Recipe: Wild garlic bud puffs Wild Garlic Bud Puff Recipe, I still had plenty of buds left over from last year stored in olive oil and in the fridge, I took advantage and frankly it was great. Already the guests are looking for what it is, most of the time they don’t know. The first …
Recipe: Green olive tapenade Green olive tapenade recipe, this is the last tapenade of the year, you can play with colors during an aperitif dinner. When I present a preparation with olives, I never spread in advance, I leave it to everyone to cover their toast. Green olive tapenade can accompany fish or even vegetables. …
Recipe: English chocolate cream Chocolate custard recipe, an even more delicious version, you will love this very smooth and divinely scented little cream. A cream that can accompany all your desires, it is divinely greedy not too liquid, with its chocolate taste, it will delight all your guests. A revisited version of the traditional English …
Lemon Freshness Blast Recipe It’s all in the title, and believe me, this dessert is really a killer, as you go down in the verrine the lemon flavor increases. It was my friend Laurence who gave me a supply of “Régal” magazine, so I found this devilish recipe in this magazine. I took advantage of …
< Recipe: Kidney with mustard Mustard kidney recipe, it’s always a house party when I come back from the market with kidneys. This time I cooked my kidneys with mustard and of course white wine. The mustard has spiced up my sauce sweetened with cream and wine, the kids loved it. I served my kidneys …
Penne rigate and Comté gratin recipe We are big pasta eaters at home, however, no origin with Italy except a great love for this country and its people and especially its cuisine. In reality (and not to lie to you), when I prepared my revisited tomatoes, I had some stuffing left, so what could be …
Happy New Year everyone I present to you for once a creation that has nothing to do with my cooking, no… don’t look !! it is surely the virus guilty of my isolation. You have already noticed, at the end of the year, that home cooking has run out of steam, no… it’s not a …
Recipe: Crème brûlée with rose petals Crème brûlée recipe with rose petals, the sweetness of the rose to flavor my crème brûlée recipe, it’s a bit like Catalan cream. I use a creme brulee blowtorch, but you can also burn your creme under the grill of the oven, but it’s a bit trickier. Recipe ingredients …
Recipe Duck breast with foie gras Instructions Recipe for duck breast with foie gras and porcini mushrooms, here are the end-of-year celebrations. I offer you your meat dish, bites of happiness. With each bite it’s the same thing, yet it remains a very simple recipe to make. Baking is very suitable for duck breast, if …
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Recipe: Yogurt sauce Yogurt sauce recipe, here is an ultra light sauce, ideal to accompany cucumbers or artichokes, it is so good that it is eaten with a spoon. A light recipe it can accompany a fish but also a poultry. You can add a little crème fraîche but of course the calories go up …
Recipe: Asparagus in the microwave Asparagus recipe in the microwave, a quick way to cook them, for people in a hurry. It’s such a shame to miss these beautiful vegetables that arrive on the shelves of our markets. I like asparagus, I like to accompany them with a tasty, slightly scented sauce. Cooking different from …
Recipe: Wild garlic and Comté puff pastry Bear garlic and Comté puff pastry recipe, here are some very inexpensive puff pastry recipes. In fact, wild garlic abounds in our forests and I always have several jars in my refrigerator. I like to prepare the small puff pastry for the aperitif. With the bear garlic and …
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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