Recipe: Bar on the barbecue Barbecue bar recipe, this is one of my first barbecue, normal we had a beautiful sun on this victory day. Light sea bass recipe cooked on the flame, a real delight for all fish lovers, you just need not put the sea bass directly on the barbecue, I folded an …
Shellfish Gratin Recipe With us, only shellfish bought in stores are appreciated. I tried to make them, but frankly it was not worth those found in the store. A rich and complete recipe, we snatch for the shellfish gratins, my daughter would eat it twice a day, good .. I try to calm down (I …
Recipe: Tomato and Pepper Puff Pastry Tomato and pepper puff pastry recipe, cupcakes for the aperitif full of color with beautiful contrasts, I like the taste of this tomato sauce reduced with all its moisture. A recipe that can be made all year round since it is based on peeled tomatoes. I like to spice …
Omelette recipe with onions and ham eggs, we love them at home, I often have to procrastinate because Léonie would eat them every day. Nothing is easier to make than an omelet with onions and ham, we eat it very runny and I like not to beat it too much to give it a different …
Indian Chicken Recipe This time, Florence is in charge of the barbecue, but we follow her. Immediately, we feel that the cuisine will be a little more exotic than our last tests directly imported from the States. So she chose an Indian Chicken. Definitely, this period during the construction of the terrace allowed us to …
Recipe: Leeks with ham Leeks and ham recipe for a family dinner, leeks were on promotion. Ham, I chose a rind for this dish, accompanied by a house béchamel and au gratin with Comté and feta cheese. You will find on my site the recipe for homemade bechamel, it goes very well with leeks and …
Recipe: Morel fondue Instructions Morel fondue recipe, I had the pleasure of receiving from the Refuge de Marie Louise, a complete kit to make a morel fondue including Savoie wine. You might as well say that at home everyone wanted to taste this fondue. It is true that we are fond of this kind of …
Recipe: Prepare the dried morels Here’s how to prepare dried morels. Dried morels a noble mushroom with taste to enhance your sauces, you can cook dried morels all year round. The preparation of morels a ritual which is not reserved only for professionals, but which is obligatory. Preparation of dry morels a bit long, but …
Recipe: Panna cotta Maroilles and Morteau Maroilles et Morteau panna cotta recipe, of course you understand that this panna cotta was in the spotlight with the wedding of Mélanie and Stéphane. The king of cheeses in northern France, Maroilles, with the queen of sausage in eastern France, Morteau. Isn’t it a beautiful wedding! The maroilles …
Cannelé recipe with Comté cheese and Morteau sausage Summary : Recipe for cannelé with Comté and Morteau sausage, ideal for an aperitif for the end of the year celebrations, an old recipe that I put back at the mercy of the day by passing it in micro format. We love the savory Cannelé to the …
Recipe: Zucchini skewer Courgette skewer recipe, they abound in our gardens, I wanted to cook them with a recipe of chicken, vegetables and meat at the same time, a complete dish. Be careful when cooking the chicken, the chicken must not overcook so that it remains tender, flavored with the zucchini your skewers will have …
Recipe: Chicken and Zucchini Tagine Chicken zucchini tagine recipe, a complete meal for this tagine. I like to cook this way, the tagine allows a perfect cooking and divinely perfumes the chicken. Be careful, zucchini often reject a lot of water with this kind of dish, so as not to have too much water, I …
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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