Pepper Rillettes Recipe Aperitifs at home are always great moments, in time of course, but above all in originality, in fact I never do the same things so today I presented pepper rillettes, with their beautiful bright red color, they were sweet but very tasty. Put only potatoes in my Pepper Rillettes, this gives them …
< Recipe: Spicy tomato and emmental puff pastry Spicy tomato and emmental puff pastry recipe, these are small pieces that are moving. Be careful to manage the chili puree well, I admit that I had forced a little, but I like it when it takes your breath away. Children forbidden to consume these pieces of …
Recipe: Hot oysters and chili Instructions Hot oyster and chilli recipe, I loved the sweetness of the sabayon, the texture of the oysters and the strength of the West Indian chili. Everyone will play with the pepper according to the desired taste, but beware this pepper moves. I like hot oysters or cold it doesn’t …
Recipe: Cabbage stew Cabbage stew recipe, I made my stew with beautiful Morteau sausage, I wanted a jesus but I couldn’t find one. I particularly like this Franc Comtoise hotpot which cooks with white jura. Cabbage is divinely flavored with white wine and Morteau, it becomes almost a little sweet. The turnips also perfume the …
Recipe: Roosbif with peppercorns Roast beef recipe with peppercorns, a very rare meat coated in a coat of peppercorns, crushed just before cooking. Don’t forget to take your roast beef out at least an hour before cooking it, just like to wait 5 to 10 minutes after cooking before cutting it. I like beef and …
Recipe: Pasta with anchovies Recipe for pasta with anchovies or tagliatelle with puttanesca a very special flavor for lovers of pasta with anchovies. A recipe with anchovies to accompany the homemade tagliatelle, the slightly heated anchovies will release a barely salty flavor. Easy recipe for fresh Italian pasta. we love fresh pasta at home so …
Recipe: Pistachio panna cotta Pistachio panna cotta recipe for pistachio lovers. At home we weren’t too much of a fan, but the guests loved it, as what the tastes and the colors! I liked the color of my verrines, this green was royal, without coloring. Often we look for colors for the buffets, I will …
Recipe: Wild garlic bud puffs Wild Garlic Bud Puff Recipe, I still had plenty of buds left over from last year stored in olive oil and in the fridge, I took advantage and frankly it was great. Already the guests are looking for what it is, most of the time they don’t know. The first …
Recipe: Green olive tapenade Green olive tapenade recipe, this is the last tapenade of the year, you can play with colors during an aperitif dinner. When I present a preparation with olives, I never spread in advance, I leave it to everyone to cover their toast. Green olive tapenade can accompany fish or even vegetables. …
Recipe: English chocolate cream Chocolate custard recipe, an even more delicious version, you will love this very smooth and divinely scented little cream. A cream that can accompany all your desires, it is divinely greedy not too liquid, with its chocolate taste, it will delight all your guests. A revisited version of the traditional English …
Lemon Freshness Blast Recipe It’s all in the title, and believe me, this dessert is really a killer, as you go down in the verrine the lemon flavor increases. It was my friend Laurence who gave me a supply of “Régal” magazine, so I found this devilish recipe in this magazine. I took advantage of …
< Recipe: Kidney with mustard Mustard kidney recipe, it’s always a house party when I come back from the market with kidneys. This time I cooked my kidneys with mustard and of course white wine. The mustard has spiced up my sauce sweetened with cream and wine, the kids loved it. I served my kidneys …
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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