Beef Tenderloin (Fillet) Sous Vide with Pepper Cream
Another delicious recipe shared by our friends Eleni and Alex from Food24_skg. How to Cook the Beef: Wrap the beef fillet with a string Cover with salt and pepper and place...
https://www.chefspencil.com
Recipe Food
Lechon Kawali
Lechon Kawali is a very popular Filipino dish made with pork belly simmered until tender. It can be cooked in two different ways: deep fried or roasted in the oven,...
Crispy Pork Belly Adobo
Pork Belly Adobo is the most loved recipe in the Philippines. It is very simple to make and you only need a few ingredients: soy sauce, vinegar, laurel leaves, and...
Chicken Adobo
Chicken Adobo is a famous Filipino dish that is very loved by many people. The ingredients are very simple: chicken (breasts, thighs, legs or wings), bay leaves, black peppercorn and...
Filipino-Style Spaghetti
Filipino-style spaghetti is a rebellious version of the Italian one. Not only does it have hotdogs but it has a striking red color, is sweet and spicy and has a...
Pork Belly Dinuguan/ Pork Blood Stew
Pork Dinuguan is a Filipino stew made of pork meat, pigs blood and spices. This Filipino dish might not be for everyone as it is an acquired taste. I would...
Kelle Sogus
This is Kelle Sogus from Izmir. It’s extremely famous Turkish street food made from a lamb’s head. The head is boiled and then the meats are separated from the skull...
Pork in Tamarind Soup (Sinigang na Baboy)
Pork sinigang has got to be one of the most popular comfort foods in the Philippines. This recipe is boiled pork in a sour broth usually with fresh tamarind. There...
Pretzel Bread (Laugenbroetchen)
Who doesn’t love bread? Bread is part of a typical breakfast and supper. In the morning it’s a roll with jam, in the evening it’s a slice of bread with...
Octopus with Black Eyed Beans
Delicious recipe shared by Chef Tziovaras Dimitris of 5-star rated Makedonia Palace Hotel, in the heart of Thessaloniki, Greece. How to Cook Octopus with Black Eyed Beans Place the beans...
Leeks, Caviar, and Potatoes (Signature Dish)
This delicious recipe was provided by Chef Jean-Christophe Ansanay-Alex, a Michelin starred chef and Head Chef of Lyon-based restaurant, l’Auberge de L’Ile Barbe. How to Make the Vichyssoise Sauce: Chop the onion...
Red Tuna Tartare, Beetroot, Vodka and Osetra Caviar
This delicious recipe was provided by Chef Jean-Christophe Ansanay-Alex, a Michelin starred chef and Head Chef of Lyon-based restaurant, l’Auberge de L’Ile Barbe. This recipe is for 10 people. How to...