According to legend, and my mother is a big believer of that. As a kid and even nowadays, you must hold a coin in your writing hand and a frying pan in your other, flip a crepe and it lands flat back on the pan, you will be prosperous all year.
the “Sable Breton”. You could describe it as a butter cookie, a shortbread. However, I cannot compare them to a shortbread, trust me, it is more than that. It is a moment that your tastebuds will never forget. Love at first bite that ignite your tastebuds with passion and want me crave you more.
Recipe and a little bit of history of the madeleines. These are little sponge cakes that are delicious to snack on for morning, afternoon and even high tea.
Find out about more about the best gluten free pancakes recipe
Welcome and Bonjour to my Blog. I am David, a French chef living in Australia. I worked and traveled all over the world to bring you and share with you my best recipes and tips to make cooking and baking a little easier. Let’s the journey begin.
This week recipe is focused on “Charcuterie”. You may have heard of “Pate”, “Foie Gras”, Terrine, Chicken Parfait but have you heard of Rillettes? This is a speciality from the city of ” Le Mans”, famous for the 24 hours car race. The rillettes is traditionally made of pork and pork fat.
How to peel and clean lobster tail from the shell safely- tips and technique. you do not need to get hurt whilst doing it.
The black olive Tapenade. It is a classic from South of France. You all heard that olives and olive oil a great for us. A really good source of fat. Well this is a recipe that will let you create another type of dip for your grazing table. You can use is as a dip, but also as a spread on breads or as a topping cooking fish or meat. Whichever way you want to have it.
This recipe and video is to show you how to make easy canapes and finger food for nibbles, bites or cocktail parties. Prawn vol au vent are always succesful at dinner parties or cocktail parties. These are easy to make and can be prepared in advance ( 1 day before your party). Ideal for Christmas or new years celebration or any kind of Parties.
This recipe is about the Mornay sauce. This sauce is a “Derivative sauce” of the bechamel sauce. This recipe is a classic. Christmas is arriving soon in 5 days from now and i have been urge to put a mornay sauce recipe on as many of you are thinking of having Lobster with mornay sauce for your Christmas celebration.
This recipe is about the Bechamel sauce (White sauce), one of the 5 French mother sauce (Bechamel, veloute, espagnol, hollandaise and tomato). Why is it so called “Mother Sauce”?
Because from it you can create a “Derivative sauce” by adding other ingredients. Such as adding egg yolks and Cheese and you have the famous “Mornay sauce” (my next recipe). Or, add chopped fresh parsley and you have a parsley sauce. Add, mustard and a little cream and you have a mustard sauce. This recipe is a classic.
How do you use your “Mother Starter” to make the bread? this is a question i often get. So this recipe and video shows you how i activate my sourdough starter to prepare 2 good loafs of white bread.
Learn how to make an easy, yet sexy, beautiful chocolate mirror glaze for all your mousse or Bavarois cakes.
Learn how to make easy, yet amazing chocolate truffles for Christmas or to give as a gift to everyone.
Learn this week how to make the perfect chocoate ganache. This recipe is ideal for all your cakes filling and covering and also to make easy chocolate truffle.