Recipe: Pistachio crème brûlée Pistachio crème brûlée recipe, the skilful blend of two different aromas. I like this dessert, the crèmes brulees must be prepared the day before, in order to stay very cold during the caramelization. the softness of the cream will not leave anyone indifferent. Be careful with cooking, this is probably the …
Recipe: Creme brulee with lavender Lavender crème brûlée recipe, I always use my crème brûlée recipe base to flavor them with other fruit or flavor, it’s a bit like Catalan cream. I use a blowtorch for crème brûlée, if you are not equipped you can use the grill of your oven, you will have to …
Recipe: Zucchini gratin Zucchini and rice gratin recipe, a complete dish easy to make, for an evening meal, the rice will cook directly in the dish in the oven. This is how to consume large zucchini from the garden with an easy zucchini recipe, they simmer gently in the oven and flavor the whole house. …
Onion fritters recipe Summary: Ideal for an aperitif with friends, you will love to dip your onion fritters in small homemade sauces and your friends, adults and children, will love and taste them in no time. A great way to diversify aperitifs, with us we dig our heads at each aperitif in order to diversify …
Tarnished Summary: Potato recipe. Mash croquettes with prawns for dinner, this mash croquette is flavored with flat-leaf parsley and chives. A nice color for this mash croquette. Recipe for prawns, they should not be cooked, they will cook directly in the mash croquettes and lightly flavor the mash croquettes. I really liked these prawn mash …
Recipe: Homemade caramel Homemade caramel recipe, caramel is quite easy to make, it should however be watched, especially during your first caramels. This recipe goes very well for caramel cake or fruit cakes, to coat the bottom of your molds. Homemade caramel if you want it to stay soft you will need to add more …
Roasted terrine recipe with porcini mushrooms and armagnac Terrines are often at home and especially those that marinate overnight in my refrigerator. I admit that I like to make terrines, it is not this roasted terrine with porcini mushrooms and Armagnac that will make me deny it. This is a fairly simple terrine for …
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Recipe for croque monsieur with chorizo, a croque with a lot of character, especially if you have chosen the strong chorizo option. I like these quick meals in the evening when you don’t feel like cooking. He yes it happens to me, but it is true, not very often. I chose a Spanish wine to …
Selection: Beaujolais Nouveau It’s tomorrow, Thursday, November 21, 2013 Made from the Gamay grape variety, Beaujolais Nouveau is the result of long experience, exclusive know-how and a delicate harvest by hand. A true artisan wine, it is produced with care and precision with respect for tradition and the land. Its traditional vinification reveals all the …
Recipe: Scallops with vanilla butter Recipe Noix de Saint Jacques with vanilla butter for Valentine’s Day, to allow a good evening between lovers, you will find below a Valentine’s Day meal. Saint Jacques nut cooking recipe, I concocted this dish for Valentine’s Day. Thaw the scallops overnight in the refrigerator. Always a real way to …
Recipe: Red beet carpaccio Red beet carpaccio recipe, Here the beetroot, I baked it in the oven in foil, it thus retains all its aromas. Directly from Papi René’s garden, they were very young and small…. Be careful, wear gloves with the beetroot red, you will keep indelible traces of your stay in the kitchen …
Radish salad Radish salad recipe, with the arrival of spring and the heat, radishes are in the spotlight. A seasonal pink radish salad with the acidity of oranges. Easy to make summer recipe, a fresh salad, full of color and taste, with orange juice, gives new flavors. I like chewable radishes, often just before eating, …
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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