A listing of the cooking techniques used in our recipes. Click on the pictures to see the details of each technique.
A beautiful garlic mayonnaise that features in many traditional Provencal recipes.
For those of us for whom a little Chilli goes a long way, drying Chilli Peppers is an easy way to extend the life of this versatile cooking staple.
A versatile easy to make white sauce that can be used in many different recipes.
A tremendously versatile fruit based sauce bursting with wild berry flavours.
The method used to precook a pastry case before adding the final filling.
A selection of aromatic plants used to flavour a stock or a sauce.
A strongly flavoured dark in colour Beef stock
This pastry is the base of many desserts and savoury hors d’oeuvre. Some examples include profiteroles, éclairs and gougeres.
This custard thickened with both plain flour and corn flour is very versatile. It can be used as base for a soufflé or as filling for tarts, pastries and cakes.
This delicious creamy chocolate ganache can be used as an icing or filling for cakes and can even be flavoured with a few drops of your favourite liqueur.
A beautifully balanced and deliciously delicate fish stock
A sauce with beautiful African and Middle-Eastern flavours that can be used in dishes such as Couscous or as a base for a Rouille sauce.
A simple process showing how to make your own fresh, creamy mayonnaise.
Be it Dark, Milk or White chocolate, to work effectively with it you need to know how to melt the chocolate properly.
A quick easy way to remove excess fat from a stock or sauce.
A lot faster to dry and far less fiddly than trying to thread or tie a string of chillies but does require that you pay the process more attention.
There is no way better to release the gorgeous sweetness and delicious flavours of a capsicum than to roast it until the skin blackens and blisters before peeling it off to reveal the soft flesh.
A mayonnaise like sauce full of Mediterranean flavours which is usually served with dishes such as fish stews, bisque or seafood.
An easy to make alternative to the old stock standard Salt and Pepper grinders.
A simple technique showing how to separate the yolk from the white without too much pain and mess.
The technique showing how to separate the segments of citrus fruit so as to leave the bitter pith behind.
A basic recipe for a pastry that can be used for savoury or sweet tarts
A whisked sponge boasts the lightest texture of all cakes.
