We are sorry to have to mention it, but it is a fact: this summer is coming to an end. September is just around the corner, that cursed month in which the calendar insists us to get back to the routine and resume all those tasks and obligations that for some days we have completely forgotten, focusing exclusively on disconnecting and recharging batteries. That’s assuming that you have enjoyed your vacation days, since some of us have continued working, in our case to offer you a lot of news for the return to school, of which you will soon have new news.
However, regardless of whether you are still on vacation or like us you are already working, we still have a few weeks left of the warm temperatures typical of this season, as well as all the plans that allow us to make: enjoy family and friends, make getaways to the beach (or mountain, according to taste), terraces, savor a good gastronomy full of seasonal products, accompanied by cold drinks. And one of our favorite options for this time of year are the mocktails.
BUT WHAT IS A MOCKTAIL?
The mocktails are cocktails or mixtures made with non-alcoholic beverages, especially indicated to enjoy outdoors in good company. Its origin comes from the English language, which uses the term ‘mock’ (which could be translated as simulated or pretended) to allude to its innocuous and alcohol-free character, although its preparation and final appearance is very similar to that of such well-known drinks as the Cosmopolitan, mojitos or caipirinha.
Beyond its non-alcoholic character, which is an interesting alternative for a wide public (drivers, pregnant women, athletes, teetotalers, children and a long etcetera), the main attractions offered by mocktails are their succulent flavors and low caloric content, which has made them a rising ‘healthy’ trend in the restaurant sector. In fact, more and more catering establishments are including in their menus a section specifically dedicated to this type of cocktail.
Most of them combine different flavors in the same preparation, although the base is usually fruit juices, with exotic or tropical seasonal varieties being widely used, which combined with other elements guarantee a high refreshing power. Other alternatives can be the introduction of cold infusions in the mixture, bubbles through tonic or soda, some textures playing with different types of sugar, crushed ice, solid elements (vegetables, blueberries, cherries or grapes) or mint or thyme leaves.
Either way, any combination is an option to keep in mind for those who want to maintain healthy habits even in the summer.
HOW TO PREPARE THE PERFECT MOCKTAIL
Regardless of the ingredients chosen to prepare it, one of the key aspects to achieve the perfect mocktail are the utensils to be used in the preparation phase (which is an art in itself) and, above all, in the final presentation of the cocktail.
So that you can surprise your customers or guests at home, our product catalog offers you everything you need for an excellent presentation, conquering both the palate and the eyes. The essential elements that you should count on are:
Cocktail shakers: the container in which to make the mixture can be made of metallic or transparent materials to refine the color in your first creations. There are models with different capacities (aspect to take into account depending on the number of guests) and it is advisable that they are equipped with gauges.
Mixing utensils: essential are strainers for juices with pulp, tongs for handling ice, crushers and specific knives for fruit or chopping ice.
Measurers: they will help you calculate the exact dosage of each ingredient so that the mixture is perfectly balanced.
Juicers: an indispensable element when working with fresh fruit, the basis for a large number of cocktails, with specific utensils for the most common ones, such as lime, lemon or orange.
Specific glassware: after all the love put into our creation, it is of vital importance to choose the right glassware, so that the final result is spectacular, enhancing all the colorfulness of the mixture and enhancing its flavor through the choice of the shape of the container.
Although one of the best ways to learn how to prepare excellent, tasty, colorful and refreshing mocktails is experimentation, it never hurts to have the advice of a professional to guide us in our first steps in this discipline. A good option could be to attend one of the cocktail workshops we have organized in collaboration with Pilsa Educa, such as the masterclass conducted by the bartender Antonio Garrido a few weeks ago, of which you can see a video summary here.
We recommend you not to miss the opportunity to participate in the next one we organize and also to consult our catalog of cocktail products, where you will find everything you need to start your career as an expert bartender.
You’ll see how soon you’ll start surprising with your own mocktails! And if you want, you can share your creations with us on our social media channels.
In recent years, a trend has burst onto the tourism sector: vacation rentals. This option, usually cheaper than the traditional hotel, is an excellent alternative for families, young couples or those with tight budgets who do not want to give up a well-deserved vacation, a romantic weekend getaway or discover dream destinations. We all love to travel and change of scenery, don’t we?
Leaving aside the controversy surrounding the damage that this new alternative for recreational accommodation may cause to the hotel and/or real estate sector, the fact is that platforms such as Airbnb, Holidu or Expedia have arrived, and they are here to stay. Things of the rise of the collaborative economy (and the great profitability they offer to the owner).
