hive-173296 community on Hive

[ENG - ESP] Easy And Sweet Chili Apple Wrap Pies Recipe 🥪 (Taste Delicious)

sunshine29 — Wed, 28 Oct 2026 05:08:45 GMT

Hello friends and creative hivers 😀💕

Today we are going to enjoy an exquisite hand made wrap pie 🥪 that turned out so sweet. One you can enjoy with your morning coffee ☕️ or black but creamy tea 🍵filled with liquid milk.

The idea of trying to make an apple 🍏 pie came to my mind over this past weekend and because I don’t really like batter apple pie 🥧 baked in the oven , I decided to make a hand sliced and diced apple 🍏 wrapped pie 🥪 with a bit of sliced chili 🌶 for warmth.

In the echelon of pies 🥧 , hand folds and wrapped pies 🥪 rank at the very top for me . They are portable in size, shapable, shareable and the all time adorable cousins of traditional fruit pie . They are also always maximize in the ratio of flaky pastry 🥐 to juicy flavor - packed with fillings

Hand pies are easy, simple and fast to put together for that at home snacks we can always enjoy with a cup of coffee for breakfast, tucked into an lunchbox for an on the run busy day or can be served alongside scoop of ice cream 🍨 for dessert when family seats together to relax.

Come with me as we make this pie 🥪together with step by step process.

INGREDIENTS: (Two Servings)

150 g of all purpose flour
1/2 of one large green
1/3 glass of liquid milk
2 tablespoons of premium sugar
2 fresh red chili 🌶 peppers
1/2 teaspoon of baking powder
1/6 teaspoon of baking soda
1/8 teaspoon of salt
10 ml cap of vegetable oil

STEPS FOR PREPARATION:

Step 1.

Simple and easy, we start by cutting the washed and sterilized apple into two, then we slash slice them before thinly dicing them.

As here above

Step 2.

We thinly cut the chili readily 🌶.

Step 3.

Next, we take the flour into the bowl. Add the dry ingredients.

We stir to incorporate and add our liquid milk to mix into dough. As above.

Step 4.

We add the vegetable oil to help knead into a fine dough .

Step 5.
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Guiso de osobuco con vegetales mixtos / Osso buco stew with mixed vegetables

mamaemigrante — Wed, 28 Oct 2026 00:00:12 GMT

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Les comento que inicié un reto de 21 días sin harinas hace 5 días, y hasta ahora voy sumamente bien, sobre todo porque me ha llevado a sacar de mi memoria esas recetas que solía cocinar en mis años siendo vegetariana, solo que en este caso las complemento con carnes, para mantenerme saciada, y también evitar la pérdida de músculo.

Estoy en un grupo de whatsApp, en el cual nos compartimos las fotos de las cosas que comemos, algunas recetas y enlaces de cómo hacer para evitar la ansiedad propia de un proceso de detox, y la verdad es que haciéndolo en compañía resulta más fácil no caer en la tentación.

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Justo hoy, uno de los compañeros dijo que haría sopa de osobuco (lagarto con hueso) y decidí que compraría para hacerlo también, pero en mi caso, en un guiso con vegetales. El proceso es bastante simple y rápido de cocinar, y le da una nueva forma de comer a esta pieza de carne que no sea solo en una sopa, como lo conocía yo desde pequeña.

Ingredientes (para dos porciones pequeñas o una grande)

2 porciones de osobuco
1 tomate pequeño
1 cebolla pequeña
1 zanahoria
1 zuchini o calabacín
Sal y pimienta al gusto

Preparación:

Como quería aprovechar el osobuco para hacerme un caldo también para otro día, decidí hervirlo un poco con sal, para ablandarlo y quedarme con el agua. Así también será más fácil cortarlo en trozos para cuando toque unir todos los ingredientes.

Mientras la carne estaba cocinándose en el agua, corté la cebolla y el tomate en cuadros pequeños y los coloqué en un sartén con un poco de aceite.

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El calabacín y la zanahoria los rallé por la parte gruesa del rallo, y los incorporé al sartén por separado del tomate y la cebolla. Cuando esta se puso transparente, pasé a unir todo y salpimenté la mezcla, para luego bajar el fuego y dejar que el calabacín botara su líquido.

Mientras tanto, saqué el osobuco del agua y lo corté en trozos pequeños que luego agregué a la mezcla de vegetales, removiendo para unir todo y volver a tapar para dejarlo unos 5 minutos más al fuego.

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Pasado ese tiempo solo queda servir y disfrutar. Y de más está decir que quedó delicioso y solo aporta 600 calorías, pero quedas sin hambre por mucho tiempo.

