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, …
Recipe: Beef rib with butter and garlic Butter and garlic prime rib recipe, I love beef but at home the cooking is totally different. For my well-done daughter (the unhappy one) and my son (well done, it’s sad), I like it blue but warm. So with this baking, I was able to play with the …
Recipe: Lentils with fresh sausage Instructions Lentil recipe with fresh sausage, this is an almost winter dish, but today it is not too hot and we wanted lentils with fresh sausage. The sausage comes straight from the Saturday market from my small producer. I chose it fresh not smoked, just for a change. I also …
Recipe: Raspberries and white chocolate Charlotte with raspberries and white chocolate. Raspberries and white chocolate, I love to play with this union a gourmet marriage, a very light mousse rather easy to achieve. White chocolate and raspberry recipe The sweetness of white chocolate with the light acidity of raspberries, you can decorate your charlotte with …
Recipe: Blackberry tart Blackberry tart recipe, I had kept some blackberries the day we went to harvest for the liqueur to make this tart. I love working on blackberries, they are always full of juice. A recipe very easy to make indeed the wild blackberries are very tasty. I chose a store-bought shortbread because I …
Recipe: Cherries in brandy Brandy cherry recipe with Montmorency cherries. Brandy cherry recipe with sweet and sour cherries. No need for a pitcher for this recipe we keep the stones and part of the stems of the cherries. Cherry in brandy recipe to reserve for Christmas. Recipe ingredients Recipe of cherries in brandy for 1 …
Recipe: Crusted salmon Crusted salmon recipe, for this baked salmon recipe the cooking should not last more than 15 minutes, so that the salmon is not overcooked. I like to cook salmon in all these forms, barbecue, casserole, in the oven, salmon are suitable for all types of cooking. I’ll be making a salmon soup, …
Recipe: Mixed salad and quail egg Valentine’s Day. Easy Valentine’s Day meal, for three days I will offer you and concoct your Valentine’s Day meal, for your romantic dinner at home. Romantic dinner recipe here is the starter that you could serve for your Valentine’s Day meal. Do not ask yourself the question of what …
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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