Recipe: Pana cotta with carambar Carambar pana cotta recipe, to change the salted butter caramel recipes a bit, I used agar agar to gel this panna cotta. We were finally going to have lunch outside, so I decided to make carambar verrines for dessert, in reality it was Mathilde who had placed the order, shh…. …
Duck breast with currants recipe Summary : Recipe for duck breast with currants, I like the mixture of sweet and savory and I find that the duck breast lends itself perfectly to this kind of recipe. The currants will bring a little acidity to this dish, we will eat our duck breast with pink currants …
Recipe Fresh pasta and foie gras Instructions Recipe for fresh pasta and foie gras, already with the homemade pasta, we love it, but then when I talk about fresh pasta and foie gras, I am not drawing you a picture. I like foie gras in all its forms, but particularly accompanied by fresh pasta. Choose …
Recipe: Chorizo aperitif Recipe Chorizo aperitif, canapes for aperitif with chorizo and Parmesan in beautiful colors, they will be tasted in a few warm minutes. Baked parmesan puff pastry, just before the aperitif. Canapes for aperitifs, kings of the aperitif can be prepared the day before and cooked as and when required. The chorizo will …
Recipe: Zucchini appetizer Zucchini appetizer recipe, an easy-to-make recipe where everyone will be delighted, young and old. I especially loved this deliciously scented salty whipped cream with the celery stalks, the sweetness of the zucchini and the texture was pleasant on the palate. Zucchini appetizer, ideal to start a tasty meal. The zucchini appetizer remains …
Pure butter madeleine recipe Summary: Here is the memory of a time when I was little, when the pleasure of tasting was a real treat. By tasting these madeleines, I have the impression of reliving those intense moments when nothing mattered, that the pleasure of the snack we bickered to have the last ones, there …
Morteau recipe with the Jura coast Instructions Morteau sausage recipe on the Jura coast with a side of jura chardonnay to enhance your sauce linked with this wine. Morteau sausage recipe accompanied with potatoes, an easy recipe for an evening meal. Of course at home we are all very fond of Morteau but it is …
Recipe: Grand veneur sauce Grand veneur sauce recipe, ideal to accompany your game. You will finish cooking your grand veneur sauce by playing with the currant, but some people do not hesitate to add one or two squares of quality dark chocolate. What is certain, this sauce has been used with noble pieces of venison …
Recipe: Cuttlefish breast Recipe for cuttlefish white cook in a pan, you will cook them for a few minutes so that they remain tender. The cuttlefish is fairly easy to prepare, starting with an intense black to finish with an almost immaculate white. The next cuttlefish recipe will be on the barbecue with the arrival …
Recipe: Spoon of salmon Recipe for a salmon spoon, ideal for a dinner aperitif, these small spoons should be served hot. Here is a recipe that changes the recipe for salmon in a verrine, the leek fondue goes very well with the salmon, 10 minutes in the oven and it’s ready. Aperitif recipe with a …
Recipe: Mackerel rillettes Mackerel rillettes recipe, nothing better than homemade rillettes, the mackerels were on promotion, beautiful fillets. Fish rillettes to change from traditional pork or duck rillettes. With us at home we are more meat, but the fish is starting to be appreciated, it is about time. I promise you I’ll catch up and …
Tagliatelle recipe with squid ink Tagliatelle in cuttlefish ink, it’s been a long time since I planned to make these beautiful tagliatelle, with this black color. The squid ink is perfect for making homemade pasta, I was also surprised by the flavors of these beautiful Tagliatelle with squid ink. Next time I will test with …
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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