Meringue sphere recipe Instructions Meringue 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 multiple attempts, a lot of patience for this result. But I will still persevere for this …
Recipe: Liguri trofie with gorgonzolas Recipe of Trofie liguri with Gorgonzola, a real killing this pasta and its accompaniment. Always a beautiful moment a beautiful plate of pasta, here generously garnished with Parma ham, a true souvenir of Italy. I used the Barilla brand which is doing very well at the moment with new pasta, …
Vanilla Pannacotta Crisp Recipe Panacotta, a vanilla panacotta recipe with a caramelized base, creamy and crunchy at the same time, this dessert is full of surprises. A recipe with sour cream and caramel, some toasted pine nuts, you will love this marriage. We really like panna cotta, this dessert from the other side of the …
Black Russian cocktail recipe This cocktail was created in 1949 by Gustave Tops in Brussels in honor of the socialist Perle Mesta, United States Ambassador to Luxembourg. He gave this name for the use of vodka (Russia) and the blackness of coffee liqueur, subtly referring to the dark period of the Cold War with the …
Recipe: Red cabbage soup Red cabbage soup recipe, folklore at home with this purple soup, comments are going well, I like this moment when people taste, no more noise, I am waiting for the verdict. All of them unanimously loved it, so much the better I love these moments of compliments. Red cabbage soup, a …
Recipe: Chocolate cream Chocolate cream recipe, you already know, I often fall for a chocolate dessert. Chocolate cream, I used dark chocolate for this cream. Dark chocolate what a pleasure to work with, I like when it melts gently, I like when chocolate and butter are combined, I like lukewarm chocolate, I like cold chocolate. …
Radish butter recipe Another way to accompany an aperitif, I really like that everyone prepares their sandwich; this way we cover more or less, I always like the very generous portions. This radish butter has a lot more, it’s also quite original, but I already like radishes with butter; so for sure: it was a …
Recipe: Sea bass with candied fennel Recipe for sea bass with candied fennel, I like the anise taste of fennel and I find that it goes wonderfully with sea fish. Sea bass, even when farmed, remains one of my favorite fish. It is also always fairly well calibrated and lends itself to all types of …
Wine temperature Tasting a wine at the ideal temperature is essential in order to appreciate all its contours, this page is devoted to the temperature of the wines. Often, wines are served that are too cold, for wines which are normally to be drunk chilled, or too hot, for wines which are normally to be …
Recipe: Steak with green pepper Beef with green pepper. A green pepper sauce recipe, to accompany grilled meats. This is how to make a pepper sauce. Easy green pepper sauce. Beef with pepper sauce. Steak with green pepper. Easy green pepper sauce recipe. Recipe fresh green pepper or canned green pepper. Tournedos with green pepper …
American fizz recipe Recipe vodka fizz, cocktail fizz American fizz, it came from across the Channel and the USA claims it !!!!, a cocktail drinks, to drink in moderation, it’s my beautiful daughter who is good at home for cocktails , she feels like I cook. We had a lovely evening when we made our …
Recipe: Morteau and Comté pana cotta Morteau and Comté pana cotta recipe, in small verrines for a dinner aperitif, we devoured them. I like to play with colors for an aperitif. Here the Morteau sausage was in the spotlight, as well as the county of products from my region which go together wonderfully. The Comté …
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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