Notes about Recipes in this book

• Scones courgette, Comté et raisins

  • Agaillard on March 03, 2024

    These taste really nice! I needed more time than indicated to cook them but to note that even though they seem undercooked, they are actually fine after a tiny bit of rest, they need a little while to settle, maybe 20 to 30 minutes. I made with cumin gouda and gruyere as this is what I had. I think a couple of them would go very well with a soup or a salad for a light lunch. I love the sugary/neutral veggy/savoury alliance of vanilla/courgettes/cheese, I think it is a very original and charming recipe. Only thing I am not too happy about is that they spread rather than rise, but I think I need to keep the circle around the scones when I bake them, or maybe add some flour to make the dough more solid. Still trial and error :)

• Soupe de carottes et crème d'avoine

  • Agaillard on March 08, 2024

    I am soooo annoyed. Nothing in this recipe works. First of, two ingredients (ginger and shallots) are missing from the ingredient list and mentioned in the recipe (so no way to know the measurements, and lucky if you even have it). Then, the crème d'avoine mentioned in the title and the ingredients is replaced within the recipe by coconut milk. The cooking time is at least 10 minutes off, carrots will not be tender enough to mix at 15 minutes. Finally the recipe is just bland. I had to add stock and seasoning. I subbed tome fraîche with reblochon, but tome is a very neutral cheese, it wouldn't add any taste. With all the additions I managed to make something good out of this soup, but that is not thanks to the recipe. I was so annoyed I was actually considering writing to the magazine (which is a bit ridiculous given it was published 7 years ago).

• Pie fenouil-ananas comme un crumble

  • Agaillard on February 01, 2026

    Very original. I liked the pineapple fennel combination, and also the savoury crumble mix. However, the mascarpone curdled, which in a way ressembled a kind of custardy texture, but I think wasn't intended, especially with the water separating at the bottom. The same recipe would work better with cream, or a cream and cheese mix.

• Poulet aux vermicelles

  • Agaillard on December 16, 2023

    I put four stars to this recipe, because I loved the sauce and toppings, yet I am SO disappointed. I cooked as per instructions except replacing spring onions with red onions. The sauce and toppings were out of this world, so so addictive. But the cooking time or the temp was off, because the sauce and toppings were burnt! I was so looking forward to eating them. Also, while the tomatoes are unexpected, they are a nice addition and they add something to the dish. The cheese howevere does not go well with the rest of the dish at all (it feels as though they just did not have enough recipes for the cheese edition ... lol). I will bake again because I am in love with the sauce, but probably will add it mid-cooking, or most of it - because I think the chicken thighs may well need the complete cooking time and temperature.