I’ve wanted to try lasagna with wild garlic for a long time, the hardest part is finding the right dose for wild garlic because it’s strong enough and the goal is just to flavor it a little; in any case for me these lasagna with wild garlic were a great success. But I think I …
Recipe: Lamb tagine with almonds Lamb tagine recipe with almonds, I love this meat which will be divinely flavored during cooking. It will candy and become soft and tender. I like to prepare as much as to taste. I love to play with spices, colors and scents. Well spiced this tagine will not leave anyone …
Recipe: Morello cherries in chocolate Morello cherries in chocolate to start the new year, easy to make these Morello cherries in chocolate will be all the better when they are homemade. Morello cherries in chocolate with homemade cherries in brandy, a slightly crunchy chocolate then the taste of cherries in brandy. These chocolate sour cherries …
Recipe: Snail with Roquefort Summary: Snail recipe with Roquefort, nothing better to start a meal with friends. With the aperitif, these Roquefort snails with their character will not leave anyone indifferent. Of course I had chosen a large white to accompany this divine moment, a new castle of the white pope. These small appetizers can …
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 …
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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