Recipe: Revisited apple pie Apple pie recipe revisited, with green apples from Canada, soft but still a little crunchy, we loved it. Apple pie coating, I made salted caramel, a real delight for this apple pie. Here’s how to make an original apple pie your guests will love. Recipe ingredients Recipe for Revisited Apple Pie …
Green olive and tomato tapenade recipe I always have tapenade at home waiting in my refrigerator, at home it’s been a long time since we no longer buy appetizer cakes in supermarkets. I also often have a dry sausage bought on the market in Vesoul from my friend Odile, who offers a multitude of olives, …
Recipe: BBQ ham Barbecue ham recipe, cooking in two stages so as not to overdry the ham, I love when the skin is crisp. Jean Michel and Béa are good at making us super crispy ham. You will say another barbecue recipe, but at home we never tire of this cooking method, the barbecue is …
Recipe: Cordon bleu Franc comtois Cordon bleu recipe from Franc comtois. In Franche-Comté, cordon bleu combines the quality of products with the aromas of Comté and Luxeuil ham to delight young and old. Cordon bleu mounted with chicken cutlets, some add fresh cream. Of course I served my Franc Comtois cordon bleu with a very …
Recipe: Banana and raspberry clafoutis Banana and raspberry clafoutis recipe,. I don’t change the clafoutis recipe anymore, it is so soft and tasty that I readjust my clafoutis recipe according to the fruit that I am going to work. Raspberry dessert here is a fruit that never leaves me indifferent, I always have some in …
Recipe: Strawberry Sabayon Strawberry sabayon recipe, an original way to consume strawberries here, my favorite gariguettes, I love them in all forms. Here is a strawberry dessert for a great occasion, the strawberry sabayon can be prepared in advance and baked at the last moment. A dessert to be made when the strawberries are not …
Tagliatelle primavera recipe Summary: Recipe tagliatelle primavera for the arrival of spring, pasta with the color of hope. With or without pesto a colorful pasta dish. Recipe tagliatelle of the sun with the arrival of spring. Recipe fresh homemade pasta with vegetables. Tagliatelle recipe for vegetarians. Cooking fresh pasta for just a few minutes in …
Recipe: The Golden Mountain The Mont d’Or season started on September 10 and we can taste it until May 16. Mont d’Or also known as “Vacherin du Haut-Doubs” is a soft, lightly pressed and salty cheese with a creamy consistency. It can be recognized by its special packaging: surrounded by a spruce strap and kept …
Recipe for sea bass fillet with cranberries, a sweet and savory recipe for all lovers of this fish, cooked just in a pan. A fish recipe to get off the beaten track, I lifted my sea bass fillets to cook them in a pan in a little butter then a lingonberry coulis. To lift the …
Recipe: Cherry tomato and garlic brochettes Cherry tomato and garlic skewer, these skewers will be ideal to accompany grilled meats. Easy recipe with these small skewers, each cherry tomato is pricked with a piece of garlic, the cherry tomatoes will be deliciously flavored. Here is a very red garnish on your plate with these cherry …
Recipe: Veal kidney skewers with sesame Recipe for veal kidney skewers with sesame, ideal for cooking on a plancha. Lightly flavored with sesame seeds, another way to consume veal kidneys. Of course, like many people, at home we love veal kidneys, here without cream sauce, they will stay a little pink. What is good with …
Recipe: chanterelle soup Recipe velouté of chanterelles or velouté of chanterelles with potato, an appetizer to start a meal. What a pleasure to pick chanterelles in the woods and consume them with friends in chanterelle velouté. I chose this chanterelle velouté to make an appetizer for my friends, I served them in mini lion head …
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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