Cloudela

I'm cloudela, I love fashion and I'm doing interesting work in fashion. #cloudela Address: 623 9th Avenue, New York, NY 10036 Phone: [phone] Website: https://lapulperia.info/ https://www.youtube.com/channel/UCrrCseR3K5Z3Pmcva__A4Vg/about https://www.pinterest.com/cloudela88/ https://www.goodreads.com/cloudela https://500px.com/p/cloudela https://cloudela88.blogspot.com/ https://draft.blogger.com/profile/05907513165325208715

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https://lapulperia.info/stuffed-baked-potato-or-kumpir/

Stuffed baked potato or Kumpir: A delicious Turkey dish Stuffed baked potato, also known as Kumpir, is a popular Turkish street food that has gained widespread popularity in recent years. https://lapulperia.info/stuffed-baked-potato-or-kumpir/ #Cloudela #LaPulperia #Cooking

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https://lapulperia.info/empanadas-de-pino-chilean-beef-empanadas/

Empanadas de pino (Chilean beef empanadas) best recipe Empanadas de pino, also known as Chilean beef empanadas, are a traditional savory pastry that can be found throughout Chile. These empanadas are filled with a mixture of ground beef, onions, raisins, black olives, and spices, and then baked or fried to create a crispy, delicious snack or meal. https://lapulperia.info/empanadas-de-pino-chilean-beef-empanadas/ #Cloudela #LaPulperia #Cooking

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Recipe for Asado, a popular dish in Argentina

Recipe for Asado, a popular dish in Argentina Ingredients: 2-3 lbs beef ribs Salt Chimichurri sauce (optional) Instructions: Start by lighti

Recipe for Asado, a popular dish in Argentina Ingredients: 2-3 lbs beef ribs Salt Chimichurri sauce (optional) Instructions: Start by lighting the charcoal or wood fire in your grill, and let it burn until it turns white. Season the beef ribs generously with salt, making sure to coat both sides. Place the ribs on the grill over the hot coals, bone side down. Cook the ribs for about 5-7 minutes on each side, or until they are browned and crispy on the outside, but still juicy and tender on the inside. Optional: Serve with Chimichurri sauce, a traditional Argentine sauce made with parsley, garlic, olive oil, vinegar, and red pepper flakes. Enjoy your delicious Asado with family and friends, preferably with a glass of Malbec wine, also a popular drink from Argentina! Note: Asado can also be made with other cuts of beef, such as flank steak or skirt steak, but the traditional recipe uses beef ribs. https://cloudela88.blogspot.com/2023/04/recipe-for-asado-popular-dish-in.html #Cloudela #LaPulperia #Cooking

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cloudela

  Grilled Lamb Chops Ingredient 2 lb. lamb rib or loin chops 2 tsp. salt 1 tsp. ground black pepper 1/2 c. chopped fresh parsley 1 tbsp. cho

Grilled Lamb Chops Ingredient 2 lb. lamb rib or loin chops 2 tsp. salt 1 tsp. ground black pepper 1/2 c. chopped fresh parsley 1 tbsp. chopped fresh oregano 1/2 c. plus 2 tbsp. olive oil 2 garlic cloves, grated 2 tsp. lemon zest 1 tbsp. fresh lemon juice 2 tsp. honey 1/4 tsp. red chile flakes 1 c. chopped mixed olives Directions Step 1: Add lamb chops to a resealable plastic bag. Season with salt and pepper; set aside. Step 2: In a medium bowl, stir together parsley, oregano, 1/2 cup olive oil, garlic, lemon zest, salt, pepper, honey, and chile flakes. Reserve 2 tablespoons of the marinade in a small bowl. Pour the remaining marinade over the lamb. Seal the bag, and gently massage the marinade into the lamb chops. Refrigerate for at least one hour or overnight. Add the olives to the remaining unused marinade; stir in the remaining 2 tablespoons of olive oil; cover and refrigerate until ready to serve. Step 3: Remove the lamb and olive mixture from the refrigerator 30 minutes before grilling. Meanwhile, preheat the grill to medium-high heat, 400° to 450°. Oil the grill grates well. Remove the lamb chops from the marinade and scrape off any excess marinade. Discard the remaining marinade. Step 4: Grill the lamb chops uncovered until grill marks appear, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Turn the chops, and grill until an instant-read thermometer inserted in the meat registers 135°, 3 to 4 minutes for rib chops, or 4 to 5 minutes for loin chops. Cover cooked lamb chops with foil, and let rest for 5 minutes. Step 5: Stir the olive mixture to recombine the ingredients; spoon over the lamb just before serving. https://cloudela88.blogspot.com/2023/03/grilled-lamb-chops-ingredient-2-lb.html #Cloudela #LaPulperia #Cooking

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cloudela

  Cedar-Plank Salmon Ingredient 2 tablespoons grainy mustard 2 tablespoons mild honey or pure maple syrup 1 teaspoon minced rosemary 1 table

