This sweet shortcrust pastry dough recipe is simple and fast to make. You can access this video on you Tube and subscribe for more recipes and tips. https://youtu.be/e1Xbb-IxZoA There is nothing more enjoyable than making your own dough and it is so different than the industrial pasta available in shops. I think t is actually quite therapeutic to make your …
Hello foodies, I hope this recipe find you well. If you do not want to miss any of my videos, Subscribe, here and my channel on You Tube https://youtu.be/JHDtkgONrSQ The Tart Tatin is a classic of French baking. This upside-down apple tart was invented by mistake in 1898. Caroline and Stephanie Tatin owners of a little hotel in Lamotte-Beuvron created …
Hello Foodies, This week is about cooking green using the methods of cookery “blanching” and “refreshing”. An easy way to parboiled your vegetables and to maximise the preservation of colours, nutrients and vitamins. “Far out, Brussel sprouts”, I know some of you hate them and others love them. I must say growing up I hated them. They were often insipid, …
Poached eggs are just the best. Especially, if the eggs are fresh as the morning. Poached eggs are the healthiest way to cook eggs. The yolk is slightly cooked and enclosed in the white, ready to run away at first poke. Poached eggs are very nutritious and delicious anytime of the day, yet I love them for breakfast. I am …
Hello foodies, This crispy pork belly and gravy is simply the best dish to try. It is delicious and easy to recreate. I use I used some pork belly from Linley valley here in WA. It is just nice and melting without being to strong in flavour. The sauce, gravy or as we “chefs” calls a jus lie is just …
This is a quick or faster way to make really good croissants at home. It is easy and the video really shows you all the steps to success.
Recipe to make the perfect vegetable stock that will boost your favorite dishes, sauces, soups to another level.
Easy and basic light Vanilla sponge for all your basic cakes, novelty cakes, naked cakes, strawberry shortbread, fraisier, gateaux
The Chantilly cream is one of the most used cream as a filling or topping for any kind of cake, pastries or ice cream all around the world. It is a popular cream as it is soft, aerated, light in texture and full of rich vanilla flavour.
This is a very easy and quick recipe that cant be messed up. It only takes less than 10 minutes and you will love it.
Mayonnaise is part of the basic sauce of the french repertoire. it is easy to make following few simple steps… From it you can create many derivatives sauces such as, Tartare, aioli, anchovies, truffle, cocktail, rouille……. Ideal to use as a dipping sauce or a dressing for your salads, potato and rice salads.
This is the perfect summer salad to take to your friend” BBQ party or as a side dish. People will ask you for the recipe every time.
Tutorial on how to make a nice and easy hollandaise sauce. All the steps to take your dishes to a next level.
Shark Bay Scallops & vanilla served on a bed of creamy sweet potato & cinnamon puree. Corn tortilla, spring onion, lettuces and coriander leaves.
The cake is totally “gluten free”. it is made of an almond success sponge that I will use as a Swiss roll, a lemon and ginger curd, Chantilly cream and a raspberry jelly centre. I finished the cake with an Italian meringue, and fresh raspberries.
A nice balance salmon dish that will satisfy you without the carbs of the pastry. This ideal post indulging after Christmas and New year’s events. Only 520 calories per serving to kick start your new year, new you.
This Galette des Rois is very easy and simple recipe if you are using already made puff pastry. However, it takes a long time to make puff pastry, but it worth every effort and the time involve. Home made puff pastry makes this dessert looks lighter due to the thin layers. The puff pastry is generally, flaky, buttery, with a bit of crunch… It is in my opinion the best pastry around.
Puff pastry is one of the best pastries to use to create savoury or sweet delights. It is flaky, buttery and feels light as you eat it.
The Madeleines are little soft cakes ideal for morning or afternoon tea. They are scrumptious adults and kids love them as it is really “Love at first bite”
I am sharing one of my most praised recipe with you here. This pastry cream has received the best comments over 30 years of my career. People just go on about it once they tried it. Go one and try you will not regret it
Fun and easy to make roses for cake decorations and even keep the kids busy in this difficult times. The roses are made of rolled fondant icing. This product is easily find in cake shops. Why not giving it a try and get the entire family involve.
This is a beautiful Beef stew cooked in a slow cooker for 6.5 hours. You can put it on in the morning and it will be ready on time for dinner
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
This is the best recipe for Crepes i came across. I am sharing it with you from the heart of Brittany in France and the bottom of my Heart
The ultimate guide to sourdough starter… All you need to start your journey to Artisan bread making.
