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 …
Recipe: Snail butter Snail butter recipe, with this parsley butter, you can use this base for lots of recipes, snails, mussels, salmon, pasta …. Garlic and parsley a marriage of reason with the butter to grill under the grill, in order to allow the parsley and garlic to release their aromas, I like this butter …
Recipe: Mussels appetizer Mussels aperitif, an aperitif idea that changes peanuts. You can use for this recipe with the rest of the marinière mussels. I had kept mussels from my mussel soup that you will find on this site. Cook the mussels the day before, so that they marinate in the cooking juice. Choose fresh …
Gin martini cocktail Gin martini Cocktail Recipe Here is a Recipe to classify in the gin cocktails, I like to use the cocktail shaker, two alcohol very use for the gin martini cocktail .GIN,, AN EXPLOSIVE COCKTAIL !!!!, a cocktail drinks. I named it MAGINROUZ Cocktail Ingredients Gin martini cocktail recipe for: 1 person (multiply …
Mattes-Sabran Castle Languedoc Roussillon has been a region suitable for vines for over 2000 years; it covers a large part of the 4 departments (Aude, Gard, Hérault, Pyrénées Orientales) with more than 228,000 hectares of vines. Impossible not to talk about this heritage of wines, where we find white, rosé, red and of course sweet …
Zucchini Chickpea Salad Recipe I love chickpeas, in salads, hot or cold, as a starter or as a garnish; I have a great time with each recipe and it worked with this Zucchini Chickpea Salad recipe. It’s a beautiful recipe full of colors, with different flavors. It stings a little at first, then the mint …
Panna cotta hodgepodge of chocolate recipe Coming from Italy, panacotta takes everything in its path, it’s no longer a fashion, it’s a classic! Not very sweet, it goes wonderfully with white chocolate and all the red fruits! Try, it’s surprising! I particularly like this dessert, I like to play with the flavors and the colors …
Recipe: Cod in a gingerbread crust April Fool Cod recipe in a spicy crust. Recipe for cod back with a crust of gingerbread and hazelnuts, the fish will be slightly flavored. This recipe for cod back in the oven remains an easy recipe to make, just not too much cooking. I cook back cod in …
Recipe: Salmon with leeks Salmon and leek recipe. A single serving salmon recipe for an evening meal, my daughter loves salmon and we eat it regularly. Often the cooking of the salmon is too long, be careful this fish does not support more than 12 to 15 minutes of cooking in the oven, I still …
Recipe: Black tapenade Black olives tapenade recipe, I love these slightly wilted olives, and very fragrant. They are perfect for a tapenade recipe. With this easy-to-make recipe, you can flavor fish, white meats and even beef ribs. Also ideal for dinner aperitifs, it will stand out with its black color. Recipe ingredients Black tapenade recipe …
Feta Brick Recipe Summary : Brick recipe with feta for dinner aperitifs, served lukewarm, they will be crispy. Brick recipe a light sheet that lends itself to the whims of the most experienced cooks. The feta brick just a little spiced up with Espelette pepper will only make a mouthful for the pleasure of young …
Recipe: Pastry cream Pastry cream recipe, one of the master pastry creams, it is involved in many desserts. Do not confuse custard and custard, both are egg-based, for custard we use the whole egg, while for custard we use only the egg yolk. Light pastry cream, use half of cornstarch and half of flour, you …
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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