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 …
Tapenade recipe with peppers and black olives Another tapenade, but it’s true that at home the aperitifs always last a little, I particularly like these intense moments of exchanges. I had peppers in oil jars and I was looking for an original recipe for the aperitif, what is good with this kind of product is …
< Recipe: Veal kidney with grain mustard Recipe for veal kidneys, we cooked them with grain mustard or old-fashioned mustard. Veal recipe, kidneys one of the noble parts of veal, I like them with cream but especially with a pink cooking, I also like to flambé them. At home, it’s always a great moment that …
Chorizo Potato Recipe Potatoes with chorizo, au gratin with Comté, the apples will cook in the juice of the chorizo and will be deliciously flavored. A potato chorizo recipe, an easy recipe flavored with the Comté, this recipe is au gratin and full of taste, it will also take on beautiful colors with the chorizo. …
Recipe: Veal paupiettes with tomato Recipe for veal paupiette with sundried tomato, I love the scent that tomatoes give off when cooking. I like to serve my paupiettes with shells that bathe in the sauce. This stuffing can be used for a lot of other things, making it with veal allows you to have a …
Recipe: Asparagus with Parmesan Recipe Asparagus with Parmesan and Parma ham roasted under the grill. A few sage leaves to flavor the Parmesan asparagus dressed with Parma ham. A starter to be served warm accompanied by an Italian wine. Recipe ingredients Recipes Asparagus with parmesan for 4 people 12 large asparagus 8 thin slices of …
Celeriac Velouté Recipe With the cold that arrived, nothing like a good soup for the evening meal. This time I used celeriac, my daughter loves it in a salad; it’s a great opportunity to introduce him to other flavors. I did not mix it, because Léonie refuses to eat soup if there are a few …
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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