Recipe: Tagliatelle with Parma ham and parmesan cream Recipe for tagliatelle with Parma ham and parmesan cream, I had friends from Italy at home, no room for error. Fresh tagliatelle, our favorite pasta, they fill up with the sauces you prepare.Tagliatelle with raw ham from Italy, I love Parma ham, for its softness and taste. …
Raw ham pie recipe An easy pie to make, it will be ready in fifteen minutes, the ham is the perfect flavor for this delicious raw ham pie. I recovered a heel of Sérrano ham from Spain in my hypermarket, which considerably reduced the recipe. The cherry tomatoes, sliced and decorated with a drop of …
Recipe: Lime Charlotte Recipe charlotte lime, nothing like finishing a good meal, with the marriage of raspberries and limes you will love this super fresh dessert. I will do a lime charlotte again this summer when it is very hot. A charlotte that is not at all acidic, just sweet to leave the fruit flavored. …
Recipe: Hot oysters with champagne Recipe hot oysters in Champagne, oysters placed on a leek fondue. Hot oysters in champagne bake for a few minutes just enough time to brown the Comté. Hot oysters au gratin with Comté, for a starter of a holiday meal, these oysters always have a great effect. This hot oyster …
Recipe: Tapenade and anchovy puffs Tapenade and anchovy puff pastry recipe, I like the puff pastry with character, with the anchovies a recipe with taste. The puff pastry will drink the oil of the tapenade and delicately perfume itself. Small colorful puff pastry, eaten in a few minutes. For the black tapenade, the ideal is …
Kouign-amann recipe Summary: a recipe full of memories, in fact when we were children our parents took us for years to the Quiberon peninsula. Brittany has always been very dear to us, a little far from Franche Comté, the ocean and all those smells… Kouign-amann a butter pastry, surely the ambassador of an entire region. …
Chanterelle and Rosé Omelette Recipe The first chanterelles of autumn, with some button mushrooms and good potatoes, I like walks in the woods. Simply firewood in the kitchen with farm-fresh eggs, a meal we particularly enjoy. Twine our dog loves to walk in the woods, well she does not help us in the search for …
< Recipe: Pear in butter Pear in butter, I flavored it with a vanilla pod and accompanied by a salted caramel sauce. Frankly a real delight this dessert, with this sauce nobody remains indifferent. The barely crunchy pear, the softness of the caramel sauce, all garnished with a few toasted pine nuts, just to have …
Recipe: Rabbit and mushroom risotto Rabbit risotto and mushrooms, we still had the rabbit’s thighs two thighs for three, it was a bit tight. So risotto with rabbit is a change from the traditional risottos. Of course we couldn’t help but add Parmesan, to make it very creamy. Rabbit and mushroom risotto deliciously flavored with …
Recipe: Beef meatballs with chorizo Chorizo beef meatballs recipe, I loved this new way to consume chorizo, grill the chorizo before just a few minutes to extract a little fat, to lighten the recipe a bit. A complete dish with these beef meatballs with chorizo I loved these baked meatballs and especially the ease of …
Cordon bleu with Comté and Luxeuil ham recipe A nice Franc Comtoise recipe, the ham from Luxeuil and of course the Comté, which is the most consumed cheese in France, please. This recipe for Cordon bleu with Comté and Luxeuil ham, is one of my first recipes, one day I will have to decide to …
Recipe: Pizza saint marcellin Saint Marcellin pizza recipe, all the sweetness of this cheese for an exceptional pizza, a soft pizza that will delight children. At home, I have to make a new pizza every time, that’s why I give it to you. I am more cured ham, my daughter more cheese and my friend …
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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