Subscribe to be the first to learn about a new recipe. subscribe today!
Ingredients to make Budapest Sandwich:
How to make Budapest Sandwich:
1 Cut the bread in two. Put on the base of the salami slices.
2 On them, place the mushrooms and cover with cheese so that the salami and mushrooms are hidden.
3 Gratin it until the cheese melts.
4 Put the pepper wheel on top.
5 Lightly toast the top of the bread and form the sandwich.
Ingredients to make Couscous with chickpeas: 400 grams of cooked Chickpeas 1 cup of couscous 200 grams of long onion 200 grams of tomato 3 bay leaves 2 branches of Thyme 1 unit of red bell pepper or paprika 1 pinch of garlic paste 1 pinch of salt 1 pinch of black pepper How to…
Ingredients to make Empanadas de ayote: For the mass: Two cups of flour A teaspoon of salt 2/3 cup solid vegetable fat Five tablespoons of cold water and Red hot sauce. Ingredients for the stuffing: A cup of ayote puree Two tablespoons of raisins 1/4 cup of water Two tablespoons of vegetable oil A medium…
Ingredients to make Dough to make ravioli I: 300 grams of flour 50 grams of butter 1 pinch of salt How to make Dough to make ravioli I: Put all the flour on a countertop and make a hole in the center in the shape of a volcano. Pour the butter and water in the…
The empanada is a dish that is normally used as a starter or appetizer. Here we explain how to make this recipe for empanada with fresh tuna. Ingredients to make Fresh Tuna Empanada: 1 package of frozen puff pastry 500 grams of onion 400 grams of fresh or canned tuna 250 grams of tomato sauce 250 grams…
Ingredients to make tilapia in squid sauce: 4 gutted tilapia 1 red onion cut to the pen 4 garlic cloves, minced or minced 3 Chinese onions (echalot tender shoot) chopped 5 bell pepper, chopped brunoise 1 green chili pepper or chilli, julienned 1 teaspoon of turmeric 220 ml of white wine 1 fish brother 1…
Pumpkin mazamorra, also known as Chiclayo candy, is a Peruvian dessert with a long history. This recipe was prepared by ancient people thousands of years ago. This preparation is generally consumed in Latin American countries, also in Spain. Most mazamorras need a natural thickener, such as: corn starch, potato or different flours previously dissolved in…