Parma ham ravioli recipe Summary: Ravioli with Parma ham, the ham will deliciously flavor this homemade pasta, the Gorgonzola sauce will complete this beautiful recipe for Italian ravioli. Always a great time at home, on the other hand no helping hand to make these ravioli, I had chosen this recipe to please Camille, a …
Recipe: Raspberries and chocolate Raspberry and chocolate recipe, here is a fairly simple recipe to make, by following this recipe you should not miss it and the heart of your chocolate fondant will be very soft, here the marriage of the century raspberries and chocolate. Each will keep its character, the acidity of the raspberries …
Pigtail recipe, here is a rather original and above all very affordable dish, the pigtail does not cost anything in supermarkets. Here the pig tails are cooked like pig’s trotters, the cooking is rather long but the pig tails are candied and the result is worth the effort. I used brick sheets to have a …
Recipe: Mussels with snail butter Snail butter mussels recipe, a recipe for troubleshooting when friends show up at home unexpectedly, I always have cooked mussels in my freezer. How to make snail butter, nothing could be easier, moreover this recipe supports freezing very well, do not hesitate to have it in your freezer. Snail butter …
Recipe: Barbecued swordfish Grilled swordfish recipe, enhanced with a tarragon pesto which will melt on the swordfish which will cook gently on the barbecue. Cooking on the barbecue during those great sunny days, ideal, fast everything suitable for working people. Tarragon sauce to accompany this fish, flavored this pesto will prevent the fish from drying …
Recipe: Pickled Cherries Pickled cherries recipe to accompany your terrines, here I used pigeon hearts. Recipe cherries in honey vinegar a little sweet to break up the vinegar, marinated with a stick of cinnamon, the cherries in vinegar will be ready for the opening of the hunt. Pickled Cherries Another way to consume the plentiful …
Recipe: Double fat salad Double fat salad recipe, for a starter one evening when I was alone at home, what a joy this salad, I had spiced it up. Double fat salad recipe or another way to eat tripe. I will do it again, but this time with friends who love pork. Recipe ingredients Double …
Recipe: Caramel meringue Caramel meringue recipe, I used caramel syrup to flavor my meringues. A beautiful color for my meringues, slightly amber with a little nutty taste, we loved it. Nothing like a homemade meringue, to make it successful keep your egg whites for several days in the refrigerator and take them out the day …
Recipe: Eggplant with chickpeas Eggplant recipe with chickpeas, I love these two vegetables that have been cooked in spices and served with small lamb chops. Eggplants are not too expensive this season, you have to take advantage of them. Eggplant with chickpeas you can increase the spices more or less according to your tastes, but …
Recipe: Duck terrine Terrine recipe. Duck terrine with blond grapes, a sweet salty terrine recipe, I adored these grapes which have macerated in Armagnac. Duck breast for a homemade terrine recipe, they were on sale. A lightly flavored duck terrine for the Easter holidays, the grapes will bring a little sweetness to this homemade terrine. …
Recipe: Frog legs flambéed with armagnac Recipe for frog legs flambéed with Armagnac, at home some people want to taste frogs on each visit. Yesterday was Christmas and we ate a few frogs on Christmas Day, in fact we ate only starters each chose one, well there were four of us. Well grilled frog legs, …
Recipe: BBQ knives Recipe for barbecue knives or barbecue Solen as you like but I like the popular name better, knife is the name of my childhood. Many people do not suspect the existence of this mollusk which is the activity of children on vacation on the Atlantic and particularly on the Quiberon peninsula. The …
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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