Ingredients Minced chicken — 700 g Wheat bread — 250 g Onions — 1 head Eggs — 2-3 pc Milk — 0,5 l salt Spice green (spicy) Vegetable oil, refined, Features Serving temperature: Hot dish Processing Type:... Read more »
Ingredients Veal — 1 kg Grapefruit — 2 pcs shallot — 2 pcs Potato starch — 0 25 tsp. Nutmeg (grated) — 4 pinches Sour cream — 50 g Butter — 40 g White wine (dry) —... Read more »
Ingredients Garlic (young with skin) — 30 cloves Olive oil extra virgen — 250ml Grape seed oil — 100ml Chile — 2 pcs Cloves — 2 pcs bay leaf — 2 leaves Rosemary (fresh) — 1 sprig... Read more »
Ingredients Hazelnut — 100 g Fennel (seeds) — 2 tbsp. salt Pepper (ground ) Eggs (protein, whip) — 1 pc Steak — 2 pieces of 150 g Rocket Features Serving temperature: Hot dish Type of treatment: Baking... Read more »
Ingredients Garlic (young) — 4 heads Spaghetti — 350 g Parsley (chopped) — 1 tbsp. Chile — 4 pod Olive oil extra virgen — 4 tbsp. Salt sea food (large) Salt sea food (small) pepper (black pepper)... Read more »
Ingredients The yeast (dry) — 1/2 tsp. Wheat flour — 1 cup salt — 1/2 tsp . Sugar — 1/2 tsp. Olive oil — 1 tsp. Water (warm) — 1 cup herbs (or herbs) — 1 tsp.... Read more »
Ingredients Veal — 2-3 kg Kiwi — 500 g Pepper salt Features Serving temperature: Hot dish Type of treatment: Baking Description Wash and clean the kiwi peel, cut into small pieces. Meat wash, uniformly over the entire... Read more »
Ingredients Potatoes — 500 g Eggs (yolk) — 1 pc Parmesan cheese (grated) — 3 tbsp. The greens (fresh (parsley, thyme, chives), chop) — 3 tbsp. Wheat flour — 125 g For the sauce onion (small onion)... Read more »
Ingredients Scallops — 16 pcs Vanilla — 4 pod Olive oil — 150 ml Salad Green — 100 g Parmesan (flakes) Lemon juice — 1 tbsp. salt Pepper (ground) Features Servings: 4 Serving temperature: Hot dish Processing... Read more »
Ingredients Turkey — 1 pc Thyme — 1 sprig Bay leaf — 1 pc Parsley — 6 sprigs Saffron — 1 pinch Chicken broth — 1 cube Bouillon Vegetable — 1 cube Dried fruits (apricots, raisins, figs)... Read more »