Recipe: Foie gras with Espelette pepper Foie gras recipe with Espelette pepper, just spiced up as I like it, in addition the Espelette pepper gives it a beautiful pink color. Foie gras with Espelette pepper an ideal appetizer for the end of the year celebrations. The raw foie gras preparation must be planned a week …
Recipe: Mackerel with mustard Mackerel recipe with mustard, cooked in foil with vegetables, an easy recipe for a complete meal, we loved it. I like mustard sauce, it always gives a wonderful flavor to meat and fish. Mackerel with mustard in foil to cook in the oven or even on the barbecue, the vegetables and …
Recipe: Celery Parmentier with Poultry Recipe for Parmentier of celery with poultry, we loved the aroma of this Parmentier, the delicacy of this puree and the flavors of hash, frankly test you will crack. My daughter loves celery in all its forms here in Parmentier with some potatoes, the vegetables cooked in milk. I had …
Recipe: Zucchini stuffed with goat cheese Recipe for zucchini stuffed with goat cheese, here is a nice starter to prepare the day before. I will serve them with a small salad seasoned with hazelnut oil. Courgettes abound in the gardens, Mother Nature is generous this year. I made this recipe because I had some fresh …
Recipe: Cream and chocolate Cream and Chocolate, I used dark chocolate for this recipe, but with cream and whole milk it looks weirdly like milk chocolate. Identical recipe for cooking as cooking English cream, do not exceed 85 °. At home we crack with dark, milk or white chocolate, all the chocolates in clear, these …
Recipe: Sea bass fillet with Sichuan pepper Sea bass fillet with Sichuan pepper Sea bass fillet with Sichuan pepper. Cook with Sichuan pepper, one of my favorite peppers, I love its crunchy and really fragrant side, without stinging. This sea bass fillet recipe is simply cooked in a pan, just to watch the cooking, a …
Recipe: Andouillette tartlets Andouillette tartlet recipe, ideal for a dinner aperitif, these tarts are very tasty. Andouillette, here is a new version to consume them, they will bring a new note to accompany aperitifs. Andouillettes from Troyes cooked with a shortcrust pastry to accompany a dry white or even a Champagne to stay in regional …
The ingredients to make a light yogurt sauce very simply. Ingredients of the recipe for a loaf (cake mold): 1 stirred or firm yogurt Chive Curry Salt Pepper (optional) Shallot Instructions : Pour the yogurt into a container. Salt and pepper, add half a teaspoon of curry and four tablespoons of chopped chives. If you …
Recipe: Spicy Chicken Wings Spicy chicken wings recipe, they are inexpensive and worthy of interest. Moreover children love they can eat them with their fingers. Me too, I like it, but it will still be necessary to provide finger rinses, it is more on. I love to cook the chicken wings, they were intended for …
Tartars. An ancestral way to taste meat or fish. Of course some will cry scandal and others will be captivated with these recipes. It is said that it would be the Cossacks who prepared the first Tartars. It was horse that he cut into pieces of about 1 cm to 2 cm. They salted them …
Hazelnut shortbread recipe I had my friend Florence, who came to sleep at the house, so as she is rather greedy, I chose this dessert of small hazelnut shortbread cookies. You will love these little shortbread cookies ready in about ten minutes, deliciously scented, I brought a little acidity with the lemon gelatin. Of course …
No recipe this week, holidays and relaxation in the land of the Camargue, between land and sea the regional park of Camargue. Fine sand beach, sun and mistral, land of sharing between animals and humans, wild horses, black cows and of course a few mosquitoes. Moment of relaxation in the sun to recharge my batteries …
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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