WHY CHOOSE THIS LODGING OPTION?
When planning a trip, the reasons for choosing this type of accommodation for short stays can be very varied, but there is no doubt that in many cases having your own kitchen is an advantage much appreciated by users, and not so much for reasons of savings (which also). The best thing about this type of getaway is to share that moment with your loved ones, and there is no doubt that we love to do it sitting around a table.
That is why the furniture, equipment and decoration of the kitchen space is vital to maximize the added value of any accommodation, since most of the time guests spend in the property will be spent in this area.
HOW CAN WE HELP YOU?
If you have an apartment, apartment, loft, duplex, rural house, or in short, any property with a roof that can be used for tourist rental, one of your main objectives should be to make the kitchen a place of social coexistence radiant with personality. Beyond its functionality, which is another key factor to take into account, your goal should be to offer unforgettable experiences to visitors, taking care to the last detail of its lighting, aesthetics, spatial amplitude, organization, configuration, and of course, the appliances and kitchen utensils that visitors will expect to find in it.
Our range of services and products will help you get the most out of it, taking care of the delicate balance between aesthetics and profitability, ensuring harmony and economy of elements, and providing solutions for furniture, crockery, tableware and cutlery, to satisfy any gastronomic occurrence that your guests may have. And also facilitating the cleanliness of everything, in case they get particularly creative and put it all together. After all, they are on vacation.
In summary, these should be the main aspects to take into account when designing this key space in the guest experience:
Balance between aesthetics and profitability / Very attractive environments can be created without having to invest large budgets.
Economy of elements / Open and uncluttered spaces are more pleasant and functional.
Furniture and utensils / Think of everything you would like to find in a holiday accommodation and equip it with everything you need so that no one misses anything.
Personality / It is important that your cuisine is different from the usual offer, to make it easier for visitors to remember their stay.
Good lighting / Opt whenever possible for natural light and warm tones, which are more welcoming.
By the way, after all this effort you should not neglect the photos! If necessary, hire the services of a professional. Don’t let your effort and investment fall on deaf ears by trusting in the artistic skills of that brother-in-law who took a twenty-hour course…
Follow these tips and rely onthe advice of our professional team, betting onthe quality of our range of products to offer unforgettable experiences to all your visitors.
You will see how soon you will start to receive excellent reviews and ratings on all platforms, making your accommodation always in demand and the real star of the summer.
Take note of what our chef Carlos Caballero proposes to make in the ‘Yelowreceta of the month’.
Hello, spring is approaching and if your resolution for this year is to spend more time with friends and family, crepes recipes can not miss in any snack. But the truth is that these classic pancakes are equally delicious at any time of the day. In addition, they can be prepared in as many ways as we want and can even be used as the base of a delicious cake without using the oven.
That’s why this month I propose the challenge to be and make you happy with a crepe in 3 different ways. Do you dare? Then take note of everything and share your achievements on our social networks .
But before you start, there is one very important thing to keep in mind: if you want to get thin and easy to handle crepes, you must let the dough rest in cold for a while so that it amalgamates. I also encourage you to choose this fairly neutral batter recipe, as it can work well with any sweet and savory filling.
And although turning them over may seem very complicated, think how much you are going to enjoy it becausethe first of each batch you will end up eating it because it never turns out well. But don’t despair, it’s a matter of practice and using the right ‘tools’ that you can find in your favorite cash XD. For example, choose a real non-stick pan (Yelow has a lot of models) and if you’re a fan, buy a crepe maker (see our Roller Grill models)– and you’ll have half the job done. You’ll see these pancakes become a staple of your meals because of how easy they are to make and how delicious they are.
Ingredients for the dough
2 eggs
50 grams of butter
300 ml milk
25 grams of sugar
125 grams of wheat flour
Yeast powder
Vanilla
A pinch of salt
Preparation
Siftthe flour and mix in a bowl with the rest of the ingredients. You can use a mixer until you get a fine, homogeneous cream without lumps. Cover the bowl and let stand in the refrigerator for at least an hour and a half (it can be more).
Place a non-stick frying pan over medium heat and grease it very lightly with butter with the help of a brush or kitchen paper.
Pour about half a ladle -depending on the size of the pan- in the center of the pan, and turn it around so that the dough is distributed. Remember that it must be very thin.
