Low temperature pike-perch fillet recipe Here is a fish that I am not used to cooking, in fact no one at home fishes; moreover, pike-perch are becoming increasingly rare in our regions and fishermen reserve them for themselves. I am fortunate to have access to a professional store and I found some beautiful fillets with …
Recipe: Chickpea tapenade Chickpea tapenade recipe, ideal to start a meal with friends, we like to spread as an aperitif, I let each person cover their toast as they wish. Some sandwiches are very generous, I like that my tapenade completely covers my slice of bread, I also like it a little rounded. I didn’t …
Recipe: Tagliatelle with chestnuts and mushrooms Tagliatelle recipe with chestnuts and mushrooms. Dough recipe, this time a winter dish with chestnuts and mushrooms topped with some bacon, a complete dough dish that we loved. What to do with chestnuts asked the granny, I invited her to taste these tagliatelle with chestnuts and mushrooms. Recipe ingredients …
Marie Louise’s refuge Exterior Marie Louise’s refuge, I received a surprise package last week from this Haute Savoie house, where sausages, cold meats and cheeses reign supreme. Before the pleasure of the eyes as soon as you enter the all-wood refuge, the scents call out to you, your nostrils quiver with happiness. The smoky scents …
Recipe veal kidney with onions Summary: Kidneys with Léonie are always a great moment, we are crazy about it, that’s to say to you. This time, a very simple recipe to make, no cream sauce, just grilled in a little butter and olive oil for these veal kidneys with onions. If you don’t know how …
Cannelé with chorizos and Comté Fluted with chorizos and Comté, I love savory cannelés. Mini savory cannelés recipe, they are ideal for dinner aperitifs, because they can be prepared at least two days in advance. A recipe for savory cannelés quite easy to make, you always have to rack your brains to be original with …
Recipe: Crab and salmon rillettes The sea is far from Franche Comté, many regions are deprived of it; deprived of those long afternoons spent on a fine sandy beach, golden by the rays of the sun so hot but so good, disheveled by the sea breeze.But what I miss the most are the fresh seafood …
Recipe: Bechamel sauce Bechamel sauce recipe, here is my easy bechamel sauce you won’t have a problem if you follow the few rules. Use butter rather than olive oil, don’t forget to add salt and pepper to your preparation. Always incorporate cold milk into the hot white roux and gradually, the bechamel sauce accompanies many …
Recipe: Marinated herring fillet Recipe Herring fillet marinated in coriander, let them rest for just half an hour, they will be delicately scented. This herring potato recipe will surprise fans. Marinated herring fillet you can serve them for an aperitif dinner. A herring fillet recipe to be classified as an easy recipe in addition it …
Hot red beets recipe Spicy red beet recipe, I already like red beets for their tastes and especially for their colors, in addition in verrines, they lend themselves to all our fantasies. As they sting a bit, I served them with a salted whipped cream. When cooked in the oven, its taste is amplified and …
Summary: Pumpkin soup a delicious and very tasty soup idea, it is smooth, no pure cream is needed for this soup. A seasonal soup with pumpkins from the garden. A pumpkin soup for a hot soup. Pumpkin soup for the Halloween parties, this pumpkin soup with a very smooth orange color, it will be the …
It’s my favorite bread that this beautiful daisy, an Ardèche recipe or this bread is almost an institution, lightly floured, we devoured it in no time. I like the smells in the house while baking breads, but I also really like all the preparation save over several hours, because the sprouting is an important moment …
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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