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 …
Recipe: Vegetarian Salmon Hure Vegetarian salmon hure recipe, my sister who is a vegetarian came to eat at the house. So fish meal, it was good my hypermarket had just received wonderful whole salmon. I like undercooked salmon, I like baking for this generous fish. Farmed salmon it was very fresh not too fatty, really …
recipe: porcini mushrooms in butter Summary: Recipe for porcini mushrooms in butter, here is a recipe for everyone and yet the result is worth the effort, an easy recipe to make. I love these generous mushrooms that grow a little in our forests. I like its smell and taste with white or red meat, but …
Recipe: Veal kidney Recipe for veal kidney, we cooked them in cream and flambéed with cognac. Recipe for veal, kidneys, one of the noble parts of veal, I like them with cream but especially pink cooking. A starter for friends who appreciate veal kidneys and all the other offal. Veal kidney we accompanied them with …
Recipe: Apricot liqueur Apricot liqueur recipe to consume for the end of year celebrations, I used for this dried apricot liqueur recipe. The liqueur, nothing better to end a great meal with friends, a little syrupy it will be the happiness of these ladies. I will offer you a recipe for fresh apricot liqueur next …
Chicken Fillets with Lemons Recipe Spring is the barbecue with a healthy recipe to start the sunny days, chicken marinated in ginger and lemon a touch of sunshine, easy but tasty cooking, accompanied by a salad of plain tomatoes, you will love these fillets. of chicken with lemons. You have the option to cook your …
Recipe: Quail stuffed with foie gras Recipe for quail stuffed with foie gras, I like to taste foie gras all year round. These delicious quails stuffed with foie gras, the foie gras has melted gently to flavor the quails. I like them lightly dressed in a veil of smoked breast, these quail stuffed with foie …
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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