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Y para muestra, les enseño que quedó solo el huesito de la suerte, pues me lo comí todo!

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I wanted to let you know that I started a 21-day flour-free challenge 5 days ago, and so far I’m doing really well—especially because it’s helped me dig up those recipes I used to make back when I was a vegetarian. The only difference is that this time I’m pairing them with meat to stay full and prevent muscle loss.

I’m in a WhatsApp group where we share photos of what we’re eating, some recipes, and links on how to avoid the cravings that come with a detox, and honestly, doing this with others makes it easier to resist temptation.

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Just today, one of my friends mentioned that they were going to make osso buco soup, so I decided to buy some to make it too—but in my case, as a stew with vegetables. The process is quite simple and quick to cook, and it offers a new way to enjoy this cut of meat beyond just soup, which is how I’d known it since I was a child.

Ingredients (for two small servings or one large serving)

2 portions of osso buco
1 small tomato
1 small onion
1 carrot
1 zucchini
Salt and pepper to taste

Preparation:

Since I wanted to use the osso buco to make broth for another day as well, I decided to boil it briefly with salt to tenderize it and save the cooking liquid. This will also make it easier to cut it into pieces when it’s time to combine all the ingredients.

While the meat was cooking in the water, I diced the onion and tomato into small cubes and placed them in a skillet with a little oil.

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I grated the zucchini and carrot using the coarse side of the grater and added them to the skillet separately from the tomato and onion. Once the onion turned translucent, I combined everything and seasoned the mixture with salt and pepper, then lowered the heat and let the zucchini release its liquid.

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Chickpea Stew / Cocido de Garbanzos [ESP-ENG]

edwing357 — Mon, 26 Oct 2026 15:32:45 GMT

![sopa de garbanzos.gif](https://files.peakd.com/file/peakd-hive/edwing357/23ynfPgxHDJ22hHDNUXc5B4Z93ER16g3eRw8mVGDqk2DHabAuYtTUNbYALP2VPyY8ZGBw.gif)

Sopa o cocido de garbanzos

Chickpea Stew

Spanish 🇻🇪

Saludos queridos lectores. un placer volver a compartirles una rica receta, hecha con mucho amor y con la mejor de las sazones que verán esta semana en la web3 :peakd/hive:

Para este día vamos a elaborar una deliciosa sopa o cocido de garbanzos, su sabor es muy especial y la energía que vas a recibir por las proteínas será revitalizadora.

Los ingredientes son sencillos, pero el sabor es extraordinario, esta sopa es uno de esos antojos que siempre queremos cumplir 😁 , muchos piensan que se requiere mil horas y miles de ingredientes, hoy la vamos a preparar con la magia de la cocina creativa :edwing357/creativecuisine:

Si están listos para la aventura culinaria de hoy, pongámonos manos a la obra!

English 🇺🇸

Greetings, dear readers. It’s a pleasure to share another delicious recipe with you, made with lots of love and the best seasonings you’ll see this week on web3 :peakd/hive:

Today we’re going to make a delicious chickpea soup or stew. It has a very special flavor, and the energy you’ll get from the protein will be revitalizing.

The ingredients are simple, but the flavor is extraordinary—this soup is one of those cravings we always want to satisfy 😁. Many people think it takes a thousand hours and thousands of ingredients, but today we’re going to make it with the magic of creative cooking :edwing357/creativecuisine:

If you’re ready for today’s culinary adventure, let’s get started!

¿Qué necesitamos? - What do we need?

Para unos 8 servicios aprox:

500 gramos de garbanzos
700 gramos de costillas de res
2 chorizos rojos
1 chorizo ahumado
1 cebolla blanca (100 a 120 gramos)
1/2 pimiento rojo ( 100 gramos)
3 tomates grandes ( 250 gramos)
9 dientes de ajo
sal y pimienta negra

Makes about 8 servings:

500 grams of chickpeas
700 grams of beef short ribs
2 red chorizo sausages
1 smoked chorizo sausage
1 white onion (100 to 120 grams)
1/2 red bell pepper (100 grams)
3 large tomatoes (250 grams)
9 cloves of garlic
salt and black pepper

¿Cómo lo hacemos? - How do we do it?

Lo primero es dejar en remojo los garbanzos, puede ser de un día para otro o en mi caso unas dos horas nada más porque usaremos olla de presión 😉

First, soak the chickpeas—you can leave them overnight, or, in my case, just for about two hours, since we'll be using a pressure cooker 😉

El siguiente paso luego de remojar los garbanzos es lavarlos bien y colocarlos en la olla de presión con las costillas de res, 6 dientes de ajo y una cucharada y media de sal, los cubrimos bien de agua y llevamos a cocción por una hora a fuego medio-alto.

