Velcheva Julia

FLAVOR EXTRACTION 🍛 This is a special high-end culinary technique ⬇️ You probably noticed the unusual way I handled the shrimp 😉 I blended them — shells and all. That’s intentional. The goal is to literally squeeze every last drop of flavor out of the product. The most intense taste is concentrated in the details — the shells and heads — the very parts people usually toss. By grinding them and then gently heating the mixture, we create a concentrated liquid shrimp extract 🤌🏻 The key is not to overheat it, or it can turn bitter. In my opinion, this is the perfect way to make a rich, deeply flavored homemade broth. A true explosion of shrimp paired with delicate sturgeon — maximum seafood flavor in its purest form. Would you try this kind of “extract”? ☺️ #byvelcheva #reinavelcheva #seafood

ON THE FIRST DAY OF SPRING the most important thing is to tune in to yourself 🤍 For me, spring is always about awakening. It’s not like I’m any less active in winter, but you have to admit — in spring even the air feels different 🙌🏻 As always, I refreshed the flowers — I was craving softer, airier arrangements. I filled the house with new scents: • Fleur • Carolina • Palermo • Eden So fresh and spring-ready — with floral, citrus, and fruity notes. If you’re also in the mood for something new and a little more tenderness, head over to our website and choose a fragrance from my подборка 🫶🏻#byvelcheva #reinavelcheva #meet

I love when a recipe isn’t just a way to cook meat, but a story where centuries-old traditions and cultures intertwine 🫶🏻 Today it’s meat cooked using a Korean searing method: first, very high heat to create a dense caramelized crust, then a quick shock on ice, and back to the heat again. The temperature contrast “seals” the texture, locks in the juices, and makes the meat incredibly tender inside 🤤 They say that once, only wealthy families could afford to cook this way — too much attention to detail, too much precision in the process. But that’s exactly where the flavor is born. And then it gets even more interesting. In this recipe, I use calçot — that famous Catalan onion from Spain, traditionally charred almost completely over an open flame, peeled from its burnt outer layer, and eaten by hand during calçotadas. Yes, they don’t even wash it beforehand! 😮 It turns out it’s appreciated in Korea too — just prepared differently. The final touch is romesco sauce — almonds, peppers, olive oil — Spain again. On one plate, Korea meets Catalonia: fire and ice, smoky onion and rich nutty sauce. I love this kind of gastronomic freedom — when traditions don’t compete, but harmonize, creating something new and beautifully balanced 🤍 The video features our music — artist Velcheva Vibe, track “From Age to Age.” Listen on streaming platforms 🎶 #byvelcheva #reinavelcheva #pork

THE BEST PART COMES AT THE END A traditional chicken shawarma wrap recipe — my way. You can 100% recreate it at home 🙂‍↕️ Add your favorite fillings and sauce, and remember: the more you make it your own, the better it tastes. As usual, I refresh the flowers once a week. I’ve really fallen in love with mono bouquets lately, so I decorated the living room with them again. For the bathroom, though, I chose something more classic — my usual style 🤌🏻 I think the ending of this video might surprise you. Honestly, everything here is a little different than usual: the recipe is super simple, the flowers are mono bouquets, and I’m not alone at the end 🤓 But I love it all 🥰 By the way — do you like fast food? Don’t be shy 😂 #shawarma #chicken

Recently I was making bouillabaisse and caught myself thinking… this isn’t really about soup. It’s about content. From the outside it looks like the “wow” is the seafood on top — the pretty visuals, the perfect shot, the trending sound. But the real depth is never where it’s visible. It’s in the broth. The part no one sees — but it holds everything. A chef once told me: if you want an incredible broth, don’t rely on one “star” fish. Use many kinds. Each one adds a layer. And then you do the key thing: you strain it and reduce it. Water disappears — essence stays. That’s exactly how growth works online. People notice the shrimp. But growth comes from the broth: your system, consistency, clarity, storytelling, editing, rhythm, energy. And then comes your signature — the thing that makes it yours. For me today, it was rouille: creamy, potato-based, not “just a sauce”… more like the period at the end of the sentence. Complexity isn’t for complexity. It’s for depth. And depth is what people remember.#byvelcheva #reinavelcheva #fish #bouillabaisse

MUSIC CHANGES EVERYTHING 🎶 I’m sure you’ve noticed by now. It can speed up the rhythm. Slow down your breath. Make a scene feel tender, dramatic, or bold. The same visuals — totally different vibes 🙌🏻 Here on TikTok, I post videos without music. But if you’ve seen my clips on other platforms, you’ve heard it — they have their own sound. And yes, that’s my music. That’s how my music label came to life — Velcheva Apex Music (VAM). It’s an extension of my philosophy and aesthetic. Like my videos finally having their own voice 😊 The tracks are already on Spotify and YouTube Music, and soon on other platforms 🤍 If you vibe with the atmosphere, definitely give them a listen. Save, share, and turn the sound on wherever it’s available 🫶🏻 #byvelcheva #reinavelcheva #meet #croquetas

LAZY CHINESE WONTONS 🥟✨ I love recipes that save time but don’t compromise on the wow factor. This is exactly one of those. Instead of shaping every single dumpling by hand, you can take an easier route and use a mold. In my case, it’s a crab shell — yes, it sounds dramatic and looks even more impressive. But it’s not really about the crab 🦀 You can recreate the recipe exactly as I did, or get creative: a muffin tin, ceramic ramekins (the kind you use for crème brûlée), any small portion-sized molds — they’ll all work. The filling stays the same, but the presentation becomes uniquely yours. Sometimes “lazy” doesn’t mean simplifying the flavor. It means freedom. The freedom to cook faster, easier, and still beautifully. And to reinvent it every single time 🤍 Ravioli, pelmeni, wontons, khinkali, manty, dumplings… every culture has its own delicious version. Which one from this long list is your favorite? 😊 #wontons #byvelcheva #reinavelcheva #crab

