Ingredientes para 2 personas: 200 g de filete de Pejerrey 1/2 vaso de coco rallado 1/2 vaso de pan rallado 1 huevo Aceite para freír Los pasos: Romper un huevo en un pequeño recipiente y batirlo con un tenedor como si fuera para hacer una tortilla. Vierta el coco rallado y el pan rallado […]

a través de Pejerrey Del Rio Negro Frito Con Coco — Cocina Casera Del Uruguay

Pejerrey Del Rio Negro Frito Con Coco — Cocina Casera Del Uruguay

Dining, Gastronomia, Gastronomy, Restaurant, Restaurante, Ristorante, Dining, Food, Gastronomia, Gastronomy, Refeçoes, Cuisine, Recetas

Majuga crujiente y sabrosa para dos personas, ten cuidado de no cocinarlas demasiado para que no queden leñosas. INGREDIENTES: 200 g de Majuga fresca Sal y Pimienta 1 Limon Harina (cantidad necesaria) Aceite de fritura Preparación: Limpie las majuga frescas con agua corriente y séquelas bien con un papel absorbente. Tamice la harina en […]

a través de Majugas Fritas — Cocina Casera Del Uruguay

Majugas Fritas Cocina Casera Del Uruguay

Dining, Gastronomia, Gastronomy, Restaurant, Restaurante, Ristorante, Dining, Food, Gastronomia, Gastronomy, Refeçoes, Cuisine, Recetas

Los pastelitos criollos son una una tradición exquisita que compartimos con nuestros hermanos argentinos, ideales para acompañar el mate, el té o el café de la tarde. Para hacerlos, necesitamos unos pocos ingredientes de base para elaborar el hojaldre y dulce para rellenarlos que pueden ser de, dulce de membrillo, dulce de leche, dulce de […]

a través de Los Pastelitos Criollos — Cocina Casera Del Uruguay

Los Pastelitos Criollos Cocina Casera Del Uruguay

Dining, Gastronomia, Gastronomy, Restaurant, Restaurante, Ristorante, Dining, Food, Gastronomia, Gastronomy, Refeçoes, Cuisine, Recetas

Virginia, Vitu, Mariam. 3 panaderas En este segmento podríamos escribir una biografía de cada una de nosotras, nuestras edades o nuestras profesiones. Pero preferimos contarles que la vida nos juntó por un motivo, las 3 sentimos las mismas ganas de dar a conocer lo que mejor sabemos hacer: Cocinar. Sentir que lo que hacemos nos […]

a través de Rosca de Pascuas Atelier Cataleya — Cocina Casera Del Uruguay

Rosca de Pascuas Atelier Cataleya Cocina Casera Del Uruguay

Dining, Gastronomia, Gastronomy, Restaurant, Restaurante, Ristorante, Dining, Food, Gastronomia, Gastronomy, Refeçoes, Cuisine, Recetas

In the summer heat (and it has been so hot a través de Thai Slaw with Peanut Dressing — Frugal Hausfrau

a través de Thai Slaw with Peanut Dressing — Frugal Hausfrau — Quintullis Marketing And Gastronomic Recruiting Agent

Thai Slaw with Peanut Dressing — Frugal Hausfrau — Quintullis Marketing And Gastronomic Recruiting Agent

Dining, Gastronomia, Gastronomy, Restaurant, Restaurante, Ristorante, Dining, Food, Gastronomia, Gastronomy, Refeçoes, Cuisine, Recetas

This is our second visit to Kin Kin Thai Eatery in less than a week. This time we’re here for the media launch to celebrate the opening of the restaurant that has been open for just over two weeks. We’ve already talked about the place in our previous review so we’ll get straight into the […] […]

a través de Kin Kin Thai Eatery – Media Launch — Adelaide Food Central — Quintullis Marketing And Gastronomic Recruiting Agent

Kin Kin Thai Eatery – Media Launch — Adelaide Food Central — Quintullis Marketing And Gastronomic Recruiting Agent

Dining, Gastronomia, Gastronomy, Restaurant, Restaurante, Ristorante, Dining, Food, Gastronomia, Gastronomy, Refeçoes, Cuisine, Recetas

Originalmente publicado en Cuisine-Passion.net: En amuse-bouche ou en entrée, la Saint jacques crue, moi, j’adore… Pour 10 amuses bouches, il faut : 4 noix de Saint Jacques sans le corail 100 gr de salpicon de tomate épépinée et mondée 100 gr de salpicon de concombre quelques feuilles de basilic huile d’olive jus de citron…

a través de Tartare de Saint Jacques — Quintullis Marketing And Gastronomic Recruiting Agent

Tartare de Saint Jacques — Quintullis Marketing And Gastronomic Recruiting Agent

Dining, Gastronomia, Gastronomy, Restaurant, Restaurante, Ristorante, Dining, Food, Gastronomia, Gastronomy, Refeçoes, Cuisine, Recetas

Originalmente publicado en Planes, Plates and Persuasions: Today on the Dining Diaries… Gorgeous smells tease our taste buds, Music from Italy transports us away and… This is the place to come to if you want to get stuffed. Diners today we finally made it to Cafe Settebello Newton Rd, Newton. They haven’t been in this…

a través de Café Settebello — Quintullis Marketing And Gastronomic Recruiting Agent

Café Settebello — Quintullis Marketing And Gastronomic Recruiting Agent

Dining, Gastronomia, Gastronomy, Restaurant, Restaurante, Ristorante, Dining, Food, Gastronomia, Gastronomy, Refeçoes, Cuisine, Recetas