The next step after soaking the chickpeas is to rinse them thoroughly and place them in the pressure cooker with the beef ribs, 6 cloves of garlic, and one and a half tablespoons of salt. Cover them well with water and cook for one hour over medium-high heat.

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Creamy and delicious rice pudding 👌🏼 (ENG-ESP)

carisma77 — Mon, 26 Oct 2026 01:05:33 GMT

Greetings, dear creative cooking community! 😊

Saludos querida comunidad de la cocina creativa 😊

One of my favorite desserts is rice pudding; no matter how much time passes, it will always be one of my top choices! 👌🏼 My mother used to make a delicious version—in my opinion, hers was truly the best rice pudding ever. 😍

Unfortunately, I didn’t keep her recipe. I tried making it myself a while back, but it didn’t turn out well at all—the rice ended up hard. That’s because every recipe has its own little nuances that make it turn out perfectly.

Today, I found some inspiration in a recipe I saw online—on YouTube, from a Spanish creator whose channel is called vadepostre. I really appreciated how simple and clear her explanation was, and the rice looked wonderfully creamy—just the way I like it.

So, I didn’t hesitate—I got straight to work! I tweaked a few small details while keeping the core of the recipe intact, and the result was even better than I expected: the rice turned out perfectly creamy and absolutely delicious! 👌🏼

If you’re a fan of this kind of dessert, take my word for it—you have to try this recipe! 🥳

Uno de mis postres preferidos es el arroz con leche, pueden pasar los años y siempre será uno de mis dulces predilectos 👌🏼 mi madre lo hacía delicioso, realmente para mí, el mejor arroz con leche era el que ella preparaba 😍
Lamentablemente yo no guardé su receta, hace tiempo intenté hacerlo y no me gustó nada, nada, el arroz se sentía duro, eso se debe a que toda receta tiene sus detallitos para que quede estupenda.
Hoy me inspiré en una receta que ví por internet, en Youtube, es de una chica española, su canal se llama, vadepostre y realmente me gustó mucho la simpleza en su explicación, además el arroz se veía bien cremoso como siempre me ha gustado.
Así que no dudé, me puse manos a la obra, cambié algunos detallitos, dejando la misma esencia de la receta y el resultado fue mejor de lo que pensaba, el arroz quedó bien cremoso y con un sabor exquisito 👌🏼

Si eres amante de este tipo de postres, te digo desde ya, tienes que probar está receta! 🥳

Let’s get to work! 😉

Vamos pongamos manos a la obra! 😉

Ingredients:
150 grams of rice; many recommend short-grain (round) rice, but I used regular rice and it turned out very well.
One liter of milk (I made this by adding 6 heaping tablespoons of powdered milk to one liter of water and mixing).
Peel of one lemon.
One or two cinnamon sticks.
50 grams of sugar.
150 grams of condensed milk.
1 teaspoon of salt.
1 teaspoon of vanilla extract.
Ground cinnamon, optional.

Ingredientes:
150 gramos de arroz, muchos recomiendan el redondo, yo usé el arroz normal y quedó muy bien.
Un litro de leche, en un litro de agua agregué 6 cucharadas colmadas de leche en polvo y mezcle.
Cáscara de un limón.
Una o dos astillas de canela.
50 gramos de azúcar.
150 gramos de leche condensada.
1 cucharadita de sal.
1 cucharadita de esencia de vainilla.
Canela en polvo, opcional.

Let’s begin the preparation:

In a pot, combine the milk and the rice, then add the lemon peel, the cinnamon stick, and the salt.

Vamos con nuestra preparación:
En una olla echamos la leche y el arroz, a esto le agregamos la cáscara de limón, la astilla de canela y la sal.

Place it on the stove over medium heat, stirring every 5 minutes so the rice doesn't stick.

Llevamos a la cocina a fuego medio, removiendo cada 5 minutos para que el arroz no se nos pegue.

Once the mixture begins to boil, reduce the heat to low, stirring every 3 to 5 minutes. After 25 to 30 minutes, you will notice the rice taking on a creamy consistency; at this point, remove the cinnamon and the lemon peel.

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Traditional Homemade Sponge Cake [ ENG/SPA]

lanenadecorazon1 — Thu, 22 Oct 2026 21:40:51 GMT

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Greetings, dear friends at Creative Cuisine.

