Carne de porco salteada com pimentão marinado
A malagueta picada é uma malagueta bastante grande e não tão forte como a malagueta fresca. Receita de um dos meus cursos em Pequim! Receita de "carne de porco com…
Read More → A malagueta picada é uma malagueta bastante grande e não tão forte como a malagueta fresca. Receita de um dos meus cursos em Pequim! Receita de "carne de porco com…
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Esta é uma receita rápida e fácil de preparar. Mas é ainda mais rápido de comer porque esta receita é tão deliciosa! Não confundir com a igualmente deliciosa…
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Os biscoitos curtos são bolos escoceses. Uma receita muito fácil de preparar. 1 2 3, estas são as proporções. Mas acima de tudo, muita manteiga com sal! Estas bolachas são estaladiças…
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As Trufas são uma das maravilhas da natureza. Cozinhado com massa caseira fresca, revela o seu carácter terroso. Há muitas maneiras de cozinhar trufas, mas prefiro uma das mais simples.…
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Contrary to its name, this chicken is mild and very tasty. This recipe comes from one of my cooking classes in China. I made it again here in France and…
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هذه هي روايتي الشخصية للغاية معكرون الفانيليا. لا أعرف عدد المرات التي جربت فيها هذه الوصفة للحصول على هذه النتيجة. أردت نكهة الفانيليا السائدة للغاية دون أي شيء آخر. يقدم…
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ريافوليس المشوي الياباني ، أو "جيوزاس" مستوحى بقوة من الزلابية الصينية من شنغهاي. بالتأكيد اخترع الصينيون كل شيء! ومع ذلك فهي غنية بالثوم وليس بها توابل. العجين أنعم…
Read More → الفلفل المتبل عبارة عن فلفل كبير نوعًا ما وأقل قوة من الفلفل الطازج. وصفة من أحد فصولي في بكين !! وصفة "لحم الخنزير المتبل بالفلفل الحار" لأربعة أشخاص: -500 جرام…
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A crispy pie filled with dark chocolate ganache and hazelnut paste, with pears in vanilla syrup in the middle of it, ! All covered with a caramelized cinnamon chiboust cream. The…
Read More → Pickled chili is a fairly large chili and not as strong as fresh chili. Recipe from one of my classes in Beijing! Recipe of "pork with marinated chilli" for 4…
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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