LOVE IS IN THE AIR 🥰 An idea for your romantic dinner on February 14th — and yes, I finally showed that floral decor I was hunting for (the one that needed a flat-bottom vase 😉). You’ve probably noticed the music in my videos has changed — these are our own original tracks. I’ll share all the details very soon, but you can already listen on streaming platforms by searching artist “Velcheva Vibe”. This video features our track “No Reward” 🫶🏻 And yes — macarons aren’t just sweet! Keep that idea saved ❤️ What’s your favorite filling? #reinavelcheva #queenvelcheva #velcheva #decorationdesign

I cook fish and seafood very often 🤍 And you know, I absolutely love that moment when the kitchen fills with aromas — garlic, herbs, spices, fresh fish, seafood. It’s always about appetite and pure pleasure 🤤 But there’s one nuance. My kitchen is open to the living and dining area. And no matter how delicious it smells in the moment, I really don’t want my sofa and curtains to remember yesterday’s fish or shrimp the next day. So I have one rule: if you cook a lot and often — especially bold, aromatic dishes — your home must have the right background scent 🙏🏻 What works best in these cases are rich compositions with “edible” notes (fruity ones, for example). The format is totally up to you. They perfectly complement the kitchen and dining area while you’re cooking or eating, and refresh the space afterward. As you can guess, I use everything at once — because I spend a lot of time in the kitchen 👩🏼‍🍳 While cooking, I light candles. After — I use interior perfume. And kitchen textiles always get a spray. So my honest advice: pay attention to edible notes. And where to find the best home fragrances — you already know 🙂‍↕️#byvelcheva #reinavelcheva #fish #seafood #pasta

LASAGNA-BON 🤤 In my opinion, this way of serving is even more striking and practical than classic lasagna. It’s all the same goodness: a proper Bolognese, creamy béchamel, lots of Parmesan — but instead of traditional layers, you get these neat little “cinnabon-style” rolls. Super easy to serve individually, especially when you have guests over 🙂‍↕️ Sometimes we get so used to “the right way” of doing things that we forget we actually have creative freedom. Nothing stops us from rethinking a classic and serving it our own way. The flavor stays the same, but the emotion is completely different ✨ I love playing with form without breaking the essence. Because cooking isn’t just about the recipe — it’s about mood, presentation, and personality. Would you try lasagna like this, or are you classic-all-the-way? 🍝🫶🏻 #byvelcheva #reinavelcheva #lasagna #cinnamonroll

YOUR CHEF FOR TODAY 👩🏼‍🍳 You’ve definitely never seen me in an outfit — or a setting — like this 🫶🏻 Today I had a very special opportunity to cook dinner for our team in the hotel kitchen at @Gloria Hotels & Resorts Huge thanks for the trust and for opening your doors (and your kitchen 😉) to us. The level here is truly top-tier: perfectly aged meat, ultra-fresh fish, proper storage, precise temperatures 🤌🏻 Cooking here was pure pleasure. Be honest — would you go to a restaurant where I’m cooking? 🍽️✨ #byvelcheva #reinavelcheva #meet

BIBIMBAP 🇰🇷 One of those dishes with no strict rules 🍚 There’s a base — hot rice, vegetables, sauce — and then the fun begins. Today I replaced the beef from the classic version with freshwater eel. It’s tender, rich, slightly sweet, and gives the dish a completely different character. But that’s the whole philosophy of bibimbap: you can swap ingredients, play with flavors, and create your own version every time. Want more heat? Add extra gochujang. Want something lighter? Focus on the vegetables. Want deeper flavor? Choose what you truly love. I love recipes like this for their freedom — when tradition doesn’t limit you but inspires you. You mix everything at the end, and it all comes together in perfect balance. Save the recipe and try creating your own bibimbap 🤍 Do you like Korean cuisine? #reinavelcheva #byvelcheva #eel #bibimbap

SOMETIMES THE BEST SAUCE IS TIME. I made that iconic homemade pasta right inside a 43-kg wheel of Parmigiano Reggiano. And no — Italians don’t use it just for show 🤓 Real Parmigiano Reggiano is aged for at least 12 months, but more often 24–36 months (and beyond, the flavor only gets deeper). Mine was aged 36 months. During this time, the cheese transforms from the inside out: proteins slowly break down into amino acids — that’s where that intense umami flavor comes from, similar to a rich, well-made broth. And those little crunchy bits? No, that’s not salt 🙂 Those are tiny crystals that form in aged cheese. They give that delicate crunch and that unmistakably luxurious texture. This is my favorite kind of Parmesan — bold, deep, complex, slightly sharp 🤤 And the best part? This recipe is incredibly easy to recreate at home: pasta + good cheese. Nothing extra. Pure pleasure 😌 So tell me — how do you like your pasta? 🍝 #reinavelcheva #byvelcheva #parmigiano #pasta

Carpaccio or tartare? 🥩 In steakhouses, for a starter I almost always order one of two things - tartare or carpaccio. They’re perfect to share with whoever you’re having dinner with. I always pay attention to the dressing, the plating, and the little details when every place has its own signature twist. And in this video I’m sharing an option where you don’t have to choose: on one plate carpaccio, tartare, and steak. Simple, delicious, and perfect for a dinner with friends 🤤 So, what do you choose - carpaccio or tartare? #reinavelcheva #byvelcheva #tartare #carpaccio #steak