Pork terrine recipe Instructions Pork terrine with Beaujolais Nouveau, I took advantage of the Beaujolais Nouveau festival in Auxon, organized by the Auxon Loisirs association. I particularly like these generous country terrines, I like to serve them directly in the cooking terrine where each guest serves a larger or smaller portion. I chose a large, …
Recipe: Sausage with Comté and Savagnin cabbage Sausage with Comté and Savagnin cabbage recipe, a Franc comtoise recipe with lots of character. The cabbage sausage is special with its texture and its cabbage flavor, enhanced with country ham and aged Comté, cooked with Savagnin which will finish to flavor this dish of great day. Slightly …
< Recipe: Cherry tomatoes with bamboo shoots Recipe cherry tomatoes with bamboo shoots. Here is a spring cherry tomato salad, with the little tomatoes that are now found all year round. I love all the cherry tomato recipes. For this salad, candied cherry tomatoes to eat cold accompanied by bamboo shoots, I found these bamboo …
< Recipe: Red pepper tapenade Red pepper tapenade recipe, ideal to start a meal or for a dinner aperitif, at home we like to spread its tapenades during the aperitif. The red pepper tapenade is interesting for its taste but also for its bright red color. When it’s hot, I like to taste the tapenade …
Recipe: Chocolate dough Recipe for chocolate dough or chocolate tagliatelle, for a different dessert, with fresh pasta. If you like fresh pasta you should be won over by this chocolate dessert that’s off the beaten track. Surprise at noon for dessert, not all initially convinced with this fresh pasta, a very particular color, dry they …
Recipe: Rib and venison fillet Recipe for venison tenderloin, grand veneur sauce, a real delight, often reserved for special occasions. At home we love game, but no hunter in the family so there are few occasions to eat it. I like these dishes with a generous sauce, very smooth and a lot of character, slightly …
Ham and mozzarella croissant Mini croissant for your aperitif dinner, they will be devoured in no time. Ham and mozzarella croissant recipe I love this cheese especially when it’s cooked, it stays soft. Recipe for aperitif ham croissant, you can freeze them in any case a part without cooking them, this way next aperitif a …
Recipe: Madeleines Recipe for homemade madeleines, a killing, impossible to make too often, they are devoured right out of the oven. I had to grumble to calm the ardor of the gourmands. A pleasure to taste them, but also a lot of pleasure to make them. I love the preparation of these little mussels and …
Recipe: Bananas in Shell Banana in shell recipe. An easy recipe to make for an original dessert. Easy banana dessert, bananas in shell children will love to taste them with a spoon. A quick banana dessert, ready in a few minutes, baked in the oven this quick banana dessert will be quickly adopted by families. …
Pork chop with mustard recipe An easy recipe to make, no long preparation ready in 10 minutes, you will love this pork chop with mustard recipe. I like grilled ribs, they are often present in my barbecues, but this is not the season and I admit that I miss the barbecue a bit. We now …
Salmon Puff Pastry Recipe Ideal for a meal in the evening with salmon and a small green salad. Salmon puff pastry, with a slightly crispy dough and a soft heart flavored with nutmeg, you will love your dinner. A salmon recipe is my daughter’s favorite fish. A spinach and salmon pie. It’s close to puff …
Recipe: Creme brulee recipe with scallops Creme brulee recipe with scallops Baking scallops in the oven. Pan-fried scallops a few minutes before mounting your crème brûlée. Recipe for scallops, at home we crack as soon as I bring some. Scallop nut recipes, cooking here will take a bit longer for these sea ladies. Scallops in …
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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