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How to cook like grandma? All tips for delicious dishes


For delicious and authentic dishes, learn how to cook like grandma. We give you some tips.

Healthier, greener, or even more economical? Cooking like grandma has many advantages. Get inspired to make recipes that take you back to your childhood, cook healthier, and lose weight too!

Grandma’s Kitchen: Keep it simple

To cook like grandma, you don’t have to beat around the bush! No need for the latest robots, unusual ingredients, or complicated recipesWe keep it simple. This allows you to find the true flavors and stick to safe values ​​to avoid making mistakes. For baking, for example, stick to the basics and don’t make it too complicated. No need to resort to ghee, butter is perfect.

Use what you have to cook like grandma

Don’t overcomplicate things when it comes to choosing your ingredients, either. Cook food from scratchWhether you make your own butter or not, the important thing is to use fresh produce, not ready-made. Often cheaper, more nutritious and better tasting: you have everything to gain. Whether you live in the city or in the countryside, take What is available to you And adaptation. Promote on vegetables or fruits? Make soup or jam, freeze or save leftovers. So don’t look away, and don’t try to be perfect. But be careful, when canning, follow sound professional advice, as bacteria can creep in.

Choose your produce wisely for delicious dishes

Cooking like grandma means too Don’t waste ! Zero waste or not, use all your products you can. You can also turn your waste into compost. The important thing to remember is what is biodegradable and what is not: like sorting, this will gradually become automatic for you. You can then use your compost to fertilize your garden or vegetable garden. If you don’t have a green thumb, know that you can still reach for it Your fruit and vegetable garden, especially in small, mobile and space-saving farms. The easiest to grow are green beans, lettuce, radishes, zucchini, and even carrots. Another plus: you’ll save money!

Adopt good grandma habits

Once you know what you’re going to put on your plates, choose your utensils. It would be interestingInvest in cast iron pots or pans. This material is durable, hygienic, affordable and easy to maintain. If you season them regularly, you can also prevent your ingredients from sticking further and you will use less fat, butter or oil. more healthy. It’s then up to you to play in front of the fireplace… and have fun!

This guy’s improbable technique for roasting marshmallows


Instead of grilling marshmallows on skewers like everyone else, this American has developed a MacGyver-worthy way to grill them more quickly.

However, this family evening promised to be completely normal: On the program is a wood fire and roasted marshmallows For everyone. But now, instead of roasting his famous marshmallows one by one on skewers like everyone else, this American had the ingenious (or crazy?) idea of ​​roasting dozens of marshmallows at once, using a completely different method, usually reserved for gardening. Unusual technology to say the least Which spread quickly on social media.

We can easily imagine how the idea arose in Uncle Tim’s mind: After he had made the fire, he looked around in the garden and saw… he had made a fire. Neither one nor two Hold the tool After cleaning it carefully (at least, we hope so), he stuck a marshmallow to each branch of the rake and began roasting them over the fire.

Does this seem inappropriate to you? Us too, but it must be said that this temporary brooch shows itself Very effective for roasting many marshmallows at once ! The real question to ask is: Did he poison the guests with this somewhat questionable technique? This is the controversy sparked by this video posted on Instagram. Among the many comments, some netizens exclaimed genius while others felt insulted: “Am I the only one concerned about the toxic coating on my rake?“,”Not funny“, or “Uncle Tim doesn’t have to have kids“But then, is this rake technique really dangerous? Hmm.” It all depends on the condition of the rake…If it is rusty and has traces of lead, for example, there is a great danger. But if it’s new and covered in stainless steel, with no toxic paint, why not. If you want our opinion, it’s not worth it Good old Sikh technique !

5 ways to season your brownies to make them absolutely irresistible


Want to add some pizzazz to your classic cake recipe? We bring you five amazing tips to improve your brownie and make it completely addictive!

You brought the cake back!“, you cheerfully announced to your colleagues this morning. But the announcement didn’t have the desired effect: no one jumped on it. Very heavy, nauseating, even boringCake can be disappointing sometimes. Yes, adding a little fleur de sel or sprinkling some powdered sugar isn’t always enough to make a brownie better. Here’s how Beautify your cake recipe so it will always be popular !

1. A spoonful of instant coffee to enhance the taste of chocolate

The easiest way to enhance your cake is to add a tablespoon of instant coffee to your cake maker. A little like a pinch of salt and coffee The role of flavor enhancer comes into play here. It brings that delicious roasted flavor and greatly enhances the chocolate aroma!

2. Dare to be sweet and salty

Instead of pecans or hazelnuts, have you ever tried adding pretzels or salted peanuts to your cake? The result is amazing: the crunch contrasts with the softness of the cake and a hint of salt Reveals chocolate with greater intensity. In addition to cookies and dried fruit, you can also add a tablespoon of peanut puree (unsweetened) to your brownie maker. The latter will therefore be softer and its flavor more addictive!