Originalmente publicado en Meals Under the Pressure Cooker: I recently saw some fresh monkfish liver at the grocery store, which caught my eye! Monkfish liver is often compared to sea urchin as well as foie gras. It’s salty, briny, and earthy, just like the sea! I decided to pair the creamy flavor of the sea…

a través de Seared Beef with Monkfish Liver — Quintullis Marketing And Gastronomic Recruiting Agent

Seared Beef with Monkfish Liver — Quintullis Marketing And Gastronomic Recruiting Agent

Dining, Gastronomia, Gastronomy, Restaurant, Restaurante, Ristorante, Dining, Food, Gastronomia, Gastronomy, Refeçoes, Cuisine, Recetas

Originalmente publicado en Millefoglie: Easy to make saute capsicum and egg with oyster sauce, sesame oil, sesame seeds and green shallot. a través de Saute capsicum and egg, with oyster sauce and sesame oil (low FODMAP) — Delish Home Cook – Asian inspired, FODMAP, gluten free and more..

a través de Saute capsicum and egg, with oyster sauce and sesame oil (low FODMAP) — Delish Home Cook – Asian inspired, FODMAP, gluten free and more.. — Quintullis Marketing And Gastronomic Recruiting Agent

Saute capsicum and egg, with oyster sauce and sesame oil (low FODMAP) — Delish Home Cook – Asian inspired, FODMAP, gluten free and more.. — Quintullis Marketing And Gastronomic Recruiting Agent

Dining, Gastronomia, Gastronomy, Restaurant, Restaurante, Ristorante, Dining, Food, Gastronomia, Gastronomy, Refeçoes, Cuisine, Recetas

Originalmente publicado en Millefoglie: Seit Rahmsaucen bei uns ein Tabu sind verkoche ich kaum noch Morcheln. Da ich jedoch noch immer von diesen kleinen und a través de Nudeln mit Champignons-Morchel-Sauce | 14 Punkte — Kampf den Kalorientierchen

a través de Nudeln mit Champignons-Morchel-Sauce | 14 Punkte — Kampf den Kalorientierchen — Quintullis Marketing And Gastronomic Recruiting Agent

Nudeln mit Champignons-Morchel-Sauce | 14 Punkte — Kampf den Kalorientierchen — Quintullis Marketing And Gastronomic Recruiting Agent

Dining, Gastronomia, Gastronomy, Restaurant, Restaurante, Ristorante, Dining, Food, Gastronomia, Gastronomy, Refeçoes, Cuisine, Recetas

Originalmente publicado en Millefoglie: De los diversos tipos de ensaladas con base, es decir con un ingrediente principal “sólido” –como cereales, pastas, etc.- probablemente sea esta ensalada de lentejas la que menos difusión tiene entre nuestras cocinas. Y es una lástima porque además de permitirnos disfrutar de esta estupenda legumbre –y de todos sus beneficios–…

a través de Ensalada de Lentejas, Salmón Ahumado y Manzana — Muslo y Pechuga — Quintullis Marketing And Gastronomic Recruiting Agent

Ensalada de Lentejas, Salmón Ahumado y Manzana — Muslo y Pechuga — Quintullis Marketing And Gastronomic Recruiting Agent

Dining, Gastronomia, Gastronomy, Restaurant, Restaurante, Ristorante, Dining, Food, Gastronomia, Gastronomy, Refeçoes, Cuisine, Recetas

Originalmente publicado en Millefoglie: a través de Schokotorte — ichkoche.blog

a través de Schokotorte — ichkoche.blog — Quintullis Marketing And Gastronomic Recruiting Agent

Schokotorte — ichkoche.blog — Quintullis Marketing And Gastronomic Recruiting Agent

Dining, Gastronomia, Gastronomy, Restaurant, Restaurante, Ristorante, Dining, Food, Gastronomia, Gastronomy, Refeçoes, Cuisine, Recetas

Originalmente publicado en Chef’s canvas: Macerating fruits and nuts in spirits for Christmas pudding. Although I’m late to macerate the ingredients of the Christmas pudding in spirits, the spirit of this festive season has just begun. Candied orange peel, sultanas, raisins, cashewnuts, dates, dried candied fruits, glazed cherries, Demerara sugar and dried figs soaked…

a través de Macerating fruits and nuts for Christmas pudding. — Quintullis Marketing And Gastronomic Recruiting Agent

Macerating fruits and nuts for Christmas pudding. — Quintullis Marketing And Gastronomic Recruiting Agent

Dining, Gastronomia, Gastronomy, Restaurant, Restaurante, Ristorante, Dining, Food, Gastronomia, Gastronomy, Refeçoes, Cuisine, Recetas

Originalmente publicado en Chef’s canvas: MENU FOR SUNDAY 09th JULY 2017. KADHAI CHICKEN Kadhai Chicken is a very famous non-veg delight in restaurants. This spicy & yummy North Indian recipe tastes juicy with distinct flavour of capsicum. In this recipe, the chicken is cooked in a red gravy with whole spices. This dish takes…

a través de MENU UPDATE FOR SUNDAY 09th JULY 2017. — Quintullis Marketing And Gastronomic Recruiting Agent

MENU UPDATE FOR SUNDAY 09th JULY 2017. — Quintullis Marketing And Gastronomic Recruiting Agent

Dining, Gastronomia, Gastronomy, Restaurant, Restaurante, Ristorante, Dining, Food, Gastronomia, Gastronomy, Refeçoes, Cuisine, Recetas