White pudding recipe with Morels Frankly this time, it’s my favorite sausage, I really like the scent of morels. White pudding with morels, too bad this mushroom is so expensive, it’s not easy to make your pudding, you have to be a little Feler and I admit that I certainly am, but I love to …
Saint Augune cannelé recipe. Instructions The sausage of Saint Agaune is a fat-free sausage, very lean to prepare a different aperitif. The savory cannelés are quick to prepare and easy to eat at high speed. For this recipe I made salted mini cannelés made from Comté and Saint Agaune. Savory cannelés easy recipe for an …
Recipe: Frog legs in parsley Recipe for frogs’ legs in parsley for the arrival of spring at home, they are crazy about it. Cooking fresh frog legs with parsley, so of course you are lucky to be able to have fresh ones. A parsley frog legs recipe for fun, no crème fraîche for this recipe. …
Dark Chocolate and Milk Chocolate Chip Cookies Recipe Small cakes, from the Americas, reserved for big fans of chocolate, a marvel for these cookies with dark chocolate and milk chocolate chips, you will love to bite into these little chips that resist a bit to the bite. I really like their flavors, but I love …
Recipe: Cake and chocolate river Cake and chocolate river recipe. This is probably my last version of chocolate cake, it is the reign of dark chocolate. The river of chocolate which overhangs the cake is a real killer. This cake is reserved for big lovers of dark chocolate. It will leave you with an extraordinary …
Recipe: Onions and tarragon Recipe of onions and tarragon to accompany a beautiful homemade terrine. Once the recipe has been tested, you will no longer be able to consume pickled onions sold in supermarkets. I like them crunchy, barely sweet and deliciously flavored with peppercorns and especially tarragon, at the end of summer it is …
Multigrain bread recipe Recipe for: 4 people Ingredients : 90 g of seeds (flax, poppy, sesame, millet, quinoa) 500 g of type 65 flour 300 g of water at 20 ° 60 g of water for soaking 100 gr of liquid sourdough 3 g fresh baker’s yeast 10 g of salt Instructions Preheat the oven …
Recipe: Parmentier with frogs Recipe Parmentier of frogs gratin with potatoes, I used frozen frogs for this recipe. I found these frogs in the Leclerc at a very affordable price, it’s easy for me I live a few hundred meters from this store. Frog Parmentier for potato lovers, another way to taste potatoes, my guests …
Recipe: Toutché or birthday cake Toutché recipe or festive cake, you may not know what toutché means in Franc comtois dialect, it means festive cake. Here is an easy cake to make, although the brioche dough complicates it a bit. But you could very well do it with a four quarter, by the way I …
Rice pudding recipe with praline Here is a dessert with pink pralines, for us rice pudding is a novelty. This is my first and we liked it. It is a colorful, creamy dessert that we loved, and particularly for its beautiful color. I would have liked to have had some milk from my friends in …
Recipe: Vinegar trumpets Vinegar trumpet recipe here we go, they are there in our woods, until the first frosts I love going in the woods with my daughter, always a great moment of relaxation and even when we come home empty-handed, without no trumpet. But when you have the pleasure of finding a stain, what …
Beef in verrine recipe Summary: I love beef and especially when the cooking is rather short, so a tartare in a verrine, no question. Beef in a verrine, ideal for an aperitif dinner, you can prepare it 2 hours in advance but no more, do not hesitate to taste it during the preparation, the seasoning …
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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