A recipe notebook
The recipes of Aunt Jeanne
Family cooking, passed down from generation to generation. Adjust the servings, follow the steps, and enjoy.
All recipes
12 recipes
French
Homemade chicken stock
A clear, golden, deeply flavoured stock. Start with cold water and a gentle simmer for a crystal-clear result.
Swiss
Roast chicken thighs
Chicken thighs roasted in the oven, under a coating of spices and herbs.
French
Oven-baked salmon fillet
Salmon seared then finished in the oven, crispy skin, ready in 20 minutes.
Indian
Green lentil dhal
A creamy dhal of Puy lentils, coconut milk and a toasted tarka. Silky, fragrant, and even better the next day.
Spanish
Andalusian gazpacho
Andalusian cold soup made with very ripe tomatoes, sherry vinegar and emulsified olive oil. Served very cold.
Swiss
Spätzli Gratin
Spätzli baked golden under a creamy béchamel and cheese topping, with caramelised onions and parsley. Pure Swiss comfort food.
Swiss
Leftover pasta gratin
The perfect pantry-clearer: all your half-empty pasta packets gathered into a golden, cheesy bake.
Italian
Italian-style borlotti beans
Fresh borlotti beans stewed in tomato, Italian style. Excellent on their own, or gratinated with Parmesan for a more indulgent version.
Lebanese
Lebanese Hummus
Silky, airy, and infinitely better than anything you'd buy at the supermarket.
Italian
Basil pesto
Pesto alla genovese, ready in 10 minutes.
French
Peppercorn sauce
The classic French bistro sauce. Indispensable on a good entrecôte.
Swiss
Homemade Spätzli
The famous Swiss soft egg noodles, perfect alongside game, meats in sauce, or simply pan-fried in butter.
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