Duck and Chicken Terrine Recipe I am on vacation in Chambéry with my son, next week is the big move, in fact, he has just bought a house, with a great view of the lake, but shhh… I am therefore in charge of the restoration mission (no catering from the house (not yet) …
Recipe: Panna cotta with apricots Apricot panna cotta recipe, it’s high season now, Bergerons are finally on the shelves. It is not always easy to find the right balance between the fruit, always a little tart and the sugar. I don’t like desserts where sugar takes up all the space. I often fall for the …
Panna cotta recipe with strawberries and Saint Genis pralines Strawberry Panacotta, I love them these strawberries with their fragrant flavors, but I also really like their colors this so bright red; embellished with Tagada strawberries. This strawberry panacotta is lightly flavored with white chocolate, creamy, when you drop with a large spoon, you can’t stop. …
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Recipe: Morteau and Comté Morteau and Comté recipe to taste a good wine as an aperitif; slightly crispy this sofa will not leave you indifferent. The Morteau sausage cooks slowly, and gently develops its slightly smoky side. It is the spearhead of a region which has kept the traditional know-how, Franche Comté. The Morteau sausage …
Recipe: Cod with eggplant riste Cod recipe with eggplant riste, the Jean Martin establishment offered me this riste to test it, a real delight and so easy to use. One way to accompany cod, one of my favorite fish, this eggplant dish has divinely perfumed my fish, no need to accommodate the riste, it is …
Recipe: Cheese fondue recipe Recipe ingredients Cheese fondue recipe for (4 people) 200 g of Comté 200 g of Beaufort 200 g of Appenzell 200 g Swiss Gruyere 200 g of Morbier 4 dl white wine 3 turns of nutmeg 3 cloves of garlic 2 tablespoons of kirsch Pepper Instructions Pass your pot with …
< Recipe: Fresh foie gras and truffle pasta Recipe for fresh foie gras and truffle pasta, ideal to end the year. This pasta dish is exceptional in flavor and fragrance. I still had some foie gras and the truffles come straight from the woods of Haute Saône, yes, we have truffles, I buy them at …
Recipe: Land and sea risotto Land and sea risotto recipe, I received friends that I had not seen for a long time. I knew that she was sensitive to my cooking, I wanted with this risotto to please the couple him, the chorizo the virility of the male, her, the discreet flavors of the sweets …
Recipe: Pickled Onions Recipe onions in vinegar, for this I chose small white onions. I always like to have pickled onions to enjoy a homemade terrine. These small vinegar onions are slightly sweet and will decorate my next pâté en croute. Often I make an assortment, chanterelles, shallots, trumpets, onions, here is a house garnish …
Recipe: Cheese soufflé Cheese soufflé recipe. Meal idea for an evening with the family, a beautiful cheese soufflé served with a green salad. Easy cooking with soufflés, always a great success when they arrive at the table, inflated to the max overflowing generously above the earthenware dish. Soon online the chocolate soufflé, we are greedy …
Ravioli with prawns recipe Ravioli of prawns or ravioli of prawns, I love cooking pasta with prawns, I particularly like all the homemade pasta, always rather pleasant moments than making this pasta. A shrimp ravioli recipe for fish lovers, these prawn ravioli have a very special flavor, I like this little taste of the sea, …
Cod and scallops with cherry papillote Cod and walnuts of St Jacques Cherry papillote, fish papillotes, while cooking mix the smells and tastes, from the opening the aromas perfume your apartment. In this recipe, in addition for the pleasure of the eyes, we put 3 beautiful cherries in the middle of the vegetables which will …
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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