Amercook's blog
Two recipes to take advantage of the green part...
For me, the green parts of onions, chives, leeks or garlic that we usually cut with a knife and automatically discard are the most interesting and we can also take...
Two recipes to take advantage of the green part...
For me, the green parts of onions, chives, leeks or garlic that we usually cut with a knife and automatically discard are the most interesting and we can also take...
A surprising dressing: green sauce of carrot le...
For our chef, the green leaves of carrots are an exceptional source of nutrients and a part of this vegetable that can help us enhance many of the recipes we...
A surprising dressing: green sauce of carrot le...
For our chef, the green leaves of carrots are an exceptional source of nutrients and a part of this vegetable that can help us enhance many of the recipes we...
A recipe you might not expect: mullet with crun...
The big question is: can you eat the scales of fish? And in that case... are they good? In some types of fish yes, such as mullet, since they are very rich...
A recipe you might not expect: mullet with crun...
The big question is: can you eat the scales of fish? And in that case... are they good? In some types of fish yes, such as mullet, since they are very rich...
Learn how to make candied orange peel like a pro
As you already know, Pablo encourages us to cook using whatever we have in the refrigerator. These next few weeks will teach us how to take advantage of parts of...
Learn how to make candied orange peel like a pro
As you already know, Pablo encourages us to cook using whatever we have in the refrigerator. These next few weeks will teach us how to take advantage of parts of...
Roasted apple with a touch of cinnamon and ginger
The pippin apple is ideal for this preparation due to its consistency, its soft skin and its sweet flavor with a touch of acidity. We will distinguish it in the...
Roasted apple with a touch of cinnamon and ginger
The pippin apple is ideal for this preparation due to its consistency, its soft skin and its sweet flavor with a touch of acidity. We will distinguish it in the...
Prawns with soy mayonnaise and kikos
. – By Pablo González, 2 Michelin star chef . Prawn is a pink crustacean that is very traditional in our special meals thanks to its great flavor and easy...
Prawns with soy mayonnaise and kikos
. – By Pablo González, 2 Michelin star chef . Prawn is a pink crustacean that is very traditional in our special meals thanks to its great flavor and easy...