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cooking-ez.com 349 easy and fully explained recipes, with 5 584 photos and 34 videos.

List of all the recipes

349 recipes available

Starters (41)
Sea food (19)
Meat (16)
Miscellanous (41)
Desserts (86)
Around the bread oven (20)
Drinks and cocktails (3)
Recipes for kids (5)
Basic recipes (51)
Tips and tricks (56)
World recipes (6)
Culinary sayings and myths (5)
View this list in full images

Alsatian-style salad : White cabbage, bacon, warm potatoes and vinaigrette.
Artichoke hearts forestier : Artichokes, bacon, and mushrooms.
Broad bean salad with Parmesan : A mix of crunchy and tender .
Celeriac Rémoulade : A classic recipe of traditional french bistro cooking.
Cocotte eggs with Comté : Simple and quick.
Croque-monsieur : Oven-toasted ham and béchamel sauce sandwich.
Cucumber and salmon salad
Du Barry soup : Creamy cauliflower soup with small pieces.
Eggs Benedict : Soft-boiled egg on toast with grilled ham and Hollandaise sauce.
Foie gras cured in salt : It doesn't even know what an oven is.
Four-tier glasses : Guacamole, cauliflower tabbouleh, tomatoes and houmous.
Gougères : Small cheese choux pastry.
Greek salad : Tomatoes, cucumber, olive oil and Feta.
Guacamole : A classic of Mexican cooking.
Home-made terrine of foie gras : You will never buy another one after tasting this.
Houmous : A little lebanese cooking.
Icelandic-style fish and vegetable pie : Mixed vegetables and fish in crunchy golden brown puff pastry.
Leek and potato soup : A real classic.
Little vegetable omelettes : Soft little omelettes, with diced tomato, courgettes and smoked ham.
Mimosa eggs : Hard boiled egg whites filled with herbes mayonnaise and egg yolks.
Mixed salad : A fresh summer salad.
Pumpkin (or potimarron) soup : With a hint of chestnut flavour.
Quail egg canapés : Toasted bread with smoked ham and fried quail egg.
Quick courgette soup with cheese : Really quick, but tasty.
Ramekins of duchess potatoes : Mashed potato, cooked leeks, bacon and duchess potatoes.
Raw beetroot mousse with walnuts : Raw beetroot, chopped walnuts nuts, and spicy mousse.
Salmon and spinach quiche : A more vegetarian quiche.
Scandinavian cocktail : Smoked fish, prawns and asparagus.
Sesame fried scampi : Crunchy
Small cheese and bacon rolls : Fine apéritif biscuits.
Small foie gras pasties : Crispy outside, melt-in-the-mouth within.
Smoked salmon sacristains : Puff pastry twists with smoked salmon.
Smooth mixed vegetable soup : Available vegetables, and shallot cooked in butter .
Sorrel soup : Smooth and slightly sharp.
The total turnip : All the turnip.
Tomato and courgette tart : Puff pastry, tomatoes, courgettes and feta.
Tomato tart : Fresh tomatoes and puff pastry.
Turnip and sesame puree (tahina) soup : With sesame purée (tahina).
Vegetable pie : Three layers of vegetables, baked in puff pastry.
Vegetable rosette tart : Courgettes, carrots and feta.
Warm lentil salad

Crunchy little pieces of fish : Lightly coated with breadcrumbs and quicly fried.
Fish fillet in express cooking envelope : Envelope cooked in 2 minutes.
Fish petals, vegetables julienne, and beurre blanc : The best flakes of fish with julienne vegetables .
Grilled fillet of salmon with corn salad cream : Salmon grilled slowly, sesame rice and corn salad cream.
Koulibiak in pie dish : Sophisticated pie with salmon, rice and mushrooms.
Marinated tuna with herbs : Tuna fish, mint and coriander.
Nicholas's fish : Fish filet and thinly sliced leeks.
Parcels of fish fillet in spinach : Small pieces of fish rolled in spinach leaf.
Rolls of fish in smoked ham : An clever mix of smoky flavour and fish .
Rosemary steamed fish : Fish steak with a fondue of shallots.
Salmon "en papillote" with small vegetables
Salmon chard rolls : A pink and green roll.
Salmon rillettes : Terrine of 2 kinds of salmon with butter and lemon.
Salmon with sorrel : Tenderness of salmon and slight acidity of sorrrel.
Scallops with crunchy vegetables and wine sabayon : Scallops with crunchy vegetables, foie gras and savoury sabayon.
Scallops with fondue of leeks : Pan-fried scallops with creamy leek fondue.
Scallops with green asparagus tips and parmesan : Grilled scallops with green asparagus.
Stock-pot fish : Vegetables and fish cooked slowly.
Tahitian style fish : Fish cured in lime juice.

