Recipe: Zucchini and ham Zucchini and ham recipe, ideal for a dinner meal, these small zucchini flavored with smoked ham will delight your guests. Gratinated with Parmesan, they remained a little crisp. Served in small porcelain spoons, they really had a lot of effect and did not resist the onslaught of the aperitif. I will …
Beetroot Verrine with Boursin Recipe You are going to tell me another beetroot verrine, well yes, a new idea, lighter and different with a very particular flavor, I loved it. No cream for this recipe just cheese, good !!! I put Boursin, because I had it in my fridge, but a good cream cheese will …
Recipe: Red mullet fillet with spinach Spinach red mullet fillet recipe, an easy recipe, en papillote, we love spinach recipes, they are full of vitamins. Cooking red mullet in the oven, cooking without much fat, where the fish will be flavored in the foil. The red mullet fillet in spinach, cooked in the oven for …
Pissaladière recipe with anchovies and tomatoes Anchovy pissaladière cooked with mashed tomatoes and onions, a flavor that arrived directly from the south of France. Niçoise pissaladière recipe for an aperitif with friends, of course we chose a rosé from the south of France, to accompany this beautiful pizza. Anchovy pissaladière barely spiced up with Tabasco, …
Recipe: Hot oysters with figs Summary: Recipe for hot oysters and figs, a savory and sweet recipe. I served them at the same time as the Caribbean chilli oysters, a nice contrast. We love hot oysters at home, they are always present at Christmas and New Years and sometimes even raw. A great idea to …
Buckwheat Bread Recipe Summary: When you start to bake your bread, you quickly realize that you eat it every day. I also really like to present new breads with different shapes, tastes and colors. Buckwheat bread a fairly black flour, which gives a flavor and a particular color to this bread. Almost a tribute to …
Recipe for dry duck breast with spices Instructions I am posting this recipe online, because we are 40 days away from Easter, the ideal time to prepare this duck breast to eat at Easter. I like this product rather easy to make, which will easily replace dry sausages or raw ham. Last year I had …
Recipe: Veal blanquette Recipe Blanquette of veal or old-fashioned blanquette of veal. Cooking blanquette of veal in a cast iron casserole dish, with vegetable broth. The veal blanquette sauce with a white wine, I chose a Puligny-Montrachet from the Burgundy region. Veal stew; an easy recipe to make a little long but so tasty. A …
Recipe: Sausage Puff Pastry Sausage puffs recipe. The ideal would be to put them in the oven when your friends arrive, a quick cooking let stand the aperitif with small sausages a few minutes, indeed they must be lukewarm and not hot. For an aperitif, these little sausages will make short work, children love it …
Recipe: Paella Paella recipe, it’s been a while since I planned to make a beautiful paella. Dominique had ordered small red squids, a real wonder. I like to cook paella, always for several hours, but always very pleasant moments, with a little white… Paella, there are surely other recipes, some use rabbit, others no chorizo, …
Recipe: Cantonese rice Cantonese rice recipe, ideal to accompany shrimps with sweet and sour sauce, a recipe that my daughter has been asking me for for a long time. It’s not the easiest, but this recipe is for everyone, you can play with the colors. The eggs should not be beaten too much in order …
Recipe: Brioche with pearl sugar Brioche recipe with pearl sugar, nothing like a homemade brioche. I promised you other brioche recipes, now it has evolved further from my first brioche. Next time, I will try to let it rise directly in the oven at 25 °, for 3 hours. I will also need farm eggs. …
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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