Detta är något av det godaste som finns. Du vet när något är så gott att man inte vill sluta äta? Vietnamesiska sommarrullar fyllda med råa grönsaker och glasnudlar som doppas i alldeles fantastiska dippsåser. Ljuvligt! Pilligt att göra? Absolut, tar lite till att förbereda allting men inte alls svårt. Pyssligt och lite kul att
Je gaat een tapasfeestje organiseren, leuk! Overzicht met 8x heerlijke Tapas gerechtjes, je proeft de zomer. Serveer er mooie Spaanse wijnen bij, Santé!
En läcker spansk tapasrätter med vitlöksfrästa räkor smaksatta med chili. Doppa en bid bröd i chilioljan och fiska upp en räka. Njut av gambas pil pil som en aptitretare eller som tillbehör vid maten. Du svänger enkelt ihop rätten på några minuter. 4 mindre portioner eller 2 stora portioner 800 g skalade MSC-märkta vannameiräkor2 dl olivolja 6-8
Cocina unas deliciosas galletas de arroz. 🍚 Da click aquí y conoce dos formas diferentes de elaborar esta saludable receta.
Mini Hamburgers. Beste verjaardag hapje ever! Zeker nu het zomer is, hup die BBQ aan. Hamburgers marineren en draaien, spek & cheddar en kleine bolletjes.
Cinco tipos de hummus: ¡Viva el color! Cinco deliciosas y coloristas recetas con hummus
It’s Taco-Time! Wer hat Lust auf TexMex-Küche vom Feinsten? Dann solltest du unbedingt diese Fisch Tacos im SPICEvip BBQ Hiesenvillage Style probieren! Abgeschmeckt wurde mit dem Pil Pil Fischgewürz von STAY SPICED !, kredenzt werden die Taco Shells zusätzlich mit einer genialen Sauce & knackigem Salat. Delicioso!
Martín Berasategui elabora un plato de tacos de merluza con kokotxas en salsa pil-pil, una receta para disfrutar en ocasiones especiales.
? Tapasfeestje? Deze Pil Pil mag niet ontbreken ? Pil Pil, Heerlijke Garnalen zwemmend in Hete Pittige Olie vol met Knoflook plakjes en Hete Pepertjes.
Strange as it may seem, it was eggs that brought me here. After seeing an image of a dish called Chilaquiles, a dish of tortilla chips, salsa, and cheese, reminiscent with nachos and cheese which we all love No? but this dish was topped with two fried eggs. I realised how much I love eggs, a staple of the food world but equally synonymous with finer dishes like steak tata, eggs Florentine and souffle. My thoughts turned to breakfast dishes like mashed avocado on toast topped with fried egg and a dash of Tabasco, gloriously unctuous. Huevos rancheros, and my fave eggs Benedict and who doesn't love dipping hot buttered soldiers into dippy eggs? Then on to lunch, frittata, omelets of all descriptions, egg and chips, egg mayo sandwiches, and a picnic ain't a picnic without scotch eggs. Classics like corned beef hash has to be topped with gooey fried eggs, same with special fried rice, bubble and squeak. I'll even chuck one on top of beans on toast. I could go on but lets get to Lucha Libre ....... My partner had sent me a text during the day suggesting we eat out that night and for me to choose where? I suggested Lucha Libre, I just had to try that dish after all I was now in the mood for eggs! With a no reservation policy we went handy and arrived at 7pm. The restaurant was already busy with most of the tables taken. Once seated we were quickly given the menu and drinks orders where taken whilst we decided what to eat. We drank tequila cocktails with pomegranate syrup, lemon juice, Moledo Negra beer and the obligatory Vanilla salted rim. My drink pictured above was a Mezcal cocktail, a very smokey Del Maguey Vida, watermelon, hibiscus, lime & pacifico with an orange salt rim. Below Chilaquiles the dish that brought me here ! Chilaquiles , tortilla chips smothered in a mild salsa roja, molten cheese served with fresh coriander, jalapenos, & fried eggs. I'm glad to say I loved this dish it was every bit as nice as I had imagined. Fresh and crisp, the crispness coming not only from the tortilla chips but also the pickled red onions and slithers of radish, it was not over cheesed and all stuck together like you sometimes find with dishes of this kind. The eggs were the star attraction, rightfully on top like a crown. Piercing those golden yolks added that unctuous gooeyness it was divine! This Quesadilla was the surprise favourite. My partner not liking pineapples didn't expect to like this at all but it was a clear favourite with us both! And now a convert to pineapples ( well hot ones anyway) This quesadilla called the "Gringa" was filled with marinated belly pork & grilled pineapple. A great combination of savoury and sweet wrapped in a hot flour tortilla. Pil Bil slow cooked pork marinated in orange juice & achiote, served with pickled red onions. Again beautifully marinaded pork but I can't say any more about this dish as by now we were both stuffed and after one bite we were beaten ! Sides were re fried beans and red rice, again they were hardly touched due to the extremely full bellies. We had a great time at Lucha Libre, great food , fun environment and knowledgeable staff. Would highly recommend . Stay Connected With Free Updates! To get every new Eat Slurp Burp post delivered to your inbox
Martín Berasategui elabora un plato de tacos de merluza con kokotxas en salsa pil-pil, una receta para disfrutar en ocasiones especiales.