African style chicken : Smoked chicken with beans and tomato-coconut sauce.
Blanquette of veal : Slow-cooked veal with a thickened sauce.
Boeuf (beef ) bourguignon : Beef cooked slowly in red wine.
Chicken breasts with tarragon
Chinese style chicken
Express chilli con carne : Express version of a classic Tex-Mex dish.
Five hours poultry : Poultry of unbelievable tenderness.
Hamburgers : Nothing like the fast-food ones.
Involtinis : Small veal and ham rolls stuffed with cheese and parsley.
Lille style chicken : Chicken, cream and mushrooms.
Loin of pork with herbs and julienne vegetables
Morteau sausage : Morteau sausage on a bed of fried potatoes.
Pâté de campagne : A classic of french country cooking.
Potted meat (rillettes) : Two kinds of meat and very long cooking.
Steak burger topped with egg : A steak burger topped with a perfectly cooked egg.
Tomato meat balls

Avengers' potatoes : Potato-cheese gratin, wrapped in thin bacon slices.
Beans with tomatoes : Tomatoes, beans and chicken.
Big knife-cut chips (french fries) : Chips (french fries) cooked in two stages..
Breton galettes (pancakes) : Brittany on a plate.
Cabbage julienne with ham : Cabbage julienne, ham stripes and parsley.
Courgettes (zuchinis) "au gratin" : Barely moist gratin.
Couscous : Simplified recipe.
Crab and smoked salmon club sandwiches : Three layers with cocktail sauce.
Creamy risotto with diced vegetables and flax seeds
Creamy risotto with vegetables : Vegatables cooked separately, and rice cooked slowly in vegetable stock.
Crispy rolls with chicken and leek : Filo pastry, finely chopped leeks and leftover chickenr.
Endives : Endives, ham, cheese and béchamel sauce.
Express sauerkraut : Simplified recipe.
Filo leeks and cheese tart : Like a crusty leek quiche.
Fresh spinach with cream : Wilted spinach, cream sauce and hard-boiled eggs.
Gratin Dauphinois : A gratin without cheese.
Hachis parmentier : meat with mashed potato and cheese : Meat with mashed potatoes and cheese.
Hot box cheese
Hotpot my grandmother's way : Vegetables and smoked meat cooked.slowly.
Maroilles cheese quiche : A kind of quiche with leek and Maroilles cheese.
Montbenoit's canapés : Bread, shallots, wine and Morbier cheese.
Moussaka : A kind of gratin made with aubergines, meat with tomatos and bechamel.
Oxtail Parmentier : A parmentier with stewed meat in red wine and herbs .
Potato gratin : Another classic french family recipe.
Potimarron (chestnut pumpkin) "au gratin" : A chicken layer, covered with a baked potimarron (chestnust pumpkin) purée.
Röstis : A personal version of a typically swiss recipe.
Ratatouille confite : Ratatouille cooked long and slow.
Red rice pannequets : Crusty parcel of red rice, courgette and smoked ham.
Sarladaise potatoes : Potatoes fried in goose fat with parsley, garlic and shallot.
Sausage in brioche : Smoked sausage baked in a brioche.
Sausage mushroom and cheese crumble : Mushrooms, smoked sausage and typical cheese.
Sautéd broccoli with ham
Sautéd mushrooms with spring onions and cured ham
Scrambled eggs with butter-fried bread and fresh spinach
Small ratatouille with "broken" egg : Mix of vegetables with cooked egg.
Soufflée omelette with cheese : A light, frothy cheese omelette.
Spaghetti carbonara : Famous italian recipe with cream, egg yolks, bacon and lemon juice.
Stuffed tomatoes and courgettes : Classic recipe but a rather special filling.
Tagliatelle and courgette spaghetti, carbonara style : Fresh pasta, and vegetable spaghetti.
Tartiflette : A real winter recipe.
Thaï rice with small vegetables : Carrots, turnips, leeks, cauliflower and Thaï rice.

