Velcheva Julia

Velcheva Julia Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Velcheva Julia, Digital creator, Atlanta, GA.

11/26/2025

Time matters a lot in my work ⏰ I’m always juggling a ton of things, so I try to make the most of my day. That’s why, when getting home takes more than a full day, flying comfortably is a must for me. And that’s exactly why I choose ✨ First — the lounge. It’s quiet, comfy, clean. There’s always food and drinks, and everything actually tastes good. It feels like a nice all-inclusive hotel: you can just sit back, relax, and wait for your flight. And the flight itself is a whole different level. There’s an onboard chef, the food is genuinely delicious. The seats are super comfortable — great for sitting and sleeping. The service is amazing: careful, fast, polite. The staff is just lovely. With that kind of comfort, even a long flight feels easier, and I land home in a good mood, without feeling drained. That’s why I fly with ✈️💛

11/23/2025

The full recipe is now on YouTube, link in bio ❤️ Eat on the street if you want to truly experience the local culture! 🙌🏻 I'm not a fan of fast food, but I absolutely love street food

11/23/2025

STEAK WITH OYSTER MAYONNAISE 🦪🥩 I adore oysters in all their forms, so today I decided to experiment a grilled steak with oyster mushrooms and a silky oyster sauce

11/17/2025

By the time you watch this video, I've already reached the other side of the world 🌏 For such long flights (over 14 hours!), it's important for me to feel as comfortable as I do at home. Airlines made that possible for me 😊 On these ultra-long-haul journeys, I prefer flying business class and sticking to my favorite connecting routes. We had a layover in Istanbul, home to one of the best business lounges with food that rivals a restaurant or a luxury hotel 🍽️ The comfort onboard deserves special praise. We enjoyed our time, slept well, ate delicious food, and at some point even forgot we were in the sky 🥰 My heartfelt recommendation for all frequent travelers and those flying for business. So many destinations to choose from — pick yours and travel in comfort 😘 By the way, have you guessed where I was flying to? 😉

11/13/2025

🎥 Can snacks be healthy Absolutely. 🥩🍏 No sugar, no MSG, no nonsense — just real flavor. Crispy chicken sticks. Sweet apple chips. 🍿 The perfect guilt-free snack for your next Netfli

11/13/2025

The full recipe is now up on YouTube, link in my bio! ❤️ ——— SOFT-SHELL CRAB! 🦀 I first tried these at a restaurant and immediately knew I had to make them at home. You won't find the

11/10/2025

The full recipe is now on YouTube, link in bio ❤️ I NEED TO OPEN A RESTAURANT! That's what hundreds of thousands of people are telling me in my DMs 😊 And I agree with them! Even though I already have two businesses—my fragrance empire—I can easily picture myself at the helm of a restaurant 🥹 Especially since, with this recipe, I've already ventured into the territory of molecular gastronomy by creating spaghetti from broth. So, would you come to my restaurant for dinner? 😘

11/07/2025

Ingredients: • Sea bass • Olive oil • Parsley oil For the gremolata: • Parsley • White bread • Blanched almonds • Salt • Butter For the green puree: • Asparagus • Peas • Salt • Butter For the al dente vegetables: • Asparagus • Peas • Butter • Garlic • Salt For the sauce: • Shallots • Garlic • Olive oil • Parsley stems • Lemon zest • Chili pepper • Black pepper (whole) • White wine • Heavy cream • Butter Instructions: 1. Prepare the fish and fillet it. 2. For the gremolata, blend the parsley, bread, blanched almonds, salt, and butter in a blender until smooth. Then transfer everything to parchment paper, cover with a second sheet, and roll out (thickness ~2–3 mm) and place in the freezer. 3. For the green puree and al dente vegetables, clean the asparagus, trim the ends (which will be used for the al dente vegetables), and chop the main part — you can distribute the vegetables into different bowls and add fresh peas to each. 4. For the sauce, add olive oil, parsley stems, chopped shallots, and garlic to a saucepan + lemon zest, chili pepper, and black peppercorns. Then add white wine and let it evaporate before adding heavy cream. After that, strain the sauce through a sieve and return it to the heat + add butter. 5. Boil the vegetables for the puree, then transfer them to a blender bowl, add salt and butter. Blend until creamy. 6. Boil another batch of vegetables for a couple of minutes and transfer them to cold water with ice. Then sauté them in butter with garlic + season with salt. 7. Take the gremolata out of the fridge and cut it to the size of the fillet. Place the fish fillet on a baking sheet greased with olive oil, top with the gremolata, and bake in the oven for 10 minutes at 180°C (356°F). 8. Serve the fish on a bed of green puree with al dente vegetables drizzled with plum sauce and parsley oil. Enjoy your meal!

