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Camila Hernandez

@camilacook_19

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Colombian chef 🇨🇴.
Worldwide Taste Journeys 🗺️

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✨ Add color and aromatic flavor to any dish ✨
Make this simple basil-infused oil at home!

🌿 You need:
• 400 ml vegetable or olive oil
• A handful of fresh basil

Fresh, vibrant, and perfect for pasta, salads, and more. by @camilacook_19

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a year ago

This is the recipe my boyfriend craves the most—and it couldn’t be simpler.

- Grate two tomatoes into a bowl (yes, just grate them—skins off, all the juicy goodness in).
- Finely chop two garlic cloves and mix it into the tomatoes.
- Add a splash of lemon juice and a pinch of salt. Stir it all together.
- Brush a slice of bread —brioche or cheesy pull-apart is my go-to—with olive oil.
- Toast it in a hot pan until golden and crispy.
- Spoon the tomato mixture on top, garnish with fresh basil, and serve right away.
Your welcome!!! by @camilacook_19

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a year ago

Lemon & pistachio cake 🍋 🎂 by @camilacook_19

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a year ago

Ingredients (Serves 4):
• 340g jumbo pasta shells
• 200g ricotta cheese
• 120g spinach
• Pinch of nutmeg
• Olive oil
• 1 tbsp minced garlic
• 60g breadcrumbs
• 60g butter
• Parmesan cheese (to taste)

Instructions:
1. Cook the pasta: Boil the pasta shells according to the package instructions. Drain and set aside.
2. Prepare the spinach: Wilt the spinach in a pan for 2 minutes, then immediately transfer it to an ice bath to preserve its vibrant green color. Drain well and pat dry with paper towels.
3. Make the filling: In a bowl, combine the ricotta cheese, garlic, a drizzle of olive oil, and the wilted spinach. Season with a pinch of nutmeg, salt, and pepper. Mix until well combined.
4. Stuff the pasta shells: Spoon about 1-2 teaspoons of the ricotta mixture into each pasta shell.
5. Assemble the dish: Arrange the stuffed pasta shells in a baking dish. Top with breadcrumbs, butter, and a generous amount of grated Parmesan cheese.
6. Bake: Place the dish in the oven and bake at 180°C (350°F) for 30 minutes or until the surface is golden and crispy.
7. Serve: Drizzle with olive oil before serving by @camilacook_19

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2 years ago

Sometimes that’s all you need. taken in Toronto, Ontario by @camilacook_19

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2 years ago

Turn your tortillas or pita bread into this perfect chips for dips and spreads ✨🫓✨. Serves: 4
1. Tear 4 pieces of pita bread into bite size.
2. Dress them up generously with olive oil.
3. Add 1 tsp of garlic powder, 1 tsp of paprika 1 tbsp of oregano.
4. Bake at 180 degrees C for 10 mins.
You can store them in an air-tight container until 10 days.
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Convierte tus tortillas o pan pita en esta combinación perfecta para acompañar salsas untables y otros platillos ✨🫓✨. Para 4 personas:

1. Cortar 4 unidades de pan de pita en trozos pequeños.
2. Aliñarlas generosamente con aceite de oliva.
3. Agrega 1 cucharadita de ajo en polvo, 1 cucharadita de paprika en polvo y 1 cucharada de orégano seco.
4. Hornear a 180 grados C por 10 mins o hasta que estén dorados.
Puedes guardarlos en un recipiente hermético, duran hasta 10 días. by @camilacook_19

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2 years ago

Just got this mandoline to make a batch of rustic, homemade potato chips. Once you go homemade, there’s no turning back! Time to enjoy some crunchy perfection 🥔🤩!

