Recipe: Hot oysters with cider recipe Recipe hot oysters in cider, oysters in the oven for a soft cooking and gratin your starter. This oyster recipe with cider and barely sweetened by the cider, here is a hot oyster recipe that will appeal to children. A cider recipe to change the taste of the …
Recipe: Liguri trofe with mussels Recipe Trofie Liguri with mussels, pasta from the Barilla brand, I love these pastas, they are very pleasant in the mouth. Here accompanied by mussels and olives they all take their value. I love pasta when it’s flavored with lots of ingredients giving it a new flavor with every fork …
Recipe: Mushroom sauce Mushroom sauce recipe, I love this sauce that can accompany poultry or a beautiful veal cutlet. Mushroom sauce to accompany fresh pasta, I love when my pasta is soaked in this so tasty sauce. I also like a chicken fillet covered with this sauce to eat without moderation. Recipe ingredients Mushroom sauce …
Japanese pasta Japanese Pasta Recipe, I did not use Teppan to stir-fry the noodles, as is traditional in Japan, but like most Asians a vulgar Wok. Next time for my Japanese noodles I will respect the tradition. With us pasta is always welcome and particularly, this Japanese pasta, which is packaged with such care, it’s …
Apple and chocolate cake recipe Summary : A dessert with apples from my orchard, this year they are abundant and you have already benefited from great recipes. Apple and chocolate cake, ideal for a gourmet end of a meal. With this marriage of candied apples and chocolate, you will love this easy-to-make little pastry. At …
Recipe: Wild garlic flowers Bear’s garlic recipe, for an original and tasty aperitif, these sandwiches will delight your guests. Wild garlic flowers, here for this recipe they must not open, we only keep the buds closed, just before they open. Bear’s garlic flowers as beautiful as they are good, one of which from the forest …
Recipe: Foie gras and pears Recipe for foie gras and pears, a happy marriage I like foie gras and its fragrance with the sweetness of ripe pear. A foie gras cooked in a tea towel, just half-cooked to develop its taste even more, beautiful colors and a marbled foie gras characterize a half-cooked cooking. At …
Recipe: Andouillette val d’Ajol Recipe Andouillette val d’Ajol. Recipe with Maroilles cheese from the north, which will flavor these andouilles. Recipe from the Vosges with their specialty of andouille, not always easy to find good quality. I used Maroilles for a change. A baked andouille recipe, au gratin with cheese. Baking the andouille for 10 …
Recipe: tangy puff pastry Spicy puff pastry recipe for a dinner aperitif, here slightly spicy it will give a little character to your aperitif, I noticed that girls love this kind of puff pastry. We like to change the accompaniment at home at the aperitif, we never do the same and we have no shortage …
Recipe: Trou Franc Comtois Recipe Trou Franc comtois, what could be more natural than to thumb your nose at my region with this Trou Franc comtois which is consumed in the middle of the meal. Always a surprise in the middle of the meal, the hole must be very very fresh, it must not be …
Recipe: Black olive cake Black olive cake recipe, ideal for an aperitif, at home we love Greek-style black olives, always a little salty but so tasty. Cakes are a great way to prepare an appetizer that can last, always tasty, they don’t have to be dry. A rosé will be welcome to accompany this dish …
Recipe: Raspberry crème brûlée Raspberry crème brûlée recipe. Raspberry dessert, I used a blowtorch to burn my raspberry crème brûlée. Here is an original crème brûlée recipe, the acidity of the raspberries reinforces the sweetness of the crème brûlée. Creme brulee quick to make, a few minutes of preparation, be careful when cooking the crèmes …
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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