Cook the potato to the point of

making it porridge. In a medium

2 yellow potatoes bowl, season the potatoes with
POTATO AND
finely chopped cilantro, salt and
CHICKEN
1 boneless chicken breast
black pepper, mix to make a
1 red onion INGREDIENTS
1 red pepper uniform dough.
1 bottle of yellow pepper PREPARATION
½ pound of cream Sauté the chicken and cut into
1 envelope of consommé thin pieces and add the EMPLATADO
1 teaspoon salt consomme my Maggi seasoning
1 teaspoon pepper and the Chicken Maggi
1 avocado consommé. Finely chop the
1 egg onion and the red pepper.

The avocado cut into slices and Cook the sweet potato to the
In a cylindrical mold, first add 2 orange sweet potato
CAMOTE AND
the potato to the CAMARON
bottom, then in of
1 lb. a separate
mediumbowl mix the
shrimp
point of making it porridge. In a
chicken
1 red onion with the onion, chili, medium bowl, season the sweet
add a layer of chicken mixture,
INGREDIENTS
add one more layer of potatoes cream cheese
1 red pepper and salt and potato with honey and a little
and finally decorate with the pepperof
½ pound tocream
taste. cheese water and cinnamon. Mix to
PREPARATION
chicken and avocado mixture. 1 sachet of my seasoning make a uniform dough.
1 pack of shrimp consommé
EMPLATADO 1 teaspoon salt
Sauté the shrimp and clean, cut
into thin pieces and add the
1 teaspoon pepper
consomme my seasoning Maggi
1 teaspoon of honey
and the consomme of shrimp
1 teaspoon of cinnamon
Maggi.

Finely chop the onion and the

red pepper. In a separate bowl,
mix the shrimp with the onion,
chili, cream cheese and salt and
pepper to taste.

In a cylindrical mold first add the

sweet potato to the bottom, then
add a layer of thick shrimp
mixture, add one more layer of
sweet potato and finally decorate
with the shrimp and shrimp
mixture alone.

5 chicken breasts
2 lbs of fresh asparagus
3 kg of potato
2 kg of fresh mushrooms
1 liter of oil
1 lb white onion
7 cloves of garlic in pasta
30 gr of rosemary and dry laurel
30 gr salt pepper
½ pound of butter
½ liter of black sauce
7 tablespoons dijon mustard
3 sachets of maggi asparagus
cream.
STUFFED CHICKEN WITH MAGGI
FOR CHICKEN ESTOFADO:
chop a chicken breast into slices,
add salt and pepper and add half
a tablespoon of garlic powder,
SPREADS SAUCE
ready the chicken. Sauté with a
finely chopped onion in brunoise
for 13 minutes, then add the
peeled and cut asparagus in 2cm
pieces and cook for 3 more
minutes, then let it rest. For
Maggi sauce of asparagus follow
PREPARATION
the instructions and cook, already
INGREDIENTS
with the asparagus cream Maggi
made; add to chicken, let stand
and then serve.
FOR THE POTATOES: cook
the potatoes in quarters, in salted
water for 30 minutes, remove and
take to a baking dish, put fresh
rosemary on branches, 7
tablespoons of olive oil, oregano
and ready. Bake for 13 minutes,
remove and serve to accompany
the stew.