Wait for a couple of minutes until it starts to bubble and comes away from the edges, turn it over with the help of a spatula and fill the pancakes to taste or put them on a plate one on top of the other to keep them warm until you serve them.
Well, now we propose 3 ways to prepare them, although remember that you can always drink them on their own. In that case I recommend adding a little more sugar, orange or lemon zest or a couple of spoonfuls of your favorite liqueur (although you can also flambé them with it, as in the classic Suzette version ).
STUFFED WITH SPINACH, GORGONZOLA, WALNUTS AND PINE NUTS
Ingredients for 4 crepes:
Crepe batter
200 g fresh spinach
40 g walnuts
40 g raisins
100 g gorgonzola (sweet or spicy, to taste)
Mild olive oil
Salt
A little butter for the pan.
Preparation
Brown the spinach in a frying pan over medium-high heat with a few drops of olive oil. Sauté the spinach with a pinch of salt and add the walnuts, raisins and gorgonzola. Make the crepe and, when you turn it over, fill it with ¼ of the spinach. Fold in fours and eat.
Visit our cash Yelow and see the full range of non-stick pans / Y.
THOUSAND LAYERS OF MASCARPONE CREAM AND STRAWBERRIES CAKE
Ingredients:
12-14 pancakes (double the batter of the base recipe)
1 kilo of strawberries cut in pieces or sliced
150 ml whipping cream (30% fat)
Seeds of a vanilla pod (or a few drops of essence)
50 g powdered sugar (or more, to taste)
250 g Mascarpone
Preparation
Assemble the cake alternating crepes with layers of strawberries and cream, leaving on top strawberries and cream, which we will decorate with a little lemon zest and mint leaves.
MINI CHEESE CREPES WITH STRAWBERRY SAUCE
Ingredients:
225 gr. cream cheese at room temperature
1 tablespoon sugar
¼ teaspoon salt
3 eggs at room temperature
1 tablespoon cream or milk
1 tablespoon brandy or cognac
Vanilla essence
1 cup flour
For the strawberry or raspberry sauce:
3 cups fresh or frozen strawberries
½ to ¾ cup sugar
1 tablespoon lemon juice
Preparation:
Put the cheese with the salt and sugar in a mixer – which you can also buy in Yelow if you don’t have one ;-)- , until frothy, add the eggs one by one, integrating them well. Continue beating, also with the cream, the vanilla essence and the brandy, and little by little introduce the sifted flour. Keep in the refrigerator for at least 1 hour and then make them in the pan or pancake pan as if it were a normal pancake until the mixture sets and the edges are golden brown.
To serve, I recommend that you place the warm crepes on individual plates surrounded by the strawberry sauce and sprinkled with powdered sugar.
Place the raspberries or strawberries in a blender and puree until you get a puree to which you add lemon juice and sugar. Cook it all in a saucepan for about 10 minutes or until it thickens and you have the perfect complement.
We premiered gastronomic radio space on Onda Cero with our Top Chef Carlos Caballero.
We are so serious that this year our purpose is YOU that we are going to show you in a thousand different ways until you become a #yelower.
We want to make your life easier, even in the kitchen. That’s why we have challenged our Top Chef Carlos Caballero to conquer the ears and not only the stomachs of the entire yelow community (professionals in the sector and individuals passionate about cooking). And so we have created the radio program ‘Cocina fácil, cocina en la Onda’ (Easy cooking, cooking on the air), which we premiered on Friday, February 2, on Onda Cero as part of the program Granada en la Onda.
Tune in every Friday from 1.15 p.m. on Onda Cero Granada’s 92.0 dial and enjoy a gastronomic space where you will hear all kinds of tricks, tips and recipes that will help you make cooking an easy and fun experience. How are we going to achieve it?
“With a fresh and simple language but at the same time with all kinds of contents that are interesting and useful, both for professionals and amateurs,” explains Top Chef and project leader Pilsa EducaCarlos Caballero, for whom making things easy is not incompatible with obtaining incredible results.
But we will not only talk about tricks (how to hydrate your vegetables), novelties (new kitchen utensils), trends (do you know the Poke kitchen?) or recipes (quick preparations with seasonal products). “We will also enjoy the presence of great chefs and chefs, whom we will invite to share their successful experience in the gastronomic sector” adds Carlos.
