El ballotin de cerdo frito y hoja de kaffir es muy crujiente, fragante, muy ligeramente especiado. Con una batidora, sólo tardará unos minutos en hacer el relleno. El plegado es muy sencillo…
Read More →
Por enquanto, isto não se pode chamar uma receita. É antes uma ideia de alojamento. De facto, é uma "propagação" (detesto essa palavra!!!) que se encontra frequentemente... Brasil! E sim! Eles…
Read More →
Each week until Christmas, I will offer you, in addition to my program, a new tarama recipe. This way, you will only have to click on the one you like…
Read More →
Aquí está la tarama con pimienta de espelta. Desde que participé en el pequeño reportaje de M6 (que ni siquiera menciona que tengo un blog de cocina...) os ofrezco una…
Read More → كل أسبوع حتى عيد الميلاد ، سأقدم لكم ، بالإضافة إلى برنامجي ، وصفة طاراما جديدة. بهذه الطريقة ، سيتعين عليك فقط النقر فوق النوع الذي يعجبك في الفهرس ،…
Read More →
Ya os hablé de Din Ta Fung, esta famosa cadena de restaurantes taiwanesa, en mi viaje culinario por Hong Kong (reportaje AQUÍ). Nunca voy a restaurantes de cadena, excepto a…
Read More →
This dish is simply delicious. Especially when it is prepared the day before. Simple to prepare, just let it cook for a few hours (stirring anyway!) to obtain this…
Read More →
سأعود إلى quiches ، لأنه من السهل حقًا القيام بذلك للحصول على نتيجة فورية ولذيذة. غالبًا ما يكون مذهلاً أيضًا ، لأنه إذا قمت بعمله في حلقة موس (أعلى من…
Read More →
Hacía tanto frío en París que hice mucha sopa. Aprovecho que tengo un blog de cocina para compartir la receta que hice el otro día. Siempre tengo dudas a la…
Read More →
Lembro-me quando era criança, os meus pais costumavam levar-me a um restaurante chinês no 13º arrondissement de Paris, o "Village Tao-Tao" (que ainda existe), e lembro-me muito bem que costumávamos ...
Read More → Delicious sweet recipe
Delicious sweet recipe
Delicious sweet recipe
Delicious sweet recipe
Delicious sweet recipe
Delicious sweet recipe
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
