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 …
Recipe: Cauliflower gazpacho with curry Cauliflower gazpacho recipe with curry, gazpacho soup recipe, eaten cold. It is Spain at the origin of this cold soup to be tasted during the hottest moments of summer. cold cauliflower with curry like curry soup. Coriander to flavor this gazpacho with a tomato coulis. Recipe ingredients Cauliflower gazpacho with …
Recipe of Tagliatelle with cancoillotte Always a great moment, when I decide to make fresh pasta; in truth, it’s once or twice a week, what’s more difficult is figuring out what kind of pasta we’re going to eat, opinions differ at home. In any case, we all agree that the accompaniment will be Tagliatelle à …
Recipe: Shrimp Nem Shrimp spring rolls, here’s how to make homemade shrimp spring rolls. Shrimp spring rolls with black mushrooms a homemade recipe the only difficulty is rolling them. A Chinese nem recipe for all amateurs as a starter or aperitif, they will appeal to children and adults. My favorite shrimp nem, cooked in a …
Recipe: BBQ tuna Barbecue tuna recipe, I like this fish often children confuse tuna and meat when cooking on the barbecue. Scented with sesame seeds and just a little oiled, these skewers were divine and we had a blast, I’ll do it again. The bluefin tuna is becoming rare, this time it was of good …
Recipe: Vinegar sheep’s trotters Recipe for sheep’s foot in vinegar here we go, they are there in our woods, until the first frosts I love going in the woods with my daughter, always a great moment of relaxation and even when we come home empty-handed , without any mutton’s trotters I find that the vinegared …
Chicken supreme with morels Summary : Chicken supreme with morels, of course what enhances this dish is above all the morel sauce. A recipe with a stuffed chicken supreme, that’s a whole program with the addition of a morel sauce. Morel sauce, the real recipe for the morel crust, I admit it’s a bit expensive, …
Recipe: Candied Clementines Recipe for candied clementines, here is a preparation for the end of the year celebrations, you can prepare them a good week in advance and keep the clementine peels in the refrigerator. The bark of clementines remains a very fragile bark, be careful when making your zest, then keep the clementines at …
Recipe: Red puff pastry Red puff pastry recipe, ideal to start an aperitif, slightly spicy, they will give a little spice to your aperitif. The men will love it, some women will love it too, but be careful not the children. I liked the crispy side and the extra spicy softness inside. We only used …
Recipe: Guinea fowl thighs stuffed with foie gras Baked guinea fowl recipe for the end of year celebrations, for this roasted guinea fowl, I chose to make a foie gras sauce. I only used guinea fowl thighs that I had boned by my butcher. Guinea fowl thighs stuffed with foie gras, a main course that …
Recipe: Salmon soup Salmon soup recipe with vegetables, a complete dish to be eaten by the side of the fireplace. Not really a fish soup, we loved finding these little vegetable cubes. Salmon soup recipe, my daughter loves salmon, I dedicated this salmon soup recipe to her. I used salmon steak to make my soup, …
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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