Category: Recipes

Ideas for your meals

Rissole à la Dauphine

Rissole à la Dauphine

Escoffier uses rissole as a generic term for starters which includes a filling made of salpicon wrapped in a pastry that can be of different kinds: brioche pastry without sugar, puff pastry or short pastry, usually, fried. Salpicon is a generic term for a mix of different ingredients minced and combined with a sauce.   Jump to Recipe :  Print Recipe I… Read more →

Cheese Gougère Bourguignonne

Cheese Gougère Bourguignonne

Cheese Gougère Bourguignonne are puff pastries where sugar is replaced by cheese and milk by water. They are perfect for a buffet table because they can be served at room temperature and can be done the day before. Jump to Recipe :  Print Recipe I took this recipe from Auguste Escoffier famous book  -37% Escoffier: The Complete Guide to the… Read more →

Pissaladiere Nicoise

Pissaladiere Nicoise

Pissaladiere is a traditional recipe from the South of France, sold in many bakeries as a starter or snack. It is a pizza base topped by Mediterranean caramelized onions, anchovies and olives.   Jump to Recipe :  Print Recipe The name comes from Latin and means salty fish, the anchovies are definitely the main ingredients. The anchovies filets are arranged over… Read more →

Pastiera ricotta pie

Pastiera Napolitana Ricotta Pie

Pastiera Napoletana is a ricotta pie typically baked for Easter. The filling is made with wheat, ricotta and has a distinctive flavour of the flower orange water and lemon zest. Jump to Recipe  Print Recipe It is a traditional Eastern dessert for many Southern Italian regions, where ricotta is often used in pastries like in Cannoli Siciliani or Sfogliatelle Napoletane. If… Read more →