Peppers in olive oil recipe My son loves peppers, as he was there this weekend it was time to make this peppers in olive oil recipe. I had tasted these peppers in olive oil in a restaurant in the south of France, it seems to me that they were in the historic district of …
Recipe: Duck terrine with prunes Recipe Duck terrine with prunes. Duck breast terrine, in fact I used duck breast for this recipe, they were on sale in my supermarket. I embellished my duck breast terrine with very soft quality dried prunes. This recipe also for a wild duck terrine. Recipe ingredients Recipe Duck terrine with …
Recipe: Beef kidney with balsamic vinegar Beef kidney recipe with balsamic vinegar. As you’ve probably noticed, we love kidneys. I wanted to change the classic recipes a bit and I’m a big fan of balsamic vinegar-based sauces. So today it will be beef kidney with balsamic vinegar. Kidneys at home are almost an institution, I …
Express lasagna recipe Summary: Lasagna ready in 15 minutes without making the fresh homemade dough, more than to put them in the oven for 30 minutes; good a little longer for me because I made my homemade dough. It is up to you to choose the quality of the organic preserves or not. I had …
Recipe: Cranberry clafoutis Cranberry clafoutis recipe, we find a lot of spelling, cramberry or cranberrie or even crambérrie for this delicious fruit. Cranberry clafoutis with this slightly bitter and tangy juice found only in cramberies. A cranberry clafoutis recipe to change cherries, you will be charmed by its large red berries. Cranberry clafoutis to finish …
Recipe: Appetizer rabbit kidneys Recipe for rabbit kidneys aperitif, ideal for a dinner aperitif, these small grilled kidneys can accompany a very fruity white. Ready in a few minutes, the kidneys of rabbits will surprise more than one as an aperitif, the only downside, it is not easy to find, we are lucky the Leclerc …
Chicken rillettes recipe Summary: I had my brother who came to eat at the house, the aperitifs always last a little with him. I decided to make quick rillettes for the aperitif, especially no fish rillettes, they are not fond of them, a glance in the fridge, bacon and chicken will do the trick. I …
Recipe: Reblochon puff pastry Reblochon, Savoie cheese, here is a recipe for an aperitif Reblochon puff pastry recipe, this puff pastry has much more, a lot of character. Recipe with Reblochon cheese for dinner aperitifs, you have to vary and test all the cheeses, you can count on me. Reblochon, I like to cook this …
Recipe: Flamante Carbonnade Flemish stew recipe, delicious beef cheek cooked in beer for a long time and gently, we loved tasting this very tasty meat. I like beef which cooks slowly and for a long time, I like paprika which will slowly develop all its flavor. A very nice recipe that comes from Belgium, our …
Revisited Lemon Pie Recipe Lemon pie is one of my favorite desserts, I like this slightly tangy cream and the crispness of the shortbread, with this slightly caramelized flavor. Here, for this revisited lemon tart recipe, I put the emphasis on the presentation, paying particular attention to the Italian meringue, I took great pleasure in …
Recipe: Blackberry liqueur Blackberry liqueur recipe, an afternoon in nature for a year of wild blackberry liqueur, the weather was super nice, beware the brambles it sting, but what a pleasure to spend an afternoon picking this delicious fruit and from time to time hop one in the mouth …… Fruit liqueur, in winter I …
Redfish Rillettes Recipe We particularly like the fish rillettes, I like that everyone spreads more or less, the small toasted sandwiches of homemade bread. This time I chose the Sébaste, because my hypermarket offered beautiful nets, which immediately inspired me. I cooked it for a few minutes in white wine and with a little coriander, …
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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