starch side
 | Recipes : Buckwheat madeleines (for 24 madeleines) 4 very fresh eggs 220 grams (1/2 lb) buckwheat flour + 50 grams (1.5 oz) corn/maize starch, both... |
 | 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 : Chinese Crosnes Recipe for a forgotten vegetable: They are often found on market stall, but no one knows how to cook them. There is a l... |
 | Recipes : Boeuf Bourguignon For 6 guests : 1 kg cheek of beef 600 g of beef neck; cut into squares measuring 4cm on each side 150 g of fresh por... |
 | Recipes : Char-grilled Sirloin Steak Take your sirloin steaks out of the fridge about 1 hour before cooking them. Then, using a brush, lightly coat them with... |
 | Recipes : Seared Foie Gras with Mirabelle Plum Despite being a bit on the expensive side - I admit, this is a very tasty and simple recipe. Seared foie gras with m... |
 | Recipes : Duck Terrine Forestiere Makes one terrine for 6 guests: 2 duck fillets 300 gr of veal stuffing 300 gr of lean pork stuffing (ask your butch... |
 | Recipes : Camembert Bonbons Do not let yourself confused by the name of this recipe. It is a great recipe that will please every body. Camembert ... |
 | Recipes : Light redberry cake This is a recipe adequate for persons suffering from type 2-diabetes For a large mould of Light Redberry Cake for 8 t... |
 | Recipes : Orange Flavoured Sponge Cake Grand Ma's orange flavoured sponge cake: Quickly made, I am sure that all the family will enjoy them. Orange spong... |
 | Recipes : Roasted scallops coated with hazelnut crumbs One recipe of our menu 'special end of the year celebrations'. (for 8 servings if part of a sampling menu or for 4 if... |
 | Recipes : Bäeckeofe Short introduction : this typical Alsatian recipe (note of the translator : Alsace is a French province along the French... |
 French specialties : Saucisse de Morteau The Franche-Comté is the traditional manufacture area of a delicious porkbutcher speciality : the Saucisse de Morteau. A... |
 French specialties : Grenoble Nut The Rhone-Alps area is particularly known for its cheeses and the richness of the culinary traditions of its capital, Ly... |
 | News : Opening oysters Traditional activity during the Christmas and New Year celebrations, the opening of oysters remains a dangerous technica... |
 | News : Prepare you home-made 'foie gras' If you have visited our site for some time, I bet you have, one day, desired to prepare your home-made 'foie gras'. May... |
 | News : Coffee, how to choose it and make it The 2009 Paris Agricultural Fair recently closed after having received over 700,000 visitors. This year, I was invited ... |
 | 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 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... |
Dumpling Dough?
[b]Where are you located?[/b] I live in a small town about an hour to the West of Jerusalem. I don't believe that anyo...
dumpling for David
Hi again David You are right : I've seen your messages on the French side, which is strange actually but no worries (I ...
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...
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,...
Cassoulet
Thank you Mr. Dubarry for your reaction to my "variation on the cassoulet". I would like to add, that here in Brisbane, ...