Today I want to share with you how to make a traditional homemade sponge cake that we prepared in the baking class I’m taking. During our in-person session, the instructor explained some techniques to make the cake very fluffy and, as she put it, “appealing to the eye.” She always emphasized the importance of making creations that are visually appealing and using high-quality ingredients so they’re a delight to the palate.

Today I want to share what I’ve learned with you and, of course, get your advice on how to keep improving every day, since I plan to use this knowledge to start my own business and earn some extra income.
Below, I’ll share the ingredients and step-by-step instructions:

Ingredients:
• 1 kg of wheat flour
• 1 kg of sugar
• 500 g of margarine
• 6 eggs
• 900 ml of milk
• White vanilla
• Baking paper

Equipment:

• Mixer
• Cake pan
• Silicone spatula
• Whisk

Step-by-step instructions:

We begin by placing the margarine and 250 g of sugar in a bowl. We start mixing with the mixer until the mixture is creamy and fluffy. The teacher told us that the mixture should be completely smooth and take on a creamy yellow color—a very soft shade.

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Meanwhile, my classmates separated the egg whites from the yolks. In a separate bowl, they beat the egg whites until stiff peaks formed, and then gradually added the rest of the sugar until the mixture reached the “writing stage” (firm meringue).

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3. We added the yolks to the mixture of margarine and sugar that had already been creamed. At that point, we stopped using the mixer.

Next, we added the egg whites (already at the “soft peak” stage) using a silicone spatula and, with folding motions, combined the two mixtures. Once the mixture was uniform, we began to fold in the flour and milk.

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5. The instructor gave us a demonstration: she started by adding a little flour, then milk, alternating and adding in four parts or “batches” (as she put it verbatim), beginning with flour and ending with milk. She used a balloon whisk to avoid deflating the air already incorporated into the mixture.
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She told us not to overbeat the mixture; in other words, once all the ingredients were incorporated, we immediately transferred the batter to the pan, which had already been greased with margarine around the edges and lined with parchment paper on the bottom.

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7. The teacher put the cake in the oven, and after 40 minutes, it was ready. We let it rest for 5 minutes with the oven turned off, then removed it, let it rest for another 20 minutes, and turned it out of the pan. And this is how this delicious cake turned out!

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My impressions and tips learned:

It turned out very soft and fluffy. I really liked the tip about beating the egg whites to stiff peaks and folding in the sugar that way. Also, the instructor advised us to use white vanilla extract if the cake is vanilla-flavored to preserve the light color when serving. She also recommended that all ingredients be at room temperature, and even suggested placing the margarine in a double boiler for a brief moment so that a small amount melts, which will make our cake even softer.

I hope you enjoyed this recipe. If you have any secrets, suggestions, or recommendations you’d like to share, they’re more than welcome!

With love and flavor from the plains,
Karlita

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[ENG - ESP] Quick Healthy Lettuce Tomatoes Side With Yogurt Paired Lunch Recipe 🥙

sunshine29 — Thu, 22 Oct 2026 09:35:27 GMT

Greetings dear hivers and lovers of healthy food 🥰.

Hope we are enjoying good health, creating and eating something healthy to keep our health in check. And I believe we must not spend so much money while doing this because we can maintain a friendly budget anytime we want some change in our diet.

When am not eating protein or adding protein to my meals, I make sure to incorporate some side vegetables 🥗 to help boost the meals nutritious value. And this automatically will add more vitamins or minerals to the recipe.

Today I will share with you a quick vegetable 🥗 side I made to add to my lunch 🥙. After cooking some plain rice with some beans added to it for a more balance diet, I decided to skip using the tomatoes 🍅 stew 🍲 sauce I have in a pot stored in the refrigerator. Instead, I decided to make some side vegetables salad 🥗 with leftover lettuce 🥬 and cherry tomatoes 🍅 , adding strawberry 🍓 creamy yogurt as yogurts adds protein to salads .

Cherry tomatoes 🍅 work year-round here, so this side with added lettuce 🥬 and creamy yogurt brings freshness to pair with my rice and beans. A whole lunch that filled with nourishment and budget friendly.

Here below I share a quick process of this side salad step by step.

INGREDIENTS: (one serving)

1/2 bunch of fresh lettuce
3 fresh tomatoes
1/2 teaspoon of premium sugar
20 ml cap of creamy strawberry yogurt

STEPS FOR PREPARATION:

Step 1.

We begin by washing and sterilizing the lettuce and tomatoes as above.

We allow to drain above.

Step 2.

Next, we then slice chop the tomatoes and the lettuce readily.

Step 3.

We add the sliced tomatoes and lettuce in a bowl, add the premium sugar.

