/divers/tartines/669-8.webp https://cooking-ez.com/divers/recipe-stuffed-cabbage-leaves.phpStuffed cabbage leavesSausagemeat ball with cheese wrapped in a blanched cabbage leafhttps://cooking-ez.com/images/recettes/zoom/divers/autres/668-0.webpBegin by preparing the filling: put ing0, ing1 and ing2 into a bowlhttps://cooking-ez.com/images/recettes/zoom/divers/autres/668-1.webpMix well.Bring a large pan of salted water to the boilhttps://cooking-ez.com/images/recettes/zoom/divers/autres/668-2.webpPrepare the cabbage leaves (Savoy cabbage in the photo): cut the best of the large, outer leaves from the cabbage andhttps://cooking-ez.com/images/recettes/zoom/divers/autres/668-3.webpPlunge a cabbage leaf into the salted boiling water and leave to cook for about 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/autres/668-4.webpTake the cabbage leaf out of the water and plunge into cold water for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/autres/668-5.webpRemove the cabbage leaf from the cold water, drain and dry on a tea-towel.Prepare all the leaves likehttps://cooking-ez.com/images/recettes/zoom/divers/autres/668-6.webpYou can cut out the central leaf stalk if it is too tough or too thickhttps://cooking-ez.com/images/recettes/zoom/divers/autres/668-7.webpNow stuff the leaves: shape a ball of sausagement in your handhttps://cooking-ez.com/images/recettes/zoom/divers/autres/668-8.webpPlace this on a cabbage leafhttps://cooking-ez.com/images/recettes/zoom/divers/autres/668-9.webp...and roll uphttps://cooking-ez.com/images/recettes/zoom/divers/autres/668-10.webpStuff all the leaves and arrange in large roasting pan or oven-proof dishhttps://cooking-ez.com/images/recettes/zoom/divers/autres/668-11.webpPour ing4 into the dish to give a depth of about 1cm.If you do not have any vegetable stock handy, poultryhttps://cooking-ez.com/images/recettes/zoom/divers/autres/668-12.webpBake in the oven for about 35 minutes. Spoon the stock from the bottom of the dish over the leaves occasionally to keephttps://cooking-ez.com/images/recettes/zoom/divers/autres/668-0.webpServe 2 leaves per person with or without the cooking juices, as you preferhttps://cooking-ez.com/images/recettes/zoom/divers/autres/668-13.webp https://cooking-ez.com/desserts/recipe-clementine-sorbet.phpClementine sorbetAll the best of clementinehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/667-0.webpThoroughly scrub and dry ing0 (use organic ones if possible).Scrape the edges of ing1 over the skin of thehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/667-1.webpPrepare all the sugar lumps like thishttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/667-2.webpSqueeze the juice from the clementines, you should get about 750 grams or millilitres of juicehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/667-3.webpPut the clementine-flavoured sugar lumps in a saucepan with ing2, ing3 and 1/3 of the clementine juicehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/667-4.webpDissolve the sugar lumps over medium heat, while stirring. Take off the heat as soon as the sugar hashttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/667-5.webpPour the mixture onto the rest of the clementine juicehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/667-6.webpAdd the juice of ing4.Put into a sealed container (such as a bottle) and leave in the fridge for at least 2https://cooking-ez.com/images/recettes/zoom/desserts/glaces/667-7.webpTransfer to an ice-cream maker and churnhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/667-0.webpThe jam sugar contains a natural gelling agent: fruit pectin.This is not essential, but it does make a smootherhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/667-8.webpAs with any sorbet, you need to take great care over the quality of fruit you use; use the best you can get. The veryhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/667-9.webp https://cooking-ez.com/base/recipe-sausagemeat.phpSausagemeatVeal and bacon, seasoned and minced togetherhttps://cooking-ez.com/images/recettes/zoom/base/viande/666-0.webpCut ing0* and ing1 into medium-sized chunks.I advise you to use smoked bacon to give your sausagemeat a morehttps://cooking-ez.com/images/recettes/zoom/base/viande/666-1.webpMince the meat chunks, using the coarse settinghttps://cooking-ez.com/images/recettes/zoom/base/viande/666-3.webpSalt and pepper the minced meat and mix thoroughly. Your sausagemeat is ready.Note the quantity of salt used:https://cooking-ez.com/images/recettes/zoom/base/viande/666-0.webpTip: you can also add a little Morteau sausage or other smoked sausage to the meat mixture (buthttps://cooking-ez.com/images/recettes/zoom/base/viande/666-2.webp https://cooking-ez.com/entrees/recipe-warm-scallop-cabbage-salad.phpWarm scallop and cabbage saladCrunchy cabbage, soft potatoes and flash-fried scallopshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/665-0.webpPrepare ing0, shred finely, but do not cook it.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/665-1.webpRinse and dry ing1 amd slice through one or twice to create 2 or 3 fairly thin rounds.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/665-2.webpDice ing2 fairly small and fry in a very hot frying pan with ing3.Note: you can also use frozen ready-to-cookhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/665-3.webpSalt and pepper the sliced scallops on both sides.Pour ing4 into a frying pan on high heat. When really hothttps://cooking-ez.com/images/recettes/zoom/entrees/salades/665-4.webpPut the cabbage, potatoes and scallops into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/665-5.webpPour ing5 over, add the chopped herbs and mix well.Serve as soon as possiblehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/665-6.webp https://cooking-ez.com/divers/recipe-penne-purple-artichokes.phpPenne with purple artichokesPurple artichoked braised in white wine, penne and Parmesanhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/664-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/664-1.webpPour ing1 into a frying pan on high heat. When really hot, add the artichokes and sauter briefly, just until they arehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/664-2.webpAdd ing2 to the pan with ing3 and ing4 (peeled and chopped)https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/664-3.webpPour in ing5, salt and pepper, then turn down the heat and leave to cookhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/664-4.webp...until the white wine has completely evaporated.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/664-5.webpCook ing6 (penne)https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/664-6.webpMix the pasta and artichokes (remove the thyme and discard it), add a trickle of olive oilhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/664-7.webp...and the grated ing7.Mix and serve piping hothttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/664-8.webp https://cooking-ez.com/entrees/recipe-creamy-winter-vegetrable-soup.phpCreamy Winter Vegetable SoupWinter vegetables, thinly sliced and cooked in chicken stock, finished with cream and mustardhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/663-0.webpChoose your vegetables, preferably roots, such as celeriac, carrots, turnips, beetroot, black radishes, etc.Youhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/663-1.webpPrepare ing2 and chop. Then chop the cauliflower fairly small (ahttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/663-2.webpPeel and rinse the other vegetables and slice thinly (use a food processor) or cut intohttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/663-3.webpPrepare ing7 and slice thinlyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/663-4.webpPour ing9 into a large saucepan or stockpot. When hot, add the onion, salt and pepper and cook for 2 minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/663-5.webpAdd all the other vegetables and mix well. Cook for 2 or 3 minutes, stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/663-6.webpCover with 2 cm (1 inch) of water and add ing8https://cooking-ez.com/images/recettes/zoom/entrees/soupes/663-7.webpBring to the boil and cook on medium heat until the carrots are tenderhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/663-8.webpRemove from the heat and blend thoroughlyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/663-9.webpAdd ingA, ingB and blend briefly once more. Your soup is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/663-10.webp https://cooking-ez.com/poissons/recipe-cod-loin-saffron.phpCod loin with saffronFish steak seved with a cream and white-wine sauce, flavoured with shallot and saffronhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/662-0.webpBegin by preparing ing0, then chop finely.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/662-1.webpClean and trim the fish. I recommend using thick cuts of white fish for this; loin of cod ishttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/662-2.webpSprinkle both sides with flourhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/662-3.webpMelt ing3 in ing4 in a frying pan over medium heat.Lower in the fish portions and fry until browned on bothhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/662-4.webpAs always when cooking fish, remember the thermometer is your friend: the fish will be cookedhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/662-5.webpTransfer the fish to a hot plate and cover with aluminium foilhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/662-6.webpNow make the sauce: using the same frying pan, without cleaning it, add the chopped shallot.If the pan is toohttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/662-7.webpThen pour in ing5 and deglaze the bottom of the pan thoroughlyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/662-8.webpLeave to reduce by 2/3https://cooking-ez.com/images/recettes/zoom/poissons/poisson/662-9.webp...then pour in ing6https://cooking-ez.com/images/recettes/zoom/poissons/poisson/662-10.webp...and ing7.Mix everything together and leave on low heat to thicken.Checkhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/662-11.webpServe immediately, with the sauce poured over each fish portion.To accompany, you can servehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/662-0.webp https://cooking-ez.com/desserts/recipe-ice-cream-vacherin.phpIce-cream VacherinTwo layers of different ice creams between two circles of meringue, topped with whipped creamhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/661-0.webpPreheat the oven to 210°F (100°C).You will need a cake tin, dessert ring or plate about 23 cm (9 inches) inhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/661-1.webpMake a meringue with ing0 and ing1https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/33-6.webpTurn the paper with the circles on over and fix down onto a baking sheet with a small dab ofhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/661-2.webpUse a forcing bag to pipe 2 neat discs of meringue using the circles on the paper to guidehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/661-3.webpIf there is any meringue left over, you can fill up the spaces on the paper with small meringue shapes to serve to yourhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/661-4.webpLay a sheet of cooking parchment of a baking sheet, stand the dessert ring on it and place a circle of meringue in thehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/661-5.webpRemove from the freezer and spread a layer of blackcurrant sorbet on the meringue base to about halfway up the side ofhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/661-6.webpFollow this immediately with a second layer of vanilla ice creamhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/661-7.webpFinish with the second circle of meringue on top and press this down to sit firmly on the filling. It doesn't reallyhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/661-8.webpTake the vacherin out of the freezer and remove the ring. This is easier if you slip a knife blade around the edgehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/661-9.webpUse a forcing bag to pipe small whorls of Chantillyhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/661-10.webp...all over the top of the vacherinhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/661-11.webpFinish around the edge with a flat nozzle if you have onehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/661-12.webp...and cover the outside. You can pipe a "cord" around the bottom of the vacherin if you wish. If you don'thttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/661-13.webpPut the vacherin back in the freezer for at least 2 hours bafore servinghttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/661-14.webp https://cooking-ez.com/desserts/recipe-apple-tatin-terrine.phpApple Tatin TerrineSliced apples cooked slowly with sugar until caramelizedhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/660-0.webpMelt ing0https://cooking-ez.com/images/recettes/zoom/desserts/autres/660-1.webpLine a terrine dish or loaf mould with cooking parchment, leaving some overhanging the edgehttps://cooking-ez.com/images/recettes/zoom/desserts/autres/660-2.webpPeel ing1, remove the core and slice.Begin filling the dish by spreading a layer ofhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/660-3.webp...and sprinking with caster sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/660-4.webpContinue filling the dish, alternating layers of apple and sugar.You can press the apples down and evenhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/660-5.webpFold the edges of the paper over the top and hold in place with a metal object, such as a desert ring or spoonhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/660-6.webpBake in the oven for 3 hourshttps://cooking-ez.com/images/recettes/zoom/desserts/autres/660-7.webpWhen done, remove from the oven and leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/660-8.webpTurn out the cold terrine by pulling on the paperhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/660-9.webpServe in slices, warm if possible, with custard or a scoop of vanilla ice creamhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/660-0.webp https://cooking-ez.com/divers/recipe-feta-spinach-brik-pie.phpFeta and spinach brik pieCooked spinach with feta and cream filling in brik (or filo) pastryhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/659-0.webpPour ing0 into a frying pan on medium heat. When hot, add ing1, ing2 and ing3.Cook for 1 minute while stirringhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/659-1.webpAdd ing4, turn down the heat and leave to simmer gently for 5 minutes.Remove from the heat and discard thehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/659-2.webpPreheat the oven to 390°F (200°C).Put ing5 and ing6 into a bowl and pepper generouslyhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/659-3.webpMix wellhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/659-4.webpBrush 1 sheet of brik with oil, lay the second on top and brush this with oil,https://cooking-ez.com/images/recettes/zoom/divers/gratins/659-5.webpLay 2 sheets of brik in the bottom of a gratin or pie dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/659-6.webpUse half the spinach in the bottom layerhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/659-7.webpSpread the feta-cream mixture on tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/659-8.webpAdd the rest of the spinachhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/659-9.webpCover with the other 2 sheets of brik and fold in the edges. Scatter ingA over the tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/659-10.webpBake in the oven for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/659-11.webp https://cooking-ez.com/entrees/recipe-lentil-cold-meat-salad.phpLentil and cold-meat saladChunks of cold meat, lentils, hard-boiled eggs, parley and shallot, with vinaigrette dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/658-0.webpCut ing0 into small chunks. You can use any leftover meat (beef, chicken, pork...), or even a mixturehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/658-1.webpPut the meat into a bowl. Slice ing1 and add with ing2, finely choppedhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/658-2.webpBoil ing3 in a large quantity of salted water. When cooked (tender), drain thoroughlyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/658-3.webpAdd the lentils to the bowl, then add the chopped parsley and ing5. Stir round well and it's readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/658-4.webp https://cooking-ez.com/desserts/recipe-cochelin-evreux.phpCochelin d'EvreuxLarge apple turnover flavoured with vanillahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/657-0.webpPeel ing0, cut into chunks and mix with ing1 and ing2https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/657-1.webpRoll out ing3 into a circle, mark the centre line (to know where the fold will be) and prickhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/657-2.webpSpread the apple filling over the pricked half of the pastry, leaving 1cm (1/2 inch) free around the edgehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/657-3.webpMoisten the edge of the pastry with a brushhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/657-4.webpAnd fold the pastry over to form the cochelinhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/657-5.webpFold the edge inwards to seal and give a decorative finishhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/657-6.webpGlaze the cochelinhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/657-7.webpYou can add decorative cuts on the top with the point of a knife if you wishhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/657-8.webpRefrigerate for 1 hourhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/657-9.webpPreheat the oven to 390°F (200°C). Bake the cochelin for about 30 minutes until golden brown.Serve eitherhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/657-10.webp https://cooking-ez.com/divers/recipe-gratin-purple-artichokes.phpGratin of purple artichokesGratin of potatoes, purple artichokes and Parmesanhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/656-0.webpPreheat the oven to 390°F (200°C).Butter a gratin dish.Slice ing0 andhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/656-1.webpPrepare ing2 and spread in a layer over the potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/656-2.webpGrate ing3 over the tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/656-3.webpCook in the oven for about 20 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/656-4.webp...until the top is nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/656-5.webp https://cooking-ez.com/poissons/recipe-turban-sole-langoustines.phpTurban of sole with langoustinesRings of sole fillet filled with sautéed langoustines and a cream sauce with langoustine stockhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-0.webpCook the langoustines for 30 seconds (no longer) in salted boiling water.When cooled, shell them but do nothttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-1.webpPrepare the langoustine stock:Prepare ing1 and chop finely.https://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-2.webpPour ing4 into a saucean on medium heat. When hot, add the shallot, salt and pepper and cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-3.webpAdd the carrot and parsley. Leave to cook for 2 minuteshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-4.webpAdd the langoustine heads and clawshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-5.webpCrush these a little (I am using a rolling pin here) to bring out the flavourhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-6.webpAdd ing5 and ing6https://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-7.webpStir to mix well, then leave to simmer on low heat for 40 minuteshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-8.webpAfter this, strain the contents of the saucepan through a sieve and discard everything in thehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-9.webpYou will now have a very flavoursome langoustine stock.Note: this stage of the recipe can be preparedhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-10.webpPrepare the sauce: Pour the stock into a small saucepan on low heat and reduce by half. There shouldhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-11.webpThen add ing7, mix well, turn the heat up slightly and bring to the boil.Add ing8 and leave to reduce on lowhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-12.webpPrepare the sole turbans:Bring a saucepan of salted water to the boil.You can add a richerhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-16.webpSalt the sole fillets on both sideshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-13.webpRole into a hollow tube, like in the photo, and fix with two toothpicks so that they do not unroll during cookinghttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-14.webpPrepare all the sole fillets like thishttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-15.webpLower the sole fillets into gently simmering water and poach for 2-3 minuteshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-17.webp...then drain on a wire rack. Remove the toothpicks as this is easier while the fillets are still really hothttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-18.webpPour ingA into a frying pan on medium heat. When hot, sauté the langoustines until nicely browned.https://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-19.webpAssemble the turbans:Arrange 2 turbans on each platehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-20.webpFill with sautéed langoustines and pour the sauce over or around.Garnish with, for example, a cherry tomatohttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/655-0.webp https://cooking-ez.com/four/recipe-nantes-tourton.phpNantes TourtonHalfway between brtead and brioche, a sweet loaf without egghttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/654-0.webpPut into a food-processor bowl: ing0, ing1, ing2, ing3 and ing4 (cold)https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/654-1.webpKnead on slow speed for 10 minutes.txt=2294https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/654-2.webpStop kneading to add ing5, ing6 and ing7.Knead again, still on slow speed, until the butter and sugar arehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/654-3.webpGather the dough (it is quite normal for this to be very sticky) into a ball and transfer to a clean bowl. Cover with ahttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/654-4.webpAfter resting, "break" the dough (similar to knocking back with a firmer dough) by stretching it upwards and letting ithttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/654-5.webpGather the dough into a ball again, cover with plastic film and leave in the fridge for at least 4https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/654-6.webpThe dough will be easier to handle when it is really cold. Tip it onto a floured work surface and press it flat, thenhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/654-7.webpGlaze and leave to rest for 1 hour 30 minuteshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/654-8.webpPreheat the oven to 370°F (190°C).Glaze the loaf againhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/654-9.webpSlash the top in a criss-cross pattern (French bakers call this a "polka" cut)https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/654-10.webpBake for about 40 minuteshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/654-0.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/654-11.webp https://cooking-ez.com/desserts/recipe-yvetot-douillons.phpYvetot DouillonsPear filled with confectioner's custard, wrapped in a sweet pancake and puff pastryhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/653-0.webpPreheat the oven to 390°F (200°C).Peel ing0 and remove the core with an apple-corer (the stalk will go ashttps://cooking-ez.com/images/recettes/zoom/desserts/autres/653-1.webpFill the middle of each pear with confectioner's custard. You can use a teaspoon, but it is better to use ahttps://cooking-ez.com/images/recettes/zoom/desserts/autres/653-2.webpCut ing2 in half. Use a brush to coat each half with egg white, then sprinkle with vanillahttps://cooking-ez.com/images/recettes/zoom/desserts/autres/653-3.webpWrap each pear in half a pancake, sugar side inwardshttps://cooking-ez.com/images/recettes/zoom/desserts/autres/653-4.webpCut a circle of puff pastry for each pear about 12 cm (5 inches) in diameterhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/653-5.webpPlace a pear in the centre of the pastry circlehttps://cooking-ez.com/images/recettes/zoom/desserts/autres/653-6.webp...and fold the pastry up around ithttps://cooking-ez.com/images/recettes/zoom/desserts/autres/653-7.webpFinish the edge neatly with a strip of pastryhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/653-8.webpGlaze the puff pastry, then bake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/autres/653-9.webpLeave until just warm or cold before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/autres/653-0.webp https://cooking-ez.com/divers/recipe-spaghetti-bolognese.phpSpaghetti BolognesePasta with slow-simmered sauce of fresh tomatoes, meat, red wine and herbshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/652-0.webpRinse the tomatoes and cut out the hard bit around the stalk, then cut into chunks.If you have the time, youhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/652-1.webpPeel ing1 and dice small.Finely chop ing2.https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/652-2.webpPour ing7 into a large saucepan on medium heat.When hot, add the onions, carrot, herbs and garlic.Salthttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/652-3.webpAdd ing8https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/652-4.webp---and cook, stirring frequently (break up any large lumps)https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/652-5.webpThen add the tomatoes and stir well.Leave to cook for 5 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/652-6.webpAdd ing9, ingA, ingB and stir well.Turn the heat down to lowhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/652-7.webpLeave to cook uncovered until the sauce is reduced by 3/4.Remove and discard thehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/652-8.webpCook the spaghettihttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/produit/225-0.webp...mix with the sauce and serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/652-0.webp https://cooking-ez.com/divers/recipe-celeriac-mushroom-gratin.phpCeleriac and mushroom gratinGratin of sliced celeriac cooked in milk with fried mushroomshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/651-0.webpPeel ing0, rinse and cut into quartershttps://cooking-ez.com/images/recettes/zoom/divers/gratins/651-1.webpSlice the quarters thinly (use a mandolin if possible; it's very quick)https://cooking-ez.com/images/recettes/zoom/divers/gratins/651-2.webpPour ing1 into a suacepan, add ing3, salt, pepper and the sliced celeriachttps://cooking-ez.com/images/recettes/zoom/divers/gratins/651-3.webpSImmer gently until the celeriac is tender.Discard the garlic and bayleaf, then drain the celeriac (the milkhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/651-4.webpPrepare ing4, then cut them into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/651-5.webpPour ing5 into a frying pan on high heat. When hot, add the mushrooms and fry until browned, stirringhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/651-6.webpButter a gratin dish.Spread half the celeriac in the bottom with half of the ing7https://cooking-ez.com/images/recettes/zoom/divers/gratins/651-7.webpSpread the mushrooms on tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/651-8.webpThen the rest of the celeriac and cheese. Salt and pepper again, then pour over ing8https://cooking-ez.com/images/recettes/zoom/divers/gratins/651-9.webpBake for about 25 minutes, until the top is nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/651-0.webp https://cooking-ez.com/desserts/recipe-grandma-solange-biscuits.phpGrandma Solange's biscuitsSmall biscuits decorated with whole almondshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/650-0.webpPreheat the oven to 390°F (200°C).Put ing0 and ing1 into a food-mixer bowl.Mix on slow speed untilhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/650-1.webpAdd ing2 and ing3https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/650-2.webpBeat until thooughly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/650-3.webpShape the mixture into into small heaps using 2 teaspoons, well spaced out on a baking sheethttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/650-5.webpPlace an almond on the top of each heaphttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/650-6.webpAnd bake for about 15 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/650-7.webpWatch carefully towards the end of the cooking time: they are done when the edges are browned.Leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/650-0.webp https://cooking-ez.com/divers/recipe-grated-potato-cakes.phpGrated potato cakesGrated potato cakes for deep or pan fryinghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/649-0.webpPeel ing0 and rinsehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/649-1.webpGrate the potatoes fairly coarslyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/649-2.webpTransfer the grated potatoes to colander or strainer and rinse thoroughly (the water runninghttps://cooking-ez.com/images/recettes/zoom/divers/legumes/649-3.webpDry the potatoes on a tea towelhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/649-4.webpTip the potatoes into a bowl, salt and pepper, then add ing1https://cooking-ez.com/images/recettes/zoom/divers/legumes/649-5.webpMix wellhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/649-6.webpAdd ing2 and mix againhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/649-7.webpShape the potato cakes to the size you prefer, but do not pack them too tightly.It is best to use ahttps://cooking-ez.com/images/recettes/zoom/divers/legumes/649-8.webpFry the potato cakeshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/649-9.webp...until golden brown all overhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/649-10.webpThey can also be pan fried: place the dessert ring in the oiled pan and shape the potato cakeshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/649-11.webp...directly in the panhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/649-12.webpFry until browned on both sideshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/649-13.webp https://cooking-ez.com/desserts/recipe-simple-maple-syrup-tart.phpSimple maple-syrup tartSweetcrust pastry and maple syruphttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/648-0.webpHeat the oven to 430°F (220°C). Roll out the pastry and line a tart tin or mould.https://cooking-ez.com/images/recettes/zoom/desserts/tartes/648-1.webpPour ing1 into the tart casehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/648-3.webpAnd bake for about 40 minutes until the syrup crystalliseshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/648-0.webp https://cooking-ez.com/entrees/recipe-vegetable-tartare.phpVegetable tartareA variety of raw vegetables diced very small, bound with mayonnaisehttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/647-0.webpYou will need a lot of different vegetables, but only a small quantity of each (see the list ofhttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/647-1.webpCut the vegetables (apart from the shallot, garlic and cauliflower) into thin stickshttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/647-2.webp..then cut these across into tiny dice.If you have a mandolin, this will make the jobhttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/647-3.webpTransfer the prepared vegetables to a bowl as you gohttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/647-4.webpThe cauliflower (a purple one here) is better gratedhttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/647-5.webpOnce all the chopped vegetables are in the bowl, add some chives, cut very smallhttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/647-6.webp...then the mayonnaise and mix wellhttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/647-7.webpTo serve: place a dessert ring in the centre of a plate and fill with the mixturehttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/647-8.webpGently remove the ringhttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/647-9.webp...and garnish with a parsley leaf.You could also pour a trickle of herb olive oilhttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/647-0.webp https://cooking-ez.com/desserts/recipe-apple-pear-tart.phpApple and pear tartPuff pastry, stewed apple and sliced pearshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/646-0.webpRoll out the pastry thinly and line a tart tin or mould. Prick allhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/646-1.webpPreheat the oven to 390°F (200°C).Peel the pears, cut into quarters and remove the core.Cut eachhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/646-2.webpSpread ing2 in an even layer in the pastry casehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/646-3.webpArrange the pear slices on top of the stewed apple in a rosette patternhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/646-4.webpAnd bake for about 35 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/646-5.webpAfter the tart comes out of the oven, you can glaze the top, using ahttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/646-6.webp https://cooking-ez.com/divers/recipe-artichokes-beef.phpArtichokes with beefSautéed artichokes, cooked beef and potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/autres/645-0.webpCut ing0 and ing1 into chunks.Chop ing2https://cooking-ez.com/images/recettes/zoom/divers/autres/645-1.webpPrepare ing3 and cut into 4 lengthwayshttps://cooking-ez.com/images/recettes/zoom/divers/autres/645-2.webpPour ing4 into a large frying pan on medium heat. When hot, add the artichokes, salt and pepper and mixhttps://cooking-ez.com/images/recettes/zoom/divers/autres/645-3.webpWhen the artichokes are cooked (tender), leave off the lid and add the shallots (add another 2 tablespoons of olive oilhttps://cooking-ez.com/images/recettes/zoom/divers/autres/645-4.webpThen add the meathttps://cooking-ez.com/images/recettes/zoom/divers/autres/645-5.webp...and potatoes. Cook for a few minutes longer, just enough to reheat the meat and potatoes. Checkhttps://cooking-ez.com/images/recettes/zoom/divers/autres/645-6.webpServe on hot plates, with a trickle of olive oil poured over, if you wishhttps://cooking-ez.com/images/recettes/zoom/divers/autres/645-7.webp https://cooking-ez.com/desserts/recipe-french-family-cake.phpFrench Family CakeFruit, caramel and "four quarters" cake mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/644-0.webpPut into a food-processor bowl: ing0, ing1, ing2, ing3 (softened and cut into pieces) and ing4https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/644-1.webpMix together until the mixture is even and smooth. Set aside in the fridgehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/644-2.webpPeel ing5, remove the stalk and core, then cut into pieces.Put the pieces into a loaf tin or mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/644-3.webpPut ing6 and ing7 into a small saucepan on high heathttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/644-4.webpCook the sugar to light caramel stagehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/644-5.webp...then pour this over the fruithttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/644-6.webpCover with the cake mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/644-7.webp...and bake for about 40 minutes.Serve warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/644-0.webp https://cooking-ez.com/entrees/recipe-eggs-mayonnaise.phpEggs with mayonnaiseHard-boiled eggs with mayonnaise, served with a side-salad of carrot and shallothttps://cooking-ez.com/images/recettes/zoom/entrees/autres/643-0.webpPeel and grate ing0.Put into a bowl with ing1, ing2 and the finely chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/643-1.webpCut ing5 in half lengthways, then slice a little white off the bottom of each half so that the eggs sit firmlyhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/643-2.webpArrange the egg halves on the serving plate with the carrot salad in the spaces betweenhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/643-4.webpTop the eggs with mayonnaise, scatter a few chopped chives over and your "œufs-mayo" are readyhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/643-0.webp https://cooking-ez.com/desserts/recipe-pistachio-ice-cream.phpPistachio ice creamThe real taste of pistachiohttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/642-0.webpBring ing0 to the boil, then take off the heathttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/642-2.webpIn a bowl, mix ing1 and ing2 with a soft spatulahttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/642-1.webpPour the milk into the egg-yolk and sugar mixture while stirring. Mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/642-3.webpPour the mixture back into the saucepan on very low heat and leave to thicken, stirring constantly.This shouldhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/642-4.webpAs soon as the mixture is ready, take off the heat, add ing3, mix well, add ing4 and mix again.Cool by standinghttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/642-5.webpChurn the mixture in an ice-cream maker 30 minutes before you wish to servehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/642-0.webp https://cooking-ez.com/desserts/recipe-peach-blackcurrant-coupe.phpPeach and blackcurrant coupePeaches with mint and a scoop of blackcurrant sorbethttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/641-0.webpPeel ing0 (use the same method as for tomatoes) and cut into small chunks.Put thehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/641-1.webpRemove the mint leaves.Divide the peaches between the disheshttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/641-2.webpJust before serving, place a scoop of sorbet in each dish and decorate with a little sprig of minthttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/641-0.webp https://cooking-ez.com/divers/recipe-gisele-pasties.phpGisèle's PastiesPasty made with shortcrust pastry, filled with meat, onions, garlic and parsleyhttps://cooking-ez.com/images/recettes/zoom/divers/viande/640-13.webpWe'll start by making the filling for the pasties:Peel ing0 and chophttps://cooking-ez.com/images/recettes/zoom/divers/viande/640-0.webpPour ing1 into a large pan on medium heat. When hot, add the onion and garlic, salt and pepper, then cook for 1 or 2https://cooking-ez.com/images/recettes/zoom/divers/viande/640-1.webpAdd ing2https://cooking-ez.com/images/recettes/zoom/divers/viande/640-2.webp...and cook, stirring regularly, until the meat is cooked.Add the chopped parsley andhttps://cooking-ez.com/images/recettes/zoom/divers/viande/640-3.webpTip into a bowl, leave to cool, then add ing5 and mix well.Your filling is readyhttps://cooking-ez.com/images/recettes/zoom/divers/viande/640-4.webpPreheat the oven to 390°F (200°C).Now to make the pasties: Roll out ing6,https://cooking-ez.com/images/recettes/zoom/divers/viande/640-5.webpMoisten around the edge of the pastry with a brush dipped in waterhttps://cooking-ez.com/images/recettes/zoom/divers/viande/640-6.webpPlace the filling on one half of the circle, not too close to the edgehttps://cooking-ez.com/images/recettes/zoom/divers/viande/640-7.webp...then fold the circle over in half and press all along the edge to sealhttps://cooking-ez.com/images/recettes/zoom/divers/viande/640-8.webpUse up all the pastry like thishttps://cooking-ez.com/images/recettes/zoom/divers/viande/640-9.webpIt is traditional for the edge of the pasties to be "marked". Use your finger to create an even pattern along thehttps://cooking-ez.com/images/recettes/zoom/divers/viande/640-10.webpGlaze the pastieshttps://cooking-ez.com/images/recettes/zoom/divers/viande/640-11.webpBake for about 20 minutes until nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/viande/640-12.webpServe 2 pasties per person with a good green salad and french dressing (vinaigrette)https://cooking-ez.com/images/recettes/zoom/divers/viande/640-13.webp https://cooking-ez.com/entrees/recipe-lebanese-tabbouleh.phpLebanese TabboulehTabbouleh with parsley, tomatoes, onions and bulgur wheathttps://cooking-ez.com/images/recettes/zoom/entrees/salades/639-0.webpRinse ing0, put in a bowl and cover with cold water. Leave to soften for about 20 minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/639-1.webpPrepare ing1 and cut into small pieces after peelinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/639-2.webpTake the parsley leaves off their stalks (discard these) and chophttps://cooking-ez.com/images/recettes/zoom/entrees/salades/639-3.webpChop ing3 small and put into a salad bowl with the tomatoes and parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/639-4.webpDrain the bulgur wheat and add this to the bowl with ing4 and ing5.Salt lightly, pepper and mixhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/639-5.webp https://cooking-ez.com/entrees/recipe-tomatoes-macedoine.phpTomatoes MacédoinePeeled Tomatoes filled with a macédoine of vegetables in mayonnaisehttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/638-0.webpPeel ing0, slice off the top and empty out the inside (use a teaspoon or, better still, ahttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/638-1.webpSprinkle the insides of the tomatoes with salt and stand them upside down on a wire rackhttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/638-2.webpFill the tomatoes with macédoinehttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/638-3.webp...until slightly over full.Your tomatoes macédoine are readyhttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/638-0.webp https://cooking-ez.com/entrees/recipe-ham-russe.phpHam à la RusseMacédoine of vegetables rolled in a slice of hamhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/637-0.webpPlace a slice of ham on the worktop and spread a spoonful of macédoine along one edgehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/637-1.webpRoll the ham up around the macédoinehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/637-2.webpRepeat this with all the ham sliceshttps://cooking-ez.com/images/recettes/zoom/entrees/autres/637-0.webp https://cooking-ez.com/base/recipe-macedoine-vegetables.phpMacédoine of vegetablesDiced vegetables in mayonnaisehttps://cooking-ez.com/images/recettes/zoom/base/legumes/636-0.webpPrepare ing0 and ing1. Cut into small dice about 1/2 cm (1/4 inch) acrosshttps://cooking-ez.com/images/recettes/zoom/base/legumes/636-1.webpCut ing2 into 1/2 cm (1/4 inch) chunkshttps://cooking-ez.com/images/recettes/zoom/base/legumes/636-2.webpIf you are using fresh peas, shell them to give ing3, otherwise, use this weight of frozen peashttps://cooking-ez.com/images/recettes/zoom/base/legumes/636-3.webpBring a pan of salted water to the boil (1 tablespoon of coarse salt per liter of water). Tip in the dicedhttps://cooking-ez.com/images/recettes/zoom/base/legumes/636-4.webpRemove the carrots with skimmer or araignée (spider) and drain inhttps://cooking-ez.com/images/recettes/zoom/base/legumes/636-5.webpCook and drain the other vegetables in turn the same way: turnips, green beans and peas.Note: do not throw thehttps://cooking-ez.com/images/recettes/zoom/base/legumes/636-6.webpIt is important to drain the vegetables throroughly. I advise you to give them a whirl, each in turn, in a saladhttps://cooking-ez.com/images/recettes/zoom/base/legumes/636-7.webp... then leave them to wait on a tea towel or on absorbant paperhttps://cooking-ez.com/images/recettes/zoom/base/legumes/636-8.webpFinish your macédoine by mixing all the vegetables together with ing4https://cooking-ez.com/images/recettes/zoom/base/legumes/636-9.webp https://cooking-ez.com/divers/recipe-italian-style-gratin.phpItalian style gratinGratin of courgettes, tomatoes, minced beef and bechamel saucehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/635-0.webpPeel and chop ing0https://cooking-ez.com/images/recettes/zoom/divers/gratins/635-1.webpPour ing1 into a large saucepan on medium heat. When hot, add the onions and cook for 2 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/635-2.webpAdd the minced beef and cook, stirring from time to time.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/635-3.webpPrepare ing3 and slice into thin roundshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/635-4.webpPour ing4 into a large saucepan on medium heat.When hot, add the courgettes and cook for 5 minutes, then salthttps://cooking-ez.com/images/recettes/zoom/divers/gratins/635-5.webpPrepare ing5 (while it is not essential to peel them, it is better), slice and fry in ing6,https://cooking-ez.com/images/recettes/zoom/divers/gratins/635-6.webpPreheat the oven to 390°F (200°C).Begin assembling the gratin: use a butteredhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/635-7.webpCover with a layer of minced beefhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/635-8.webpCover with a layer of bechamelhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/635-9.webpThen add the tomatoeshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/635-10.webpThen a final layer of meathttps://cooking-ez.com/images/recettes/zoom/divers/gratins/635-11.webpFinish with another layer of bechamel and the grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/635-12.webpCook in the oven until the top is nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/635-0.webp https://cooking-ez.com/poissons/recipe-crispy-prawn-rolls.phpCrispy prawn rollsFinely diced carrots and courgettes with chunks of prawn wrapped in a crispy sheet of brik or filohttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/634-0.webpPrepare ing0 and dice very small (to French chefs, this is a "Brunoise").https://cooking-ez.com/images/recettes/zoom/poissons/crustace/634-1.webpFry the onion in ing3 for a minute, then salt and pepper.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/634-3.webpUsing the same frying pan, pour in ing5 and when hot, add the carrots.Cook for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/634-4.webpAdd the courgettes and cook for a further 1 or 2 minutes.Salt and pepper at the end.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/634-5.webpShell ing4 and cut into chunkshttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/634-2.webpFry the prawn chunks in ing6 until golden brownhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/634-6.webpWhen nicely browned, add the carrots and courgettes and mix.Check seasoninghttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/634-7.webpLay a sheet of brik or filo on the work surface, put a small amount of filling towards the edge nearest youhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/634-8.webp...and roll up or fold into a neat little parcelhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/634-9.webpFry the rolls in a little oil until browned on each sidehttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/634-10.webpServe 2 rolls per person as a main course, or 1 as a starterhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/634-0.webp https://cooking-ez.com/monde/recipe-little-lemon-biscuits.phpLittle lemon biscuitsItalian biscuits with lemon zesthttps://cooking-ez.com/images/recettes/zoom/monde/petits_gateaux/633-0.webpPut into a food-processor bowl: ing1, ing2*, ing3, ing4, ing5, ing6, ing7 and ing8.Add thehttps://cooking-ez.com/images/recettes/zoom/monde/petits_gateaux/633-3.webpKnead in slow speed until the dough is thoroughly mixedhttps://cooking-ez.com/images/recettes/zoom/monde/petits_gateaux/633-4.webpRoll the dough into a cylinder and wrap in plastic film. Leave to rest in the fridge for 1 hour orhttps://cooking-ez.com/images/recettes/zoom/monde/petits_gateaux/633-5.webpPreheat the oven to 360°F (180°C).Slice the roll of dough fairly thinly. You can leave the slices in theirhttps://cooking-ez.com/images/recettes/zoom/monde/petits_gateaux/633-6.webpBake until the biscuits are golden (about 20-30 minutes)https://cooking-ez.com/images/recettes/zoom/monde/petits_gateaux/633-0.webp https://cooking-ez.com/entrees/recipe-eggs-cocotte-francaise.phpEggs en Cocotte à la FrançaiseEggs baked in ramekins with peas, bacon and creamhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/632-0.webpShell ing0 and boil in salted water until barely tender.Cool under the cold tap and drain them.https://cooking-ez.com/images/recettes/zoom/entrees/autres/632-1.webpPrepare ing2, chop and fry in ing1https://cooking-ez.com/images/recettes/zoom/entrees/autres/632-2.webpFry ing4. Preheat the oven to 360°F (180°C)https://cooking-ez.com/images/recettes/zoom/divers/tartes/1010-6.webpBrush the inside of the ramekins with melted butterhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/632-3.webpPut a few peas in the bottom of each ramekinhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/632-4.webpAdd some bacon and onionshttps://cooking-ez.com/images/recettes/zoom/entrees/autres/632-5.webpPour in an egg white (keep the yolk separate)https://cooking-ez.com/images/recettes/zoom/entrees/autres/632-6.webpAnd finish with a tablespoonful of cream.Season with salt and pepperhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/632-7.webpCook in the oven for about 10 minutes until the egg white is sethttps://cooking-ez.com/images/recettes/zoom/entrees/autres/632-8.webpPlace the egg yolks on top of the ramekins and return to the oven for 1 more minutehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/632-9.webpServe immediately, garnished with a few finely snipped chiveshttps://cooking-ez.com/images/recettes/zoom/entrees/autres/632-0.webp https://cooking-ez.com/entrees/recipe-cubed-salad.phpCubed saladDiced cucumber, courgette, beetroot, Comté and salmon in a herb vinaigrette dressinghttps://cooking-ez.com/images/recettes/zoom/entrees/salades/631-0.webpPrepare ing0, dice small and sprinkle with fine salt.Sethttps://cooking-ez.com/images/recettes/zoom/entrees/salades/631-1.webpPrepare ing1, dice small and trickle half the ing8 and ing9 over. Sprinkle with a littlehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/631-2.webpPeel ing2, dice small and trickle ingA and ingB. Sprinkle with a little fine salt, mix and set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/631-3.webpDice ing3 and set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/631-4.webpDice ing4 and set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/631-5.webpPut into a large salad bowl the salmon, Comté and cucumber (drained)https://cooking-ez.com/images/recettes/zoom/entrees/salades/631-6.webpAdd the beetroot and courgettes (drained)https://cooking-ez.com/images/recettes/zoom/entrees/salades/631-7.webpAdd the chopped herbs, then ing6 and mix well.Your cubed salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/631-8.webp https://cooking-ez.com/entrees/recipe-green-piedmont-salad.phpGreen Piedmont SaladLike a classic Piedmont salad, but with courgette instead of tomatohttps://cooking-ez.com/images/recettes/zoom/entrees/salades/630-0.webpPrepare ing0 and dice, or slice into rounds if smallhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/630-1.webpDice ing1 fairly smallhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/630-2.webpChop ing2 into small pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/630-3.webpPut into a salad bowl the courgettes, cervelas, potatoes and finely chopped ing3https://cooking-ez.com/images/recettes/zoom/entrees/salades/630-4.webpAdd ing4 cut into quarters or sliced and the chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/630-5.webpFinish by adding ing6 and mix well.Your Piedmont salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/630-6.webp https://cooking-ez.com/desserts/recipe-arlesian-biscuits.phpArlesian Biscuitshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/629-0.webpPut into a food-processor bowl: ing0, ing1, ing2, ing3, ing4, ing5 and the zest of ing6https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/629-1.webpKnead until thoroughly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/629-2.webpGather the dough and pat into a flat "cake". Wrap in plastic film.Refrigerate for athttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/629-3.webpPreheat the oven to 360°F (180°C).Roll out the dough about 1/2 cm (1/4 inch) thickhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/629-4.webpCut out small circleshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/629-5.webp... and arrange on a baking sheet. NB: As the dough is very fragile, ahttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/629-6.webpBake for 10 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/629-0.webp https://cooking-ez.com/entrees/recipe-salade-nicoise.phpSalade NiçoiseTomatoes, broad beans, tuna, olives, radishes, anchovies and hard-boiled eggs in this versionhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/628-0.webpShell ing0 and blanch in boiling water for 3 minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/628-1.webp...to make removing the skin easier. Nip off the little budding shoot as well. Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/628-2.webpPrepare ing1, quarter and cut each quarter in half again lengthways.Sprinkle withhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/628-3.webpRemove the stones from ing2 and chop roughly.Cut ing3 into pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/628-4.webpPrepare ing5, chop finely and put into a salad bowl.Add ing4 in thin sliceshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/628-5.webpAdd ing6 (drained), the olives and anchovieshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/628-6.webpAdd the tomatoes and ing7, sliced or quarteredhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/628-7.webpFinish by adding the dressing made with ing8, ing9, ingA and ingBhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/628-8.webpYour Salade Niçoise is ready. Best served not too coldhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/628-0.webp https://cooking-ez.com/desserts/recipe-strawberry-sorbet.phpStrawberry sorbetLight and smooth strawberry sorbethttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/627-0.webpPut ing0 into a blender goblet. There is no need to remove the green topshttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/627-1.webpBlend thoroughlyhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/627-2.webpSieve the strawberry purée that you have made.Add ing1 and the juice of ing2https://cooking-ez.com/images/recettes/zoom/desserts/glaces/627-3.webpTransfer the mixture into an ice-cream maker and leave it to churnhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/627-4.webp...until the purée begins to thicken a littlehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/627-5.webpBeat ing3 until light and fluffyhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/627-6.webpAdd this to the mixture while churninghttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/627-7.webpLeave to churn until the sorbet texture is smooth and creamyhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/627-0.webp https://cooking-ez.com/divers/recipe-curried-prawn-risotto.phpCurried prawn risottoPrawns fried with curry spices in a creamy risottohttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/626-0.webpPeel the prawns and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/626-1.webpMelt ing1 in a frying pan, add the prawns and fry until lightly brownedhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/626-2.webpWhen fried, add ing2 and mix well. Leave to cook for a further minute and remove from the heat.https://cooking-ez.com/images/recettes/zoom/divers/pates_riz/626-3.webpPrepare ing3 and chop finely.Pour ing4 into a large saucepan on medium heat. Whenhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/626-4.webpTip in ing5, stir for 2 or 3 minutes until the rice has "pearled", or become translucenthttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/626-5.webpPour in ing6 and stir until the liquid has been completely absorbedhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/626-6.webpTurn down the heat and add ing7 gradually, stirring all the timehttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/626-7.webpThe rice should be cooked but still quite moisthttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/626-8.webpAdd ing8 and mix wellhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/626-9.webpAdd the spiced prawnshttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/626-10.webp...then the grated ing9 and your risotto is readyhttps://cooking-ez.com/images/recettes/zoom/divers/pates_riz/626-11.webp https://cooking-ez.com/four/recipe-saucipain.phpSaucipainBread made with red wine, salami and toasted pistachioshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/625-1.webpRemove the skin from ing0 and dice smallhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/625-2.webpSpread ing1 on a baking sheet and toast for 15 minutes in the oven at 300°F (150°C)https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/625-3.webpPut into a food-processor bowl: ing2, ing3, ing4 and ing5https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/625-4.webpStart kneading on minimum speed, then pour in ing6.Knead for 3 minutes like this, then on speed "1" for ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/625-5.webpOnce the dough is made, go back to minimum speed and tip in the diced sausage and pistachios.Gather the doughhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/625-6.webpAfter this time, divide the dough into 200 g pieces. Roll these into balls and leave covered with a sheet of plastic tohttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/625-7.webpPreheat the oven to 460°F (240°C) and bake the saucipains for about 20 minutes until nicely browned.txt=2180https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/625-9.webp https://cooking-ez.com/poissons/recipe-langoustine-sabayon-tart.phpLangoustine sabayon tartFilo-pastry case, fried langoustines and lime sabayonhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/624-0.webpPreheat the oven to 390°F (200°C).Lay a sheet of filo pastry out on the worktop andhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/624-1.webpLay a second sheet on tophttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/624-2.webpBrush with more butter and repeat the operation to give 3 sheets of filo with 2 layers of butterhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/624-3.webpCut out circles of about 12 cm (5 inches)https://cooking-ez.com/images/recettes/zoom/poissons/crustace/624-4.webp...and line the tart cases or mouldshttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/624-5.webpBrush butter over the inside of the caseshttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/624-6.webpAnd bake until golden brown.Set aside where they will stay hothttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/624-7.webpPeel ing2, cut into pieces and dust with ing3https://cooking-ez.com/images/recettes/zoom/poissons/crustace/624-9.webpMelt ing4 in a small frying pan. Add the langoustines, salt lightly, pepper and fry for 2 or 3 minutes until lightlyhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/624-10.webpPrepare the lime sabayon (recipe here) with ing5, ing6, ing7, ing8 and ing9https://cooking-ez.com/images/recettes/zoom/base/sauces/50-6.webpDivide the langoustines between the hot tart caseshttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/624-11.webp...pour the sabayon over and serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/poissons/crustace/624-0.webp https://cooking-ez.com/monde/recipe-papadums.phpPapadumsThin Indian wafers with cuminhttps://cooking-ez.com/images/recettes/zoom/monde/autres/623-0.webpPreheat the oven to 360°F (180°C).Put into a food-processor bowl: ing0, ing1, ing2, ing3 (optional) andhttps://cooking-ez.com/images/recettes/zoom/monde/autres/623-1.webpYou should try to roll out the dough as thinly as possible. Use a pasta machine if you can; it's the best wayhttps://cooking-ez.com/images/recettes/zoom/monde/autres/623-2.webpArrange the rolled-out dough pieces on a baking sheet and bakehttps://cooking-ez.com/images/recettes/zoom/monde/autres/623-3.webp...until the papadums are golden coloured.Leave to cool before eatinghttps://cooking-ez.com/images/recettes/zoom/monde/autres/623-0.webp https://cooking-ez.com/divers/recipe-purple-artichokes-braised-white-whine.phpPurple artichokes braised in white winePurple artichokes braised in a little white wine with spring onionshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/622-0.webpPrepare ing0.Prepare ing1 and chophttps://cooking-ez.com/images/recettes/zoom/divers/legumes/622-1.webpHeat ing2 in a frying pan over medium heat. When hot, add the chopped onions, salt and pepper. Cook for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/622-2.webpAdd the artichokes, salt pepper and stir togetherhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/622-3.webpPour in ing3 to give about 1 cm (1/2 inch) depth in the panhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/622-4.webpBring to the boil, then turn down the heat to minimum. Leave to cook gentlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/622-5.webp...until the wine has completely evaporated. Check that the artichokes are tenderhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/622-6.webpYour artichokes are readyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/622-0.webp https://cooking-ez.com/desserts/recipe-pets-nonne.phpPets de nonneSweet choux-pastry frittershttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/621-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/621-1.webpTransfer the dough to a forcing bag. If you don't have one, use a plastic bag and cut off onehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/621-2.webpHeat the oil 320°F (160°C).Press on the forcing bag and squeeze out the dough to the size of a walnut, thenhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/621-3.webpWhen the dough falls into the hot oil it will sink to the bottom at first, then rise back up to the tophttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/621-4.webpTurn the pets de nonne so that they brown evenlyhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/621-5.webpRemove them from the oil with a skimmer and place on absorbant paper.Sprinkle ahttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/621-0.webp https://cooking-ez.com/desserts/recipe-almond-mug-cake.phpAlmond mug cake for MaryQuick microwave cakehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/620-0.webpMelt ing0, add ing1 and ing2 and mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/620-10.webpMix together ing3, ing4, ing5 and ing6https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/620-1.webpMix thoroughlyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/620-5.webpDivide the mixture evenly between the mugshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/620-6.webpCook one mug at a time (this is important) for 1 minute 30 seconds each at 850 Wattshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/620-7.webpLeave to cool for a few minutes before eating as the cake will be boiling in the centre when you take it out of thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/620-8.webp https://cooking-ez.com/divers/recipe-sauteed-green-vegetables.phpSautéed green vegetablesDifferent vegetables cooked separately then combined with parsley and a knob of butterhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/619-0.webpPrepare the courgettes and cut into small pieces.Prepare thehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/619-1.webpHeat 2 tablespoons olive oil in a large saucepan over medium heat. When hot, add the courgettes and cook untilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/619-2.webpDo the same for the cabbagehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/619-3.webpDo the same for the leekshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/619-4.webpAdd another 2 tablespoons olive oil to the pan. When hot, add the chopped onions, salt and pepper.Cook for 1 orhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/619-5.webpTip the other vegetables back into the pan, add a knob of butter and some chopped parsley. Mix well.Leave tohttps://cooking-ez.com/images/recettes/zoom/divers/legumes/619-6.webp https://cooking-ez.com/desserts/recipe-strawberry-verveine-tart.phpStrawberry Verveine TartSweetcrust pastry, verveine-flavoured cream and strawberrieshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/618-0.webpLine the tart mould or tin with ing0 and bake "blind"https://cooking-ez.com/images/recettes/zoom/desserts/tartes/618-1.webpCoat the inside with white chocolate. This is not essential, but helps to keep the pastryhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/618-2.webpPrepare the chantilly cream.Set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/618-3.webpPrepare the confectioner's custard (crème pâtissière, or french pastry cream)https://cooking-ez.com/images/recettes/zoom/desserts/tartes/618-4.webpWhen the custard has cooled, beat in ing4 using a whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/618-5.webpTip the chantilly cream into the custardhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/618-6.webp... and fold in gently with a soft spatula to make a light creamhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/618-7.webpSpread the cream in the bottom of the tart case (use a forcing bag if possible to make thishttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/618-8.webpThen top with strawberries, pressing them a little way into the cream to hold them in place.Keep in the fridge,https://cooking-ez.com/images/recettes/zoom/desserts/tartes/618-0.webp https://cooking-ez.com/base/recipe-nougatine.phpNougatineCaramel and toasted almondshttps://cooking-ez.com/images/recettes/zoom/base/confiseries/617-0.webpPreheat the oven to 150°C (300°F).Prepare your work surface: Place a metal baking tray on it (this willhttps://cooking-ez.com/images/recettes/zoom/base/confiseries/617-1.webpSpread ing0 out on a baking sheet and toast in the oven for about 6-7 minutes. They shouldhttps://cooking-ez.com/images/recettes/zoom/base/confiseries/617-2.webpMeanwhile, tip ing1 into a saucepan (preferably non-stick) and put on low to medium heat.Do not add any waterhttps://cooking-ez.com/images/recettes/zoom/base/confiseries/617-3.webpStir from time to time with a wooden spatula so that the sugar cooks evenly.You arehttps://cooking-ez.com/images/recettes/zoom/base/confiseries/617-4.webpNow you will need to work quickly, without interruption.Tip all the toasted almonds, as hot as possible, intohttps://cooking-ez.com/images/recettes/zoom/base/confiseries/617-5.webpMix wellhttps://cooking-ez.com/images/recettes/zoom/base/confiseries/617-6.webpTurn the mixture out onto the cooking parchmenthttps://cooking-ez.com/images/recettes/zoom/base/confiseries/617-7.webpCover with the second sheet and roll out immediately with the rolling pin as thinly as possiblehttps://cooking-ez.com/images/recettes/zoom/base/confiseries/617-8.webpIf you want your nougatine in special shapes (strips, circles, figures, etc.) score these immediately, while thehttps://cooking-ez.com/images/recettes/zoom/base/confiseries/617-9.webpOnce fully cooled, you can separate the shapes by breaking the nougatine gently where you have scored ithttps://cooking-ez.com/images/recettes/zoom/base/confiseries/617-0.webp https://cooking-ez.com/desserts/recipe-chocolate-mug-cake.phpChocolate mug cakeQuick microwave cakehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/616-0.webpPut into a bowl: ing0, ing1 (in small pieces) and ing2.Melt for 2 minutes in the microwave on mediumhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/616-1.webpMix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/616-2.webpAdd ing3 and mix againhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/616-3.webpAdd ing4 and ing5https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/616-4.webp... and mix once morehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/616-5.webpYou can add some chocolate chips if you like, but this is not essential.This mixture can be prepared inhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/616-6.webpDivide the mixture evenly between the mugshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/616-7.webpCook one mug at a time (this is important) for 1 minute 30 seconds each at 850 Wattshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/620-7.webpLeave to cool for a few minutes before eating as the cake will be boiling in the centre when you take it out of thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/616-0.webp https://cooking-ez.com/poissons/recipe-fish-seed-crust.phpFish in a seed crustFish fillet, seeds (sesame, linseed, poppy) and beaten egghttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/615-0.webpMix in a bowl:ing0, ing1, ing2, ing3, ing4, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/615-1.webpTip the mixture onto a platehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/615-2.webpUs a fork to beat ing5 with salt and pepper.https://cooking-ez.com/images/recettes/zoom/poissons/poisson/615-3.webpPrepare ing6 and cut into individual portionshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/615-4.webpDip the fish into the beaten egghttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/615-5.webpThen dip both sides into the seed mixture until well coatedhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/615-6.webpCoat all the fish like thishttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/615-7.webpThen pan fry in a little oilhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/615-8.webpServe with a chickpea salad, for examplehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/615-0.webp https://cooking-ez.com/entrees/recipe-chickpea-salad.phpChickpea saladMashed chickpeas with spring onions, radishes and corianderhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/614-0.webpDrain ing0 and mash them roughly with a forkhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/614-1.webpPut into a bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/614-2.webpAdd ing1 and ing2 sliced into roundshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/614-3.webpFinish by adding the chopped coriander and ing4. Mix well and it's readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/614-4.webp https://cooking-ez.com/entrees/recipe-white-asparagus-salad.phpWhite asparagus saladCut asparagus, croutons, hard-boiled eggs, herbs and vinaigrettehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/613-0.webpPrepare the asparagus.When cooked, drain and cut into lengths on the diagonal (likehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/613-1.webpLeave the asparagus on a clothhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/613-2.webpCut ing1 into small cubes (you can remove the crust if you wish)https://cooking-ez.com/images/recettes/zoom/entrees/salades/613-3.webpMelt ing2 in a frying pan, then add the bread cubes and fry until golden brown.Sethttps://cooking-ez.com/images/recettes/zoom/entrees/salades/613-4.webpChop ing3https://cooking-ez.com/images/recettes/zoom/entrees/salades/613-5.webpCombine the asparagus, croutons and hard-boiled eggs in a salad bowl. Snip the parsley and chives over the top, thenhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/613-6.webp https://cooking-ez.com/viandes/recipe-spring-veal-saute.phpSpring veal sautéSauté of veal with spring onions and white wine sauce with a dash of creamhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/612-0.webpPeel, rinse and chop ing0https://cooking-ez.com/images/recettes/zoom/viandes/viande/612-1.webpCut ing1 into small chunkshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/612-2.webpHeat ing2 in a frying pan or large saucepan, preferably one that is not non-stick. When hot, add the onions, stir well,https://cooking-ez.com/images/recettes/zoom/viandes/viande/612-3.webpSalt and pepper the veal, then sprinkle ing3 over.Mix wellhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/612-4.webpUsing the same pan, without cleaning it, heat ing4.When hot, add the veal and cook until browned (about 5 to 10https://cooking-ez.com/images/recettes/zoom/viandes/viande/612-5.webpPut the pan back on the heat and pour in ing5https://cooking-ez.com/images/recettes/zoom/viandes/viande/612-6.webpScrape the botton of the pan to deglaze it, then leave on medium heat to reduce the liquid byhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/612-7.webpAdd ing6 and leave to reduce for 5 minuteshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/612-8.webpReturn the onions and veal to the pan and mix well. Leave for a further 3 minutes to heat through and it'shttps://cooking-ez.com/images/recettes/zoom/viandes/viande/612-9.webp https://cooking-ez.com/desserts/recipe-cigarettes-russes-piroulines.phpCigarettes Russes (Piroulines)Crispy biscuits rolled into little tubeshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/611-0.webpBegin by preparing your rolling utensil: wrap a round pencil in aluminium foil.https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/611-1.webpPreheat the oven to 360°F (180°C).Heat ing3 over low heat until just melted.Sieve together ing0 andhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/611-2.webpAdd ing2 to this mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/611-3.webpMix thoroughlyhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/611-4.webpPour in the melted butterhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/611-5.webp...and mix againhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/611-6.webpPour small dollops of batter about 6 cm (2 inches) in diameter on a baking sheet covered withhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/611-7.webpBake for about 15 minutes. When the biscuits are brown around the edge and still pale in the centre, they arehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/611-8.webpNow comes the tricky bit: rolling. Open the oven door, leaving it running, and lay a sheet of cooking parchment on thehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/611-9.webpPlace the finished biscuits as you make them on a wire rack.Your Cigarettes Russes are ready once they havehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/611-10.webp https://cooking-ez.com/entrees/recipe-endive-walnut-salad.phpEndive and walnut saladDouble walnut flavour (oil and kernels) in this endive saladhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/610-0.webpBegin by preparing the vinaigrette: put ing0, ing1, ing2, salt and pepper into a jarhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/610-1.webpFasten the lid tightly and shake the jar vigorously for a few seconds. Your vinaigrette is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/610-2.webpPrepare the endives by pulling off the outer leaveshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/610-3.webpThen cut out the base of the stalk to make them less bitter,https://cooking-ez.com/images/recettes/zoom/entrees/salades/610-4.webpCut the endives in half lengthways, then chop fairly small with a knifehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/610-5.webpTip the endives into a salad bowl, add ing6, then pour the vinaigrette over and mix well.Your endive salad ishttps://cooking-ez.com/images/recettes/zoom/entrees/salades/610-6.webp https://cooking-ez.com/desserts/recipe-valay-brest.phpValay-BrestMini eclair with apple-flavoured filling and walnut nougatinehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/609-0.webpPreheat the oven to 360°F (180°C).Prepare ing0 and pipe the eclairs about 5-6 cm (2 inches) long using ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/609-1.webpBake the mini eclairshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/609-2.webpWhen cold, cut in half lengthwayshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/609-3.webpFill each "bottom" with apple-flavoured confectioner's custardhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/609-4.webpReplace the "lid".Fill all the eclairs like this and put to wait in the fridgehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/609-5.webpPrepare the walnut nougatine: preheat the oven to 300°F (150°C). Spread ing2 on a bakinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/609-6.webpWhen cooled, use a blender to grind the toasted walnuts to a powderhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/609-7.webpUse ing3 and ing4 to make a light caramelhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/609-9.webpTip the ground walnuts into the caramelhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/609-10.webp...and mix thoroughly.Now you need to work as quickly as possible, because the nougatine will set rapidly as ithttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/609-11.webpPour the nougatine out onto a sheet of cooking parchmenthttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/609-12.webpLay a second sheet on top and roll the nougatine out as thinly as possible with a rolling pinhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/609-13.webpUse a large knife to cut the nougatine, or at least score it, into strips about 1 cm (0.3 inch) widehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/609-14.webpWhen cooled, cut the strips aparthttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/609-15.webpStick these onto the tops of the eclairs with a little confectioner's custard.Refrigerate until needed, but dohttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/609-16.webp https://cooking-ez.com/desserts/recipe-puits-amour.phpPuits d'amourCombintion of puff and choux pastry, light caramel and confectioner's custardhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/608-0.webpPreheat the oven to 390°F (200°C).Roll out the puff pastry thinly, cut out circles 6 cm (2 inches) inhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/608-1.webpBake for about 15 minutes, until nicely browned.Set aside.Turn the oven downhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/608-2.webpPlace a sheet of cooking parchment on a baking sheet and draw circles 6 cm (2 inches) inhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/608-3.webpCover the sheet, but be sure to leave space between the circleshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/608-4.webpTurn the sheet over and pipe rings, using a forcing bag with a size 6 nozzle, over thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/608-5.webpTidy up the circles if necessary by pushing the choux pastry into place with a small spoon dipped in milkhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/608-6.webpBake for around 20 minutes, until goldenhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/608-7.webpPrepare a light caramel with ing2. Stand the caramel pan on a folded cloth within easy reachhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/608-8.webpBegin assembling the puits d'amour: place a circle of puff pastry in front of you (tip: work on a sheet of cookinghttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/608-9.webpDip a choux-pastry ring into the caramel (use tongs if you can to make this easier)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/608-10.webpAnd stick this quickly onto the puff pastryhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/608-11.webpDo this with another ring and stick it on top of the first onehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/608-12.webp...then add a third and final ringhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/608-13.webpFinish by filling the wells with confectioner's custardhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/608-14.webpRefrigerate until needed, but do not serve too coldhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/608-15.webp https://cooking-ez.com/divers/recipe-ham-frian-pie.phpHam "friand" pieA puff pastry "sandwich" filled with ham, cheese and bechamel saucehttps://cooking-ez.com/images/recettes/zoom/divers/autres/607-0.webpHeat ing1 in a non-stick frying pan on medium heat, then fry a slice of ham for a few seconds to brown it on one sidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/607-1.webpDo this for the ing0https://cooking-ez.com/images/recettes/zoom/divers/autres/607-2.webpPreheat the oven to 430°F (220°C).Butter a metal oven tray or roasting tinhttps://cooking-ez.com/images/recettes/zoom/divers/autres/607-3.webpLine the bottom with a layer of puff pastryhttps://cooking-ez.com/images/recettes/zoom/divers/autres/607-4.webpCover with bechamel saucehttps://cooking-ez.com/images/recettes/zoom/divers/autres/607-5.webpThen a layer of grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/autres/607-6.webpArrange the slices of ham on tophttps://cooking-ez.com/images/recettes/zoom/divers/autres/607-7.webpAdd another layer of bechamel sauce, then more grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/autres/607-8.webpFinish with a second layer of puff pastry and glazehttps://cooking-ez.com/images/recettes/zoom/divers/autres/607-9.webpYou can decorate the pie by sticking on cut-out shapes of left-over pastryhttps://cooking-ez.com/images/recettes/zoom/divers/autres/607-10.webpBake on a low shelf in the oven for about 35 minutes.You can eat this pie hot from the oven, or leave to coolhttps://cooking-ez.com/images/recettes/zoom/divers/autres/607-11.webp https://cooking-ez.com/base/recipe-apple-confectioner-custard.phpApple confectioner's custardConfectioner's custard without milk, using apple juice insteadhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/606-0.webpPour ing0 into a saucepan on medium heat. Add the contents of ing1 (not essential, but the apple and vanilla flavourshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/606-1.webpPut into a bowl: ing2, ing4 and ing3https://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/606-2.webpMix thoroughly with a soft spatulahttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/606-3.webpPour the hot (vanilla-flavoured) apple juice into this mixture while stirringhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/606-4.webpThen pour the bowl's contents into the pan, if possible through a fine strainer to remove any bitshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/606-5.webpPut the pan back on low heat and allow the custard to thicken while stirring constantly with ahttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/606-6.webpWhen finished, cream is very hot, if you want to use it immediately you should cool it.The easier solution ishttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/45-10.webp https://cooking-ez.com/desserts/recipe-pistachio-financiers.phpPistachio "Financiers"Small moist cakes with plenty of pistachio flavourhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/605-8.webpMix ing2 and ing3 in a bowl using a whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/605-0.webpAdd ing0 and ing1; mix againhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/605-1.webpPour ing4 into the mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/605-3.webpMix thoroughly with a whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/605-4.webpIf you would like to add a little crunch, now is the time to add 100 g chopped pistachios.Preheat the oven tohttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/605-5.webpPour into ingot-shaped "financier" mouldshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/605-6.webp..or madeleine mouldshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/605-7.webpBake for 15 minutes maximum, so that they stay moisthttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/605-8.webpServe warm or coldhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/605-9.webp https://cooking-ez.com/four/recipe-peanut-rolls.phpPeanut rollsDouble peanut bread rolls: chopped nuts and peanut butterhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/604-0.webpIf possible, toast ing0: put them on a baking sheet in the oven at 300°F (150°C) for 15https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/604-1.webpPut into a food-processor bowl: ing1, ing2, ing3, ing4, ing5 (optional) and ing6https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/604-2.webpKnead on low speed for 8 minutes.txt=2294https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/604-3.webpAdd the chopped peanuts and knead for a further minute or two until mixed inhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/604-4.webpGather the dough into a ball, transfer to a large clean bowl and cover with ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/604-5.webpAfter this, cut the dough into 100 g lumpshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/604-6.webpRoll into balls, cover with a plastic sheet and leave to rest for 20 minuteshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/604-7.webpFlatten the balls, then reshape. Arrange on a baking sheet and cover with a plastic sheethttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/604-8.webpLeave to rise for 1 hour 30 minuteshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/604-9.webpPreheat the oven to 390°F (200°C). Moisten the tops of the rolls with a little water and bake for about 10 minuteshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/604-0.webp https://cooking-ez.com/divers/recipe-chicken-mushroom-brik-rolls.phpChicken and mushroom brik rollsBrik (or filo) rolls with onions, mushrooms and dicedhttps://cooking-ez.com/images/recettes/zoom/divers/autres/603-0.webpPrepare ing0 then slice themhttps://cooking-ez.com/images/recettes/zoom/divers/autres/603-2.webpChop ing1 and ing6, but keep them separatehttps://cooking-ez.com/images/recettes/zoom/divers/autres/603-3.webpHeat ing2 in a large frying pan over medium heat. When hot, add the shallot, salt and pepper.Cook for 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/autres/603-4.webpAdd the mushrooms and cook until soft.If they give off a lot of liquid, either drain this off or wait until ithttps://cooking-ez.com/images/recettes/zoom/divers/autres/603-5.webpTip into a large bowl. Add the juice of ing4 and some chopped parsley. Mix well and set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/603-6.webpHeat ing5 in the same frying pan, still on medium heat. When hot, add the chopped onions, salt and pepper. Cook for 2https://cooking-ez.com/images/recettes/zoom/divers/autres/603-7.webpDice ing7 fairly smallhttps://cooking-ez.com/images/recettes/zoom/divers/autres/603-8.webpMix the chicken with the mushrooms and onions.Make the rolls by placing a tablespoonful of filling near thehttps://cooking-ez.com/images/recettes/zoom/divers/autres/603-9.webpThen fold it up into a neat rectangular parcelhttps://cooking-ez.com/images/recettes/zoom/divers/autres/603-10.webpHeat 1/2 cm (1/4 inch) oil in the frying pan and fry the brik rollshttps://cooking-ez.com/images/recettes/zoom/divers/autres/603-11.webp...on both sideshttps://cooking-ez.com/images/recettes/zoom/divers/autres/603-12.webpServe immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/autres/603-13.webp https://cooking-ez.com/desserts/recipe-mirlitons.phpMirlitonsSmall puff-pastry tarts with almond cream fillinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/602-0.webpRoll out the puff pastry and line the tart tins or moulds, leaving a little pastry overhanging the edgehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/602-1.webpPrick the bottoms with a fork and let them rest for 30 minutes in the refrigeratorhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/602-2.webpPreheat the oven to 360°F (180°C).Trim off the excess pastry around the tart cases and stand them on ahttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/602-5.webpFill 3/4 full with almond creamhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/602-6.webpBake for about 20 minutes.Decorate with a dusting of icing sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/602-7.webp https://cooking-ez.com/poissons/recipe-fisherman-ragout.phpFisherman's Ragouthttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/601-0.webpPeel and dice ing0.Peel and rinse ing1. Dice small and rinse once morehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/601-1.webpPrepare ing2 and shred finely.Prepare ing3https://cooking-ez.com/images/recettes/zoom/poissons/poisson/601-2.webpBring the vegetable stock to the boilhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/601-3.webpTip in the carrots and cook until just tender but still with a bit of "bite" (not overcooked)https://cooking-ez.com/images/recettes/zoom/poissons/poisson/601-4.webpRemove them from the stock, cool under running water to stop them cooking any further and drain.https://cooking-ez.com/images/recettes/zoom/poissons/poisson/601-5.webpCook the cabbage then the potatoes in the same wayhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/601-6.webpDiscard half the stock and reduce the rest by 3/4 over medium heathttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/601-7.webpPrepare ing6.Cut the fish into large chunkshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/601-8.webpPour ing7 into a large saucepan (preferably non-stick) on high heat.When good and hot, add the chunks of fishhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/601-9.webpTip the cockles into the same pan and sauté for 2 minutes.Set asidehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/601-10.webpPour the reduced stock into the pan (there should only be 5 or 6 tablespoonsful left) and use this tohttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/601-11.webpAdd ing8 and ing9. Turn down the heat and leave to reduce gently.When the saffron cream has reduced,https://cooking-ez.com/images/recettes/zoom/poissons/poisson/601-12.webpAdd all the vegetables to the panhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/601-13.webp...then the cockles and fishhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/601-14.webpStir gently and leave to heat through for a couple of minutes. Check the seasoning again before servinghttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/601-15.webp https://cooking-ez.com/desserts/recipe-poire-belle-helene.phpPoire Belle HélènePoached pears, vanilla ice cream and hot chocolate saucehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/600-0.webpDrain ing0 and slice themhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/600-3.webpPut 2 scoops of vanilla ice cream into each dishhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/600-4.webpArrange a sliced pear on tophttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/600-5.webpPour the hot chocolate sauce over and serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/600-0.webp https://cooking-ez.com/divers/recipe-country-vegetable-soup.phpCountry vegetable soupSoup with small vegetable pieces, not blendedhttps://cooking-ez.com/images/recettes/zoom/divers/soupes/599-0.webpPrepare and chop ing1.Prepare ing2.Peel ing0 andhttps://cooking-ez.com/images/recettes/zoom/divers/soupes/599-1.webpPeel and rinse ing3, then cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/soupes/599-2.webpBring ing4 to the boil in a large panhttps://cooking-ez.com/images/recettes/zoom/divers/soupes/599-3.webpTip in the Jerusalem artichokes and leave to simmer until just tender.Remove from thehttps://cooking-ez.com/images/recettes/zoom/divers/soupes/599-4.webpDo the same for the cauliflowerhttps://cooking-ez.com/images/recettes/zoom/divers/soupes/599-5.webp...the Brussels sprouts, then the leekhttps://cooking-ez.com/images/recettes/zoom/divers/soupes/599-6.webpTo finish, return all the vegetable to the stock to reheat for a few minutes. Check thehttps://cooking-ez.com/images/recettes/zoom/divers/soupes/599-7.webp...and serve garnished with a little chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/divers/soupes/599-8.webp https://cooking-ez.com/poissons/recipe-fillets-sole-meuniere.phpFillets of sole meunièreSole fillets floured and cooked in butter with lemon and parsleyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/598-0.webpAllow 1 or 2 sole fillets per person, depending on size.Clean the fillets andhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/598-1.webpSalt and pepper the fish on both sides, then dip in the flour, coating both sides equally.Gently shake eachhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/598-2.webpMelt ing2 in a large frying pan over medium heat. When good and hot, add the sole filletshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/598-3.webpCook for 2 minutes on each sidehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/598-4.webpOnce nicely browned, transfer the cooked fillets onto a hot plate and cover with aluminiumhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/598-5.webpClean the frying pan. It is important to remove any grains of flour which might otherwise burn and spoil the flavour ofhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/598-6.webpWhen the butter is hot, add salt and pepper, then add ing6. Be careful as this will spit a lot at first.Leavehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/598-7.webpArrange any vegetable accompaniment on the plates, place a sole fillet on top, sprinkle with chopped parsley and pourhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/598-8.webp https://cooking-ez.com/desserts/recipe-st-tropez-tart.phpSt Tropez tartBrioche layers filled with vanilla creamhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/597-0.webpRoll out ing0 into a flat cake the size of your tin or mould. (This one is 26 cm or 10 inches).Cover with ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/597-1.webpPreheat the oven to 370°F (190°C).Glaze the top and sprinkle with coarse sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/597-2.webpCook for about 25 minutes.Leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/597-3.webpPrepare ing3. As soon as it is ready, mix in the ing4.Cover and leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/597-4.webpPrepare ing5https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/597-5.webpTip the Chantilly into the cold confectioner's custardhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/597-6.webp...and incorporste gently by folding in with a soft spatula, leaning the pan over on itshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/597-7.webpSlice the brioche in half horizontallyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/597-8.webpSpread the cream over the bottom layer (a forcing bag is very useful for this)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/597-9.webpThen place the second layer on top and press down gently. Tidy up the edges if any cream has been squeezedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/597-10.webpCut into portions and serve if possible after leaving at room temperature for around 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/597-0.webp https://cooking-ez.com/poissons/recipe-tender-tuna.phpTender tunaTuna cooked just righthttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/596-0.webpTrim, rinse and dry the tuna, then cut into thick portions.Salt and pepper on bothhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/596-1.webpPrepare the marinade by mixing ing1, ing2, ing3, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/596-2.webpPut the tuna to marinate and leave for at least 30 minuteshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/596-3.webpHeat a frying pan on medium heat without adding any fat. When hot, add the tuna. Cook for 2 minutes on the first side,https://cooking-ez.com/images/recettes/zoom/poissons/poisson/596-4.webpFor perfectly cooked fish, stick an electronic thermometer into the centre of the tuna andhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/596-5.webpServe immediately with whatever accompaniment you choose. Here it is served with a red cabbage and walnut saladhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/596-0.webp https://cooking-ez.com/divers/recipe-home-made-potato-crisps.phpHome-made potato crispsFried thin potoato sliceshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/595-0.webpPeel the potatoes and rinse them.If you want to make "old-fashioned" crisps, do not peel them, just scrub themhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/595-1.webpSlice the potatoes thinly and evenly. I advise you to use a mandolin, more-or-less essentialhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/595-2.webpThe ideal thickness you should aim for is 1 mmhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/595-3.webpRinse the slices in a bowl of waterhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/595-4.webpDrain and dry thoroughly on a tea towelhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/595-5.webpWhen dry, lower into very hot frying oil.Do not put in too many at a time, as they will create a white foamhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/595-6.webpRemove the crisps from the oil and leave for 5 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/595-7.webpPut the chips back into the oil and fry again until golden brownhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/595-8.webpTip onto absorbant paper, and sprinkle with salt.Eat immediatelyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/595-0.webpFor flavoured crisps, replace the salt with a mixture of a little salt and your choice of spice (curry, paprika, etc.)https://cooking-ez.com/images/recettes/zoom/divers/legumes/595-10.webp https://cooking-ez.com/poissons/recipe-red-sea-bream-fillets-soy-sauce-marinade.phpRed sea bream fillets in a soy-sauce marinadeFillets marinated in soy sauce, lime juice and olive oilhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/594-0.webpCarefully remove any remaining bones from the filletshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/594-1.webpRinse and dry themhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/594-2.webpPrepare the marinade by mixing ing1, the juice of ing2 and ing3. Add pepper but no salt (the soy sauce is already saltyhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/594-3.webpPour the marinade into a dish and leave the fillets to soak for about 20 minuteshttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/594-4.webpPut a large non-stick frying pan on medium heat. When hot, add the fish fillets, skin side downhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/594-5.webpLeave to cook for 2 minutes then turn overhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/594-6.webpPull off and discard the skin.If you see any grey or brown flesh, discard that, toohttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/594-7.webpPour a little of the marinade over the fish and turn once morehttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/594-8.webpTurn off the heat as soon as the fish is cookedhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/594-9.webpServe one fillet per person with plain white or pilau rice, forhttps://cooking-ez.com/images/recettes/zoom/poissons/poisson/594-0.webp https://cooking-ez.com/desserts/recipe-mini-palmiers.phpMini palmiersSmall pastries made with puff pastry and caramelizedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/593-0.webpPreheat the oven to 430°F (220°C).Unroll the circle of puff pastry and trim into a square or rectangle (orhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/593-1.webpGlaze the pastry all overhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/593-2.webpSprinkle generously with sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/593-3.webpFold the sides of the pastry in to meet in the centrehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/593-4.webpGlaze again and sprinkle with more sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/593-5.webpFold the pastry in half along the joinhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/593-6.webpBrush with egg and coat with sugar on both sideshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/593-8.webpFinish by cutting the pastry into slices about 1cm (1/2 inch) thickhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/593-9.webp...and arrange these on a baking sheet, not too close together as they will open out duringhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/593-10.webpBake for 20 minutes until golden brown.Loosen from the baking sheet while hot and leave to cool on ahttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/593-11.webp https://cooking-ez.com/divers/recipe-chicken-mushroom-pie.phpChicken and mushroom piePuff pastry pie filled with chicken, mushrooms, parsley and creamhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/592-0.webpRoll out ing0, prick all over and line a high-sided pie tin or mould (e.g. spring-form).Leave about 1 cm (1/2https://cooking-ez.com/images/recettes/zoom/divers/tartes/592-1.webpRoll out ing1, prick all over and put to wait in the fridgehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/592-2.webpCook ing2 (if not already cooked) and dicehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/592-3.webpRoughly chop the parsley, Prepare and chop ing5https://cooking-ez.com/images/recettes/zoom/divers/tartes/592-4.webpPour ing4 into a frying pan on medium heat, add shallot, salt and pepper. Cook for 1 or 2 minutes.https://cooking-ez.com/images/recettes/zoom/divers/tartes/592-5.webpPrepare ing7 and dice them.Pour ing6 into the same pan over high heat and when it ishttps://cooking-ez.com/images/recettes/zoom/divers/tartes/592-6.webpWhen the mushrooms are browned, add the shallot and diced chicken, mix well and add ing8, salt and pepper.Leavehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/592-7.webpTo finish, add the parsley and mix well.Leave to coolhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/592-9.webpPreheat the oven to 410°F (210°C).Tip the filling into the pie case. Do not press downhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/592-10.webpGlaze the overhanging edge of pastry with beaten egg yolkhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/592-11.webpPlace the pastry "lid" on top and press down the edge to sealhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/592-12.webpTrim off the excess pastry with scissorshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/592-13.webpFinish by glazing the tophttps://cooking-ez.com/images/recettes/zoom/divers/tartes/592-14.webpBake for about 25 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/592-15.webp https://cooking-ez.com/four/recipe-burger-buns.phpHamburger bunsSoft rolls with a hint of briochehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/591-0.webpPut into a food-processor bowl: ing5, ing0, ing1, ing2, ing3 and ing4.The milk should be at fridge temperaturehttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/591-1.webpKnead on slow speed for 10 minutes (the mixture should ideally reach 73°F [23°C] during this process).txt=2294https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/591-2.webpGather the dough into a ball, transfer to a clean bowl and cover with ahttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/591-3.webpAfter this, weight out into 100 g lumpshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/591-4.webpShape into balls, cover with a plastic sheet and leave to rest for 15 minuteshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/591-5.webpPrepare 2 dishes, one with sesame seeds, the other with wet absorbant paperhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/591-6.webpPress out a ball of dough into a disc by hand, then reform into a ball.Roll the top of the ball over the wethttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/591-7.webpThen roll it around in the sesame seedshttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/591-8.webp...to coat the top of the ballhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/591-9.webpPlace the ball on a baking sheet.Prepare all the balls of dough like this, cover withhttps://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/591-10.webpPreheat the oven to 460°F (240°C) and bake for about 25 minutes, until the buns are golden brown.txt=2180https://cooking-ez.com/images/recettes/zoom/four/pains-speciaux/591-11.webp https://cooking-ez.com/divers/recipe-salt-cod-brandade.phpSalt cod brandadePuréed potatoes and salt cod with parsley and olive oilhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/590-0.webpThe day before, desalt ing0 by soaking in several changes of cold water.On the day, cook the cod by placing inhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/590-1.webpPut the potatoes straight into the cooking water from the cod and boil until soft.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/590-2.webpPrepare and chop ing2https://cooking-ez.com/images/recettes/zoom/divers/gratins/590-3.webpPour 2 tablespoons olive oil into a frying pan on medium heat. When hot, add the shallot, salt and pepper. Cook for 1https://cooking-ez.com/images/recettes/zoom/divers/gratins/590-4.webpBreak the cod into flakes, discarding the skin and bones.Peel the potatoes and chop into small pieceshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/590-5.webpPut the cod and shallots into a food-processor bowlhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/590-6.webpAdd the potatoes and blend (using the blender blade) while adding the olive oil in a thin stream, until the mixturehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/590-7.webpAdd the parsley at the end.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/divers/gratins/590-8.webpSpread the brandade purée in a gratin dish. You can comb the top with a fork to make it more attractivehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/590-9.webpBake for about 30 minutes until nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/590-10.webpYour brandade is ready. You can serve it with a mixed green salad or just corn salad and a goodhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/590-0.webpAnother way of cooking/serving: as pan-fried fish cakes.Heat 1 tablespoon olive oil in a large frying pan onhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/590-11.webpFill the rings with the brandade purée, pressing the mixture down gently.Leave the bottom to brown beforehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/590-12.webp...then turn the cakes over to brown on the other side.Serve one fish cake per person, with salad (for example,https://cooking-ez.com/images/recettes/zoom/divers/gratins/590-13.webp https://cooking-ez.com/divers/recipe-comtoise-tart-for-sean.phpComtoise tart for SeànThin tart with potatoes, Morteau sausage and cancoillotehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/589-0.webpRoll out the puff pastry and line the tart tin or mould. Prick all over the base with ahttps://cooking-ez.com/images/recettes/zoom/divers/tartes/589-1.webpCut ing2 in dice (slice first, cut the slices into sticks, then cut the sticks into dice).https://cooking-ez.com/images/recettes/zoom/divers/tartes/589-3.webpPeel and rinse ing1, then dice fairly small (like for the Morteau sausage). Rinse again and dry in a tea towelhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/589-2.webpPour ing3 into a frying pan on high heat. When hot, add the diced potatoes.Fry, stirring occasionally. Salt andhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/589-4.webpPreheat the oven to 410°F (210°C).Spread the diced sausage in the bottom of the tarthttps://cooking-ez.com/images/recettes/zoom/divers/tartes/589-5.webpAdd the diced potatoes on tophttps://cooking-ez.com/images/recettes/zoom/divers/tartes/589-6.webpFinish by pouring the cancoillotte over.If the tub of cancoillotte has come straight from the fridge, heat inhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/589-7.webpBake for about 25 minutes until the top is nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/589-8.webpBest eaten hot or warm. Serve with a green salad and a good french dressing (vinaigrette)https://cooking-ez.com/images/recettes/zoom/divers/tartes/589-0.webp https://cooking-ez.com/desserts/recipe-quick-orange-marmalade.phpQuick orange marmaladeFruit and sugar, that''s allhttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/588-0.webpWash ing1. I've chosen to add a couple of lemons for a more tangy flavour, but this is not essential.Buyhttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/588-1.webpPlunge the fruit into boiling water for 10 minutes to blanchhttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/588-2.webpTrim the top and bottom off each orange and discardhttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/588-3.webpSlice, using a mandolin if you have one, as this makes the job a lot easierhttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/588-4.webpThen chop the slices into small pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/588-5.webpIn a large pan, heat ing1 and ing2 to 230°F (110°C), using a thermometer to checkhttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/588-6.webpAdd the fruit to the sugar syrup and mix well.Let the temperature come back up to 221°F (105°C)https://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/588-7.webpYour marmalade is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/588-8.webpFill the jars and immediately turn them upside down. This will push the air trapped in the jars up through the hothttps://cooking-ez.com/images/recettes/zoom/desserts/sirops_coulis/588-9.webp https://cooking-ez.com/desserts/recipe-corsican-tarts.phpCorsican tartsLittle tarts made with chestnut flour and clementine jellyhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/587-0.webpPrepare ing7.Sieve ing0 and ing1 together into a food-mixer bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/587-1.webpAdd ing2, ing3 and ing4https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/587-2.webpKnead until smoothly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/587-3.webpGather the pastry into a flat cake, wrap in plastic film and refrigerate for at least 2 hourshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/587-4.webpAfter this resting time, roll out the pastry and line the tart tins or mouldshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/587-5.webpBake the tart cases "blind"https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/587-6.webpSqueeze ing5 and collect 50 à 60 ml of juice.Add ing6 and melt the sugar over low heat.Be careful nothttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/587-7.webpPut the pan to cool by standing it in cold water. Stir from time to time with a whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/587-8.webpMelt ing8 in a bain-mariehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/587-9.webpUse a brush to coat each pastry case with a thin layer of white chocolatehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/587-10.webpThis will keep the pastry crisp by stopping the clementine jelly soaking into it. The white chocolate will barelyhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/587-11.webpTo finish, fill the tarts with the clementine jelly and leave to set in the fridgehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/587-12.webp https://cooking-ez.com/desserts/recipe-pink-reims-biscuits.phpPink Reims biscuitsLight biscuits, similar to finger biscuitshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/586-9.webpBeat together the yolks of ing0 with ing1 until the mixture foams and turns whitehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/586-1.webpAdd the egg whites a little at a timehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/586-2.webp...allowing the mixture to "foam" each time before adding morehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/586-3.webpAt the end, add the red colouringhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/586-4.webpSieve ing2 onto the mixture and fold in gently with a soft spatula. Lean the bowl over on itshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/586-5.webpPreheat the oven to 360°F (180°C).Reims biscuits are normally rectangular, but you can use whatever shapehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/586-7.webpDust with icing sugar and bake for about 20 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/586-8.webpTurn out when coldhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/586-9.webp https://cooking-ez.com/divers/recipe-endive-gratin-cancoillotte.phpEndive gratin with cancoillotteEndives (chicory), smoked ham and cancoillottehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/585-0.webpPrepare ing0 but do not blanch them. Cut in half lengthways.Pour ing1 into a largehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/585-1.webpFry until lightly browned on both sides. Do this in batches if necessary.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/divers/gratins/585-2.webpArrange a layer of endives in a gratin dishhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/585-3.webpLay the ham on tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/585-4.webpAdd any remaining endiveshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/585-5.webpPour ing3 over and top with grated cheese (to give a nicely browned top when cooked).Cook in the oven for abouthttps://cooking-ez.com/images/recettes/zoom/divers/gratins/585-6.webp https://cooking-ez.com/divers/recipe-leek-fresh-tuna-tart.phpLeek and fresh tuna tartLeek and fresh tuna quiche-style tarthttps://cooking-ez.com/images/recettes/zoom/divers/tartes/584-0.webpPrepare and chop ing0https://cooking-ez.com/images/recettes/zoom/divers/tartes/584-1.webpCut ing2 into chunks, then salt and pepper lightlyhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/584-2.webpPour ing1 into a large frying pan on high heat. When hot, add the tuna chunks.Fry quickly, stirring frequently,https://cooking-ez.com/images/recettes/zoom/divers/tartes/584-3.webpUsing the same pan, pour in ing3, then the chopped leeks.Cook very lightly, stirring from time tohttps://cooking-ez.com/images/recettes/zoom/divers/tartes/584-4.webpPreheat the oven to 430°F (220°C).Prepare ing4https://cooking-ez.com/images/recettes/zoom/divers/tartes/584-5.webpRoll out the puff pastry and line the tart tin or mould. Prick all over the base with a forkhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/584-6.webpSpread the leeks in an even layerhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/584-7.webpArrange the chunks of tuna on tophttps://cooking-ez.com/images/recettes/zoom/divers/tartes/584-8.webpPour the quiche mixture around the tuna chunkshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/584-9.webpBake for around 25 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/tartes/584-10.webpServe warm or cold, with a green salad, for examplehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/584-11.webp https://cooking-ez.com/desserts/recipe-nonettes.phpNonettesSmall orange-flavoured cakeshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/583-0.webpPut in a saucepan: ing0, ing1, ing2 and ing3 with a little orange zesthttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/583-1.webpSieve ing4 and ing5https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/583-2.webpPut the saucepan on medium heat and bring to a simmerhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/583-3.webpRemove from the heat and tip in the flour and baking powderhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/583-4.webpMix well with a whisk to make a smooth batterhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/583-5.webpPut a first layer of batter in the bottom of the moulds or tins, then place a small spoonful of marmalade on tophttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/583-6.webpCover with more batter and refrigerate for 1 hourhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/583-7.webpPreheat the oven to 210°C (410°F).Bake for about 20 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/583-8.webpLeave to cool completely before eatinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/583-9.webp https://cooking-ez.com/divers/recipe-welsh-french-welsh-rarebit.phpWelsh (French Welsh Rarebit)Toasted bread, ham, beer and melted Cheddarhttps://cooking-ez.com/images/recettes/zoom/divers/autres/582-0.webpPreheat the oven to 390°F (200°C).Grate the cheese, preferably cheddarhttps://cooking-ez.com/images/recettes/zoom/divers/autres/582-1.webpFry ing1, cut in half, in ing2 in a frying pan over medium heat. Allow it to colour slightly on both sideshttps://cooking-ez.com/images/recettes/zoom/divers/autres/582-2.webpUsing the same pan, without cleaning it, pour in ing3 and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/divers/autres/582-3.webpTurn down the heat and add the cheesehttps://cooking-ez.com/images/recettes/zoom/divers/autres/582-4.webpStir gently but constantly until the cheese melts and mixes with the beer. Pepperhttps://cooking-ez.com/images/recettes/zoom/divers/autres/582-5.webpTake a small oven-proof dish and place 1/2 a slice of ham in the bottom, then a slice of toasted bread on tophttps://cooking-ez.com/images/recettes/zoom/divers/autres/582-6.webp...then the other half of the hamhttps://cooking-ez.com/images/recettes/zoom/divers/autres/582-7.webpPour the melted cheese over and bake (or put under the grill) to brown the top lightly.Serve piping hothttps://cooking-ez.com/images/recettes/zoom/divers/autres/582-8.webp https://cooking-ez.com/four/recipe-tomato-foccacia.phpTomato foccaciaFoccacia with green olives, preserved tomatoes and parmesanhttps://cooking-ez.com/images/recettes/zoom/four/pains/581-0.webpRoughly chop ing7https://cooking-ez.com/images/recettes/zoom/four/pains/581-1.webpCut ing8 into small pieces and add to the oliveshttps://cooking-ez.com/images/recettes/zoom/four/pains/581-2.webpCut ing9 into small dice and tip in with the tomatoes, scatter the herbes de Provence over and mix wellhttps://cooking-ez.com/images/recettes/zoom/four/pains/581-3.webpIn bread-making, the water temperature is always important. It's not a fixed value, but related to 3 otherhttps://cooking-ez.com/images/pages/temperature_base2.webpPut into a food mixer bowl: ing0, ing1, ing2, ing3, ing4 and ing5.Knead on slow speed for 10 minutes.txt=2294https://cooking-ez.com/images/recettes/zoom/four/pains/581-4.webpTowards the end of kneading, trickle in ing6https://cooking-ez.com/images/recettes/zoom/four/pains/581-5.webpFinish by tipping in the olives, tomatoes and parmesan. Knead again just until these are mixed inhttps://cooking-ez.com/images/recettes/zoom/four/pains/581-6.webpGather the dough into a ball, transfer to a large bowl, cover with ahttps://cooking-ez.com/images/recettes/zoom/four/pains/581-7.webpAfter this, weigh out 700g chunks and shape into balls.Cover the dough with a plastic sheet and leave to resthttps://cooking-ez.com/images/recettes/zoom/four/pains/581-8.webpFlatten the dough out by hand to expel the gashttps://cooking-ez.com/images/recettes/zoom/four/pains/581-9.webp...then reshape into balls.Put into bread rising baskets (bannetons)https://cooking-ez.com/images/recettes/zoom/four/pains/581-10.webpCover with a plastic sheet and leave to rest for 2 hourshttps://cooking-ez.com/images/recettes/zoom/four/pains/581-11.webpPreheat the oven to 240°C (460°F).Slash the tops of the foccaciashttps://cooking-ez.com/images/recettes/zoom/four/pains/581-12.webpAnd bake for about 25 minutes.txt=2180https://cooking-ez.com/images/recettes/zoom/four/pains/581-13.webp https://cooking-ez.com/divers/recipe-cauliflower-curry.phpCauliflower curryCauliflower, curry spices and cashew nutshttps://cooking-ez.com/images/recettes/zoom/divers/legumes/580-0.webpPrepare ing0, then boil in salted water until just tender.Drainhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/580-1.webpPrepare ing1https://cooking-ez.com/images/recettes/zoom/divers/legumes/580-2.webpPour ing2 into a pan on medium heat.When hot, add the shallot and cook for 2 or 3 minutes, stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/580-3.webpAdd ing3https://cooking-ez.com/images/recettes/zoom/divers/legumes/580-4.webpMix well and continue cooking for a further 1 minutehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/580-5.webpPour in ing4, deglaze the bottom of the pan and bring to the boilhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/580-6.webpAdd the cauliflower and mix well, then turn down the heathttps://cooking-ez.com/images/recettes/zoom/divers/legumes/580-7.webpPut ing5 into a frying pan on high heat and dry-roast them lightly for 5 minutes, stirring frequentlyhttps://cooking-ez.com/images/recettes/zoom/divers/legumes/580-8.webpAdd the cashew nuts to the pan with the cauliflower, mix in, check seasoning and servehttps://cooking-ez.com/images/recettes/zoom/divers/legumes/580-0.webp https://cooking-ez.com/entrees/recipe-endive-beer-soup.phpEndive and beer soupEndive soup with potatoes and beerhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/579-0.webpPrepare and chop ing0https://cooking-ez.com/images/recettes/zoom/entrees/soupes/579-1.webpPrepare ing1 and cut into pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/579-2.webpPeel and rinse ing2, then slice but do not rinse againhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/579-3.webpMelt ing4 in ing3 in a large pan on medium heat, then add the onions and endives, salt and pepper.Cookhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/579-4.webpAdd ing5 and the potatoes. Bring to the boilhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/579-5.webpAdd the beer, cover and leave to cook for 20 minuteshttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/579-6.webpAdd ing7 to finish, then blend to give a smooth soup. Check the seasoninghttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/579-7.webpServe with a drizzle of olive oil and garnished with a parsley leafhttps://cooking-ez.com/images/recettes/zoom/entrees/soupes/579-0.webp https://cooking-ez.com/desserts/recipe-brioche-tatin.phpBrioche TatinBrioche with caramelized appleshttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/578-9.webpPeel ing0 and cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/578-0.webpMelt ing1 in a frying pan on medium heat, then scatter ing2 overhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/578-1.webpAdd the apple pieces on tophttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/578-2.webp...and leave to caramelize, stirring from time to time, until evenly done.Leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/578-3.webpSeparate ing3 into 2 pieces of about 250g (half a pound).Place one circle in the bottom of a springform tin orhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/578-4.webpArrange the caramelized apples in the centre, keeping them away from the edgehttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/578-5.webpGlaze the edge of the second circlehttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/578-6.webpAnd place this on top of the bottom circle, pressing down gently around the edge to stick them together.Glazehttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/578-7.webpPreheat the oven to 390°F (200°C).Glaze the top once more and bake for 20 to 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/578-8.webpBest enjoyed warm, if possiblehttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/578-9.webp https://cooking-ez.com/divers/recipe-spinach-hard-boiled-egg-gratin.phpSpinach and hard-boiled egg gratinSpinach, hard-boiled eggs, bechamel sauce and gated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/577-0.webpPreheat the oven to 430°F (220°C).Butter a gratin dish and spread a layer ofhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/577-1.webpArrange a layer of hard-boiled eggs (cut lengthways into 4) on tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/577-2.webpCover with bechamel sauce, then top with grated cheesehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/577-3.webpBakehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/577-4.webp...until the top is nicely browned (around 20 minutes)https://cooking-ez.com/images/recettes/zoom/divers/gratins/577-5.webp https://cooking-ez.com/viandes/recipe-two-stage-beef-chuck.phpTwo-stage beef chuckA piece of beef chuck, slowly braised then fried, with red-wine saucehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/576-0.webpChoose a piece of beef that looks good, trim it, then salt and pepper generously on both sideshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/576-1.webpPut into a cooking bag with half the red wine, the carrot (peeled and cut into chunks), bayleafhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/576-2.webpPut in the oven at 300°F (150°C) and leave to cook for 3 hourshttps://cooking-ez.com/images/recettes/zoom/viandes/viande/576-3.webpAfter this time, remove the meat from the bag and discard the carrot, herbs and winehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/576-4.webpMake the red-wine sauce: pour the remaining wine into a saucepan on low heathttps://cooking-ez.com/images/recettes/zoom/viandes/viande/576-5.webp...and reduce by 3/4.Salt, pepper and incorporate ing5 one small piece at a time, while whiskinghttps://cooking-ez.com/images/recettes/zoom/viandes/viande/576-7.webpFinish by incorporating ing6 to thicken the sauce, whisking all the timehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/576-8.webpCut the meat into individual portions and fry these on both sides in a little oilhttps://cooking-ez.com/images/recettes/zoom/viandes/viande/576-10.webpServe each portion on a hot plate, with potato purée on the side and the red-wine saucehttps://cooking-ez.com/images/recettes/zoom/viandes/viande/576-0.webp https://cooking-ez.com/entrees/recipe-italian-toast.phpItalian toastFried buttered bread with pesto, omelette, cooked tomatoes and basilhttps://cooking-ez.com/images/recettes/zoom/entrees/tartines/575-0.webpBreak ing0 into a bowl, salt and pepper, then beat with a fork or whisk, like for anhttps://cooking-ez.com/images/recettes/zoom/entrees/tartines/575-1.webpRemove the stalk end of ing1 and cut into thick sliceshttps://cooking-ez.com/images/recettes/zoom/entrees/tartines/575-2.webpTrim the crusts off ing2. Here I have cut out circles with a cutter. This is more attractive,https://cooking-ez.com/images/recettes/zoom/entrees/tartines/575-3.webpButter each slice on both sides.