Recipe: Beef brochettes with sesame seeds Beef skewers recipe with sesame seeds. Here are the beautiful summer days, nothing better than to start with skewers of beef, flavored with sesame seeds. Piece of beef to make your skewers: ask your butcher for a pear, its shape and taste are perfect for making beef skewers with …
Recipe: rhubarb panna cotta Rhubarb panna cotta recipe, it is generous in our gardens and in addition it is the high season. A new way to consume this rhubarb which is so abundant in season, and stays cheap on the shelves. I loved the slightly tangy rhubarb compote in contrast to the sweetness of the …
Recipe: Ham croissants Recipe Croissants with ham, there were still some unsold croissants, at a friend’s house, we decided to make them with ham. A bechamel sauce with Comté to accompany these croissants, better on a slice of ham. Ham croissants, we loved a very simple recipe to make. We are ready at home to …
Recipe: Baked monkfish Recipe for monkfish in the oven with these small vegetables, a fairly easy preparation with cooking in the oven, we like fish at home. Monkfish remains a rather expensive fish to buy, here I worked with portioned and frozen monkfish, they are really more affordable in terms of price. With this recipe …
Recipe: Seven hour leg Recipe Seven-hour leg of lamb, here is a recipe that cooks for a long time in your oven, it simmers and this confit gently in the sauce and vegetables. Leg of seven hours or also leg with a spoon, it is named thus, indeed once the cooking is finished, the piece …
Beetroot verrine with walnut whipped cream recipe A new beetroot recipe in a verrine, I had a tasting at home with a VIP party. I prepared these verrines differently, a whipped cream with a great nutty flavor, the only inconvenience is that you have to make the cream the day before so that it is …
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Recipe: Strawberry Clafoutis Strawberry clafoutis recipe, for a dessert that announces spring, these were the first that I found on the market. My clafoutis took a beautiful color, yet the strawberries were not very tasty. Yet the result was far above my expectations. I did not regret the idea of the end of winter to …
Recipe: Shark carpaccio Recipe for shark carpaccio cooked in lime juice, a nice plate for a light recipe, amateurs will love it. The shark’s pink color will enhance this plate, the shark’s other name is sea veal. Shark carpaccio to change your daily life a little, a very special flesh, you will see your guests …
Recipe: Zucchini salmon crumble Zucchini salmon crumble recipe. Here is a vegetable crumble recipe, a preparation of zucchini marinated in olive oil with Séchouan pepper, the zucchini will be deliciously flavored with the pepper, they will melt all the undecided. It’s time to make this recipe, when zucchini abounds in our gardens, or like me …
Recipe: Food processor pizza dough Robot pizza dough recipe, I’ve been wanting to test this recipe for a long time with my kitchenaid robot. It’s wonderful and what’s more, super fast. Of course it works with other brands of robot, you just need the hook. With this method no more secrets for the pizza recipe. …
Recipe: Red mullet rillettes Recipe for red mullet rillettes to start a meal with friends, they loved these fish rillettes, flavored with fennel. Homemade fish rillettes, to change from traditional pork or duck rillettes, they are of course much less fatty than meat rillettes. Red mullet rillettes to please a friend of mine who can …
Recipe: Trumpet omelet Trumpet omelet recipe, it’s soon the end of mushrooms and autumn. A pleasure shared with this omelet of fresh mushrooms, at home we fall for omelets, in addition with mushrooms collected directly from the woods. The black trumpet of the dead perfumes the omelet to perfection. Recipe ingredients Trumpet omelet recipe for …
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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