Hachis parmentier, the French beef and potato bake
Classic hachis parmentier: a base of minced beef braised with onion and carrot, covered with mashed potato and gratinated until the top is golden and crisp.
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Medium difficulty
Baked supplì, crisp outside and stringy inside
Baked Roman supplì with tomato rice and a mozzarella heart: a golden crunchy crust and a filling that stretches, with no deep frying at all.
Risotto al salto, the crisp rice cake made from leftovers
Milanese risotto al salto: leftover saffron risotto pressed into a pan and fried until it forms a golden crisp crust, while the centre stays soft and dense.
Saffron risotto, the creamy risotto alla milanese
Milanese saffron risotto: al dente grains, a deep golden colour and a butter and parmesan mantecatura that makes it creamy and flowing on the plate.
Homemade scialatielli, Neapolitan pasta with milk and basil
Homemade scialatielli from Naples, made with semolina, milk, pecorino and basil: a short, thick fresh pasta with a rough surface that grips every sauce.
Galette complète, the Breton buckwheat crepe with ham and egg
The classic Breton galette complète: a thin buckwheat crepe with crisp lacy edges, filled with cooked ham, melting cheese and an egg with a soft runny yolk.
Crème Anglaise (Vanilla Custard Sauce), Smooth and Silky
Homemade crème anglaise with milk, egg yolks, and vanilla: a smooth, silky vanilla custard sauce cooked over low heat, perfect for desserts and cakes.
Sicilian eggplant caponata in sweet and sour sauce
Sicilian caponata with fried eggplants, celery, olives and capers in a sweet and sour sauce: a tasty side or starter, even better the next day.
Classic Béarnaise Sauce with Tarragon
Homemade béarnaise sauce: an emulsion of egg yolks and butter scented with shallots, vinegar, and tarragon, the French sauce that's perfect for meat and steak.
Creamy Hollandaise Sauce, Smooth and Foolproof
Homemade hollandaise sauce with egg yolks, butter, and lemon: velvety and stable, the classic base for eggs Benedict, asparagus, and fish.
Seafood paella, the Spanish rice with shellfish
Seafood paella with bomba rice, king prawns, mussels, squid and saffron, cooked in fish stock until the socarrat forms. The great Spanish one-dish meal to share.
Spanish potato omelette, soft and classic
Spanish potato omelette with potatoes, eggs and onion: cooked in oil and flipped, soft and juicy inside. The classic Spanish one-dish meal, great cold too.