We measure 20 ml cap of strawberry yogurt and add to the bowl . We mix to incorporate.

Step 4.

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We cup and place the cooked rice and beans above . Add the side vegetables 🥗 .

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Healthy nutritious lunch is served.

Change that diet by making this quick bright and fresh lettuce 🥬 tomatoes side salad 🥗 that you will never do without again because the strawberry yogurt made it taste so delicious 🤤 .

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Creamy yogurts adds proteins to salads of all kinds and turns them into a filling side or light lunch in case you might just want to enjoy the salad alone without pairing.

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Delicious light lunch, baked tuna accompanied by fried plantain slices.

cielitorojo — Wed, 21 Oct 2026 03:10:48 GMT

![1002057074.jpg](https://files.peakd.com/file/peakd-hive/cielitorojo/AKWvkujZhzffm8XuUJBekguxrg2GmuFs5ztNhHoGU7XJGTcXJxpspAwEG8hznuH.jpg)

Bendecida noche tengan todos sus respetados lectores amantes de la buena comida! Una vez más aprovecho la ocasión para compartirles una nueva receta, invitándolos a que tengan la oportunidad de prepararla en sus hogares para degustar en unión familiar, en esta oportunidad preparé el almuerzo ligero donde el principal protagonista es el pescado, delicioso atún al horno acompañado con plátanos fritos.

Good evening to all my esteemed readers who love good food! Once again, I take this opportunity to share a new recipe with you, inviting you to prepare it at home and enjoy it with your family. This time, I've prepared a light lunch where the star is fish: delicious baked tuna accompanied by fried plantains.

Ingredientes:
1 pieza de atún aleta amarilla, 4 dientes de ajo, 1 ramita de perejil, sal, aceite.

Ingredients:
1 piece of yellowfin tuna,
4 cloves of garlic,
1 sprig of parsley,
salt,
oil.

Preparación:
Picar el atún en piezas del tamaño de nuestra preferencia luego precalentar una sartén con un poquito de agua después proceder a pelar y triturar los ajos para incorporar al pescado también su toque de sal al gusto le incorporamos un chorrito de aceite proceder a dejar en cocción y voltear por ambos lados para continuar la receta le agregamos las hojitas de perejil seguidamente tapar y dejar cocinar por unos minutos más hasta que el pescado comience a dorar luego procedemos a retirar del fuego y a servir nuestro plato acompañado con unas tajadas de plátano frito de igual manera lo podemos acompañar con casabe, arroz o arepa.

![1002057065.jpg](https://files.peakd.com/file/peakd-hive/cielitorojo/AKF8Wj43TRZ93LHrfNcSfCw8hPFhEzya29i8xn7rUcHUX48iV3Hk6tTu243RZSA.jpg) ![1002057066.jpg](https://files.peakd.com/file/peakd-hive/cielitorojo/AKGa4Kn1C61zpNHNhdMymGyDeDZieEYKvcuTWWJSVhdshPAWqqCX8t4mdym7YU7.jpg)

Preparation:
Chop the tuna into pieces of your preferred size. Preheat a pan with a little water. Peel and crush the garlic and add it to the fish, along with a touch of salt to taste. Add a drizzle of oil and cook, turning the fish over on both sides. Add the parsley leaves, cover, and cook for a few more minutes until the fish begins to brown. Remove from the heat and serve with fried plantain slices. You can also serve it with cassava bread, rice, or arepas.

Gracias por acompañarme aquí y hasta otra oportunidad.
Gracias por leerme y su valioso apoyo.

Thank you for joining me here and see you another time.
Thanks for reading me and your valuable support.

Las fotos son mías @cielitorojo con mi Tecno Spark 10 Pro.
Traducido con el traductor Deepl.

The photos are of me @cielitorojo with my Tecno Spark 10 Pro.
Translated with Deepl translator.

Posted Using INLEO

Haciendo cachapas express con maíz en lata / Making cachapas with canned corn

mamaemigrante — Tue, 20 Oct 2026 23:45:03 GMT

He de confesar que de pequeña no era muy fanática de comer cachapas en casa, pues me parecían demasiado dulces, además que el contraste con el salado del queso me resultaba extraño al paladar, pero al crecer, se convirtieron en una de las comidas obligatorias al momento de ir a visitar a mi familia en el llano de Portuguesa.

https://i.ecency.com/DQmc4f8iLPXCYEXPebn95xtrM2Vp13KckgqHr2qUJ84NGE5/gemini_generated_image_jrmzgojrmzgojrmz.jpg

Recuerdo que en los autobuses luego de pasar Valencia en el estado Carabobo, siempre se montaban vendedores ambulantes que las ofrecían recién hechas, fueran solas o con queso de mano adicional, y como el viaje era realmente largo, muchas personas aprovechaban para comerse algo y no aguantar tanta hambre.