Ingredients:
2 medium potatoes (Russets or golden will do)
1 tsp of paprika
1 tsp of oregano
1 tsp of onion powder
1 tsp of salt
Vegetable oil to fry

1. Wash the potatoes and peel them if you prefer.
2. For optimum results, using a mandolin thinly slice the potatoes (paper thin cut).
3. Pat the potatoes dry to remove excess moisture.
4. Heat the oil to 180 C
5. Fry the potatoes in small batches for three minutes, or until they are golden transfer them to a paper towel lined tray.
6. For the seasoning salt, mix the spices and salt and sprinkle when the potatoes are still oily.
7. Let cool for 2 – 5 min and serve with your fave sauce. by @camilacook_19

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2 years ago

Fish and chips make part of the childhood memories of every Australian 🇦🇺. The comforting familiarity of this classic dish makes it an essential choice for picnics under sunny skies by the sea 🌞🌊

Recipe for 4:
- 650 gr of white fish fillets (basa/ hoki/haddock/cod)
- 125 g flour
- 50 g cornstarch
- 42 g cornstarch
- 2 tsp paprika
- 1 tsp chilli
- 2 tsp pepper
- 255 ml COLD beer
- 7 g baking powder
- 9 g of salt

1. Cut the fish into 7x2 cm thick and pat dry them with a hand towel.
2. Prepare the first coating by mixing the 50 gr of cornstarch, half of the salt, pepper, paprika, and chili.
3. Coat each finger with the mixture. Shake off the excess. Leave them aside.
4. Second coating by mixing the 42 gr of cornstarch, AP flour, baking powder, and the rest of the salt. Add the cold beer. Mix. Cool the mixture for 30 mins.
5. Meanwhile, heat 6 cm of oil in pot until it reaches 250 C.
6. Coat every piece of fish with the cooled batter and gently place it into the oil. Fry them for 4 mins.
7. Repeat the process with the rest. Keep the batter very cold by using a bowl full of ice under the mixture.
8. Serve with chips, lemon, and tartare sauce.

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Receta para 4:
- 650 gr de filetes de pescado blanco (basa/ tilapia/bacalao)
- 125g harina
- 50g maicena
- 42g maicena
- 2 cucharaditas de paprika
- 1 cucharadita de chile
- 2 cucharaditas de pimienta
- 255 ml cerveza bien FRÍA
- 7 g bicarbonato.
- 9 g sal

1. Cortar el pescado en trozos de 7x2 cm y secarlos con una servilleta.
2. Preparar la primera capa mezclando 50g de maicena, la mitad de la sal y las demás especias.
3. Cubra cada pieza con la mezcla. Sacuda el exceso. Reserva.
4. Segunda capa: mezclan los 42 g de maicena, la harina, el bicarbonato y el resto de la sal. Agrega la cerveza. Mezcla hasta que este apenas combinado. Enfriar por 30 minutos.
5. Mientras tanto, calentar 6 cm de aceite en una olla mediana hasta alcanzar los 250 C.
6. Cubra cada trozo de pescado con la mezcla fría y fríelos durante 4 minutos.
7. Repite el proceso con el resto. Manten la mezcla fría usando un recipiente lleno de hielo debajo del la mezcla.
8. Sirva con papas fritas, limón y tartara. by @camilacook_19

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2 years ago

Yogurt + eggs in the same plate?
It might sound weird, but it’s absolutely delicious, this dish is called Cilbir or Turkish eggs.
This egg style is perfect to break the routine and add extra protein to your breakfast. It contains 24 gr of protein / 22g of fat / 8g of carbs.

* 175 gr of Greek yogurt
* 20 gr of cucumber
* 1/2 tsp of garlic
* 2 eggs
* 1 tbsp of olive oil
* spices: 1 tsp paprika and a pinch of chilli flakes * optional: two grains of annatto
* Lemon
* 2 tbsp Vinegar

-In a mixing bowl, combine the yogurt, cucumber, garlic, salt and lemon. -In a small skillet, over low heat, warm the spices until the oil is reddish.  
-Poached eggs:
Bring a medium pot full of water to a boil. Add the vinegar. Swirl the water creating a vortex and gently add the eggs in the middle of it. Cook for 2 to 3 min.
*Alternatively you can use fried eggs. Never scrambled.
-To assemble the dish, spread the yogurt mixture, place your eggs on top, and drizzle them with the oil Serve with your favorite bread.

