A simple and unassuming example of French country cooking.
The braided shape certainly isn’t the classic brioche shape, the dough would take in France, where it’s generally presented in its tradional fluted form, with a “knot” on top. However, it’s a delicious variation. A bit sweeter than my Brioche Overnight or the classic Brioche à Tête (Brioche Parisienne), it tastes the best with butter […]
It’s not a boule, it’s not a baguette. It’s a bastard.
Soft and fluffy like a pillow. Prepare the dough in the evening and enjoy the best brioche ever for breakfast, brunch or as a snack.
It is quite amazing how the French create a variety of breads with only flour, yeast, water and their famous art of folding and shaping – called „le faconnage“ – which gives each bread its unique texture and taste. My basic recipe for a traditional French bread is very easy to make. If you want […]
Mayonnaise is versatile and goes especially well with fish and seafood. It is also the basis for many other dips and sauces. With only four ingredients that you already have in your pantry and 10 minutes of your time, you can make the best homemade mayonnaise.
This impressive dessert delivers pure apple flavor on a perfectly buttery and flaky crust.
Early and mid-autumn are high season for figs. I suggest you get a good handful of those aromatic fruits, a bottle of your favorite white wine, and start cooking 🙂 Ingredients 1 pork tenderloin (ca. 500 g / 1.1 lb), cut in 4cm (1.6 inch) thick medallions 5 fresh, ripe figs 113 g / […]
Spread it on bread or crêpes, or…spoon it straight from the jar 🙂
This ratatouille recipe should be part of your summer cooking rotation. It’s simple to make, packed with flavor, and just as good eaten cold the next day as it is served hot.