Recipe: Foie gras tartlets Foie gras tartlet recipe, this is a great way to start a beautiful holiday meal. To be honest I still had foie gras from my Christmas sales, not enough to eat it traditionally, there were too many of us. So I decided to put it in a pocket and place it …
< Apple Speculos Recipe Summary : Apples with speculos, an easy dessert to make with apples stored in the cellar, the speculos are crushed with a pestle, children love to do it. The nutty taste of the speculos is the specific flavor of this biscuit from Belgium, our cousins the Belgians are very fond of …
Recipe: Chicken Tagine Chicken tagine recipe for an evening meal with friends, we loved the freshness of this dish. The chicken remained soft and flavored to perfection with all its spices. Cooking in a tagine is really exceptional for the chicken, it cooks gently in this earthenware bell and is delicately and delicately flavored. If …
Recipe: Vegetable gazpacho Celery gazpacho recipe, a small starter for the arrival of summer, I think I have been around the gazpachos. This Spanish soup is eaten cold during the hottest moments. Here I served this gazpacho recipe in small glasses for everyone’s pleasure. Cucumber and lime soften the taste of celery a bit, walnut …
Recipe: Pasta gratin Italian cheese pasta gratin, we love this kind of gratin at home. Cold or hot pasta as a starter or main course, they are always welcome. do not overcook the pasta and especially cool them under tap water so that they keep their shapes well. Cheese pasta gratin, just a little gratin, …
Recipe: Zucchini and chorizo soup Zucchini chorizo soup recipe, here is a soup with character depending on the choice you make with the mild or strong chorizo, be careful when cooking the chorizo, its taste is amplified by heating. I loved this soup with the pronounced taste of chorizo and the roasted zucchini in the …
< Recipe: Eggplant pasta Eggplant pasta recipe, flavored with new purple garlic, a real treat, you will not be able to resist this pasta dish. Fresh pasta, at home we make it every week, and frankly we never tire. If you are lucky enough to have a food processor, use the hook to make your …
Recipe: Chicken Parmentier Chicken Parmentier recipe, we still had some chicken that we had cooked on a spit. Children love the chicken Parmentier mince, adults also love a recipe to accommodate leftover chicken. Roast chicken recipe to make my Parmentier, the chicken was already cooked, so I added leeks to keep it soft. I mashed …
Recipe: Clementine Ice Cream Souflés Clementine soufflés recipe, easy recipe to finish your end-of-year meals. A frozen soufflée for an original dessert, we loved this cold soufflé, next time I will try to bring some heat to make a hot cold dessert. Recipe for frozen clementine soufflés. Recipe ingredients Recipe for frozen clementine soufflés: for …
Sauerkraut recipe with duck fat Always a great moment with sauerkraut, I like this typical Alsatian dish, I especially like its generosity with its ton of meat. Sauerkraut with duck fat, what is even more exceptional is that every time you heat up your sauerkraut, it will take on more flavor. Cooking in the oven …
Recipe: Fish rillette Recipe for fish rillette, to start a meal, I received Françoise who regularly corrects my recipes, so the small dishes in the big ones for this lunch with friends. A starter of seafood with a lot of taste, I served my rillettes on small croutons of toasted bread with butter in the …
Recipe: Red mullet fillets in a glass Red mullet fillets in a glass, a nice recipe with little fresh produce that smells of spring. I accompanied it with a wasabi sauce, well it was a little spicy, for novices but for amateurs a real killing. I like this fish, it is now regularly found on …
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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