Recipe: Fig chutney Fig chutney recipe, here is a perfect recipe to accompany a homemade terrine or even a foie gras, you can make it several days before. Given the price of figs in winter, the ideal will be to use dried fiques, they will still be more fragrant. Fig chutney to start a Christmas …
Chocolate and Ginger Mousse Recipe Instructions barely lemony, the ginger perfumes this chocolate mousse. Dark chocolate mousse, I have a whipped cream for this mousse, which will make my chocolate mousse much smoother. Ground ginger for this chocolate recipe in addition to these virtues, ginger comes back slightly to spice up this chocolate mousse. Chocolate …
Morteau and Comté sausage bites recipe Summary: Ideal aperitif sofa for an aperitif dinner, you will surprise your guests with this aperitif cuisine. Morteau sausage with Comté. I really like the preparation of aperitifs, these bites will awaken your taste buds where Franche Comté is in the spotlight, here is an original aperitif. Morteau and …
Tapenade recipe with peppers and black olives Another tapenade, but it’s true that at home the aperitifs always last a little, I particularly like these intense moments of exchanges. I had peppers in oil jars and I was looking for an original recipe for the aperitif, what is good with this kind of product is …
< Recipe: Veal kidney with grain mustard Recipe for veal kidneys, we cooked them with grain mustard or old-fashioned mustard. Veal recipe, kidneys one of the noble parts of veal, I like them with cream but especially with a pink cooking, I also like to flambé them. At home, it’s always a great moment that …
Chorizo Potato Recipe Potatoes with chorizo, au gratin with Comté, the apples will cook in the juice of the chorizo and will be deliciously flavored. A potato chorizo recipe, an easy recipe flavored with the Comté, this recipe is au gratin and full of taste, it will also take on beautiful colors with the chorizo. …
Recipe: Veal paupiettes with tomato Recipe for veal paupiette with sundried tomato, I love the scent that tomatoes give off when cooking. I like to serve my paupiettes with shells that bathe in the sauce. This stuffing can be used for a lot of other things, making it with veal allows you to have a …
Recipe: Asparagus with Parmesan Recipe Asparagus with Parmesan and Parma ham roasted under the grill. A few sage leaves to flavor the Parmesan asparagus dressed with Parma ham. A starter to be served warm accompanied by an Italian wine. Recipe ingredients Recipes Asparagus with parmesan for 4 people 12 large asparagus 8 thin slices of …
Celeriac Velouté Recipe With the cold that arrived, nothing like a good soup for the evening meal. This time I used celeriac, my daughter loves it in a salad; it’s a great opportunity to introduce him to other flavors. I did not mix it, because Léonie refuses to eat soup if there are a few …
Recipe: Cauliflower gazpacho with curry Cauliflower gazpacho recipe with curry, gazpacho soup recipe, eaten cold. It is Spain at the origin of this cold soup to be tasted during the hottest moments of summer. cold cauliflower with curry like curry soup. Coriander to flavor this gazpacho with a tomato coulis. Recipe ingredients Cauliflower gazpacho with …
Recipe of Tagliatelle with cancoillotte Always a great moment, when I decide to make fresh pasta; in truth, it’s once or twice a week, what’s more difficult is figuring out what kind of pasta we’re going to eat, opinions differ at home. In any case, we all agree that the accompaniment will be Tagliatelle à …
Recipe: Shrimp Nem Shrimp spring rolls, here’s how to make homemade shrimp spring rolls. Shrimp spring rolls with black mushrooms a homemade recipe the only difficulty is rolling them. A Chinese nem recipe for all amateurs as a starter or aperitif, they will appeal to children and adults. My favorite shrimp nem, cooked in a …
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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