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Authentic French Crepes

Authentic French Crepes by Cedric Tesson

A crepe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning “curled.” While crepes originate from Brittany, a region in the northwest of France.

3 votes
11271 views
Ganache Chocolate Nutella

Ganache Chocolate Nutella by Amos Miller

Use this topping on any thing you wish to enhance with CHOCOLATE, from baked goods to ice cream. It will keep for a couple of days unrefrigerated - a couple of weeks in the cooler. Sprinkle some finely chopped nuts on top of the ganache, if you wish - even some crushed peppermint candy. Gran Marnier and Chambord are great…

2 votes
6070 views
Broiled Flounder Amandine

Broiled Flounder Amandine by B Innes

Delicious fish with a wonderful nutty lemony butter sauce.

2 votes
3871 views
Bechamel Sauce

Bechamel Sauce by Chef Smith

* Béchamel sauce is delightful enough to use on its own to accent fish, poultry, eggs and vegetables, but it’s the derivative sauces made from the béchamel sauce that can really tantalize the taste buds, as well as get the creative juices flowing. One of the most common sauces derived from béchamel is the simple addition of cream. The…

2 votes
4367 views
Merguez Egg benedict

Merguez Egg benedict by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Merguez Egg benedict

1 vote
5263 views
PANCAKE DOUGH

PANCAKE DOUGH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PANCAKE DOUGH

2 votes
6290 views
Orange Crepes

Orange Crepes by B Innes

Crepes with an Orange filling and a delicious Orange Sauce

1 vote
1729 views
Chocolate Mousse - Raw Food

Chocolate Mousse - Raw Food by Briimstone & Grumblenott

Organic. Vegan. Live. Raw.

2 votes
3936 views
French Bistro Chicken Chasseur

French Bistro Chicken Chasseur by myra byanka

Mushrooms, bacon, wine, and chicken braised in a Dutch oven or crockpot with herbs and tomatoes. Serve with a salad, noodles, and fresh bread.

1 vote
4159 views
Hollandaise sauce

Hollandaise sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Hollandaise sauce

1 vote
2516 views
Garlic Vinaigrette

Garlic Vinaigrette by Alice Waters

Garlic vinaigrette is the dressing I make most often. The quantities that follow are only an approximate guide because garlics, vinegars, and oils vary so much in strength and intensity. The first step in making vinaigrette is to macerate garlic in vinegar and salt. The vinegar softens the raw taste of the garlic, and the salt tames…

1 vote
4443 views
French toast

French toast by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

French toast

1 vote
6965 views
Hollandaise Sauce

Hollandaise Sauce by Chef Smith

1 vote
1445 views
deep blue

deep blue by sunil k.nayar

welcome drink or cocktail drink

1 vote
2752 views
Pois chiches à la Catalane

Pois chiches à la Catalane by Michel

Une de mes recettes de fin d'hiver préférée

1 vote
2162 views