Savoury french toast with ham and melting cheese
A savoury french toast filled with cooked ham and cheese, dipped in a batter of eggs, milk and parmesan that fries into a crisp golden crust.
Recipes
All published recipes, newest first.
Tartiflette, the alpine potato, bacon and reblochon gratin
Savoyard tartiflette with potatoes browned in the bacon fat, softened onions, a splash of white wine and a whole reblochon melting over the top.
Savoury potato crumble with ham and melting cheese
A savoury crumble made with grated boiled potatoes, flour and cold butter, filled with cooked ham and melting cheese and baked until deeply golden.
Pumpkin and potato bake with no béchamel and a crunchy crust
A pumpkin and potato bake bound with eggs and parmesan instead of béchamel, finished with a crust of breadcrumbs and toasted pumpkin seeds.
Baked aubergines stuffed with rice, a summer one-dish meal
Aubergines filled with half-cooked rice, their own chopped flesh, cherry tomatoes and parmesan: the rice finishes cooking inside the shells and soaks up all the flavour.
Classic Vinaigrette, the Emulsion for Dressing Salad
Homemade vinaigrette with olive oil, vinegar, and mustard: a balanced emulsion in 5 minutes, the base for dressing salads, vegetables, and cold dishes.
Caprese salad with tomato, mozzarella and basil
Caprese salad with tomato, buffalo mozzarella and basil: a fresh and simple starter, ready in minutes, with all the colors and flavors of summer.
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.
Andalusian gazpacho, cold tomato soup
Andalusian gazpacho: a cold soup of tomato, bell pepper, cucumber and bread blended with oil and vinegar, refreshing and no-cook, perfect for summer.
Demi-Glace, the Rich Brown Stock of French Cooking
Homemade demi-glace: roasted bones, vegetables, and wine reduced slowly into a glossy, intense brown stock, the base for the great meat sauces.
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.
Velouté Sauce, the Silky French Mother Sauce
Homemade velouté sauce: a pale blond roux loosened with hot stock for a smooth, silky base, perfect for veloutés, gratins, and mains in sauce.