Recipe: Langoustine rillettes Lobster recipe but also salmon rillette and finally fish rillettes. Complete fish rillettes for a starter of seafood, I like to cook these reductions of shells and scampi heads, which cook slowly with white wine. Recipe ingredients Lobster rillettes recipe for 4 people 300 g of langoustines 250 Gde red mullet 120 …
Recipe: Scallops with mushrooms Recipe Scallops with mushrooms, to start a meal, I served them in casseroles. Be careful when cooking the scallops, just a round trip and your scallops are cooked. What is great is that the scallops can be found all year round, even at home in Franche Comté. Scallops with mushrooms a …
Recipe: Creme brulee with salted caramel Salted caramel crème brûlée, a different cream with a scent of salted caramel sauce, it’s hard to remain indifferent to this divinely scented cream. We love it or we don’t like to be careful about managing sugar. It’s true that caramel brings a lot of sugar, I think I’ve …
< Recipe: Risotto with porcini mushrooms Cep risotto recipe for my daughter Léonie’s birthday meal, she chose the menu, a porcini risotto for 20 people frankly it was a bit hot. Recipe for porcini mushrooms I love these mushrooms, they go wonderfully with Arborio rice for a risotto. Risotto with porcini mushrooms and parmesan, here …
Recipe: Cherry fritters Cherry donuts recipe. A fairly easy to make cherry fritters recipe that comes straight from my grandmother, the memories come in as I type the text. What a pleasure to taste the still warm cherry fritters, sweetened with caster sugar which crystallizes a little. The children come to measure the baking of …
Recipe: Asparagus clafoutis Asparagus clafoutis recipe, another way to consume asparagus, they are abundant in the markets at the moment. I will offer you other original recipes of this vegetable. I like very fresh asparagus, I like when they have a few droplets of water at the cut, it is a sign of freshness. Green …
Recipe: Beef brochettes Beef kebabs recipe. Here are the beautiful summer days, nothing better than to start with beef kebabs, flavored with home cooking grilling salt. Piece of beef to make your skewers: ask your butcher for a pear, its shape and taste are perfect for making beef skewers with peppers. Ready in a few …
Recipe: Tagliatelle with Parma ham and parmesan cream Recipe for tagliatelle with Parma ham and parmesan cream, I had friends from Italy at home, no room for error. Fresh tagliatelle, our favorite pasta, they fill up with the sauces you prepare.Tagliatelle with raw ham from Italy, I love Parma ham, for its softness and taste. …
Raw ham pie recipe An easy pie to make, it will be ready in fifteen minutes, the ham is the perfect flavor for this delicious raw ham pie. I recovered a heel of Sérrano ham from Spain in my hypermarket, which considerably reduced the recipe. The cherry tomatoes, sliced and decorated with a drop of …
Recipe: Lime Charlotte Recipe charlotte lime, nothing like finishing a good meal, with the marriage of raspberries and limes you will love this super fresh dessert. I will do a lime charlotte again this summer when it is very hot. A charlotte that is not at all acidic, just sweet to leave the fruit flavored. …
Recipe: Hot oysters with champagne Recipe hot oysters in Champagne, oysters placed on a leek fondue. Hot oysters in champagne bake for a few minutes just enough time to brown the Comté. Hot oysters au gratin with Comté, for a starter of a holiday meal, these oysters always have a great effect. This hot oyster …
Recipe: Tapenade and anchovy puffs Tapenade and anchovy puff pastry recipe, I like the puff pastry with character, with the anchovies a recipe with taste. The puff pastry will drink the oil of the tapenade and delicately perfume itself. Small colorful puff pastry, eaten in a few minutes. For the black tapenade, the ideal is …
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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