Recipe: Asparagus Asparagus with a fine and delicate taste that is slightly nutty. Asparagus easy recipe, asparagus cooked in water, steamed tips. This preparation of asparagus is more complicated than cooking in a pressure cooker, but frankly the result is completely different, your asparagus will be a real delight An asparagus starter with the arrival …
Recipe: Panacotta roquefort Panacotta roquefort recipe, a Roquefort recipe for a starter with character, you are going to love this starter. We tasted it during the Easter holidays, a lot of people at home like every year. Professional photographers available during this long weekend, so even more decoration, I loved this kitchen with 10 hands, …
Green tomatoes recipe With this recipe, I don’t want to teach you how to make a green salad, but just to give you an original idea to prepare a salad of green tomatoes. A nice plate of green tomatoes, it’s almost summer, I love the colors of the vegetables and especially this plate of green …
Recipe: Seven-hour leg of venison Seven-hour leg of leg of venison recipe, another way to cook game. This venison roast melts in your mouth, it has been simmering for a long time in the oven at low temperature. Cooking leg of venison lends itself well to this seven hour leg of roast recipe. Seven-hour leg …
Langoustine soufflé recipe Summary : Soufflé recipe with baking langoustine, much easier with baking langoustine. I love cooking langoustines in wine, they blend together and give off a multitude of aromas, they are abundant during the season, we find them everywhere on the market shelves. With this soufflé, you will impress your guests with …
Summary : Leek quiche, this leek quiche recipe can be frozen, like most guiches. We like them, especially during the long autumn evenings, with bacon but also with vegetables or with fish. Leek quiche to serve with a nice green salad. Leek quiche from the garden. Well, the people of Lorraine will tell us that …
Gizzard salad Summary: S alade poultry gizzards, a simple mixed salad recipe to make for the end of the summer, she easily accompany the first evenings of autumn. A gizzard salad recipe mixed with grilled potatoes and a small arugula salad, all flavored with hazelnut oil and sherry vinegar. Salad with candied gizzards to start …
Recipe: Beef with morels Beef fillet with morels a fairly easy recipe, I had rump steak from my butcher, a real delight. Beef steak with morels a recipe with rapid cooking for the piece of meat, be careful to choose your butcher. I like to cook beef with morels, the creamy and flavorful morel sauce, …
Recipe: Filet mignon flambéed with Armagnac Instructions Filet mignon recipe flambéed with armagnac, a great recipe for the end of the year celebrations. The cooking time was perfect, the tenderloins were pink. I particularly like working with pork tenderloins, they are calibrated and allow you to make well-controlled portions. The pork, with controlled cooking, remains …
Recipe: Scallop soup Instructions St Jaques nut soup recipe, here is a recipe that will allow you to start a meal with friends. The scallops lightly cooked in the vegetable broth will deliciously flavor this soup, for everyone’s pleasure. I took advantage of a great promotion on surpluses from a supermarket, for this scallop soup. …
Recipe: Tuna carpaccio Tuna carpaccio recipe Here is a recipe reserved for fish lovers, tuna is suitable for carpaccio recipes. You can season your carpaccio however you like, no rules. I had capers and especially limes that I had left over from the charlotte with limes. The tuna carpaccio is the announcement of good weather. …
Recipe of Tagliatelle with Ceps Summary : Fresh tagliatelle with freshly picked porcini mushrooms, a small tile of Parmesan to decorate the plate and voila, thank you to the forest, nature is generous. I like going to the forest in the fall, I particularly like these long walks in the silence of our beautiful forests. …
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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