3. Add spices

Spices and chocolate go well together, so don’t deprive yourself! Add 1/2 teaspoon cinnamon, a pinch of ground ginger, or 1/4 teaspoon ground black pepper in a mortar to the brownie mixture. All of these spices work great with chocolate And bring a little irresistible taste back to the cake.

4. Enhance the flavors with a splash of alcohol

Some liqueurs go well with chocolate. For example, try adding a splash of Bailey’s, a liqueur made with Irish whiskey It will bring roundness and a very flattering aspect to your cake. The same goes for the amaretto, not only does it add to the tiramisu, it will also enhance the cake. Many liqueurs will work very well with the cake: hazelnut liqueur, port or even raspberry liqueur to add a fruity dimension etc., let your creativity work!

5. The development of candied orange peels

Yes, candied oranges aren’t just made to end up in your grandmother’s candied fruit cake or to decorate a king’s crown! Crush a handful of candied orange peels and sprinkle them over the cake before baking. Your cake will spread a delicious aroma throughout your kitchen It will be a sensation among orange lovers !

Do you know yakgua, the fried biscuits that everyone in Korea talks about?


Have you ever had the chance to be bitten by a yakgua? We’ll tell you all about yakgua, the perfectly fried (and addictive) Korean biscuits with honey and ginger.

These traditional biscuits have been especially prized by Koreans since the Goryeo Dynasty (918-1393), and now have a distinctive taste. Renewed enthusiasm in South Korea. Find out why you need to try these Korean pastries at least once!

What is yakgwa in French?

Yak“means medicine and”com. gwa“It translates as sweets. It consists mainly of flour and sesame oil, honey And ginger. Koreans also eat yakgua For its medicinal properties.

What is yakgua?

Yakoa is a Korean cookie fried with honey and ginger. These flower shaped cookies are a beautiful amber colour One of the oldest pastries in Korea : It has been tasted there for over 1000 years! It is a biscuit dough made from flour, sesame oil and honey and fried in oil before rolling it in ginger syrup. Ha Crispy texture on the outside and a dense centera little chewy, makes it a very retro dessert.

How do you eat yakgua?

Yakgwa is served to celebrate traditional holidays such as Seollal, the Korean Lunar New Year, but is also enjoyed at birthdays. It’s so sweet It is often enjoyed with a cup of tea warm. But you can also make it with less sugar and serve it with a scoop of vanilla ice cream.

Where do you eat yakgua in France?

In France, it can be found in Asian grocery stores such as Tang Frères brands or in cafés and pastries Korean companies like DALDA-LI, which is located in Paris, in the 9th arrondissement.

Yakgua recipe

Here are the ingredients you’ll need to make it 20 cookies.

  • 260 grams of flour
  • 2 packets of sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon powder
  • 1 pinch of Fleur de Sel
  • 4 tablespoons toasted sesame oil
  • 90 grams of liquid honey
  • 5 cases of soju
  • 1 liter canola oil for frying

For drink:

  • 2 cans of honey
  • 160 grams brown rice syrup
  • 1 2 inch piece of fresh ginger, chopped
  • 2 waterproof cases

Steps to make yakgua

For this recipe, you will need a salad bowl and a frying pan.

  1. in a salad bowl, Mix flour, sugar, spices, salt, and sesame oil. Add honey and soju, press into the dough, cover and set aside In the refrigerator for 1 to 2 hours.
  2. In a saucepan, heat the rice syrup, honey, water and ginger slices until boiling. Remove from heat and leave to soak covered.
  3. Roll out the dough to a thickness of 0.5 cm Then fold it 4 times in a row, pressing and spreading between each fold. When you get a thickness of 0.5 cm, cut the biscuits using a circular or flower-shaped biscuit cutter. Prick the biscuits with a fork.
  4. Fry the biscuits in oil, then place them on a rack and leave them to cool for 30 minutes. After they cool, dip the biscuits in the syrup and serve Leave to soak overnight at room temperature.

Drain the biscuits carefully and garnish with a piece of candied ginger A few sesame seedsit’s ready !

How to peel a pumpkin effortlessly using the magic microwave technique


Yum, it’s pumpkin season again! But this delicious squash has a big problem: it’s so difficult to peel, we always waste a lot of time and energy, when we don’t end up in the emergency room with a severed finger. Fortunately, we’ve found a much simpler way than attacking your favorite pumpkin with a knife.

the squashWith its soft, sweet flesh, it is a must-have for fall dishes. However, its thick, tough skin can make it difficult to peel and discourage many cooks. Fortunately, there is a quick and easy technique for peeling a pumpkin (or squash, or Walnut, or any other squash) effortlessly: microwave. Heres how to do it.

