Roasted Artichoke with Feta and Dill
A tasty little starter full of light! I love baby artichokes, especially when they are browned with olive oil. With a little feta cheese, dill and thin slices of…
Read More → A tasty little starter full of light! I love baby artichokes, especially when they are browned with olive oil. With a little feta cheese, dill and thin slices of…
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Ya estoy de vuelta de otro viajecito a Nueva York en el que he vuelto a Zabar's (podéis ver el pequeño reportaje que hice hace un tiempo AQUÍ). Hace…
Read More → Voltei de outra pequena viagem a Nova Iorque onde regressei ao Zabar's (podem ver o pequeno relatório que fiz há algum tempo AQUI). Há muitos anos, descobri a babka…
Read More → I'm back from another little trip to New York where I went back to Zabar's (you can see the little report I did a while ago HERE). Many years…
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Desta vez, proponho uma receita de pequenos pães curtos salgados com tomilho e alecrim. São ideais para acompanhar aperitivos, com uma taça de vinho ou champanhe! Estes pequenos biscoitos…
Read More → هذه المرة أقدم لكم وصفة كعكة الغريبة المالحة بالزعتر وإكليل الجبل. إنها مثالية لمرافقة المقبلات ، مع كأس من النبيذ أو الشمبانيا! ملفات تعريف الارتباط الصغيرة هذه متفتتة وغنية…
Read More → En esta ocasión, propongo una receta de pequeñas galletas saladas con tomillo y romero. Son ideales para acompañar los aperitivos, con una copa de vino o de champán. Estas…
Read More → This time, I propose a recipe of small salted shortbreads with thyme and rosemary. They are ideal to accompany aperitifs, with a glass of wine or champagne! These little…
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Com ou sem núcleos... Este é o eterno dilema do clafoutis! Se vai ao Limousin e diz que vai fazer uma clafoutis com cerejas sem caroço, estou-me nas tintas! Assim, ofereço-vos…
Read More → Con o sin núcleos... Este es el eterno dilema de para el clafoutis. Si vas al Limousin y dices que vas a hacer un clafoutis con cerezas sin hueso, ¡no voy…
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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
