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We present you the #YelowClient of the month. A 360º project that left a great taste in our mouths.

What do you think about Mint and Chocolate? Undoubtedly, something appetizing and fresh, as is this restaurant business located in El Chaparral (Albolote) and that was carried out entirely by our 360º Projects team. We were delighted with the result, with the professionals behind this restaurant-pizzeria, and we want to thank them for the trust they placed in Yelow, so they are our ‘client of the month’.

Very soon we will introduce you to the Menta y Chocolate team in video but today we want to tell you the story of Gabriel Rodriguez. He used to set up fairs, but his real dream has always been to have his own celebration hall. Life did not make it easy at the beginning, but he fulfilled his dream after a lot of hard work and in the best possible place: to open in his town and with his family a pizzeria where people would feel at home.

The great team of Menta y Chocolate is formed by Puri, Gabriel’s partner, who is in charge of all the decoration and even the smallest detail. Gabriel’s son, who is in charge of accounting. Noelia daughter, who shows her culinary arts in the family business elaborating dishes and sweets to remember. And let’s not forget Manuel, a fundamental piece in this story, born cook and soul of each dish.

They decided to trust Yelow Hostelería Fácilto make their project a reality and we couldn’t have liked the project more.

We invite you to visit the website of Menta y Chocolate and discover their menus designed to share and enjoy. They have a delicious menu that you will eat with your eyes or live and direct booking on 958 495 283. kitchen

In this month’s ‘Yelowreceta’ Carlos Caballero shows us how to prepare this kind of jam in different ways: an ideal flavor bomb to accompany meat and fish.

We challenged our corporate chef Carlos Caballero to teach us how to make chutney in steps easier than those required to pronounce it, and this is what he told us:

What is chutney?

It is a sweet and sour condiment, a kind of jam made with fruits or vegetables cooked in vinegar, with very aromatic spices and sugar. It is a flavor bomb originally from India, where it is called chatni and means “to suck” in the sense of “to lick your fingers”, although there are also those who say it means “strong spices”.

We already know in a nutshell what it is, but how many types of chutney can be prepared? Giving an answer to this question would be like giving an answer to how many cloud shapes there are, it all depends on your imagination, since they are popularly made with garlic, apricot, coriander, coconut, lime, mango, apple, mint, orange, tamarind, tomato… But you can try with whatever you feel like!

In this post we are going to break down two of them, zucchini chutney and tomato chutney.

Zucchini chutney

The zucchini chutney is a delicacy that you can serve to your most demanding diners, highly flavored and with a spicy finish. It is very easy to prepare.

Ingredients

• 700 grams of zucchini
• 1 onion
• 200 grams of cava vinegar
• 100 grams of wine vinegar
• 4 cloves
• 1 tbsp ginger
• 1 tbsp curry
• 1 tbsp ground mustard
• 1 tsp chili pepper
• 1 teaspoon salt
• 180 grams of brown sugar

Prepared by

Wash and dice the zucchini and julienne the onion. In a large saucepan put the vinegars on the fire, add all the spices, zucchini, onion and brown sugar, mix well and bring to a boil.

When it starts to boil, reduce to medium heat and simmer for 40-50 minutes, stirring from time to time, especially at the end when it starts to caramelize. Then we can grind the chutney to make it finer to the palate, although some of us prefer small pieces.

Allow to cool before placing the chutney in a sterilized jar. If you want to make preserves you already know that you must cook the jars in a bain-marie. Although with these quantities you will get enough zucchini chutney to be consumed in one or two weeks, which can be kept in the refrigerator.

Tomato chutney

For this chutney we also put everything from scratch to cook and once cooked we add fresh cilantro and onion. It is ideal to accompany some tempura avocados.

Ingredients

• 500 grams of pear tomatoes
• 100 grams of apple cider vinegar
• 1 tablespoon coriander seeds
• 1 tablespoon raisins
• 1 tablespoon mustard seeds
• A pinch of chili flakes
• 50 grams of red onion
• Fresh cilantro
• Salt
• Pepper

Preparation

Peel and cut the tomatoes into medium pieces together with the vinegar, sugar, coriander seeds, raisins, mustard seeds and a pinch of chili flakes in a saucepan over high heat and bring to a boil.

Cook over low heat until a jam-like texture is achieved. Approximately 1 hour. Let cool, finely chop red onion and fresh cilantro to taste and add to the chutney.

Besides knowing what it is, you can prepare a chutney following this small guide, why don’t you try it and let us know how it goes?

We love it!

The company that has turned the household appliance into Italian fashion.

At Yelow we like to make things easy, but also beautiful. Who said that something comfortable had to detach the retinas?

That’s why we love the SmegSmeg: an Italian house that has made the home appliance, rather than the king of the house, the king of the catwalk. In April, everything seems to blossom, and if last month we wanted you to be the envy of your neighbors (and your brother-in-law) with the Lotus Grillthis month we want to help you fulfill another purpose: to make your kitchen more glamorous, fun and practical.

What makes Smeg products so attractive?

The combination of technological innovation and aesthetic design make their products unique and turn them into decorative elements. Smeg has always distinguished itself for its design and attention to detail, ergonomics and functionality, using the best materials, guaranteeing a long life.

Some of its basic pillars are reduced consumption, ease of use, reliability and total safety, which provide more than a brand to its consumers.

Your products

One of its most groundbreaking features is its division of products by aesthetics, a dozen of them.

