Recipe: Salmon with leeks Salmon and leek recipe. A single serving salmon recipe for an evening meal, my daughter loves salmon and we eat it regularly. Often the cooking of the salmon is too long, be careful this fish does not support more than 12 to 15 minutes of cooking in the oven, I still …
Recipe: Black tapenade Black olives tapenade recipe, I love these slightly wilted olives, and very fragrant. They are perfect for a tapenade recipe. With this easy-to-make recipe, you can flavor fish, white meats and even beef ribs. Also ideal for dinner aperitifs, it will stand out with its black color. Recipe ingredients Black tapenade recipe …
Feta Brick Recipe Summary : Brick recipe with feta for dinner aperitifs, served lukewarm, they will be crispy. Brick recipe a light sheet that lends itself to the whims of the most experienced cooks. The feta brick just a little spiced up with Espelette pepper will only make a mouthful for the pleasure of young …
Recipe: Pastry cream Pastry cream recipe, one of the master pastry creams, it is involved in many desserts. Do not confuse custard and custard, both are egg-based, for custard we use the whole egg, while for custard we use only the egg yolk. Light pastry cream, use half of cornstarch and half of flour, you …
Recipe: Cherry crumble Burlat Cherry Crumble, a cherry dessert with an easy recipe. I used brown tea cookies for this cherry crumble, brown tea cookies replace flour in this case. Cherry crumble with salted butter, for a sweet and salty taste. This recipe is very popular with children. Ingredients for cherry crumble Recipe ingredients Cherry …
Recipe for mirabelle plums with brandy Mirabelle eau de vie, a recipe to keep for the end of year celebrations, they are particularly abundant this year. After the pleasure of shaking the mirabelliers, of picking up all these golden fruits, a little nap in the shade is in order. The scent of mirabelle plums tickles …
Red Cabbage Salad Recipe Another salad, yes during this season we eat it every day, I loved this slightly crispy salad where the breast has divinely scented the cabbage. The pepper brings its fresh side and a beautiful green color as beautiful as it is good, why complicate when you can do it simply, all …
Recipe: Wild garlic and pine nuts pesto Recipe Wild garlic and pine nuts pesto, I love the green of this pesto and the pairing with Parmesan. Wild garlic is abundant in our forests, it is maturing and perfumes our forests. It is said that the bears when they came out of hibernation feasted on wild …
Recipe: Crusted duck breast Duck breast, a meat that lends itself well to crusted duck breast. This crusted duck breast is stuffed with a duxelle of chanterelle. Baked duck breasts are cooked well with crusted duck breasts. The preparation of the duck breast, to make this crusted duck breast, it is imperative to grill it …
Recipe: Asparagus aspic Asparagus aspic recipe for a royal starter, my aspics caused a sensation at the table. I like asparagus and I love presenting them differently, asparagus mayonnaise, velvety asparagus… I cook my asparagus in a tea towel with the tips out of the water, the body immersed in a large volume of salt …
Alsatian Baeckeoffe recipe Baeckeoffe the baker’s oven, here is a long tradition, where the baker baked baeckeoffe for everyone in the village. Alsace baeckeoffe here is a traditional dish linked to a region, it is the regional dish of Alsace, a region very close to my region, Franche Comté. Beef, Lamb, Back of meats that …
Recipe: Sea bass carpaccio Sea bass carpaccio recipe Here is a recipe reserved for fish lovers. Carpaccio, I will test all the sea fish first and whenever it is interesting, I will put a carpaccio recipe online. Sea bass carpaccio or sea bass carpaccio, this is my first white fish, you choose the name. Recipe …
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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