Recipe: Shallot in vinegar Pickled shallots recipes, to start a good meal and accompany a good do not house terrine, a little sweet this recipe should please you. I chose gray shallots with their skins like a shell for this pickled shallot recipe. The vinegar flavored with a stick of cinnamon and fresh thyme, barely …
Recipe: Mini chocolate charlotte Charlotte chocolate with homemade spoon cookies, a royal dessert for all gourmets and chocolate lovers. This chocolate cake remains for me the most tantalizing dessert. A chocolate charlotte recipe that is easy to make, if you don’t make the cookies with a spoon. A recipe with a homemade spoon cookie, a …
Beautiful Hélène pears recipe Recipe for beautiful Hélène pears revisited, a beautiful dessert, very gourmet, be careful before you love chocolate, many shows with the melting of the dark chocolate shell, I liked seeing this generous fountain flow and melt the sphere. The pears drowned in this hot chocolate brought a little freshness with of …
Recipe: Sea bass fillets with vanilla butter Recipe sea bass fillets with vanilla butter. Sea bass fillets with green asparagus and vanilla butter, which will deliciously flavor the fish. Sea bass fillet recipe with to accompany a green asparagus recipe, grilled in vanilla butter. Cooking green asparagus just in butter, still a little crunchy. Recipe …
Recipe: Asparagus carpaccio Asparagus carpaccio recipe with avocado oil, this is a new way of presenting asparagus, I had chosen beautiful purple asparagus. I decorated my asparagus with avocado oil, it came to divinely flavor this king’s dish. Asparagus, the vegetable of spring, we also associate it with the sun, it is often a dish …
Homemade ravioli recipe with cheeses Instructions The ravioli di magro. Homemade cheese ravioli, a cheese ravioli recipe with feta and parmesan cheese. What a pleasure to cook fresh pasta, the whole family participates here in the ravioli di magro, they are meatless. To make his ravioli no need for a plate, for years I …
Recipe: Wild boar pâté Recipe for wild boar pâté, Philippe was making room in his freezer, like most hunters with the opening of the hunt. I am not a hunter and not even at all, on the other hand I love game in sauce, terrine, barbecue, and luckily I have some friends who are hunters …
Pesto Tomato Trio Recipe Three tomatoes, three species, three different tastes: black Crimean tomatoes of a burgundy red, dark and of a beautiful round shape, their flesh color raw red. Andean horned tomato from the Andes Cordillera, firm flesh, without acidity, very digestible and fragrant, but it is not always easy to find. Tomatoes Marmande …
< Recipe: Raspberry muffin Raspberry muffin recipe, I love these deliciously scented little muffins with raspberries, barely tart. We love these cupcakes more and more for coffee or breakfast, even if I’m home alone I dip them squarely in my cup of coffee. Of course, you can endlessly multiply the recipes with all the fruits, …
< Recipe: Duck Parmentier Duck parmentier revisited in a home cooking style. I did not use confit duck leg for this recipe, because I found beautiful sleeves on sale in my hypermarket. Of course at the end of cooking I recovered all the duck fat, which I passed through a Chinese then poured into a …
Chorizo chicory recipe I’m a fan of cooked or raw endives, it doesn’t matter, I enjoy it. But when I cook them right in the pan with a little olive oil, it becomes killer. Endives with chorizo, deliciously flavored with this sausage from across the Atlantic, a small béchamel garnished with freshly grated Comté and …
Recipe: Rilettes with St-Jacques Recipe for rillettes with Saint-Jacques for a nice starter for the end of year celebrations or to start the meal, slightly flavored with red pepper from Séchouan. I like this kind of entry, a discovery recipe that will surprise your friends as an aperitif. I love homemade products where you play …
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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