Tart Tatin : Upside down tart with caramelised apples.
4 pears salad with vanilla : 4 flavours of pear and vanilla.
Almond tuiles : Thin and crisp.
Apple charlotte with toasted brioche : Apple charlotte which can be eaten warm or cold.
Apricot and almond cream tart : Apricots and almond cream.
Apricot blancmange : A medieval dessert .
Apricot fool : Whipped cream (Chantilly) and fresh fruit coulis.
Arizona cupcakes
Baked apples from St Aubin le Vertueux : Maple syrup apples, slowly cooked in the oven.
Belle-helene in a glass : 4 layers of creams, pears and chocolate.
Blackcurrant sorbet for Edith : All the flavour of blackcurrant s.
Blackcurrant-almond muffins
Brioche slices with almond cream
Candied grapefruit peel : Delightful with coffee or tea.
Caramel rice pudding : A layer of caramel on top of a rice pudding.
Caramelised apple pie : Apple pie.
Chaud-froid of grapefruit, pineapple and lime custard : Hot pineapple and cold grapefruit with lime custard.
Cherry and pistachio tarts
Chestnut cake : Double chestnut cake.
Chinois : Brioche with confectioner's custard.
Chocolate almond cookies : Cookies with almonds, chocolate and cocoa.
Chocolate cream : Simple, onctuous and so chocolate.
Chocolate cream with a crunch, irish coffeemousse : Chocolate, carmelized nuts, candied grapefruit peel and Irish coffee mousse.
Chocolate madeleines : Delicous with tea or coffee.
Chocolate mousse : Very chocolatey.
Chocolate muffins : Filled with a chocolate ganache.
Chocolate tart : Crispy pastry and soft chocolate.
Chocolate thins with toasted nuts : Chocolate, toasted nuts candied grapefuit peel.
Chouquettes : Little choux puffs with sugar crystals.
Coconut rocks : Small coconut cakes, golden, crusty, and soft inside.
Coconut tuiles : Very thin tuiles with coconut.
Coconut-vanilla cream for Elsa : Vanilla cream, then coconut and a crunchy coconut tuile.
Crème brulée : Smooth cool vanilla cream and hot caramel crust. --
Crème caramel : Upside-down caramel cream.
Crust for tea : Crisp pastry and almonds.
Epiphany galette : Classic almond cream pastry for Epiphany.
Eton mess : Meringue, strawberries and cream: an English dessert,.
European glass : Soft fruit jelly, pineapple charlotte and kiwi coulis.
Exotic fruit tart : Shortcrust pastry, almond cream and fresh fruit.
Express apple tart : Really quick.
Fillings for macaroons : What to put in your macaroons.
Financiers : Small moist almond cakes.
Finger biscuits : For Champagne or Charlote and Tiramisu.
Flambéd bananas : Golden bananas with a citrus fruit syrup.
French custard tart : Short crust pastry and vanilla egg custard.
Fresh fruit in sabayon : Grapefruit segments, diced pears and sabayon.
Fresh mint ice-cream : The incomparable pure taste of mint.
Frozen Nougat : Soft dried fruit nougat, smooth and crunchy at the same time.
Fruit crumble : Best of english puddings.
Fruit salad : Seasonal fruits and vanilla syrup.
Gingerbread : Traditional french honey gingerbread.
Half-cooked chocolate cake with raspberry coulis : Small moist chocolate cake.
Household cake (Gâteau de ménage) : Classic pastry from Franche-Comté.
Individual charlottes with morello cherries : Morello cherries, vanilla and Monbozon biscuits.
Little apple turnovers with almonds and raisins : Smalls apple turnovers with stewed apples, caramelized almonds, rum and raisins.
Macarons (the original French macaroons) : Trendy little cakes. -
Meringues
Millefeuille : The finest delicate pastry.
Moist cereal bars : Cereals, maple syrup and dried fruit.
Nanou's chocolate cake : Melting chocolate cake.
Nanterre brioche : Brioche like from the baker's.
New tiramisu : Creamier version of a classic.
Oat shortbread biscuits
Pannacotta and blackcurrant crumble : A layer of pannacotta , blackcurrant purée and crunchy crumble topping.
Passion fruit jellies : Classic french "fruit paste" sweets
Peach and mint salad : Different kinds of peaches in a mint flavoured syrup.
Pear and lime meringue pie : Sweetcrust pastry, lime crème pâtissière and italian meringue.
Pear sorbet
Pear tart with almond cream : Sweetcrust pastry, fesh pears and almond cream.
Pears and caramelised walnut samosas
Pears in red wine with blackcurrant : Pears, red wine and blackcurrant syrup, custard sauce.
Plum tart : Crisp pastry, almond cream and plums.
Profiteroles : Choux filled with vanilla ice-cream and topped with chocolate sauce.
Prune Far : Traditional recipe from Brittany.
Quick bramble jelly : Briefly-cooked jelly.
Raspberry muffins : Delicious when still warm.
Rice pudding (riz au lait) : A dessert. from childhood.
Soft fruits in sabayon
Strawberries with mint and cream : Minty confectioner's custard, strawberries and whipped cream.
Strawberry and rhubarb crumble
Succès praliné (praline meringue) : Almond meringue with praline butter cream. -
Sweet pancake rolls from Brittany : Pancake rolls with apples, whisky, raisins and almonds.
Tiramisu : Delicious italian dessert.
Toasted almond cake : Almonds and chocolate.
Vanilla ice cream : The real taste of vanilla.
Warm apple feuillantines : Almonds, crispy circles of brik and caramelized apples.

