صلصة الكراميل بالزبدة المملحة
ها هي وصفتي لصلصة الكراميل المملحة بالزبدة. بمجرد أن تغرق إصبعك فيه ، من المستحيل ألا تصبح مدمنًا تمامًا! أنا أستخدم هذه الصلصة بشكل أساسي لوضعها في الفطائر الساخنة.…
Read More → ها هي وصفتي لصلصة الكراميل المملحة بالزبدة. بمجرد أن تغرق إصبعك فيه ، من المستحيل ألا تصبح مدمنًا تمامًا! أنا أستخدم هذه الصلصة بشكل أساسي لوضعها في الفطائر الساخنة.…
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Here is a new American recipe that I like especially in winter. For anyone who has been to the United States, you may have discovered this comforting cake. As is often…
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Fresh egg pasta is simple to make but I was surprised that some of my friends didn't have the recipe. I propose here a recipe which differs very slightly from…
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Depois dos Baklawas de Amêndoa com massa caseira, pensei que seria interessante propor também a uma versão com folhas de filo (não de tijolo!). Esta receita é simplesmente sublime. As folhas são…
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The Cantonese ribs are in fact braised for almost an hour and then caramelized over a higher heat at the end of the cooking time. They are very simple to…
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Este é o terceiro método do foie gras. Bem, não é O terceiro método oficial, apenas o terceiro no meu blog! Esta é provavelmente a mais simples. Dá um resultado tão bom…
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هنا هو وصفة "تراو جنون" محلية الصنع. أقدم لكم وصفتي الأقرب إليها! تعبت من البحث في كل مكان عن وصفة ، بدأت كالمعتاد في تطوير الوصفة بنفسي. واجهت الكثير من…
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Se seguiu a "Viagem Culinária: São Paulo", descobriu as pequenas "coxinhas", traduzidas literalmente como "coxinhas". Pronuncia-se "cochiniasse" e é facilmente encontrado para venda em restaurante...
Read More → As costelas cantonesas são, de facto, brazadas durante quase uma hora e depois caramelizadas com um calor mais elevado no final. São muito simples de fazer e realmente deliciosos! Apesar…
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Hoummos" es un puré de garbanzos con crema de sésamo y aceite de oliva. A continuación, se sumergen trozos de pan en . A menudo se puede encontrar en las tiendas,…
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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
