Recipe: Fig and pear chutney Fig and pear chutney recipe to accompany your foie gras. I like this pear jam with figs, a chutney to accompany a foie gras, but also a chutney to accompany chicken fillets, cakes to flavor this cake. I always serve my ice-cold pear chutney, in order to develop its aromas. …
Recipe: Homemade raspberry liqueur Raspberry liqueur recipe for Christmas, it can flavor your raspberry mousses, raspberry charlottes and even all your raspberry cakes. Now is the time to prepare it. You can enjoy it with your family or friends during the holiday season. Ingredients for the homemade raspberry liqueur recipe Recipe Homemade raspberry liqueur for …
Recipe: Italian style Sicilian casarecce Italian-style Casarecce Siciliane recipe, nothing better for a meal with friends in the evening than a good dish of Italian pasta. For this recipe, I greased the pasta in the deli cooking pan. I love the whole new collection from Barilla, they are nice and good. I find they look …
Salmon and celery recipe Celery salmon recipe, I still chose low temperature cooking for this leg of salmon. A little longer cooking, because the salmon was quite thick. My daughter loves salmon and we eat them regularly, so we have to innovate. This time my fishmonger was making a price for a salmon tail. As …
Recipe: Spinach panna cotta Spinach panna cotta recipe, a colorful verrine with a particular taste. I loved this little spinach taste, barely spiced up by the Parmesan cheese. Pleasure the eyes with this natural and luminous green, pleasure of the senses from the first blow of the spoon. Ideal for a dinner aperitif, it will …
Recipe for wild boar with red wine Recipe for wild boar with red wine, I mounted my sauce grand veneur style with a little butter, chocolate and redcurrant jelly. A sauce which was very tasty, cooking the boar in red wine at low temperature allowed the boar to remain very tender. The guests have poured …
Revisited Tatin recipe With all the apples I have this year, nothing could be easier to make than this beautiful revisited Tatin recipe. I had Elsa and Séverine for dinner, two big gourmets who love my cooking, while at work. This time I used reinettes from Canada, a very firm apple that tolerates cooking very …
< Recipe: Andouille Pizza Vire andouille pizza recipe. We love all pizza at home. And particularly the pizzas where there are a lot of cheeses, here with a well-ripened quality Camembert. The andouille de Vire, at home we love this product from Normandy, moreover we find it in supermarkets, but nothing to do with the …
Carrot and onion recipe A dish for an evening, my son wants to eat vegetables in the evening yes! After the pasta gratins with cream and cheese. I admit that having a cooking blog, the meals are always quite rich. I’m going to have to focus on this problem a bit, so, I promise I’ll …
Asparagus crème brûlée recipe Crème brûlée with asparagus, a new crème brûlée with green asparagus, I love this crème brûlée it arrives with spring. Soft and delicate green asparagus perfume this crème brûlée. Be careful when cooking the green asparagus, they must still be crunchy, because they will still cook in the oven. A recipe …
Recipe: Wild garlic puff pastry Puff pastry recipe Wild garlic a plant abundant in our forests to keep wild garlic here in pesto I keep it all year round in my refrigerator, it is just necessary that the wild garlic is always covered with olive oil . An easy garlic recipe, au gratin in the …
Chorizo verrine recipe I really like chorizo: sweet, strong or extra strong I love them all, it lends itself to all the whims of cooking enthusiasts, its often very red color is ideal for contrasting dishes or verrines. But I also like its slightly spicy taste; this sausage, which comes to us from beyond the …
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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