Recipe: Sardine rillettes Summary: Sardine rillettes recipe, ideal for a dinner aperitif or even for the end of the year celebrations. You can prepare them two to three days in advance. The mixture of sardines with melted cheese is quite interesting. The cheese softens the taste of the sardines and makes them smoother. I flavored …
Olive mayonnaise and pickle recipe Summary: Recipe for airy mayonnaise, a mayonnaise that will seem light to you. The mayonnaise ingredients in addition to mustard and oil, I added sour cream, I really like the olive and pickle mayonnaise. A recipe to accompany your vegetables, cold meats or even fish, it’s up to you. …
Recipes: Crème brûlée with candied cherries Summary: Creme brulee recipe with candied cherries, here is a dessert to prepare 1 or 2 days in advance, which will free you for other preparations. I like crème brûlée, everyone at home is fond of them, my son prefers them plain. I reduced the sugar level a bit …
Recipe: White wine and tomato sauce White wine and tomato sauce recipe ideal to accompany a fish terrine. Slightly tart, it will enhance your terrine, it can also accompany a white fish. An easy to make sauce ready in ten minutes that should appeal to those in a hurry. You can play more or less …
Recipe: Flammekueche Flamekueche recipe with brewer’s yeast, an easy-to-make flamekueche dough, children love to taste them. Flammekueche is an easy recipe that you can make without much experience, and what a pleasure to taste these homemade tarts flambées. You will find the Flammekueche recipe, but also the Flammekueche dough recipe. I prefer the flambékueche fromage …
Milk chocolate and macadamia nut mousse recipe Recipe for Milk Chocolate Mousse and Macadamia Nuts, I prepared this dessert for my friend Elsa, who received people. I love these generous chocolate desserts. Here I played with white chocolate and dark chocolate to make my milk chocolate and macadamia nut mousse. The Macadamia were a little …
Recipe: Hot oysters with leek fondue Recipe hot oysters with leek fondue, we love this kind of recipes at home, young and old alike eat it, while children do not eat it raw. I like oysters as much hot as they are raw, I like the iodized sides of raw oysters, but I also …
Hello to all dear readers, Exceptionally, we participate in a recipe competition on the theme of Franc-Comtois cheese. We said to ourselves, how can we take advantage of our visitors (we’re talking about you :)) to promote the Cuisine Maison site a little more? We found:) Can you vote for Pascal Bourgon’s Cordon bleu Franc …
Recipe: Crème brûlée with dried cherries Creme brulee recipe, it is the most delicate creme brulee cooking in this recipe, if you have the opportunity to have farm-fresh eggs to make your cream, it will have a more beautiful color. To burn your cream, you will need a crème brûlée blowtorch, generously sweeten your ramekins …
Recipe: Monkfish with bacon Recipe for monkfish with bacon, it was on promotion in my supermarket, I like it because it catches them directly. I still have a little trouble with this fish, the cooking is still a little overcooked, the next time I will remove 5 minutes. Monkfish is a fairly expensive fish, it’s …
Stuffed cabbage recipe to change the cabbage stew a bit, we all ate with pleasure. Cooking stuffed cabbage in the oven in a small broth so that the cabbages do not dry out and remain soft. For the stuffed cabbage accompaniment we chose white rice, sprinkled with the cabbage cooking broth. Beef stuffed cabbage, next …
Recipe Ravioli with foie gras and porcini mushrooms Instructions Recipe for ravioli with foie gras and porcini mushrooms, a recipe to keep for special occasions. I made it for my end-of-year meal. I admit that making these ravioli is a lot of work, but the result is worth the effort. For my end of …
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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