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 …
Summary : I love beef when cooked in a tasty sauce like this goulash. But I also like the beef seared in a pan with butter, and also and especially the beef tartare, raw and well seasoned. I have great memories of Austria where they serve a Hungarian goulash to die for, so soft and …
Recipe: Ganache Ganache recipe, here is a chocolate dessert easy to make, impossible to miss this dessert and yet it had a great effect on the table. At home, we crack when I offer a dessert with chocolate, my daughter loves it because we do lots of tests before we start. I love this dessert, …
Nettles I decided this morning with this beautiful weather forecast, I would say finally !, to talk to you about Nettles. Indeed I just spent my Sunday morning in the forest, to the delight of my dog Ficelle. Armed with a pair of scissors, gloves and a paper bag, I went in search of nettles. …
Recipe: Pork cheek tagine Pork cheek tagine recipe, a tagine with sundried tomatoes that I bought at the market. Pork cheek I’m not used to cooking pork cheeks, it was my friend Sam who introduced me. Pork tagine, in pork everything is good, it’s like with tagine everything is good. Tajines of pork cheeks, to …
Recipe: Caramel Macarons Recipe for caramel macarons, tastes and colors, I love them all. However, the salted butter caramel to garnish the macaroons must be well set. I often fall for a salted butter caramel and I particularly like when you add the very cold cream to the hot caramel, gently, gently. Then finally out …
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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