Recipe: Half cooked Saint Jacques carpaccio Half cooked scallop carpaccio recipe, a recipe that you may find a little weird, but it was on the occasion of a birthday meal of a friend of mine and ordered by his friend. When preparing my carpaccio I wondered if he was eating raw fish… so I decided …
Recipe: Fig tart Recipe for fig tart, they arrive on market shelves. I love this fruit so generous and its beautiful colors. I love this tasty and divinely colored cake. The fresh fig tart is the announcement of the end of summer, but still a small opportunity to think about it before heading into autumn. …
Frog legs in ham recipe Recipe for frog legs in ham, a nice starter reserved for great frog lovers, a recipe a little long to prepare, but it is very classy. Frog leg another breaded recipe with golden breadcrumbs, you will surprise all your friends. Recipe for fresh or frozen frog legs, it all depends …
Greek salad recipe Instructions To accompany a barbecue evening, a salad that smells of the sun. A Greek salad with feta to start a picnic, very fresh it will be devoured. Here is an idea of salad composed with colors flavored with olive oil, onions, cucumbers and tomatoes, it is a complete salad. Feta cheese …
Recipe: Maroille puff pastry Puff pastry recipe with maroilles, here is a little puff pastry for the aperitif with friends a little spicy. Choose a well-seasoned cheese for a flavorful recipe. The puff pastry at home are changed at every meal, we still keep our favorites. But each time there are new discoveries and we …
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 …
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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