Recipes Collection 🥕

Recipes Collection 🥕
Noma Kitchen. Credits: City Foodsters. License: cc-by-2.0


Recipe Link Merci à
Granola Riccardo Cuisine (external) Violette
Pancakes Pancake recipes Nathalie et Amélie

Hazelnut / Peanut butter

  • Roast the nuts in the oven 12-15min at 180C until their become fragrant and golden brown
  • Blend in a mixer long enough so that it becomes creany and smooth

Starters - Apéritifs




Cookies américains

Merci Sarah!


For 15 to 20 cookies:

  • 220g flour
  • 1/2 bag of baking powder
  • 50g raw sugar
  • 50g white sugar
  • 1 bag of vanilla sugar
  • 100g salted butter
  • 1 tsp honey
  • 1 egg
  • 60g chocolate chips


  1. In a container, melt the butter and mix with the honey and the egg
  2. In another container, mix flour, baking poweder and sugars
  3. Mix both together, adding the chocolate chips at the end. It's normal if the mixture is lumpy
  4. Make small heaps and flatten them on an oven plate, for instance using a big spoon to use the same quantity each time
  5. Preheat the oven at 200C and bake for 10 min (not more)

Main dish - Plat principal

Recipe Link Merci à
Doughs (brisée, feuilletée, pizza, choux) /pates On va déguster la France and Christophe Michalak
Recipes from Japan /recipes-japan Okaachan and Tokyo Cult Recipes
Recipes from Italy /recipes-from-italy Athena

Gratin dauphinois

  • Cut 1.5kg of potatoes in thin slices
  • Butter the dish
  • Between layers of potatoes, add a bit of thym, 1-2 laurel leaves, salt and pepper, 1 garlic clove in thin slides
  • At the end, pour liquid cream until it reaches the top of the potatoes
  • Bake during 50 min - 1 hr at 180C
    Merci Françoise!


Recette Pissaladiere

Merci Lucas et France Inter!


Recipe Link Merci à
Baguette /baking-your-own-baguette-and-sourdough-bread/#baguettes Sami
Sourdough Bread /baking-your-own-baguette-and-sourdough-bread/#pain Sami and Jérémy
Levain starter /baking-your-own-baguette-and-sourdough-bread/#levain-starter Tartine Bakery


Recipe Link Merci à
Fondant au chocolat de grand-mère /chocolate-cake/#fondant-au-chocolat-de-grand-m%C3%A8re Mathilde P.
Sourdough Bread /chocolate-cake/#mi-cuit-au-chocolat Suzy Palatin

Units and vocabulary


  • 1 cup = 236mL
    A cup is a unit of volume. To convert in grams, it depends on the ingredient!

Difference types of rising agents (levures)

It's so confusing sometimes. Good to have a summary here:

Français English Dansk
Levure chimique Baking powder Bagepulver
Bicarbonate de soude Baking soda Natron
Levure Yeast Gær
  • Baking soda is a baking ingredient that's activated by a liquid and an acid to help with leavening, or rising
  • Baking powder is a complete leavening agent, meaning it contains both baking soda and an acidic ingredient (such as cream of tartar -- crème de tartare i.e. hydrogénotartrate de potassium). It also sometimes contains some corn starch (amidon de maïs) to preserve the powder over time.
    Baking soda is 3 to 4 times stronger than baking powder.
  • Yeast on contrary to the two previous ones, is living matter.