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New French sauces making online course
It’s here! our most comprehensive online course dedicated to French sauces “Mastering French sauces at home” is now open for...
Classic Grand Marnier Soufflé
Learn how to master the making of an Escoffier style Grand Marnier Soufflé. This is the classic authentic version in the style of Auguste Escoffier. ideally you need to have lady finger biscuit ready before starting this recipe. INGREDIENTS For the pastry cream: 3 egg yolks (2+1) – Important note: the first 2 egg yolks to mix with the sugar...
Easy Biscuits à la cuillère (lady fingers)
Sponge lady fingers called Biscuit a la cuillere in French are useful and versatile biscuits used for many things in French patisserie especially when making the famous Charlotte. you can also use them for other things such a a grand Marnier soufflé and this is what we will do in...
Pithivier a great French food staple
Creamy ham and cheese Pithivier (made with an easy home made puff pastry). A deliciously addictive Pithivier filled with a creamy bechamel, ham and cheese. INGREDIENTS 500 grams /1.1 pound home made easy puff pastry 3 to 4 slices of ham medium thickness 80 grams / 2.8 oz grated cheese. I used comte but you...
Easy Puff Pastry
This is by far the easiest puff pastry recipe you will find anywhere. It takes less than an hour to be ready and can be used in all sorts of savoury puff pastry recipes. Once you try it you will never buy pre-made puff pastry again. INGREDIENTS 75 ml / 2.53 fl oz...
Chicken in cognac and riesling
The Chicken in Riesling is a French regional dish from Alsace. The Chicken is braised using chicken stock with a sweet Riesling wine that yields a delicious round and fruity sauce. Easy to make and delicious to eat. INGREDIENTS 1 chicken cut in 6 pieces. 200 ml / 6.7 fluid oz...
White chocolate mousse
Two ingredient dessert. If you think making a dark chocolate mousse is too hard, then try a white chocolate mousse – only 2 ingredients and no eggs required. In this video I will take you through the process from scratch, including a forest fruits coulis to go with it. It is...
Pot roasted rack of lamb
Pot roasting is a cooking method that I really like and I think should be used more often because of its versatility and ease of use. It works with all kinds of meats and the technique can be used to cook meat and vegetable in one pot. Today we are...
Steak tartare bocuse style
This Bocuse style steak Tartare Paul is one of the best Steak Tartare recipe I have tried in a long time . And If you like beef nothing beats a real home made steak tartare. The secret lies in mincing your own meat and using the right mix of herbs and condiments. In...
Can you use a grill pan to stove barbecue?
This week we are trying a grill pan to make Barbecue style skewers on the stove. If you have not bought a grill pan yet then you really should. This is a great pan to make barbecue and grill pan recipes with meat and fish on your stove. I used one here to make delicious marinated beef...
Sauce vierge (virgin sauce)
How to make a simple sauce Vierge – a great sauce for warmer days. It is a classic tomato based dressing filled with fresh herbs that will go perfectly with many dishes for the warmer days. It can be served cold or warm. This recipe was made famous by French chef Michel Guerard which was a big influence on nouvelle...