11/01/2025

🎥 Cabbage-Themed 15th Birthday Party 🥬🎉 — A Fun & Unique Celebration Idea For our child’s 15th birthday, we wanted to create something special — a cabbage-themed party! 🥬 All the kids came dressed in green, the table was full of creative green decorations from and even the cake was made in the shape of a cabbage! 🎂 💡 According to the old legend, babies are found in cabbage or brought by storks. Well, our child was “found in cabbage” — that’s why we chose this fun theme. 🎈 ⸻ 🍽 Birthday Menu: 🥔 Potatoes: • Potatoes • Olive oil • Salt, spices • Grated cheese 🥪 Sandwiches: • Bread • Olive oil • Steaks (+ butter, rosemary) • Sauce (mayonnaise, roasted garlic) • Lettuce leaves • Cheddar cheese 🥗 Salad: • Iceberg lettuce • Dressing • Cherry tomatoes ⸻ Step-by-step recipe: 1️⃣ Cut the tops off the garlic, wrap in foil, and bake. 2️⃣ Slice the potatoes, drizzle with olive oil, bake for 20–25 min at 200°C (392°F). 3️⃣ Slice the bread, drizzle with oil, and bake until golden. 4️⃣ Vacuum seal the steaks with butter and rosemary, cook sous-vide, then grill. 5️⃣ Assemble the sandwiches: spread roasted garlic sauce on the bread, add lettuce, sliced steak, cheese (torch the cheese), top with another slice, and cut in half. 🎂 The kids loved it — the atmosphere, the food, and the surprise theme made this birthday truly unforgettable. 🎉 🎬 In my next Reels, I’ll show more details of the decoration and cooking process!

10/29/2025

Ingredientes: • Mejillones • Vieiras • Pinzas de cangrejo • Langosta • Langostinos • Mantequilla • Brócoli • Baguette integral • Cebolla verde Para la crema de sopa: • Mejillones • Vino blanco • 1 cebolla • Zanahoria • Apio • Aceite de oliva • Especia cangrejo seco • Tomates • Chile • Caldo de pescado • Sal Para la salsa verde: • Perejil • Aceite de oliva Preparación: En una sartén caliente, coloca los mejillones y añade el vino blanco. Cubre los mejillones con una tapa y déjalos abrirse. Luego, coloca los mejillones en un plato y límpialos (el caldo de los mejillones aún se utilizará). En aceite de oliva, sofríe la cebolla, la zanahoria y el apio, añade las especias, los tomates y el chile. Agrega el caldo de los mejillones a través de un colador y el caldo de pescado. Mientras tanto, remoja los moluscos en agua salada. Para la salsa, mezcla en una licuadora el perejil y el aceite de oliva, luego cuela a través de un colador. En el caldo, añade los mejillones limpios y sal, luego vierte todo en una licuadora y mezcla hasta obtener una textura cremosa. Después, vierte la crema de sopa en una olla, añade los moluscos y las pinzas de cangrejo (antes de esto, rómpelas). En aceite de oliva, sofríe los langostinos y las colas de langosta cortadas, añade mantequilla. Luego, rocíalos con mantequilla derretida. En la misma sartén, sofríe las vieiras con mantequilla. Mientras tanto, hierve el brócoli y tuesta el baguette en el horno hasta que esté crujiente. Después, m***a el plato: coloca los mariscos y el brócoli en un plato, vierte el caldo, añade la salsa y el baguette. ¡Buen provecho!

10/23/2025

The full recipe is now on YouTube, link in bio ❤️ IF YOU'RE ON A DIET This pasta is definitely for you. Because it's not your usual noodles, but 100% protein spaghetti made from scallops 💪🏻 My diet isn't 100% protein and complex carbs, as you've probably guessed. I do allow myself baked goods, salty treats, and fried food. But in moderation! I track my macros, and I might go over my limits, but only occasionally 😘 So if you're a forever-dieter like me, take note 💋 Share your healthy food hacks in the comments! 🫶🏻

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