Hacía tiempo que quería hacer esta versión del babka. Para empezar, lo hago con tangzhong, una preparación ultrarrápida a base de leche y harina que da una suavidad incomparable a los bollos. ¡Aquí el...
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I've already posted quite a few granola recipes of various kinds, but I love it so much that I wanted to make yet another version. You can, of course, change the dried fruit as you wish. The recipe ta...
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لقد عدت للتو من لندن، حيث أذهب إليها من وقت لآخر، وقد صادفت بسكويت الغريبة اللذيذ هذا الذي أردت أن أصنعه مرة أخرى للمدونة. إنها مقرمشة للغاية ومزيج من دقيق الشوفان والتوت البري والبرتقال رائع! من السه...
Read More → I've just come back from London, where I go from time to time, and I came across these delicious shortbreads that I wanted to make again for the blog. They're super crunchy and the combination of oatm...
Read More → Já publiquei algumas receitas de granola de vários tipos, mas gosto tanto dela que quis fazer mais uma versão. Você pode, é claro, trocar as frutas secas como quiser. A receita leva apenas 5 minutos p...
Read More → Acabei de voltar de Londres, onde vou de vez em quando, e me deparei com esses deliciosos biscoitos amanteigados que eu queria fazer novamente para o blog. Eles são super crocantes e a combinação de a...
Read More → Ya he publicado bastantes recetas de granola de varios tipos, pero me gusta tanto que quería hacer otra versión. Por supuesto, puedes cambiar los frutos secos a tu gusto. ¡La receta se prepara en sólo...
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Uma receita ultra-simples e fresca que muitas vezes nos faz lembrar de nossa infância. Sou um grande fã de pudim de arroz e de seu primo, o pudim de sêmola. Aqui está uma versão clássica com passas ao...
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As promised, after the 3 smorrebrød recipes I've given you, here's the one for bread, which can obviously be eaten for breakfast or a snack! Rugbrød, literally rye bread in Danish, is a dense, seed-ri...
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A fresh, moist recipe, but above all surprising for those to whom you could introduce it. These are mochi filled with strawberry and azuki bean paste. Ichigo refers to the Rosaceae family, but in this...
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A traveler and passionate about cooking, I share all my culinary secrets with you, without holding back. I try to pay homage to traditions, from the canelé of Bordeaux to the dim sum of Hong Kong. "Bernard's Recipes" includes dozens of recipes for pastries, appetizers, and various main dishes.
My recipe books and culinary guides
A traveler and passionate about cooking, I share all my culinary secrets with you, without holding back. I try to pay homage to traditions, from the canelé of Bordeaux to the dim sum of Hong Kong. "Bernard's Recipes" includes dozens of recipes for pastries, appetizers, and various main dishes.
My recipe books and culinary guides
