Recipe: Rib and venison fillet Recipe for venison tenderloin, grand veneur sauce, a real delight, often reserved for special occasions. At home we love game, but no hunter in the family so there are few occasions to eat it. I like these dishes with a generous sauce, very smooth and a lot of character, slightly …
Ham and mozzarella croissant Mini croissant for your aperitif dinner, they will be devoured in no time. Ham and mozzarella croissant recipe I love this cheese especially when it’s cooked, it stays soft. Recipe for aperitif ham croissant, you can freeze them in any case a part without cooking them, this way next aperitif a …
Recipe: Madeleines Recipe for homemade madeleines, a killing, impossible to make too often, they are devoured right out of the oven. I had to grumble to calm the ardor of the gourmands. A pleasure to taste them, but also a lot of pleasure to make them. I love the preparation of these little mussels and …
Recipe: Bananas in Shell Banana in shell recipe. An easy recipe to make for an original dessert. Easy banana dessert, bananas in shell children will love to taste them with a spoon. A quick banana dessert, ready in a few minutes, baked in the oven this quick banana dessert will be quickly adopted by families. …
Pork chop with mustard recipe An easy recipe to make, no long preparation ready in 10 minutes, you will love this pork chop with mustard recipe. I like grilled ribs, they are often present in my barbecues, but this is not the season and I admit that I miss the barbecue a bit. We now …
Salmon Puff Pastry Recipe Ideal for a meal in the evening with salmon and a small green salad. Salmon puff pastry, with a slightly crispy dough and a soft heart flavored with nutmeg, you will love your dinner. A salmon recipe is my daughter’s favorite fish. A spinach and salmon pie. It’s close to puff …
Recipe: Creme brulee recipe with scallops Creme brulee recipe with scallops Baking scallops in the oven. Pan-fried scallops a few minutes before mounting your crème brûlée. Recipe for scallops, at home we crack as soon as I bring some. Scallop nut recipes, cooking here will take a bit longer for these sea ladies. Scallops in …
Recipe: Monkfish terrine Monkfish terrine recipe for a nice fish starter. We used monkfish cheeks which were cheaper than whole monkfish. A deliciously scented terrine to be consumed cold or warm. I liked it cold with a little olive oil and fresh thyme sauce and a hint of lime juice. Monkfish terrine easy to make …
Recipe: Pie crust Pie dough recipe, the real recipe of papi René. It took me almost 3 years to get it back, but then you’ll see, it’s dynamite, thank you René. A docile pie dough, which can be worked on, easy to roll out. I tell you, that happiness, frozen or fresh, extra fine it …
Recipe: Banana gratin Banana gratin recipe, I love banana desserts. We had bananas that were far too ripe to consume them in fruit, here flambéed with white rum, I loved it. Here is a West Indian banana gratin, coconut milk, bananas and of course white rum, all the ingredients are there to escape to the …
Recipe: Scallops with Pondicherry Red Pepper Recipe for scallops with red pepper from Pondicherry, I like to work with scallops here placed on a bed of sabayon mounted with a white mâcon. I let the Pondicherry red pepper infuse for a few minutes, so that it can release its notes of fruit. Served as an …
Recipe: apricot verrine Apricot verrine recipe, it’s high season and the apricots are getting sweeter. I like when they are ripe, see a little soft and they melt in the mouth. The Bergeron apricot has just arrived on the market shelves, frankly it is something different from those imported from neighboring but friendly countries. I …
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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