Recipe: Endive gratin with Morteau Endive gratin recipe at LA Morteau, here is a recipe worthy of my region of Franche Comté, cancoillotte softens endives. I could have braised the endives for this recipe, this time I steamed them. Morteau sausage to accompany endives topped with cancoillotte, this recipe will not leave anyone indifferent. Recipe …
Recipe: Lemon Chicken Tagine Lemon chicken tagine recipe, a tagine barely spiced up with chili, and the raz el hanout flavored it well, it was divine. I like to taste all these oriental dishes where the flavors are mixed, the flavors a little spicy but always slightly. Besides, I don’t remember having eaten too strong …
Potatoes recipe Homemade potatoes, my daughter has been asking me for this recipe for baked potatoes for a long time. To make potatoes, nothing could be simpler but you must already choose the quality and well calibrated potatoes to make your homemade potato recipe a success. Homemade potatoes in the oven to accompany a piece …
It was my friends Florence and Yves, who brought us back this beautiful turbot on their return from Normandy, we tasted it with great pleasure, the flesh was tasty. I rarely have the opportunity to have a beautiful piece like this turbot in butter, it is tasted with pleasure its flesh takes on the taste …
Recipe: Wild garlic and mussels Bear’s garlic and mussels recipe for an entry of the season, very abundant in the forests It is the height of the wild garlic season, a little walk in the forest with the children who will love this freedom, and the dog too. For the first time I have completely …
Savoyard tarte flambée recipe, here I had some ham and Reblochon that had been waiting for almost two months at the bottom of my refrigerator in the vegetable bin, thank you again to Refuge de Marie Louise and her generous package. Now with the Internet, we can all benefit from quality products without having to …
Blueberry dessert recipe: Instructions Ricotta tart decorated with fresh blueberries, it will cook for a good half an hour in the oven, in a not too hot oven. A sweet ricotta tart to accompany my blueberries, a dessert with a very distinctive taste for amateurs. Of course, with a little courage, we could go to …
Meat skewers recipe Instructions I’ve imagined these meat kebabs for a long time. A lot of work for kebabs, but the end result was quite satisfactory. For the meat recipe, I chose chicken, beef and smoked breast, I would have liked to add lamb, but the friend who came to eat did not appreciate it. …
Spicy tomato sausages Instructions Spicy sausage recipe with tomato, what a pleasure when cooking them and enjoying them with friends. I like to prepare this kind of preparation and have a good time under the parasols, often with aperitifs that last a little. Tomato sausages they look a bit like merguez, but with a nice …
Recipe: Monkfish tail Recipe for monkfish tail with chorizo, it’s been a while since I read this recipe in the monthly magazine “Saveurs”, it’s kind of my bible. Roast monkfish wrapped in chorizo which will color and flavor the monkfish flesh, while writing the test, I still have my mouth watering, be careful when cooking. …
Recipe: Puff pastry with bacon Lard puff recipe, ideal for an aperitif dinner, I like to prepare my homemade aperitif cakes, always with what is lying around in the refrigerator. Quick and easy recipe, ready in minutes and so much tastier than anything on the market. The smoked belly will deliciously flavor your puff pastry, …
Recipe: Pear Tarte Tatin Pear tart Tatin recipe, a fairly classic but so good tart recipe, the Pear Tatin is my favorite. The pies and especially the tatins, never leave me indifferent, they are both delicious Recipe ingredients Pear Tarte Tatin recipe for 8 people 8 William pears 100 g butter 100g sugar 25 g …
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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