Lentils recipe, Daniele style Summary: Today I present to you a nice way to make lenses. Here, it is Florence’s mother, a friend, who leads the pace. She has a very traditional approach to cooking and nothing scares her, so I have fairly strict instructions to follow to make these Danièle-style Lentils. You can immediately …
Penne with prawns and roasted garlic I love pasta in all its forms and especially with seafood. Here I used fresh prawns paired with roasted purple garlic, an elegant marriage full of flavor. Fresh garlic, also called purple garlic, remains my favorite garlic, when it is fresh, it is soft but tasty and tender, it …
Recipe: Panna cotta with candied cherry Recipe for candied cherry panna, these cherries are bursting with sugar and sunshine, they stick a bit and even stick slightly to your fingertips, but that’s okay, I love it. It’s my friend Florence who brings them back to me, well it’s true I still don’t know the price, …
Recipe: Mayonnaise Homemade mayonnaise recipe, easy recipe to make, it will allow many variations to accompany your vegetables, meats, fish. The mayonnaise can be flavored with different herbs such as basil, sorrel, chives. But also with different spices, curry, paprika, cumin, you can see just with a mayonnaise we can already change all tastes with …
Recipe: Andouillette gratin with Langre Langres andouillette gratin recipe, I love the taste of this cheese and especially its color which is full of finesse. The Langres cheese will soften this beautiful andouillette which has taken on a lot of color when passing in the oven. A fairly original gratin recipe, of course you have …
It’s the beginning of strawberries (in any case French strawberries) so it’s true that they don’t yet have the great flavors of summer. So I naturally made a strawberry pie, I imprisoned it in a chocolate cage (normal, we tasted it at Easter). I hesitated between a pastry cream and a chocolate ganache for the …
Seed Baguette Recipe I still take so much pleasure in baking my bread, I like to take it out of the oven and eat it immediately. I used organic seeds for my seed baguette. I also take great pleasure in shaping it, I always use this book that my daughter gave me for Christmas. I …
Recipe: Olive wool Rabbit recipe with black olives, an easy rabbit recipe, you can ask your butcher to cut it for you. Rabbit in the oven, nothing better for this recipe than to let it simmer in the oven, I didn’t do it, in fact my oven was already taken. Rabbit light recipe, no cream …
Recipe: Pike with leek fondue Fish with leek fondue. For this recipe, I used a pike. The leek fondue in white wine, with a little crème fraîche, to accommodate my baked pike. Easy-to-make leek fondue recipe, served with homemade tagliatelle. Pike in the oven, quick and easy recipe for a quality dish. Recipe ingredients Pike …
< Recipe: Creme Brulee with Roasted Pineapple Creme brulee recipe with roasted pineapple, the sweetness of the cream with the acidity of pineapple, a marriage that you will love if like me you love pineapples. What a memory tasting pineapples in Guadeloupe, every morning at breakfast and even at noon. Dessert with pineapple, I like …
Recipe: Zucchini cake Zucchini cake recipe, here is a new way to consume zucchini, this vegetable is very abundant in gardens. Zucchini recipes are not lacking on cooking blogs, yet at home we like to eat them in different ways, never the same recipe. We also like zucchini stuffed with meat or stuffed with other …
Recipe: Forest venison terrine Forest roe deer terrine recipe, I still had death trumpets in large quantities and dried, they came to flavor this terrine deliciously. I roasted them a bit with shallots before putting them in the terrine. A little patience for the marinade, then the cooking and after a good week of waiting …
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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