This week recipe is about an old recipe and a very easy one: The French Toast or as we call it “Pain Perdu”. It does mean literally Lost Bread. try my recipe, you will love it
this week recipe is about going back to basics. Often people ask me how do I make such a good sauce or soup or even what is the secret to your risotto? The Key is always to make a good stock (Broth). But what is a stock? Imagine a tea bag, you place some herbs in a liquid to infuse for a certain amount of time. Well this is the same concept with bones or shells with some herbs and vegetables to extract a maximum of flavour. I have been a head sauce chef for few years and perfected the art of sauce. This week I am sharing my recipe for a great lobster stock.
this week recipe is about a classic biscuit. We call it the “Palmier” and it represents the palm leaves of the palm tree. It is also called the “Coeur de France” the heart of France. Others name it Pigs or elephant ears.
Crepes Suzette are a classical of French cooking and desserts. Even if you think it is an oldie, it is always a goodie… Check out my recipe and the legend behind it. I am sharing a modern version of this desserts flambed with Grand Marnier.
La teurgoule is Normandy’s best kept secret. Only there you will find this dish and only in really old bakeries. It is the best rice pudding ever made. So good you just need to try and it only takes 10 minutes to prepare
This recipe is a classic 101 of patisserie. All chefs and pastry chef must know how to make a pure, rich, vibrant “Crème Anglaise. It is often and by mistake called a custard. This has no form of starch in it and remain of a pouring viscosity has it is a sauce.
My raspberry coulis is often a sauce I used on my desserts. It is just goes with pretty much any sweet I make. You can also use it for your yoghurt, muesli and we will also use that for some jelly, insert of cakes.
The Crème Brulee recipe was inspired by the famous Spanish Crème Catalane. The French basically copied the principle of the Spanish dessert and added a hint of vanilla and caramelised it. The term Brulee means “Burnt “in French. Hence, the dark brown colour of the burnt sugar on top that contrast the yellow soft cream underneath.
The following recipe is part to a little mini serie “Cooking in the Bush”.
This recipe was produced during our latest trip around Western Australia. We stopped in the old Town Site of Nannine, a ghost town. So much a ghost town than if you google it, it does not appear. This site is about 750 klm North East of Perth and 30 klm South of Meekathara.
Easy prawns, fish, onions and capsicum skewers on a charcoal BBQ. Fresh is best . Caught, cleaned, filleted and cooked on the Western Australian coast in Point Quobba.
the Flan patissier or Parisien, also known as a baked custard tart. This recipe is very easy and will satisfy many tastebuds. you can make it in less than an hour and it is a classic desserts.
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.
Learn how to make easy, yet amazing chocolate truffles for Christmas or to give as a gift to everyone.
Learn how to make an easy, yet sexy, beautiful chocolate mirror glaze for all your mousse or Bavarois cakes.
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.
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.
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 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.
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.
How to peel and clean lobster tail from the shell safely- tips and technique. you do not need to get hurt whilst doing it.
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.
This week is all about a nice little buttery biscuit that is not so sweet and ideal to eat with a cuppa, or creme bulee, or chocolate mousse, or ice cream… or just as it is ahahah
This recipe will show you how easy and fast you can make the best creme caramel.
This video will show you how to create tuile looking like corals. This recipe is about embellishing your dishes and rising your plating style to another level.
My confit onion jam is not just to easy to make, it will just lift all your meat dishes too if you want you can put it everywhere.
I started using this onion jam for my catering business. We produce cocktail food and one of the recurring items is socth beef fillet roast, mayo, on a slice of baguette and confit onion jam. A marriage made on earth that will take you to heaven.
Always wanted to learn how to make choux Pastry? well here you are. I am sharing with you my recipe and techniques to make the choux pastry but also how to pipe the “Eclair” shape like a pro. It took me few trial and error to be able to understand how choux pastry works… Hence this video and recipe for you. If you follow it , you should be able to reproduce it just like i do.
A sourdough recipe that is nice and easy. just be patient and let the bread rise.
this week recipe is about making croissant with a sourdough starter, ” le croissant au levain”. An old method to make croissants, using natural yeast and non commercial yeast. As you may know working with sourdough starter is not always easy but very rewarding in terms of flavours of your end product.
Macaroons made of coconut are super easy to make. You ll be amazed by how delicious and addictive they are
This is a recipe you can easily prepare in advance. have it as a meal prep or even freeze for up to 6 months.
It is a beautiful dish using cheaper cut of meat that will not hurt your pocket and will leave your guests asking for the recipe… I know Kerry has been asking already hahahaha
This recipe is about having ginger always on the ready in the pantry. It will save you a lot of money and you will love the burst of flavours that preserved ginger bring to yuor dishes or baking.
Do you want to know the secret of a good potato mash ? here is my secret recipe. This is the best Parisian style potato mash you will ever taste. so get rady and start peeling, youll be the talk of the party.