Recipe: Veal kidneys with Armagnac Instructions Recipe for veal kidneys with Armagnac, I like flambéed meats, then creamed. I like these kidneys cooked in Armagnac then creamed, no trace of sauce on the plate at the end of the meal. If you don’t know how to prepare kidneys, have your butcher do it. I love …
Praline chocolate recipe The chocolate requires some rigor to succeed, follow the instructions and all will be wonderful, the problem with this beautiful method we always eat praline chocolate. I often use dark chocolate for the shells, it is more resistant to the heat of the fingers, but my daughter has a hard time with …
Apple Tatin Mousseline Recipe Apple mousseline a great light dessert to end a meal, you can choose a little sour apples. The apple is an autumn fruit, found all year round, often even in our orchards. The base of this dessert is an apple sauce, which you can put in jars or even freeze it, …
Recipe: Bolognese Bolognese recipe, this sauce can accompany a pasta dish. A bolognese recipe a little long but so easy to make, once you try it you will not be able to do without it. Spaghetti Bolognese, for your spaghetti in sauce nothing like a sauce that cooks slowly on the fire. Pasta sauce, homemade …
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 …
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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