How to make Oven-Dried Tomatoes 
The Different Types of Kitchen Knives and their Use 
How to cook Swiss Chard Gratin with Mornay Sauce 
How To Make Bechamel & Mornay Sauces 
How to Roast a Rack of Lamb
Learn how to make oven-dried tomatoes Dried tomatoes are a must for your tapas appetizer or to garnish various salty cakes and colorful salads. In this cooking lesson, we’ll learn how to make oven dried tomatoes from scratch. You can make sun-dried tomatoes similarly but you will need a good weather and a lot of time ahead. You can buy
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Mini Cakes with cherries and pistachios The mini cakes of the weekend will not be on the roads but in your plates. To enjoy with a good coffee after a picnic or BBQ. These mini cakes with cherries and pistachios are made from a financier dough to keep the outside slightly crispy and tender in the inside. A very easy mini cake recipe to do at home which is very similar to these blueberry financiers with matcha tea. Preparation time: 10 min
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When you learn to cook in a cooking class or a culinary school, the first cookings lessons are almost always about how to recognize and learn to use the various knives and utensils for cooking. Regarding knives, there are from different sizes with short or long blades, wide or narrow, hard or flexible… Each kitchen knife has a specific main
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What would you think about a good swiss chards gratin? To illustrate the technique of Mornay sauce, published recently, I propose a possible recipe using chards served as a gratin with the famous Mornay sauce. Ingredients: swiss chards gratin with Mornay sauce Serves 4 Swiss chard: 2 bunches of Swiss chards, not too large Coarse salt 1 lemon A little
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For fans of goat cheese (including myself) here is an idea that I found very nice. More than a simple recipe, it’s a matter of changing from the bread slices that we generally use in support of these goats cheeses you love to enjoy with a salad. So we’ll make our own mini goat cheese pizzas! Simple and effective, as would the other… Ingredients for 8 small warm goat cheese pizzas: 4 goat
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How to Make Mornay Sauce Mornay sauce is a sauce derived from Béchamel sauce. Starting with a bechamel sauce, add egg yolks and chopped grated cheese and to obtain a Mornay sauce. I personally like to make vegetable gratins with the mornay sauce. Mornay sauce is also appreciated with seafood, crayfish or chicken. Update: Look at the swiss chard gratin recipe we
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Here’s a salmon tartare revisited after the colors of Asia! With the return of the sun and heat, forsake stoves for the time of a meal to make this salmon tartare with fresh ginger. An easy recipe to achieve, you can serve this salmon tartare as a starter, then count between 100 g and 120 g salmon per person, continue serving this exotic tartare with a salad of tomatoes and bean sprouts seasoned with lime and soy sauce and maybe finishing with a pineapple salad with fresh mint. Ingredients Salmon tartare with fresh ginger: 4
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How to roast a lamb rack and prepare its sauce To roast a rack of lamb and getting the “gravy” that results, are not inherently difficult to achieve, yet you must follow some principles to ensure the success of this cooking technique. Here we are for a little cooking course just as we like it! The expected result of a
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Easy Chicken Liver Mousse Recipe Did you ever try to make a delicious chicken liver mousse? The chicken liver mousse is the same recipe as the gratin stuffing. There are several variants of chicken liver mousse recipe like the one I propose here. In classic cooking chicken liver mousse is used to fill a container, called “sofa”. Receptacle which is carried out with the bread
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How To Make Classic Stuffing Recipe Did you already make lean stuffing? This stuffing recipe, also know as “american stuffing” in France, is not necessarily the one I prefer, but it is particularly suitable to stuff small pieces of poultry as chicken, quail or pigeon… For my part, I learned to make the lean stuffing with parsley, but it can also be done with sage or a mixture sage / parsley. Ingredients: lean stuffing recipe 1/2lb (200g) of smoked
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