Cedar-Plank Salmon Ingredient 2 tablespoons grainy mustard 2 tablespoons mild honey or pure maple syrup 1 teaspoon minced rosemary 1 tablespoon grated lemon zest 1 (2-pounds) salmon fillet with skin (1 1/2 inches thick) Equipment: a cedar grilling plank (about 15 by 6 inches) Cooking Step 1 Soak cedar grilling plank in water to cover 2 hours, keeping it immersed. Step 2 Prepare the grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure. Open vents on bottom and lid of the charcoal grill. Step 3 Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread the mixture on flesh side of salmon and let stand at room temperature for 15 minutes. Step 4 Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank for 5 minutes before serving. https://cloudela88.blogspot.com/2023/03/cedar-plank-salmon-ingredient-2.html #Cloudela #LaPulperia #Cooking

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Greek Chicken Souvlaki

  Greek Chicken Souvlaki INGREDIENTS 3 cloves garlic 2 medium lemons, divided 3 tablespoons olive oil 1 tablespoon dried oregano 1 teaspoon

Greek Chicken Souvlaki INGREDIENTS 3 cloves garlic 2 medium lemons, divided 3 tablespoons olive oil 1 tablespoon dried oregano 1 teaspoon honey 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds boneless, skinless chicken breasts or thighs 4 to 6 skewers Vegetable oil 2 medium plum tomatoes 1/2 medium English cucumber 1/4 small red onion 1/3 cup pitted kalamata olives (about 10) 4 (about 6-inch) pita breads Tzatziki sauce (store-bought or homemade), for serving Step 1 Prepare the following, adding each to the same gallon zip-top bag or 8x8-inch baking dish as it is completed: Finely grate 3 garlic cloves and the zest from 1 medium lemon (about 1 teaspoon). Squeeze the juice from 2 medium lemons (about 1/3 cup). Step 2 Add 3 tablespoons olive oil, 1 tablespoon dried oregano, 1 teaspoon honey, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir together, or seal the bag and massage to combine. Step 3 Cut 1 1/2 pounds boneless skinless chicken breasts or thighs into 1-inch pieces. Add the chicken to the marinade. Seal the bag and massage the chicken or flip the chicken in the baking dish to coat in the marinade. Marinate for at least 30 minutes at room temperature or refrigerate for up to 3 hours. Step 4 Prepare an outdoor grill for medium-high, direct heat. Meanwhile, soak 4 to 6 skewers in water if wooden. Very thinly slice 2 medium plum tomatoes and 1/2 medium English cucumber and arrange on one side of a large platter, leaving the other side empty for the chicken. Very thinly slice 1/4 small red onion and place in a small fine-mesh strainer. Rinse well under cool water for 10 seconds to make less potent. Pat dry with a clean kitchen towel or paper towel and add to the platter. Halve 1/3 cup pitted kalamata olives and arrange next to vegetables. Step 5 Thread the chicken onto the skewers, leaving about 1/4-inch space between the pieces, 6 to 7 pieces per skewer. Place the skewers on a rimmed baking sheet. Discard the marinade. Step 6 When the grill is ready, scrape the grill grates clean. Oil the grill grates with a paper towel dipped in vegetable oil. Place the skewers on the grill in a single layer. Cover and grill until grill marks form and the chicken easily releases from the grill, 4 to 5 minutes. Flip the skewers and grill until the chicken is cooked through and registers 165°F on an instant-read thermometer, 4 to 5 minutes more. Transfer the skewers to the platter. Step 7 Place 4 pitas breads on the grill grates. Grill, uncovered, flipping halfway through, until just warmed through, about 3 minutes. Transfer to a plate. To serve, top each pita with chicken, vegetables and olives, and a generous spoonful of tzatziki. Fold in half to eat. https://cloudela88.blogspot.com/2023/03/greek-chicken-souvlaki.html #Cloudela #LaPulperia #cooking

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cloudela

  Cranberry Goat Cheese Balls with Rosemary Skewers Ingredients: 1/3 cup Sweetened Dried Cranberries 1/3 cup Toasted Pecans 1 tsp Dried pars

Cranberry Goat Cheese Balls with Rosemary Skewers Ingredients: 1/3 cup Sweetened Dried Cranberries 1/3 cup Toasted Pecans 1 tsp Dried parsley 1/2 tsp Salt 1/4 tsp Pepper 8oz goat cheese log 16 Rosemary sprigs Directions: Start by finely chopping dried cranberries with pecans.Add dried parsley, salt and pepper. Roll 8oz goat cheese into 16 balls then roll in your crumbs mixture. Skewer with a Rosemary sprig for an extra festive touch. https://cloudela88.blogspot.com/2023/03/cranberry-goat-cheese-balls-with.html #Cloudela #LaPulperia #cooking

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Spinach Carbonara Recipe

  Spinach Carbonara Recipe Ingredient Salt 3 tablespoons extra-virgin olive oil 1 pound spinach 2 garlic cloves 1 pound any long pasta 3 egg