And what if you can’t listen to the space live? Don’t worry, if you keep an eye on our Facebook and Instagram profiles you’ll find out what happened each week.
We are launching our Youtube channel and we want to share it with you. Every month we will upload videos that will help you to know better our work, team and purposes. And, of course, we could not open this new ‘showcase’ without giving you the welcome you deserve from our manager, Miguel Ángel López.
Is it possible to turn this legume into the protagonist of a whole culinary week? Write down the ‘yelowrecetas‘ of the month, by our chef Carlos Caballero.
Today we are going to show you the versatility of a single ingredient, the chickpea, perfect for this spring time of the year and the enjoyment of all the members of the family.
Yelow is easy catering, that’s why we find it a very interesting, productive and saving idea to make the most of a product, cook it in different ways one day and then enjoy all its variations during the week. This time we bring you how to cook a kilo of chickpeas at a time and take advantage of them over 7 days. Take note of some of the dishes you can prepare and here are two super delicious and easy-to-make recipes:
Crispy chickpeas with fresh herbs, spiced chickpeas, chickpea spoon dishes, Galician stew with chickpeas, boiled chestnuts, chickpea cream and chickpea and feta burger.
Crispy chickpeas with fresh herbs
We’ll start with crispy chickpeas with fresh herbs, perfect as a healthy appetizer. Once the legume is cooked, this is a very quick and easy recipe.
Total time: 20 minutes Preparation: 5 minutes Cooking 15 minutes
Ingredients for 2 people Cooked chickpeas 400 grams Garlic cloves 2 units Lemon 1 unit Cumin grains 1/2 teaspoon Sweet paprika 1/2 teaspoon Hot paprika 1/4 teaspoon Cumin mill 1/4 teaspoon Ground black pepper Salt Bundle of herbs (parsley, fennel, chives, oregano…) Plain yogurt to serve
Preparation:
In case you want to save the 15 minutes of cooking and use the canned chickpeas, open the jar, drain and rinse gently. Then dry them superficially with kitchen paper and chop the garlic cloves very finely. Heat a little virgin olive oil in a large pan or frying pan, add the garlic with the cumin seeds and let them brown a little without burning.
Add the chickpeas, season with salt and pepper and stir, it is preferable that they remain in a single layer and not piled one on top of the other, hence the preference for the wide pan. Add a little lemon zest and the rest of the spices. Sauté over medium heat for about 10-15 minutes, until golden brown and crispy. The best sign you will see is if they start to pop. While they are cooking, chop the fresh herbs well.
When the chickpeas are ready, remove from the heat, mix with the herbs and add a little lemon juice. It will be very attractive and delicious if we serve it with yogurt or fresh cheese and extra virgin olive oil on top.
Spiced chickpea and feta burger
We present a recipe for delicious veggie burgers , chickpeas and feta, which certainly have a very appetizing taste.
We could say that falafel has been the starting point of the spicy chickpea and feta burger that we bring you, with the difference that, instead of flour, we will use oat flakes thinking about gluten intolerant people.
It can be varied between standard or small size, to incorporate into a snack menu.
Ingredients Cooked chickpeas: 400 grams Cumin: 1 teaspoon Ground coriander seed: 1 tsp. Sweet paprika: 1 teaspoon Chives: 1 piece Garlic clove: 1 piece Oat flakes: 50 grams Tahini or sesame paste: 1 tsp. Fresh parsley: a few leaves Fresh mint: a few leaves Lime zest: 1 piece Lime juice: 1/2 lime Feta cheese: 75 grams Sesame seeds: 1 tbsp. salt, ground black pepper and extra virgin olive oil
Preparation:
Toast the cumin and coriander seeds in a frying pan over medium heat, stirring to make sure they do not burn. Crush them in a mortar and pestle and return them to the pan, along with the paprika, oil and finely chopped onion and garlic.
Cook over low heat until soft (approximately 10 minutes). In a food processor, grind the oat flakes and reserve half of them (to coat the burgers later).
Add the spiced onion and garlic mixture to the blender, along with the tahini, chopped parsley and mint leaves, lime zest, salt and ground black pepper. Mix until a homogeneous paste is obtained before adding the chickpeas and blend. Transfer the mixture to a bowl and incorporate the crumbled feta with your fingers, mixing by hand. Let the mixture rest in the refrigerator for an hour before dividing it into portions, shaping it and coating it in a mixture of oat flakes flour with sesame seeds.
Finally, fry in a pan with a little oil and serve immediately.
