Recipe: Anchovy puff pastry Anchovy puff pastry recipe, I love to nibble them during aperitifs, but I also take great pleasure in preparing them. I like above all to play on tastes and especially colors. I like the surprise of the guests when the appetizers arrive at the table. Here the anchovy is slightly sweetened …
Recipe: Chocolate and praline cake Recipe for chocolate and praline cake, beware, here is a cake revisited by a great pastry chef, we are still full of pleasure. I love all the chocolate desserts here it is married with pink pralines that I have mixed. They give a different consistency to the cake. It’s like …
Recipe: Sea bream fillet with chili and lime Recipe for sea bream fillet with chili and lime. a dash of lime, a slightly spicy taste with chili. Cooking the sea bream fillet in a pan under a low heat always, it remains the difficulty, an overcooked fish loses all its interest. This fish recipe is …
A great discovery for the month of November 2018, theRestaurant L’Oz in Saint Cyr Montmalin in the Jura Today I’m going to tell you a story that took place at the end of last November. First of all, I want to tell you that this article is not an advertisement, but just a need …
Wild garlic and crab pie recipe Crab tart with wild garlic, baking in the oven for an easy recipe, a way of thanking Mother Nature who is very generous with wild garlic, abundant in our forests. . Crab quiche for the evening meal, we tasted it with a green salad. The wild garlic season gives …
Recipe: Cherry pie Recipe for black cherry pie and Saint Genis praline, this pitless cherry pie will delight children and adults alike. Cherry pie on a lightly caramelized puff pastry. Easy and quick cherry pie, you can even make sour cherry pie on the same principle. Recipe ingredients Cherry pie recipe for 4 people 250 …
Recipe: Salted butter caramel Salted butter caramel recipe, a caramel recipe that you can use in many desserts. This salted butter caramel sauce will conquer the whole family, you can use it more or less liquid depending on the amount of butter you add. It can also be used for pies with fruit, such as …
Cod Parmentier Recipe A mash that is a bit special when the potatoes are cooked in the oven, they take on a delicious flavor that highlights this cod Parmentier; you can even let them toast a little, they will be even tastier. It is not often that we eat potatoes at home, but we like …
Blue Lagoon cocktail recipe The blue Lagoon was created by Andy Mac Elhone at Harry’s Bar in Paris in 1960, and it’s actually a drink that should be drunk for two. Andy MacElhone is none other than the son of Harry, founder of Harry’s Bar and inventor of the Side Car and the White Lady, …
Lemongrass Pork Recipe This morning, in my supermarket, I found fresh lemongrass; straight away, I wanted Chinese cuisine (in any case of Chinese inspiration) and immediately I was ready for a Lemongrass Pork. Sweet and savory cooking is not everyone’s business, I still like it, even a slightly spicy recipe; this lemongrass pork lends itself …
Cherries with mint pesto So much for your aperitif with new colors and new tastes: the first tasty summer berries cherries. The olive oil will go well with the cherry, the herbs will bring out the red of the cherries, we loved these cherries for the aperitif. Beautiful red cherries to accompany our aperitif. Cherries …
Recipe: Mixed salad Recipe Mixed salad or Alsatian salad, I like this generous salad, I often choose it when I am at a restaurant in Alsace. It was about time I gave my daughter a taste of this easy-to-make starter. We love the Gruyère here in this recipe it’s generous, accompanied by a little white …
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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