Recipe: Morteau and Comté Morteau and Comté recipe to taste a good wine as an aperitif; slightly crispy this sofa will not leave you indifferent. The Morteau sausage cooks slowly, and gently develops its slightly smoky side. It is the spearhead of a region which has kept the traditional know-how, Franche Comté. The Morteau sausage …
Recipe: Cod with eggplant riste Cod recipe with eggplant riste, the Jean Martin establishment offered me this riste to test it, a real delight and so easy to use. One way to accompany cod, one of my favorite fish, this eggplant dish has divinely perfumed my fish, no need to accommodate the riste, it is …
Recipe: Cheese fondue recipe Recipe ingredients Cheese fondue recipe for (4 people) 200 g of Comté 200 g of Beaufort 200 g of Appenzell 200 g Swiss Gruyere 200 g of Morbier 4 dl white wine 3 turns of nutmeg 3 cloves of garlic 2 tablespoons of kirsch Pepper Instructions Pass your pot with …
< Recipe: Fresh foie gras and truffle pasta Recipe for fresh foie gras and truffle pasta, ideal to end the year. This pasta dish is exceptional in flavor and fragrance. I still had some foie gras and the truffles come straight from the woods of Haute Saône, yes, we have truffles, I buy them at …
Recipe: Land and sea risotto Land and sea risotto recipe, I received friends that I had not seen for a long time. I knew that she was sensitive to my cooking, I wanted with this risotto to please the couple him, the chorizo the virility of the male, her, the discreet flavors of the sweets …
Recipe: Pickled Onions Recipe onions in vinegar, for this I chose small white onions. I always like to have pickled onions to enjoy a homemade terrine. These small vinegar onions are slightly sweet and will decorate my next pâté en croute. Often I make an assortment, chanterelles, shallots, trumpets, onions, here is a house garnish …
Recipe: Cheese soufflé Cheese soufflé recipe. Meal idea for an evening with the family, a beautiful cheese soufflé served with a green salad. Easy cooking with soufflés, always a great success when they arrive at the table, inflated to the max overflowing generously above the earthenware dish. Soon online the chocolate soufflé, we are greedy …
Ravioli with prawns recipe Ravioli of prawns or ravioli of prawns, I love cooking pasta with prawns, I particularly like all the homemade pasta, always rather pleasant moments than making this pasta. A shrimp ravioli recipe for fish lovers, these prawn ravioli have a very special flavor, I like this little taste of the sea, …
Cod and scallops with cherry papillote Cod and walnuts of St Jacques Cherry papillote, fish papillotes, while cooking mix the smells and tastes, from the opening the aromas perfume your apartment. In this recipe, in addition for the pleasure of the eyes, we put 3 beautiful cherries in the middle of the vegetables which will …
Recipe: Galette des rois and apple Galette des rois and apple recipe, I’ve been wanting to test this possibility of sharing the frangipane with an apple sauce for a long time, not for taste but just to lighten the preparation. I admit that I was surprised with the result, well it is much lighter but …
Recipe: Turkey cutlet with pesto Turkey fillet recipe with pesto. Cooking turkey cutlet is a different way of consuming turkey, which is currently one of the cheapest poultry. A turkey cutlet rolled with turkey breasts and cooked in film, in the shape of dumplings, you will love this new way of cooking. Like a turkey …
La loaf recipe The homemade bread we love at home, we test all the recipes in my book, it is exceptional in quality and explanations. Nice slices of fresh bread, of course at the beginning we would tend to eat a little more, because it is so good. Its colors and its smell cannot leave …
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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