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Leioako Ostalaritza Eskola/Escuela de Hostelería de Leioa Tour virtual FP Euskadi
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  • Recipes
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Recipes (56)
March
Hot (46) Vegetables (19) Fish (15) Birds (9) Basque cuisine (8) Meats (7) Finger foods (5) French cuisine (5) Shellfish (4) Vegan cuisine (4) Appetizers and canapes (3) Cold (3) Legumes (2) Pasta (2) Soups and creams (2) Water and cream-based soups (2) 5th range cuisine (1) Eggs (1) Italian cuisine (1) Main course (1) Pasteurization (1) Pizzas, patty (1) Rices (1) Salads (1) Warm (1)
Battered turkey breasts with cheese sauce and baked potatoes
50 min

Battered turkey breasts with cheese sauce and baked potatoes

  • Type of dish: Birds
  • Temperature: Hot
Braised turkey thighs with mixed vegetables
90 min

Braised turkey thighs with mixed vegetables

  • Type of dish: Birds
  • Temperature: Hot
Crepes de txangurro con salsa americana
75 min

Crepes de txangurro con salsa americana

  • Tipo de plato: Marisco
  • Temperatura de consumo: Caliente
Gratin of artichokes filled with mushrooms and prawns
120 min

Gratin of artichokes filled with mushrooms and prawns

  • Type of dish: Vegetables, Shellfish
  • Temperature: Hot
Bildots-saiheskiak plantxan
90 min

Bildots-saiheskiak plantxan

  • Plater mota: Okelak
  • Tenperatura: Beroa
Menestra (vegetables stew)
75 min

Menestra (vegetables stew)

  • Type of dish: Vegetables
  • Temperature: Hot
Marinel pizza (Take away)
45 min

Marinel pizza (Take away)

  • Plater mota: Pizzak, enpanada
  • Tenperatura: Beroa
Chicharro en salsa bilbaína

Chicharro en salsa bilbaína

  • Tipo de plato: Pescado
  • Temperatura de consumo: Caliente
  • Tipo de cocina: Cocina vasca
Bodoques de mar tres salsas
75 min

Bodoques de mar tres salsas

  • Temperatura de consumo: Caliente
  • Tipo de plato: Pintxos y tapas
Rollito de primavera

Rollito de primavera

  • Temperatura de consumo: Caliente
  • Tipo de plato: Verduras y hortalizas, Arroces
  • Tipo de cocina: Cocina vegana
Ragout de pavo
120 min

Ragout de pavo

  • Temperatura de consumo: Caliente
  • Tipo de plato: Aves
« First ‹ Previous 1 2 3 4
  • Recipes
  • Glossary
  • Type of dish
    • Beers
    • Cocktails
    • Breakfasts and brunch
    • Burguers
    • Juices, milkshakes and beverages
    • Finger foods
    • Pizzas, patty
    • Pastries
    • Dessert
    • Bread and pastries
    • Sándwich
    • Pasta
    • Salads
    • Legumes
    • Ice creams and sorbets
    • Shellfish
    • Eggs
    • Patty
    • liqueur
    • Fish
    • Meats
    • Harvard plate
    • Main course
    • Rices
    • Soups and creams
    • Vegetables
    • Birds
    • Coffee, chocolate and infusion
    • Cheeses
    • Appetizers and canapes
  • Temperature
    • Warm
    • Hot
    • Room temperature
    • Cold
  • Cuisine type
    • Peruvian cuisine
    • 5th range cuisine
    • Mexican cuisine
    • Arabic cuisine
    • South American cuisine
    • Entomogamy (insects)
    • Gluten free cuisine
    • Asian cuisine
    • Vegan cuisine
    • French cuisine
    • Basque cuisine
    • Italian cuisine
    • European cuisine
    • American cuisine
  • Additional culinary preparation
    • Dressings
    • Sauces
    • Stocks
    • Technique
    • Bakery
    • Garnishes
    • Sweet
  • Conservation technique
    • Atmosfera aldatuan ontziratzea
    • Refrigeration
    • Pasteurization
  • Seasonal recipes
    • January
    • February
    • March
    • April
    • May
    • June
    • July
    • August
    • September
    • October
    • November
    • December
    • Aromatic herbs
    • Beverages
    • Big game hunt
    • Bread and pastries
    • Canned goods and pickles
    • Cereals
    • Condiments, spices and additives
    • Cooked, salted, preserved and cold meats
    • Dried fruits and nuts
    • Dry pulses
    • Edible oils and vinegars
    • Eggs and derivatives
    • Feathered game hunt
    • Fish cuts
    • Fishes
    • Insects
    • Kitchen and bakery tecniques
    • Kitchen and bakery utensils
    • Meat cuts
    • Meats
    • Milk, cream and derivatives
    • Mushrooms
    • Offal
    • Pasta, rice, flour and derivatives
    • Poultry
    • Seafood
    • Service techniques
    • Service utensils
    • Vegetables cuts
    • Vegetables, fruits, tubers and seaweed
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