Ya luego, viajando en auto propio, siempre parábamos en un mirador que queda justo después del peaje de la salida de Carabobo para Cojedes, muy famoso por sus cachapas hechas en horno de leña y las sopas de costilla que ofrecían a muy buen precio, tanto así que a veces costaba conseguir lugar para comer en el sitio, por lo que muchos pedían para llevar.

De esos días solo me quedan los recuerdos, pues acá en Argentina no las he comido desde que llegué, ya que muchos de los compatriotas que también emigraron y tienen puestos de comida venezolana, están muy retirados de donde yo vivo, y se ajustaron a los horarios nocturnos de la ciudad de la furia, por lo que esa opción la deseché desde hace mucho, ya que no me gusta andar de noche fuera de casa.

Por eso, y para complacer el antojo y aplacar un poco la añoranza, compré una lata de maíz para preparar algunas para mi, pues a mis hijos no les gusta el maiz en ninguna de sus presentaciones, salvo en las cotufas o pochoclos.

Ingredientes

1 lata de maíz
1 cdta de sal
1 cdta de azúcar
1 huevo
1 taza de avena (en hojuelas o de harina de avena)

Preparación:

Este paso es mucho más simple de hacer, pues el maíz ya está desgranado y solo toca colocar todos los ingredientes en la licuadora o una mixera y activar la máquina hasta que todos se unifiquen y quede una mezcla homogénea.

https://i.ecency.com/DQmTvN7DoTunDqvGrW7x7TLZo4WTFyffRjDGagGWoNjqabr/photo_5098393546821143871_y.jpg

Originalmente se usa harina de trigo, pero como estoy evitando usarlo, agregué avena para darle más consistencia a la masa, además de aumentar la fuente de fibra, que es excelente para el sistema digestivo.

https://i.ecency.com/DQmNfY4diHdUZqf5Rnu1ba8KmcJPJJirv4gawMQAf8zooeq/photo_5098393546821143868_y.jpg

Luego calenté una sartén donde hago las panquecas, agregando solo un poco de aceite para prevenir que se pegaran a la superficie y fui colocando parte de la mezcla hasta lograr un círculo que no me llegara a los bordes, para luego poder voltearlas sin contratiempos.

https://i.ecency.com/DQmX2r4ZWcYWMfb51yrQGJZHHHBqWnXP5KLvFfC2xoj1gBu/photo_5098393546821143867_y.jpg

Una vez listas, agregué un poco de mantequilla, que también es opcional y una buena ración de queso fresco, que debo confesar, le hizo bien la suplencia al queso de mano, compañero usual de esta preparación.

https://i.ecency.com/DQmRXtJTmcgQhJ3TexJZdUwcWFf9xBthgUD5Bhj4jJ4FEXR/gemini_generated_image_np03a3np03a3np03.jpg

Al ser esta receta hecha al ojo por ciento, y con un maíz ya procesado, tenía mis dudas del resultado, quedando satisfecha mi curiosidad por saber si quedarían bien, pero también el antojo que tenía de volverlas a comer estando tan lejos de mi tierra.

https://i.ecency.com/DQmQU8tzfuhBgLVpPoqSvwci2KtMoVmHNbUzPnrj28jtpN9/image.png

I have to admit that as a child I wasn’t a big fan of eating cachapas at home—I thought they were too sweet, and the contrast with the salty cheese felt strange to my palate—but as I grew up, they became a must-have meal whenever I went to visit my family in the Portuguesa plains.

I remember that on the buses, after passing Valencia in Carabobo state, street vendors would always board to offer them fresh off the grill—either plain or with extra queso de mano—and since the trip was really long, many people would take the opportunity to grab a bite to eat and stave off their hunger.

Later on, when traveling in our own car, we’d always stop at a scenic overlook just past the toll booth at the exit from Carabobo toward Cojedes. It was famous for its cachapas made in a wood-fired oven and the rib soups they served at a very reasonable price—so much so that it was sometimes hard to find a seat to eat there, so many people ordered takeout.

All I have left from those days are memories, since here in Argentina I haven’t had them since I arrived. Many of my compatriots who also emigrated and run Venezuelan food stalls are located far from where I live, and they’ve adapted to the late-night hours of the “City of Fury,” so I ruled out that option a long time ago, as I don’t like going out at night.

