Pissaladière recipe with anchovies and tomatoes Anchovy pissaladière cooked with mashed tomatoes and onions, a flavor that arrived directly from the south of France. Niçoise pissaladière recipe for an aperitif with friends, of course we chose a rosé from the south of France, to accompany this beautiful pizza. Anchovy pissaladière barely spiced up with Tabasco, …
Recipe: Hot oysters with figs Summary: Recipe for hot oysters and figs, a savory and sweet recipe. I served them at the same time as the Caribbean chilli oysters, a nice contrast. We love hot oysters at home, they are always present at Christmas and New Years and sometimes even raw. A great idea to …
Buckwheat Bread Recipe Summary: When you start to bake your bread, you quickly realize that you eat it every day. I also really like to present new breads with different shapes, tastes and colors. Buckwheat bread a fairly black flour, which gives a flavor and a particular color to this bread. Almost a tribute to …
Recipe for dry duck breast with spices Instructions I am posting this recipe online, because we are 40 days away from Easter, the ideal time to prepare this duck breast to eat at Easter. I like this product rather easy to make, which will easily replace dry sausages or raw ham. Last year I had …
Recipe: Veal blanquette Recipe Blanquette of veal or old-fashioned blanquette of veal. Cooking blanquette of veal in a cast iron casserole dish, with vegetable broth. The veal blanquette sauce with a white wine, I chose a Puligny-Montrachet from the Burgundy region. Veal stew; an easy recipe to make a little long but so tasty. A …
Recipe: Sausage Puff Pastry Sausage puffs recipe. The ideal would be to put them in the oven when your friends arrive, a quick cooking let stand the aperitif with small sausages a few minutes, indeed they must be lukewarm and not hot. For an aperitif, these little sausages will make short work, children love it …
Recipe: Paella Paella recipe, it’s been a while since I planned to make a beautiful paella. Dominique had ordered small red squids, a real wonder. I like to cook paella, always for several hours, but always very pleasant moments, with a little white… Paella, there are surely other recipes, some use rabbit, others no chorizo, …
Recipe: Cantonese rice Cantonese rice recipe, ideal to accompany shrimps with sweet and sour sauce, a recipe that my daughter has been asking me for for a long time. It’s not the easiest, but this recipe is for everyone, you can play with the colors. The eggs should not be beaten too much in order …
Recipe: Brioche with pearl sugar Brioche recipe with pearl sugar, nothing like a homemade brioche. I promised you other brioche recipes, now it has evolved further from my first brioche. Next time, I will try to let it rise directly in the oven at 25 °, for 3 hours. I will also need farm eggs. …
Recipe: Hachis Parmentier Hachis Parmentier recipe with a pot au feu, it’s already been a while since my daughter ordered this traditional dish from me. Minced Parmentier beef remains my favorite, I like it when the beef has been cooked in a pot, where it is flavored with the vegetables. But I especially like the …
Turkey kebabs recipe with 5 spices and honey The weather is fine and of course the barbecues are coming, I like to grill the meats with my barbecue. Turkey kebabs with 5 spices and honey, a beautiful kebab with slightly spicy flavors, we loved these beautiful kebabs. Turkey or chicken it depends on your wishes …
Three-chocolate charlotte recipe Charlotte with three chocolates, at home the chocolate capsizes us, I like to eat it but I also like to work with it. It requires a lot of patience and know-how, but the results are often there. What is certain is that I have a few friends who are crazy about 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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