Tagliatelle recipe between sea and land Recipe: Calamari recipe, here is pasta with squid and chorizo paste, a rather explosive marriage, we devoured them. I have always liked cooking calamari, failing to be by the sea, they are everywhere today for everyone’s enjoyment. With homemade pasta, this recipe will not leave people indifferent, the chorizo …
Recipe: Tuna cake Tuna cake recipe, to start a meal with a small aperitif. This tuna cake is whole part for a dinner aperitif. I used natural tuna for this recipe, it’s practical I always have some in my reserve, for the color I added corn and of course a large parsley. This tuna cake …
Recipe: Castellane with Roquefort Castellane au Roquefort, I love Barilla pasta and the new collection of dry pasta is a hymn to Italy and its regions. Delicious pasta ready in a few minutes, they are the joy of our evenings with friends, tasty and always full of color. The Roquefort melts into the pasta and …
Caramelized Macadamia Cookies Recipe With macadamia nuts anything is possible, I like when they are salted and use them in cakes, they go wonderfully with my recipe for caramelized macadamia cookies. The little salty taste will amplify the flavors of the chocolate, the caramelized nuts bring this delicious little crunch by perfuming the mouth with …
Recipe: Pheasant crusted pâté Pheasant pâté recipe, for an aperitif with friends this shortcrust pastry has been devoured in a few minutes. I like to make mini pâté en croute with meat, be careful not to overcook them, because the mass of the meat is light. I often let my meat marinate overnight, for this …
Recipe: Ham with Port Port ham recipe, I’ve been wanting to test this recipe for a while now, it is still reserved for Port lovers. An easy recipe to make, it is quite quick and does not require a great deal of cooking experience. I took ham from my friend, it is not expensive and …
Recipe: Panacotta Roquefort and raw ham Panacotta roquefort and raw ham recipe, a Roquefort recipe for a starter with character, you are going to love this starter. A recipe with this parsley cheese that is Roquefort, the sweetness of panacotta with the taste of Roquefort, ideal for an aperitif, you can taste it with a …
Wine producers, Let us not forget that: the “food” has become consensual, televisual. It brings together generations and styles. The great chefs have seized on this subject of general interest and have gained ground on the historical players. Today cooking is a matter of love and seduction; the existence of blogs will not deny it. …
Recipe: Tomato soup Tomato soup recipe, I still had tomatoes that had suffered in the refrigerator. I accompanied my tomato soup with finely chopped leeks and just seared a little in butter, they were still a bit crunchy. Surely the last hot soup, finish with a tomato soup before entering the spring. Recipe ingredients Recipe …
Recipe: Marinated Chicken Skewers Recipe marinated chicken skewers. Homemade chicken kebabs are our favorite kebabs, we love to cook them with different sauces and let our chicken kebabs caramelize a little. Here is a marinated recipe, for a little spicy skewers and some vegetables to accompany the chicken skewers. Be careful when cooking the chicken, …
Recipe: Hot oysters with currants Instructions Recipe hot oysters with currants, it is the period of oysters we find in all the stores at the end of the year. This time, I chose to present you a recipe with beautiful red currants, it is not the season and yet they come directly from Holland and …
Recipe: Breadsticks Recipe for breadsticks, I still had bread dough and more room in my molds, so I opted to make breadsticks, only memories of our trips to Italy. Breadsticks in Italy are part of the catering industry. You will have it on the tables in restaurants in Italy every time. I love to make …
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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