Recipe: Chocolate crème brûlée Chocolate crème brûlée recipe, the clever mix of two desserts, everything that touches chocolate never leaves me indifferent. An easy-to-make chocolate crème brûlée recipe is really a dessert that pleases you, once the ‘we master the cooking, it becomes an easy recipe. Take a torch for crème brûlée, cover the cream …
Recipe: Confit fennel Recipe confit fennel to accompany fish or white poultry, we loved these fennels which melt in your mouth. I confided them with balsamic vinegar, the vinegar gently came to flavor the fennel. Then confit in the oven with a little olive oil, the fennel will not leave you indifferent. Recipe ingredients Confit …
Recipe: Cherry tiramisu Cherry tiramisu recipe, I like to use this fruit which has so much taste and such a special color. The red berry tiramisu are my favorite, I love the color that the mascarpone takes in contact with the red fruit in particular, the cherry and the raspberry. Recipe ingredients Cherry Tiramisu recipe …
Stéphane Orieux Domaine de la Bregeonnette in Vallet in Loire-AtlantiqueIt was the Roman soldiers who planted the first vines in the Nantes region around 280, with the decree of the Roman Emperor Probus. It is especially in the Middle Ages that we owe the extension of the vineyard in the Nantes area: indeed, the lords …
Recipe: Babybel puff pastry Babybel puff pastry recipe here is a little puff pastry for the aperitif that will delight the children, I used Babybel, which had a great effect. This cheese is ideal for this kind of recipe, it melts very well but does not run. But it is above all a cheese whose …
Recipe: Parsley ham Parsley ham recipe, for a starter to eat with friends. I particularly like this kind of generous terrine, with large pieces of almost candied ham. Deliciously flavored with calf’s foot and white wine, I love this meat that has simmered for a long time and gently. Parsley ham recipe, you will love …
Recipe: Cancoillotte recipe Cancoillotte recipe, Here is the real recipe for cancoillotte from Franche Comté, a cheese often used in diets. cancoillotte a cheese with very few calories. Cancoillotte with potatoes, Tagliatelle with cancoillotte, you will find plenty of cancoillotte recipes. Plain cancoillotte or, with garlic, yellow wine…. Franche-Comté and its cheeses, here the warm …
Recipe: Endive gratin with Morteau Endive gratin recipe at LA Morteau, here is a recipe worthy of my region of Franche Comté, cancoillotte softens endives. I could have braised the endives for this recipe, this time I steamed them. Morteau sausage to accompany endives topped with cancoillotte, this recipe will not leave anyone indifferent. Recipe …
Recipe: Lemon Chicken Tagine Lemon chicken tagine recipe, a tagine barely spiced up with chili, and the raz el hanout flavored it well, it was divine. I like to taste all these oriental dishes where the flavors are mixed, the flavors a little spicy but always slightly. Besides, I don’t remember having eaten too strong …
Potatoes recipe Homemade potatoes, my daughter has been asking me for this recipe for baked potatoes for a long time. To make potatoes, nothing could be simpler but you must already choose the quality and well calibrated potatoes to make your homemade potato recipe a success. Homemade potatoes in the oven to accompany a piece …
It was my friends Florence and Yves, who brought us back this beautiful turbot on their return from Normandy, we tasted it with great pleasure, the flesh was tasty. I rarely have the opportunity to have a beautiful piece like this turbot in butter, it is tasted with pleasure its flesh takes on the taste …
Recipe: Wild garlic and mussels Bear’s garlic and mussels recipe for an entry of the season, very abundant in the forests It is the height of the wild garlic season, a little walk in the forest with the children who will love this freedom, and the dog too. For the first time I have completely …
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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