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Fluffy vanilla mug cake, in just two minutes 👌🏼 (ENG-ESP)

carisma77 — Tue, 20 Oct 2026 22:00:15 GMT

Greetings, dear Creative Kitchen community! 🤗

Saludos querida comunidad de la Cocina Creativa 🤗

As always, today I’m sharing a super easy recipe that you can whip up at any time—it’s perfect for a quick snack or a sweet breakfast! 😋

It only takes a few minutes of your precious time. This is a classic vanilla cake that you can prepare right in a mug; just pop it in the microwave, and in only 2 minutes, you’ll have a delicious treat to enjoy with your coffee, tea, or a nice cup of hot chocolate. 🤤

I love this idea because there’s no need to take the cake out of a pan—you can eat it straight from the mug! It’s truly fantastic for those moments when you’re short on time but still want a tasty snack.

Cómo siempre, hoy les traigo una receta muy fácil, que podemos hacer en cualquier momento, creo que es ideal para resolver una merienda o un desayuno dulce 😋
Además solo quitará unos pocos minutos de tu precioso tiempo, este bizcocho es un clásico de vainilla que podemos hacer en una taza, y llevarlo directamente al horno, lo cocinaremos en microondas y en tan solo 2 minutos tendremos un delicioso bizcocho para acompañar el café, el te o un rico chocolate caliente 🤤
A mí me encanta la idea porque no hace falta desmoldar, podemos comer nuestro Bizcocho directamente de la taza, realmente esto es genial, para cuando tenemos poco tiempo y queremos resolver una rica merienda.

If you like the idea, then let’s make this recipe together 😉

Si te gusta la idea, entonces vamos hagamos esta receta juntos 😉

Ingredients:

4 tablespoons all-purpose wheat flour.
3 tablespoons sugar.
2 tablespoons melted butter.
2 tablespoons milk or plant-based milk.
1 egg.
1 to 2 teaspoons vanilla extract.
1 teaspoon baking powder.
1 pinch of salt.
Dark chocolate chips to taste (optional).
Tools needed:
A tablespoon.
A mug with a capacity of approximately 300 ml.
A small spoon (a measuring spoon is even better).
A fork for mixing.

Ingredientes:

4 cucharadas de harina de trigo todo uso.
3 cucharadas de azúcar.
2 cucharadas de mantequilla derretida.
2 cucharadas de leche o bebida vegetal.
1 huevo.
1 o 2 cucharadita de esencia de vainilla.
1 cucharadita de polvo para hornear.
1 pizca de sal.
Chispas de chocolate amargo al gusto, opcional.
Materiales que usaremos:
1 cucharilla de tomar sopa.
1 taza de capacidad 300 ML aproximadamente.
1 cucharilla pequeña, si tienes la de medir, mucho mejor.
Tenedor para mezclar.

Let’s get to the preparation:

Start by adding all the dry ingredients into your chosen mug—remember, it must be oven-safe.

Vamos con la preparación:

Empezamos echando todos los ingredientes secos en la taza que hemos elegido, recuerda, esta debe ser resistente al calor del horno.

Add the flour, sugar, salt, and baking powder, and mix well.

Echamos la harina, el azúcar, la sal, el polvo para hornear y mezclamos bien.

Now we add the wet ingredients: the egg, the milk, the melted butter, and the vanilla extract.

Ahora agregamos los ingredientes húmedos, el huevo, la leche, la mantequilla derretida y la esencia de vainilla.

Now it’s time to mix everything thoroughly until you have a homogeneous mixture. Optionally, you can add a little extra love—or, I should say, chocolate chips! 😍

Es hora de mezclar muy bien hasta que nos quede una mezcla homogénea, de manera opcional le podemos colocar un poco más de amor, quise decir chispas de chocolate 😍

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Special Curation Report /Community Featured Authors

hive-173296 — Tue, 20 Oct 2026 04:18:00 GMT

Curation report, by @creativecuisine

Welcome to the weekly culinary healing report for Tuesday, October 20, 2026.

Good morning, foodie friends! Today we’re resuming our series featuring the best of Hive’s culinary communities. Send us your positive vibes and enjoy the world’s best recipes—all in one place… Only on your Creative Cuisine.

You may notice some authors appearing more than once; that's because we've been recording more than 7 consecutive days of activity, and many users are consistent. If you appear a couple of times, congratulations on making it onto the daily ratings list..

If you are a lover of good food, we invite you to take a look at today's contents and you will surely find what you were looking for.