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/tartines/575-4.webpPour ing4 into a frying pan on medium heat. Cook the sliced tomatoes on both sides.When cooked, pull off andhttps://cooking-ez.com/images/recettes/zoom/entrees/tartines/575-5.webpUsing the same frying pan, cook the eggs, mixing them round gently with a fork, to make a small omelette.Sethttps://cooking-ez.com/images/recettes/zoom/entrees/tartines/575-6.webpHeat the plates.Still using the same pan, fry the bread until browned on both sideshttps://cooking-ez.com/images/recettes/zoom/entrees/tartines/575-7.webpSpread pesto generously on each slice of toasthttps://cooking-ez.com/images/recettes/zoom/entrees/tartines/575-8.webpThen add a layer of omelette (again, I have cut this out to make it more attractive)https://cooking-ez.com/images/recettes/zoom/entrees/tartines/575-9.webpArrange the tomatoes on top and garnish with a basil leaf. Finish with a trickle of olive oil.Serve immediatelyhttps://cooking-ez.com/images/recettes/zoom/entrees/tartines/575-0.webp https://cooking-ez.com/entrees/recipe-cervelas-salad.phpCervelas saladCervelas, hot potatoes, parsley and gherkinshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/574-0.webpCut ing0 into small dice (discard the skin)https://cooking-ez.com/images/recettes/zoom/entrees/salades/574-1.webpBoil ing1https://cooking-ez.com/images/recettes/zoom/entrees/salades/574-2.webpSlice ing2 into roundshttps://cooking-ez.com/images/recettes/zoom/entrees/salades/574-3.webpChop the parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/574-5.webpPut the cervelas, gherkins and parsley into a salad bowlhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/574-6.webpPeel the potatoes and slice them. Add to the salad while still hot, if possiblehttps://cooking-ez.com/images/recettes/zoom/entrees/salades/574-7.webpAdd the vinaigrette and mix well.Your cervelas salad is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/salades/574-0.webp https://cooking-ez.com/desserts/recipe-rum-babas.phpRum babasCakes soaked in rum syrup and filled with creamhttps://cooking-ez.com/images/recettes/zoom/desserts/tradition/573-0.webpMelt ing5 in a small saucepan and leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/tradition/573-1.webpPut into a food mixer bowl: ing0, ing1, ing2, ing3 and ing4https://cooking-ez.com/images/recettes/zoom/desserts/tradition/573-2.webpKnead on slow speed until the dough comes away from the sides of the bowlhttps://cooking-ez.com/images/recettes/zoom/desserts/tradition/573-3.webpThen add the melted butter and continue kneading until this is well mixed inhttps://cooking-ez.com/images/recettes/zoom/desserts/tradition/573-4.webpGather the dough into a ball, transfer to another bowl and cover with ahttps://cooking-ez.com/images/recettes/zoom/desserts/tradition/573-5.webpAfter this time, pat out roughly by hand into a slab 1/2 cm (1/4 inch) thickhttps://cooking-ez.com/images/recettes/zoom/desserts/tradition/573-6.webpCut circles out of the dough with a cutter 5 to 6 cm (2 to 2.3 inches) in diameterhttps://cooking-ez.com/images/recettes/zoom/desserts/tradition/573-7.webpPut into proper baba moulds, if possible, or arrange on a baking sheet. Cover with a plastichttps://cooking-ez.com/images/recettes/zoom/desserts/tradition/573-8.webpPreheat the oven to 390°F (200°C).Bake for about 20 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/tradition/573-9.webpLeave to cool on a wire rack.You will see how using proper baba moulds gives the characteristic central wellhttps://cooking-ez.com/images/recettes/zoom/desserts/tradition/573-10.webpPrepare the syrup by mixing ing6 and ing7. Bring to the boil and remove from the heat.Then add ing8, ing9 andhttps://cooking-ez.com/images/recettes/zoom/desserts/tradition/573-11.webpTrim the rounded bottoms off the babashttps://cooking-ez.com/images/recettes/zoom/desserts/tradition/573-12.webp...and put the into the syrup. If necessary, pour syrup over the top using a spoon so that they are thoroughly soakedhttps://cooking-ez.com/images/recettes/zoom/desserts/tradition/573-13.webpPlace each baba in a ramekin or small dish and fill the centre with Chantilly (whipped cream). Your rum babashttps://cooking-ez.com/images/recettes/zoom/desserts/tradition/573-0.webp https://cooking-ez.com/divers/recipe-fried-eggs-tomatoes.phpFried eggs with tomatoesFried tomatoes with eggs "sunny side up"https://cooking-ez.com/images/recettes/zoom/divers/autres/572-0.webpCut out the stalk end of each tomatohttps://cooking-ez.com/images/recettes/zoom/divers/autres/572-1.webpThen cut into slices about about 1cm (0.5 inch) thick. Salt and pepper on both sides. Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/572-2.webpHeat ing1 in a large non-stick frying pan or saucepan on medium heat.Add the herbs and garlic and stir roundhttps://cooking-ez.com/images/recettes/zoom/divers/autres/572-3.webpArrange the tomato slices in the pan on top of the herbs and leave to cook, but be sure not to let them burn.https://cooking-ez.com/images/recettes/zoom/divers/autres/572-4.webpTurn the tomato slices over and cook the same way on the other sidehttps://cooking-ez.com/images/recettes/zoom/divers/autres/572-5.webpAfter this, you should be able to pull off the tomato skin. Discard this, along with the herbs and garlichttps://cooking-ez.com/images/recettes/zoom/divers/autres/572-6.webpPush the tomatoes aside, leaving "holes" to take the eggshttps://cooking-ez.com/images/recettes/zoom/divers/autres/572-7.webpPour the eggs between the tomatoes and leave to cook over low heat until the white is completely set. Salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/autres/572-8.webp https://cooking-ez.com/divers/recipe-chicken-pie.phpChicken pieChicken, mushrooms, leeks and bacon with a puff pastry "lid"https://cooking-ez.com/images/recettes/zoom/divers/volaille/571-0.webpPrepare ing0https://cooking-ez.com/images/recettes/zoom/divers/volaille/571-1.webpPrepare and cut into small ing1 pieceshttps://cooking-ez.com/images/recettes/zoom/divers/volaille/571-2.webpCut ing2 into medium-sized chunkshttps://cooking-ez.com/images/recettes/zoom/divers/volaille/571-3.webpHeat ing4 in a large frying pan over medium heat. Add ing3 chopped, salt and pepper. Leave tohttps://cooking-ez.com/images/recettes/zoom/divers/volaille/571-4.webpAdd the mushrooms and cook until they are softhttps://cooking-ez.com/images/recettes/zoom/divers/volaille/571-5.webpWhen the mushrooms are cooked, salt and pepper, then add the juice of ing5.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/volaille/571-6.webpUsing the same pan, heat ing6 and add the chopped leeks.Cook uncovered until they arehttps://cooking-ez.com/images/recettes/zoom/divers/volaille/571-7.webpUse the same pan to fry ing7 lightly.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/volaille/571-8.webpStill using the same pan, melt ing8. When smoking hot, add the chicken pieces.Fry rapidly until browned allhttps://cooking-ez.com/images/recettes/zoom/divers/volaille/571-9.webpMix ing9 and ingA to make a chicken stock. Add this to the pan and cook the chicken pieces gently in the stock (thishttps://cooking-ez.com/images/recettes/zoom/divers/volaille/571-10.webpPreheat the oven to 430°F (220°C).Choose a gratin or pie dish and spread a layer of mushooms in thehttps://cooking-ez.com/images/recettes/zoom/divers/volaille/571-11.webpThen add a layer of leekshttps://cooking-ez.com/images/recettes/zoom/divers/volaille/571-12.webpA layer of chickenhttps://cooking-ez.com/images/recettes/zoom/divers/volaille/571-13.webpAnd a layer of sliced hard-boiled eggs.Pour any remaining chicken stock over the tophttps://cooking-ez.com/images/recettes/zoom/divers/volaille/571-14.webpRoll out the puff pastry to make a lid and pierce 2 holes, which will act as vents to let the steam escapehttps://cooking-ez.com/images/recettes/zoom/divers/volaille/571-15.webpTrim off the overhanging pastry around the edge and tuck the pastry into the dishhttps://cooking-ez.com/images/recettes/zoom/divers/volaille/571-16.webpUse the trimmings to make decorations to stick on the tophttps://cooking-ez.com/images/recettes/zoom/divers/volaille/571-17.webpGlaze the pastryhttps://cooking-ez.com/images/recettes/zoom/divers/volaille/571-18.webpBake until the puff pastry is nicely brownedhttps://cooking-ez.com/images/recettes/zoom/divers/volaille/571-0.webp https://cooking-ez.com/base/recipe-biscuit-savoie-sponge-cake.phpBiscuit de Savoie sponge cakeLight, fat-free cake with eggshttps://cooking-ez.com/images/recettes/zoom/base/gateaux/570-0.webpPreheat the oven to 360°F (180°C).Prepare the tin or mould by lining the base and sides withhttps://cooking-ez.com/images/recettes/zoom/base/gateaux/570-1.webpMix ing0 and ing1https://cooking-ez.com/images/recettes/zoom/base/gateaux/570-2.webpPut ing2 and ing3 into a food mixer bowlhttps://cooking-ez.com/images/recettes/zoom/base/gateaux/570-3.webpBeat on high speed until the mixture is light like a moussehttps://cooking-ez.com/images/recettes/zoom/base/gateaux/570-4.webpSieve the flour and potato flour into the bowlhttps://cooking-ez.com/images/recettes/zoom/base/gateaux/570-5.webpGently fold in the flour, just until it is incorporated into the frothy egg mixture.This is the tricky part ofhttps://cooking-ez.com/images/recettes/zoom/base/gateaux/570-6.webpPour the batter into the mould or tinhttps://cooking-ez.com/images/recettes/zoom/base/gateaux/570-7.webpBake for a bout 20 minutes and check that the cake is cooked before taking it our of the ovenhttps://cooking-ez.com/images/recettes/zoom/base/gateaux/570-8.webpTurn the cake out and leave on a wire rack to coolhttps://cooking-ez.com/images/recettes/zoom/base/gateaux/570-9.webp https://cooking-ez.com/desserts/recipe-tea-white-chocolate-biscuits.phpTea and white chocolate biscuitsBiscuits flavoured with 2 forms of tea and dipped in white chocolatehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/569-0.webpPut into a food mixer bowl: ing0, ing1, ing2, ing3 and ing4.If possible, blend the tea to a fine powder beforehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/569-1.webpMix until the dough is evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/569-2.webpShape into a flat cake and wrap in plastic film, then refrigerate for 2 hours minimum or overnighthttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/569-3.webpPreheat the oven to 390°F (200°C).Roll out the dough but not to thinlyhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/569-4.webpCut out the biscuits in whatever shape you likehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/569-5.webpArrange them on a baking sheet and glaze them. Bake untilhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/569-6.webpMeanwhile, melt ing6 in a bain-mariehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/569-7.webpOnce the cooked biscuits have cooled. dip them one at a time into the melted chocolate, coating them to halfwayhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/569-8.webpPlace them on a sheet of cooking parchmenthttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/569-9.webpRefrigerate for about 30 minutes to set the white chocolate.Your biscuits are now ready to eathttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/569-0.webp https://cooking-ez.com/four/recipe-brioche-feuilletee-flaky-brioche.phpBrioche feuilletée (flaky brioche)Brioche dough treated like puff pastryhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/568-0.webpRoll out ing1 in a sheet of plastic . Tap it with ahttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/568-1.webpRoll ing0 out into a large rectangle the same width as the butter and twice as longhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/568-2.webpTake butter out of the plastic sheet and lay it on the brioche doughhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/568-3.webpFold the dough over and make a quarter turnhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/568-4.webpRoll out againhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/568-5.webpScatter coarse sugar crystals (or crushed sugar cubes) over the dough and roll over these to embed them into the doughhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/568-6.webpFold the dough over in threehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/568-7.webpScatter more sugar over and roll inhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/568-8.webpFold the dough over in half. You have now given the dough a "double turn or "wallet turn".Cool the dough for 30https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/568-9.webpRoll out the dough for the last time into a long rectangle 20 cm (8 inches) widehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/568-10.webpCut in half lengthwayshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/568-11.webpRoll each piece of dough up like a snail and place in a tin or mouldhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/568-12.webpGlaze, cover with a plastic sheet and leave to rest for 2 hours at room temperaturehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/568-13.webpPreheat the oven to 390°F (200°C).Glaze the brioche again and sprinkle with coarsehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/568-14.webpBake for about 30 minutes until the crust of the brioche is nice and golden brown.When you cut it open, youhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/568-15.webp https://cooking-ez.com/desserts/recipe-gateau-breton-brittany-butter-cake.phpGâteau Breton (Brittany butter cake)Traditional cake from Brittanyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/567-0.webpPreheat the oven to 390°F (200°C).Put into food mixer bowl: ing0, ing1 in small pieces, ing2, ing3, ing4,https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/567-1.webpBeat until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/567-2.webpTip the mixture straight into a springform (or loose-bottomed) cake tin or mould, ideally 24 cm (9.5 inches) diameterhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/567-3.webpGlaze the tophttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/567-4.webpDraw a criss-cross pattern with a fork, then bake for about 50 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/567-5.webp...until nicely browned.Leave to cool in the tinhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/567-6.webp https://cooking-ez.com/base/recipe-foie-gras-chantilly.phpFoie gras ChantillyWhipped cream and otherhttps://cooking-ez.com/images/recettes/base/cremes_mousses/124-16.webpCut ing0 into small pieces, and pass it througt a sievehttps://cooking-ez.com/images/recettes/base/cremes_mousses/124-11.webpPrepare a bain marie and put foie gras in with ing1.this liquid could also be:https://cooking-ez.com/images/recettes/base/cremes_mousses/124-12.webpPut over low heat to melt the foie gras, stirring from time to timehttps://cooking-ez.com/images/recettes/base/cremes_mousses/124-13.webpWhen foie gras is completely melted, remove from bain-marie and put in a cold bathhttps://cooking-ez.com/images/recettes/base/cremes_mousses/124-10.webpPut the bowl in the cold bath, and start to whip (watch out for the splashes)https://cooking-ez.com/images/recettes/base/cremes_mousses/124-15.webpFoie gras froths into Chantilly quickly, stop when it is fairly firm.You can now serve it on small toastshttps://cooking-ez.com/images/recettes/base/cremes_mousses/124-16.webp https://cooking-ez.com/base/recipe-chocolate-chantilly.phpChocolate ChantillyWhipped chocolate moussehttps://cooking-ez.com/images/recettes/base/cremes_mousses/124-9.webpPrepare a bain marie and put in ing0 broken in pieces and add 90 mlhttps://cooking-ez.com/images/recettes/base/cremes_mousses/124-5.webpMake melt chocolate, stirring from time to timehttps://cooking-ez.com/images/recettes/base/cremes_mousses/124-6.webpOnce chocolate is melted, remove from bain-marie and prepare a cold bath, by putting ice cubes and some water in a highhttps://cooking-ez.com/images/recettes/base/cremes_mousses/124-10.webpPlace chocolate bowl onto the water and ice cubes, and start to whip (watch out for the splashes)https://cooking-ez.com/images/recettes/base/cremes_mousses/124-7.webpChocolate will froth quickly into Chantilly, stop while it's still slightly runny because it will firm up a little,https://cooking-ez.com/images/recettes/base/cremes_mousses/124-8.webpYou can now use it like this, or for another recipe, like with a forcing bag on small cakes,https://cooking-ez.com/images/recettes/base/cremes_mousses/124-9.webp https://cooking-ez.com/base/recipe-polenta.phpPolentaHow to prepare polentahttps://cooking-ez.com/images/recettes/zoom/base/gratins/564-0.webpCooking the polentaBring ing0 to a boil in a large saucepan.Season with salt and pepperhttps://cooking-ez.com/images/recettes/zoom/base/gratins/564-1.webpTrickle in ing1 while whiskinghttps://cooking-ez.com/images/recettes/zoom/base/gratins/564-2.webp...and beat until the polenta thickenshttps://cooking-ez.com/images/recettes/zoom/base/gratins/564-3.webp...and the mixture is smooth. Check the seasoningNote: If you want ahttps://cooking-ez.com/images/recettes/zoom/base/gratins/564-4.webpFor fried polentaPour the mixture into a large flat tray or dish and spread it out evenly.Leave tohttps://cooking-ez.com/images/recettes/zoom/base/gratins/564-5.webpCut lines with a knife, first in one directionhttps://cooking-ez.com/images/recettes/zoom/base/gratins/564-6.webp...then across the other wayhttps://cooking-ez.com/images/recettes/zoom/base/gratins/564-7.webp...to will give you small cubes of polentahttps://cooking-ez.com/images/recettes/zoom/base/gratins/564-8.webpFry these in a little olive oil in a frying panhttps://cooking-ez.com/images/recettes/zoom/base/gratins/564-10.webp... rolling them around until golden brown all overhttps://cooking-ez.com/images/recettes/zoom/base/gratins/564-11.webp https://cooking-ez.com/monde/recipe-cranachan.phpCranachanWhipped cream, raspberies, whisky and oat nougatinehttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/563-0.webpPut ing0 into a bowl, sprinkle ing1 and ing2 over then set asidehttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/563-1.webpPreheat the oven to 300°F (150°C).Spread ing3 out on a baking sheet, sprinkle withhttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/563-2.webpLeave the sugar to caramelize in the oven to make the oat nougatinehttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/563-3.webpWhen this is golden brown, remove from the oven and break up into coarse crumbs.Set asidehttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/563-4.webpBegin assembling the dessert: put a layer of Chantilly (whipped cream) in the bottom of each glasshttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/563-5.webpAdd a layer of raspberries and scatter some nougatine on tophttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/563-6.webpRepeat this operation, finishing with a layer of whipped cream. Decorate with a raspberry and a pinch ofhttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/563-7.webp https://cooking-ez.com/divers/recipe-rata-tart.phpRata-tartShortcrust pastry, polenta and ratatouillehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/562-7.webpPreheat the oven to 390°F (200°C).Roll out ing0 and bakehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/562-1.webpPrepare ing1 and, as soon as it is ready, spread it over the base of the pastry casehttps://cooking-ez.com/images/recettes/zoom/divers/tartes/562-2.webp...in an even layer 1/2 cm (1/4 inch) thickhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/562-3.webpSpread ing2 on tophttps://cooking-ez.com/images/recettes/zoom/divers/tartes/562-4.webp...in an even layerhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/562-5.webpBake for about 10 minutes. This is more reheating than cooking, as all the ingredients are already cookedhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/562-6.webpServe warm or cold, with a drizzle of herb olive oil, if you wishhttps://cooking-ez.com/images/recettes/zoom/divers/tartes/562-7.webp https://cooking-ez.com/desserts/recipe-melon-port-sorbet.phpMelon with port sorbetMelon balls with port sorbethttps://cooking-ez.com/images/recettes/desserts/glaces/561-0.webpCut ing0 in half and remove the seedshttps://cooking-ez.com/images/recettes/desserts/glaces/561-1.webpCut the melon into small balls with a melon baller (pommes parisiennes spoon)https://cooking-ez.com/images/recettes/desserts/glaces/561-2.webpPut the melon balls into a bowl and pour ing1 and ing2 over. Mix well and set aside in thehttps://cooking-ez.com/images/recettes/desserts/glaces/561-3.webpMix ing3 and ing4https://cooking-ez.com/images/recettes/desserts/glaces/561-4.webpChurn in an ice-cream maker until of sorbet consistencyhttps://cooking-ez.com/images/recettes/desserts/glaces/561-5.webpPut a layer of sorbet into well-chilled sundae disheshttps://cooking-ez.com/images/recettes/desserts/glaces/561-6.webpCover with melon balls.Serve immediatelyhttps://cooking-ez.com/images/recettes/desserts/glaces/561-0.webp https://cooking-ez.com/entrees/recipe-valay-salad.phpValay saladLetuce, radishes, potaoes and chicken with herb vinaigrettehttps://cooking-ez.com/images/recettes/entrees/salades/560-0.webpWash ing0 (rattes, if possible). Put into a large pan and cover with cold waterhttps://cooking-ez.com/images/recettes/entrees/salades/560-1.webpBoil the potatoes until tender (a knife blade should go through them easily)https://cooking-ez.com/images/recettes/entrees/salades/560-2.webpPrepare ing1 and chop very finely. Put in a salad bowl with the chopped herbshttps://cooking-ez.com/images/recettes/entrees/salades/560-3.webpPeel the potatoes while still hot, slice into rounds and add to the bowlhttps://cooking-ez.com/images/recettes/entrees/salades/560-4.webpPour ing4 over and mix with a fork.It is important to do this while the potatoes are still hot so that theyhttps://cooking-ez.com/images/recettes/entrees/salades/560-5.webpPrepare the lettuce "chiffonnade"https://cooking-ez.com/images/recettes/entrees/salades/560-6.webpSlice ing6 into thin roundshttps://cooking-ez.com/images/recettes/entrees/salades/560-7.webpReheat ing7 in a frying panhttps://cooking-ez.com/images/recettes/entrees/salades/560-8.webpAdd the radishes, lettuce and chicken to the salad. Add a little more vinaigrette if you wish and mixhttps://cooking-ez.com/images/recettes/entrees/salades/560-9.webp https://cooking-ez.com/desserts/recipe-coupe-augustin.phpCoupe AugustinMint ice cream, poached peaches, Chantilly cream, raspberry coulis and toasted almondshttps://cooking-ez.com/images/recettes/desserts/glaces/559-1.webpPeel the peaches in the same way as for tomatoeshttps://cooking-ez.com/images/recettes/desserts/glaces/559-2.webpCut in half, remove the stone and poach the peach halves in light syrup for a few minuteshttps://cooking-ez.com/images/recettes/desserts/glaces/559-3.webpAfter poaching, drain and slice the peacheshttps://cooking-ez.com/images/recettes/desserts/glaces/559-4.webpIn each dish, put a layer of mint ice cream and lay sliced peaches on tophttps://cooking-ez.com/images/recettes/desserts/glaces/559-5.webpCover with whipped cream (Chantilly) and pour the raspberry coulis over.Finish with a scattering of toastedhttps://cooking-ez.com/images/recettes/desserts/glaces/559-1.webp https://cooking-ez.com/divers/recipe-cheese-souffle.phpCheese SouffléThe secrets of a successful souffléhttps://cooking-ez.com/images/recettes/divers/gratins/558-0.webpSeparate the whites and yolks of ing0.Put the whites into a food mixer bowlhttps://cooking-ez.com/images/recettes/divers/gratins/558-1.webpBring ing1 to the boil with ing2 in a pan. Take off the heat as soon as it boilshttps://cooking-ez.com/images/recettes/divers/gratins/558-2.webpMelt ing3 in another pan over low heathttps://cooking-ez.com/images/recettes/divers/gratins/558-3.webpNext add ing4 all at once, salt and pepper, then stir constantly for 1 minute using a softhttps://cooking-ez.com/images/recettes/divers/gratins/558-4.webpStill over low heat, pour in the hot milk in a trickle while whisking to mix thoroughlyhttps://cooking-ez.com/images/recettes/divers/gratins/558-5.webp...until the sauce is thick.If this looks familiar, it's because you have just made a classichttps://cooking-ez.com/images/recettes/divers/gratins/558-6.webpRemove from the heat, add ing5https://cooking-ez.com/images/recettes/divers/gratins/558-7.webp...and mix wellhttps://cooking-ez.com/images/recettes/divers/gratins/558-8.webpCheck that the mixture is not too hot (you should be able to hold your finger in it); if not, leave to cool for a whilehttps://cooking-ez.com/images/recettes/divers/gratins/558-9.webpThe mixture should now be very smooth.Preheat the oven to 360°F (180°C)https://cooking-ez.com/images/recettes/divers/gratins/558-10.webpBeat the egg whites until stiffhttps://cooking-ez.com/images/recettes/divers/gratins/558-11.webpTip 1/4 of the beaten whites into the mixturehttps://cooking-ez.com/images/recettes/divers/gratins/558-12.webpAnd fold in gentlyhttps://cooking-ez.com/images/recettes/divers/gratins/558-13.webpThen tip this onto the rest of the egg whiteshttps://cooking-ez.com/images/recettes/divers/gratins/558-14.webpAnd fold in gently.It doesn't really matter if there are a few lumps of white that are not completely mixed inhttps://cooking-ez.com/images/recettes/divers/gratins/558-15.webpPour the mixture into the dish until no more than 2/3 fullhttps://cooking-ez.com/images/recettes/divers/gratins/558-16.webpBake for about 30 minutes, until the soufflé is well risen and nicely brownedhttps://cooking-ez.com/images/recettes/divers/gratins/558-17.webpServe immediately with a green salad, for example, a few herbs and a good French dressinghttps://cooking-ez.com/images/recettes/divers/gratins/558-0.webp https://cooking-ez.com/divers/recipe-ratatouille.phpRatatouilleRagout of Mediterranean vegetables in a tomato saucehttps://cooking-ez.com/images/recettes/divers/tradition/557-0.webpPrepare ing0https://cooking-ez.com/images/recettes/divers/tradition/557-1.webpPour ing5 into a large pan on medium heat and add ing1, ing2, ing3 and ing4.Cook for 1https://cooking-ez.com/images/recettes/divers/tradition/557-2.webpAdd the tomatoes, salt and pepper. Mix well.Turn down the heat and cover. Leave to cook like this for 1 hourhttps://cooking-ez.com/images/recettes/divers/tradition/557-3.webpPeel the aubergines and dice themhttps://cooking-ez.com/images/recettes/divers/tradition/557-4.webpPour 3 tablespoonsful of oil into a frying pan on medium heat and add the diced aubergine, salt and pepper. Cook untilhttps://cooking-ez.com/images/recettes/divers/tradition/557-5.webpPeel the peppers and dice them (using different colours makes the dish look attractive)https://cooking-ez.com/images/recettes/divers/tradition/557-6.webpUsing the same frying pan on medium heat, pour in 3 tablespoonsful of olive oil and add the diced peppers, salt andhttps://cooking-ez.com/images/recettes/divers/tradition/557-7.webpWash the courgettes, cut in half lengthways then slicehttps://cooking-ez.com/images/recettes/divers/tradition/557-8.webpUsing the same frying pan on medium heat, pour in 3 tablespoonsful of olive oil and add the courgettes, salt andhttps://cooking-ez.com/images/recettes/divers/tradition/557-9.webpPrepare the onion and slice thinlyhttps://cooking-ez.com/images/recettes/divers/tradition/557-10.webpUsing the same frying pan on medium heat, pour in 3 tablespoonsful of olive oil and add the onion, salt andhttps://cooking-ez.com/images/recettes/divers/tradition/557-11.webpTake the lid off the pan of tomatoes, remove and discard the herbs and garlic and leave some of the liquid to boil offhttps://cooking-ez.com/images/recettes/divers/tradition/557-12.webpThen add all the vegetables and a few thyme leaves. Mix well.Heat everything through together for a fewhttps://cooking-ez.com/images/recettes/divers/tradition/557-13.webp https://cooking-ez.com/entrees/recipe-vol-vent.phpVol-au-ventPuff pastry, leek, bacon, chicken and mushrooms in a cream saucehttps://cooking-ez.com/images/recettes/zoom/entrees/tradition/556-0.webpRinse and chop ing0. Rinse and chop ing1https://cooking-ez.com/images/recettes/zoom/entrees/tradition/556-1.webpPour 2 tablespoonsful of olive oil into a frying pan on medium heat. When hot, add the chopped onion, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/entrees/tradition/556-2.webpWash and chop the mushrooms into small pieces (these are shiitake, but you can use others, particularly wild ones:https://cooking-ez.com/images/recettes/zoom/entrees/tradition/556-3.webpUsing the same pan on medium heat, pour in 2 tablespoonsful of olive oil. When hot, add the mushrooms, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/entrees/tradition/556-4.webpStill using the same pan, fry ing4.At the last minute, add ing5.Set asidehttps://cooking-ez.com/images/recettes/zoom/entrees/tradition/556-5.webpCut ing6 into small pieces.Pour 2 tablespoonsful of olive oil into the frying pan and fry the chicken pieceshttps://cooking-ez.com/images/recettes/zoom/entrees/tradition/556-6.webpWhen they are browned, tip the bacon and mushrooms back into the pan on tophttps://cooking-ez.com/images/recettes/zoom/entrees/tradition/556-7.webpAdd ing7, salt and pepper and mix thoroughly.Heat the oven to 360°F (180°C) andhttps://cooking-ez.com/images/recettes/zoom/entrees/tradition/556-8.webpLeave the sauce to reduce on low heat..When the mixture has thickened, add the leek then turn off the heathttps://cooking-ez.com/images/recettes/zoom/entrees/tradition/556-9.webpReheat the ing9 for 5 minutes in the oven. Place a pastry case on each plate and fill until slightlyhttps://cooking-ez.com/images/recettes/zoom/entrees/tradition/556-0.webp https://cooking-ez.com/base/recipe-vol-au-vent-cases.phpVol-au-vent casesPuff pastry vol-au-vent caseshttps://cooking-ez.com/images/recettes/zoom/base/comment/555-0.webpPreheat the oven to 430°F (220°C).Roll out the pastry on the worktop to about 1 cm (0.4 inch)https://cooking-ez.com/images/recettes/zoom/base/comment/555-1.webpUsing a 7cm (3 inch) diameter cutter, "mark" the pastry. In other words, do not cuthttps://cooking-ez.com/images/recettes/zoom/base/comment/555-2.webpNext, using a 9 cm (3.5 inch) cutter - preferably fluted, as this is prettier - cut right through to the worktophttps://cooking-ez.com/images/recettes/zoom/base/comment/555-3.webpCut out circles like this with all the pastryhttps://cooking-ez.com/images/recettes/zoom/base/comment/555-4.webpPlace the cases on a baking sheet and glazehttps://cooking-ez.com/images/recettes/zoom/base/comment/555-5.webpBake in the oven until the pastry is well risenhttps://cooking-ez.com/images/recettes/zoom/base/comment/555-0.webpAfter baking, remove the little "hat" and hollow out the case to take the filling.Your vol-au-vent cases arehttps://cooking-ez.com/images/recettes/zoom/base/comment/555-6.webp https://cooking-ez.com/entrees/recipe-ham-spirals.phpHam spiralsPuff pastry and smoked hamhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/554-0.webpRoll out ing0 into a rectangle.If you are using a bought, ready-rolled circle, trim a little off thehttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/554-1.webpCover the pastry with slices of ham but avoid overlapping them as far as possible.Pepperhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/554-2.webpRoll up the pastryhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/554-3.webp...gently into ahttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/554-4.webp...cylinder.Stick down the end of the pastry (the last inch or 2 centimeters) using a little beaten egg ashttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/554-5.webpAfter this time, preheat the oven to 220°C (430°F).Glaze the rollhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/554-6.webpThen cut into slices about 5 mm (1/4 inch) thickhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/554-7.webp...and arrange these on a baking sheet.Don't worry if the slices aren't perfectlyhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/554-8.webpBake until nicely browned (about 10 minutes). Best served hot or warmhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/554-9.webp https://cooking-ez.com/entrees/recipe-prawn-salad-crunch.phpPrawn salad with a crunchCrunchy: radish, cucumber, onions and gherkins. Soft: tomatoes, rice and roasted prawnshttps://cooking-ez.com/images/recettes/entrees/salades/553-0.webpPrepare ing0https://cooking-ez.com/images/recettes/entrees/salades/553-1.webpChop ing1https://cooking-ez.com/images/recettes/entrees/salades/553-2.webpPrepare ing2.Slice ing3https://cooking-ez.com/images/recettes/entrees/salades/553-3.webpSlice ing4 and chop the herbshttps://cooking-ez.com/images/recettes/entrees/salades/553-4.webpIf not already done, cook the ricehttps://cooking-ez.com/images/recettes/entrees/salades/553-6.webpMix in a salad bowl: cucumber, onion, tomatoes, radishes, rice and herbshttps://cooking-ez.com/images/recettes/entrees/salades/553-5.webpArrange the prawns on a baking sheet, brush with olive oil, thenhttps://cooking-ez.com/images/recettes/entrees/salades/553-7.webp...until golden brownhttps://cooking-ez.com/images/recettes/entrees/salades/553-8.webpAdd the prawns to the salad, pour ingB over and mix thoroughly.Serve without delayhttps://cooking-ez.com/images/recettes/entrees/salades/553-9.webp https://cooking-ez.com/monde/recipe-doughnuts.phpDoughnutsNorth American ring doughnutshttps://cooking-ez.com/images/recettes/monde/gateaux/552-0.webpIn a cup mix ing4 with 4 tablespoonsful of warm milk. Leave to ferment for 30 minutes at room temperature.Thishttps://cooking-ez.com/images/recettes/monde/gateaux/552-1.webpAfter this time, put ing1, ing3 and ing0 into a food-mixer bowl with the rest of the milkhttps://cooking-ez.com/images/recettes/monde/gateaux/552-2.webpPour in the yeast leaven liquid and knead on slow speed until the dough is evenly mixedhttps://cooking-ez.com/images/recettes/monde/gateaux/552-3.webpGather the dough into a ball and put this into a clean bowl. Cover with ahttps://cooking-ez.com/images/recettes/four/pains-speciaux/323-5.webpHeat the oil to 180°C (360°F) and lower in the doughnuts. Fry until golden brownhttps://cooking-ez.com/images/recettes/monde/gateaux/552-4.webp...on both sideshttps://cooking-ez.com/images/recettes/monde/gateaux/552-5.webpSprinkle the cooked doughnuts with caster sugarhttps://cooking-ez.com/images/recettes/monde/gateaux/552-0.webp https://cooking-ez.com/desserts/recipe-rhubarb-tart.phpRhubarb tartSweetcrust pastry, almond cream, rhubarb and rhubarb syruphttps://cooking-ez.com/images/recettes/desserts/tartes/551-0.webpPeel and dice ing0https://cooking-ez.com/images/recettes/trucs_astuces/comment/331-7.webpTip into a saucepan and add ing1.Leave the rhubarb and sugar to stand for 15 minuteshttps://cooking-ez.com/images/recettes/desserts/tartes/551-1.webp...and keep the juice to one side.Preheat the oven to 210°C (410°F)https://cooking-ez.com/images/recettes/desserts/tartes/551-2.webpRoll out the sweetcrust pastry and line the tin or mouldhttps://cooking-ez.com/images/recettes/desserts/tartes/551-3.webpSpread a layer of almond cream in the bottom as evenly as possiblehttps://cooking-ez.com/images/recettes/desserts/tartes/551-4.webpSpread the rhubarb out on top, leaving 1 cm (1/2 inch) of almond cream exposed around the edgehttps://cooking-ez.com/images/recettes/desserts/tartes/551-5.webpBake in the oven for about 35 minuteshttps://cooking-ez.com/images/recettes/desserts/tartes/551-6.webpMeanwhile, pour the juice back into the pan used to cook the rhubarb, put on medium heat and reducehttps://cooking-ez.com/images/recettes/desserts/tartes/551-7.webp...until it becomes a thick, golden rhubarb syruphttps://cooking-ez.com/images/recettes/desserts/tartes/551-8.webpUse a brush to glaze the tart with the syrup. This will give you a glossy tart that is nothttps://cooking-ez.com/images/recettes/desserts/tartes/551-9.webp https://cooking-ez.com/divers/recipe-rice-and-peas.phpRice and peashttps://cooking-ez.com/images/recettes/divers/pates_riz/550-0.webpBring a pan of salted water to the boil and tip in the peas. Cook them for just 2 minuteshttps://cooking-ez.com/images/recettes/divers/pates_riz/550-1.webpDrain and set asidehttps://cooking-ez.com/images/recettes/divers/pates_riz/550-2.webpCut ing1 into small pieceshttps://cooking-ez.com/images/recettes/divers/pates_riz/550-3.webpPeel and chop ing2https://cooking-ez.com/images/recettes/divers/pates_riz/550-4.webpPour ing3 into a frying pan on medium heat.Add the shallot, cook for 1 minute then salt and pepperhttps://cooking-ez.com/images/recettes/divers/pates_riz/550-5.webpAdd the chicken and mixhttps://cooking-ez.com/images/recettes/divers/pates_riz/550-6.webpAdd ing4 and bring to the boilhttps://cooking-ez.com/images/recettes/divers/pates_riz/550-7.webpAdd ing5 and mixhttps://cooking-ez.com/images/recettes/divers/pates_riz/550-8.webpLastly, add the peas and a few chopped fresh herbs.Your dish is readyhttps://cooking-ez.com/images/recettes/divers/pates_riz/550-9.webp https://cooking-ez.com/divers/recipe-pasta-green-asparagus.phpPasta with green asparagusPasta, geen asparagus, fried smoked ham and cream sauce with nutmeghttps://cooking-ez.com/images/recettes/divers/pates_riz/549-0.webpPrepare ing0https://cooking-ez.com/images/recettes/divers/pates_riz/549-1.webpCut into short lengths.Set asidehttps://cooking-ez.com/images/recettes/divers/pates_riz/549-2.webpCook ing1.Dress with a little olive oil, cover and keep hothttps://cooking-ez.com/images/recettes/divers/pates_riz/549-3.webpIn a hot frying pan, fry ing2 briefly (1 minute on each side), then cut into strips.Set asidehttps://cooking-ez.com/images/recettes/divers/pates_riz/549-4.webpUse the same pan on high heat and add ing4, salt pepper and nutmeg to taste.Turn down the heat and leave tohttps://cooking-ez.com/images/recettes/divers/pates_riz/549-5.webpAdd the pasta, ham and asparagus, mix well and leave to heat through for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/divers/pates_riz/549-6.webpServe without delayhttps://cooking-ez.com/images/recettes/divers/pates_riz/549-7.webp https://cooking-ez.com/four/recipe-pain-raisins.phpPains briochés aux raisinsA brioche dough roll with confectioner's custard and rum-soaked raisinshttps://cooking-ez.com/images/recettes/four/viennoiseries/548-0.webpPrepare ing0 and put to soak in the rumhttps://cooking-ez.com/images/recettes/four/viennoiseries/548-1.webpRoll out ing2 into a large square 1/2 cm (1/4 inch) thickhttps://cooking-ez.com/images/recettes/four/viennoiseries/548-2.webpTrim off the side of the square nearest to you with a large knife to give a straight edgehttps://cooking-ez.com/images/recettes/four/viennoiseries/548-3.webpSpread ing3 evenly all over the dough. Use a palette-knife, if you have one, as it will makehttps://cooking-ez.com/images/recettes/four/viennoiseries/548-4.webpSpread the raisins evenly on tophttps://cooking-ez.com/images/recettes/four/viennoiseries/548-5.webpThen roll the dough up.This is the trickiest part of the recipe. You can use a palette knife to help you, ashttps://cooking-ez.com/images/recettes/four/viennoiseries/548-6.webpRoll up tightly and seal the roll by brushing only the trailing edge with beaten egg to help it stickhttps://cooking-ez.com/images/recettes/four/viennoiseries/548-7.webpPlace the roll with the seam underneath on a baking sheet and put in the freezer for 30https://cooking-ez.com/images/recettes/four/viennoiseries/548-8.webpAfter this "firming" time, cut the dough into slices 1 to 1.5 cm (1/4 to 1/2 inch) thickhttps://cooking-ez.com/images/recettes/four/viennoiseries/548-9.webpArrange on the baking sheet with room between them, as they need room to expandhttps://cooking-ez.com/images/recettes/four/viennoiseries/548-10.webpGlaze the topshttps://cooking-ez.com/images/recettes/four/viennoiseries/548-11.webp...and sides of the buns.Cover with a plastichttps://cooking-ez.com/images/recettes/four/viennoiseries/548-12.webpAfter this, heat the oven to 240°C (460°F).Glaze the buns again and bake for abouthttps://cooking-ez.com/images/recettes/four/viennoiseries/548-0.webp https://cooking-ez.com/four/recipe-pretzels.phpPretzelsSoft bread in a knot topped with salt or poppy seedshttps://cooking-ez.com/images/recettes/four/viennoiseries/547-0.webpPut in a food-processor bowl: ing0, ing1, ing2, ing3, ing4 and, if possible, ing5https://cooking-ez.com/images/recettes/four/viennoiseries/547-1.webpKnead for 10 minutes on slow speed.txt=2294https://cooking-ez.com/images/recettes/four/viennoiseries/547-2.webpGather the dough into one large ball and transfer this to another bowl, cover with a sheet ofhttps://cooking-ez.com/images/recettes/four/viennoiseries/547-3.webpAfter this time, cut and weigh the dough into 100 g portionshttps://cooking-ez.com/images/recettes/four/viennoiseries/547-4.webpCover the balls of dough with a sheet of plastic and leave to rest for 30 minuteshttps://cooking-ez.com/images/recettes/four/viennoiseries/547-5.webpArrange the pretzels on a baking sheet, cover with a sheet of plastic and leave to rest for 1 hour 30 minuteshttps://cooking-ez.com/images/recettes/four/viennoiseries/547-6.webpAfter this time, preheat the oven to 230°C (450°F).Bring a pan with 1 litre of water to the boil and, whenhttps://cooking-ez.com/images/recettes/four/viennoiseries/547-7.webpTurn off the heat under the pan and plunge a pretzel into the water containing the bicarbonate of soda. It will sink,https://cooking-ez.com/images/recettes/four/viennoiseries/547-8.webp...take it out with a skimmer and place it on the baking sheet.Do this with all the pretzels.This bathhttps://cooking-ez.com/images/recettes/four/viennoiseries/547-9.webpScatter poppy seeds or coarse salt crystals over the top of each pretzelhttps://cooking-ez.com/images/recettes/four/viennoiseries/547-10.webpPut in the oven immediately. It is important that the pretzels are still wet when they go into the oven, so that theyhttps://cooking-ez.com/images/recettes/four/viennoiseries/547-11.webpBake until they are just starting to brown and are still soft, about 20 minutes.Leave to cool on ahttps://cooking-ez.com/images/recettes/four/viennoiseries/547-12.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-asparagus.phpHow to prepare asparagusApsaragus, from harvest to platehttps://cooking-ez.com/images/recettes/trucs_astuces/produit/546-0.webpRinse the peeled asparagus under running water, paying particular attention to the tips that have not been peeledhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/546-1.webpBring a large pan of water to the boil, add salt and plunge in the asparagus. Cook for about 7https://cooking-ez.com/images/recettes/trucs_astuces/produit/546-2.webpCheck if cooked by sticking a knife into a spear towards the base. It should go through the asparagus quite easilyhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/546-3.webpTake the asparagus out of the pan and drain thoroughlyhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/546-4.webpLay the spears on absorbant paper to wait.Your asparagus is readyhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/546-6.webp https://cooking-ez.com/entrees/recipe-chinese-soup.phpChinese SoupTasty soup with vegetables, chicken, mushrooms and peanutshttps://cooking-ez.com/images/recettes/entrees/soupes/545-0.webpRehydrate ing0.Prepareing1 and dice small, prepare ing2 andhttps://cooking-ez.com/images/recettes/entrees/soupes/545-1.webpPoach ing4 for 5 minutes in ing6, then remove and cut into small pieces.Drain and chop thehttps://cooking-ez.com/images/recettes/entrees/soupes/545-2.webpPour ing7 into a large saucepan on medium heat.When hot, add the chopped shallot, salthttps://cooking-ez.com/images/recettes/entrees/soupes/545-3.webpAdd the carrots and leeks, mix well and cook for 3 minutes.Next add the peashttps://cooking-ez.com/images/recettes/entrees/soupes/545-4.webp...then the mushrooms and chickenhttps://cooking-ez.com/images/recettes/entrees/soupes/545-5.webpPour in the vegetable stock and bring to the boil.Cook for a further minute or two, then test the carrots tohttps://cooking-ez.com/images/recettes/entrees/soupes/545-6.webpAdd ing8 if you like and mix wellhttps://cooking-ez.com/images/recettes/entrees/soupes/545-8.webpAt the last minute, add the roughly chopped herbs and dry-roasted peanuts.Serve without delayhttps://cooking-ez.com/images/recettes/entrees/soupes/545-9.webp https://cooking-ez.com/divers/recipe-new-york-style-pasta.phpNew York style pastaPasta, bacon, peas, cream sauce and nutmeghttps://cooking-ez.com/images/recettes/divers/pates_riz/544-0.webpBring a large pan of water to the boil over high heat. When boiling, add salt and blanch thehttps://cooking-ez.com/images/recettes/divers/pates_riz/544-1.webpDrain in a strainer.Set asidehttps://cooking-ez.com/images/recettes/divers/pates_riz/544-2.webpFry ing1 in a very hot frying pan for 30 seconds on each side.>Set asidehttps://cooking-ez.com/images/recettes/divers/pates_riz/544-3.webpUse the same pan for the sauce, without cleaning it: pour in ing2, salt and pepper, then add ing3 to taste.Mixhttps://cooking-ez.com/images/recettes/divers/pates_riz/544-4.webpMeanwhile, cook ing4https://cooking-ez.com/images/recettes/divers/pates_riz/544-5.webpWhen cooked "al dente", drain the pasta and return to the pan.Add the peas and ing5,https://cooking-ez.com/images/recettes/divers/pates_riz/544-6.webpPlace a slice of ham on each plate, top with the pasta and pour the sauce over.Serve immediatelyhttps://cooking-ez.com/images/recettes/divers/pates_riz/544-0.webp https://cooking-ez.com/desserts/recipe-strawberry-tart.phpStrawberry tartSweetcrust pastry, vanilla confectioner's custard and strawberrieshttps://cooking-ez.com/images/recettes/desserts/tartes/543-0.webpPrepare ing0, cover and leave to cool, stirring from time to time with a whiskhttps://cooking-ez.com/images/recettes/desserts/tartes/543-1.webpRoll out the sweetcrust pastry, line the tart tin or mould, then bakehttps://cooking-ez.com/images/recettes/desserts/tartes/543-2.webpIf possible, seal the bottom of the pastry case with ing2https://cooking-ez.com/images/recettes/trucs_astuces/tartes/542-0.webpSpread ing0 in an even layer in the bottom of the tart.It is not essential, but this is easier with ahttps://cooking-ez.com/images/recettes/desserts/tartes/543-4.webpCut the stalks off the strawberries and arrange them on top of the custard layer.There are various ways to dohttps://cooking-ez.com/images/recettes/desserts/tartes/543-5.webpThen finish with a few strawberries cut in half vertically to form a sort of flower in the centrehttps://cooking-ez.com/images/recettes/desserts/tartes/543-6.webpYou can glaze the tart if you wish, but this is not essential.Keep in the fridge, buthttps://cooking-ez.com/images/recettes/desserts/tartes/543-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-keep-tart-pastry-case-crisp.phpHow to keep a tart pastry case crispA thin layer of white chocolate in the bottom of a tarthttps://cooking-ez.com/images/recettes/trucs_astuces/tartes/542-0.webpBake your pastry case blind, then leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/trucs_astuces/tartes/542-1.webpMelt ing0 in a bain-mariehttps://cooking-ez.com/images/recettes/trucs_astuces/tartes/542-2.webpYou will notice how, unlike dark chocolate, white chocolate stays quite thick and pasty when meltedhttps://cooking-ez.com/images/recettes/trucs_astuces/tartes/542-3.webpSpread a thin layer of white chocolate over the base and up the sides of the tart case.The pasty consistency ofhttps://cooking-ez.com/images/recettes/trucs_astuces/tartes/542-4.webpThe aim is to produce something like this: the pastry case (shown in brown) with a thin chocolate "lining" (yellow) tohttps://cooking-ez.com/images/recettes/trucs_astuces/tartes/542-5.webpTry to make an even layer over the whole of the pastry case.Refrigerate for about 20 minuteshttps://cooking-ez.com/images/recettes/trucs_astuces/tartes/542-0.webpNow your tart is ready for fillinghttps://cooking-ez.com/images/recettes/desserts/tartes/543-5.webp https://cooking-ez.com/divers/recipe-quiche-lorraine.phpQuiche LorraineSavoury tart with cheese, bacon,eggs and creamhttps://cooking-ez.com/images/recettes/divers/tartes/541-0.webpPreheat the oven to 210°C (410°F).Roll out ing0 and line a tart mould orhttps://cooking-ez.com/images/recettes/divers/tartes/541-1.webpHeat ing1 in a frying pan, then add ing2.Fry until just starting to brown (no longer). Drain off ay excess fathttps://cooking-ez.com/images/recettes/divers/tartes/541-2.webpPrepare ing4https://cooking-ez.com/images/recettes/divers/tartes/541-3.webpSpread the bacon over the bottom of the pastry casehttps://cooking-ez.com/images/recettes/divers/tartes/541-4.webpScatter 3/4 of the grated cheese on tophttps://cooking-ez.com/images/recettes/divers/tartes/541-5.webpPour in the quiche mixturehttps://cooking-ez.com/images/recettes/divers/tartes/541-6.webpTop with the remaining cheesehttps://cooking-ez.com/images/recettes/divers/tartes/541-7.webpCook for 20 to 25 minuteshttps://cooking-ez.com/images/recettes/divers/tartes/541-8.webp...until the quiche is nicely brownedhttps://cooking-ez.com/images/recettes/divers/tartes/541-0.webp https://cooking-ez.com/desserts/recipe-nougat.phpNougatItalian meringue with honey, toasted almonds and pistachioshttps://cooking-ez.com/images/recettes/desserts/confiseries/540-0.webpPreheat the oven to 180°C (360°F).Spread ing0 out on a baking sheet and ing0 onhttps://cooking-ez.com/images/recettes/desserts/confiseries/540-1.webpPour ing2, ing3 and ing4 into a pan.Put on medium heathttps://cooking-ez.com/images/recettes/desserts/confiseries/540-2.webpCheck the temperature as it rises (use a electronic thermometer), until it reaches 150°Chttps://cooking-ez.com/images/recettes/desserts/confiseries/540-3.webpThe honey will cause the mixture to froth. Watch it carefully as it tends to boil overhttps://cooking-ez.com/images/recettes/desserts/confiseries/540-4.webpWhen the mixture reaches 145°C (293°F), begin beating ing5, adding ing6 halfway throughhttps://cooking-ez.com/images/recettes/desserts/confiseries/540-5.webpAs soon as the sugar mixture reaches 150°C (302°F), slow down the mixer and slowly pour the liquid into the beatenhttps://cooking-ez.com/images/recettes/desserts/confiseries/540-6.webpLeave the beater running for another 5 minutes to give the egg-white mixture time to cool down ahttps://cooking-ez.com/images/recettes/desserts/confiseries/540-7.webpChange beaters: replace the whisk attachment with the flat beater or paddle ("K" beater for Kenwood) as the next stagehttps://cooking-ez.com/images/recettes/desserts/confiseries/540-8.webpSet the food processor going again on slow speed, then tip in the mixed almonds and pistachios a few at a timehttps://cooking-ez.com/images/recettes/desserts/confiseries/540-9.webpLeave to mix thoroughlyhttps://cooking-ez.com/images/recettes/desserts/confiseries/540-10.webp...then scoop out half the nougat onto a sheet of rice paperhttps://cooking-ez.com/images/recettes/desserts/confiseries/540-11.webpPlace a second sheet of rice paper on top and roll, using a rolling pin (you can put blockshttps://cooking-ez.com/images/recettes/desserts/confiseries/540-12.webpCut the nougat into stripshttps://cooking-ez.com/images/recettes/desserts/confiseries/540-13.webp...then into blocks of whatever size you like.Do the same for the remaining nougat.You nougat is readyhttps://cooking-ez.com/images/recettes/desserts/confiseries/540-14.webp https://cooking-ez.com/entrees/recipe-beetroot-cream-cheese-verrines.phpBeetroot and cream cheese verrinesFromage frais with herbs and beetroot marinated in walnut oil and lemon jiucehttps://cooking-ez.com/images/recettes/entrees/autres/539-0.webpPeel ing0, slice thinly, then cut into sticks and finally into small dice (or use a food processor to do thishttps://cooking-ez.com/images/recettes/entrees/autres/539-1.webpAfter marinating, drain the beetroothttps://cooking-ez.com/images/recettes/entrees/autres/539-2.webpMix ing3 in a bowl with your choice of herbs chopped finely (shown here: chives, coriander and parsley), salt andhttps://cooking-ez.com/images/recettes/entrees/autres/539-3.webpBegin filling the verrines: put a layer of cheese with herbs in the bottom of each glasshttps://cooking-ez.com/images/recettes/entrees/autres/539-4.webpAdd a layer of beetroot on tophttps://cooking-ez.com/images/recettes/entrees/autres/539-5.webpThen a second layer of cheese and decorate the top with a few pieces of beetroot.Fll all the verrines like thishttps://cooking-ez.com/images/recettes/entrees/autres/539-6.webp https://cooking-ez.com/desserts/recipe-pistachio-tiramisu.phpPistachio tiramisuTiramisu with a pistachio cream and a coffee-whisky syruphttps://cooking-ez.com/images/recettes/desserts/gateaux/538-0.webpPrepare the soaking syrup: mix ing0, ing1 and ing2 in a bowlhttps://cooking-ez.com/images/recettes/desserts/gateaux/538-1.webpPrepare the cream by beating ing3, ing4, ing5, ing6, ing7 and ing8 togetherhttps://cooking-ez.com/images/recettes/desserts/gateaux/538-2.webpTake a little of this cream and mix it with ing9 (this is easier to mix in if it is already in almost liquid form)https://cooking-ez.com/images/recettes/desserts/gateaux/538-3.webpPour this mixture into the rest of the creamhttps://cooking-ez.com/images/recettes/desserts/gateaux/538-4.webp...and fold in gently with a soft spatula to make the pistachio creamhttps://cooking-ez.com/images/recettes/desserts/gateaux/538-5.webpUse a gratin-type dish and arrange the first layer of biscuits in the bottom, after soaking them briefly in the coffeehttps://cooking-ez.com/images/recettes/desserts/gateaux/538-6.webpCover with a layer of pistachio creamhttps://cooking-ez.com/images/recettes/desserts/gateaux/538-7.webpAdd a second layer of soaked biscuitshttps://cooking-ez.com/images/recettes/desserts/gateaux/538-8.webpThen another layer of pistachio creamhttps://cooking-ez.com/images/recettes/desserts/gateaux/538-9.webpFinish by dusting the top with cocoa powder.Refrigerate for at least 2 hourshttps://cooking-ez.com/images/recettes/desserts/gateaux/538-10.webp https://cooking-ez.com/monde/recipe-vietnamese-prawns.phpVietnamese prawnsFried prawns in a spicy herb saucehttps://cooking-ez.com/images/recettes/monde/crustace/537-0.webpShell ing0 (for this recipe it doesn't much matter whether they're cooked or raw).Remove the dark "thread" (thehttps://cooking-ez.com/images/recettes/monde/crustace/537-1.webp...then gently pull out the gut and discard ithttps://cooking-ez.com/images/recettes/monde/crustace/537-2.webpPrepare all the prawns like thishttps://cooking-ez.com/images/recettes/monde/crustace/537-3.webpRinse ing1, chop ing2, chop ing3 into small pieces and chop ing4https://cooking-ez.com/images/recettes/monde/crustace/537-4.webpRemove and discard the seeds from the chilli, then chop finely. Peel ing6 and chop veryhttps://cooking-ez.com/images/recettes/monde/crustace/537-5.webpPrepare the sauce by combining in a bowl: ing7, ing8, ing9 and the juice of ingA.Add the chopped garlic andhttps://cooking-ez.com/images/recettes/monde/crustace/537-6.webpHeat ingB in a frying pan (or, ideally, a wok) on high heat. When good and hot, tip in the shallots, then the prawnshttps://cooking-ez.com/images/recettes/monde/crustace/537-7.webpAdd the thyme, ginger and coriander. Mix well and cook for 1 minutehttps://cooking-ez.com/images/recettes/monde/crustace/537-8.webpPour in the sauce and leave the liquid to reduce by about halfhttps://cooking-ez.com/images/recettes/monde/crustace/537-9.webpDiscard the sprig of thyme and serve without delay on a bed of white rice, for example. This dish looks attractivehttps://cooking-ez.com/images/recettes/monde/crustace/537-0.webp https://cooking-ez.com/desserts/recipe-bounty-style-tart-for-alison.phpBounty-style tart for AlisonSweetcrust pastry, coconut and chocolatehttps://cooking-ez.com/images/recettes/desserts/tartes/536-0.webpRoll out the pastry, line the mould or tin, then bakehttps://cooking-ez.com/images/recettes/desserts/tartes/536-1.webpPut ing1, ing2, ing3 and ing4 into a pan on low heathttps://cooking-ez.com/images/recettes/desserts/tartes/536-2.webpBring to a simmer, stirring gently with a whiskhttps://cooking-ez.com/images/recettes/desserts/tartes/536-3.webpWhen it comes to the boil, tip in ing5 (mixed with 1 tsp sugar to make it easier to incorporate)https://cooking-ez.com/images/recettes/desserts/tartes/536-4.webpBeat to mix thoroughly and remove from the heat.You can use a blender briefly to makehttps://cooking-ez.com/images/recettes/desserts/tartes/536-5.webpStand the pan in cold water to help the mixture set more quickly.Stir from time to time until it starts tohttps://cooking-ez.com/images/recettes/desserts/tartes/536-6.webpThen pour into the pastry casehttps://cooking-ez.com/images/recettes/desserts/tartes/536-7.webp...to make the bottom "coconut" layerhttps://cooking-ez.com/images/recettes/desserts/tartes/536-8.webpPrepare ing8 by soaking in cold waterhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/197-1.webpPour ing7 into a pan on low heat and add ing6 broken into small pieceshttps://cooking-ez.com/images/recettes/desserts/tartes/536-9.webpWhen the chocolate has melted into the cream to form a smooth mixture, add the drained gelatin and ing9https://cooking-ez.com/images/recettes/desserts/tartes/536-10.webpMix again and stand the pan in cold water to speed up the cooling processhttps://cooking-ez.com/images/recettes/desserts/tartes/536-11.webpOnce the chocolate is cool or barely lukewarm, pour over the coconut layer.Refrigerate the tart for at leasthttps://cooking-ez.com/images/recettes/desserts/tartes/536-12.webpServe like any classic dessert tart. You can add a little real custard sauce (crème anglaise)https://cooking-ez.com/images/recettes/desserts/tartes/536-0.webp https://cooking-ez.com/divers/recipe-spinach-brik-parcels.phpSpinach brik parcelsBrik parcels with spinach, feta and shallothttps://cooking-ez.com/images/recettes/divers/legumes/535-0.webpCut ing0.Cut ing1 into small pieces.Prepare and chophttps://cooking-ez.com/images/recettes/divers/legumes/535-1.webpHeat ing3 in a small frying pan. Add the chopped shallot, salt and pepper and cook for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/divers/legumes/535-2.webpPut the spinach into a bowl with the shallot, feta, ing4, salt, pepperhttps://cooking-ez.com/images/recettes/divers/legumes/535-3.webp...and mix thoroughlyhttps://cooking-ez.com/images/recettes/divers/legumes/535-5.webpRoll up the parcels:Place a spoonful of mixture near the bottom edge of a brik sheethttps://cooking-ez.com/images/recettes/divers/legumes/535-6.webpRoll the sheet up over the filling, folding in the sideshttps://cooking-ez.com/images/recettes/divers/legumes/535-7.webp...and finish by rolling over again to form a fat "sausage"https://cooking-ez.com/images/recettes/divers/legumes/535-8.webpPress lightly on the parcel to spread the mixture evenly inside.Make all the parcels like thishttps://cooking-ez.com/images/recettes/divers/legumes/535-9.webpTo cook the parcels, heat ing6 in a large frying pan on high heat.When very hot, add the parcels and fry untilhttps://cooking-ez.com/images/recettes/divers/legumes/535-10.webp https://cooking-ez.com/divers/recipe-endives-bonne-femme.phpEndives "bonne femme"Endives cooked with potatoes, onions and baconhttps://cooking-ez.com/images/recettes/divers/legumes/534-0.webpPrepare and chop ing0https://cooking-ez.com/images/recettes/divers/legumes/534-1.webpPeel ing1 and slice, then rinse and dryhttps://cooking-ez.com/images/recettes/divers/legumes/534-2.webpPour ing2 into a large saucepan or casserole on medium heat.When hot, add ing3 and cook for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/divers/legumes/534-3.webpAdd the chopped onion, salt and pepper and stir well. Cook for 1 or 2 minutes withouthttps://cooking-ez.com/images/recettes/divers/legumes/534-4.webpAdd the sliced potatoes, salt and pepper again and stir well.Cover and leave to cook for about 30 minuteshttps://cooking-ez.com/images/recettes/divers/legumes/534-5.webpMeanwhile, prepare ing4 but do not blanch, then cut into pieceshttps://cooking-ez.com/images/recettes/divers/legumes/534-6.webpAdd the endives to the pan, add the juice of ing5 and stir well.Cover and cook on low heat for 10 minuteshttps://cooking-ez.com/images/recettes/divers/legumes/534-7.webpRemove the lid and check if the potatoes are cooked. They should be soft. If not, leave to finish cooking without thehttps://cooking-ez.com/images/recettes/divers/legumes/534-8.webpServe piping hot, either on individual plates or straight from the pan in the middle of the tablehttps://cooking-ez.com/images/recettes/divers/legumes/534-0.webp https://cooking-ez.com/poissons/recipe-seafood-feuillantines.phpSeafood feuillantineshttps://cooking-ez.com/images/recettes/poissons/crustace/533-0.webpPreheat the oven to 390°F (200°C).Cut circles from the buckwheat pancake about 6 cm (2.3 inches) inhttps://cooking-ez.com/images/recettes/poissons/crustace/533-1.webpMelt ing1 then brush each circle with butter and salt on both sideshttps://cooking-ez.com/images/recettes/poissons/crustace/533-2.webpArrange the circles on a baking sheethttps://cooking-ez.com/images/recettes/poissons/crustace/533-3.webpBake until they are just lightly browned (about 5 minutes).Set aside to cool on ahttps://cooking-ez.com/images/recettes/poissons/crustace/533-4.webpPut ing2 and ing3 (lightly poached in a little salted water) into a bowl with ing4, your choice of herbs (chives,https://cooking-ez.com/images/recettes/poissons/crustace/533-5.webpMix thoroughlyhttps://cooking-ez.com/images/recettes/poissons/crustace/533-6.webpBegin assembling the feuillantines: place a circle on the serving plate. Put a spoonful of filling on tophttps://cooking-ez.com/images/recettes/poissons/crustace/533-7.webpAdd a second circle and top this with another spoonful of fillinghttps://cooking-ez.com/images/recettes/poissons/crustace/533-8.webpFinish with the third circle.Make one feuillantine for each guesthttps://cooking-ez.com/images/recettes/poissons/crustace/533-9.webpServe without delay.If you have any mixture left over, try improvising a different presentationhttps://cooking-ez.com/images/recettes/poissons/crustace/533-10.webp https://cooking-ez.com/viandes/recipe-seven-hour-lamb.phpSeven-hour lambLeg of lamb cooked long and slowhttps://cooking-ez.com/images/recettes/viandes/tradition/532-0.webpPrepare ing0.Prepare ing1 andhttps://cooking-ez.com/images/recettes/viandes/tradition/532-1.webpSalt and pepper the lamb all overhttps://cooking-ez.com/images/recettes/viandes/tradition/532-2.webpPlace the lamb in an oven cooking bag (roasting bag) with the carrots, onion and cloves of garlichttps://cooking-ez.com/images/recettes/viandes/tradition/532-3.webpCook in the oven at 120°C (250°F) for 7 hourshttps://cooking-ez.com/images/recettes/viandes/tradition/532-4.webpTowards the end of this cooking time, turn the oven up to 200°C (390°F) for the last 10 minuteshttps://cooking-ez.com/images/recettes/viandes/tradition/532-5.webpTurn the lamb out gently onto the serving plate. Discard the bone and cloves of garlic.Serve the dish in thehttps://cooking-ez.com/images/recettes/viandes/tradition/532-0.webp https://cooking-ez.com/base/recipe-swiss-meringues.phpSwiss meringuesMeringue heated in a bain-marie before beatinghttps://cooking-ez.com/images/recettes/base/cremes_mousses/531-0.webpPreheat the oven to 150°C (300°F).Put ing0 and ing1 into a food-processor bowlhttps://cooking-ez.com/images/recettes/base/cremes_mousses/531-1.webpBeat to mix thoroughly, then place the bowl over a pan of water kept at a bare simmer. Beat the mixture untilhttps://cooking-ez.com/images/recettes/base/cremes_mousses/531-2.webpReturn the bowl to the food processor and beat on maximum speed for around 5 minuteshttps://cooking-ez.com/images/recettes/base/cremes_mousses/531-3.webpYou will notice that the mixture is not as light as for a classic meringue, but much creamierhttps://cooking-ez.com/images/recettes/base/cremes_mousses/531-4.webpPipe your meringues onto a sheet of cooking parchment using a forcinghttps://cooking-ez.com/images/recettes/base/cremes_mousses/531-5.webpDust with a little cocoa powder if you wish (purely decorative)https://cooking-ez.com/images/recettes/base/cremes_mousses/531-6.webpBake for 45 minuteshttps://cooking-ez.com/images/recettes/base/cremes_mousses/531-7.webp...and prop the oven door open with a wooden spoon to allow the steam to escapehttps://cooking-ez.com/images/recettes/base/cremes_mousses/531-8.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/base/cremes_mousses/531-9.webp https://cooking-ez.com/desserts/recipe-pear-charlotte.phpPear charlotteCharlotte with pear mousse and a hint of lemonhttps://cooking-ez.com/images/recettes/desserts/gateaux/530-0.webpPut ing0 to soak in cold waterhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/197-1.webpPeel the pears and cut into 4 lengthways. Remove and discard the core, then cut the quarters into small pieceshttps://cooking-ez.com/images/recettes/desserts/gateaux/530-1.webpBlend the pears with the juice of 1/2 a lemon, ing3 and ing4.You should normally get 400 grams of coulis for 1https://cooking-ez.com/images/recettes/desserts/gateaux/530-3.webpPour this pear coulis into a pan on medium heathttps://cooking-ez.com/images/recettes/desserts/gateaux/530-4.webpHeat the coulis (no need for it to boil, 122°F or 50°C is hot enough) and add the softened sheets ofhttps://cooking-ez.com/images/recettes/desserts/gateaux/530-5.webpOnce the coulis has cooled to room temperature, cover with plastic film, which should touch thehttps://cooking-ez.com/images/recettes/desserts/gateaux/530-6.webpWhile the pear coulis is cooling, begin assembling the charlotte. Line the bottom of the mould with plastic film tohttps://cooking-ez.com/images/recettes/desserts/gateaux/530-7.webpPrepare the soaking syrup by mixing ing5, ing6 and the juice of half a lemonhttps://cooking-ez.com/images/recettes/desserts/gateaux/530-8.webpSoak the biscuits in the syrup and cover the bottom of the mouldhttps://cooking-ez.com/images/recettes/desserts/gateaux/530-9.webpThen line around the sideshttps://cooking-ez.com/images/recettes/desserts/gateaux/530-10.webpCheck the texture of the pear coulis, which should be thickening and turning pastyhttps://cooking-ez.com/images/recettes/desserts/gateaux/530-11.webpPrepare ing8https://cooking-ez.com/images/recettes/desserts/gateaux/530-12.webpAdd the same weight of pear coulishttps://cooking-ez.com/images/recettes/desserts/gateaux/530-13.webpFold this in using a soft spatula to make the pear moussehttps://cooking-ez.com/images/recettes/desserts/gateaux/530-14.webpFill the charlotte with half of the pear moussehttps://cooking-ez.com/images/recettes/desserts/gateaux/530-15.webpAdd a layer of pear coulis about 1/2 cm (1/4 inch) thickhttps://cooking-ez.com/images/recettes/desserts/gateaux/530-16.webpFinish filling with the rest of the pear mousse.Cover with plastic film and leave overnight in the fridgehttps://cooking-ez.com/images/recettes/desserts/gateaux/530-17.webpTurn out shortly before serving and slice verticallyhttps://cooking-ez.com/images/recettes/desserts/gateaux/530-18.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-corn-salad.phpHow to prepare corn saladCorn salad from harvest to "ready to eat"https://cooking-ez.com/images/recettes/trucs_astuces/comment/529-0.webpCorn salad comes in small "tufts" and these are often full of sand or earthhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/529-1.webpPlunge the corn salad into a sink full of water that is barely lukewarm with a little vinegar added.Swish thehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/529-2.webpAfter this time, take the leaves out using a spiderhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/529-3.webp...or simply use your handshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/529-4.webpYou will see that this rinsing has washed out a lot of sand or earth.If the corn salad is still not completelyhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/529-5.webpTrim off any roots that are still attachedhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/529-6.webpFinish by drying the corn salad in a salad spinner. It is then ready for usehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/529-0.webp https://cooking-ez.com/monde/recipe-pavlova.phpPavlovaMeringue shell filled with whipped cream and diced fruithttps://cooking-ez.com/images/recettes/monde/gateaux/528-0.webpPlace a sheet of cooking parchment (or a silicon sheet) on a bakinghttps://cooking-ez.com/images/recettes/monde/gateaux/528-1.webpSprinkle caster sugar over the melted butterhttps://cooking-ez.com/images/recettes/monde/gateaux/528-2.webpDo the same for the inside surface of the ring: brush with melted butter, then coat with caster sugarhttps://cooking-ez.com/images/recettes/monde/gateaux/528-3.webpPut the ring back into place.This will give us a meringue that is lightly caramelized on thehttps://cooking-ez.com/images/recettes/monde/gateaux/528-4.webpBeat ing2 to the stiff peak stage, then fold in ing3 to make the meringuehttps://cooking-ez.com/images/recettes/monde/gateaux/528-5.webpPipe a spiral to cover the base inside the ring using a forcing baghttps://cooking-ez.com/images/recettes/monde/gateaux/528-6.webpThen pipe a circle around the edge to form the side of the pavlovahttps://cooking-ez.com/images/recettes/monde/gateaux/528-7.webpBake in the oven for around 45 minutes. Ideally, the meringue should be crisp on the outside and still soft in thehttps://cooking-ez.com/images/recettes/monde/gateaux/528-8.webpMeanwhile, peel ing4 and dice smallhttps://cooking-ez.com/images/recettes/monde/gateaux/528-9.webpDo the same thing with ing5.Peel ing6 and slicehttps://cooking-ez.com/images/recettes/monde/gateaux/528-10.webpMix the diced fruit together, add ing7 and the juice of ing8. Mix well.Set asidehttps://cooking-ez.com/images/recettes/monde/gateaux/528-11.webpTake the meringue out of the oven as soon as it is ready and leave to cool (this is important, otherwise it is likelyhttps://cooking-ez.com/images/recettes/monde/gateaux/528-12.webpSlip a knife all around the inside of the ringhttps://cooking-ez.com/images/recettes/monde/gateaux/528-13.webpRemove the ring and stand the pavlova on the serving platehttps://cooking-ez.com/images/recettes/monde/gateaux/528-14.webpAssemble the pavlova: spread a layer of cream in the meringue shellhttps://cooking-ez.com/images/recettes/monde/gateaux/528-15.webpTop with the diced fruit.Serve immediatelyhttps://cooking-ez.com/images/recettes/monde/gateaux/528-16.webp https://cooking-ez.com/entrees/recipe-eggs-cocotte-spinach.phpEggs "en cocotte" with spinachRamekins of mushrooms, spinach, cream and egghttps://cooking-ez.com/images/recettes/zoom/entrees/autres/527-0.webpChop ing1https://cooking-ez.com/images/recettes/zoom/entrees/autres/527-4.webpPreheat the oven to 390°F (200°C).Butter the ramekins and put a layer of mushrooms in the bottom and add ahttps://cooking-ez.com/images/recettes/zoom/entrees/autres/527-5.webpPour over a generous spoonful of cream, then salt and pepper lightlyhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/527-6.webpBreak an egg and add the white to the ramekinhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/527-7.webp...keeping the yolk to one side.Fill all the ramekins like this, salting and peppering each lightly a secondhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/527-8.webpBake in the oven for around 20 minutes until the egg white is sethttps://cooking-ez.com/images/recettes/zoom/entrees/autres/527-9.webpTurn the oven off and tip an egg yolk into each ramekin. Return the ramekins to the oven for 3 minutes so that thehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/527-0.webpNote: This is not absolutely needed, but for a better taste => increase the amount of cream about the half and make ithttps://cooking-ez.com/images/recettes/zoom/entrees/autres/527-32.webp https://cooking-ez.com/poissons/recipe-crusty-cockle-tart.phpCrusty cockle tartPuff pastry tart with cockles in cream and egg-yolk saucehttps://cooking-ez.com/images/recettes/poissons/crustace/526-0.webpPrepare the cockles and the cooking liquid left. This can be done well in advance, or the dayhttps://cooking-ez.com/images/recettes/poissons/crustace/526-1.webpPreheat the oven to 220°C (430°F).Roll out the pastry and line the tart moulds or tins. Fill with bakinghttps://cooking-ez.com/images/recettes/poissons/crustace/526-2.webpBake the tart cases for around 15 minutes, watching for colouring.Remove the baking beans and keep the caseshttps://cooking-ez.com/images/recettes/poissons/crustace/526-3.webpPour ing2 into a pan and bring to the boil over medium heat. Add pepper but no salt.Add around 5 tablespoonsfulhttps://cooking-ez.com/images/recettes/poissons/crustace/526-5.webpTurn down the heat and add ing3https://cooking-ez.com/images/recettes/poissons/crustace/526-6.webpBeat to mix thoroughly and continue beating gently until the "à la poulette" (chick) sauce thickens.Removehttps://cooking-ez.com/images/recettes/poissons/crustace/526-7.webpTip in the cockles and stir round briefly to reheat them.Heat the plateshttps://cooking-ez.com/images/recettes/poissons/crustace/526-8.webpPlace a tart case on each plate and fill with a spoonful or two of cockles in sauce.You can also pour the saucehttps://cooking-ez.com/images/recettes/poissons/crustace/526-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-cockles.phpHow to prepare cocklesCockles, from the sea to the serving dishhttps://cooking-ez.com/images/recettes/poissons/crustace/526-1.webpTip the cockles into a large container of cold water. Stir them round briefly and leave for 30 minuteshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/525-1.webpLeave to soak for another 30 minutes.Repeat this operation until the water remains clearhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/525-2.webpChop ing1.Rinse the parsley, keeping the stalkhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/525-3.webpMelt ing3 in a large pan then add the chopped shallot and parsley, but do not add salt or pepper. Cookhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/525-4.webpAdd ing4 and bring to the boilhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/525-5.webpAs soon as the white wine boils, add the washed cockleshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/525-6.webp...and coverhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/525-7.webpAfter a few minutes, the shells will begin to open. Stir them round in the pan so that those that are still closed arehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/525-8.webpAfter 3 or 4 minutes take out all the opened cockles, using a (spider) araignée orhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/525-9.webpRemove the contents of the cockles one at a time and discard the shells. Discard any cockles that have broken shellshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/525-10.webpRinse the cockles under cold running water to remove any remaining sandhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/525-11.webpIf you plan to use the cooking liquid to make a sauce, which is a very good idea, you will need to reduce ithttps://cooking-ez.com/images/recettes/trucs_astuces/comment/525-12.webpPour the contents of the pan into a smaller pan through a fine sievehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/525-13.webpBeware: the sand from the cockles will collect at the bottom of the pan, so it is important NOT to try and filter righthttps://cooking-ez.com/images/recettes/trucs_astuces/comment/525-14.webpReduce the remaining saved cooking liquid by around half over low heat before using in your recipehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/525-15.webp https://cooking-ez.com/desserts/recipe-saint-honore-cake.phpSaint Honoré cakeCircle of puff pasty, filled caramelized choux puffs and whipped creamhttps://cooking-ez.com/images/recettes/desserts/gateaux/524-0.webpPreheat the oven to 430°F (220°C).Cut a circle of puff pastry 26 cm (10 inches) in diameter and prick allhttps://cooking-ez.com/images/recettes/desserts/gateaux/524-1.webpCover with cooking parchment, weigh this down with a wire rack (tohttps://cooking-ez.com/images/recettes/desserts/gateaux/524-2.webpOnce the pastry is starting to brown and is almost cooked, take it out of the oven and remove both the wire rack andhttps://cooking-ez.com/images/recettes/desserts/gateaux/524-3.webp...for a few minutes, until the top caramelizes (if necessary, finish this under the grill).Leave to cool on ahttps://cooking-ez.com/images/recettes/desserts/gateaux/524-4.webpPrepare ing2https://cooking-ez.com/images/recettes/desserts/gateaux/524-5.webpPrepare ing3 and pipe in small heaps about 1.5 cm (3/4 inch) in diameter using a forcing baghttps://cooking-ez.com/images/recettes/desserts/gateaux/524-6.webpFlatten the points with a tea spoon dipped in milk to make the puffs nice and roundhttps://cooking-ez.com/images/recettes/desserts/gateaux/524-7.webpOnce the puffs are cooked, leave them to coolhttps://cooking-ez.com/images/recettes/desserts/gateaux/524-8.webpPrepare a light caramel with ing4https://cooking-ez.com/images/recettes/desserts/gateaux/524-9.webpStand the pan of caramel on a folded clothhttps://cooking-ez.com/images/recettes/desserts/gateaux/524-10.webpDip the rounded side of a choux puff into the caramelhttps://cooking-ez.com/images/recettes/desserts/gateaux/524-11.webpAnd place on a baking sheet (covered with a sheet of cooking parchment), caramel side downwardshttps://cooking-ez.com/images/recettes/desserts/gateaux/524-12.webpDo this with all the puffs then put the caramel to keep hot.Fill the puffs with confectioner's custard, withouthttps://cooking-ez.com/images/recettes/desserts/gateaux/524-13.webpTurn a filled puff the other way up, hold by the top (the set caramel side) and dip the bottom into the liquidhttps://cooking-ez.com/images/recettes/desserts/gateaux/524-14.webpThen stick this around the outside of the pastry circle and hold in place for a few seconds until the caramelhttps://cooking-ez.com/images/recettes/desserts/gateaux/524-15.webpYou can put a puff in the centre for added artistic effect if you wishhttps://cooking-ez.com/images/recettes/desserts/gateaux/524-16.webpFill the space with rosettes of whipped creamhttps://cooking-ez.com/images/recettes/desserts/gateaux/524-17.webpYou can pipe small rosettes of cream around the outside, between the puffs, as a finishing touch.Refrigeratehttps://cooking-ez.com/images/recettes/desserts/gateaux/524-18.webp https://cooking-ez.com/divers/recipe-gratin-slices-spinach.phpGratin slices with spinachBread topped with egg in bechamel and cheese, served with spinachhttps://cooking-ez.com/images/recettes/divers/tartines/523-0.webpPreheat the oven to 410°F (210°C).Prepare ing0https://cooking-ez.com/images/recettes/divers/tartines/523-1.webpPrepare ing1 then set asidehttps://cooking-ez.com/images/recettes/divers/tartines/523-2.webpChop ing2 with a knifehttps://cooking-ez.com/images/recettes/divers/tartines/523-3.webp...and mix with ing3https://cooking-ez.com/images/recettes/divers/tartines/523-4.webpCut ing4 and remove the crust (optional)https://cooking-ez.com/images/recettes/divers/tartines/523-5.webpSpread each slice of bread generously with the bechamel and egg topping and scatter grated cheese on tophttps://cooking-ez.com/images/recettes/divers/tartines/523-6.webpCook in the oven for around 20 minutes until the top is browned. Finish under the grill if necessaryhttps://cooking-ez.com/images/recettes/divers/tartines/523-7.webpMelt a knob of butter in a frying pan and cook the shallot with salt and pepper for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/divers/tartines/523-8.webpServe the gratin slices with the spinach on either sidehttps://cooking-ez.com/images/recettes/divers/tartines/523-0.webp https://cooking-ez.com/divers/recipe-cassoulet.phpCassouletSlow-cooked casserole of dried whilte beans and different meatshttps://cooking-ez.com/images/recettes/divers/tradition/522-0.webpBeansLeave ing0 to soak overnight in cold waterhttps://cooking-ez.com/images/recettes/divers/tradition/522-1.webpThe next day, drain and blanch for 3 minutes in salted boiling waterhttps://cooking-ez.com/images/recettes/divers/tradition/522-2.webpDrain the beans againhttps://cooking-ez.com/images/recettes/divers/tradition/522-3.webpPrepare the carrots and cut into small pieces.Prepare thehttps://cooking-ez.com/images/recettes/divers/tradition/522-4.webpPeel and chop the onionshttps://cooking-ez.com/images/recettes/divers/tradition/522-5.webpMelt ing6 in a large pan over medium heat.Add the chopped onion, salt and perpper and cookhttps://cooking-ez.com/images/recettes/divers/tradition/522-6.webpAdd the carrots, leek, garlic and bouquet garni.Stir well and cook for 5 minutes, stirring frequentlyhttps://cooking-ez.com/images/recettes/divers/tradition/522-7.webpPour in ing7, add ing8 and bring to the boilhttps://cooking-ez.com/images/recettes/divers/tradition/522-8.webpLeave uncovered to simmer for 30 minuteshttps://cooking-ez.com/images/recettes/divers/tradition/522-9.webpRemove and discard the bouquet garni. Add ing9, mix and then add the beans.Leave tohttps://cooking-ez.com/images/recettes/divers/tradition/522-10.webpThe cassouletPut the pan or casserole you are going to use for the cassoulet on high heat and fry the duckhttps://cooking-ez.com/images/recettes/divers/tradition/522-11.webpLeave the duck fat in the pan and use this to fry the bacon and sausage, cut into pieces.Set asidehttps://cooking-ez.com/images/recettes/divers/tradition/522-12.webpPrepare to cook the cassoulet: put a first layer of beans in the bottom of the panhttps://cooking-ez.com/images/recettes/divers/tradition/522-13.webpCover with a layer of meathttps://cooking-ez.com/images/recettes/divers/tradition/522-14.webpCover the meat with a second layer of beanshttps://cooking-ez.com/images/recettes/divers/tradition/522-15.webpAdd stock (from stage 10) to cover with about 1 cm (1/2 inch) over the top of thehttps://cooking-ez.com/images/recettes/divers/tradition/522-16.webpServe each guest with a generous mix of beans and the different meatshttps://cooking-ez.com/images/recettes/divers/tradition/522-0.webp https://cooking-ez.com/poissons/recipe-land-sea-kebabs.php"Land and sea" kebabsKebabs alternating cubes of fish with mushrooms and baconhttps://cooking-ez.com/images/recettes/poissons/autres/521-0.webpCut the fish into fairly large cubeshttps://cooking-ez.com/images/recettes/poissons/autres/521-1.webpPrepare the marinade by mixing ing1, ing2, ing3 (bay, rosemary and thyme here), salt and pepperhttps://cooking-ez.com/images/recettes/poissons/autres/521-2.webpTip the fish into the marinade, mix well, cover with plastic film and leave to marinate for athttps://cooking-ez.com/images/recettes/poissons/autres/521-3.webpPrepare and cut the mushrooms into large pieceshttps://cooking-ez.com/images/recettes/poissons/autres/521-4.webpIf not already in slices, slice the bacon thinly and cook in the oven at 360°F (180°C) on a wire rack until lightlyhttps://cooking-ez.com/images/recettes/poissons/autres/521-5.webpCut the slices across into squareshttps://cooking-ez.com/images/recettes/poissons/autres/521-6.webpMake up the slewers, alternating fish with mushrooms and bacon.If you are not going to cook them immediately,https://cooking-ez.com/images/recettes/poissons/autres/521-7.webpGrill or, preferably, barbecue, turning until cooked on all sides (They can also be cooked on a griddle or in a fryinghttps://cooking-ez.com/images/recettes/poissons/autres/521-8.webp https://cooking-ez.com/divers/recipe-spaghetti-smoked-salmon.phpSpaghetti with smoked salmonSpaghetti, smoked salmon, cream, Parmesan, lemon and egg yolkhttps://cooking-ez.com/images/recettes/divers/pates_riz/520-0.webpCut the ing0 into ribbonshttps://cooking-ez.com/images/recettes/divers/pates_riz/520-1.webpPrepare and chop ing1https://cooking-ez.com/images/recettes/divers/pates_riz/520-2.webpCook ing2 until just tender (al dente) and keep hothttps://cooking-ez.com/images/recettes/divers/pates_riz/520-3.webpIn a bowl, mix ing3, ing4, the juice of ing5, half the grated Parmesan, salt and pepperhttps://cooking-ez.com/images/recettes/divers/pates_riz/520-4.webpHeat ing7 in a large pan over medium heat.Add the shallot, salt and pepper and cookhttps://cooking-ez.com/images/recettes/divers/pates_riz/520-5.webpPour ing8 into the pan and leave to reduce by 3/4https://cooking-ez.com/images/recettes/divers/pates_riz/520-6.webpAdd the cream and the salmon and bring back to the boilhttps://cooking-ez.com/images/recettes/divers/pates_riz/520-7.webpTip in the cooked spaghetti, the remaining grated Parmesan and mix well. Leave on low heat for a few minutes, stirringhttps://cooking-ez.com/images/recettes/divers/pates_riz/520-0.webp https://cooking-ez.com/desserts/recipe-pear-grapefruit-pistachio-tart.phpPear, grapefruit and pistachio tartPistachio cream, grapefuit and pearshttps://cooking-ez.com/images/recettes/desserts/tartes/519-0.webpPut into a food-processor bowl: ing0, ing1, ing2, ing3 and ing4https://cooking-ez.com/images/recettes/desserts/tartes/519-1.webpBeat until the mixture is light and creamy.Set aside in the fridgehttps://cooking-ez.com/images/recettes/desserts/tartes/519-2.webpRoll out the sweetcrust pastry, line your chosen tin or mould and put to wait in the fridgehttps://cooking-ez.com/images/recettes/desserts/tartes/519-3.webpPeel both outer and inner skin off ing7https://cooking-ez.com/images/recettes/desserts/tartes/519-4.webpPreheat the oven to 180°C (360°F).Spread the pistachio cream in the pastry case to about about 1 cm (0.4https://cooking-ez.com/images/recettes/desserts/tartes/519-6.webpPeel ing6, cut into quarters lengthways. Remover the core, then cut each quarter again into 2 lengthways.Ashttps://cooking-ez.com/images/recettes/desserts/tartes/519-5.webpStick the grapefruit and pear pieces into the pistachio creamhttps://cooking-ez.com/images/recettes/desserts/tartes/519-7.webp...and bake for around 35 minuteshttps://cooking-ez.com/images/recettes/desserts/tartes/519-8.webpIf possible, finish with an apricot jam glazehttps://cooking-ez.com/images/recettes/desserts/tartes/519-0.webp https://cooking-ez.com/base/recipe-pancake-batter.phpPancake batterA bit more sophisticated than traditional pancake batterhttps://cooking-ez.com/images/recettes/base/pates/518-0.webpPut into a blender goblet: ing1, ing2, ing3, ing4, ing5 and ing7https://cooking-ez.com/images/recettes/base/pates/518-2.webpPour in ing0https://cooking-ez.com/images/recettes/base/pates/518-3.webpThen add ing6.Note: it is important to begin by pouring in the liquids to avoid forcing the blenderhttps://cooking-ez.com/images/recettes/base/pates/518-4.webpMix on medium speedhttps://cooking-ez.com/images/recettes/base/pates/518-5.webp...until the batter is evenly mixedhttps://cooking-ez.com/images/recettes/base/pates/518-6.webpYour pancake batter is ready for usehttps://cooking-ez.com/images/recettes/base/pates/518-7.webp https://cooking-ez.com/desserts/recipe-amiens-macaroons.phpAmiens macaroonsSmall soft almonds cookieshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/517-0.webpPreheat the oven to 390°F (200°C).Put ing0, ing1 and ing2 into a mixing bowl. Mix well with ahttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/517-1.webpAdd ing3 and ing4https://cooking-ez.com/images/recettes/desserts/petits_gateaux/517-2.webp...and mix thoroughlyhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/517-3.webpPlace small heaps of the mixture on a non-stick baking sheet (this is important as thehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/517-4.webpIf possible, spray the tops with a little water as this helps them to turn a nice golden brown as they cookhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/517-5.webpBake for about 25 minutes, watching for colouration.: the macaroons should stay fairly pale, but with a golden brownhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/517-6.webp https://cooking-ez.com/divers/recipe-sliced-cauliflower-trois-cheeses.phpSliced cauliflower with 3 cheesesCauliflower, fried ham and 3 cheeses gently meltedhttps://cooking-ez.com/images/recettes/divers/gratins/516-0.webpGrate the 3 cheeses or cut into small dice if softhttps://cooking-ez.com/images/recettes/divers/gratins/516-1.webpPrepare the cauliflower and separate the floretshttps://cooking-ez.com/images/recettes/divers/gratins/516-2.webpSlice the florets fairly thinly. This is very quick to do if you have a mandolinhttps://cooking-ez.com/images/recettes/divers/gratins/516-3.webpBring a large pan of salted water to the boil. Plunge the cauliflower into the pan and cook for 2 or 3 minutes, untilhttps://cooking-ez.com/images/recettes/divers/gratins/516-4.webpDrain and leave to wait on a tea-towel to remove as much water as possiblehttps://cooking-ez.com/images/recettes/divers/gratins/516-5.webpCut ing2 into stripshttps://cooking-ez.com/images/recettes/divers/gratins/516-6.webpHeat ing3 in a large frying pan or saucepan, then add the ham.Fry for a few minutes until lightly brownedhttps://cooking-ez.com/images/recettes/divers/gratins/516-7.webpPrepare ing4 and chop finelyhttps://cooking-ez.com/images/recettes/divers/gratins/516-8.webpAdd the chopped shallot to the pan and cook for 1 minutehttps://cooking-ez.com/images/recettes/divers/gratins/516-9.webpAdd the cauliflower and ing5. Heat through while stirring wellhttps://cooking-ez.com/images/recettes/divers/gratins/516-10.webpAdd the cheese, stir again, cover and leave to melt for 5 minutes.Check seasoninghttps://cooking-ez.com/images/recettes/divers/gratins/516-0.webp https://cooking-ez.com/poissons/recipe-pan-fried-salmon-white-cabbage.phpPan-fried salmon with white cabbageSalmon steak, white cabbage and sherry vinegar saucehttps://cooking-ez.com/images/recettes/poissons/poisson/515-0.webpPrepare and finely chop ing0https://cooking-ez.com/images/recettes/poissons/poisson/515-1.webpMix ing1 and ing2https://cooking-ez.com/images/recettes/poissons/poisson/515-2.webpMelt ing3 in a small pan, then add the chopped shallot, salt and pepper.Cookhttps://cooking-ez.com/images/recettes/poissons/poisson/515-3.webpPour the wine and vinegar mixture into the panhttps://cooking-ez.com/images/recettes/poissons/poisson/515-4.webpLeave to reduce by 3/4 over low heathttps://cooking-ez.com/images/recettes/poissons/poisson/515-5.webpPrepare ing4, cookedhttps://cooking-ez.com/images/recettes/poissons/poisson/515-6.webpPour ing5 into the reduced vinegar and mix well with a whiskhttps://cooking-ez.com/images/recettes/poissons/poisson/515-7.webpThen beat in ing6 a small piece at a timehttps://cooking-ez.com/images/recettes/poissons/poisson/515-8.webp...until the sauce is rich and smooth.Check seasoning and keep hot (ahttps://cooking-ez.com/images/recettes/poissons/poisson/515-9.webpHeat the plates.How to fry salmon wellhttps://cooking-ez.com/images/recettes/poissons/poisson/515-10.webpServe the salmon and cabbage on hot plates with the sauce poured overhttps://cooking-ez.com/images/recettes/poissons/poisson/515-11.webp https://cooking-ez.com/desserts/recipe-elsa-comtoise-galette.phpElsa's Comtoise galetteSimilar to choux pastryhttps://cooking-ez.com/images/recettes/desserts/tartes/514-0.webpPreheat the oven to 390°F (200°C)Put ing0, ing1 and ing2 into a pan.Bring tohttps://cooking-ez.com/images/recettes/desserts/tartes/514-1.webpTurn the heat down and tip in ing3 all at once.Beat vigorously with a wooden spoon until the dough collectshttps://cooking-ez.com/images/recettes/desserts/tartes/514-2.webpAdd ing4 one at a time, mixing well as you add each onehttps://cooking-ez.com/images/recettes/desserts/tartes/514-3.webp...until evenly mixedhttps://cooking-ez.com/images/recettes/desserts/tartes/514-4.webpPour in ing5 and mix once morehttps://cooking-ez.com/images/recettes/desserts/tartes/514-5.webpFinish by adding ing7 (if you wish) and mix one last timehttps://cooking-ez.com/images/recettes/desserts/tartes/514-6.webpSpread the dough out into a buttered tart mould or tinhttps://cooking-ez.com/images/recettes/desserts/tartes/514-7.webpGlaze the tophttps://cooking-ez.com/images/recettes/desserts/tartes/514-8.webpDraw lines with a fork to decorative the tophttps://cooking-ez.com/images/recettes/desserts/tartes/514-9.webpBake for about 20 minutes, watching for colourationhttps://cooking-ez.com/images/recettes/desserts/tartes/514-10.webp https://cooking-ez.com/divers/recipe-cheese-tart.phpCheese tartFougasse dough with cheese and cream toppinghttps://cooking-ez.com/images/recettes/divers/tartes/513-0.webpPut into a food-processor bowl: ing0, ing1, ing2, ing3, ing4, ing5 and ing6https://cooking-ez.com/images/recettes/divers/tartes/513-1.webpStart on slow speed and knead for 10 minuteshttps://cooking-ez.com/images/recettes/divers/tartes/513-2.webpAfter this time, turn the dough out onto a floured worktop, roll into a ball and put into a bowl.Cover with ahttps://cooking-ez.com/images/recettes/divers/tartes/513-3.webpAfter this time, divide the dough into 160 g pieceshttps://cooking-ez.com/images/recettes/divers/tartes/513-4.webpRoll each piece into a ball, cover them all with a sheet of plastic and leave to rest for 30 minuteshttps://cooking-ez.com/images/recettes/divers/tartes/513-5.webpRoll out each ball with a rolling pin into a circle the same size as your tart case or mouldhttps://cooking-ez.com/images/recettes/divers/tartes/513-6.webpPlace the circle of dough into the casehttps://cooking-ez.com/images/recettes/divers/tartes/513-7.webpDo this with all the cases, then cover with plastic sheets and leave to rest for 2 hourshttps://cooking-ez.com/images/recettes/divers/tartes/513-8.webpPreheat the oven to 410°F (210°C).Mix ing7, ing8 and ing9 in a bowl then pepper generouslyhttps://cooking-ez.com/images/recettes/divers/tartes/513-9.webpSpread a layer of filling in each case. You should allow about 130 g per tarthttps://cooking-ez.com/images/recettes/divers/tartes/513-10.webpBake for around 20 to 25 minutes, watching for colouration. It is important not to overcook the tarts, otherwise theyhttps://cooking-ez.com/images/recettes/divers/tartes/513-0.webp https://cooking-ez.com/entrees/recipe-dauphinoise-potatoes-serano-ham.phpDauphinoise potatoes with Serano hamTender bite-sized dauphinoise potatoes with hamhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/512-0.webpPut ing0 into a bowl and add ing1https://cooking-ez.com/images/recettes/entrees/amuses_bouches/512-1.webpMix with a whisk until evenly mixedhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/512-2.webpFry the sliced ham in a frying pan until lightly crispedhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/512-3.webpBreak into pieces and put into a blenderhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/512-4.webpBlend until reduced to fine crumbshttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/512-5.webpAdd the ham crumbs to the potatohttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/512-6.webp...and mix once more.Preheat the oven to 390°F (200°C)https://cooking-ez.com/images/recettes/entrees/amuses_bouches/512-7.webpUse a forcing bag to pipe small rosetteshttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/512-8.webp...onto a sheet of cooking parchment placed on a bakinghttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/512-9.webpServe as aperitif snacks, for example, just after they come out of the ovenhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/512-10.webp https://cooking-ez.com/desserts/recipe-little-christmas-biscuits.phpLittle Christmas biscuitsChocolate biscuits with marzipanhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/511-0.webpPut into a food-processor bowl: ing0, ing1, ing2, ing3, ing4 and ing5https://cooking-ez.com/images/recettes/desserts/petits_gateaux/511-1.webpKnead on slow spead until evenly mixedhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/511-2.webpGather the dough into a "cake", wrap in plastic film and refrigerate for at least 2https://cooking-ez.com/images/recettes/desserts/petits_gateaux/511-3.webpPreheat the oven to 360°F (180°C).Roll out the dough to about ½ cm ( ¼ inch) thick, cut into small lozengehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/511-4.webpRoll out the marzipan and cut out circles with a cutterhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/511-5.webpCut again across the middle to make the leaf shapehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/511-6.webpUse a nozzle to create the spiny outline of holly leaveshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/511-7.webpArrange 1 or 2 leaves on each biscuit (depending on their size), add small red sweets for berries and dust with ahttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/511-0.webp https://cooking-ez.com/poissons/recipe-fish-fillet-preserved-lemons.phpFish fillet with preserved lemonsPanfried fish steak stuffed with preserved lemon sliceshttps://cooking-ez.com/images/recettes/poissons/poisson/510-0.webpChoose fairly thick fillets (1 cm / ½ inch minimum) and make three vertical incisions in the upper side.Salthttps://cooking-ez.com/images/recettes/poissons/poisson/510-1.webpFill the incisions with slices of preserved lemon cut in halfhttps://cooking-ez.com/images/recettes/poissons/poisson/510-2.webpTie up the fillets to hold the lemon slices in place inside the fish.Heat the servinghttps://cooking-ez.com/images/recettes/poissons/poisson/510-3.webpPour ing2 into a non-stick pan and heat over medium heat.Dip the uncut side of the fish in flour on a platehttps://cooking-ez.com/images/recettes/poissons/poisson/510-4.webpThen place these in the pan, floured side downwardshttps://cooking-ez.com/images/recettes/poissons/poisson/510-5.webpTurn over after 3 or 4 minutes (allow for about 3 minutes cooking on each face).You can also use ahttps://cooking-ez.com/images/recettes/poissons/poisson/510-6.webpServe with the accompaniment of your choice (stir-fried green cabbage in this case) and undo the string only once thehttps://cooking-ez.com/images/recettes/poissons/poisson/510-0.webp https://cooking-ez.com/divers/recipe-duck-parmentier.phpDuck ParmentierA layer of duck between two layers of potato, topped with cheesehttps://cooking-ez.com/images/recettes/divers/gratins/509-0.webpPreheat the oven to 430°F (220°C).Spread a layer of potato purée in the bottom of each ramekinhttps://cooking-ez.com/images/recettes/divers/gratins/509-1.webpAdd a layer of duckhttps://cooking-ez.com/images/recettes/divers/gratins/509-2.webpYou can add a few small pieces of foie gras if you wishhttps://cooking-ez.com/images/recettes/divers/gratins/509-3.webpCover with a second layer of potato puréehttps://cooking-ez.com/images/recettes/divers/gratins/509-4.webpScatter grated cheese over the top and cook in the oven for about 20 minuteshttps://cooking-ez.com/images/recettes/divers/gratins/509-5.webp...until the top is nicely brownedhttps://cooking-ez.com/images/recettes/divers/gratins/509-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-romanesco.phpHow to prepare romanescoCutting, washing and blanchinghttps://cooking-ez.com/images/recettes/trucs_astuces/comment/508-0.webpWash the florets by soaking them in a large quantity of cold water with ing1https://cooking-ez.com/images/recettes/trucs_astuces/comment/508-1.webpBring a large pan of salted water to the boil, then plunge the romanesco florets into the pan and cook for just 2 or 3https://cooking-ez.com/images/recettes/trucs_astuces/comment/508-2.webpRemove the florets from the pan with a spider and plunge them into very cold water to stophttps://cooking-ez.com/images/recettes/trucs_astuces/comment/508-3.webpDrain the florets then dry them more thoroughly in a salad spinnerhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/508-4.webpYour romanesco is now ready for use in a recipehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/508-0.webp https://cooking-ez.com/base/recipe-fresh-pasta-dough.phpFresh pasta doughFor lasagne, ravioli, spaghettihttps://cooking-ez.com/images/recettes/base/pates_riz/507-0.webpPut into a food processor bowl: ing0, ing1, ing2 and - if necessary - ing3 (see below)https://cooking-ez.com/images/recettes/base/pates_riz/507-1.webpStart the motor and knead until evenly mixedhttps://cooking-ez.com/images/recettes/base/pates_riz/507-2.webpTurn the dough out onto a floured worktophttps://cooking-ez.com/images/recettes/base/pates_riz/507-3.webpPress out quickly into a large rectangular cake, wrap in plastic film and refrigerate for at leasthttps://cooking-ez.com/images/recettes/base/pates_riz/507-0.webp https://cooking-ez.com/divers/recipe-sliced-chicken-mushrooms-broccoli.phpSliced chicken with mushrooms and broccoliBlanched broccoli and fried chickenhttps://cooking-ez.com/images/recettes/divers/autres/506-0.webpPrepare ing0https://cooking-ez.com/images/recettes/divers/autres/506-1.webpPrepare and slice ing1https://cooking-ez.com/images/recettes/divers/autres/506-2.webpPrepare ing3https://cooking-ez.com/images/recettes/divers/autres/506-3.webpSlice ing4 (take no notice of the strange colour of this chicken breast in the photo. It was frozen and I thawed it byhttps://cooking-ez.com/images/recettes/divers/autres/506-4.webpHeat ing2 in a large saucepan then add the chopped shallot, salt and pepper. Cook for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/divers/autres/506-5.webpAdd the mushrooms and cook, stirring regularly.Note: if the mushrooms you are using give off a lot of water,https://cooking-ez.com/images/recettes/divers/autres/506-6.webpSet aside on a platehttps://cooking-ez.com/images/recettes/divers/autres/506-7.webpUsing the same pan, heat ing5, then add the chickenhttps://cooking-ez.com/images/recettes/divers/autres/506-8.webpCook until lightly brownedhttps://cooking-ez.com/images/recettes/divers/autres/506-9.webp...then add the broccoli and mushrooms, salt and pepper. Stir wellhttps://cooking-ez.com/images/recettes/divers/autres/506-10.webpThe dish is ready when the broccoli is heated through.Checkhttps://cooking-ez.com/images/recettes/divers/autres/506-0.webp https://cooking-ez.com/desserts/recipe-canneles.phpCannelésSmall rum and vanilla-flavoured cakes from Bordeauxhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/505-0.webpPut ing0, ing1, ing2 and ing3 into a saucepan and bring to the boilhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/505-1.webpPut ing4, ing5, ing6 and ing7 into a bowl.Mix with a whiskhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/505-2.webpAdd ing8 and beat againhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/505-3.webpPour the contents of the bowl into the saucepanhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/505-4.webpBeat to mix well.The batter is ready. Cover and refrigerate for 24 to 48 hours.This resting time ishttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/505-5.webpAfter this time, a skin may have formed on the top. Beat to mix once again.Preheat the oven to 240°C (460°F)https://cooking-ez.com/images/recettes/desserts/petits_gateaux/505-6.webpDivide the batter evenly between the moulds. Be careful not to fillhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/505-7.webpBake for one hour (the time will depend on your oven), until the cannelés are nicely browned on the outside but stillhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/505-0.webp https://cooking-ez.com/desserts/recipe-pistachio-madeleines.phpPistachio madeleinesTender pistachio madeleineshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/504-0.webpSieve ing0 and ing1 into a bowl and mix with a whiskhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/504-1.webpAdd ing2 and whisk inhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/504-2.webpAdd ing3 and mix againhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/504-3.webpPour ing4 into the mixturehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/504-5.webp...and mix thoroughlyhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/504-6.webpPour the mixture into madeleine moulds and leave to rest for 1 hour in the fridgehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/504-7.webpPreheat the oven to 200°C (390°F) and bake the madeleines for 10 to 15 minutes.Leave to cool on ahttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/504-0.webp https://cooking-ez.com/base/recipe-preserved-lemonsPreserved lemonsLemons salted then preserved in oilhttps://cooking-ez.com/images/recettes/base/aromatique/503-0.webpWash ing0.As the peel will be left on, it is important to use organic lemons, or to scrub each lemon thoroughlyhttps://cooking-ez.com/images/recettes/base/aromatique/503-1.webpTrim off both ends of each lemon, then slice them. Use a mandolin if you have one; it's idealhttps://cooking-ez.com/images/recettes/base/aromatique/503-2.webpSpread a fine layer of coarse salt in a large dish, lay lemon slices flat in the bottom, then scatter more salt overhttps://cooking-ez.com/images/recettes/base/aromatique/503-3.webpContinue like this with all the lemons.Cover with plastic film and refrigerate overnighthttps://cooking-ez.com/images/recettes/base/aromatique/503-4.webpThe next day you will see that the lemons have given off juice, but that the salt has not completely dissolvedhttps://cooking-ez.com/images/recettes/base/aromatique/503-5.webpRemove the remaining salt from each lemon slice with a brushhttps://cooking-ez.com/images/recettes/base/aromatique/503-6.webp...and pack them into a jar.Slip sprigs of your chosen herbs and peppercorns in between the slices as you gohttps://cooking-ez.com/images/recettes/base/aromatique/503-7.webpCover completely with olive oilhttps://cooking-ez.com/images/recettes/base/aromatique/503-8.webpSeal the jar and leave for 3 monthshttps://cooking-ez.com/images/recettes/base/aromatique/503-9.webpAfter this, the lemons will be preserved by the oil and you can begin to use them as and when you needhttps://cooking-ez.com/images/recettes/base/aromatique/503-10.webpIt is worth noting that the oil in the jar will take on the flavour and you can use this as well. For example, it makeshttps://cooking-ez.com/images/recettes/base/aromatique/503-11.webp https://cooking-ez.com/entrees/recipe-crackers.phpCrackersCrackers for aperitif dipshttps://cooking-ez.com/images/recettes/entrees/petits_gateaux/502-0.webpPut into a food-mixer bowl: ing0, ing1, ing2 and ing3https://cooking-ez.com/images/recettes/entrees/petits_gateaux/502-1.webpStart on slow speed and knead until the dough is evenly mixedhttps://cooking-ez.com/images/recettes/entrees/petits_gateaux/502-2.webpGather the dough into a rectangular block, wrap in plastic film and refrigerate for at least 1https://cooking-ez.com/images/recettes/entrees/petits_gateaux/502-3.webpPreheat the oven to 200°C (390°F).Roll out the dough thinly (2 or 3 mm) using a rollinghttps://cooking-ez.com/images/recettes/entrees/petits_gateaux/502-4.webpCut across into pieces 1 cm widehttps://cooking-ez.com/images/recettes/entrees/petits_gateaux/502-5.webpThen cut again lengthways.Note: a rolling pizza cutter is ideal for thishttps://cooking-ez.com/images/recettes/entrees/petits_gateaux/502-6.webpThis should give you crackers of around 1 x 5 cm.Arrange them on a baking sheet ashttps://cooking-ez.com/images/recettes/entrees/petits_gateaux/502-7.webpBake for around 10 minutes, watching for coloration. Do not let them brown too muchhttps://cooking-ez.com/images/recettes/entrees/petits_gateaux/502-0.webp https://cooking-ez.com/monde/recipe-caesar-salad.phpCaesar saladLettuce, croutons and Caesar dressinghttps://cooking-ez.com/images/recettes/monde/salades/501-0.webpPut into a blender goblet: ing1, ing2, ing3, the juice of ing4, ing5, ing6 to taste, ing7, ing8, salt and pepperhttps://cooking-ez.com/images/recettes/monde/salades/501-1.webpBlend until evenly mixed and that's your Casar dressing prepared. Check the seasoning thenhttps://cooking-ez.com/images/recettes/monde/salades/501-2.webpPrepare the lettuce and shred 'en chiffonade'https://cooking-ez.com/images/recettes/monde/salades/501-3.webpCut ingC into small croutons. Remove the crust if you wishhttps://cooking-ez.com/images/recettes/monde/salades/501-4.webpHeat ingD in a frying pan and fry the croutons until golden brownhttps://cooking-ez.com/images/recettes/monde/salades/501-5.webpTrim and chop the parsley then add to the lettucehttps://cooking-ez.com/images/recettes/monde/salades/501-6.webpAdd the Caesar dressing and mix well.Add the croutons and mix again brieflyhttps://cooking-ez.com/images/recettes/monde/salades/501-7.webpFinish with a few shavings of Parmesan. Your Caesar salad is readyhttps://cooking-ez.com/images/recettes/monde/salades/501-8.webp https://cooking-ez.com/desserts/recipe-crepes-suzetteCrêpes SuzetteCaramelized pancakes filled with orange butter, served with orange syruphttps://cooking-ez.com/images/recettes/desserts/tradition/500-18.webpSqueeze the juice of ing0. This should give you about 300mlhttps://cooking-ez.com/images/recettes/desserts/tradition/500-1.webpAdd to oranges juice ing1 and ing2, mix well, cover and set aside.You can add thehttps://cooking-ez.com/images/recettes/desserts/tradition/500-2.webpPut into a food-mixer bowl: ing3, ing4, ing5 and ing6https://cooking-ez.com/images/recettes/desserts/tradition/500-3.webpStart mixing on slow speedhttps://cooking-ez.com/images/recettes/desserts/tradition/500-4.webp...until evenly mixed: the orange butter or "Suzette butter"https://cooking-ez.com/images/recettes/desserts/tradition/500-5.webpPrepare all the pancakes like this.You can do this stage beforehand, even the day before, and keep the pancakeshttps://cooking-ez.com/images/recettes/desserts/tradition/500-11.webpShortly before serving, melt the remainng Suzette butter in a large frying panhttps://cooking-ez.com/images/recettes/desserts/tradition/500-12.webpAdd the pancakes to the frying pan and cook them to caramelize slightly (do this in batches if necessary) on both sideshttps://cooking-ez.com/images/recettes/desserts/tradition/500-15.webpPour the orange juice into the panhttps://cooking-ez.com/images/recettes/desserts/tradition/500-16.webpLeave for a few minutes to reduce and thickenhttps://cooking-ez.com/images/recettes/desserts/tradition/500-17.webpTransfer the pancakes onto the serving plates, pour the orange syrup over and serve immediatelyhttps://cooking-ez.com/images/recettes/desserts/tradition/500-18.webp https://cooking-ez.com/divers/recipe-tomato-omelette.phpTomato omeletteTomato and mushroom omelettehttps://cooking-ez.com/images/recettes/divers/autres/499-0.webpRemove the stalks from ing0 and cut into fairly thick slices. Salt and pepper these on both sideshttps://cooking-ez.com/images/recettes/divers/autres/499-1.webpPrepare and chop ing1.Prepare and chop ing3.In ahttps://cooking-ez.com/images/recettes/divers/autres/499-2.webpAdd the chopped mushrooms, salt and pepper and stir wellhttps://cooking-ez.com/images/recettes/divers/autres/499-3.webpThe mushrooms will give off water, so leave this to evaporatehttps://cooking-ez.com/images/recettes/divers/autres/499-4.webp...slowly until only the mushrooms are left.Cover and set asidehttps://cooking-ez.com/images/recettes/divers/autres/499-5.webpPour ing4 into a non-sitck frying pan over medium heat. When hot (lightly smoking), add the tomato slices.Behttps://cooking-ez.com/images/recettes/divers/autres/499-6.webpTip the cooked tomatoes onto a plate. Remove and discard the skinshttps://cooking-ez.com/images/recettes/divers/autres/499-7.webpBeat ing5, salt and pepperhttps://cooking-ez.com/images/recettes/divers/autres/499-8.webpClean the frying pan, return to the heat and pour in ing6.When this is nice and hot arrange some of the tomatohttps://cooking-ez.com/images/recettes/divers/autres/499-9.webpPour the beaten eggs around the tomatoes and cook the omelette, pushing the eggs around gently with ahttps://cooking-ez.com/images/recettes/divers/autres/499-10.webpWhen the omelette is almost cooked but a little of the egg is still runny, add the mushrooms on top of the tomatoeshttps://cooking-ez.com/images/recettes/divers/autres/499-11.webpThen add the remaining tomato sliceshttps://cooking-ez.com/images/recettes/divers/autres/499-12.webpFold the sides in towards the centre and turn off the heathttps://cooking-ez.com/images/recettes/divers/autres/499-13.webpCover the omelette with a sheet of aluminium foil and leave to rest like this for a few minuteshttps://cooking-ez.com/images/recettes/divers/autres/499-14.webp https://cooking-ez.com/desserts/recipe-oat-financiers-for-louise.phpOat financiers for LouiseSmall moist cakes with rolled oatshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/498-0.webpMelt ing3 in a small pan until not quite boiling. Skim off any white froth that forms during heating.https://cooking-ez.com/images/recettes/desserts/petits_gateaux/498-2.webpPreheat the oven to 200°C (390°F).Tip ing0 into a blender goblethttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/498-3.webpBlend for a few seconds until ground to a powderhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/498-4.webpTip the ground oats into a bowl. Add ing1 and ing4 and mix with a whiskhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/498-5.webpAdd ing2https://cooking-ez.com/images/recettes/desserts/petits_gateaux/498-6.webpMix once more with the whiskhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/498-7.webpPour in the melted butter through a fine strainer to remove any bits and beat again to mixhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/498-8.webpPour into special financier moulds if possible, or any other small moulds you may havehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/498-9.webpBake for 15 minuteshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/498-10.webp https://cooking-ez.com/monde/recipe-brownies.phpBrowniesTraditional American chocolate cake with pecan nutshttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/497-0.webpPreheat the oven to 180°C (360°F).Toast ing0: spread them out on ahttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/497-1.webpPut ing1 et ing2 into a bowlhttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/497-2.webpMelt over a bain-marieor in the microwave on low power.Sethttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/497-3.webpPut ing3 and ing4 into a bowl and mix wellhttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/497-4.webpAdd the egg and sugar mixture to the chocolate.Beat together by hand until thoroughly mixedhttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/497-5.webpAdd ing5, then the toasted pecan nutshttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/497-6.webpSit an 8-inch (20 cm) square tin, mould or ring on a sheet of cooking parchment, laid on ahttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/497-7.webpPour in the mixturehttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/497-8.webpBake for 20-30 minutes, checking the cooking frequently. Brownies should stay soft, so it is important not to overcookhttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/497-9.webpTurn out when cold and cut in portions, if you wishhttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/497-11.webpYou can serve brownies with real custard (crème anglaise) a littlehttps://cooking-ez.com/images/recettes/zoom/monde/gateaux/497-0.webp https://cooking-ez.com/monde/recipe-key-lime-pie-for-jeremy.phpKey Lime Pie for JeremyLime tart with shortcrust case and whipped cream (Chantilly)https://cooking-ez.com/images/recettes/monde/tartes/496-0.webpRoll out ing0 and bake blind.Leave to cool on ahttps://cooking-ez.com/images/recettes/monde/tartes/496-1.webpSqueeze ing1, which should give you about 125 ml of juicehttps://cooking-ez.com/images/recettes/monde/tartes/496-2.webpAdd the zest of one lime to the juice.Preheat the oven to 180°C (360°F)https://cooking-ez.com/images/recettes/monde/tartes/496-3.webpPut ing2 into a food-processor bowlhttps://cooking-ez.com/images/recettes/monde/tartes/496-4.webpBeat on maximum speed for about 5 minutes until the yolks plump up a little in volumehttps://cooking-ez.com/images/recettes/monde/tartes/496-5.webpReduce the beater speed slightly and slowly pour in ing3https://cooking-ez.com/images/recettes/monde/tartes/496-6.webpReduce the beater speed further and slowly pour in the lime juice and zesthttps://cooking-ez.com/images/recettes/monde/tartes/496-7.webpContinue beating for a few more minutes until the mixture is fairly lighthttps://cooking-ez.com/images/recettes/monde/tartes/496-8.webpPour this filling into the tart casehttps://cooking-ez.com/images/recettes/monde/tartes/496-9.webpCook for 10-15 minutes, just until the filling sets (check this by shaking the dish gently from side to side)https://cooking-ez.com/images/recettes/monde/tartes/496-10.webpLeave to cool, then cover with stretch plastic film and refrigerate for at least 2 hourshttps://cooking-ez.com/images/recettes/monde/tartes/496-11.webpJust before serving, cover the top with rosettes of Chantilly (whipped cream)https://cooking-ez.com/images/recettes/monde/tartes/496-13.webpYour Key lime pie is readyhttps://cooking-ez.com/images/recettes/monde/tartes/496-14.webpYou can replace if you prefer, like Jeremy, Chantilly cream by a meringue French orhttps://cooking-ez.com/images/recettes/monde/tartes/496-15.webp https://cooking-ez.com/desserts/recipe-pecan-fruit-rolls.phpPecan fruit rollsCaramelized puff pastry rolls filled with raisins, dried apricots and pecan nutshttps://cooking-ez.com/images/recettes/desserts/gateaux/495-0.webpBegin by toasting ing0: spread them out on a baking sheet and put in the oven for 15 minuteshttps://cooking-ez.com/images/recettes/desserts/gateaux/495-1.webpChop ing1.You can soak them in ing8 or brandy beforehand, if you wish, but this is not essentialhttps://cooking-ez.com/images/recettes/desserts/gateaux/495-2.webpPut ing2, ing3 and ing4 into a food processor bowl.Start on low speed and mix just until homogeneous (about 3https://cooking-ez.com/images/recettes/desserts/gateaux/495-3.webpPreheat the oven to 220°C (430°F).Choose a tin or tray of moulds for small cakes (muffin type), preferably inhttps://cooking-ez.com/images/recettes/desserts/gateaux/495-4.webpRoll out the puff pastry into a rectangle, then spread all over with the remaining butter and sugarhttps://cooking-ez.com/images/recettes/desserts/gateaux/495-5.webpSpread the apricots, ing5 and the roughly chopped pecan nuts over the pastry as evenly as possiblehttps://cooking-ez.com/images/recettes/desserts/gateaux/495-6.webpRoll up the pastry into a tight rollhttps://cooking-ez.com/images/recettes/desserts/gateaux/495-7.webpYou can glaze the roll if you wish, but this is not essential.Cut the roll into sixhttps://cooking-ez.com/images/recettes/desserts/gateaux/495-8.webpStand the rolls in the moulds on top of the butter mixturehttps://cooking-ez.com/images/recettes/desserts/gateaux/495-9.webpBake for around 25 minutes, watching for colourationhttps://cooking-ez.com/images/recettes/desserts/gateaux/495-10.webpRemove from the oven and turn out immediately while still hot onto a sheet of cookinghttps://cooking-ez.com/images/recettes/desserts/gateaux/495-11.webp https://cooking-ez.com/entrees/recipe-warm-salad-potatoes-purple-artichokes.phpWarm salad of potatoes and purple artichokesPurple artichokes, potatoes and red onionhttps://cooking-ez.com/images/recettes/entrees/salades/494-0.webpPrepare ing0 and cut into small pieceshttps://cooking-ez.com/images/recettes/entrees/salades/494-1.webpPut the ing1, sliced and still warm, into a salad bowl.Pour ing2 over and mix wellhttps://cooking-ez.com/images/recettes/entrees/salades/494-2.webpPrepare ing3, slice thinly (a mandolin is ideal for this) and addhttps://cooking-ez.com/images/recettes/entrees/salades/494-3.webpPrepare and chop ing4https://cooking-ez.com/images/recettes/entrees/salades/494-4.webpMelt ing5 in a frying pan over medium heat. Add the chopped shallot, salt and pepper.Cook for 1 minute,https://cooking-ez.com/images/recettes/entrees/salades/494-5.webpAdd the pieces of artichoke and cook for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/entrees/salades/494-6.webpTip the contents of the frying pan into the salad bowl, add the finely chopped chives and stir once more.Yourhttps://cooking-ez.com/images/recettes/entrees/salades/494-7.