Photography recipe
Fotografía Chef Signature Chef

1. Peel and cube the squash.

2. Put the squash in the chicken bouillon and cook until smooth.

3. Meanwhile, fry the onion in oil until transparent.

4. Blend.

5. Add to the pan. Rectify with salt, pepper & curry.

6. Add the single cream.

7. Decorate with a pinch of paprika.

 

+

1. Peel and cube the squash.

2. Put the squash in the chicken bouillon and cook until smooth.

3. Meanwhile, fry the onion in oil until transparent.

4. Blend.

5. Add to the pan. Rectify with salt, pepper & curry.

6. Add the single cream.

7. Decorate with a pinch of paprika.

 

-

Ingredients 4 persons
  • 4 oz squash
  • 2 spoonfuls chopped onion
  • 1 spoonful vegetable oil
  • 1 cup chicken bouillon
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 spoonful curry
  • 3 spoonfuls single cream
  • Decoration: Pinch of paprika.
Recipes. The Cook & Chef Institute