Recipe: Cucumber gazpacho Recipe gazpacho cucumber, they arrive on the markets of beautiful plump cucumbers, full of water and flesh. Cucumber soup for a lunch under the sun, fresh it will refresh you during these days at more than 30 °. Perfumed with mint this gazpacho recipe with cucumber and lemon will not leave anyone …
Recipe: Cauliflower gratin Cauliflower gratin recipe for an evening meal, lightly flavored with saffron, we loved this vegetable gratin. A gratin to accompany a roast chicken, with a little juice. Recipe ingredients Cauliflower gratin recipe for 6 people: 1 kg of cauliflower ½ ham 40 cl of milk 10 cl of liquid cream 50 g …
Recipe: Tagliatelle with chorizo Recipe t agliatelle with chorizo a marriage of hell for lovers of fresh pasta. Fresh homemade tagliatelle for an evening with friends here with a chorizo sauce, we loved the color and especially the taste of this sauce. Cooking fresh tagliatelle, always in a large volume of boiling and salted water, …
Blueberry Panna Cotta Recipe Blueberries I love when they hit the shelves in our markets. Blueberry dessert a colorful dessert blueberries are very generous, they color everything they touch. Panna cotta with white chocolate, it lends itself very well to games and softens the panna cotta with red fruits, here the ideal marriage with this …
Recipe: Smoked trout rillettes Smoked trout rillettes recipe, ideal to accompany an aperitif, each guest will spread their more or less delicious toasts. Easy to make and quick recipe, you can vary with the herbs depending on what you have in your garden. I used chives more for fun than taste, I like the color …
Recipe: Gambas flambéed with Pineau Recipe of prawns with Pineau des Charentes, holiday souvenir in Charente Maritime, in La Rochelle to be more precise. We love prawns at home and especially lightly flambéed. This midday I did not have time to cook and yet we were two at lunch, a friend had just arrived. Fortunately …
Recipe: Chicken fondue A chicken fondue recipe, it is also the Parisian fondue cooked in hot oil and accompanied by a mayonnaise-based sauce. Instead, use farm chicken or a yellow chicken for this chicken fondue, especially do not cut the pieces too small, my daughter loves this fondue. A lighter version with broth to cook …
Recipe: Parmentier corn and chicken Corn and chicken Parmentier recipe; I still had smoked chicken and I know that my daughter doesn’t really like me, however, I adore those that are well smoked. And I had seen on a site at a friend’s house a mashed potato and corn half, I immediately loved the principle. …
Recipe: Raw ham lasagna Recipe for lasagna with raw ham, I bought a raw ham heel, it’s ideal for this kind of dish, the ham divinely perfumes the lasagna. I like to make my lasagna with peeled tomatoes that I let more or less reduce. Lasagna with raw ham to change from the classic …
Recipe: Mussel gratin Mussel gratin recipe, I used frozen mussels for this recipe, often when friends show up at home without warning. Quick and easy to make, keep this recipe to help you out on an unexpected visit day. The mussels go wonderfully with Parmesan and cream, they withstand a little long cooking in the …
Morel Crust with Morels Recipe Summary: Morel crusts here is a recipe for morels with crème fraîche and morels, a recipe that comes directly from Franche Comté, where morels are abundant in any case, for those who know the spots. Morel crust, a nice starter to please you. Be careful when cooking morels, let them …
Recipe: Head cheese Head cheese recipe, with pig’s trotters and calf’s trotters, I had been putting off for several months to make this head cheese, it’s a lot of work. But frankly the game is worth the candle, you will get a sublime fragrance and taste, I loved it and I’m ready to do it …
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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