La cocina de Velcheva

La cocina de Velcheva “Hey ladies!

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Creo platos Michelin y los mejores aromas para tu casa 🪔

06/17/2026

MY UPDATED TERRACE 😌
I’ve been wanting to properly set up this space for a while. I found the perfect furniture at .welovedesign - they have the biggest and most diverse selection of home, terrace, and beach decor and furniture.
For me, it’s really important that everything coordinates. Here, all pieces are organized by collection, making it super easy - no need to search the entire catalog yourself, it’s already done for you 🫶🏻
I chose all my furniture from the Dubai collection 🤍
Beautiful selection, and what I love most — natural materials, so this furniture will last outdoors for a long time!
What do you think of the result? 🥰

06/17/2026

QUAIL WELLINGTON 🥧
This rich, comforting recipe is an open invitation to get creative. You can easily recreate it at home using any ingredients you love.
By the way, I’m back home already — so don’t расслабляйтесь. More recipes are coming very soon.
I’ve just returned from a big New Year trip and I’m getting back into the rhythm of my favorite cozy kitchen. I’ll be sharing a recap of our Cuba journey in Stories — it’ll be colorful, loud, and full of life.
Every time I come back from a trip, I’m reminded that there’s truly no place like home.
What do you think of this recipe?

06/14/2026

Filling
Mollejas (veal or lamb sweetbreads) — 250–300 g
Chicken fillet — 2 pcs
Butter — 2 × 50 g
Garlic — a couple of cloves
Button mushrooms — 4–5 pcs
Olive oil
Sauce Albufera

Base
Puff pastry — 2 sheets
Egg yolk — for glazing

Chicken quenelle
Chicken fillet — 200 g
Egg white — 1
Cream — 100 ml
Salt, pepper

Sauce Albufera
Cognac — 100 ml
White port — 100 ml
Madeira — 100 ml
Chicken stock — 100 ml
Foie gras block/terrine — 150–200 g
Heavy cream (35%) — 100 ml
Salt, pepper

Important note:
It’s best to use a foie gras block/terrine (not raw liver), as it’s already stabilized and creates a smooth, emulsified sauce. If using raw foie gras, avoid boiling after adding it — the fat can separate. If needed, blend the sauce to re-emulsify.

Optional
Fresh truffle

Method

Preparing the mollejas

Rinse the sweetbreads.
Blanch for 8–10 minutes in gently simmering water.
Immediately transfer to ice water for 10 minutes.
Clean off membranes and veins.
Chill until needed.

Sous-vide chicken

Place chicken, garlic, and butter in a vacuum bag.
Cook at 64°C for 70–80 minutes.
Chill in ice water for 10 minutes and refrigerate.

Sauce Albufera

Add cognac, white port, and Madeira to a saucepan.
Bring to a boil and reduce to about one-third.
Add chicken stock and reduce again until syrupy.
Add cream and warm through.
Add foie gras, blend until smooth.
Season with salt and pepper.
Keep warm (do not aggressively boil after foie gras is added).

Chicken quenelle

All ingredients must be very cold.

Blend chicken and egg white into a smooth paste.
Gradually add cream.
Season with salt and pepper.
Strain through a sieve.
Shape quenelles using spoons.
Poach at 75–85°C for 8–10 minutes.
Chill.

Puff pastry base

Cut a large circle for the base.
Cut additional rings and stack them to build height.
Bake at 160°C for 18–20 minutes until risen.
Brush with egg yolk.
Bake another 5–7 minutes until golden and crisp.

Filling

Dice chicken, mollejas, and mushrooms.
Sauté mushrooms in butter.
Add mollejas, then chicken. Warm through.
Add Albufera sauce and gently heat until creamy. Do not boil.

Plating

Fill the vol-au-vent with the hot mixture.
Add an extra spoon of sauce.
Top with a quenelle.
Finish with freshly grated truffle.

06/14/2026

WATERMELON PARTY 🍉
An unusual, vibrant, and summery decor idea for a 16th birthday 🎈
Last year we did a CABBAGE themed party 🥬 (yes, my son's favorite color). That video went viral - 150M views on TikTok. You guys LOVED it 😌
This year I leveled up the birthday party ideas: popcorn machine, cotton candy maker, tons of activities for teenagers… My terrace turned into a total carnival zone 😂
Save this for your summer party inspo - perfect for teen birthday parties, outdoor celebrations, and anyone who loves creative party decor 🍉✨

06/13/2026

RECIPE FOR VEGANS In this dish, you won't find butter, cheese, or seafood. It's not typical for me, but I decided to give it a try 🥬 I'm sure that an unusual and eye-catching presentation, along with an interesting combination of flavors, is the key to the success of any dish. It doesn't matter if it's meat-based or vegetarian. Here, for example, the two-tone soup looks beautiful 😍 I'll share a culinary trick that's highly appreciated in India: curry leaves give the broth a richer, more intense flavor 🤫 I'm often asked where I learned to cook like this. I'm a perfumer, so I have a good eye for combining not only aromas but also flavors. Therefore, the second trick will also come from a perfumer: wash your diffuser reeds, like I did! This way, they'll last much longer 😉 Tell me, are there any vegetarians in your circle? 💚

06/12/2026

ESSENTIAL OR TOO MUCH? 🫣💐
That’s exactly what I was thinking yesterday when I came home with enough flowers not for my usual 8 vases… but for a small flower shop 😂
I missed them so much while I was away. And since I’ll be traveling again soon, I decided to enjoy them while I can - at least for this week 🤍
Funny enough, fresh flowers rarely make a room smell the way people imagine they do.
That’s why I rely on home fragrance to create the atmosphere. When the house is full of lush bouquets like these, I usually choose floral and green scents to complement them 🌿✨
That’s when everything feels perfectly balanced 🤌🏻
Tell me, what’s your favorite flower? 💐

06/12/2026

Our cream emulsion is the perfect choice for warmer days ☀️✨

06/12/2026

WHY DO I PUT SO MUCH EFFORT INTO IT? 😁
Because that's who I am.
I love everything unusual, bold, and full of character. That's why my recipes are always a mix of cultures, flavors, and a little bit of my own creative perspective 🔥
In my dishes, flower arrangements, candles, décor, and all the little details, there are pieces of me. But what reflects me the most are fragrances 🥹
Each composition conveys my view of life and creates a special atmosphere at home.
You can find the fragrances through the link in my bio 🤍

06/12/2026

“SHE CAN’T COOK”
That’s how some people in the comments describe me. And honestly? I love them too 😂
Want to know why?
First, I don’t take comments like that seriously. And second, even hate comments are still engagement. Trust me, I’m a blogger 🤓
At the end of the day, you get to decide how you respond to that kind of feedback.
So now I’m curious…
What was your first thought when you saw one of my videos?
Was it “she can’t cook” too, or was it something else? 😄

06/10/2026

Marmalade magic from a few months back. I’ve been using this in ice cream, breads, cakes, everything really.🍊

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Newton, NH
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