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-purple-artichokes.phpHow to prepare purple artichokesPreparation and cooking of small purple artichokeshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/493-0.webpBegin by pulling the leaves off the stalk and from around the raw artichoke.You can do this by handhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/493-1.webp...or with a knife. The important thing is to break the leaves off at the base, leaving only the tender part. The resthttps://cooking-ez.com/images/recettes/trucs_astuces/comment/493-2.webp...until you reach the very tender leaves in the centrehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/493-3.webpCut off the remaining leaveshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/493-4.webpThen trim off the end of the stalkhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/493-5.webpPeel the stalk, using a vegetable peeler, working upwards towards the base of the artichokehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/493-6.webpOnce again, turn the artichoke as you work.When you have peeled it all round, the artichoke is readyhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/493-7.webpPlunge it immediately into a bowl of cold water with a little lemon juice added or a pinch ofhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/493-8.webpBring a large pan of salted water to the boil and tip in the artichoke hearts. Leave to cook until the bases are tenderhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/493-9.webpRemove from the cooking water and plunge into the cold water to stop the cookinghttps://cooking-ez.com/images/recettes/trucs_astuces/comment/493-10.webpOnce cooled and drained, you can use the artichokes whole or cut into pieces, depending on your recipehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/493-11.webp https://cooking-ez.com/four/recipe-franche-comte-sticks.phpFranche-Comté sticksThin baguettes with cheese and smoked sausagehttps://cooking-ez.com/images/recettes/four/pains-speciaux/492-0.webpBoil the Morteau sausage using as little water as possible. For once, prick with a fork orhttps://cooking-ez.com/images/recettes/four/pains-speciaux/492-1.webpIn bread-making, the water temperature is always important. It's not a fixed value, but related to 3 otherhttps://cooking-ez.com/images/recettes/four/pains-speciaux/492-2.webpPut into a food processor bowl: ing1, ing2 at the correct temperature, ing3,ing4 and ing5.Knead on the slowesthttps://cooking-ez.com/images/recettes/four/pains-speciaux/492-3.webpCut ing0 into small dicehttps://cooking-ez.com/images/recettes/four/pains-speciaux/492-4.webpAdd the diced sausage and ing6 to the dough mixturehttps://cooking-ez.com/images/recettes/four/pains-speciaux/492-5.webpKnead for a few more minutes until well mixedhttps://cooking-ez.com/images/recettes/four/pains-speciaux/492-6.webpGather the dough into a ball, put into a clean bowl and cover with a sheet of plastic. Leavehttps://cooking-ez.com/images/recettes/four/pains-speciaux/492-7.webpAfter this time, cut the dough into 8 pieces of the same weight and roll these into balls.Cover these with ahttps://cooking-ez.com/images/recettes/four/pains-speciaux/492-8.webpPreheat the oven to 240°C (460°F).'Slash' the tops of the stickshttps://cooking-ez.com/images/recettes/four/pains-speciaux/492-9.webp...and bake for around 15 minutes.txt=2180https://cooking-ez.com/images/recettes/four/pains-speciaux/492-10.webpServe in sliceshttps://cooking-ez.com/images/recettes/four/pains-speciaux/492-0.webp https://cooking-ez.com/entrees/recipe-chicken-club-sandwich.phpChicken club sandwichChicken with lime, red onion, bacon, lettuce and mayonnaisehttps://cooking-ez.com/images/recettes/entrees/tartines/491-0.webpPrepare the marinade by mixing rapidly ing0, the juice of ing1, a few chopped ing2, salt and pepperhttps://cooking-ez.com/images/recettes/entrees/tartines/491-1.webpAdd the ing3 to the marinade, mix well and cover with plastic film. Leave to stand for at least 30https://cooking-ez.com/images/recettes/entrees/tartines/491-2.webpPour 2 tablespoonsful of the marinade into a frying pan on medium heat. When hot, add the chicken breasts.Cookhttps://cooking-ez.com/images/recettes/entrees/tartines/491-3.webpRemove the chicken from the pan and leave to wait on a plate, covered with aluminium foilhttps://cooking-ez.com/images/recettes/entrees/tartines/491-4.webpGive the pan a quick wipe to clean it and return to the heat. Fry the thinly sliced ing4https://cooking-ez.com/images/recettes/entrees/tartines/491-5.webpWhen cooked, lay the bacon on absorbant paperhttps://cooking-ez.com/images/recettes/entrees/tartines/491-6.webpPeel ing5 and slice into thin rings (a mandolin is ideal for this)https://cooking-ez.com/images/recettes/entrees/tartines/491-7.webpPrepare some lettuce. It is easier to use if cut 'en chiffonade',https://cooking-ez.com/images/recettes/entrees/tartines/491-8.webpSlice the chicken breastshttps://cooking-ez.com/images/recettes/entrees/tartines/491-9.webpLightly toast the 2 slices of bread, spread with mayonnaise and arrange a layer of chicken on each onehttps://cooking-ez.com/images/recettes/entrees/tartines/491-10.webpCover with lettuce and onionhttps://cooking-ez.com/images/recettes/entrees/tartines/491-11.webpLightly toast the other 2 slices of bread and spread with mayonnaisehttps://cooking-ez.com/images/recettes/entrees/tartines/491-12.webpArrange the bacon on the sandwiches, then place the slices of bread on top and press down firmlyhttps://cooking-ez.com/images/recettes/entrees/tartines/491-13.webpBefore serving, cut each sandwich in two diagonally.Your club sandwiches are readyhttps://cooking-ez.com/images/recettes/entrees/tartines/491-0.webp https://cooking-ez.com/monde/recipe-hot-tomato-sauce.phpHot tomato sauceTomatoes, red onion, garlic and Tabascohttps://cooking-ez.com/images/recettes/monde/salades/490-0.webpPeel ing0 and dice smallhttps://cooking-ez.com/images/recettes/monde/salades/490-1.webpTake 1/3 of the tomatoes and blend themhttps://cooking-ez.com/images/recettes/monde/salades/490-2.webpPeel ing1 and chop finely. Peel ing2 and chop finelyhttps://cooking-ez.com/images/recettes/monde/salades/490-3.webpTip the diced tomatoes into a bowl, as the chopped onion and garlic, the juice of ing3 and ing5 to taste, then salt andhttps://cooking-ez.com/images/recettes/monde/salades/490-4.webpAdd the blended tomatoeshttps://cooking-ez.com/images/recettes/monde/salades/490-5.webpFinally, add the roughly chopped coriander and mix wellhttps://cooking-ez.com/images/recettes/monde/salades/490-6.webpDivide between bowls to put on the tablehttps://cooking-ez.com/images/recettes/monde/salades/490-7.webp https://cooking-ez.com/entrees/recipe-multicoloured-cucumber-tomato-salad.phpMulticoloured cucumber-tomato saladTomatoes, feta and tapenadehttps://cooking-ez.com/images/recettes/entrees/salades/489-0.webpChoose your tomatoes in as many different colours as possiblehttps://cooking-ez.com/images/recettes/entrees/salades/489-2.webpPeel all the tomatoes and cut into quarters.Arrange the tomatoes on ahttps://cooking-ez.com/images/recettes/entrees/salades/489-3.webp...on both sides.Leave to drainhttps://cooking-ez.com/images/recettes/entrees/salades/489-4.webpMeanwhile, Peel ing1 and slice thinly (you can groove the skin if you wish first, but this ishttps://cooking-ez.com/images/recettes/entrees/salades/489-5.webpCut ing2 into small rectangleshttps://cooking-ez.com/images/recettes/entrees/salades/489-6.webpPrepare the dressing by mixing ing3, ing4, salt and pepper in a bowlhttps://cooking-ez.com/images/recettes/entrees/salades/489-7.webpTip the tomatoes and cucumber into the dressing, then mix thoroughly to help the vegetables absorb ithttps://cooking-ez.com/images/recettes/entrees/salades/489-8.webpArrange on a plate, mixing up the colours and placing the feta between the tomatoes.Pour a spoonful of thehttps://cooking-ez.com/images/recettes/entrees/salades/489-0.webp https://cooking-ez.com/desserts/recipe-peach-melba.phpPeach MelbaVanilla ice cream, poached peaches, rasberries,and Chantilly creamhttps://cooking-ez.com/images/recettes/desserts/glaces/488-0.webpPrepare ing0: peel and poach them in the ing1.Leave to cool then dice (not toohttps://cooking-ez.com/images/recettes/trucs_astuces/comment/487-15.webpBegin assembling the peach Melba: Place 2 scoops of vanilla ice cream in the bottom of each dishhttps://cooking-ez.com/images/recettes/desserts/glaces/488-1.webpAdd a layer of peacheshttps://cooking-ez.com/images/recettes/desserts/glaces/488-2.webpPour some raspberry coulis overhttps://cooking-ez.com/images/recettes/desserts/glaces/488-3.webpFinish with Chantilly cream and serve immediatelyhttps://cooking-ez.com/images/recettes/desserts/glaces/488-4.webp https://cooking-ez.com/trucs_astuces/recipe-how-poach-peaches.phpHow to poach peachesPeaches at their besthttps://cooking-ez.com/images/recettes/trucs_astuces/comment/487-10.webpIt is very important to choose ripe peaches or nectarines, otherwise you will not be able to peel themhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/487-1.webpDo not cut too deeply, this is just to split the skinhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/487-2.webpBring a pan of water to the boilhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/487-3.webpPlunge the peaches into the boiling water for 10 seconds (the time it takes to count up to 20)https://cooking-ez.com/images/recettes/trucs_astuces/comment/487-4.webpTake them out and plunge them into a bowl of ice-cold water.If you have a lot of peaches, do them in smallhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/487-5.webpRemove the skin, which should pull off quite easily, starting from the incision at the tophttps://cooking-ez.com/images/recettes/trucs_astuces/comment/487-6.webpIf you find a peach which is impossible to peel, (like this one in the photo), it is because it is not ripe enoughhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/487-7.webpIf you will not be using the peaches right away, sprinkle them with a little lemon juice, protect withhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/487-8.webpPrepare the ing1https://cooking-ez.com/images/recettes/trucs_astuces/comment/487-9.webpPut on medium or low heat until it simmers, then add the peaches.Leave to cook at ahttps://cooking-ez.com/images/recettes/trucs_astuces/comment/487-10.webpRemove from the heat and leave to cool in the syruphttps://cooking-ez.com/images/recettes/trucs_astuces/comment/487-11.webpWhen cool, cut the peaches lengthways and all round.Use the knife blade to separate the peach halves from thehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/487-12.webpYou can them remove the hard part from where the stone was using a potato or melon scoophttps://cooking-ez.com/images/recettes/trucs_astuces/comment/487-13.webpIf you intend using peach halves in your recipe, they are readyhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/487-14.webpIf you will be using diced peaches, cut the peaches into sticks first, then into large dicehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/487-15.webp https://cooking-ez.com/monde/recipe-pea-risotto-mantecare.phpPea risotto "Mantecare"Creamy risotto with mascarpone, Parmesan and peashttps://cooking-ez.com/images/recettes/monde/pates_riz/486-0.webpShell the peas if they are fresh. You should have around 300g of shelled peashttps://cooking-ez.com/images/recettes/monde/pates_riz/486-1.webpBring a large pan of salted water to the boil. Tip in the peas and cook them, but only untilhttps://cooking-ez.com/images/recettes/monde/pates_riz/486-2.webpCool them quickly and leave to drainhttps://cooking-ez.com/images/recettes/monde/pates_riz/486-3.webpPrepare ing1 and chop finely. Peel ing2 and chop finelyhttps://cooking-ez.com/images/recettes/monde/pates_riz/486-4.webpPour ing4 into a large pan on medium heat.When hot, add the onion, garlic and herbs, salt and pepper. Cook forhttps://cooking-ez.com/images/recettes/monde/pates_riz/486-5.webpTip in ing5 and stir constantly for 4 or 5 minutes. The rice should be well coated with oil and slightly 'pearled'https://cooking-ez.com/images/recettes/monde/pates_riz/486-6.webpPour in ing6https://cooking-ez.com/images/recettes/monde/pates_riz/486-7.webp... and stir until completely absorbed by the rice.Remove the herbs and discardhttps://cooking-ez.com/images/recettes/monde/pates_riz/486-8.webpAdd a little vegetable stockhttps://cooking-ez.com/images/recettes/monde/pates_riz/486-9.webp...and stir until completely absorbed by the ricehttps://cooking-ez.com/images/recettes/monde/pates_riz/486-10.webpRepeat this operation, a little at a time, intil all the stock has been used uphttps://cooking-ez.com/images/recettes/monde/pates_riz/486-11.webpStop when the rice is cooked to your taste and still a little moist. A risotto should never be completelyhttps://cooking-ez.com/images/recettes/monde/pates_riz/486-12.webpOnce the rice is cooked, it is time for the mantecare: tip ing8 and the grated ing9 into the pan. Take off the heat,https://cooking-ez.com/images/recettes/monde/pates_riz/486-13.webpAfter this time, uncover and mix thoroughly to ensure that the mascarpone and Parmesan are well mixed inhttps://cooking-ez.com/images/recettes/monde/pates_riz/486-14.webpTo finish, add the peas, mix once more, cover and leave to rest for a further 2 or 3 minutes until the peas have heatedhttps://cooking-ez.com/images/recettes/monde/pates_riz/486-15.webpYour risotto is readyhttps://cooking-ez.com/images/recettes/monde/pates_riz/486-0.webp https://cooking-ez.com/monde/recipe-coleslaw.phpColeslawCabbage and carrot salad with mayonnaisehttps://cooking-ez.com/images/recettes/monde/salades/485-0.webpPrepare ing0, rawhttps://cooking-ez.com/images/recettes/monde/salades/485-1.webpPrepare ing1 and grate them.You should have about the same weight of grated carrot ashttps://cooking-ez.com/images/recettes/monde/salades/485-2.webpChop ing3 finely and add to the cabbage and carrothttps://cooking-ez.com/images/recettes/trucs_astuces/produit/304-12.webpAdd ing2 and mix thoroughlyhttps://cooking-ez.com/images/recettes/monde/salades/485-3.webpYour coleslaw is readyhttps://cooking-ez.com/images/recettes/monde/salades/485-4.webp https://cooking-ez.com/four/recipe-classic-french-white-bread.phpClassic French white breadYeast-raised breadhttps://cooking-ez.com/images/recettes/four/pains/484-0.webpPut into a food-processor bowl: ing0, ing2, ing3 and, if possible, ing4https://cooking-ez.com/images/recettes/four/pains/484-1.webpIn bread-making, the water temperature is always important. It's not a fixed value, but related to 3 otherhttps://cooking-ez.com/images/pages/temperature_base2.webpAdd ing1 at the right temperature, then knead on the slowest speed until the ingredients are well mixed (about 3https://cooking-ez.com/images/recettes/four/pains/484-2.webpKnead a little faster (the next speed up) for around 15 minutes, until the dough temperature reaches 24°Chttps://cooking-ez.com/images/recettes/four/pains/484-3.webpTip the dough out onto a lightly floured worktophttps://cooking-ez.com/images/recettes/four/pains/484-4.webpGather the dough into a ball and transfer to a large, clean bowl. Cover with a sheet ofhttps://cooking-ez.com/images/recettes/four/pains/484-5.webpAfter this time, tip the dough onto a lightly floured worktop and cut into pieces of about 500g eachhttps://cooking-ez.com/images/recettes/four/pains/484-6.webpYou can weigh each piece to check, as it is not easy to do this by eye.Note: using the quantitieshttps://cooking-ez.com/images/recettes/four/pains/484-7.webpPlace the balls of dough on the floured worktop, dust the tops with flour and cover with a sheethttps://cooking-ez.com/images/recettes/four/pains/484-8.webpPlace each loaf in a banneton (French raising basket), dusting the bottom generously withhttps://cooking-ez.com/images/recettes/four/pains/484-10.webpPreheat the oven to 240°C (460°F).Turn the loaves over onto the peel (for a wood-fired oven) or onto ahttps://cooking-ez.com/images/recettes/four/pains/484-11.webp...for 30 to 40 minutes.txt=2180https://cooking-ez.com/images/recettes/four/pains/484-0.webpYou will notice how the holes in the bread are regular in size. This comes from the action of the yeast which, unlikehttps://cooking-ez.com/images/recettes/four/pains/484-12.webp https://cooking-ez.com/divers/recipe-french-style-peas.phpFrench-style peasPeas, bacon and spring onionshttps://cooking-ez.com/images/recettes/divers/legumes/483-0.webpPrepare ing0 and chop finelyhttps://cooking-ez.com/images/recettes/divers/legumes/483-1.webpHeat ing2 in a non-stick pan then add ing1 and fry lightlyhttps://cooking-ez.com/images/recettes/divers/legumes/483-2.webpRemove the fried bacon and set aside, but leave the fat in the pan. Add the onion, salt andhttps://cooking-ez.com/images/recettes/divers/legumes/483-3.webpBring a large pan of salted water to the boil. Shell ing3 and boil for 2 or 3 minutes just until nicely tenderhttps://cooking-ez.com/images/recettes/divers/legumes/483-4.webpDrain the peas and cool them rapidly under cold running waterhttps://cooking-ez.com/images/recettes/divers/legumes/483-5.webpMelt ing4 in a saucepan on medium heat, then add the peashttps://cooking-ez.com/images/recettes/divers/legumes/483-6.webpAdd the bacon and onion, mix well and just heat through. Check the seasoning and it's readyhttps://cooking-ez.com/images/recettes/divers/legumes/483-7.webp https://cooking-ez.com/viandes/recipe-chicken-breasts-potato-crust.phpChicken breasts in a potato crustChicken in a potato crust with peashttps://cooking-ez.com/images/recettes/viandes/volaille/482-0.webpCut ing0 into individual portions (one per person)https://cooking-ez.com/images/recettes/viandes/volaille/482-1.webpPut some water in a saucepan on low heat and add ing1.When the stock cube hashttps://cooking-ez.com/images/recettes/viandes/volaille/482-2.webpDrain the chicken breasts and set asidehttps://cooking-ez.com/images/recettes/viandes/volaille/482-3.webpBring a pan of salted water to the boil and add the shelled peas.Cook until just tender (about 5 mintues)https://cooking-ez.com/images/recettes/viandes/volaille/482-4.webpDrain and cool quickly under cold, running waterhttps://cooking-ez.com/images/recettes/viandes/volaille/482-5.webpChop the ing4, then prepare and chop ing3https://cooking-ez.com/images/recettes/viandes/volaille/482-6.webpMelt ing5 in a pan, then add the onion, salt and pepper. Cook for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/viandes/volaille/482-7.webpAdd the peas and chopped parsley. Mix well and leave on low heat to reheathttps://cooking-ez.com/images/recettes/viandes/volaille/482-8.webpMeanwhile, brush the chicken breasts all over with beaten egg yolk, then salt and pepper themhttps://cooking-ez.com/images/recettes/viandes/volaille/482-9.webpRoll the chicken breasts in a plate containing ing7 to coat them wellhttps://cooking-ez.com/images/recettes/viandes/volaille/482-10.webpPour ing8 into a frying pan on high heat. When hot, fry the chicken breasts until golden brown on all sideshttps://cooking-ez.com/images/recettes/viandes/volaille/482-11.webpServe the chicken and peas without delayhttps://cooking-ez.com/images/recettes/viandes/volaille/482-0.webp https://cooking-ez.com/four/recipe-two-olive-ciabatta.phpTwo-olive ciabattaLight Italian bread with oliveshttps://cooking-ez.com/images/recettes/four/pains-speciaux/481-0.webpPrepare the olive mixture by mixing ing5, ing6 and ing7 (roughly chopped), ing8 (finely chopped) and ing9https://cooking-ez.com/images/recettes/four/pains-speciaux/481-1.webpIn bread-making, the water temperature is always important. It's not a fixed value, but related to 3 otherhttps://cooking-ez.com/images/pages/temperature_base2.webpPut into a food processor bowl: ing1 at the right temperature, ing2, ing3 and - if possible - ing4.Knead onhttps://cooking-ez.com/images/recettes/four/pains-speciaux/481-2.webpAdd the olive mixturehttps://cooking-ez.com/images/recettes/four/pains-speciaux/481-3.webpKnead on slowest speed for a few more minutes, until the dough is evenly mixedhttps://cooking-ez.com/images/recettes/four/pains-speciaux/481-4.webpTurn the dough out onto the worktop and gather it into a ball. Put this into a large bowl, cover with ahttps://cooking-ez.com/images/recettes/four/pains-speciaux/481-5.webpAfter this time, divide the dough into pieces of around 250 grammes eachhttps://cooking-ez.com/images/recettes/four/pains-speciaux/481-6.webpForm these lumps of dough into squares or rectangleshttps://cooking-ez.com/images/recettes/four/pains-speciaux/481-7.webpArrange the loaves on a lightly floured cloth. A traditional French banneton is ideal forhttps://cooking-ez.com/images/recettes/four/pains-speciaux/481-8.webpPreheat the oven for 250°C (480°F) and bake for around 30 minutes.txt=2180https://cooking-ez.com/images/recettes/four/pains-speciaux/481-9.webp https://cooking-ez.com/entrees/recipe-warm-chicken-salad.phpWarm chicken saladSalad of onions, radishes, lettuce and pan-fried chickenhttps://cooking-ez.com/images/recettes/entrees/salades/480-0.webpCut ing0 into ribbons.Set asidehttps://cooking-ez.com/images/recettes/entrees/salades/480-1.webpPrepare ing1 and chop finely (use a mandolin to do this quickly).Tip into the saladhttps://cooking-ez.com/images/recettes/entrees/salades/480-2.webpPrepare ing2 and chop finely.Add to the salad bowlhttps://cooking-ez.com/images/recettes/entrees/salades/480-3.webpPrepare ing3 and shred (chiffonade).Add to the salad bowlhttps://cooking-ez.com/images/recettes/entrees/salades/480-4.webpAdd ing4https://cooking-ez.com/images/recettes/entrees/salades/480-5.webpAt the last minute: heat ing5 in a frying pan over medium heat.When hot, add the ribbons of chicken, salt andhttps://cooking-ez.com/images/recettes/entrees/salades/480-6.webpAdd to the salad bowl. Add ing6 and mix wellhttps://cooking-ez.com/images/recettes/entrees/salades/480-7.webpServe immediatelyhttps://cooking-ez.com/images/recettes/entrees/salades/480-0.webp https://cooking-ez.com/desserts/recipe-strawberry-charlotte.phpStrawberry CharlotteA shell of soaked bisuits filled with layers of strawberries and whipped creamhttps://cooking-ez.com/images/recettes/desserts/gateaux/479-11.webpPlace a circle of cooking parchment in the bottom of your charlotte mould to make turning outhttps://cooking-ez.com/images/recettes/desserts/gateaux/479-1.webpPrepare the soaking syrup by mixing ing0, the juice of ing1 and ing2. Mix wellhttps://cooking-ez.com/images/recettes/desserts/gateaux/479-2.webpPrepare ing5 and cut into small pieces.You can mix these with ing6, but it is nothttps://cooking-ez.com/images/recettes/desserts/gateaux/479-3.webpPrepare ing4https://cooking-ez.com/images/recettes/base/cremes_mousses/124-4.webpBegin assembling the charlotte: soak a biscuit in the syruphttps://cooking-ez.com/images/recettes/desserts/gateaux/479-4.webp...and place on the paper in the bottom of the mould.Use as many biscuits as you need to form what will becomehttps://cooking-ez.com/images/recettes/desserts/gateaux/479-5.webpThen arrange biscuits vertically up the sides, soaked as before, to form the sides of the charlotte.The sideshttps://cooking-ez.com/images/recettes/desserts/gateaux/479-6.webpPut the first layer of cream in the bottom of the mouldhttps://cooking-ez.com/images/recettes/desserts/gateaux/479-7.webpCover with a layer of strawberrieshttps://cooking-ez.com/images/recettes/desserts/gateaux/479-8.webpContinue filling with alternating layers to the top of the mouldhttps://cooking-ez.com/images/recettes/desserts/gateaux/479-9.webpFinish with a final layer of biscuits. It is fine to leave the top rounded (more than in the photo), as the charlottehttps://cooking-ez.com/images/recettes/desserts/gateaux/479-10.webpTurn out the charlotte at the last minutehttps://cooking-ez.com/images/recettes/desserts/gateaux/479-11.webpServer portions surrounded by strawberry coulis or real custard (crème anglaise)https://cooking-ez.com/images/recettes/desserts/gateaux/479-0.webp https://cooking-ez.com/entrees/recipe-raw-beetroot-salad.phpRaw beetroot saladBeetroot, walnuts and parmesanhttps://cooking-ez.com/images/recettes/entrees/salades/478-0.webpPeel and rinse ing0https://cooking-ez.com/images/recettes/entrees/salades/478-1.webpGrate and put into a salad bowlhttps://cooking-ez.com/images/recettes/entrees/salades/478-2.webpPrepare and chop ing1 finely. Add to the bowlhttps://cooking-ez.com/images/recettes/entrees/salades/478-3.webpChop ing2 coarsly with a knife (or give them a brief whizz in a blender, if you prefer). Add to the bowlhttps://cooking-ez.com/images/recettes/entrees/salades/478-4.webpCut "shavings" from ing3 using a vegetable peeler. Add to the bowl with the chopped ing4https://cooking-ez.com/images/recettes/entrees/salades/478-5.webpPrepare the vinaigrette with ing5, ing6, ing7, ing8, ing9 and ingA. The best way is to follow thehttps://cooking-ez.com/images/recettes/entrees/salades/478-6.webpMix all the ingredients well and your salad is readyhttps://cooking-ez.com/images/recettes/entrees/salades/478-7.webp https://cooking-ez.com/poissons/recipe-quick-prawn-curry.phpQuick prawn curryPrawns, cream, lime and curry spiceshttps://cooking-ez.com/images/recettes/poissons/crustace/477-0.webpPeel ing0 and cut into 2 or 3 pieceshttps://cooking-ez.com/images/recettes/poissons/crustace/477-1.webpPeel and rinse ing1, then chophttps://cooking-ez.com/images/recettes/poissons/crustace/477-2.webpPour ing2 into a frying pan over medium heat. When hot, add the pieces of prawn, salt and pepper and cook for 1 or 2https://cooking-ez.com/images/recettes/poissons/crustace/477-3.webpSprinkle the juice of ing3 over and stir wellhttps://cooking-ez.com/images/recettes/poissons/crustace/477-4.webpAdd ing4, stir well and cook for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/poissons/crustace/477-5.webpThe curry powder will stick to the prawns, which is goodhttps://cooking-ez.com/images/recettes/poissons/crustace/477-6.webpAdd the chopped onionhttps://cooking-ez.com/images/recettes/poissons/crustace/477-7.webpThen pour in ing5, stir well and deglaze the bottom of the panhttps://cooking-ez.com/images/recettes/poissons/crustace/477-8.webpLeave to thicken to your taste over low heat. At the last minute, add the chopped ing6.https://cooking-ez.com/images/recettes/poissons/crustace/477-9.webpServe piping hot, on a bed of rice, for examplehttps://cooking-ez.com/images/recettes/poissons/crustace/477-10.webp https://cooking-ez.com/enfants/recipe-x-files-cookies.phpX-Files cookiesLime cookies in an easily recognisable shapehttps://cooking-ez.com/images/recettes/enfants/petits_gateaux/476-0.webpPut into a food-precessor bowl: ing0, ing1, ing2 cut into small pieces, ing3, ing4, ing7, and the juice and zest ofhttps://cooking-ez.com/images/recettes/enfants/petits_gateaux/476-1.webpKnead on slow speed until evenly mixedhttps://cooking-ez.com/images/recettes/enfants/petits_gateaux/476-2.webpTip the dough out onto a sheet of stretch plastic filmhttps://cooking-ez.com/images/recettes/enfants/petits_gateaux/476-3.webpFold the film over and press the dough into a flat cake.Refrigerate for 2 hours.This cooling time ishttps://cooking-ez.com/images/recettes/enfants/petits_gateaux/476-4.webpAfter this time, roll out the dough with a rolling pin to just under 1 cm (0.4 inch) thickhttps://cooking-ez.com/images/recettes/enfants/petits_gateaux/476-5.webpNow comes the tricky momnt: cutting out the "alien" shapes. I used a calisson cutter for thehttps://cooking-ez.com/images/recettes/enfants/petits_gateaux/476-6.webpThen I cut the top of the head using a normal round cutter.But you can cut them outhttps://cooking-ez.com/images/recettes/enfants/petits_gateaux/476-7.webpShape the rounded part if necessary by pushing around the edge with your fingerhttps://cooking-ez.com/images/recettes/enfants/petits_gateaux/476-8.webpMake the eyes with 2 whole almonds, the pointed end towards the centre. Press them lightly into the dough to make themhttps://cooking-ez.com/images/recettes/enfants/petits_gateaux/476-9.webpUse up all the dough like this, placing the cookies on a baking sheet as youhttps://cooking-ez.com/images/recettes/enfants/petits_gateaux/476-10.webpPut the offcuts onto a baking heet, shaped or not. Here I've made Star Trek logos (yes, I know, this is an American TVhttps://cooking-ez.com/images/recettes/enfants/petits_gateaux/476-11.webpBake for around 30 minutes. Watch carefully for colouring towards the end of the cooking time to keep the lovely greenhttps://cooking-ez.com/images/recettes/enfants/petits_gateaux/476-12.webp https://cooking-ez.com/monde/recipe-pan-baked-hash-brown.phpPan-baked hash brown (Hash-brown casserole)Oven-baked potato cakeshttps://cooking-ez.com/images/recettes/monde/gratins/475-0.webpPeel and wash ing0https://cooking-ez.com/images/recettes/monde/gratins/475-1.webpGrate the potatoes fairly coarsely, by hand or machine, then place in a large bowl of cold water. The water will turnhttps://cooking-ez.com/images/recettes/monde/gratins/475-2.webpDrain the potatoes thoroughly and leave on a tea-towel to wait.If you want to do this more efficiently, use ahttps://cooking-ez.com/images/recettes/monde/gratins/475-5.webpPrepare and chop ing1https://cooking-ez.com/images/recettes/monde/gratins/475-3.webpGrate ing3 (Cheddar for the authentic version).Preheat the oven to 200°C (390°F)https://cooking-ez.com/images/recettes/monde/gratins/475-4.webpChoose a large non-stick pan that can be used in the oven. Melt ing2 on medium heat.When hot, add the choppedhttps://cooking-ez.com/images/recettes/monde/gratins/475-6.webpTip in the grated potoatoes and stir wellhttps://cooking-ez.com/images/recettes/monde/gratins/475-7.webpAdd the grated cheese, then pour in ing4, ing5 and ing6https://cooking-ez.com/images/recettes/monde/gratins/475-8.webpAdd a little more salt, plenty of pepper and mix well.Bring to the boilhttps://cooking-ez.com/images/recettes/monde/gratins/475-9.webpAs soon as it boils, transfer the pan to the ovenhttps://cooking-ez.com/images/recettes/monde/gratins/475-10.webp... and bake for 40 minutes.The hash brown will bake into a sort of large cake. Check for the colour of the tophttps://cooking-ez.com/images/recettes/monde/gratins/475-11.webp https://cooking-ez.com/base/recipe-marchand-vin-sauce.phpMarchand de vin sauceRed wine sauce with shallothttps://cooking-ez.com/images/recettes/base/sauces/474-6.webpPrepare ing0 and chop finelyhttps://cooking-ez.com/images/recettes/base/sauces/474-0.webpMelt ing1 in a pan, then add the chopped shallot, salt and pepper. Mix well.Cook for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/base/sauces/474-1.webpAdd ing2 and stir until it has dissolvedhttps://cooking-ez.com/images/recettes/base/sauces/474-2.webpPour in ing3, mix and leave to reduce by 3/4 on low heathttps://cooking-ez.com/images/recettes/base/sauces/474-3.webpStrain the contents of the pan through a small strainer to remove the shallot, which should behttps://cooking-ez.com/images/recettes/base/sauces/474-4.webpPut the pan back on low heat and when the liquid is hot, incorporate ing6 (very cold) a piece at a time, whilehttps://cooking-ez.com/images/recettes/base/sauces/474-5.webpServe without delay, either in a sauce boat or on the plateshttps://cooking-ez.com/images/recettes/base/sauces/474-6.webp https://cooking-ez.com/divers/recipe-green-asparagus-omelette.phpGreen asparagus omeletteOmelette, green asparagus and Parmesanhttps://cooking-ez.com/images/recettes/divers/autres/473-0.webpWash and scrub ing0 spears, but there is no need to peel them.Steam until just tenderhttps://cooking-ez.com/images/recettes/divers/autres/473-1.webpSlice into small rounds.>Set asidehttps://cooking-ez.com/images/recettes/divers/autres/473-2.webpBeat ing1, salt and pepperhttps://cooking-ez.com/images/recettes/divers/autres/473-3.webpHeat ing4 in a large non-stick frying pan. When really hot, pour in the beaten eggs.Leave to cook for 1 or 2https://cooking-ez.com/images/recettes/divers/autres/473-4.webpScatter the sliced apsaragus over the middle of the omelette, then ing2https://cooking-ez.com/images/recettes/divers/autres/473-5.webpLeave to cook until the omelette begins to set around the edge. It should only still be liquid in the centrehttps://cooking-ez.com/images/recettes/divers/autres/473-6.webpFold the omelette over in half (use 2 forks to do this), turn off the heat and leave to cook gently like this for ahttps://cooking-ez.com/images/recettes/divers/autres/473-7.webpServe immediatelyhttps://cooking-ez.com/images/recettes/divers/autres/473-8.webp https://cooking-ez.com/entrees/recipe-creme-foie-gras.phpCrème de foie grasFoie gras cream and espuma of potatoeshttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/472-0.webpPour ing1, ing3 and ing4 into a pan on low heat. Add ing5, ing6, ing7 and ing0 cut into pieces.Heat gentlyhttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/472-1.webpBlend the mixture thoroughly and check seasoninghttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/472-2.webpStrain the resulting liquid through a sieve. Clean the pan and pour the liquid back into ithttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/472-3.webpAdd ing2 and beat thoroughly to mix wellhttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/472-4.webpBlend again briefly if necessary.Preheat the oven to 110°C (240°F)https://cooking-ez.com/images/recettes/entrees/cremes_mousses/472-5.webpDivide the mixture between the ramekins and put in the oven in ahttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/472-6.webpPeel and rinse the potatoes, then cut into thick slices.Boil in salted water until soft.You will needhttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/472-7.webpPour ing9 into a pan on low heat with ingA, ingB and the cooked potatoes.Bring to the boil, then blendhttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/472-8.webpPass the potato cream mixture through a sieve or fine strainer, then pour into a creamhttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/472-9.webpMake the crispy ham by frying morsels of serrano in a very hot frying pan without any added fat. fry on both sideshttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/472-10.webpAssemble the creams: to each ramekin (they should be really cold), add a layer of hot espuma of potato and stick 2https://cooking-ez.com/images/recettes/entrees/cremes_mousses/472-11.webp https://cooking-ez.com/entrees/recipe-cauliflower-tabouleh.phpCauliflower tabboulehShredded cauliflower, tomatoes, herbs, olive oil and lemon juicehttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/471-0.webpPrepare ing0, cut off the topshttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/471-1.webpCut the cauliflower into small florets.Grate each floret with a fine graterhttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/471-2.webpYou should obtain a fine powder, which will become the "semolina" for your cauliflower tabbouleh.If you haven'thttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/471-3.webpCoarsely chop ing1https://cooking-ez.com/images/recettes/zoom/entrees/legumes/471-4.webpChop ing2 and ing3 together, then mince ing4https://cooking-ez.com/images/recettes/zoom/entrees/legumes/471-5.webpPour the tomatoes, herbs and spring onion into the salad bowl, add the zest of 1/2 lemon, seasonhttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/471-6.webpPrepare the sauce by squeezing out the juice from ing5, then add ing6, ing7 and ing8, salt and pepper and mix with ahttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/471-7.webpPour the sauce into the bowl, mix again and your cauliflower tabbouleh is readyhttps://cooking-ez.com/images/recettes/zoom/entrees/legumes/471-8.webp https://cooking-ez.com/poissons/recipe-langoustine-leek-tarts.phpLangoustine and leek tartsPuff pastry, leeks, langoustines and hollandaise saucehttps://cooking-ez.com/images/recettes/poissons/crustace/470-0.webpPrepare ing0 and chop finelyhttps://cooking-ez.com/images/recettes/poissons/crustace/470-1.webpPrepare ing1 and shredhttps://cooking-ez.com/images/recettes/poissons/crustace/470-2.webpHeat ing2 in a pan (preferably non-stick) and when hot, add the chopped shallot, salt and pepper.Cook for onehttps://cooking-ez.com/images/recettes/poissons/crustace/470-3.webpAd the shredded leeks, mix well and cook uncovered until the leeks are just tender.https://cooking-ez.com/images/recettes/poissons/crustace/470-4.webpPreheat the oven to 220°C (430°F).Line the tart tins or moulds with puff pastry and prick over the base withhttps://cooking-ez.com/images/recettes/poissons/crustace/470-5.webpFill with small beans or lentils (or whatever you use for blind baking). Bake for 15 minuteshttps://cooking-ez.com/images/recettes/poissons/crustace/470-6.webpPeel ing4.Melt ing5 in a frying pan, and when hot, tip in the scampi. Fry "sauté" (fry while tossing gently)https://cooking-ez.com/images/recettes/poissons/crustace/470-7.webpPut a layer of hot leeks into each pastry case (reheat them first if necessary)https://cooking-ez.com/images/recettes/poissons/crustace/470-8.webpThen add a layer of scampihttps://cooking-ez.com/images/recettes/poissons/crustace/470-9.webpFinish with a coating of hollandaise sauce.Serve immediatelyhttps://cooking-ez.com/images/recettes/poissons/crustace/470-10.webp https://cooking-ez.com/monde/recipe-chorba.phpChorbaSpicy meat and vegetable souphttps://cooking-ez.com/images/recettes/monde/soupes/469-0.webpPrepare ing0 and chop, leave ing1 "en chemise"https://cooking-ez.com/images/recettes/monde/soupes/469-1.webpPrepare and grate ing2https://cooking-ez.com/images/recettes/monde/soupes/469-2.webpPeel and wash ing3, then gratehttps://cooking-ez.com/images/recettes/monde/soupes/469-3.webpWash ing4 and only keep the small floretshttps://cooking-ez.com/images/recettes/monde/soupes/469-4.webpCut ing5 into small dicehttps://cooking-ez.com/images/recettes/monde/soupes/469-5.webpHeat ing6 in a large pan and add the chopped onion and garlic clove, salt and pepper.Cookhttps://cooking-ez.com/images/recettes/monde/soupes/469-6.webpAdd the carrots, turnip and cauliflower. Mix wellhttps://cooking-ez.com/images/recettes/monde/soupes/469-7.webpAdd the chicken and ing7*. Mix well.(* see below)https://cooking-ez.com/images/recettes/monde/soupes/469-8.webpCook like this (dry) for 2 or 3 minutes, stirring frequentlyhttps://cooking-ez.com/images/recettes/monde/soupes/469-9.webpPour in ing9, add ing8 and mix well.Bring to the boil, then turn down the heat and leave to simmerhttps://cooking-ez.com/images/recettes/monde/soupes/469-10.webpAfter this, remove the garlic clove and discard, then add ingAhttps://cooking-ez.com/images/recettes/monde/soupes/469-11.webp...and ingB. Leave to cook for a further 5 minutes (check the cooking time of the pasta on thehttps://cooking-ez.com/images/recettes/monde/soupes/469-12.webpServe piping hot with a generous squeeze of lemon juice and a sprinkling of chopped fresh corianderhttps://cooking-ez.com/images/recettes/monde/soupes/469-13.webp https://cooking-ez.com/desserts/recipe-caramelized-brioche-pear-kiwi.phpCaramelized brioche with pear and kiwiBrioche "gobelet" full of pear compte and kiwihttps://cooking-ez.com/images/recettes/desserts/autres/468-0.webpCut slices of brioche about 1cm (0.4 inch) thick, 2 rounds per person (a cutter is the idealhttps://cooking-ez.com/images/recettes/desserts/autres/468-1.webpTake half the cicles and cut out the centres to leave a ring of brioche 1cm (0.4 inch) wide (see the photo).Sohttps://cooking-ez.com/images/recettes/desserts/autres/468-2.webpPeel ing1 and cut into small pieces. Sprinkle with ing2 and mix wellhttps://cooking-ez.com/images/recettes/desserts/autres/468-3.webpThen mix with ing3.Set asidehttps://cooking-ez.com/images/recettes/desserts/autres/468-4.webpTip ing5 onto a flat plate.Melt ing4 in a non-stick pan.As soon as it is melted, dip the briochehttps://cooking-ez.com/images/recettes/desserts/autres/468-5.webpIt is best to do this in a large pan, if you can (not like in the photos), so that all the circles can be cooked evenlyhttps://cooking-ez.com/images/recettes/desserts/autres/468-6.webpPlace each fried circle on a serving platehttps://cooking-ez.com/images/recettes/desserts/autres/468-7.webpCaramelize the rings in the same way.If the sugar on the bottom of the pan is a bit burnt and black, do cleanhttps://cooking-ez.com/images/recettes/desserts/autres/468-8.webpPlace each ring on top of a circle. If you do this while they are still very hot, they should stick to each other,https://cooking-ez.com/images/recettes/desserts/autres/468-9.webpFill the centre with the compote and kiwi mixture and pour the custard around.It is now ready to servehttps://cooking-ez.com/images/recettes/desserts/autres/468-0.webp https://cooking-ez.com/base/recipe-pear-compote.phpPear compote2 easy methods for successhttps://cooking-ez.com/images/recettes/base/cremes_mousses/467-0.webpPeel the pearshttps://cooking-ez.com/images/recettes/base/cremes_mousses/467-1.webpCut them into 4 lengthways, then remove the core from each quarter.Note: if your pears start to oxidizehttps://cooking-ez.com/images/recettes/base/cremes_mousses/467-2.webpCut the quarters into small pieces in a pan. Add 1 tablespoon of water and 1 tablespoon of lemon juice if you have nothttps://cooking-ez.com/images/recettes/base/cremes_mousses/467-3.webp1st method (thickening):Put the pan on low heat, add ing1 and ing2, cover and leave to come to thehttps://cooking-ez.com/images/recettes/base/cremes_mousses/467-4.webpRemove from the heat and blend thoroughlyhttps://cooking-ez.com/images/recettes/base/cremes_mousses/467-5.webpReturn to the heat and bring to the boil. Add ing4 while whisking.Blend again and your pear compote is readyhttps://cooking-ez.com/images/recettes/base/cremes_mousses/467-6.webp2nd method (draining):Put the pan on low heat, but do not add the sugar. Cover and leave to come to thehttps://cooking-ez.com/images/recettes/base/cremes_mousses/467-7.webpDrain the pears, then return to the pan on low heat and add ing1 and ing2. Cover and leave to simmer until the sugarhttps://cooking-ez.com/images/recettes/base/cremes_mousses/467-8.webpBlend thoroughlyhttps://cooking-ez.com/images/recettes/base/cremes_mousses/467-9.webpYour pear compote is readyhttps://cooking-ez.com/images/recettes/base/cremes_mousses/467-10.webp https://cooking-ez.com/desserts/recipe-pistachio-shortbread-biscuits.phpPistachio shortbread biscuitsMelt-in-the-mouth biscuits with a real pistachio flavourhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/466-0.webpPreheat the oven to 150°C (300°F).Spread ing4 out over a baking sheet (https://cooking-ez.com/images/recettes/desserts/petits_gateaux/466-1.webpPut ing0, ing1, ing2 and ing3 into a food-mixer bowl.Knead on slow speed until the dough is smooth and evenlyhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/466-2.webpAdd ing5 and the chopped pistachios. Knead for a further 1 or 2 minutes to mix wellhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/466-3.webpGather the dough into a large flat cake, wrap in stretch plastic film and put in the fridge for athttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/466-4.webpPreheat the oven to 180°C (360°F).Roll out the dough using a rolling pin to abouthttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/466-5.webpYou can use a different shape of cutter. The one I am using here is traditionally used forhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/466-6.webp https://cooking-ez.com/monde/recipe-potatoes-prawns.phpPotatoes with prawnsBaked potatoes and prawns with a cream and white wine saucehttps://cooking-ez.com/images/recettes/monde/crustace/465-0.webpPreheat the oven to 200°C (390°F).Scrub and rinse ing0; choose medium to large ones.Bake in the ovenhttps://cooking-ez.com/images/recettes/monde/crustace/465-1.webpPeel ing1 and cut into small pieceshttps://cooking-ez.com/images/recettes/monde/crustace/465-2.webpPrepare ing2 and chop finelyhttps://cooking-ez.com/images/recettes/monde/crustace/465-3.webpMelt ing3 in a saucepan on medium heat, then add the chopped onion, salt and pepper. Cook for a minute or two whilehttps://cooking-ez.com/images/recettes/monde/crustace/465-4.webpPour in ing4, stir well and leave to reduce by 3/4 on low heathttps://cooking-ez.com/images/recettes/monde/crustace/465-5.webpPass the reduced wine and onion through a fine strainer and only keep the liquid. Return thishttps://cooking-ez.com/images/recettes/monde/crustace/465-10.webpPour the cream into the reduced wine and bring to the boil on high heat.Turn down the heat and leave to thickenhttps://cooking-ez.com/images/recettes/monde/crustace/465-11.webpMelt ing5 in a small pan on high heat, then sauter (fry while tossing gently) the prawns just until they begin colourhttps://cooking-ez.com/images/recettes/monde/crustace/465-6.webpThe potatoes are cooked when they yield to the touch or when a knife blade passes through easily.Cut a "lid"https://cooking-ez.com/images/recettes/monde/crustace/465-7.webpScoop out the potato flesh with a small spoon or pommes parisiennes spoon.We will nothttps://cooking-ez.com/images/recettes/monde/crustace/465-8.webpFill each potato shell with the prawn pieces and arrange on a baking sheethttps://cooking-ez.com/images/recettes/monde/crustace/465-9.webpPour in the cream sauce and bake in the oven for 5 minutes.You can put them under the grill to brown the topshttps://cooking-ez.com/images/recettes/monde/crustace/465-12.webpServe piping hothttps://cooking-ez.com/images/recettes/monde/crustace/465-13.webp https://cooking-ez.com/four/recipe-aperitif-rolls.phpAperitif rollsSoft, bite-sized bread rollshttps://cooking-ez.com/images/recettes/four/autres/464-0.webp1) Preparation of bacon filling.Fry ing6 in a non-stick frying pan and discard the fat whichhttps://cooking-ez.com/images/recettes/four/autres/464-1.webpPrepare ing7 and chop finelyhttps://cooking-ez.com/images/recettes/four/autres/464-2.webpReuse the bacon pan (without cleaning it) to melt ing9. Add the chopped shallots, salt and pepper.Cookhttps://cooking-ez.com/images/recettes/four/autres/464-3.webpPour ing8 into the panhttps://cooking-ez.com/images/recettes/four/autres/464-4.webpMix and leave to cook until all the wine has evaporated, then add the bacon.The filling is ready. Note thathttps://cooking-ez.com/images/recettes/four/autres/464-5.webpIn bread-making, the water temperature is always important. It's not a fixed value, but related to 3 otherhttps://cooking-ez.com/images/pages/temperature_base2.webp2) Preparation of dough.Put into a food-processor bowl: ing0, ing1, ing2 at the righthttps://cooking-ez.com/images/recettes/four/autres/464-6.webpAdd the bacon filling to the dough and knead on the slowest speed just until it is well mixed inhttps://cooking-ez.com/images/recettes/four/autres/464-7.webpRoll the dough into a ball and put into a large clean bowl. Dust lightly with flour, coverhttps://cooking-ez.com/images/recettes/four/autres/464-8.webpAfter this time, roll out the dough into a rectangle 1cm (0.4 inch) thickhttps://cooking-ez.com/images/recettes/four/autres/464-9.webpCut into strips 1cm wide (a dough cutter is very useful for this)https://cooking-ez.com/images/recettes/four/autres/464-10.webp...then cut across into 2cm (0.8 inch) lengths to make the little rollshttps://cooking-ez.com/images/recettes/four/autres/464-11.webpArrange on a baking sheet, sprinkle with grated cheese. Cover with ahttps://cooking-ez.com/images/recettes/four/autres/464-13.webpPreheat the oven to 240°C (460°F).Bake the rolls for about 15 minuteshttps://cooking-ez.com/images/recettes/four/autres/464-14.webp https://cooking-ez.com/monde/recipe-dublin-fruit-scones.phpDublin fruit sconesIrish small bread to enjoy with teahttps://cooking-ez.com/images/recettes/monde/petits_gateaux/463-0.webpPut ing0 to swell.If you like the taste, soak them afterwards in ing7 for 30https://cooking-ez.com/images/recettes/desserts/182-2.webpPut into a food-mixer bowl: ing1, ing2, ing3, ing4, ing5 and ing6.Start on low speed and knead until the doughhttps://cooking-ez.com/images/recettes/monde/petits_gateaux/463-1.webpDrain the raisins thoroughly and add them to the mixture. Knead for a few seconds longerhttps://cooking-ez.com/images/recettes/monde/petits_gateaux/463-2.webpPress the dough out by hand on a floured worktop to about 1 cm ( ½ inch) thick.Cuthttps://cooking-ez.com/images/recettes/monde/petits_gateaux/463-6.webpArrange the scones on a baking sheet, coat with beaten egg yolk, and bake for around 15https://cooking-ez.com/images/recettes/monde/petits_gateaux/463-7.webpRemove from the oven as soon as they are turning golden brown on the top, and leave to cool on ahttps://cooking-ez.com/images/recettes/monde/petits_gateaux/463-5.webp https://cooking-ez.com/entrees/recipe-corn-salad-croutons.phpCorn salad with croutonsCorn salad, hard-boiled eggs, mushrooms, onions and fried croutonshttps://cooking-ez.com/images/recettes/entrees/salades/462-0.webpChop ing0.Prepare and slice ing1https://cooking-ez.com/images/recettes/entrees/salades/462-1.webpPut the mushrooms into a salad bowl and moisten with ing2.Add the hard-boiled eggshttps://cooking-ez.com/images/recettes/entrees/salades/462-2.webpWash and prepare ing3, then chop.Add to the bowlhttps://cooking-ez.com/images/recettes/entrees/salades/462-3.webpPick off the coriander leaves and chop them, then add to the bowlhttps://cooking-ez.com/images/recettes/entrees/salades/462-5.webpTrim the bases off the rosettes of ing5 and discard any yellowed leaves. Rinse thoroughly, drain and dry.Add tohttps://cooking-ez.com/images/recettes/boissons/autres/251-1.webpRemove the crusts from ing6 and cut into small dicehttps://cooking-ez.com/images/recettes/entrees/salades/462-4.webpJust before serving, melt ing7 in a frying pan and when hot, tip in the diced bread.Fry until golden brown,https://cooking-ez.com/images/recettes/entrees/salades/462-6.webpPour ing8 into the bowl and mix well.Add the croutons while they are still hot and mix once more. The salad ishttps://cooking-ez.com/images/recettes/entrees/salades/462-7.webp https://cooking-ez.com/divers/recipe-aligot.phpAligotPotato purée enriched with cheesehttps://cooking-ez.com/images/recettes/divers/autres/461-0.webpPrepare ing0. (Note that the French potato purée is more liquid than British-style mashed potatoes)https://cooking-ez.com/images/recettes/divers/autres/461-1.webpCut ing1 into thin shreds. A vegetable peeler is the ideal tool for thishttps://cooking-ez.com/images/recettes/divers/autres/461-2.webpOn low heat, add a few shreds of cheese to the potato puréehttps://cooking-ez.com/images/recettes/divers/autres/461-3.webpThen stir until the cheese is completely melted. Repeat this operation until all the cheese has beenhttps://cooking-ez.com/images/recettes/divers/autres/461-4.webpYour aligot can be served at this stage, but traditionally, the stirring should be continued (though this is ratherhttps://cooking-ez.com/images/recettes/divers/autres/461-5.webpServe piping hot, on its own or with a traditional French sausage, for examplehttps://cooking-ez.com/images/recettes/divers/autres/461-6.webp https://cooking-ez.com/divers/recipe-crispy-spinach-rolls.phpCrispy spinach rollsStufffed brik pastry, spinach, bacon, onions and hard-boiled eggshttps://cooking-ez.com/images/recettes/divers/autres/460-0.webpPrepare ing0, then chop coarsly with a knifehttps://cooking-ez.com/images/recettes/divers/autres/460-1.webpLightly fry ing1 in a frying pan without adding any extra fat.When cooked to your taste, tip the bacon into ahttps://cooking-ez.com/images/recettes/divers/autres/460-2.webpPrepare ing2, and chop finely.Tip into the pan and cook in the bacon fat untilhttps://cooking-ez.com/images/recettes/divers/autres/460-3.webpPour ing3 into the pan and deglaze it, then leave to cook until the wine has completelyhttps://cooking-ez.com/images/recettes/divers/autres/460-4.webpChop ing4, then tip into the bowl with the baconhttps://cooking-ez.com/images/recettes/divers/autres/460-5.webpAdd the chopped spinach and ing5 to the bowl, salt, pepper and mix wellhttps://cooking-ez.com/images/recettes/divers/autres/460-6.webpPlace a little of the mixture in a long sausage shape near one side of a sheet of brikhttps://cooking-ez.com/images/recettes/divers/autres/460-7.webpRoll up the sheet of pastry to form a long rollhttps://cooking-ez.com/images/recettes/divers/autres/460-8.webpUse up the rest of the filling like thishttps://cooking-ez.com/images/recettes/divers/autres/460-9.webpPour ing7 into a large frying pan on medium heat. There should be a shallow depth of oil all over the pan to cook thehttps://cooking-ez.com/images/recettes/divers/autres/460-10.webpPrepare the rice with cashew nuts: cook the rice, and then add ing9, coarsly chopped andhttps://cooking-ez.com/images/recettes/divers/autres/460-11.webpServe 2 rolls per personhttps://cooking-ez.com/images/recettes/divers/autres/460-12.webp https://cooking-ez.com/viandes/recipe-wiener-schnitzel.phpWiener SchnitzelThin breaded veal cutlethttps://cooking-ez.com/images/recettes/viandes/viande/459-0.webpPrepare whatever else you will be serving to accompany the Wiener schnitzels (here it is pan-fried potatoes withhttps://cooking-ez.com/images/recettes/viandes/viande/459-8.webpTrim the cutlets: remove anything that is not good flesh, then dry the cutlets on absorbant paperhttps://cooking-ez.com/images/recettes/viandes/viande/459-1.webpMake a small cut in the sides of each cutlet. We do this to prevent it contracting and curling up during cookinghttps://cooking-ez.com/images/recettes/viandes/viande/459-2.webpGlaze both sideshttps://cooking-ez.com/images/recettes/viandes/viande/459-3.webpDust each side with flour, then brush with beaten egg againhttps://cooking-ez.com/images/recettes/viandes/viande/459-4.webpSprinkle with breadcrumbs, then shake the cutlet gently to remove any excess.Prepare all the cutlets like thishttps://cooking-ez.com/images/recettes/viandes/viande/459-5.webpPour ing4 into a large frying pan on high heat. When lightly smoking (very hot), lay the cutlets in thehttps://cooking-ez.com/images/recettes/viandes/viande/459-6.webpTurn the cutlets (using tongs if possible) and cook for one or two minutes on the other sidehttps://cooking-ez.com/images/recettes/viandes/viande/459-7.webpServe immediately. The traditional garnish is a slice of lemon and a sprig of parsleyhttps://cooking-ez.com/images/recettes/viandes/viande/459-0.webp https://cooking-ez.com/four/recipe-lumberjack-turnovers.phpLumberjack turnoversRound stuffed bread with bacon, mushrooms and cheesehttps://cooking-ez.com/images/recettes/divers/autres/458-0.webpPrepare the fougasse dough: Put ing0, ing1, ing2, ing3, ing4 and ing5 into the food processorhttps://cooking-ez.com/images/recettes/four/93-2.webpGather the dough into a ball and leave in a warm place for about 1 hour, covered with a sheet ofhttps://cooking-ez.com/images/recettes/four/93-3.webpMeanwhile, prepare the filling:Fry ing6 in a frying pan on high heat, without any added fat. Towards the end ofhttps://cooking-ez.com/images/recettes/divers/autres/458-1.webpPrepare ing8, according to what type you have chosen (king trumpet - or king oyster -https://cooking-ez.com/images/recettes/divers/autres/458-2.webpPrepare ingA and chop finely.Still using the same frying pan, pour in ingB and when hot, add the chopped onion,https://cooking-ez.com/images/recettes/divers/autres/458-3.webpCut ingC into small dice and add to the bowl with the bacon, mushrooms and onionshttps://cooking-ez.com/images/recettes/divers/autres/458-4.webpAdd the chopped parsley to the bowl and ingD to bind the mixture.Mix everything well. The filling is now readyhttps://cooking-ez.com/images/recettes/divers/autres/458-5.webpRoll out the fougasse dough fairly thinlyhttps://cooking-ez.com/images/recettes/divers/autres/458-6.webpCut out circles about 11 cm (4.3 inches) in diameter.The best way to do this is to place a bowl of the righthttps://cooking-ez.com/images/recettes/divers/autres/458-7.webpTake a circle of dough, moisten the edges with brush dipped in water or ingF.Place ahttps://cooking-ez.com/images/recettes/divers/autres/458-8.webpFold the dough over in halfhttps://cooking-ez.com/images/recettes/divers/autres/458-9.webpThen gather up the seam into a central point which will be the underside of the turnover.Roll the turnover inhttps://cooking-ez.com/images/recettes/divers/autres/458-10.webpContinue like this until you have used up all the dough and filling, placing the turnovers on ahttps://cooking-ez.com/images/recettes/divers/autres/458-11.webpGlaze all the turnovers, then leave to rest for 1 or 2 hours in a warm place.Preheathttps://cooking-ez.com/images/recettes/divers/autres/458-12.webpGlaze again just before putting in the oven, then bake for 20 to 30 minutes (watch forhttps://cooking-ez.com/images/recettes/divers/autres/458-13.webpBest eaten hot or still warm.Here is a turnover, fresh from the oven, cut openhttps://cooking-ez.com/images/recettes/divers/autres/458-14.webp https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.phpPaté en croute (terrine in a pie crust)Different layers of cooked meats in shortcrust pastryhttps://cooking-ez.com/images/recettes/viandes/autres/457-0.webpThe day beforePrepare ing0 (unsweetened). Wrap in stretch plastic filmhttps://cooking-ez.com/images/recettes/base/pates/231-7.webpRehydrate ing1https://cooking-ez.com/images/recettes/viandes/autres/457-2.webpCut ing2 into strips about 1 or 2 cm ( ½ to 1 inch) thick.Do the same with ing4.Chop ing3 into largehttps://cooking-ez.com/images/recettes/viandes/autres/457-3.webpChop ing5 into large dicehttps://cooking-ez.com/images/recettes/viandes/autres/457-4.webpPrepare the marinade: Chop ing6 and ing7.Put the pieces of chicken, veal, ham and pork loin into ahttps://cooking-ez.com/images/recettes/viandes/autres/457-5.webpOn the dayChop the shallot. Put ingD into a saucepan on medium heat and when hot, add thehttps://cooking-ez.com/images/recettes/viandes/autres/457-6.webpPick the parsley leaves off the stalks and only keep the leaveshttps://cooking-ez.com/images/recettes/viandes/autres/457-7.webpPut through the mincer (coarse setting) the pork loin, ham, parsley, onions/garlic and the liquid from the marinade ashttps://cooking-ez.com/images/recettes/viandes/autres/457-8.webpAdd ingF, ingG and ingH to the minced mixture.These proportions are correct if you are using 300 g of pork loinhttps://cooking-ez.com/images/recettes/viandes/autres/457-9.webpRoll out the shrotcrust pastry into a large rectangle and sit your paté mould (a loaf tin works well) on top of ithttps://cooking-ez.com/images/recettes/viandes/autres/457-10.webpFold the pastry in halfhttps://cooking-ez.com/images/recettes/viandes/autres/457-11.webpThen unfold it into the mould, leaving about 1 cm overlapping all round. Fit it to the inside of the mould, usinghttps://cooking-ez.com/images/recettes/viandes/autres/457-12.webpSalt and pepper the strips of chicken and veal, then spread these in layers on top of the minced mixture.Youhttps://cooking-ez.com/images/recettes/viandes/autres/457-13.webpYou can also make layers of meat and foie gras if you likehttps://cooking-ez.com/images/recettes/viandes/autres/457-14.webpAdd layers of meats like this, adding salt and pepper each time, alternating with layers of the minced mixture. Finishhttps://cooking-ez.com/images/recettes/viandes/autres/457-15.webpRoll out the remaining pastry to make a lid.Make a hole in the centre (the chimney) to allow steam to escapehttps://cooking-ez.com/images/recettes/viandes/autres/457-16.webpGlaze around the top of the pastry casehttps://cooking-ez.com/images/recettes/viandes/autres/457-17.webpPlace the lid on the pie and press down around the edge to seal it.Glaze all over the top with beaten egg,https://cooking-ez.com/images/recettes/viandes/autres/457-18.webpBake in the oven for 3 hours. This long cooking allows the paté to cook the middle without burning thehttps://cooking-ez.com/images/recettes/viandes/autres/457-19.webpLeave to cool, then leave in the fridge, ideally for 3 or 4 days, to allow the flavours to develop fully.Cuthttps://cooking-ez.com/images/recettes/viandes/autres/457-20.webp https://cooking-ez.com/viandes/recipe-tournedos-rossini.phpTournedos RossiniButtered toast, tournedos steak, foie gras and Noilly Prat saucehttps://cooking-ez.com/images/recettes/viandes/viande/456-0.webpHave your butcher prepare the tournedos steaks for you. This is fillet steak (also known as filet mignon) wrapped in ahttps://cooking-ez.com/images/recettes/viandes/viande/456-1.webpFry the bread gently in a frying pan on low heat until both sides are lightly browned.https://cooking-ez.com/images/recettes/viandes/viande/456-2.webpMeanwhile, pour ing0 into another frying pan on medium heat, and when hot, add the steaks and fry.Cook untilhttps://cooking-ez.com/images/recettes/viandes/viande/456-3.webpThe band of fat should come loose towards the end of cooking. Remove and discard it.Cut 2 slices of foie gras,https://cooking-ez.com/images/recettes/viandes/viande/456-4.webpAs soon as the steaks are cooked, remove them from the pan and put them beside the toasted bread to keep hot while youhttps://cooking-ez.com/images/recettes/viandes/viande/456-5.webpPour ing4 (or port) into the pan and, using a wooden spatula, scrape the bottom of the panhttps://cooking-ez.com/images/recettes/viandes/viande/456-6.webpTo finish the sauce, add a knob of butter and whisk while it melts. This will give you a smooth, glossy saucehttps://cooking-ez.com/images/recettes/viandes/viande/456-7.webpPlace a round of toast on each plate, place a steak on top, then a slice of foie grashttps://cooking-ez.com/images/recettes/viandes/viande/456-8.webpPour the sauce over and serve immediately. Tournedos Rossini should not be kept waitinghttps://cooking-ez.com/images/recettes/viandes/viande/456-9.webp https://cooking-ez.com/desserts/recipe-checkerboard-biscuits.phpCheckerboard biscuitsAlternate layers of chocolate and almondhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/455-0.webpPut ing0, ing1, ing2 and ing3 into a food-processor bowl. Knead until evenly mixedhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/455-1.webpTake out half the dough and set aside. Add ing5 to the remaining dough and knead for a furtherhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/455-2.webpPut the other half of the dough back in the bowl, add ing4 and knead for a further 1 or 2 minutes until evenly mixedhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/455-3.webpGather the chocolate dough into a flattened cake, wrap in stretch plastic film and refrigerate forhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/455-4.webpAfter this time, roll out the chocolate dough into a long rectangle about 1 cm (0.4 inch) thick.It is best tohttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/455-5.webpThen cut the dough lengthways into long strips 1cm wide.Do the same with the almond doughhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/455-6.webpUse a deep cake tin or mould and lay a first layer in the bottom, alternating stripes of chocolate and almondhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/455-7.webpMoisten the top of this layer with a brush dipped in waterhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/455-8.webpArrange a second layer of alternate stripes, but the other way round. So, if the first layer began with a chocolatehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/455-9.webpAfter this time, remove the block of dough from the mould and cut into slices about 1cm thickhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/455-10.webpPlace the slices on a baking sheethttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/455-11.webpBake for around 15 minutes 200°C (390°F), but do not let the almond part brownhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/455-12.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-endives.phpHow to prepare endivesFor ready to cook endiveshttps://cooking-ez.com/images/recettes/divers/gratins/453-4.webpTrim a little from the base of ing0, remove and discard any untidy leaves, then wash endiveshttps://cooking-ez.com/images/recettes/divers/gratins/245-1.webpBoil a large pan of salted water.With a small sharp knife, remove a small cone from the bottom and discard ithttps://cooking-ez.com/images/recettes/divers/gratins/245-2.webpPut endives in boiling salted water for 2-3 minuteshttps://cooking-ez.com/images/recettes/divers/gratins/245-3.webp... then remove them using a skimmer, put into very cold water.You've justhttps://cooking-ez.com/images/recettes/divers/gratins/245-4.webpLeave endives in cold water for five minutes, then drain and dry them. The best way is to use ahttps://cooking-ez.com/images/recettes/trucs_astuces/comment/454-0.webp https://cooking-ez.com/divers/recipe-individual-creamy-endive-gratins.phpIndividual creamy endive gratinsGratin of endives with cream and mushroomshttps://cooking-ez.com/images/recettes/divers/gratins/453-0.webpPrepare ing1 and chop finely.If the mushrooms are dried, soak them in warm water, ifhttps://cooking-ez.com/images/recettes/divers/gratins/453-1.webpPour ing2 into a pan on medium heat. When hot, add the chopped onion, salt and pepper and cook for 1 minutehttps://cooking-ez.com/images/recettes/divers/gratins/453-2.webpAdd ing3 and the mushrooms, salt and pepper, then leave to thicken slightly on low heat.https://cooking-ez.com/images/recettes/divers/gratins/453-3.webpPrepare ing0, and divide between the buttered disheshttps://cooking-ez.com/images/recettes/divers/gratins/453-4.webpCover with the cream and mushroom mixturehttps://cooking-ez.com/images/recettes/divers/gratins/453-5.webpAnd bake in the ovenhttps://cooking-ez.com/images/recettes/divers/gratins/453-6.webp...until the top is nicely brownedhttps://cooking-ez.com/images/recettes/divers/gratins/453-7.webp https://cooking-ez.com/divers/recipe-sausage-buckwheat-pancakes.phpSausage buckwheat pancakesPancake, sausage, cheese and egghttps://cooking-ez.com/images/recettes/divers/autres/452-0.webpCook the sausage in a large pan of water for 30 to 40 minutes, depending on the sizehttps://cooking-ez.com/images/recettes/divers/autres/452-1.webpSlice, then cut into small pieceshttps://cooking-ez.com/images/recettes/divers/autres/452-2.webpMelt a walnut-sized knob of butter in a large frying pan (ideally a pancake pan), once it is nice andhttps://cooking-ez.com/images/recettes/divers/autres/452-3.webpPlace a galette in the pan and break an egg into the centrehttps://cooking-ez.com/images/recettes/divers/autres/452-4.webpUse a wooden spatula, to spread the egg white over the surface of the pancake until it ishttps://cooking-ez.com/images/recettes/divers/autres/452-5.webpArrange the pieces of sausage around the yolkhttps://cooking-ez.com/images/recettes/divers/autres/452-6.webpSprinkle with grated cheesehttps://cooking-ez.com/images/recettes/divers/autres/452-7.webpAnd fold the pancake over in half.Leave like this for around 2 minutes, just long enough for the cheese to melthttps://cooking-ez.com/images/recettes/divers/autres/452-8.webpSlide onto the serving platehttps://cooking-ez.com/images/recettes/divers/autres/452-9.webp... and eat without delay.Make all the pancakes like thishttps://cooking-ez.com/images/recettes/divers/autres/452-10.webp https://cooking-ez.com/base/recipe-buckwheat-pancakes.phpBuckwheat pancakesA little (savoury) bit of Brittanyhttps://cooking-ez.com/images/recettes/base/pates/451-0.webpPut ing0, ing1, ing2 and ing3 into a bowlhttps://cooking-ez.com/images/recettes/base/pates/451-1.webpMix thoroughly with a whisk, and the pancake batter is ready.Note: there's ahttps://cooking-ez.com/images/recettes/base/pates/451-2.webpLightly grease a frying pan with a little oil on a piece of absorbant paper. Use a special pancakehttps://cooking-ez.com/images/recettes/base/pates/451-3.webpPour a ladleful of batter, turning the pan to spread it as you pour, to make a pancake that is as round as possiblehttps://cooking-ez.com/images/recettes/base/pates/451-4.webpCook for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/base/pates/451-5.webpSlide a spatula or maryse under the pancake to turn ithttps://cooking-ez.com/images/recettes/base/pates/451-6.webpThen cook on the other side for 1 or 2 minutes.Continue like this until you have used up all the batterhttps://cooking-ez.com/images/recettes/base/pates/451-7.webp https://cooking-ez.com/desserts/recipe-chocolate-matcha-tea-biscuits.phpChocolate and matcha tea biscuitsSpiral biscuits with chocolate and matcha green teahttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/450-0.webpPut into a food processor bowl: ing0, ing1, ing2 and ing3https://cooking-ez.com/images/recettes/desserts/petits_gateaux/450-1.webpMix on slow speed until the dough is smooth and evenhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/450-2.webpRemove half the dough. Add ing4 to what is left.Start the motor again and knead until the dough is evenlyhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/450-3.webpForm the dough into a flat cake and wrap in stretch plastic film. Put in the fridge for 1 or 2https://cooking-ez.com/images/recettes/desserts/petits_gateaux/450-4.webpPut the other half of the dough in the food-proccessor bowl and add ing5.Start the motor again and knead untilhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/450-5.webpForm the dough into a flat cake and wrap in stretch plastic film. Put in the fridge for 1 or 2 hourshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/450-6.webpThen roll out both cakes of dough into 2 large and fairly thin rectangleshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/450-7.webpRemove any remaining flour from the dough (with a soft brush, for example) and moisten thehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/450-8.webpPlace one rectangle on top of the other with the moistened sides together. Press gently with the rolling pin to helphttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/450-9.webpMoisten the face which is now on tophttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/450-10.webpTrim the short edge of the rectangle nice and straight to give you a clean starthttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/450-11.webpThen roll up the dough tightlyhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/450-12.webp...right to the end.Roll under your hands to even up the shape and seal the seam wellhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/450-13.webpPlace the roll on a baking sheet and put in the freezer for 45 minutes. This is to firm uphttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/450-14.webpPreheat the oven to 180°C (360°F).After 45 minutes, Cut the roll of dough into slices 0.5 or 1 cm thickhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/450-15.webpArrange these on a baking sheet and bake for about 10 minuteshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/450-16.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/450-17.webp https://cooking-ez.com/desserts/recipe-brioche-galette.phpBrioche galetteBrioche galette, buttered and caramelizedhttps://cooking-ez.com/images/recettes/desserts/viennoiseries/449-0.webpPut ing1 in the freezer.Roll out ing0 into a flat cake 0.5 cm (quarter inch) thickhttps://cooking-ez.com/images/recettes/desserts/viennoiseries/449-1.webpPlace the galette on a baking sheethttps://cooking-ez.com/images/recettes/desserts/viennoiseries/449-2.webpGlaze the top.Let rest in a warm place for 1.5 hourhttps://cooking-ez.com/images/recettes/desserts/viennoiseries/449-3.webpPreheat the oven to 180°C (360°F).Glaze the galette a second time.Remove thehttps://cooking-ez.com/images/recettes/desserts/viennoiseries/449-4.webpSprinkle with ing2https://cooking-ez.com/images/recettes/desserts/viennoiseries/449-5.webpBake for 10-15 minuteshttps://cooking-ez.com/images/recettes/desserts/viennoiseries/449-6.webp... until the top is golden brown.Best eaten warmhttps://cooking-ez.com/images/recettes/desserts/viennoiseries/449-7.webp https://cooking-ez.com/base/recipe-royale-icing.phpRoyal icingTopping for cakes and sweetshttps://cooking-ez.com/images/recettes/base/cremes_mousses/448-0.webpPut ing0 and ing1 in a bowlhttps://cooking-ez.com/images/recettes/base/cremes_mousses/448-1.webpTip in half the icing sugarhttps://cooking-ez.com/images/recettes/base/cremes_mousses/448-2.webpMix thoroughly with a whiskhttps://cooking-ez.com/images/recettes/base/cremes_mousses/448-3.webpAdd more icing sugar a spoonful at a time, beating well each time.Continue until you have a smooth paste whichhttps://cooking-ez.com/images/recettes/base/cremes_mousses/448-4.webpYour royal icing is ready for use, to coat a cake or sweets, like calissons, for examplehttps://cooking-ez.com/images/recettes/base/cremes_mousses/448-5.webp https://cooking-ez.com/desserts/recipe-calissons.phpCalissonsAlmond paste, candied fruits and royal icinghttps://cooking-ez.com/images/recettes/desserts/confiseries/447-0.webpChop ing0 using food processor to produce small pieces of peelhttps://cooking-ez.com/images/recettes/desserts/confiseries/447-1.webpStop the processor, then add ing1 and ing2https://cooking-ez.com/images/recettes/desserts/confiseries/447-2.webpSwitch on again and add the egg white a spoonful at a time until you have a smooth paste - calisson pastehttps://cooking-ez.com/images/recettes/desserts/confiseries/447-3.webpSpread the calisson paste out roughly on a sheet of rice paper laid on a choppinghttps://cooking-ez.com/images/recettes/desserts/confiseries/447-4.webpPlace a sheet of cooking parchment on top of the pastehttps://cooking-ez.com/images/recettes/desserts/confiseries/447-5.webpRoll out the paste, guided by the rules either side, into a very even sheethttps://cooking-ez.com/images/recettes/desserts/confiseries/447-6.webpCut out the calissons with a cutter, pressing down really hard (I give a light hammer blow onhttps://cooking-ez.com/images/recettes/desserts/confiseries/447-12.webpGather all the offcuts of paste, roll out again on the remaining piece of rice paper and cut out more.Continuehttps://cooking-ez.com/images/recettes/desserts/confiseries/447-7.webpPrepare ing5https://cooking-ez.com/images/recettes/desserts/confiseries/447-8.webpDip the top of the calisson (the side without rice paper) in royal icing. You can stick it on a fork to make thishttps://cooking-ez.com/images/recettes/desserts/confiseries/447-9.webpWipe off any excess icing on the sides with your finger and place the calisson on a bakinghttps://cooking-ez.com/images/recettes/desserts/confiseries/447-10.webpLeave to dry exposed to the air for 2 days, until the royal icing turns hard.Your calissons are readyhttps://cooking-ez.com/images/recettes/desserts/confiseries/447-11.webp https://cooking-ez.com/desserts/recipe-kouing-aman.phpKouign-amannCaramelised millefueille-style cakehttps://cooking-ez.com/images/recettes/desserts/gateaux/446-0.webpPut into a food-precessor bowl: ing0, ing1, ing2, ing3 et ing4.Knead on slow speed until this makes a softhttps://cooking-ez.com/images/recettes/desserts/gateaux/446-1.webpGather the dough into a ball, put this into a bowl and cover it with a sheet of plastichttps://cooking-ez.com/images/recettes/desserts/gateaux/446-2.webpAfter this, flatten the dough out into a rough rectangle with your hands.Put it on ahttps://cooking-ez.com/images/recettes/desserts/gateaux/446-3.webpMeanwhile, prepare the square of butter: Wrap ing5 (really cold) in a sheet of plastic film about 40cm x 40cm (16 x 16https://cooking-ez.com/images/recettes/desserts/gateaux/446-4.webpFold the other two sides of the plastic inwards to halfway and pat the butter, then roll it until it fills the squarehttps://cooking-ez.com/images/recettes/desserts/gateaux/446-5.webpRoll out the dough into a rectangle the same width as the square of butter and twice as longhttps://cooking-ez.com/images/recettes/desserts/gateaux/446-6.webpPlace the square of butter in the centre of the dough and fold in the ends to cover it completely.Roll lightlyhttps://cooking-ez.com/images/recettes/desserts/gateaux/446-7.webpGive the dough one quarter turn (90°), then roll it out lengthwayshttps://cooking-ez.com/images/recettes/desserts/gateaux/446-8.webpFold the two ends in towards the centrehttps://cooking-ez.com/images/recettes/desserts/gateaux/446-9.webpThen fold over in halfhttps://cooking-ez.com/images/recettes/desserts/gateaux/446-10.webpThis operation is called giving a double turn (or wallet turn). The drawing at the side shows the 3 stages ofhttps://cooking-ez.com/images/recettes/desserts/gateaux/446-11.webpMix ing6 and ing7https://cooking-ez.com/images/recettes/desserts/gateaux/446-12.webpRoll out the dough lengthways and sprinkle with sugar. Roll lightly to embed this in the dough, then fold the dough ashttps://cooking-ez.com/images/recettes/desserts/gateaux/446-13.webpSprinkle the folded dough with more sugar, then fold as for the third stage of a double turn.You will now havehttps://cooking-ez.com/images/recettes/desserts/gateaux/446-14.webpFinish the final double turn by rolling out the dough to about 1 or 0.5cm (0.4 or 0.2 inch) thick, then cut into twohttps://cooking-ez.com/images/recettes/desserts/gateaux/446-15.webpTake a non-stick mould or tin (or line the bottom of an ordinary tin with a sheet of cookinghttps://cooking-ez.com/images/recettes/desserts/gateaux/446-16.webpYou can also make mini Kouign-amann by cutting out circles with a cutter.Sprinklehttps://cooking-ez.com/images/recettes/desserts/gateaux/446-17.webpPreheat the oven to 220°C (430°F).Bake for around 30 minutes, watching for colourationhttps://cooking-ez.com/images/recettes/desserts/gateaux/446-18.webpIf you are not using a non-stick mould, turn out while still hot to avoid the Kouign-amann sticking on the bottomhttps://cooking-ez.com/images/recettes/desserts/gateaux/446-19.webp https://cooking-ez.com/entrees/recipe-mushroom-veloute.phpMushroom veloutéMushrooms, potatoes and shallot, throroughly blendedhttps://cooking-ez.com/images/recettes/entrees/soupes/445-0.webpPrepare ing0https://cooking-ez.com/images/recettes/entrees/soupes/445-1.webpPeel, wash and cut into small pieces around ing1https://cooking-ez.com/images/recettes/entrees/soupes/445-2.webpPrepare ing2, and chop finelyhttps://cooking-ez.com/images/recettes/entrees/soupes/445-3.webpMelt ing3 in a large saucepan on medium heat, then add the shallot. Salt, pepper and cook for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/entrees/soupes/445-4.webpAdd the mushrooms and potato and stir well.Cook for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/entrees/soupes/445-5.webpPour in ing4, salt again and bring to the boil. Leave to simmer gently for 5 minuteshttps://cooking-ez.com/images/recettes/entrees/soupes/445-6.webpMix ing5 with 2 tablespoons of water.Turn down the heat and blend thoroughly. Add thehttps://cooking-ez.com/images/recettes/entrees/soupes/445-7.webpFinish by adding ing6 and blend briefly to mix well. Check seasoninghttps://cooking-ez.com/images/recettes/entrees/soupes/445-8.webp https://cooking-ez.com/base/recipe-beurre-blanc-sauce.phpBeurre blanc sauceVinegar, white wine, shallot and butterhttps://cooking-ez.com/images/recettes/base/sauces/444-0.webpPeel, rinse and chop ing0 very finelyhttps://cooking-ez.com/images/recettes/base/sauces/444-1.webpPour ing1 and ing2 into a saucepan on medium heat. Salt and pepper, then add the choppedhttps://cooking-ez.com/images/recettes/base/sauces/444-2.webpTurn down the heat and begin incorporating ing4 (very cold) gradually in small pieces, beating continuouslyhttps://cooking-ez.com/images/recettes/base/sauces/444-3.webpOnly add more butter once the previous pieces have meltedhttps://cooking-ez.com/images/recettes/base/sauces/444-4.webpContinue until all the butter has been incorporated and you have a smooth sauce.Checkhttps://cooking-ez.com/images/recettes/base/sauces/444-5.webpBeurre blanc can be kept hot for a few minutes at 50°C (122°F), but not too long.Serve in a sauce boat or onhttps://cooking-ez.com/images/recettes/base/sauces/444-6.webp https://cooking-ez.com/divers/recipe-winemaker-toast.phpWinemaker's toastOnions, red wine, bacon, potatoes and melted cheesehttps://cooking-ez.com/images/recettes/divers/tartines/443-0.webpPeel, rinse and chop ing0.Melt ing1 in a medium-sizedhttps://cooking-ez.com/images/recettes/divers/tartines/443-1.webpPour ing2 into the pan and stir wellhttps://cooking-ez.com/images/recettes/divers/tartines/443-2.webpLeave to cook uncovered on medium heat until the wine has evaporated.https://cooking-ez.com/images/recettes/divers/tartines/443-3.webpCut ing3 into small pieces and pan fry lightly.Set asidehttps://cooking-ez.com/images/recettes/divers/tartines/443-4.webpSlice ing4 and fry on both sides in the same pan as you used for the bacon. Ideally, you should not add any more fathttps://cooking-ez.com/images/recettes/divers/tartines/443-5.webpCut ing5 and arrange on a baking sheethttps://cooking-ez.com/images/recettes/divers/tartines/443-6.webpPreheat the oven to 200°C (390°F).Begin the assembly: divide the onions between the slices of breadhttps://cooking-ez.com/images/recettes/divers/tartines/443-7.webpThen the baconhttps://cooking-ez.com/images/recettes/divers/tartines/443-8.webpThen the potatoeshttps://cooking-ez.com/images/recettes/divers/tartines/443-9.webpFinish with thin slices of any cheese you likehttps://cooking-ez.com/images/recettes/divers/tartines/443-10.webpPut in the oven for about 20 minutes, until the cheese has melted and turned golden brownhttps://cooking-ez.com/images/recettes/divers/tartines/443-11.webpServe hot, ideally with a green saladhttps://cooking-ez.com/images/recettes/divers/tartines/443-12.webp https://cooking-ez.com/poissons/recipe-fish-salt-crust.phpFish in a salt crustCooked slowly in a layer of coarse salthttps://cooking-ez.com/images/recettes/poissons/poisson/442-0.webpPrepare your whole fish (cleaned by the fishmonger, but no need to remove scales): wash the inside thoroughly to removehttps://cooking-ez.com/images/recettes/poissons/poisson/442-1.webpDry the inside of the fish with absorbent paper and fill the cavity with thin slices of lemon andhttps://cooking-ez.com/images/recettes/poissons/poisson/442-2.webpClose the fish well over the stuffing.Preheat the oven to 180°C (360°F)https://cooking-ez.com/images/recettes/poissons/poisson/442-3.webpSpread an even layer of coarse salt ½ cm ( ¼ inch) a little larger all round than the fish on ahttps://cooking-ez.com/images/recettes/poissons/poisson/442-4.webpPlace the fish on the bed of salt.If your fish no longer has its head, seal the end with a small piece ofhttps://cooking-ez.com/images/recettes/poissons/poisson/442-5.webpInsert the probe of the thermometer into the centre of the thickest part of the fishhttps://cooking-ez.com/images/recettes/poissons/poisson/442-6.webpThen cover the fish completely with more salt until you can no longer see it (apart from the tail)https://cooking-ez.com/images/recettes/poissons/poisson/442-7.webpBake in the oven until the thermometer reads 60°C (140°F), at which moment the fish will be perfectlyhttps://cooking-ez.com/images/recettes/poissons/poisson/442-8.webpBreak open the salt crusthttps://cooking-ez.com/images/recettes/poissons/poisson/442-9.webp...and lift off the fish skin, which should be easy to remove now.If possible, scrape off and discard the brownhttps://cooking-ez.com/images/recettes/poissons/poisson/442-10.webpRemove all the flesh (watch out for bones) and arrange on the serving plates beside the stuffing.Servehttps://cooking-ez.com/images/recettes/poissons/poisson/442-11.webp https://cooking-ez.com/entrees/recipe-celeriac-soup-mustard.phpCeleriac soup with mustardMilk, celeriac and a touch of mustardhttps://cooking-ez.com/images/recettes/entrees/soupes/441-0.webpPeel and wash ing0, cut into small pieceshttps://cooking-ez.com/images/recettes/entrees/soupes/441-1.webp... putting them as you go into a saucepan containing ing1, so that they do not have time tohttps://cooking-ez.com/images/recettes/entrees/soupes/441-2.webpSalt and pepper, then put the pan on medium heat.Bring to the boil, then turn down the heat and cook until thehttps://cooking-ez.com/images/recettes/entrees/soupes/441-3.webpWhen the celeriac is well cooked, add ing2 and blend until the soup is smooth and creamyhttps://cooking-ez.com/images/recettes/entrees/soupes/441-4.webpServe with a few parsley or chervil leaves scattered on the tophttps://cooking-ez.com/images/recettes/entrees/soupes/441-0.webp https://cooking-ez.com/desserts/recipe-milk-rolls.phpMilk rollsSoft sweet bread with butter and milkhttps://cooking-ez.com/images/recettes/desserts/viennoiseries/440-0.webpPut into a food processor bowl: ing0, ing1, ing2, ing3, ing4 and possibly ing8 (for tastier milk rolls).Be surehttps://cooking-ez.com/images/recettes/desserts/viennoiseries/440-1.webpAdd ing5 cut into small pieceshttps://cooking-ez.com/images/recettes/desserts/viennoiseries/440-2.webpKnead for a further 5 minutes or so until the butter is well mixed inhttps://cooking-ez.com/images/recettes/desserts/viennoiseries/440-3.webpGather the dough into a ball and leave in a bowl covered with a plastic sheet for 1 ½ hours at room temperaturehttps://cooking-ez.com/images/recettes/desserts/viennoiseries/440-4.webpThen, when the dough is well risen, flatten the ball out roughly on the work surface and cut into pieces of about 70https://cooking-ez.com/images/recettes/desserts/viennoiseries/440-6.webpRoll these into balls and place on a baking sheet, then cover with a sheet of plastic and puthttps://cooking-ez.com/images/recettes/desserts/viennoiseries/440-7.webpAfter this, flatten each ball out with your hand on the work surfacehttps://cooking-ez.com/images/recettes/desserts/viennoiseries/440-8.webp... and roll inwards to form small bapshttps://cooking-ez.com/images/recettes/desserts/viennoiseries/440-9.webpOr make them into longer rolls (French bakers call these navettes, or shuttles) by rolling the ball under your hand onhttps://cooking-ez.com/images/recettes/desserts/viennoiseries/440-10.webpPut the baps or rolls back onto the baking sheet, but not too close, as they need room to expandhttps://cooking-ez.com/images/recettes/desserts/viennoiseries/440-11.webpGlaze and leave to rise for 2 hours at room temperature.After 2 hours,https://cooking-ez.com/images/recettes/desserts/viennoiseries/440-12.webpFinish with a sprinkling of coarse sugar crystals (or crushed sugar lumps)https://cooking-ez.com/images/recettes/desserts/viennoiseries/440-13.webpBake in the oven for around 20 minutes (watch for colouring)https://cooking-ez.com/images/recettes/desserts/viennoiseries/440-14.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/desserts/viennoiseries/440-15.webp https://cooking-ez.com/poissons/recipe-lobster-thermidor.phpLobster ThermidorCooked in cream and alcohol, then browned in the ovenhttps://cooking-ez.com/images/recettes/poissons/crustace/439-0.webpCook the ing0 in court bouillon, then remove the flesh from the shells and cut into pieces orhttps://cooking-ez.com/images/recettes/poissons/crustace/439-1.webpHeat ing1 in a large frying pan on high heat. When hot, tip in the lobster pieces and sauter (fry, tossing gently inhttps://cooking-ez.com/images/recettes/poissons/crustace/439-2.webpPour in ing2 and ing3 and continue cooking until the liquid has been absorbedhttps://cooking-ez.com/images/recettes/poissons/crustace/439-4.webpSprinkle with flour and cook for a further 2 or 3 minutes, stirring constantly, until the lobster begins to brownhttps://cooking-ez.com/images/recettes/poissons/crustace/439-3.webpPour in ing5, salt and pepper. Turn down the heat and leave to thicken on low heat.Checkhttps://cooking-ez.com/images/recettes/poissons/crustace/439-5.webpDivide equally between small ramekinshttps://cooking-ez.com/images/recettes/poissons/crustace/439-6.webp... and finish in the oven for a few minutes, until browned on the tophttps://cooking-ez.com/images/recettes/poissons/crustace/439-7.webpServe piping hot in the ramekinhttps://cooking-ez.com/images/recettes/poissons/crustace/439-8.webp https://cooking-ez.com/entrees/recipe-foie-gras-fingers.phpFoie gras fingersPuff pastry with sesame seeds and foie grashttps://cooking-ez.com/images/recettes/entrees/autres/438-0.webpPrepare the shortcrust pastry with sesame seeds by mixing ing0, ing1, ing2, ing3 and ing4 in a food processorhttps://cooking-ez.com/images/recettes/entrees/autres/438-1.webpPreheat the oven to 200°C (390°F).Roll out the pastry into a large rectangle as evenly as you can (to avoidhttps://cooking-ez.com/images/recettes/entrees/autres/438-2.webpBake the pastry until it is golden brown.Leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/entrees/autres/438-3.webpCut the pastry into strips about 1 cm (1/2 inch) wide using a knife with a serrated bladehttps://cooking-ez.com/images/recettes/entrees/autres/438-4.webpCut these strips into pieces around 4 cm (2 inches) longhttps://cooking-ez.com/images/recettes/entrees/autres/438-5.webpCut the foie gras into pieces barely the size of the pastry and about 1 cm (1/2 inch) thickhttps://cooking-ez.com/images/recettes/entrees/autres/438-6.webpAssemble the fingers by placing each piece of foie gras on a piece of pastry.Keep in the fridge, but take themhttps://cooking-ez.com/images/recettes/entrees/autres/438-7.webpPossible variation: put a thinner slice of foie gras between 2 pieces of pastry that has been scattered with gratedhttps://cooking-ez.com/images/recettes/entrees/autres/438-8.webp https://cooking-ez.com/entrees/recipe-crispy-cheese-parcels.phpCrispy cheese parcelsCheese wrapped in a sheet of brik and friedhttps://cooking-ez.com/images/recettes/entrees/autres/437-0.webpPrepare a green salad with the lettuce, a few chopped chives and a sauce vinaigrette dressinghttps://cooking-ez.com/images/recettes/entrees/autres/437-3.webpCut ing0 into rectangular pieces about 1/2 cm (1/4 inch) thick and 4 cm (2 inches) long (1 piece of cheese perhttps://cooking-ez.com/images/recettes/entrees/autres/437-1.webpBrush the parcels with oilhttps://cooking-ez.com/images/recettes/entrees/autres/437-2.webpFry the parcels in a hot frying pan until golden brown on both sides. Serve immediately with the saladhttps://cooking-ez.com/images/recettes/entrees/autres/437-4.webp https://cooking-ez.com/divers/recipe-fried-rillettes.phpFried rillettesLean rillettes cakes with mashed potatohttps://cooking-ez.com/images/recettes/divers/gratins/436-0.webpHeat the serving plates.Flatten ing0 into thin cakes in a non-stick panhttps://cooking-ez.com/images/recettes/divers/gratins/436-1.webpPut the pan on high heat and allow the fat to run out, mopping it up from time to time with absorbanthttps://cooking-ez.com/images/recettes/divers/gratins/436-2.webpStop when the cakes are well friedhttps://cooking-ez.com/images/recettes/divers/gratins/436-3.webpPlace a disc onto each platehttps://cooking-ez.com/images/recettes/divers/gratins/436-4.webpCover with 2 spoonsful of hot mashed potato (or potato rissoles, if you know how to make them)https://cooking-ez.com/images/recettes/divers/gratins/436-5.webpTop with a second rillettes cake.Serve with a little green saladhttps://cooking-ez.com/images/recettes/divers/gratins/436-6.webp https://cooking-ez.com/poissons/recipe-salmon-marinated-like-herring.phpSalmon marinated like herringFillet of salmon marinated in oil with carrots and onionshttps://cooking-ez.com/images/recettes/poissons/poisson/435-0.webpSpread about one third of ing1 in a single layer on a baking sheet and place ing0 on top (usehttps://cooking-ez.com/images/recettes/poissons/poisson/435-1.webpCover the salmon completely with the remaining salt and leave like this for 24 hours in the fridgehttps://cooking-ez.com/images/recettes/poissons/poisson/435-2.webpAfter this time, remove the fish from the salt and rinse thoroughly under running waterhttps://cooking-ez.com/images/recettes/poissons/poisson/435-3.webpLeave the salmon to soak in cold water for 24 hours, changing the water after 12 hourshttps://cooking-ez.com/images/recettes/poissons/poisson/435-4.webpPeel, wash and and slice ing2 into rounds.Peel, wash andhttps://cooking-ez.com/images/recettes/poissons/poisson/435-5.webpPut ing6 in the bottom of a terrine, then add half the onions, carrots, thyme and bayleaveshttps://cooking-ez.com/images/recettes/poissons/poisson/435-6.webpPlace the drained and dried salmon fillet on the tophttps://cooking-ez.com/images/recettes/poissons/poisson/435-7.webpAdd the rest of the carrots, onion, thyme and bayleaves, then cover with the groundnut oil.Leave to marinatehttps://cooking-ez.com/images/recettes/poissons/poisson/435-8.webpOn the day when you want to eat it, drain the salmon, wipe with absorbant paper and slice thinlyhttps://cooking-ez.com/images/recettes/poissons/poisson/435-9.webpSlice ing8 and arrange on a plate.Tip: if the potatoes are cold, put the plate in the microwave for a fewhttps://cooking-ez.com/images/recettes/poissons/poisson/435-10.webpSpread the carrots and onions over the potatoes. Don't drain them too thoroughly, but let some of the oil marinadehttps://cooking-ez.com/images/recettes/poissons/poisson/435-11.webpArrange the sliced salmon on the top.Serve without delay before the potatoes go coldhttps://cooking-ez.com/images/recettes/poissons/poisson/435-0.webp https://cooking-ez.com/poissons/recipe-scallops-cabbage-julienne.phpScallops with cabbage juliennePan-fried scallops with Noilly Prat and cabbage julienne with creamhttps://cooking-ez.com/images/recettes/poissons/crustace/434-0.webpPrepare ing0, cookedhttps://cooking-ez.com/images/recettes/poissons/crustace/434-1.webpWash and dry ing1, then place on absorbant paperhttps://cooking-ez.com/images/recettes/poissons/crustace/434-2.webpCover with a second sheet of absorbant paper and leave to wait in the fridgehttps://cooking-ez.com/images/recettes/poissons/crustace/434-3.webpChop ing2 finelyhttps://cooking-ez.com/images/recettes/poissons/crustace/434-4.webpHeat ing3 in a saucepan or frying pan then add the chopped shallot, salt and pepper. Cook for 1 minute,https://cooking-ez.com/images/recettes/poissons/crustace/434-6.webpAdd the cabbage, then ing4 and leave to reduce uncovered on low heat, stirring from time tohttps://cooking-ez.com/images/recettes/poissons/crustace/434-7.webpMeanwhile, pour ing5 into a frying pan on high heat.When it is very hot (lightly smoking), tip in the scallopshttps://cooking-ez.com/images/recettes/poissons/crustace/434-8.webpTurn down the heat and pour ing6 and ing7 into the pan, then deglaze using ahttps://cooking-ez.com/images/recettes/poissons/crustace/434-9.webpLeave the sauce to reduce to a syrupy consistencyhttps://cooking-ez.com/images/recettes/poissons/crustace/434-10.webpHeat the serving plates. Place a few scallops on each plate, arrange some cabbage at the sidehttps://cooking-ez.com/images/recettes/poissons/crustace/434-0.webp https://cooking-ez.com/desserts/recipe-black-forest-gateau.phpBlack Forest gateauChocolate genoa sponge, whipped cream and cherrieshttps://cooking-ez.com/images/recettes/desserts/gateaux/433-0.webpPrepare a chocolate-flavoured ing0: make the genoa sponge as usual, but add ing1 to the flourhttps://cooking-ez.com/images/recettes/desserts/gateaux/433-20.webpSlice the sponge in two horizontally.For real attention to detail, you can trim off the the top crust, whichhttps://cooking-ez.com/images/recettes/desserts/gateaux/433-1.webpPlace a layer of sponge on the serving platehttps://cooking-ez.com/images/recettes/desserts/gateaux/433-2.webpDrain ing2 but save all the syruphttps://cooking-ez.com/images/recettes/desserts/gateaux/433-3.webpUse a brush to soak the sponge on the plate with the syrup from the cherrieshttps://cooking-ez.com/images/recettes/desserts/gateaux/433-4.webpSurround the sponge with a band of paper or plastic to make the assembly which follows easier.Of course, if youhttps://cooking-ez.com/images/recettes/desserts/gateaux/433-5.webpSoak ing3 in cold water.Warm ing4 in a small pan, then incorporate the gelatine and leave to cool.Makehttps://cooking-ez.com/images/recettes/base/cremes_mousses/124-4.webpSpread a layer of cream on top of the sponge. If your cream is not in a cream whipper, use ahttps://cooking-ez.com/images/recettes/desserts/gateaux/433-6.webpSpread an even layer of cherries on the creamhttps://cooking-ez.com/images/recettes/desserts/gateaux/433-7.webpThen a second layer of creamhttps://cooking-ez.com/images/recettes/desserts/gateaux/433-8.webpSoak the second half of the sponge with cherry syrup and sit it on the cream layerhttps://cooking-ez.com/images/recettes/desserts/gateaux/433-9.webpAdd a third layer of cream on the tophttps://cooking-ez.com/images/recettes/desserts/gateaux/433-10.webpSprinkle with cocoa powder or scatter with chocolate chipshttps://cooking-ez.com/images/recettes/desserts/gateaux/433-11.webpRemove the band of paper and refrigerate until servinghttps://cooking-ez.com/images/recettes/desserts/gateaux/433-12.webp https://cooking-ez.com/entrees/recipe-crunchy-verrines.phpCrunchy verrinesVerrine of cottage cheese with diced radish, gherkin and shallothttps://cooking-ez.com/images/recettes/entrees/autres/432-0.webpCut ing0 into small dicehttps://cooking-ez.com/images/recettes/entrees/autres/432-1.webpDo the same with ing1https://cooking-ez.com/images/recettes/entrees/autres/432-2.webpDo the same with ing2https://cooking-ez.com/images/recettes/entrees/autres/432-3.webpChop ing3 finelyhttps://cooking-ez.com/images/recettes/entrees/autres/432-4.webpIn a bowl, mix ing4 and ing5, then salt and pepperhttps://cooking-ez.com/images/recettes/entrees/autres/432-5.webpAdd this mixture to the diced vegetables and mix wellhttps://cooking-ez.com/images/recettes/entrees/autres/432-6.webpPour this into the verrines (using a forcing bag will make this easier, then put in thehttps://cooking-ez.com/images/recettes/entrees/autres/432-0.webp https://cooking-ez.com/desserts/recipe-tatin-apples-mascarpone-cream.phpTatin apples with mascarpone creamCaramalized appled and smooth mascarpone creamhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/431-0.webpPrepare the mascarpone cream: in the bowl of a food processor, put: ing0, ing1, ing2, ing3 and ing4.Beat untilhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/431-1.webpPeel ing5, and cut into small dicehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/431-2.webpMelt ing6 in a pan over high heat, then add the diced appleshttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/431-3.webpScatter ing7 over the top and cook, stirring from time to time or, better still, shake the pan and toss lightlyhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/431-4.webpPut a layer of tatin apples in the bottom of each glasshttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/431-5.webpCover with mascarpone cream and finish with a piece of apple on the tophttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/431-6.webp https://cooking-ez.com/viandes/recipe-carbonnade.phpCarbonnadeSlow-cooked meat with beer, carrots and onionshttps://cooking-ez.com/images/recettes/viandes/viande/430-0.webpCut ing0 into large cubeshttps://cooking-ez.com/images/recettes/viandes/viande/430-1.webpPrepare and chop ing1https://cooking-ez.com/images/recettes/viandes/viande/430-2.webpPrepare and chop ing2https://cooking-ez.com/images/recettes/viandes/viande/430-3.webpPour ing3 into a large heavy-based pan on high heat.When hot, add the pieces of meat and fry until browned onhttps://cooking-ez.com/images/recettes/viandes/viande/430-4.webpUse the same pan, which should now contain just a little fat, and fry the chopped onions with salt and pepper for 1 orhttps://cooking-ez.com/images/recettes/viandes/viande/430-5.webpReturn the cubed meat to the pan and sprinkle with ing4https://cooking-ez.com/images/recettes/viandes/viande/430-6.webpAdd the diced carrotshttps://cooking-ez.com/images/recettes/viandes/viande/430-7.webpAdd ing5, then salt and pepperhttps://cooking-ez.com/images/recettes/viandes/viande/430-8.webpTurn the heat down to minimum and leave to simmer for about 2 hourshttps://cooking-ez.com/images/recettes/viandes/viande/430-9.webp...until the beer has reduced to make a thick and tasty sauce. At the same time the meat will have become very wellhttps://cooking-ez.com/images/recettes/viandes/viande/430-10.webp https://cooking-ez.com/viandes/recipe-larded-pork-tenderloin.phpLarded pork tenderloinLarded pork tenderloin with mustardhttps://cooking-ez.com/images/recettes/viandes/viande/429-0.webpPreheat the oven to 180°C (360°F).Prepare ing0 and split in two lengthways, without completelyhttps://cooking-ez.com/images/recettes/viandes/viande/429-1.webpSpread a layer of mustard on each sidehttps://cooking-ez.com/images/recettes/viandes/viande/429-2.webpSprinkle with chopped ing2https://cooking-ez.com/images/recettes/viandes/viande/429-3.webpThen close up the pork againhttps://cooking-ez.com/images/recettes/viandes/viande/429-4.webpWrap the pork completely in the thinly-sliced bacon.Note: French bacon ("lard" in French) is often sold ashttps://cooking-ez.com/images/recettes/viandes/viande/429-5.webpPlace the larded joint in an ovenproof dish or roasting tin and baste with oil using a brushhttps://cooking-ez.com/images/recettes/viandes/viande/429-6.webpRoast in the oven for about an hour, watching for colourationhttps://cooking-ez.com/images/recettes/viandes/viande/429-7.webpWhen cooked, remove from the oven and cover the joint in its dish with a sheet of aluminium foilhttps://cooking-ez.com/images/recettes/viandes/viande/429-8.webpSlice the pork and serve with your choice of accompaniment (here it is romanesco sautéd in butter)https://cooking-ez.com/images/recettes/viandes/viande/429-9.webp https://cooking-ez.com/entrees/recipe-tomato-cream-cheese-terrine.phpTomato and cream cheese terrineLayers of marinated tomatoes and cream cheese with herbs and walnutshttps://cooking-ez.com/images/recettes/entrees/autres/428-0.webpPrepare ing0, cut into sticks, sprinkle with fine salt, and leave to stand for 1 hour in ahttps://cooking-ez.com/images/recettes/entrees/autres/428-1.webpPrepare the marinade for the tomatoes: mix ing1, salt, pepper and the juice of ing2https://cooking-ez.com/images/recettes/entrees/autres/428-2.webpTip the tomato sticks into the marinade, cover with stretch film and refrigerate for 1 hourhttps://cooking-ez.com/images/recettes/entrees/autres/428-3.webpMeanwhile, prepare the cream cheese with herbs: mix half the ing3 with ing4 chopped veryhttps://cooking-ez.com/images/recettes/entrees/autres/428-7.webpNext prepare the cream cheese with walnuts: mix what is left of the ing3 with ing7 roughly chopped, a little salt andhttps://cooking-ez.com/images/recettes/entrees/autres/428-10.webpAfter marinating for an hour, tip the tomatoes into a sieve and drain thoroughlyhttps://cooking-ez.com/images/recettes/entrees/autres/428-4.webpLine the bottom of a small terrine dish with stretch film to make turning out easierhttps://cooking-ez.com/images/recettes/entrees/autres/428-5.webpArrange a first layer of tomatoes in the bottom of the dishhttps://cooking-ez.com/images/recettes/entrees/autres/428-6.webpCover with a layer of cheese with herbshttps://cooking-ez.com/images/recettes/entrees/autres/428-8.webpAdd a second layer of tomatoeshttps://cooking-ez.com/images/recettes/entrees/autres/428-9.webpFinish with a layer of cheese with walnuts.Cover with stretch film and refrigerate for at least 4 hours orhttps://cooking-ez.com/images/recettes/entrees/autres/428-11.webpTurn out onto a serving plate and slice to serve to your guests.You can serve it as it is or withhttps://cooking-ez.com/images/recettes/entrees/autres/428-12.webp https://cooking-ez.com/desserts/recipe-apple-semelles-flat-apple-tarts.phpApple semelles (flat apple tarts)Flat tart with stewed apple and apple sliceshttps://cooking-ez.com/images/recettes/desserts/tartes/427-0.webpPreheat the oven to 220°C (430°F).Roll out ing0 and cut into rectangles of about 8 x 15 cm (3.5 x 4 inches),https://cooking-ez.com/images/recettes/desserts/tartes/427-1.webpSpread an even layer of stewed apple on each piece of pastry, leaving a band around the edge barehttps://cooking-ez.com/images/recettes/desserts/tartes/427-2.webpPeel the apples, then slice and arrange on top of the stewed applehttps://cooking-ez.com/images/recettes/desserts/tartes/427-3.webpBake for about 20 minuteshttps://cooking-ez.com/images/recettes/desserts/tartes/427-4.webpWhen cooled, glaze the tops of the semelles using a brush (nothttps://cooking-ez.com/images/recettes/desserts/tartes/427-5.webpServe on their own, or with a little chantilly (whipped cream) or a scoop ofhttps://cooking-ez.com/images/recettes/desserts/tartes/427-6.webp https://cooking-ez.com/divers/recipe-mushrooms-toast-french-style.phpMushrooms on toast, French styleMushrooms simmered in cream and fried buttered breadhttps://cooking-ez.com/images/recettes/divers/tartines/426-0.webpRehydrate ing0, and set aside the mushrooms "jus" (juice) you gothttps://cooking-ez.com/images/recettes/divers/tartines/426-1.webpMelt ing1 and ing3 in a large pan over medium heat.Chop ing1 and cook in thishttps://cooking-ez.com/images/recettes/divers/tartines/426-2.webpAdd the drained mushrooms, ing4 and 2 or 3 ladles of mushroom water.Cook the mushrooms in this mixture untilhttps://cooking-ez.com/images/recettes/divers/tartines/426-3.webpPour ing5 over the mushrooms, salt and pepper once more, then leave uncovered over low heat tohttps://cooking-ez.com/images/recettes/divers/tartines/426-4.webpCut the bread into thick slices and butterhttps://cooking-ez.com/images/recettes/divers/tartines/426-5.webpFry the bread until golden over high heat, starting with the buttered side.Heat thehttps://cooking-ez.com/images/recettes/divers/tartines/426-6.webpPlace a slice of fried bread on each plate. Tip: cut a hole in the middle of each slice with ahttps://cooking-ez.com/images/recettes/divers/tartines/426-7.webpDivide the mushrooms in their cream sauce between the plates and serve immediatelyhttps://cooking-ez.com/images/recettes/divers/tartines/426-0.webp https://cooking-ez.com/divers/recipe-potato-two-ham-gratin.phpPotato and two ham gratinGratin of diced sautéd ham and mashed potatohttps://cooking-ez.com/images/recettes/divers/gratins/425-0.webpPreheat the oven to 200°C (390°F).Prepare and chop the ing0.Pour ing1 intohttps://cooking-ez.com/images/recettes/divers/gratins/425-1.webpAdd ing2 and ing3 cut into small pieces and cook for about 5 minuteshttps://cooking-ez.com/images/recettes/divers/gratins/425-2.webpAdd this mixture to ing4 and mix wellhttps://cooking-ez.com/images/recettes/divers/gratins/425-3.webpSpread in a gratin dishhttps://cooking-ez.com/images/recettes/divers/gratins/425-4.webp...and scatter ing5 over the tophttps://cooking-ez.com/images/recettes/divers/gratins/425-5.webpCook in the oven for 20 to 30 minutes. You can finish the gratin by browning under the grill for a moment if necessaryhttps://cooking-ez.com/images/recettes/divers/gratins/425-6.webp https://cooking-ez.com/entrees/recipe-verrine-avocado-mousse-crab.phpVerrine of avocado mousse and crabAvocado mousse, crab meat and herb rémoulade dressinghttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/424-0.webpPeel ing0, then cut the flesh into large dice and put into a high-sided bowl.Pour inhttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/424-1.webpBlend all of this togetherhttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/424-2.webpFor a smoother mousse, you can pass this purée through a sieve, but this is not essentialhttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/424-3.webpSalt and pepper ing4 then beat to stiff peak stagehttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/424-4.webpIncorporate the beaten whites into the avocado puréehttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/424-5.webp...folding them in gently with a maryse, tilting the bowl on its side, so as not to beat thehttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/424-6.webpIn a bowl mix: ing5, ing6, and finely chopped ing7https://cooking-ez.com/images/recettes/entrees/cremes_mousses/424-7.webpDivide the crab meat between the verrineshttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/424-8.webpAdd the avocado mousse on tophttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/424-9.webpIt's readyhttps://cooking-ez.com/images/recettes/entrees/cremes_mousses/424-0.webp https://cooking-ez.com/divers/recipe-upside-down-parmentier.phpUpside-down ParmentierMashed potato, slow-cooked meat and red-wine saucehttps://cooking-ez.com/images/recettes/divers/autres/423-0.webpCook ing0 slowly in red winehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/421-5.webpPrepare ing1https://cooking-ez.com/images/recettes/divers/autres/423-1.webpTake 4 tablespoons of the cooking juices and pour this over the meat. Mix well and reheat on low heathttps://cooking-ez.com/images/recettes/divers/autres/423-3.webpReduce the remaining cooking juices by half in a small pan. Check seasoning.Add ing8https://cooking-ez.com/images/recettes/divers/autres/423-2.webpHeat the serving plates.Place two tablespoons of mashed potato in the centre of thehttps://cooking-ez.com/images/recettes/divers/autres/423-0.webp https://cooking-ez.com/divers/recipe-quartet-brassicas-cream.phpQuartet of brassicas with cream4 different brassicas cooked together with creamhttps://cooking-ez.com/images/recettes/divers/legumes/422-0.webpPrepare ing0https://cooking-ez.com/images/recettes/divers/legumes/422-1.webpPrepare ing1: peel, wash and cut into four, then blanche them like thehttps://cooking-ez.com/images/recettes/divers/legumes/422-2.webpPrepare ing3https://cooking-ez.com/images/recettes/divers/legumes/422-4.webpPrepare ing2https://cooking-ez.com/images/recettes/divers/legumes/422-3.webpChop the parley leaveshttps://cooking-ez.com/images/recettes/divers/legumes/422-5.webpPrepare ing5https://cooking-ez.com/images/recettes/divers/legumes/422-6.webpPour ing4 into a large pan over medium heat. When hot, add the chopped shallot, slat and pepper and cook for one minutehttps://cooking-ez.com/images/recettes/divers/legumes/422-7.webpAdd the brassicas (after draining thoroughly) and stir to mix well.Cook like this for 5 minuteshttps://cooking-ez.com/images/recettes/divers/legumes/422-8.webpThen add ing7, salt and pepper. Bring to the boil, then turn down the heat and leave to thicken gentlyhttps://cooking-ez.com/images/recettes/divers/legumes/422-9.webpThe cream will thicken and will be partly absorbed by the brassicas, which will make them even more tender.Addhttps://cooking-ez.com/images/recettes/divers/legumes/422-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-slow-cook-meat.phpHow to slow cook meatFor melt-in-the mouth meathttps://cooking-ez.com/images/recettes/trucs_astuces/comment/421-5.webpPrepare ing1 and cut into small pieces.Prepare and chophttps://cooking-ez.com/images/recettes/trucs_astuces/comment/421-0.webpPreheat the oven to 150°C (300°F).Give the meat the most basic of preparations: there is no need to try andhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/421-1.webpPut the meat into a roasting bag. Add the carrot, shallot, garlic, sage and bay leafhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/421-2.webpPour ing6 into the bag, seal it and place in an ovenproof dish.Cook in the oven for 4 hours (or longer)https://cooking-ez.com/images/recettes/trucs_astuces/comment/421-3.webpWhen the time is up, take the meat out of the bag and finish removing any skin or bones left. You will see that thesehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/421-4.webpBreak the meat up into pieces the size that you wanthttps://cooking-ez.com/images/recettes/trucs_astuces/comment/421-5.webpYou can keep the cooking juices, strain and reduce them to make a tasty saucehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/421-6.webp https://cooking-ez.com/divers/recipe-mediterranean-toast.phpMediterranean toastToast, ham, tomatoes and feta cheesehttps://cooking-ez.com/images/recettes/divers/tartines/420-0.webpCut ing2 into stickshttps://cooking-ez.com/images/recettes/divers/tartines/420-1.webpFry in a small pan over medium heat, without adding any fat, for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/divers/tartines/420-2.webpFry ing1 in the same pan for just 30 seconds on each sidehttps://cooking-ez.com/images/recettes/divers/tartines/420-3.webpSlice ing3, salt and pepper, then fry in the same pan on both sides.When cooked, just before removing from thehttps://cooking-ez.com/images/recettes/divers/tartines/420-4.webpToast the slices of bread in the toaster(optional)https://cooking-ez.com/images/recettes/divers/tartines/420-5.webpArrange on a baking sheet.Preheat the oven to 220°C (430°F)https://cooking-ez.com/images/recettes/divers/tartines/420-6.webpSpread a little olive oil on each slice of bread with a brush then add pepperhttps://cooking-ez.com/images/recettes/divers/tartines/420-7.webpPlace a slice of ham, then chorizo sticks on each slice of breadhttps://cooking-ez.com/images/recettes/divers/tartines/420-8.webpAdd 2 slices of tomato on tophttps://cooking-ez.com/images/recettes/divers/tartines/420-9.webpAnd finish with the fetahttps://cooking-ez.com/images/recettes/divers/tartines/420-10.webpCook in the oven for 10 minuteshttps://cooking-ez.com/images/recettes/divers/tartines/420-0.webp https://cooking-ez.com/base/recipe-vegetable-broth.phpVegetable stockFor use in many recipes: rice, soups, sauces,https://cooking-ez.com/images/recettes/base/aromatique/419-0.webpPrepare ing0 and chophttps://cooking-ez.com/images/recettes/base/aromatique/419-1.webpPrepare ing1 and cut into small pieceshttps://cooking-ez.com/images/recettes/base/aromatique/419-2.webpPrepare ing2 and chophttps://cooking-ez.com/images/recettes/base/aromatique/419-3.webpCrush garlic cloves with a knife bladehttps://cooking-ez.com/images/recettes/base/aromatique/419-4.webpPrepare ing4https://cooking-ez.com/images/recettes/base/aromatique/419-5.webpPour ing5 into a large pan on medium heat. When hot, add the chopped onion, salt, pepper and cookhttps://cooking-ez.com/images/recettes/base/aromatique/419-6.webpAdd the carrot, leek and garlic. Mix well.Cook uncovered for 5 minutes on low heathttps://cooking-ez.com/images/recettes/base/aromatique/419-7.webpAdd ing6 and the bouquet garnihttps://cooking-ez.com/images/recettes/base/aromatique/419-8.webpCook on low heat for about 15 minuteshttps://cooking-ez.com/images/recettes/base/aromatique/419-9.webpAfter this time, strain the stockhttps://cooking-ez.com/images/recettes/base/aromatique/419-10.webpLeave to cool then transfer to a bottle or jar with a lidhttps://cooking-ez.com/images/recettes/base/aromatique/419-0.webp https://cooking-ez.com/desserts/recipe-walnut-short-bread.phpWalnut short breadSoft walnut biscuits with roasted walnutshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/418-0.webpStart by roast ing0: put on a baking sheet and put in the oven at 300°F (150°C) for 10https://cooking-ez.com/images/recettes/desserts/petits_gateaux/418-1.webpLet cool, then mix to get a powderhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/418-2.webpIn a food processor bowl, pour ing1 and ing2, start at low speed and kneed until homogeneous mixturehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/418-3.webpAdd ing3, nuts powder and ing4, and continue to kneed until homogeneous mixturehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/418-4.webpMake a kind of ball with the doughhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/418-5.webpAnd put it between 2 plastic film sheets to make a kind of thick circle. Put in the fridgehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/418-6.webpPreheat your oven at 360°F (180°C).Spread the dough, not too thin, on the working surface, and cut inhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/418-7.webp...that you lay on a baking sheethttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/418-8.webpYou can also make square shapes using a rollhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/418-9.webpPut in the oven and make cook for about 25 minutes, watch for color because short bread should not be too cookedhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/418-10.webp https://cooking-ez.com/poissons/recipe-fish-sesame-crust.phpFish in a sesame crustFish coated with sesame seedshttps://cooking-ez.com/images/recettes/poissons/poisson/417-0.webpCut the fish into thick pieces, one per person. Carefully remove all bones and skinhttps://cooking-ez.com/images/recettes/poissons/poisson/417-1.webpDry roast ing3 in a small pan on high heat for 5 minutes at most.You will see that the sesame seeds "jump" likehttps://cooking-ez.com/images/recettes/poissons/poisson/417-2.webpMix in a bowl with a fork: the sesame seeds, ing4, ing5, ing6 and ing7https://cooking-ez.com/images/recettes/poissons/poisson/417-3.webpSalt, pepper and flour the fish pieces on both sides.Preheat the oven to 180°C (360°F)https://cooking-ez.com/images/recettes/poissons/poisson/417-4.webpHeat ing1 in a pan and fry the fish pieces for 1 minute maximum on each side to brown them lightlyhttps://cooking-ez.com/images/recettes/poissons/poisson/417-5.webpArrange the fish pieces in an oven-proof dish and coat with a thin layer of sesame pastehttps://cooking-ez.com/images/recettes/poissons/poisson/417-6.webpBake in the oven for 10 minutes.If you have an electronic thermometer, stick it intohttps://cooking-ez.com/images/recettes/poissons/poisson/417-7.webpServe straight away with the accompaniment of your choicehttps://cooking-ez.com/images/recettes/poissons/poisson/417-0.webp https://cooking-ez.com/monde/recipe-naan.phpNaanIndian breadhttps://cooking-ez.com/images/recettes/monde/pains-speciaux/416-0.webpMix ing0 and ing1, then add ing2 and ing3https://cooking-ez.com/images/recettes/monde/pains-speciaux/416-1.webpSieve ing6 into a food procesor bowl, add ing5, ing4 and pour in the milk and water mixture.Add ing8 if youhttps://cooking-ez.com/images/recettes/monde/pains-speciaux/416-2.webpStart the food processor on slow speed and knead for 10 minutes until the dough is evenly mixedhttps://cooking-ez.com/images/recettes/monde/pains-speciaux/416-3.webpTransfer the dough to a large bowl, cover with a sheet of plastic and leave to rise in a warm place for about 2 hours,https://cooking-ez.com/images/recettes/monde/pains-speciaux/416-4.webpAfter this, divide the dough into pieces of about 100g and roll into balls (the dough will be rather sticky at thishttps://cooking-ez.com/images/recettes/monde/pains-speciaux/416-5.webpPreheat the oven to 240°C (460°F) and put a baking sheet in the bottom to heat up ashttps://cooking-ez.com/images/recettes/monde/pains-speciaux/416-6.webpPlace each disc on the burning-hot baking sheet and bake until the naan is well risen and browned on thehttps://cooking-ez.com/images/recettes/monde/pains-speciaux/416-7.webpPrepare all the naans this wayhttps://cooking-ez.com/images/recettes/monde/pains-speciaux/416-8.webpIf you like, you can brush the top of the naans just after they come out of the oven with melted butter or, betterhttps://cooking-ez.com/images/recettes/monde/pains-speciaux/416-9.webpPossible variations: for naan with seeds, mix them into the dough at the end of kneading: a handful of sesame seeds,https://cooking-ez.com/images/recettes/monde/pains-speciaux/416-10.webpOr you can even make cheese naans by folding the dough over onto a layer of soft cheese or cheese spreadhttps://cooking-ez.com/images/recettes/monde/pains-speciaux/416-11.webp https://cooking-ez.com/desserts/recipe-fraisier-french-strawberry-cake.phpFraisier (French strawberry cake)Strawberries and crème mousseline between 2 layers of genoa sponge soaked with strawberry syruphttps://cooking-ez.com/images/recettes/desserts/gateaux/415-0.webpBegin by preparing the strawberry syrup:Put ing0, cut into pieces, in a bowl which can be used in a bain-mariehttps://cooking-ez.com/images/recettes/desserts/gateaux/415-1.webpAt the end of this time, you will have a delicious strawberry syrup. Strain through ahttps://cooking-ez.com/images/recettes/desserts/gateaux/415-2.webpPrepare ing2. When it is made and has cooled a little (wait 15 minutes), incorporate ing3 very cold and cut into smallhttps://cooking-ez.com/images/recettes/desserts/gateaux/415-3.webpPrepare ing4. When cooked and cooled, cut this to the shape of your cake, round or square.You can see that herehttps://cooking-ez.com/images/recettes/desserts/gateaux/415-4.webpSplit the genoa sponge in two through the middlehttps://cooking-ez.com/images/recettes/desserts/gateaux/415-5.webpPlace one circle of sponge on the serving plate and place a dessert ring over ithttps://cooking-ez.com/images/recettes/desserts/gateaux/415-6.webpSoak the the top of this sponge circle with half the strawberry syruphttps://cooking-ez.com/images/recettes/desserts/gateaux/415-7.webpSpread a thin layer of crème mousseline over the spongehttps://cooking-ez.com/images/recettes/desserts/gateaux/415-8.webpArrange straberries cut in half around the circle with the cut side towards the outsidehttps://cooking-ez.com/images/recettes/desserts/gateaux/415-9.webpThen fill the circle with whole strawberries, placed uprighthttps://cooking-ez.com/images/recettes/desserts/gateaux/415-10.webpSpread the remaining crème mousseline over the strawberries; ideally, they should be completely covered.Taphttps://cooking-ez.com/images/recettes/desserts/gateaux/415-11.webpLay the other circle of genoa sponge on a wire rack and soak with the remaining strawberryhttps://cooking-ez.com/images/recettes/desserts/gateaux/415-12.webpThen turn this over onto the dessert inside the ring.This is a tricky operation, so I advise you to turn ithttps://cooking-ez.com/images/recettes/desserts/gateaux/415-13.webpRoll out ing6 thinly (see this page on the subject), then use it to cover the top of thehttps://cooking-ez.com/images/recettes/desserts/gateaux/415-14.webpDecorate with a half strawberry and brush with an apricot glaze. This is not essential, but adds an attractive finishhttps://cooking-ez.com/images/recettes/desserts/gateaux/415-15.webpAt the last minute, gently remove the cake from the dessert ring. Your "fraisier" is ready to be served and enjoyedhttps://cooking-ez.com/images/recettes/desserts/gateaux/415-16.webp https://cooking-ez.com/divers/recipe-potato-broccoli-gratin.phpPotato and broccoli gratinPotatoes, broccoli and béchamel saucehttps://cooking-ez.com/images/recettes/zoom/divers/gratins/414-0.webpPeel and cook ing0 in a pan of salted waterhttps://cooking-ez.com/images/recettes/zoom/divers/gratins/414-1.webpWhen they are tender (check by piercing with a knife: the blade should pass through to the middle easily), drain and,https://cooking-ez.com/images/recettes/zoom/divers/gratins/414-2.webpPrepare ing1 (see how to do this here) and lay evenly over the potatoeshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/414-3.webpSpread the ing2 over the tophttps://cooking-ez.com/images/recettes/zoom/divers/gratins/414-4.webpFinish by scattering ing4 and bake in the oven for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/gratins/414-5.webp...until the top is nicely browned. You can put the dish under the grill briefly to finish browninghttps://cooking-ez.com/images/recettes/zoom/divers/gratins/414-6.webp https://cooking-ez.com/trucs_astuces/recipe-dont-throw-apricot-stones-away.phpDon't throw apricot stones awayThe kernel is ediblehttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/413-0.webpCrack the stone open with a hammer. You will see the kernel inside.Note: It is a bit tricky to breakhttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/413-1.webpOther way: use a vise in which you could gently break the stone, without damaging the kernel (Thanks to Jean-Paul forhttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/413-10.webpShell all the kernels like thishttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/413-2.webpBoil a small pan of water and plunge the kernels into it for 1 minutehttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/413-3.webpAfter this time, drain the kernels in a sievehttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/413-4.webpThen remove the skins, which should now slip off easily.Your apricot kernels are ready for usehttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/413-5.webp...in a compote for examplehttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/413-6.webp https://cooking-ez.com/desserts/recipe-praline-rochers.phpPraline rochersPraline and milk chocolate, coated with chocolate and almondshttps://cooking-ez.com/images/recettes/desserts/confiseries/412-0.webpMelt ing0 over a bain-mariehttps://cooking-ez.com/images/recettes/desserts/confiseries/412-1.webpRemove from the heat, then add ing1https://cooking-ez.com/images/recettes/desserts/confiseries/412-2.webp... and mix thoroughlyhttps://cooking-ez.com/images/recettes/desserts/confiseries/412-3.webpDivide this mixture between small moulds (preferably silicon as this is makes them easier to turn out). I used what Ihttps://cooking-ez.com/images/recettes/desserts/confiseries/412-4.webpMeanwhile, torrify the almonds: heat the oven to 150°C (300°F) and leave ing2 on a bakinghttps://cooking-ez.com/images/recettes/desserts/confiseries/412-5.webpTurn out the chocolate pralineshttps://cooking-ez.com/images/recettes/desserts/confiseries/412-6.webpMelt ing3 over a bain-marie in a fairly narrow container, such as a cup, to make coating easier.When this ishttps://cooking-ez.com/images/recettes/desserts/confiseries/412-7.webpStab a fork into a chocolate praline, then dip in the melted chocolate and almond mixture to coat all over. Don't worryhttps://cooking-ez.com/images/recettes/desserts/confiseries/412-8.webpThen place the rocher upright on a sheet of cooking parchment laid on a baking sheet.Coathttps://cooking-ez.com/images/recettes/desserts/confiseries/412-9.webpNow your rochers are ready. They will keep better in the fridge, but this is not essentialhttps://cooking-ez.com/images/recettes/desserts/confiseries/412-10.webp https://cooking-ez.com/poissons/recipe-spaghetti-mussels-basil.phpSpaghetti with mussels and basilSpaghetti, cream sauce made with mussel juices, basil and Parmesanhttps://cooking-ez.com/images/recettes/poissons/crustace/411-0.webpCook the mussels 'Marinière', then shell them (yes, I know this is a lot ofhttps://cooking-ez.com/images/recettes/poissons/crustace/411-1.webpPour the mussel cooking juices into a small pan (leave the very bottom, as this always contains some sand). Reduce byhttps://cooking-ez.com/images/recettes/poissons/crustace/411-2.webpCook the spaghetti, drain and return to the pan over low heathttps://cooking-ez.com/images/recettes/poissons/crustace/411-3.webpAdd the shelled mussels, pour in the sauce, add the grated Parmesan and mix wellhttps://cooking-ez.com/images/recettes/poissons/crustace/411-4.webpFinish by scattering with basil leaves (cut small using scissors)https://cooking-ez.com/images/recettes/poissons/crustace/411-5.webpServe immediatelyhttps://cooking-ez.com/images/recettes/poissons/crustace/411-6.webp https://cooking-ez.com/poissons/recipe-mussels-mariniere.phpMussels marinièreThe simplest of methodshttps://cooking-ez.com/images/recettes/poissons/autres/410-0.webpWash ing0https://cooking-ez.com/images/recettes/poissons/autres/410-1.webpChop ing1. Tie ing2 up into a small bundlehttps://cooking-ez.com/images/recettes/poissons/autres/410-2.webpMelt ing3 in a large pan.When the butter is melted, add the onions and the bunch of parsley, salt a bithttps://cooking-ez.com/images/recettes/poissons/autres/410-3.webpPour in ing4 and bring to the boilhttps://cooking-ez.com/images/recettes/poissons/autres/410-4.webpTip in the mussels, stir briefly, pepper generously and cover.Leave to cook covered for a minute or two, thenhttps://cooking-ez.com/images/recettes/poissons/autres/410-5.webpCarry on removing the mussels like this. Any that have not opened after five minutes are no good and should behttps://cooking-ez.com/images/recettes/poissons/autres/410-6.webpTurn up the heat under the pan and reduce the cooking juices by halfhttps://cooking-ez.com/images/recettes/poissons/autres/410-7.webpPass them through a fine sieve, leaving a little in the bottom of the pan, as this alwayshttps://cooking-ez.com/images/recettes/poissons/autres/410-8.webpPour the reduced juices boiling hot over the musselshttps://cooking-ez.com/images/recettes/poissons/autres/410-9.webp...and serve immediatelyhttps://cooking-ez.com/images/recettes/poissons/autres/410-10.webp https://cooking-ez.com/divers/recipe-nanou-tuna-tart.phpNanou's tuna tartPuff pastry, mushrooms, shallots and tunahttps://cooking-ez.com/images/recettes/divers/tartes/409-0.webpRoll out the puff pastry and line the mould or tin. Prick the bottom all over and leave to wait in thehttps://cooking-ez.com/images/recettes/divers/tartes/409-1.webpPrepare and slice ing1, sprinkle with ing2.Reservehttps://cooking-ez.com/images/recettes/divers/tartes/409-2.webpPrepare ing3, chop and set asidehttps://cooking-ez.com/images/recettes/divers/tartes/409-3.webpHeat ing4 in a pan over medium heat, then add the chopped shallot, salt and pepper. Cook for 1 or 2https://cooking-ez.com/images/recettes/divers/tartes/409-4.webpAdd the chopped mushrooms, stir well and cook until the liquid released by the mushrooms has almost all evaporatedhttps://cooking-ez.com/images/recettes/divers/tartes/409-5.webpAdd ing5 and stir well. Cook while stirring for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/divers/tartes/409-6.webpAdd ing6 and stir wellhttps://cooking-ez.com/images/recettes/divers/tartes/409-7.webpAdd ing7, stir well and cook over low heat for a further 5 minuteshttps://cooking-ez.com/images/recettes/divers/tartes/409-8.webpPour the mixture into the pastry casehttps://cooking-ez.com/images/recettes/divers/tartes/409-9.