FOR THE PASTA: cook 250 g
of short pasta in boiling water
with three tablespoons of salt,
(remember for every 100 g of
pasta triple the amount of water),
and with the pasta ready and let it
rest.
FOR THE SHRIMPS: buy a 1 lb
of fresh shrimp, bring to a hot
pan with 3 tablespoons of oil, 2
cloves of chopped garlic, half a
large onion chopped in brunoise
or fine squares, sauté for 3
minutes, add the cream of
mushrooms Maggi the shrimp,
put out the fire and let it rest.
Then integrate all the ingredients
and serve with a little Parmesan
cheese and a few French bread
rolls.
7 kg of pork loin
1 kg of husked corn
½ liter of milk cream 1 purple
cabbage
10 tablespoons of soy sauce
40 gr of ginger
7 tablespoons of salt
3 tablespoons of pepper
30 gr of coriande70 gr of long
onion
CREAM OF CHAMPIÑONES MAGGI
3 kg of fresh medium shrimp
1 kg short pasta
SHORT PASTA SHRIMP AND
30 gr of onion leek
7 green zucchinis
½ lb. of Parmesan cheese
7 red peppers
3 envelopes of mushroom cream
maggi
FOR THE PORK LOIN: seal
preparation
the loin with salt, pepper a little
INGREDIENTS
ginger and a few drops of soy
sauce. At the end let stand and
then place.
FOR THE CORN CREAMY:
put the corn or the corn in a pan,
add a spoonful of butter and
sauté for 7 minutes over medium
heat, add salt, pepper and 7
tablespoons of cream. Now with
the sautéed corn, liquefy and pass
through a sieve to give it the right
texture, let stand and serve with
some strips of purple cabbage
sautéed in olive oil, and some
fresh coriander leaves.
LACQUER OF GLASSED PORK IN
SOYA AND GINGER SAUCE ON
CREAMY CORN
INGREDIENTS
PREPARATION
2 lbs of rice Saute the rice with the carrot.
2 large carrots Once sautéed add the raisins and
6 chicken cubes half a can of peas with everything RICE TO THE GARDENER
½ pound of beans on casters and water, saffron, salt to taste
A box of raisins (small) and pour hot water. INGREDIENTS
1 can of peas
½ margarine bar Once cooked, add ½ bar of PREPARATION
Saffron S margarine and the rest of the pea,
alt to decorate.

1 ½ cup of rice
6 ripe tomatoes
1 ½ cup of orange juice
½ onion, chopped into pieces
2 cloves of crushed garlic
2 tablespoons of olive oil
1 pack of chicken consommé
1 large red chile
1 large red chile in strips
(paprika)
PRIMAVERAL RICE
The tomato is liquefied with the INGREDIENTS
orange juice. Sauté the onion and
garlic in the olive oil and add the PREPARATION
liquefied tomato with the juice,
add the consommé and the chile
chili with strips.
Cook for several minutes until
boiling. Add the softened rice
and cook it.
 He is an industrial designer, national skating champion and advertising
model, however, the job he enjoys the most is being a chef. It has the
gift of seasoning, or at least it explains that intuition you have to prepare
different recipes with three or five ingredients.

It does not follow the instructions of a cookbook to the letter, nor does
it stop at the traditional flavors or the familiar textures. He prefers to

that most of them were very delicious. And another point out of context I liked having

It was a very nice experience that I would like to attend again another EXPO GOOD
innovate, propose and rehearse. That is why his work is nourished by

Going to the EXPO GOOD PROVECHO has been my most beautiful experience,
because in reality there I saw many new things, a lot of participation, several tastings,

met the CHEF LEO MORAN and in which his cooking classes were very beautiful
the gastronomic essence of the cities or countries he usually visits,

and he gave us that exquisite dish with many of the bases that our CHEF NELLY

PROVECHO and thus be able to meet several chefs since each chef has a very
because that is where the inspiration to create comes from.

And although almost all his recipes end up being a delight for the
palate, Leonardo Morán Reyes recognizes that he has also had
moments when even he himself questions the final result of a

different seasoning which can be tasted in a very exquisite way.

preparation.

"I am not a master of the kitchen, I am simply a cook who won a

contest in which I learned a lot and I still have to learn a lot, because
cooking is an art that should be studied all my life. You always learn
new things".
HANDAL has taught us.

For this reason, she is preparing to continue her training at the

University School of Hotel and Culinary Arts Sant Pol, in Barcelona
(Spain), where she hopes to continue proposing and creating recipes.

"My idea is that when someone sits down to eat a dish made by
Leonardo Morán, have that feeling that he is eating well in terms of
nutrition. For me, more than serving a dish is to carry the message that
healthy eating is a form of self-respect. "