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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 (54)
Legumes
Hot (48) Vegan cuisine (21) Vegetables (18) Main course (16) Meats (13) Pasteurization (6) Basque cuisine (3) Fish (3) Room temperature (3) Salads (3) Shellfish (3) 5th range cuisine (2) Appetizers and canapes (2) Birds (2) Cold (2) Pasta (2) Rices (2) Asian cuisine (1) Burguers (1) Finger foods (1) Harvard plate (1) Refrigeration (1) Soups and creams (1) Water and cream-based soups (1)
Indabak azarekin
120 min

Indabak azarekin

  • Plater mota: Lekaleak, Berdurak eta barazkiak
  • Tenperatura: Beroa
  • Sukaldaritza mota: Sukaldaritza beganoa
Falafel entsalada eta yogurt  saltsarekin
40 min

Falafel entsalada eta yogurt saltsarekin

  • Plater mota: Lekaleak
  • Tenperatura: Beroa
Fetuccinis con boloñesa de lentejas
90 min

Fetuccinis con boloñesa de lentejas

  • Tipo de plato: Pastas, Legumbres, Verduras y hortalizas
Alubias rojas
120 min

Alubias rojas

  • Tipo de plato: Legumbres
  • Temperatura de consumo: Caliente
Braseado de cerdo con puré de calabaza y ensalada de lentejas
2 h y 30 min

Braseado de cerdo con puré de calabaza y ensalada de lentejas

  • Tipo de plato: Legumbres, Plato único, Carnes, Verduras y hortalizas
  • Temperatura de consumo: Caliente
White bean stew with clams and shrimps
120 min

White bean stew with clams and shrimps

  • Type of dish: Legumes, Shellfish
  • Temperature: Hot
Alubias blancas con vainas
120 min

Alubias blancas con vainas

  • Tipo de plato: Legumbres, Verduras y hortalizas
  • Temperatura de consumo: Caliente
  • Tipo de cocina: Cocina vegana
Indaba zuriak odolostearekin
120 min

Indaba zuriak odolostearekin

  • Plater mota: Lekaleak
  • Tenperatura: Beroa
Alubias blancas con gambas y almejas
90 min

Alubias blancas con gambas y almejas

  • Tipo de plato: Legumbres, Marisco, Plato único
  • Temperatura de consumo: Caliente
« First ‹ Previous 1 2 3 4
  • Recipes
  • Glossary
  • Type of dish
    • Beers
    • Sándwich
    • Cocktails
    • Ice creams and sorbets
    • Breakfasts and brunch
    • Burguers
    • Juices, milkshakes and beverages
    • Pizzas, patty
    • Dessert
    • Shellfish
    • Pasta
    • Salads
    • Finger foods
    • Legumes
    • Bread and pastries
    • Pastries
    • Eggs
    • Patty
    • liqueur
    • Fish
    • Main course
    • Harvard plate
    • Meats
    • Soups and creams
    • Vegetables
    • Rices
    • Birds
    • Coffee, chocolate and infusion
    • Appetizers and canapes
    • Cheeses
  • Temperature
    • Warm
    • Hot
    • Room temperature
    • Cold
  • Cuisine type
    • Peruvian cuisine
    • Arabic cuisine
    • 5th range cuisine
    • Mexican cuisine
    • American cuisine
    • Entomogamy (insects)
    • South American cuisine
    • Asian cuisine
    • Gluten free cuisine
    • Vegan cuisine
    • French cuisine
    • Italian cuisine
    • Basque cuisine
    • European cuisine
  • Additional culinary preparation
    • Stocks
    • Sauces
    • Technique
    • Dressings
    • Garnishes
    • Bakery
    • Sweet
  • Conservation technique
    • Atmosfera aldatuan ontziratzea
    • Pasteurization
    • Refrigeration
  • 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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