Recipe by: Pot au feu The pot au feu is a warm dish. To cook a pot au feu, you will need a little patience, it must simmer with pleasure in its broth with the vegetables. For the preparation of a pot au feu, there is just an hour of work and then it …
Recipe: Hot oysters and hazelnuts Summary: Hot oyster and hazelnut recipe, a new hot oyster recipe here served with vegetables, well I admit that canned spinach is not great, next time I will try with fresh spinach. I loved this idea of breading the oysters in the hazelnut powder, cooking in the oven made it …
Mango Gratin Recipe Instructions Mango dessert tonight to finish a meal with friends, I chose this easy gratin I went to the market this morning, in front of these beautiful ripe mangoes, I immediately thought of making a dessert with mangoes. A fruit sabayon recipe for an easy meal I wasn’t taking any chances, they …
Apple and honey pie recipe Instructions Apple and honey tart sprinkled with hazelnut powder. Here is an easy and quick apple pie for the happiness of the cooks. The apple pie caramelized with honey here takes on its full value. Another apple and honey pie recipe, you can choose a slightly sour apple. Here’s how …
Recipe: Green cabbage with sausage Recipe for green cabbage with sausages, a winter dish with the onset of cold weather. We love this cabbage at home that has taken on a smoky taste. Cabbage recipe for a winter dish, often straight from the gardens they are eaten in winter with sausages and fresh bacon and …
Recipe: Tripe in white wine White wine tripe recipe or fashionable tripe depending on the region you are in. The easiest way to blanch tripe is to ask your butcher for bleached tripe for your white wine tripe recipe. Cooking tripe in the oven is a slower cooking than under the fire and much …
A very simple recipe for making a delicious pineapple carpaccio. Ingredients : A pineapple 3 tablespoons of cane syrup A tablespoon of rum A lime (or yellow if not) Instructions : Cut the pineapple section into thin slices. Put the slices in a dish, and put the ingredients for the marinade. Squeeze the juice from …
Recipe: Cancoillotte with yellow wine Recipe for Cancoillotte with yellow wine, a recipe in the pure Franc Comtoise tradition. Of course you will have to be a lover of yellow wine, to fully enjoy this cancoillotte. Franche Comté and its cancoillotte, one of the least caloric cheeses, when it is prepared without a lot of …
Hot oyster recipe with spinach The end of the year for us is necessarily cold or hot oysters. We adore them, I admit that for me, the hot ones often make me crack. This time, I combined the spinach with a Riesling sauce, this exceptional wine from the Alsace plain. The warm oysters with spinach …
Guinea fowl recipe with sesame seeds Summary : Recipe for baked guinea fowl with sesame seeds, cooking the guinea fowl in a medium oven for slow cooking, the sesame seeds slowly flavor the flesh of the guinea fowl. Guinea fowl recipe with honey to color poultry, you will love this guinea fowl with sesame seeds. …
Recipe: Asparagus and ham Asparagus and raw ham recipe, I gratinated them with Parmesan and served cold, they were crispy, I loved them. Recipe with raw ham, I chose inexpensive ham, as I was going to cook it in a pan. We always have to innovate for aperitifs, but French gastronomy allows us so much …
Recipe: Mirabelle ice cream and yellow wine Recipe for mirabelle and yellow wine ice cream, on the occasion of my niece’s wedding, we have planned a Franc Comtois hole to change from the classic Normand hole. I used plums from Courchaton and gout from the same village. The ball will be sprinkled with mac vin. …
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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