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RESTAURANT
WWW.JIMELET.COM JIMELET FOOD OFICIAL
1.
‘RECETAS’
Combine all ingredients in a blender. Blend until the ice has pureed.
1/2 tsp organic vanilla extract
HAPPY PANCAKES
Mocha Choca Frappe
1/2 cup your favorite coffee chilled or room temperature (I like this organic, fair-trade coffee)
Ingredientes
Procedimiento
2 tazas de harina tamizada
1/4 cup organic coconut milk or try it with raw or organic full-fat milk if you can have dairy
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2 cucharaditas de azĂşcar
3 cucharaditas de polvo de hornear
2 tbsp raw honey or try it with organic maple syrup 2 cups of 1/2 tsp organic vanilla extract 1 tbsp organic unsweetened cocoa powder
2 . Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
2 huevos
1 cucharadita de sal
1 ½ tazas de leche
50 gramos de mantequilla derretida
Aceite
CHEESY POTATO
INGREDIENTES
Ingredients Butter, at room temperature
1 shallot, minced
2 cups heavy cream
1 clove garlic, minced
Kosher salt and freshly ground pepper
3 medium russet potatoes (about 2 1/4 pounds), peeled and sliced 1/8-inch thick
Procedimiento
Mix up the creamy potatoes and spoon them into a large slow cooker. Cook them on LOW for 4 to 5 hours, stirring occasionally. Transport them to a potluck or set them out on a buffet for a brunch.
Sub in a large bag of frozen southernstyle diced hash brown potatoes. Their chunkier texture holds up well whether baked or slow cooked, and they’re a good partner as a side dish to roasted meats.
Make up the recipe the night before serving, cover well, and refrigerate until 30 minutes before you’d like to bake it. Let it warm up a little, slip it into the oven, and prep other more last-minute menu items.
2 cups grated sharp white Cheddar cheese
1/4 cup grated Parmesan
Sprinkle the top with chopped green onion or a handful of finely chopped parsley or other fresh herbs before serving.
Pasta Tallarines 500 g Sal gruesa Aceite de oliva Salsa Brócoli 300 g Zanahoria 2 Zucchini 2 Tomates 2 Choclo amarillo en grano 150 g Margarina 2 cdas Ajo 2 dientes Salsa de soja 100 cc Perejil Orégano Sal y pimienta
Calienta el aceite en una sartén a fuego medio. Añade los vegetales y rehógalos en el aceite hasta que ablanden un poco. Incorpora la pasta y cubre con el caldo. Agrega sal al gusto y tapa la sartén. Añade las espinacas cuando la pasta esté casi lista y el líquido se haya evaporado.