Around the bread oven

Burger buns
Chocolate rolls (petits pains) : Real chocolate rolls.
Ciabatta : Small soft Italian breads.
Cornmeal baps for Anne
Fougasse with bacon and Comté : Rich Mediterranean bread.
French baguettes : Crunchy crust and light crumb. --
French croissants and chocolate rolls : The most famous viennoiseries.
Kugelhof for Nanou : Traditionnal Alsatian cake.
Leavened bread : The real taste of bread. -
Mixed seed grissinis : Litlle crusty bread sticks.
Natural leaven -
New leavened bread : A softer leavened bread. --
Old style brioche : Brioche with a slight taste of leaven.
Pitta bread : Lebanese bread.
Pizza dough
Sandwich bread : Canapé bread.
Special breads : Many kind of breads.
Surprise bread : Little sandwiches in a big loaf.
Tomato preserve
Tomato sauce for pizzas : A tomato sauce with herbs.

Drinks and cocktails

Blackcurrant liqueur : To make your own Kir.
Cocktails
Mulled wine Belle-Plagne style : It'll warm you up!

Recipes for kids

Oriane's tuna rillettes : Ideal as an aperitif spread.
Cookies : Traditional american recipe.
Four quarters : The world simpliest cake.
Four quarters (adding fruit) : A better version of four quarters (quatre-quarts).
Tomato ladybirds : Tomatoes filled with tuna mayonnaise and rice mix.

