Beef bourguignon

Ingredients: 500g of veal shank 1 onion 1 carrot 200g of veal stock 1 clove of garlic 30g of celery 50g of red wine 100g of […]

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Horchata cream

Ingredients: 800 ml of horchata 200 ml of cream 100 g of sugar 12 egg yolks Crushed biscuit for decoration Preparation: Use the XM-12 hand blender […]

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Stuffed arepas with reina pepiada

Ingredients: For the filling: 2 chicken breasts 50g of cilantro 2 avocados 10g of mayonnaise Juice of 1 lemon For the dough: 300ml of warm water […]

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Cod in green sauce with its cheeks cooked at low temperature

Ingredients: 200 g of desalted cod loin 15 g of olive oil 180 g of fish velouté sauce 5 g of freshly chopped parsley 55 g […]

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Veal tongue with chimichurri

Ingredients: 1 veal tongue 1 white onion 1 clove of garlic 10g of oregano 10g of parsley 15g of vinegar 7g of paprika 85g of olive […]

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Leek with burrata and pesto

Ingredients: 6 leeks (white part only) 1 burrata Pesto to taste 40g of chopped hazelnuts Extra virgin olive oil Salt Preparation: Start by cleaning the leeks, […]

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