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/divers/tartes/409-10.webp...until the tart is nicely browned.Eat hot or warm, preferably with a green saladhttps://cooking-ez.com/images/recettes/divers/tartes/409-11.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-cucumber.phpHow to prepare cucumberFrom the whole cucumber to diced cucumberhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/408-0.webpCucumber skin is fairly indigestible, so start by peeling the full lengthhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/408-1.webpTrim off and discard the endshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/408-2.webpCut the cucumber into pieces 7 or 8 cm long, which makes the next stage easierhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/408-3.webpIf you would like round slices, all that remains to be done is to slice the cucumber. The best tool for this is ahttps://cooking-ez.com/images/recettes/trucs_astuces/comment/408-4.webpIf you prefer diced cucumber, cut the pieces into sticks, taking care to avoid the central part with thehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/408-5.webpCut the sticks into small dicehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/408-6.webpYour cucumber is now ready for use, whether in a mixed salad or on its own with a good vinaigrettehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/408-7.webp https://cooking-ez.com/desserts/recipe-little-lime-tarts.phpLittle lime tartsSweet crust pastry and lime (or lemon curd)https://cooking-ez.com/images/recettes/desserts/petits_gateaux/407-0.webpPrepare the lime curdhttps://cooking-ez.com/images/recettes/base/cremes_mousses/405-0.webpThen fill the tarts with lime curd while it is still warm and tap gently to give an even and smooth surface to thehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/407-2.webpYour lime tarts are readyhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/407-0.webp https://cooking-ez.com/base/recipe-pickled-gherkins.phpPickled gherkinsGherkins pickled in vinegarhttps://cooking-ez.com/images/recettes/base/aromatique/406-0.webpWash the ing0 thoroughlyhttps://cooking-ez.com/images/recettes/base/aromatique/406-1.webpBrush each gherkin under running water to remove all the little "bristles" and give it a smooth surfacehttps://cooking-ez.com/images/recettes/base/aromatique/406-2.webpIf you don't have a suitable brush, or if you prefer, you can use my grandmother Jeanne's method: rub them with thehttps://cooking-ez.com/images/recettes/base/aromatique/406-3.webpCut off any remaining stalks from the gherkinshttps://cooking-ez.com/images/recettes/base/aromatique/406-4.webpRinse again, then dry with a tea-towelhttps://cooking-ez.com/images/recettes/base/aromatique/406-5.webpPut the gherkins in a bowl with ing1 for 3 hours to draw off some of the juice.Note: contarary to popularhttps://cooking-ez.com/images/recettes/base/aromatique/406-6.webpAfter this time, discard the salty water and rinse the gherkinshttps://cooking-ez.com/images/recettes/base/aromatique/406-7.webp...and soak them for 1 hour in a bowl of cold water. We do this so that the gherkins will not be toohttps://cooking-ez.com/images/recettes/base/aromatique/406-8.webpPour ing2 and a few peppercorns into the bottom of the jar you are going to usehttps://cooking-ez.com/images/recettes/base/aromatique/406-9.webpFill the jar with gherkins and cover with cold white vinegar (there's no need to boil or even heat it).Seal thehttps://cooking-ez.com/images/recettes/base/aromatique/406-10.webp https://cooking-ez.com/base/recipe-lime-lemon-curd.phpLime (or lemon) curdThick, creamy and highly-flavoured conservehttps://cooking-ez.com/images/recettes/base/cremes_mousses/405-0.webpTip ing0 into a bowl and add the zest of the ing1.Stir with a whisk and leave for 10 minutes so that the sugarhttps://cooking-ez.com/images/recettes/base/cremes_mousses/405-1.webpAdd ing2https://cooking-ez.com/images/recettes/base/cremes_mousses/405-2.webp...and mix thoroughly with the whiskhttps://cooking-ez.com/images/recettes/base/cremes_mousses/405-3.webpAdd the juice of the ing1. Mix thoroughly againhttps://cooking-ez.com/images/recettes/base/cremes_mousses/405-4.webpFilter the mixture through a fine sieve and discard the zesthttps://cooking-ez.com/images/recettes/base/cremes_mousses/405-5.webpTip the mixture into a panhttps://cooking-ez.com/images/recettes/base/cremes_mousses/405-6.webpLeave over low heat, whisking gently until it thickens.If you have an electronichttps://cooking-ez.com/images/recettes/base/cremes_mousses/405-7.webpLeave to cool for 10 minutes, until the temperature goes down to 60°C (140°F), then add ing3 and, if you wish, ing4https://cooking-ez.com/images/recettes/base/cremes_mousses/405-8.webpMix thoroughly. Your lime (or lemon) curd is readyhttps://cooking-ez.com/images/recettes/base/cremes_mousses/405-9.webp https://cooking-ez.com/divers/recipe-green-beans-tomatoes.phpGreen beans with tomatoesGreen beans cooked with tomatoes and bacon diceshttps://cooking-ez.com/images/recettes/divers/legumes/404-0.webpPrepare ing0, cut into small pieceshttps://cooking-ez.com/images/recettes/divers/legumes/404-1.webpPrepare ing1 and chophttps://cooking-ez.com/images/recettes/divers/legumes/404-3.webpPrepare ing2https://cooking-ez.com/images/recettes/divers/legumes/404-4.webpMelt ing3 in a large pan, then add the chopped onions, salt and pepper. Cook while stirring for 2 minuteshttps://cooking-ez.com/images/recettes/divers/legumes/404-5.webpAdd ing4, mix well and cook for a further 5 minuteshttps://cooking-ez.com/images/recettes/divers/legumes/404-6.webpAdd the drained beans and mix well. You will see that this soaks up all the fat in the bottom of the panhttps://cooking-ez.com/images/recettes/divers/legumes/404-7.webpAdd the tomatoes, salt lightly and coverhttps://cooking-ez.com/images/recettes/divers/legumes/404-8.webpLeave to cook for fifteen minutes on low heat until the tomatoes have broken down into a sauce.https://cooking-ez.com/images/recettes/divers/legumes/404-9.webp https://cooking-ez.com/desserts/recipe-like-bounty.phpLike BountyCoconut fondant coated in chocolate saucehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/403-0.webpMelt together in a pan over low heat: ing0, ing1, ing2 and ing3https://cooking-ez.com/images/recettes/desserts/cremes_mousses/403-1.webpWhen the mixture begins to simmer, add ing4 and whisk to mix thoroughly. Bring back to simmering again while stillhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/403-2.webpLeave to cool for 5 minutes and add ing5. Whisk again to mix thoroughlyhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/403-3.webpPour the prepration into small moulds, preferably in silicon, which makes turning out easier.Leave to set inhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/403-4.webpPrepare a chocolate saucehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/403-5.webpArrange 3 coconut fondants on each plate (or whatever is appropriate for the size of mould used)https://cooking-ez.com/images/recettes/desserts/cremes_mousses/403-6.webpCoat with chocolate sauce and scatter ing7 over if desired.Decorate with a few soft fruits or a littlehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/403-7.webpTo really surprise your guests, be sure to cover the fondant completely with the chocolate sauce, so that no white ishttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/403-8.webp https://cooking-ez.com/desserts/recipe-pain-perdu.phpPain perduBread soaked in cream, sugar and egg yolks, then fried in butterhttps://cooking-ez.com/images/recettes/desserts/tartines/402-0.webpCut ing0 and trim off the crusthttps://cooking-ez.com/images/recettes/desserts/tartines/402-1.webpPut into the blender goblet: ing1, ing2, ing3, and ing4.Blend for a few seconds until smooth and evenly mixedhttps://cooking-ez.com/images/recettes/desserts/tartines/402-2.webpPour the mixture into a dish and leave the slices of bread to soak for 10 mintues on one sidehttps://cooking-ez.com/images/recettes/desserts/tartines/402-3.webp... then 10 minutes on the other sidehttps://cooking-ez.com/images/recettes/desserts/tartines/402-4.webpMelt ing6 in a large frying pan over medium heat.Sprinkle the slices with sugar and place in the pan sugar sidehttps://cooking-ez.com/images/recettes/desserts/tartines/402-5.webpFry until golden on the first side, then turn over and fry the other sidehttps://cooking-ez.com/images/recettes/desserts/tartines/402-6.webpIt's ready. Serve hot or warm. You can drizzle maple syrup over the top if you wishhttps://cooking-ez.com/images/recettes/desserts/tartines/402-7.webp https://cooking-ez.com/desserts/recipe-cherry-clafoutis.phpCherry clafoutisClafoutis batter and de-stoned cherrieshttps://cooking-ez.com/images/recettes/desserts/gateaux/401-0.webpWash, dry and remove the stalks from ing0https://cooking-ez.com/images/recettes/desserts/gateaux/401-1.webpTip the cherries into a pan on medium heat and sprinkle with ing1, then add ing2.Cover and leave to cook for 3https://cooking-ez.com/images/recettes/desserts/gateaux/401-2.webpDrain them in a sieve and leave to cool.Note: The cherry juice will not be usedhttps://cooking-ez.com/images/recettes/desserts/gateaux/401-3.webpMeanwhile, prepare ing3 and add ing4.Blend together and leave to stand.Preheat oven to 210°C (420°F)https://cooking-ez.com/images/recettes/desserts/gateaux/401-4.webpThen remove the pits from the cherries with a small sharp knife, and as you go, place them in the bottom of ahttps://cooking-ez.com/images/recettes/desserts/gateaux/401-5.webpPour the batter over the cherries, leaving the tops of the cherries just visiblehttps://cooking-ez.com/images/recettes/desserts/gateaux/401-6.webpBake in the oven for around 40 minutes, until the clafoutis is golden brown.Serve warm or coldhttps://cooking-ez.com/images/recettes/desserts/gateaux/401-7.webp https://cooking-ez.com/base/recipe-tomato-pesto.phpTomato pestoPesto with basil, almonds and tomatoeshttps://cooking-ez.com/images/recettes/base/sauces/400-0.webpCut ing0 in half, remove the central hard part if it is large (see the left hand tomato "with" and the right handhttps://cooking-ez.com/images/recettes/base/sauces/400-1.webpDo this for all the tomatoeshttps://cooking-ez.com/images/recettes/base/sauces/400-2.webpPut into the food processor bowl: ing1, ing2, ing3, the tomato halves, ing4, ing5, salt and pepperhttps://cooking-ez.com/images/recettes/base/sauces/400-3.webpBlend until this forms a puréehttps://cooking-ez.com/images/recettes/base/sauces/400-4.webpYour tomato pesto is ready, and will transform a simple pasta dish into a refined feasthttps://cooking-ez.com/images/recettes/base/sauces/400-5.webp https://cooking-ez.com/entrees/recipe-piedmontaise-salad.phpPiedmont saladSalad of potatoes, tomatoes, hard-boiled eggs and mayonnaisehttps://cooking-ez.com/images/recettes/entrees/salades/399-0.webpPrepare ing0 and, after cutting into small pieces, salt and leave to wait in a sieve to drawhttps://cooking-ez.com/images/recettes/entrees/salades/399-1.webpBoil ing1, peel and cut in half lengthways, then into small pieceshttps://cooking-ez.com/images/recettes/entrees/salades/399-2.webpSlice ing2 when cooled.Cut ing3 into small diceshttps://cooking-ez.com/images/recettes/entrees/salades/399-3.webpSlice ing4https://cooking-ez.com/images/recettes/entrees/salades/399-4.webpRoughly chop the parsleyhttps://cooking-ez.com/images/recettes/entrees/salades/399-5.webpPut all the ingredients into a salad bowlhttps://cooking-ez.com/images/recettes/entrees/salades/399-6.webpAdd ing6 and mix well.Leave for at least an hour before serving to allow the potatoes to absorb some of thehttps://cooking-ez.com/images/recettes/entrees/salades/399-7.webp https://cooking-ez.com/entrees/recipe-like-boursin-garlic-herbs.phpLike a Boursin with garlic and herbshttps://cooking-ez.com/images/recettes/entrees/tartines/398-0.webpMash ing0 with a fork.If you have the energy, pass it through a sieve with ahttps://cooking-ez.com/images/recettes/entrees/tartines/398-1.webpIn any case, you need to obtain a sort of pastehttps://cooking-ez.com/images/recettes/entrees/tartines/398-2.webpPrepare ing1 and ing2, then chop finelyhttps://cooking-ez.com/images/recettes/entrees/tartines/398-3.webpWash ing3 and chop finelyhttps://cooking-ez.com/images/recettes/entrees/tartines/398-4.webpDo the same with ing4https://cooking-ez.com/images/recettes/entrees/tartines/398-5.webpTip all this into the cheese, salt lightly (how much will depend on the saltiness of the cheese you are using), pepperhttps://cooking-ez.com/images/recettes/entrees/tartines/398-6.webpPack the mixture into ramekins, then cover with plastic film to protect from the air, and keep inhttps://cooking-ez.com/images/recettes/entrees/tartines/398-7.webpServe with good bread, toasted (how I like it best) or nothttps://cooking-ez.com/images/recettes/entrees/tartines/398-8.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-courgettes.phpHow to prepare courgettesGood choices and gestureshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/397-8.webpScrub the courgettes in water with a scourer to get them smoothhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/397-1.webpCut off the endshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/397-2.webpIf you want rounds, you're almost done: slice them with a knife or, better still, using ahttps://cooking-ez.com/images/recettes/trucs_astuces/comment/397-3.webpIf you want diced courgettes, cut them in 4 lengthwayshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/397-4.webpWith a knife, cut off the central part containing the seedshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/397-5.webpYou should only keep the part with the skin, without seedshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/397-6.webpCut this lengthwayshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/397-7.webp...and finally across to produce small triangles.Your courgette is now ready to usehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/397-8.webpIf you are only using a mandolin, it is better to cut the courgette into chunks first, then cut these on the mandolinhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/397-9.webp...turning them every time you get the the seeds in the centrehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/397-10.webpThis will produce small sticks, the length of the chunks, which can then be cut into dice if you wishhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/397-11.webp https://cooking-ez.com/monde/recipe-minestrone.phpMinestroneItalian mixed vegetable souphttps://cooking-ez.com/images/recettes/monde/soupes/396-0.webpThe day before, put ing0 to soak overnight if you are using dried beans. For fresh ones this isn't necessaryhttps://cooking-ez.com/images/recettes/monde/soupes/396-1.webpShell ing1, or use frozen oneshttps://cooking-ez.com/images/recettes/monde/soupes/396-2.webpPeel, wash and chop ing2https://cooking-ez.com/images/recettes/monde/soupes/396-3.webpPeel ing3 and cut into quartershttps://cooking-ez.com/images/recettes/monde/soupes/396-4.webpWash ing4, cut off the ends and cut into pieceshttps://cooking-ez.com/images/recettes/monde/soupes/396-5.webpPrepare ing5 in small pieceshttps://cooking-ez.com/images/recettes/monde/soupes/396-6.webpPeel and wash ing6, ing7 and ing8, cut into small pieceshttps://cooking-ez.com/images/recettes/monde/soupes/396-7.webpPeel and boil ing9 in salted water until just tender, but still with some crunchhttps://cooking-ez.com/images/recettes/monde/soupes/396-8.webpThrow away the water that the beans have soaked in and replace with salted water, Boil until they are cooked but stillhttps://cooking-ez.com/images/recettes/monde/soupes/396-9.webpPour ingA into a large pan over medium heat. When hot, add the chopped onions, salt, pepper and cook while stirring forhttps://cooking-ez.com/images/recettes/monde/soupes/396-10.webpAdd the courgettes, haricot beans, green beans and asparagus. Stir to mix well and cook together for 5 minutes,https://cooking-ez.com/images/recettes/monde/soupes/396-11.webpMoisten with ingB and add ingC.Bring to the boil, then turn down the heat and leave tohttps://cooking-ez.com/images/recettes/monde/soupes/396-12.webpThen add the tomatoes, check seasoning and leave to cook for a further 10 minuteshttps://cooking-ez.com/images/recettes/monde/soupes/396-13.webpServe hot on its own, or accompanied by slices of toasted bread spread withhttps://cooking-ez.com/images/recettes/monde/soupes/396-14.webp https://cooking-ez.com/entrees/recipe-buttonhole-quail-eggs.php"Buttonhole" quail eggsButtered toast with ham, quail eggs with the whites cooked and the yolks just warmedhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/395-0.webpCut ing0 into rectangles about 5cm x 2.5cm (2 x 1 inches).Cut ing1 to the same sizehttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/395-1.webpButter both sides of the breadhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/395-2.webpMelt ing2 in a small pan over medium heat. When hot, add ing4, then pour in the egg whiteshttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/395-4.webpWhen the whites are cooked, salt and tip onto a chopping board, and cut out rectangles thehttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/395-5.webpIn the same pan, fry the ham for 1 minute on each sidehttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/395-6.webpThen fry the slices of bread until golden brown on each sidehttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/395-7.webpTurn down the heat under the pan. Arrange a slice of ham on each piece of bread, then a rectangle of egg white. Salthttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/395-8.webpFinish by placing an egg yolk in each hollow.This is the tricky moment in the recipe. You need to do thishttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/395-9.webp https://cooking-ez.com/base/recipe-genoise-genoa-sponge.phpGénoise (Genoa sponge)A light cake, often the base for gâteaux with fruit or creamhttps://cooking-ez.com/images/recettes/base/gateaux/394-0.webpPut ing0 in a pan of hot water from the tap and leave for 10 minutes to warm, just to warm eggs not to cookhttps://cooking-ez.com/images/recettes/base/gateaux/394-1.webpAlso fill the food-processor bowl with very hot water and leave to warm up.This is so that the eggs can behttps://cooking-ez.com/images/recettes/base/gateaux/394-2.webpPreheat the oven to 200°C (390°F).Empty and dry the food-processor bowl, break the eggs into it and add ing2https://cooking-ez.com/images/recettes/base/gateaux/394-4.webpBeat immediately at high speed until the mixture is light and fluffyhttps://cooking-ez.com/images/recettes/base/gateaux/394-5.webp...and sticks to the beater slightlyhttps://cooking-ez.com/images/recettes/base/gateaux/394-6.webpReduce the speed and add ing1, pouring in a thin stream (through a sieve to remove all the small impurities left afterhttps://cooking-ez.com/images/recettes/base/gateaux/394-7.webpStop the machine and sieve ing4 into the mixturehttps://cooking-ez.com/images/recettes/base/gateaux/394-8.webpIncorporate the flour into the mixture quickly using a hand whisk.Important: this is thehttps://cooking-ez.com/images/recettes/base/gateaux/394-9.webpPrepare a mould or tin by lining the bottom with a sheet of cooking parchment, as Genoa spongehttps://cooking-ez.com/images/recettes/base/gateaux/394-10.webpPour the batter into the mould and bake for 20 to 25 minuteshttps://cooking-ez.com/images/recettes/base/gateaux/394-11.webpTurn out while hot onto a wire rackhttps://cooking-ez.com/images/recettes/base/gateaux/394-0.webp https://cooking-ez.com/entrees/recipe-pan-bagnat.phpPan bagnatA round sandwich of vegetables and fish in vinegar-soaked breadhttps://cooking-ez.com/images/recettes/entrees/autres/393-0.webpPeel ing0 and slice.Peel and chop ing1, including part of the green leaves.Wash ing2 and cut intohttps://cooking-ez.com/images/recettes/entrees/autres/393-1.webpMix ing4 and ing5 in a bowl, salt and pepperhttps://cooking-ez.com/images/recettes/entrees/autres/393-2.webpCut the bread rolls in half horizontallyhttps://cooking-ez.com/images/recettes/entrees/autres/393-3.webpSoak the insides of both halves with the vinegar-oil mixhttps://cooking-ez.com/images/recettes/entrees/autres/393-4.webpPile on the vegetables, herbs and tunahttps://cooking-ez.com/images/recettes/entrees/autres/393-5.webpPut the pan bagnat together and press down firmly on the top.It's readyhttps://cooking-ez.com/images/recettes/entrees/autres/393-6.webp https://cooking-ez.com/viandes/recipe-rabbit-mustard.phpRabbit with mustardRabbit sautéed in mustard, with broad beans, mushrooms and baconhttps://cooking-ez.com/images/recettes/viandes/viande/392-0.webpBone the rabbit completely. Put the pieces of meat on one side, the bones on the other - but do not throw these wayhttps://cooking-ez.com/images/recettes/viandes/viande/392-1.webpSalt and pepper the pieces of rabbit on each side, then coat liberally with French mustard (milder than the fieryhttps://cooking-ez.com/images/recettes/viandes/viande/392-2.webpPour ing2 into a large pan on high heat. When this is hot, add the pieces of rabbit.Brown lightly on each sidehttps://cooking-ez.com/images/recettes/viandes/viande/392-3.webpPut the pieces of rabbit in an oven-proof dish covered with cooking film, and put in the oven forhttps://cooking-ez.com/images/recettes/viandes/viande/392-4.webpMeanwhile, break the rabbit bones up roughly with a cleaver or heavy knifehttps://cooking-ez.com/images/recettes/viandes/viande/392-5.webpPut these into the same pan as you used for the meat and brown them, turning from time to time.When they arehttps://cooking-ez.com/images/recettes/viandes/viande/392-6.webpWhen the stock is well reduced, filter, discard the bones and keep the sauce hothttps://cooking-ez.com/images/recettes/viandes/viande/392-7.webpCook ing4 in salted boiling water until they are tender, then plunge them into very cold water and drain.https://cooking-ez.com/images/recettes/viandes/viande/392-8.webpPeel ing5 and cut into small pieces.Prepare ing6 and chop themhttps://cooking-ez.com/images/recettes/viandes/viande/392-9.webpPour ing7 into a large pan and when hot, add the shallot and cook for 1 minute.Add the mushrooms and fry for 2https://cooking-ez.com/images/recettes/viandes/viande/392-10.webpDrain and set asidehttps://cooking-ez.com/images/recettes/viandes/viande/392-11.webpPour ing9 into the same pan and when hot, add ing8 cut in small pieces.Cook until they are well friedhttps://cooking-ez.com/images/recettes/viandes/viande/392-12.webpTip the broad beans and mushrooms into the pan, stir and reheathttps://cooking-ez.com/images/recettes/viandes/viande/392-13.webpServe the rabbit pieces beside the bean mixture and pour the sauce overhttps://cooking-ez.com/images/recettes/viandes/viande/392-14.webp https://cooking-ez.com/desserts/recipe-paris-brest.phpParis-BrestRing of choux pastry with almonds and praline creamhttps://cooking-ez.com/images/recettes/desserts/gateaux/391-0.webpPrepare ing0. Incorporate ing1 using a whisk or a maryse to make ahttps://cooking-ez.com/images/recettes/desserts/gateaux/391-1.webpPrepare ing2https://cooking-ez.com/images/recettes/desserts/gateaux/391-2.webpPlace a sheet of cooking parchment face down on the worktop. Draw circles about 6 cm (2.5 inches)https://cooking-ez.com/images/recettes/desserts/gateaux/391-3.webpPlace the sheet right way up on a baking sheet and stick the cornershttps://cooking-ez.com/images/recettes/desserts/gateaux/391-4.webpUse a forcing bag with a nozzle diameter 10 to pipe rings of dough on the circles you havehttps://cooking-ez.com/images/recettes/desserts/gateaux/391-5.webpCoat the tops with a little beaten egg using ahttps://cooking-ez.com/images/recettes/desserts/gateaux/391-6.webpScatter ing4 over the top, then a little icing sugarhttps://cooking-ez.com/images/recettes/desserts/gateaux/391-7.webpBake until the rings are well risen and golden brown.Leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/desserts/gateaux/391-8.webpBegin the assembly: with a serrated knife, cut the rings horizontally through the middlehttps://cooking-ez.com/images/recettes/desserts/gateaux/391-9.webpRemove the top, then fill the bottom with praline cream using a forcing bag with a large diameter (15)fluted nozzlehttps://cooking-ez.com/images/recettes/desserts/gateaux/391-10.webp...until completely covered with praline creamhttps://cooking-ez.com/images/recettes/desserts/gateaux/391-11.webpReplace the tophttps://cooking-ez.com/images/recettes/desserts/gateaux/391-12.webpFinish with another sprinkling of icing sugar and put to wait in the fridgehttps://cooking-ez.com/images/recettes/desserts/gateaux/391-13.webp https://cooking-ez.com/entrees/recipe-leeks-vinaigrette.phpLeeks in vinaigretteSteamed leeks and a vinaigrette dressing with hard-boiled eggshttps://cooking-ez.com/images/recettes/entrees/legumes/390-0.webpPrepare ing0, but keep the white part whole (don't split or chop them) then slice them abouthttps://cooking-ez.com/images/recettes/entrees/legumes/390-1.webpSteam the leeks in a pressure cooker for five minutes, counting from when it starts to hisshttps://cooking-ez.com/images/recettes/entrees/legumes/390-2.webpThe idea is to have leeks which ar only just cooked and which keep as much of their colour as possiblehttps://cooking-ez.com/images/recettes/entrees/legumes/390-3.webpShell ing1 and chop finely once coldhttps://cooking-ez.com/images/recettes/entrees/legumes/390-4.webpChop the ing2https://cooking-ez.com/images/recettes/entrees/legumes/390-5.webpMix ing3 with the chopped eggs and herbshttps://cooking-ez.com/images/recettes/entrees/legumes/390-6.webpServe the sliced leeks, preferably warm, with the vinaigrette dressing poured overhttps://cooking-ez.com/images/recettes/entrees/legumes/390-7.webp https://cooking-ez.com/monde/recipe-home-made-doner-kebab.phpHome-made doner kebabMeat grilled on a skewerhttps://cooking-ez.com/images/recettes/monde/viande/389-0.webpPrepare a marinade by mixing ing0, ing1, ing2, ing3*, salt and pepper.(* see below)https://cooking-ez.com/images/recettes/monde/viande/389-1.webpCut ing4 into small, fairly thin (about ½ cm or ¼ inch slices).Put the sliced meat in the marinade, stir tohttps://cooking-ez.com/images/recettes/monde/viande/389-2.webpAfter this, skewer the meat onto the rotisserie skewer from your oven, laying the slices flat against each otherhttps://cooking-ez.com/images/recettes/monde/viande/389-3.webpFit the rotisserie back in the oven and cook under the grill on medium heathttps://cooking-ez.com/images/recettes/monde/viande/389-4.webpMeanwhile, prepare the yoghurt sauce by mixing ing5, ing6, ing7, ing8, ing9, salt and pepperhttps://cooking-ez.com/images/recettes/monde/viande/389-5.webpCheck that the meat is well cooked on the outsidehttps://cooking-ez.com/images/recettes/monde/viande/389-6.webpTake the skewer out of the oven and slice the meat off downwards, turning the skewer as you cut. The meat will fallhttps://cooking-ez.com/images/recettes/monde/viande/389-7.webpServe with chips and yoghurt sauce, either on a plate or in a burgerhttps://cooking-ez.com/images/recettes/monde/viande/389-0.webp https://cooking-ez.com/desserts/recipe-jam-doughnuts.phpJam doughnutsDoughnuts filled with jamhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/388-0.webpWarm ing0, ing1 and ing2https://cooking-ez.com/images/recettes/desserts/petits_gateaux/388-1.webpPut in a food processor bowl: ing3, ing4, ing5, ing6 and ing7https://cooking-ez.com/images/recettes/desserts/petits_gateaux/388-2.webpStart kneading on slow speed, pouring in the milk and sugar mixture in a thin stream.Continue kneading for 5https://cooking-ez.com/images/recettes/desserts/petits_gateaux/388-3.webpAfter this rising time, tip the dough onto the worktop and roll out to 1 cm or ½ inch thick.Note:https://cooking-ez.com/images/recettes/desserts/petits_gateaux/388-4.webpCut the dough into circles about 7 cm or 2.5 inches in diameterhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/388-5.webpTo fill the doughnuts you can use two methods.First method:Wet the tops of 2 circles of dough with ahttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/388-6.webpPlace the second circle on top with the wet face downwards and press the edge down to seal ithttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/388-7.webpSecond method:Spread a circle of dough out with your fingers until it is about twice the size.Wet thehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/388-8.webpFold the edge in over the top and press to seal.Place the doughnut with the join underneathhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/388-9.webpArrange all the doughnuts on a baking sheet, cover and leave to rise in a warm place for one hourhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/388-10.webpAfter they have risen, fry the doughnuts until they are golden brown on both sideshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/388-11.webpTo finish, sprinkle a little icing sugar over the tophttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/388-12.webp https://cooking-ez.com/trucs_astuces/recipe-how-make-fleur-sel-salt-flakes.phpHow to make fleur de sel (salt flakes)Made from sea water, or water and a little ordinary salthttps://cooking-ez.com/images/recettes/trucs_astuces/comment/387-0.webpPour ing0 into a pan on the lowest heat possiblehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/387-2.webpAs the water evaporates, crystals of salt will start to appear on the surfacehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/387-3.webp...until the water has entirely disappearedhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/387-4.webpScrape the bottom of the pan and you will have your "fleur de sel" salt flakeshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/387-5.webp https://cooking-ez.com/divers/recipe-seafood-sauerkraut.phpSeafood sauerkrautSauerkraut, fish and fried prawnshttps://cooking-ez.com/images/recettes/divers/autres/386-0.webpPrepare ing0. Peel and wash ing1. If they are large, cut into fourhttps://cooking-ez.com/images/recettes/divers/autres/386-1.webpMelt ing2 in a large pan over medium heat. When hot, add the chopped onion, salt and pepper, and cook for 3 or 4https://cooking-ez.com/images/recettes/divers/autres/386-2.webpAdd ing3 and ing4 and stir wellhttps://cooking-ez.com/images/recettes/divers/autres/386-3.webpAdd the potatoes, stir again, cover and leave to simmer on low heat until the potatoes are cooked (when the point of ahttps://cooking-ez.com/images/recettes/divers/autres/386-4.webpMeanwhile, shell ing5 and cut the chosen fish into pieces.Coat the top with olive oil, using ahttps://cooking-ez.com/images/recettes/divers/autres/386-5.webpPut a non-stick pan on high heat. When very hot, add the pieces of fish and cook for 1 or 2 minutes until lightlyhttps://cooking-ez.com/images/recettes/divers/autres/386-6.webpIn the same pan, fry the prawns for 2 or 3 minutes until they brown slightly.Set asidehttps://cooking-ez.com/images/recettes/divers/autres/386-7.webpPour ing8 into the pan and deglazehttps://cooking-ez.com/images/recettes/divers/autres/386-8.webpPour this liquid into the pan of sauerkraut and stir in. Lay the fish and prawns on top.Cover and leave to cookhttps://cooking-ez.com/images/recettes/divers/autres/386-9.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-lettuce.phpHow to prepare a lettuceMuch better than lettuce leaves out of a packethttps://cooking-ez.com/images/recettes/trucs_astuces/comment/385-0.webpStand the lettuce with the stalk upwardshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/385-1.webpPull off any damaged leaves and discardhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/385-2.webpLie the lettuce on its side and cut off the stalkhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/385-3.webpYou can trim off the stiff white part at the base of the leaves if you want a more tender lettucehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/385-4.webpTry to keep the "heart" of lettuce, kids love to find it in their plateshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/385-9.webpPut the lettuce leaves in a large container of water that is not too cold (more efficient at removing any earth),https://cooking-ez.com/images/recettes/trucs_astuces/comment/385-5.webpAfter this, "play the spider", which means remove the leaves from the water by lifting them out with your hands. Thishttps://cooking-ez.com/images/recettes/trucs_astuces/comment/385-6.webpPut the leavves in a salad spinner and give them a good whirl.https://cooking-ez.com/images/recettes/trucs_astuces/comment/385-7.webpYour lettuce is readyhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/385-8.webp https://cooking-ez.com/entrees/recipe-avocado-smoked-salmon-terrine.phpAvocado and smoked salmon terrineAvocado, tomato and diced smoked salmonhttps://cooking-ez.com/images/recettes/entrees/autres/384-0.webpPeel ing0, dice and sprinkle with the juice of ing1. Add a little ing2, salt, pepper, ing3 and ing4.https://cooking-ez.com/images/recettes/entrees/autres/384-1.webpSoak ing5.It is not essential, but you can pass the avocado purée through ahttps://cooking-ez.com/images/recettes/entrees/autres/384-2.webpCheck the seasoning of the avocado puréehttps://cooking-ez.com/images/recettes/entrees/autres/384-3.webpPut 3 tablespoonsful of avocado purée into a pan over low heat and heat while stirring continuously. Do not let ithttps://cooking-ez.com/images/recettes/entrees/autres/384-4.webpCut ing6 into small dice and sprinkle with a little lime or lemon juice.Set asidehttps://cooking-ez.com/images/recettes/entrees/autres/384-5.webpPeel ing7, dice small, sprinkle with ing8 and scatter chopped chives over.Set asidehttps://cooking-ez.com/images/recettes/entrees/autres/384-6.webpBegin assembling the terrine:Line the inside of your dish or mould with stretch film, ashttps://cooking-ez.com/images/recettes/entrees/autres/384-7.webpCover with a layer of diced salmonhttps://cooking-ez.com/images/recettes/entrees/autres/384-8.webpThen a second layer of avocadohttps://cooking-ez.com/images/recettes/entrees/autres/384-9.webpCover with a layer of diced tomatohttps://cooking-ez.com/images/recettes/entrees/autres/384-10.webpFinish with a third layer of avocado.Cover carefully with plastic film and refrigerate for at least 2 hourshttps://cooking-ez.com/images/recettes/entrees/autres/384-11.webpPrepare a simple herb dressing by mixing with a fork: ingB, your choice of herbs, salt, pepper and the juice of ½ ahttps://cooking-ez.com/images/recettes/entrees/autres/384-12.webpTurn out the terrine (if you want to) at the last minute and serve both the terrine and herb dressing well chilledhttps://cooking-ez.com/images/recettes/entrees/autres/384-13.webp https://cooking-ez.com/entrees/recipe-crunchy-salad.phpCrunchy saladCrunchy vegetables, pine nuts and ricehttps://cooking-ez.com/images/recettes/entrees/salades/383-0.webpLightly dry roast ing0 in a panhttps://cooking-ez.com/images/recettes/entrees/salades/383-1.webpCut ing1 into thin slices or small dice.Peel ing2 and cut into small dice.Note: Ahttps://cooking-ez.com/images/recettes/entrees/salades/383-2.webpHard boil ing3. When cooled, shell and chop roughlyhttps://cooking-ez.com/images/recettes/entrees/salades/383-3.webpTip all the ingredients into a bowl, add ing4, ing5, a few chopped herbs and mix thoroughlyhttps://cooking-ez.com/images/recettes/entrees/salades/383-4.webpYour salad is readyhttps://cooking-ez.com/images/recettes/entrees/salades/383-0.webp https://cooking-ez.com/base/recipe-toasted-flaked-almonds.phpToasted flaked almondsCaramelized flaked almondshttps://cooking-ez.com/images/recettes/zoom/base/autres/382-0.webpPreheat the oven to 150°C (300°F).Mix ing0, ing1 and ing2 with a forkhttps://cooking-ez.com/images/recettes/zoom/base/autres/382-1.webpSpread the almonds evenly on a cooking parchment sheet on a baking sheethttps://cooking-ez.com/images/recettes/zoom/base/autres/382-2.webpPut in the oven for about 15-20 minuteshttps://cooking-ez.com/images/recettes/zoom/base/autres/382-3.webpWatching very carefully for colorationhttps://cooking-ez.com/images/recettes/zoom/base/autres/382-4.webpImmediately after taking them out of the oven, unstick the almonds from the sheet with ahttps://cooking-ez.com/images/recettes/zoom/base/autres/382-5.webpWhen cool, keep in an air-tight containerhttps://cooking-ez.com/images/recettes/zoom/base/autres/382-6.webp https://cooking-ez.com/base/recipe-almond-dacquoise.phpAlmond dacquoiseA kind of almond meringuehttps://cooking-ez.com/images/recettes/base/pates/381-0.webpBeat ing0, incorporating ing1 halfway through, then ing2 when they are stiffhttps://cooking-ez.com/images/recettes/base/pates/381-1.webpTip ing3 into the meringue.Preheat the oven to 180°C (360°F)https://cooking-ez.com/images/recettes/base/pates/381-2.webpFold in the ground almonds gentlyhttps://cooking-ez.com/images/recettes/base/pates/381-3.webpYour dacquoise dough is readyhttps://cooking-ez.com/images/recettes/base/pates/381-4.webpYou can pipe biscuits with a forcing bag like finger biscuitshttps://cooking-ez.com/images/recettes/base/pates/381-5.webpOr spread the mixture into one big flat biscuit with a metal spatulahttps://cooking-ez.com/images/recettes/base/pates/381-6.webpYou can also make pistachio dacquoise by replacing the ground almonds with ground pistachioshttps://cooking-ez.com/images/recettes/base/pates/381-7.webpCook for around 25 minutes without opening the oven door, otherwise the dacquoise is very likely to fall completelyhttps://cooking-ez.com/images/recettes/base/pates/381-8.webp https://cooking-ez.com/trucs_astuces/recipe-how-fry-eggs-well.phpHow to fry eggs wellHow to avoid the 2 pitfallshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/380-0.webpTake care not to break yolks from the whiteshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/380-1.webpMelt ing1 in a non-stick pan on medium heat.When the butter is melted, add ing2. This is the secret of how tohttps://cooking-ez.com/images/recettes/trucs_astuces/comment/380-2.webpTip the egg whites all at once into the panhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/380-3.webp...and cook until they are just set.Salt and pepper to tastehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/380-4.webpTurn down the heat and very gently place the yolks on top of the cooked whites, spacing them evenly.Leave likehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/380-5.webpTransfer to a hot plate. Your fried eggs are ready and perfectly cooked: the whites are set, the yolks runny. Servehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/380-6.webp https://cooking-ez.com/base/recipe-chocolate-ganache.phpChocolate ganacheCream and chocolatehttps://cooking-ez.com/images/recettes/base/cremes_mousses/379-0.webpPour ing0 into a pan over medium heat and bring to the boilhttps://cooking-ez.com/images/recettes/base/cremes_mousses/379-1.webpBreak ing1 into pieces and tip them all at once into the cream.Stir gently with ahttps://cooking-ez.com/images/recettes/base/cremes_mousses/379-2.webp...until the mixture is smooth and evenly mixed.Your ganache is ready. Leave to cool until it reaches thehttps://cooking-ez.com/images/recettes/base/cremes_mousses/379-3.webp https://cooking-ez.com/viandes/recipe-escalope-veal-cream-sauce.phpEscalope of veal in a cream sauceEscalopes of veal, cream, mushrooms and lemonhttps://cooking-ez.com/images/recettes/viandes/viande/378-0.webpTake your ing0 out of the fridge so they are at room temperature.Prepare ing1, cuthttps://cooking-ez.com/images/recettes/viandes/viande/378-1.webpChop ing2 and the ing3https://cooking-ez.com/images/recettes/viandes/viande/378-2.webpPour ing4 into a non-stick pan on medium heat.When this is really hot, add the chopped shallot, salt and pepperhttps://cooking-ez.com/images/recettes/viandes/viande/378-3.webpAdd the mushrooms and the juice of ing5, but no more salt.Cook until the juice runs out of the mushrooms, thenhttps://cooking-ez.com/images/recettes/viandes/viande/378-4.webpPour the contents of the pan through a sieve placed over a bowl to collect the cookinghttps://cooking-ez.com/images/recettes/viandes/viande/378-5.webpDry the escalopes thoroughly then salt and pepper on each sidehttps://cooking-ez.com/images/recettes/viandes/viande/378-6.webpUse the same pan. Put this back on medium heat and pour in ing6.When this is hot, lay the escalopes in the panhttps://cooking-ez.com/images/recettes/viandes/viande/378-7.webpCook the escalopes until they are browned by turning them every 15 seconds (approximately) withhttps://cooking-ez.com/images/recettes/viandes/viande/378-8.webpPut the pan back on the heat, pour in the mushroom juice and use this to deglaze the bottom ofhttps://cooking-ez.com/images/recettes/viandes/viande/378-9.webpBring the sauce to the boil to thicken it slightlyhttps://cooking-ez.com/images/recettes/viandes/viande/378-10.webpAdd any juices that the escalopes have released while resting and mix one last time.You can reheat thehttps://cooking-ez.com/images/recettes/viandes/viande/378-11.webpServe each escalope with a little rice, pasta or steamed vegetables and pour the mushroomhttps://cooking-ez.com/images/recettes/viandes/viande/378-12.webp https://cooking-ez.com/desserts/recipe-bn-style-chocolate-filled-biscuits.php"BN style" chocolate-filled biscuits2 layers of biscuits around a chocolate ganache fillinghttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/377-0.webpIn a food processor bowl, mix: ing0, ing1, ing2, ing3 and a pinch of salt.Knead on slow speed until the doughhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/377-1.webpShape the dough into a flat cake and wrap in plastic film. Refrigerate for at least 2 hours orhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/377-2.webpAfter this resting time, roll out the dough and prick all over with a fork or pastry prickerhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/377-3.webpPreheat the oven to 200°C (390°F).Cut out circles with a cutter for roundhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/377-4.webpTransfer the biscuits to a baking sheet. A metal spatula or slicehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/377-5.webpCook until the biscuits are a light golden brownhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/377-6.webpPrepare a chocolate ganache with ing4 and ing5, let cool until it is quite thick and "pasty"https://cooking-ez.com/images/recettes/desserts/petits_gateaux/377-9.webpTransfer the ganache into a forcing bag .Pipe a generous strip of chocolate along thehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/377-10.webpThen cover with a second biscuit and press lightly so that it is level and sticks.Ideally the chocolate shouldhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/377-11.webpFor round biscuits, pipe a circlehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/377-12.webpAnd as before, place a second biscuit on top and press down lightlyhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/377-13.webpAssemble all the biscuits like this then refrigerate for a few hours to set the ganache completely.Your "BNhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/377-14.webp https://cooking-ez.com/viandes/recipe-quick-chicken-curry.phpQuick chicken curryChicken, curry spices and creamhttps://cooking-ez.com/images/recettes/viandes/volaille/376-0.webpCut ing0 into medium-sized pieceshttps://cooking-ez.com/images/recettes/viandes/volaille/376-1.webpPrepare ing1 and chophttps://cooking-ez.com/images/recettes/viandes/volaille/376-2.webpPour ing2 into a pan on medium heat. When hot, add the chopped onion.Salt and pepper, then cook for 1 or 2https://cooking-ez.com/images/recettes/viandes/volaille/376-3.webpMix ing3 and ing4 (hot) to make the chicken stock.Tip the chicken pieces into the pan and add the stockhttps://cooking-ez.com/images/recettes/viandes/volaille/376-4.webpBring to the boil and add ing5. Stir wellhttps://cooking-ez.com/images/recettes/viandes/volaille/376-5.webpCook until the liquid has dispappeared and the curry-coated chicken pieces start to brown a little. At this point ahttps://cooking-ez.com/images/recettes/viandes/volaille/376-6.webpNow add ing6, stir well, turn down the heat and leave to thicken gently to your taste.https://cooking-ez.com/images/recettes/viandes/volaille/376-7.webpServe with white rice for example, preferably Basmatihttps://cooking-ez.com/images/recettes/viandes/volaille/376-8.webp https://cooking-ez.com/monde/recipe-bolognaise-lasagne.phpBolognaise lasagneLayers of pasta, meat in tomato sauce, béchamel sauce, topped with cheesehttps://cooking-ez.com/images/recettes/monde/pates_riz/375-0.webpPeel and chop ing0.Peel and chop finely ing1.Pour ing2 into a pan on mediumhttps://cooking-ez.com/images/recettes/monde/pates_riz/375-1.webpPour ing4 into a large pan on medium heat. When hot, add the remaining chopped onion, salt and pepper and cook for 1https://cooking-ez.com/images/recettes/monde/pates_riz/375-2.webpAdd ing5, ing6 and ing7 en chemise.Leave to cook uncoveredhttps://cooking-ez.com/images/recettes/monde/pates_riz/375-3.webpChop ing8https://cooking-ez.com/images/recettes/monde/pates_riz/375-4.webpDiscard the garlic and the bouquet garni. Add the parsley, mushrooms and ing9. Mix well and remove from the heathttps://cooking-ez.com/images/recettes/monde/pates_riz/375-5.webpPrepare ingB, but it should be on the runny side, not too thick.Check your lasagne, as there are 2 types: thehttps://cooking-ez.com/images/recettes/monde/pates_riz/375-6.webpButter a gratin dish and pour a layer of bechamel sauce in the bottomhttps://cooking-ez.com/images/recettes/monde/pates_riz/375-7.webpSpread a layer of meat in tomato sauce on top and sprinkle with a little grated cheesehttps://cooking-ez.com/images/recettes/monde/pates_riz/375-8.webpCover with a layer of lasagnehttps://cooking-ez.com/images/recettes/monde/pates_riz/375-9.webpRepeat this operation until the dish is fullhttps://cooking-ez.com/images/recettes/monde/pates_riz/375-10.webp... and finish with a layer of lasagne, pour bechamel sauce over and top with a generous layer of cheesehttps://cooking-ez.com/images/recettes/monde/pates_riz/375-11.webpBake for around 40 minutes. Watch carefully that the top doesn't brown too muchhttps://cooking-ez.com/images/recettes/monde/pates_riz/375-12.webp https://cooking-ez.com/desserts/recipe-sauteed-pears-custard-orange-syrup.phpSautéed pears with custard and orange syrupPears, custard and orange syruphttps://cooking-ez.com/images/recettes/desserts/autres/374-0.webpSqueeze the juice from ing0, using blood oranges if possiblehttps://cooking-ez.com/images/recettes/desserts/autres/374-1.webpPeel ing1, cut in half and plunge immediately into a bowl of cold water containing ing2 or better stillhttps://cooking-ez.com/images/recettes/desserts/autres/374-2.webpMelt ing4 in a pan on medium heat. When nice and hot, sprinkle with ing5 and add the pears, dried. Brown lightly on thehttps://cooking-ez.com/images/recettes/desserts/autres/374-3.webpKeep an eye on them and when the pears are lightly browned turn then over and brown on the rounded side, but don'thttps://cooking-ez.com/images/recettes/desserts/autres/374-4.webpHeat the serving plates.Pour the orange juice into the same pan and leave to reduce until you have a kind ofhttps://cooking-ez.com/images/recettes/desserts/autres/374-5.webpArrange on the plates: place 2 pear halves head to tail on each plate with the inside facing upwards.Fill thehttps://cooking-ez.com/images/recettes/desserts/autres/374-6.webpPour orange syrup all round and serve immediatelyhttps://cooking-ez.com/images/recettes/desserts/autres/374-7.webp https://cooking-ez.com/divers/recipe-melting-epoisse-toast.phpMelting Epoisses on toastBread. potatoes, ham and Epoisse cheese cooked in the ovenhttps://cooking-ez.com/images/recettes/divers/gratins/373-0.webpCut ing0, but not too thick.Butter the slices lightly and sprinkle with ing2https://cooking-ez.com/images/recettes/divers/gratins/373-1.webpBoil ing3 and when cooked, peel and slicehttps://cooking-ez.com/images/recettes/divers/gratins/373-2.webpHeat ing4 in a frying pan on medium heat.When the oil is really hot, fry the potato slices on bothhttps://cooking-ez.com/images/recettes/divers/gratins/373-3.webpUse the same pan to fry ing5 for just a few seconds on each side.Preheat the oven to 210°C (420°F)https://cooking-ez.com/images/recettes/divers/gratins/373-4.webpDistribute the ham over the slices of breadhttps://cooking-ez.com/images/recettes/divers/gratins/373-5.webpArrange the sliced potatoes on tophttps://cooking-ez.com/images/recettes/divers/gratins/373-6.webpAnd finish with the cheese.Put in the oven for about 15 minuteshttps://cooking-ez.com/images/recettes/divers/gratins/373-7.webpTake out of the oven as soon as the cheese has fully melted and is lightly browned on the top.Servehttps://cooking-ez.com/images/recettes/divers/gratins/373-8.webp https://cooking-ez.com/desserts/recipe-chocolate-eclairs.phpChocolate eclairsChoux pastry, chocolate custard and icinghttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-0.webpPrepare a confectioner's custard (crème pâtissière) with ing0, ing1, ing2 et ing3. Stophttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-1.webpMix thoroughly until you have a prefectly smooth chocolate custard.Cover and leave to cool with the base of thehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-2.webpPrepare a choux pastry with ing5, ing6, ing7, ing8, ing9, ingA and ingBhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-3.webpCut a sheet of cooking parchment to the size of your baking sheet, andhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-4.webpTurn the sheet over and fix it at the 4 corners.Preheat the oven to 210°C (420°F)https://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-5.webpUsing a forcing bag with a n°10 (10 mm diameter) nozzle, pipe "sausages" of choux pastry 8 cm long following the markshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-6.webpRound off the inevitable imperfections with the back of a small spoon dipped in milkhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-7.webpContinue until all the choux pastry has been used up, preparing more sheets if necessary. Bake for 15 to 20 minuteshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-8.webpRemove from the sheet and leave to cool on a rackhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-9.webpNow comes the first tricky stage: filling the eclairs with the chocolate custard.Use a new forcing bag with ahttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-10.webpWhen you have filled the bag with custard, take an eclair in your hand and at one end on the top surface, push thehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-11.webpPress on the bag to inject the custard, and at the same time, withdraw the nozzle gradually while continuing to fillhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-12.webpFinish by removing the nozzle when the eclair is completely filled with custard (if it overflows a little, that'shttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-13.webpDo this for all the eclairshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-14.webpMelt ingC in a bain-marie while stirring. If you have a thermometer, check that thehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-15.webpAt this point add ingD and continue stirring until you have a smooth brown icinghttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-16.webpNow comes the second tricky stage: icing.Remove the bowl of icing from the bain-marie and place on a tea-towelhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-17.webpLift the eclair and turn it to remove any excess icing, then stand it level immediately as the icing sets very quicklyhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-18.webpDo this for all the eclairs.Keep in the fridge, but take them out an hour before serving so that they are nothttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/372-19.webp https://cooking-ez.com/desserts/recipe-liege-waffles.phpLiège wafflesRound and crustyhttps://cooking-ez.com/images/recettes/desserts/gateaux/371-0.webpPrepare ing0https://cooking-ez.com/images/recettes/desserts/gateaux/371-1.webpPut into a food processor bowl: ing1, ing2, ing3, ing4, ing5, ing6, ing7 and ing8https://cooking-ez.com/images/recettes/desserts/gateaux/371-2.webpKnead on slow speed and slowly pour in the milk. Once evenly mixed, continue kneading on slow speed for ahttps://cooking-ez.com/images/recettes/desserts/gateaux/371-3.webpHeat the waffle iron.Pour ing9 onto the batter and mix well (you can do this with the food processor for 30https://cooking-ez.com/images/recettes/desserts/gateaux/371-4.webpMake the waffles: pour a large spoonful of batter into each half of the lightly-oiled waffle iron and cookhttps://cooking-ez.com/images/recettes/desserts/gateaux/371-5.webp... until the waffles are golden brownhttps://cooking-ez.com/images/recettes/desserts/gateaux/371-6.webp https://cooking-ez.com/poissons/recipe-fillet-pollack-cooked-two-stages.phpFillet of pollack cooked in two stagesPan-fried then baked in a parcel (en papillote)https://cooking-ez.com/images/recettes/poissons/poisson/370-0.webpPrepare ing0 and slice thinly (use a mandolin if you have one to make thishttps://cooking-ez.com/images/recettes/poissons/poisson/370-1.webpMeanwhile fry ing2 in a pan over high heat until lightly browned. Turn off the heat as soon as they begin to colourhttps://cooking-ez.com/images/recettes/poissons/poisson/370-2.webpMix the cooked onions and bacon.set asidehttps://cooking-ez.com/images/recettes/poissons/poisson/370-3.webpBring a pan of salted water to the boil then add ing3 and cook for 30 seconds.Remove the peas from the waterhttps://cooking-ez.com/images/recettes/poissons/poisson/370-4.webpPeel and wash ing4 then cut into small sticks.Tip them into the same pan of boiling water and wait until ithttps://cooking-ez.com/images/recettes/poissons/poisson/370-5.webpPrepare the fillet of pollack: take off any remaining skin and check carefully that there are no boneshttps://cooking-ez.com/images/recettes/poissons/poisson/370-6.webpHeat the oven to 200°C (390°F).Put a large non-stick frying pan on high heat. When nice and hot, fry the fishhttps://cooking-ez.com/images/recettes/poissons/poisson/370-7.webpSpread out a large sheet of cooking parchment, about 3 times the size of the fish fillet, on ahttps://cooking-ez.com/images/recettes/poissons/poisson/370-8.webp...and fold up the paper into a parcel.Tip: use a stapler if you can to fasten the parcel, it's much easierhttps://cooking-ez.com/images/recettes/poissons/poisson/370-9.webpBake in the oven for about 20 minuteshttps://cooking-ez.com/images/recettes/poissons/poisson/370-10.webpOpen the parcel, cut into portions and serve immediatelyhttps://cooking-ez.com/images/recettes/poissons/poisson/370-11.webp https://cooking-ez.com/desserts/recipe-little-vanilla-clementine-chestnut-verrines.phpLittle vanilla, clementine and chestnut verrinesPana-cotta, clementine jelly and chestnut moussehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/369-0.webpPrepare the panna cotta with ing0, ing1, ing2, ing3 and ing4.When cool,https://cooking-ez.com/images/recettes/desserts/cremes_mousses/369-1.webpRub the edges of the sugar lumps over the clementine peel so that they absorb some of the delicate fruit flavourhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/369-2.webp... then put the sugar in a small panhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/369-3.webpSqueeze the juice of ing7 and ing8 and add this to the pan.Put to heat gently and stir to dissolve the sugarhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/369-4.webpCool the juice by standing the pan in very cold water. When it starts to thicken, divide between the glasses, pouringhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/369-5.webpPrepare the chestnut mousse: whisk together ing9 and ingAhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/369-6.webpPour the mixture through a very fine sieve, then into a cream whipper.Screw in a gashttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/369-7.webpJust before serving: add a final layer of chestnut moussehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/369-8.webp https://cooking-ez.com/entrees/recipe-terrine-foie-gras.phpTerrine of foie grasAn ideal recipe for beginnershttps://cooking-ez.com/images/recettes/entrees/autres/368-0.webpTake the liver out of the fridge at least two hours in advance so that it can come to room temperature andhttps://cooking-ez.com/images/recettes/entrees/autres/368-1.webpCut into pieceshttps://cooking-ez.com/images/recettes/entrees/autres/368-2.webpMince with a vegetable mill, using the finest bladehttps://cooking-ez.com/images/recettes/entrees/autres/368-3.webpAn alternative (but more tiring): push the pieces through a fine sieve using a marysehttps://cooking-ez.com/images/recettes/entrees/autres/368-4.webpWith both methods you will need to remove the veins and skin left behind at regular intervals. This is a very simplehttps://cooking-ez.com/images/recettes/entrees/autres/368-5.webpScrape the underneath of the the blade so that the minced liver dropshttps://cooking-ez.com/images/recettes/entrees/autres/368-6.webpThen tip the minced or sieved liver into a gratin dish, which you have weighed beforehand (and made a note of thehttps://cooking-ez.com/images/recettes/entrees/autres/368-7.webpOnce all the liver has been prepared, weigh the dish again, subtract its empty weight and so calculate the weight ofhttps://cooking-ez.com/images/recettes/entrees/autres/368-8.webpAdd the alcoholhttps://cooking-ez.com/images/recettes/entrees/autres/368-9.webpThen cover the dish with stretch cooking film and refrigerate overnighthttps://cooking-ez.com/images/recettes/entrees/autres/368-10.webpNext day, take the dish out of the fridge 2 hours in advance so that it comes up to room temperature (important forhttps://cooking-ez.com/images/recettes/entrees/autres/368-11.webpTake the dish out of the oven and remove the plastic film. Don't panic at the awful sight; your terrine isn't ruinedhttps://cooking-ez.com/images/recettes/entrees/autres/368-12.webpUse a skimmer to take small amounts of liver from the dish (the worryingly soft texure ishttps://cooking-ez.com/images/recettes/entrees/autres/368-13.webp...and fill your terrineshttps://cooking-ez.com/images/recettes/entrees/autres/368-14.webp...carefully.It's a good idea to tap the base of the terrine on a teatowel folded in 4 to help the liver tohttps://cooking-ez.com/images/recettes/entrees/autres/368-15.webpYou will see that the texure is very smooth, which is characteristic of a terrine of foie gras.The terrine willhttps://cooking-ez.com/images/recettes/entrees/autres/368-16.webp https://cooking-ez.com/base/recipe-roquefort-sauce.phpRoquefort sauceDelicious with red meathttps://cooking-ez.com/images/recettes/base/sauces/367-0.webpPrepare ing0 and chop finely.Cut ing1 into small pieces.If you are making thehttps://cooking-ez.com/images/recettes/base/sauces/367-1.webpPour ing2 into the meat pan and put over medium heathttps://cooking-ez.com/images/recettes/base/sauces/367-2.webpAdd the chopped shallot, salt and pepper lightly and cook for 1 or 2 minutes stirring continuouslyhttps://cooking-ez.com/images/recettes/base/sauces/367-3.webpAdd ing3 and the Roquefort. Stir continuously to melt and scrape the bottom of the pan well to deglazehttps://cooking-ez.com/images/recettes/base/sauces/367-4.webpContinue stirring until the sauce thickens, then serve without delayhttps://cooking-ez.com/images/recettes/base/sauces/367-5.webp https://cooking-ez.com/boissons/recipe-hot-chocolate.phpHot chocolateMilk, chocolate and vanillahttps://cooking-ez.com/images/recettes/boissons/autres/366-0.webpBring ing0 to the boil in a pan over medium heat.as soon as it boils, turn down thehttps://cooking-ez.com/images/recettes/boissons/autres/366-1.webpStir with a maryse or whisk until the chocolate is completely meltedhttps://cooking-ez.com/images/recettes/boissons/autres/366-2.webpThen add ing2 and stir again until meltedhttps://cooking-ez.com/images/recettes/boissons/autres/366-3.webpServe very hot, with finger biscuits or a slice of brioche forhttps://cooking-ez.com/images/recettes/boissons/autres/366-4.webp https://cooking-ez.com/divers/recipe-sausage-duchess-potatoes-mont-dor-fondue.phpSausage with duchess potatoes and a Mont d'Or fondueSausage slices with soft mash potatoes coated with melted cheesehttps://cooking-ez.com/images/recettes/divers/autres/365-0.webpPrepare the sliced duchess potatoes: Put ing0 in a bowl with ing1, salt and pepper.Mix with ahttps://cooking-ez.com/images/recettes/divers/autres/365-1.webpPlace a little of the mixture in a sausage shape on a piece of cooking film, then roll up like ahttps://cooking-ez.com/images/recettes/divers/autres/365-2.webpTie one end of the roll then squeeze the mixture up to this end by pressing on the open end. Tie the second end andhttps://cooking-ez.com/images/recettes/divers/autres/365-3.webpBring a large pan of water the the boil, and poach the rolls in simmering water for about 40https://cooking-ez.com/images/recettes/divers/autres/365-4.webpAfter this time, remove the rolls from the water and undo the plastic filmhttps://cooking-ez.com/images/recettes/divers/autres/365-5.webpAnd cut into slices a good centimeter ( ½ inch) thickhttps://cooking-ez.com/images/recettes/divers/autres/365-6.webpBoil ing2, then cut this too into slices a good centimeter ( ½ inch) thickhttps://cooking-ez.com/images/recettes/divers/autres/365-7.webpHeat a non-stick frying pan, without adding fat, and fry the sausage slices until they are cooked to your liking onhttps://cooking-ez.com/images/recettes/divers/autres/365-8.webpUsing the same pan without cleaning it, fry the sliced duchess potatoes gently on both sideshttps://cooking-ez.com/images/recettes/divers/autres/365-9.webpMeanwhile, put ing3 and ing4 in a pan over low heat, pepper lightly and stir until meltedhttps://cooking-ez.com/images/recettes/divers/autres/365-10.webpAt the last minute, blend until smoothhttps://cooking-ez.com/images/recettes/divers/autres/365-11.webpTo serve, arrange alternate slices of duchess potatoes and sausage, then coat with Mont d'Or fondue.Servehttps://cooking-ez.com/images/recettes/divers/autres/365-12.webp https://cooking-ez.com/entrees/recipe-tomato-tatin.phpTomato tatinShortcrust Parmesan pastry with rich well-cooked tomatoeshttps://cooking-ez.com/images/recettes/entrees/tartes/364-0.webpMake the Parmesan pastry: Put in the food processor bowl: ing0, ing1, ing2, and ing3 grated.Knead onhttps://cooking-ez.com/images/recettes/entrees/tartes/364-1.webpShape the pastry into a flat cake, wrap in plastic film, and refrigerate for at least 1 hourhttps://cooking-ez.com/images/recettes/entrees/tartes/364-2.webpPeel ing4, slice and salt on both sideshttps://cooking-ez.com/images/recettes/entrees/tartes/364-3.webpUse a non-stick pan that can go both on the hob and in the oven. Pour in ing5 and spread over the pan with ahttps://cooking-ez.com/images/recettes/entrees/tartes/364-4.webpArrange the tomato slices in the pan over medium heat and cook for 5 minuteshttps://cooking-ez.com/images/recettes/entrees/tartes/364-5.webpMeanwhile, roll out the pastry fairly thinly, prick all over and cut out a circle a littlehttps://cooking-ez.com/images/recettes/entrees/tartes/364-6.webpPepper the tomatoes, place the pastry lid on top and put in the ovenhttps://cooking-ez.com/images/recettes/entrees/tartes/364-7.webpLeave to cook until the top of the pastry is golden brownhttps://cooking-ez.com/images/recettes/entrees/tartes/364-8.webpTake out of the oven, leave to cool for 2 or 3 minutes, then turn the tart over onto the serving plate.Servehttps://cooking-ez.com/images/recettes/entrees/tartes/364-9.webp https://cooking-ez.com/poissons/recipe-pan-fried-scallops-chanterelles-noilly-prat-sauce.phpPan-fried scallops and chanterelles with Noilly Prat sauceSautéed scallops, mushrooms and Noilly saucehttps://cooking-ez.com/images/recettes/poissons/crustace/363-0.webpWash ing0, dry thoroughly and put on a plate on absorbant paper, then cover with a secondhttps://cooking-ez.com/images/recettes/poissons/crustace/363-1.webpPrepare ing1https://cooking-ez.com/images/recettes/poissons/crustace/363-2.webpCut any large mushrooms into four lengthways and leave to wait on a cloth or absorbant paperhttps://cooking-ez.com/images/recettes/poissons/crustace/363-3.webpPour ing2 into a pan on high heat. As soon as the oil is smoking, so very hot, add the mushrooms and cook without salt,https://cooking-ez.com/images/recettes/poissons/crustace/363-4.webpTip the mushrooms into a strainer to drain them, and only salt them nowhttps://cooking-ez.com/images/recettes/poissons/crustace/363-5.webpUsing the same pan, still on high heat, pour in ing3 and when really hot add the scallops.Be careful, they willhttps://cooking-ez.com/images/recettes/poissons/crustace/363-6.webpSalt and pepper before turning the scallops over once they are a nice golden brown. Allow 3 or 4 minutes on each sidehttps://cooking-ez.com/images/recettes/poissons/crustace/363-7.webpRemove the scallops from the pan and place on a wire rack. Cover withhttps://cooking-ez.com/images/recettes/poissons/crustace/363-8.webpHeat the plates.Put the pan back on high heat and pour in ing4,https://cooking-ez.com/images/recettes/poissons/crustace/363-9.webpStir thoroughly and bring to the boil. As soon as it boils, add ing6 and leave to thicken (just a couple of minutes)https://cooking-ez.com/images/recettes/poissons/crustace/363-10.webpTurn down the heat and add the mushrooms. Stir to mix well and check seasoninghttps://cooking-ez.com/images/recettes/poissons/crustace/363-11.webpPut a layer of mushrooms on each plate and lay 4 scallops per person on top.Garnish with chives and servehttps://cooking-ez.com/images/recettes/poissons/crustace/363-12.webp https://cooking-ez.com/desserts/recipe-apple-amandine-tarts-from-breles.phpApple amandine tarts from BrélèsSweetcrust pastry, stewed apples and frangipanehttps://cooking-ez.com/images/recettes/desserts/tartes/362-0.webpRoll out ing0 thinly and line the tart tins or moulds with ithttps://cooking-ez.com/images/recettes/desserts/tartes/362-1.webpPlace the lined tins or moulds on a baking sheethttps://cooking-ez.com/images/recettes/desserts/tartes/362-2.webpYou can also use muffin moulds, in which case it's better to cut out a circle of pastry with ahttps://cooking-ez.com/images/recettes/desserts/tartes/362-3.webpPrepare ing1, ing2 and ing3, or take out of the fridge if already made.The ingredients are easier to use whenhttps://cooking-ez.com/images/recettes/desserts/tartes/362-4.webpPreheat the oven to 200°C (390°F).Spread a layer of stewed apple in the bottom of each tart casehttps://cooking-ez.com/images/recettes/desserts/tartes/362-5.webpThen add a layer of rice puddinghttps://cooking-ez.com/images/recettes/desserts/tartes/362-6.webpAnd top with almond creamhttps://cooking-ez.com/images/recettes/desserts/tartes/362-7.webpBake in the oven for 30 to 40 minutes (watch for colouring). Remove from the tins or moulds as soon as possible andhttps://cooking-ez.com/images/recettes/desserts/tartes/362-8.webpThis can be made as one large tart to be served in slices, rather than several small oneshttps://cooking-ez.com/images/recettes/desserts/tartes/362-9.webp https://cooking-ez.com/base/recipe-tapenade.phpTapenadePurée of black olives an olive oilhttps://cooking-ez.com/images/recettes/base/sauces/361-0.webpPut into the blender goblet: ing0 (stoned), ing1, ing2, ing3, ing4, ing5, salt and pepper.Start the blender andhttps://cooking-ez.com/images/recettes/base/sauces/361-1.webpTransfer the purée into a jar with an airtight lid and keep in the fridge if you are not going to use it straight awayhttps://cooking-ez.com/images/recettes/base/sauces/361-2.webpTapenade is perfect for spreading on small slices of toasted breadhttps://cooking-ez.com/images/recettes/base/sauces/361-3.webp https://cooking-ez.com/base/recipe-pesto.phpPestoBasil, garlic, pine nuts and olive oilhttps://cooking-ez.com/images/recettes/zoom/base/sauces/360-0.webpPut ing0 in a pan without any oil. Dry roast briefly over high heat, stirring frequently.https://cooking-ez.com/images/recettes/zoom/base/sauces/360-1.webpPeel ing1, remove the green shoot and chop.Pick the leaves off the ing2https://cooking-ez.com/images/recettes/zoom/base/sauces/360-2.webpPour the juice of ing3, zest, ing4 and ing9 on the leaveshttps://cooking-ez.com/images/recettes/zoom/base/sauces/360-3.webpMix to get a basil pureehttps://cooking-ez.com/images/recettes/zoom/base/sauces/360-4.webpAdd pine nuts, garlic, ing5 grated, ing6 salt and pepperhttps://cooking-ez.com/images/recettes/zoom/base/sauces/360-5.webp... and mix again until you obtain the texture of a thick puree. Do not hesitate to adapt the quantity of olivehttps://cooking-ez.com/images/recettes/zoom/base/sauces/360-6.webpChecking seasoninghttps://cooking-ez.com/images/recettes/zoom/base/sauces/360-7.webpStore in the fridge in a closed jarhttps://cooking-ez.com/images/recettes/zoom/base/sauces/360-8.webp https://cooking-ez.com/four/recipe-ocean-bread.phpOcean breadBread made with sea water, with no added extra salthttps://cooking-ez.com/images/recettes/four/pains/359-0.webpFilter ing0 to strain out any little impurities it might containhttps://cooking-ez.com/images/recettes/four/pains/359-1.webpPour the sea water into the food processor bowl, add ing1 and mix brieflyhttps://cooking-ez.com/images/recettes/four/pains/359-2.webpAdd ing2 then ing3 and knead for 5 minutes on minimum speed (1), then for a further 5 minutes on speed 2.Youhttps://cooking-ez.com/images/recettes/four/pains/359-3.webpTip the dough into a large clean bowl and cover with a plastic sheet. Leave to rest for 10https://cooking-ez.com/images/recettes/four/pains/359-4.webpAt the end of this resting time, take a wooden spatula or a doughhttps://cooking-ez.com/images/recettes/four/pains/359-5.webpCover the bowl and leave to rest in a warm place for 2 hours.After resting, tip the dough out onto your worktophttps://cooking-ez.com/images/recettes/four/pains/359-6.webpShape it into a nice round ball by folding the edge under until the top becomes a smooth domehttps://cooking-ez.com/images/recettes/four/pains/359-7.webpPut this ball into a banneton (rising basket), dust with flour,https://cooking-ez.com/images/recettes/four/pains/359-8.webpPreheat the oven to 240°C (460°F).Turn the loaf out of the basket, slash the top andhttps://cooking-ez.com/images/recettes/four/pains/359-9.webpWhen the loaf comes out of the oven, see how crunchy the crust is and how light the loaf is insidehttps://cooking-ez.com/images/recettes/four/pains/359-10.webp https://cooking-ez.com/divers/recipe-eggs-meurette.phpEggs meurettePoached eggs, onions, bacon and reduced red wine saucehttps://cooking-ez.com/images/recettes/divers/autres/358-0.webpPour ing0 into a pan on medium heat. Salt and add ing1 (to reduce the bitterness after cooking).The ideal winehttps://cooking-ez.com/images/recettes/divers/autres/358-1.webpPrepare ing2https://cooking-ez.com/images/recettes/divers/autres/358-2.webpIn a pan on lively fire pour ing4 and when hot, add ing5 and make fry.Then mix then with ing3 in a bowl,https://cooking-ez.com/images/recettes/divers/autres/358-5.webpRemove the crust from ing6. reheat the frying pan and fry the bread in the bacon fat until they are golden brownhttps://cooking-ez.com/images/recettes/divers/autres/358-6.webpWhen the wine has reduced by 4/5, mix ing7 and ing8 in a cuphttps://cooking-ez.com/images/recettes/divers/autres/358-7.webpThen pour this mixture into the reduced wine and beat vigourously while still heating to thicken thehttps://cooking-ez.com/images/recettes/divers/autres/358-8.webpArrange on the plates: put a slice of fried bread on each one and spread with a layer of onions and bacon. Place twohttps://cooking-ez.com/images/recettes/divers/autres/358-9.webp https://cooking-ez.com/divers/recipe-baked-potoatoes-herb-butter-cream.phpBaked potoatoes with herb butter or creamMelting of potatoes, and soft of creamhttps://cooking-ez.com/images/recettes/divers/legumes/357-0.webpPreheat the oven to 200°C (390°F).Wash the potatoes, scrubbing them thoroughly under running water. Use largehttps://cooking-ez.com/images/recettes/divers/legumes/357-1.webpMeanwhile, finely chop the herbs and put in a bowl with ing2, ing6, salt and pepperhttps://cooking-ez.com/images/recettes/divers/legumes/357-2.webpMix with a forkhttps://cooking-ez.com/images/recettes/divers/legumes/357-3.webpTip the mixture onto a sheet of plastic film and roll up to produce a cylinderhttps://cooking-ez.com/images/recettes/divers/legumes/357-4.webpTwist the ends of the film firmly, rather like a sweet wrapper, and put to wait in the fridgehttps://cooking-ez.com/images/recettes/divers/legumes/357-5.webpAnother possible topping can be made by mixing the chopped herbs, salt and pepper with ing3https://cooking-ez.com/images/recettes/divers/legumes/357-6.webpAfter one hour, check if the potatoes are cooked: a knife blade should pass through them easily. If you feel the leasthttps://cooking-ez.com/images/recettes/divers/legumes/357-7.webpCut the roll of herb butter into thick sliceshttps://cooking-ez.com/images/recettes/divers/legumes/357-8.webpSplit the hot potatoes on a plate and place a spoonful of the cream with herbs, or a slice of herb butter, in thehttps://cooking-ez.com/images/recettes/divers/legumes/357-9.webp https://cooking-ez.com/poissons/recipe-cretan-style-salmon.phpCretan-style salmonSalmon, yoghurt, feta and tomatohttps://cooking-ez.com/images/recettes/poissons/poisson/356-0.webpPrepare and chop ing0.Prepare and chop ing1https://cooking-ez.com/images/recettes/poissons/poisson/356-1.webpCut ing2 into 2 cm (1 inch) cubes, or thereabouts, keeping only the flesh and removing any skin and boneshttps://cooking-ez.com/images/recettes/poissons/poisson/356-2.webpPour ing3 into a non-stick pan on medium heat. When this is hot, add the chopped shallot, salt and pepper and cook forhttps://cooking-ez.com/images/recettes/poissons/poisson/356-3.webpThen add the chopped leek and mix well. Cook uncovered until the leek is just tender but stillhttps://cooking-ez.com/images/recettes/poissons/poisson/356-4.webpPour ing4 into a frying pan and once this is nice and hot add the cubes of salmon. Cook for a bare 2 to 3 minutes, sohttps://cooking-ez.com/images/recettes/poissons/poisson/356-5.webpPut the pan back on medium heat and add ing5 cut into small pieces. Stir until it is meltedhttps://cooking-ez.com/images/recettes/poissons/poisson/356-6.webpAdd ing6 and ing7, and bring to the boil while stirring.Heat the serving plateshttps://cooking-ez.com/images/recettes/poissons/poisson/356-7.webpReturn the salmon cubes to the pan and stir gently. Add the juice of ing8 if you like and remove from the heathttps://cooking-ez.com/images/recettes/poissons/poisson/356-8.webpArrange on the plates: lay a bed of leek and pour the salmon and sauce on top.Servehttps://cooking-ez.com/images/recettes/poissons/poisson/356-9.webp https://cooking-ez.com/divers/recipe-real-home-made-chips.phpReal home-made chips*https://cooking-ez.com/images/recettes/divers/legumes/355-0.webpStage 1: boiling.Peel and rinse ing0. It's a good idea to use large potatoes. I have ahttps://cooking-ez.com/images/recettes/divers/legumes/355-1.webpCut the potoatoes into fairly thick slices (about 1 cm or 0.4 inches)https://cooking-ez.com/images/recettes/divers/legumes/355-2.webpCut the slices into sticks of the same thickness. It's important not to make the chips too thin, otherwise they'll nothttps://cooking-ez.com/images/recettes/divers/legumes/355-3.webpPut the cut chips in a large bowl under running water for 2 to 3 minutes, swishing them round from time to time untilhttps://cooking-ez.com/images/recettes/divers/legumes/355-4.webpPrepare a large pan of lightly salted water and put the chips on to boil.It's important that the chips arehttps://cooking-ez.com/images/recettes/divers/legumes/355-5.webpWhen they are well cooked, remove the chips gently and drain on a rack.As soon as they are cool, put the rackhttps://cooking-ez.com/images/recettes/divers/legumes/355-6.webpYou can see on this close-up what I mentioned earlier: the chips are well cooked and their edges (as shown by thehttps://cooking-ez.com/images/recettes/divers/legumes/355-7.webpStage 2: first frying.Fry the chips for the first time in very hot oil for 5https://cooking-ez.com/images/recettes/divers/legumes/355-8.webpThe aim is not to cook the chips, just part cook them. They should be barely coloured.Drain them thoroughly,https://cooking-ez.com/images/recettes/divers/legumes/355-9.webpStage 3: second and final frying. Put the chips back into the hot oil for about 5 minutes,https://cooking-ez.com/images/recettes/divers/legumes/355-10.webpTip into a dish lined with a layer of absorbant paper, salt lightly and serve without delayhttps://cooking-ez.com/images/recettes/divers/legumes/355-11.webp https://cooking-ez.com/divers/recipe-leek-tuna-loaf.phpLeek and tuna loafSauted leeks with tuna in oil in a salted loafhttps://cooking-ez.com/images/recettes/divers/autres/354-0.webpHeat the oven to 210°C (420°F).Prepare ing0 and ing1.Then finely chop bothhttps://cooking-ez.com/images/recettes/divers/autres/354-1.webpPour ing2 into a frying pan on medium heat. When hot, add the chopped shallot, salt and pepper and cook for 1https://cooking-ez.com/images/recettes/divers/autres/354-2.webpAdd the chopped leek and leave to cook uncovered until the leek is just tender but stillhttps://cooking-ez.com/images/recettes/divers/autres/354-3.webpIn a food processor bowl, put: ing3, ing4, ing5, ing6, ing7, ingA and ing9. Mix on slow speed until the mixture ishttps://cooking-ez.com/images/recettes/divers/autres/354-4.webpAdd the leek and ing8 to the mixture and mix wellhttps://cooking-ez.com/images/recettes/divers/autres/354-5.webpPour the mixture into a loaf tin or mould and bake.txt=1398https://cooking-ez.com/images/recettes/divers/autres/354-6.webpLeave to cook for about 40 minutes; the top should be golden brown and the middle just cooked, because if it ishttps://cooking-ez.com/images/recettes/divers/autres/354-7.webp https://cooking-ez.com/base/recipe-potato-puree.phpPotato puréeFrench-style mashed potatohttps://cooking-ez.com/images/recettes/base/legumes/353-0.webpWash ing0 but don't peel them. Put on to boil in a large pan of lightly-salted water.The potatoes are cookedhttps://cooking-ez.com/images/recettes/base/legumes/353-1.webpRemove them from the water as soon as they are cooked (don't leave them to cool in the water, they might take on anhttps://cooking-ez.com/images/recettes/base/legumes/353-2.webpAs soon as they are cool enough to handle, peel them and remove any small blemishes (the "eyes" of the potato)https://cooking-ez.com/images/recettes/base/legumes/353-3.webpCut into pieces and pass through a vegetable mill using the finest setting.If you don't have a vegetable mill,https://cooking-ez.com/images/recettes/base/legumes/353-4.webpPut the mashed potatoes in a panhttps://cooking-ez.com/images/recettes/base/legumes/353-5.webpStir constantly over low heat for 4 or 5 minutes to dry the purée.This is to improve the texturehttps://cooking-ez.com/images/recettes/base/legumes/353-6.webpThen add ing1 cut into small pieces, a little at a time, stirring well until the butter is completely incorporatedhttps://cooking-ez.com/images/recettes/base/legumes/353-7.webpAdd ing2 and mix again thoroughlyhttps://cooking-ez.com/images/recettes/base/legumes/353-8.webpSalt and pepper. Your potato purée is ready.Already quite delicious just as it is, you can serve it "Irishhttps://cooking-ez.com/images/recettes/base/legumes/353-9.webpYou can improve it even further by passing it through a sieve. It's long and tiringhttps://cooking-ez.com/images/recettes/base/legumes/353-10.webp...but you'll have the finest, smoothest potato purée everhttps://cooking-ez.com/images/recettes/base/legumes/353-11.webp https://cooking-ez.com/entrees/recipe-surprise-eggs.phpSurprise eggsScrambled eggs, prawns, ham and chiveshttps://cooking-ez.com/images/recettes/entrees/autres/352-0.webpPeel ing0, or little grey shrimps in this case. If you are using larger prawns, cut them into small pieceshttps://cooking-ez.com/images/recettes/entrees/autres/352-1.webpPrepare ing1 and chop finely. Cut ing2 into small peiceshttps://cooking-ez.com/images/recettes/entrees/autres/352-2.webpPour ing3 into a non-stick pan over high heat. When it's nice and hot, add the chopped shallot, salt and pepper. Cookhttps://cooking-ez.com/images/recettes/entrees/autres/352-3.webpAdd the prawns and ham, and continue cooking a further 2 or 3 minutes.One minute before the end of this cookinghttps://cooking-ez.com/images/recettes/entrees/autres/352-4.webpBreak ing5, but in a rather special way: break the shell at the bottom (the rounded end), keeping as much of the shellhttps://cooking-ez.com/images/recettes/entrees/autres/352-5.webpPut the eggs in a bowl and beat with salt and pepper. Cook as scrambled eggshttps://cooking-ez.com/images/recettes/entrees/autres/352-6.webpAs soon as they are cooked, add the prawn-ham mixture and the finely-chopped chives.The filling can be preparedhttps://cooking-ez.com/images/recettes/entrees/autres/352-7.webpHeat the eggcups as you would plates.Carefully fill the shells with the mixturehttps://cooking-ez.com/images/recettes/entrees/autres/352-8.webp...and turn the filled eggshell smartly upside-down on top. Wipe around the eggcup carefully to keep thehttps://cooking-ez.com/images/recettes/entrees/autres/352-9.webp https://cooking-ez.com/entrees/recipe-courgette-tart-mint.phpCourgette tart with mintPuff pastry, courgettes, mint and fetahttps://cooking-ez.com/images/recettes/entrees/tartes/351-0.webpRoll out ing0 in a circle, prick all over, then use to line a tarthttps://cooking-ez.com/images/recettes/entrees/tartes/351-1.webpPrepare ing1, then slice fairly thinly, using a mandolin if youhttps://cooking-ez.com/images/recettes/entrees/tartes/351-2.webpPour ing2 into a non-stick frying pan over high heat. As soon as it's nice and hot, add the sliced courgettes and cookhttps://cooking-ez.com/images/recettes/entrees/tartes/351-3.webpCut ing3 into small pieceshttps://cooking-ez.com/images/recettes/entrees/tartes/351-4.webpWash ing4, dry and chop roughly with a knife or scissors.You can add any other herbs you like. I have usedhttps://cooking-ez.com/images/recettes/entrees/tartes/351-5.webpPour ing5 into a bowl, add the diced feta, salt and pepper.Add the mint and mixhttps://cooking-ez.com/images/recettes/entrees/tartes/351-7.webpPreheat the oven to 220°C (430°F).Take the pastry case out of the fridge, and arrange the courgette slices inhttps://cooking-ez.com/images/recettes/entrees/tartes/351-8.webpPour the cream-feta-herb mixture on top, then cook for 30-40 minuteshttps://cooking-ez.com/images/recettes/entrees/tartes/351-9.webpYou can put the tart under the grill for a few minutes at the end to brown the tophttps://cooking-ez.com/images/recettes/entrees/tartes/351-10.webp https://cooking-ez.com/desserts/recipe-blackcurrant-vanilla-lime-verrine.phpBlackcurrant, vanilla and lime verrine3 layers: lime, blackcurrant and vanillahttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/350-0.webpPrepare a confectioner's custard: pour ing0 into a pan, add the ing1 and bring to the boil.As soon as the milkhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/350-1.webpPrepare the custard by mixing together ing2 and ing3, then add ing4 and mix thoroughly.Pour the hot milk ontohttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/350-2.webpCook as for a normal confectioner's custard, then stand the pan to cool in cold water,https://cooking-ez.com/images/recettes/desserts/cremes_mousses/350-3.webpMeanwhile, prepare or thaw ing7, which should be completely smooth in texturehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/350-4.webpMix ing8 with ing9. This is to help the agar-agar blend more easily with the syruphttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/350-5.webpBring ingA to a simmer and tip in the mixture of sugar and agar-agar while beating vigourouslyhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/350-6.webpThen pour the hot syrup into the blackcurrant coulis and mix well.You can use a hand-mixer briefly for this ifhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/350-7.webpBegin assembling the verrines by putting a layer of cold (or barely warm) confectioner's custard in bottom of eachhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/350-8.webpPour a layer of blackcurrant coulis on top while this is still warm and sufficiently runnyhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/350-9.webpFinish with a layer of whipped cream (chantilly), which you can dust with a little matcha green tea powderhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/350-10.webp https://cooking-ez.com/entrees/recipe-warm-lentil-salad.phpWarm lentil saladWarm lentils, grilled bacon, French dessing and chiveshttps://cooking-ez.com/images/recettes/entrees/salades/349-0.webpCut ing0 into small pieces, not too thickhttps://cooking-ez.com/images/recettes/entrees/salades/349-1.webpPrepare ing1 and chop as finely as possiblehttps://cooking-ez.com/images/recettes/entrees/salades/349-2.webpBring a large pan of salted water to the boil, then add ing2.Cook until the lentils are just tender, but nohttps://cooking-ez.com/images/recettes/entrees/salades/349-3.webpMeanwhile, pour smoked pork belly into a large pan, add the pieces of ing0 and fry. As soon as they are nicelyhttps://cooking-ez.com/images/recettes/entrees/salades/349-4.webpWhen the lentils are cooked, drain them in a seive and run them briefly under the coldhttps://cooking-ez.com/images/recettes/entrees/salades/349-5.webpOnce the lentils are thoroughly drained, tip them into the pan with the bacon and mix wellhttps://cooking-ez.com/images/recettes/entrees/salades/349-6.webpChop the ing5 finelyhttps://cooking-ez.com/images/recettes/entrees/salades/349-7.webpAdd the onions and chives to the lentils, pour in ing6 and mix well.Serve warm if possiblehttps://cooking-ez.com/images/recettes/entrees/salades/349-8.webp https://cooking-ez.com/desserts/recipe-quick-bramble-jelly.phpQuick bramble jellyBriefly-cooked jellyhttps://cooking-ez.com/images/recettes/desserts/sirops_coulis/348-0.webpPrepare a blackberry coulis without any sugar: blend ing0, then strain this purée through ahttps://cooking-ez.com/images/recettes/desserts/sirops_coulis/348-1.webpPour the juice obtained into a high-sided pan and add ing1 and the juice of ing2.Put over high heat and mixhttps://cooking-ez.com/images/recettes/desserts/sirops_coulis/348-2.webpAs soon as it begins to boil, a foam will form on the top.Turn down the heat, then skim off this foam andhttps://cooking-ez.com/images/recettes/desserts/sirops_coulis/348-3.webpMix ing3 with a teaspoon of sugar to help it mix more easily with the blackberry juicehttps://cooking-ez.com/images/recettes/desserts/sirops_coulis/348-4.webpAdd the agar-agar and sugar mixture to the blackberry juice while whisking briskly.Turn up the heat and bringhttps://cooking-ez.com/images/recettes/desserts/sirops_coulis/348-5.webpAs soon as the pan boils, turn off the heat and pot up the jelly. Be careful - it's very hot!https://cooking-ez.com/images/recettes/desserts/sirops_coulis/348-6.webpAs soon as the jars are filled and sealed, turn them upside down.This trick forces the air in the jar uphttps://cooking-ez.com/images/recettes/desserts/sirops_coulis/348-7.webpAfter a few minutes, turn the jars right way up again and leave to cool before putting them away, preferably in a coolhttps://cooking-ez.com/images/recettes/desserts/sirops_coulis/348-8.webp https://cooking-ez.com/entrees/recipe-vegetable-rosette-tart.phpVegetable rosette tartCourgettes, carrots and fetahttps://cooking-ez.com/images/recettes/entrees/tartes/347-0.webpPrick the centre of ing0, line a tart tin or mould and put to wait in the fridgehttps://cooking-ez.com/images/recettes/entrees/tartes/347-1.webpPrepare ing1.Scrub ing2, then cut off the endshttps://cooking-ez.com/images/recettes/entrees/tartes/347-2.webpSlice the carrots thinly lengthways, using a vegetable peeler or preferably ahttps://cooking-ez.com/images/recettes/entrees/tartes/347-3.webpDo the same with the courgetteshttps://cooking-ez.com/images/recettes/entrees/tartes/347-4.webpPeel ing3, and cut into small pieceshttps://cooking-ez.com/images/recettes/entrees/tartes/347-5.webpBring a large pan of salted water to the boil. When boiling, tip in the carrots and count one minute of cooking timehttps://cooking-ez.com/images/recettes/entrees/tartes/347-6.webpRemove the carrots and plunge into cold waterhttps://cooking-ez.com/images/recettes/entrees/tartes/347-7.webpThen drain thoroughly (using a salad spinner works well), then leave to dry on a cloth orhttps://cooking-ez.com/images/recettes/entrees/tartes/347-8.webpDo the same with the courgettes, using the cooking water from the carrotshttps://cooking-ez.com/images/recettes/entrees/tartes/347-9.webpPreheat the oven to 210°C (420°F).Assemble the tart: arrange the vegetables in rings, alternating rings ofhttps://cooking-ez.com/images/recettes/entrees/tartes/347-10.webp...until you have filled the whole tarthttps://cooking-ez.com/images/recettes/entrees/tartes/347-11.webpPrepare the filling: blend ing4, ing5, the chopped onion, salt and pepper togetherhttps://cooking-ez.com/images/recettes/entrees/tartes/347-12.webpPour over the tart, then cook in the oven for about 40 minuteshttps://cooking-ez.com/images/recettes/entrees/tartes/347-13.webpThis tart can be eaten warm or cold. For a cold meal, try accompanying it with a green salad and a goodhttps://cooking-ez.com/images/recettes/entrees/tartes/347-14.webp https://cooking-ez.com/desserts/recipe-apricot-fool.phpApricot foolWhipped cream (Chantilly) and fresh fruit coulishttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/346-0.webpMix ing0 et ing1, and whip as for whipped cream (Chantilly)https://cooking-ez.com/images/recettes/desserts/cremes_mousses/346-1.webpAdd ing2, apricot in this casehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/346-2.webpFold in gently with a maryse, to mix well while keeping the air bubbles in the cream, so thathttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/346-3.webpServe the fool in glasses, adding a little fruit coulis on top to decoratehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/346-5.webp https://cooking-ez.com/entrees/recipe-croque-monsieur.phpCroque-monsieurOven-toasted ham and béchamel sauce sandwichhttps://cooking-ez.com/images/recettes/entrees/autres/345-0.webpBegin by cutting the crusts off ing0https://cooking-ez.com/images/recettes/entrees/autres/345-1.webpCut ing1 to the size of the bread sliceshttps://cooking-ez.com/images/recettes/entrees/autres/345-2.webpLightly fry the slices of ham in a very hot pan for just a few seconds on each sidehttps://cooking-ez.com/images/recettes/entrees/autres/345-3.webpSpread béchamel sauce on 2 slices of bread (tip: use a broad-bladed knife or palettehttps://cooking-ez.com/images/recettes/entrees/autres/345-4.webpThen put the other slice of bread on the ham and sprinkle with grated cheesehttps://cooking-ez.com/images/recettes/entrees/autres/345-5.webpPlace the croque-monsieur on a baking sheet.Preheat the oven to 200°C (390°F)https://cooking-ez.com/images/recettes/entrees/autres/345-6.webpIf you are making several croque-monsieurs, it is worth setting up a production line, i.e. spread béchamel sauce onhttps://cooking-ez.com/images/recettes/entrees/autres/345-7.webpOnce all your croque-monsieurs are assembled, put the baking sheet into a hot ovenhttps://cooking-ez.com/images/recettes/entrees/autres/345-8.webpCook for about twenty minutes, watching carefully for colouring.You can put them under the grill to brown ifhttps://cooking-ez.com/images/recettes/entrees/autres/345-9.webpServe hot or warm if possible, with a green salad for examplehttps://cooking-ez.com/images/recettes/entrees/autres/345-10.webp https://cooking-ez.com/desserts/recipe-eton-mess.phpEton messMeringue, strawberries and cream: an English dessert,https://cooking-ez.com/images/recettes/desserts/autres/344-0.webpPrepare meringues with ing0 and ing1. Shape them by piping with ahttps://cooking-ez.com/images/recettes/desserts/autres/344-1.webpPrepare ing2 and cut into 2 or 4 according to their size. Ideally the pieces should be abouthttps://cooking-ez.com/images/recettes/desserts/autres/344-2.webpPrepare the chantilly (whipped cream) with ing3 and ing4.Tip the strawberries, creamhttps://cooking-ez.com/images/recettes/desserts/autres/344-3.webpMix gentlyhttps://cooking-ez.com/images/recettes/desserts/autres/344-4.webpAnd serve immediatelyhttps://cooking-ez.com/images/recettes/desserts/autres/344-5.webp https://cooking-ez.com/entrees/recipe-cucumber-salmon-salad.phpCucumber and salmon saladhttps://cooking-ez.com/images/recettes/entrees/salades/343-0.webpWash ing0 and slice thinlyhttps://cooking-ez.com/images/recettes/entrees/salades/343-1.webpCut ing1 into small peiceshttps://cooking-ez.com/images/recettes/entrees/salades/343-2.webpPeel ing2, and cut into small dice, which should be sprinkled with the juice of ing3 straighthttps://cooking-ez.com/images/recettes/entrees/salades/343-3.webpBreak up ing4 into flakes.Prepare ing5https://cooking-ez.com/images/recettes/entrees/salades/343-4.webpPut all the ingredients into a bowl, add the mayonnaise and herbs, then mix carefullyhttps://cooking-ez.com/images/recettes/entrees/salades/343-5.webpRefrigerate, covered by plastic film until servinghttps://cooking-ez.com/images/recettes/entrees/salades/343-6.webp https://cooking-ez.com/entrees/recipe-tomato-courgette-tart.phpTomato and courgette tartPuff pastry, tomatoes, courgettes and fetahttps://cooking-ez.com/images/recettes/entrees/tartes/342-0.webpPeel ing0.Slice fairly thickly. Sprinkle a little salt on both sides and spread themhttps://cooking-ez.com/images/recettes/entrees/tartes/342-1.webpMeanwhile, prepare ing1 and slice.Pour ing2 into a large pan over high heat, andhttps://cooking-ez.com/images/recettes/entrees/tartes/342-2.webpPour the contents of the pan through a strainer and leave to drain.Important: do not throw away the oil whichhttps://cooking-ez.com/images/recettes/entrees/tartes/342-3.webpRoll out the pastry into a circle and prick all over with a fork or pique-vite (pastryhttps://cooking-ez.com/images/recettes/entrees/tartes/342-4.webpPreheat the oven to 200°C (390°F).Spread ing3 over the pastry, using a small spoon orhttps://cooking-ez.com/images/recettes/entrees/tartes/342-5.webpArrange the first round of the rosette by overlapping a tomato slice with 2 slices of courgette all the way round thehttps://cooking-ez.com/images/recettes/entrees/tartes/342-6.webpArrange an inner circle overlapped in the opposite direction.Place the top of a tomato in the centrehttps://cooking-ez.com/images/recettes/entrees/tartes/342-7.webpFinish with a few pieces of fetahttps://cooking-ez.com/images/recettes/entrees/tartes/342-8.webpCook for 30 to 40 minutes, watching carefully to make sure that the edge of the pastry doesn't burnhttps://cooking-ez.com/images/recettes/entrees/tartes/342-9.webpAs soon as it comes out of the oven, brush the olive oil kept from cooking the courgettes over the top of the tart tohttps://cooking-ez.com/images/recettes/entrees/tartes/342-10.webp https://cooking-ez.com/desserts/recipe-strawberry-rhubarb-crumble.phpStrawberry and rhubarb crumble3 layers rhubard, strawberries and crumble doughhttps://cooking-ez.com/images/recettes/desserts/gateaux/341-0.webpPrepare ing0.Butter an ovenproof dish, and spread the stewed rhubarb in the bottomhttps://cooking-ez.com/images/recettes/desserts/gateaux/341-1.webpPrepare ing1, cut them into 4 and spread in a layer over the rhubarbhttps://cooking-ez.com/images/recettes/desserts/gateaux/341-2.webpPreheat the oven to 200°C (390°F).Prepare the crumble topping using ing2, ing3, ing4https://cooking-ez.com/images/recettes/desserts/gateaux/341-3.webpAnd spread on top of the strawberrieshttps://cooking-ez.com/images/recettes/desserts/gateaux/341-4.webpBake until the juice from the strawberries begins to show through the crumble topping slightly (about 30https://cooking-ez.com/images/recettes/desserts/gateaux/341-5.webpBest eaten warmhttps://cooking-ez.com/images/recettes/desserts/gateaux/341-6.webp https://cooking-ez.com/desserts/recipe-cherry-pistachio-tarts.phpCherry and pistachio tartsSweetcrust pastry, pistachios cream and cherrieshttps://cooking-ez.com/images/recettes/desserts/tartes/340-0.webpRoll out ing0 and cut circles to line tart tins, moulds orhttps://cooking-ez.com/images/recettes/desserts/tartes/340-1.webpPut 1 teaspoonful of pistachio cream in the bottom of each tart casehttps://cooking-ez.com/images/recettes/desserts/tartes/340-2.webpSpread it more or less evenlyhttps://cooking-ez.com/images/recettes/desserts/tartes/340-3.webpBake for around 20 minutes, until the tarts are fully cooked and the pistachio cream well risen.Turn out onto ahttps://cooking-ez.com/images/recettes/desserts/tartes/340-4.webpMelt ing2 and coat the top of the tarts, using a brushhttps://cooking-ez.com/images/recettes/desserts/tartes/340-5.webpPlace the cherries on the glaze without delay, so that they stick.Brush another coat of glaze on thehttps://cooking-ez.com/images/recettes/desserts/tartes/340-6.webp https://cooking-ez.com/entrees/recipe-greek-salad.phpGreek saladTomatoes, cucumber, olive oil and Fetahttps://cooking-ez.com/images/recettes/entrees/salades/339-0.webpWash ing0, peel and slice (a mandolin is the ideal tool for this), then cut into sticks, andhttps://cooking-ez.com/images/recettes/entrees/salades/339-1.webpPrepare ing1 and chop finelyhttps://cooking-ez.com/images/recettes/entrees/salades/339-2.webpPrepare ing2 and cut into small dicehttps://cooking-ez.com/images/recettes/entrees/salades/339-3.webpDice ing3https://cooking-ez.com/images/recettes/entrees/salades/339-4.webpRemove the stones from ing4 and chop roughlyhttps://cooking-ez.com/images/recettes/entrees/salades/339-5.webpPrepare a "citronette" (lemon) dressing, by mixing ing5, ing6, salt and pepperhttps://cooking-ez.com/images/recettes/entrees/salades/339-6.webpMix all the ingredients in a bowl, then add the fresh herbs and mix againhttps://cooking-ez.com/images/recettes/entrees/salades/339-7.webpAdd the dressing and mix once more.It's readyhttps://cooking-ez.com/images/recettes/entrees/salades/339-8.webp https://cooking-ez.com/base/recipe-stewed-plums.phpStewed plumsTasty and just a bit tarthttps://cooking-ez.com/images/recettes/base/cremes_mousses/338-0.webpWash ing0https://cooking-ez.com/images/recettes/base/cremes_mousses/338-1.webpCut in half, remove the stone, then cut in half againhttps://cooking-ez.com/images/recettes/base/cremes_mousses/338-2.webpPour ing1 over, the juice of ing2 and ing3.Cover and put on low heathttps://cooking-ez.com/images/recettes/base/cremes_mousses/338-3.webpBring slowly to the boil, and leave to cook for 5 minutes, then remove the lid and cook for a further 5https://cooking-ez.com/images/recettes/base/cremes_mousses/338-4.webpIf you don't like the skin, you can pass the stewed fruit through a sieve pushing it throughhttps://cooking-ez.com/images/recettes/base/cremes_mousses/338-5.webp https://cooking-ez.com/poissons/recipe-salmon-chard-rolls.phpSalmon chard rollsA pink and green rollhttps://cooking-ez.com/images/recettes/poissons/poisson/337-0.webpTrim the ing0 and put into warm water to wash them thoroughly.Bring a large pan of slated water to the boilhttps://cooking-ez.com/images/recettes/poissons/poisson/337-1.webpAs soon as the water boils, add the cleaned chard leaves and leave to cook for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/poissons/poisson/337-2.webpRemove the leaves with a araignée (spider) or skimmer, then plungehttps://cooking-ez.com/images/recettes/poissons/poisson/337-3.webpAfter they have cooled for a few minutes, remove the leaves and drain themhttps://cooking-ez.com/images/recettes/poissons/poisson/337-4.webpAfter draining, use a salad spinner, if you have one, to remove as much water as possible,https://cooking-ez.com/images/recettes/poissons/poisson/337-5.webpGrill the salmon portions.Lay out 2 chard leaves on the worktop, quite flat andhttps://cooking-ez.com/images/recettes/poissons/poisson/337-6.webpThen roll up the salmon in the leaveshttps://cooking-ez.com/images/recettes/poissons/poisson/337-7.webpTrim off the ends of the roll neatly to show the lovely contrast between the pink of the salmon and the green of thehttps://cooking-ez.com/images/recettes/poissons/poisson/337-8.webpPut ing2 in a pan over medium heat, salt and pepper, then arrange the salmon rolls in the bottom together with anyhttps://cooking-ez.com/images/recettes/poissons/poisson/337-9.webpMeanwhile prepare the lemon sabayon with ing3, ing4, ing5, salt and pepperhttps://cooking-ez.com/images/recettes/poissons/poisson/337-10.webpHeat the plates. Place a salmon roll in the centre with the trimmings on the side, and pour a ribbon of sabayonhttps://cooking-ez.com/images/recettes/poissons/poisson/337-11.webp https://cooking-ez.com/desserts/recipe-succes-praline-praline-meringue.phpSuccès praliné (praline meringue)Almond meringue with praline butter creamhttps://cooking-ez.com/images/recettes/desserts/gateaux/336-0.webpPrepare an almond meringue by beating ing0 to stiff peak stage, then add ing1 at thehttps://cooking-ez.com/images/recettes/desserts/gateaux/336-1.webpPreheat the oven to 150°C (300°F).Place a large sheet of cooking parchment on yourhttps://cooking-ez.com/images/recettes/desserts/gateaux/336-2.webpFix the sheet, smooth side uppermost on a bakinghttps://cooking-ez.com/images/recettes/desserts/gateaux/336-3.webpTake a forcing bag and a large nozzle (diameter 16), and fill with almondhttps://cooking-ez.com/images/recettes/desserts/gateaux/336-4.webpIf you have some meringue left over, make shapes like finger biscuits, which are good for accompanying desserts likehttps://cooking-ez.com/images/recettes/desserts/gateaux/336-5.webpSprinkle the circles with a little ing3https://cooking-ez.com/images/recettes/desserts/gateaux/336-6.webpPut in the oven without delay, one above the other, for about 30-40 minutes. After 20 minutes swap the sheets over andhttps://cooking-ez.com/images/recettes/desserts/gateaux/336-7.webpWatch the cooking carefully, and remove the meringues from the oven as soon as they are nicely coloured.It'shttps://cooking-ez.com/images/recettes/desserts/gateaux/336-8.webpPrepare ing4 and fold in ing5.Note: If you have prepared the butter cream in advance, remove from thehttps://cooking-ez.com/images/recettes/desserts/gateaux/336-9.webpPlace a meringue base on a chopping board, if you have a metal dessert ring, put this over thehttps://cooking-ez.com/images/recettes/desserts/gateaux/336-10.webp... and cut round with a knife to trim off the excesshttps://cooking-ez.com/images/recettes/desserts/gateaux/336-11.webp... until you have a perfect circle.Do this for both bases.Share the offcuts around any folks hoveringhttps://cooking-ez.com/images/recettes/desserts/gateaux/336-12.webpAssembling the cake:Place the less good of the bases on the serving plate (if possible, put ahttps://cooking-ez.com/images/recettes/desserts/gateaux/336-13.webpCover this base with an even layer of praline butter creamhttps://cooking-ez.com/images/recettes/desserts/gateaux/336-14.webpAnd place the second circle of meringue on top.Refrigerate for at least 1 hourhttps://cooking-ez.com/images/recettes/desserts/gateaux/336-15.webpShortly before serving, dust the top with a little iciing sugar and remove the ringhttps://cooking-ez.com/images/recettes/desserts/gateaux/336-16.webp https://cooking-ez.com/base/recipe-pistachio-cream.phpPistachio creamLike almond cream, but with a pistachio flavourhttps://cooking-ez.com/images/recettes/base/cremes_mousses/335-0.webpPut ing0 cut into small pieces in the bowl of the mixer and ing1, and knead briefly on low speed to softenhttps://cooking-ez.com/images/recettes/base/cremes_mousses/335-1.webpAdd ing2 and knead again on medium speed for 5 minutes.Add ing3 and ing4, then continue mixing for a further 5https://cooking-ez.com/images/recettes/base/cremes_mousses/335-2.webpContinue mixing and incorporate ing5 a tablespoonful at a time.Continue mixing until the mixture becomes fairlyhttps://cooking-ez.com/images/recettes/base/cremes_mousses/335-3.webpKeep refrigerated in a sealed containerhttps://cooking-ez.com/images/recettes/base/cremes_mousses/335-4.webp https://cooking-ez.com/monde/recipe-spinach-fritters.phpSpinach frittersChickpea flour and spinach fritters, herb dressinghttps://cooking-ez.com/images/recettes/monde/autres/334-0.webpChop ing0.Prepare ing1. This is fine done the day beforehttps://cooking-ez.com/images/recettes/monde/autres/334-1.webpPour ing2 into a pan over medium heat, and when hot add the chopped onion, salt and pepper and cook 2 or 3 minuteshttps://cooking-ez.com/images/recettes/monde/autres/334-2.webpTurn down the heat and add the spinach. Stir well for 2 or 3 minutes, mostly to separate the spinach which has ahttps://cooking-ez.com/images/recettes/monde/autres/334-3.webpRemove from the heat, add ing3 and ing4, salt and pepper, mix wellhttps://cooking-ez.com/images/recettes/monde/autres/334-4.webp... until thoroughly and evenly mixed.Heat oil for deep-fat fryinghttps://cooking-ez.com/images/recettes/monde/autres/334-5.webpMeanwhile finely chop ing5 and ing6https://cooking-ez.com/images/recettes/monde/autres/334-6.webpPour ing7 into a bowl, salt lightly, pepper generously, then add the herbs and mix well, preferably with ahttps://cooking-ez.com/images/recettes/monde/autres/334-7.webpScoop up a tablespoon, or ice-cream spoon, of batterhttps://cooking-ez.com/images/recettes/monde/autres/334-8.webp... and put to fry in the hot oilhttps://cooking-ez.com/images/recettes/monde/autres/334-9.webpRemove when nicely golden, drain thoroughly, and place on absorbant paperhttps://cooking-ez.com/images/recettes/monde/autres/334-10.webpServe without delay, while hot. Place both dishes in the centre of the table where everyone can help themselves tohttps://cooking-ez.com/images/recettes/monde/autres/334-11.webp https://cooking-ez.com/trucs_astuces/recipe-how-grill-salmon-well.phpHow to grill salmon wellCrispy outside, moist insidehttps://cooking-ez.com/images/recettes/trucs_astuces/cuissons/333-0.webpHeat a plate.Get salmon portions that are fairly thick (about 2 cm or 1"), with skin,https://cooking-ez.com/images/recettes/trucs_astuces/cuissons/333-1.webpLeave to cook like this for 3 minutes, season with salt and pepper then turn overhttps://cooking-ez.com/images/recettes/trucs_astuces/cuissons/333-2.webpWhen turned, pull off and discard the skin, which should now come off easilyhttps://cooking-ez.com/images/recettes/trucs_astuces/cuissons/333-3.webpScrape the top of the salmon with a serrated knife to remove all the grey part and discardhttps://cooking-ez.com/images/recettes/trucs_astuces/cuissons/333-4.webpRemove the fat completely. Be thorough, especially around the central backbone where it is thicker, as shown by thehttps://cooking-ez.com/images/recettes/trucs_astuces/cuissons/333-5.webpSalt and pepper the top side, then turn over againhttps://cooking-ez.com/images/recettes/trucs_astuces/cuissons/333-6.webpNow comes the tricky moment: knowing when to stop cooking.the simplest method is to stick anhttps://cooking-ez.com/images/recettes/trucs_astuces/cuissons/333-7.webpIf you don't have a thermometer, you can watch the cut end of the pieces for the change from translucent pink (redhttps://cooking-ez.com/images/recettes/trucs_astuces/cuissons/333-8.webpIt's quite likely that a sort of white paste will form on the slice during cooking, as shown by the green arrow. Thishttps://cooking-ez.com/images/recettes/trucs_astuces/cuissons/333-9.webpPlace the salmon pieces on a hot plate, then cover with aluminium foil.Leave covered likehttps://cooking-ez.com/images/recettes/trucs_astuces/cuissons/333-10.webpThe salmon is now ready to be used in your recipe,for example salmon with sorrel as in thishttps://cooking-ez.com/images/recettes/trucs_astuces/cuissons/333-11.webp https://cooking-ez.com/base/recipe-stewed-rhubarb.phpStewed rhubarbOnly rhubarb and some sugarhttps://cooking-ez.com/images/recettes/base/cremes_mousses/332-0.webpPut ing0 in a pan, after preparing it as shown here.Tip ing1 over the top and shakehttps://cooking-ez.com/images/recettes/base/cremes_mousses/332-1.webpLeave at room temperature for the sugar to act, and after 30 minutes or so you'll see that rhubarb juice has begun tohttps://cooking-ez.com/images/recettes/base/cremes_mousses/332-2.webpThis is the sign that you can put it on to cook gently, covered with a lidhttps://cooking-ez.com/images/recettes/base/cremes_mousses/332-3.webpLeave to cook on low heat for about 20 minutes until it is "stewed". Check by stirring: you should no longer be able tohttps://cooking-ez.com/images/recettes/base/cremes_mousses/332-4.