Recipe: Chicken fondue A chicken fondue recipe, it is also the Parisian fondue cooked in hot oil and accompanied by a mayonnaise-based sauce. Instead, use farm chicken or a yellow chicken for this chicken fondue, especially do not cut the pieces too small, my daughter loves this fondue. A lighter version with broth to cook …
Recipe: Parmentier corn and chicken Corn and chicken Parmentier recipe; I still had smoked chicken and I know that my daughter doesn’t really like me, however, I adore those that are well smoked. And I had seen on a site at a friend’s house a mashed potato and corn half, I immediately loved the principle. …
Recipe: Raw ham lasagna Recipe for lasagna with raw ham, I bought a raw ham heel, it’s ideal for this kind of dish, the ham divinely perfumes the lasagna. I like to make my lasagna with peeled tomatoes that I let more or less reduce. Lasagna with raw ham to change from the classic …
Recipe: Mussel gratin Mussel gratin recipe, I used frozen mussels for this recipe, often when friends show up at home without warning. Quick and easy to make, keep this recipe to help you out on an unexpected visit day. The mussels go wonderfully with Parmesan and cream, they withstand a little long cooking in the …
Morel Crust with Morels Recipe Summary: Morel crusts here is a recipe for morels with crème fraîche and morels, a recipe that comes directly from Franche Comté, where morels are abundant in any case, for those who know the spots. Morel crust, a nice starter to please you. Be careful when cooking morels, let them …
Recipe: Head cheese Head cheese recipe, with pig’s trotters and calf’s trotters, I had been putting off for several months to make this head cheese, it’s a lot of work. But frankly the game is worth the candle, you will get a sublime fragrance and taste, I loved it and I’m ready to do it …
Recipe: The tapenade Black olive tapenade recipe, it’s my favorite, just spiced up with anchovies. To make a tapenade, you must first of all choose these black olives, preferably with the stones, plump, I prefer the dark olives under vacuum for this recipe. Easy and quick, this black olive tapenade recipe should not pose any …
Parmesan Crusted Chicken Recipe Chicken recipe a very low calorie white meat, crusted meat, chicken recipe in a crust the Parmesan will flavor this chicken with a Parmesan crust. Chicken in a crust with brioche, it will brown this chicken. This fillet in crust recipe remains an easy recipe to make, you will love this …
Jurassic Pizza Recipe We had a friend of my daughter who was at home; often when we have a guest, we take the opportunity to make this kind of Jurassic Pizza dish, but when there are too many people it is not easy for cooking. A tribute to our beautiful region and its cheeses, I …
Recipe: Tomato and feta cake Tomato and feta cake recipe, nothing like starting an aperitif. This cake is prepared the day before, even two days before, it still perfumes after several days. For this easy recipe I used sundried tomatoes, I love their scent and I am using always use tomato preservative oil. It is …
Veal Paupiettes with Ricotta Recipe Summary : Veal paupiettes with ricotta, a great occasion to celebrate the arrival of spring. It is the ricotta that is at the forefront in this recipe, it comes to flavor the meat, its soft side will not leave anyone indifferent. I accompanied my veal ricotta paupiettes with peas and …
Recipe: Guinea fowl with morels Guinea fowl recipe with morels, to end the year in style. The guinea fowl the queen of poultry, I love its flesh and its color in a recipe married with cream and morels, it is difficult to resist. Cook the guinea fowl supreme in the oven, but it is customary …
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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