Recipe: Lime Cheesecake Lime cheesecake recipe, with this heat, all means are good to cool off. Lime cheesecake recipe, a little tart but so refreshing pleasure. A cake from across the Atlantic here, a white cheese baked in the oven, which gives a very particular texture. Next time I will try a Saint Möret Cheesecake, …
Chicken and ham lasagna recipe. Instructions I picked up ham scraps and chicken fillets on promotion in my hypermarket, so chicken and ham lasagna. I like to cook lasagna, it’s a bit long, but the result is so rewarding. We love all fresh pasta, I like working it by hand, flouring countertops, spreading and cutting …
Herb mayonnaise recipe You are going to tell me, one more mayonnaise, but I have plenty of sauces in store for you to eat with your pierrades, barbecue, fish. I like these homemade sauces and it changes the often tasteless industrial sauces. You can play with lots of more or less fragrant herbs, such as …
Pâté en croute and foie gras recipe I had prepared this beautiful terrine for Easter, normally an Easter Pâté en croûte must have eggs, I chose to put foie gras, yes we do not remake. In fact, I presented it on the occasion of the tasting evening in April and as it was generous, I …
Recipe: Doe stew Instructions Doe stew recipe, at home nobody hunts, so it is difficult for us to get game. Although living in a customary hunting region, no hunter was called to order. It is my friend and butcher from Vesoul Sam who has a storefront, who is responsible for providing me. A nice piece …
Fish lasagna recipe Fish lasagna recipe I like fish with pasta, salmon lasagna, mussel lasagna, cod lasagna, lasagna with vegetables, lasagna with fresh pasta. Lasagna simple fish recipes. Fish lasagna recipe for 8 people Ingredients : 300 g of cod 200 g of salmon 300 g of mussels 3 tomatoes 4 leeks 200 g of …
Recipe: Franc comtoise omelette Franc Comtoise omelet recipe, an easy recipe to highlight my region. Deliciously fondant, the morbier will delicately perfume your omelet, it will melt without making a thread. Morteau sausage enhances the dish a little, for everyone’s pleasure. We devoured it in no time, the potatoes were well grilled and recalled the …
Tips: Yogurt makes it possible to obtain a fluid and light dough. I do not recommend putting the filling as soon as it is cooked, because it would fall to the bottom of the mold. I also recommend placing the dough in baking paper, to facilitate demolding. Finally, the almond powder being sweet, you can …
It’s good weather, here are the barbecues I love, my daughter a little less. Turkey brochettes with Espelette pepper, always under the sun the spices are important for this poultry which lacks a little personality, here the pepper enhances this brochette. A great variation, which however allows each chef to follow his whims. Turkey kebabs …
The baguette, nothing more brilliant than baking a homemade baguette for breakfast for your guests, of course it will take a little organization. The ideal would be to freeze them at the end of the last shoot, but I will do some testing and I will keep you posted. I love to bake bread and …
Raspberry Panna Cotta Recipe Summary: Panacotta recipe, I like the lightness of this dessert, if you master the agar agar the cream will be full of tenderness. Raspberry dessert, with this raspberry panacotta or raspberry panna cotta, this last version seems the fairest, always tasting new, I like to try new panna cotta, it goes …
Recipe: Vegetable puree Vegetable puree recipe, a little desire at home to eat vegetables, then nothing like a puree with seasonal vegetables. Just a little fresh butter before serving. This time in this dish, no particular need, but we were happy to eat rather light (up to you to play with the butter). Of course, …
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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