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-rhubarb.phpHow to prepare rhubarbFrom stalks to soft desserthttps://cooking-ez.com/images/recettes/trucs_astuces/comment/331-7.webpStart by trimming off the ends of each stalk, so that it's neat and fresh. Discard the offcutshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/331-1.webpTake a stalk, and with a small knife or vegetable peeler, detach thehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/331-2.webpPull the skin down to the end of the stalk and discard.Do this all round, so that it is left completely greenhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/331-3.webpA little skin might be left towards the end of the stalk, so be sure to remove this toohttps://cooking-ez.com/images/recettes/trucs_astuces/comment/331-4.webpYou should now have a stalk that is completely peeled.Prepare all the stalks in this wayhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/331-5.webpNext cut the stalks into small pieceshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/331-6.webpYour rhubarb is now ready for usehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/331-7.webp https://cooking-ez.com/desserts/recipe-arizona-cupcakes.phpArizona cupcakesCupcake and marzipan cactushttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/330-0.webpCut ing0 into small pieces and tip into the bowl of the mixer, along with ing1 and ing2https://cooking-ez.com/images/recettes/desserts/petits_gateaux/330-1.webpKnead for a few minutes on slow speed until thoroughly mixedhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/330-2.webpThen add ing3, ing4, ing5 and ing6https://cooking-ez.com/images/recettes/desserts/petits_gateaux/330-3.webpKnead again on medium speed just until evenly mixed.Preheat oven to 180°C (360°F)https://cooking-ez.com/images/recettes/desserts/petits_gateaux/330-4.webpDivide the mixture between small moulds, preferably in paper cake cases. Do not over fill as the cakes will expandhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/330-5.webpPut in the oven and bake for around 35 minutes (watch for colouring).Leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/330-6.webpMeanwhile, make the cacti using green marzipanhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/330-7.webpMelt ing9 in a bain-marie.Note: if you don't have fondant icing, make up a quickhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/330-8.webpSpread icing over the cupcakeshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/330-9.webp... and place a cactus on top immediatelyhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/330-10.webpDecorate all the cupcakes like thishttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/330-11.webp https://cooking-ez.com/trucs_astuces/recipe-how-make-marzipan-decorations.phpHow to make marzipan decorationsTo decorate your cakehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/329-0.webpPlace the flattened disc of marzipan on a sheet of cooking parchment, andhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/329-2.webpThen start to roll with a rolling pin as if rolling out pastry for a tart.If thehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/329-3.webpIf you are using a large piece of marzipan, try cutting it in two and roll out half at a time; you'll find it muchhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/329-4.webpThe best trick, as shown in the photo, is to put guides of the required thickness on either side (here 2 pieces ofhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/329-5.webpEventually you should have a fine "sheet" of marzipan, thin and as even as possible.Unstick it from the paper,https://cooking-ez.com/images/recettes/trucs_astuces/comment/329-6.webpYou can now cut anything you wish using a knifehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/329-7.webp...or better still, cutters in various shapeshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/329-8.webpTo make leaves, for example, first cut a circle using a fluted cutter, then cut the circle in twohttps://cooking-ez.com/images/recettes/trucs_astuces/comment/329-9.webpDraw the veins of the leaf with the point of a knifehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/329-10.webpYou can also join pieces together easilyhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/329-11.webp... by overlapping them and pressing gently to stick them togetherhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/329-12.webpA tip: move your creations with a palette-knife, or if not, with a fork, to avoid breakinghttps://cooking-ez.com/images/recettes/trucs_astuces/comment/329-13.webp https://cooking-ez.com/desserts/recipe-chocolate-cream.phpChocolate creamSimple, onctuous and so chocolatehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/328-0.webpBreak ing0 into small pieceshttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/328-1.webpPour ing1 and ing2 into a pan over medium heat and bring to the boil.When boiling, remove from the heat and tiphttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/328-2.webpAllow to melt thoroughly while stirringhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/328-3.webpTip ing3 and ing4 into a bowl and mix, preferably with a maryse ouhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/328-4.webpPour the hot chocolate milk onto the egg and sugar mixture, while still stirring as beforehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/328-5.webpOnce the cream is well mixed, pour through a fine strainer, preferably placed over ahttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/328-6.webpIf froth has formed on the surface of the cream while standing, skim this off and discard.https://cooking-ez.com/images/recettes/desserts/cremes_mousses/328-7.webpLeave to cool then refrigerate for at least 2 hourshttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/328-8.webp https://cooking-ez.com/trucs_astuces/recipe-how-cook-red-meat-properly.phpHow to cook red meat properlyTender and juicyhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/327-0.webpAbove all, you need a good quality red meat.Trust your butcher and ask him if possible for thick pieces (abouthttps://cooking-ez.com/images/recettes/trucs_astuces/produit/327-1.webpPreheat the oven to 200°C (390°F).Take the meat out of the fridge at least one hour before using.Dryhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/327-2.webpThis usually sizzles and spits quite a lot, so partially cover with a piece of aluminium foil tohttps://cooking-ez.com/images/recettes/trucs_astuces/produit/327-3.webpLeave the meat to cook like this for 1 or 2 minutes until nicely coloured. This is not to cook it, just to give it ahttps://cooking-ez.com/images/recettes/trucs_astuces/produit/327-4.webpLeave the meat 1 or 2 minutes on the other side.Transfer the pan to the oven to finish cooking the meathttps://cooking-ez.com/images/recettes/trucs_astuces/produit/327-5.webpHow well cooked the meat is will depend now on how long you leave it in the oven (and on the characteristics of yourhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/327-6.webpTo finish, remove the pan from the oven and put the meat onto a hot plate. Cover withhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/327-7.webpServe with your chosen accompaniment, for example potato gratin orhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/327-8.webp https://cooking-ez.com/base/recipe-butter-cream.phpButter creamA lighter version of a classical creamhttps://cooking-ez.com/images/recettes/base/cremes_mousses/326-0.webpTake ing0 out of the refrigerator at least 1 hour before using.Heat ing1 and ing2 in a small pan over highhttps://cooking-ez.com/images/recettes/base/cremes_mousses/326-1.webpMeanwhile, tip ing3 into a bowl and beat on high speedhttps://cooking-ez.com/images/recettes/base/cremes_mousses/326-2.webpWhen the sugar syrup has reached 120°C (250°F), reduce the mixer speed and pour the syrup fairly quickly (30 secondshttps://cooking-ez.com/images/recettes/base/cremes_mousses/326-3.webpLeave the mixer beating for a further 10 minutes or so to cool the mixturehttps://cooking-ez.com/images/recettes/base/cremes_mousses/326-4.webpAfter this time add ing0 a little at a time while still beating on slow speed, until the butter is completelyhttps://cooking-ez.com/images/recettes/base/cremes_mousses/326-5.webpThe butter cream is readyhttps://cooking-ez.com/images/recettes/base/cremes_mousses/326-6.webpIf you would like a lighter butter cream, beat ing4 and add ing5 at the endhttps://cooking-ez.com/images/recettes/base/cremes_mousses/326-7.webpFold the beaten egg whites into the cream to lighten the texture while keeping the originalhttps://cooking-ez.com/images/recettes/base/cremes_mousses/326-8.webpYou can then add the flavouring of your choice like praline, a liqueur, orhttps://cooking-ez.com/images/recettes/base/cremes_mousses/326-9.webp https://cooking-ez.com/base/recipe-pistachio-powder-paste.phpPistachio powder or pasteJust pistachios and cooked sugarhttps://cooking-ez.com/images/recettes/base/pates/325-0.webpPreheat oven to 170°C (340°F).You can buy pistachios already blanched with theirhttps://cooking-ez.com/images/recettes/base/pates/325-1.webpFor this recipe the pistachios need to have the skins removed, so if you need to do this, plunge them for 2 minuteshttps://cooking-ez.com/images/recettes/base/pates/325-2.webpSpread out on a baking sheet, and put in the oven to dry roast forhttps://cooking-ez.com/images/recettes/base/pates/325-3.webpMeanwhile heat ing1 and ing2 together in a small pan over high heat, and bring up to 120°C (250°F), using anhttps://cooking-ez.com/images/recettes/base/pates/325-4.webpWhen this temperature has been reached, tip the pistachios all at once into the panhttps://cooking-ez.com/images/recettes/base/pates/325-5.webpThen stir with a wooden spatula. After a few seconds the mixture should becomehttps://cooking-ez.com/images/recettes/base/pates/325-6.webpTip the cooled contents of the pan into a blender or food processorhttps://cooking-ez.com/images/recettes/base/pates/325-7.webpBlend until it becomes evenly ground and green: pistachio powder.If you wish to use this powder for flavouringhttps://cooking-ez.com/images/recettes/base/pates/325-8.webpIf you want pistachio paste, to fill chocolates for example, it's useless to blend any longer as, unlikehttps://cooking-ez.com/images/recettes/base/pates/325-9.webpThe paste is best kept refrigerated, preferably spread into sort of flat cake, and wrapped in plastichttps://cooking-ez.com/images/recettes/base/pates/325-10.webp https://cooking-ez.com/base/recipe-praline.phpPralineCrushed caramelized almondshttps://cooking-ez.com/images/recettes/base/aromatique/324-0.webpPreheat oven to 150°C (300°F).Spread out ing0 on a baking sheet, and put in thehttps://cooking-ez.com/images/recettes/base/aromatique/324-1.webpMeanwhile heat ing1 and ing2 in a pan over high heat and bring to 120°C (250°F), the softhttps://cooking-ez.com/images/recettes/base/aromatique/324-2.webpOnce this temperature is reached, remove the almonds from the oven and tip striaght into the sugarhttps://cooking-ez.com/images/recettes/base/aromatique/324-3.webpStir with a wooden spatula. After a few seconds the mixture should become grainy.Ifhttps://cooking-ez.com/images/recettes/base/aromatique/324-4.webpTurn down the heat to medium, and continue stirring the almonds non-stophttps://cooking-ez.com/images/recettes/base/aromatique/324-5.webp... until the sugar caramelizes and the almonds are all coated with dark caramelhttps://cooking-ez.com/images/recettes/base/aromatique/324-6.webpThen tip out the contents of the pan onto a sheet of cooking parchment or onto ahttps://cooking-ez.com/images/recettes/base/aromatique/324-7.webpCrush into small pieces and put in the blenderhttps://cooking-ez.com/images/recettes/base/aromatique/324-8.webpBlend until obtaining a powder (a few seconds), if this is what you requirehttps://cooking-ez.com/images/recettes/base/aromatique/324-9.webpIf you need praline paste, continue blending and the mixture will transform itself into a pastehttps://cooking-ez.com/images/recettes/base/aromatique/324-10.webpBoth kinds of praline should be kept in airtight jars, the paste refrigerated and the powder at room temperaturehttps://cooking-ez.com/images/recettes/base/aromatique/324-11.webp https://cooking-ez.com/four/recipe-cornmeal-baps-for-anne.phpCornmeal baps for AnneSmall round breads with corn flourhttps://cooking-ez.com/images/recettes/four/pains-speciaux/323-0.webpWarm ing0 and pour into a bowl. Add ing1 and ing2. Mix gently with a whisk until yeast is completely dissolved, thenhttps://cooking-ez.com/images/recettes/four/pains-speciaux/323-1.webpCover the bowl with a plastic sheet, and leave in a warm place for at least 2https://cooking-ez.com/images/recettes/four/pains-speciaux/323-2.webpTip into the mixing bowl of a food processor: poolish, ing4, ing5, ing6, and ing7 dissolved in ing8 warmed beforehand,https://cooking-ez.com/images/recettes/four/pains-speciaux/323-3.webpKnead on slow speed for 5 to 8 minutes.txt=2294https://cooking-ez.com/images/recettes/four/pains-speciaux/323-4.webpGather dough into a ball, put in a bowl covered with a plastic sheet, and leave in a warmhttps://cooking-ez.com/images/recettes/four/pains-speciaux/323-5.webp...until doubled in volumehttps://cooking-ez.com/images/recettes/four/pains-speciaux/323-6.webpCut the dough into pieces of about 50 g and roll into balls, as for ciabatta.Coverhttps://cooking-ez.com/images/recettes/four/pains-speciaux/323-7.webpPreheat oven to 200°C (390°F).Brush the tops of the baps with a little milkhttps://cooking-ez.com/images/recettes/four/pains-speciaux/323-8.webpCut a cross in the top if you wishhttps://cooking-ez.com/images/recettes/four/pains-speciaux/323-9.webpBake for about 30 minutes (watch for colouring)https://cooking-ez.com/images/recettes/four/pains-speciaux/323-10.webp https://cooking-ez.com/monde/recipe-paella.phpPaellaTraditional rice-based dish with meat and shellfishhttps://cooking-ez.com/images/recettes/monde/autres/322-0.webpPeel ing0 and dice smallhttps://cooking-ez.com/images/recettes/monde/autres/322-1.webpPeel ing1, peel ing2 and chophttps://cooking-ez.com/images/recettes/monde/autres/322-2.webpCut ing3 into pieces and slice ing4 (tip: remove skin from chorizo before cutting, then the skin will not shrivel andhttps://cooking-ez.com/images/recettes/monde/autres/322-3.webpPrepare ing5https://cooking-ez.com/images/recettes/monde/autres/322-4.webpPrepare ing6https://cooking-ez.com/images/recettes/monde/autres/322-5.webpWash and scrape ing7https://cooking-ez.com/images/recettes/monde/autres/322-6.webpWash ing8https://cooking-ez.com/images/recettes/monde/autres/322-7.webpPut a large pan on high heat (even better, use a real paella pan if you can), and pour in ing9. When really hot, tip inhttps://cooking-ez.com/images/recettes/monde/autres/322-8.webpThey will spit, so cover pan with a sheet of aluminium foilhttps://cooking-ez.com/images/recettes/monde/autres/322-9.webpCook like this for 2 or 3 minutes until the mussels open.Remove from the heat, and lift out mussels with ahttps://cooking-ez.com/images/recettes/monde/autres/322-10.webpPut the pan back on high heat and cook prawns 2 or 3 minutes on each sidehttps://cooking-ez.com/images/recettes/monde/autres/322-11.webpRemove pan from heat, and lift out prawns with a skimmer and set asidehttps://cooking-ez.com/images/recettes/monde/autres/322-12.webpEmpty remaining cooking juices out of the pan, then pour in ingA and put back on high heat. Add sliced chorizohttps://cooking-ez.com/images/recettes/monde/autres/322-13.webpRemove chorizo slices using a skimmer, and tip in chicken pieces. Fry until golden brown onhttps://cooking-ez.com/images/recettes/monde/autres/322-14.webpAdd onion and garlic to remaining cooking fat, season, stir well and cook 2 or 3 minuteshttps://cooking-ez.com/images/recettes/monde/autres/322-15.webpTip in ingB and stir well until "pearled", as for pilau ricehttps://cooking-ez.com/images/recettes/monde/autres/322-16.webpAdd diced tomatoes, stir wellhttps://cooking-ez.com/images/recettes/monde/autres/322-17.webpThen add chicken and chorizo, plus any juices that may have drained out while waiting, it all helps add flavourhttps://cooking-ez.com/images/recettes/monde/autres/322-18.webpAdd ingC mixed with ingD, then ingE and stir thoroughly. Add cauliflower florets, season and stir again.Turnhttps://cooking-ez.com/images/recettes/monde/autres/322-19.webpMeanwhile, shell mussels and peel prawnshttps://cooking-ez.com/images/recettes/monde/autres/322-20.webp5 minutes before serving, add peas, mussels and prawns, and squeeze ingF over.Stir again and leave to cook ahttps://cooking-ez.com/images/recettes/monde/autres/322-21.webp https://cooking-ez.com/divers/recipe-fresh-spinach-cream.phpFresh spinach with creamWilted spinach, cream sauce and hard-boiled eggshttps://cooking-ez.com/images/recettes/divers/legumes/321-0.webpPrepare ing0, and set asidehttps://cooking-ez.com/images/recettes/divers/legumes/321-1.webpChop finely ing2https://cooking-ez.com/images/recettes/divers/legumes/321-3.webpHeat ing3 in a pan on medium heat, and when hot add the chopped shallot, season and cook 1 or 2 minuteshttps://cooking-ez.com/images/recettes/divers/legumes/321-4.webpPour ing4 into the pan, season againhttps://cooking-ez.com/images/recettes/divers/legumes/321-5.webpAs soon as the cream boils, add the spinachhttps://cooking-ez.com/images/recettes/divers/legumes/321-6.webpTurn down the heat and leave the cream to thicken slowly, stirring gently from time to time to separate the spinachhttps://cooking-ez.com/images/recettes/divers/legumes/321-7.webpCut ing1 into quarters lengthwayshttps://cooking-ez.com/images/recettes/divers/legumes/321-8.webpDivide the spinach between the plates, arrange the eggs on top, and pour over the cream from the panhttps://cooking-ez.com/images/recettes/divers/legumes/321-9.webp https://cooking-ez.com/viandes/recipe-steak-burger-topped-egg.phpSteak burger topped with eggA steak burger topped with a perfectly cooked egghttps://cooking-ez.com/images/recettes/viandes/viande/320-0.webpRemove ing0 and ing1 from the fridge at least 1 hour before using.Salt and pepper steak burgers bothhttps://cooking-ez.com/images/recettes/viandes/viande/320-1.webpIf you intend to serve the burgers with fried potatoes for example, begin by frying thesehttps://cooking-ez.com/images/recettes/viandes/viande/320-2.webpIn the same pan, pour ing2, and when hot add the steak burgers.Cook for about 4 minutes on each side, thenhttps://cooking-ez.com/images/recettes/viandes/viande/320-3.webpStill using the same pan, melt ing3, then add ing4 (a trick to stop the egg white forming a crispy edge).Pourhttps://cooking-ez.com/images/recettes/viandes/viande/320-5.webpWhen the whites have completely set, cut into twohttps://cooking-ez.com/images/recettes/viandes/viande/320-6.webpPut the steak burgers on hot plates with egg white on tophttps://cooking-ez.com/images/recettes/viandes/viande/320-7.webp...and place a yolk carefully in the centre. Surround with potatoes, or other accompaniment.Salt the egg yolkhttps://cooking-ez.com/images/recettes/viandes/viande/320-8.webp https://cooking-ez.com/desserts/recipe-chocolate-almond-cookies.phpChocolate almond cookiesCookies with almonds, chocolate and cocoahttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/319-0.webpTip ing0, ing1, ing2, ing3 into the bowl of your mixer and add ing4 cut into pieceshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/319-1.webpKnead on low speed for 3 or 4 minutes until evenly mixedhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/319-2.webpCrush ing5 into small pieces and add to the mixture with ing6. Knead for a further 2 or 3https://cooking-ez.com/images/recettes/desserts/petits_gateaux/319-3.webpGather the dough together and form into a roll about 4 cm (2") diameter, then wrap in plastic filmhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/319-4.webpPreheat oven to 180°C (360°F).Remove dough from fridge and cut slices 0.5 cm ( ¼") thick.You willhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/319-5.webpPlace the slices of dough on a baking sheethttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/319-6.webpCook for about 20 minutes, then leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/319-7.webp https://cooking-ez.com/four/recipe-ciabatta.phpCiabattaSmall soft Italian breadshttps://cooking-ez.com/images/recettes/four/pains-speciaux/318-0.webpPour ing0, ing1, ing2, ing3 and ing4 into a pan, and warm over gentle heat.You can also melt all thesehttps://cooking-ez.com/images/recettes/four/pains-speciaux/318-1.webpTip ing5 and ing6 into the bowl of a food processor, then add the warmed liquidhttps://cooking-ez.com/images/recettes/four/pains-speciaux/318-2.webpKnead on minimum speed for 5 to 8 minutes, until the dough is evenly mixed and elastic.txt=2294https://cooking-ez.com/images/recettes/four/pains-speciaux/318-3.webpTip out onto the worktop without flour, and stretchhttps://cooking-ez.com/images/recettes/four/pains-speciaux/318-4.webp... then fold back on itself a number of times.You can see how to do this in the recipe forhttps://cooking-ez.com/images/recettes/four/pains-speciaux/318-5.webpNext place the dough in a bowl, cover with a plastic sheet, and leave in a warm place untilhttps://cooking-ez.com/images/recettes/four/pains-speciaux/318-6.webpAfter this time, tip the dough out onto the worktop, press to expell the CO2 gas that has formed, and shapehttps://cooking-ez.com/images/recettes/four/pains-speciaux/318-7.webpCut the ball of dough into smaller pieces of about 50 ghttps://cooking-ez.com/images/recettes/four/pains-speciaux/318-8.webpThe dough is very sticky, which is quite normal, but means that they risk sticking to the plastic sheet when coveredhttps://cooking-ez.com/images/recettes/four/pains-speciaux/318-10.webpAnd lay the plastic sheet over the glasses, so that the dough does not stick to ithttps://cooking-ez.com/images/recettes/four/pains-speciaux/318-11.webpLeave the rolls to rise and double in volume for 1 or 2 hours in a warm place.Preheat oven to 180°Chttps://cooking-ez.com/images/recettes/four/pains-speciaux/318-12.webpCook for about 20 minutes until golden brown, then leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/four/pains-speciaux/318-13.webp https://cooking-ez.com/legendes/recipe-the-avocado-stone-stops-flesh-turning-brown.phpThe avocado stone stops the flesh turning brownhttps://cooking-ez.com/images/recettes/legendes/autres/317-0.webpA puree is made with an avocado cut into pieces and blendedhttps://cooking-ez.com/images/recettes/legendes/autres/317-1.webpThe purée is divided between 3 ramekins: on the right plain, in the centre with the stone, and on the left with ahttps://cooking-ez.com/images/recettes/legendes/autres/317-2.webpA few hours laterhttps://cooking-ez.com/images/recettes/legendes/autres/317-3.webpUnfortunately the stone has had no effecthttps://cooking-ez.com/images/recettes/legendes/autres/317-4.webpThe vitamin C, on the other hand, has acted as an effective anti-oxidanthttps://cooking-ez.com/images/recettes/legendes/autres/317-5.webp https://cooking-ez.com/entrees/recipe-du-barry-soup.phpDu Barry soupCreamy cauliflower soup with small pieceshttps://cooking-ez.com/images/recettes/entrees/soupes/316-0.webpPrepare ing0, then put the florets in a large pan and cover with water by 2 cm (1")https://cooking-ez.com/images/recettes/entrees/soupes/316-1.webpAfter 2 or 3 minutes boiling, remove about ¼ of the cauliflower. Check that it's cooked but still firm andhttps://cooking-ez.com/images/recettes/entrees/soupes/316-2.webpConinue cooking the rest a further 3 or 4 minutes, until the cauliflower is tender, then remove from heat andhttps://cooking-ez.com/images/recettes/entrees/soupes/316-3.webpMix ing2 with ing3, then pour this into the pan, whisking until it thickens (a few seconds)https://cooking-ez.com/images/recettes/entrees/soupes/316-4.webpPut back on low heat, then add ing4 and ing5. Whisk one last time to mix wellhttps://cooking-ez.com/images/recettes/entrees/soupes/316-5.webpFinish by adding the cauliflower removed earlier. Stir gently to mixhttps://cooking-ez.com/images/recettes/entrees/soupes/316-6.webp...your Du Barry soup is readyhttps://cooking-ez.com/images/recettes/entrees/soupes/316-7.webpThis excellent soup is named after the Comtesse du Barry, the last mistress of King Louis XV of France, and dates fromhttps://cooking-ez.com/images/recettes/entrees/soupes/madame_dubarry.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-cauliflower.phpHow to prepare cauliflowerFor cauliflower ready to use in a recipehttps://cooking-ez.com/images/recettes/trucs_astuces/produit/315-0.webpThe cauliflower is made up of a white heart surrounded by stiff green leaveshttps://cooking-ez.com/images/recettes/trucs_astuces/produit/315-1.webpPlace the cauliflower on its side. Cut off the stalk and discard it, then break off and discard the remaining leaveshttps://cooking-ez.com/images/recettes/trucs_astuces/produit/315-2.webpRepeat the operation, cutting more deeply into the stalk, and removing any more leaves that remainhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/315-3.webp...until you are just left with the white heart of the cauliflower. Brush this under running water.Note:https://cooking-ez.com/images/recettes/trucs_astuces/produit/315-4.webpCut the cauliflower into pieces by cutting into the centre and separating the florets (like little bouquets or trees)https://cooking-ez.com/images/recettes/trucs_astuces/produit/315-5.webpCut off and set aside the stalks of the florets, which will produce other smaller floretshttps://cooking-ez.com/images/recettes/trucs_astuces/produit/315-6.webpDo this againhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/315-7.webp... until you end up with just the outer florets of the cauliflower which are small and very tenderhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/315-8.webpCollect up the small florets, which are now ready to be used in your recipehttps://cooking-ez.com/images/recettes/trucs_astuces/produit/315-9.webpYou'll end up with quite a few trimmings, especially the center rib of the cauliflower, whichhttps://cooking-ez.com/images/blog/moelle-chou-fleur-3.webp https://cooking-ez.com/trucs_astuces/recipe-how-divide-preparation-evenly.phpHow to divide a preparation evenlyDivide perfectly in equal partshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/314-0.webpBefore you start cooking, weigh and make a note of the weight of the empty pan you are going to usehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/314-1.webpThen make the preparation as usual, and when it is finished, weigh the pan again full. Forhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/314-2.webpIf you need to divide this between 6 glasses, you will need 426 g /6 = 71 g, rounded down to 70 g perhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/314-3.webpDo this for all 6 glasses, and you will enjoy the satisfaction of scraping round the pan with ahttps://cooking-ez.com/images/recettes/trucs_astuces/comment/314-4.webp https://cooking-ez.com/desserts/recipe-coconut-vanilla-cream-for-elsa.phpCoconut-vanilla cream for ElsaVanilla cream, then coconut and a crunchy coconut tuilehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/313-0.webpPreheat oven to 180°C (360°F).Prepare a mixture for crème brulée with ing0, ing1,https://cooking-ez.com/images/recettes/desserts/cremes_mousses/313-1.webpBoil a kettle or large pan of water.Divide the cream between the dishes or glasses,https://cooking-ez.com/images/recettes/desserts/cremes_mousses/313-2.webpLeave the creams to cook 20-30 minutes until just set.Remove from oven, leave to cool to room temperature, thenhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/313-3.webpMeanwhile, put to soak the ing5 in cold water for 10 minutes.Put ing6, ing7, and ing8https://cooking-ez.com/images/recettes/desserts/cremes_mousses/313-4.webpPut the pan over low heat, and beat gently with a whisk.As soon as well mixed and hot (no need for it to boil),https://cooking-ez.com/images/recettes/desserts/cremes_mousses/313-5.webpLeave coconut cream to cool, and when at room temperature add ing9. Mix well.Adding Malibu is not essential,https://cooking-ez.com/images/recettes/desserts/cremes_mousses/313-6.webpDivide the coconut cream between the glasses or dishes, on top of the vanilla cream.Tip: put a tea-towel on ahttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/313-7.webpPrepare your coconut tuileshttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/313-8.webpPlace a coconut tuile on top of each cream and serve without delayhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/313-9.webpIdeally your guests should be able to break the tuile with a spoon, then taste both the coconut and vanilla creamshttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/313-10.webp https://cooking-ez.com/desserts/recipe-coconut-tuiles.phpCoconut tuilesVery thin tuiles with coconuthttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/312-0.webpBlend ing0 and ing1 to obtain a fine powderhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/312-1.webpMelt ing2 in a pan over low heat. Remove from heat, add ing3 and mixhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/312-2.webpAdd the powdered coconut and mix againhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/312-3.webpFinish by adding ing4 and mix well.The mixture is ready. Put in the refrigerator to wait.Preheat ovenhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/312-4.webpCut out a circle stencil of about 7 cm (3") diameter from a piece of card or plastichttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/312-5.webpPlace a sheet of slicone or cooking parchment on a bakinghttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/312-6.webpSpread the mixture out carefully over the circle with a palette knife, while holding thehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/312-7.webpThen lift off the circle and admire your lovely coconut tuile to be... Place the circle on the sheet again,https://cooking-ez.com/images/recettes/desserts/petits_gateaux/312-8.webpContinue until all the mixture has been used, then put in the ovenhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/312-9.webp...for about 10 minutes, or until the tuiles take on a lovely colourhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/312-10.webpUnstick the tuiles from the sheet while still hot, and place to cool on a rack.If you'd like to give them thehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/312-11.webp https://cooking-ez.com/desserts/recipe-oat-shortbread-biscuits.phpOat shortbread biscuitsSoft small butter-cakes with oatshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/311-0.webpBlend ing0 for a few seconds to obtain a rough oat flourhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/311-1.webpPut this oat flour, ing1, ing2 (cut into small pieces), ing3 and ing4 into the mixing bowl of a food processorhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/311-2.webpKnead until evenly mixed (about 4 or 5 minutes)https://cooking-ez.com/images/recettes/desserts/petits_gateaux/311-3.webpGather the dough together into a slab and wrap in plastic film. Refrigerate for at least 2 hourshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/311-4.webpPreheat oven to 180°C (360°F).Roll out the dough to a thickness of 3-4mm (a bare ¼"), then cut out circleshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/311-5.webpBake for 15-20 minutes. It is important not to overcook themhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/311-6.webp https://cooking-ez.com/desserts/recipe-creme-caramel.phpCrème caramelUpside-down caramel creamhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/310-0.webpPrepare a light caramel with ing0.Please note: It's important that the caramel shouldhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/310-1.webpPour a little liquid caramel into the bottom of a ramekinhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/310-2.webp... and turn the ramekin so that the caramel coats the base and sides. Pour any excess back into the pan (don't worryhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/310-3.webpDo this with all the ramekinshttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/310-4.webpPour ing1 into a pan with ing2, scraped to remove the small black seeds inside, and bring tohttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/310-5.webpMeanwhile pour ing3 into a bowl and add ing4. Mix well with a maryse.Pour the boilinghttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/310-6.webpPour the mixture through a strainer, preferably over a high-sided container, to remove thehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/310-7.webpPlace the ramekins in a large, deep baking sheet, then fill them with cream and put in thehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/310-8.webpCheck that the creams are cooked, like testing a cake, then remove from the oven and leave athttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/310-9.webpServe by turning out onto dessert plates or dishes. Overnight the caramel will have liquified, and will now run downhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/310-10.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-carrots.phpHow to prepare carrotsBecause just peeling is not enoughhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/309-0.webpThere's no need to wash the carrots to start withhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/309-1.webpPeel with a vegetable peeler if possible. The most practical way is by starting in the middlehttps://cooking-ez.com/images/recettes/trucs_astuces/produit/309-2.webpPeel away all marks on the surface completelyhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/309-3.webpCut off the top (a good centimetre or ½")https://cooking-ez.com/images/recettes/trucs_astuces/produit/309-4.webpThen the bottomhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/309-5.webpRinse and dry on a cloth.Your carrots are now ready to be grated or sliced for examplehttps://cooking-ez.com/images/recettes/trucs_astuces/produit/309-6.webpIf you wish to use only the best of the carrot, there's still a little work left to do.Cut the carrot in 2https://cooking-ez.com/images/recettes/trucs_astuces/produit/309-7.webpLie a quarter on its rounded side, and cut off the angled top edge, which is the core of the carrot.Thishttps://cooking-ez.com/images/recettes/trucs_astuces/produit/309-8.webpOnce the central core is removed, what remains is the best of the carrothttps://cooking-ez.com/images/recettes/trucs_astuces/produit/309-9.webpWhich you can then cut for use in your recipeshttps://cooking-ez.com/images/recettes/trucs_astuces/produit/309-10.webp https://cooking-ez.com/divers/recipe-sarladaise-potatoes.phpSarladaise potatoesPotatoes fried in goose fat with parsley, garlic and shallothttps://cooking-ez.com/images/recettes/divers/legumes/308-0.webpPeel ing0, cut into medium-sized pieces, rinse and dryhttps://cooking-ez.com/images/recettes/divers/legumes/308-1.webpMelt ing1 in a non-stick pan over medium heat, then tip in the potatoes. Stir to coat with melted fat. Do nothttps://cooking-ez.com/images/recettes/divers/legumes/308-2.webpAfter this time, salt and pepper, then shake or stir to bring potatoes that are already fried up to thehttps://cooking-ez.com/images/recettes/divers/legumes/308-3.webpRepeat this operation until potatoes are fried and browned all overhttps://cooking-ez.com/images/recettes/divers/legumes/308-4.webpChop finely ing3, ing4 and ing5https://cooking-ez.com/images/recettes/divers/legumes/308-5.webpIf you are greedy like me, scatter a few slices of foie gras in the pan (to your liking) and stir to melthttps://cooking-ez.com/images/recettes/divers/legumes/308-6.webpJust before serving, add the mix of chopped herbs and stir wellhttps://cooking-ez.com/images/recettes/divers/legumes/308-7.webpServe on its own (it's quite filling), or to accompany a meat dish for examplehttps://cooking-ez.com/images/recettes/divers/legumes/308-8.webp https://cooking-ez.com/legendes/recipe-the-fastest-type-hob.phpThe fastest type of hobhttps://cooking-ez.com/images/recettes/legendes/cuissons/307-0.webpWe begin by measuring a litre of water at room temperature, and put it in a pan on a gas ring until it boils.https://cooking-ez.com/images/recettes/legendes/cuissons/307-1.webpSecond stage: the same pan is allowed to cool, then another litre of water at room temperature is put on an electrichttps://cooking-ez.com/images/recettes/legendes/cuissons/307-2.webpThird stage: the same pan is allowed to cool, and another litre of water at room temperature is put on an induction hobhttps://cooking-ez.com/images/recettes/legendes/cuissons/307-0.webpHere is a graphic summary of the three measurements, a curve for each cooking method.One can see that thehttps://cooking-ez.com/images/recettes/legendes/cuissons/307-3.webp https://cooking-ez.com/viandes/recipe-blanquette-veal.phpBlanquette of vealSlow-cooked veal with a thickened saucehttps://cooking-ez.com/images/recettes/viandes/viande/306-0.webpPeel ing0, slice thinly and sprinkle with lemon juice, then set asidehttps://cooking-ez.com/images/recettes/viandes/viande/306-1.webpChop ing1, set aside a teaspoonful for cooking the mushrooms.Peel ing2, rinse and cuthttps://cooking-ez.com/images/recettes/viandes/viande/306-2.webpPrepare ing3: remove veins and trim off any skin, keeping only the best of the meat. Cut into small pieceshttps://cooking-ez.com/images/recettes/viandes/viande/306-3.webpPour ing4 into a large pan on medium heat, and when hot, add meat, salt and pepper.Fry stirring frequently, andhttps://cooking-ez.com/images/recettes/viandes/viande/306-4.webpLeave pan on the heat and pour in ing5. Scrape bottom of pan well to deglazehttps://cooking-ez.com/images/recettes/viandes/viande/306-5.webpThen add carrots and shallots, ing6 and ing7https://cooking-ez.com/images/recettes/viandes/viande/306-6.webpAdd meathttps://cooking-ez.com/images/recettes/viandes/viande/306-7.webpAdd just enough water to cover meat.Cover and leave to cook over low heat at least an hour and a halfhttps://cooking-ez.com/images/recettes/viandes/viande/306-8.webpAfter this time, pour the contents of the pan through a strainer, and collect the cooking juices in another pan. Puthttps://cooking-ez.com/images/recettes/viandes/viande/306-9.webpPrepare the mixture for thickening by beating with a whisk together ing8, ing9, ingA, the juice of half a lemon, salthttps://cooking-ez.com/images/recettes/viandes/viande/306-10.webpWhen the cooking juices come to the boil, pour in the mixture and beat briskly. You will see the sauce thickenhttps://cooking-ez.com/images/recettes/viandes/viande/306-11.webpPut back the meat, stir well, check seasoning and leave on low heathttps://cooking-ez.com/images/recettes/viandes/viande/306-12.webpPour ingC into a pan on high heat, and when really hot add the teaspoonful of shallot kept back, salt andhttps://cooking-ez.com/images/recettes/viandes/viande/306-13.webp...then add mushrooms, cook briefly stirring constantly. Stop cooking as soon as they begin to release liquidhttps://cooking-ez.com/images/recettes/viandes/viande/306-14.webp...and tip into the blanquette.The blanquette can be kept on low heat for a long time without any problemhttps://cooking-ez.com/images/recettes/viandes/viande/306-15.webpServe with pilau rice for example, or boiled (or steamed) potatoeshttps://cooking-ez.com/images/recettes/viandes/viande/306-16.webp https://cooking-ez.com/desserts/recipe-individual-charlottes-morello-cherries.phpIndividual charlottes with morello cherriesMorello cherries, vanilla and Monbozon biscuitshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/305-0.webpSoak ing0 in cold water for 10 minutes. Prepare ing1, and as soon as it's ready,https://cooking-ez.com/images/recettes/desserts/petits_gateaux/305-1.webpPrepare ing2, and sweeten just a little with ing3https://cooking-ez.com/images/recettes/desserts/petits_gateaux/305-2.webpWhen custard has cooled to room temperature, add whipped creamhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/305-3.webp...and incorporate by folding in gently with the bowl tipped over on its side.Another method: transfer a fewhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/305-4.webpCut circles of cooking parchment or greaseproof paper to the size of the bottom of the moulds orhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/305-5.webpPrepare syrup for soaking by mixing ing4 and ing5.Cut biscuits to height of glass or mould, then put to soak inhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/305-6.webpTake a glass and place a paper circle in the bottom (for ease of turning out), then arrange soaked biscuits all roundhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/305-7.webpPut a layer of charlotte mixture in the bottomhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/305-8.webpArrange a layer of cherries on tophttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/305-9.webpThen add a second layer of charlotte mixturehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/305-10.webpIf necessary, even up the height of the biscuits. Continue filling all the glasses, then leave in the fridgehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/305-11.webpShortly before serving, turn out each charlotte onto a dessert plate or dish (you will find that this is easy thanks tohttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/305-12.webpDecorate with a cherry on top, and pour over a little cherry syrup (from the jar).Serve the charlottes cool,https://cooking-ez.com/images/recettes/desserts/petits_gateaux/305-13.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-onion-shallot.phpHow to prepare an onion or shallotHow to chop finelyhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/304-0.webpPlace an onion or shallot on its sidehttps://cooking-ez.com/images/recettes/trucs_astuces/produit/304-1.webpCut off the base (about ½ cm or ¼") and discardhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/304-2.webpDo the same with the tophttps://cooking-ez.com/images/recettes/trucs_astuces/produit/304-3.webpSlit the whole height of the skin down the sidehttps://cooking-ez.com/images/recettes/trucs_astuces/produit/304-4.webpPeel off the skin to leave just the white fleshhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/304-5.webpRinse and dryhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/304-6.webpCut in half lengthwayshttps://cooking-ez.com/images/recettes/trucs_astuces/produit/304-7.webpPlace flat side down, and slice horizontally, but without cutting right to the end, so that the slices are still heldhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/304-8.webpThen slice vertically, again without cutting right to the end. You will then have small sticks held together by thehttps://cooking-ez.com/images/recettes/trucs_astuces/produit/304-9.webpAnd finally, slice downwards, as if slicing the half shallot normally, to cut into small pieces ready to add to yourhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/304-10.webpFinish by chopping the uncut portionhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/304-11.webpDo the same with the other half, and your shallot is ready for usehttps://cooking-ez.com/images/recettes/trucs_astuces/produit/304-12.webp https://cooking-ez.com/poissons/recipe-scallops-with-fondue-of-leeks.phpScallops with fondue of leeksPan-fried scallops with creamy leek fonduehttps://cooking-ez.com/images/recettes/poissons/crustace/303-0.webpRinse ing0 briefly. If they are fresh, there should be no need, and they will have all the more flavour oncehttps://cooking-ez.com/images/recettes/poissons/crustace/303-1.webpIn a frying pan or other wide pan, preferably non-stick, heat ing1 over high heat.When sizzling, add scallopshttps://cooking-ez.com/images/recettes/poissons/crustace/303-6.webpSalt lightly, pepper generously, and cook scallops 2 or 3 minutes on each side, so that they are nicely goldenhttps://cooking-ez.com/images/recettes/poissons/crustace/303-7.webpThen arrange them immediately on the hot serving plates, and cover with aluminium foilhttps://cooking-ez.com/images/recettes/poissons/crustace/303-8.webpPut the scallop pan back on high heat, and pour in ing2.Scrape the bottom of the pan thoroughly with a spatulahttps://cooking-ez.com/images/recettes/poissons/crustace/303-9.webpUncover the scallops, if any juice has run out, pour this off into the pan with the leeks, and stir it in.Pourhttps://cooking-ez.com/images/recettes/poissons/crustace/303-10.webp https://cooking-ez.com/divers/recipe-sauted-broccoli-ham.phpSautéd broccoli with hamBlenched broccoli then sauted with smoked hamhttps://cooking-ez.com/images/recettes/divers/legumes/302-0.webpPrepare ing0https://cooking-ez.com/images/recettes/divers/legumes/302-1.webpPeel, wash and chop ing1https://cooking-ez.com/images/recettes/divers/legumes/302-2.webpCut ing2 into ribbonshttps://cooking-ez.com/images/recettes/divers/legumes/302-3.webpWarm serving plates.Pour ing3 into a pan on medium heat. When hot, add choppedhttps://cooking-ez.com/images/recettes/divers/legumes/302-4.webpAdd ham, stir well and cook 1 more minutehttps://cooking-ez.com/images/recettes/divers/legumes/302-5.webpAdd broccoli, stir again and cook about 3-4 minutes until broccoli are heated through, but remain firm. Add a knob ofhttps://cooking-ez.com/images/recettes/divers/legumes/302-6.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-broccoli.phpHow to prepare broccoliTo keep only the very best of broccolihttps://cooking-ez.com/images/recettes/trucs_astuces/produit/301-0.webpPlace the brocoli in front of you, head downwardshttps://cooking-ez.com/images/recettes/trucs_astuces/produit/301-1.webpThe "head" is made up of many parts, often called "florets". Cut one near the base to detatch ithttps://cooking-ez.com/images/recettes/trucs_astuces/produit/301-2.webpDo the same with this "head", dividing it by cutting off the smaller individual florets. You should keep onlyhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/301-3.webpPrepare all the broccoli like thishttps://cooking-ez.com/images/recettes/trucs_astuces/produit/301-4.webpThen put to soak in cold water with a little vinegar addedhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/301-5.webpBring to the boil a large pan of salted water, using 2 tablespoons coarse salt per litre. Drain the broccoli and plungehttps://cooking-ez.com/images/recettes/trucs_astuces/produit/301-6.webpRemove from the water with a skimmer or araignée, and plungehttps://cooking-ez.com/images/recettes/trucs_astuces/produit/301-7.webpWhen completely cooled, drain and dry in a salad spinner to remove as much cooking water ashttps://cooking-ez.com/images/recettes/trucs_astuces/produit/301-8.webpYour broccoli are ready. Keep on a cloth or absorbant paper on a platehttps://cooking-ez.com/images/recettes/trucs_astuces/produit/301-9.webp https://cooking-ez.com/viandes/recipe-boeuf-beef-bourguignon.phpBoeuf (beef) bourguignonBeef cooked slowly in red winehttps://cooking-ez.com/images/recettes/viandes/viande/300-0.webpCut ing0 in pieces, remove and dispose everything that is not good meat (skin, strong parts), it's the main secret ofhttps://cooking-ez.com/images/recettes/viandes/viande/300-1.webpCut ing1 in small pieceshttps://cooking-ez.com/images/recettes/viandes/viande/300-2.webpPrepare ing2https://cooking-ez.com/images/recettes/viandes/viande/300-3.webpIn a big pan on medium fire, pour ing3, when hot add grinded onion and bacon, mix well, pepper and some salthttps://cooking-ez.com/images/recettes/viandes/viande/300-4.webpMake cook for about 3 or 4 minutes, then remove pan from fire and with a skimmer put mixturehttps://cooking-ez.com/images/recettes/viandes/viande/300-5.webpPut back pan on lively fire, add meat pieceshttps://cooking-ez.com/images/recettes/viandes/viande/300-6.webp...and make brown on each sideshttps://cooking-ez.com/images/recettes/viandes/viande/300-7.webpWhen all pieces are well brown, sprinkle with ing4, stir and make cook for 1 minute or 2https://cooking-ez.com/images/recettes/viandes/viande/300-8.webpAdd onion mix, stir againhttps://cooking-ez.com/images/recettes/viandes/viande/300-9.webpAdd ing5https://cooking-ez.com/images/recettes/viandes/viande/300-10.webpStir well, scratch bottom pan to deglaze, then add ing6, salt and pepper.Reduce firehttps://cooking-ez.com/images/recettes/viandes/viande/300-11.webpDuring this time, peel, wash and cut ing7 in pieceshttps://cooking-ez.com/images/recettes/viandes/viande/300-12.webpAdd them in the pan, and let cook uncovered for at least 2 hourshttps://cooking-ez.com/images/recettes/viandes/viande/300-13.webpDuring this time, peel, wash and make cook ing8 in waterhttps://cooking-ez.com/images/recettes/viandes/viande/300-14.webpDuring this time, peel and slice ing9https://cooking-ez.com/images/recettes/viandes/viande/300-15.webpAdd mushrooms in the pan about 30 minutes before servinghttps://cooking-ez.com/images/recettes/viandes/viande/300-16.webpYou can brown potatoes in a frying pan with 1 tbs of oil, not absolutely needed, but in my opinion much betterhttps://cooking-ez.com/images/recettes/viandes/viande/300-17.webpPreparing sauce:Put everything solid from pan in a strainer on anotherhttps://cooking-ez.com/images/recettes/viandes/viande/300-18.webpPut back pan with liquid on medium fire, when boiling add ingA mixed with some cold water.Whip strongly tohttps://cooking-ez.com/images/recettes/viandes/viande/300-19.webpPut back meat and vegetables in the smooth and tasty sauce, slow fire, and let stay until service timehttps://cooking-ez.com/images/recettes/viandes/viande/300-20.webpHeat plates and serve with potatoeshttps://cooking-ez.com/images/recettes/viandes/viande/300-21.webp https://cooking-ez.com/monde/recipe-sushi.phpSushiThe best known dish of Japanese cuisinehttps://cooking-ez.com/images/recettes/monde/autres/299-0.webpCook ing0 (a rice-cooker is useful). Normally you should use Japanese round rice, but forhttps://cooking-ez.com/images/recettes/monde/autres/299-1.webpPour vinegar onto rice and mix wellhttps://cooking-ez.com/images/recettes/monde/autres/299-2.webpCook ing4 in a frying pan without fat 4 or 5 minutes, stirring from time to time to roast (https://cooking-ez.com/images/recettes/monde/autres/299-3.webpMix sesame seed with half the rice to get two kinds: plain and sesame that you can use as you choose in the followinghttps://cooking-ez.com/images/recettes/monde/autres/299-4.webpNigiris :Nigiris are little oval-shaped cakes of rice, usually covered with a thin layer ofhttps://cooking-ez.com/images/recettes/monde/autres/299-5.webpCut your fish into wafer thin slices (see below on choosing your fish)https://cooking-ez.com/images/recettes/monde/autres/299-6.webpMake rice cake: take a little rice in your fingershttps://cooking-ez.com/images/recettes/monde/autres/299-7.webp...close your hand round it a few times to shapehttps://cooking-ez.com/images/recettes/monde/autres/299-8.webp... and tidy ends if necessaryhttps://cooking-ez.com/images/recettes/monde/autres/299-9.webpA rice cake with sesame rice.Note: if rice sticks to your fingers too much, rub your hands with a fewhttps://cooking-ez.com/images/recettes/monde/autres/299-10.webpPut a thin layer of fish on top of rice.The best way to do this is by sushi-factory production line, see belowhttps://cooking-ez.com/images/recettes/monde/autres/299-11.webpBefore adding fish, you can add some wasabi.Tip from Jeremy: mark this hot sushi with a discreet label like ahttps://cooking-ez.com/images/recettes/monde/autres/299-12.webpNigiris can be filled with many other things rather than raw fish, here are some ideas, but also let your imaginationhttps://cooking-ez.com/images/recettes/monde/autres/299-13.webpThin layer of fish, prawns or scampi, marinated in a mix of olive oil, lemon juice and herbshttps://cooking-ez.com/images/recettes/monde/autres/299-14.webpVegetables, cut into thin strips or leaves, raw or just blanched.Smoked salmon or other smoked fish,https://cooking-ez.com/images/recettes/monde/autres/299-15.webpMakis:Makis are sheets of nori seaweed filled with rice and other ingredients, and rolled uphttps://cooking-ez.com/images/recettes/monde/autres/299-16.webpCut your vegetables into small sticks, raw for cucumberhttps://cooking-ez.com/images/recettes/monde/autres/299-17.webp... blanched or cooked for beetroothttps://cooking-ez.com/images/recettes/monde/autres/299-18.webp...raw too for avocadohttps://cooking-ez.com/images/recettes/monde/autres/299-19.webpBeat ingA with a fork, and cook in a frying pan to make a sort of small omelettehttps://cooking-ez.com/images/recettes/monde/autres/299-20.webpPut a nori sheet on a sushi mat (or if you don't have one, on a towel ).Cover with rice over 2/3 of surface,https://cooking-ez.com/images/recettes/monde/autres/299-21.webpPut the chosen ingredients for your maki on the rice, here: cucumber, basil, and tomatohttps://cooking-ez.com/images/recettes/monde/autres/299-22.webpRaise mat to roll sheet on itselfhttps://cooking-ez.com/images/recettes/monde/autres/299-23.webp...continue shaping by rolling tightly all the wayhttps://cooking-ez.com/images/recettes/monde/autres/299-24.webp...to the end.Finish by leaving the edge of nori sheet under the rollhttps://cooking-ez.com/images/recettes/monde/autres/299-25.webpCut roll into thick sliceshttps://cooking-ez.com/images/recettes/monde/autres/299-26.webpBut not more than ½ inch or 1 cmhttps://cooking-ez.com/images/recettes/monde/autres/299-27.webpAnother idea: strips of carrot, cabbage and omelettehttps://cooking-ez.com/images/recettes/monde/autres/299-28.webpCucumber and omelettehttps://cooking-ez.com/images/recettes/monde/autres/299-29.webpAvocado and marinated fish.Let your imagination run wildhttps://cooking-ez.com/images/recettes/monde/autres/299-30.webpMake a quick sauce by mixing in a bowl ingE, ingF, ingG, ingH and a little grated carrothttps://cooking-ez.com/images/recettes/monde/autres/299-31.webpServe if possible on large plates, arranging different nigiri and maki, as pretty to look as they are delicious to eathttps://cooking-ez.com/images/recettes/monde/autres/299-32.webp https://cooking-ez.com/desserts/recipe-pears-red-wine-blackcurrant.phpPears in red wine with blackcurrantPears, red wine and blackcurrant syrup, custard saucehttps://cooking-ez.com/images/recettes/desserts/autres/298-0.webpIn a pan, pour ing0, ing1 and ing2https://cooking-ez.com/images/recettes/desserts/autres/298-1.webpFor each pears, one by one: peel, cut in two, remove core and if necessary fiber around tailhttps://cooking-ez.com/images/recettes/desserts/autres/298-2.webpPut immediately the half in syrup to prevent from blackening.Proceed so with all pearshttps://cooking-ez.com/images/recettes/desserts/autres/298-3.webpPut pan on low fire, add ing4, and make cook pears uncovered until they are wellhttps://cooking-ez.com/images/recettes/desserts/autres/298-4.webpTomorrow, remove pears from syrup, put in another container, and covered by a half of syrup.Cover and let waithttps://cooking-ez.com/images/recettes/desserts/autres/298-5.webpPut back pan on low fire, and make reduce a half volumehttps://cooking-ez.com/images/recettes/desserts/autres/298-6.webpWhen syrup is reduced, pour through a fine strainer, in a smaller panhttps://cooking-ez.com/images/recettes/desserts/autres/298-7.webpBring to boil and add ing5, mix well with a fork, and remove from fire.Let thicken when coolinghttps://cooking-ez.com/images/recettes/desserts/autres/298-8.webpA bit before serving, cut half pears from top to bottom in several thin partshttps://cooking-ez.com/images/recettes/desserts/autres/298-9.webpThe goal is not to cut half-part, but to make a kind of hand-held fan, you should start from top but leaving about halfhttps://cooking-ez.com/images/recettes/desserts/autres/298-10.webpFill one plate side with custard sauce (crème anglaise) and the other one with cookinghttps://cooking-ez.com/images/recettes/desserts/autres/298-11.webp https://cooking-ez.com/base/recipe-walnut-paste.phpWalnut pasteLike marzipan, but with walnutshttps://cooking-ez.com/images/recettes/base/pates/297-0.webpWeight ing0https://cooking-ez.com/images/recettes/base/pates/297-1.webpPut them in the food processor with ing1https://cooking-ez.com/images/recettes/base/pates/297-2.webpSwitch on food processor, and as soon as walnuts are reduced to a powder, add egg whitehttps://cooking-ez.com/images/recettes/base/pates/297-3.webp...a spoonful at a time, until paste starts to gather together.Finish with your hand, gathering all the pastehttps://cooking-ez.com/images/recettes/base/pates/297-4.webpShape the ball into a thick disc, wrap in plastic film and keep in the fridgehttps://cooking-ez.com/images/recettes/base/pates/297-5.webp https://cooking-ez.com/divers/recipe-beans-tomatoes.phpBeans with tomatoesTomatoes, beans and chickenhttps://cooking-ez.com/images/recettes/divers/autres/296-0.webpPrepare ing0https://cooking-ez.com/images/recettes/divers/autres/296-1.webpPeel ing1https://cooking-ez.com/images/recettes/divers/autres/296-2.webpCut ing2 in small pieces.Peel, wash and mince ing3https://cooking-ez.com/images/recettes/divers/autres/296-3.webpIn a pan on medium fire, pour ing4 and when it's hot add minced shallot, salt and pepper.Make cook for 1 or 2https://cooking-ez.com/images/recettes/divers/autres/296-4.webpAdd peeled tomatoes, salt again and slow firehttps://cooking-ez.com/images/recettes/divers/autres/296-5.webpMake cook slowly, stiring from time to time, covered, until tomatoes are soft.Note: We leave pan coveredhttps://cooking-ez.com/images/recettes/divers/autres/296-6.webpAdd beans, stir and let cook until beans are soft (about 20 minutes)https://cooking-ez.com/images/recettes/divers/autres/296-7.webpAdd chicken, stir well and let heat 5 more minuteshttps://cooking-ez.com/images/recettes/divers/autres/296-8.webpDuring this time, mince parsleyhttps://cooking-ez.com/images/recettes/divers/autres/296-9.webpAt the last time add parsley to the mixture, check seasoning and servehttps://cooking-ez.com/images/recettes/divers/autres/296-10.webp https://cooking-ez.com/base/recipe-pan-fried-potatoes.phpPan-fried potatoesAnd not fried mash!https://cooking-ez.com/images/recettes/base/legumes/295-0.webpPeel and wash ing0.Cut into medium sized pieces if you have big potatoes, the ideal size is about that of yourhttps://cooking-ez.com/images/recettes/base/legumes/295-1.webpPour ing1 into a non-stick pan on medium heat, and add potatoes. Stir well to coat each potato with oilhttps://cooking-ez.com/images/recettes/base/legumes/295-2.webpTurn down heat, cover, do not salt and do not touch for at least 40https://cooking-ez.com/images/recettes/base/legumes/295-3.webpAfter this time, uncover, salt, andhttps://cooking-ez.com/images/recettes/base/legumes/295-4.webp... stir gently so that fried sides of potatoes are on top.Leave to cook a further 15 minutes, still coveredhttps://cooking-ez.com/images/recettes/base/legumes/295-5.webpRepeat this until potatoes are fried as you like themhttps://cooking-ez.com/images/recettes/base/legumes/295-6.webpBe careful because once fried, potatoes can't be kept waiting, covered or not they will go soft.You shouldhttps://cooking-ez.com/images/recettes/base/legumes/295-7.webp https://cooking-ez.com/entrees/recipe-smooth-mixed-vegetable-soup.phpSmooth mixed vegetable soupAvailable vegetables, and shallot cooked in butterhttps://cooking-ez.com/images/recettes/entrees/soupes/294-0.webpPeel and wash ing0, ing1 and ing2.Cut all in small pieces, or fine slices.If you have ahttps://cooking-ez.com/images/recettes/entrees/soupes/294-1.webpPrepare ing3, rawhttps://cooking-ez.com/images/recettes/entrees/soupes/294-2.webpClean and mince ing4https://cooking-ez.com/images/recettes/entrees/soupes/294-3.webpWash and mince finely ing5https://cooking-ez.com/images/recettes/entrees/soupes/294-4.webpIn a big pan on medium fire, make melt ing6 and add shallot, salt and pepper.Make cookhttps://cooking-ez.com/images/recettes/entrees/soupes/294-5.webpAdd all vegetables and stir carefully, to well mix buttered shallot.Note that is the secret of tasty soups,https://cooking-ez.com/images/recettes/entrees/soupes/294-6.webpAdd enough water to cover all, plus about 1 inch high.Salt againhttps://cooking-ez.com/images/recettes/entrees/soupes/294-7.webpMake cook for about 25 minutes, covered, until vegetables are cooked and softhttps://cooking-ez.com/images/recettes/entrees/soupes/294-8.webpBlend all, and check seasoninghttps://cooking-ez.com/images/recettes/entrees/soupes/294-9.webpServe if possible with some parsley, pepper on the table, and for the most greedy people around the table, some crèmehttps://cooking-ez.com/images/recettes/entrees/soupes/294-10.webp https://cooking-ez.com/divers/recipe-hot-box-cheese.phpHot box cheeseMont-d'or cheese cooked in boxhttps://cooking-ez.com/images/recettes/divers/gratins/293-0.webpPreheat your oven at 360°F (180°C).Wash carefully potatoes with a brush or scratchhttps://cooking-ez.com/images/recettes/divers/gratins/293-1.webpOpen cheese and lay box in its lid.With a teaspoon make a small hole in the center.As the chef you arehttps://cooking-ez.com/images/recettes/divers/gratins/293-2.webpSurround wood box with aluminum foil just in case, and fill the hole with dry white winehttps://cooking-ez.com/images/recettes/divers/gratins/293-3.webpLay cheese on a tray and put in the oven toohttps://cooking-ez.com/images/recettes/divers/gratins/293-4.webpLet cheese about 30 minutes until it melt completelyhttps://cooking-ez.com/images/recettes/divers/gratins/293-5.webp...and top is well brown and crusty (for that don't hesitate to switch on your oven grill for a few minutes at the end)https://cooking-ez.com/images/recettes/divers/gratins/293-6.webpPut cheese and potatoes in the middle of the table, everyone take itself in potatoes, cut in pieces and add meltedhttps://cooking-ez.com/images/recettes/divers/gratins/293-7.webp https://cooking-ez.com/legendes/recipe-when-add-salt-cooking-water.phpWhen to add salt to cooking water?https://cooking-ez.com/images/recettes/legendes/geste/292-0.webp1 litre of water is put in a pan and 1 tbs coarse salt is addedhttps://cooking-ez.com/images/recettes/legendes/geste/292-1.webpThe water temperature is measured in the same way, every minute, until it boilshttps://cooking-ez.com/images/recettes/legendes/geste/292-0.webpLet's compare times and temperatures in this diagram: the unsalted water in green, the salted water in redhttps://cooking-ez.com/images/recettes/legendes/geste/292-2.webp https://cooking-ez.com/base/recipe-poaching-syrup.phpPoaching syrupSyrup for poached fruitshttps://cooking-ez.com/images/recettes/base/sirops_coulis/291-0.webpMiw ing0 and ing1 in a panhttps://cooking-ez.com/images/recettes/base/sirops_coulis/291-1.webpBring to the boil on high heathttps://cooking-ez.com/images/recettes/base/sirops_coulis/291-2.webpAdd ing2 (seeds and pod), then juice of ing3, mix wellhttps://cooking-ez.com/images/recettes/base/sirops_coulis/291-3.webpYour poaching syrup is ready, now you can add fruits and cook slowly over low heathttps://cooking-ez.com/images/recettes/base/sirops_coulis/291-4.webpFruits are cooked as soon as they are soft, when the tip of a knife can pass through easily.Drain fruits, andhttps://cooking-ez.com/images/recettes/base/sirops_coulis/291-5.webp https://cooking-ez.com/entrees/recipe-mimosa-eggs.phpMimosa eggsHard boiled egg whites filled with herbes mayonnaise and egg yolkshttps://cooking-ez.com/images/recettes/entrees/autres/290-0.webpCook ing0.When cold, cut a small slice off each side of the egg white so that it will sit firmly on the platehttps://cooking-ez.com/images/recettes/entrees/autres/290-1.webpCut each egg in two lengthwayshttps://cooking-ez.com/images/recettes/entrees/autres/290-2.webpSeparate the two halves of whitehttps://cooking-ez.com/images/recettes/entrees/autres/290-3.webp... from egg yolkshttps://cooking-ez.com/images/recettes/entrees/autres/290-4.webpUsing a knife, chop up egg yolkshttps://cooking-ez.com/images/recettes/entrees/autres/290-5.webpContinue until reduced to fine crumbs.Note: Unlike many other recipes, I advise you not to use a forkhttps://cooking-ez.com/images/recettes/entrees/autres/290-6.webpChop ing1 and ing2 finelyhttps://cooking-ez.com/images/recettes/entrees/autres/290-7.webpPrepare ing3, and add herbs and chopped egg yolks, keeping 2 tablespoons of yolk for garnishinghttps://cooking-ez.com/images/recettes/entrees/autres/290-8.webpPut this mayonnaise into a forcing bag arrange egg whites on a plate and fill generouslyhttps://cooking-ez.com/images/recettes/entrees/autres/290-9.webpDivide remaining egg yolk over the tops. This is important because it's those small spots of yellow that give the namehttps://cooking-ez.com/images/recettes/entrees/autres/290-10.webpIf you have some egg mayonnaise left over, make canapés by toasting a slice of bread, and when cold cut into pieceshttps://cooking-ez.com/images/recettes/entrees/autres/290-11.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-pumpkin-potimarron.phpHow to prepare a pumpkin (or potimarron)For use in a recipehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/289-0.webpWash pumpkin under tap, scrubbing it if necessaryhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/289-1.webpCut off and discard top and bottomhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/289-2.webpCut in 2 vertically, if possible using a large knife with a wide bladehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/289-3.webpRemove and discard seeds and soft fibrous part with a tablespoonhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/289-4.webpYou should keep only flesh of pumpkin, the firm parthttps://cooking-ez.com/images/recettes/trucs_astuces/comment/289-5.webpCut each half into pieceshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/289-6.webpRemove skin from each piece with a vegetable peelerhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/289-7.webpYour pumpkin is ready for usehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/289-0.webp https://cooking-ez.com/legendes/recipe-boiling-potatoes-their-skins.phpBoiling potatoes in their skinsAn experiment on cooking potatoes in waterhttps://cooking-ez.com/images/recettes/legendes/cuissons/288-0.webp4 potatoes, of 2 different varieties (roseval and bintje here), will be used for a thorough testhttps://cooking-ez.com/images/recettes/legendes/cuissons/288-1.webpOne of each kind is peeledhttps://cooking-ez.com/images/recettes/legendes/cuissons/288-2.webpAll 4 are washed and dried, then weighed precisely and the weights notedhttps://cooking-ez.com/images/recettes/legendes/cuissons/288-3.webpThe potatoes are all boiled in waterhttps://cooking-ez.com/images/recettes/legendes/cuissons/288-4.webpWhen cooked, the potatoes are removed from the water, dried and weighed again.Result: no change inhttps://cooking-ez.com/images/recettes/legendes/cuissons/288-5.webpNext the potatoes are left to cool in their cooking water until cold, then dried and weighed again.Result: thehttps://cooking-ez.com/images/recettes/legendes/cuissons/288-0.webp https://cooking-ez.com/viandes/recipe-tomato-meat-balls.phpTomato meat ballsMeatballs cooked in a tasty fresh tomatoes saucehttps://cooking-ez.com/images/recettes/viandes/volaille/287-0.webpWash ing0, discard hard part and cut in 4https://cooking-ez.com/images/recettes/viandes/volaille/287-1.webpPour ing1 into a pan over medium heat.When oil is hot, add ing2, ing3, ing4 and ing5, salt, pepper and cookhttps://cooking-ez.com/images/recettes/viandes/volaille/287-2.webpAdd tomatoes, stir briefly and cover.Cover and leave to cook for about 10 minutes on low heathttps://cooking-ez.com/images/recettes/viandes/volaille/287-3.webpAfter this, remove and discard tomato skins, herbs and garlic.Add ing6, mix well and checkhttps://cooking-ez.com/images/recettes/viandes/volaille/287-4.webpMeanwhile, cook ing7 in ing8https://cooking-ez.com/images/recettes/viandes/volaille/287-5.webpAs soon as they are well browned, pour in tomato sauce and mix wellhttps://cooking-ez.com/images/recettes/viandes/volaille/287-6.webpServe as it is, or with some white rice or pilafhttps://cooking-ez.com/images/recettes/viandes/volaille/287-7.webp https://cooking-ez.com/base/recipe-meatballs.phpMeatballs2 different kinds of meat and a little Parmesanhttps://cooking-ez.com/images/recettes/base/viande/286-0.webpPrepare ing0, peel, wash and cut in pieces ing1https://cooking-ez.com/images/recettes/base/viande/286-1.webpChop them with ing2https://cooking-ez.com/images/recettes/base/viande/286-2.webpCut ing3 into pieces, remove and discard rind and hard partshttps://cooking-ez.com/images/recettes/base/viande/286-3.webpMince bacon pieces in your mincer or food processor.if you don't have one, ask your butcher to do it for youhttps://cooking-ez.com/images/recettes/base/viande/286-4.webpMix together minced bacon, parsley, garlic, and onion, add ing4, ing5 and ing7. Salt, pepper, and mix wellhttps://cooking-ez.com/images/recettes/base/viande/286-5.webpTake about a tablespoonful of this mixturehttps://cooking-ez.com/images/recettes/base/viande/286-6.webpRoll it in your hands to get an even ballhttps://cooking-ez.com/images/recettes/base/viande/286-7.webpPut the ball on a tray, and carry on like this with the rest of the mixture.You can use the meatballs straighthttps://cooking-ez.com/images/recettes/base/viande/286-8.webp https://cooking-ez.com/legendes/recipe-one-should-cover-pan-while-heating.phpOne should always cover a pan while heatinghttps://cooking-ez.com/images/recettes/legendes/geste/285-0.webp1 litre of water is measured and poured into a pan without the lid and put on the hob with ahttps://cooking-ez.com/images/recettes/legendes/geste/285-1.webpThe heat is switched on. The water reaches 210°F (100°C) in 9 minutes and 30 secondshttps://cooking-ez.com/images/recettes/legendes/geste/285-2.webpThe hob is left to cool for about one hour, to allow it to reach room temperature again.Another 1 litre waterhttps://cooking-ez.com/images/recettes/legendes/geste/285-3.webpThe heat is switched on. The water reaches 210°F (100°C) in 9 minutes and 27 secondshttps://cooking-ez.com/images/recettes/legendes/geste/285-0.webp https://cooking-ez.com/trucs_astuces/recipe-you-should-not-put-aluminum-container-directly-oven.phpYou should not put an aluminum container directly in the ovenTo cook or reheat thoroughlyhttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/284-3.webpTo prevent this the best solution is to put the aluminum container on a baking sheet beforehttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/284-1.webpIf you do this, food will cook or reheat as normalhttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/284-2.webp https://cooking-ez.com/desserts/recipe-crust-for-tea.phpCroute à théCrisp pastry and almondshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/283-0.webpSpread ing0 lengthwise, not too thinly (you need a nice crust after baking) andhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/283-1.webpPreheat oven to 360°F (180°C).Meanwhile, mix ing1 and ing2 with a whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/283-2.webpThen add ing3 and mix with soft spatula or wooden spatula untilhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/283-3.webpYou can add green ing4, but it is not necessaryhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/283-4.webpTake the tin out of the fridge, and trim the excess pastry all aroundhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/283-5.webpSpread mixture in pastry casehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/283-6.webpBake for about 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/283-7.webpAllow to cool on a rack, then sprinkle with ice sugar.Serve in fairly thin sliceshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/283-8.webpA tea of course, and you will probably note that when it's cold or windy outside, this cake and the accompanying teahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/283-10.webp https://cooking-ez.com/divers/recipe-cabbage-julienne-ham.phpCabbage julienne with hamCabbage julienne, ham stripes and parsleyhttps://cooking-ez.com/images/recettes/divers/autres/282-0.webpPrepare ing0, cookedhttps://cooking-ez.com/images/recettes/poissons/crustace/434-1.webpIn a frying pan on moderate heat, put ing1 and ing2 cut into ribbons, cook for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/divers/autres/282-5.webpAdd cooked cabbage, and mix well to reheat ithttps://cooking-ez.com/images/recettes/divers/autres/282-6.webpFinish by adding ing3 and ing4 finely chopped, mix well once more, it's readyhttps://cooking-ez.com/images/recettes/divers/autres/282-7.webp https://cooking-ez.com/divers/recipe-creamy-risotto-diced-vegetables-flax-seeds.phpCreamy risotto with diced vegetables and flax seedsBroth rizotto, small vegetables and flax seedshttps://cooking-ez.com/images/recettes/divers/pates_riz/281-0.webpPeel, wash and cut into dice ing0 and ing1https://cooking-ez.com/images/recettes/divers/pates_riz/281-1.webpPrepare ing3 and ing2https://cooking-ez.com/images/recettes/divers/pates_riz/281-2.webpHeat ing4 in a large pan on moderate heat. When hot, add shallot, salt, pepper and cook for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/divers/pates_riz/281-3.webpAdd diced vegetables, mix well, cover and cook for 4 to 5 minutes until vegetables are tender.Tip them into ahttps://cooking-ez.com/images/recettes/divers/pates_riz/281-4.webpPour ing7 into the same pan, when oil is hot add onion, salt, pepper and cook for 1 to 2 minuteshttps://cooking-ez.com/images/recettes/divers/pates_riz/281-5.webpPour in ing8 and stir with a wooden spoon or spatula, until rice is translucent (French chefs talk of "pearled" rice)https://cooking-ez.com/images/recettes/divers/pates_riz/281-6.webpPour in ing9, and stir continuously until all is absorbed by ricehttps://cooking-ez.com/images/recettes/divers/pates_riz/281-7.webpAdd ingA and 1/4 of chicken stockhttps://cooking-ez.com/images/recettes/divers/pates_riz/281-8.webp...and stir continuously until it is all absorbed by ricehttps://cooking-ez.com/images/recettes/divers/pates_riz/281-9.webpDo this 3 more again, until all chicken stock is used up, always stirring continuously.It's a bit boring, buthttps://cooking-ez.com/images/recettes/divers/pates_riz/281-10.webpThen pour in ingB and mix wellhttps://cooking-ez.com/images/recettes/divers/pates_riz/281-11.webpDiscard bouquet-garni, add diced vegetables, mix well, turn down heat to low, and allow to heat through for a fewhttps://cooking-ez.com/images/recettes/divers/pates_riz/281-12.webpMeanwhile, pour ingC into a frying pan without fat, and cook for a few minutes while shaking the pan from time tohttps://cooking-ez.com/images/recettes/divers/pates_riz/281-13.webpFinish by adding flax seed, mix well, it's ready.Serve by putting the pan in the centre table so that all thehttps://cooking-ez.com/images/recettes/divers/pates_riz/281-14.webp https://cooking-ez.com/entrees/recipe-smoked-salmon-sacristains.phpSmoked salmon sacristainsPuff pastry twists with smoked salmonhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/280-0.webpRoll out ing0 into a large rectangle, then cut into 2 equal partshttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/280-1.webpWith a brush coat each half withhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/280-2.webpCover one piece with ing1.Don't leave gaps (as in the photo) without salmon, the pastry should be completelyhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/280-3.webpPut the other piece of puff pastry on top, egg coated side downwards against salmon.Put in the freezer for 30https://cooking-ez.com/images/recettes/entrees/amuses_bouches/280-4.webpAfter this, remove from fridge, and still with a brush, coat top with egg yolk.Preheat your oven to 430°Fhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/280-5.webpCut into sticks of about 0.5x7 inches or 1x10 cmhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/280-6.webpTwist the sticks: i.e. hold each stick at both ends and give 2 or 3 turns to one end while holding the other still (orhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/280-7.webpPut in the oven for about 20 minutes, be careful towards the end of cooking time not to let your sacristainshttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/280-8.webpIf you don't twist the sticks, you will not get sacristains but allumettes (matches, yes...), they taste just the same,https://cooking-ez.com/images/recettes/entrees/amuses_bouches/280-9.webp https://cooking-ez.com/divers/recipe-ratatouille-confite.phpRatatouille confiteRatatouille cooked long and slowhttps://cooking-ez.com/images/recettes/divers/autres/279-0.webpWash, peel and cut ing0 into small pieces .Set asidehttps://cooking-ez.com/images/recettes/divers/autres/279-1.webpPrepare ing1, cut into small pieces.Set asidehttps://cooking-ez.com/images/recettes/divers/autres/279-2.webpWash, peel and cut ing2 into small pieces .Set asidehttps://cooking-ez.com/images/recettes/divers/autres/279-3.webpWash ing4, remove and discard the hard green stalk end, then cut in 2.Preparehttps://cooking-ez.com/images/recettes/divers/autres/279-4.webpPut 4 tablespoons olive oil in a large pan on medium heathttps://cooking-ez.com/images/recettes/divers/autres/279-5.webpWhen oil is hot, add aubergine, salt, pepper and cook 4-5 minutes.You will see that it really soaks up thehttps://cooking-ez.com/images/recettes/divers/autres/279-6.webpThen put aubergine in a strainer and leave to drainhttps://cooking-ez.com/images/recettes/divers/autres/279-7.webpIn the same pan, without cleaning it, pour 2 more tablespoons olive oil and cook courgette pieces in the same way forhttps://cooking-ez.com/images/recettes/divers/autres/279-8.webpDo the same thing with peppershttps://cooking-ez.com/images/recettes/divers/autres/279-9.webpStill using the same pan, pour in 3 tablespoons olive oil. When oil is hot, add onion, ing6, ing7, ing8, salt, pepperhttps://cooking-ez.com/images/recettes/divers/autres/279-10.webpPut tomato halves in the pan cut side down, cover and cook for 2 minuteshttps://cooking-ez.com/images/recettes/divers/autres/279-11.webpTurn tomatoes over, and cook covered for 2 more minuteshttps://cooking-ez.com/images/recettes/divers/autres/279-12.webpRemove tomatoes onto a plate, and you've got a pan full of flavours and herbshttps://cooking-ez.com/images/recettes/divers/autres/279-13.webpPut in all the vegetables except tomatoes, turn heat down to lowest, cover and leave to cook for at least one hourhttps://cooking-ez.com/images/recettes/divers/autres/279-14.webpAfter this time, add tomatoes without skins, cover and leave to cook 30 minutes longer.Then remove and discardhttps://cooking-ez.com/images/recettes/divers/autres/279-15.webpCheck seasoning, put the pan in the centre of the table, and serve your guests directly ontohttps://cooking-ez.com/images/recettes/divers/autres/279-16.webp https://cooking-ez.com/desserts/recipe-plum-tart.phpPlum tartCrisp pastry, almond cream and plumshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/278-0.webpRoll out ing0, furnish with it a 10 inches (26 centimeters) tart tin or mould, prick all overhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/278-1.webpWash ing1, cut in half and remove stoneshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/278-2.webpPour ing2 onto plums, and mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/278-3.webp... then tip into a strainer and leave to stand for about 1 hour.We do that to remove some of the plum juice,https://cooking-ez.com/images/recettes/zoom/desserts/tartes/278-4.webpPreheat oven to 390°F (200°C).Remove tart from fridge and spread ing3 in an even layerhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/278-5.webpArrange plums on almond cream in a circle starting at the edgehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/278-6.webp...and working inwards to centrehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/278-7.webpPut in the oven for about 40 minutes.If possible, eat while still warmhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/278-8.webp https://cooking-ez.com/divers/recipe-crab-smoked-salmon-club-sandwiches.phpCrab and smoked salmon club sandwichesThree layers with cocktail saucehttps://cooking-ez.com/images/recettes/divers/tartines/277-0.webpPrepare cocktail sauce.Put ing0 in a bowl with 1 tbs cocktail sauce and mixhttps://cooking-ez.com/images/recettes/divers/tartines/277-1.webpCut ing1 into small pieces, put in a bowl with 1 tbs cocktail sauce and mix well.Set asidehttps://cooking-ez.com/images/recettes/divers/tartines/277-2.webpPeel ing2, cut into quarters and discard the insides to get tomato "petals"https://cooking-ez.com/images/recettes/divers/tartines/277-3.webpCut ing3 into fine shreds (chiffonade), put in a bowl with 1 tbs cocktail sauce and mixhttps://cooking-ez.com/images/recettes/divers/tartines/277-4.webpCut ing5 in two and put each half in a hot frying pan for 20 seconds on each sidehttps://cooking-ez.com/images/recettes/divers/tartines/277-5.webpToast ing6https://cooking-ez.com/images/recettes/divers/tartines/277-6.webpStart assembling sandwiches: Put 1 slice of toast in front of you, add a half slice of fried hamhttps://cooking-ez.com/images/recettes/divers/tartines/277-7.webpPut on some shredded lettucehttps://cooking-ez.com/images/recettes/divers/tartines/277-8.webpThen crab or salmon depending which sandwich you are makinghttps://cooking-ez.com/images/recettes/divers/tartines/277-9.webpPut another slice of toast on tophttps://cooking-ez.com/images/recettes/divers/tartines/277-10.webpAnother layer of salad, 2 tomato quarters and more crab (or salmon)https://cooking-ez.com/images/recettes/divers/tartines/277-11.webpFinish with a final slice of toasthttps://cooking-ez.com/images/recettes/divers/tartines/277-12.webpFix with 2 tooth-picks to keep it all togetherhttps://cooking-ez.com/images/recettes/divers/tartines/277-13.webpTrim sandwich edges with a bread (or other serrated) knife, then cut diagonally into twohttps://cooking-ez.com/images/recettes/divers/tartines/277-14.webpServe 1 crab triangle and 1 salmon triangle per guesthttps://cooking-ez.com/images/recettes/divers/tartines/277-15.webp https://cooking-ez.com/base/recipe-lettuce-chiffonade.phpLettuce "chiffonade"The very best lettuce in thin ribbonshttps://cooking-ez.com/images/recettes/base/produit/276-0.webpWash and drain ing0.Separate leaves that you will prepare as "chiffonnade", and remove the centralhttps://cooking-ez.com/images/recettes/base/produit/276-2.webpPile up leaveshttps://cooking-ez.com/images/recettes/base/produit/276-3.webp...and roll up to make a kind of cylinderhttps://cooking-ez.com/images/recettes/base/produit/276-4.webpCut the roll into thin slices, at the beginning it's a bit roughhttps://cooking-ez.com/images/recettes/base/produit/276-5.webp...then you'll get tidy slices, which give nice ribbons, and a pretty chiffonnadehttps://cooking-ez.com/images/recettes/base/produit/276-6.webpYour chiffonnade is readyhttps://cooking-ez.com/images/recettes/base/produit/276-7.webp https://cooking-ez.com/base/recipe-cocktail-sauce.phpCocktail sauceSpicy mayonnaisehttps://cooking-ez.com/images/recettes/base/sauces/275-0.webpPrepare ing0https://cooking-ez.com/images/recettes/base/sauces/275-1.webpAdd ing1, ing2 and ing3.Mix thoroughly, the best way is to reuse the blender that youhttps://cooking-ez.com/images/recettes/base/sauces/275-2.webpYour cocktail sauce is readyhttps://cooking-ez.com/images/recettes/base/sauces/275-3.webp https://cooking-ez.com/enfants/recipe-tomato-ladybirds.phpTomato ladybirdsTomatoes filled with tuna mayonnaise and rice mixhttps://cooking-ez.com/images/recettes/enfants/autres/274-0.webpPeel ing0.Cut across the stalk end to form a flat base, leaving the largest possiblehttps://cooking-ez.com/images/recettes/enfants/autres/274-1.webpRemove flesh inside tomatoes with a teaspoon or a pommes parisiennes spoon (easier), and keephttps://cooking-ez.com/images/recettes/enfants/autres/274-2.webpSalt inside tomatoes, and leve upside down on a tray.Set asidehttps://cooking-ez.com/images/recettes/enfants/autres/274-3.webpDispcard tomato seeds, keeping the flesh and cut off pieces (minus hard green stalk end), chop roughly, salt and leavehttps://cooking-ez.com/images/recettes/enfants/autres/274-4.webpBoil a pan of salted water, put in ing2 and cook until soft (2 or 3 minutes usually).Remove from pan, drain andhttps://cooking-ez.com/images/recettes/enfants/autres/274-5.webpBlend peas, and if possible pass through a fine strainer to remove skins and get a very smooth pureehttps://cooking-ez.com/images/recettes/enfants/autres/274-6.webpMix ing3 and ing4.Add 2 tbs of this mix to the pea puree, salt, pepper, and keep covered in the fridgehttps://cooking-ez.com/images/recettes/enfants/autres/274-7.webpPrepare stuffing: cut ing5 into very small pieces, put in a bowl, add ing6, ing7, ing8, ing9 chopped, and the choppedhttps://cooking-ez.com/images/recettes/enfants/autres/274-8.webpFill tomatoes with this mixhttps://cooking-ez.com/images/recettes/enfants/autres/274-9.webpPlace a tomato upside down on a serving plate, coat with remaining olive oil-lemon juice mixhttps://cooking-ez.com/images/recettes/enfants/autres/274-10.webpWith a very sharp knife, cut out tiny circles of olive, as thin as possiblehttps://cooking-ez.com/images/recettes/enfants/autres/274-11.webpStick olive circles on tomato to get the ladybird effect. Tip: position them with the point of a knife. Makehttps://cooking-ez.com/images/recettes/enfants/autres/274-0.webpFor adults you could make a quicker version without oliveshttps://cooking-ez.com/images/recettes/enfants/autres/274-13.webp https://cooking-ez.com/base/recipe-pilau-rice.phpPilau riceRice cooked in chicken stock in the ovenhttps://cooking-ez.com/images/recettes/base/pates_riz/273-0.webpPréparez ing0.Preheat oven to 390°F (200°C).Prepare chicken stock byhttps://cooking-ez.com/images/recettes/base/pates_riz/273-1.webpPut ing1 in a large oven-proof pan over moderate heat.When oil is hot, add chopped onion, mixhttps://cooking-ez.com/images/recettes/base/pates_riz/273-2.webpTip in ing2 all at once, and "pearl", which means: cook 2 or 3 minutes, stirring continuouslyhttps://cooking-ez.com/images/recettes/base/pates_riz/273-3.webp...until rice become translucent, "pearled"https://cooking-ez.com/images/recettes/base/pates_riz/273-4.webpThen add chicken stock in one gohttps://cooking-ez.com/images/recettes/base/pates_riz/273-5.webp...and mix thoroughlyhttps://cooking-ez.com/images/recettes/base/pates_riz/273-6.webpCover (lid or aluminium foil) and put in the oven for 20 minuteshttps://cooking-ez.com/images/recettes/base/pates_riz/273-7.webpAfter this time, remove from the oven, uncover and add ing5 in small pieces, while stirring to melt themhttps://cooking-ez.com/images/recettes/base/pates_riz/273-8.webpYour pilau rice is ready, but it can be covered and kept hot for a whilehttps://cooking-ez.com/images/recettes/base/pates_riz/273-9.webp https://cooking-ez.com/entrees/recipe-gougeres.phpGougèresSmall cheese choux pastryhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/272-0.webpPrepare ing0.Preheat oven to 390°F (200°C)https://cooking-ez.com/images/recettes/entrees/amuses_bouches/272-1.webpAdd ing1, setting aside 1 tbs for toppinghttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/272-2.webpMix well.If you choose to add ham, take ing2 and cut in small pieces to add to mixturehttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/272-3.webpWith a forcing bag make small heaps of mixture, about the size of an olive. If youhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/272-4.webpIf necessary, if the heap has got a point on top, flatten with a teaspoon dipped in milkhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/272-5.webpDivide remaining cheese over the top of heapshttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/272-6.webpPut in the oven and cook about 20 minutes until gougères are golden brown. Place on a coolinghttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/272-7.webp https://cooking-ez.com/entrees/recipe-eggs-benedict.phpEggs BenedictSoft-boiled egg on toast with grilled ham and Hollandaise saucehttps://cooking-ez.com/images/recettes/entrees/autres/271-0.webpPrepare ing4.Keep hothttps://cooking-ez.com/images/recettes/base/sauces/270-0.webpPrepare ing3.Keep hothttps://cooking-ez.com/images/recettes/base/autres/269-0.webpRemove crusts of ing0https://cooking-ez.com/images/recettes/entrees/autres/271-1.webpButter one sidehttps://cooking-ez.com/images/recettes/entrees/autres/271-2.webpCut ing2 in 2, to get slices about the same size as the toast.Heat the plateshttps://cooking-ez.com/images/recettes/entrees/autres/271-3.webpPut ham slices in a hot frying pan, 30 seconds on each side (if you use regular ham instead of smoked, leave until hamhttps://cooking-ez.com/images/recettes/entrees/autres/271-4.webpIn the same pan, put the toast butter side down until well browned, then turn over and cook the other side for 1https://cooking-ez.com/images/recettes/entrees/autres/271-5.webpPut 1 slice of toast (or 2 if you are hungry) onto a hot plate, add a ham slice on top then a soft-boiled egghttps://cooking-ez.com/images/recettes/entrees/autres/271-6.webpCover with hollandaise sauce. If possible decorate with a parsley leaf, and serve immediatelyhttps://cooking-ez.com/images/recettes/entrees/autres/271-7.webp https://cooking-ez.com/base/recipe-hollandaise-sauce.phpHollandaise sauceButter and lemonhttps://cooking-ez.com/images/recettes/zoom/base/sauces/270-0.webpPrepare a bain-marie and in the top bowl put ing0, ing1, ing2, ing3 and ing4https://cooking-ez.com/images/recettes/zoom/base/sauces/270-1.webpOn the bain-marie, beat slowly the mix untilhttps://cooking-ez.com/images/recettes/zoom/base/sauces/270-2.webp...first a simple mixhttps://cooking-ez.com/images/recettes/zoom/base/sauces/270-3.webp...then getting a smooth and creamy mixture, which "sticks" to whisk when you remove it from the bowl.Beathttps://cooking-ez.com/images/recettes/zoom/base/sauces/270-4.webpAs soon the "sticking" stage is reached, pour ing5 a little at a time into the mixture, while beatinghttps://cooking-ez.com/images/recettes/zoom/base/sauces/270-5.webpWhen all the butter is added, finish by adding ing6, while still beating.Taste to check seasoning, and if therehttps://cooking-ez.com/images/recettes/zoom/base/sauces/270-6.webpYour Hollandaise sauce is ready, it can wait a short while, covered in the bain-marie, off the heathttps://cooking-ez.com/images/recettes/zoom/base/sauces/270-7.webp https://cooking-ez.com/base/recipe-poached-eggs.phpPoached eggsEggs with hard whites and soft egg yolkshttps://cooking-ez.com/images/recettes/base/autres/269-0.webp1st important point: Remove ing0 from the fridge at least 2 hours in advance, you shouldhttps://cooking-ez.com/images/recettes/base/autres/269-1.webpBring a pan of unsalted water to boil. When boiling, pour in ing1, and reduce heat to a simmeringhttps://cooking-ez.com/images/recettes/base/autres/269-2.webpBreak the first egg into a cuphttps://cooking-ez.com/images/recettes/base/autres/269-3.webpSlip egg smartly into simmering waterhttps://cooking-ez.com/images/recettes/base/autres/269-4.webp...and immediately gather the white around egg yolk to prevent egg spreading out too much.If you havehttps://cooking-ez.com/images/recettes/base/autres/269-5.webpLeave cook for 2 minutes and 30 seconds (3 minutes maximum). This cooking time is the 3rd importanthttps://cooking-ez.com/images/recettes/base/autres/269-6.webpAfter this time, remove egg from hot water and put it immediately into the bowl of cold water to stop thehttps://cooking-ez.com/images/recettes/base/autres/269-7.webpWith scissors, trim off any irregular lumps and trails of egg white to get as round and even an egg as possiblehttps://cooking-ez.com/images/recettes/base/autres/269-8.webpThen put on a cloth to dryhttps://cooking-ez.com/images/recettes/base/autres/269-9.webpDo this with all eggs, your soft-boiled eggs are readyhttps://cooking-ez.com/images/recettes/base/autres/269-10.webp https://cooking-ez.com/desserts/recipe-strawberries-mint-cream.phpStrawberries with mint and creamMinty confectioner's custard, strawberries and whipped creamhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/268-0.webpPrepare ing0, but leave ing1 in the hot milk to infuse for 15 minuteshttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/268-1.webpThen proceed as usual for confectioner's custard (French pastry cream).You can add ing2 (green) when coldhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/268-2.webpWash ing3, add ing5, juice of ing4 and mix wellhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/268-3.webpPrepare ing6https://cooking-ez.com/images/recettes/base/cremes_mousses/124-4.webpStart to assemble dessert: in a glass put a layer of mint custard about 0.5 inch thickhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/268-4.webpAdd a layer of strawberries, at least twice as deephttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/268-5.webpFinish with a layer of whipped creamhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/268-6.webpDecorate with mint leaves and a small biscuit or cookie.Serve without delay.If you finish early, leavehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/268-7.webp https://cooking-ez.com/base/recipe-stewed-apricots.phpStewed apricotsEasy version and more sophisticated wayhttps://cooking-ez.com/images/recettes/base/cremes_mousses/267-0.webpPrepare ing0https://cooking-ez.com/images/recettes/base/cremes_mousses/267-6.webpPut ing1 in a saucepan and pour the apricot pieces over it, then ing2 and ing3.This may seem like a lot ofhttps://cooking-ez.com/images/recettes/base/cremes_mousses/267-7.webpCover and put over medium heat, and leave to cook slowly, stiring from time to timehttps://cooking-ez.com/images/recettes/base/cremes_mousses/267-8.webpStewed apricots are cooked when they reach the right consistency for your taste, which means with or without any bitshttps://cooking-ez.com/images/recettes/base/cremes_mousses/267-9.webpYour stewed apricots are readyhttps://cooking-ez.com/images/recettes/base/cremes_mousses/267-0.webpAs a refinement, you can pass the apricots through a strainer with ahttps://cooking-ez.com/images/recettes/base/cremes_mousses/267-11.webp...to remove all skins and small hard partshttps://cooking-ez.com/images/recettes/base/cremes_mousses/267-12.webpYou will then get very smooth stewed apricots, a purée, almost a coulishttps://cooking-ez.com/images/recettes/base/cremes_mousses/267-13.webpAnother refinement: you can use the kernels inside the stones which are ediblehttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/413-0.webp https://cooking-ez.com/entrees/recipe-alsatian-style-salad.phpAlsatian-style saladWhite cabbage, bacon, warm potatoes and vinaigrettehttps://cooking-ez.com/images/recettes/entrees/salades/266-0.webpPrepare ing0, raw.Set asidehttps://cooking-ez.com/images/recettes/entrees/salades/266-1.webpCook ing1 in ing2.Set asidehttps://cooking-ez.com/images/recettes/entrees/salades/266-2.webpSteam ing3https://cooking-ez.com/images/recettes/entrees/salades/266-3.webpChop ing4https://cooking-ez.com/images/recettes/entrees/salades/266-5.webpPeel the potatoes while still hot, slice and put in a salad bowlhttps://cooking-ez.com/images/recettes/entrees/salades/266-4.webpAdd the parsley to the hot potatoes, add ing5, mix well and leave for 5 minuteshttps://cooking-ez.com/images/recettes/entrees/salades/266-6.webpIt's important to do this because the hot potatoes will absorb some of the vinaigrette and parsley flavour, and so willhttps://cooking-ez.com/images/recettes/entrees/salades/266-7.webpAdd the bacon and cabbage, add more vinaigrette if necessary and mix wellhttps://cooking-ez.com/images/recettes/entrees/salades/266-8.webpServe immediately. It's better if the potatoes are still warm when the salad is servedhttps://cooking-ez.com/images/recettes/entrees/salades/266-9.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-cabbage.phpHow to prepare cabbageIn juliennehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/265-0.webpPlace cabbage in front of you, then cut off and discard stalk endhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/265-1.webpRemove any discoloured or wilted leaves and discard.Stand cabbage on its base, then cut in two verticallyhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/265-2.webpCut each half in two again.You will notice that there is a white hard stalk inside, not good to eathttps://cooking-ez.com/images/recettes/trucs_astuces/comment/265-3.webpCut out and discard these hard stalk sectionshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/265-4.webpThen separate each ¼ into individual leaveshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/265-5.webpIf there are any hard central veins, cut out and discardhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/265-6.webpDo this until reaching cabbage heart that you can leave as it is, keeping only the very best of thehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/265-7.webpMake a pile of leaves and chop to make julienne while holding together firmlyhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/265-8.webpDo this for all the other leaves.Your cabbage is ready to use as rawhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/265-9.webpFor cooked cabbage, make boil a big pan of salted water (1 tbsp rough salt by litre of water), and put cabbage inhttps://cooking-ez.com/images/recettes/divers/autres/282-2.webpWhen water boil again, put cabbage in cold water to stop cookinghttps://cooking-ez.com/images/recettes/divers/autres/282-3.webpLeave cabbage to cool, then drain carefully and leave on a linen tea-towel or absorbent paper.Note: The besthttps://cooking-ez.com/images/recettes/poissons/crustace/434-1.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-sorrel.phpHow to prepare sorrelOnly the very best of the sorrelhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/264-0.webpPut sorrel leaves into warm water with ing1. Stir well, and leave to soak for 10 minuteshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/264-1.webpRemove sorrel from water, discard any discoloured leaves, and drain the remainder.Your aim now is to removehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/264-2.webpTo do this, fold leaf in half lengthwayshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/264-3.webp...and with scissors, cut along about 2/3 lengthhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/264-4.webpDo this for all leaves, then dry them on a cloth or better still with a salad spinnerhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/264-0.webp https://cooking-ez.com/entrees/recipe-mixed-salad.phpMixed saladA fresh summer saladhttps://cooking-ez.com/images/recettes/entrees/salades/263-0.webpPeel ing0, dice small, put in a strainer over a bowl and sprinkle with.We do that to remove the excess waterhttps://cooking-ez.com/images/recettes/entrees/salades/263-1.webpPeel ing1, dice smallhttps://cooking-ez.com/images/recettes/entrees/salades/263-2.webpTake ing2, cut off the stalks and keep only the caps.Peel, cut in two lengthways, then slice thinly.Puthttps://cooking-ez.com/images/recettes/entrees/salades/263-3.webpWash and drain ing3.Take a handful of leaves, roll and slice thinly. Do this with the whole lettuce to producehttps://cooking-ez.com/images/recettes/entrees/salades/263-4.webpPeel ing4, cut each half in small dicehttps://cooking-ez.com/images/recettes/entrees/salades/263-5.webpPut diced avocado on mushrooms, add ing6 juice and mix wellhttps://cooking-ez.com/images/recettes/entrees/salades/263-6.webpChopp finely ing7 and ing8https://cooking-ez.com/images/recettes/entrees/salades/263-7.webpPut everything in a salad bowl: lettuce, chives, onion, mushrooms, avocado, cucumber and tomatoeshttps://cooking-ez.com/images/recettes/entrees/salades/263-8.webpAdd French dressing to taste, mix well.It's readyhttps://cooking-ez.com/images/recettes/entrees/salades/263-9.webp https://cooking-ez.com/monde/recipe-potato-tortilla-spanish-omelette.phpPotato tortilla (Spanish omelette)Spanish omelettehttps://cooking-ez.com/images/recettes/monde/autres/262-0.webpPrepare ing0.Crush ing1 with knife bladehttps://cooking-ez.com/images/recettes/monde/autres/262-1.webpCut ing5 into thin stripshttps://cooking-ez.com/images/recettes/monde/autres/262-2.webpPeel and wash ing2.Slice, wash again, drain and dry in a clothhttps://cooking-ez.com/images/recettes/monde/autres/262-3.webpPour ing4 into a large pan, to give ½ cm ( ¼ inch) in the bottom. This seems a lot, but don't worry it'shttps://cooking-ez.com/images/recettes/monde/autres/262-4.webpCook covered, stirring from time to time, until potatoes are just soft (about 25 minutes)https://cooking-ez.com/images/recettes/monde/autres/262-5.webpDiscard garlic.Add onion and ham, mix well and leave to cook, uncovered, for 5 morehttps://cooking-ez.com/images/recettes/monde/autres/262-6.webpIt doesn't matter, whatever many other recipes might say, if potatoes are browned, on the contrary it's even betterhttps://cooking-ez.com/images/recettes/monde/autres/262-7.webpTip potaoes + onion and ham into a strainer to drain off excess olive oilhttps://cooking-ez.com/images/recettes/monde/autres/262-8.webpMeanwhile, break ing3, salt amd pepper, then beat with a whiskhttps://cooking-ez.com/images/recettes/monde/autres/262-9.webpAdd potatoes and mixhttps://cooking-ez.com/images/recettes/monde/autres/262-10.webpPut a frying pan on medium heat, pour in 4 tablespoons olive oil saved from cooking potatoes.When oil is hot,https://cooking-ez.com/images/recettes/monde/autres/262-11.webpTurn down heat, cover and leave to cook for 3 minuteshttps://cooking-ez.com/images/recettes/monde/autres/262-12.webpYour tortilla is almost cooked now, and should be turned overhttps://cooking-ez.com/images/recettes/monde/autres/262-13.webpUsing an oven glove to protect your hand, press firmly on lid and with a smart gesture turn upsidehttps://cooking-ez.com/images/recettes/monde/autres/262-14.webpSlide tortilla back into pan, and leave to stand for 2 or 3 minutes off the heat to just cook the bottomhttps://cooking-ez.com/images/recettes/monde/autres/262-15.webpServe cut into wedges like a tart, hot or cold, if possible with a green salad and French dressinghttps://cooking-ez.com/images/recettes/monde/autres/262-16.webpA spanish wine of course!If you can, try "Villa Narcisa", a great red wine from Javier Sanz, wine maker inhttps://cooking-ez.com/images/recettes/monde/autres/262-17.webp https://cooking-ez.com/trucs_astuces/recipe-you-should-not-push-sharp-edge-knife.phpYou should not push with the sharp edge of a knifeOtherwise you "unsharp" the knifehttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/261-2.webpSee what happens with ham for example: you are cutting small dice for a recipe and want to push the ones already madehttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/261-2.webpThe right gesture is to cut as normal, but when you need to push, turn knife upside down so that thehttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/261-3.webpAnother example with an onion to chop: doing it badly, the edge scrapes onhttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/261-0.webpDoing it properly, it's the back of the knife which scrapes chopping boardhttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/261-1.webp https://cooking-ez.com/divers/recipe-express-sauerkraut.phpExpress sauerkrautSimplified recipehttps://cooking-ez.com/images/recettes/divers/autres/260-0.webpPeel and chop ing6https://cooking-ez.com/images/recettes/divers/autres/260-1.webpPeel and wash medium size ing4.If they are too big, cut into 2 or 4, it's important that they are of similarhttps://cooking-ez.com/images/recettes/divers/autres/260-2.webpCut ing2 and ing3 into fairly large pieces.Melt ing7 in a large pan on high heat fire, and when lightly smokinghttps://cooking-ez.com/images/recettes/divers/autres/260-3.webpBrown all over. This is not to cook the meat, so it only takes 1 or 2 minutes each side.When meat is browned,https://cooking-ez.com/images/recettes/divers/autres/260-4.webpWhen all the meat is removed, add chopped onion, salt, pepper and mix wellhttps://cooking-ez.com/images/recettes/divers/autres/260-5.webpCook onion gently on its own for 2 minutes without letting it colour (it should not fry)https://cooking-ez.com/images/recettes/divers/autres/260-6.webpAdd ing0, stir wellhttps://cooking-ez.com/images/recettes/divers/autres/260-7.webpPour in ing5, if possible a wine from Alsace like Sylvaner or Riesling, stir againhttps://cooking-ez.com/images/recettes/divers/autres/260-8.webpPut meat on top and ing1 that has been pricked all over with a sharp knife. Turn heat to low, cover, and leave to cookhttps://cooking-ez.com/images/recettes/divers/autres/260-9.webpAfter this time, remove meat and sausage, add juice of ing8, mix well, add potatoes, and put meat and sausage backhttps://cooking-ez.com/images/recettes/divers/autres/260-10.webpChoucroute should be served at the table: the whole dish is put in the centre of the table; one of the guests cuts thehttps://cooking-ez.com/images/recettes/divers/autres/260-11.webp https://cooking-ez.com/desserts/recipe-tart-tatin.phpTart TatinUpside down tart with caramelised appleshttps://cooking-ez.com/images/recettes/desserts/tartes/259-0.webpYou will need a pan or tin which can go both on the hob and in the oven, preferably non-stick. Cut a circle ofhttps://cooking-ez.com/images/recettes/desserts/tartes/259-1.webpPeel ing0, cut into 4 or 8 according to size, remove corehttps://cooking-ez.com/images/recettes/desserts/tartes/259-2.webpMelt ing1 in your pan over medium heat, add ing2.It might seem to you that there is a lot of butter, but don'thttps://cooking-ez.com/images/recettes/desserts/tartes/259-3.webpPut apple quarters into melted butter, packed together as closely as possible.Leave to cook until sugarhttps://cooking-ez.com/images/recettes/desserts/tartes/259-4.webpAfter about 10 minutes, sugar will start to caramelise and apple juice boilhttps://cooking-ez.com/images/recettes/desserts/tartes/259-5.webpThe apples are sufficiently cooked when sugar around the edge of the pan is a light caramel colourhttps://cooking-ez.com/images/recettes/desserts/tartes/259-6.webpPut pan in the oven for 5 minuteshttps://cooking-ez.com/images/recettes/desserts/tartes/259-7.webpAfter these 5 minutes, remove and put puff pastry on tophttps://cooking-ez.com/images/recettes/desserts/tartes/259-8.webpPut back in the oven for about 20 minuteshttps://cooking-ez.com/images/recettes/desserts/tartes/259-9.webpRemove from oven when puff pastry is golden brownhttps://cooking-ez.com/images/recettes/desserts/tartes/259-10.webpNow for the tricky bit: use oven gloves to protect your hands and put serving plate on top of Tatin tart.Youhttps://cooking-ez.com/images/recettes/desserts/tartes/259-11.webpTurn over smartlyhttps://cooking-ez.com/images/recettes/desserts/tartes/259-12.webp... then remove pan: your Tatin is a success!https://cooking-ez.com/images/recettes/desserts/tartes/259-13.webpAt my opinion, nothing goes better with warm tart Tatin than a little whipped cream (crèmehttps://cooking-ez.com/images/recettes/desserts/tartes/259-14.webp https://cooking-ez.com/trucs_astuces/recipe-how-heat-plates.phpHow to heat platesFor serving food to your guests at the right temperaturehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/258-0.webpIn oven:Put plates in the oven at 140° to 194°F (60°C to 90°C) for about 15https://cooking-ez.com/images/recettes/trucs_astuces/comment/258-0.webpIn microwave oven:Put plates in microwave oven for 2 minutes at max. power, with a cup or glass of water on tophttps://cooking-ez.com/images/recettes/trucs_astuces/comment/258-1.webpIn hot water:Put your plates in sink and add water as hot as possible.Leave 5 minutes, then dry and usehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/258-2.webp https://cooking-ez.com/desserts/recipe-chocolate-cream-crunch-irish-coffeemousse.phpChocolate cream with a crunch, irish coffee mousseChocolate, carmelized nuts, candied grapefruit peel and Irish coffee moussehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/257-0.webpIn a pan pour ing1, ing2 and ing3.Bring to the boil. Remove from heat, cover and leave to stand about 10https://cooking-ez.com/images/recettes/desserts/cremes_mousses/257-1.webpMeanwhile, break ing0, then with a large broad-bladed knife, chop roughly.The aim ishttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/257-2.webpIn a bowl, put ing4 and ing5, beat briefly with a whiskhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/257-3.webpPour hot milk onto mix while stirringhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/257-4.webpClean pan, and pour mix back in through a strainerhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/257-5.webpPut pan on medium heat and cook as for custard (crème anglaise)https://cooking-ez.com/images/recettes/desserts/cremes_mousses/257-6.webpAs soon as it's cooked, add chocolatehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/257-7.webpStir until all chocolate is melted and makes the chocolate cream (taste it, it's already delicious).Cover andhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/257-8.webpCut ing6 into very small pieceshttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/257-9.webpPrepare Irish coffee mousse: into a gourmet whip pour ing7, ing8, ing9 and ingA. You willhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/257-10.webpA short time before serving, prepare small pots: half fill with chocolate cream.Add a layer of nuts and candiedhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/257-11.webpFill almost to the top with chocolate creamhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/257-12.webpAnd top with a layer of Irish coffee moussehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/257-13.webpServe without waiting, otherwise nuts and grapefruit peel will lose their crunch.Add a stip of candiedhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/257-14.webp https://cooking-ez.com/divers/recipe-sauted-mushrooms-spring-onions-cured-ham.phpSautéd mushrooms with spring onions and cured hamMushrooms, spring onions and ham sautedhttps://cooking-ez.com/images/recettes/divers/autres/256-0.webpHeat the serving plates.Prepare ing0https://cooking-ez.com/images/recettes/divers/autres/256-1.webpCut mushrooms into small pieces, set asidehttps://cooking-ez.com/images/recettes/divers/autres/256-2.webpPeel and wash ing1, set asidehttps://cooking-ez.com/images/recettes/divers/autres/256-3.webpSlice thinly and set asidehttps://cooking-ez.com/images/recettes/divers/autres/256-4.webpCut ing2 into small pieces and reservehttps://cooking-ez.com/images/recettes/divers/autres/256-5.webpIn a frying pan, pour 2 tablespoon olive oil and put on high heat until lightly smokinghttps://cooking-ez.com/images/recettes/divers/autres/256-6.webpAdd mushroom pieces, but don't salt,https://cooking-ez.com/images/recettes/divers/autres/256-7.webp...and cook, stirring continuously (or "sauter" if you know how) for 2 minutes. This is the secret ofhttps://cooking-ez.com/images/recettes/divers/autres/256-8.webpAfter 2 minutes, remove frying pan from heat, salt and pepper, then pour in a strainer to drain mushroomshttps://cooking-ez.com/images/recettes/divers/autres/256-9.webpMeanwhile, pour the other 2 tablespoons olive oil into the pan on medium heat, and cook spring onions for 2 minuteshttps://cooking-ez.com/images/recettes/divers/autres/256-10.webpAdd pieces of ham, a little salt, pepper, and cook 1 more minute, stirring the whole timehttps://cooking-ez.com/images/recettes/divers/autres/256-11.webpReduce heat and add mushrooms, mix well. It's just to reheat them, so 1 or 2 minutes maximumhttps://cooking-ez.com/images/recettes/divers/autres/256-12.webpRemove from heat, add ing4 very finely choppedhttps://cooking-ez.com/images/recettes/divers/autres/256-13.webpMix well, Check seasoninghttps://cooking-ez.com/images/recettes/divers/autres/256-14.webpDivide pan contents between plates, and serve immmediatelyhttps://cooking-ez.com/images/recettes/divers/autres/256-15.webp https://cooking-ez.com/desserts/recipe-brioche-slices-almond-cream.phpBrioche slices with almond creamBrioche and frangipane, in the ovenhttps://cooking-ez.com/images/recettes/desserts/viennoiseries/255-0.webpPreheat oven to 356°F (180°C).Cut slices of brioche 0.8 inch thick (or 1.5 cm) and put on ahttps://cooking-ez.com/images/recettes/desserts/viennoiseries/255-1.webpMix ing1 and ing2https://cooking-ez.com/images/recettes/desserts/viennoiseries/255-2.webpWith a brush, drench each slice with this syruphttps://cooking-ez.com/images/recettes/desserts/viennoiseries/255-3.webpSpread a good layer of almond creamhttps://cooking-ez.com/images/recettes/desserts/viennoiseries/255-4.webpScatter with ing3https://cooking-ez.com/images/recettes/desserts/viennoiseries/255-5.webpAnd sprinkle with ing4https://cooking-ez.com/images/recettes/desserts/viennoiseries/255-6.webpPut in the oven for about 20 minutes, until slices are light brown on top and almond cream well risenhttps://cooking-ez.com/images/recettes/desserts/viennoiseries/255-7.webpLeave to cool before servinghttps://cooking-ez.com/images/recettes/desserts/viennoiseries/255-8.webp https://cooking-ez.com/desserts/recipe-prune-far.phpPrune FarTraditional recipe from Brittanyhttps://cooking-ez.com/images/recettes/desserts/gateaux/254-0.webpPreheat oven to 392°F (200°C).Melt ing0.In a bowl beat together ing1, ing2 and ing3 with a whiskhttps://cooking-ez.com/images/recettes/desserts/gateaux/254-1.webpSieve ing4 onto this mix, and beat with a whiskhttps://cooking-ez.com/images/recettes/desserts/gateaux/254-2.webpPour slowly half of ing5, beating briskly to get a smooth doughhttps://cooking-ez.com/images/recettes/desserts/gateaux/254-3.webpAdd melted butterhttps://cooking-ez.com/images/recettes/desserts/gateaux/254-4.webpContinue to beat, adding the second half of milkhttps://cooking-ez.com/images/recettes/desserts/gateaux/254-5.webpPour into a mould and scatter over ing6https://cooking-ez.com/images/recettes/desserts/gateaux/254-6.webpBake for about 45 minuteshttps://cooking-ez.com/images/recettes/desserts/gateaux/254-7.webpCheck cooking and remove from oven as soon as it is well cooked.Allow to cool ahttps://cooking-ez.com/images/recettes/desserts/gateaux/254-8.webpPossible variations: replace prunes with dried apricots, or apples pieces briefly pan-fred a littlebutterhttps://cooking-ez.com/images/recettes/desserts/gateaux/254-9.webp https://cooking-ez.com/divers/recipe-thai-rice-small-vegetables.phpThaï rice with small vegetablesCarrots, turnips, leeks, cauliflower and Thaï ricehttps://cooking-ez.com/images/recettes/divers/pates_riz/253-0.webpCook ing6.This can be done beforehand, even several days beforehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/252-9.webpPeel and wash: ing0, ing1, ing2, ing3 and ing4https://cooking-ez.com/images/recettes/divers/pates_riz/253-1.webpCut carrots and turnips into small pieceshttps://cooking-ez.com/images/recettes/divers/pates_riz/253-2.webpChop leeks finelyhttps://cooking-ez.com/images/recettes/divers/pates_riz/253-3.webpChop shallothttps://cooking-ez.com/images/recettes/divers/pates_riz/253-4.webpCut cauliflower into floretshttps://cooking-ez.com/images/recettes/divers/pates_riz/253-5.webpPour ing5 into a large pan on medium heat, as soon as oil is hot, add shallot, salt, pepper, and cook 1 minutehttps://cooking-ez.com/images/recettes/divers/pates_riz/253-6.webpAdd carrots, turnips and cauliflower.Stir well, but do not salt at this stage to prevent vegetables fromhttps://cooking-ez.com/images/recettes/divers/pates_riz/253-7.webpCover and leave to cook 7 minutes.We put these vegetables in first, because they take longer to cook thanhttps://cooking-ez.com/images/recettes/divers/pates_riz/253-8.webpAfter this time, remove lid and add leeks, mix well and cook uncovered for 3 minuteshttps://cooking-ez.com/images/recettes/divers/pates_riz/253-9.webpAfter this time add cooked rice, mix well and cook 2 more minutes, stillhttps://cooking-ez.com/images/recettes/divers/pates_riz/253-10.webpYour Thaï rice with small vegetables is readyhttps://cooking-ez.com/images/recettes/divers/pates_riz/253-11.webp https://cooking-ez.com/trucs_astuces/recipe-how-cook-rice-rice-cooker.phpHow to cook rice in rice-cookerThe secret of rices from Asiahttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/252-1.webpPour ing0 into a colander.Note: Rice cookers often come with a handy measuring cup, which holds 150 ghttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/252-2.webpWash rice by under tap for about 30 secondshttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/252-3.webpTip washed rice into rice-cookerhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/252-4.webpAdd ing1, salt and stirhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/252-5.webpNote that the ratio of rice to water is: For 1 scoop of rice, add 1.5 scoops of water.Another tip: The waterhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/252-6.webpSwitch on rice-cooker (the red "cooking" light should be on), and coverhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/252-7.webpAfter about 15 minutes, you'll hear a "clack" and the "keep warm" indicator will light up.Discover, your ricehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/252-8.webpStir it with a wooden spoon to prevent it from clumping, and you can add a knob of butter.If you're not usinghttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/252-1.webp https://cooking-ez.com/poissons/recipe-grilled-fillet-salmon-corn-salad-cream.phpGrilled fillet of salmon with corn-salad creamSalmon grilled slowly, sesame rice and corn salad creamhttps://cooking-ez.com/images/recettes/boissons/autres/251-0.webpTrim ing1, keeping only good green leaves, wash carefully (preferably twice), drain and dryhttps://cooking-ez.com/images/recettes/boissons/autres/251-1.webpPeel, wash and chop ing2 finelyhttps://cooking-ez.com/images/recettes/boissons/autres/251-2.webpIn a pan, melt ing3, add shallot, salt and pepper.Cook one minute, while stirringhttps://cooking-ez.com/images/recettes/boissons/autres/251-3.webpAdd corn saladhttps://cooking-ez.com/images/recettes/boissons/autres/251-4.webpContinue stirring over medium heat for 2 or 3 minutes, until leaves wilt but are still nice and greenhttps://cooking-ez.com/images/recettes/boissons/autres/251-5.webpAdd ing4, mix well and allow to thicken a little for about 3 minuteshttps://cooking-ez.com/images/recettes/boissons/autres/251-6.webpPour the contents of the pan into a blender, and mix to obtain a smooth cream with a pretty green colour.Thehttps://cooking-ez.com/images/recettes/boissons/autres/251-7.webpPrepare sesame rice: heat a pan on medium heat and add ing5. Cook, shaking or stirring the pan from time to time, untilhttps://cooking-ez.com/images/recettes/boissons/autres/251-10.webpRemove pan from heat, add ing6 and ing7https://cooking-ez.com/images/recettes/boissons/autres/251-11.webpPut pan back over low heat and mix well.The sesame rice is ready. Check seasoning and set asidehttps://cooking-ez.com/images/recettes/boissons/autres/251-12.webpHeat serving plates.Prepare and grill ing0https://cooking-ez.com/images/recettes/boissons/autres/251-16.webpIf necessary, reheat rice and cream.In each plate put 1 salmon fillet, some sesame rice (this can, forhttps://cooking-ez.com/images/recettes/boissons/autres/251-17.webp https://cooking-ez.com/boissons/recipe-mulled-wine-belle-plagne-style.phpMulled wine Belle-Plagne styleIt'll warm you up!https://cooking-ez.com/images/recettes/boissons/autres/250-0.webpI advise you to use a very basic wine.Pour ing0 into a pan and bring to the boil on medium heathttps://cooking-ez.com/images/recettes/boissons/autres/250-1.webpMeanwhile, cut fruit in half, set half an orange and a half grapefruit aside, and squeeze the othershttps://cooking-ez.com/images/recettes/boissons/autres/250-2.webpScrub the skin of the other 2 half fruit thoroughly, and cut into small pieces, with both peel and flesh on each as farhttps://cooking-ez.com/images/recettes/boissons/autres/250-3.webpWhen wine boils, set light to the alcohol vapours (a pretty blue flame) by holing a flame above the pan.Leavehttps://cooking-ez.com/images/recettes/boissons/autres/250-4.webpPour fruit juice into winehttps://cooking-ez.com/images/recettes/boissons/autres/250-5.webpAdd ing3, ing4, and ing5, mix wellhttps://cooking-ez.com/images/recettes/boissons/autres/250-6.webpAdd pieces of fruit, turn down heat to minimum and leave to simmer until drinking time (but at least one hour)https://cooking-ez.com/images/recettes/boissons/autres/250-7.webpServe in glasses or mugs, a generous helping of wine and a few fruitshttps://cooking-ez.com/images/recettes/boissons/autres/250-8.webp https://cooking-ez.com/desserts/recipe-millefeuille.phpMillefeuilleThe finest delicate pastryhttps://cooking-ez.com/images/recettes/desserts/gateaux/249-0.webpThe day before, or several hours before, make crème pâtissière (confectioner'shttps://cooking-ez.com/images/recettes/desserts/gateaux/249-1.webpPut a sheet of cooking parchment onto pastry and place a cooling rack on top. We do that to stop puff pastry swellinghttps://cooking-ez.com/images/recettes/desserts/gateaux/249-2.webpWhen pastry is cooked, remove from the oven, allow to cool a little and put on a rack to finish coolinghttps://cooking-ez.com/images/recettes/desserts/gateaux/249-4.webpWith a bread knife or steak knife, trim the edges of puff pastry to get a regular rectangle (you can use a ruler tohttps://cooking-ez.com/images/recettes/desserts/gateaux/249-5.webpCut the rectangle into three. (use the first piece as a template to cut the others to the same size)Look at thehttps://cooking-ez.com/images/recettes/desserts/gateaux/249-6.webpMake ing1 and fold it gently into crème pâtissière, with a maryse by turning with the bowlhttps://cooking-ez.com/images/recettes/desserts/gateaux/249-7.webpYou will get a delicious vanilla cream, light and perfumedhttps://cooking-ez.com/images/recettes/desserts/gateaux/249-8.webpOn the serving plate (quite impossible to move a millefeuille when finished without catastrophe), put the least prettyhttps://cooking-ez.com/images/recettes/desserts/gateaux/249-9.webpWith a forcing bag full of cream, pipe small balls or rosettes of creamhttps://cooking-ez.com/images/recettes/desserts/gateaux/249-10.webp... over the whole surfacehttps://cooking-ez.com/images/recettes/desserts/gateaux/249-11.webpThen gently add the second piece of puff pastryhttps://cooking-ez.com/images/recettes/desserts/gateaux/249-12.webpCover with more piped balls of creamhttps://cooking-ez.com/images/recettes/desserts/gateaux/249-13.webpMix 1 tablespoon water with 4 tablespoons icing sugar to make a glacé icing, and spread over top of last (and best)https://cooking-ez.com/images/recettes/desserts/gateaux/249-15.webpAnd finally, place the last puff pastry piece on top.Your millefeuille is ready to servehttps://cooking-ez.com/images/recettes/desserts/gateaux/249-16.webp https://cooking-ez.com/desserts/recipe-chouquettes.phpChouquettesLittle choux puffs with sugar crystalshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/248-0.webpPrepare ing0, but add 3 times the sugar of the original recipehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/248-1.webpMake small regular heaps with the choux pastry on a baking sheet, about the size of a Euro orhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/248-2.webpAs always with this sort of work, you'll find a forcing bag very useful.If you don'thttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/248-3.webpGlaze the tops of the heapshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/248-4.webpThrow ing2 onto the heaps with a short sharp gesture which will help the crystals stick to the beatenhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/248-5.webpPut in the oven immediately at 210°C (420°F) for about 25 minutes. Watch the colouration carefully, and turn thehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/248-6.webpLeave to cool on a wire rack.Your chouquettes are readyhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/248-7.webpHere's a variation for the summer: cut the cold chouquettes in half horizontally with a serratedhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/248-8.webpWash ing4, remove the stalks and cut into small dice. Mix with ing5https://cooking-ez.com/images/recettes/desserts/petits_gateaux/248-9.webpFill the chouquette halves and replace the topshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/248-10.webp https://cooking-ez.com/base/recipe-puff-flaky-pastry-pate-feuilletee.phpPuff or flaky pastry (pâte feuilletée)For millefeuilles, pies and pastieshttps://cooking-ez.com/images/recettes/base/pates/247-0.webpMix ing2 and ing4, if possible add ing3 to prevent dough from turning greyhttps://cooking-ez.com/images/recettes/base/pates/247-1.webpIn a mixer bowl, pour ing0 and ing1 cut into pieces.Knead on low speed for one minute, then add thehttps://cooking-ez.com/images/recettes/base/pates/247-2.webpStop as soon as dough is smooth, this dough is called a "détrempe" (soaked or softened).Form it into slab,https://cooking-ez.com/images/recettes/base/pates/247-3.webpAfter this time, remove dough, unwrap it, then roll it out on your work surface into a large rectanglehttps://cooking-ez.com/images/recettes/base/pates/247-4.webpMeasure length of rectangle, and make a small mark with your finger at the 2/3 pointhttps://cooking-ez.com/images/recettes/base/pates/247-5.webpPut ing5 between two sheets of plastic film, and hit it with your rolling pinhttps://cooking-ez.com/images/recettes/base/pates/247-6.webp...until you get a butter "sheet" which is a little narrower than the dough and 2/3 the lengthhttps://cooking-ez.com/images/recettes/base/pates/247-7.webpLay the butter sheet on the dough, starting at the small mark you made before.You should now have butter on 2/3https://cooking-ez.com/images/recettes/base/pates/247-8.webpFold up this 1/3 on top of the butterhttps://cooking-ez.com/images/recettes/base/pates/247-9.webpThen fold over again onto the final 1/3.You have done "one simple turn", which means that you now have 2 butterhttps://cooking-ez.com/images/recettes/base/pates/247-10.webpTurn the pastry a quarter turnhttps://cooking-ez.com/images/recettes/base/pates/247-11.webpRoll out into a long regular striphttps://cooking-ez.com/images/recettes/base/pates/247-12.webpRemove any excess of flour with a Short-handled brush or a pastryhttps://cooking-ez.com/images/recettes/base/pates/247-13.webpFold strip in from both ends to meet in the centrehttps://cooking-ez.com/images/recettes/base/pates/247-14.webpThen fold this in half.You have done "one double turn" or "wallet turn"https://cooking-ez.com/images/recettes/base/pates/247-15.webpCover