Fall is here with its share of comforting delights. I love nuts, and while I’ve probably come up with recipes mixing honey and nuts on my blog, I always enjoy looking for new textures. Here, the dough resembles a shorbread, topped with a honey and semi-salted butter caramel, richly garnished with nuts. The texture is fantastic and these squares are very addictive! To be eaten in small portions…
Olav offered me a nice partnership for a recipe with their pots and pans. I’ve been looking for a way to offer you a recipe, where everything is done in the pan I received. So I give you this dish that I particularly like, especially during the fall, my favorite season! Everything is done in a frying pan, first on the fire, then in the oven and it is ready in 45 minutes. The walnut sage pesto is a pure delight, and mixes perfectly with orzo pasta, prepared with chanterelles. You can of course change the mushrooms!
My new book, simply titled “La cuisine de Bernard”, published by Flammarion, will be released on October 20th and is already available for pre-order at your local bookstore, or on all online book selling platforms.
WARNING, this is a best-of, a selection of my first 4 books (Mes desserts, Mon grain de sel, Je n’en ferai qu’une bouchée and Végéterrien) with 30 new recipes! This is my first book that encompasses everything I love, appetizers, entrees and desserts in almost 400 pages at 24,90€. And for your information, it’s Flammarion who wanted me to be on the cover! ????
If you already have one of my first 4 books (out of the 6, because there is also “I make my own chocolate” and “Scandalously Decadent”), you will find some of the recipes already published. So I tell you again and again, that you will have duplicates! This book will appeal to those who have only one or none of my books. I greedily chose 150 delights from these books, then added 30 unpublished ones. I let you discover below the index of the recipes, as well as some pages of the book.
I was contacted to realize this recipe of cod by fishmas.fr. I had been lucky enough to be invited to Iceland in 2017 for a culinary trip and I had discovered the production circuit of this fish from the cold seas of northern Europe and thus more particularly from this beautiful country. So I offer you this recipe that was proposed to me and I immediately salivated. I suggest a pan-fried cod, golden brown, with homemade mashed potatoes, broccoli grilled in the oven with olive oil (a delight), but above all a divine hollandaise sauce, with a nice lemon flavour! I invite you at the same time to visit the site of fishmas.fr
I recently made this amarena cherry tiramisu for some friends, as I had just bought a large jar of these delicious, incredibly fragrant cherries. I remade the tiramisu for my cooking blog to offer you the recipe. If you prefer the classic tiramisu, know that the recipe has been available for years HERE! To compensate for the syrup, I reduced the sugar a lot. The result is a tiramisu with an airy texture that holds together, and a strong cherry flavor, without being overly sweet at all. Then it’s up to you if you add more cherries!
(my previous post is pretty self-explanatory), I’m back with a super simple recipe to make. I’m not gluten free or lactose free, considering the butter and flour I usually use! But from time to time, I find it interesting to look into it. I had tasted a similar cake and obviously wanted to make it again at home. The result is amazing and the softness incomparable! A great option when you’re looking for a good recipe for your gluten-free or lactose-free friends, or for yourself to try out new textures.
