Vesela Asenova
@vessys_gourmet_kitchen • 116,500 subscribers
Videos
Fall Apple Celery Date Salad- so many warm Fall flavors + an amazing crunch #salads #salad #fallsalads Ingredients: 1 apple 2 celery ribs 5 dates 1/2 cup walnuts, toasted 1/2 cup Parmigiano Reggiano, shaved 1 shallot (I didn’t have any 😉) Dijon Vinaigrette 1/4 cup EVOO 1 tbs cherry vinegar 1 tbs Dijon mustard 1/2 lemon 1 1/2 tsp salt 1/2 tsp black pepper Method: 1. Make the dressing on the bottom of your bowl- add all ingredients and whisk until emulsified; 2. Thinly slice apple, celery, Parmigiano and dates; toast walnuts and add to the bowl; toss well and enjoy!
Vesela Asenova1,900,000 views • 17 days ago
Tunacado Crispy Fried Rice- perfect for hosting season Did you know Wild Planet Skipjack Tuna is cooked only once in the can and it’s sustainably caught? Also, each can contains 32 grams of lean protein! Ingredients: 2 cans Wild Planet Skipjack 1/3 cup mayonnaise 1/2 lemon 1/2 tsp salt 1/4 tsp black pepper 2 tbs pesto homemade or store bought Cherry tomatoes Chives Avocado oil, for frying Crispy Rice: 1 cup sushi rice 1 1/4 cup water 1 tbs rice vinegar 1 tsp sugar 1/2 tsp salt Method: 1. Cook rice with water in the rice cooker for 12 minutes; mix with rice vinegar, salt and sugar; spread it on a sheet tray lined with plastic wrap and place another sheet tray over it; push it down and place in the freezer for a couple of hours; 2. To make the tuna salad- drain and mix tuna with mayonnaise, lemon, salt and pepper; 3. Once rice has cooled- cut it up, deep fry in avocado oil until golden at around 350 F; 4. Assemble as shown in the video and enjoy! #tinnedfish #wildplanetfoods @Wild Planet Foods
Vesela Asenova223,500 views • 9 days ago
Pumpkin Basque Cheesecake, aka Spanish “Burnt Cheesecake” is a crustless creamy indulgence! This one is not traditionally made with pumpkin purée to fit right into pumpkin season! I also made some pumpkin caramel to make the experience even more unforgettable! This will be the show stopper at your Thanksgiving dessert table! Ingredients: 32 oz @phillycreamchs cream cheese, at room temperature 1 cup sugar 4 eggs, at room temperature 1/2 pumpkin purée 1/2 tsp pumpkin pie spice 1 1/2 cup heavy whipping cream 1 tbs cornstarch 1/2 tsp baking powder Pumpkin Caramel Sauce 2 tbs pumpkin purée 2 tbs maple syrup 2 tbs butter 1/4 tsp pumpkin pie spice 1/4 tsp salt Method: 1. Add cream cheese, sugar, pumpkin purée, pumpkin pie spice to a mixer and mix until smooth; then add in the heavy whipping cream and drop the eggs one at a time; don’t over mix eggs or cheesecake will crack due to too much air inside; 2. Sieve the cornstarch and baking powder into the cheesecake mixture and stir until well incorporated and pour over a double line 9-inch cheesecake springform; tap a few times to get the air out of any bubbles out and bake in a preheated oven on the higher rack at 400 F for 40 mins; cheesecake should be very jiggly when done; 3. Cool at room temperature, then in the refrigerator; 4. Before serving make the pumpkin caramel by mixing pumpkin purée, maple syrup, pumpkin pie spice, butter and salt and bringing to a gentle boil; 5. Pour caramel over the cheesecake and indulge! #basque #basquecheesecake #burntcheesecake #pumpkincheesecake #pumpkinbasquecheesecake #thanksgivingdessert #pumpkinspice #dessertideas #recipeoftheday
Vesela Asenova20,700 views • 3 years ago
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