Each of these aesthetics follows a different style that fits specific needs or tastes, as is the case of the Piano Design aesthetic, the classic or the 50’s aesthetic that we like so much and on which we are going to focus.

50’s Aesthetics

Products with a rounded and compact shape, Smeg’s small household appliances, designed in collaboration with architects Matteo Bazzicalupo and Raffaella Mangiarotti of deepdesignare the protagonists of the kitchen, designed for those who want to live the experience of a great chef.

The unmistakable retro retro design gives life to the ’50’s Line, a personalized brand, sinuous lines and “old fashion” lines and fiery inks come together hand in hand with state-of-the-art technology.

But SMEG adds even more appeal to this line, and it has a wide range of products with retro style , from large appliances such as refrigerators, to small appliances such as:

Toasters

Kitchen robots

Kettles

Beaker mixers

Juicers

Coffee makers

Blenders

Hand blenders

Come to Yelow and if you like to be different like us and do not settle for the conventional, get one of these small appliances. If you say you are a ‘yelowers’ of our Social Networks we will give you a 10% discount when buying products from this market.

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.

Meet BBQ Lotus Grill: the barbecue that doesn’t need a garden but a brother-in-law to surprise.

If you’ve decided to be the envy of your neighbors (and your friends) this vacation season, then congratulations, because we have the perfect product to kick off the season of sun, beer and family meals. We present you the perfect barbecue, the one that everyone will remember, but that no one will complain about the smells it leaves two blocks from your house. You can now buy your Lotus Grill BBQ at Yelow .

It reinvents the world of barbecues because how many times have you stoked the coals of yours by blowing or with a fan? How many times have you started to light it almost at breakfast time so that it would be ready for lunch or wished it was winter when you had to clean it after a day of barbecues?

Well, forget about those hassles because none of that happens with this model available both for professionals in the hospitality industry who want to surprise their customers with grilled meats and for private customers who want to shut their brother-in-law’s mouth.

What makes the Lotus Grill BBQ so special?

• At its base, it has a fan that feeds the charcoal.
• Its preparation time to start cooking does not exceed 3-4 minutes.
• It has an on/off switch that regulates the temperature.
• Made with a double-layer construction, it allows you to play and carry it at any time and comfortably without burning yourself.
• It has a design that prevents grease from dripping onto the embers, thus avoiding annoying smoke.
• It can be completely disassembled for cleaning and transport.

And, in addition, it offers such a variety of models and colors, that it will be more difficult for you to choose it than to make the shopping list. Take note:

• Lotus Grill: Weight less than 4 kg, with a diameter of 32 cm, it is suitable for up to 5 people.

• Lotus Grill XL: considerably larger diameter, suitable for up to 10 people.

• Lotus Grill XXL: Weight over 21 kg, the mother of the Lotus Grill, so you can invite whoever you want to your BBQ.

• Lotus Grill Fundue Insert: goes further, it allows you to cook meat on the grill as well as vegetables, fish and whatever else you can think of in a built-in bowl, which allows you to collect the juices of all the food to cook in a tasty and very healthy way.

  All models except ‘Fundue Insert’ are available in lime green, fire red, Yelow yellow , anthracite gray, plum lilac and tangerine orange.

  

You’ll like to show it off more than your car, so you’ll want to equip it with all kinds of accessories and spare parts such as lids, bowl, ignition gel, charcoal, grills, supports, tongs, brushes… and matching the color of your Lotus Grill.

Don’t wait any longer and declare yourself the hero of your urbanization by buying the Lotus Grill BBQ. Where? Well, at Yelow Cash.

So #Easy, so #Yelow.

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.

So easy, so Yelow!!!

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.

Just like that, just like that Yelow

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.

Because remember, this year our purpose is YOU.

We love(s) 2018 because we’re going to do a lot of things for you, by you.

Yelow ‘s wish list, to-do’s and challenges for 2018 can be summed up in one word: you. Because this year our purpose is YOU, our professional customer who needs a reliable supplier and our private customer who enjoys cooking as much as we enjoy bringing you everything related to your passion.

That’s why we’ve launched a campaign that will color your world yellow all year long. What better resolution than to make yours much easier. Surely you want to achieve what you set out to do every year: save money, say “I love you” more often, enjoy your friends and family more, go to the gym or be more organized.

Our #yelowteam is going to give everything for you to get it….

• We help you save time and money with our promotions, outlet catalog and new utensils that will help you cook better and faster.
• Valentine’s Day is coming and you want to conquer your partner… We help you to choose just what he/she wants (and no, it’s not an express pot) so you can enjoy a spectacular dinner for lovers.
• You have decided to learn how to cook and you don’t know where to start… We help you with practical thematic andspecialized courses that will satisfy your desire to learn and the stomachs of your family and customers.
• The good weather is coming and you can’t wait for people to go out to the street to drink beers… We help you to give a new look to the terrace of your restaurant so that everyone wants to be there.
• Operation Bikini is starting and you’re thinking of buying a wetsuit… We help you to eat healthier so you can look great at the pool.
• Theback-to-school season is a great time to be more organized… We help you to achieve it by providing you with everything you need to lose your mind in the kitchen, but not in the kitchen.
  

Doesn’t it seem easy to make your 2018 resolutions a reality? Of course, we make it easy because we are easy hospitality.

Keep an eye on our blog and social networks because we will keep you informed about everything that is cooking and what we are going to do: cooking courses, exclusive promotions, product presentations, raffles, solidarity actions, videos, radio programs, etc.

Thank you for being our YOU and don’t forget that we are at YOU side.

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.