Recipe: Creme brulee recipe with scallops Creme brulee recipe with scallops Baking scallops in the oven. Pan-fried scallops a few minutes before mounting your crème brûlée. Recipe for scallops, at home we crack as soon as I bring some. Scallop nut recipes, cooking here will take a bit longer for these sea ladies. Scallops in …
Recipe: Monkfish terrine Monkfish terrine recipe for a nice fish starter. We used monkfish cheeks which were cheaper than whole monkfish. A deliciously scented terrine to be consumed cold or warm. I liked it cold with a little olive oil and fresh thyme sauce and a hint of lime juice. Monkfish terrine easy to make …
Recipe: Pie crust Pie dough recipe, the real recipe of papi René. It took me almost 3 years to get it back, but then you’ll see, it’s dynamite, thank you René. A docile pie dough, which can be worked on, easy to roll out. I tell you, that happiness, frozen or fresh, extra fine it …
Recipe: Banana gratin Banana gratin recipe, I love banana desserts. We had bananas that were far too ripe to consume them in fruit, here flambéed with white rum, I loved it. Here is a West Indian banana gratin, coconut milk, bananas and of course white rum, all the ingredients are there to escape to the …
Recipe: Scallops with Pondicherry Red Pepper Recipe for scallops with red pepper from Pondicherry, I like to work with scallops here placed on a bed of sabayon mounted with a white mâcon. I let the Pondicherry red pepper infuse for a few minutes, so that it can release its notes of fruit. Served as an …
Recipe: apricot verrine Apricot verrine recipe, it’s high season and the apricots are getting sweeter. I like when they are ripe, see a little soft and they melt in the mouth. The Bergeron apricot has just arrived on the market shelves, frankly it is something different from those imported from neighboring but friendly countries. I …
Recipe: Cheesecake Cheesecake recipe. Recipe for white cheese cheesecake baked in the oven, with a base of shortbread pastry with speculos, or recipe for lemon cheesecake. The cheesecake cake of New York, the city is full of multiple cheesecake recipes, flavored with lots of different fruits. Cheesecake Saint Morret. American cheesecake. Easy cheesecake recipe. Recipe …
White Butter Recipe Instructions White butter recipe, a not too difficult recipe, but test before receiving people with this Nantes butter recipe. The white butter will accompany a white fish divinely. I did it twice, I already dry cooked my shallots then added the water and there, I reserved until the next day. Yes, I …
Recipe: Hash Parmentier with duck confit Minced Parmentier duck confit recipe, here is a new way for your duck confit recipe. This Duck Parmentier mince recipe remains an easy recipe. There are of course hundreds of the most famous Parmentier purees made with meat, but also fish and vegetables. This time I chose Duck …
Recipe: Apricot clafoutis Apricot clafoutis recipe, we found archis ripe apricots at the market, in summer I love to cook clafoutis with seasonal fruits. The recipe for clafoutis does not vary depending on the fruit, you just have to allow a different time for cooking. For very juicy red fruits like blackberries, the cooking time …
Recipe: Creme brulee with strawberries Strawberry crème brûlée recipe. Creme brulee quick to make, a few minutes of preparation, be careful when cooking the crèmes brulees, this is surely the most delicate part. Here with strawberries that have been cooked in crème brûlée with a very light fragrance. At home we fall for all the …
Recipe: Pineapple rum Pineapple Rum Recipe For this liqueur recipe, I used white rum. This is the time when pineapples are not very expensive and we find ripe goods. The pineapple was very juicy, I collected the pineapple juice during the cut. Now there is nothing left since I have to wait for time to …
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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