Leek and raw ham soup recipe Summary: This is a version of Marguerite soup that remains, by far, my daughter’s favorite. In addition, it is so easy to do. This time, I wanted to give it a little more character, I got a magnificent raw Bayonne ham heel in my hypermarket. I stripped it partly …
Recipe: Panacotta with Milka Panacotta recipe with Milka, here is a dessert for gourmets, I loved this taste of chocolate so famous. Chocolate panacotta, there are many variations with panacotta, but I much prefer dark or white chocolate, I also like Nutella panacotta. The chocolate pana cotta a dessert that children love, this an easy …
Recipe: Foie gras with truffle Recipe for foie gras with truffles, it is an idea that I had kept for the end of the year celebrations. Foie gras in silicone terrine, this is my first test, very fragile when cooked and hot, on the other hand very easy to unmold. The truffle is the king …
Crispy Caramel Chocolate Yule Log Recipe Crispy caramel chocolate yule log recipe for 10 people: Ingredients For the crunchy base: 200 g of semi-salted butter 250 g caster sugar 40 g puffed rice The Genoese 50 g of flour (+ supplement to flour the mold) 3.5 g of baking powder 100 g of ground almonds …
Fish Timpani Recipe A fish recipe, squid recipe with a fillet of red mullet, add pink shrimps and a little Paris mushrooms for your pleasure and your timpani are ready. Timpani of fish, for a nice starter or even a main course for a dinner, you can use frozen fish, let it thaw well overnight, …
Recipe: Beetroot salad Beetroot salad recipe for a nice starter. They were cooked, too bad I would have liked to cook them in aluminum in the oven. Bake red beets in the oven, try it once, you will see it change its taste. A cold starter to start a meal off right, beetroot is as …
Recipe: Red mullet fillet with sundried tomato compote Recipe for red mullet fillet with sundried tomato compote, a starter in memory of our vacation in the south. The red mullet are cooked with the oil of the tomatoes, flavored to perfection. Tomatoes in the pan, you will use the oil from the tomato jar, already …
Paul Benoit and son in Pupillin in the Jura The Jura, so French !! is however half Swiss; just like us, they love their region and claim its originality. Here you are in a region where things are not done halfway on both sides of the border, the terroir is in the foreground; we …
Recipe: Aperitif pepper Aperitif pepper recipe, we garnished them with red pepper tapenade. Here is a recipe for using the pepper tapenade that we made last week. Grilled or canned red pepper to make a homemade pepper tapenade, we love to make all our homemade aperitifs. Red pepper recipes, we find them all year round, …
Mediterranean rabbit recipe Mediterranean-style rabbit recipe, I’m lucky to be able to find rabbits raised in the countryside by a little grandpa from my village. A special flavor with this rabbit, generous, slightly firm thighs, ideal for a Mediterranean rabbit. I love all the flavors that emerge from this dish. In the old days, a …
Recipe: Saddle of rabbit papillote with pastis Saddle of rabbit recipe with pastis, a rather original way to eat rabbit. Rabbit, rabbit in white wine decorated with pastis recipe from the south of France, I like this cooking in foil, the rabbit will perfume itself wonderfully in its aluminum envelope. A papillote of saddle of …
Recipe for dry goat cheese in olive oil The dry goat cheese, I love it !! the harder it is, the more I get off, if I can put it that way. We were at La Motte Beuvron this summer, not to taste a tarte Tatin, but for the national equestrian competition, my daughter has …
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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