Les dernières recettes
I love sweet babkas, whether they are chocolate, cinnamon or Grand Marnier. But in a savory version, it is also a delight that will be perfect for a colorful aperitif! I warn you, it’s totally addictive! Here is a version with basil/pecan pesto. The smell in the kitchen while cooking is just amazing!
In collaboration with KitchenAid, with whom I have been working for years, I present you the new Cook Processor with integrated scale! Two videos: the first one with two recipes never seen before on the blog: Creamy pasta with coconut milk, shrimp and coriander
Babka with Grand Marnier and almonds
A second with the features of the machine and its presentation!
This recipe is really easy to make at home. The dough is ready in two minutes and the cooking takes very little time. In less than 10 minutes, everything will be ready. You will need to fry well so that the doughnuts are very crispy. For a colorful and tasty aperitif !
I had proposed on my cooking blog, several recipes of crispy meats. I was craving this vegan option with shiitake mushrooms. It’s been a while since I shared with you the secret of tapioca starch that makes frying extra crispy. Here I make a sauce with hoisin, vinegar, sugar and soy sauce. All this with crunchy peanuts and coriander, it makes a very fragrant and irresistible dish!
I’m slowly coming back to the blog after a little absence. While waiting for me to get back to the stove, I give you a recipe from my book Végéterrien published by Flammarion!
I had discovered in Vancouver in a big organic store, cookies that inspired me the ones you have in front of you. I had written down all the ingredients and ended up in my workshop with the same ones that make up these cakes. Of course, I made several trials of proportions and I came to the conclusion that the version I am proposing to you was ultimately even better than the one I had discovered. For breakfast or a snack, they are perfect to fill up on energy.
Hello to all! I’m not leaving, but I will post a little less. I’ve been working hard on the next book that will be released in November of this year and it’s going to be rich ! As a result, I have a little less energy and I’m going to take a break in July. I may post a recipe anyway. You have more than 1000 articles to consult on my cooking blog.
See you soon!
Bernard