pastry with plastic film and leave to rest in the fridge for one hour.This sequence of "double turn" + 1https://cooking-ez.com/images/recettes/base/pates/247-16.webpYour puff pastry is now ready to use. Cut into three pieces (of about 300g) and wrap each in plastic film until use, orhttps://cooking-ez.com/images/recettes/base/pates/247-0.webp https://cooking-ez.com/divers/recipe-crispy-rolls-chicken-leek.phpCrispy rolls with chicken and leekFilo pastry, finely chopped leeks and leftover chickenrhttps://cooking-ez.com/images/recettes/divers/autres/246-0.webpPeel, wash and chop finely ing0.Peel, wash and chop finely ing1https://cooking-ez.com/images/recettes/divers/autres/246-1.webpPour ing3 into a pan on medium heat, add shallot, salt, pepper, and cook for one minutehttps://cooking-ez.com/images/recettes/divers/autres/246-2.webpAdd leeks, mix well and cover. Cook for about 5 minutes, until leeks are just cooked, checking that leeks don't catchhttps://cooking-ez.com/images/recettes/divers/autres/246-3.webpAs soon as leeks are cooked, add chicken pieces, ing4 and grated ingB (to taste), mix well and leave to thicken a fewhttps://cooking-ez.com/images/recettes/divers/autres/246-4.webpRemove from heat, allow to cool, and add chopped ing7https://cooking-ez.com/images/recettes/divers/autres/246-5.webpSpread out in front of you two sheets of filo, one on top of the other...Note: you can apply some meltedhttps://cooking-ez.com/images/recettes/divers/autres/246-6.webp...put about a tablespoon of chicken-leeks mixture in the middle of one edge of filo sheetshttps://cooking-ez.com/images/recettes/divers/autres/246-7.webp... roll filo around the mix over about ¼ length to start a rollhttps://cooking-ez.com/images/recettes/divers/autres/246-8.webp...fold sides over centrehttps://cooking-ez.com/images/recettes/divers/autres/246-9.webp...and finish rolling up.Continue like this with all the mix, or all the sheetshttps://cooking-ez.com/images/recettes/divers/autres/246-10.webpPreheat your oven to 392°F (200°C).Put rolls on a baking sheet, apply melted butterhttps://cooking-ez.com/images/recettes/divers/autres/246-11.webpYou can sprinkle some sesame (or other) seeds on rollshttps://cooking-ez.com/images/recettes/divers/autres/246-12.webpPut in the oven for 5 to 10 minuteshttps://cooking-ez.com/images/recettes/divers/autres/246-13.webp...until rolls are nicely browned.Serve with a green salad if possiblehttps://cooking-ez.com/images/recettes/divers/autres/246-14.webp https://cooking-ez.com/divers/recipe-endives.phpEndivesEndives, ham, cheese and béchamel saucehttps://cooking-ez.com/images/recettes/divers/gratins/245-0.webpPrepare ing1.Prepare ing0https://cooking-ez.com/images/recettes/divers/gratins/245-1.webpChop ing2 finely.In a frying pan on medium heat, pour ing5 and cook shallot 30 seconds, salt and pepperhttps://cooking-ez.com/images/recettes/divers/gratins/245-5.webpPut thoroughly drained and dried endives in the frying pan, sprinkle with juice of ing4, and cook on each side untilhttps://cooking-ez.com/images/recettes/divers/gratins/245-6.webpLay out half a slice of ham, about the size of an endivehttps://cooking-ez.com/images/recettes/divers/gratins/245-7.webp... and roll endive up in ithttps://cooking-ez.com/images/recettes/divers/gratins/245-8.webpDo this for all the ing0, and arrange them in a dish.Preheat oven to 392°F (200°C)https://cooking-ez.com/images/recettes/divers/gratins/245-9.webpPour in bechamel sauce according to taste, and grate some cheese on tophttps://cooking-ez.com/images/recettes/divers/gratins/245-10.webpPut in the oven for about 25 minuteshttps://cooking-ez.com/images/recettes/divers/gratins/245-11.webpDon't hesitate to finish briefly under the grill to brown the top wellhttps://cooking-ez.com/images/recettes/divers/gratins/245-12.webp https://cooking-ez.com/divers/recipe-soufflee-omelette-cheese.phpSoufflée omelette with cheeseA light, frothy cheese omelettehttps://cooking-ez.com/images/recettes/divers/autres/244-0.webpWhisk whites to soft peak stage, not too firmhttps://cooking-ez.com/images/recettes/divers/autres/244-1.webpAdd lemon juice to yolks, salt, pepper and beat until quite frothyhttps://cooking-ez.com/images/recettes/divers/autres/244-2.webpAdd grated cheese and mix gentlyhttps://cooking-ez.com/images/recettes/divers/autres/244-3.webpAdd a few tablespoons of whites to yolks and cheesehttps://cooking-ez.com/images/recettes/divers/autres/244-4.webpFold into yolks using a maryse.We add a little white tohttps://cooking-ez.com/images/recettes/divers/autres/244-5.webpPour this mix into the remaining whiteshttps://cooking-ez.com/images/recettes/divers/autres/244-6.webp... and fold, still using the marysehttps://cooking-ez.com/images/recettes/divers/autres/244-7.webp... until thoroughly mixedhttps://cooking-ez.com/images/recettes/divers/autres/244-8.webpPreheat your oven to 356°F (180°C).Put a non-stick frying pan on medium heat without fat, and then put in ahttps://cooking-ez.com/images/recettes/divers/autres/244-9.webpWhen frying pan is quite hot, pour in the egg mix and cook like this for about 3 to 5 minuteshttps://cooking-ez.com/images/recettes/divers/autres/244-10.webpThen put in the oven for about 10 minutes, check cooking like for a cakehttps://cooking-ez.com/images/recettes/divers/autres/244-11.webpDon't hesitate to finish under the grill to brown the tophttps://cooking-ez.com/images/recettes/divers/autres/244-12.webpRemove the ring (if used) by passing a knife blade all around it, between omelette and metal sideshttps://cooking-ez.com/images/recettes/divers/autres/244-13.webpServe preferably with a small green salad, French dressing and herbshttps://cooking-ez.com/images/recettes/divers/autres/244-14.webpA possible variation, tomato souflée omelette: pour half the mixture into pan, then add a layer of cooked tomatohttps://cooking-ez.com/images/recettes/divers/autres/244-20.webp https://cooking-ez.com/desserts/recipe-pannacotta-blackcurrant-crumble.phpPannacotta and blackcurrant crumbleA layer of pannacotta , blackcurrant purée and crunchy crumble toppinghttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/243-0.webpThe day before, make your pannacottahttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/243-1.webpPrepare your blackcurrant coulis by mixing ing2 and ing3https://cooking-ez.com/images/recettes/desserts/cremes_mousses/243-2.webpHeat gently to mix sugar and blackcurrants.Allow to cool and keep in fridgehttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/243-3.webpPreheat oven to 392°F (200°C). Prepare crumble topping, and spread on ahttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/243-5.webpPut in the oven, and supervise cooking and colouration carefully, turning baking sheet roundhttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/243-6.webpRemove tray from oven, then with a fork break up any big lumps.You should get rough crumbs. Leave tohttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/243-7.webpWhen cool, pour a layer of coulis onto pannacottahttps://cooking-ez.com/images/recettes/desserts/cremes_mousses/243-4.webpAdd crumble topping on coulis layer (you should then not wait too long before serving, so that crumble remains crunchy)https://cooking-ez.com/images/recettes/desserts/cremes_mousses/243-8.webp https://cooking-ez.com/base/recipe-panna-cotta.phpPanna cottaSmooth cream thickened and lightly sethttps://cooking-ez.com/images/recettes/base/cremes_mousses/242-0.webpPut ing4 into a bowl of cold waterhttps://cooking-ez.com/images/recettes/base/cremes_mousses/242-1.webpMeanwhile, pour ing0, ing1 and ing3 into a pan.Add ing2, mix well and bring to thehttps://cooking-ez.com/images/recettes/base/cremes_mousses/242-2.webpAfter this time, pour cream through a strainer to remove all small bits of vanilla podshttps://cooking-ez.com/images/recettes/base/cremes_mousses/242-3.webpAdd gelatin to cream (after draining and drying with a cloth) and stir with a whisk or ahttps://cooking-ez.com/images/recettes/base/cremes_mousses/242-4.webpPut cream bowl into cold water, stirring from time to timehttps://cooking-ez.com/images/recettes/base/cremes_mousses/242-5.webpWhen cream is cold, divide it between glasses, cover with plastic filmhttps://cooking-ez.com/images/recettes/base/cremes_mousses/242-6.webpNext day, your panna cotta is set and ready to serve. You can eat it like this, but it's much better with somethinghttps://cooking-ez.com/images/recettes/base/cremes_mousses/242-7.webp https://cooking-ez.com/base/recipe-caramelised-walnuts.phpCaramelised walnutsCaramelized walnuts in a frying panhttps://cooking-ez.com/images/recettes/base/autres/241-0.webpPeel ing0.If the kernels are large, chop roughly with a broad-bladed knifehttps://cooking-ez.com/images/recettes/base/autres/241-1.webpPut a frying pan on high heat without fat.Roast nuts while stirring continuously to prevent burning, for 4 or 5https://cooking-ez.com/images/recettes/base/autres/241-2.webpTurn down the heat.Add ing1, it will melt and quickly caramelizehttps://cooking-ez.com/images/recettes/base/autres/241-3.webpContinue stirring, still over low heat, until all the nuts are coated with caramel but not burnedhttps://cooking-ez.com/images/recettes/base/autres/241-4.webpWhen nuts are well caramelized, tip out the nuts onto your working surface to stop the cooking quickly.Stirhttps://cooking-ez.com/images/recettes/base/autres/241-5.webp https://cooking-ez.com/divers/recipe-scrambled-eggs-butter-fried-bread-fresh-spinach.phpScrambled eggs with butter-fried bread and fresh spinachToast with scrambled eggs and spinacheshttps://cooking-ez.com/images/recettes/divers/autres/240-0.webpPrepare ing0, set aside.Heat plateshttps://cooking-ez.com/images/recettes/divers/autres/240-1.webpCut ing2, remove crust and cut each slice into medium sized pieces.Butter both sideshttps://cooking-ez.com/images/recettes/divers/autres/240-2.webpHeat a frying pan on medium heat, when it's hot, put in bread slices.Brown on each sidehttps://cooking-ez.com/images/recettes/divers/autres/240-3.webpPrepare scrambled eggs.Heat spinach in the same pan with a knob of butterhttps://cooking-ez.com/images/recettes/divers/autres/240-4.webpOn the hot plates, divide out spinach, add eggs and fried bread.Serve immediatelyhttps://cooking-ez.com/images/recettes/divers/autres/240-5.webp https://cooking-ez.com/base/recipe-scrambled-eggs-oeufs-brouilles.phpScrambled eggs (Oeufs brouillés)Much more than an omelettehttps://cooking-ez.com/images/recettes/base/autres/239-0.webpBreak ing0 into a bowl, salt, pepper and beat thoroughly to get a smooth mixture.Prepare ahttps://cooking-ez.com/images/recettes/base/autres/239-1.webpThe aim is to cook eggs slowly, not to get an omelette but something smooth.To do this, stir eggs continouslyhttps://cooking-ez.com/images/recettes/base/autres/239-2.webpAfter some time (about 10 minutes), you will note that the eggs start to thicken, so pay more attention to bottom andhttps://cooking-ez.com/images/recettes/base/autres/239-3.webpStop when you get something like a thick soup.Remove immediately from bain-marie, but don't stop stirringhttps://cooking-ez.com/images/recettes/base/autres/239-4.webpAdd ing1 in small pieces, and continue stirring until butter is completely meltedhttps://cooking-ez.com/images/recettes/base/autres/239-5.webpYour œufs brouillés (scrambled eggs) are ready.You can eat them now or use them in another recipe, they gohttps://cooking-ez.com/images/recettes/base/autres/239-6.webp https://cooking-ez.com/divers/recipe-gratin-dauphinois.phpGratin DauphinoisA gratin without cheesehttps://cooking-ez.com/images/recettes/divers/gratins/238-0.webpPeel and wash ing0, slice and don't wash again because the starch on cut potatoes is important for a smoothhttps://cooking-ez.com/images/recettes/divers/gratins/238-1.webpPut potatoes in a pan, add ing1 and bring to boil.As soon as it boils, turn down heat and cook for 10 minutes.rhttps://cooking-ez.com/images/recettes/divers/gratins/238-2.webpAdd ing2, ing4 and chopped ing3https://cooking-ez.com/images/recettes/divers/gratins/238-3.webpContinue cooking on low heat for 20 minutes, stiring from time to time to prevent potatoes from sticking on bottom ofhttps://cooking-ez.com/images/recettes/divers/gratins/238-4.webpDrain potatoes, and keep cooking cream.Divide potatoes between ramekins, distribute cooking cream on top, andhttps://cooking-ez.com/images/recettes/divers/gratins/238-5.webpPut ramekins in a big dish or tin, filled to half the height with hot water, and cook in the oven for about 10 minuteshttps://cooking-ez.com/images/recettes/divers/gratins/238-6.webpYou can finish with a short time under the grill to brown the tophttps://cooking-ez.com/images/recettes/divers/gratins/238-7.webp https://cooking-ez.com/divers/recipe-avengers-potatoes.phpAvengers' potatoesPotato-cheese gratin, wrapped in thin bacon sliceshttps://cooking-ez.com/images/recettes/divers/gratins/237-0.webpWash and peel ing0, cut into even medium sized sliceshttps://cooking-ez.com/images/recettes/divers/gratins/237-1.webpPut the potato slices in a pan, cover with water, salt and bring to boil.As soon as it boils, remove from heathttps://cooking-ez.com/images/recettes/divers/gratins/237-2.webpIn a large pan that can be used both on the hob and in the oven (with metal or removable handle), melt ing3 (or butter)https://cooking-ez.com/images/recettes/divers/gratins/237-3.webpAs soon as fat is melted, remove pan from heat, and lay ing1 slices in bottom (bacon should be as thin ashttps://cooking-ez.com/images/recettes/divers/gratins/237-4.webp...all round up and over the sides.No matter if some slices overlap others a little, especially in centre,https://cooking-ez.com/images/recettes/divers/gratins/237-5.webpPut one third of potatoes onto bacon, salt, pepper and add half grated cheesehttps://cooking-ez.com/images/recettes/divers/gratins/237-6.webpMake another potato layer, add rest of cheese and a final layer of potatoeshttps://cooking-ez.com/images/recettes/divers/gratins/237-7.webpFold bacon slices over on tophttps://cooking-ez.com/images/recettes/divers/gratins/237-8.webpPut the pan on high heat for 2 or 3 minutes, to start cooking and brown baconhttps://cooking-ez.com/images/recettes/divers/gratins/237-9.webpPut in the oven for about 40 minutes, until potatoes are softhttps://cooking-ez.com/images/recettes/divers/gratins/237-10.webpTurn out by inverting pan onto a dish or a big plate.Serve if possible with green salad and a goodhttps://cooking-ez.com/images/recettes/divers/gratins/237-11.webp https://cooking-ez.com/divers/recipe-potimarron-chestnut-pumpkin-gratin.phpPotimarron (chestnut pumpkin) "au gratin"A chicken layer, covered with a baked potimarron (chestnust pumpkin) puréehttps://cooking-ez.com/images/recettes/divers/gratins/236-0.webpPrepare ing0 (this can be done several days beforehand, in which case reheat it before adding what follows). Add ing2,https://cooking-ez.com/images/recettes/divers/gratins/236-1.webpPeel and chop ing4.Pour ing7 into a pan on medium heat.When hot, add shallot, and cook for one minutehttps://cooking-ez.com/images/recettes/divers/gratins/236-2.webpAdd ing1, turn heat down to low, cover and allow to cook gently, stirring occasionally.After 10 or 20 minutes,https://cooking-ez.com/images/recettes/divers/gratins/236-3.webpPreheat oven to 392°F (200°C).Mix the chicken with freshly chopped parsley and spread in a large dish (orhttps://cooking-ez.com/images/recettes/divers/gratins/236-4.webpCover this chicken layer with a layer of pumpkin puréehttps://cooking-ez.com/images/recettes/divers/gratins/236-5.webpFinish with some grated cheesehttps://cooking-ez.com/images/recettes/divers/gratins/236-6.webpPut in the oven for about 20 minuteshttps://cooking-ez.com/images/recettes/divers/gratins/236-7.webpRemove as soon as top is nicely brownedhttps://cooking-ez.com/images/recettes/divers/gratins/236-8.webp https://cooking-ez.com/base/recipe-potimarron-japanese-chestnut-pumpkin-puree.phpPotimarron (Japanese chestnut pumpkin) puréeSmooth with a hint of chestnut flavourhttps://cooking-ez.com/images/recettes/base/autres/235-0.webpPrepare ing0, as indicated here.Cut each section into small pieces of about the samehttps://cooking-ez.com/images/recettes/base/autres/235-3.webpCover and cook on medium heathttps://cooking-ez.com/images/recettes/base/autres/235-4.webp...for 10 minutes maximum, until potimarron pieces are soft (check with the point of a knife, which should go inhttps://cooking-ez.com/images/recettes/base/autres/235-5.webpDrain off as much water as possible by tipping up the pan, then blend thoroughly.If you havehttps://cooking-ez.com/images/recettes/base/autres/235-6.webpCheck seasoning, that's it: your puree is ready.For immediate use, I suggest you addhttps://cooking-ez.com/images/recettes/base/autres/235-7.webpIf you want to do as chefs do, pass your puree through a sieve.It will then behttps://cooking-ez.com/images/recettes/base/autres/235-8.webp https://cooking-ez.com/desserts/recipe-apple-charlotte-toasted-brioche.phpApple charlotte with toasted briocheApple charlotte which can be eaten warm or coldhttps://cooking-ez.com/images/recettes/desserts/gateaux/234-0.webpPeel ing1, cut in four and remove corehttps://cooking-ez.com/images/recettes/desserts/gateaux/234-1.webpMelt ing2 (clarified if possible) in a frying pan over high heat, add apple quarters.Cook 2 or 3 minutes, thenhttps://cooking-ez.com/images/recettes/desserts/gateaux/234-2.webpSlice ing0 fairly thinly (1/2 cm or 0.4 inch thick) and remove crust.Cut into rectangles same height as yourhttps://cooking-ez.com/images/recettes/desserts/gateaux/234-3.webpTurn on the grill.Melt ing3.Put all the brioche pieces on a grill pan or thickhttps://cooking-ez.com/images/recettes/desserts/gateaux/234-4.webpUsing a brush, coat each slice of brioche with melted butter, thenhttps://cooking-ez.com/images/recettes/desserts/gateaux/234-5.webpPut under the grillhttps://cooking-ez.com/images/recettes/desserts/gateaux/234-6.webpSupervise carefully, remove brioche pieces as soon as they are golden brown.Set asidehttps://cooking-ez.com/images/recettes/desserts/gateaux/234-7.webpBrush the mould with melted butter, then put in ing6 and spread it around evenly by shaking and turning.We dohttps://cooking-ez.com/images/recettes/desserts/gateaux/234-8.webpLine the mould with brioche pieces, toasted side against the mould, overlapping the rectangles slightlyhttps://cooking-ez.com/images/recettes/desserts/gateaux/234-9.webpAdd stewed apples to about ¼ depth of mouldhttps://cooking-ez.com/images/recettes/desserts/gateaux/234-10.webpThen a layer of caramelized appleshttps://cooking-ez.com/images/recettes/desserts/gateaux/234-11.webpThen a second stewed apples layer, and finally a layer of briochehttps://cooking-ez.com/images/recettes/desserts/gateaux/234-12.webpPut in the oven for about 30 minuteshttps://cooking-ez.com/images/recettes/desserts/gateaux/234-13.webpAllow to cool a for a while before turning outhttps://cooking-ez.com/images/recettes/desserts/gateaux/234-0.webpEnjoy cold or warm with whipped cream (creme chantilly - delightful!) or real custard (https://cooking-ez.com/images/recettes/desserts/gateaux/234-14.webp https://cooking-ez.com/trucs_astuces/recipe-how-use-vanilla-pod-effectively.phpHow to use a vanilla pod effectivelyTo keep only the very best of vanillahttps://cooking-ez.com/images/recettes/trucs_astuces/comment/233-0.webpCut vanilla pod in two, then split each part in two lengthwayshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/233-1.webpWith the back, not the sharp edge, of a knife blade, scrape out all the small black seeds whichhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/233-2.webpAdd these small black seeds to the liquid of your recipe, here milk for custard sauce (crèmehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/233-3.webpAdd pod too, to get the whole flavour.Bring to the boil, then remove from heat, cover and leave to stand forhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/233-4.webpIt's important to strain the milk afterwards to remove all the bits, especially the small brown fibres of vanillahttps://cooking-ez.com/images/recettes/trucs_astuces/comment/233-5.webp... to remove them, but use a strainer that is not too fine to allow the small black seeds to pass through.Seehttps://cooking-ez.com/images/recettes/trucs_astuces/comment/233-6.webp https://cooking-ez.com/desserts/recipe-french-custard-tart.phpFrench custard tartShort crust pastry and vanilla egg custardhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/232-0.webpSpread out ing0 in a 8 inches (20 cm) mould, following these tips.Put on standby inhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/232-2.webpPrepare ing1.Preheat your oven to 200°C (390°F)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/232-11.webpRemove pastry case from fridge, trim and neaten edges with a knife and prick all over bottom with a fork or ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/232-12.webpPour mixture into the pastry case.Note that we put hot cream on dough, a bit unusual but necessary to reducehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/232-13.webpAnd immediately put in the oven for about 50 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/232-14.webpYou can glaze (with apricot jelly) top for a shiny desserthttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/232-15.webpTaste imperatively cold, your flan can also very well wait for a full night in the fridgehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/232-0.webp https://cooking-ez.com/base/recipe-short-crust-pastry-pate-brisee.phpShortcrust pastry (pâte brisée)Dough for sweet or savoury tartshttps://cooking-ez.com/images/recettes/base/pates/231-0.webpIn the food processor bowl, pour ing2, ing4 and ing3.Note: If you make this dough for ahttps://cooking-ez.com/images/recettes/base/pates/231-1.webpAdd ing1, cut in small pieceshttps://cooking-ez.com/images/recettes/base/pates/231-2.webpThen ing0https://cooking-ez.com/images/recettes/base/pates/231-3.webpSwitch on the food processor to kneadhttps://cooking-ez.com/images/recettes/base/pates/231-4.webpStop food processor as soon as dough is just mixed, 3-4 minutes maximum, and if necessary finish mixing with yourhttps://cooking-ez.com/images/recettes/base/pates/231-5.webpCut dough into pieces of about 300ghttps://cooking-ez.com/images/recettes/base/pates/231-6.webpMake balls, then thick circles, and wrap them in plastic film.Contrary to a very commonhttps://cooking-ez.com/images/recettes/base/pates/231-7.webpWrite on weight and date and store in the fridge until use, at least overnight if possible.You can also freezehttps://cooking-ez.com/images/recettes/base/pates/231-8.webp https://cooking-ez.com/desserts/recipe-blackcurrant-almond-muffins.phpBlackcurrant-almond muffinsMuffins with almonds powder and blackcurrantshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/230-0.webpPrepare ing0, but reduce flour by 1/3 and make up with ing2https://cooking-ez.com/images/recettes/desserts/petits_gateaux/230-1.webpPour ing3 onto ing1, and stir a few seconds to coat them with sugarhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/230-2.webpPreheat oven to 392°F (200°C).Put a teaspoon of mixture into each mouldhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/230-3.webpPut on a few blackcurrants, then cover with another teaspoon of mixture.It's not necessary for blackurrants tohttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/230-4.webpPut in the oven for about 15 minuteshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/230-5.webpAllow to cool slightly, then turn out onto a rackhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/230-6.webp https://cooking-ez.com/divers/recipe-moussaka.phpMoussakaA kind of gratin made with aubergines, meat with tomatos and bechamelhttps://cooking-ez.com/images/recettes/divers/gratins/229-0.webpWash ing0 and cut into thin slices.Salt them and put in a strainer for about one hour, until some of the juicehttps://cooking-ez.com/images/recettes/divers/gratins/229-1.webpMeanwhile, peel ing1, remove seeds and cut into pieceshttps://cooking-ez.com/images/recettes/divers/gratins/229-2.webpPeel and chop ing2https://cooking-ez.com/images/recettes/divers/gratins/229-3.webpHeat ing5 in a large pan. When hot put in the aubergine sliceshttps://cooking-ez.com/images/recettes/divers/gratins/229-4.webpCook for 4 or 5 minutes while stirring, then transfer onto absorbant paperhttps://cooking-ez.com/images/recettes/divers/gratins/229-5.webpIn the same pan heat ing9. When hot, add the chopped onion and cook for onehttps://cooking-ez.com/images/recettes/divers/gratins/229-6.webpCook meat until it browned, then salt, pepper, and add ing6 and ing7 en chemisehttps://cooking-ez.com/images/recettes/divers/gratins/229-7.webpAdd tomatoeshttps://cooking-ez.com/images/recettes/divers/gratins/229-8.webpMix well, cover, and cook on low heat for about 30 minutes, stirring occasionallyhttps://cooking-ez.com/images/recettes/divers/gratins/229-9.webpAfter this time, uncover, discard bouquet garni and garlichttps://cooking-ez.com/images/recettes/divers/gratins/229-10.webpPrepare bechamel sauce. When ready add ing8 in small pieceshttps://cooking-ez.com/images/recettes/divers/gratins/229-11.webpPreheat oven to 392°F (200°C).Butter a gratin dish, and arrange half the auberginehttps://cooking-ez.com/images/recettes/divers/gratins/229-12.webpCover with half the meathttps://cooking-ez.com/images/recettes/divers/gratins/229-13.webpCover with half the bechamelhttps://cooking-ez.com/images/recettes/divers/gratins/229-14.webpRepeat these 3 layers, and finish by sprinkling with some cheesehttps://cooking-ez.com/images/recettes/divers/gratins/229-15.webpCook in the oven until top is golden brown (about 30 minutes)https://cooking-ez.com/images/recettes/divers/gratins/229-16.webp https://cooking-ez.com/base/recipe-bechamel-sauce.phpBechamel sauceWhite sauce made with a "roux" and milkhttps://cooking-ez.com/images/recettes/base/sauces/228-0.webpMelt ing0 in a pan on low heat.When it sizzles, add ing1 all at oncehttps://cooking-ez.com/images/recettes/base/sauces/228-1.webpMix well and cook, stirring continuously, until the mixture become light brown.This mix, which can be preparedhttps://cooking-ez.com/images/recettes/base/sauces/228-2.webpPour ing2 (cold) onto the roux, all at once. Mix thoroughly.You have there the secret of succeeding with ahttps://cooking-ez.com/images/recettes/base/sauces/228-3.webpThe thickness of bechamel is a question of tastehttps://cooking-ez.com/images/recettes/base/sauces/228-4.webpYou can make variations on béchamel, such as Mornay sauce, which is a béchamel sauce tohttps://cooking-ez.com/images/recettes/base/sauces/1430-0.webp https://cooking-ez.com/viandes/recipe-chicken-breasts-tarragon.phpChicken breasts with tarragonChicken breasts grilled, with tarragon and white wine saucehttps://cooking-ez.com/images/recettes/viandes/volaille/227-0.webpPeel ing1, cut into four, wash and dryhttps://cooking-ez.com/images/recettes/viandes/volaille/227-1.webpPour ing4 into a large pan over a low heat, add potatoes, lightly salt and stir well.Cover and leave to cook,https://cooking-ez.com/images/recettes/viandes/volaille/227-2.webpAfter 30 minutes, uncover and stir potatoes to finish cooking all over (look at this recipehttps://cooking-ez.com/images/recettes/viandes/volaille/227-3.webpWhile potatoes are cooking, peel and finely chop ing2https://cooking-ez.com/images/recettes/viandes/volaille/227-4.webpCut ing0 in two lengthwayshttps://cooking-ez.com/images/recettes/viandes/volaille/227-5.webpIn a frying pan over medium heat, melt ing5, add chopped shallot, salt, pepper and cook one minute.Add onehttps://cooking-ez.com/images/recettes/viandes/volaille/227-6.webpReduce heat, add chicken breasts, and cook on each sidehttps://cooking-ez.com/images/recettes/viandes/volaille/227-7.webp...until they are golden brownhttps://cooking-ez.com/images/recettes/viandes/volaille/227-8.webpPut them on a hot platehttps://cooking-ez.com/images/recettes/viandes/volaille/227-9.webp...and cover with aluminium foil, to keep them hot and tenderhttps://cooking-ez.com/images/recettes/viandes/volaille/227-10.webpPrepare sauce: put frying pan back on the heat, pour in ing6, ½ glass chicken stock, and ahttps://cooking-ez.com/images/recettes/viandes/volaille/227-11.webpHeat serving plates. In each plate put 2 chicken breasts, coat with sauce, add a sprig ofhttps://cooking-ez.com/images/recettes/viandes/volaille/227-12.webp https://cooking-ez.com/divers/recipe-spaghetti-carbonara.phpSpaghetti CarbonaraFamous italian recipe with cream, egg yolks, bacon and lemon juicehttps://cooking-ez.com/images/recettes/divers/pates_riz/226-0.webpCook ing0https://cooking-ez.com/images/recettes/trucs_astuces/produit/225-3.webpMeanwhile make sauce: in a bowl put ing1, ing2, salt and pepper.Beat to mix well, then add juice of ing4 andhttps://cooking-ez.com/images/recettes/divers/pates_riz/226-1.webpIn a pan on medium heat, put ing3 and cook until lightly browned.Reduce heathttps://cooking-ez.com/images/recettes/divers/pates_riz/226-2.webpKeeping bacon pan over low heat, tip in cooked pasta and mix wellhttps://cooking-ez.com/images/recettes/divers/pates_riz/226-3.webpAdd sauce and continue to mix for about two minuteshttps://cooking-ez.com/images/recettes/divers/pates_riz/226-4.webpYour spaghetti carbonara is ready. Grate some more Parmesan over, and put the pan in the centre of the table so thathttps://cooking-ez.com/images/recettes/divers/pates_riz/226-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-cook-pasta-properly.phpHow to cook pasta properlyAdvice cooking pasta so that it doesn't stickhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/225-0.webpBoil a large pan of water.When boiling, salt with a tablespoon of coarse salt for 2 litres water.Ahttps://cooking-ez.com/images/recettes/trucs_astuces/produit/225-1.webpWhen water comes back to the boil, add pasta all at oncehttps://cooking-ez.com/images/recettes/trucs_astuces/produit/225-3.webpFor cooking time, very important, here is a tip: If you use a pasta box or bag where you can read in Italian, cookhttps://cooking-ez.com/images/blog/pates-italiennes.webpOtherwise, decrease 1 minute from the indicated cooking time (here 12 - 1 = 11 minutes).So youhttps://cooking-ez.com/images/blog/pates-francaises.webpStir and leave to cook uncovered for the time indicated on the pasta packet (usually 8-9https://cooking-ez.com/images/recettes/trucs_astuces/produit/225-4.webpAfter this time, taste, and if it's OK, remove pasta from water immediately and transfer to a strainer to drain, orhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/225-5.webpWhen pasta is drained, discard cooking water and put pasta back into the panhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/225-6.webpIf you plan to use pasta right away, it's ready.If not, add a tablespoon of olive oil, mix well, cover andhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/225-0.webp https://cooking-ez.com/divers/recipe-red-rice-pannequets.phpRed rice pannequetsCrusty parcel of red rice, courgette and smoked hamhttps://cooking-ez.com/images/recettes/divers/autres/224-0.webpPeel and chop finely ing3.Using hot water and chicken stock cube make up stock to double the volume ofhttps://cooking-ez.com/images/recettes/divers/autres/224-1.webpIn a pan, pour 3 tablespoons olive oil. When hot, add half of ing3 chopped, ing4 and ing5 enhttps://cooking-ez.com/images/recettes/divers/autres/224-2.webpAdd ing0, and stir for one minutehttps://cooking-ez.com/images/recettes/divers/autres/224-3.webpAdd chicken stock all at once, mix well and allow to cook uncovered on medium heathttps://cooking-ez.com/images/recettes/divers/autres/224-4.webpRice is cooked when all chicken stock is absorbed, remove and discard bayleaf and garlic.https://cooking-ez.com/images/recettes/divers/autres/224-5.webpHeat ingE in a pan, add the other half of ing3 chopped, cook for one minute and add the diced courgettes, salt andhttps://cooking-ez.com/images/recettes/divers/autres/224-6.webpRoughly chop ing2https://cooking-ez.com/images/recettes/divers/autres/224-7.webpMix courgettes, rice and ham, Check seasoning.Melt ing7https://cooking-ez.com/images/recettes/divers/autres/224-8.webpCut 2 rectangles of filo pastry about 6 by 8 inches or 15 by 20 cm.Coat one rectangle with melted butter, usinghttps://cooking-ez.com/images/recettes/divers/autres/224-9.webpSprinkle with flax seeds, and put a parsley leaf in the centrehttps://cooking-ez.com/images/recettes/divers/autres/224-10.webpCoat the second rectangle with melted butter, and put it on the first one, buttered side to buttered sidehttps://cooking-ez.com/images/recettes/divers/autres/224-11.webpPut a tablespoon of mixture in the middlehttps://cooking-ez.com/images/recettes/divers/autres/224-12.webpFold filo pastry to wrap up the mix.Join edges with a bit of melted butterhttps://cooking-ez.com/images/recettes/divers/autres/224-13.webpPut the pannequet with join on bottom.Do this with all the mix, aiming to get two pannequets per guesthttps://cooking-ez.com/images/recettes/divers/autres/224-14.webpCook pannequets on both sides in a frying pan with a little oil, until golden brown.Serve hot, without waitinghttps://cooking-ez.com/images/recettes/divers/autres/224-0.webp https://cooking-ez.com/entrees/recipe-little-vegetable-omelettes.phpLittle vegetable omelettesSoft little omelettes, with diced tomato, courgettes and smoked hamhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/223-0.webpPrepare ing0, cut into very small dicehttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/223-1.webpPeel ing1, remove seeds and cut this too into very small dicehttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/223-2.webpInto a pan over a medium heat pour 3 tablespoons of olive oil and when hot, add garlic clove, sprigs of tarragon,https://cooking-ez.com/images/recettes/entrees/amuses_bouches/223-3.webpAdd diced courgette, and mix well.Lightly salt (2 pinches)https://cooking-ez.com/images/recettes/entrees/amuses_bouches/223-4.webpCook until done, but still slightly crunchyhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/223-5.webpInto a pan over a medium heat, pour 3 tablespoons of olive oil, or better still olive oil withhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/223-6.webpRemove (and discard) tarragon, garlic, bayleaf and rosemary from the courgettes, then add tomatoeshttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/223-7.webpSalt and pepper then cook together for one minute, stiring continuously.Remove from heat and seta asidehttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/223-8.webpPut the tomato frying pan back on the heat, without cleaning it. When hot, put in the smoked ham slices, 20 seconds onhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/223-9.webpRemove from the frying pan, and cut into medium size pieces (about half an inch or 1 cm)https://cooking-ez.com/images/recettes/entrees/amuses_bouches/223-10.webpBeat the 2 eggs with salt and pepperhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/223-11.webpAdd the tomatoes and courgettes, mix well.Preheat the oven to 356°F (180°C)https://cooking-ez.com/images/recettes/entrees/amuses_bouches/223-12.webpInto small moulds (preferably silicone ones, easy to unmould), put some smoked ham and then pour in thehttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/223-13.webpPut in the oven for 10-15 minuteshttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/223-14.webpBe careful towards the end of the cooking time, it's important that omelettes are not overcooked, and stay softhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/223-15.webp https://cooking-ez.com/desserts/recipe-peach-mint-salad.phpPeach and mint saladDifferent kinds of peaches in a mint flavoured syruphttps://cooking-ez.com/images/recettes/desserts/autres/222-0.webpRoughly cut ing1 with scissors into a cuphttps://cooking-ez.com/images/recettes/desserts/autres/222-1.webpPour on 4 tablespoons of sugar syrup and leave to stand (while preparing peaches) until the syrup takes on the flavourhttps://cooking-ez.com/images/recettes/desserts/autres/222-2.webpPeel and to poach ing0https://cooking-ez.com/images/recettes/desserts/autres/222-4.webpOver a bowl, take a peach in your hand and cut off small pieces with a knife, without going right to thehttps://cooking-ez.com/images/recettes/desserts/autres/222-5.webpDo this with all the peaches.Add juice of ing3 and mix well.If peach salad is to be kept longer thanhttps://cooking-ez.com/images/recettes/desserts/autres/222-6.webpPour mint syrup over peaches through a fine strainer to remove mint leaves which you can discaedhttps://cooking-ez.com/images/recettes/desserts/autres/222-7.webpAdd more sugar syrup until peaches pieces are well covered.Cover with plastic film, andhttps://cooking-ez.com/images/recettes/desserts/autres/222-8.webpYou can serve in individual bowls, with a few mint leaves for decorationhttps://cooking-ez.com/images/recettes/desserts/autres/222-9.webp https://cooking-ez.com/desserts/recipe-caramel-rice-pudding.phpCaramel rice puddingA layer of caramel on top of a rice puddinghttps://cooking-ez.com/images/recettes/desserts/gateaux/221-0.webpMake ing0https://cooking-ez.com/images/recettes/desserts/gateaux/221-1.webpBeat ing1 to mix wellhttps://cooking-ez.com/images/recettes/desserts/gateaux/221-2.webpPour onto the hot rice puddinghttps://cooking-ez.com/images/recettes/desserts/gateaux/221-3.webp...while stirring to mix wellhttps://cooking-ez.com/images/recettes/desserts/gateaux/221-4.webpPreheat oven to 356°F (180°C).Put ing2 and ing3 into a small panhttps://cooking-ez.com/images/recettes/desserts/gateaux/221-5.webpCook to obtain a brown caramelhttps://cooking-ez.com/images/recettes/desserts/gateaux/221-6.webpPour caramel into the bottom of a dish or mould (preferably a silicon one, easy to turn out later)https://cooking-ez.com/images/recettes/desserts/gateaux/221-7.webpAnd immediately pour in the rice puddinghttps://cooking-ez.com/images/recettes/desserts/gateaux/221-8.webpYou can also make individual rice puddings in ramekins or small mouldshttps://cooking-ez.com/images/recettes/desserts/gateaux/221-9.webpPut mould in the oven, in a large dish filled with hot water to half the depth for about 20 minutes.Leave tohttps://cooking-ez.com/images/recettes/desserts/gateaux/221-10.webpTurn out onto a plate, allowing the caramel to flow over the top of the puddinghttps://cooking-ez.com/images/recettes/desserts/gateaux/221-11.webpServe in fairly thick slices, and if you have a sweet tooth (like me), surrounded with a chocolatehttps://cooking-ez.com/images/recettes/desserts/gateaux/221-12.webp https://cooking-ez.com/monde/recipe-mexican-ceviche.phpMexican cevicheAvocado, tomatoes and fish cured in lime juicehttps://cooking-ez.com/images/recettes/monde/220-0.webpDo this for all the fishhttps://cooking-ez.com/images/recettes/monde/220-2.webpPut the fish in a bowl and pour over it juice of ing2, salt and pepper.Cover with plastichttps://cooking-ez.com/images/recettes/monde/220-3.webpAfter this time, put the fish in a strainer and leave to drain. Discard lime juice that drains offhttps://cooking-ez.com/images/recettes/monde/220-4.webpPeel ing0, cut into small pieces, put in a bowl with juice of ing3, salt, pepper, ingC andhttps://cooking-ez.com/images/recettes/monde/220-5.webpPeel tomatoes, cut into small dice. Salt and leave to drain in a strainer.https://cooking-ez.com/images/recettes/monde/220-6.webpIn a bowl put the drained tomato dice, chopped onion and ing5 choppedhttps://cooking-ez.com/images/recettes/monde/220-7.webpAdd 1 tablespoon vinegar and 2 tablespoons olive oil, mix well. Check seasoninghttps://cooking-ez.com/images/recettes/monde/220-8.webpPut a ring in the centre of the serving plate, and put a layer of avocado in the bottomhttps://cooking-ez.com/images/recettes/monde/220-9.webpThen add a layer of fishhttps://cooking-ez.com/images/recettes/monde/220-10.webpFinish with a layer of tomatoes.Refrigerate until servinghttps://cooking-ez.com/images/recettes/monde/220-11.webpRemove the ring just a few minutes before servinghttps://cooking-ez.com/images/recettes/monde/220-12.webpIf you don't have a ring, you can use achieve a pleasing result by arranging in a glasshttps://cooking-ez.com/images/recettes/monde/220-13.webp https://cooking-ez.com/divers/recipe-courgettes-zuchinis.phpCourgettes (zuchinis)Barely moist gratinhttps://cooking-ez.com/images/recettes/divers/gratins/219-0.webpPreheat your oven to 392°F or 200°C.Wash and brush ing0, trim off endshttps://cooking-ez.com/images/recettes/divers/gratins/219-1.webpCut courgette into fairly thin slices (if possible using a mandoline)https://cooking-ez.com/images/recettes/divers/gratins/219-2.webpHeat ing5 in a large pan over medium heat, then add ing2, ing6 and ing3, ing4 and ing1 enhttps://cooking-ez.com/images/recettes/divers/gratins/219-3.webpTip in courgette slices and stir well.Do not salt, because this will draw out the courgette juiceshttps://cooking-ez.com/images/recettes/divers/gratins/219-4.webpCook for about 10 minutes, until slices are lightly browned.salt and pepper, mix well, and cook another minutehttps://cooking-ez.com/images/recettes/divers/gratins/219-5.webpRemove and discard herbs and garlic, then pour courgettes into a strainer, and leave to drainhttps://cooking-ez.com/images/recettes/divers/gratins/219-6.webpPrepare gratin mixture by mixing ing7 with 1ing8, salt and pepperhttps://cooking-ez.com/images/recettes/divers/gratins/219-7.webpButter an oven-proof dishhttps://cooking-ez.com/images/recettes/divers/gratins/219-8.webpPut half the courgettes in the dish in an even layer.Spread half the cheese-cream mixture overhttps://cooking-ez.com/images/recettes/divers/gratins/219-9.webpAdd remaining courgettes in a second layer, and add the rest of the cheese-cream mixturehttps://cooking-ez.com/images/recettes/divers/gratins/219-10.webpPut in the oven for about 20 to 30 minuteshttps://cooking-ez.com/images/recettes/divers/gratins/219-11.webp... until top is golden brownhttps://cooking-ez.com/images/recettes/divers/gratins/219-12.webp https://cooking-ez.com/desserts/recipe-chocolate-muffins.phpChocolate muffinsFilled with a chocolate ganachehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/218-0.webpPrepare ing0https://cooking-ez.com/images/recettes/desserts/petits_gateaux/218-1.webpPreheat oven to 392°F or 200°C.Into a bowl put: ing1 cut in small pieces, ing3,https://cooking-ez.com/images/recettes/desserts/petits_gateaux/218-2.webpMelt in a bain-marie or microwave oven, stir slowly to get a soft mix: the dark chocolatehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/218-3.webpPut a little muffin dough in the bottom of your moulds, just to cover the bottomhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/218-4.webpAdd ½ teaspoon ganache.Be careful to put not too much ganache, otherwise it might spill out and burn duringhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/218-5.webpAdd muffin dough to completely cover chocolatehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/218-6.webpPut in the oven and cook for about 15 minuteshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/218-7.webpTurn out and allow to cool (but not too much) on a rack.Muffins are much better served warmhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/218-8.webp https://cooking-ez.com/desserts/recipe-apricot-blancmange.phpApricot blancmangeA medieval desserthttps://cooking-ez.com/images/recettes/desserts/autres/217-0.webpSoak ing3 in a big bowl of cold waterhttps://cooking-ez.com/images/recettes/desserts/autres/217-1.webpPour ing0, ing1 and ing2 into a pan.Mix wellhttps://cooking-ez.com/images/recettes/desserts/autres/217-2.webpBring to the boil over medium heat, stirring frequently. Take off the heat, cover and leave to infuse for at least onehttps://cooking-ez.com/images/recettes/desserts/autres/217-3.webpPour ing4 through a fine strainer into a panhttps://cooking-ez.com/images/recettes/desserts/autres/217-8.webpBring to the boil over medium heat, stirring fequently, then add ing5, and bring back to the boil beating vigourouslyhttps://cooking-ez.com/images/recettes/desserts/autres/217-9.webpPut the pan into cold water to cool, stirring occasionally.Agar-agar will thicken apricot coulis and set onhttps://cooking-ez.com/images/recettes/desserts/autres/217-10.webpTo return to the almond milk: pour almond milk (now a thick purée) through a fine strainer into a pan, pushing ithttps://cooking-ez.com/images/recettes/desserts/autres/217-11.webpYou will then have almond milkhttps://cooking-ez.com/images/recettes/desserts/autres/217-12.webpHeat almond milk on medium heat, stirring constantly, but do not boil. When hot, remove from heat and add thehttps://cooking-ez.com/images/recettes/desserts/autres/217-13.webpPut pan to cool in cold water, stirring from time to timehttps://cooking-ez.com/images/recettes/desserts/autres/217-14.webpWhen almond milk is cold, add ing9 if desiredhttps://cooking-ez.com/images/recettes/desserts/autres/217-15.webpWhip ing6 with ing7 to chantillyhttps://cooking-ez.com/images/recettes/desserts/autres/217-16.webpPour ¼ of cold almond milk into whipped creamhttps://cooking-ez.com/images/recettes/desserts/autres/217-17.webpMix thoroughly with a maryse or spatulahttps://cooking-ez.com/images/recettes/desserts/autres/217-18.webpPour this into the rest of the almond milkhttps://cooking-ez.com/images/recettes/desserts/autres/217-19.webp...and fold in gentlyhttps://cooking-ez.com/images/recettes/desserts/autres/217-20.webpPour the blancmange into silicone moulds or small glasses, with alternate layers of almonds milk and apricothttps://cooking-ez.com/images/recettes/desserts/autres/217-21.webpBlancmange in glasses is served as it ishttps://cooking-ez.com/images/recettes/desserts/autres/217-22.webpBlancmange in a mould should be turned out onto serving plate, and can be surrounded with redhttps://cooking-ez.com/images/recettes/desserts/autres/217-23.webp https://cooking-ez.com/divers/recipe-tagliatelle-courgette-spaghetti-carbonara-style.phpTagliatelle and courgette spaghetti, carbonara styleFresh pasta, and vegetable spaghettihttps://cooking-ez.com/images/recettes/divers/pates_riz/216-0.webpWash ing1, dry them and cut off the endshttps://cooking-ez.com/images/recettes/divers/pates_riz/216-1.webpMake courgette "spaghetti" by grating over a mandolinehttps://cooking-ez.com/images/recettes/divers/pates_riz/216-2.webpYou should get green and white spaghetti, if they are only white, give courgette a quarter tour.If you don'thttps://cooking-ez.com/images/recettes/divers/pates_riz/216-3.webpBoil a large pan of salted water, then add ing2https://cooking-ez.com/images/recettes/divers/pates_riz/216-4.webpC cook courgettes for 2 or 3 minutes, so that they are still a bit crunchyhttps://cooking-ez.com/images/recettes/divers/pates_riz/216-5.webpThen cool under cold water and drainhttps://cooking-ez.com/images/recettes/divers/pates_riz/216-6.webpPut ing6 in a hot pan, without fat, for about 30 seconds to fry lightlyhttps://cooking-ez.com/images/recettes/divers/pates_riz/216-7.webpThen cut each slice into pieceshttps://cooking-ez.com/images/recettes/divers/pates_riz/216-8.webpCook ing0 in boiling salted water, then drain. Pour ing8 into a large pan, heat and add tagliatellehttps://cooking-ez.com/images/recettes/divers/pates_riz/216-9.webpAdd ham and cougette spaghettihttps://cooking-ez.com/images/recettes/divers/pates_riz/216-10.webpMix well and heat through for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/divers/pates_riz/216-11.webpMix ing3, ing4, a tablespoon lemon juice, ing5, salt and pepperhttps://cooking-ez.com/images/recettes/divers/pates_riz/216-12.webpPour this mix into the pan, and cook while stirring for about 2 or 3 more minutes.Adjusthttps://cooking-ez.com/images/recettes/divers/pates_riz/216-13.webpServe piping hot (heat serving plates), with a basil leaf and a bowl of Parmesan for guestshttps://cooking-ez.com/images/recettes/divers/pates_riz/216-14.webp https://cooking-ez.com/divers/recipe-creamy-risotto-vegetables.phpCreamy risotto with vegetablesVegatables cooked separately, and rice cooked slowly in vegetable stockhttps://cooking-ez.com/images/recettes/divers/pates_riz/215-0.webpPeel and chop ingC finelyhttps://cooking-ez.com/images/recettes/divers/pates_riz/215-1.webpPeel and slice ing4 thinly, including about 2 inches of green topshttps://cooking-ez.com/images/recettes/divers/pates_riz/215-2.webpWash quickly ing2 under tap, then divide off small floretshttps://cooking-ez.com/images/recettes/divers/pates_riz/215-3.webpPeel and wash ing0, cut into small stickshttps://cooking-ez.com/images/recettes/divers/pates_riz/215-4.webpPeel and wash ing5, cut into small stickshttps://cooking-ez.com/images/recettes/divers/pates_riz/215-5.webpPrepare ing1, cut in small pieceshttps://cooking-ez.com/images/recettes/divers/pates_riz/215-6.webpPeel and wash ing3, cut into small stickshttps://cooking-ez.com/images/recettes/divers/pates_riz/215-7.webpBoil a large pan of salted water, add a chicken stock cube.When boiling, tip inhttps://cooking-ez.com/images/recettes/divers/pates_riz/215-8.webpRemove from stock, and cool in cold waterhttps://cooking-ez.com/images/recettes/divers/pates_riz/215-9.webpWhen completely cool, drain carefully (tip: use a salad spinner for this).Set asidehttps://cooking-ez.com/images/recettes/divers/pates_riz/215-10.webpTake 950 ml of vegetables stock.You can use the rest to cook other vegetables in another recipe, or pasta orhttps://cooking-ez.com/images/recettes/divers/pates_riz/215-11.webpHeat ing8 in a large pan on medium heathttps://cooking-ez.com/images/recettes/divers/pates_riz/215-12.webpAdd shallot and spring onions, salt and pepper, and cook for one minute or twohttps://cooking-ez.com/images/recettes/divers/pates_riz/215-13.webpTip in ing6 all at oncehttps://cooking-ez.com/images/recettes/divers/pates_riz/215-14.webp... and stir carefully for 2 or 3 minutes, until rice "pearls"https://cooking-ez.com/images/recettes/divers/pates_riz/215-15.webpTo "pearl" rice means to cook gently in oil or butter until it becomes translucenthttps://cooking-ez.com/images/recettes/divers/pates_riz/215-16.webpWhen rice is pearled, add the glass of dry white wine, and continue to stir until rice absorbs all thehttps://cooking-ez.com/images/recettes/divers/pates_riz/215-17.webpAdd some vegetable stock, and continue to mix until rice absorbs it all.And so on, until you have used up allhttps://cooking-ez.com/images/recettes/divers/pates_riz/215-18.webpWhen all the stock is used but rice is still wet (a good risotto should never be dry)https://cooking-ez.com/images/recettes/divers/pates_riz/215-19.webp... add all the vegetables, and stir carefullyhttps://cooking-ez.com/images/recettes/divers/pates_riz/215-20.webpPour in ingAhttps://cooking-ez.com/images/recettes/divers/pates_riz/215-21.webpAdd ingB.Stir again, check seasoning, and cook for 2 or 3 more minutes, just to heat the vegetables throughhttps://cooking-ez.com/images/recettes/divers/pates_riz/215-22.webpServe piping hot (heat serving plates), garnish with a basil leaf, a trickle of olive oil,https://cooking-ez.com/images/recettes/divers/pates_riz/215-23.webp https://cooking-ez.com/desserts/recipe-blackcurrant-sorbet-for-edith.phpBlackcurrant sorbet for EdithAll the flavour of blackcurrantshttps://cooking-ez.com/images/recettes/desserts/glaces/214-0.webpMix ing0 with ing1 and ing2.Pour into ice-cream mackerhttps://cooking-ez.com/images/recettes/desserts/glaces/214-1.webpSorbet will be ready in about 20 minuteshttps://cooking-ez.com/images/recettes/desserts/glaces/214-2.webpIf possible, eat immediatelyhttps://cooking-ez.com/images/recettes/desserts/glaces/214-3.webp https://cooking-ez.com/base/recipe-blackcurrant-coulis.phpBlackcurrant coulisVegetable mill instead of blenderhttps://cooking-ez.com/images/recettes/base/sirops_coulis/213-0.webpWash blackcurrants quickly under running water, you should not soak them.Drain carefully, then pour into ahttps://cooking-ez.com/images/recettes/base/sirops_coulis/213-1.webpYou will a get a puree which still contain skins and seedshttps://cooking-ez.com/images/recettes/base/sirops_coulis/213-2.webpPour this puree into a fine strainer, and push through using a maryse or soft spatulahttps://cooking-ez.com/images/recettes/base/sirops_coulis/213-3.webpContinue in stages until only seeds remain in the strainer. Discard themhttps://cooking-ez.com/images/recettes/base/sirops_coulis/213-4.webpYour blackcurrant coulis is ready. You can use it now and add sugar, or freeze ithttps://cooking-ez.com/images/recettes/base/sirops_coulis/213-5.webp https://cooking-ez.com/divers/recipe-small-ratatouille-broken-egg.phpSmall ratatouille withMix of vegetables with cooked egghttps://cooking-ez.com/images/recettes/divers/212-0.webpPrepareing1, cut into small pieceshttps://cooking-ez.com/images/recettes/divers/212-2.webpTrim any leaves off ing3, keeping only stalks, then washhttps://cooking-ez.com/images/recettes/divers/212-3.webpCut each stalk in two lengthways, then into small pieces.Set asidehttps://cooking-ez.com/images/recettes/divers/212-4.webpPeel ing2 with a peeler, then cut in four lengthways and remove white pith from insidehttps://cooking-ez.com/images/recettes/divers/212-5.webpCut each quarter into small sticks, then into small dice.Reservehttps://cooking-ez.com/images/recettes/divers/212-6.webpWash ing4, remove hard green stalk "core", cut into thick slices.Set asidehttps://cooking-ez.com/images/recettes/divers/212-7.webpPeel, wash and chop ing5https://cooking-ez.com/images/recettes/divers/212-8.webpIn a large pan on medium heat, heat 4 tablespoons olive oil, add chopped shallots.Add ing6, ing7 and ing8, salthttps://cooking-ez.com/images/recettes/divers/212-9.webpAdd celery, green pepper and courgettes, mix well, cover and cook 4 minuteshttps://cooking-ez.com/images/recettes/divers/212-10.webpAfter this, tip vegetables into a dish, and discard bayleaf, thyme and rosemaryhttps://cooking-ez.com/images/recettes/divers/212-11.webpPut pan back onto heat, pour in ingC and add tomatoes.Salt and pepperhttps://cooking-ez.com/images/recettes/divers/212-12.webpCook covered for 2 to 3 minutes, then if possible remove tomato skins.Allow to cook slowly until tomatoeshttps://cooking-ez.com/images/recettes/divers/212-13.webpTip green vegetables into pan with tomatoes, mix well and cook ratatouille a further minute or two.Checkhttps://cooking-ez.com/images/recettes/divers/212-14.webpBreak ing0 carefully on top of ratatouille, trying to spread them evenly over the surface, without breakinghttps://cooking-ez.com/images/recettes/divers/212-15.webp https://cooking-ez.com/desserts/recipe-raspberry-muffins.phpRaspberry muffinsDelicious when still warmhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/211-0.webpPreheat oven to 392°F (200°C).Put a little muffin dough in the bottom of each mouldhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/211-1.webpTap mould sharply onto work surface, to get an even layer of dough in the bottomhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/211-2.webpPour ing1 onto ing2, mix quicklyhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/211-3.webpPut raspberries into moulds and press gently into doughhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/211-4.webpAdd a second layer of dough, no matter if the raspberries are not completely coveredhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/211-5.webpWith bigger muffins, add some raspberries on top for aesthetic reasonshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/211-6.webpPut in the oven for about 20 minutes (15 for small muffins), and supervise cookinghttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/211-7.webpTurn out as soon as possible, muffins are always better when warmhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/211-8.webp https://cooking-ez.com/base/recipe-muffin-dough.phpMuffin doughFor all your muffinshttps://cooking-ez.com/images/recettes/base/pates/210-0.webpMelt ing4 over low heathttps://cooking-ez.com/images/recettes/base/pates/210-1.webpMix ing0 and ing3 in a bowl with a whisk, with ing5 if you plan to make sweet muffinshttps://cooking-ez.com/images/recettes/base/pates/210-2.webpAdd ing1 and mix a littlehttps://cooking-ez.com/images/recettes/base/pates/210-3.webpAdd ing2https://cooking-ez.com/images/recettes/base/pates/210-4.webpBeat until you get a smooth mixturehttps://cooking-ez.com/images/recettes/base/pates/210-5.webpFinally add the melted butter, still warmhttps://cooking-ez.com/images/recettes/base/pates/210-6.webpBeat again to get a smooth dough.Your muffin dough is readyhttps://cooking-ez.com/images/recettes/base/pates/210-7.webp https://cooking-ez.com/divers/recipe-maroilles-cheese-quiche.phpMaroilles cheese quicheA kind of quiche with leek and Maroilles cheesehttps://cooking-ez.com/images/recettes/divers/tartes/209-0.webpLine the mould or tin with pastry, prick base all over, then keep in the fridgehttps://cooking-ez.com/images/recettes/divers/tartes/209-1.webpPeel ing5, wash and cook them in salted water, until they are just tenderhttps://cooking-ez.com/images/recettes/divers/tartes/209-2.webpAllow to cool then cut into fairly thick sliceshttps://cooking-ez.com/images/recettes/divers/tartes/209-3.webpWash and slice thinly ing2 and ing3https://cooking-ez.com/images/recettes/divers/tartes/209-4.webpHeat ing4 in a pan over medium heat, add sliced shallot, salt and pepper and cook for a minute or two.Add leek,https://cooking-ez.com/images/recettes/divers/tartes/209-5.webpIf you wish to add ing6, cook in a frying pan without fat and add, at the last minute, a tablespoon ofhttps://cooking-ez.com/images/recettes/divers/tartes/209-6.webpCut ing0 into thick slices, including crusthttps://cooking-ez.com/images/recettes/divers/tartes/209-7.webpPrepare ing8.set asidehttps://cooking-ez.com/images/recettes/divers/tartes/209-8.webpPreheat your oven to 410°F (210°C).Put a layer of leek into the pastry casehttps://cooking-ez.com/images/recettes/divers/tartes/209-9.webpA layer of bacon (optional)https://cooking-ez.com/images/recettes/divers/tartes/209-10.webpCover with a layer of potato sliceshttps://cooking-ez.com/images/recettes/divers/tartes/209-11.webpPour in the mixturehttps://cooking-ez.com/images/recettes/divers/tartes/209-12.webpArrange cheese on tophttps://cooking-ez.com/images/recettes/divers/tartes/209-13.webpAnd put in bottom of oven for around 30-40 minuteshttps://cooking-ez.com/images/recettes/divers/tartes/209-14.webpThe tart is ready when it is nice and golden brown.Serve to your guests, warm if possible, with a green saladhttps://cooking-ez.com/images/recettes/divers/tartes/209-15.webp https://cooking-ez.com/desserts/recipe-nanterre-brioche.phpNanterre briocheBrioche like from the baker'shttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/208-0.webpThe day before, prepare the brioche dough.Next day, cut dough into 40 g pieces. Make balls with these doughhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/208-1.webpPut balls in your mould or tinhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/208-2.webpGlaze top of brioche.Leave in a warm place to rise for 1.5https://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/208-3.webpAfter this time, brioche should have double volume or about.Preheat oven to 180°C or 356°F.https://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/208-4.webpBake for about 40 minutes, watch for colouration because brioche should not be over cooked otherwise she drieshttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/208-5.webpUnmould as soon as it is out the oven, and let cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/208-6.webp https://cooking-ez.com/divers/recipe-big-knife-cut-chips-french-fries.phpBig knife-cut chips (French fries)Chips (French fries) cooked in two stageshttps://cooking-ez.com/images/recettes/divers/207-0.webpWash potatoes, and steam or cook in waterhttps://cooking-ez.com/images/recettes/divers/207-1.webpAllow to cool, then cut with a knife lengthways keeping the skin.Make the pieces big: in quarters, or ifhttps://cooking-ez.com/images/recettes/divers/207-2.webpHeat oil to 374°F (190°C). Put potato pieces in the deep fryer basket, keeping them aparthttps://cooking-ez.com/images/recettes/divers/207-3.webpFry for 3 or 4 minutes maximumhttps://cooking-ez.com/images/recettes/divers/207-4.webpDrain, tip onto on absorbant paper and salt immediately.Continue in the same way for all the potaoes, and servehttps://cooking-ez.com/images/recettes/divers/207-5.webp https://cooking-ez.com/viandes/recipe-pate-campagne.phpPâté de campagneA classic of French country cookinghttps://cooking-ez.com/images/recettes/viandes/206-0.webpCut ing0, ing1 and ing2 into medium sized pieces, remove everything that is not soft: skin, bones, gristle,https://cooking-ez.com/images/recettes/viandes/206-1.webpPrepare the marinade by mixing: ing3, ing4 and ingG chopped, ing5 and ing6, ing8, ing9 and ingA.Pour onto thehttps://cooking-ez.com/images/recettes/viandes/206-2.webpAfter this, mince the the meat coarsly. Add the marinade except for the bayleaf, thyme and rosemaryhttps://cooking-ez.com/images/recettes/viandes/206-3.webpTo the minced meat, add chopped ing7, ingC, ingB, ingD and ingE.These proportions are correct if you have 1.7https://cooking-ez.com/images/recettes/viandes/206-4.webpMix well, your pâté is now ready to be cookedhttps://cooking-ez.com/images/recettes/viandes/206-5.webpFill pie dishes, terrines or tins, large or smallhttps://cooking-ez.com/images/recettes/viandes/206-6.webpFor aesthetic reason, you can cover your pâtés with a layer of pork caul; it does not alter the taste, but it look'shttps://cooking-ez.com/images/recettes/viandes/206-7.webpPut a piece of pork caul onver each dishhttps://cooking-ez.com/images/recettes/viandes/206-8.webpAnd tuck in the edges, using a maryse for examplehttps://cooking-ez.com/images/recettes/viandes/206-9.webpThen cook, using one of the three following methods:1) Classic: put your dishes,https://cooking-ez.com/images/recettes/viandes/206-10.webp3) In bread oven, if you have one: after cooking your bread, wait until oven temperature drops to 302°F (150°C), thenhttps://cooking-ez.com/images/recettes/viandes/206-11.webpIt's the cooking time which affects the taste of your pâté, so don't hesitate to cook for a long time at lowhttps://cooking-ez.com/images/recettes/viandes/206-12.webp https://cooking-ez.com/desserts/recipe-pear-sorbet.phpPear sorbetAll the taste of fresh pearhttps://cooking-ez.com/images/recettes/desserts/glaces/205-0.webpPeel pears, and put them immediately into cold water with the juice of half a lemon, or a pinch of vitamin Chttps://cooking-ez.com/images/recettes/desserts/glaces/205-1.webpDrain pears, cut into quarters and discard corehttps://cooking-ez.com/images/recettes/desserts/glaces/205-2.webpCut quarters into small pieces and put in the goblet of a blender.Add juice of half a lemon, a pinch of vitaminhttps://cooking-ez.com/images/recettes/desserts/glaces/205-3.webpMix until you obtain a smooth puree.Put in the fridge, or freezer, in a sealed container if not to be usedhttps://cooking-ez.com/images/recettes/desserts/glaces/205-4.webpPour into the ice-cream makerhttps://cooking-ez.com/images/recettes/desserts/glaces/205-5.webpAnd churn the sorbethttps://cooking-ez.com/images/recettes/desserts/glaces/205-6.webpServe on its own or as the basis for other dessertshttps://cooking-ez.com/images/recettes/desserts/glaces/205-7.webp https://cooking-ez.com/monde/recipe-chicken-nems.phpChicken nemsSmall crispy rolls with vegetables and chickenhttps://cooking-ez.com/images/recettes/monde/204-0.webpRehydrate ing6.Drain and dry. If they are not already in strips, cut into smallhttps://cooking-ez.com/images/recettes/monde/204-1.webpWash, peel and grate ing0.Set asidehttps://cooking-ez.com/images/recettes/monde/204-2.webpWash and thinly slice ing1.Set asidehttps://cooking-ez.com/images/recettes/monde/204-3.webpPeel and thinly slice ing2 and ing3.Set asidehttps://cooking-ez.com/images/recettes/monde/204-4.webpChop ing5.Set asidehttps://cooking-ez.com/images/recettes/monde/204-5.webpLightly cook ing4 in a little chicken stock.Note: don't discard stock after cooking, it's going to behttps://cooking-ez.com/images/recettes/monde/204-6.webpCut chicken into very small pieces.Set asidehttps://cooking-ez.com/images/recettes/monde/204-7.webpCook ing7 one minute in chicken stock.Drain and set asidehttps://cooking-ez.com/images/recettes/monde/204-8.webpIn a large bowl, put everything you've prepared so far: mushrooms, carrot, leek, coriander, chicken, noodles, shallothttps://cooking-ez.com/images/recettes/monde/204-9.webpMix everything well, the best way is to use both hands.Note: This mixture can be made in advance, andhttps://cooking-ez.com/images/recettes/monde/204-10.webpRolling nems.Get everything you need ready on your work surface:a big cleanhttps://cooking-ez.com/images/recettes/monde/204-11.webpDip 10 rice paper sheets in cold water for about 5 minutes, to soften themhttps://cooking-ez.com/images/recettes/monde/204-12.webpRemove one softened rice paper sheet from water and place on the clothhttps://cooking-ez.com/images/recettes/monde/204-13.webpRemove excess water on top with the clothhttps://cooking-ez.com/images/recettes/monde/204-14.webpOn the edge of the rice paper, put a tablespoon of mixturehttps://cooking-ez.com/images/recettes/monde/204-15.webpRoll sheet up around fillinghttps://cooking-ez.com/images/recettes/monde/204-16.webpMidway across sheet, fold sides inwardshttps://cooking-ez.com/images/recettes/monde/204-17.webpAnd finish rolling to create a small roll, as neat and even as possible.Make sure you keep the rice paper tighthttps://cooking-ez.com/images/recettes/monde/204-18.webpPrepare sauce: in a bowl mix ing9 with 3 tablespoons of water and ingB.Add the remaining grated carrot andhttps://cooking-ez.com/images/recettes/monde/204-19.webpTo cook your nems, you can use a frying pan with a little oil in, or put them in a deep fryer (in which case they willhttps://cooking-ez.com/images/recettes/monde/204-20.webpServe with lettuce, fresh mint and saucehttps://cooking-ez.com/images/recettes/monde/204-21.webp https://cooking-ez.com/trucs_astuces/recipe-cooking-sugar.phpCooking sugarFrom caster sugar to caramelhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/203-13.webpYou will also need a sugar thermometer ( up to 200°C or 392°F) or even better, an electronichttps://cooking-ez.com/images/recettes/trucs_astuces/produit/203-1.webpPut the pan on high heat with thermometer in, and bring to the boil.You will notice that for quite a long time,https://cooking-ez.com/images/recettes/trucs_astuces/produit/203-2.webpFor the following stages, you will probably see some impurities coming out of the sugar that will stick round the sideshttps://cooking-ez.com/images/recettes/trucs_astuces/produit/203-3.webpAs they heat they will eventually burn and might add a bitter taste to the sugar. You can remove them with a brushhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/203-4.webpStage 1: 106°C or 223°F, sugar is cooked to "thread" stage (used for some jams for example)https://cooking-ez.com/images/recettes/trucs_astuces/produit/203-5.webpStage 2: 110°C or 230°F, sugar is cooked to "pearl or soufflé" stage (used for other jams andhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/203-6.webpStage 3: 118°C or 244°F, sugar is cooked to "soft ball" stage (used forhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/203-7.webpStage 4: 125°C or 257°F, sugar is cooked to "hard ball" stagehttps://cooking-ez.com/images/recettes/trucs_astuces/produit/203-8.webpStage 5: 135°C or 275°F, sugar is cooked to "soft crack" stage (it sticks to your teeth)https://cooking-ez.com/images/recettes/trucs_astuces/produit/203-9.webpStage 6: 140°C or 284°F, sugar is cooked to "crack" stage (no longer sticky and it snaps)https://cooking-ez.com/images/recettes/trucs_astuces/produit/203-10.webpStage 7: 155°C or 311°F, sugar is cooked "hard crack" stage (it snaps like glass)https://cooking-ez.com/images/recettes/trucs_astuces/produit/203-11.webpStage 8: 160°C or 320°F, sugar is now "light caramel" (straw-coloured)https://cooking-ez.com/images/recettes/trucs_astuces/produit/203-12.webpStage 9 (and final): 180°C or 356°F, light caramel becomes "dark caramel" (it's coloured). Youhttps://cooking-ez.com/images/recettes/trucs_astuces/produit/203-13.webp https://cooking-ez.com/poissons/recipe-crunchy-little-pieces-fish.phpCrunchy little pieces of fishLightly coated with breadcrumbs and quicly friedhttps://cooking-ez.com/images/recettes/poissons/202-0.webpCut ing0 into pieces about the size of your thumb.Salt and pepper both sideshttps://cooking-ez.com/images/recettes/poissons/202-1.webpIn a bowl, mix ing2 with ing3https://cooking-ez.com/images/recettes/poissons/202-2.webpIn another bowl, beat ing1 with a fork, until yolk and white are totally mixedhttps://cooking-ez.com/images/recettes/poissons/202-3.webpDip fish pieces in beaten egg, remove with a fork to drain themhttps://cooking-ez.com/images/recettes/poissons/202-4.webp...and roll in breadcrumbs.Advice: use one fork for the egg bowl, and another for the breadcrumbs bowl,https://cooking-ez.com/images/recettes/poissons/202-5.webpPut in the deep fryer, keeping the pieces aparthttps://cooking-ez.com/images/recettes/poissons/202-6.webpFry for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/poissons/202-7.webp...until they are nicely golden.Drain on absorbant paper, and salthttps://cooking-ez.com/images/recettes/poissons/202-8.webp https://cooking-ez.com/divers/recipe-filo-leeks-cheese-tart.phpFilo leeks and cheese tartLike a crusty leek quichehttps://cooking-ez.com/images/recettes/divers/tartes/201-0.webpWash and slice ing0 thinly.Peel and chop ing2.Pour ing3 into a pan on mediumhttps://cooking-ez.com/images/recettes/divers/tartes/201-1.webpAdd the sliced leeks, mix well, cover and cook for about 10 minuteshttps://cooking-ez.com/images/recettes/divers/tartes/201-2.webp...until leeks are soft, but keep a pretty green colour.Salt and pepper only nowhttps://cooking-ez.com/images/recettes/divers/tartes/201-3.webpMelt ing4https://cooking-ez.com/images/recettes/divers/tartes/201-4.webpPlace a sheet of filo pastry in front of youhttps://cooking-ez.com/images/recettes/divers/tartes/201-5.webpCoat the whole surface with butter, using a brushhttps://cooking-ez.com/images/recettes/divers/tartes/201-6.webpPut the sheet into your mould or dish, buttered side down.Trim off the surplus, and use the trimmings tohttps://cooking-ez.com/images/recettes/divers/tartes/201-7.webpDo this with 2 or 3 layers of filo pastry, each time buttered side dowm.Finally butter the upper surface of thehttps://cooking-ez.com/images/recettes/divers/tartes/201-8.webpPreheat the oven to 390°F (200°C).Prepare ing1https://cooking-ez.com/images/recettes/divers/tartes/201-10.webpPut the leeks into the pastry case in an even layerhttps://cooking-ez.com/images/recettes/divers/tartes/201-11.webpPour in the mixturehttps://cooking-ez.com/images/recettes/divers/tartes/201-12.webpPut slices of cheese on tophttps://cooking-ez.com/images/recettes/divers/tartes/201-13.webpPut in the oven for about 30 minuteshttps://cooking-ez.com/images/recettes/divers/tartes/201-14.webpRemove when golden brown. It's readyhttps://cooking-ez.com/images/recettes/divers/tartes/201-15.webp https://cooking-ez.com/desserts/recipe-profiteroles.phpProfiterolesChoux filled with vanilla ice-cream and topped with chocolate saucehttps://cooking-ez.com/images/recettes/desserts/autres/200-0.webpPreheat oven to 220°C or 428°F.Make ing0.Using a forcing bag, pipe smallhttps://cooking-ez.com/images/recettes/desserts/autres/200-1.webpPut in the oven and cook until choux are golden brown.Leave to cool on a rackhttps://cooking-ez.com/images/recettes/desserts/autres/200-2.webpWith a steak knife, split each choux in half, horizontallyhttps://cooking-ez.com/images/recettes/desserts/autres/200-3.webpFill each choux with a teaspoon of vanilla ice-creamhttps://cooking-ez.com/images/recettes/desserts/autres/200-4.webpAnd finally, top with plenty of chocolate sauce, warm or hot, and serve immediatelyhttps://cooking-ez.com/images/recettes/desserts/autres/200-5.webp https://cooking-ez.com/base/recipe-bearnaise-sauce.phpBéarnaise sauceSauce for grilled fish and meatshttps://cooking-ez.com/images/recettes/base/sauces/199-0.webpPeel and chop finely ing7.Chop tarragon and chervil finely.Reserve one teaspoon of chopped herbs forhttps://cooking-ez.com/images/recettes/base/sauces/199-1.webpPut shallot and herbs in a small pan, salt and pepper generouslyhttps://cooking-ez.com/images/recettes/base/sauces/199-2.webpPour in ing5 and ing4.Reduce over low heat until you are left with about 1/5 of the original volumehttps://cooking-ez.com/images/recettes/base/sauces/199-3.webpPour the contents of the pan into a chinois or a strainer, andhttps://cooking-ez.com/images/recettes/base/sauces/199-4.webpYou should get only 2 to 4 tablespoons of this tasty liquid which is the base for your sauce.This base could behttps://cooking-ez.com/images/recettes/base/sauces/199-5.webpOn the day, melt ing1, remove the foam which rises to the top and discard it.Your goal is to clarify thehttps://cooking-ez.com/images/recettes/base/sauces/199-6.webpPrepare a bain-marie. Put ing0, sauce base, and ing6 in the bowl over the bain-mariehttps://cooking-ez.com/images/recettes/base/sauces/199-7.webpPut over low heat, and beat to form a sabayonhttps://cooking-ez.com/images/recettes/base/sauces/199-8.webpContinue to beat until it thickens, and "holds" the whiskhttps://cooking-ez.com/images/recettes/base/sauces/199-9.webpThen add the melted butter, a little at a time, while beating continouslyhttps://cooking-ez.com/images/recettes/base/sauces/199-10.webpYour Béarnaise will develop its texture. Continue until all the butter is added, apart from the very last bit in thehttps://cooking-ez.com/images/recettes/base/sauces/199-11.webpAnd finally add the spoonful of herbs.Serve without too much delay. If your dish is not ready, leave the saucehttps://cooking-ez.com/images/recettes/base/sauces/199-12.webp https://cooking-ez.com/divers/recipe-hotpot-my-grandmother-way.phpHotpot my grandmother's wayVegetables and smoked meat cooked.slowlyhttps://cooking-ez.com/images/recettes/divers/198-0.webpPeel and wash ing1, cut in two lengthways, then cut again to get pieces of about 2 cm or 1 inchhttps://cooking-ez.com/images/recettes/divers/198-1.webpPeel and wash ing2, cut into fourhttps://cooking-ez.com/images/recettes/divers/198-2.webpPeel and wash ing3, if big cut into four.The idea is to get vegetables pieces of about the same sizehttps://cooking-ez.com/images/recettes/divers/198-3.webpWash and slice ing4 thinlyhttps://cooking-ez.com/images/recettes/divers/198-4.webpPeel and chop ing5https://cooking-ez.com/images/recettes/divers/198-5.webpPeel and wash ing6, cut out and discard the hard stalk, cut the remaining leaves into pieceshttps://cooking-ez.com/images/recettes/divers/198-6.webpPreheat oven to 302°F (150°C).In a large pan, which can also go into the oven, melt ing7 and add the choppedhttps://cooking-ez.com/images/recettes/divers/198-7.webpAdd all the vegetables, salt, mix well and make cook for 2 minuteshttps://cooking-ez.com/images/recettes/divers/198-8.webpAdd the bouquet garni, ing9 and add cold water to just cover the vegetableshttps://cooking-ez.com/images/recettes/divers/198-9.webpPut ing0 on top, and bring to the boilhttps://cooking-ez.com/images/recettes/divers/198-10.webpWhen boiling, cover and put in the oven.Forget about it for 2 hours or morehttps://cooking-ez.com/images/recettes/divers/198-11.webpAfter two hours, remove the lid, check seasoning, remove and discard the bouquet garni.Leave in the ovenhttps://cooking-ez.com/images/recettes/divers/198-12.webpRemove sausages from the pan, slice, then put the whole dish in the centre of the table, where guests can helphttps://cooking-ez.com/images/recettes/divers/198-13.webp https://cooking-ez.com/trucs_astuces/recipe-how-use-gelatin.phpHow to use gelatinTo well melt in your mixturehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/197-0.webpPut your gelatin in cold water for 5 minutes to soften ithttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/197-1.webpAfter this time gelatine is soft. Squeeze it in your hand to remove most of the waterhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/197-2.webpFinish drying it by placing it on a cloth and pressing down.The gelatine is now ready to be used in yourhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/197-3.webp https://cooking-ez.com/desserts/recipe-new-tiramisu.phpNew tiramisuCreamier version of a classichttps://cooking-ez.com/images/recettes/desserts/autres/196-0.webpIn the bowl of a mixer, add ing0, ing1, ing3, ing2 and ing4https://cooking-ez.com/images/recettes/desserts/autres/196-1.webpWhip for 3 or 4 minutes, until getting something like a stiff chantilly creamhttps://cooking-ez.com/images/recettes/desserts/autres/196-2.webpPut a first layer of cream into each glass. You can use a forcing bag, and then level with ahttps://cooking-ez.com/images/recettes/desserts/autres/196-3.webpPour ing6 into a dish, add ing5 and mix wellhttps://cooking-ez.com/images/recettes/desserts/autres/196-4.webpCut biscuits in quarters and soak them in the coffee. Squeeze gently to remove some of the coffee, they should not behttps://cooking-ez.com/images/recettes/desserts/autres/196-5.webpPut a biscuit layer on the creamhttps://cooking-ez.com/images/recettes/desserts/autres/196-6.webpAdd a second layer of creamhttps://cooking-ez.com/images/recettes/desserts/autres/196-7.webpThen a second layer of biscuitshttps://cooking-ez.com/images/recettes/desserts/autres/196-8.webpThen a final layer of creamhttps://cooking-ez.com/images/recettes/desserts/autres/196-9.webpFinally, Sprinkle a layer of cocoa powderhttps://cooking-ez.com/images/recettes/desserts/autres/196-10.webpIf you don't have brandy goblets, you can use others, possibly taller ones. Then you could make more layers, like forhttps://cooking-ez.com/images/recettes/desserts/autres/196-11.webp https://cooking-ez.com/trucs_astuces/recipe-how-dust.phpHow to dustAnd do so regularlyhttps://cooking-ez.com/images/recettes/trucs_astuces/195-0.webpThe first instinct is to use your hand.But if you do, you're going to produce an uneven layer, plus if therehttps://cooking-ez.com/images/recettes/trucs_astuces/195-1.webp...as in this photo where I'm trying to sprinkle some ice sugar onto a (black) pastry sheethttps://cooking-ez.com/images/recettes/trucs_astuces/195-2.webpThe best solution is to use a fine sieve or strainer (small or large, it does not matter), fill it with your powder,https://cooking-ez.com/images/recettes/trucs_astuces/195-3.webpWith this method you can produce artistic patterns made using a sheet paper cut out in designs of your choicehttps://cooking-ez.com/images/recettes/trucs_astuces/195-4.webpBy carefully removing the paper, you will get pretty effects.It is a good way of "writing" on a birthday cakehttps://cooking-ez.com/images/recettes/trucs_astuces/195-5.webp https://cooking-ez.com/entrees/recipe-raw-beetroot-mousse-walnuts.phpRaw beetroot mousse with walnutsRaw beetroot, chopped walnuts nuts, and spicy moussehttps://cooking-ez.com/images/recettes/entrees/194-0.webpPeel and wash ing0. Cut into slices, slices into sticks and sticks into small dice.You can also use andhttps://cooking-ez.com/images/recettes/entrees/194-1.webpPut the small beetroot dice in a bowl, reserve 1 teaspoon of it and all the remaining pieces.In the bowl, addhttps://cooking-ez.com/images/recettes/entrees/194-2.webpIn a high-sided bowl or blender, put the remaining beetroot, add ing4, ing5, salt and pepperhttps://cooking-ez.com/images/recettes/entrees/194-3.webpUse a blend for a few secondshttps://cooking-ez.com/images/recettes/entrees/194-4.webp...until you get a lovely flashy pink creamhttps://cooking-ez.com/images/recettes/entrees/194-5.webpPour the beetroot cream into a fine sieve, force it through, using a maryse.We dohttps://cooking-ez.com/images/recettes/entrees/194-6.webpIf you have mixed the cream well, it should be firm enough (like a chantilly cream),https://cooking-ez.com/images/recettes/entrees/194-7.webpPeel and roughly chop walnutshttps://cooking-ez.com/images/recettes/entrees/194-8.webpArrange the dish, using for example small glasses, or any other transparent container.Start with a layer ofhttps://cooking-ez.com/images/recettes/entrees/194-9.webpRemove the bowl of diced beetroot from the fridge, and add a layerhttps://cooking-ez.com/images/recettes/entrees/194-10.webpThen a layer of chopped walnutshttps://cooking-ez.com/images/recettes/entrees/194-11.webpThen another beetroot mousse layerhttps://cooking-ez.com/images/recettes/entrees/194-12.webpFinish with some chopped chives on top, and refrigerate until serving.All the ingredients can be preparedhttps://cooking-ez.com/images/recettes/entrees/194-13.webp https://cooking-ez.com/poissons/recipe-scallops-green-asparagus-tips-parmesan.phpScallops with green asparagus tips and parmesanGrilled scallops with green asparagushttps://cooking-ez.com/images/recettes/poissons/193-0.webpPeel ing1, and cook in salted boiling water until they are just cooked (still a bit crunchy)https://cooking-ez.com/images/recettes/poissons/193-1.webpWhen done, remove from cooking water and put ito very cold waterhttps://cooking-ez.com/images/recettes/poissons/193-2.webpThen drain and dry themhttps://cooking-ez.com/images/recettes/poissons/193-3.webpCut asparagus tips and set aside.Heat serving plateshttps://cooking-ez.com/images/recettes/poissons/193-4.webpPrepare ing0 by cleaning and drying themhttps://cooking-ez.com/images/recettes/poissons/193-5.webpPut ing3 in a large frying pan.Put on high heat until lightly smoking, this is important for sealing thehttps://cooking-ez.com/images/recettes/poissons/193-6.webpReduce a the heat a little, season, and add asparagus tipshttps://cooking-ez.com/images/recettes/poissons/193-7.webpGrate on or add ing2, and melt by stirring for 1 or 2 minuteshttps://cooking-ez.com/images/recettes/poissons/193-8.webpDivide between hot serving plates, and serve as soon as possiblehttps://cooking-ez.com/images/recettes/poissons/193-9.webp https://cooking-ez.com/base/recipe-mayonnaise.phpMayonnaiseBasic thick cold dressinghttps://cooking-ez.com/images/recettes/base/sauces/192-0.webpPut all the ingredients into a bowl: ing0, ing1, ing2, ing3, salt and pepperhttps://cooking-ez.com/images/recettes/base/sauces/192-1.webpUse a blender to mix for a few secondshttps://cooking-ez.com/images/recettes/base/sauces/192-2.webpMayonnaise is ready when it's thick enough, less than 1 minutehttps://cooking-ez.com/images/recettes/base/sauces/192-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-know-when-cake-is-cooked.phpHow to know when a cake is cookedWith a knife bladehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/191-0.webpTo test if your cake is fully cooked, open the oven door, pull the cake toward you and insert a knife vertically in thehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/191-0.webpIf when you remove the blade, there is dough on the blade (see photo) then the cake is not yet donehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/191-1.webpIf the blade is clean after removal, then the cake is donehttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/191-2.webp https://cooking-ez.com/entrees/recipe-the-total-turnip.phpThe total turnipAll the turniphttps://cooking-ez.com/images/recettes/entrees/190-0.webpPrepare ing0, cut into small sticks, then into small cubeshttps://cooking-ez.com/images/recettes/entrees/190-4.webpBoil a pan of water and add ing5.As soon as it comes back to the boil, add turnip cubes, and cook for a minutehttps://cooking-ez.com/images/recettes/entrees/190-5.webpOnce cooked, cool in very cold water, drain and dry them.Don't throw the water away, boil it againhttps://cooking-ez.com/images/recettes/entrees/190-6.webpRinse and drain leaves, trim stems to keep only nice leaveshttps://cooking-ez.com/images/recettes/entrees/190-7.webpPlunge leaves into boiling water for one minute, stir then remove, and cool them in very cold water.Drain andhttps://cooking-ez.com/images/recettes/entrees/190-8.webpChop ing1.In a pan, melt ing2.When it's really hot, add chopped shallot and ing3 "https://cooking-ez.com/images/recettes/entrees/190-9.webpRemove and discard garlic cloves, then add turnip leaves.Cook one or two minutes, stirring continouslyhttps://cooking-ez.com/images/recettes/entrees/190-10.webpAdd ing4, over a low heat and allow to thicken slowly uncoveredhttps://cooking-ez.com/images/recettes/entrees/190-11.webpPour in a blender and add pepperhttps://cooking-ez.com/images/recettes/entrees/190-12.webpAnd blend until you get a lovely green cream.Taste to check seasoninghttps://cooking-ez.com/images/recettes/entrees/190-13.webpReheat diced turnip and ramekins (in microwaves oven for example) and put a layer of diced turnip in each ramekinhttps://cooking-ez.com/images/recettes/entrees/190-14.webpPour on some leaf cream while hot, and decorate with two slices of radish on top. Serve immediatelyhttps://cooking-ez.com/images/recettes/entrees/190-15.webp https://cooking-ez.com/divers/recipe-sausage-brioche.phpSausage in briocheSmoked sausage baked in a briochehttps://cooking-ez.com/images/recettes/divers/189-0.webpCook ing0, if possible in the oven (tastier) or in water (classic method)https://cooking-ez.com/images/recettes/divers/189-1.webpWhen cooked, leave to cool a little, then remove the skinhttps://cooking-ez.com/images/recettes/divers/189-2.webpIn a cake mould, put 1/3 of brioche doughhttps://cooking-ez.com/images/recettes/divers/189-3.webpPut sausage on tophttps://cooking-ez.com/images/recettes/divers/189-4.webpThen add the remaining brioche dough.Leave in a warm place for 1.5 to 2 hours to rise, covered with ahttps://cooking-ez.com/images/recettes/divers/189-5.webpGlaze top.Cook for about 40 minuteshttps://cooking-ez.com/images/recettes/divers/189-6.webpTurn out and leave to cool on a rackhttps://cooking-ez.com/images/recettes/divers/189-7.webpServe sliced, but not too thickly as it's quite fillinghttps://cooking-ez.com/images/recettes/divers/189-8.webp https://cooking-ez.com/entrees/recipe-celeriac-remoulade.phpCeleriac RémouladeA classic recipe of traditional French bistro cookinghttps://cooking-ez.com/images/recettes/zoom/entrees/188-0.webpPeel celeriac, cut into pieces lengthways, clean and dryhttps://cooking-ez.com/images/recettes/zoom/entrees/188-1.webpGrate celeriac pieces, thinly or thickly according to taste (I prefer fairly thick)https://cooking-ez.com/images/recettes/zoom/entrees/188-2.webpAdd chopped parsleyhttps://cooking-ez.com/images/recettes/zoom/entrees/188-3.webpThen the remoulade sauce, mix well.It's readyhttps://cooking-ez.com/images/recettes/zoom/entrees/188-4.webp https://cooking-ez.com/desserts/recipe-coconut-pyramids.phpCoconut pyramidsSmall coconut cakes, golden, crusty, and soft insidehttps://cooking-ez.com/images/recettes/desserts/187-0.webpPreheat oven to 180°C or 356°F.In a bowl, pour ing1 and ing2https://cooking-ez.com/images/recettes/desserts/187-1.webpBeat to mixhttps://cooking-ez.com/images/recettes/desserts/187-2.webpDo it quickly, stop as soon as it is well mixedhttps://cooking-ez.com/images/recettes/desserts/187-3.webpAdd ing0https://cooking-ez.com/images/recettes/desserts/187-4.webpThen mix with your hand or a spatulahttps://cooking-ez.com/images/recettes/desserts/187-5.webpStop as soon as evenly mixedhttps://cooking-ez.com/images/recettes/desserts/187-6.webpForm pyramids: take small amounts of dough and put on a baking sheet, form into pyramidhttps://cooking-ez.com/images/recettes/desserts/187-7.webpPut in the oven for about 20 minutes (it depends on the size). They should be golden and crusty on the outside, buthttps://cooking-ez.com/images/recettes/desserts/187-8.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/desserts/187-9.webp https://cooking-ez.com/poissons/recipe-salmon-rillettes.phpSalmon rillettesTerrine of 2 kinds of salmon, with butter and lemonhttps://cooking-ez.com/images/recettes/poissons/186-0.webpCook ing1 in a pan of salted simmering water (with the powdered fishhttps://cooking-ez.com/images/recettes/poissons/186-1.webpAs soon as it becomes opaque, and therefore cooked, remove from pan and drainhttps://cooking-ez.com/images/recettes/poissons/186-2.webpPick over salmon, keeping only flesh and break into flakes.Set asidehttps://cooking-ez.com/images/recettes/poissons/186-3.webpCut ing0 into fine strips, then cut these into small pieces. The pieces should be as small as possible.https://cooking-ez.com/images/recettes/poissons/186-4.webpPut ing2 in a bowl, and mix with a fork until smooth.Season, then mix again with forkhttps://cooking-ez.com/images/recettes/poissons/186-5.webpAdd cooked salmon, mix with forkhttps://cooking-ez.com/images/recettes/poissons/186-6.webpAdd diced smoked salmon, ing5 juice and ing6, mix with forkhttps://cooking-ez.com/images/recettes/poissons/186-7.webpChop chives and parsley, add them and mix with fork.Check seasoninghttps://cooking-ez.com/images/recettes/poissons/186-8.webpFill one or more small terrines, cover with plastic film and refrigerate 2 hours orhttps://cooking-ez.com/images/recettes/poissons/186-9.webp https://cooking-ez.com/divers/recipe-stuffed-tomatoes-courgettes.phpStuffed tomatoes and courgettesClassic recipe but a rather special fillinghttps://cooking-ez.com/images/recettes/divers/185-0.webpWash ing0 and ing2, if possibly keeping the small green stalk of tomatoeshttps://cooking-ez.com/images/recettes/divers/185-1.webpCut top off courgettes, remove inner flesh with a teaspoonhttps://cooking-ez.com/images/recettes/divers/185-2.webpDiscard all fibre and seeds, but keep the firm flesh, and cut into small pieceshttps://cooking-ez.com/images/recettes/divers/185-3.webpDo the same thing for tomatoeshttps://cooking-ez.com/images/recettes/divers/185-4.webpAlso keeping fleshhttps://cooking-ez.com/images/recettes/divers/185-5.webpSalt inside vegetables, and put upside down on a rack to drain themhttps://cooking-ez.com/images/recettes/divers/185-6.webpCut ing3 into small pieceshttps://cooking-ez.com/images/recettes/divers/185-7.webpChop ing4 and ing5https://cooking-ez.com/images/recettes/divers/185-8.webpHeat ing6 in a pan and add chopped onion and shallots, and ing7 without peeling. Salt and pepperhttps://cooking-ez.com/images/recettes/divers/185-9.webpCook 2 or 3 minutes, then add ingC, mix wellhttps://cooking-ez.com/images/recettes/divers/185-10.webpAdd ing1, salt again and cook.When it's cooked, remove and discard garlic cloveshttps://cooking-ez.com/images/recettes/divers/185-11.webpIn another pan, heat ing6 (if possible with herbs). When it's hot, add tomato pieces and cookhttps://cooking-ez.com/images/recettes/divers/185-12.webpAdd courgette pieces and herbs (rosemary, thyme and bayleaf) and leave to cookhttps://cooking-ez.com/images/recettes/divers/185-13.webp... until it's quite dry.Discard herbshttps://cooking-ez.com/images/recettes/divers/185-14.webpAdd cooked meat, ham, mix well and taste to check seasoning. Filling is ready.Preheat oven to 200°C or 392°Fhttps://cooking-ez.com/images/recettes/divers/185-15.webpIn a large oven-proof dish, put tomatos and courgettes side by sidehttps://cooking-ez.com/images/recettes/divers/185-16.webpStuff each one with fillinghttps://cooking-ez.com/images/recettes/divers/185-17.webpAdd ingB on tophttps://cooking-ez.com/images/recettes/divers/185-18.webpPut "hats" in the dish too, but not on the vegetables, so they can cook easilyhttps://cooking-ez.com/images/recettes/divers/185-19.webpPut in the oven for about 30 minuteshttps://cooking-ez.com/images/recettes/divers/185-20.webpYou can now put "hats" on top of vegetables, just before servinghttps://cooking-ez.com/images/recettes/divers/185-21.webp https://cooking-ez.com/viandes/recipe-loin-pork-herbs-julienne-vegetables.phpLoin of pork with herbs and julienne vegetablesPork loin furnished with herbs and vegetables juliennehttps://cooking-ez.com/images/recettes/viandes/184-0.webpPeel ing1, wash, dry and cut into 3 cm - 1.5 inch pieceshttps://cooking-ez.com/images/recettes/viandes/184-1.webpCut each piece into small sticks (julienne). You can use a mandolin, a grater or a good knifehttps://cooking-ez.com/images/recettes/viandes/184-2.webpDo the same thing with ing2https://cooking-ez.com/images/recettes/viandes/184-3.webpWash ing3, then chop finelyhttps://cooking-ez.com/images/recettes/viandes/184-4.webpBring a large pan of salted water to the boil, put in carrots and cook for 2 or 3 minutes, they should still be a bithttps://cooking-ez.com/images/recettes/viandes/184-5.webpAfter this time put carrots in cold water for about 5 minuteshttps://cooking-ez.com/images/recettes/viandes/184-6.webpThen drain them in a strainerhttps://cooking-ez.com/images/recettes/viandes/184-7.webpDo the same thing with turnips and leek, in the same cooking water.Note: you can keep cooking water, which ishttps://cooking-ez.com/images/recettes/viandes/184-8.webpChop herbshttps://cooking-ez.com/images/recettes/viandes/184-9.webpCut ing0 into 2 cm - 1 inch thick pieceshttps://cooking-ez.com/images/recettes/viandes/184-10.webpSplit each piece across the thicknesshttps://cooking-ez.com/images/recettes/viandes/184-11.webp... without completely cutting in it throughhttps://cooking-ez.com/images/recettes/viandes/184-12.webpFill the inside with herbs, salt and pepperhttps://cooking-ez.com/images/recettes/viandes/184-13.webpThen close the meat over the herbs.Continue like this for all the pieces of porkhttps://cooking-ez.com/images/recettes/viandes/184-14.webpIn a pan, put ing6, and when it's really hot put in all the pork, along with any small pieces left over.Cookhttps://cooking-ez.com/images/recettes/viandes/184-15.webp... on each sidehttps://cooking-ez.com/images/recettes/viandes/184-16.webpThen keep on a hot plate, in a warm place, covered with aluminium foilhttps://cooking-ez.com/images/recettes/viandes/184-17.webpHeat serving plates.Pour ing5 into the pan, put back on the heat, and scrape thehttps://cooking-ez.com/images/recettes/viandes/184-18.webpAdd vegetables and any left over herbs, stir well and cook until vegetables are hot, they should not cook any furtherhttps://cooking-ez.com/images/recettes/viandes/184-19.webpPut a pork portion onto each (hot) plate and surround with vegetables. Serve immediatelyhttps://cooking-ez.com/images/recettes/viandes/184-20.webp https://cooking-ez.com/desserts/recipe-vanilla-ice-cream.phpVanilla ice creamThe real taste of vanillahttps://cooking-ez.com/images/recettes/zoom/desserts/183-0.webpPut ing0 in a pan, add ing1, split ing2, scrape the inside to get all the black grains, andhttps://cooking-ez.com/images/recettes/zoom/desserts/183-1.webpPut ing3 in a bowl with ing4, mix with a marysehttps://cooking-ez.com/images/recettes/zoom/desserts/183-2.webpPour hot milk onto egg-yolks while mixing.Clean the panhttps://cooking-ez.com/images/recettes/zoom/desserts/183-3.webpPour back the mix in the cleaned pan, through a strainerhttps://cooking-ez.com/images/recettes/zoom/desserts/183-4.webpPut the pan over low heat, and thicken while stirring continuously using a marysehttps://cooking-ez.com/images/recettes/zoom/desserts/183-5.webpIf you use a thermometer, stop when temperature reaches 85°C or 185°F.The importanthttps://cooking-ez.com/images/recettes/zoom/desserts/183-6.webpAs soon as mixture thickens, remove from heat, add cold ing5 and mix wellhttps://cooking-ez.com/images/recettes/zoom/desserts/183-7.webpCool by placing bowl in cold water, stirring from time to time.Keep in the fridge covered withhttps://cooking-ez.com/images/recettes/zoom/desserts/183-9.webpPut in the ice cream maker 30 minutes before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/183-0.webpTip: This is not absolutely necessary, but your ice cream will be better, lighter, if you add, 1 or 2 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/183-11.webp https://cooking-ez.com/desserts/recipe-moist-cereal-bars.phpMoist cereal barsCereals, maple syrup and dried fruithttps://cooking-ez.com/images/recettes/desserts/182-0.webpPreheat oven to 356°F (180°C).Chop ing0 into small pieceshttps://cooking-ez.com/images/recettes/desserts/182-1.webpSoak ing1 5 minutes in boiling water to swell them, then drain and dryhttps://cooking-ez.com/images/recettes/desserts/182-2.webpRoughly chop ingA, ing3 and ing2https://cooking-ez.com/images/recettes/desserts/182-3.webpIn a bowl, put dried apricots, raisins, almonds, pistachios and walnuts, ing4, ing6, ing9 and ing5, mix wellhttps://cooking-ez.com/images/recettes/desserts/182-4.webpMelt ing8, and add it with ing7 to the mixturehttps://cooking-ez.com/images/recettes/desserts/182-5.webpTo make rounds use moulds, otherwise shape with your handshttps://cooking-ez.com/images/recettes/desserts/182-6.webpTo make bars, use your hands to make them of about 5 cm or 2 inches long.Bake for about 30 minutes, but watchhttps://cooking-ez.com/images/recettes/desserts/182-7.webpTurn out while still warm. Store in an airtight box or jar, but not for too longhttps://cooking-ez.com/images/recettes/desserts/182-8.webp https://cooking-ez.com/poissons/recipe-stock-pot-fish.phpStock-pot fishVegetables and fish cooked slowlyhttps://cooking-ez.com/images/recettes/poissons/181-0.webpWash, peel and cut ing0 and ing3 into small sticks (julienne)https://cooking-ez.com/images/recettes/poissons/181-1.webpWash ing4https://cooking-ez.com/images/recettes/poissons/181-2.webpCut into small pieceshttps://cooking-ez.com/images/recettes/poissons/181-3.webpPrepare ing1, rawhttps://cooking-ez.com/images/recettes/poissons/181-4.webpIn a large pan boil about 2 litres water, add ing9https://cooking-ez.com/images/recettes/poissons/181-5.webpPut in carrots, bring back to the boil, and cook for about 2 or 3 minutes until the sticks are softhttps://cooking-ez.com/images/recettes/poissons/181-6.webpRemove carrots from boiling water, and put them in cold waterhttps://cooking-ez.com/images/recettes/poissons/181-7.webpWhen they have cooled completely, drain and set asidehttps://cooking-ez.com/images/recettes/poissons/181-8.webpContinue like this for all the vegetables, without changing cooking water, which is becoming the vegetable stock forhttps://cooking-ez.com/images/recettes/poissons/181-9.webpWash ing2, it's not necessary to remove skin and bones now, that will be much easier when fish is cookedhttps://cooking-ez.com/images/recettes/poissons/181-10.webpPut fish into the vegetables broth, over a low heat.Cook gently, without boiling, just barely simmering, untilhttps://cooking-ez.com/images/recettes/poissons/181-11.webpWhen fish is cooked, you can now easily remove skin, bones and other bits to keep only the very best ofhttps://cooking-ez.com/images/recettes/poissons/181-12.webpMelt ing5 in a large panhttps://cooking-ez.com/images/recettes/poissons/181-13.webpPour in vegetables, heat through thoroughly stirring round from time to time, then add ing6https://cooking-ez.com/images/recettes/poissons/181-14.webpAdd fishhttps://cooking-ez.com/images/recettes/poissons/181-15.webpMix well, season, and serve as soon as the mixture is nice and hothttps://cooking-ez.com/images/recettes/poissons/181-16.webp https://cooking-ez.com/trucs_astuces/recipe-how-to-prepare-dorure.phpHow to prepare egg glazeFor nice golden viennoiseries and pastryhttps://cooking-ez.com/images/recettes/zoom/desserts/viennoiseries/208-4.webpPreparation is very easy: put ing0 in a high-sided container or blender goblethttps://cooking-ez.com/images/recettes/zoom/base/comment/180-1.webpBlend for a few secondshttps://cooking-ez.com/images/recettes/zoom/base/comment/180-2.webp...your glaze is ready.Note: If there is foam on the surface, let the glaze rest for a few minutes,https://cooking-ez.com/images/recettes/zoom/base/comment/180-3.webpYou can prepare glaze in advance and freeze it: pour into ice cube trays.Space out over the tray to facilitatehttps://cooking-ez.com/images/recettes/zoom/base/comment/180-4.webpWhen the glaze is frozen, turn outhttps://cooking-ez.com/images/recettes/zoom/base/comment/180-5.webp...bag up, and keep in the freezer.Thaw the cubes as neededhttps://cooking-ez.com/images/recettes/zoom/base/comment/180-6.webp https://cooking-ez.com/desserts/recipe-chocolate-thins-toasted-nuts.phpChocolate thins with toasted nutsChocolate, toasted nuts candied grapefuit peelhttps://cooking-ez.com/images/recettes/desserts/179-0.webpIf your pistachios still have skins, put them in boiling water for 5 minuteshttps://cooking-ez.com/images/recettes/desserts/179-1.webpDrain them, then remove skins while still wet and hot (it's easier)https://cooking-ez.com/images/recettes/desserts/179-2.webpOn a baking sheet, put ing2, ing1 and ing3, put in the oven at 150°C or 302°F for 5 minuteshttps://cooking-ez.com/images/recettes/desserts/179-3.webpRemove from the oven, allow to cool and chop roughlyhttps://cooking-ez.com/images/recettes/desserts/179-4.webpCut ing4 into very small dice and mix with nutshttps://cooking-ez.com/images/recettes/desserts/179-5.webpMelt ing0 in a bain-mariehttps://cooking-ez.com/images/recettes/desserts/179-6.webpOn a baking sheet, put a sheet of cooking parchment.https://cooking-ez.com/images/recettes/desserts/179-7.webpStart a chocolate disc: with a maryse spread out a 1 or 2 mm layer of chocolatehttps://cooking-ez.com/images/recettes/desserts/179-8.webpQuickly put on it a layer of nuts. Press in with the back of a spoon or your fingers, to be sure that nuts are embeddedhttps://cooking-ez.com/images/recettes/desserts/179-9.webpContinue like this with all the chocolate. You can vary shapes and sizes.Put in the fridge for at least onehttps://cooking-ez.com/images/recettes/desserts/179-10.webpAfetr this time, unstick discs from paperhttps://cooking-ez.com/images/recettes/desserts/179-11.webpServe with ice-cream for example, or to finish a meal with coffee or teahttps://cooking-ez.com/images/recettes/desserts/179-12.webp https://cooking-ez.com/base/recipe-italian-meringue.phpItalian MeringueSofter than French meringuehttps://cooking-ez.com/images/recettes/desserts/glaces/27-14.webpMix ing1 with ing2 and put on to cook "to soft ball stage", which means 120°C or 248°F (ahttps://cooking-ez.com/images/recettes/desserts/glaces/27-10.webpWhen sugar temperature approachs 115°C or 239°F, start beating ing0 with ing3https://cooking-ez.com/images/recettes/desserts/glaces/27-11.webpWhen sugar reaches 120°C or 248°F, pour it slowly onto the egg-whites, while beating on medium speedhttps://cooking-ez.com/images/recettes/desserts/glaces/27-12.webpYou are going to get a very smooth and hot meringue, leave the mixer running for a further 10 minutes while thehttps://cooking-ez.com/images/recettes/desserts/glaces/27-14.webp https://cooking-ez.com/base/recipe-choux-pastry-pate-choux.phpChoux pastry (pâte à choux)Pastry for profiteroles and eclairshttps://cooking-ez.com/images/recettes/zoom/base/pates/177-0.webpPreheat oven to 410°F (210°C).whiskhttps://cooking-ez.com/images/recettes/zoom/base/pates/177-1.webpPour ing0 and ing1 into a pan, add ing2, ing5 and ing6https://cooking-ez.com/images/recettes/zoom/base/pates/177-2.webpHeat on medium heat until butter is completely meltedhttps://cooking-ez.com/images/recettes/zoom/base/pates/177-3.webpRemove pan from heat, and ing3https://cooking-ez.com/images/recettes/zoom/base/pates/177-4.webpMix well with a spatula or a maryse, the choux dough will form ahttps://cooking-ez.com/images/recettes/zoom/base/pates/177-5.webpPut pan on low heat, and stir dough for one minute to dry ithttps://cooking-ez.com/images/recettes/zoom/base/pates/177-6.webpBy handPour the ball into a small bowlhttps://cooking-ez.com/images/recettes/zoom/base/pates/177-7.webpPour beaten eggs step by stephttps://cooking-ez.com/images/recettes/zoom/base/pates/177-8.webp...and whisk to mixhttps://cooking-ez.com/images/recettes/zoom/base/pates/177-9.webpNote:The more eggs you add, the more difficult the dough will be to mix. If you need to, you can use ahttps://cooking-ez.com/images/recettes/zoom/base/pates/177-10.webpYour handmade choux pastry is readyhttps://cooking-ez.com/images/recettes/zoom/base/pates/177-11.webpWith a mixerPour the ball into the bowl of a mixerhttps://cooking-ez.com/images/recettes/zoom/base/pates/177-18.webpStart up at minimum speedhttps://cooking-ez.com/images/recettes/zoom/base/pates/177-19.webpGently pour the eggs into the bowl of the mixer while it is moving, until completely incorporatedhttps://cooking-ez.com/images/recettes/zoom/base/pates/177-20.webpIncrease the speed of the mixer a little and continue beating for a minute or two to aerate the dough a littlehttps://cooking-ez.com/images/recettes/zoom/base/pates/177-21.webpYour choux pastry mixer made is readyhttps://cooking-ez.com/images/recettes/zoom/base/pates/177-22.webpDressingPlace a sheet of parchment paper on a bakinghttps://cooking-ez.com/images/recettes/zoom/base/pates/177-12.webpMake choux with the forcing bag, in shape and size of your choice, here small round choux.Don't forget thathttps://cooking-ez.com/images/recettes/zoom/base/pates/177-13.webpIf you're not easy with forcing bag, you may have unwanted small peaks on top of chouxhttps://cooking-ez.com/images/recettes/zoom/base/pates/177-14.webpIn this case, flat the peak using a teaspoon soaked in milkhttps://cooking-ez.com/images/recettes/zoom/base/pates/177-15.webp...to get a well rounded tophttps://cooking-ez.com/images/recettes/zoom/base/pates/177-16.webpOther solution, use craquelin (sweet cracker dough) which give a real professional lookhttps://cooking-ez.com/images/recettes/zoom/base/pates/976-8.webpCookingPut in the oven for about 30 minutes.Remove choux from the oven as soon as they arehttps://cooking-ez.com/images/recettes/zoom/base/pates/177-17.webp https://cooking-ez.com/poissons/recipe-fish-fillet-express-cooking-envelope.phpFish fillet in express cooking envelopeEnvelope cooked in 2 minuteshttps://cooking-ez.com/images/recettes/poissons/176-0.webpWash and peel ing1 and ing4, cut in small dice.Prepare ing3. Cut into smallhttps://cooking-ez.com/images/recettes/poissons/176-1.webpPeel and chop ing2.Set asidehttps://cooking-ez.com/images/recettes/poissons/176-2.webpIn a pan, melt ing6, add shallot and cook for one minutehttps://cooking-ez.com/images/recettes/poissons/176-3.webpAdd vegetables and mix wellhttps://cooking-ez.com/images/recettes/poissons/176-4.webpCook with lid on for 3-4 minutes until the vegetables are just crunchy (not totally cooked). Salt and pepperhttps://cooking-ez.com/images/recettes/poissons/176-5.webpMake the envelope:Put in front of you a piece of cooking plastic film, place a fish fillethttps://cooking-ez.com/images/recettes/poissons/176-6.webpRemove fillet, and in its place put 2 tablespoons of precooked vegetableshttps://cooking-ez.com/images/recettes/poissons/176-7.webpPut fillet on tophttps://cooking-ez.com/images/recettes/poissons/176-8.webpAdd a dash of lemon juicehttps://cooking-ez.com/images/recettes/poissons/176-9.webpAnd a dash of olive oilhttps://cooking-ez.com/images/recettes/poissons/176-10.webpFold plastic film.Continue like this for all the filletshttps://cooking-ez.com/images/recettes/poissons/176-11.webpCook in microwave oven for 2 minutes, at maximum power. Serve straight from ovenhttps://cooking-ez.com/images/recettes/poissons/176-12.webp https://cooking-ez.com/desserts/recipe-pear-lime-meringue-pie.phpPear and lime meringue pieSweetcrust pastry, lime crème pâtissière and italian meringuehttps://cooking-ez.com/images/recettes/desserts/175-0.webpMake lime crème pâtissière (confectioner's custard) as for ing0, but with these special proportions: ing2 and ing1,https://cooking-ez.com/images/recettes/desserts/175-1.webpBake blind the sweetcrust pastry.Set asidehttps://cooking-ez.com/images/recettes/trucs_astuces/149-00.webpPeel ing7, cut in four, discard core and sprinkle with juice of ing9https://cooking-ez.com/images/recettes/desserts/175-2.webpMelt ing8 in a frying pan, then tip in pear quarters (and lemon juice)https://cooking-ez.com/images/recettes/desserts/175-3.webpOn high heat, cook until they begin to brown.Note: Clarified butter is preferable, to avoid the littlehttps://cooking-ez.com/images/recettes/desserts/175-4.webpPrepare ing6https://cooking-ez.com/images/recettes/desserts/glaces/27-14.webpLighten the cream by folding 2 large spoonfuls of meringue into cold lime crème pâtissière,https://cooking-ez.com/images/recettes/desserts/175-7.webpContinue gently, by tilting the pan, until you have a light creamhttps://cooking-ez.com/images/recettes/desserts/175-8.webpPut a layer of this cream in the cooked pastry casehttps://cooking-ez.com/images/recettes/desserts/175-9.webpArrange pears quarters on creamhttps://cooking-ez.com/images/recettes/desserts/175-10.webpSpread the rest of Italian meringue on top of the tart.You can use a forcing bag ashttps://cooking-ez.com/images/recettes/desserts/175-11.webpFor best results, meringue should cover the whole surface of the tarthttps://cooking-ez.com/images/recettes/desserts/175-12.webpTo finish, brown the meringue gently with a blow lamp, or by putting under the grill for just a fewhttps://cooking-ez.com/images/recettes/desserts/175-13.webpIt's ready, refrigerate until servinghttps://cooking-ez.com/images/recettes/desserts/175-14.webp https://cooking-ez.com/desserts/recipe-pears-caramelised-walnut-samosas.phpPears and caramelised walnut samosasCrunchy small pears and walnuts rollhttps://cooking-ez.com/images/recettes/desserts/174-0.webpPeel ing0, cut into 4 and discard the core of each quarterhttps://cooking-ez.com/images/recettes/desserts/174-1.webpCut each quarter into small pieces and sprinkle with juice of ing1https://cooking-ez.com/images/recettes/desserts/174-2.webpIn a frying pan on high heat fire, melt ing2, then add pears.Cook until they are browned, then addhttps://cooking-ez.com/images/recettes/desserts/174-3.webpFinely chop ing3https://cooking-ez.com/images/recettes/desserts/174-4.webpIn a frying pan on high heat, put walnuts and ing8https://cooking-ez.com/images/recettes/desserts/174-5.webpStart to stir as soon as the sugar begins to melt, and continue until it caramelises. Set asidehttps://cooking-ez.com/images/recettes/desserts/174-6.webpPrepare samosas:Take a half a brik (or filo)sheet and fold in half to make a long striphttps://cooking-ez.com/images/recettes/desserts/174-7.webpPlace a tablespoon of pears + walnuts at one end of the striphttps://cooking-ez.com/images/recettes/desserts/174-8.webpFold the pastry over the mixture at an anglehttps://cooking-ez.com/images/recettes/desserts/174-9.webpThen fold over again to form a small trianglehttps://cooking-ez.com/images/recettes/desserts/174-10.webpYou should be left with a "flap" at the endhttps://cooking-ez.com/images/recettes/desserts/174-11.webpWet this end with a brush dipped in a little water or egg-whitehttps://cooking-ez.com/images/recettes/desserts/174-12.webpAnd stick onto the triangle to seal it and finish the samosa.Do the same with all the ing5https://cooking-ez.com/images/recettes/desserts/174-13.webpJust before serving heat some oil in a frying pan, and fry the samosas until golden brownhttps://cooking-ez.com/images/recettes/desserts/174-14.webp... all over.Note: you can also cook samosas in a deep-fat fryerhttps://cooking-ez.com/images/recettes/desserts/174-15.webpServe on a plate, about 3 samosas per guest, with any left over pear and walnut filling, and surrounded withhttps://cooking-ez.com/images/recettes/desserts/174-16.webp https://cooking-ez.com/viandes/recipe-potted-meat-rillettes.phpPotted meat (rillettes)Two kinds of meat and very long cookinghttps://cooking-ez.com/images/recettes/viandes/173-0.webpRemove the rind and any hard parts of ing0, cut into pieceshttps://cooking-ez.com/images/recettes/viandes/173-1.webpCut ing1 into pieceshttps://cooking-ez.com/images/recettes/viandes/173-2.webpMelt ing5 in a large pan over high heathttps://cooking-ez.com/images/recettes/viandes/173-3.webpAdd the pieces of pork, and leave to colour a few minuteshttps://cooking-ez.com/images/recettes/viandes/173-4.webpTurn the heat down to minimum and add the pieces of ham and ing2https://cooking-ez.com/images/recettes/viandes/173-5.webpAdd ing3 and ing4.Note that the good ratio is 12 grams of salt + 3 grams of pepper per kilo of meat. Ifhttps://cooking-ez.com/images/recettes/viandes/173-6.webpCover the pan and leave on very low heat for 6 hourshttps://cooking-ez.com/images/recettes/viandes/173-7.webpAfter 6 hours, the meat will be reduced to a conservehttps://cooking-ez.com/images/recettes/viandes/173-8.webpWith a skimmer or wooden spoon, mix the lot. The meat will fall apart into small shreds andhttps://cooking-ez.com/images/recettes/viandes/173-9.webpMix until reaching desired consistency: not too much if (like me) you prefer to have bigger pieces in your rillettes,https://cooking-ez.com/images/recettes/viandes/173-10.webpPut rillettes into jars, removing meat with a skimmer, and cover the top with a littlehttps://cooking-ez.com/images/recettes/viandes/173-11.webp https://cooking-ez.com/divers/recipe-oxtail-parmentier.phpOxtail ParmentierA parmentier with stewed meat in red wine and herbshttps://cooking-ez.com/images/recettes/divers/gratins/172-0.webpWash and dry ing0, salt and pepper the pieces both sides.Preheat oven to 284°F (140°C)https://cooking-ez.com/images/recettes/divers/gratins/172-1.webpPut the oxtail pieces in a cooking bag or an ovenproof dish with a lid (casserole), pour ing1https://cooking-ez.com/images/recettes/divers/gratins/172-2.webpPut in the oven for 4 hours.The happy owners of bread ovens can cook it, after bread baking, overnighthttps://cooking-ez.com/images/recettes/divers/gratins/172-3.webpAfter 4 hours, take out the oxtail pieces which will be transformed into "confit"https://cooking-ez.com/images/recettes/divers/gratins/172-4.webpSeparate all good meat from bones and nerves, which you discardhttps://cooking-ez.com/images/recettes/divers/gratins/172-5.webpStrain cooking juices and set asidehttps://cooking-ez.com/images/recettes/divers/gratins/172-6.webpPrepare ing5.Everything so far (purée, meat and meat juices) can be easily prepared beforehand, even 2 or 3https://cooking-ez.com/images/recettes/divers/gratins/172-10.webpAssemble the Parmentier:Preheat oven to 410°F (210°C).In small individual dishes or a family one, puthttps://cooking-ez.com/images/recettes/divers/gratins/172-11.webpAdd a good layer of purée to cover the meat completelyhttps://cooking-ez.com/images/recettes/divers/gratins/172-12.webpSprinkle with ing6 to tastehttps://cooking-ez.com/images/recettes/divers/gratins/172-13.webpPut in the oven until the top is nicely brownedhttps://cooking-ez.com/images/recettes/divers/gratins/172-14.webp https://cooking-ez.com/desserts/recipe-household-cake-gateau-menage.phpHousehold cake (Gâteau de ménage)Classic pastry from Franche-Comtéhttps://cooking-ez.com/images/recettes/desserts/gateaux/171-0.webpWarm ing4, then pour into the bowl of a mixer with ing5 and ing3.Add ing0, ing1 and ing6https://cooking-ez.com/images/recettes/desserts/gateaux/171-1.webpStart the mixer at low speed until mixture is homogeneous.Turn the speed up a little, then add ing7 a little athttps://cooking-ez.com/images/recettes/desserts/gateaux/171-2.webpGather up the dough, and put under a damp tea-towel in a warm place for about 2 hourshttps://cooking-ez.com/images/recettes/desserts/gateaux/171-3.webpMeanwhile, prepare the cream:In a bowl mix ing8, ing9, ingA and ingBhttps://cooking-ez.com/images/recettes/desserts/gateaux/171-6.webpCheck that the dough has about doubled in sizehttps://cooking-ez.com/images/recettes/desserts/gateaux/171-7.webpTip onto floured working surface, and divide in twohttps://cooking-ez.com/images/recettes/desserts/gateaux/171-8.webpPut each half into a pie dish, mould or tinhttps://cooking-ez.com/images/recettes/desserts/gateaux/171-9.webpAnd with your hand (dusted with flour to avoid sticking), spread dough evenly over the dish.Cover with ahttps://cooking-ez.com/images/recettes/desserts/gateaux/171-10.webpAt the end of this time, preheat oven to 200°C or 392°Fhttps://cooking-ez.com/images/recettes/desserts/gateaux/171-11.webpWith a tablespoon (dusted with flour to avoid sticking), create a kind of hollow in the centre of the pie to receivehttps://cooking-ez.com/images/recettes/desserts/gateaux/171-12.webpPour half of the cream in the centre of each cake, and put in the oven without delayhttps://cooking-ez.com/images/recettes/desserts/gateaux/171-13.webpRemove from the oven when the cake is golden brown, after about 25 minuteshttps://cooking-ez.com/images/recettes/desserts/gateaux/171-14.webp https://cooking-ez.com/entrees/recipe-scandinavian-cocktail.phpScandinavian cocktailSmoked fish, prawns and asparagushttps://cooking-ez.com/images/recettes/entrees/autres/170-0.webpCut ing1 into small pieces (1 cm square approx.)https://cooking-ez.com/images/recettes/entrees/autres/170-1.webpCut ing0 into small pieces (1 cm square approx.)https://cooking-ez.com/images/recettes/entrees/autres/170-2.webpCut ing2 into small pieceshttps://cooking-ez.com/images/recettes/entrees/autres/170-3.webpIf your prawns are a bit bland (frozen or bought ready-cooked), put them in a frying pan with a littlehttps://cooking-ez.com/images/recettes/entrees/autres/170-4.webpAs soon as they are just lightly fried, add a tablespoon of soy sauce, then take off the heat and drainhttps://cooking-ez.com/images/recettes/entrees/autres/170-5.webpLeave to cool on absorbant paperhttps://cooking-ez.com/images/recettes/entrees/autres/170-6.webpTrim the asparagus tipshttps://cooking-ez.com/images/recettes/entrees/autres/170-7.webpIn a bowl mix salmon, trout, prawns and asparagus tipshttps://cooking-ez.com/images/recettes/entrees/autres/170-8.webpAdd ing3https://cooking-ez.com/images/recettes/entrees/autres/170-9.webpMix wellhttps://cooking-ez.com/images/recettes/entrees/autres/170-10.webpBegin the assembly:In a large glass, place a large lettuce leafhttps://cooking-ez.com/images/recettes/entrees/autres/170-11.webpAnd onto the leaf pour the mix, add the toast cut into a triangle, and sprinkle with a few choppedhttps://cooking-ez.com/images/recettes/entrees/autres/170-12.webp https://cooking-ez.com/base/recipe-remoulade-dressing.phpRémoulade dressingMayonnaise with vinegarhttps://cooking-ez.com/images/recettes/base/sauces/169-00.webpPut all the ingredients: ing0, ing1, ing2, ing3, ing4 and ing5 in a blender goblet or high-sided bowlhttps://cooking-ez.com/images/recettes/base/sauces/169-01.webpUse a blender to mix just a few secondshttps://cooking-ez.com/images/recettes/base/sauces/169-02.webpThe sdressing is ready when it look like runny mayonnaisehttps://cooking-ez.com/images/recettes/base/sauces/169-00.webp https://cooking-ez.com/trucs_astuces/recipe-how-make-chocolate-chips.phpHow to make chocolate chipsTo decorate your cakes and tartshttps://cooking-ez.com/images/recettes/trucs_astuces/168-0.webp https://cooking-ez.com/desserts/recipe-half-cooked-chocolate-cake-raspberry-coulis.phpHalf-cooked chocolate cake with raspberry coulisSmall moist chocolate cakehttps://cooking-ez.com/images/recettes/desserts/gateaux/167-0.webpPrepare your moulds: you can use either pastry rings, or silicon moulds.In eitherhttps://cooking-ez.com/images/recettes/desserts/gateaux/167-1.webpPlace a paper strip around the inside or each ring or mould. If they are rings (bottomless) stand them on anotherhttps://cooking-ez.com/images/recettes/desserts/gateaux/167-2.webpChop ing0 with a knife, or cut in small pieceshttps://cooking-ez.com/images/recettes/desserts/gateaux/167-3.webpPut it in a small bowl, and add ing1.Melt in a bain-mariehttps://cooking-ez.com/images/recettes/desserts/gateaux/167-4.webpBreak ing5 onto ing2 and ing3https://cooking-ez.com/images/recettes/desserts/gateaux/167-5.webpBeat together for around 4 or 5 minuteshttps://cooking-ez.com/images/recettes/desserts/gateaux/167-6.webp... until the mixture forms "ribbons", i.e. which while pouring it runs rather like a flat ribbonhttps://cooking-ez.com/images/recettes/desserts/gateaux/167-7.webpMix the chocolate and the melted butter well, then sieve ing4 on tophttps://cooking-ez.com/images/recettes/desserts/gateaux/167-8.webpMix wellhttps://cooking-ez.com/images/recettes/desserts/gateaux/167-9.webpPour onto this mixture 5 or 6 tablespoons of beaten egghttps://cooking-ez.com/images/recettes/desserts/gateaux/167-10.webpMix wellhttps://cooking-ez.com/images/recettes/desserts/gateaux/167-11.webpThen pour the whole into the remaining beaten eggshttps://cooking-ez.com/images/recettes/desserts/gateaux/167-12.webpMix well the mixture resembles chocolate moussehttps://cooking-ez.com/images/recettes/desserts/gateaux/167-13.webpPour mixture into the moulds to about ¾ the depth, and place 3 raspberries on tophttps://cooking-ez.com/images/recettes/desserts/gateaux/167-14.webpPut in the oven for 8 to 9 minuteshttps://cooking-ez.com/images/recettes/desserts/gateaux/167-15.webpImportant: the whole point of this recipe is that the cake should only be half cooked, if not it's just a traditionalhttps://cooking-ez.com/images/recettes/desserts/gateaux/167-16.webpServe on a plate, sprinkled with a little icing sugar, surrounded by raspberry coulis and decorated with mint leaveshttps://cooking-ez.com/images/recettes/desserts/gateaux/167-17.webp https://cooking-ez.com/desserts/recipe-apricot-almond-cream-tart.phpApricot and almond cream tartApricots and almond creamhttps://cooking-ez.com/images/recettes/desserts/tartes/166-0.webpSpread or roll out ing1, line the tart mould/circle, and prick allhttps://cooking-ez.com/images/recettes/desserts/tartes/166-1.webpIf you have any dough left over, you can cut it out in small shapes to make biscuits which you can top with an almond,https://cooking-ez.com/images/recettes/desserts/tartes/166-2.webpOver the dough, spread out ing2 in an even layer, put in the refrigerator until cookinghttps://cooking-ez.com/images/recettes/desserts/tartes/166-3.webpIf you can face it, peel the apricots, like for tomatos by scalding them. This peeling hashttps://cooking-ez.com/images/recettes/desserts/tartes/166-4.webpArrange the apricots halves on the almond cream, round sidehttps://cooking-ez.com/images/recettes/desserts/tartes/166-5.webpCook for 30/35 minutes. If making biscuits, take them out as soon as they are golden, after about 10 minuteshttps://cooking-ez.com/images/recettes/desserts/tartes/166-6.webpRemove tart as soon as the almond cream is nicely browned, leavehttps://cooking-ez.com/images/recettes/desserts/tartes/166-7.webpIf possible "glaze" the top with a pastrycook's glaze or a little apricot jamhttps://cooking-ez.com/images/recettes/desserts/tartes/166-8.webp https://cooking-ez.com/four/recipe-mixed-seed-grissinis.phpMixed seed grissiniLitlle crusty bread stickshttps://cooking-ez.com/images/recettes/entrees/165-0.webpMix ing5, ing6 and ing7.Set asidehttps://cooking-ez.com/images/recettes/entrees/165-1.webpIn the bowl of the food processor, pour ing1, ing2 and ing3.Tip in the mix of seedshttps://cooking-ez.com/images/recettes/entrees/165-2.webpAdd ing0 and ing4https://cooking-ez.com/images/recettes/entrees/165-3.webpKnead on low speed for 5 minutes.txt=2294https://cooking-ez.com/images/recettes/entrees/165-4.webpGather the dough into a ball, then cover with a damp tea-towel and leave to rise for an hour,https://cooking-ez.com/images/recettes/entrees/165-5.webpAt the end of this time, preheat your oven to 428°F (220°C).Tip the dough onto your work surfacehttps://cooking-ez.com/images/recettes/entrees/165-6.webpTake a small piece of dough (20 g approximately), then roll under your hands until obtaining a long even "sausage" ofhttps://cooking-ez.com/images/recettes/entrees/165-7.webpPlace this roll on a baking sheethttps://cooking-ez.com/images/recettes/entrees/165-8.webpAnd continue like this with the rest of the dough. The rolls should not touch each otherhttps://cooking-ez.com/images/recettes/entrees/165-9.webpWith a brush, glaze each roll with a little oil, and sprinkle salt on tophttps://cooking-ez.com/images/recettes/entrees/165-10.webpPut in the oven, and bake until the gressini are nicely browned, about 20 minuteshttps://cooking-ez.com/images/recettes/entrees/165-11.webpLeave on a rack to cool a littl before serving still warmhttps://cooking-ez.com/images/recettes/entrees/165-12.webp https://cooking-ez.com/desserts/recipe-chaud-froid-grapefruit-pineapple-lime-custard.phpChaud-froid of grapefruit, pineapple and lime custardHot pineapple and cold grapefruit with lime custardhttps://cooking-ez.com/images/recettes/desserts/164-0.webpPrepare the lime custard (crème anglaise): proceed as for the usual recipe, but with thesehttps://cooking-ez.com/images/recettes/desserts/164-1.webpOnce the custard is made, cover and leave to coolhttps://cooking-ez.com/images/recettes/desserts/164-2.webpPeel ing0, you need about 6 segments per guest.Place the segments on a rack over ahttps://cooking-ez.com/images/recettes/desserts/164-3.webpPeel ing1, cut into quarters lengthways, then into slices approximately 1/2 cm (1/4 inch)https://cooking-ez.com/images/recettes/desserts/164-4.webpJust before serving, divide grapefruit segments between serving plateshttps://cooking-ez.com/images/recettes/desserts/164-5.webpMelt ingA in a frying pan, clarified if possible. Add the pineapple and brown whilehttps://cooking-ez.com/images/recettes/desserts/164-6.webpPut a piece of pineapple beside each grapefruit segmenthttps://cooking-ez.com/images/recettes/desserts/164-7.webpPour the lime custard (crème anglaise) all round, scatter some citrushttps://cooking-ez.com/images/recettes/desserts/164-8.webp https://cooking-ez.com/desserts/recipe-almond-tuiles.phpAlmond tuilesThin and crisphttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/163-0.webpPreparing the mixtureMelt ing0 in microwave oven or in a bain mariehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/163-1.webpIn a bowl mix ing1, ing2 and ing3https://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/163-2.webpAdd melted butter and ing4, mix well, then refrigerate for approximately 30 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/163-3.webpShaping tuilesPreheat the oven to 360°F (180°C).Put a cooking parchment onhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/163-4.webpWith a fork dipped in milk, flatten each heap of mixture carefully.The more your future tuile is flattened, thehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/163-5.webpDon't worry if you have some "holes" in the middle of tuiles, they won't show after cookinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/163-6.webpIf you prefer regular shape, still using the fork dipped in milk, even up the edges of your future tuileshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/163-7.webpBakingDo this with all the small heaps.And cook in the oven for 10/15 minutes.Watch carefully forhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/163-8.webpAs soon as the tuiles are cooked, you need to remove the baking sheet from the oven as quickly ashttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/163-9.webpWait until they have cooled and become very crisp before eatinghttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/163-0.webpCurved tuilesIf you want to have "professional" tuiles, i.e. evenly curved tuiles, as soon as they comehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/163-10.webpLet cool before unmould, curvedhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/163-11.webp https://cooking-ez.com/entrees/recipe-quail-egg-canapes.phpQuail egg canapésToasted bread with smoked ham and fried quail egghttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/162-0.webpWith a 35 or 40 mm diameter cutter, cut out at least 20 circles from the bread sliceshttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/162-1.webpButter these 20 circles on one side.Set asidehttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/162-2.webpPrepare quail eggs by cracking them one at a timehttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/162-3.webpCut the ham slices into squares, about the size of bread circles, or a bit bigger.Set asidehttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/162-5.webpWhen ready to serve, place the bread circles buttered side down in a hot frying pan without any other fat,https://cooking-ez.com/images/recettes/entrees/amuses_bouches/162-6.webpIn the same frying pan, without cleaning it, cook the pieces of ham for a few seconds on each side.Set asidehttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/162-7.webpIn the same frying pan, without cleaning it, pour in the quail eggs.Immediately, with ahttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/162-8.webpAssemble the canapés:Onto a hot plate (the canapés cool very quickly), place a toasted bread circle, put ahttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/162-9.webp https://cooking-ez.com/entrees/recipe-salmon-spinach-quiche.phpSalmon and spinach quicheA more vegetarian quichehttps://cooking-ez.com/images/recettes/entrees/tartes/161-0.webpPreheat the oven to 360°F (180°C).Roll out dough, and line the tinhttps://cooking-ez.com/images/recettes/entrees/tartes/161-2.webpPlace half the smoked salmon slices in the bottomhttps://cooking-ez.com/images/recettes/entrees/tartes/161-3.webpSnip basil roughlyhttps://cooking-ez.com/images/recettes/entrees/tartes/161-4.webpDistribute half the spinach and all ofthe basil over the salmonhttps://cooking-ez.com/images/recettes/entrees/tartes/161-5.webpPour over 1/3 of the quiche mixturehttps://cooking-ez.com/images/recettes/entrees/tartes/161-6.webpAdd rest of salmon sliceshttps://cooking-ez.com/images/recettes/entrees/tartes/161-7.webp...the remaining spinachhttps://cooking-ez.com/images/recettes/entrees/tartes/161-8.webp...and finally pour over the remaining mixturehttps://cooking-ez.com/images/recettes/entrees/tartes/161-9.webp.. to ½ centimetre from the top of the tin, then spread grated cheese over the surfacehttps://cooking-ez.com/images/recettes/entrees/tartes/161-10.webpPut in the oven, on a low shelf to cook the base of the quiche well, and bake for 30 to 40 minuteshttps://cooking-ez.com/images/recettes/entrees/tartes/161-11.webpServe warm or coldhttps://cooking-ez.com/images/recettes/entrees/tartes/161-0.webp https://cooking-ez.com/four/recipe-new-leavened-bread.phpNew leavened breadA softer leavened breadhttps://cooking-ez.com/images/recettes/four/pains/160-0.webpIn bread-making, the water temperature is always important. It's not a fixed value, but related to 3 otherhttps://cooking-ez.com/images/pages/temperature_base2.webpPut into the mixer bowl just ing0 and ing1 at the right temperature.Knead at minimum speed for 3 minuteshttps://cooking-ez.com/images/recettes/four/pains/160-1.webpLeave the dough in the mixer, cover with a plastic sheet, and leave to rest for 1 hourhttps://cooking-ez.com/images/recettes/four/pains/160-2.webpAt the end of this time, add ing2, ing3 and ing4https://cooking-ez.com/images/recettes/four/pains/160-3.webpKnead at minimum speed for 10 minutes.txt=2294https://cooking-ez.com/images/recettes/four/pains/160-4.webpAfter kneading, you can check the temperature of the dough, which should be 75°F (24°C), orhttps://cooking-ez.com/images/recettes/four/pains/160-5.webpTurn the ugh out onto the worktop and gather into a rough ballhttps://cooking-ez.com/images/recettes/four/pains/160-7.webpPut the dough into a large floured bowl.Cover with a plastic sheet, and leave to rest in a warm place for 1.5https://cooking-ez.com/images/recettes/four/pains/160-8.webpAfter resting, tip the dough onto your worktophttps://cooking-ez.com/images/recettes/four/pains/160-9.webpDivide into lumps of 500 grams (small loaves) or 1 kilo (large loaf)https://cooking-ez.com/images/recettes/four/pains/160-10.webpShape each lump of dough into a ball, cover with a plastic sheet and leave to rest for 30 minuteshttps://cooking-ez.com/images/recettes/four/pains/160-11.webpPress the dough flat again before shaping into round or long loaveshttps://cooking-ez.com/images/recettes/four/pains/160-12.webpPut into floured bannetons (rising baskets)https://cooking-ez.com/images/recettes/four/pains/160-13.webpCover with a plastic sheet and leave to rest for 2 hourshttps://cooking-ez.com/images/recettes/four/pains/160-14.webpPreheat the oven to 240°C or 464°F.Dust each loaf with flour, then turn it over onto the peel (bread ovenhttps://cooking-ez.com/images/recettes/four/pains/160-15.webpPut in the for approximately 40 minutes (check near the end of cooking time).txt=2180https://cooking-ez.com/images/recettes/four/pains/160-0.webp https://cooking-ez.com/base/recipe-stewed-apple-compote.phpStewed apple (compote)Apples, a little sugar, and that's allhttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/159-0.webpPeel ing0, cut into four and remove the core, then cut each quarter into small pieces, andhttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/159-1.webpAdd ing1 to apples, then ing3, and pour in ing2 and juice of ing4.2nd importanthttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/159-2.webpCover and put on low heat, until apples are just tender (approximately 10 minutes). 3rdhttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/159-3.webpTake off heat and remove lid.4th important note: You don't need to cook a longhttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/159-4.webpNot absolutely needed, but if you like it smooth, Blend briefly to obtain desired consistencyhttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/159-6.webpLeave to cool by placing bottom of pan in cold water for 30 minutes, and stirring from time to timehttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/159-7.webpTransfer to a jar or other sealed container, and keep in the fridgehttps://cooking-ez.com/images/recettes/zoom/base/sirops_coulis/159-8.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-spinach.phpHow to prepare spinachA vegetable to rediscoverhttps://cooking-ez.com/images/recettes/trucs_astuces/158-0.webpStart by washing ing0 in several changes of lukewarm water (not too cold, like for all earthy vegetables)https://cooking-ez.com/images/recettes/trucs_astuces/158-20.webpDrainhttps://cooking-ez.com/images/recettes/trucs_astuces/158-21.webpTo prepare the leaves, you need to remove the central vein, for that there are two methods:Fold the leaf in twohttps://cooking-ez.com/images/recettes/trucs_astuces/158-2.webpThen with a knife, remove the central veinhttps://cooking-ez.com/images/recettes/trucs_astuces/158-3.webpYou should keep only the green and tender part of the leafhttps://cooking-ez.com/images/recettes/trucs_astuces/158-4.webpSecond method: fold the leaf in half along the central veinhttps://cooking-ez.com/images/recettes/trucs_astuces/158-5.webpThen detach the vein by pulling on the stalk, from the base towards the top (in the direction of the arrow), until it'shttps://cooking-ez.com/images/recettes/trucs_astuces/158-6.webpDo this for all the leaves.If you don't want to blanch the spinach, but just wilt ithttps://cooking-ez.com/images/recettes/trucs_astuces/158-7.webpTo blanch spinachIf you wish to blanch before cooking, which brings out the flavour, boil a large pan ofhttps://cooking-ez.com/images/recettes/trucs_astuces/158-8.webpTip in spinach leaveshttps://cooking-ez.com/images/recettes/trucs_astuces/158-9.webpPlunge the leaves down under the water, while waiting for it to come back to the boilhttps://cooking-ez.com/images/recettes/trucs_astuces/158-10.webpAs soon as it boils again, remove spinach from pan with a skimmer, and transfer to ice-coldhttps://cooking-ez.com/images/recettes/trucs_astuces/158-22.webpAs soon as spinach is completely cooled, drain thoroughlyhttps://cooking-ez.com/images/recettes/trucs_astuces/158-12.webpThen use a salad spinner to remove as much water as possible.Note: you will sometimes read in otherhttps://cooking-ez.com/images/recettes/trucs_astuces/158-23.webpAnd finally set aside on absorbant paper to collect any remaining water.The spinach is ready to be used in yourhttps://cooking-ez.com/images/recettes/trucs_astuces/158-24.webpIf you wish to eat it like this (and it is already excellent), you just need to heat it through in a frying pan with ahttps://cooking-ez.com/images/recettes/trucs_astuces/158-14.webpSpinach "wilted" in butterIf you have not blanched you spinach, take a high-sidedhttps://cooking-ez.com/images/recettes/trucs_astuces/158-15.webpAs soon as it's fairly hot, add the spinach. If it won't all fit in the pan, wait until the first batch wilts, then addhttps://cooking-ez.com/images/recettes/trucs_astuces/158-16.webpAs soon as spinach wilts, salt and pepper, taste to check, it's readyhttps://cooking-ez.com/images/recettes/trucs_astuces/158-17.webp https://cooking-ez.com/four/recipe-french-baguettes.phpFrench baguettesCrunchy crust and light crumbhttps://cooking-ez.com/images/recettes/zoom/four/pains/157-0.webpIn bread-making, the water temperature is always important. It's not a fixed value, but related to 3 otherhttps://cooking-ez.com/images/pages/temperature_base2.webpPut in the mixer bowl ing0 and ing1.Knead for 5 minutes at minimum speed, to well mix water and flour.txt=2294https://cooking-ez.com/images/recettes/zoom/four/pains/157-1.webpCover with a plastic sheet and let stay for 1 hourhttps://cooking-ez.com/images/recettes/zoom/four/pains/157-2.webpAfter this time, add ing2, ing3 and ing4.Knead for about 10 minutes, ideally dough should be at the end ofhttps://cooking-ez.com/images/recettes/zoom/four/pains/157-3.webpPut the dough, roughly shape in ball, in a plastic container, covered with a plastic sheet, and let stay for 1h30https://cooking-ez.com/images/recettes/zoom/four/pains/157-4.webpAfter this time, pour the dough on your working surfacehttps://cooking-ez.com/images/recettes/zoom/four/pains/157-5.webp...and scale pieces of 300 grams.Note: if you plan to make half-size baguettes, you should scale 150ghttps://cooking-ez.com/images/recettes/zoom/four/pains/157-6.webpLet stay dough lumps on your working surface for 15 minutes, covered with a plastic sheethttps://cooking-ez.com/images/recettes/zoom/four/pains/157-8.webpIf you use baguettes moulds, put lumps directly in, cover with plastic sheets and let stay for 1 hourhttps://cooking-ez.com/images/recettes/zoom/four/pains/157-9.webpIf you don't have moulds, put lumps on floured linen, then cover with plastic sheets and let stay for 1 hourhttps://cooking-ez.com/images/recettes/zoom/four/pains/157-10.webpPreheat your oven at 460°F (240°C), slash top of lumpshttps://cooking-ez.com/images/recettes/zoom/four/pains/157-11.webp...and put in the oven for about 20 minutes.txt=2180https://cooking-ez.com/images/recettes/zoom/four/pains/157-12.webpYou will really appreciate the very light crumb and the crunch of the crusthttps://cooking-ez.com/images/recettes/zoom/four/pains/157-13.webp...of good French baguetteshttps://cooking-ez.com/images/recettes/zoom/four/pains/157-14.webp https://cooking-ez.com/desserts/recipe-little-apple-turnovers-almonds-raisins.phpLittle apple turnovers with almonds and raisinsSmalls apple turnovers with stewed apples, caramelized almonds, rum and raisinshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-0.webpPour ing3 into a non-stick frying pan, distribute it evenly over the whole surface, and put onto high heathttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-1.webpAfter a while the sugar starts to melthttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-2.webp... and becomes caramelhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-3.webpThen add ing4https://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-4.webpTurn down heat, and stir to coat almonds with caramelhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-5.webpAs soon as the almonds are well caramelized, remove from heat and tip them onto a bakinghttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-6.webpLeave to cool, then crush coarsely with a rolling pinhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-7.webpPut ing1 in a small bowlhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-8.webpPrepare ing2https://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-9.webpAdd raisins and almonds to stewed apples and mix wellhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-10.webpSpread out circle of puff pastry (or roll out thinly if in a block).Preheat oven to 200°C or 392°Fhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-11.webpCut out circles of 10 cm diameter approximately (minimum) and place on a baking sheethttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-12.webpWith a brush soaked in water, wet all round the edge of each pastry circle to help "weld" thehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-13.webpPut a teaspoon of the apple mixture onto each circlehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-14.webpThen fold over each circle to form the turnoverhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-15.webpPress the edge to seal wellhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-16.webpGlaze each turnoverhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-17.webpYou can, with the point of a knife, cut a small design on the top of the turnovers, it might not show much now, buthttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-18.webpPut in the oven for 15/20 minutes (watch for colouring), then leave to cool on a wire rackhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/156-19.webp https://cooking-ez.com/poissons/recipe-rolls-fish-smoked-ham.phpRolls of fish in smoked hamAn clever mix of smoky flavour and fishhttps://cooking-ez.com/images/recettes/poissons/155-0.webpUse ing0 of a good white variety (preferably whiting, ling, etc.).Check your fillets for any remaining bones orhttps://cooking-ez.com/images/recettes/poissons/155-1.webpSpread a slice of ham out in front of you, lay a fish fillet across one endhttps://cooking-ez.com/images/recettes/poissons/155-2.webpTrim surplus fish to the width of the hamhttps://cooking-ez.com/images/recettes/poissons/155-3.webpRoll ham to completely cover fishhttps://cooking-ez.com/images/recettes/poissons/155-4.webpStop as soon as fish is completely wrapped, then trim off surplus hamhttps://cooking-ez.com/images/recettes/poissons/155-5.webpPut finished roll on a plate, and continue with all the other fillets and ham.If there's a little ham or fishhttps://cooking-ez.com/images/recettes/poissons/155-6.webpBoil a large panful of salted water, add ing5 then ing4 and cook until they are just done but still a bithttps://cooking-ez.com/images/recettes/poissons/155-7.webpIn a large pan pour ing2, and when hot add the rollshttps://cooking-ez.com/images/recettes/poissons/155-8.webpCook until they are well roasted on each face (turn over at halftime using tongs)https://cooking-ez.com/images/recettes/poissons/155-9.webpWhen all the rolls are cooked, remove and place on a hot plate covered with absorbant paperhttps://cooking-ez.com/images/recettes/poissons/155-10.webpWithout cleaning out the pan, melt ing3 and add French beans (first adding any remaining pieces of fish orhttps://cooking-ez.com/images/recettes/poissons/155-11.webpServe 2 or 3 rolls per person with some French beans in a hot platehttps://cooking-ez.com/images/recettes/poissons/155-0.webp https://cooking-ez.com/desserts/recipe-fruit-salad.phpFruit saladSeasonal fruits and vanilla syruphttps://cooking-ez.com/images/recettes/desserts/autres/154-0.webpThe choice of fruits is of course linked to the season, so don't hesitate to change any fruit for another. It'shttps://cooking-ez.com/images/recettes/desserts/autres/154-1.webpPeel oranges and grapefruits, cut each segment into two or three and put in the bowlhttps://cooking-ez.com/images/recettes/desserts/autres/154-2.webpDon't forget to squeeze all the fruit membranes with your hands over the bowl to keep thehttps://cooking-ez.com/images/recettes/desserts/autres/154-3.webpTrim off top and bottom of kiwis, peel them and cut in four lengthways. Cut each quarter into small pieces and put inhttps://cooking-ez.com/images/recettes/desserts/autres/154-4.webpPeel pineapple, cut each quarter in small pieces and add to the bowlhttps://cooking-ez.com/images/recettes/desserts/autres/154-5.webpPeel pears, cut in four, sprinkle with lemon juice to prevent browning, remove the core, then cut each quarter in smallhttps://cooking-ez.com/images/recettes/desserts/autres/154-6.webpSqueeze the lime over the bowl.Scrape the inside of half a vanilla pod into ing7, then pour into thehttps://cooking-ez.com/images/recettes/desserts/autres/154-7.webpCover with plastic film, and keep in the fridgehttps://cooking-ez.com/images/recettes/desserts/autres/154-8.webpShortly before serving, peel bananas and slice into the bowl, before mixing for the last time.This is donehttps://cooking-ez.com/images/recettes/desserts/autres/154-9.webp https://cooking-ez.com/trucs_astuces/recipe-how-prevent-sheet-paper-sliding.phpHow to prevent a sheet of paper slidingWith just some doughhttps://cooking-ez.com/images/recettes/trucs_astuces/153-2.webpTo prevent this, the trick is to stick the sheet down at each corner with a drop of the mixture (dough or whatever)https://cooking-ez.com/images/recettes/trucs_astuces/153-1.webpYou only need to put a small drop to fix the sheet. Then you can use it without any problemhttps://cooking-ez.com/images/recettes/trucs_astuces/153-2.webp https://cooking-ez.com/trucs_astuces/recipe-how-prepare-bain-marie.phpHow to prepare a bain-marieFor soft cookinghttps://cooking-ez.com/images/recettes/trucs_astuces/152-3.webpFor this you will need two containers: the first (a pan) is on the hob and contains a little water, the second (a bowlhttps://cooking-ez.com/images/recettes/trucs_astuces/152-1.webpTo make one, the best way is to put something which will withstand heat in the bottom of the first pan, which canhttps://cooking-ez.com/images/recettes/trucs_astuces/152-2.webpAnd then place the second container on top, and put on low heat.Your bain-marie is now fully functionalhttps://cooking-ez.com/images/recettes/trucs_astuces/152-3.webp https://cooking-ez.com/trucs_astuces/recipe-how-keep-meat-tender-after-cooking.phpHow to keep meat tender after cookingLet stay 5 minuteshttps://cooking-ez.com/images/recettes/trucs_astuces/comment/151-0.webpTo avoid this problem, you just need to leave the meat to stand 5 minutes after taking out of the oven or the fryinghttps://cooking-ez.com/images/recettes/trucs_astuces/comment/151-1.webpThe best way to do that, is to keep the meat somewhere warm on a hot plate, covered withhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/151-0.webpThis also works with fish, which will be even more tenderhttps://cooking-ez.com/images/recettes/poissons/113-7.webp https://cooking-ez.com/trucs_astuces/recipe-how-break-chocolate-bar-into-small-pieces.phpHow to break a chocolate bar into small pieceshttps://cooking-ez.com/images/recettes/trucs_astuces/150-1.webpDo not unwrap the chocolate, but hit the bar hard on the work surface several times (change the place where you arehttps://cooking-ez.com/images/recettes/trucs_astuces/150-1.webp https://cooking-ez.com/trucs_astuces/recipe-how-bake-blind-pastry-case.phpHow to bake blindFor tarts with a filling that will not be cookedhttps://cooking-ez.com/images/recettes/trucs_astuces/149-00.webpRoll out your pastry and line your tart mould/ring. Trim off excesshttps://cooking-ez.com/images/recettes/trucs_astuces/149-01.webpCut out a paper circle (it doesn't matter what kind), approximately 3 or 4 cm larger than the diameter of yourhttps://cooking-ez.com/images/recettes/trucs_astuces/149-02.webpTake the mould out of the fridge and place the paper circle insidehttps://cooking-ez.com/images/recettes/trucs_astuces/149-03.webpPress it down, and pour in something heavy enough to press on the dough and keep it flat. Pay particular attention tohttps://cooking-ez.com/images/recettes/trucs_astuces/149-04.webpThese lentils are very useful, because as they are small they can be used to cook small tarts and mini-pies forhttps://cooking-ez.com/images/recettes/trucs_astuces/149-07.webpOnce the mould is filled, put in the oven and cook for approximately 15-20 minutes, watching colouring attentivelyhttps://cooking-ez.com/images/recettes/trucs_astuces/149-05.webpWhen cooked, remove from the oven, place on a wire rack and empty out the contents and thehttps://cooking-ez.com/images/recettes/trucs_astuces/149-06.webpThen leave to cool (important) before adding the filling of your choicehttps://cooking-ez.com/images/recettes/trucs_astuces/149-00.webp https://cooking-ez.com/trucs_astuces/recipe-how-clean-leeks-thoroughly.phpHow to prepare leeksTo remove all the mudhttps://cooking-ez.com/images/recettes/trucs_astuces/148-7.webpPlace leek in front of youhttps://cooking-ez.com/images/recettes/trucs_astuces/148-1.webpCut off rootshttps://cooking-ez.com/images/recettes/trucs_astuces/148-2.webpTrim off ends of leaves, leaving about 4 cm or 2 inches of greenhttps://cooking-ez.com/images/recettes/trucs_astuces/148-3.webpRemove outer leaves, usually dry or wilted, by pulling downwardshttps://cooking-ez.com/images/recettes/trucs_astuces/148-4.webpSplit the top in two lengthways, starting at 7-8 cm or 3 inches from bottom (white)https://cooking-ez.com/images/recettes/trucs_astuces/148-5.webpTurn and cut again, so that the top part is split into fourhttps://cooking-ez.com/images/recettes/trucs_astuces/148-6.webpThe top of the leek will now be like a tassle, making cleaning easierhttps://cooking-ez.com/images/recettes/trucs_astuces/148-7.webpAs with all muddy vegetables, leeks should be soaked for 15 minutes in warm water, so that all thehttps://cooking-ez.com/images/recettes/trucs_astuces/148-8.webpOnce chopped, leek is now ready for use in your recipehttps://cooking-ez.com/images/recettes/viandes/121-2.webp https://cooking-ez.com/trucs_astuces/recipe-how-butter-dish-mould-easily.phpHow to butter a dish or a mould easilyIn 10 secondshttps://cooking-ez.com/images/recettes/desserts/gateaux/2-1.webpRemove butter from wrapper, and put in a dish. Use the butter paper to rub inside the dish or mould.Usually,https://cooking-ez.com/images/recettes/trucs_astuces/147-1.webp https://cooking-ez.com/trucs_astuces/recipe-how-prevent-butter-burning-during-cooking.phpHow to prevent butter burning during cookingWith and add of some oilhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/146-0.webpTo avoid this, you can add a little oil to the butter which allows you to raise the temperature further. But this ishttps://cooking-ez.com/images/recettes/trucs_astuces/comment/146-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-choose-avocado-well.phpHow to choose an avocado wellFor a tasty and ripe avocadohttps://cooking-ez.com/images/recettes/trucs_astuces/128-1.webpThere are several kinds of avocados which come from various countries, but to be really good they must be perfectlyhttps://cooking-ez.com/images/recettes/trucs_astuces/128-1.webp https://cooking-ez.com/trucs_astuces/recipe-how-prevent-bad-breath-after-eating-garlic.phpHow to prevent bad breath after eating garlichttps://cooking-ez.com/images/recettes/four/106-3.webp https://cooking-ez.com/trucs_astuces/recipe-how-peel-garlic-clove-easily.phpHow to peel a garlic clove easilyFrom garlic head to clove, ready to usehttps://cooking-ez.com/images/lexique-materiel/ail_en_chemise.webp https://cooking-ez.com/trucs_astuces/recipe-you-should-not-add-raisins-recipes-dry.phpYou should not add raisins to recipes dryOtherwise they are too dryhttps://cooking-ez.com/images/recettes/trucs_astuces/142-3.webpIts preferable to soak them 4 - 5 minutes in boiling water, during which they will swellhttps://cooking-ez.com/images/recettes/trucs_astuces/142-1.webpThen cool under cold waterhttps://cooking-ez.com/images/recettes/trucs_astuces/142-2.webpAnd finally dry them on absorbant paperhttps://cooking-ez.com/images/recettes/trucs_astuces/142-3.webpRemove any small stalks that remainhttps://cooking-ez.com/images/recettes/trucs_astuces/142-4.webpYou can also soak them for about 20 minutes in rum, or other alcohol of your choicehttps://cooking-ez.com/images/recettes/trucs_astuces/142-5.webp https://cooking-ez.com/trucs_astuces/recipe-you-should-not-soak-strawberries-water.phpYou should not soak strawberries in waterOtherwise they will lose their flavourhttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/141-2.webpIf you soak them, they will absorb water and lose all their flavour, especially if you have already removed the greenhttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/141-1.webpWith strawberries, it's absolutely essential to minimise contact with water, so do not wash, buthttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/141-0.webpYou can then use them whole or in pieceshttps://cooking-ez.com/images/recettes/trucs_astuces/faut_pas/141-3.webp https://cooking-ez.com/trucs_astuces/recipe-add-stock-cube-like-this.phpDon't add a stock cube wholeOtherwise it won't dissolve properlyhttps://cooking-ez.com/images/recettes/trucs_astuces/140-1.webpYou should not add it straight out of the wrapper, like in this photo, because it takes a long time to dissolvehttps://cooking-ez.com/images/recettes/trucs_astuces/140-2.webpIt is better to slice it thinly, so that it will dissolve almost immediatelyhttps://cooking-ez.com/images/recettes/trucs_astuces/140-1.webp https://cooking-ez.com/trucs_astuces/recipe-you-should-not-leave-egg-yolks-contact-sugar.phpYou should not leave egg yolks in contact with sugarhttps://cooking-ez.com/images/recettes/trucs_astuces/139-1.webpIt's better to separate the egg yolk from the white and put in the mixing bowl, tip sugar on top, and beat straighthttps://cooking-ez.com/images/recettes/trucs_astuces/138-3.webp https://cooking-ez.com/trucs_astuces/recipe-you-should-not-start-beat-egg-yolks-high-speed.phpYou should not beat egg yolks at high speed to start withOtherwise sugar "cook" themhttps://cooking-ez.com/images/recettes/trucs_astuces/138-1.webpTo avoid this, you should start beating gently, without switching on your mixer, just stir it round. By doing this, youhttps://cooking-ez.com/images/recettes/trucs_astuces/138-2.webpOnce this premix is done, you can switch on the mixer and beat as normal.Don't forget that you should not leavehttps://cooking-ez.com/images/recettes/trucs_astuces/138-3.webp https://cooking-ez.com/trucs_astuces/recipe-how-add-beaten-eggs-whites-mixture.phpHow to add beaten eggs whites to a mixtureBut without make them fallhttps://cooking-ez.com/images/recettes/base/cremes_mousses/47-11.webpFirst, you should not beat them too firmly (like for meringue for example), otherwise they canhttps://cooking-ez.com/images/recettes/base/cremes_mousses/47-8.webp...mixing as normal. This will lighten mixturehttps://cooking-ez.com/images/recettes/base/cremes_mousses/47-9.webpThen pour this lightened mixture into the remaining beaten egg whiteshttps://cooking-ez.com/images/recettes/base/cremes_mousses/47-10.webpAnd fold in gently with a vertical movement (instead of round and round), with the bowl tipped on its sidehttps://cooking-ez.com/images/recettes/base/cremes_mousses/47-11.webp https://cooking-ez.com/trucs_astuces/recipe-how-beat-egg-whites.phpHow to beat egg whitesFor well beaten egg whiteshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/33-6.webpWhisk at high speed.You can add a teaspoon of lemon juice before you start beating tohttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/33-6.webpBeating egg whites incorporates air, which creates a foam made up of ever smaller bubbles of air and drops of whitehttps://cooking-ez.com/images/recettes/trucs_astuces/136-02.webp https://cooking-ez.com/trucs_astuces/recipe-how-heat-milk-without-catching-bottom-pan.phpHow to heat milk without it catching on the bottom of the panA quick and useful tiphttps://cooking-ez.com/images/recettes/base/cremes_mousses/44-1.webpYou need to rinse the pan with cold water, leaving about a tablespoonful in the pan, this water will form a kind ofhttps://cooking-ez.com/images/recettes/base/cremes_mousses/44-1.webp https://cooking-ez.com/trucs_astuces/recipe-how-cook-bacon-remove-excess-fat.phpHow to cook bacon and remove excess fatWith blenchinghttps://cooking-ez.com/images/recettes/trucs_astuces/comment/134-0.webpTo do this, put bacon in a pan and cover with cold waterhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/134-1.webpBring to the boil on high heathttps://cooking-ez.com/images/recettes/trucs_astuces/comment/134-2.webpAfter boiling for one minute, strain and rinse under cold water (notice all the fat disappearing with the cookinghttps://cooking-ez.com/images/recettes/trucs_astuces/comment/134-3.webpThen use bacon as usualhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/134-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-prevent-peeled-fruit-vegetables-turning-brown.phpHow to prevent peeled fruit or vegetables turning brownWith use of vitamin Chttps://cooking-ez.com/images/recettes/trucs_astuces/133-1.webpTo improve this technique, it is necessary to ask a chemist, and who better than Herve THIS on the subject. He explainshttps://cooking-ez.com/images/recettes/trucs_astuces/133-1.webp https://cooking-ez.com/trucs_astuces/recipe-how-use-forcing-bag-piping-icing-bag.phpHow to use a forcing bag (piping or icing bag)To well use forcing baghttps://cooking-ez.com/images/recettes/trucs_astuces/132-10.webpDecorative nozzlesUsing a forcing bag also means you can use decorative nozzles. You will find manyhttps://cooking-ez.com/images/recettes/trucs_astuces/132-14.webp2) Plastic ones (polycarbonate), a bit more expensives, but easier to cleanhttps://cooking-ez.com/images/recettes/trucs_astuces/132-13.webpForcing bagYou will find forcing bags in specialist shops, sometimes forhttps://cooking-ez.com/images/recettes/trucs_astuces/132-1.webpYou can of course use washable forcing bags (more economical and more environmentally-friendly)https://cooking-ez.com/images/recettes/trucs_astuces/132-11.webpIf it's a disposable forcing bag, or a new one, cut off the end with scissors, about 3 cm from the tiphttps://cooking-ez.com/images/recettes/trucs_astuces/132-2.webpPut your hand inside to open ithttps://cooking-ez.com/images/recettes/trucs_astuces/132-3.webpSlip the decorative nozzle you have chosen down into the bag and push it until it is firmly in place (well sealedhttps://cooking-ez.com/images/recettes/trucs_astuces/132-4.webpPosition your hand as if you were holding a bottle in it (forming a "C" with your thumb and your forefinger), and puthttps://cooking-ez.com/images/recettes/trucs_astuces/132-5.webpIf your preparation is more liquid than thick, here is a tip: fold up the nozzle end, and secure with a rubber bandhttps://cooking-ez.com/images/recettes/trucs_astuces/132-6.webpTake the forcing bag in your hand, (still in a "C"), and fill with preparation, here apricot macaroons.For thishttps://cooking-ez.com/images/recettes/trucs_astuces/132-7.webpAnother tip, if you need both hands to fill the bag, put it in a tall container like a vase or a measuring jughttps://cooking-ez.com/images/recettes/trucs_astuces/132-20.webpOnce all the preparation is in the bag, close it while trying to exclude air as far as possible.Twist the endhttps://cooking-ez.com/images/recettes/trucs_astuces/132-8.webpIf you opted for the rubber band trick (for fairly liquid contents), hold the bag point upwards when removing rubberhttps://cooking-ez.com/images/recettes/trucs_astuces/132-9.webpTip the forcing bag nozzle downwards, and begin using it. The right gesture is:Press lightly on the end of thehttps://cooking-ez.com/images/recettes/trucs_astuces/132-10.webpFinally, if you use a washable bag, I recommend that after washing you slip it over a bottle to dry it fasterhttps://cooking-ez.com/images/recettes/trucs_astuces/132-12.webp https://cooking-ez.com/trucs_astuces/recipe-how-glaze-tart.phpHow to glaze a tartLike the professionalshttps://cooking-ez.com/images/recettes/trucs_astuces/131-4.webpPrepare the amount that you need. For a normal tart, use two rounded tablespoonsful of jam, and put in a cuphttps://cooking-ez.com/images/recettes/trucs_astuces/131-3.webpAdd a tablespoon of sugar syrup or water, and melt in microwave oven (not too high) or in ahttps://cooking-ez.com/images/recettes/trucs_astuces/131-2.webpApply a thin layer of hot apricot glaze with a brush, all over the top of the tart (here a pearhttps://cooking-ez.com/images/recettes/trucs_astuces/131-4.webpIf the glaze cools while you are working and starts to solidify, heat again and resume. Your beautiful tart is readyhttps://cooking-ez.com/images/recettes/trucs_astuces/131-7.webp...to be serve to your guestshttps://cooking-ez.com/images/recettes/trucs_astuces/131-6.webpTo compare with usual tarthttps://cooking-ez.com/images/recettes/trucs_astuces/131-5.webp https://cooking-ez.com/trucs_astuces/recipe-how-peel-tomatoes-easily.phpHow to prepare tomatoesTo keep only the very best of tomatoeshttps://cooking-ez.com/images/recettes/trucs_astuces/130-13.webpBoil a large pan of water, and prepare a large bowl of cold water (the kitchen sink, half filled, is fine)https://cooking-ez.com/images/recettes/trucs_astuces/130-1.webpRemove the small green stalk from each tomato (if there is one)https://cooking-ez.com/images/recettes/trucs_astuces/130-2.webpThen with a good knife cut a cross in the top of each tomatohttps://cooking-ez.com/images/recettes/trucs_astuces/130-3.webpWhen water is boiling, put two or three tomatos in the pan. Leave them in for 20 seconds.Note: If you leavehttps://cooking-ez.com/images/recettes/trucs_astuces/130-4.webpThe skin will split, starting from the top incisionhttps://cooking-ez.com/images/recettes/trucs_astuces/130-5.webpRemove them with a skimmer or a fork, and plunge immediately into cold water. Continue withhttps://cooking-ez.com/images/recettes/trucs_astuces/130-6.webpOther way:Joel Robuchon advised in one of his recipes to avoid plunging tomatoes in water (because it removeshttps://cooking-ez.com/images/recettes/trucs_astuces/130-14.webpRemove tomatoes from cold water, peel off the skin with a knife discard ithttps://cooking-ez.com/images/recettes/trucs_astuces/130-7.webpWith a knife remove the green and hard core of the tomatos ("the bone"), and discard it. The tomatoes are ready to behttps://cooking-ez.com/images/recettes/trucs_astuces/130-8.webpIf you want only tomato flesh: cut them in fourhttps://cooking-ez.com/images/recettes/trucs_astuces/130-9.webpThen cut each quarter, from top to bottom, exactly as if you were tracing a "C" with the knife bladehttps://cooking-ez.com/images/recettes/trucs_astuces/130-10.webpDiscard the intside of the quarter, and remove any remaining seedshttps://cooking-ez.com/images/recettes/trucs_astuces/130-11.webpYou should have made tomato petals, ready to be used just as they are or cut smaller, in a salad with garden herbs forhttps://cooking-ez.com/images/recettes/trucs_astuces/130-12.webp https://cooking-ez.com/trucs_astuces/recipe-how-roll-out-pastry-for-tart.phpHow to roll out pastry for a tartReady for the mouldhttps://cooking-ez.com/images/recettes/trucs_astuces/149-01.webpTo start with, it is necessary to use pastry:Which is not in a ball, but rather flat like a thickhttps://cooking-ez.com/images/recettes/base/pates/49-0.webpDust working surface and rolling pin generously with flour (don't worry about using too much, the surplus will behttps://cooking-ez.com/images/recettes/trucs_astuces/129-1.webpNever pass the rolling pin over the whole surface of the pastry, you will inevitably made a bump in thehttps://cooking-ez.com/images/recettes/trucs_astuces/129-2.webpOnce this operation is complete, trim off the surplus pastry with a knife by following round the top of thehttps://cooking-ez.com/images/recettes/trucs_astuces/129-5.webpRemove any surplus flour with a brushhttps://cooking-ez.com/images/recettes/trucs_astuces/129-6.webpAnd finally, prick over the bottom of the mould with a fork or a "pique-vite", to avoid thehttps://cooking-ez.com/images/recettes/trucs_astuces/129-7.webp https://cooking-ez.com/trucs_astuces/recipe-how-peel-avocado.phpHow to prepare an avocadoAnd remove core and skinshttps://cooking-ez.com/images/recettes/trucs_astuces/128-7.webpRemove the small hard end of avocadohttps://cooking-ez.com/images/recettes/trucs_astuces/128-1.webpTake the avocado in your hand, press the knife blade onto the end of the fruit, and cut across until you meet the stonehttps://cooking-ez.com/images/recettes/trucs_astuces/128-2.webpThen turn around the stone, until you come back to the starting pointhttps://cooking-ez.com/images/recettes/trucs_astuces/128-3.webpThen take hold the avocado with one half in each hand and twist in opposite directionshttps://cooking-ez.com/images/recettes/trucs_astuces/128-4.webp... the two halves are easy detachedhttps://cooking-ez.com/images/recettes/trucs_astuces/128-5.webpTo remove the stone, take the half which contains it in your hand, and give the stone a sharp blow with the knife: thehttps://cooking-ez.com/images/recettes/trucs_astuces/128-6.webpThen give twist the knife, by holding avocado firmlyhttps://cooking-ez.com/images/recettes/trucs_astuces/128-7.webp... and the stone should come out easilyhttps://cooking-ez.com/images/recettes/trucs_astuces/128-8.webpTo remove flesh, use a tablespoonhttps://cooking-ez.com/images/recettes/trucs_astuces/128-9.webp... pass the tablespoon along the skinhttps://cooking-ez.com/images/recettes/trucs_astuces/128-10.webp... and scoop out avocado flesh in one movementhttps://cooking-ez.com/images/recettes/trucs_astuces/128-11.webp https://cooking-ez.com/trucs_astuces/recipe-how-peel-fruit.phpHow to peel a fruitThe very best of the fruithttps://cooking-ez.com/images/recettes/trucs_astuces/127-7.webpYou will need the following utensils:A chopping boardA goodhttps://cooking-ez.com/images/recettes/trucs_astuces/127-1.webpSplit the skin vertically into 4 quarters of similar sizehttps://cooking-ez.com/images/recettes/trucs_astuces/127-2.webpPull off the quarters of skin. With them you can make delicious candied peelhttps://cooking-ez.com/images/recettes/trucs_astuces/127-3.webpIf necessary, trim any remaining white pith from top and bottomhttps://cooking-ez.com/images/recettes/trucs_astuces/127-4.webpPut the fruit in front of you, remove the white pith by cutting in vertical strips all round the fruithttps://cooking-ez.com/images/recettes/trucs_astuces/127-6.webpComplete the operation by trimming off any remaining bits of pith. It's easier if you turn fruit upside down at thishttps://cooking-ez.com/images/recettes/trucs_astuces/127-7.webpYou should get a "clean" fruit. It is now "pelé à vif", but you need to separate the segments of fleshhttps://cooking-ez.com/images/recettes/trucs_astuces/127-8.webpFor the first segment, choose a large one and cut from the outside towards the centre, following the left-hand membranehttps://cooking-ez.com/images/recettes/trucs_astuces/127-9.webpThen do the same thing with the right-hand membranehttps://cooking-ez.com/images/recettes/trucs_astuces/127-10.webpAnd so separate the first segmenthttps://cooking-ez.com/images/recettes/trucs_astuces/127-11.webpFor all the other segments, start again with the left-hand membrane, and cut from outside to centrehttps://cooking-ez.com/images/recettes/trucs_astuces/127-12.webpNow comes the critical moment, when the blade of your knife reaches the centre: turn it gently half a turn (exacty ashttps://cooking-ez.com/images/recettes/trucs_astuces/127-13.webpYou will notice that there is only a little to cut, because the turn pratically detaches the segmenthttps://cooking-ez.com/images/recettes/trucs_astuces/127-14.webpThen remove the segment... You might need to finish by removing a few pips or pieces of membranehttps://cooking-ez.com/images/recettes/trucs_astuces/127-15.webpDo this for all segmentshttps://cooking-ez.com/images/recettes/trucs_astuces/127-16.webp https://cooking-ez.com/trucs_astuces/recipe-how-extract-passion-fruit-juice.phpHow to extract passion fruit juiceTo keep only the very besthttps://cooking-ez.com/images/recettes/trucs_astuces/126-2.webpYou will need the following utensils:A chopping boardA goodhttps://cooking-ez.com/images/recettes/trucs_astuces/126-1.webpPut the strainer over the bowl. Remove all the seeds from fruit with a tablespoon, and puthttps://cooking-ez.com/images/recettes/trucs_astuces/126-2.webpWith the maryse, press the seeds with a to and fro movement. This will push the juice throughhttps://cooking-ez.com/images/recettes/trucs_astuces/126-3.webpYou can use this highly perfumed and tasty juice in your recipes, like fruit jellies forhttps://cooking-ez.com/images/recettes/trucs_astuces/126-4.webp https://cooking-ez.com/trucs_astuces/recipe-how-peel-pineapple.phpHow to peel a pineappleTo get all the fleshhttps://cooking-ez.com/images/recettes/trucs_astuces/125-0.webpYou will need the following utensils:A chopping boardA goodhttps://cooking-ez.com/images/recettes/trucs_astuces/125-1.webpStart with top: cut about 1 cm or ½ inch beneath the leaveshttps://cooking-ez.com/images/recettes/trucs_astuces/125-2.webpThen the bottom, remove 1 cm or ½ inch here toohttps://cooking-ez.com/images/recettes/trucs_astuces/125-3.webpStand the pineapple up, and cut vertically in strips to remove all the skinhttps://cooking-ez.com/images/recettes/trucs_astuces/125-4.webpGo over the outside again to cut off any remaining "eyes". Pineapple should now be completely yellowhttps://cooking-ez.com/images/recettes/trucs_astuces/125-5.webpCut pineapple into quarters verticallyhttps://cooking-ez.com/images/recettes/trucs_astuces/125-6.webpLay each piece flat, cut out the hard fibrous core. Also remove any brown over-ripe partshttps://cooking-ez.com/images/recettes/trucs_astuces/125-7.webpThen cut quarters as required for your recipe, here in medium size pieceshttps://cooking-ez.com/images/recettes/trucs_astuces/125-8.webpFinally, squeeze all the pieces of skin or trimmings of flesh in your hands to extract the juice that you can drink orhttps://cooking-ez.com/images/recettes/trucs_astuces/125-9.webp https://cooking-ez.com/base/recipe-chantilly-creams.phpChantilly creamWhipped cream with sugarhttps://cooking-ez.com/images/recettes/base/cremes_mousses/124-4.webpPour ing0 into a bowl, add ing1, mix well and put in the freezer for 15 minuteshttps://cooking-ez.com/images/recettes/base/cremes_mousses/124-1.webpMaybe you'll see a ring of frozen cream all around the inside of the bowl; that's good news, meaning that your cream ishttps://cooking-ez.com/images/recettes/base/cremes_mousses/124-2.webpRemove bowl from the freezer and without delay, whip cream at high spped. It becomes firm in about 2 or 3 minutes, 5https://cooking-ez.com/images/recettes/base/cremes_mousses/124-3.webpContinue to whip until the cream is firm enough, not too much otherwise you will make butter.Your Chantillyhttps://cooking-ez.com/images/recettes/base/cremes_mousses/124-4.webp https://cooking-ez.com/viandes/recipe-five-hours-poultry.phpFive hours poultryPoultry of unbelievable tendernesshttps://cooking-ez.com/images/recettes/viandes/123-7.webpThis works with all kinds of poultry: chicken of course, but also duck, guinea fowl, turkey, etc.Salt andhttps://cooking-ez.com/images/recettes/viandes/123-1.webp... and inside of the birdhttps://cooking-ez.com/images/recettes/viandes/123-2.webpTie herbs firmly in a small bunch, or use a bouquet garni and put inside the bird with ing3https://cooking-ez.com/images/recettes/viandes/123-3.webpYou can also put in half an onion or a whole shallothttps://cooking-ez.com/images/recettes/viandes/123-4.webpPut bird in a cooking bag then in a dish, or cover dish with oven plastic film (seehttps://cooking-ez.com/images/recettes/viandes/123-5.webpPut in the oven at 150°C ou 302°F and forget about it for 3 hourshttps://cooking-ez.com/images/recettes/viandes/123-6.webpAfter 3 hours, remove the lid, or remove from the cooking bag, arrange vegetables around the bird, and baste with itshttps://cooking-ez.com/images/recettes/viandes/123-7.webpAfter the five hours, you can cut it up (but is it the right word when you do that with a fork?) andhttps://cooking-ez.com/images/recettes/viandes/123-8.webpNote: This works too with roasting meats. For a joint of pork, for example, surround the meat with somehttps://cooking-ez.com/images/recettes/viandes/123-9.webp https://cooking-ez.com/viandes/recipe-lille-style-chicken.phpLille style chickenChicken, cream and mushroomshttps://cooking-ez.com/images/recettes/viandes/volaille/122-0.webpPrepare ing5, cut them into stripshttps://cooking-ez.com/images/recettes/viandes/volaille/122-2.webpPut in a bowl and sprinkle with juice of ing1https://cooking-ez.com/images/recettes/viandes/volaille/122-3.webpPut a frying-pan over high heat, pour in ing2https://cooking-ez.com/images/recettes/viandes/volaille/122-4.webpAs soon as oil is smoking lightly, add mushrooms without salt, and cook for 2 minutes while stirring, or if you knowhttps://cooking-ez.com/images/recettes/viandes/volaille/122-5.webpAfter 2 minutes, remove from heat, salt, pepper, and pour into a strainer.Leave to drainhttps://cooking-ez.com/images/recettes/viandes/volaille/122-6.webpMeanwhile, cut ing0 into pieceshttps://cooking-ez.com/images/recettes/viandes/volaille/122-7.webpPut a frying-pan (notnon-stick) on medium heat, and pour in ing6 and ing3https://cooking-ez.com/images/recettes/viandes/volaille/122-8.webpAs soon as it sizzles, add chicken pieceshttps://cooking-ez.com/images/recettes/viandes/volaille/122-9.webpCook on all sides, stirring occasionally.Heat serving plateshttps://cooking-ez.com/images/recettes/viandes/volaille/122-10.webpWhen chicken pieces are golden brown, add ing4https://cooking-ez.com/images/recettes/viandes/volaille/122-11.webpThen déglaze: this means scrape the bottom of the pan with a woodenhttps://cooking-ez.com/images/recettes/viandes/volaille/122-12.webpWhen sauce is thick enough (to your taste), add mushrooms, mix well. Cook a further one or two minutes andhttps://cooking-ez.com/images/recettes/viandes/volaille/122-13.webpPour onto hot serving plates, and serve immediatelyhttps://cooking-ez.com/images/recettes/viandes/volaille/122-0.webpI suggest you follow Patrick's advice, and try a Beaujolais:"Chénas is one of the Beaujolais wines, andhttps://cooking-ez.com/images/recettes/viandes/volaille/122-14.webp https://cooking-ez.com/viandes/recipe-chinese-style-chicken.phpChinese style chickenChicken dices, small vegetables and soya saucehttps://cooking-ez.com/images/recettes/viandes/121-0.webpPeel and chop ing4.Peel ing5, remove shoot, then chop smallhttps://cooking-ez.com/images/recettes/viandes/121-1.webpWash ing1, and slice thinlyhttps://cooking-ez.com/images/recettes/viandes/121-2.webpPeel ing0 and ing3, wash, dry and cut into small pieceshttps://cooking-ez.com/images/recettes/viandes/121-3.webpShell ing2; or if using frozen ones, remove from freezerhttps://cooking-ez.com/images/recettes/viandes/121-4.webpCut ing8 into medium sized pieceshttps://cooking-ez.com/images/recettes/viandes/121-5.webpPick ingB leaves off their stalks.Dry ingChttps://cooking-ez.com/images/recettes/viandes/121-6.webpPut about 3 or 4 tablespoons olive oil in a large pan over medium heat.When very hot add the garlic andhttps://cooking-ez.com/images/recettes/viandes/121-7.webpAdd carrots and turnips, stir well and cook for 2 or 3 minuteshttps://cooking-ez.com/images/recettes/viandes/121-8.webpMeanwhile, put 2 tablespoons of olive oil in a small frying pan, then add ing7https://cooking-ez.com/images/recettes/viandes/121-9.webpCook about 5 minutes, until the almonds are golden brown. Set asidehttps://cooking-ez.com/images/recettes/viandes/121-10.webpAdd to leek to carrots and turnips, mix well and cook for 2 minutes.Add peas and beansprouts, salt and pepper,https://cooking-ez.com/images/recettes/viandes/121-11.webpMeanwhile, put 2 or 3 tablespoons olive oil in a frying pan on high heat. When it's hot add the chicken pieces and cookhttps://cooking-ez.com/images/recettes/viandes/121-12.webpThen add ing9, and cook while stirring frequently to turn the chicken in the soy saucehttps://cooking-ez.com/images/recettes/viandes/121-13.webpAdd the cooked almonds to the vegetables, add the chicken pieces, and mix wellhttps://cooking-ez.com/images/recettes/viandes/121-14.webpAt the last minute, with scissors, cut the coriander over the pan, mix well and servehttps://cooking-ez.com/images/recettes/viandes/121-15.webp https://cooking-ez.com/viandes/recipe-african-style-chicken.phpAfrican style chickenSmoked chicken with beans and tomato-coconut saucehttps://cooking-ez.com/images/recettes/viandes/120-0.webpSkin ing0, keeping only flesh (discard skin and bones), then cut out into small pieceshttps://cooking-ez.com/images/recettes/viandes/120-1.webpIn large pan, heat ing2 (or olive oil), then add chopped ing1, salt and pepper.Cook for a few minutes withouthttps://cooking-ez.com/images/recettes/viandes/120-2.webpAdd chicken pieceshttps://cooking-ez.com/images/recettes/viandes/120-3.webpStir well, and cook a few minutes while stirring so it doesn't catch on the bottomhttps://cooking-ez.com/images/recettes/viandes/120-4.webpPour in half of ing7https://cooking-ez.com/images/recettes/viandes/120-5.webpStir wellhttps://cooking-ez.com/images/recettes/viandes/120-6.webpPour in ing3, stir wellhttps://cooking-ez.com/images/recettes/viandes/120-7.webpCover and leave to cook on low heat for at least an hourhttps://cooking-ez.com/images/recettes/viandes/120-8.webpMeanwhile heat ingA in a frying pan, then add ing6 and cook for a few minutes until they are lightly fried.Sethttps://cooking-ez.com/images/recettes/viandes/120-9.webpIn another pan, heat ingB, then add drained and rinsed ing4.Cook one or two minutes while stirring so that thathttps://cooking-ez.com/images/recettes/viandes/120-10.webpAdd remaining tomato coulis, then fried bacon, and ing5 if desiredhttps://cooking-ez.com/images/recettes/viandes/120-11.webpStir well and leave to cook covered on low heat until chicken has its full cooking time.Meanwhilehttps://cooking-ez.com/images/recettes/viandes/120-12.webpTo serve, put rice onto a plate, add beans on top, then chickenhttps://cooking-ez.com/images/recettes/viandes/120-13.webp https://cooking-ez.com/viandes/recipe-morteau-sausage.phpMorteau sausageMorteau sausage on a bed of grilled potatoeshttps://cooking-ez.com/images/recettes/zoom/viandes/119-0.webpPeel, ing1https://cooking-ez.com/images/recettes/zoom/viandes/119-1.webpCut them into quarters, wash them, then dry them in a cloth.They should be cut into roughly equal-sized pieceshttps://cooking-ez.com/images/recettes/zoom/viandes/119-2.webpPlace ing2 in a non-stick saucepan over low heat. Add the potatoes and toss to coat well with the oil. Do nothttps://cooking-ez.com/images/recettes/zoom/viandes/119-4.webpRemove the string, wooden peg and ing0 label, then prick them along the entire length andhttps://cooking-ez.com/images/recettes/zoom/viandes/119-3.webpPlace the sausages on top of the potatoes, cover the pan and cook on a very low heat for 40 minutes,https://cooking-ez.com/images/recettes/zoom/viandes/119-6.webpWhen this time has elapsed, uncover the pan and remove the sausages to a plate to facilitate further processinghttps://cooking-ez.com/images/recettes/zoom/viandes/119-8.webpGently toss the potatoes to lift the already-roasted ones to the tophttps://cooking-ez.com/images/recettes/zoom/viandes/119-9.webpReturn the Morteau to the potatoes and cook for a further 15-20 minutes, uncovered, to toasthttps://cooking-ez.com/images/recettes/zoom/viandes/119-10.webpServe in the pan, directly on the table, or on plates with slices of Morteau and potatoeshttps://cooking-ez.com/images/recettes/zoom/viandes/119-0.webpWithout a moment's hesitation, a white wine from the Jura, if possible a Savagnin grape variety. Its extraordinarilyhttps://cooking-ez.com/images/ingredients/vin-blanc-jura.webp https://cooking-ez.com/viandes/recipe-involtinis.phpInvoltinisSmall veal and ham rolls stuffed with cheese and parsleyhttps://cooking-ez.com/images/recettes/viandes/118-0.webpChop ing2 and ing3 (from which you have removed the shoot), and mix togetherhttps://cooking-ez.com/images/recettes/viandes/118-1.webpPrepare ing0 by removing all skin and nerves if any.You should aim to get, as far as possible, rectangles ofhttps://cooking-ez.com/images/recettes/viandes/118-2.webpSpread out a slice of ham in front of youhttps://cooking-ez.com/images/recettes/viandes/118-3.webpPut a piece of veal on tophttps://cooking-ez.com/images/recettes/viandes/118-4.webpTrim the ham around the veal, then turn the lot over. You will then have the veal with ham on tophttps://cooking-ez.com/images/recettes/viandes/118-5.webpPrepare all the escalopes and ham like thishttps://cooking-ez.com/images/recettes/viandes/118-6.webpTake a veal/ham rectangle, salt and pepper its surface, place a tablespoon of parsley/garlic mixture along one edge,https://cooking-ez.com/images/recettes/viandes/118-7.webpNow comes the tricky bit - the rolling: Start with the aid of knife blade or metalhttps://cooking-ez.com/images/recettes/viandes/118-8.webpContinue with your fingershttps://cooking-ez.com/images/recettes/viandes/118-9.webpRollinghttps://cooking-ez.com/images/recettes/viandes/118-10.webp...quite tightlyhttps://cooking-ez.com/images/recettes/viandes/118-11.webpUntil you get a small rollhttps://cooking-ez.com/images/recettes/viandes/118-12.webpTie up roll to prevent it from opening during cooking.You can use cocktail sticks (toothpicks) but it's lesshttps://cooking-ez.com/images/recettes/viandes/118-13.webpConitnue like this with all the veal/ham rectangles.If you are not planning to use them the same day, freezehttps://cooking-ez.com/images/recettes/viandes/118-19.webpFor cooking, take large pan and add ing6 over a high heat. When oil is hot, add involtinis and fry until golden brownhttps://cooking-ez.com/images/recettes/viandes/118-14.webpThis is messy because the hot oil spits a lot, so you can put an aluminum foil lid over 2/3 of pan to contain this. Buthttps://cooking-ez.com/images/recettes/viandes/118-15.webpWhen involtinis are fully browned, put a lid ont the pan and simmer over a low heat for one hour or morehttps://cooking-ez.com/images/recettes/viandes/118-16.webpAfter this time remove lid and add ing5. Scrape bottom of pan well with a spatula after addinghttps://cooking-ez.com/images/recettes/viandes/118-17.webpAllow to cook for 10 more minutes, until cream thickens.You can serve with rice forhttps://cooking-ez.com/images/recettes/viandes/118-18.webp https://cooking-ez.com/viandes/recipe-hamburgers.phpHamburgersNothing like the fast-food oneshttps://cooking-ez.com/images/recettes/viandes/117-0.webpIn a bowl mix ing0, ing3, ing1 and ing2 choppedhttps://cooking-ez.com/images/recettes/viandes/117-1.webpSalt and pepper, add ing4 and mix againhttps://cooking-ez.com/images/recettes/viandes/117-2.webpWith this mix, form flat rounds of 10 cm or 4 inches diameter and ½ cm or ¼ inch thick.The best way is to usehttps://cooking-ez.com/images/recettes/viandes/117-3.webpCook meat rounds on barbecue or in a frying-pan with a lttle oil.Meanwhile split the buns and toast lightly onhttps://cooking-ez.com/images/recettes/viandes/117-4.webpAssemble hamburgers: onto each half bun put (for example) mustard, slice of tomato, salad, meat, cheese, gherkins,https://cooking-ez.com/images/recettes/viandes/117-5.webpMake hamburgers: on each half buns put (for example) mustard, tomato slice, pickled gherkins,https://cooking-ez.com/images/recettes/viandes/117-0.webp https://cooking-ez.com/viandes/recipe-express-chilli-con-carne.phpExpress chilli con carneExpress version of a classic Tex-Mex dishhttps://cooking-ez.com/images/recettes/viandes/116-8.webpChop ing2 and ing3, put them in a pan with ing7 and salt. Cook 2 or 3 minuteshttps://cooking-ez.com/images/recettes/viandes/116-1.webpThen add ing0, salt again and mixhttps://cooking-ez.com/images/recettes/viandes/116-2.webpCook for about 7-8 minuteshttps://cooking-ez.com/images/recettes/viandes/116-3.webpAdd ing5, and the beef stock cubehttps://cooking-ez.com/images/recettes/viandes/116-4.webpAdd ing1, drained and rinsedhttps://cooking-ez.com/images/recettes/viandes/116-5.webpAnd finally ing6https://cooking-ez.com/images/recettes/viandes/116-6.webpMix well, and cook for about 10 minuteshttps://cooking-ez.com/images/recettes/viandes/116-7.webpPut Tabasco on the table so that each guest can help himself, and serve the chilli with rice, plain white for examplehttps://cooking-ez.com/images/recettes/viandes/116-8.webp https://cooking-ez.com/poissons/recipe-marinated-tuna-herbs.phpMarinated tuna with herbsTuna fish, mint and corianderhttps://cooking-ez.com/images/recettes/poissons/115-5.webpIn a dish pour ing4, juice of ing3, salt & pepperhttps://cooking-ez.com/images/recettes/poissons/115-1.webpWash, drain, and dry ing1 and ing2https://cooking-ez.com/images/recettes/poissons/115-2.webpChop themhttps://cooking-ez.com/images/recettes/poissons/115-6.webpAdd to the dish and mixhttps://cooking-ez.com/images/recettes/poissons/115-3.webpPrepare ing0: wash and dry with towel or absorbant paper .Cut into pieces, put in the dishhttps://cooking-ez.com/images/recettes/poissons/115-4.webpCook on barbecue not too close to the fire, and baste the top regularly with the remaining marinade, using ahttps://cooking-ez.com/images/recettes/poissons/115-5.webp https://cooking-ez.com/poissons/recipe-salmon-papillote-small-vegetables.phpSalmon "en papillote" with small vegetablesFesh salmon escalopes, small dices of fresh vegetableshttps://cooking-ez.com/images/recettes/poissons/poisson/114-0.webpPrepare, wash and cut in small pieces ing0https://cooking-ez.com/images/recettes/poissons/poisson/114-1.webpPrepare ing1 and cut in small diceshttps://cooking-ez.com/images/recettes/poissons/poisson/114-2.webpPrepare and mince ing2https://cooking-ez.com/images/recettes/poissons/poisson/114-3.webpPrepare ing3 (fresh or frozen)https://cooking-ez.com/images/recettes/poissons/poisson/114-4.webpIn a pan mix ing4 and vegetables dices, with no heathttps://cooking-ez.com/images/recettes/poissons/poisson/114-5.webpPut over a low heat, salt and pepper, stir, and when butter is completely melted cover to prevent browning.Cookhttps://cooking-ez.com/images/recettes/poissons/poisson/114-6.webpCheck that the salmon escalopes are clean without skin, fat or bones, salt and pepper each side, and put one in thehttps://cooking-ez.com/images/recettes/poissons/poisson/114-7.webpFold paper over to seal and make the papillote by firmly closing edges (Use a stapler or paper clip)https://cooking-ez.com/images/recettes/poissons/poisson/114-8.webpPreferably glaze the papillotte using the remaining butter in the vegetable pan with a brush,https://cooking-ez.com/images/recettes/poissons/poisson/114-9.webpServe immediately onto your guests' plates, so that everyone opens their own papillote and discovers the delicioushttps://cooking-ez.com/images/recettes/poissons/poisson/114-0.webp https://cooking-ez.com/poissons/recipe-salmon-sorrel.phpSalmon with sorrelTenderness of salmon and slight acidity of sorrrelhttps://cooking-ez.com/images/recettes/trucs_astuces/cuissons/333-11.webpPrepare sorrelhttps://cooking-ez.com/images/recettes/trucs_astuces/comment/264-0.webpPrepare and grill ing0https://cooking-ez.com/images/recettes/poissons/113-7.webpLet wait in a hot plate, covered with aluminium foilhttps://cooking-ez.com/images/recettes/poissons/113-8.webpPrepare sorrel sauce: Discard fat from frying pan, and put back on medium heat.Add ing3, ing4, and carefullyhttps://cooking-ez.com/images/recettes/poissons/113-9.webpAdd all the sorrel leaves to the frying pan, stir gentlyhttps://cooking-ez.com/images/recettes/poissons/113-10.webp...in a few seconds they will wilt, and unfortunately lose their nice green colorhttps://cooking-ez.com/images/recettes/poissons/113-11.webpAdd ing1, bring to the boil then salt and pepper.Leave to thicken to your taste, check seasoning, and thehttps://cooking-ez.com/images/recettes/poissons/113-12.webpTo serve: on a hot plate (important), arrange a salmon steak in centre, surround with sorrelhttps://cooking-ez.com/images/recettes/trucs_astuces/cuissons/333-11.webp https://cooking-ez.com/poissons/recipe-scallops-crunchy-vegetables-wine-sabayon.phpScallops with crunchy vegetables and wine sabayonScallops with crunchy vegetables, foie gras and savoury sabayonhttps://cooking-ez.com/images/recettes/poissons/112-0.webpPeel ing0, ing2, cut into small sticks, then in small pieces.Prepare ing1, cut inhttps://cooking-ez.com/images/recettes/poissons/112-1.webpBring a large big pan of water to the boil, salt and add a stock cubehttps://cooking-ez.com/images/recettes/poissons/112-2.webpTip the small pieces of carrot, turnip and artichoke into the boiling waterhttps://cooking-ez.com/images/recettes/poissons/112-3.webpWait 30 seconds, then add courgette pieces.As soon as it comes back to the boil, wait one minute and removehttps://cooking-ez.com/images/recettes/poissons/112-4.webpDrain immediately and put into cold water for a few minuteshttps://cooking-ez.com/images/recettes/poissons/112-5.webpDrain again, and the vegetables are done. They can be kept in a sealed container in the fridge.Note:https://cooking-ez.com/images/recettes/poissons/112-6.webpPrepare the reduced white wine by pouring ing7 (Savagnin grape variety preferably) in a pan over a low heat with ahttps://cooking-ez.com/images/recettes/poissons/112-7.webpPrepare ing5https://cooking-ez.com/images/recettes/poissons/112-8.webpDon't forget to cut out the small hard muscle at the edge of each scallophttps://cooking-ez.com/images/recettes/poissons/112-9.webpCut the thickness of the scallop in twohttps://cooking-ez.com/images/recettes/poissons/112-10.webpThen leave on absorbant paper.Note: The scallops can be prepared the day before, inhttps://cooking-ez.com/images/recettes/poissons/112-11.webpCut ing6 in thin slices of about 3 mm - ¼ inch (one piece per scallop), and keep in the fridge, protected byhttps://cooking-ez.com/images/recettes/poissons/112-12.webpOn the day:Reheat the vegetables with a little butter in a pan.During this timehttps://cooking-ez.com/images/recettes/poissons/112-13.webpMake the sabayon with reduced wine and ing8, check seasoning, keep warmhttps://cooking-ez.com/images/recettes/poissons/112-14.webpCook the half scallops in a frying pan with some olive oil (possibly use tongs), then salthttps://cooking-ez.com/images/recettes/poissons/112-15.webpPut a layer of hot vegetables in each hot platehttps://cooking-ez.com/images/recettes/poissons/112-16.webpPlace 3 half scallops on the vegetableshttps://cooking-ez.com/images/recettes/poissons/112-17.webpPut a morsel of foie gras on each, then another half scallop on tophttps://cooking-ez.com/images/recettes/poissons/112-18.webpCoat with sabayon, and serve immediatelyhttps://cooking-ez.com/images/recettes/poissons/112-19.webp https://cooking-ez.com/poissons/recipe-rosemary-steamed-fish.phpRosemary steamed fishFish steak with a fondue of shallots and creamy shallot saucehttps://cooking-ez.com/images/recettes/poissons/111-0.webpTake ing0, fairly thick pieces of white fish, skinned and boned (hake, cod, ling, turbot, ...). Wash and dryhttps://cooking-ez.com/images/recettes/poissons/111-1.webpPut ing8 in a small pan on medium heat, add ing1 minced, season with salt and pepper and reduce until only ahttps://cooking-ez.com/images/recettes/poissons/111-6.webpAdd ing3, season again, and bring to the boilhttps://cooking-ez.com/images/recettes/poissons/111-7.webpPour the contents of the pan through a fine strainerhttps://cooking-ez.com/images/recettes/poissons/111-8.webp...and press the shallots well to extract all the flavourhttps://cooking-ez.com/images/recettes/poissons/111-9.webpPour the cream back into the pan, put on low heat and leave to thicken slowly.At the last minute, incorporatehttps://cooking-ez.com/images/recettes/poissons/111-10.webpPrepare the steamer: in a large pan put about 2 cm or 1 inch of water and add ing2.Place something metal on thehttps://cooking-ez.com/images/recettes/poissons/111-11.webpPlace the basket or a rack in the pan, cover and put on medium heat.https://cooking-ez.com/images/recettes/poissons/111-12.webpWhen water is boiling (enjoy the smell of the rosemary), place the fish pieces in the basket in a single layer (nohttps://cooking-ez.com/images/recettes/poissons/111-13.webpIf you cook the fish in more than one batch, leave the cooked pieces to wait in a hot dish, covered with a sheet ofhttps://cooking-ez.com/images/recettes/poissons/111-14.webpIf necessary, reheat the fondue of onion, and spread about 2 tablespoonsful in the centre of each (hot)https://cooking-ez.com/images/recettes/poissons/111-0.webp https://cooking-ez.com/poissons/recipe-tahitian-style-fish.phpTahitian style fishFish cured in lime juicehttps://cooking-ez.com/images/recettes/poissons/110-0.webpThe day before, cut ing0 into small pieces. Ideally use 3 different kinds of fish: salmon, cod, whiting, tuna, etchttps://cooking-ez.com/images/recettes/poissons/110-1.webpYou should make the pieces quite small about 1 or 2 cm) and fairly thinhttps://cooking-ez.com/images/recettes/poissons/110-2.webpSqueeze the ing1, and put the juice in a bowl through a very fine strainer to remove all thehttps://cooking-ez.com/images/recettes/poissons/110-3.webpPut all the fish in the salted lime juice, mix well. Cover with plastic film andhttps://cooking-ez.com/images/recettes/poissons/110-4.webpThe next day, you will see that the fish has been cured by the lime juice, as it will have become opaque (effectivelyhttps://cooking-ez.com/images/recettes/poissons/110-5.webpDrain the fish in a strainer. You can discard the lime juice nowhttps://cooking-ez.com/images/recettes/poissons/110-6.webpWash, peel and cut ing2 in small pieceshttps://cooking-ez.com/images/recettes/poissons/110-7.webpCut ing4 very finehttps://cooking-ez.com/images/recettes/poissons/110-8.webpCut ing3 into very small pieceshttps://cooking-ez.com/images/recettes/poissons/110-9.webpAdd carrot, chives and shallot to the fish, mix wellhttps://cooking-ez.com/images/recettes/poissons/110-10.webpFinally add ing5, perhaps chive flavoured.Add pepper, then check seasoninghttps://cooking-ez.com/images/recettes/poissons/110-11.webpServe like this, as a salad, or on toast. If you're having a barbecue, serve as a starter, and make toast directly onhttps://cooking-ez.com/images/recettes/poissons/110-0.webp https://cooking-ez.com/poissons/recipe-nicholas-fish.phpNicholas's fishFish filet and thinly sliced leekshttps://cooking-ez.com/images/recettes/poissons/109-0.webpIt is not necessary to use fish fillet, ordinary pieces will be fine.Wash the ing1, remove skin and bones thenhttps://cooking-ez.com/images/recettes/poissons/109-1.webpWash ing0, and slice thinly.In a large pan, melt ing3 and add the sliced leeks, andhttps://cooking-ez.com/images/recettes/poissons/109-2.webpCook uncovered 4 - 5 minutes, until leeks are almost cooked, but still a bit crunchyhttps://cooking-ez.com/images/recettes/poissons/109-3.webpAdd the fish pieces, mix well and coverhttps://cooking-ez.com/images/recettes/poissons/109-4.webpLeave to cook until fish becomes opaquehttps://cooking-ez.com/images/recettes/poissons/109-5.webpAdd ing2, salt and pepper, then thicken the cream over a low heat for a few minutes.It's readyhttps://cooking-ez.com/images/recettes/poissons/109-0.webp https://cooking-ez.com/poissons/recipe-fish-petals-vegetables-julienne-beurre-blanc.phpFish petals, vegetables julienne, and beurre blancThe best flakes of fish with julienne vegetableshttps://cooking-ez.com/images/recettes/poissons/108-0.webpIn a pan put ing0, add enough water to cover the fish, add salt and put over a meadium heat.As soon as thehttps://cooking-ez.com/images/recettes/poissons/108-1.webpThe fish is cooked when it becomes opaque.It's important that the fish is not overcooked, otherwise it will behttps://cooking-ez.com/images/recettes/poissons/108-2.webpPut the fish in a strainer to remove all the waterhttps://cooking-ez.com/images/recettes/poissons/108-3.webpThen carefully remove from the fish all the bones, skin and fat.You must keep only the flakes, the very best ofhttps://cooking-ez.com/images/recettes/poissons/108-4.webpPeel and wash ing3. Cut into fine stickshttps://cooking-ez.com/images/recettes/poissons/108-5.webpPeel and wash ing2. Cut into fine stickshttps://cooking-ez.com/images/recettes/poissons/108-6.webpPrepare ing4, rawhttps://cooking-ez.com/images/recettes/poissons/108-17.webpIn a big pan, melt ing6 over medium heathttps://cooking-ez.com/images/recettes/poissons/108-8.webpPut all the vegetable sticks in the pan, add salt and pepper, then stir wellhttps://cooking-ez.com/images/recettes/poissons/108-9.webpPut a lid on the pan, or like a real chef, a circle of greasproof paper with a hole in the centre (thehttps://cooking-ez.com/images/recettes/poissons/108-10.webpCut ing5 into stripshttps://cooking-ez.com/images/recettes/poissons/108-11.webpPut in a pan with ing7 until them lightly roastedhttps://cooking-ez.com/images/recettes/poissons/108-18.webpThen add fish flakes, stir well, add salt and pepper (taste to check) and cook 2 or 3 minutes until the fish ishttps://cooking-ez.com/images/recettes/poissons/108-12.webpPrepare the sauce:In a pan put ing9 over high heat, add ing8 finely chopped, salt and pepper.Cook for 1https://cooking-ez.com/images/recettes/poissons/108-13.webpAdd ingA, and bring to the boil againhttps://cooking-ez.com/images/recettes/poissons/108-14.webpTurn the heat down to medium, and with a whisk slowly add ingB, a little at a time.Tohttps://cooking-ez.com/images/recettes/poissons/108-15.webpArrangement ("le dressage"):The plates must be hot, you could put them in the micro-wave for 1 minute, at maxhttps://cooking-ez.com/images/recettes/poissons/108-16.webp https://cooking-ez.com/poissons/recipe-koulibiak-pie-dish.phpKoulibiak in pie dishSophisticated pie with salmon, rice and mushroomshttps://cooking-ez.com/images/recettes/poissons/107-00.webpPut salmon pieces in hot salted water with bouquet garni.If your salmon pieces are not filleted, don't worryhttps://cooking-ez.com/images/recettes/poissons/107-01.webpCook over a low heat until salmon flesh become opaque (4 - 5 minutes).Drain and leave to cool a littlehttps://cooking-ez.com/images/recettes/poissons/107-02.webpClean salmon pieces keeping only the flesh.To remove the brown fat on back, use a knife.Discard skin,https://cooking-ez.com/images/recettes/poissons/107-03.webpSet aside on absorbing paperhttps://cooking-ez.com/images/recettes/poissons/107-04.webpSave time by cooking the eggs (hard boiled) in salmon cooking waterhttps://cooking-ez.com/images/recettes/poissons/107-05.webpAfter 10 minutes boiling, remove eggs and put into cold water.Remove eggshell, and put back into coldhttps://cooking-ez.com/images/recettes/poissons/107-06.webpCook rice in salted water with a chicken stock cube.When cooked, add 2 tablespoonshttps://cooking-ez.com/images/recettes/poissons/107-07.webpBreak off mushroom stalks, peel the capshttps://cooking-ez.com/images/recettes/poissons/107-08.webpAnd cut in small pieceshttps://cooking-ez.com/images/recettes/poissons/107-09.webpPut a knob of butter in a pan, add chopped shallot, salt and pepper.Cook one minute and add mushrooms, mix wellhttps://cooking-ez.com/images/recettes/poissons/107-10.webpCook 3 - 4 minutes, add ½ lemon juice, salt and pepper, then check seasoning.Leave to cool and drain in ahttps://cooking-ez.com/images/recettes/poissons/107-11.webpPrepare ing5https://cooking-ez.com/images/recettes/poissons/107-17.webpRoll out the puff pastry, glaze on one side.Put back in the fridge for one hourhttps://cooking-ez.com/images/recettes/poissons/107-18.webpAfter this time remove from the fridge, and put in your mould, the egg-coated side in thehttps://cooking-ez.com/images/recettes/poissons/107-19.webpStart the koulibiac: put a layer of salmon in the dishhttps://cooking-ez.com/images/recettes/poissons/107-20.webpCover with a layer of ricehttps://cooking-ez.com/images/recettes/poissons/107-21.webpA layer of mushroomshttps://cooking-ez.com/images/recettes/poissons/107-22.webpA layer of sliced eggshttps://cooking-ez.com/images/recettes/poissons/107-23.webpA layer of spinachhttps://cooking-ez.com/images/recettes/poissons/107-24.webpAnother layer of salmonhttps://cooking-ez.com/images/recettes/poissons/107-25.webpAnd finally a second layer of ricehttps://cooking-ez.com/images/recettes/poissons/107-26.webpFold over the puff pastry to seal the koulibiac. Remember to leave a small hole to let out steam duringhttps://cooking-ez.com/images/recettes/poissons/107-27.webpPreaheat your oven to 230°C or 446°F, and put koulibiak in for 20 - 30 minutes.Watch for coloration, take ithttps://cooking-ez.com/images/recettes/poissons/107-28.webpWait a few minutes before turning out from dishhttps://cooking-ez.com/images/recettes/poissons/107-29.webpCut thick slices with a bread knife (easier).You can serve this koulibiac in hot plates with a slightly sharphttps://cooking-ez.com/images/recettes/poissons/107-30.webp https://cooking-ez.com/four/recipe-tomato-preserve.phpPreserved tomatoesSlow-cooked tomato "petals"https://cooking-ez.com/images/recettes/four/106-0.webpPeel ing0, cut into quarters and discard seeds. You should have "petals" ofhttps://cooking-ez.com/images/recettes/four/106-1.webpDrain and dry on a cloth or some papier absorbanthttps://cooking-ez.com/images/recettes/four/106-2.webpPeel ing2https://cooking-ez.com/images/recettes/four/106-3.webpCut garlic into thin stripshttps://cooking-ez.com/images/recettes/four/106-4.webpOn a non-stick baking sheet, put a sage leaf dipped in olive oil, add a little thyme and ahttps://cooking-ez.com/images/recettes/four/106-5.webpPlace a piece of tomato on top, then another small strip of garlichttps://cooking-ez.com/images/recettes/four/106-6.webpBrush with olive oilhttps://cooking-ez.com/images/recettes/four/106-7.webpThen add pepperhttps://cooking-ez.com/images/recettes/four/106-8.webpArrange all the tomatoes in this wayhttps://cooking-ez.com/images/recettes/four/106-9.webpThen put in theconventional oven: 4 hours at 80°C or 176°Fbread oven: 12 hours after oven has cooledhttps://cooking-ez.com/images/recettes/four/106-10.webpAt the end of this time, take out the baking sheethttps://cooking-ez.com/images/recettes/four/106-11.webpPrepare a jar with the sprig of rosemary, a sage leaf, a sprig of thyme and a bayleaf, blanched as for thehttps://cooking-ez.com/images/recettes/four/106-12.webpAdd the preserved tomatoes (discard cooking herbs), and cover with a little olive oilhttps://cooking-ez.com/images/recettes/four/106-13.webp https://cooking-ez.com/four/recipe-tomato-sauce-for-pizzas.phpTomato sauce (for pizzas)A tomato sauce with herbshttps://cooking-ez.com/images/recettes/four/105-0.webpPeel and finely chop ing1 and ing0.Put ing6 in a large pan, heat and add onion andhttps://cooking-ez.com/images/recettes/four/105-1.webpAdd ing4, ing2 and ing3 en chemise (in its skin), stir well, salt and pepperhttps://cooking-ez.com/images/recettes/four/105-2.webpDiscard bouquet garni and garlic, add ing5, mix well.Leave to cook uncovered on lowhttps://cooking-ez.com/images/recettes/four/105-3.webpTaste to check seasoning, then remove from heat and leave to cool.You can blend ithttps://cooking-ez.com/images/recettes/four/105-4.webpPut in a jar with an airtight lid and refrigeratehttps://cooking-ez.com/images/recettes/four/105-0.webp https://cooking-ez.com/four/recipe-pizza-dough.phpPizza doughFor homemade pizzashttps://cooking-ez.com/images/recettes/zoom/four/104-0.webpIn a mixer bowl pour ing0, ing1, ing2, ing3, ing4, ing5 then possibly ing6https://cooking-ez.com/images/recettes/zoom/four/104-1.webpKnead at medium speed for 5 to 10 minutes.The dough becomes elastic and a slightly stickyhttps://cooking-ez.com/images/recettes/zoom/four/104-3.webp...and eventually peels off the sides of the mixerhttps://cooking-ez.com/images/recettes/zoom/four/104-4.webpFlour the work surface, pour in the dough and gather it into a large ball.Then place it in a bowl or basin,https://cooking-ez.com/images/recettes/zoom/four/104-6.webpLeave to rest in the fridge overnight, the dough will swell gently and the aromas will formhttps://cooking-ez.com/images/recettes/zoom/four/104-7.webpAt the end of this time, cut dough into small lumps (100 g approximately for small pizzas, 200 g or more for big ones)https://cooking-ez.com/images/recettes/zoom/four/104-8.webpRoll into ballshttps://cooking-ez.com/images/recettes/zoom/four/104-9.webpCover with a plastic sheet, and leave to rise again before usinghttps://cooking-ez.com/images/recettes/zoom/four/104-10.webpWhen ready to make pizzas, roll each ball of dough out thinlyhttps://cooking-ez.com/images/recettes/zoom/four/104-0.webp https://cooking-ez.com/four/recipe-special-breads.phpSpecial small breadsMany kind of small breadshttps://cooking-ez.com/images/recettes/four/pains-speciaux/103-0.webpThe method is very similar to the recipe of the leavened bread.Mix water, salt, and leaven, add the specialhttps://cooking-ez.com/images/recettes/four/pains-speciaux/100-3.webpMichotte ComtoiseMix together:90 g of Comté, diced small 90 g Morteauhttps://cooking-ez.com/images/recettes/four/pains-speciaux/103-1.webpBread with bacon and sesameCook in a frying pan, with a tablespoon of olive oil125 g small pieceshttps://cooking-ez.com/images/recettes/four/pains-speciaux/103-2.webpSeed breadMix together:10g linseeds10g black linseeds10g sunflower seed10ghttps://cooking-ez.com/images/recettes/four/pains-speciaux/103-3.webpChestnut breadProceed as for a normal bread, but use this flour mix:150ghttps://cooking-ez.com/images/recettes/four/pains-speciaux/103-7.webpNothing else bread This bread got this funny name because it's so filling it can be eaten on its own. It'shttps://cooking-ez.com/images/recettes/four/pains-speciaux/103-5.webpRajah's breadIncorporate at the appropriate stage (see above)1 tablespoon curry powder3https://cooking-ez.com/images/recettes/four/pains-speciaux/103-4.webpBread from Brest (Brittany)When water is mixed with salt and leaven, add30g rye flour30ghttps://cooking-ez.com/images/recettes/four/pains-speciaux/103-6.webpParmesan_chives bread from Dunbrody Prepare a dough withhttps://cooking-ez.com/images/recettes/four/pains-speciaux/103-0.webp https://cooking-ez.com/four/recipe-chocolate-rolls-petits-pains.phpChocolate rolls (petits pains)Real chocolate rollshttps://cooking-ez.com/images/recettes/four/102-0.webpPut ing0, ing1, ing2, ing3, ing4, ing5, ing6 et ing7, in the bowl of a mixerhttps://cooking-ez.com/images/recettes/four/102-1.webpKnead 4 minutes on speed 1, then about 8 minutes on speed 2, until the dough becomes slightly elastic.Gatherhttps://cooking-ez.com/images/recettes/four/102-2.webpAt the end of this time, tip it onto the work surface and press down on top to release gaseshttps://cooking-ez.com/images/recettes/four/102-3.webpThen reshape into a ball, while kneading a little with your handhttps://cooking-ez.com/images/recettes/four/102-4.webpCut dough into lumps of of approximately 50g. If you have weighing-scales, you can do this byhttps://cooking-ez.com/images/recettes/four/102-5.webpDivide up all the doughhttps://cooking-ez.com/images/recettes/four/102-6.webpThen "roll" the lumps, under your hand, like modelling clay.Do this for all the doughhttps://cooking-ez.com/images/recettes/four/102-7.webpFlatten each ball with your fingers, to form a kind of elongated cakehttps://cooking-ez.com/images/recettes/four/102-8.webpPlace a stick of chocolate on ithttps://cooking-ez.com/images/recettes/four/102-12.webpRoll the dough up around the chocolatehttps://cooking-ez.com/images/recettes/four/102-9.webpIf necessary, tidy up the ends. The dough should extend barely 1 cm beyond the chocolate, but it should no longer behttps://cooking-ez.com/images/recettes/four/102-10.webpArrange the rolls on a baking sheet, leaving room between them as they will rise and spreadhttps://cooking-ez.com/images/recettes/four/102-13.webpThen, glaze the rolls, and put in the oven for 15 to 20 minuteshttps://cooking-ez.com/images/recettes/four/102-11.webpTake out of the oven as soon as they are well coloured. They should not be overcooked, otherwise they will be too dryhttps://cooking-ez.com/images/recettes/four/102-0.webp https://cooking-ez.com/four/recipe-pitta-bread.phpPitta breadLebanese breadhttps://cooking-ez.com/images/recettes/four/pains-speciaux/101-12.webpIn the mixer bowl, or a large bowl, pour ing5, ing3 and ing2.Add ing0, ing1, and finally ing4https://cooking-ez.com/images/recettes/four/pains-speciaux/101-1.webpKnead for about 4 minutes at medium speedhttps://cooking-ez.com/images/recettes/four/pains-speciaux/101-2.webp...until you obtain a soft, smooth paste.txt=2294https://cooking-ez.com/images/recettes/four/pains-speciaux/101-3.webpGather the dough into a ball in a bowl, flour it, then cover it with plastic wrap and leavehttps://cooking-ez.com/images/recettes/four/pains-speciaux/101-4.webp...until the dough has more or less doubled in volumehttps://cooking-ez.com/images/recettes/four/pains-speciaux/101-15.webpAfter this time, take out the dough and quickly flatten it by hand into a large squarehttps://cooking-ez.com/images/recettes/four/pains-speciaux/101-16.webpCut it into "lines"https://cooking-ez.com/images/recettes/four/pains-speciaux/101-17.webpCut into small dough pieces weighing about 100ghttps://cooking-ez.com/images/recettes/four/pains-speciaux/101-18.webpRoll the dough into a ball and place on a floured baking sheet, then cover withhttps://cooking-ez.com/images/recettes/four/pains-speciaux/101-19.webpThen roll out the balls of dough into flat rounds approximately 10-15 cm (4-6") diameter and about 5 mm ( ¼") thickhttps://cooking-ez.com/images/recettes/four/pains-speciaux/101-5.webpCook the pitta:Using a wood fire if you have a bread ovenIn a convential oven at 240°C ou 464°F,https://cooking-ez.com/images/recettes/four/pains-speciaux/101-6.webpIf you use a bread oven, take care because the pitta cook very quickly (one minute or less!), and need to be turnedhttps://cooking-ez.com/images/recettes/four/pains-speciaux/101-7.webpYou could throw a "pitta party", preparing everything to be put out on the table, leaving your guests to assemble theirhttps://cooking-ez.com/images/recettes/four/pains-speciaux/101-8.webpDiced avocado in a lime and olive oil vinaigrettehttps://cooking-ez.com/images/recettes/four/pains-speciaux/101-9.webpTuna rilletteshttps://cooking-ez.com/images/recettes/four/pains-speciaux/101-10.webpGuacamole, Hummus, etchttps://cooking-ez.com/images/recettes/four/pains-speciaux/101-11.webpTo make a pitta sandwich, cut in half while still warmhttps://cooking-ez.com/images/recettes/four/pains-speciaux/101-12.webpThen fill the pocket of each half as you choose from the suggestions abovehttps://cooking-ez.com/images/recettes/four/pains-speciaux/101-13.webp https://cooking-ez.com/four/recipe-leavened-bread.phpLeavened breadThe real taste of breadhttps://cooking-ez.com/images/recettes/four/100-0.webpIn bread-making, the water temperature is always important. It's not a fixed value, but related to 3 otherhttps://cooking-ez.com/images/pages/temperature_base2.webpPut into a food-processor bowl: ing0, ing1, ing2, ing3 at the right temperature, and ing4.Then knead on minimumhttps://cooking-ez.com/images/recettes/four/pains-speciaux/100-3.webpTransfer the dough into a clean bowl, or leave it in the mixer bowl, and cover with a plastichttps://cooking-ez.com/images/recettes/four/100-4.webpAt the end of this time, tip the dough onto the work surface.You now need to "structure" or work the dough tohttps://cooking-ez.com/images/recettes/four/100-5.webpContinue until you get a nice even ballhttps://cooking-ez.com/images/recettes/four/100-6.webpThen put the ball of dough into a bowl, with the seam underneath, and cover with a plastichttps://cooking-ez.com/images/recettes/four/100-8.webpAt the end of this time transfer the dough onto the work surface and "knock back", i.e. remove the CO2 whichhttps://cooking-ez.com/images/recettes/four/100-9.webpThen cut the dough into lumps the size or the weight of your choice, and shape the loaves.The photo shows 2https://cooking-ez.com/images/recettes/four/100-10.webpWith each lump, reshape into a ball with a rounded top and seam underneath, always gently, to preserve the honeycombhttps://cooking-ez.com/images/recettes/four/100-11.webpPlace your loaves (gently and with much love) into floured rising baskets (bannetons).Note: the smooth facehttps://cooking-ez.com/images/recettes/four/100-13.webpCover with a plastic sheet, and put in a warm place again for 2 hours. In French this secondhttps://cooking-ez.com/images/recettes/four/100-14.webpPreheat your oven at 460°F (240°C).When the dough is ready (well risen), it's time to bake.Flour thehttps://cooking-ez.com/images/recettes/four/100-15.webpSlash the top of the loaf with a sharp blade. In French this is "le lamage", then put in the ovenhttps://cooking-ez.com/images/recettes/four/100-16.webpCook for about 40 minutes.txt=2180https://cooking-ez.com/images/recettes/four/100-17.webpRemoving the baked loaves from the oven is always a magical moment (at least when it works, otherwise it's ahttps://cooking-ez.com/images/recettes/four/100-18.webpWhen the loaves have cooled slightly they should be brushed on the underside to removehttps://cooking-ez.com/images/recettes/four/100-19.webpThat's it, finished, now all you need to do now is enjoy your breadhttps://cooking-ez.com/images/recettes/four/100-20.webp https://cooking-ez.com/desserts/recipe-parisian-style-chocolate-custard-tart.phpParisian-style chocolate custard tartLike a classic French custard tart, but with chocolatehttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/99-0.webpLay a sheet of cooking parchment on a baking sheet. Sit an 8-inchhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/99-1.webpPrepare ing1 in "chocolate" versionhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/99-6.webpPreheat the oven to 360°F (180°C).Take the pastry case out of the fridge and trim off the overhanging pastryhttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/99-7.webpPour the custard filling into the pastry casehttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/99-8.webp...and bake for about 50 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/99-9.webpLeave to cool before slipping off the ring. You can eat this right away, but it will be even better next day if lefthttps://cooking-ez.com/images/recettes/zoom/desserts/entremets/99-0.webp https://cooking-ez.com/four/recipe-surprise-bread.phpSurprise breadLittle sandwiches in a big loafhttps://cooking-ez.com/images/recettes/four/98-0.webpIf you are making your own bread, proceed as for the new leavened bread orhttps://cooking-ez.com/images/recettes/four/98-1.webpAfter two hours, when the dough is well risen, bake a little longer than a normal loafhttps://cooking-ez.com/images/recettes/four/98-2.webpTurn out and leave to cool on a wire rack.The results are better if you use a loafhttps://cooking-ez.com/images/recettes/four/98-3.webpOn the day, cut the top off the loaf, just where it becomes rounded, to obtain the smallest possible lid, and thehttps://cooking-ez.com/images/recettes/four/98-4.webpWith a bread knife (or other serrated knife - this is important), cut vertcally all around the inside of the loaf. Gohttps://cooking-ez.com/images/recettes/four/98-5.webpInsert the knife into the base of the loaf and cut using a sweeping, sawing movement.The aim is to slice offhttps://cooking-ez.com/images/recettes/four/98-6.webpNow comes the tricky moment: extracting the soft cylinder of bread intact from its ring of crust.It should behttps://cooking-ez.com/images/recettes/four/98-7.webpIf you succeed and manage this, what follows is only sandwiches!https://cooking-ez.com/images/recettes/four/98-8.webpCut the block of bread in half verticallyhttps://cooking-ez.com/images/recettes/four/98-9.webpThen slice each half thinly (1/2 cm, 1/4" approx.).You will need an even number of slices, and keep them inhttps://cooking-ez.com/images/recettes/four/98-10.webpFor smoked ham: prepare 3 pairs of ½ slices, and butter one of each pairhttps://cooking-ez.com/images/recettes/four/98-11.webpPut a slice of ham on the butter, and trim of any that overhangs the bread with scissors or a very sharp knife (it'shttps://cooking-ez.com/images/recettes/four/98-12.webpPut the top slices on the sandwicheshttps://cooking-ez.com/images/recettes/four/98-13.webpAnd cut each one into 4https://cooking-ez.com/images/recettes/four/98-22.webpFor smoked salmon: prepare 3 pairs of ½ slices, squeeze lime juice one slice of each pair, and butter the otherhttps://cooking-ez.com/images/recettes/four/98-14.webpOn the butter put a slice of smoked salmon, trim off any extra, and complete the sandwiches, then cut into 4https://cooking-ez.com/images/recettes/four/98-15.webpFor chicken mayonnaise: prepare 3 pairs of ½ slices, and spread mayonnaise over each onehttps://cooking-ez.com/images/recettes/four/98-16.webpArrange small pieces of cooked chicken on half, complete the sandwiches, and cut into 4https://cooking-ez.com/images/recettes/four/98-17.webpBegin the assembly of the surprise bread by making a layer of 8 sandwiches of one fillinghttps://cooking-ez.com/images/recettes/four/98-18.webpContinue to fill with a different type of sandwich in each layerhttps://cooking-ez.com/images/recettes/four/98-19.webpRight to the top of the loafhttps://cooking-ez.com/images/recettes/four/98-21.webpThen add the lid, and refrigerate for a few hours.Remove and leave at room temperature one hour before serving,https://cooking-ez.com/images/recettes/four/98-20.webp https://cooking-ez.com/four/recipe-sandwich-bread.phpSandwich breadFor sandwiches, toast and canapéshttps://cooking-ez.com/images/recettes/four/97-0.webpPut in the bowl of a food processor: ing1, ing0 (warm), ing2 and ing3https://cooking-ez.com/images/recettes/four/97-1.webpAdd ing4 cut into small pieces, then ing5, ing6, and finally ing7https://cooking-ez.com/images/recettes/four/97-2.webpKnead at minimum speed for 5 minutes, then on speed 1 for a further 5 minutes.You could also chech the dough byhttps://cooking-ez.com/images/recettes/four/97-3.webpGather dough into a ball, cover with a plastic sheet and leave in a warm place to double inhttps://cooking-ez.com/images/recettes/four/97-4.webpAt the end of this time, cut dough into two pieces of the same weight, and shape them into long rolls the length ofhttps://cooking-ez.com/images/recettes/four/97-5.webpPut each lump in a rectangular mouldhttps://cooking-ez.com/images/recettes/four/97-8.webpFor classical sandwich bread, with slices of this form:https://cooking-ez.com/images/recettes/four/97-6.webpBake for 20 - 30 minutes (watch colouration towards end of cooking time).Note: if you opt for moulded loaves,https://cooking-ez.com/images/recettes/four/97-7.webp https://cooking-ez.com/entrees/recipe-ramekins-duchess-potatoes.phpRamekins of duchess potatoesMashed potato, cooked leeks, bacon and duchess potatoeshttps://cooking-ez.com/images/recettes/entrees/autres/96-0.webpPeel and wash ing0https://cooking-ez.com/images/recettes/entrees/autres/96-1.webpCook in salted boiling water until softhttps://cooking-ez.com/images/recettes/entrees/autres/96-2.webpPut in a blender or a vegetable millhttps://cooking-ez.com/images/recettes/entrees/autres/96-3.webp...until you have a classic mashed potatohttps://cooking-ez.com/images/recettes/entrees/autres/96-4.webpDivide mashed potato in two, salt and pepper the first half, then over a low heat add ing2 and ing1 while stirringhttps://cooking-ez.com/images/recettes/entrees/autres/96-5.webpMake the duchess potatoes: salt and pepper the other half of the mashed potato, add ing4 and ing4https://cooking-ez.com/images/recettes/entrees/autres/96-6.webpWhip until nicely smooth and yellowhttps://cooking-ez.com/images/recettes/entrees/autres/96-7.webpCook ing3 in a frying pan without fat, until they are cooked but not browned.Set asidehttps://cooking-ez.com/images/recettes/entrees/autres/96-13.webpPreheat your oven to 180°C or 356°F.Start assembling the ramekins: butter the bottom, and put in a layer ofhttps://cooking-ez.com/images/recettes/entrees/autres/96-14.webpAdd a layer of cooked leekhttps://cooking-ez.com/images/recettes/entrees/autres/96-15.webpAdd some baconhttps://cooking-ez.com/images/recettes/entrees/autres/96-16.webpAnd finish with a layer of duchess potatoes, if possible by using a forcing bag (it'shttps://cooking-ez.com/images/recettes/entrees/autres/96-17.webpCook in the oven until duchess potatoes are golden brown (about 20 minutes)https://cooking-ez.com/images/recettes/entrees/autres/96-18.webpServe hothttps://cooking-ez.com/images/recettes/entrees/autres/96-19.webp https://cooking-ez.com/four/recipe-natural-leaven.phpNatural leavenThe leaven of ancient timeshttps://cooking-ez.com/images/recettes/four/95-4.webpDay 1:In a small pot, such as a jam jar, mix throughly 20 g flour with 20 ghttps://cooking-ez.com/images/recettes/four/95-1.webpLeave to rest for 2 or 3 dayshttps://cooking-ez.com/images/recettes/four/95-8.webpDay 3 or 4:The contents of the pot might be starting to bubble, which is a very goodhttps://cooking-ez.com/images/recettes/four/95-2.webpLeave to rest for 1 or 2 dayshttps://cooking-ez.com/images/recettes/four/95-8.webpDay 5 or 6:The contents of the pot should start to inflate, make bubbles, be cominghttps://cooking-ez.com/images/recettes/four/95-3.webpLeave to rest for 1 ou 2 jourshttps://cooking-ez.com/images/recettes/four/95-8.webpDay 9 or 10:The leaven is started, it should start to smell and to be fizzing or frothinghttps://cooking-ez.com/images/recettes/four/95-4.webpHow to keep your leavenYou will have noticed that maintaining leaven requires a certain continuity, sohttps://cooking-ez.com/images/recettes/four/95-5.webpLeave to dry in the sun (or not), until it forms a crusthttps://cooking-ez.com/images/recettes/four/95-6.webpBreak the crust into small pieces, and store in an airtight container. These leaven pieces will keep almosthttps://cooking-ez.com/images/recettes/four/95-7.webp https://cooking-ez.com/four/recipe-kugelhof-for-nanou.phpKugelhof for NanouTraditionnal Alsatian cakehttps://cooking-ez.com/images/recettes/four/94-0.webpIn the bowl of the mixer pour: ing6, ing8 and ing7https://cooking-ez.com/images/recettes/four/94-1.webpAdd ing0, then ing1https://cooking-ez.com/images/recettes/four/94-2.webpStart to knead 1 minute, then add ing2https://cooking-ez.com/images/recettes/four/94-3.webpContinue kneading until you get an elastic dough (with the mixer on speed 2 for about 10 minutes).txt=2294https://cooking-ez.com/images/recettes/four/94-4.webpMeanwhile, cut ing3 into small pieceshttps://cooking-ez.com/images/recettes/four/94-5.webpQuickly add small pieces of butter, and knead until it is completely mixed (no, really, I do not have shares inhttps://cooking-ez.com/images/recettes/four/94-6.webpThen add the ing5, knead 1 more minute to mix thoroughlyhttps://cooking-ez.com/images/recettes/four/94-7.webpMelt 10 g butter, and butter the mould generously with a brush. Be sure to work thoroughlyhttps://cooking-ez.com/images/recettes/four/94-8.webpPlace an almond in each hollow of the mould, putting the point towards the outside of the mould, it's prettierhttps://cooking-ez.com/images/recettes/four/94-9.webpSpread dough evenly in mouldhttps://cooking-ez.com/images/recettes/four/94-11.webpCover with a plastic sheet and leave in a warm place to rise, until the dough doubles inhttps://cooking-ez.com/images/recettes/four/94-10.webpCheck cooking.Do not turn out too hot, wait approximately 15 minutes before turninghttps://cooking-ez.com/images/recettes/four/94-0.webp https://cooking-ez.com/four/recipe-fougasse-bacon-comte.phpFougasse with bacon and ComtéRich Mediterranean breadhttps://cooking-ez.com/images/recettes/four/93-0.webpLightly fry ing6, in ing8.They should not be too brown because they will be cooked again in thehttps://cooking-ez.com/images/recettes/four/93-1.webpIn the bowl of a mixer pour: ing5 (warm), ing4, ing3, then ing1 and ing0, and finally ing2.Knead for 6 minuteshttps://cooking-ez.com/images/recettes/four/93-2.webpBring dough together into a ball, cover with a damp tea-towel, and leave to rise in a warm place until doubled inhttps://cooking-ez.com/images/recettes/four/93-3.webpThen cut dough into 2 lumps of same weight, roll each one into a ball.Roll out one ball into a large rectanglehttps://cooking-ez.com/images/recettes/four/93-4.webpDivide ¼ of the bacon over half the rectanglehttps://cooking-ez.com/images/recettes/four/93-5.webpThen cover with grated Comtéhttps://cooking-ez.com/images/recettes/four/93-6.webpMake 3 slits with a sharp knife or dough cutter on the other halfhttps://cooking-ez.com/images/recettes/four/93-7.webpWith a brush, moisten the dough all around bacon so that it sticks wellhttps://cooking-ez.com/images/recettes/four/93-8.webpThen fold dough over on itselfhttps://cooking-ez.com/images/recettes/four/93-9.webpAnd press well all round edges to stick.Roll again gently to flattenhttps://cooking-ez.com/images/recettes/four/93-10.webpAdd another ¼ of the bacon on top, and sprinkle again with grated Comtéhttps://cooking-ez.com/images/recettes/four/93-11.webpPlace fougasse on baking sheet, cover with a plastichttps://cooking-ez.com/images/recettes/four/93-12.webpPut in the oven for approximately 30 minutes, until fougasse is golden brown.txt=2180https://cooking-ez.com/images/recettes/four/93-0.webp https://cooking-ez.com/base/recipe-green-parsley-sauce.phpGreen parsley sauceParsley, lemon and olive oilhttps://cooking-ez.com/images/recettes/base/sauces/92-0.webpRemove stalks from ing0https://cooking-ez.com/images/recettes/base/sauces/92-1.webpBoil a pan of salted water, put parsley leaves in for just 30 secondshttps://cooking-ez.com/images/recettes/base/sauces/92-2.webpRemove leaves from the boiling water, and plunge immediately into very cold water.You just have blanched thehttps://cooking-ez.com/images/recettes/base/sauces/92-3.webpDrain and dry leaves in a strainer by pressing them down in ithttps://cooking-ez.com/images/recettes/base/sauces/92-4.webpFinish removing water by putting leaves on absorbant paper, and squeezing gentlyhttps://cooking-ez.com/images/recettes/base/sauces/92-5.webpPut parsley in a blender, add salt and pepper, ing1 juice, ing2, salt and pepperhttps://cooking-ez.com/images/recettes/base/sauces/92-6.webpBlend until you get a thick liquid saucehttps://cooking-ez.com/images/recettes/base/sauces/92-7.webp https://cooking-ez.com/four/recipe-french-croissants.phpFrench croissantsThe most famous French breakfast viennoiserieshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-0.webpRoll out ing0 really cold into a 10 inch (25 cm) wide strip.The length will depend on thehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-1.webpCutting outTo make the croissants, you need to cut the dough strip across into elongated triangles with a basehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-2.webp...or right-angle triangles as in this diagram.Choose whichever method you prefer. The right-angle method ishttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-3.webpI've opted for the isoceles method, but I'm using a template, cut from plastic, to help mehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-4.webpCut the whole strip of dough into triangles. Each triangle should ideally weigh 70 gr.Note: as with anyhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-5.webpThere are 2 ways to shape the croissants:1) "Straight", where the rolled-up croissants are not curved. This ishttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-6.webpShaping straight croissantsTake a triangle of dough and stretch gently lengthways several times. It shouldhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-7.webpLay this triangle on the worktop with the short base edge nearest you.Stretch the two points of this edgehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-8.webp...towards the pointhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-9.webp...until all the dough has been rolled up.You have just made a straight croissanthttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-10.webpShaping curved croissants Take a triangle of dough with a cut in the base edge. Stretch gently lengthwayshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-11.webpLay the dough triangle on the worktop with the short base edge nearest you.Stretch the two points of this edgehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-12.webp...towards the pointhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-13.webp...until the dough is fully rolled uphttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-14.webpTake hold of the hornshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-15.webpAnd bend these round inwards towards the front.Fix them in shape by crushing the ends gently with your fingerhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-16.webpYou have now made a curved croissanthttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-17.webpRoll up all the triangles like this and arrange on cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-18.webpGlaze the croissants, then leave in a warm place to rise for onehttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-19.webpPreheat your oven to 390°F (200°C).Glaze the croissants againhttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-20.webpBake for about 20-25 minuteshttps://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-21.webpLeave to cool, on a wire rack if possible, then enjoy!https://cooking-ez.com/images/recettes/zoom/four/viennoiseries/91-0.webp https://cooking-ez.com/trucs_astuces/recipe-how-cook-hard-boiled-eggs-properly.phpHow to cook hard-boiled eggs properlyNot so easyhttps://cooking-ez.com/images/recettes/trucs_astuces/90-0.webpFirst problem: how to prevent shell from breaking (as in this photo) and white spilling out into the water whilehttps://cooking-ez.com/images/recettes/trucs_astuces/90-1.webp2) Because in the bottom part of the egg, the broader end, there is an air pocket (in red on the diagram), and whenhttps://cooking-ez.com/images/recettes/trucs_astuces/90-2.webpSolution: You need to pierce the air pocket so that the air can escape during cooking.To do this you can usehttps://cooking-ez.com/images/recettes/trucs_astuces/90-3.webpThe aim is to just pierce the air pocket and to make a very small holehttps://cooking-ez.com/images/recettes/trucs_astuces/90-4.webpBoil a pan of water, and lower in your pierced eggs gently, using a tablespoon.Leave to cook 10 minutes,https://cooking-ez.com/images/recettes/trucs_astuces/90-5.webpIf eggs cook longer, yolks will became yellow-green (as in this photo), and develop a sulphurous taste and smell, andhttps://cooking-ez.com/images/recettes/trucs_astuces/90-13.webpTo demonstrate the effect of piercing: on left a pierced egg (shell intact), on right an un-pierced egg (shell broken)https://cooking-ez.com/images/recettes/trucs_astuces/90-6.webpCool eggs immediately by putting them into cold waterhttps://cooking-ez.com/images/recettes/trucs_astuces/90-7.webpTo remove the shell, tap the bottom of the egg on your work surface to break ithttps://cooking-ez.com/images/recettes/trucs_astuces/90-8.webpDo the same with the top of the egghttps://cooking-ez.com/images/recettes/trucs_astuces/90-9.webpRoll the egg round with your hand to break all the shellhttps://cooking-ez.com/images/recettes/trucs_astuces/90-10.webpThen remove the shell, as if peeling the egghttps://cooking-ez.com/images/recettes/trucs_astuces/90-11.webpWash the egg to remove any small pieces of shell, and leave in cold water, or covered in the fridge, until usinghttps://cooking-ez.com/images/recettes/trucs_astuces/90-12.webpAnother way to cook, probably priceless: Fill the pan with cold water to submerge the eggs (drilled) and bring tohttps://cooking-ez.com/images/recettes/trucs_astuces/90-14.webp https://cooking-ez.com/four/recipe-old-style-brioche.phpOld style briocheBrioche with a slight taste of leavenhttps://cooking-ez.com/images/recettes/four/89-0.webpIn the bowl of a mixer or a mixing bowl, put ing6, ing7, ing8 and ing3https://cooking-ez.com/images/recettes/four/89-1.webpPour ing0, ing1, and ing2 on tophttps://cooking-ez.com/images/recettes/four/89-2.webpStart the mixer, or start to knead with your handshttps://cooking-ez.com/images/recettes/four/89-3.webpAdd ing4 immediately, knead for 5 minutes until you get a completely smooth doughhttps://cooking-ez.com/images/recettes/four/89-4.webpStop kneading, then add ing5 cut into small pieces (butter at room temperature) or grated with a cheese grater (butterhttps://cooking-ez.com/images/recettes/four/89-5.webpStart to knead again until you get a homogeneous dough (approximately 10/15 minutes)https://cooking-ez.com/images/recettes/four/89-6.webpPut the dough in a bowl, cover with plastic film, and refrigerate overnighthttps://cooking-ez.com/images/recettes/four/89-7.webpNext day, make balls of dough, at the same time you can mix in raisins, chocolate chips,https://cooking-ez.com/images/recettes/four/89-8.webpCut crosses in the top of the balls and put in the oven for 20 to 30 minuteshttps://cooking-ez.com/images/recettes/four/89-0.webp https://cooking-ez.com/entrees/recipe-broad-bean-salad-parmesan.phpBroad bean salad with ParmesanA mix of crunchy and tenderhttps://cooking-ez.com/images/recettes/entrees/salades/88-0.webpPreheat your oven to 200°C or 392°F, put ing1 on a baking sheet.Put in the oven forhttps://cooking-ez.com/images/recettes/entrees/salades/88-1.webpThe almonds are ready when they turn golden brown.Remove the sheet from the oven, scatter a little salt overhttps://cooking-ez.com/images/recettes/entrees/salades/88-2.webpPrepare ing0https://cooking-ez.com/images/recettes/entrees/salades/88-5.webpChop quite finely ing6 and ing7https://cooking-ez.com/images/recettes/entrees/salades/88-6.webpPrepare the vinaigrette: In a glass jar with a good lid pour ing3, ing5, ing4, pepper and salthttps://cooking-ez.com/images/recettes/entrees/salades/88-7.webpFasten the lid firmly on the jar, shake vigorously, and the vinaigrette is readyhttps://cooking-ez.com/images/recettes/entrees/salades/88-8.webpPut the broad beans in a bowl. Using a peeling knife make some shavings of parmesanhttps://cooking-ez.com/images/recettes/entrees/salades/88-9.webpAdd the chives and tarragonhttps://cooking-ez.com/images/recettes/entrees/salades/88-10.webpFinally add the almondshttps://cooking-ez.com/images/recettes/entrees/salades/88-11.webpIf you are going to eat the salad now, add the vinaigrette and mix gently.It's ready!https://cooking-ez.com/images/recettes/entrees/salades/88-12.webp https://cooking-ez.com/entrees/recipe-pumpkin-potimarron-soup.phpPumpkin (or potimarron) soupWith a hint of chestnut flavourhttps://cooking-ez.com/images/recettes/entrees/soupes/87-00.webpPrepare ing0 or pumpkin, as indicated herehttps://cooking-ez.com/images/recettes/entrees/soupes/87-01.webpCut it into small pieces and put in a big pan, cover with water, salt, add ing2 and bring to the boilhttps://cooking-ez.com/images/recettes/entrees/soupes/87-02.webpCook covered until pumpkin is soft (about 20 minutes)https://cooking-ez.com/images/recettes/entrees/soupes/87-03.webpRemove from heat, and blend, directly in the pan until smoothhttps://cooking-ez.com/images/recettes/entrees/soupes/87-04.webpBlend in a bowl ing4 with 2 tablespoons of cold waterhttps://cooking-ez.com/images/recettes/entrees/soupes/87-05.webpPour at one go into the pan while whisking non-stop. This operation will give a very smooth veloutéhttps://cooking-ez.com/images/recettes/entrees/soupes/87-06.webpPut the pan back on the heat and add ing3 while whisking all the time, and bring back to the boil.https://cooking-ez.com/images/recettes/entrees/soupes/87-07.webp https://cooking-ez.com/entrees/recipe-sorrel-soup.phpSorrel soupSmooth and slightly sharphttps://cooking-ez.com/images/recettes/entrees/soupes/86-0.webpPeel and wash ing0, then slicehttps://cooking-ez.com/images/recettes/entrees/soupes/86-1.webpPrepare ing1https://cooking-ez.com/images/recettes/entrees/soupes/86-2.webpChop ing2https://cooking-ez.com/images/recettes/entrees/soupes/86-3.webpMelt ing3 in a large over a medium heat, then add shallot chopped small, cook one minutehttps://cooking-ez.com/images/recettes/entrees/soupes/86-4.webpAdd the sorrel leaves, and let them wilt while stirring gentlyhttps://cooking-ez.com/images/recettes/entrees/soupes/86-5.webpWilting means that the beautiful green sorrel will become brown and mushy, but fortunately it keeps all its tastehttps://cooking-ez.com/images/recettes/entrees/soupes/86-6.webpAdd potatoes in the pan, salt and pepper, and coverhttps://cooking-ez.com/images/recettes/entrees/soupes/86-7.webpAdd ing4, ing5 and cook until the potatoes are donehttps://cooking-ez.com/images/recettes/entrees/soupes/86-8.webpAt the end of this time, remove from the heat, and blend the contents of the pan with ahttps://cooking-ez.com/images/recettes/entrees/soupes/86-9.webp https://cooking-ez.com/entrees/recipe-turnip-sesame-puree-tahina-soup.phpTurnip and sesame puree (tahina) soupTurnips and sesame purée (tahina)https://cooking-ez.com/images/recettes/entrees/soupes/85-0.webpPrepare ing0, quarter them vertically, then cut each quarter into fairly thinhttps://cooking-ez.com/images/recettes/entrees/soupes/85-1.webpCook the turnips in twice their weight of water and ing2, until they are soft (about 10 minutes)https://cooking-ez.com/images/recettes/entrees/soupes/85-2.webpWith a blender blend until smooth, then add ing3, ing1, and blend again.Taste andhttps://cooking-ez.com/images/recettes/entrees/soupes/85-3.webp https://cooking-ez.com/entrees/recipe-quick-courgette-soup-cheese.phpQuick courgette soup with cheeseReally quick, but tastyhttps://cooking-ez.com/images/recettes/entrees/soupes/84-0.webpWash ing0, scrub with scratch sponge, cut ends and discard themhttps://cooking-ez.com/images/recettes/entrees/soupes/84-1.webpSlice courgettes fairly thinly (about 1/2 cm. or 1/4 inch), put in a pan, cover with ing1 and ing2, salt and bring tohttps://cooking-ez.com/images/recettes/entrees/soupes/84-2.webpBlenduntil smoothhttps://cooking-ez.com/images/recettes/entrees/soupes/84-3.webpAdd ing3, and blend againhttps://cooking-ez.com/images/recettes/entrees/soupes/84-4.webpCheck seasoning, it's ready !https://cooking-ez.com/images/recettes/entrees/soupes/84-0.webp https://cooking-ez.com/entrees/recipe-leek-potato-soup.phpLeek and potato soupA real classichttps://cooking-ez.com/images/recettes/entrees/soupes/83-0.webpPeel ing0https://cooking-ez.com/images/recettes/entrees/soupes/83-1.webpCut into small pieces, wash and dry in a towelhttps://cooking-ez.com/images/recettes/entrees/soupes/83-2.webpWash ing1https://cooking-ez.com/images/recettes/entrees/soupes/83-3.webpCut into small pieceshttps://cooking-ez.com/images/recettes/entrees/soupes/83-4.webpIn a very large pan or casserole, melt ing2 over a medium fheat then add ing5 chopped and salt. Cook for ahttps://cooking-ez.com/images/recettes/entrees/soupes/83-5.webpAdd the potatoes and leeks, mix wellhttps://cooking-ez.com/images/recettes/entrees/soupes/83-6.webpAdd ing4 and ing3https://cooking-ez.com/images/recettes/entrees/soupes/83-7.webpCook with the lid on until the potatoes are soft (well cooked)https://cooking-ez.com/images/recettes/entrees/soupes/83-8.webpBlend to give a really smooth souphttps://cooking-ez.com/images/recettes/entrees/soupes/83-9.webpTaste to be sure that's sufficiently well salted, add pepper if you like it.Serve as it is or with a dash ofhttps://cooking-ez.com/images/recettes/entrees/soupes/83-10.webp https://cooking-ez.com/entrees/recipe-four-tier-glasses.phpFour-tier glassesGuacamole, cauliflower tabbouleh, tomatoes and houmoushttps://cooking-ez.com/images/recettes/entrees/autres/82-0.webpPeel ing3, cut in strips then in dice.Put in a strainer,https://cooking-ez.com/images/recettes/entrees/autres/82-1.webpPrepare the vinaigrette by mixing ing5 with ing4 juice.Salt and pepper, and add ing6.Add thishttps://cooking-ez.com/images/recettes/entrees/autres/82-2.webpPrepare ing2 but without tomatoeshttps://cooking-ez.com/images/recettes/entrees/autres/82-3.webpStart asembling glasses: Put guacamole into each one up to ¼ of the height.The best way is to use ahttps://cooking-ez.com/images/recettes/entrees/autres/82-4.webpUsing a fork, add diced tomato to another ¼ of the height (to halfway).Be careful to not put too muchhttps://cooking-ez.com/images/recettes/entrees/autres/82-5.webpAdd another ¼ height of cauliflower tabbouleh ( push this down too if needed)https://cooking-ez.com/images/recettes/entrees/autres/82-6.webpFor the last ¼, add houmous. Again, using a forcing bag is easierhttps://cooking-ez.com/images/recettes/entrees/autres/82-7.webpFinally, add a pinch of chopped chives or a pinch of paprika or curry on top.It's readyhttps://cooking-ez.com/images/recettes/entrees/autres/82-0.webp https://cooking-ez.com/entrees/recipe-vegetable-pie.phpVegetable pieThree layers of vegetables, baked in puff pastryhttps://cooking-ez.com/images/recettes/entrees/autres/81-14.webpLine your tin or mould with puff pastry, taking care to keep the edge in contact with the tin.This is muchhttps://cooking-ez.com/images/recettes/entrees/autres/81-1.webpPrick all over the surface with a fork or a pique-vite, to prevent from bubbling when cookinghttps://cooking-ez.com/images/recettes/entrees/autres/81-2.webpFold over the edges. If you aren't going to fill it now, put back in the fridge.Peelhttps://cooking-ez.com/images/recettes/entrees/autres/81-3.webpPreheat your oven to 240°C or 464°F. Put a layer of potatoes in the bottom of the pastry casehttps://cooking-ez.com/images/recettes/entrees/autres/81-4.webpSpead some mustard on this layer with a tablespoonhttps://cooking-ez.com/images/recettes/entrees/autres/81-5.webpAdd a layer of tomatoeshttps://cooking-ez.com/images/recettes/entrees/autres/81-6.webpAdd a layer of broad beans, salt and pepperhttps://cooking-ez.com/images/recettes/entrees/autres/81-7.webpIn the centre of the second puff pastry circle, make a 1 cm diameter hole. This forms the chimney to let out the steamhttps://cooking-ez.com/images/recettes/entrees/autres/81-8.webpDip a brush in water and wet the edges of puff pastry to make it stickhttps://cooking-ez.com/images/recettes/entrees/autres/81-9.webpPut the scond pastry circle on tophttps://cooking-ez.com/images/recettes/entrees/autres/81-10.webpAnd stick the two by well pressing on the edge, all around the mouldhttps://cooking-ez.com/images/recettes/entrees/autres/81-11.webpYou can then trim off the excess pastry, or fold it back under the edge as in the photo.Note : it's neater, andhttps://cooking-ez.com/images/recettes/entrees/autres/81-12.webpGlaze top of pie. If you don't cook it now, refrigerate until usehttps://cooking-ez.com/images/recettes/entrees/autres/81-13.webpIt needs about 30 minutes cooking. Take care that the bottom of pie is well browned.Best served warmhttps://cooking-ez.com/images/recettes/entrees/autres/81-14.webp https://cooking-ez.com/entrees/recipe-tomato-tart.phpTomato tartFresh tomatoes and puff pastryhttps://cooking-ez.com/images/recettes/entrees/autres/80-0.webpPreheat the oven to 210°C or 410°F.Pour ing2 into a tart mould or tin, spread ithttps://cooking-ez.com/images/recettes/entrees/autres/80-1.webpPrick the bottom of pastry with a fork all over to prevent it rising too much during cooking.Spread out ing3https://cooking-ez.com/images/recettes/entrees/autres/80-2.webpPeel ing1, and cut them in medium slices.Note: if you have the time (1 hour),https://cooking-ez.com/images/recettes/entrees/autres/80-3.webpLay the best tomato slices around the bottom of the pastry case, as regularly as possible.Use ahttps://cooking-ez.com/images/recettes/entrees/autres/80-4.webpFinish by filling the centre of the tart with the tomato offcutshttps://cooking-ez.com/images/recettes/entrees/autres/80-5.webpAdd a dash of olive oil (with herbs if possible)https://cooking-ez.com/images/recettes/entrees/autres/80-6.webpIf you have them, scatter some chopped herbs on the top, then put on a low shelf in the oven in the oven forhttps://cooking-ez.com/images/recettes/entrees/autres/80-7.webpThe tart is cooked when the bottom of the pastry is cooked, i.e golden brown.Best eaten warmhttps://cooking-ez.com/images/recettes/entrees/autres/80-0.webpPossible alternative:For a stronger tomato flavour, you can, after adding the mustard and before the tomatoes,https://cooking-ez.com/images/recettes/entrees/autres/80-8.webp https://cooking-ez.com/entrees/recipe-cocotte-eggs-comte.phpCocotte eggs with ComtéSimple and quickhttps://cooking-ez.com/images/recettes/entrees/autres/79-0.webpPreheat the oven to 180°C or 356°F, and put in the dripping tray. When it's hot, pour intohttps://cooking-ez.com/images/recettes/entrees/autres/79-1.webpMelt ing5 in a ramekin (in microwave oven for example), and brush the bottom of the other 5 ramekins with ithttps://cooking-ez.com/images/recettes/entrees/autres/79-2.webpPut a good tablespoon of thinly sliced bacon in each ramekinhttps://cooking-ez.com/images/recettes/entrees/autres/79-3.webpGrate some Comté onto ithttps://cooking-ez.com/images/recettes/entrees/autres/79-4.webpBreak an egg overhttps://cooking-ez.com/images/recettes/entrees/autres/79-5.webpAdd 2 teaspoons of liquid creamhttps://cooking-ez.com/images/recettes/entrees/autres/79-6.webpSalt and pepperhttps://cooking-ez.com/images/recettes/entrees/autres/79-7.webpChop some chives finely on tophttps://cooking-ez.com/images/recettes/entrees/autres/79-8.webpIf you wish to improve the appearence, you can push the