Prepare the pumpkin

Before starting, wash the squash well to remove any traces of soil or dirt. Then, using a sharp knife, cut off both ends of the pumpkin. This will allow steam to escape during microwave cooking.


Place the pumpkin in a microwave-safe dish. Heat it on high heat for 3 to 5 minutes. The exact time depends on the size of the pumpkin and the power of the microwave. The idea is to soften the skin slightly without cooking the meat.

Peeling the pumpkin

Once you take the pumpkin out of the microwave, let it cool for a few minutes to avoid burning yourself. You will notice that the skin becomes softer and easier to remove. Using a vegetable peeler or knife, peel the pumpkin. The skin should come off easily, revealing the tender meat underneath.

Your pumpkin or squash is ready to cook!

Now that the pumpkin is peeled, you can cut it into pieces and use it in your favorite recipes, whether soup, gratin or puree.

Two additional little cooking tips

  • If you find that the skin is not tender enough after the first cooking, feel free to return the pumpkin to the microwave for an additional minute.
  • Some people choose not to peel pumpkin, because the peel is edible once cooked. However, if you prefer a softer texture to your lotions, exfoliation is recommended.

Are nominees for the Best Pastry Chef Award eligible to receive a reminder? Finally we got the answer…


The nominees for Best Pastry Chef seem to know the weights and details of basic recipes by heart. Is this the case, or can they use a cheat sheet? We tell you everything!

dough cabbageSponge cake Pastry cream…the Nominees for Best Pastry Chef Award He seems to know the recipes of the great classics pastry shop. Do they know them by heart or can they Use some notes when preparing ? We asked For display teams.

Can they read to help themselves with basic recipes?

Jeremy Atlan, entertainment director at BBC France, answers: “Oui, there are some notes on the user’s note that the pâtisserie is like the chimie. Among the great chefs, they are anti-smoking with the temps and precisés. They can also eat a small carton.” on them.” Between exams, candidates also spend a lot of time revising. “Off camera, they can also talk with Cyril Lignac and Mercotte. They can ask them for advice. Sometimes Cyril Lignac explains to the pastry chefs how they can improve their creations, for example. They take the time to give advice and discuss things.” What the candidates completed with them. But obviously the jury doesn’t reveal what tests follow.”

Anne-Sophie, former candidate for Best pastry chefs“, he explains on his blog Fashion cooking Owned by amateur pastry chefs Some cheat sheets In the drawer when needed. “We had some little reminders of ingredient amounts In our business plan but we didn’t have time to look at it at all, so we just used it for the ratios when weighing“, explains Anne-Sophie.The rest is in your head, it’s better to know your classics! This does not prevent failure“.At the same time, the show would lose its magic if everything was executed perfectly in every event!

Julie Andreu makes guacamole… from bean pods!


Julie Andreu, also known as Julie’s Notebooks, explains how to upcycle bean pods into amazing guacamole! Discover his perfect recipe for an anti-waste aperitif.

You probably already know that centuries of Bean Or peas can make excellent cuttings, but did you know that they can also be used as an appetizer…in guacamole? A doubly environmental idea because it allows, on the one hand, to recycle an item that would otherwise end up in compost, and, on the other hand, to avoid the consumption of avocados, which are often imported from far away places (Mexico, Israel, etc.). Discover the amazing alternative to Anti-waste and super delicious guacamole from Julie AndreuEasy recipe, share on France 3On the show Les Potagers de Julia.

Ingredients for Julie Andreu’s Bean Guacamole Recipe

For this recipe, choose organically grown beans.

  • 300 grams of pods
  • 1 tablespoon olive oil
  • Lemon juice
  • 1 clove of garlic
  • salt
  • Freshly ground pepper

Steps to prepare bean guacamole recipe from Julie Andreu

To prepare this recipe, you will need a pot and a blender or food processor.

  1. Start by washing the pods by submerging them in a bowl of vinegar water. Rinse carefully, drain and dry with a clean cloth.
  2. Cut the pods into slices and immerse them in a pot of boiling water. Leave it on the fire for 5 minutes from the moment it starts boiling again.
  3. Drain them then Mix it with garlic, lemon juice and a little olive oil. Add salt and pepper.

To add a little texture, you can add a few boiled and roughly ground beans to the guacamole. If you want to completely wow your guests, you can also combine them Traditional Guacamole Spices and Herbs Like cumin, paprika, ground nutmeg, or chopped fresh coriander!

Recipe ideas from October 9 to 15


Head to the menu for the week of October 9-15. Discover seasonal, quick and easy recipes every day of the week. The promise of gourmet moments!

