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 …
Recipe Leg of confit wild boar Instructions Wild boar haunch recipe, I chose a low temperature recipe to make this leg. Of course it’s a bit long, but the advantage is that you can do it two or three days in advance. The meat remained divinely soft with an almost exceptional tenderness. The sauce was …
A salad to baste the new barbecue, it’s a moment that will stay with us, the first barbecue of a famous brand (my son is a fan of this cooking). Of course you will enjoy it; the barbecue recipes are going to fuse, I start with a salad to accompany my meat: Vénéré rice salad. …
Recipe of scallops with clementine juice Recipe with scallops, salty and sweet, be careful when cooking, the scallops should not overcook. . Cooking with scallops is always a pleasure at home to taste these young sea ladies. To cook scallops, nothing could be easier than this recipe, they do not require a great mastery of …
Recipe: Cod pasta Cod Pasta Recipe, for everyone to enjoy at home, they love pasta in all its forms. Usually I make fresh pasta, but now they wanted to eat spaghetti, I can’t make them. Deliciously flavored pasta with chorizo and basil, which I saved from this summer. The chorizo also colors the fish it …
What is wild garlic? Bear’s garlic or allium ursinum or wild garlic, is an abundant plant in our humid and cool forests, you will find it in vast expanses. The characteristics of wild garlic are very special, as is its smell. How do you find wild garlic? It is a perennial plant of the …
Recipe: Salmon terrine This salmon terrine recipe was made in partnership with Attitude news who kindly sent us a silicone terrine mold, a colorful and tasty recipe for a starter with the arrival of the sun, we devoured it. Salmon remains a very affordable fish, it was on sale on the market. Here is a …
Calamari Tagine Recipe Squid recipe for fun, we love them madly at home, in all their forms they are always welcome. A fish tagine with squid rings, of course if you can’t find fresh one you can use frozen squid rings. For the squid, pay attention to the cooking you have two options, either fast …
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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