Ricuras Lupita Barcelona | Process
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Process

[vc_row row_type=»row» type=»grid» text_align=»left» background_color=»#ffffff» padding_top=»61″ padding_bottom=»44″][vc_column width=»1/2″][vc_single_image image=»15223″ border_color=»grey» img_link_target=»_self» qode_css_animation=»element_from_left» transition_delay=»0.3″ img_size=»full»][/vc_column][vc_column width=»1/2″][vc_separator type=»transparent» position=»center» up=»78″ down=»0″][vc_column_text]

Organic Meals

[/vc_column_text][vc_separator type=»small» position=»left» up=»14″ down=»12″ color=»#f83501″ transparency=»1″][vc_column_text]In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.[/vc_column_text][vc_separator type=»transparent» position=»center» up=»69″ down=»0″][/vc_column][/vc_row][vc_row row_type=»row» type=»grid» text_align=»left» background_color=»#ffffff»][vc_column width=»1/1″][vc_separator type=»normal» position=»center» color=»#f2f2f2″ thickness=»2″ up=»0″ down=»0″][/vc_column][/vc_row][vc_row row_type=»row» type=»grid» text_align=»left» background_color=»#ffffff» padding_top=»76″ padding_bottom=»40″][vc_column width=»1/2″][vc_separator type=»transparent» position=»center» up=»42″ down=»0″][vc_column_text]

Asian Kitchen Menu

[/vc_column_text][vc_separator type=»small» position=»left» up=»14″ down=»12″ color=»#f83501″ transparency=»1″][vc_column_text]In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.[/vc_column_text][vc_separator type=»transparent» position=»center» up=»69″ down=»0″][/vc_column][vc_column width=»1/2″][vc_single_image image=»15231″ border_color=»grey» img_link_target=»_self» qode_css_animation=»element_from_right» transition_delay=»0.6″ img_size=»full»][/vc_column][/vc_row][vc_row row_type=»row» type=»grid» text_align=»left» background_color=»#ffffff»][vc_column width=»1/1″][vc_separator type=»normal» position=»center» color=»#f2f2f2″ thickness=»2″ up=»0″ down=»0″][/vc_column][/vc_row][vc_row row_type=»row» type=»grid» text_align=»left» background_color=»#ffffff» padding_top=»61″ padding_bottom=»44″][vc_column width=»1/2″][vc_single_image image=»15340″ border_color=»grey» img_link_target=»_self» qode_css_animation=»element_from_left» transition_delay=»0.3″ img_size=»full»][/vc_column][vc_column width=»1/2″][vc_separator type=»transparent» position=»center» up=»78″ down=»0″][vc_column_text]

International Dishes

[/vc_column_text][vc_separator type=»small» position=»left» up=»14″ down=»12″ color=»#f83501″ transparency=»1″][vc_column_text]In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.[/vc_column_text][vc_separator type=»transparent» position=»center» up=»69″ down=»0″][/vc_column][/vc_row][vc_row row_type=»row» type=»grid» text_align=»left» background_color=»#ffffff»][vc_column width=»1/1″][vc_separator type=»normal» position=»center» color=»#f2f2f2″ thickness=»2″ up=»0″ down=»0″][/vc_column][/vc_row][vc_row row_type=»row» type=»grid» text_align=»left» background_color=»#ffffff» padding_top=»61″ padding_bottom=»90″][vc_column width=»1/2″][vc_separator type=»transparent» position=»center» up=»74″ down=»0″][vc_column_text]

Authentic Ambient

[/vc_column_text][vc_separator type=»small» position=»left» up=»14″ down=»12″ color=»#f83501″ transparency=»1″][vc_column_text]In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.[/vc_column_text][vc_separator type=»transparent» position=»center» up=»69″ down=»0″][/vc_column][vc_column width=»1/2″][vc_single_image image=»15341″ border_color=»grey» img_link_target=»_self» qode_css_animation=»element_from_right» transition_delay=»0.6″ img_size=»full»][/vc_column][/vc_row]

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