P.S. if you see an author rated in a field other than gastronomy, it's because he/she deserved some of our love. 💞

! [Español] Bienvenidos al informe semanal de sanación culinaria del martes 20 de octubre de 2026.
¡Buenos días, amigos amantes de la comida! Hoy retomamos nuestra serie dedicada a lo mejor de las comunidades culinarias de Hive. Envíenos sus vibraciones positivas y disfruten de las mejores recetas del mundo, todas en un solo lugar… Solo en su Creative Cuisine.
Quizás notes que algunos autores aparecen más de una vez; eso se debe a que hemos registrado más de 7 días consecutivos de actividad, y muchos usuarios son constantes. Si apareces un par de veces, felicidades por haber entrado en la lista de clasificaciones diarias.
Si eres amante de la buena comida, te invitamos a echar un vistazo a los contenidos de hoy y seguramente encontrarás lo que estabas buscando.
P.D.: si ves a un autor calificado en un campo distinto a la gastronomía, es porque se merecía un poco de nuestro cariño. 💞

***We cordially invite you to be part of our project, by supporting us with your delegations or by entering the voting trail at @creativecuisine.*** ___ ![Creative Cuisine.gif](https://files.peakd.com/file/peakd-hive/creativecuisine/EopwCTRENQt4cdei76y69drgzYSBb2bUi9JG8Rw8RgUxj29hTFdENVsiAotN66NrcMP.gif) ___

Champion Burger, stuffed right out of the oven. [ESP-ENG]
27 Comments / 8 reblogs / 30+ views
@edwing357

https://peakd.com/hive-173296/@edwing357/champion-burger-stuffed-right-out-of-the-oven-esp-eng

N° 01

https://images.hive.blog/1536x0/https://files.peakd.com/file/peakd-hive/edwing357/EowHzGJSWvet9GnCinmP1JZJQpfbPVFD3o6boJaqo4xowWuEZ1vKAGh3YtHM1W4UJnN.jpg

Delicioso Pie ie de Parchita | Delicious Parthita Pie
20 Comments / 5 reblogs / 30+ views
@cautiva-30

https://peakd.com/hive-173296/@cautiva-30/delicioso-pie-ie-de-parchita-or-delicious-parthita-pie

N° 02

https://images.hive.blog/1536x0/https://files.peakd.com/file/peakd-hive/cautiva-30/243ztQZyEVSX7BtbaeYvK5VHueREiCPkGJezVMWVMhQ2AQmmrLsfzsC5R28833U5bZvsA.jpg

Arándanos 🫐 y Huevos 🥚 🧁 Blueberries 🫐 and Eggs 🥚
4 Comments / 3 reblogs / 10+ views
@alegnairam

https://peakd.com/hive-173296/@alegnairam/arandanos-y-huevos-blueberries-and-eggs

N° 03

https://images.hive.blog/DQmVdtSUdpb5A2K5pd5d3JqanzhDfAQp7QLMYis7j9fLz3d/temp_image_49013A94-D867-4461-A08B-50E11E98EF2B.jpeg

🍕Homemade yeast-free pizza recipe🍕[ES/EN]
5 Comments / 2 reblogs
@anne002

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hive-173296 community on Hive

[ENG - ESP] Easy And Sweet Chili Apple Wrap Pies Recipe 🥪 (Taste Delicious)

Hello friends and creative hivers 😀💕

INGREDIENTS: (Two Servings)

STEPS FOR PREPARATION:

Guiso de osobuco con vegetales mixtos / Osso buco stew with mixed vegetables

Ingredientes (para dos porciones pequeñas o una grande)

Preparación:

Ingredients (for two small servings or one large serving)

Preparation:

Chickpea Stew / Cocido de Garbanzos [ESP-ENG]

Sopa o cocido de garbanzos

Spanish 🇻🇪

English 🇺🇸

¿Qué necesitamos? - What do we need?

¿Cómo lo hacemos? - How do we do it?

Creamy and delicious rice pudding 👌🏼 (ENG-ESP)

Traditional Homemade Sponge Cake [ ENG/SPA]

[ENG - ESP] Quick Healthy Lettuce Tomatoes Side With Yogurt Paired Lunch Recipe 🥙

Greetings dear hivers and lovers of healthy food 🥰.

INGREDIENTS: (one serving)

STEPS FOR PREPARATION:

Delicious light lunch, baked tuna accompanied by fried plantain slices.

Haciendo cachapas express con maíz en lata / Making cachapas with canned corn

Ingredientes

Preparación:

Fluffy vanilla mug cake, in just two minutes 👌🏼 (ENG-ESP)

Ingredients:

Ingredientes:

Let’s get to the preparation:

Vamos con la preparación:

Special Curation Report /Community Featured Authors

Curation report, by @creativecuisine

N° 01

N° 02

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