Almond cream : Also called 'frangipane'.
Béarnaise sauce : Sauce for grilled fish and meats.
Bechamel sauce
Blackcurrant coulis : Vegetable mill instead of blender.
Bouquet garni : A pillar of french cooking.
Brioche dough : Just like from the baker's.
Butter cream
Caramelised walnuts
Chantilly creams : Whipped cream and other
Chocolate sauce : Smooth creamy chocolate.
Choux pastry (pâte à choux) : Pastry for profiteroles and eclairs.
Citrus crunch : A crunchy aromatic powder.
Clarified butter : For cooking butter without it burning.
Cocktail sauce : Spicy mayonnaise.
Coconut paste : Soft coconut fondant.
Confectioner's custard (Crème pâtissière, or French pastry cream )
French dressing (vinaigrette) : Essential for good salads.
Fruit coulis (fruit purée) : For your ice-cream, sorbets and other desserts.
Green parsley sauce : Parsley, lemon and olive oil.
Herb olive oil
Herb salad : So very tasty.
Hollandaise sauce : Butter and lemon. -
How to succeed in making sabayon (sillabub) -
Italian Meringue : Softer than french meringue.
Lettuce "chiffonade" : The very best lettuce in thin ribbons.
Marzipan (almond paste) : Sweet and soft almonds.
Mayonnaise : Basic thick cold dressing.
Meatballs : 2 different kinds of meat and a little Parmesan.
Muffin dough : For all your muffins.
Pan-fried potatoes : And not fried mash!
Panna cotta : Smooth cream thickened and lightly set.
Pilau rice : Rice cooked in chicken stock in the oven.
Pistachio cream : Like almond cream, but with a pistachio flavour.
Pistachio powder or paste : Just pistachios and cooked sugar.
Poached eggs : Eggs with hard whites and soft egg yolks.
Poaching syrup : Syrup for poached fruits .
Potimarron (Japanese chestnut pumpkin) purée : Smooth with a hint of chestnut flavour.
Praline : Crushed caramelized almonds.
Puff or flaky pastry (pâte feuilletée) : For millefeuilles, pies and pasties. -
Rémoulade dressing
Real custard sauce (crème anglaise)
Scrambled eggs (Oeufs brouillés) : Much more than an omelette.
Short crust pastry (pâte brisée) : Dough for sweet or savoury tarts.
Stewed apples (compote) : Apples, some sugar, and that's all. -
Stewed apricots : Easy version and more sophisticated way.
Stewed plums : Tasty and just a bit tart.
Stewed rhubarb
Sugar syrup : For your sorbets, fruitsalads...
Sweetcrust pastry (pâte sablée) : For sweet tarts and pies.
Vanilla sugar : Real home made vanilla sugar.
Walnut paste

Tips and tricks

Cooking sugar : From caster sugar to caramel.
Add a stock cube like this
How to peel a garlic clove easily
How to "dust" (or sprinkle)
How to "bake blind" a pastry case
How to add beaten eggs whites to a mixture
How to beat egg whites
How to break a chocolate bar into small pieces
How to butter a dish or a mould easily
How to choose an avocado well
How to clean leeks thoroughly
How to cook bacon and remove excess fat
How to cook hard-boiled eggs properly : Not so easy.
How to cook Morteau sausage well : 3 methods
How to cook pasta properly : Advice cooking pasta so that it doesn't stick.
How to cook red meat properly : Tender and juicy.
How to cook rice in rice-cooker
How to divide a preparation evenly : Divide perfectly in equal parts.
How to extract passion fruit juice
How to glaze a tart : Like the professionals.
How to grill salmon well : Crispy outside, moist inside.
How to heat milk without it catching on the bottom of the pan
How to heat plates : For serving food to your guests at the right temperature.
How to keep meat tender after cooking
How to know when a cake is cooked
How to make chocolate chips
How to make marzipan decorations
How to peel a fruit : The very best of the fruit.
How to peel a pineapple
How to peel an avocado
How to peel tomatoes easily
How to prepare a bain-marie
How to prepare a pumpkin (or potimarron)
How to prepare an onion or shallot : How to chop finely.
How to prepare beaten egg-yolk : For nice golden pastry.
How to prepare broccoli
How to prepare cabbage : In julienne.
How to prepare carrots
How to prepare cauliflower
How to prepare rhubarb : From stalks to soft dessert.
How to prepare sorrel : Only the very best of the sorrel.
How to prepare spinach : A vegetable to rediscover.
How to prevent a sheet of paper sliding
How to prevent bad breath after eating garlic
How to prevent butter burning during cooking
How to prevent peeled fruit or vegetables turning brown
How to roll out pastry for a tart
How to use a forcing bag (piping or icing bag)
How to use a vanilla pod effectively
How to use gelatin
You should not add raisins to recipes dry
You should not beat egg yolks at high speed to start with
You should not leave egg yolks in contact with sugar
You should not push with the sharp edge of a knife
You should not put an aluminum container directly in the oven : To cook or reheat thoroughly.
You should not soak strawberries in water

Chicken nems : Small crispy rolls with vegetables and chicken. -
Mexican ceviche : Avocado, tomatoes and fish cured in lime juice. -
Paella : Traditional rice-based dish with meat and shellfish.
Potato tortilla (Spanish omelette) : Spanish omelette.
Spinach fritters : Chickpea flour and spinach fritters, herb dressing.
Sushi : The best known dish of Japanese cuisine.

Culinary sayings and myths

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