Herb and smoked salmon croissant As an aperitif or as a starter with a green salad, this croissant with fine herbs and smoked salmon will not have time to heat up on your plate. Smoked salmon is fun all year round, in addition it has become a little democratized and come back cheaper, several there …
Recipe: Pork tenderloin with cranberries Recipe for pork tenderloin with cranberries, here is a marriage of happiness with the slightly tangy cranberries which perfume this sauce. Pork tenderloin, be careful cooking pork tenderloin remains a delicate part, do not overcook them, the meat should be soft. A creamy sauce with cranberries and sweet wine, let …
Black olive and fig tapenade recipe I like aperitifs where everyone makes their toast more or less generous, I like them very covered. I love the taste of the black olive and fig tapenade. The tapenade is perfect for dinner aperitifs, we served it with an excellent Jura rib. The sandwiches are made to the …
Recipe: Breadstick with Comté Breadsticks recipe with Comté, how to make breadsticks without making Comté, the cheese of our region. I like homemade appetizer cakes, I’m going to start freezing them to test, of course I’ll be sure to tell you about them. I imagine freezing the raw breadsticks to cook them just before serving …
In laminated Ham Ham puff pastry recipe Ham puff pastry, ideal for the evening meal, you will serve it just with a nice green salad. Soft and crunchy at the same time, it will not leave anyone indifferent, here the ham puff pastry is very generous, but I received friends for dinner, with a …
Recipe: Andouillette gratin Recipe of andouillette and roquefort, for the pleasure of a private lunch. This rather rich gratin remains a fairly masculine meal, cream and andouillette is something. At home there are only two of us devouring andouillettes in all their forms. I also like them simply grilled in a pan, when the casing …
Beaujolais boar terrine recipe this wild boar terrine for the holidays. Wild boar terrine accompanied by blueberry chutney, wild boar terrine with country bread. Wild boar terrine with its jelly. Recipe Wild boar terrine with Beaujolais Nouveau for 10 people: Ingredients 1 kg of wild boar 0.800 gr of pork loin 0.300 gr of pork …
Chicken liver and armagnac terrine Summary: Recipe Chicken liver terrine with armagnac, I love my homemade terrines, I love to prepare them and of course, I love to taste them with my friends. Always greedy, they are ready for each test. This time I chose a terrine of chicken liver with armagnac, which we will …
Chicken risotto Summary: Recipe for chicken risotto flavored with fresh mushrooms. A chicken and mushroom risotto recipe for an evening meal with friends. At home we particularly appreciate these Italian rices, they are soft and always creamy, of course they will be different depending on the ingredients used, but this is especially why they are …
Pork and snow peas brochettes recipe Skewers are meat and lots of vegetables, I love it, I like playing with spices to have different flavors and add green vegetables that will stay crunchy. The fact that it is pork for these Skewers of pork and snow peas, cooking is important, you must cook the meat …
Recipe: Bresse blue cannelé Bresse blue cannelé recipe to start your meal, your friends will love. Savory cannelés, an easy recipe that you can freeze raw, once frozen unmold the Bresse blue cannelés and repeat the operation. This way you can drop them out and vary your aperitif without a lot of work. Fluted with …
Recipe: Chorizo omelet Chorizo omelet recipe, cook a few minutes and go to the table. I love making omelets when I’m home alone, there are so many possibilities it’s a never ending story. Chorizo omelet, I also grated an old Jura county from Salin, which my brother had brought back to me. The chorizo as …
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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