Instructions Stuffed pasta recipes, I had seen a recipe like this I do not know on which magazine, and it had me excited. A nice recipe made of sweetness, not spicy enough for me, I would have liked it to be slightly more spicy. Nothing like finishing off the leftovers of a royal sauerkraut, it’s …
Barbecue Sardines Recipe Summary : Sardines on the barbecue, with this sun we had lunch outside. Barbecue sardine recipe flavored with chopped mint, grilled with a round trip, the sardines are ready for tasting No need to empty the sardines for this recipe, I chose fillets. The grilled sardines on the barbecue, it’s summer, the …
Recipe: Mash croquettes Recipe for mash croquettes, we had a little mash left and not enough to make a gratin, we opted for mash croquettes in addition to I still had grilled ham. We love these tasty little croquettes, I will test once for an aperitif dinner, but with smaller dumplings, and probably with shrimp, …
Cep soup recipe Recipe for ceps soup, I waited patiently for the arrival of the boletus on the market, this morning my market gardener wore magnificent small boletus. I love this mushroom, I particularly love toasting it in hot butter and as soon as it has taken on beautiful colors, it is cooked and ready …
Recipe: Beef rib with tapenade Rib of beef with tapenade recipe, a recipe for making ribs of beef all year round, here baking in the oven. You no longer have to wait for barbecues to enjoy a nice piece of beef, you will rediscover the tastes and pleasures of barbecue. Enjoy this recipe in your …
Recipe: Langoustine rillettes Lobster recipe but also salmon rillette and finally fish rillettes. Complete fish rillettes for a starter of seafood, I like to cook these reductions of shells and scampi heads, which cook slowly with white wine. Recipe ingredients Lobster rillettes recipe for 4 people 300 g of langoustines 250 Gde red mullet 120 …
Recipe: Scallops with mushrooms Recipe Scallops with mushrooms, to start a meal, I served them in casseroles. Be careful when cooking the scallops, just a round trip and your scallops are cooked. What is great is that the scallops can be found all year round, even at home in Franche Comté. Scallops with mushrooms a …
Recipe: Creme brulee with salted caramel Salted caramel crème brûlée, a different cream with a scent of salted caramel sauce, it’s hard to remain indifferent to this divinely scented cream. We love it or we don’t like to be careful about managing sugar. It’s true that caramel brings a lot of sugar, I think I’ve …
< Recipe: Risotto with porcini mushrooms Cep risotto recipe for my daughter Léonie’s birthday meal, she chose the menu, a porcini risotto for 20 people frankly it was a bit hot. Recipe for porcini mushrooms I love these mushrooms, they go wonderfully with Arborio rice for a risotto. Risotto with porcini mushrooms and parmesan, here …
Recipe: Cherry fritters Cherry donuts recipe. A fairly easy to make cherry fritters recipe that comes straight from my grandmother, the memories come in as I type the text. What a pleasure to taste the still warm cherry fritters, sweetened with caster sugar which crystallizes a little. The children come to measure the baking of …
Recipe: Asparagus clafoutis Asparagus clafoutis recipe, another way to consume asparagus, they are abundant in the markets at the moment. I will offer you other original recipes of this vegetable. I like very fresh asparagus, I like when they have a few droplets of water at the cut, it is a sign of freshness. Green …
Recipe: Beef brochettes Beef kebabs recipe. Here are the beautiful summer days, nothing better than to start with beef kebabs, flavored with home cooking grilling salt. Piece of beef to make your skewers: ask your butcher for a pear, its shape and taste are perfect for making beef skewers with peppers. Ready in a few …
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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