Una visita al restaurante Aizian de Bilbao... menú degustación en el Restaurante Aizian de Bilbao...Fotos: Inaki Caperochipi
Esta tradicional receta vasca se suele hacer en cazuela de barro, pero si no disponemos de una, no tenemos que renunciar a tan rico plato, el resultado es igual de rico y satisfactorio. Ingredientes: 4 tacos de bacalao desalados y limpios de espinas 4 dientes de ajo 1 guindilla Aceite de oliva virgen Preparación: Cortamos los dientes de ajo en láminas junto con la guindilla y echamos en una sartén o cazuela que sea anchita con bastante aceite y dejamos que se frían y los ajos adquieran un bonito color dorado, retiramos del fuego y pasamos a un plato, dejamos que temple el aceite, en ese momento ponemos el bacalao con la piel hacia abajo, acercamos de nuevo al fuego pero en esta ocasión a temperatura baja y dejamos cocer agitando con suavidad ayudando a desprender la gelatina de la piel, que veremos a modo de gotitas blanquecinas en el aceite. Tras unos minutos, daremos la vuelta al pescado para que se termine de hacer, un minuto, no más. Y retiramos a un plato. Fuera del fuego cogemos un colador y tocando el fondo de la sartén o cazuela agitamos como en círculos y veremos cómo comienza a emulsionar el aceite creando una crema blanquecina, terminaremos de agitar cuando tengamos todo el aceite emulsionado. A este plato me encanta añadirle un punto ácido y lo hago acompañándolo con unas rodajas de manzana ácida pasadas por la sartén a fuego fuerte con un toque de mantequilla. En el plato pongo la rodaja de manzana, encima el taco de bacalao rocío con la emulsión de oliva y culmino con los ajos fritos. Buen provecho.
Je gaat een tapasfeestje organiseren, leuk! Overzicht met 8x heerlijke Tapas gerechtjes, je proeft de zomer. Serveer er mooie Spaanse wijnen bij, Santé!
Here you will find easy healthy recipes that show how healthy eating isn't boring, home and garden projects, well-being, family life, travel and happiness.
Pour un repas simple, délicieux et qui plaira à tous, je vous suggère cette recette que j'ai prise chez, Le coin recettes de Jos . 8 pil...
Den här rätten gjorde dundersuccé hemma! Barnen slukade maten i ett nafs. Med inspiration från teriyakisås gjorde jag min egen tolkning. Jag skippade socker helt som oftast finns i teriyakisås och hade honung i. Kombinationen med sältan från sojan, syran från limen, vitlöken, ingefära och hettan från Srirachan blev fantastiskt gott. För att piffa upp
Gambas Pil Pil is a Spanish tapas dish. King prawns cooked in olive oil, featuring paprika, garlic, and chilli. The prawns are juicy, with a spicy flavour from the chilli and garlic oil. Easy and quick to cook, in a frying pan, then transferred into a hot earthenware tapas dish.These garlic and chilli prawns also make a fantastic starter. Serve with fresh bread to dip into the spicy oil.
