جياندويا
أنا أحب gianduia! لطالما أحببت هذا التخصص في بيدمونت ! لذلك عندما صادفت هذا القالب ، أردت على الفور أن أجعله عملاقًا يزيد وزنه عن كيلو ونصف !! خلال الأعياد…
Read More → أنا أحب gianduia! لطالما أحببت هذا التخصص في بيدمونت ! لذلك عندما صادفت هذا القالب ، أردت على الفور أن أجعله عملاقًا يزيد وزنه عن كيلو ونصف !! خلال الأعياد…
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Here is another chocolate cake recipe? Yes and no, because this one is for me really incredible by its texture! A thin crust that leaves a melting heart…
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Last time I went to Exki's, where I ate several times this chicken, carrot, coconut, cashew and coriander pie. An amazing mix that turns out to be delicious. So yes,…
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Com o tempo frio à volta, apetece-me algum conforto culinário! Biscoitos de novo sim, mas com o marmoreamento da propagação. Pode naturalmente usar Nutella se desejar, mas para a minha…
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Praline has always been synonymous with Christmas for me. The sweet scent of almonds and hazelnuts roasting in the caramel is quite festive and irresistible! Here I don't really propose…
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Há mais de 7 anos atrás, sugeri o húmus tradicional (receita AQUI). Desta vez estou a fazer uma pequena variação, porque como húmus quase todas as semanas em casa. Com…
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الموسم لا يفسح المجال له كثيرا مع ذلك !! إنه شعور مثل الخريف في بعض الأيام ... لذلك أردت أن تريح الأشياء. بين كعكة البندق النهائية هذه والوصفة التالية التي…
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Ya había propuesto una versión de galletas de chocolate blanco. Pero nunca dejo de experimentar. Aquí hay nuevas proporciones de masa, esta vez con nueces de macadamia o pacanas. Te…
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O Outono é, penso eu, a minha época culinária favorita. Por muito que eu adore a Primavera, há algo de mágico nos alimentos de conforto de Novembro. Há muito que…
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So yes, to make this incredibly "spiral" looking pie, you need a somewhat special utensil. But I reassure you right away, you can also make it without, because it is…
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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
