Duck breast with Morello cherries Summary: Duck breast with sour cherries, a sweet and savory dish that is fairly quick to make. For the preparation of the duck breast, all you have to do is cut the skin a little without touching the flesh. A simple duck breast recipe, the ideal duck breast with sour …
Aperitif shrimp recipe Recipe for aperitif shrimps a quick recipe to make, you will see that there will be nothing left on the plate, be careful, they must be served very fresh, ideal at noon under a parasol. A good seasoning to accompany the shrimps not too much oil, the shrimps are sufficient on their …
Sorrel Soup Recipe Here is a pure memory of childhood. This Sorrel Soup, it was Courchaton’s little grandma who made it for us. She said all the time that sorrel should not be cooked for it to develop its flavor as much as possible. I really like this soup, ready in a few minutes, with …
Roasted Saint Marcellin with pear and vanilla recipe Summary : Recipe between pear and cheese a happy marriage for the most greedy, you will be in for a treat. Cheese recipe in France they are so numerous that there is no shortage of recipes here I suggest roasted Saint Marcellin with pear and vanilla .. …
Zucchini with smoked duck breast Duck breast, with a fatty duck, the breasts will be much more generous. How to cook zucchini – they are so abundant in our gardens this year. The best zucchini for cooking is to start in the pan, to allow it to quickly drain its water. Take a slice of …
Recipe: BBQ saddle of rabbit Recipe for barbecue saddle of rabbit, he cooked gently on the barbecue, with the bell closed, he knows deliciously flavored with candied tomatoes and sauce. I had thought that the cooking was going to be hard, but after fifteen minutes, it had already taken a nice color, nicely golden. The …
Ratatouille recipe in jars Summary: Since I bought my sterilizer, I immediately thought of ratatouille. The grandpa gave me large zucchini, I take this opportunity to make ratatouille in jars. I took care to leave my vegetables very crunchy, because they will still cook for an hour during sterilization. And this winter during very cold …
Recipe: Crème brûlée with mirabelle plum Creme brulee recipe with mirabelle plum, impossible to miss. Mirabelles are everywhere in my village, on every street corner they can be found for sale. I like the moments under the mirabelliers when it’s still hot and you pick up this fruit soaked in sugar and heat. Mirabelle plums …
Recipe: Grilled prawns Recipe for barbecue prawns, cooked for a few minutes, they will be divinely flavored with Espelette pepper and basil leaf. Prawns, often they are frozen, but if you let them thaw gently, it does not affect the quality of the prawns. I also like them flambéed or in sauce. Ultimately I love …
Nut Bread Recipe I like to make homemade breads, it will perfume itself while the nut bread is baking, what a pleasure to take the bread out of the oven well browned and crispy. Leave it to cool on a rack, out of sight, otherwise it will not have time to go until lunch, children …
Recipe: Meringue and chocolate sphere Summary: Meringue and chocolate sphere, here is a great idea to present a dessert, the meringue sphere will allow you to have a crunchy side for your dessert. I made an Italian meringue to make my shells, after having tested the French meringue and the Swiss meringue, a few …
Recipe: Chicken in the pot Recipe chicken in the pot, a childhood memory with a chicken in the pot served just with the broth and vegetables. I did not make supreme sauce this time for my chicken in the pot, but frankly with the taste of vegetables and broth a real treat for lovers of …
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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