Recipe: Devil’s palette Devil’s palette recipe cooked with baked Agata potatoes. Recipe for a devil’s palette in the oven, with this cooking the devil’s palette will be very soft. Devil’s palette recipe for a complete meal, slow cooking in the oven, the potatoes will cook in the devil’s palette juice and in white wine, they …
Recipe: Bulgur and dried fruits Bulgur and dried fruit recipe, ideal to accompany a small poultry, slightly sweet, it will appeal to lovers of sweet salty. I will also test this recipe as a cold salad with a barbecue of meat or fish, just a drizzle of olive oil and the juice of a lemon. …
Recipe: Chocolate cake with caramel sauce Recipe for chocolate cake and caramel sauce, I am still in my tests with my chocolate cake, this one is perfume. I have more problems with the accompaniment, but I do not despair, because with each test we have a great time. I have to move on to the …
Salmon with chorizo Instructions Recipe for salmon with chorizo, a great way to savor this fish, land and sea. The chorizo will divinely flavor the salmon, the cooking will be perfect for the salmon. Salmon with chorizo, an easy dish to make, I particularly like this marriage. The salmon is divine cooked in the fat …
Recipe: Quail stuffed with chestnuts Instructions Quail recipe with chestnuts for end-of-year meals. Here is a recipe for stuffed quail, I flambéed them with brandy, the flesh was very tasty. Easy cooking with this recipe, quails are poultry that cook quite quickly, they must not dry out reduce the cooking time to prevent them from …
Whiskey Flambé Gambas Recipe Whiskey flambé prawns recipe. Gambas whiskey a recipe easy to cook in a pan or even on a barbecue. A quick recipe for flambéed prawns, I used frozen ones, this allows me to always have some in reserve for unforeseen visits. The whiskey divinely scented these little damsels of the seas, …
Recipe: Cream and Comté puff pastry Cream and Comté puff pastry recipe, to start a meal, crispy they will not resist the onslaught of the aperitif. I like to prepare small treats for the aperitif, I often finish the leftovers in my fridge. In this recipe, Comté has its place, we often favor Franche Comté …
Recipe: Royal sea bream Recipe for sea bream or sea bream (two possible spelling), here a sea bream stuffed with sorrel accompanied by sorrel pesto. The acidity of sorrel sweetens with olive oil, raisins, pine nuts a flavor blend for a happy marriage. The sorrel pesto can of course accompany other fish, I have not …
Recipe Green olive bread Recipe for bread with green olives, I occasionally like holiday meals, bake different breads, the guests choose according to their desires. I really liked the little scent of the cumin seeds combined with the green olives. I also like it when the oven allows me to serve it still lukewarm, it …
Recipe: Pork tenderloin with sesame Recipe filet mignon of pork with sesame, the royal piece of pork, cooked here with sesame seeds and flavored with a delicate paprika. Just roasted for a few seconds it will stay soft and juicy, you will love this pork tenderloin, cooked simply. The filet mignon was on sale, sold …
Recipe: Tiramisu in a glass Recipe for tiramisu in a verrine, the verrines lend themselves well to tiramisu. This time, I’m in the pure tradition with Amaretto, the last time I had too many children. The freshness with this dessert, the hot weather at the end of spring, allowed us to appreciate at its true …
Recipe: Beef kidney and carrots Beef and carrot kidney recipe, at home we love kidneys all kidneys, veal, beef, pork, lamb and of course rabbit. For this recipe I chose beef kidneys, which remain very inexpensive in addition they were already trimmed, which makes the task of the stove easier. I married my recipe with …
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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