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¿Yogur + huevos en el mismo plato?
Puede sonar raro, pero es absolutamente delicioso! este plato se llama Cilbir o huevos turcos.
Este estilo de huevos es perfecta para romper con la rutina y añadir proteína extra a tu desayuno. Contiene 24 gr de proteína / 22 g de grasa / 8g de carbos.

* 175 gr de yogur griego
* 20 gr de pepino
* 1/2 cucharadita de ajo
* 2 huevos
* 1 c/da de aceite de oliva
* especias: 1 c/dita de paprika y una pizca de chile en hojuelas * opcional: dos granos de achiote
* Limon
* 2 c/das de vinagre

-En un tazón, combina el yogur, el pepino, el ajo, sal y limón. -En un sartén pequeño, a fuego lento, calienta las especias hasta que el aceite esté rojizo.

-Huevos pochados:
Pon a hervir una olla mediana llena de agua. Añade el vinagre.
Revuelve el agua creando un remolino y agrega suavemente los huevos en el medio de este. Cocínalos de 2 a 3 min.

*Alternativa: puedes utilizar huevos fritos. Nunca revueltos.
 
-Para ensamblar el plato, esparce la mezcla de yogur en el fondo, coloca los huevos encima y rocíalos con el aceite tibio.
Va deli con arepa o pan tostado. by @camilacook_19

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2 years ago

When you realize that you are stronger and more skilled than you think ✊🏽.

I worked in a vegan high-dining restaurant in Australia. During this time, this job stretched my limits. I learned far more than in the cooking school in a matter of months. I had amazing mentors who taught me with generosity and empathy despite the high pressure on them. I learned that eggs and butter are not essential, how versatile the vegetables are, and how to read their personality to transform them into sophisticated dishes.
Despite the bright side, I cannot deny the physical and mental energy work in a restaurant takes. Standing for long hours, cuts, burns, sometimes poor work-life balance, often underpaid, especially where you are starting. Definitely, as with any other job, being a chef/cook needs more than just passion. It requires patience, resilience, and humility to keep learning.

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Trabajé en un restaurante vegano de alta cocina en Australia. Durante este tiempo, este trabajo superó mis límites. Aprendí mucho más que en la escuela de cocina en cuestión de meses. Tuve mentores increíbles que me enseñaron con generosidad y empatía a pesar de la presión que habia sobre ellos. Aprendí que los huevos y la mantequilla no son imprescindibles, lo versátiles que son las verduras y cómo leer su personalidad para transformarlas sofisticados platos .
A pesar del lado positivo, no puedo negar la energía física y mental que requiere trabajar en un restaurante. Estar de pie durante muchas horas, cortes, quemaduras, un regular balance entre la vida personal y laboral y a menudo mal pago, especialmente cuando estás empezando. Definitivamente, como ocurre con cualquier otro trabajo, ser chef/cocinero necesita más que pasión. Se requiere paciencia, resiliencia y humildad para seguir aprendiendo. by @camilacook_19

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2 years ago

Oyster mushroom empanadas 🍄‍🟫. A while ago I started to experiment with mushroom growing and nothing could be better to celebrate the first Oyster harvest than Argentinean empanadas 🇦🇷.
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Empanadas de orellanas 🍄‍🟫. Hace un tiempo comencé a experimentar con el cultivo de hongos y nada mejor para celebrar la primera cosecha de orellanas que unas empanadas argentinas 🇦🇷. by @camilacook_19

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2 years ago

Sourdough beer bread 🥖. Beer bread is packed with flavor! A mix of the beer’s flavor notes along with the tang of sourdough. A combo impossible to forget!

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Pan de cerveza con masa madre 🥖. Este pan de cerveza está lleno de sabor! la mezcla entre las notas de la cerveza y el sabor fermetado de la masa madre es un combo imposible de olvidar. by @camilacook_19

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2 years ago