Recipe: Aumônières with apples and salted caramel Recipe aumônières with apples and salted caramel, this is how to finish a good meal, it rained all day. Apple confit for this aumônière, a bit like tarte Tatin, a dab of cream and the pancake is ready. Apple recipe to finish off the autumn stocks, dressed in …
Recipe: Brioche Brioche recipe, nothing like a homemade brioche, this is my first I think my recipe will still evolve. I liked working with this brioche dough, I loved its scent, it is already good before baking. With farm eggs it must be another size, you really have to let the dough rise for at …
Recipe: Panna cotta with peas Recipe for pea panna cotta, to accompany the aperitif or for a dinner aperitif, I like the beautiful green color of this panna cotta, slightly sweet it will leave no one indifferent. You can accompany the pea panna cotta with a stick of raw ham that you have previously baked. …
Recipe: Banana mousse Banana mousse recipe for dessert, my friend Beatrice still had black bananas unfit for sale but still so good. Easy to make recipe I flavored my mousse with powdered cinnamon. Banana dessert recipe an interesting fruit indeed it is found all year round. Dessert with bananas at home we never tire of …
Recipe: Roquefort puff pastry Roquefort puff pastry recipe, again for a dinner or to entertain friends. Roquefort a cheese that makes me crack, I like to cook it or eat it raw in a salad or in a Roquefort sauce to accompany a piece of beef. Roquefort aperitif, it is always a party at home …
Basque Chicken Recipe I like this Basque-style chicken, it is as beautiful as it is tasty, the chicken is gorged with the flavor of peppers, a dish that is almost sweet and salty. I had chicken thighs bought for this recipe, of course we must not forget the Espelette pepper for this recipe from the …
Recipe: Ketchup puff pastry Ketchup Puff Pastry Recipe, prepared in minutes, this easy recipe will be adopted by all cooks. Just some ketchup puff pastry and some grated cheese and you have your appetizer accompaniment ready. You can spice up the ketchup, or even salt it a little if the sweetness bothers you. Less than …
Passion fruit charlotte recipe This barely tangy charlotte, with a little sweetness brought with the banana, won us over. I chose the Reims biscuit to go around my charlotte, I like this biscuit and its color. Charlotte with passion fruit, the great advantage with this recipe you can prepare it one or two days in …
Recipe: Macaroni and ham gratin Macaroni and ham gratin, we love this kind of gratin at home. Cold or hot pasta as a starter or main course, they are always welcome. Here a very generous recipe in ham and cheese, they will delicately flavor this pasta dish. We froze half of the ham macaroni gratin …
Recipe: Swiss chard chop leaves Recipe for stuffed chard rib leaves, a great recipe just with the leaves, no loss in the chard ribs. I loved these produce from my dad’s garden and my daughter loves these ribs. This product is found almost all year round, if you are not lucky enough to have a …
Recipe: Barbecue lamb Barbecue lamb recipe, my butcher had nice chops, I couldn’t resist. Lamb recipe we don’t eat a lot at home, but we love barbecued ribs. For this recipe, the marinade must be prepared a few minutes before cooking, a little brushstroke and voila, just barely scented. I accompanied my lamb to the …
Recipe: Seafood risotto Seafood risotto. I used frozen seafood for this recipe to make an unexpected arrival of friends. Rice recipe with seafood, ideal Arborio rice to make a real risotto, of course do not forget to add a touch of Parmesan, you do not have to stir it during its cooking, add the Parmesan …
Cuisine Maison is an amateur cooking blog. It is a place of sharing where cooking is a way of life and on which you will find a multitude of recipes from France and Navarre, all tested and tasted. Here, cooking with several hands brings as much pleasure to the realization as to the tasting; easy, it will not require impossible techniques or the use of a specialized dictionary: just home cooking, often inspired by the seasons and local products. Of course, I will continue to offer you wine producers who will be partners of Cuisine Maison. We will test for you and I will not fail to share with you my big favorites.
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