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 …
Recipe: Spicy Beef Pizza Spicy Beef Pizza Recipe If you are wondering how to make a pizza, here is an original recipe and one that you will never have eaten elsewhere, ideal to be original, no. But in addition if you make your homemade dough, it will only know the better, I like this slightly …
Recipe: Filet mignon with gingerbread Gingerbread filet mignon recipe, I love this flavored meat with all the spices, I love the smell during cooking which increases slowly while awakening the taste buds. Be careful during cooking, you must start with a very hot pan, but lower quickly to cook slowly. The filet mignon must remain …
The chalet de la Serra We arrived on Thursday afternoon and left on Monday afternoon, more than 100 people slept there. The chalet de la Serra in Lamoura The married ones The table plan Tables under the marquee The name of the tables, we do not laugh with the rock of Stéphane: Deep Purple …
Recipe: Veal kidney aperitif Recipe for veal kidney aperitif, ideal for dinner aperitifs, you will surprise your guests. Kidneys that are still a little pink, served on a roasted potato with duck fat. A few wooden picks, to facilitate the service, a great pleasure for all kidney lovers, here with the aperitif, they will call …
Recipe: Tomato and Feta Puff Pastry Instructions Tomato and feta puff recipe. I had a crowd at lunch for our first sauerkraut; no entry, just a nice little aperitif. I like homemade puff pastry. They are still worshiped and absorbed at high speed. There are never any left. Here, the tomato is dominant. It has …
< Recipe: Venison and hazelnut terrine Venison and hazelnut terrine recipe, one of my favorite terrines, I like to bite into the hazelnuts to the full, once they have flavored the deer terrine. Always a great moment when the terrines cook and divinely perfume the kitchen. I like to cook them a week in advance …
I had at home a swarm of young girls not to say babies, the fun at home, the joy and the happiness! In addition … gourmets. So I took advantage of their coming to realize these Nutella financiers, which did not last long; young and old all loved it. Of course I could have made …
Recipe: Goat cheese sauce Goat cheese sauce recipe to accompany pasta or rice. It is very smooth and not too strong. I cooked it with white wine. It can also accompany white meat to coat it. For a stronger sauce let your goat dry, forget it for a few weeks in the back of your …
Recipe: Fig clafoutis Recipe for clafoutis with figs, with the approach of winter, fresh figs are in season, I like them in clafoutis, this fruit is perfect for this dish. Slightly fragrant, very sweet and not very juicy, it is a pleasure to use them as a dessert, especially if it requires baking. For a …
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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