What are we eating this week? ? Find the answer on our website Economic menu for the week ! We give you an idea for a starter, main course and dessert for every day of the week week. Subordinate Cheap recipes And correctTo eat well Without breaking the bank. All you have to do is put on your apron Treat your family.

On Monday, base your entire meal around pistachios. Surprise your loved ones with delicious Pork Tuesday recipes. Bet on Roquefort List 100% on Wednesday. On Thursday, get ready Vegetarian recipes For your tribe. Enhance your dishes with mint on Friday. Introduce Algerian flavors to your children on Saturday. Sunday, end the week in style with recipes based on Oysters.

Also…quick and easy recipes for a whole week

For last minute ideas, this is where it’s at! Find basic, foolproof recipes ready in less than 30 minutes to please the whole family.

The menu from October 2 to 8 was…

On Monday, you will tempt yourself with written recipes. I prepared a homemade meal on Reblochon Tuesday. I chose ease on Wednesday by cooking very simple recipes. On Thursday, you added a pinch of turmeric to all your dishes. I traveled to The Arab Maghreb Friday with Moroccan recipes. I used Cookeo to save time on Saturday. On Sunday, I ended the week on a sweet, sweet note.

We meet every week for more and more new, life-changing recipe ideas that will please you and your loved ones.

Chef Albany Offray prepares Bourguignon…without meat!


The Top Chef nominee’s vegan bourguignon recipe has nothing to envy about the traditional version! Discover her delicious meat-free recipe…

I want Burgundy Really greedy vegetarian? You’re in the right place: Albany Offray, the breakout candidate for Season 14 of Top Chef, is in for a treat Its meatless version of the classic beef bourguignon. Here’s his super convenient recipe!

Ingredients of Albanian Overy Vegetarian Bourguignon

In this recipe, the chef does not seek to replace the meat with any meat substitute made from soy or other plant proteins. Here you use vegetables that are served when cooked Tender texture like long cooked meat : Celery! Below are enough ingredients to serve at least 4 people.

  • 400 grams of button mushrooms
  • 500 grams of celery cubes
  • ghee
  • olive oil
  • 1 clove of garlic, minced
  • 2 chopped onions
  • 2-3 cups of red Burgundy wine
  • 1 bunch of parsley + a little for dressing
  • 1 bay leaf
  • Salt, pepper

Albany Offray Burgundy Plant Steps

For this recipe you will need a large frying pan and a deep frying pan.

  1. Cut the mushrooms into quarters Fry it in a frying pan with a piece of butter. When they start to turn brown, deglaze them with a glass of red wine. Cook until completely reducedAdd the chopped parsley at the end and set aside.
  2. In the same pan, melt a piece of butter again with a little olive oil. Saute the chopped onions and Once they start to caramelizeDeglaze with a splash of red wine.
  3. In a pot, sauté diced celery with a nice knob of butter. Stir regularly until well browned on all sides. When they are brown, Deglaze with a glass of red wine. Add a clove of chopped garlic and a bay leaf, season and simmer over low heat. The celery should be tender.
  4. Remove the bay leaf and Assemble the three preparations In the casserole.

Serve this celery bourguignon with pureeSprinkle with a little chopped parsley, and it’s ready!

To get rid of bad breath, there’s nothing like this unexpected food


Have you stopped eating garlic for fear of bad breath? Researchers have discovered that this everyday food helps you get rid of it from the first bite.

Who hasn’t already refrained from Eat garlic For fear of existence Bad breath ? What a shame when we know that there is so much to this fragrance benefits ! Fortunately for Garlic loversa study published in the journal molecules By American researchers, A Natural solution !

An ideal food to neutralize the smell of garlic

Bad breath isn’t really a bad thing, but when you can do without it, you will. The problem is that garlic is good and goes well with many dishes. But recently, to our great delight, two researchers from Ohio State University in the US found the solution.

But before I reveal it to you, do you know Why does garlic give bad breath? ? Allicin, an ingredient found when you chop garlic, is to blame. When broken down, allicin forms allyl methyl sulfide, which is… The main cause of bad breath. Once this ingredient is ingested, it takes 24 hours for the body to clear it!

So what is this miracle solution? This is based on just one element: yogurt. It is eaten immediately afterward Eating garlic and yogurt neutralizes aromatic odors. The study showed that fats and proteins (especially casein) have a neutralizing effect, as they bind and then trap unpleasant molecules that are then unable to evaporate. the High-fat yogurt Therefore, it is the perfect solution to get rid of bad breath!

If you are not convinced, after eating yogurt, you can always chew a few leaves of mint or fresh parsley. So there is no more reason to deprive yourself of garlic, you know what to do!