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Iván Navas posted an update 6 months ago
Doing Pampushka for the first time.
Haciendo por primera vez Pampushka.
Translated from Spanish
Mercedes Delgado de Miguel, Mercedes Minaya Palacios and Aitanna López M1 Comment- View more comments
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Antonio Salvador Moreno Carretero posted an update 6 months ago
6 months ago (edited)
Level:
Executive Chef
Streets of the world for tapas. Today; Cartagena/Murcia.
I propose you something in case you want to participate. As in Spain it is very popular to go for tapas, I propose you to say a typical street to go for tapas, say the street and the city. I start with my city: Cartagena/Murcia/Spain. The center of this beautiful city is flooded with…
Level:
Executive Chef
Calles del mundo para tapear. Hoy; Cartagena/Murcia.
Os propongo una cosa por si queréis participar. Como en España se estila mucho esto de tapear, os propongo que digáis una calle típica para tapear, decir la calle y la ciudad. Yo empiezo por mi ciudad: Cartagena/Murcia/España. El centro de esta preciosa ciudad está inundado de bares y…
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Johnny Jesús Mendoza posted an update 6 months ago
Level:
Stagier
Juicy pork in red wine sauce, accompanied by sautéed vegetables.
Level:
Stagier
Cerdo jugoso en salsa de vino tinto, acompañado de vegetales salteados.
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novelee0712-0e74be posted an update 6 months ago
They are delicious!
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Johnny Jesús Mendoza posted an update 6 months ago
Level:
Stagier
Today we celebrate the flavors of the Ecuadorian coast with a dish that connects tradition and territory 🌊🍃.
A delicious rice with shell, accompanied by fried maduro and fresh vegetables, where the special touch is provided by chillangua (hierba de pozo), an ancestral aromatic widely used in Manabí and Esmeraldas.
This herb not only…
Level:
Stagier
Hoy celebramos los sabores del litoral ecuatoriano con un plato que conecta tradición y territorio 🌊🍃
Un delicioso arroz con concha, acompañado de maduro frito y vegetales frescos, donde el toque especial lo aporta la chillangua (hierba de pozo), una aromática ancestral muy utilizada en Manabí y Esmeraldas.
Esta hierba no solo realza el… Read more
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Level:
Executive Chef
Today I made the sponge cake with blood oranges, whose recipe was so kindly shared with us by @loles-mhotmail-com around here.. ago. I’m dying to try it, but it’s still warm. I’ll let you know
Level:
Executive Chef
Hoy he hecho el bizcocho con naranjas sanguinas, cuya receta tan amablemente nos compartió @loles-mhotmail-com hace por aquí.. Me muero por probarlo, pero aún está caliente. Ya os contaré
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Pablo Pena Carabel posted an update 6 months ago
Tiradito of sea bass cured in kombu, over mango tiger fish and dots of avocado cream
Tiradito de corvina curada en kombu, sobre le he de tigre de mango y puntos de crema de aguacate
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Fabrizio Vindigni posted an update 6 months ago
Amuse Bouche
1. Bean hummus sandwich with cereal toast, sundried tomatoes and a fermented mushroom (Hygrophorus russula)
2. The red ball: filet mignon marinated with mirin and mustard, crystal breab as support
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Marcia posted an update 6 months ago
Very good.
Muy bueno.
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Maloles Muñoz posted an update 6 months ago
6 months ago (edited)
Level:
Executive Chef
Espárragos, Bacalao y AOVE
Cuando se va la luz, te quedas a medio del cocinado y tienes que improvisar … Hace unos dias estaba preparando unos espárragos para hacerlos rebozados y fritos pero se fue la luz cuando sólo los tenía cocidos . A sí que tuve que improvisar ya que teníamos que comer y la luz no volvía.
Espárragos silvestres cocidos…
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Antonio Salvador Moreno Carretero posted an update 6 months ago
Level:
Executive Chef
Vegetable and chicken broth.
Well, although I have a lot of work for Easter, I have made a good vegetable and chicken broth, which for me is the basis of many recipes: rice, creams, stews. I already have supplies.
Level:
Executive Chef
Caldo de verduras y pollo.
Bueno, aunque tengo mucho trabajo por la Semana Santa, sí que me he marcado un buen caldo de verduras y pollo que para mí es la base de muchas recetas: arroces, cremas, guisos. Ya tengo provisiones.
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Thora Robin posted an update 6 months ago
Hi everyone 👋
I’m starting to work on batch cooking / private chef services at clients’ homes, and I’d love to learn from those of you who already do this or are planning to.
I’m especially looking for advice on:
Recipes that work best for batch cooking (reheat well, freeze well, client-friendly)
How you organize a cooking session at a…
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Réka Horváth posted an update 6 months ago
Pie of berries 🥧
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Mercedes Minaya Palacios posted an update 6 months ago
Level:
Executive Chef
potato salad with pickled mussels.
The mayonnaise sauce is made with the marinade from the can of mussels.
For the mayonnaise you need an egg, very light oil and the marinade from the can, a pinch of salt.
A Saturday tapa to share.
Level:
Executive Chef
ensaladilla de patatas con mejillones en escabeche .
La salsa de mayonesa está hecha con el escabeche de la lata de los mejillones.
Para la mahonesa se necesita un huevo, aceite muy suave y el escabeche de la lata, pizca de sal.
Una tapa de sábado para compartir.
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André Mellergardh posted an update 6 months ago
Salmon with buttery vegetables
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