Recipe for the delicious elongated wheat bread baguette. The bread is popular in France and is typically referred to as a flûte here at home. Here, sourdough is used, which adds more depth to the flavor. The recipe comes from the book “Sourdough – Get Started“.
Moules marinières. These white wine-steamed mussels are probably the most classic way to prepare them. Whether the dish was invented in Belgium or France is a matter of debate. It doesn’t make much difference, but it is a sure hit at a bistro in both countries. In my work with GastroFun PREMIUM, I am fortunate … Read more
An eclair is a classic French choux pastry filled with cream. The pastries can be decorated with icing or melted dark chocolate, and the cream can be flavored with ingredients like spirits or grated lemon zest. Here, I got inspiration from an episode of Masterchef to try making them with a mocha cream, and the … Read more
Let’s grab this delight: FRENCH ONION TOAST. It’s simple and tastes absolutely amazing. Caramelized onions, Dijon mustard, cheese sauce, and melted cheese. Sound good to you? Don’t worry, the recipe is written with love from the heart to you: It’s simple and just tastes insanely good. Caramelized onions, Dijon mustard, cheese sauce, and melted cheese.
Fish en Papillote (Fish in Papillote). Cooking something “en papillote” means wrapping the item in a small, completely sealed packet to retain all the juices and flavors. Fish works really well cooked this way, and it’s a delightful experience to open the small portion packages and take in the aroma! Enjoy! Fish en Papillote (Fish … Read more
My first attempt at vol-au-vent, and it certainly won’t be the last time I make it. I planned to serve them with chicken and asparagus, so I aimed for a mini version, making them somewhat similar to tartlets. However, they turned out a bit smaller than I had anticipated. In France, they are typically made … Read more
Apple & Pecan Caramel Galette. Galette is a wonderful and easy way to enjoy cake according to the seasons: In summer, Galette can be filled with strawberries, rhubarb, cherries, or peaches. In winter, it is delicious with warm spices and fruits like pears, apples, plums, or pumpkin in a Galette. You don’t need a mold, … Read more
Mornay sauce/Sauce Mornay is one of the most well-known French sauces and is a secondary sauce to one of the five French mother sauces: Bechamel sauce. The cheese sauce has been used for more than 200 years and typically includes grated Gruyère cheese added to the bechamel sauce. It can be used especially for fish … Read more
My take on a homemade béchamel sauce. The sauce is a white roux-based sauce, which is one of the five French mother sauces. The basic ingredients are butter, flour, and milk, and the sauce serves as a base for, for example, a mornay sauce, parsley sauce, or onion sauce. If you (like I am) are … Read more
My take on delightful coral tuilles, which can be used in both desserts and appetizers. Desserts can often become a bit too soft in various textures, and here a crispy (and beautiful) coral is a perfect companion. The good thing is it takes less than 20 minutes from start to finish. The downside is that … Read more