cup cakes
 | Recipes : Little Mussel Cakes Little Mussel Cakes recipe for 8 guests: 2 lt of mussels, clean 1 large sweet onion 5 dl of dry white wine 5 dl of ... |
 | Recipes : Chocolate Fondue This recipe was added onto the list of our restaurant "La Campagne Lotoise" in 1994. We were serving it with "madeleines... |
 | Recipes : Chocolate Fondant Makes 8 individual cakes 200 g of dark chocolaet, 60% 8 squares of the same chocolate 220 g of butter 160 g of cast... |
 | Recipes : Smoked salmon cake 6 servings : 3 eggs 150 grams (1/3 pound) wheat flour 1 small bag of baking powder 1/10 liter (1/2 cup) colza oil 1... |
 | Recipes : Hot oysters in a Jurançon sabayon For 4 servings : 24 specially fattened greenish oysters (size N°3) 1/10 liter (half a cup) of Jurançon(*) wine 1 thin... |
 | Recipes : Roasted strips of duck magret with mirabelle plums A recipe of our menu 'special end of the year celebrations Roast strips of magret of duck, sweet and sour mirabelles ... |
 | Recipes : Confectioner's custard This custard is a basis for numerous desserts like cakes, tarts, soufflés etc... Serving for a large bowl of confecti... |
 | Recipes : Nice style ratatouille This recipe of 'ratatouille' (Nice style) is a condensed version of several ones that were given to me by several chefs ... |
 | Recipes : Hot oysters in a Sauternes sabayon One recipe of our 'Special Celebration' menu. Specially fattened greenish oysters in a Sauternes sabayon sauce (8 se... |
 | Recipes : Parmentier with duck, foie gras and truffles A recipe of our menu 'special end of the year celebrations'. Cottage pie 'parmentier' (*) with duck, foie gras and bl... |
 | Recipes : Goose foie gras terrine Like 'A Sousceyrac' For 6 servings : 1 nice goose raw foie gras (must be soft under the fingers) 6 grams of table s... |
 | Recipes : Piperade Piperade for 4 persons: 2 med. onions, finely chopped 6 ripe tomatoes, peeled, coarsely chopped épépinées 3 green pe... |
 | Recipes : Prawns with mango (6 servings) 3/10 liter (1 large cup) of liquid cream 1 soupspoon of white (alcool) vinegar 18 shelled prawns 1 ma... |
 French specialties : Corsican Honey When we speak about Corsica, we think splendid landscapes, delicate wines and dried pork-butchery but quite often we for... |
 French specialties : Muscadet The Muscadet wine is a subtle wine which is coming from type of vine "Melon" of Burgundian origin, which was introduced ... |
 | News : The round cake for the Twelfth Night This is the oldest cake in history ; we now know that the first ones were made during the neolithic age. They were prepa... |
 | News : The 'Madeleine' story Stanislas, king of Poland used to have, as a second home, the castle of Commercy, in a small town of the Lorraine region... |
 | News : A so nice journey It is true that my children and friends have had a real great idea in offring me, for my birthday anniversary, a fixed r... |
 | News : A nice week-end in Lyon As we do from time to time during the year, direction Lyon to pay a visit to some beloved friends. Her,'Speedy' Brigitt... |
origin?!
I'm doing a french project on chocolate lava cakes, but can't seem to find the origin?? Can anyone help me out here?! th...
Flour
Hi David, If you want to get a flour similar to the french T45 use plain flour. But personally I would use strong flour...
