ingredients for desserts
 | Recipes : Anglaise sauce or French Custard This custard recipe is the base of several recipes,from desserts accompaniments sauces to ice-cream mixes for chocolate ... |
 | Recipes : Spooned Biscuits Spooned biscuits were originaly round shaped. They took the name "spooned" biscuits by the fact that they were shaped an... |
 | 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 : Tarte Tatin This recipe, created by the Tatin sisters, at the beginning of the 20th century in their restaurant of La Motte Beuvron ... |
 | Recipes : Flaky pastry Ingredients : 250 g (8 to 9 oz) wheat flour 200 g (7 oz) butter 1/10 liter (3 to 4 fl oz) water 5 g (1 small traspoo... |
 | Recipes : Strawberry sorbet Ingredients : 1 kilogram (2.2 lb) fresh ripe and naturally well sugared strawberries 300 grams (2/3 lb) caster sugar... |
 | Recipes : Mayonnaise Used with: cold meats, poultry, eggs, fish, etc. Ingredients: 2 eggs 1/3 litre of oil 1 teaspoon mustard 1 teas... |
 | Recipes : Duck confit in small dish For 6 persons: Ingredients 6 thighs of duck confit, 8 beautiful potatoes, peeled, washed, wiped and sliced 3 cloves... |
 | Recipes : Hollandaise Sauce Hollandaise (sauce) : for asparagus, poached fish, artichoke hearts,... Ingredients for this sauce : 3 eggyolks 8 c... |
 | Recipes : Shortcrust pastry Ingredients for a shortcrust pastry for a nice tart : 250 grams wheat flour 125 grams soft butter 3 grams table sal... |
 | Recipes : Foie gras with caramelized onion Ingredients: 450 g of foie gras 5 g of salt, 10 g of pepper, 3 big onions peeled and sliced thinly, 1 lump of s... |
| Recipes : Seafood Parillada Ingredients for 4 guests: 4 sardines, 2 salmon steaks, 8 shrimp, 4 prawns, 4 mullets, 4 tomatoes, 4 mild green ... |
 | Recipes : Braised Chicory with Emmental Cheese WITH CUMINSEED HONEY... Recipe for 4 guests Preparation time: 20 minutes Ingredients: 100 g of French Emmental ... |
 French specialties : Mirabelle plum Brandy The Mirabelle plum is a small fruit typical from Lorraine whose origins are lost in the mists of time. The tradition wou... |
 French specialties : Toffees from Isigny Benefiting from a privileged geographic position, Isigny is situated for a long time among the most renowned Norman soil... |
 | News : Without gluten recipes Today we will deal with this harmful decease that is intolerance to gluten (or so called coeliac decease). In fact, this... |
 | News : Recipes for persons suffering from type 2 -diabetes Yes, we can prepare and eat good food and suffer somewhat from type 2-diabetes (this is my personal case). I react by av... |
 | News : Miss Nellie and Mr Auguste This is a short tribute to Auguste Escoffier, the so famous French cook who was active mainly at the turn of the XIXth c... |
 | News : Lannemayou et fils, producers of Floc de Gascogne. "Hello, for all those which are not likely yet to know Floc de Gascogne, could you explain us what is this breuvage and... |
 | News : A few days in Burgundy As usual during this calamitous August, we leave Paris under the rain to Val de Mercy. I know pretty well this region be... |
answer to alex
Alex, You are absolutely right : this is one of the very first "recipes" on the English side of this site and it had be...
answer to Daphne
Hello Daphne In France, such bags of "sucre vanillé" contains approximately 10 grams (1/3 oz) : precisely 7.5 grams. If...
easy French main course
Hi Kate, Go up to the left side of this page ; under "French recipes", you find several icons : when you point on them,...
Petits Suisses Tart
it was very nice!! but next time you should add some extra ingredients....
need a sauce
Hello Are you Bernard from Nigeria ? In a order to be helpful, could you please detail a little bit your needs and the...
