Sweet and sour sauce, a sweet and savory recipe just spicy enough not to go unnoticed, you will devour it. It can accompany meat or fish, shrimps in sweet and sour sauce, chicken in sweet and sour sauce, but also Chinese pasta. I also used it with a pierrade, but friends loved it. I will …
Recipe: Lemon verrine Lemon verrine recipe, I chose lime for this recipe. Lemon cream verrine to end a meal that is a little too generous, light it will pass to finish a meal in all beauty. Lime recipe, I love working with lime, it always gives a very fine taste to all your dishes. Recipe …
Arugula Pesto Recipe Just like at home, we are fond of homemade pasta, so we have to innovate often enough to diversify our pasta recipes and especially their sauces. I had already been waiting for several weeks to find the first rockets on the market stalls in Vesoul. This morning it was beautiful, very green …
Recipe: Beef carpaccio Beef carpaccio recipe, I asked my butcher for a nice piece, the meat was so good that we didn’t have enough …. A plate of red beef, frankly it was too good and too good, the photos speak for themselves. A nice piece of beef to make this beef carpaccio, raw meat …
Recipe: BBQ mackerel Recipe for barbecued mackerel, let’s make the most of this beautiful summer by eating barbecued fish, it’s good for your health and a change from the traditional chipolatas and merguez. Mackerel cooks quickly on a baking sheet, you can start on the skin so that they are barely crispy. In summer at …
Zoom, the clusterThe vines in Charente and the sun In 1919 the great-grandfather Philippe Bétard bought the Domaine des Groies. But it was in 1924 that Auguste Bossis began to plant the first vines. Today the Bossis Raymond family and their two sons Jean-Luc and Jean-Marie invite you and welcome you to their 19th century …
Recipe: Breadsticks with Parmesan Recipe for Parmesan breadsticks, ideal to start a meal, these small Parmesan breadsticks will add a little crunch to your aperitif. At home we particularly like aperitifs that last a little or dinner aperitifs. I will introduce you to other fragrances later. But Parmesan lends itself well to this kind of …
Recipe: Quail with wild lingonberries Quail recipe with lingonberries, flavored with a sweet white wine. Recipe for roasted quail with lingonberries in the cast iron casserole dish, be careful not to overcook them as they could dry out. Quail with wild lingonberries for a festive meal. Recipe ingredients Quail recipe with lingonberries for 4 people …
Recipe: Butter spinach Spinach with butter recipe to accompany meat or fish that is still a little crunchy, these spinach was as beautiful as it was tasty. Beautiful colors after cooking you can have a beautiful green on your plates, or in your risottos or even in fresh pasta. Recipe ingredients Spinach with butter recipe …
Recipe: Fig chutney Fig chutney recipe, here is a perfect recipe to accompany a homemade terrine or even a foie gras, you can make it several days before. Given the price of figs in winter, the ideal will be to use dried fiques, they will still be more fragrant. Fig chutney to start a Christmas …
Chocolate and Ginger Mousse Recipe Instructions barely lemony, the ginger perfumes this chocolate mousse. Dark chocolate mousse, I have a whipped cream for this mousse, which will make my chocolate mousse much smoother. Ground ginger for this chocolate recipe in addition to these virtues, ginger comes back slightly to spice up this chocolate mousse. Chocolate …
Morteau and Comté sausage bites recipe Summary: Ideal aperitif sofa for an aperitif dinner, you will surprise your guests with this aperitif cuisine. Morteau sausage with Comté. I really like the preparation of aperitifs, these bites will awaken your taste buds where Franche Comté is in the spotlight, here is an original aperitif. Morteau 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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