With all these recipes you will be able to make the most of chickpeas, take care of yourself and surprise your guests with innovative and modern recipes.
Last Saturday, May 20, a group of cooks participated in a master class with chef Álvaro Arriaga at Yelow’s facilities.
The attendees in this second edition saw the chef prepare a complete menu live. In the first edition, Christmas dishes were prepared to be held at the end of the year and this time he prepared a tuna marmitako in ‘la cocotte’ from Le Creuset, grilled beef tacos with corn tortillas and for dessert a brownie-cheese cake, a fusion of two well-known cakes in one.
As in the previous edition, more than thirty people attended and were very satisfied with this interactive course, at all times, the chef was explaining the method of preparation of the dishes. Álvaro Arriaga highlighted the good atmosphere and the interest shown by the participants. Throughout the three hours they interacted with the chef and were interested in the products, the technique and the utensils used.
If you like the kitchen and want to be one of the assistants you can get information in Yelow, a specialized trade in which both professionals and individuals always find everything they need for their kitchen and at the best price. “We understand the needs and requirements of professionals in the sector, and we have been able to collect them in our catalog while we ally with the right suppliers to achieve prices that allow our customers to achieve tangible savings when buying in our store,” says Miguel Angel Lopez, manager.
This company has 2,000 meters of exhibition space and more than 4,500 different references at your fingertips.
Signed the agreement between the University of Granada and the President of CEIGE, Javier López. Where Pilsa is a founding partner.
This agreement with the University of Granada is a framework agreement that will regulate, in general terms, the possibilities of collaboration between the companies of the Círculo and the institution.
The CEIGE, Circle of Companies in Expansion and Internationalization of Granada Económica, is formed by 19 companies from Granada and celebrated its first anniversary last February 2017. The objective of the same, is to turn the companies that comprise it, into a reference in expansion and internationalization in Granada.
Sanctuary Cap Cana is a 5-star All Inclusive Adults Only hotel designed along a stretch of white sandy beach, and only 15 minutes from the Punta Cana International Airport. This sophisticatedly designed hotel offers guests 174 rooms in 12 unique categories to choose from, with 3 architectural styles: Spanish Colonial, Caribbean Villas, and The Castle Suites.
On this occasion we have worked in several of the themed restaurants located in the same. Irish, Trattoria, Caribbean, Cafeteria – Pastry – Ice Cream, Tavern “Tio Paco” and Fushion Restaurant.
The Fushion Restaurant stands out for having one of our star elements, a Majestic kitchen, designed and elaborated according to the client’s requirements.
The Majestic, lacquered in red, is about 8 meters long, becoming the main attraction of the restaurant. It is characterized by elements such as grills, barbecues and woks. It is presented as a fully visible kitchen, in which the customer is part of the whole process of elaboration in the kitchen. That is why the smoke extraction system that accompanies it is efficient enough so that customers can enjoy the “show” without having to worry about anything. without having to worry about anything else.
We invite you to learn more about the real protagonist of this project, our Majestic kitchen, in the following photos.
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5 Stars Hotel Sanctuary Cap Cana adults only all included, is designed along a white sandy beach, only 15 minutes from the International Punta Cana Airport. This sophisticated hotel offers its guests 174 rooms in 12 unique categories to select from. These rooms are designed in 3 different architectural styles: Spanish Colonial, Caribbean Villas, and The Castle Suites.
On this occasion, we have worked in some of the thematic restaurants the hotels offers, such as: Irish, Trattoria, Caribbean, Caffeterie – Bakery – Ice cream shop, “Tío Paco” Tabern and Fushion Restaurant.
Regarding the last mentioned “Restaurant Fushion”, it is worth noting its Majestic kitchen. This red lacquered 8 meters long kitchen has turned into the main attraction feature in the restaurant. Its focal components are grills and woks. It is presented as a completely open concept kitchen where the clients are involved with the whole cooking experience, reason why, this kitchen is equipped with a highly efficient full exhaust extraction system so that the clients can enjoy the “spectacle” comfortably.
We invite you to meet the main star of this project, our Majestic Kitchen, through these images.
Last October 12, we had the opportunity to be part of the Business Excellence Special that the newspaper El Mundo published.
If you have not yet had the opportunity to read it and get to know us a little more, what we do, what are our main values, our differential value and the most significant projects in which we have participated, we invite you to read the full interview in the following link.
