Basque cheesecake
A cheesecake of Basque origin? Not really, but the story is mostly very recent (less than 30 years) and is clearly becoming a classic and well-known recipe on social networks and in pastry shops in th...
Read More → A cheesecake of Basque origin? Not really, but the story is mostly very recent (less than 30 years) and is clearly becoming a classic and well-known recipe on social networks and in pastry shops in th...
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During a trip to the Cyclades, I was lucky enough to taste saganáki, a delicious fried cheese, several times. One of the versions was made with rolled oats, and the result was unexpected and, frankly,...
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Estou oferecendo aulas de culinária em minha oficina na Porte des Lilas! Não hesite em entrar em contato comigo se você quiser uma aula particular, um curso para um comitê da empresa ou alugar o local...
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Gosto muito da ideia de bolos para viagem, que podem ser guardados por muito tempo. Ele não contém creme ou manteiga e revela o sabor intenso das avelãs torradas. É muito fácil de preparar, mas você p...
Read More → خلال رحلتي إلى جزر سيكلاديز، أتيحت لي الفرصة لتذوق الساجاناكي، هذا الجبن المقلي اللذيذ، عدة مرات. تم صنع أحد الإصدارات باستخدام دقيق الشوفان وكانت النتيجة غير متوقعة ولذيذة تمامًا. نظرًا لصعوبة الحصول...
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ملفات تعريف الارتباط بنكهة وملمس غير متوقعين تمامًا! أضع الزبدة التي أصنعها من البندق، أي ذات الألوان الجيدة، ذات النكهات المتطورة جدًا. ولكن أيضًا مسحوق البندق والبندق المسحوق والمحمص. تبدو هذه مثل ب...
Read More → كعكة الجبن من أصل الباسك؟ ليس حقًا، لكن القصة حديثة جدًا (أقل من 30 عامًا) ومن الواضح أنها أصبحت وصفة كلاسيكية ومعروفة على شبكات التواصل الاجتماعي والمعجنات في الولايات المتحدة وبعض الدول الآسيوية. يم...
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Para variar do babaganoush (que também está no meu site), sugiro um caviar de abobrinha, hortelã e limão. Muito fácil de fazer, este prato será luminosamente fresco, acrescentando cor e sabor a um ape...
Read More → Um cheesecake de origem basca? Na verdade, não, mas a história é muito recente (tem menos de 30 anos) e está claramente se tornando uma receita clássica conhecida nas redes sociais e nas confeitarias ...
Read More → I propose you here cooking classes in my workshop in Porte des Lilas! Do not hesitate to contact me for any request for private lessons, lessons for company committees or renting the place to do your ...
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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