egg yolk to the centre of the ramekin and distribute the herbshttps://cooking-ez.com/images/recettes/entrees/autres/79-9.webpPut the ramekins into the dripping tray of hot water in the oven. Cook until the egg white is completely cookedhttps://cooking-ez.com/images/recettes/entrees/autres/79-10.webp https://cooking-ez.com/entrees/recipe-icelandic-style-fish-vegetable-pie.phpIcelandic-style fish and vegetable pieMixed vegetables and fish in crunchy golden brown puff pastryhttps://cooking-ez.com/images/recettes/entrees/autres/78-0.webpThe day before, rinse salt-cod under cold water to remove salt on surface.Then put in a bowl full of cold waterhttps://cooking-ez.com/images/recettes/entrees/autres/78-1.webpRemove fish from water, and put in a pan. Cover with cold water, and just simmer over a lowhttps://cooking-ez.com/images/recettes/entrees/autres/78-2.webpAs soon as salt-cod becomes opaque, stop cooking and drain.Allow to cool and break in small pieces, disposinghttps://cooking-ez.com/images/recettes/entrees/autres/78-3.webpCut puff pastry into circles, using cutter, one circle per guest, of diameter 1 inch widerhttps://cooking-ez.com/images/recettes/entrees/autres/78-4.webpBring a large pan of water to the boil, add 1 tablespoon salt per litre.Peel, wash and cut the vegetables intohttps://cooking-ez.com/images/recettes/entrees/autres/78-5.webpLeek sliced.Green beans in short lengthshttps://cooking-ez.com/images/recettes/entrees/autres/78-6.webpCarrots in small triangles.Green peas just shelled, to be added rawhttps://cooking-ez.com/images/recettes/entrees/autres/78-7.webpPlunge turnips in boiling water until they are just cooked but still a bit crunchy.When done remove from waterhttps://cooking-ez.com/images/recettes/entrees/autres/78-8.webpPeel mushrooms, cut in small pieces.In a frying pan, make melt some goose fat. When it's very hot, addhttps://cooking-ez.com/images/recettes/entrees/autres/78-9.webpOnce all vegetables are cooked and drained, put a knob of butter in a pan, melt and add the choppedhttps://cooking-ez.com/images/recettes/entrees/autres/78-10.webpPreheat your oven at 240°C or 464°F.Prepare the soup dishes:Fill to ¾ with the vegetable and fishhttps://cooking-ez.com/images/recettes/entrees/autres/78-11.webpPour into each 2 tablespoons of cream.Add a pinch of salt and pepperhttps://cooking-ez.com/images/recettes/entrees/autres/78-12.webpWet all round the top of soup dish with a brush dipped in cold water or your finger. Thishttps://cooking-ez.com/images/recettes/entrees/autres/78-13.webpPut a circle of puff pastry oover top of dishhttps://cooking-ez.com/images/recettes/entrees/autres/78-14.webpStick all around by pulling down a littehttps://cooking-ez.com/images/recettes/entrees/autres/78-15.webpDo the same with all the soup dishes. Place on a baking sheethttps://cooking-ez.com/images/recettes/entrees/autres/78-16.webpAn amusing variation: instead of soup dishes use jam jars. The glass allows guests to see food in the jar before eatinghttps://cooking-ez.com/images/recettes/entrees/autres/78-18.webpAnd put in the oven until the puff pastry is golden brownhttps://cooking-ez.com/images/recettes/entrees/autres/78-17.webp https://cooking-ez.com/entrees/recipe-sesame-fried-scampi.phpSesame fried scampiCrunchyhttps://cooking-ez.com/images/recettes/poissons/crustace/77-0.webpThen extract all the flesh from the scampi tailshttps://cooking-ez.com/images/recettes/poissons/crustace/77-1.webpPrepare ing6https://cooking-ez.com/images/recettes/poissons/crustace/77-4.webpWhip ing1 with ing2, salt and pepperhttps://cooking-ez.com/images/recettes/poissons/crustace/77-2.webpIn a bowl mix ing3, ing5 and ing6 with salt and pepperhttps://cooking-ez.com/images/recettes/poissons/crustace/77-3.webpPut about half an inch depth of oil (max.) in a frying pan on medium heathttps://cooking-ez.com/images/recettes/poissons/crustace/77-5.webpWith a fork, dip scampi in beaten egghttps://cooking-ez.com/images/recettes/poissons/crustace/77-6.webpWith another fork, dip wet scampi in sesame mix to completely coat them.Note: if you use the same fork to diphttps://cooking-ez.com/images/recettes/poissons/crustace/77-7.webpPut coated scampi on a plate until they are all dippedhttps://cooking-ez.com/images/recettes/poissons/crustace/77-8.webpThen fry 30 seconds on each sidehttps://cooking-ez.com/images/recettes/poissons/crustace/77-9.webpLeave to drain for a few seconds on absorbant paper to remove excess oilhttps://cooking-ez.com/images/recettes/poissons/crustace/77-10.webpThen serve stright away, possibly with herb salad which will add a little delicious acidityhttps://cooking-ez.com/images/recettes/poissons/crustace/77-0.webp https://cooking-ez.com/entrees/recipe-houmous.phpHummusA little lebanese cookinghttps://cooking-ez.com/images/recettes/zoom/entrees/autres/76-0.webpIn the bowl of a mixer or blender, pour ing0 drained, juice of ing1 and a half zest, ing2, ing3 in pieces, ing4, ing5,https://cooking-ez.com/images/recettes/zoom/entrees/autres/76-2.webpSwitch on the mixerhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/76-3.webpDuring mixing, pour a trickle of cold waterhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/76-4.webp...until you get a smooth and even purée.Check seasoninghttps://cooking-ez.com/images/recettes/zoom/entrees/autres/76-5.webpPut in small dishes with a dash of olive oil. Serve it with pitta bread (of course!) orhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/76-0.webp https://cooking-ez.com/entrees/recipe-guacamole.phpGuacamoleA classic of Mexican cookinghttps://cooking-ez.com/images/recettes/entrees/autres/75-5.webpOpen two avocados, remove the stones, and with a tablespoon, extract all pulp and put it inhttps://cooking-ez.com/images/recettes/entrees/autres/75-1.webpPour in the lime juice, the shallot (or half onion) very finely ghopped or minced, Tabasco,https://cooking-ez.com/images/recettes/entrees/autres/75-2.webpStart the mixer and add the olive oil in a thin stream to emulsify the wholehttps://cooking-ez.com/images/recettes/entrees/autres/75-3.webpMix to a lovely smooth consistency, which will only take a couple of minutes. Stop the blender, taste and adjust salt,https://cooking-ez.com/images/recettes/entrees/autres/75-4.webp2nd version (with tomatos) :Peel ing7 and dice small, addhttps://cooking-ez.com/images/recettes/entrees/autres/75-5.webp https://cooking-ez.com/entrees/recipe-artichoke-hearts-forestier.phpArtichoke hearts forestierArtichokes, bacon, and mushroomshttps://cooking-ez.com/images/recettes/entrees/autres/74-0.webpPrepare ing1, reserve themhttps://cooking-ez.com/images/recettes/entrees/autres/74-1.webpPrepare ing0.If you are using fresh artichokes, cook them and remove the leaves (eat these with a vinaigrette)https://cooking-ez.com/images/recettes/entrees/autres/74-2.webpPut ing3 in a frying pan without fat and fry lightly.At the last minute add ing4.Set asidehttps://cooking-ez.com/images/recettes/entrees/autres/74-8.webpRoughly chop ing5.Melt ing6 in a small pan, then add the onion, salt and pepper, andhttps://cooking-ez.com/images/recettes/entrees/autres/74-9.webpAdd the ing7, and reduce by 4/5 over a low heathttps://cooking-ez.com/images/recettes/entrees/autres/74-10.webpPour the contents of the pan through a fine strainer. Keep just the reduced liquid and returnhttps://cooking-ez.com/images/recettes/entrees/autres/74-11.webpPut the pan back on low heat and reduce until only 1 or 2 tablespoonsful of liquid remain.Pour in ing8, salthttps://cooking-ez.com/images/recettes/entrees/autres/74-12.webpWarm the serving plates.Reheat the eggs in a bain marie, orhttps://cooking-ez.com/images/recettes/entrees/autres/74-13.webpAdd a layer of mushrooms, and place a poached egg on top.Arrange any left over bacon and mushrooms around thehttps://cooking-ez.com/images/recettes/entrees/autres/74-0.webp https://cooking-ez.com/entrees/recipe-foie-gras-cured-salt.phpFoie gras cured in saltIt doesn't even know what an oven ishttps://cooking-ez.com/images/recettes/entrees/autres/73-0.webpStart as in the recipe for terrine of foie gras, remove veins, season and leave to marinatehttps://cooking-ez.com/images/recettes/entrees/autres/73-1.webpWrap the liver quite tightly in the cloth or gauze and tie it up with stringhttps://cooking-ez.com/images/recettes/entrees/autres/73-2.webpTake a fairly large pot (terrine) and put approximately 1 cm of salt in the bottomhttps://cooking-ez.com/images/recettes/entrees/autres/73-3.webpPlace the liver on this bed of salthttps://cooking-ez.com/images/recettes/entrees/autres/73-4.webpThen cover it completely with salt, put the lid on the pot or cover with plastic film, andhttps://cooking-ez.com/images/recettes/entrees/autres/73-5.webpAt the end of this time, remove the liver from the salthttps://cooking-ez.com/images/recettes/entrees/autres/73-6.webpThen take off the cloth or gauzehttps://cooking-ez.com/images/recettes/entrees/autres/73-7.webpWrap it in plastic film to prevent it darkening, and leave at room temperature for an hour or twohttps://cooking-ez.com/images/recettes/entrees/autres/73-8.webpPlace in pot (terrine)https://cooking-ez.com/images/recettes/entrees/autres/73-9.webpPour over the foie gras a thin layer of melted duck fat to help it keep longer. Cover and refrigerate for a further 2https://cooking-ez.com/images/recettes/entrees/autres/73-10.webp https://cooking-ez.com/entrees/recipe-home-made-terrine-foie-gras.phpHome-made terrine of foie grasYou will never buy commercially prepared foie gras again after tasting thishttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-25.webpIf your liver is already deveined, skip to step 9.Deveining:Take the liver out ofhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-31.webpPull the two lobes apart gentlyhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-32.webpPull the veins carefully towards you and remove them, without breaking or cutting, by passing your fingers underneathhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-33.webpYou might feel more comfortable working in fine rubber (surgical) gloves.I recommend using ahttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-34.webpOnce done, don't worry about the forlorn look of the liver, it's past caring!https://cooking-ez.com/images/recettes/zoom/entrees/autres/72-35.webpTo remove any traces of blood, put the liver in cold water with a tablepoonful of coarse salt and some ice cubes added,https://cooking-ez.com/images/recettes/zoom/entrees/autres/72-36.webpLine a wide oven-proof (gratin) dish with cooking-grade plastic film.This is nothttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-37.webpSpread the liver out in the dish in a single layer, as far as possiblehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-38.webpIf your liver is already seasoned, skip step 13.Seasoning:Start by adding thehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-39.webpWeigh and mix the seasonings: salt, pepper, sugar and "quatre épices" spice blend (see below*). Do calculate thesehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-40.webpAfter weighing the correct amounts, mix the seasonings and scatter the mixture over the liver.To spread themhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-41.webpCover the seasoned liver in its dish with a plastic film and refrigerate overnight.Pleasehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-42.webpNext day, the liver is ready to be cooked. Take out of the fridge and remove the plastic film at least 2 hourshttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-43.webpCookingIt must be recognized, cooking is THE difficulty of preparing the liver, it must reach a certainhttps://cooking-ez.com/images/lexique-materiel/thermometre.webp1) "Flat" cookingPreheat the oven to 210°F (100°C), preferably without fan - quitehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-44.webpAfter cooking, the liver looks unattractive swimming in its fat and cooking juices, but don't worry, this is perfectlyhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-45.webpNow it's time to pack the terrine with the pieces of liver.Use a skimmer to fish thehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-46.webp...and transfer to the terrine.If you intend turning out the terrine later, choose the best-looking and largesthttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-47.webpIf, on the other hand, you will be serving the terrine straight from the dish, save the best pieces until last (like inhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-48.webp2) "De Françoise"Preheat the oven to 300°F (150°C).Roughly reconstitute the liverhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-53.webpPlace the terrine in a baking dish that you fill 3/4 of boiling waterhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-54.webpPut the dish in the oven and let the liver cook for 50 minutes uncovered, checking regularlyhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-55.webpAt the end of this time, remove the terrine from the oven and pour the liquids contained (fat and cooking juices) intohttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-56.webpFinish the terrine by pouring over a little of the molten fat from the cooking dishhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-49.webpThis is not just an attractive finishing touch; once set, it will help the terrine keep betterhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-50.webpThe final stage is to compact the terrine a little. I use a block of polystyrene cut to fit the shape of the dish (buthttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-51.webpThe "press" contraption can be removed after a couple of hours in the fridge.Your terrine should be left for athttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-52.webpNote that it's also possible to cook using a 3rd method, "En ballotine", which is both very simple and quite quick. Seehttps://cooking-ez.com/images/recettes/zoom/entrees/autres/1467-0.webpThe service Serve your foie gras either by removing the terrine from the mold (immerse the bottom for a fewhttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-25.webpOne can discuss at length what wine to drink with foie gras but, at the risk of being controversial, I don't think ahttps://cooking-ez.com/images/recettes/zoom/entrees/autres/72-60.webp https://cooking-ez.com/entrees/recipe-small-cheese-bacon-rolls.phpSmall cheese and bacon rollsFine apéritif biscuitshttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/71-0.webpPut ing2 cut in small pieces in a hot frying pan without any fat, fry until browned. Take off the heat and add ahttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/71-1.webpRoll out the puff pastryhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/71-2.webpThen shape and cut into a large rectanglehttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/71-3.webpGrate ing3 on the rectangle, pepper, then go over with a roling pin to embed the cheese a little in the pastryhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/71-4.webpSpread over it the pieces of baconhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/71-5.webpAnd roll up the pastry quite tightly, to form a large rollhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/71-6.webpApply a little cold water with a brush to the last centimetre of the edge to weld the rollhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/71-7.webpGlaze the top.Then put the roll in the freezer for 30 minutes to firm up, otherwise ithttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/71-8.webpAfter 30 minutes in freezer, remove the roll and cut into approximately 1/2 centimetre thick slices, and lay these on ahttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/71-9.webpThen put immediately in the oven and bake until the circles are golden brown (approximately 15 minutes). Serve hot orhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/71-0.webpThis "rolled" form is simplest, but you can make a more elegant shape: "palm" or "wallet". In this case you need tohttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/71-10.webp https://cooking-ez.com/entrees/recipe-small-foie-gras-pasties.phpSmall foie gras pastiesCrispy outside, melt-in-the-mouth withinhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/70-0.webpPrepare and spice foie gras as for home made terrine of foie gras, but do not cookhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/70-1.webpCut out circles of 5 cm or 2 inches diameter, put on a baking sheethttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/70-2.webpPut on each circle a small cube of foie gras and pepper ithttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/70-3.webpDip a brush in water, and coat all around the circlehttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/70-4.webpPut another circle on ithttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/70-5.webpPress well all around to stickhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/70-6.webp... and form the pastyhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/70-7.webpGlaze each top before cookinghttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/70-8.webpPut in the oven, and cook until pasties are nicely golden brown(about 25 minutes).Serve to your guests, tepidhttps://cooking-ez.com/images/recettes/entrees/amuses_bouches/70-9.webp https://cooking-ez.com/enfants/recipe-oriane-tuna-rillettes.phpOriane's tuna rillettesIdeal as an aperitif spreadhttps://cooking-ez.com/images/recettes/enfants/69-0.webpIn a bowl, put ing0 and ing1https://cooking-ez.com/images/recettes/enfants/69-1.webpAdd ing2 finely cut with scissors. Mix well with a forkhttps://cooking-ez.com/images/recettes/enfants/69-2.webpAdd pepper to your tastehttps://cooking-ez.com/images/recettes/enfants/69-3.webpSpread on thin slices of baguette, toasted if possible, and serve. Enjoy your meal!https://cooking-ez.com/images/recettes/enfants/69-4.webp https://cooking-ez.com/enfants/recipe-four-quarters-adding-fruit.phpFour quarters (adding fruit)A better version of four quarters (quatre-quarts)https://cooking-ez.com/images/recettes/enfants/68-03.webpPeel fruit (in this photo it's apples), cut in quarters and remove corehttps://cooking-ez.com/images/recettes/enfants/68-01.webpCut each quarter into small pieceshttps://cooking-ez.com/images/recettes/enfants/68-02.webpAnd add it to the batterhttps://cooking-ez.com/images/recettes/enfants/68-03.webpMix well.You can now pour batter into the mould or tin as for the usualhttps://cooking-ez.com/images/recettes/enfants/68-04.webp https://cooking-ez.com/enfants/recipe-four-quarters.phpFour quartersThe world simpliest cakehttps://cooking-ez.com/images/recettes/enfants/67-12.webpPreheat oven to 180°C or 356°F now, so it will be at the right temperature when the cake is ready.Weigh ing0https://cooking-ez.com/images/recettes/enfants/67-13.webpWeigh the same amount of sugar, put in a bowlhttps://cooking-ez.com/images/recettes/enfants/67-1.webpWeigh the same amount of flour, put in a bowlhttps://cooking-ez.com/images/recettes/enfants/67-2.webpWeigh the same amount of butter, put in a bowl.Put butter and sugar in a mixing bowlhttps://cooking-ez.com/images/recettes/enfants/67-3.webpMix well with a spatulahttps://cooking-ez.com/images/recettes/enfants/67-4.webpAdd flour, through a fine sieve if possible, to prevent lumpshttps://cooking-ez.com/images/recettes/enfants/67-5.webpMix wellhttps://cooking-ez.com/images/recettes/enfants/67-6.webpAdd ing0https://cooking-ez.com/images/recettes/enfants/67-7.webpMix well againhttps://cooking-ez.com/images/recettes/enfants/67-8.webpPour batter into a mould or tin, preferably non-stickhttps://cooking-ez.com/images/recettes/enfants/67-9.webpPut in the oven for about 25 minutes.Check cooking (ask an adult for help with this)https://cooking-ez.com/images/recettes/enfants/67-10.webpAnd that's ithttps://cooking-ez.com/images/recettes/enfants/67-12.webp https://cooking-ez.com/base/recipe-coconut-paste.phpCoconut pasteSoft coconut fondanthttps://cooking-ez.com/images/recettes/base/pates/66-0.webpPut ing0 in the bowl of the food processor (or blender goblet) and blend for about 1 minute until transformed into ahttps://cooking-ez.com/images/recettes/base/pates/66-1.webpThen add ing1https://cooking-ez.com/images/recettes/base/pates/66-2.webpBlend again, then add ing2 a little at a time, just until the paste begins to come togetherhttps://cooking-ez.com/images/recettes/base/pates/66-3.webpIt's quite possible that the paste will not form a ball easily like marzipan, and you willhttps://cooking-ez.com/images/recettes/base/pates/66-4.webpFinish by shaping the paste into a flat cake, then carefully wrap in plastic film and keep inhttps://cooking-ez.com/images/recettes/base/pates/66-5.webp https://cooking-ez.com/poissons/recipe-parcels-fish-fillet-spinach.phpParcels of fish fillet in spinachSmall pieces of fish rolled in spinach leafhttps://cooking-ez.com/images/recettes/poissons/65-0.webpPrepare spinach, as indicated here, keeping the leaves as large as possiblehttps://cooking-ez.com/images/recettes/trucs_astuces/158-24.webpCut ing0 in pieces of about 1.5 cm or ½ inch square.It's easier to use rather thin fish fillets, instead ofhttps://cooking-ez.com/images/recettes/poissons/65-1.webpWith a brush, coat each piece with olive oil, salt and pepperhttps://cooking-ez.com/images/recettes/poissons/65-2.webpSprinkle each piece with lemon juicehttps://cooking-ez.com/images/recettes/poissons/65-3.webpTurn pieces over, and do the same on the other sidehttps://cooking-ez.com/images/recettes/poissons/65-4.webpPut a spinach leaf in front of you, and put a fish piece in the middlehttps://cooking-ez.com/images/recettes/poissons/65-5.webpFold the leaf around the fish to wrap ithttps://cooking-ez.com/images/recettes/poissons/65-6.webpTurn the parcel over, and put aside on a platehttps://cooking-ez.com/images/recettes/poissons/65-7.webpIf the fish piece is a bit long, you can also roll it up in the leafhttps://cooking-ez.com/images/recettes/poissons/65-8.webpThen fold in the edgeshttps://cooking-ez.com/images/recettes/poissons/65-9.webpContinue in this way with all the fish pieces.These can be made beforehand, even the day before, but thehttps://cooking-ez.com/images/recettes/poissons/65-10.webpPrepare the sauce of your choice.Heat serving plates.Melt the knob of butterhttps://cooking-ez.com/images/recettes/poissons/65-11.webpDivide the parcels between the serving plates, add sauce and serve immediatelyhttps://cooking-ez.com/images/recettes/poissons/65-12.webp https://cooking-ez.com/enfants/recipe-traditional-nutty-choc-chip-cookies.phpTraditional nutty choc-chip cookiesTraditional American cookie recipehttps://cooking-ez.com/images/recettes/zoom/enfants/64-0.webpPreheat the oven to 300°F (150°C) Spread ing0 on a sheet of cooking parchment laid on ahttps://cooking-ez.com/images/recettes/zoom/enfants/64-1.webpDo the same with ing1 and ing2https://cooking-ez.com/images/recettes/zoom/enfants/64-2.webpToast in the oven for 15 minutes.Leave to cool (this will be quicker if you slip thehttps://cooking-ez.com/images/recettes/zoom/enfants/64-3.webpRoughly chop the cooled pecan nuts.Set asidehttps://cooking-ez.com/images/recettes/zoom/enfants/64-4.webpWhisk ing6 in a high-sided containerhttps://cooking-ez.com/images/recettes/zoom/enfants/64-8.webpPut ing3 and ing4 in a mixer bowlhttps://cooking-ez.com/images/recettes/zoom/enfants/64-5.webpUse the flat or "K" beater and knead for 1 or 2 minutes until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/enfants/64-6.webpAdd all the other ingredients (oats, almonds, pecans, baking powder, chocolate chips, eggs and flour)https://cooking-ez.com/images/recettes/zoom/enfants/64-9.webpKnead for a few more minutes until evenly mixedhttps://cooking-ez.com/images/recettes/zoom/enfants/64-10.webpTake the dough out of the bowl and divide into approx. 40 g (one and a half ounce) pieceshttps://cooking-ez.com/images/recettes/zoom/enfants/64-11.webpRoll the pieces of dough betwen your hands into nice round balls.Note: this is the part children enjoy best. Ifhttps://cooking-ez.com/images/recettes/zoom/enfants/64-12.webpReuse the paper and baking sheets from stage 3. Squash out the balls of dough on thehttps://cooking-ez.com/images/recettes/zoom/enfants/64-13.webpDo watch towards the end of cooking. It is important not to overcook these cookies.Ideally, they should behttps://cooking-ez.com/images/recettes/zoom/enfants/64-14.webpTake off the paper and leave to cool on a wire rack.Your cookies are ready. The only difficulty now ishttps://cooking-ez.com/images/recettes/zoom/enfants/64-0.webp https://cooking-ez.com/divers/recipe-montbenoit-canapes.phpMontbenoit's canapésBread, shallots, wine and Morbier cheesehttps://cooking-ez.com/images/recettes/divers/63-13.webpPeel ing1, cut into fairly thin rings.Put a pan on medium heat, add ing5 cut into small pieces. As soon as ithttps://cooking-ez.com/images/recettes/divers/63-1.webpCover and leave to cook, stirring occasionally just to avoid bottom of pan browninghttps://cooking-ez.com/images/recettes/divers/63-2.webpWhen well cooked and of melting texture (about 20 minutes), remove lid, add ing3 (if possible French Jura wine), salthttps://cooking-ez.com/images/recettes/divers/63-3.webpContinue to cook uncovered until wine is absorbed, then taste and adjusthttps://cooking-ez.com/images/recettes/divers/63-4.webpPut ing2, cut into small pieces in a hot frying pan without fat, cook until they are browned.Remove from heat,https://cooking-ez.com/images/recettes/divers/63-5.webpPreheat oven to 464°F (240°C).Cut ing4 (cheese) into thick sliceshttps://cooking-ez.com/images/recettes/divers/63-6.webpRemove crusthttps://cooking-ez.com/images/recettes/divers/63-7.webpCut ing0, if possible leavened bread, into fairly thick slices (1 cm or ½ inch at least),https://cooking-ez.com/images/recettes/divers/63-8.webpPut toast on a baking sheet, sprinkle with a dash of dry white winehttps://cooking-ez.com/images/recettes/divers/63-9.webpDistribute shallotshttps://cooking-ez.com/images/recettes/divers/63-10.webpThen baconhttps://cooking-ez.com/images/recettes/divers/63-11.webpAnd Morbierhttps://cooking-ez.com/images/recettes/divers/63-12.webpPut in the oven, and watch the cooking: it's done when cheese is melted and slightly toasted (about 10-15 minutes )https://cooking-ez.com/images/recettes/divers/63-13.webp https://cooking-ez.com/divers/recipe-tartiflette.phpTartifletteA real winter recipehttps://cooking-ez.com/images/recettes/zoom/divers/62-0.webpCut in small pieces ing0.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/62-1.webpPrepare ing1, then mince.Set asidehttps://cooking-ez.com/images/recettes/zoom/divers/62-2.webpPut ing2 in a frying pan on high heat, when hot add bacon and cook 2 - 3 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/62-3.webpAdd onions, salt, pepper and cook 3 more minutes (add some oil if necessary)https://cooking-ez.com/images/recettes/zoom/divers/62-4.webpAdd ing3https://cooking-ez.com/images/recettes/zoom/divers/62-5.webpMix and let reducehttps://cooking-ez.com/images/recettes/zoom/divers/62-6.webp...until the mixture is 50% less.Remove from heathttps://cooking-ez.com/images/recettes/zoom/divers/62-7.webpPeel ing4https://cooking-ez.com/images/recettes/zoom/divers/62-8.webpButter a gratin dish.Preheat your oven at 390°F (200°C)https://cooking-ez.com/images/recettes/zoom/divers/62-9.webpSlice half of potatoes to make a first layerhttps://cooking-ez.com/images/recettes/zoom/divers/62-10.webpAdd half the onions-bacon mixture, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/62-11.webpCut remaining potatoes slices to make a second layerhttps://cooking-ez.com/images/recettes/zoom/divers/62-12.webpAdd ing6, salt and pepperhttps://cooking-ez.com/images/recettes/zoom/divers/62-13.webpCut ing6 in half across the middle, then vertically.Note : You can, before cutting them, wash cheesehttps://cooking-ez.com/images/recettes/zoom/divers/62-14.webpYour tartiflette is ready when cheese is melted, and crust is crispyhttps://cooking-ez.com/images/recettes/zoom/divers/62-0.webp https://cooking-ez.com/divers/recipe-rostis.phpRöstisA personal version of a typically swiss recipehttps://cooking-ez.com/images/recettes/divers/61-0.webpChop ing1https://cooking-ez.com/images/recettes/divers/61-1.webpMelt ing3 in a frying panhttps://cooking-ez.com/images/recettes/divers/61-2.webpPut in ing0 sliced, in a single layerhttps://cooking-ez.com/images/recettes/divers/61-4.webpAfter 5 minutes turn over potato slices, and cook until golden brown.Don't salt at this stage, otherwise yourhttps://cooking-ez.com/images/recettes/divers/61-6.webpPut onto absorbant paper to remove the excess fat.Repeat operation until all potatoes are cookedhttps://cooking-ez.com/images/recettes/divers/61-7.webpClean the frying pan, melt the remaining fat, add chopped shallots, salt and pepper, and cook 1 or 2 minuteshttps://cooking-ez.com/images/recettes/divers/61-10.webpAdd ing2https://cooking-ez.com/images/recettes/divers/61-11.webpAnd cook for a further 3 or 4 minutes.Note: Everything so far can be prepared in advance (the day beforehttps://cooking-ez.com/images/recettes/divers/61-13.webpPut cooked potato slices back in the frying panhttps://cooking-ez.com/images/recettes/divers/61-14.webpMix well and reheat on medium heathttps://cooking-ez.com/images/recettes/divers/61-15.webpTaste and adjust seasoninghttps://cooking-ez.com/images/recettes/divers/61-16.webpIt's ready !Serve piping hot, alone or with a good green saladhttps://cooking-ez.com/images/recettes/divers/61-0.webp https://cooking-ez.com/divers/recipe-hachis-parmentier.phpHachis parmentierMeat with mashed potatoes and cheesehttps://cooking-ez.com/images/recettes/divers/gratins/60-0.webpPreheat the oven to 180°C or 356°F.Prepare and chop ing5https://cooking-ez.com/images/recettes/divers/gratins/60-1.webpWash and chop ing3https://cooking-ez.com/images/recettes/divers/gratins/60-2.webpGrate cheesehttps://cooking-ez.com/images/recettes/divers/gratins/60-3.webpCut ing0 (here it's leftover chicken) into small pieceshttps://cooking-ez.com/images/recettes/divers/gratins/60-4.webpPut ing4 in a pan on medium heat, then add the chopped shallot and cook for a minute or twohttps://cooking-ez.com/images/recettes/divers/gratins/60-5.webpAdd the meat, salt and pepper then cook for approximately 5 minutes while stirring wellhttps://cooking-ez.com/images/recettes/divers/gratins/60-6.webpRemove the pan from heat, then add ing2https://cooking-ez.com/images/recettes/divers/gratins/60-7.webp... while stirring vigorouslyhttps://cooking-ez.com/images/recettes/divers/gratins/60-8.webpAdd parsleyhttps://cooking-ez.com/images/recettes/divers/gratins/60-9.webpMix againhttps://cooking-ez.com/images/recettes/divers/gratins/60-10.webpButter a large dishhttps://cooking-ez.com/images/recettes/divers/gratins/60-11.webpIn the bottom put a layer of mashed potato (approximately 1 cm or ½ inch thick)https://cooking-ez.com/images/recettes/divers/gratins/60-12.webpAdd all the meat in another layerhttps://cooking-ez.com/images/recettes/divers/gratins/60-13.webpCover with a second layer of mashed potatohttps://cooking-ez.com/images/recettes/divers/gratins/60-14.webpAnd finally add a fine layer of grated cheesehttps://cooking-ez.com/images/recettes/divers/gratins/60-15.webpPut in the oven for 20/30 minutes until the top is nicely brownedhttps://cooking-ez.com/images/recettes/divers/gratins/60-16.webp https://cooking-ez.com/divers/recipe-potato-gratin.phpPotato gratinAnother classic French family recipehttps://cooking-ez.com/images/recettes/divers/gratins/59-0.webpPeel and wash ing0, cut into even slices.Wash again, drain, and dry in a tea-towelhttps://cooking-ez.com/images/recettes/divers/gratins/59-1.webpPut the potato slices in a pan, cover with ing1, add salt, ing9 and ing2.Cook until potatoes are just tenderhttps://cooking-ez.com/images/recettes/divers/gratins/59-2.webpPreheat oven to 200°C or 392°F.Rub ing4 all around the inside of your dishhttps://cooking-ez.com/images/recettes/divers/gratins/59-3.webpGrease the dish with ing3https://cooking-ez.com/images/recettes/divers/gratins/59-4.webpMix ing6 and ing5https://cooking-ez.com/images/recettes/divers/gratins/59-5.webpPut half the potato slices in the dish in an even layerhttps://cooking-ez.com/images/recettes/divers/gratins/59-6.webpPour in half the cheese-cream mixture. Salt & pepperhttps://cooking-ez.com/images/recettes/divers/gratins/59-7.webpAdd remaining potato slices in another layerhttps://cooking-ez.com/images/recettes/divers/gratins/59-8.webpPour over the remaining cheese-cream mixture. Salt & pepper againhttps://cooking-ez.com/images/recettes/divers/gratins/59-9.webpPut in the oven for about 30 minuteshttps://cooking-ez.com/images/recettes/divers/gratins/59-10.webp...until it's golden brown. It's ready!https://cooking-ez.com/images/recettes/divers/gratins/59-11.webp https://cooking-ez.com/divers/recipe-breton-galettes-pancakes.phpBreton galettes (pancakes)Brittany on a platehttps://cooking-ez.com/images/recettes/divers/58-0.webpHeat the frying pan on medium heat, put the knob of butter in to melt, then put the galette down over ithttps://cooking-ez.com/images/recettes/divers/58-1.webpBreak the egg onto it, then with a spatula push the egg yolk to the centerhttps://cooking-ez.com/images/recettes/divers/58-2.webp... and distribute the egg white over the surface of the galette until it is cookedhttps://cooking-ez.com/images/recettes/divers/58-3.webpScatter the ham in small pieceshttps://cooking-ez.com/images/recettes/divers/58-4.webpAdd the grated cheesehttps://cooking-ez.com/images/recettes/divers/58-5.webpThen fold over a third of the galettehttps://cooking-ez.com/images/recettes/divers/58-6.webpAnd then the last third onto the first. Leave to cook for another minute or twohttps://cooking-ez.com/images/recettes/divers/58-7.webpAnd serve immediatelyhttps://cooking-ez.com/images/recettes/divers/58-8.webp https://cooking-ez.com/divers/recipe-sausage-mushroom-cheese-crumble.phpSausage mushroom and cheese crumbleMushrooms, smoked sausage and typical cheesehttps://cooking-ez.com/images/recettes/divers/57-0.webpCut ingA into small sticks then small dice. Set asidehttps://cooking-ez.com/images/recettes/divers/57-1.webpRehydrate ing0, and keep the mushrooms "jus" (juice) you got.Sethttps://cooking-ez.com/images/recettes/divers/57-3.webpPrepare and slice ing0, sprinkle with the juice of ing3.https://cooking-ez.com/images/recettes/divers/57-7.webpPut ing4 in a pan on medium heat. When hot, add ing2 chopped, and cook 1 or 2 minuteshttps://cooking-ez.com/images/recettes/divers/57-8.webpAdd the small pieces of mushroom, and cook until there is no liquid lefthttps://cooking-ez.com/images/recettes/divers/57-9.webpAdd morels and their juice, and cook until there is no liquid lefthttps://cooking-ez.com/images/recettes/divers/57-10.webpAdd ing5 (if possible from Jura, Savagnin variety), and cook until just a little liquid remains.Preheat oven tohttps://cooking-ez.com/images/recettes/divers/57-11.webpAdd ing9, salt and pepper, and allow to thicken slowly.Check seasoniing: it should still need a little morehttps://cooking-ez.com/images/recettes/divers/57-12.webpUsing a blender, mix ing6 + ing7, to obtain a coarse powderhttps://cooking-ez.com/images/recettes/divers/57-13.webpTo this powder add cold ing8, cut into small pieces, and rub in with finger-tips to get a sandy texturehttps://cooking-ez.com/images/recettes/divers/57-14.webpFill ramekins with a layer of mushrooms, then a layer of diced sausagehttps://cooking-ez.com/images/recettes/divers/57-15.webpCover with another layer of mushrooms, and finally a layer of crumble, and press down lightly to give an evenhttps://cooking-ez.com/images/recettes/divers/57-0.webp https://cooking-ez.com/divers/recipe-couscous.phpCouscousSimplified couscous recipehttps://cooking-ez.com/images/recettes/zoom/divers/56-0.webpVegetables preparationPrepare ing0.If you have small courgettes, just cuthttps://cooking-ez.com/images/recettes/zoom/divers/56-1.webpWash and slice ing1 thinly, set asidehttps://cooking-ez.com/images/recettes/zoom/divers/56-2.webpPeel and wash ing2, cut into pieces, set asidehttps://cooking-ez.com/images/recettes/zoom/divers/56-3.webpPeel and wash ing3, cut into pieces, set asidehttps://cooking-ez.com/images/recettes/zoom/divers/56-4.webpPeel and slice ing4 and ing5 thinlyhttps://cooking-ez.com/images/recettes/zoom/divers/56-5.webpMeats preparationIn a big pan on hot fire, put ing6.When it's hot, make brown ing7https://cooking-ez.com/images/recettes/zoom/divers/56-6.webpDo the same thing with ing8.Do this for all the meats, then set asidehttps://cooking-ez.com/images/recettes/zoom/divers/56-7.webpIn the same pan, add a little more olive oil if necessary, add onion and garlic, salt and pepper, and cook for 1 or 2https://cooking-ez.com/images/recettes/zoom/divers/56-8.webpAdd meat, ing9 and mix againhttps://cooking-ez.com/images/recettes/zoom/divers/56-9.webpAdd all the vegetables and ingA, mix againhttps://cooking-ez.com/images/recettes/zoom/divers/56-10.webpAdd ingB. With a spatula, scrape bottom of pan well to mix all the flavourshttps://cooking-ez.com/images/recettes/zoom/divers/56-11.webpBring to the boilhttps://cooking-ez.com/images/recettes/zoom/divers/56-12.webpThen cover, and let cook on slow fire for at least 1 hour (2 or 3 hours is better)https://cooking-ez.com/images/recettes/zoom/divers/56-13.webpCouscous preparationPrepare the couscous: heat ingE with ingF and salthttps://cooking-ez.com/images/recettes/zoom/divers/56-14.webpWhen water is boiling, remove from heat and add ingG, mix well, cover and leave for 5 minuteshttps://cooking-ez.com/images/recettes/zoom/divers/56-15.webpAfter this time, add ingH (or more), and mix with a fork. It's readyhttps://cooking-ez.com/images/recettes/zoom/divers/56-17.webpWhen couscous is ready, broth is in a beautiful red and all vegetables are soft.Checkhttps://cooking-ez.com/images/recettes/zoom/divers/56-18.webpThe traditional way to serve: a layer of couscous, then vegetables and meat, and a good deal of sauce over the tophttps://cooking-ez.com/images/recettes/zoom/divers/56-0.webp https://cooking-ez.com/boissons/recipe-blackcurrant-liqueur.phpBlackcurrant liqueurTo make your own Kirhttps://cooking-ez.com/images/recettes/boissons/55-0.webpPut ing2 in a 1 litre jarhttps://cooking-ez.com/images/recettes/boissons/55-1.webpQuickly wash ing0 under the tap, drain and dry them.Fill up the jarhttps://cooking-ez.com/images/recettes/boissons/55-2.webpFill the jar with ing1. The fruit must be completely covered with the alcoholhttps://cooking-ez.com/images/recettes/boissons/55-3.webpSeal the jar and leave in a cool and dark place for about 3 monthshttps://cooking-ez.com/images/recettes/boissons/55-4.webpAfter 3 months, the alcohol will have taken on a pretty red/purple colorhttps://cooking-ez.com/images/recettes/boissons/55-5.webpThis means that all the flavour of the fruits has been transferred to the alcoholhttps://cooking-ez.com/images/recettes/boissons/55-6.webpEmpty the contents of the bottle into a strainer placed over a high-sided container (to avoidhttps://cooking-ez.com/images/recettes/boissons/55-7.webpPour the juice into a pan. You can now discard the fruit, they have lost all their tastehttps://cooking-ez.com/images/recettes/boissons/55-8.webpPrepare the sugar syrup:In another pan put ing3 and ing4https://cooking-ez.com/images/recettes/boissons/55-9.webpHeat to about 110°C or 230°F, you can use a thermometer tohttps://cooking-ez.com/images/recettes/boissons/55-10.webpLeave the syrup to cool for about 10 minutes, until the temperature drops below 100°C or 212°Fhttps://cooking-ez.com/images/recettes/boissons/55-11.webpCarefully mix the two liquids together:Add the blackcurrant juice to the syruphttps://cooking-ez.com/images/recettes/boissons/55-12.webpThen pour this mix into the other panhttps://cooking-ez.com/images/recettes/boissons/55-13.webpRepeat this until the two liquids are thoroughly mixed.It's important to do it like this because if youhttps://cooking-ez.com/images/recettes/boissons/55-14.webpThe blackcurrant liqueur is now ready, and can be bottledhttps://cooking-ez.com/images/recettes/boissons/55-15.webp https://cooking-ez.com/boissons/recipe-cocktails.phpCocktailsMargaritahttps://cooking-ez.com/images/recettes/boissons/autres/54-0.webpMargarita :Mix in a shaker, with plenty of ice1 part sugar syrup1.5 partshttps://cooking-ez.com/images/recettes/boissons/autres/54-0.webp https://cooking-ez.com/base/recipe-sugar-syrup.phpSugar syrupFor your sorbets, fruits saladshttps://cooking-ez.com/images/recettes/base/sirops_coulis/53-0.webpPour ing0 into a pan and add ing1.Put on high heat, and stir with a spoon to mix wellhttps://cooking-ez.com/images/recettes/base/sirops_coulis/53-1.webpOnce it's well mixed, bring to the boil and allow to boil approximately 30 seconds. Remove from heat, it'shttps://cooking-ez.com/images/recettes/base/sirops_coulis/53-2.webp https://cooking-ez.com/base/recipe-fruit-coulis-fruit-puree.phpFruit coulis (fruit purée)For your ice-cream, sorbets and other dessertshttps://cooking-ez.com/images/recettes/base/sirops_coulis/52-0.webpWash fruit (except if using strawberries), and cut into small pieces if fruit are the size ofhttps://cooking-ez.com/images/recettes/base/sirops_coulis/52-1.webpBlend until obtaining a very smooth puréehttps://cooking-ez.com/images/recettes/base/sirops_coulis/52-2.webpPour preparation into a fine strainer and place over a bowlhttps://cooking-ez.com/images/recettes/base/sirops_coulis/52-3.webpThen, with a maryse or soft spatula, press on bottom of the strainer and give a movement fromhttps://cooking-ez.com/images/recettes/base/sirops_coulis/52-4.webpIt's a rather long operation, but the result will be good as your efforts.Stop when there is only a pile ofhttps://cooking-ez.com/images/recettes/base/sirops_coulis/52-5.webpYour coulis is now finished, you can use it as it is, for a sorbet for instance by mixing it withhttps://cooking-ez.com/images/recettes/base/sirops_coulis/52-6.webpIf you'd like to freeze your coulis, it's important to not freeze it in one large block, as this is inconvenient later:https://cooking-ez.com/images/recettes/base/sirops_coulis/52-7.webpEven more practical: make "ice-cubes" of coulis, by pouring it into moulds (silicon if possible, it is easier to removehttps://cooking-ez.com/images/recettes/base/sirops_coulis/52-8.webpThe following day, put the coulis-cubes in a big bag and return to the freezer (remember to weigh a coulis-cube, tohttps://cooking-ez.com/images/recettes/base/sirops_coulis/52-9.webp https://cooking-ez.com/base/recipe-french-dressing-vinaigrette.phpFrench dressing (vinaigrette)Essential for good saladshttps://cooking-ez.com/images/recettes/base/sauces/51-0.webpPour ing0 into a jar (old jam jar)https://cooking-ez.com/images/recettes/base/sauces/51-1.webpAdd ing3https://cooking-ez.com/images/recettes/base/sauces/51-2.webpPut the lid on properly...https://cooking-ez.com/images/recettes/base/sauces/51-3.webp... and shake well. This is necessary to mix vinegar and salt, which works less well once oil is addedhttps://cooking-ez.com/images/recettes/base/sauces/51-4.webpOpen the jar and add ing1https://cooking-ez.com/images/recettes/base/sauces/51-5.webpThen ing2https://cooking-ez.com/images/recettes/base/sauces/51-6.webpAnd ing4https://cooking-ez.com/images/recettes/base/sauces/51-7.webpPut the lid back on the jarhttps://cooking-ez.com/images/recettes/base/sauces/51-8.webp... and shake well again to make the vinaigrettehttps://cooking-ez.com/images/recettes/base/sauces/51-9.webpIt's ready.You can now, if you like, add herbs, shallot, garlic, etchttps://cooking-ez.com/images/recettes/base/sauces/51-0.webp https://cooking-ez.com/base/recipe-how-succeed-making-sabayon-sillabub.phpHow to succeed in making sabayon (syllabub)All the secrets of syllabub revealedhttps://cooking-ez.com/images/recettes/base/sauces/50-0.webpPut in a container that can go over a bain-marie, ing0 and ing1.https://cooking-ez.com/images/recettes/base/sauces/50-1.webpThis whitening of the mixture happens because by beating, you incorporate thousands of tiny air bubbles into ithttps://cooking-ez.com/images/recettes/base/sauces/50-2.webpAdd ing2 to mixture (or sweet wine, fruit juice, coffee, etc.) and ing3, mix thoroughly.Pleasehttps://cooking-ez.com/images/recettes/base/sauces/50-3.webpPut mixture in the bain-marie, and begin beating.The bain-marie is the second "secret" of success, you need thehttps://cooking-ez.com/images/recettes/base/sauces/50-4.webpYou can use an electric whisk, in which case do not beat too fast, but nothing is better than a simple handhttps://cooking-ez.com/images/recettes/base/sauces/50-5.webpAfter few minutes, the mixture will begin to foam and thickenhttps://cooking-ez.com/images/recettes/base/sauces/50-6.webpStop when you like, it is necessary to arrive at a good compromise: quite shiny and very smooth... It's an absolutehttps://cooking-ez.com/images/recettes/base/sauces/50-0.webp https://cooking-ez.com/base/recipe-sweetcrust-pastry-pate-sablee.phpSweetcrust pastry (pâte sablée)For sweet tarts and pieshttps://cooking-ez.com/images/recettes/zoom/base/pates/49-0.webpPut ing0, ing1, ing2, ing3, ing5 and ing4 in the mixer bowlhttps://cooking-ez.com/images/recettes/zoom/base/pates/49-1.webpStart to knead on low speedhttps://cooking-ez.com/images/recettes/zoom/base/pates/49-2.webpAfter a few minutes the pastry will form. Stop the mixer as soon as possible to get an easy to work dough.Therehttps://cooking-ez.com/images/recettes/zoom/base/pates/49-3.webpFinish mixing the dough with a marysehttps://cooking-ez.com/images/recettes/zoom/base/pates/49-4.webpPut a sheet of plastic film on your weighing-scales, and weigh out abouthttps://cooking-ez.com/images/recettes/zoom/base/pates/49-5.webpForm it into a ballhttps://cooking-ez.com/images/recettes/zoom/base/pates/49-6.webpThen flatten the ball into a cake. This will help when you come to out roll ithttps://cooking-ez.com/images/recettes/zoom/base/pates/49-7.webpWrap the pastry in the plastic film, and write on top what it ishttps://cooking-ez.com/images/recettes/zoom/base/pates/49-0.webpRepeat the operation until the end of dough, and put any pastry which you do not intend use within the next few days inhttps://cooking-ez.com/images/recettes/zoom/base/pates/49-8.webp https://cooking-ez.com/base/recipe-marzipan-almond-paste.phpMarzipan (almond paste)Sweet and soft almondshttps://cooking-ez.com/images/recettes/zoom/base/pates/48-0.webpPut ing1 in a bowl, then sieve on top ing0. We use the sieve tohttps://cooking-ez.com/images/recettes/zoom/base/pates/48-1.webpPour the mixture into a food processor.If you want a coloured marzipan, add a few drops of food colouring athttps://cooking-ez.com/images/recettes/zoom/base/pates/48-2.webpTurn on the food processor, and add egg white, spoon by spoonhttps://cooking-ez.com/images/recettes/zoom/base/pates/48-3.webp...until the mixture forms a ball, which takes a maximum of 2 minuteshttps://cooking-ez.com/images/recettes/zoom/base/pates/48-4.webpPlace the resulting ball on a sheet of cling filmhttps://cooking-ez.com/images/recettes/zoom/base/pates/48-5.webpFlatten into a patty and fold the film carefully.Put in the fridge until usehttps://cooking-ez.com/images/recettes/zoom/base/pates/48-0.webp https://cooking-ez.com/desserts/recipe-chocolate-mousse.phpChocolate mousseVery chocolateyhttps://cooking-ez.com/images/recettes/base/cremes_mousses/47-0.webpBreak ing0 in small pieces in a pan, and melt on very low heat or in ahttps://cooking-ez.com/images/recettes/base/cremes_mousses/47-1.webpStir with a spatula or a maryse during melting.Remove fromhttps://cooking-ez.com/images/recettes/base/cremes_mousses/47-2.webpAdd ing1 cut in small pieces, and continue to stirhttps://cooking-ez.com/images/recettes/base/cremes_mousses/47-3.webp... until you get a nice smooth shiny chocolatehttps://cooking-ez.com/images/recettes/base/cremes_mousses/47-4.webpAdd ing2, and continue to stir until completely mixedhttps://cooking-ez.com/images/recettes/base/cremes_mousses/47-5.webpLeave the chocolate to cool a few minutes. We do that to be sure that it will not be too hot when added to the beatenhttps://cooking-ez.com/images/recettes/base/cremes_mousses/47-6.webpBeat ing3 with the pinch of salt and ing4.Halfway through add ing6 to make firmer andhttps://cooking-ez.com/images/recettes/base/cremes_mousses/47-7.webpTake about 2 tablespoons of beaten egg-whites and add them to the chocolatehttps://cooking-ez.com/images/recettes/base/cremes_mousses/47-8.webpWe do that to make chocolate lighter, easier to add to the remaining egg-whiteshttps://cooking-ez.com/images/recettes/base/cremes_mousses/47-9.webpPour the "light" chocolate into the remaining beaten egg-whiteshttps://cooking-ez.com/images/recettes/base/cremes_mousses/47-10.webpAnd finish the mousse by folding in gently. For this, it's best to tip the bowl and to turn with thehttps://cooking-ez.com/images/recettes/base/cremes_mousses/47-11.webp https://cooking-ez.com/base/recipe-chocolate-sauce.phpChocolate sauceSmooth creamy chocolatehttps://cooking-ez.com/images/recettes/base/sauces/46-0.webpBreak ing0 into small pieces, and melt in a bain-mariehttps://cooking-ez.com/images/recettes/base/sauces/46-1.webpIn a pan pour ing1 and ing3.Bring to the boil on low heathttps://cooking-ez.com/images/recettes/base/sauces/46-2.webpAdd ing2 and ing4, mix well and bring back to the boil againhttps://cooking-ez.com/images/recettes/base/sauces/46-3.webpPour in melted chocolatehttps://cooking-ez.com/images/recettes/base/sauces/46-4.webpThen over low heat, mix with a whisk or a maryse to get a smoothhttps://cooking-ez.com/images/recettes/base/sauces/46-5.webpBring to the boil one last time, it's readyhttps://cooking-ez.com/images/recettes/base/sauces/46-0.webp https://cooking-ez.com/base/recipe-confectioner-custard-creme-patissiere-french-pastry-cream.phpConfectioner's custard (Crème pâtissière, or French pastry cream)Thick vanilla creamhttps://cooking-ez.com/images/recettes/base/cremes_mousses/45-0.webpPour ing2 into a pan, and add the inside of ing4 (the little black seeds) after carefullyhttps://cooking-ez.com/images/recettes/base/cremes_mousses/45-1.webpMeanwhile, put ing0 in a bowl and add ing1, and without delay beat to mix thoroughly.It is not necessary tohttps://cooking-ez.com/images/recettes/base/cremes_mousses/45-2.webpAdd then ing3, and beat again with the whiskhttps://cooking-ez.com/images/recettes/base/cremes_mousses/45-3.webpThen slowly pour the hot milk onto the mixture while beating continuously until thoroughly mixedhttps://cooking-ez.com/images/recettes/base/cremes_mousses/45-4.webpTransfer the mixture back into the panhttps://cooking-ez.com/images/recettes/base/cremes_mousses/45-5.webpUnlike for crème anglaise or crème brûlée, it is not essential tohttps://cooking-ez.com/images/recettes/base/cremes_mousses/45-6.webpPut the pan on low-medium heat, and cook gently while beating continuously.It's important to scrape thehttps://cooking-ez.com/images/recettes/base/cremes_mousses/45-7.webpCooking is complete when custard is of a good consistency, in other words like a thickish purée, but not toohttps://cooking-ez.com/images/recettes/base/cremes_mousses/45-8.webpOnce custard is finished, cover the pan to avoid a skin forming.Later, if you use the custard cold and it ishttps://cooking-ez.com/images/recettes/base/cremes_mousses/45-0.webpWhen finished, cream is very hot, if you want to use it immediately you should cool it.The easier solution ishttps://cooking-ez.com/images/recettes/base/cremes_mousses/45-10.webp https://cooking-ez.com/base/recipe-real-custard-sauce-creme-anglaise.phpReal custard sauce (crème anglaise)Smooth vanilla cream with egg yolkshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/44-0.webpIn a pan, pour ing0 and add ing1https://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/44-1.webpBring to the boil, then turn off the heat, cover the pan and leave vanilla to infuse 10 minuteshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/44-2.webpPut ing2 and ing3 in a bowlhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/44-3.webpAnd without delay mix well using a marysehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/44-4.webpPour the hot milk onto the egg yolks + sugar and mix wellhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/44-5.webpWash the pan, and pour the mixture back into it through a fine strainer to eliminate any smallhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/44-6.webpPut on medium heat, and cook while stirring continuously, scraping the bottom of the pan with ahttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/44-7.webpBut when custard is cooked, it "glazes" the spatula. This happens after about 10https://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/44-9.webpOther way to be sure of good texture, use a thermometer and stop cooking at 180-185°Fhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/44-8.webpWhen ready, take off the heat and plunge the bottom into a little cold water (in the sink will do fine) to stophttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/44-10.webpWhen cold, your crème anglaise is readyhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/44-0.webp https://cooking-ez.com/recipe-almond-cream.phpAlmond creamDelicious almond mixturehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/43-0.webpBreak ing3 into a high-sided container, add ing5 and whisk for a few seconds to get a smooth mixture.https://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/43-3.webpIn the bowl of a mixer, pour ing2, ing4 and ing0 cut into small pieceshttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/43-4.webpAdd ing1https://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/43-5.webpStart the mixer and knead until smoothhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/43-6.webpLeave the mixer running and pour in the egg + rum mixture in a small streamhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/43-7.webpOnce this mixture has been incorporated, your almond cream is completehttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/43-0.webpA version with roasted almondsIf you have a little time, you can try this version with roasted almondhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/43-1.webp... and bake for 10 to 12 minutes at 180°C (360°F) to roast the almond powder.Leave to cool, then use them inhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/43-2.webp https://cooking-ez.com/trucs_astuces/recipe-how-cook-morteau-sausage-well.phpHow to cook Morteau sausage well3 methodshttps://cooking-ez.com/images/produits/morteau.webpCooking in water:It's the more often used way, but unfortunately the less best one: a part of the sausagehttps://cooking-ez.com/images/recettes/trucs_astuces/42-0.webpCooking in oven: Tastier because the sausage cooks in its own juices, which concentrates flavors.Wraphttps://cooking-ez.com/images/recettes/trucs_astuces/42-1.webpCooking on potatoes: It's what I call "lodge sausage", we cook it in a large pan on bed of a peeled and cuthttps://cooking-ez.com/images/recettes/viandes/119-8.webp https://cooking-ez.com/base/recipe-citrus-crunch.phpCitrus crunchA crunchy aromatic powderhttps://cooking-ez.com/images/recettes/base/autres/41-0.webpTake ing0, organic if possible.Scrub fruit thoroughly, dry them, then with a very sharp knife cut off as muchhttps://cooking-ez.com/images/recettes/base/autres/41-1.webpThe goal is to remove the zest, leaving the white pith on the fruit as far as possible. This pith is responsible forhttps://cooking-ez.com/images/recettes/base/autres/41-2.webpContinue like this for all the clementines, which you can then use for another recipe, or eathttps://cooking-ez.com/images/recettes/base/autres/41-3.webpThe volume of peel is quite small, but this is normalhttps://cooking-ez.com/images/recettes/base/autres/41-4.webpPut ing1 and ing2 in a pan, heat to dissolvehttps://cooking-ez.com/images/recettes/base/autres/41-5.webpThen add the clementine peelhttps://cooking-ez.com/images/recettes/base/autres/41-6.webpReduce over medium heat, until obtaining a thick syrup around the peelhttps://cooking-ez.com/images/recettes/base/autres/41-7.webpPour peel and syrup onto a rack (or into a chinois or a strainer) tohttps://cooking-ez.com/images/recettes/base/autres/41-8.webpLay them on a baking sheet, then put in the oven at 130°C or 266°F for about 30https://cooking-ez.com/images/recettes/base/autres/41-9.webpAt the end of 30 minutes, allow to cool, then tip the peel onto your work surface. At this point you can remove anyhttps://cooking-ez.com/images/recettes/base/autres/41-10.webpThen crush with a rolling pin, more or less finely according to tastehttps://cooking-ez.com/images/recettes/base/autres/41-11.webpYou should obtain crumbs, still with a few small pieces, not too finehttps://cooking-ez.com/images/recettes/base/autres/41-12.webpKeep in an airtight jarhttps://cooking-ez.com/images/recettes/base/autres/41-13.webp https://cooking-ez.com/base/recipe-clarified-butter.phpClarified butterFor cooking butter without it burninghttps://cooking-ez.com/images/recettes/zoom/base/autres/40-0.webpPut ing0 cut in pieces in a pan on medium heat, allow to melt then wait until it begin to boilshttps://cooking-ez.com/images/recettes/zoom/base/autres/40-1.webpSkim off the foam which forms on the surface with a tablespoonhttps://cooking-ez.com/images/recettes/zoom/base/autres/40-2.webpPour the content of the pan in a bowl.Let cool, then put in the fridge for 2 hours at leasthttps://cooking-ez.com/images/recettes/zoom/base/autres/40-3.webpPress firmly on the butter to unmouldhttps://cooking-ez.com/images/recettes/zoom/base/autres/40-4.webpYou can see that butter impurity are white, and separate from the butter who is yellowhttps://cooking-ez.com/images/recettes/zoom/base/autres/40-5.webpRinse butter under cold water to remove last impurityhttps://cooking-ez.com/images/recettes/zoom/base/autres/40-6.webpYou should get a clean yellow block of clarified butter.You can use it from now, but it's more convenient tohttps://cooking-ez.com/images/recettes/zoom/base/autres/40-9.webpBreak the block in pieces, and make melt on slow firehttps://cooking-ez.com/images/recettes/zoom/base/autres/40-10.webpThen pour in a jarhttps://cooking-ez.com/images/recettes/zoom/base/autres/40-7.webpLet cool and put in the fridge.It's done. You can seal the jar, and keep in the fridge for several weeks withhttps://cooking-ez.com/images/recettes/zoom/base/autres/40-0.webp https://cooking-ez.com/base/recipe-vanilla-sugar.phpVanilla sugarReal home made vanilla sugarhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/39-0.webpRemove ends of ing1 and discardhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/39-1.webpCut into 4 or 5 sectionshttps://cooking-ez.com/images/recettes/zoom/base/aromatique/39-2.webpPut in a food-processor with 1/4 of ing0https://cooking-ez.com/images/recettes/zoom/base/aromatique/39-3.webpBlend 2 or 3 minuteshttps://cooking-ez.com/images/recettes/zoom/base/aromatique/39-4.webpSieve the result through a fine strainer into a bowlhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/39-5.webp...until all the sugar fall downhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/39-6.webpPut remaining vanilla pods into food processor, add another ¼ of sugar and repeat the operation.Continue untilhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/39-4.webpAt the end, you will have a little sugar left with the vanilla pods that's impossible to sieve. Do not throw it away:https://cooking-ez.com/images/recettes/zoom/base/aromatique/39-6.webpPut your vanilla sugar in an airtight jar and keep, if possible, 3 weeks before using, so that the vanilla aromas mixhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/39-0.webp https://cooking-ez.com/base/recipe-herb-salad.phpHerb saladSo very tastyhttps://cooking-ez.com/images/recettes/base/aromatique/38-0.webpTake whatever aromatic herbs you can find, and that you like.Wash themhttps://cooking-ez.com/images/recettes/base/aromatique/38-1.webpDry themhttps://cooking-ez.com/images/recettes/base/aromatique/38-2.webpUsing scissors, cut off leaves and discard stalks (keep only the tenderest leaves) and put them in a bowl. Specialhttps://cooking-ez.com/images/recettes/base/aromatique/38-3.webpPour some vinaigrette on herbs and mix well. It's readyhttps://cooking-ez.com/images/recettes/base/aromatique/38-0.webp https://cooking-ez.com/base/recipe-herb-olive-oil.phpHerb olive oilOlive oil with flavoured herbshttps://cooking-ez.com/images/recettes/base/aromatique/37-0.webpBoil some water and prepare a bowl full of very cold water (even add some ice cubes if possible so that water is reallyhttps://cooking-ez.com/images/recettes/base/aromatique/37-1.webpFind a glass bottle the capacity of your choice.When water boils, sterilise the bottle by half-filling it withhttps://cooking-ez.com/images/recettes/base/aromatique/37-2.webpRemove herbs from water with a fork and put into the cold water. You have blanched themhttps://cooking-ez.com/images/recettes/base/aromatique/37-3.webpRemove herbs from cold water with a fork and put them on absorbing paper or a tea-towel to dryhttps://cooking-ez.com/images/recettes/base/aromatique/37-4.webpMake a small bunch with all the herbs, tying them up with string. Remember to tie the herb stalks as close as possiblehttps://cooking-ez.com/images/recettes/base/aromatique/37-5.webpGently insert the bunch into the bottlehttps://cooking-ez.com/images/recettes/base/aromatique/37-6.webpIf you do it properly, the bunch should open itself out a little inside the bottlehttps://cooking-ez.com/images/recettes/base/aromatique/37-7.webpPour ing0 into the bottle to completly cover the herbshttps://cooking-ez.com/images/recettes/base/aromatique/37-8.webpCork and leave the flavours and aromas to infuse slowly for at least 2 weeks. Then use it as you wishhttps://cooking-ez.com/images/recettes/base/aromatique/37-0.webp https://cooking-ez.com/base/recipe-bouquet-garni.phpBouquet garniA pillar of French cookinghttps://cooking-ez.com/images/recettes/zoom/base/aromatique/36-0.webpWash and dry ing0, ing1 and ing3https://cooking-ez.com/images/recettes/zoom/base/aromatique/36-1.webpWash and dry the green part of a leek, cut in pieces of about 3 inches (or 7 centimetre)https://cooking-ez.com/images/recettes/zoom/base/aromatique/36-2.webpWash, dry and cut in pieces of the same size ing4https://cooking-ez.com/images/recettes/zoom/base/aromatique/36-3.webpPut a green leek leaf in front of you, put a bunch of thyme, a bunch of parsley, a laurel leaf, and a piece ofhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/36-4.webpCover with the second leek leafhttps://cooking-ez.com/images/recettes/zoom/base/aromatique/36-5.webpAnd tie up the whole bundle, finishing with a knothttps://cooking-ez.com/images/recettes/zoom/base/aromatique/36-6.webpCut off surplus string and trim each end.Bouquet is ready to usehttps://cooking-ez.com/images/recettes/zoom/base/aromatique/36-0.webpIf you are doing bouquets, you can easily make make a few of them (the bouquet factory!) instead just onehttps://cooking-ez.com/images/recettes/zoom/base/aromatique/36-7.webp...because they can be frozen in a plastic baghttps://cooking-ez.com/images/recettes/zoom/base/aromatique/36-8.webp https://cooking-ez.com/desserts/recipe-chinois.phpChinoisBrioche with confectioner's custardhttps://cooking-ez.com/images/recettes/desserts/viennoiseries/35-0.webpAfter preparing ing0, refridgerate for 1 or 2 hours or overnight, so that the dough becomes firm.Then roll outhttps://cooking-ez.com/images/recettes/desserts/viennoiseries/35-1.webpPut this rectangle on a bigger sheet of cooking parchment. If necessary, reshape your rectangle after this transferhttps://cooking-ez.com/images/recettes/desserts/viennoiseries/35-2.webpSpread a layer of ing1 all over dough rectangle, 0.5 cm or 0.25 inch thick (add more if you wish)https://cooking-ez.com/images/recettes/desserts/viennoiseries/35-3.webpNow your goal is to roll up the dough to form a cylinder.It looks difficult, but in fact it's quite easy,https://cooking-ez.com/images/recettes/desserts/viennoiseries/35-4.webpContinue until completely rolled uphttps://cooking-ez.com/images/recettes/desserts/viennoiseries/35-5.webpPut roll on a baking sheet, and refrigerate for about 2 hours, until the roll becomes quitehttps://cooking-ez.com/images/recettes/desserts/viennoiseries/35-6.webpAfter this time, remove roll from the fridge and with a large sharp knife, trimm off the ends tohttps://cooking-ez.com/images/recettes/desserts/viennoiseries/35-7.webpThen cut the roll into slices about 3 cm or 1.5 inches thick, and arrange them in a roundhttps://cooking-ez.com/images/recettes/desserts/viennoiseries/35-8.webpCover mould with a plastic sheet, and leave in a warm place for 2 hourshttps://cooking-ez.com/images/recettes/desserts/viennoiseries/35-9.webpAfter this time, preheat oven to 180°C or 356°F. Glaze top of cakehttps://cooking-ez.com/images/recettes/desserts/viennoiseries/35-10.webpPut in the oven for about 30 minuteshttps://cooking-ez.com/images/recettes/desserts/viennoiseries/35-11.webpTurn out on a wire rack.When cake is cool, you can decorate it with ing3, melted inhttps://cooking-ez.com/images/recettes/desserts/viennoiseries/35-12.webp https://cooking-ez.com/base/recipe-brioche-dough.phpBrioche doughJust like from the baker'shttps://cooking-ez.com/images/recettes/zoom/base/pates/34-17.webpCut ing0 in small pieces, let stay at ambient temperaturehttps://cooking-ez.com/images/recettes/zoom/base/pates/34-1.webpIn the bowl of a mixer, pour ing1 puis ing2, ing3, ing4 et ing5https://cooking-ez.com/images/recettes/zoom/base/pates/34-2.webpKneed at low speed for 3 minutes, then 8 minutes at medium speedhttps://cooking-ez.com/images/recettes/zoom/base/pates/34-3.webpAdd ing6 and ing7 to the vat.Note: This procedure (sugar and fermented dough are added later) helpshttps://cooking-ez.com/images/recettes/zoom/base/pates/34-4.webpKneed at medium until dough stop to stick to the bowl (10-15 minutes usually)https://cooking-ez.com/images/recettes/zoom/base/pates/34-5.webpAdd butterhttps://cooking-ez.com/images/recettes/zoom/base/pates/34-6.webpKneed at medium speed until butter is fully incorporatedhttps://cooking-ez.com/images/recettes/zoom/base/pates/34-7.webpCover dough with plastic film, and let stay 1 hour at ambient temperaturehttps://cooking-ez.com/images/recettes/zoom/base/pates/34-8.webpAfter this time dough has inflated, starting fermentation, which is goodhttps://cooking-ez.com/images/recettes/zoom/base/pates/34-9.webpRemove plastic film and stretch the dough by lifting it up and letting it suddenly drop. This will remove all thehttps://cooking-ez.com/images/recettes/zoom/base/pates/34-10.webpPut back film on top, and put in the fridge for the nighthttps://cooking-ez.com/images/recettes/zoom/base/pates/34-11.webpThe day after, dough has inflate a bit, get cold, and can now be manipulated.Pour the dough on your workinghttps://cooking-ez.com/images/recettes/zoom/base/pates/34-12.webpSpread the dough using your handhttps://cooking-ez.com/images/recettes/zoom/base/pates/34-13.webpCut stripes of dough, and cut those stripes in pieces of the chosen weighthttps://cooking-ez.com/images/recettes/zoom/base/pates/34-14.webpFor example 40 grams pieces to make a Nanterre briochehttps://cooking-ez.com/images/recettes/zoom/base/pates/34-15.webp... or 250 grams pieces for brioche pieshttps://cooking-ez.com/images/recettes/zoom/base/pates/34-16.webpRoll dough pieces in balls, put on a baking sheet, cover with a plastichttps://cooking-ez.com/images/recettes/zoom/base/pates/34-17.webp https://cooking-ez.com/desserts/recipe-meringues.phpMeringuesBeaten egg whites, sweeted and slowly cookedhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/33-0.webpBegin by putting ing0 in a bowl, if you no longer remember how many you have, weigh: an egg-white weighs about 30https://cooking-ez.com/images/recettes/desserts/petits_gateaux/33-1.webpBeat egg- whiteshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/33-2.webpAfter about 2 minutes, add 2 tbs of caster sugar from ing1https://cooking-ez.com/images/recettes/desserts/petits_gateaux/33-3.webpContinue beating until egg whites are firm.A very old knack to know if egg white are beaten sufficiently: youhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/33-4.webpAnd while still beating, incorporate the remaining sugar tablespoon by tablespoonhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/33-5.webpYou will get a very bright white mixturehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/33-6.webpPut mixture in small heaps on a non-stick baking sheet (with 2 tablespoons forhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/33-7.webpAfter cooking, place hot on a rack to cool.Keep in an airtight tinhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/33-8.webp https://cooking-ez.com/desserts/recipe-chocolate-madeleines.phpChocolate madeleinesDelicous with tea or coffeehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/32-10.webpMelt ing1 broken in pieces in a bain-marie then leave to coolhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/32-3.webpSieve together ing2 and ing3https://cooking-ez.com/images/recettes/desserts/petits_gateaux/32-4.webpAdd ing4 and mixhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/32-5.webpBeat ing5 about one minute, just until they become slightly frothy, not like forhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/32-6.webpAdd the mix of flour, sugar and almonds to the beaten egg-whites, beat again to mix.Add ing0 and beat again tohttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/32-7.webpAdd melted chocolate, ing6, and beat again to mix thoroughly.Refrigerate mixture for 30 minuteshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/32-8.webpPour mixture into moulds, using a forcing bag (easier) or a tablespoon, then put back inhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/32-9.webpPreheat oven to 150°C ou 302°F and cook for about 20 minutes.Turn out onto a wirehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/32-10.webp https://cooking-ez.com/desserts/recipe-macarons-original-french-macaroons.phpMacarons (the original French macaroons)Trendy little cakeshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-0.webpSieve ing2 into a bowl, and discard any bits of almonds or skin which remain in thehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-1.webpSieve ing1 into the same bowl.These siftings (and that which follows) are to obtain a fine mixture of groundhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-2.webpThen mix almonds and icing sugar with a whisk, to avoid lumps reforminghttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-3.webpPut ing0, a few drops of lemon juice and a pinch of salt in a mixer bowl.Note: If you have severalhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-26.webpAdd ing5, and beat a few seconds more to mix thoroughlyhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-27.webpWe do this, instead of adding colouring before beating, to keep the colour strongerhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-28.webpSieve the icing sugar and almonds mixture onto the egg-whiteshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-7.webpTip the bowl slightly and, with a maryse or a spatula (a maryse ishttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-8.webpThis is the first tricky stage: you should work the mixture, the aim is not to obtain a light mixturehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-21.webp...but something slighly runny and shiny.This process is called "macaroner" in French(to macaron, perhaps?)https://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-9.webpWith a forcing bag (or a teaspoon, but it's much more difficult), form small heaps of mixturehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-10.webpTap the baking sheet gently on the work surface to spread out the heaps, and to round themhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-11.webpSee the photos for what happens after tapping the baking sheethttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-22.webpLeave at room temperature for 30 minutes to one hour, for the heaps to "form a crust".This is thehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-12.webpTo test if your macarons are sufficiently "crusted", touch a top lightly with your finger: if the dough does not stickhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-25.webpThen preheat the oven to 160°C or 320°F, and cook for 12 to 15 minutes.For some mysterious reason I havehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-29.webpLeave to cool completely before removing the macarons, and place on a wire rack to awaithttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-13.webpPair-up the macarons, i.e. by putting together a "top" and a "bottom" of about the same diameter.Then placehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-14.webpThe fillingExample: Raspberry macaronsMix ing6 with ing7 in a small panhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-15.webpBring to the boil on high heat, and boil for 3 minutes, stirring continuouslyhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-16.webpLeave to cool, and begin the assembly when the filling starts to thickenhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-17.webpSpread a teaspoonful of filling on "bottoms"https://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-18.webpThen place a "top" on each one, and press together lightly so that filling is squeezed just a little beyond the edgehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-19.webpThe macarons are ready. Keep in the refrigeratorhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/31-0.webp https://cooking-ez.com/desserts/recipe-fillings-for-macaroons.phpFillings for macaroonsWhat to put in your macaroonshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/30-4.webpApricot macaroons: You will need:30 half macaroons, coloured orange50 g jamhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/30-1.webpMix 50 g jam sugar with with 100 g of apricot purée, put in a pan over high heat, and bring to the boil.Boilhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/30-2.webpIf you'd like the filling to have a bit more texture, add dried apricots, chopped very smallhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/30-3.webpFill macaroons, before the mixture became too stiffhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/30-4.webpChocolate macaroons: You will need:30 half macaroons, coloured red (see below)1https://cooking-ez.com/images/recettes/desserts/petits_gateaux/30-5.webpMake the macaroons as usual, but include 1 teaspoon cocoa powder in the almond-sugar mix, and add a drop of redhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/30-6.webpBring 20 cl cream to the boilhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/30-7.webpAdd 150 g chocolate, cut in small pieceshttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/30-8.webpOff the heat, stir to melt chocolate thoroughlyhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/30-9.webpAdd 15 g butter, and continue stirring to melt ithttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/30-10.webpLeave to coolhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/30-11.webpFill macaroons while this chocolate cream is still softhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/30-12.webpMint macaroons: What you need:30 half macaroons, coloured greenhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/30-13.webpMake a classic confectioner's custard, but add mint leaves (cut small with scissors) to thehttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/30-14.webpFill macaroons with this cream when it is completely coldhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/30-15.webpBlackcurrant macaroons: You will need:30 half macaroons, coloured purple (red +https://cooking-ez.com/images/recettes/desserts/petits_gateaux/30-16.webpMix 50 g jam sugar with 100 g of blackcurrant purée, put in a pan on high heat, and bring to the boil.Boilhttps://cooking-ez.com/images/recettes/desserts/petits_gateaux/30-17.webp https://cooking-ez.com/desserts/recipe-financiers.phpFinanciersSmall moist almond cakeshttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/29-0.webpPreheat the oven to 410°F (210°C).Pour mixture in moulds without filling them completely, because financiershttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/29-9.webpPut in the oven for about 15 minutes, remove as soon as they are golden brownhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/29-10.webpYou can also make fruits financiers by using small fruits like blackcurrant for example.Put 2 or 3 by mouldhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/29-11.webpAnd cook normally.You can use so any small fruits like raspberries, blueberry, strawberries, etc.You can alsohttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/29-12.webp https://cooking-ez.com/desserts/recipe-finger-biscuits.phpFinger biscuitsFor Champagne or Charlote and Tiramisuhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/28-0.webpPreheat oven to 180°C or 356°F.In a bowl, mix together, ing0 and ing1 with a whiskhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/28-1.webpBeat ing2 in then add ing3 little by little to obtain a firm meringuehttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/28-2.webpPour ing4 over the meringue, then gently fold in with a soft spatulahttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/28-3.webpSieve the flour-starch mixture on tophttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/28-4.webpAnd incorporate it, still gently with a spatula.Stop working as soon as it is mixed, there is no big problem ifhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/28-5.webpSpread out the preparation (diameter 1 cm) using a forcing bag on ahttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/28-6.webpOnce the whole baking sheet is set, sprinkle it with icing sugarhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/28-7.webpPlace in the oven without delay and cook for 10-15 minutes, checking for colouringhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/28-8.webpRemove from the baking sheet while still hot, and cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/petits_gateaux/28-0.webp https://cooking-ez.com/desserts/recipe-frozen-nougat.phpFrozen nougatLight dried fruit nougat, smooth and crunchy at the same timehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/27-0.webpPrepare ing0, then chillhttps://cooking-ez.com/images/recettes/zoom/base/cremes_mousses/124-4.webpSoften ing1 in a bowl of cold waterhttps://cooking-ez.com/images/recettes/zoom/trucs_astuces/comment/197-1.webpRoast ing2 and ing3 on a baking sheethttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/27-2.webpPlace in a hot oven at 180°C (360°F) for 5 to 10 minutes.Keep an eye on the almonds and pistachios, as theyhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/27-3.webpOnce cooled, blend or coarsely chop almonds and roasted pistachios, then set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/27-4.webpCut ing4 into small pieces and set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/27-5.webpSoak ing5 in boiling water for 5 minuteshttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/27-6.webpThen drain and set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/27-7.webpCool (in the microwave, for example) ing6.Drain the gelatine, melt it in the warm rum and mix well.https://cooking-ez.com/images/recettes/zoom/desserts/glaces/27-1.webpPrepare ing7https://cooking-ez.com/images/recettes/zoom/desserts/glaces/27-8.webpWhile you finish whisking, gradually stir the melted gelatine into the rumhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/27-9.webpAdd raisins, apricots, almonds and pistachios to the meringuehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/27-11.webpThen the whipped creamhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/27-13.webpMix gently until smooth and lighthttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/27-14.webpFill small molds (like muffin tins) with the mixture, then put them in the freezer overnighthttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/27-15.webpAlternatively, fill a cake tin and cut into thick slices just before serving.Freeze for the same length of timehttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/27-16.webpOn the big day, cut out a portion of nougat and place it on the serving plate, surround it with a little raspberryhttps://cooking-ez.com/images/recettes/zoom/desserts/glaces/27-0.webp https://cooking-ez.com/desserts/recipe-fresh-mint-ice-cream.phpFresh mint ice-creamThe incomparable pure taste of minthttps://cooking-ez.com/images/recettes/desserts/glaces/26-0.webpBoil ing0 in a pan with ing2https://cooking-ez.com/images/recettes/desserts/glaces/26-1.webpAs soon as it is boiling, remove from heat, add ing5 chopped with scissors, cover and leave to infuse for 20 minuteshttps://cooking-ez.com/images/recettes/desserts/glaces/26-2.webpAt the end of the 20 minutes, put ing4 and ing3 in a bowlhttps://cooking-ez.com/images/recettes/desserts/glaces/26-3.webp...and quickly beat with a whisk.Foot-note: It is not necessary to beat untilhttps://cooking-ez.com/images/recettes/desserts/glaces/26-4.webpPour hot milk onto the beaten yolk, while stirring gently with a whiskhttps://cooking-ez.com/images/recettes/desserts/glaces/26-6.webpWhen thoroughly mixed, wash the pan and pour the contents of the bowl back in through a finehttps://cooking-ez.com/images/recettes/desserts/glaces/26-7.webpSqueeze the mint leaves in the strainer to extract as much flavour as possible.Pleasehttps://cooking-ez.com/images/recettes/desserts/glaces/26-8.webpPut the pan over low heat, and cook while stirring constantly (very important) with a woodenhttps://cooking-ez.com/images/recettes/desserts/glaces/26-9.webpThere are two difficulties in this operation: To prevent catching on the bottom by stirringhttps://cooking-ez.com/images/recettes/desserts/glaces/26-12.webpAs soon as it's cooked, remove from heat and add ing1 while stirring. This will stop the cooking immediatelyhttps://cooking-ez.com/images/recettes/desserts/glaces/26-13.webpThen put the pan into cold water (in the kitchen sink for example), and stir from time to time to cool the mixture ashttps://cooking-ez.com/images/recettes/desserts/glaces/26-14.webpWhen cold, add ing6 ().Pour into an airtight container (a plastic bottle for example), seal, and refrigerate orhttps://cooking-ez.com/images/recettes/desserts/glaces/26-15.webpIf possible enjoy your mint ice cream at its best, i.e. on removing from the ice-cream makerhttps://cooking-ez.com/images/recettes/desserts/glaces/26-0.webpA clsasic variation on mint ice cream: chocolate chips which you can add directly into thehttps://cooking-ez.com/images/recettes/desserts/glaces/26-18.webp https://cooking-ez.com/desserts/recipe-european-glass.phpEuropean glassSoft fruit jelly, pineapple charlotte and kiwi coulishttps://cooking-ez.com/images/recettes/desserts/autres/25-0.webpFirst layer:Make red fruit jelly, if possible the day before. Soak ing4https://cooking-ez.com/images/recettes/desserts/autres/25-1.webpMeanwhile, put ing0 (or strawberries, blackcurrants, etc.) in a pan on low heat. As soon as it's hot (do not let ithttps://cooking-ez.com/images/recettes/desserts/autres/25-2.webpPour about 2 tablespoons of red fruit jelly into the bottom of a small glass, using a funnel if it helps.Leavehttps://cooking-ez.com/images/recettes/desserts/autres/25-3.webpCover each glass with plastic film, then put in the fridge for at least 4 hours, overnight ifhttps://cooking-ez.com/images/recettes/desserts/autres/25-4.webpSecond layer:Peel ing1, then cut into small dice (about 5 mmhttps://cooking-ez.com/images/recettes/desserts/autres/25-5.webpMelt ing8 in a frying pan, add ing9, and cook until it start to caramelisehttps://cooking-ez.com/images/recettes/desserts/autres/25-6.webpTip in diced pineapple and cook for 3-4 minutes while stirring, then add juice of ing7.As soon as it's cooked,https://cooking-ez.com/images/recettes/desserts/autres/25-7.webpOn the day: Put ingA in dish of cold water.Meanwhile, heat the custard in a pan over low heat,https://cooking-ez.com/images/recettes/desserts/autres/25-8.webp15 minutes before the end of this time, prepare ing3https://cooking-ez.com/images/recettes/desserts/autres/25-9.webpAdd cold custard to whipped cream, gently folding in with a spatula or ahttps://cooking-ez.com/images/recettes/desserts/autres/25-10.webpWhen thoroughly mixed, add diced pinapple and mix gently until well distributed through the cream. Pineapple charlottehttps://cooking-ez.com/images/recettes/desserts/autres/25-11.webpRemove glasses from the fridge, and fill them with charlotte to 2/3 depth, preferably using ahttps://cooking-ez.com/images/recettes/desserts/autres/25-12.webpMeanwhile, prepare coulis of ing6.Just before serving, add kiwi coulis to fill thehttps://cooking-ez.com/images/recettes/desserts/autres/25-0.webp https://cooking-ez.com/desserts/recipe-belle-helene-glass.phpBelle-helene in a glass4 layers of creams, pears and chocolatehttps://cooking-ez.com/images/recettes/desserts/autres/24-0.webpPreheat oven to 150°C or 302°F, and boil a large pan of water. Put glasses in a dish or bakinghttps://cooking-ez.com/images/recettes/desserts/autres/24-1.webpPut in the oven, and add hot water to the dish. Cook for about 50 minutes, until cream is just set.Removehttps://cooking-ez.com/images/recettes/desserts/autres/24-2.webpCut ing1 into small dice, and pour over juice of ing6https://cooking-ez.com/images/recettes/desserts/autres/24-3.webpPut ing2 in a pan on medium heat, add the diced pearshttps://cooking-ez.com/images/recettes/desserts/autres/24-4.webpCook on medium heat until all liquid has evaporated. You can cook it a little longer if you like a caramelised flavourhttps://cooking-ez.com/images/recettes/desserts/autres/24-5.webpBegin assembly:Add a tablespoon of cold diced pears to each glass, to about the same depth as the bottom layerhttps://cooking-ez.com/images/recettes/desserts/autres/24-6.webpOn the pears, add the same depth of chocolate mousse (using a teaspoon or a forcing bag)https://cooking-ez.com/images/recettes/desserts/autres/24-7.webpOn the chocolate, add a layer of whipped cream, again using a forcing bag.Sprinklehttps://cooking-ez.com/images/recettes/desserts/autres/24-0.webp https://cooking-ez.com/desserts/recipe-tiramisu.phpTiramisuDelicious italian desserthttps://cooking-ez.com/images/recettes/desserts/autres/23-0.webpPut egg yolks in a bowl with ing1https://cooking-ez.com/images/recettes/desserts/autres/23-1.webpBeat until mixture becomes palehttps://cooking-ez.com/images/recettes/desserts/autres/23-2.webpAdd ing2 a spoonful at a time, until you get a thick smooth creamhttps://cooking-ez.com/images/recettes/desserts/autres/23-3.webpBeat the 3 egg-whites until stiff, adding ing7 halfway throughhttps://cooking-ez.com/images/recettes/desserts/autres/23-4.webpFold the egg-yolk, sugar and mascarpone mixture into the beaten egg-whites, to get ahttps://cooking-ez.com/images/recettes/desserts/autres/23-5.webpIn a dish mix ing4 and ing3.Prepare your serving dishhttps://cooking-ez.com/images/recettes/desserts/autres/23-6.webpStart assembling tiramisu:A) Quickly dip a finger biscuit in coffee+marsala, and put in the dish. Continue likehttps://cooking-ez.com/images/recettes/desserts/autres/23-7.webpB) Spread a layer of cream, using a spatula or maryse, about thehttps://cooking-ez.com/images/recettes/desserts/autres/23-8.webpC) Sprinkle the whole surface with cocoa powderhttps://cooking-ez.com/images/recettes/desserts/autres/23-9.webpRepeat steps A) to C), until dish is comletely filled, finishing with a topping of cocoa powder.Put in thehttps://cooking-ez.com/images/recettes/desserts/autres/23-10.webpFor individual tiramisus:You can use finger biscuits and cut them to size, but it's easier if you makehttps://cooking-ez.com/images/recettes/desserts/autres/23-11.webpDip a round biscuit in the coffee+Marsala mixture and put in the bottom of the dishhttps://cooking-ez.com/images/recettes/desserts/autres/23-12.webpAdd a layer of creamhttps://cooking-ez.com/images/recettes/desserts/autres/23-13.webpDust with cocoa and repeat layers until dish is fullhttps://cooking-ez.com/images/recettes/desserts/autres/23-14.webpFinish with a topping of cocoa, and refrigerate for at least two hourshttps://cooking-ez.com/images/recettes/desserts/autres/23-15.webp https://cooking-ez.com/desserts/recipe-4-pears-salad-vanilla.php4 pears salad with vanilla4 flavours of pear and vanillahttps://cooking-ez.com/images/recettes/desserts/autres/22-0.webpChoose ing0, fully ripe, and if possible of 4 different kindshttps://cooking-ez.com/images/recettes/desserts/autres/22-1.webpPeel pears, cut into 4, or 8 for large oneshttps://cooking-ez.com/images/recettes/desserts/autres/22-2.webpCut each quarter into small pieces.Put these in a bowl with ing1, to prevent turning brownhttps://cooking-ez.com/images/recettes/desserts/autres/22-3.webpCut off ends of ing2, split in two lengthwayshttps://cooking-ez.com/images/recettes/desserts/autres/22-4.webpScrape inside each half to remove small black grains of vanilla, add these to the pears and syrup, and well mixhttps://cooking-ez.com/images/recettes/desserts/autres/22-5.webpAdd the juice of ing3 and ing4 if desired, mix again thoroughly, and frigerate until dessert time.Serve cool,https://cooking-ez.com/images/recettes/desserts/autres/22-6.webp https://cooking-ez.com/desserts/recipe-rice-pudding-riz-lait.phpRice pudding (riz au lait)A dessert. from childhoodhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/21-0.webpScale ing0 in a strainer, then wash under tap waterhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/21-1.webpIt is not essential, but I advise you to pre-cook rice (especially if you don't use a special dessert rice, also calledhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/21-2.webpIn a pan, put rice, add ing1, ing2 and ing3https://cooking-ez.com/images/recettes/zoom/desserts/autres/21-3.webpBring to boil stirring frequently with a spatula or a wooden spoon, to prevent sticking on thehttps://cooking-ez.com/images/recettes/zoom/desserts/autres/21-4.webpRice is ready when it has absorbed all the milk, it should be smooth and remain slightly creamyhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/21-5.webpOff the heat, possibly add ing4https://cooking-ez.com/images/recettes/zoom/desserts/autres/21-6.webpYour rice is ready, you can now divide it between small dishes and leave to coolhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/21-0.webp https://cooking-ez.com/desserts/recipe-baked-apples-from-st-aubin-vertueux.phpBaked apples from St Aubin le VertueuxMaple syrup apples, slowly cooked in the ovenhttps://cooking-ez.com/images/recettes/desserts/autres/20-0.webpPreheat oven to 180°C or 356°F.Butter a dish with ing3https://cooking-ez.com/images/recettes/desserts/autres/20-1.webpChoose ing0 that are a bit acidic and sharp like "reinettes", Peel them and discardhttps://cooking-ez.com/images/recettes/desserts/autres/20-2.webpPut 2 small pieces of butter on each applehttps://cooking-ez.com/images/recettes/desserts/autres/20-3.webpPour one or two tablespoons of maple syrup over each applehttps://cooking-ez.com/images/recettes/desserts/autres/20-4.webpIf you like it (like me), you can put a little more maple syrup directly in the bottom of the dish too, it's impossiblehttps://cooking-ez.com/images/recettes/desserts/autres/20-5.webpIf you have used an apple-peeler, you can push a toothpick through each apple to hold it together.Put the dishhttps://cooking-ez.com/images/recettes/desserts/autres/20-6.webpLet the apples cook until they are soft (about 30 minutes).If possible during cooking pour the juice from thehttps://cooking-ez.com/images/recettes/desserts/autres/20-7.webp https://cooking-ez.com/desserts/recipe-soft-fruits-sabayon.phpSoft fruits in sabayonSoft fruits just sauté, coated with sabayon "brulé"https://cooking-ez.com/images/recettes/desserts/autres/19-0.webpMix ing0 of your choice (raspberries, blackcurrants, bluberries, raspberries, currants...). Aim to include at least 3https://cooking-ez.com/images/recettes/desserts/autres/19-1.webpPut ing1 in a non-stick frying pan on high heat, tip fruit on top, stir gentlyhttps://cooking-ez.com/images/recettes/desserts/autres/19-2.webpBarely cook the fruit (one or two minutes), just so that sugar melts, mixes with the juice, and coats thehttps://cooking-ez.com/images/recettes/desserts/autres/19-3.webpAt the last minute, make ing2https://cooking-ez.com/images/recettes/desserts/autres/19-4.webpFill a dessert plate or a small dish with a layer of semi-cooked fruitshttps://cooking-ez.com/images/recettes/desserts/autres/19-5.webpCover with sabayonhttps://cooking-ez.com/images/recettes/desserts/autres/19-6.webpYou can, if you want, just before serving, "burn" sabayon with a blow lamp, which adds an excellent hint of caramelhttps://cooking-ez.com/images/recettes/desserts/autres/19-7.webp https://cooking-ez.com/desserts/recipe-passion-fruit-jellies.phpPassion fruit jelliesClassic French "fruit paste" sweetshttps://cooking-ez.com/images/recettes/desserts/autres/18-0.webpMix ing3 and ing4 with a fork.set asidehttps://cooking-ez.com/images/recettes/desserts/autres/18-1.webpPour ing0 and ing1 into a pan, put over medium heat, and bring to the boil while beating gently. You can also use ahttps://cooking-ez.com/images/recettes/desserts/autres/18-2.webpWhen it's boiling, add the sugar + gelling agent mixture, and bring to the boil again, beating continuouslyhttps://cooking-ez.com/images/recettes/desserts/autres/18-3.webpAdd ing2 and bring back to boil again, still beatinghttps://cooking-ez.com/images/recettes/desserts/autres/18-4.webpAdd ing6 and ing5, and bring back to boil again, still beating.When boiling, cook for 3 minutes.Removehttps://cooking-ez.com/images/recettes/desserts/autres/18-5.webpPour without delay into a rigid mould (8x8 inches or 20x20 cm) with a sheet of cooking parchmenthttps://cooking-ez.com/images/recettes/desserts/autres/18-6.webpAfter this time, remove from mould with the paper sheethttps://cooking-ez.com/images/recettes/desserts/autres/18-7.webpWith a sharp knife, cut strips of about 1cm or ½ inch width in one direction, then in the other. You should havehttps://cooking-ez.com/images/recettes/desserts/autres/18-8.webpRolls these pieces in caster sugar with a forkhttps://cooking-ez.com/images/recettes/desserts/autres/18-9.webpKeep jellies in an airtight box in the fridgehttps://cooking-ez.com/images/recettes/desserts/autres/18-0.webp https://cooking-ez.com/desserts/recipe-sweet-pancake-rolls-from-brittany.phpSweet pancake rolls from BrittanyPancake rolls with apples, whisky, raisins and almondshttps://cooking-ez.com/images/recettes/desserts/autres/17-15.webpMake stewed apples with ing1https://cooking-ez.com/images/recettes/desserts/autres/17-1.webpPrepare ing2, soak in ing7 for 30 minutes, then drainhttps://cooking-ez.com/images/recettes/desserts/autres/17-2.webpToast ing3 in a frying pan or in the oven on a tray for just a few minutes. They should be pale goldenhttps://cooking-ez.com/images/recettes/desserts/autres/17-3.webpLay out a pancake in front of youhttps://cooking-ez.com/images/recettes/desserts/autres/17-4.webpTrim off left and right edgeshttps://cooking-ez.com/images/recettes/desserts/autres/17-5.webpPut some apple mixture along front edge of pancakehttps://cooking-ez.com/images/recettes/desserts/autres/17-6.webpStart to roll away from you for one turnhttps://cooking-ez.com/images/recettes/desserts/autres/17-7.webpFold edges inwardshttps://cooking-ez.com/images/recettes/desserts/autres/17-8.webp...carefullyhttps://cooking-ez.com/images/recettes/desserts/autres/17-9.webpAnd continue to roll one more turnhttps://cooking-ez.com/images/recettes/desserts/autres/17-10.webpTrim off excess pancakehttps://cooking-ez.com/images/recettes/desserts/autres/17-11.webpSet aside, putting rolls with the join underneath.Heat serving plateshttps://cooking-ez.com/images/recettes/desserts/autres/17-12.webpMelt ing4 in a large pan, sprinkle with ing5.When lightly browned, gently put in each roll (join downwards) tohttps://cooking-ez.com/images/recettes/desserts/autres/17-13.webpContinue, turning the rolls as they cook, until all are golden brown, being careful that they do not burn.Thenhttps://cooking-ez.com/images/recettes/desserts/autres/17-14.webpPut frying pan back on heat, pour in juice of ing6, and Deglaze bottom of pan. Then leave tohttps://cooking-ez.com/images/recettes/desserts/autres/17-15.webp https://cooking-ez.com/desserts/recipe-fresh-fruit-sabayon.phpFresh fruit in sabayonGrapefruit segments, diced pears and sabayonhttps://cooking-ez.com/images/recettes/desserts/autres/16-0.webpPeel ing0 and arrange in small disheshttps://cooking-ez.com/images/recettes/desserts/autres/16-1.webpCollect the grapefruit juice, strain, and use to make sabayonhttps://cooking-ez.com/images/recettes/desserts/autres/16-2.webpJust before serving, cover the grapefruits with sabayon, and sprinkle with a pinch of ing5https://cooking-ez.com/images/recettes/desserts/autres/16-3.webpIf you use ing1 instead of ing0, cut them into small cubes and drain carefullyhttps://cooking-ez.com/images/recettes/desserts/autres/16-5.webpPut a layer of diced pear into dishes either alone, or on top of grapefruit segmentshttps://cooking-ez.com/images/recettes/desserts/autres/16-6.webpTo serve, cover the pears with sabayon, and sprinkle with a pinch of citrus crunchhttps://cooking-ez.com/images/recettes/desserts/autres/16-7.webp https://cooking-ez.com/desserts/recipe-warm-apple-feuillantines.phpWarm apple feuillantinesAlmonds, crispy circles of brik and caramelized appleshttps://cooking-ez.com/images/recettes/desserts/autres/15-0.webpThe day before, make the almond tuiles, they should be 10 cm - 4 inches diameter, and as thinhttps://cooking-ez.com/images/recettes/desserts/autres/15-8.webpPeel ing0, cut into four, remove core and cut each quarter in two or three againhttps://cooking-ez.com/images/recettes/desserts/autres/15-9.webpIn a frying pan over medium heat, put ing2 and sprinkle with sugar. When sizzling, add apple slices and sprinkle withhttps://cooking-ez.com/images/recettes/desserts/autres/15-10.webpWith a cutter or knife and template (bowl, small saucer, ...) cut out 2 circles by guest (+ 2https://cooking-ez.com/images/recettes/desserts/autres/15-1.webpPut ing8 onto a plate, melt ing9 in a bowl. Turn on your grill.With a brush dipped inhttps://cooking-ez.com/images/recettes/desserts/autres/15-2.webpThen dip it in sugar on both sideshttps://cooking-ez.com/images/recettes/desserts/autres/15-3.webp... and put on a non-stick baking sheet.Do this for all the circleshttps://cooking-ez.com/images/recettes/desserts/autres/15-4.webpPut the baking sheet under the grill, and grill the circles both sides, until they are goldenhttps://cooking-ez.com/images/recettes/desserts/autres/15-5.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/desserts/autres/15-6.webpYou can store these circles in a sealed box in the fridge, with sheets of cooking paper betweenhttps://cooking-ez.com/images/recettes/desserts/autres/15-7.webpMaking your dessert, everything follow should be made at the last time:Reheat the applehttps://cooking-ez.com/images/recettes/desserts/autres/15-12.webpThen a brik circlehttps://cooking-ez.com/images/recettes/desserts/autres/15-13.webpAnother apple layerhttps://cooking-ez.com/images/recettes/desserts/autres/15-14.webpAnd finally the last brik circle.Pour custard (crème anglaise) around your work of art, possibly with some redhttps://cooking-ez.com/images/recettes/desserts/autres/15-0.webp https://cooking-ez.com/desserts/recipe-candied-grapefruit-peel.phpCandied grapefruit peelDelightful with coffee or teahttps://cooking-ez.com/images/recettes/zoom/desserts/autres/14-0.webpGet skins from ing0 , organic if possible, and clean to remove all traces of wax or other products from the skin, thenhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/14-1.webpCut each piece of peel into strips about 0.5 cm or ¼ inch widehttps://cooking-ez.com/images/recettes/zoom/desserts/autres/14-2.webpIf you keep some flesh of fruits with skins because you have peel fruit completely, don'thttps://cooking-ez.com/images/recettes/zoom/desserts/autres/14-3.webpPut these strips in a pan, cover with cold water and leave overnight.Next day, change water and leave about 4https://cooking-ez.com/images/recettes/zoom/desserts/autres/14-4.webpAfter this time, drain peel strips and weigh them. Then put in a pan with their weight in sugar, and their weight inhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/14-5.webpCook slowly over gentle heat, stiring from time to timehttps://cooking-ez.com/images/recettes/zoom/desserts/autres/14-6.webp... until there is hardly any liquid lefthttps://cooking-ez.com/images/recettes/zoom/desserts/autres/14-8.webpSpread out on a cooking parchment on a baking sheet.Leavehttps://cooking-ez.com/images/recettes/zoom/desserts/autres/14-9.webpThen roll in a little caster sugar with a fork to coat them lightly.Keep in an airtight containerhttps://cooking-ez.com/images/recettes/zoom/desserts/autres/14-10.webp https://cooking-ez.com/desserts/recipe-creme-brulee.phpCrème bruléeSmooth cool vanilla cream and hot caramel crusthttps://cooking-ez.com/images/recettes/desserts/autres/13-0.webpInto a pan pour ing0, ing1, and ing3, cut in half lengthways, and all the small black seedshttps://cooking-ez.com/images/recettes/desserts/autres/13-1.webpMeanwhile, in the solid shelf of your oven (or a deep baking sheet),https://cooking-ez.com/images/recettes/desserts/autres/13-2.webpPlace your dishes on ithttps://cooking-ez.com/images/recettes/desserts/autres/13-3.webpIn a bowl put ing4 and ing2.Preheat oven to 302°F (150°C)https://cooking-ez.com/images/recettes/desserts/autres/13-4.webpMix quickly with a whisk or a maryse.Contrary to popularhttps://cooking-ez.com/images/recettes/desserts/autres/13-5.webpPour the vanilla milk onto into the egg mixture while stirringhttps://cooking-ez.com/images/recettes/desserts/autres/13-6.webpStop stirring as soon as mixedhttps://cooking-ez.com/images/recettes/desserts/autres/13-7.webpRinse pan and pour contents of bowl back into pan through a strainerhttps://cooking-ez.com/images/recettes/desserts/autres/13-8.webp... to remove all pieces of vanilla pod, but NOT the small black grains (so not too fine a strainer)https://cooking-ez.com/images/recettes/desserts/autres/13-9.webpYour cream is ready for cookinghttps://cooking-ez.com/images/recettes/desserts/autres/13-10.webpA little trick: If you want the little black vanilla seeds to be well distributed in the cream, youhttps://cooking-ez.com/images/recettes/desserts/autres/13-15.webpDivide cream between dishes, put in the oven, and pour boiling water into thehttps://cooking-ez.com/images/recettes/desserts/autres/13-11.webpRemove from oven, allow creams to cool for about one hour, then refrigerate for at least two hours.Creamshttps://cooking-ez.com/images/recettes/desserts/autres/13-12.webpIn the end you should get the famous thin brown crust all over the surface of the creamhttps://cooking-ez.com/images/recettes/desserts/autres/13-14.webpPut the cream back in the fridge for about 30 minutes for caramel to set and become crunchy, and the cream coldhttps://cooking-ez.com/images/recettes/desserts/autres/13-0.webp https://cooking-ez.com/desserts/recipe-flambed-bananas.phpFlambéd bananasGolden bananas with a citrus fruit syruphttps://cooking-ez.com/images/recettes/desserts/autres/12-0.webpWash carefully ing3 and ing4, cut zests (get organic fruit if possible, especially when peel is used, as in thishttps://cooking-ez.com/images/recettes/desserts/autres/12-1.webpSqueeze the juice, add zests to juice, add ing5, mix and set asidehttps://cooking-ez.com/images/recettes/desserts/autres/12-2.webpHeat serving plates.Peel ing0, cut in half lengthwayshttps://cooking-ez.com/images/recettes/desserts/autres/12-3.webpPut ing1 in a frying pan over medium heat to melt (if you don't have clarified butter, use normal butterhttps://cooking-ez.com/images/recettes/desserts/autres/12-4.webpLeave bananas to caramelize as short a time as possible (2-3 minutes maximum, bananas must stay firm inside and goldenhttps://cooking-ez.com/images/recettes/desserts/autres/12-5.webpAs soon as the second side is golden brown, add ing6, agitate the pan gently, and light with a match, or by approachinghttps://cooking-ez.com/images/recettes/desserts/autres/12-6.webpA soon as flames are out, pour in fruit suice and bring to boil.Then remove bananas, cut in two and put ontohttps://cooking-ez.com/images/recettes/desserts/autres/12-7.webpWith a wooden spatula, deglaze frying pan bottom and reduce syruphttps://cooking-ez.com/images/recettes/desserts/autres/12-8.webpPut two half bananas in each plate, cover with syrup, and serve immediatelyhttps://cooking-ez.com/images/recettes/desserts/autres/12-9.webp https://cooking-ez.com/desserts/recipe-express-apple-tart.phpExpress apple tartReally quickhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/11-0.webpPreheat the oven to 220°C ou 428°F.Unroll or roll out ing0 and put on a cookinghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/11-1.webpSpread ing2 over the pastry, to within about 0.5 cm of the edgehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/11-2.webpPeel ing1, remove core, and cut into sliceshttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/11-3.webpPut apple slices onto the tarthttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/11-4.webpPut in the oven, and cook until the pastry turns golden brown (about 30 minutes)https://cooking-ez.com/images/recettes/zoom/desserts/tartes/11-6.webpYou can glaze (with apricot jelly) the tart to give it an attractive finishhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/11-0.webp https://cooking-ez.com/desserts/recipe-pear-tart-almond-cream.phpPear tart with almond creamSweetcrust pastry, fesh pears and almond creamhttps://cooking-ez.com/images/recettes/desserts/tartes/10-0.webpRoll out the pastry into as thin and even a circle as possible, prick it with a fork (tohttps://cooking-ez.com/images/recettes/desserts/tartes/10-1.webpPeel ing0, cut into four lengthways and discard the core.Cut each quarter in 2 again, then sprinkle them allhttps://cooking-ez.com/images/recettes/desserts/tartes/10-2.webpFill the pastry case in the tart mould/circle with ing2. You can add more if (like me) youhttps://cooking-ez.com/images/recettes/desserts/tartes/10-3.webpFill the mould with the pears.You can arrange them in a rosette, like in the photographs, by laying all thehttps://cooking-ez.com/images/recettes/desserts/tartes/10-4.webpFinish by filling the centre of the mould with a segment cut into small pieceshttps://cooking-ez.com/images/recettes/desserts/tartes/10-5.webpPut in the oven for approximately 30 minuteshttps://cooking-ez.com/images/recettes/desserts/tartes/10-6.webpIf you like, "glaze" (with a brush), the top of the cooled tart with ing4https://cooking-ez.com/images/recettes/desserts/tartes/10-0.webp https://cooking-ez.com/desserts/recipe-exotic-fruit-tart.phpExotic fruit tartShortcrust pastry, almond cream and fresh fruithttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/9-0.webpSpread or roll out the sweet crusty pastry and line a 10 inches (26 cm)https://cooking-ez.com/images/recettes/zoom/desserts/tartes/9-1.webpSpread ing1 in an even layer approximately 0.2 inches (0.5 cm) deep. Refrigerate during the preheat of the ovenhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/9-2.webpPut the tart in the oven for about 30 minutes. Check that the tart does not blister (does not make bubbles) during thishttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/9-3.webpRemove from the mould and leave cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/9-4.webpPeel and cut in slices ing2 and ing3, pour ing4 on banana slices to prevent from blackening.https://cooking-ez.com/images/recettes/zoom/desserts/tartes/9-5.webpStart by a ring of banana slices around the outside edge of the tarthttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/9-6.webpThen a ring of kiwi slices inside the ring of bananashttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/9-7.webpMake a circle of pineapple inside the kiwi circlehttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/9-8.webpWith a brush put ing6 on the fruits to prevent them oxidising and also give the tart anhttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/9-9.webpTake out of the fridge 20 minutes before servinghttps://cooking-ez.com/images/recettes/zoom/desserts/tartes/9-0.webp https://cooking-ez.com/desserts/recipe-chocolate-tart.phpChocolate tartCrispy pastry and soft chocolatehttps://cooking-ez.com/images/recettes/desserts/tartes/8-00.webpBlind bake ing0 to obtain a cooked tart case, and allow to cool.Preheat oven tohttps://cooking-ez.com/images/recettes/trucs_astuces/149-00.webpIn a pan, put ing1 and ing2, bring to the boilhttps://cooking-ez.com/images/recettes/desserts/tartes/8-02.webpAs soon as it boils, remove from heat and add ing3 cut in small pieces. Mix until obtaining ahttps://cooking-ez.com/images/recettes/desserts/tartes/8-03.webpBreak ing5 into a bowl and add ing4https://cooking-ez.com/images/recettes/desserts/tartes/8-04.webpBeat to mix thoroughlyhttps://cooking-ez.com/images/recettes/desserts/tartes/8-05.webpThen add beaten eggs to the chocolate mixture, and mix wellhttps://cooking-ez.com/images/recettes/desserts/tartes/8-06.webpPour the mixture into the pastry casehttps://cooking-ez.com/images/recettes/desserts/tartes/8-08.webpCook about 15 minutes, watching carefully. The tart should still be the "trembling" slightly in the centre to behttps://cooking-ez.com/images/recettes/desserts/tartes/8-09.webpRemove from the oven and leave to cool on a rack (careful - it's very very fragile). Serve warm or cold the same day,https://cooking-ez.com/images/recettes/desserts/tartes/8-10.webpFor a professional look which eliminates small imperfections from the surface (like in the photograph), remember tohttps://cooking-ez.com/images/recettes/desserts/tartes/8-11.webp https://cooking-ez.com/desserts/recipe-gingerbread.phpGingerbreadTraditional French honey gingerbreadhttps://cooking-ez.com/images/recettes/desserts/gateaux/7-0.webpPreheat oven to 180°C or 356°F.Melt ing5 in a small pan on low heat, then set asidehttps://cooking-ez.com/images/recettes/desserts/gateaux/7-1.webpIn another pan, put ing0https://cooking-ez.com/images/recettes/desserts/gateaux/7-2.webpHeat ing8 and pour into pan with honey. Add ing1, mix well to dissolve, and add ing6 and a pinch of salthttps://cooking-ez.com/images/recettes/desserts/gateaux/7-3.webpPour this mixture into a food processor bowl, then add ing2, ing3 and ing4https://cooking-ez.com/images/recettes/desserts/gateaux/7-4.webpAdd ingAhttps://cooking-ez.com/images/recettes/desserts/gateaux/7-5.webpThen ing9 and melted butter, not too hothttps://cooking-ez.com/images/recettes/desserts/gateaux/7-6.webpSwitch on food processor (if you have a Kenwood, use the "K" Beater) and knead at slow speed 2 or 3 minutes, until mixhttps://cooking-ez.com/images/recettes/desserts/gateaux/7-7.webpPour mixture into a cake mould, non-stick if possiblehttps://cooking-ez.com/images/recettes/desserts/gateaux/7-8.webpCook for about 40 minutes.Don't turn out immediately, but allow cool slightly firsthttps://cooking-ez.com/images/recettes/desserts/gateaux/7-9.webp https://cooking-ez.com/desserts/recipe-nanou-chocolate-cake.phpNanou's chocolate cakeMelting chocolate cakehttps://cooking-ez.com/images/recettes/desserts/gateaux/6-0.webpBreak ing0 into small pieces, and put them in a panhttps://cooking-ez.com/images/recettes/desserts/gateaux/6-1.webpAdd ing1 cut in pieces, cover and put on very gentle heat, or in a bain-marie, to dissolvehttps://cooking-ez.com/images/recettes/desserts/gateaux/6-2.webpWhen butter and chocolate are melted, mix with a whisk to obtain an homogeneous mixturehttps://cooking-ez.com/images/recettes/desserts/gateaux/6-3.webp... and beat well to incorporatehttps://cooking-ez.com/images/recettes/desserts/gateaux/6-5.webpSieve together ing2, ing5 and ing6, to mixhttps://cooking-ez.com/images/recettes/desserts/gateaux/6-6.webpAdd these dry ingredients to the butter-chocolate-egg yolks mixture, and mix wellhttps://cooking-ez.com/images/recettes/desserts/gateaux/6-7.webpYou will obtain a rather stiff mixture, which is normalhttps://cooking-ez.com/images/recettes/desserts/gateaux/6-8.webpPreheat oven to 180°C ou 356°F.Beat white eggs, and when stiff fold in ing4https://cooking-ez.com/images/recettes/desserts/gateaux/6-9.webpTake a few tablespoons of egg white, and put them onto mixturehttps://cooking-ez.com/images/recettes/desserts/gateaux/6-10.webpIncorporate these tablespoons of egg white into the mixt, to lighten it a littlehttps://cooking-ez.com/images/recettes/desserts/gateaux/6-11.webpPour this "lightened" mixture into remaining egg whiteshttps://cooking-ez.com/images/recettes/desserts/gateaux/6-12.webpAnd start to fold in gently with a spatula or a marysehttps://cooking-ez.com/images/recettes/desserts/gateaux/6-13.webpIncline the bowl to facilitate your work, you should end up with a mixturehttps://cooking-ez.com/images/recettes/desserts/gateaux/6-14.webp... that's smooth and very chocolatyhttps://cooking-ez.com/images/recettes/desserts/gateaux/6-15.webpIf you like, scatter some flaked almonds in the bottom of cake mouldhttps://cooking-ez.com/images/recettes/desserts/gateaux/6-16.webpThen pour mixture inhttps://cooking-ez.com/images/recettes/desserts/gateaux/6-17.webpPut in the oven for 40 to 50 minutes. Check cooking after 30 minuteshttps://cooking-ez.com/images/recettes/desserts/gateaux/6-18.webpLeave to cool on a wire rackhttps://cooking-ez.com/images/recettes/desserts/gateaux/6-0.webp https://cooking-ez.com/desserts/recipe-toasted-almond-cake.phpToasted almond cakeAlmonds and chocolatehttps://cooking-ez.com/images/recettes/desserts/gateaux/5-0.webpRoast ing4:Preheat oven to 240°C or 464°F and put almonds on a baking sheethttps://cooking-ez.com/images/recettes/desserts/gateaux/5-1.webpPut them in the oven for about 5 minutes, until they are dried and lightly browned. They become crunchier, and develophttps://cooking-ez.com/images/recettes/desserts/gateaux/5-2.webpRemove from oven, allow to cool, and chop roughly with a large knife. Set asidehttps://cooking-ez.com/images/recettes/desserts/gateaux/5-3.webpIn the bowl of a mixer, put ing3, cut in small pieces, then ing6, then sieve (to remove anyhttps://cooking-ez.com/images/recettes/desserts/gateaux/5-4.webpMix on medium speed for a few minuteshttps://cooking-ez.com/images/recettes/desserts/gateaux/5-5.webpAdd ing2, then sieve onto mixture ing0 and ing1https://cooking-ez.com/images/recettes/desserts/gateaux/5-6.webpMix on medium speed until the mixture is smooth and softhttps://cooking-ez.com/images/recettes/desserts/gateaux/5-7.webpTake ¼ of mixture from bowlhttps://cooking-ez.com/images/recettes/desserts/gateaux/5-8.webpTo this add ing7 and ing8https://cooking-ez.com/images/recettes/desserts/gateaux/5-9.webpMix until nice and chocolatey, then add 2/3 of the almondshttps://cooking-ez.com/images/recettes/desserts/gateaux/5-10.webpAdd the remaining almonds to the plain mixture. It's normal to have far more "yellow" than "brown" mixturehttps://cooking-ez.com/images/recettes/desserts/gateaux/5-11.webpMake the cake: put a yellow layer in the bottom of your mould, then a thinner brown layer, and so on, finishing withhttps://cooking-ez.com/images/recettes/desserts/gateaux/5-12.webpReduce oven temperature to 200°C or 392°F, and cook cake for about one hour. Check cookinghttps://cooking-ez.com/images/recettes/desserts/gateaux/5-13.webp https://cooking-ez.com/desserts/recipe-caramelised-apple-pie.phpCaramelised apple pieApple piehttps://cooking-ez.com/images/recettes/desserts/gateaux/4-0.webpPeel ing1, and cut in half acrosshttps://cooking-ez.com/images/recettes/desserts/gateaux/4-1.webpRemove cores, no matter if the apples break during this operationhttps://cooking-ez.com/images/recettes/desserts/gateaux/4-2.webpCut each half apple in half againhttps://cooking-ez.com/images/recettes/desserts/gateaux/4-3.webpMelt ing2 in a large pan or frying pan. Then sprinkle with ing3 and put apples on top. Allow to caramelise on low heathttps://cooking-ez.com/images/recettes/desserts/gateaux/4-4.webpMeanwhile, spread out the first circle of puff patry (this will be the pie base), prick it with a fork or ahttps://cooking-ez.com/images/recettes/desserts/gateaux/4-5.webpSpead out the second puff pastry circle (pie lid) and make a small hole in the centre to allow steam to escape duringhttps://cooking-ez.com/images/recettes/desserts/gateaux/4-6.webpApples will be caramelized after about 30 minuteshttps://cooking-ez.com/images/recettes/desserts/gateaux/4-7.webpTake out the pie base, place on work surface and spread the apples over, caramel side upwards and packed well towardshttps://cooking-ez.com/images/recettes/desserts/gateaux/4-8.webpWith a brush, moisten edge of pastry with cold waterhttps://cooking-ez.com/images/recettes/desserts/gateaux/4-9.webpPlace the second pastry circle on tophttps://cooking-ez.com/images/recettes/desserts/gateaux/4-10.webpPress all around the edge to sealhttps://cooking-ez.com/images/recettes/desserts/gateaux/4-11.webpIf necessary cut roundhttps://cooking-ez.com/images/recettes/desserts/gateaux/4-12.webp...and trim off any excesshttps://cooking-ez.com/images/recettes/desserts/gateaux/4-13.webpGlaze tophttps://cooking-ez.com/images/recettes/desserts/gateaux/4-14.webpLeave in the fridge while oven preheats to 210°C or 410°F.Put in the oven for about 25 minuteshttps://cooking-ez.com/images/recettes/desserts/gateaux/4-15.webpWatch the coloration: as soon as it looks like the photo, it's donehttps://cooking-ez.com/images/recettes/desserts/gateaux/4-16.webpServe warm if possiblehttps://cooking-ez.com/images/recettes/desserts/gateaux/4-0.webp https://cooking-ez.com/desserts/recipe-epiphany-galette.phpEpiphany galetteClassic almond cream pastry for Epiphanyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/3-0.webpWith the 2 pieces of puff pastry, prepare 2 discs of 9 inches (22 cm) in diameter, which you will put in the freezer,https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/3-1.webpPut disc on a cooking parchment on a baking sheet, then add a layer ofhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/3-2.webpWith a brush dipped in cold water, moisten all round the edge of each circle, to help themhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/3-3.webpDon't forget the charm...(see translator's note below)https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/3-4.webpPlace the second circle on top of the first one.Let it cool at ambient temperaturehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/3-5.webpWhen the top disc is soft, press edges to stick the galettehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/3-6.webpWhen completely stick, upside down to have the best disc on tophttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/3-7.webpGlaze the top with a brushhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/3-8.webpIt you wish, you can cut a pattern with the point of a knife .Refridgerate for one hourhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/3-9.webpPreheat the oven to 430°F (220°C).Make a small hole in the centre of the other circle, this will be thehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/3-10.webpGlaze a second time, and put in the ovenhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/3-11.webp... for 20 - 30 minutes. Be careful to watch for colorationhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/3-13.webpLet cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/3-0.webp https://cooking-ez.com/desserts/recipe-fruit-crumble.phpFruit crumbleBest of English puddingshttps://cooking-ez.com/images/recettes/desserts/gateaux/2-0.webpPreheat your oven at 210°C ou 410°F.Butter your dish with a knob of butterhttps://cooking-ez.com/images/recettes/desserts/gateaux/2-1.webpYou can use any fruits in season: apples, pears, plums, red fruits, apricots, raspberries, pineapple, etc.Ifhttps://cooking-ez.com/images/recettes/desserts/gateaux/2-2.webpIn a bowl, mix with ing2, ing3 and ing1 a forkhttps://cooking-ez.com/images/recettes/desserts/gateaux/2-3.webpThen add ing0 cut into small pieceshttps://cooking-ez.com/images/recettes/desserts/gateaux/2-4.webpRub in lightly with your fingtips. You should get a mix something like breadcrumbs, and no problems if there are stillhttps://cooking-ez.com/images/recettes/desserts/gateaux/2-5.webpCover the layer of fruit with the crumle topping, you should not leave any fruit showing otherwise it will burn duringhttps://cooking-ez.com/images/recettes/desserts/gateaux/2-6.webpPut in the oven for about 30 minutes, until top is nicely browned. If necessary finish under the grillhttps://cooking-ez.com/images/recettes/desserts/gateaux/2-7.webpServe warm, preferably with a large dollop of creme chantillyhttps://cooking-ez.com/images/recettes/desserts/gateaux/2-0.webp https://cooking-ez.com/desserts/recipe-chestnut-cake.phpChestnut cakeDouble chestnut cakehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1-0.webpPreheat the oven to 390°F (200°C).Sieve in a bowl ing0, ing1, ing2 andhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1-1.webpIn a container with high edges preferably (more convenient to pour then) pour the ing4https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1-2.webpThen add ing5, ing6 and ing7, mix well and set asidehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1-3.webpIn the bowl of a mixer, pour ing8 then ing9, and whisk, at medium speed first to mix, and then at high speed, until ahttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1-4.webpSlowly reduce the speed, then gently pour the previous mixturehttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1-5.webpStop as soon as the mix is homogeneoushttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1-6.webpPour the powder mix over it and stir it gently. Your dough is readyhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1-7.webpPour into a buttered cake pan.txt=1398https://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1-8.webpAnd cook for about 50 minutes, check cooking 5 minutes before the endhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1-9.webpLet cool on a wire rackhttps://cooking-ez.com/images/recettes/zoom/desserts/gateaux/1-10.webp