Recipe: Grand veneur sauce Grand veneur sauce recipe, ideal to accompany your game. You will finish cooking your grand veneur sauce by playing with the currant, but some people do not hesitate to add one or two squares of quality dark chocolate. What is certain, this sauce has been used with noble pieces of venison …
Recipe: Cuttlefish breast Recipe for cuttlefish white cook in a pan, you will cook them for a few minutes so that they remain tender. The cuttlefish is fairly easy to prepare, starting with an intense black to finish with an almost immaculate white. The next cuttlefish recipe will be on the barbecue with the arrival …
Recipe: Spoon of salmon Recipe for a salmon spoon, ideal for a dinner aperitif, these small spoons should be served hot. Here is a recipe that changes the recipe for salmon in a verrine, the leek fondue goes very well with the salmon, 10 minutes in the oven and it’s ready. Aperitif recipe with a …
Recipe: Mackerel rillettes Mackerel rillettes recipe, nothing better than homemade rillettes, the mackerels were on promotion, beautiful fillets. Fish rillettes to change from traditional pork or duck rillettes. With us at home we are more meat, but the fish is starting to be appreciated, it is about time. I promise you I’ll catch up and …
Tagliatelle recipe with squid ink Tagliatelle in cuttlefish ink, it’s been a long time since I planned to make these beautiful tagliatelle, with this black color. The squid ink is perfect for making homemade pasta, I was also surprised by the flavors of these beautiful Tagliatelle with squid ink. Next time I will test with …
Recipe: Snail butter Snail butter recipe, with this parsley butter, you can use this base for lots of recipes, snails, mussels, salmon, pasta …. Garlic and parsley a marriage of reason with the butter to grill under the grill, in order to allow the parsley and garlic to release their aromas, I like this butter …
Recipe: Mussels appetizer Mussels aperitif, an aperitif idea that changes peanuts. You can use for this recipe with the rest of the marinière mussels. I had kept mussels from my mussel soup that you will find on this site. Cook the mussels the day before, so that they marinate in the cooking juice. Choose fresh …
Gin martini cocktail Gin martini Cocktail Recipe Here is a Recipe to classify in the gin cocktails, I like to use the cocktail shaker, two alcohol very use for the gin martini cocktail .GIN,, AN EXPLOSIVE COCKTAIL !!!!, a cocktail drinks. I named it MAGINROUZ Cocktail Ingredients Gin martini cocktail recipe for: 1 person (multiply …
Mattes-Sabran Castle Languedoc Roussillon has been a region suitable for vines for over 2000 years; it covers a large part of the 4 departments (Aude, Gard, Hérault, Pyrénées Orientales) with more than 228,000 hectares of vines. Impossible not to talk about this heritage of wines, where we find white, rosé, red and of course sweet …
Zucchini Chickpea Salad Recipe I love chickpeas, in salads, hot or cold, as a starter or as a garnish; I have a great time with each recipe and it worked with this Zucchini Chickpea Salad recipe. It’s a beautiful recipe full of colors, with different flavors. It stings a little at first, then the mint …
Panna cotta hodgepodge of chocolate recipe Coming from Italy, panacotta takes everything in its path, it’s no longer a fashion, it’s a classic! Not very sweet, it goes wonderfully with white chocolate and all the red fruits! Try, it’s surprising! I particularly like this dessert, I like to play with the flavors and the colors …
Recipe: Cod in a gingerbread crust April Fool Cod recipe in a spicy crust. Recipe for cod back with a crust of gingerbread and hazelnuts, the fish will be slightly flavored. This recipe for cod back in the oven remains an easy recipe to make, just not too much cooking. I cook back cod in …
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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