Viennese Bread Recipe Always a great time at home breakfast, we (so as not to gain pounds every day) highlight when a person sleeps at home. This morning, Léa, Léonie’s great friend, did us the honor of sleeping at home. So I decided to prepare Viennese breads, as they are super tasty, I think it’s …
Recipe: Split pea soup Split pea soup recipe, for a cold day. This soup has its place in winter. I love this divinely scented soup, always very thick, at home you never eat the same soup, I have to renew it all winter long. I also like to keep split peas to eat them with …
Recipe: Quiche Franc comtoise Very easy to make Franc comtoise quiche recipe. A quiche Franc comtoise, cancoillotte, Morbier and Saucisse de Morteau. Time to cook the potatoes and you’re done. Ready in less than an hour, this quiche should not leave you indifferent. Morteau sausage recipe, we had a friend at Léonie who came to …
Recipe for palm trees with red pesto Summary: Very easy to make for an aperitif and to choose from as you wish with ingredients to your liking. Recipe ingredients 1 puff pastry 120 grams of red pesto Preperation Spread the puff pastry on the work surface and spread the pesto with a tablespoon so that …
Recipe: Tomato tapenade Tomato tapenade recipe, of course for this recipe I used sundried tomatoes, which I rehydrated. With this recipe, I made my favorite tapenade by far. She couldn’t stand the assaults of my friends. Dried tomatoes are perfect for this type of recipe, they keep their beautiful color. You can combine several tapenades …
Recipe: Shark steak with pistachio Recipe for shark steak with pistachio, a tasty marriage with the sweetness of sea veal and the crunch of pistachio, we loved it. The shark is sometimes frowned upon and unloved, stores have changed its name to sea calf to familiarize consumers. I won’t hide from you that, at home, …
Recipe: Roast beef A roast beef recipe, cooking roast beef in the oven is ideal for this kind of roast. Nothing like a beautiful piece of quality beef, bought and trimmed by its butcher, you will slice it thinly, it should be almost raw in the heart. I like to serve a roast beef with …
Recipe: Omelette with porcini mushrooms Recipe for omelet with porcini mushrooms, here we go with the fall and especially the appearance of wild mushrooms, me with the porcini I crack. Of course you will find other recipes on the site with porcini mushrooms. To be honest, they come from the market, too good to wait …
Recipe: Veal terrine Recipe for homemade veal terrine or country pâté, both appellations go very well for this homemade product. We make this pâté recipe for this special Father’s Day. Lots of pork and some veal and strips of smoked breasts for flavor. The terrine was deliciously scented with a hint of smoke. Easy to …
Summary : I particularly like these big tagliatelle that I cut with a notched donut wheel. I use my kitchenaid to roll the dough I stop at level 5, like when I make tagliatelle. Do not hesitate to add extra virgin olive oil on the mafaldes after cooking, so that they do not stick. Homemade …
Recipe: Caen-style tripe Caen-style tripe recipe.Les Tripes j’adore. Tripe à la mode de Caen, this time I present a variant with a raw cider, the last time I made, tripe in white wine. This Caen-style tripe recipe stands out a bit from the other recipe, I added a hint of balsamic vinegar, on the advice …
Recipe: Wild boar terrine Recipe for wild boar terrines and homemade pâtés. Recipe for cooking wild boar in a terrine, marinated with a rib of Blaye overnight, the wine will lightly flavor the meat of the terrine. Wild boar paste terrine with the opening of the hunt the gift of my hunter friend, a beautiful …
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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