Harchas con tapenade
Estuve en Marruecos la semana pasada y volví con un montón de recetas nuevas. Sugiero estas originales harchas, rellenas de tapenade casero. ¡Una delicia para el aperitivo! Las harchas son…
Read More → Estuve en Marruecos la semana pasada y volví con un montón de recetas nuevas. Sugiero estas originales harchas, rellenas de tapenade casero. ¡Una delicia para el aperitivo! Las harchas son…
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You are now over 50,000 following me on Instagram and over 138,000 on Facebook! So thank you, thank you, thank you to all of you! And if you don't follow…
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Una receta pequeña, sin pretensiones y, sobre todo, muy saludable, pero no por ello menos deliciosa. Hice estas judías en Rabat con mi amiga Touria, gracias a la receta de…
Read More → I was in Morocco last week and came back with lots of new recipes. I suggest these original harchas, stuffed with homemade tapenade express. A delight for the aperitif !…
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تناولت مؤخرًا عشاءًا كبيرًا لعدد 40 شخصًا واغتنمت الفرصة لإعداد وصفات جديدة. أردت فطيرة ضخمة ، بعجين زبداني لذيذ وحشو لذيذ. يعطي الدجاج والكراث والكرفس ولمسة كاري طعمًا استثنائيًا لهذا…
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Já tinha proposto, logo no início do meu blog de culinária, a minha receita de tarte tatin, que desde então também coloquei no meu primeiro livro (ver a receita AQUI).…
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Como viram no meu blogue de culinária, sou uma aberração dos bolos e nunca vou acabar de explorar todas as combinações possíveis. Sugiro esta receita fácil com coco e chocolate…
Read More → I had already proposed, at the very beginning of my cooking blog, my recipe for tarte tatin, which I have since also put in my first book (see the recipe…
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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
