Whatever the occasion, crêpes are simply always popular. They can be made quickly, in large quantities and can serve as savory dish as well as dessert. The crêpes in the above picture are filled with ham, grated cheese and mushrooms. Some people confuse crêpes with pancakes but they are actually very different. Crêpes are almost as thin as a sheet of paper and mostly they are way bigger in size Read More ...
It’s the second day of my Gordon Ramsay test cooking. As I posted yesterday, I’m going to try out three recipes from the cookbook “Gordon Ramsay Makes It Easy“. I was particularly intrigued by this dish because of the Ratatouille. As you might have read already, I’m living and studying in Aix-en-Provence, a beautiful town in the heart of the Provence region, about 30 kilometers away from Marseille. If there Read More ...
When I moved here to France I started to get to know French cuisine. One thing I truly fell in love with are tarts and quiches of all sort. If you wonder what’s the difference… well quiches normally always contain a savory custard which is made of eggs, milk and cream. They are also often garnished with several different ingredients like leeks and crisp bacon for example. Furthermore there is Read More ...
This easy to make pastry is often used as a base for tarts or pies. When baked, it does not rise up, but instead reaches a nice crunchy texture. Usually I just buy a roll of shortcrust pastry at the supermarket because I don’t have much time, but whenever I can I try to make it myself. Pâte brisée is used a lot in french cuisine for both savory and Read More ...
VideoJug: How To Make Bechamel Sauce Yesterday I decided to use up the Cauliflower/Broccoli I had left in my fridge and of course my first thought was to make a gratin with a nice Béchamel Sauce. Although I didn’t get time to make the actual gratin, I’d still like to post about how to make a perfect Sauce Béchamel. I’m using this quite often (in moderate quantities) as a base Read More ...