Spinach Carbonara Recipe Ingredient Salt 3 tablespoons extra-virgin olive oil 1 pound spinach 2 garlic cloves 1 pound any long pasta 3 eggs 4 ounces Parmesan cheese, grated (1 cup) Freshly ground black pepper Cooking 1. Bring a large pot of water to a boil and salt it. 2. Add 3 tablespoons olive oil to a large skillet over low heat. Trim off any thick stems from the spinach. 3. Increase the heat to medium-high. Cook the spinach, adding a handful at a time and stirring between batches, until the leaves are just wilted, about 5 minutes. Meanwhile, peel and chop the garlic, adding them to the skillet as soon as you can (they’ll cook with the spinach). When the spinach is tender, turn off the heat. 4. When the water boils, add the pasta and cook, stirring occasionally. Start tasting for doneness after 5 minutes. 5. Meanwhile, crack the eggs into a large bowl. Add the Parmesan cheese; season with salt and lots of pepper. Whisk with a fork to combine. 6. When the pasta is tender but not mushy, drain it, reserving about 1 cup cooking water. Add the pasta to the spinach and pour in the egg mixture. Toss, adding a splash of cooking water if you want to make it saucier. Taste and adjust the seasoning, and serve. https://cloudela88.blogspot.com/2023/02/spinach-carbonara-recipe.html #Cloudela #LaPulperia #cooking

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cloudela

  Creamy meatball and greens pasta recipe 450g fresine pasta (or linguine) 200g fresh greens, thickly sliced, large stalks removed 150g froz

Creamy meatball and greens pasta recipe 450g fresine pasta (or linguine) 200g fresh greens, thickly sliced, large stalks removed 150g frozen peas 1 tbsp olive oil 2 x packs Meat & Vegetable beef meatballs 1 large red onion, finely sliced 2 garlic cloves, finely sliced 150ml white wine 1 lemon, zested 2 tsp Dijon mustard 150ml whipping cream 40g Parmesan, finely grated, plus extra to serve (optional) 1-2 tsp crushed chilies, to serve Cook the pasta to pack instructions, adding the greens and peas for the last 4 mins. Drain well, reserving 100ml cooking water. Meanwhile, heat the oil in a large frying pan over a medium-high heat. Fry the meatballs for 8 mins or until browned all over; transfer to a plate. Drain away excess fat, leaving about 1 tbsp in the pan. Reduce the heat to low-medium and fry the onion and garlic for 6 mins until softened. Return the meatballs to the pan. Increase the heat to medium-high and pour over the wine, bubbling for 2 mins until reduced by half. Stir through the lemon zest, mustard and cream, reduce the heat and warm for 1-2 mins. Mix in the Parmesan; remove from the heat. Stir the pasta, greens and peas into the sauce with a little cooking water. Toss together, then set aside 460g pasta mixture and 8 meatballs. Serve with black pepper, crushed chilies and extra Parmesan, if you like. #Cloudela #LaPulperia #cooking

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My yummy flank steak dinner 😍😍😍 ingredients 1 pound flank steak Kosher salt Black pepper Dry mustard 3 tablespoons of butter (more if needed) First, tenderize the steak with shallow cuts After that, season the meat with salt, pepper, mustard, and butter, rub in nicely. Heat the frying pan, sear the meat for 30 seconds each size. Add butter and cook on low heat for 10 minutes. Check for doneness and let it rest or another 10 minutes.

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My homemade mozzarella stick Recipe: 1 lbs mozzarella cheese block 2 cups of breadcrumb 1/2 tsp Italian seasoning 1/2 tsp dried parsley 1/2 tsp garlic powder 1/4 tsp table salt 2 egg 1/2 cup all-purpose flour For preparation: Cut mozzarella block into 14-16 sticks Beat 2 egg both white and yolk until finely mixed Mix breadcrumbs with Italian seasoning, dried parsley, garlic powder, table salt Put breadcrumbs and all-purpose flour into 2 separate shallow dishes Put the cheese on a stick, dip it into the flour. Then dip it into the beaten egg, shake off the excess and dip into breadcrumbs. Place the mozzarella stick on a tray and put it in the fridge for about 45 minutes Cooking: Fill the deep frying pan with vegetable oil, heat the oil to 350°F Fry mozzarella sticks for about 1 minute until golden brown then places them on a paper towel-lined plate to cool.

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Cloudela I love fashion and the history of fashion

I'm cloudela, I love fashion and I'm doing interesting work in fashion. #cloudela Address: 623 9th Avenue, New York, NY 10036 Phone: [phone] Website:  https://lapulperia.info/ https://www.youtube.com/channel/UCrrCseR3K5Z3Pmcva__A4Vg/about https://www.pinterest.com/cloudela88/ https://www.goodreads.com/cloudela https://500px.com/p/cloudela https://cloudela88.blogspot.com/ https://draft.blogger.com/profile/05907513165325208715   https://vi.gravatar.com/cloudela https://www.twitch.tv/cloudela88