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Ramiro alejandro Bauch posted an update 6 months ago
I share with you a salmon grille with mild ali oli au gratin, accompanied by a bed of vegetables sautéed in olive oil and garlic.
Les comparto un salmon grille con suave ali oli gratinado, acompañado de un colchon de verduras salteadas en oliva y ajo.
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Maryam Vahed and Mercedes Minaya Palacios1 Comment- View more comments
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Antonio Salvador Moreno Carretero posted an update 6 months ago
Level:
Executive Chef
Cheesecake with chocolate a la taza and churros II.
Well, it turned out very well in the end. And it was to die for, at least that’s what my coworkers say. We have to gather strength for what awaits us at Easter. The top part suffered a little because I took it to work by motorcycle, but the taste was spectacular. Here are the ingredients in…
Level:
Executive Chef
Tarta de queso con chocolate a la taza y churros II.
Pues al final salió muy bien. Y estaba de muerte, al menos eso dicen mis compañeros de trabajo. Hay que coger fuerzas para lo que nos espera en Semana Santa. La parte de arriba sufrió un poco porque me la llevé al trabajo en moto, pero de sabor estaba espectacular. Os dejo los ingredientes…
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rachid Goumis posted an update 6 months ago
Which one did you like—lemon cookies or spiced cookies
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Konstantinos Iatrou posted an update 6 months ago
Country bread or “boule”
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Maloles Muñoz posted an update 6 months ago
6 months ago (edited)
Level:
Executive Chef
Rainbow
Yesterday I felt like doing something nice. And I prepared a colorful and rich salad to celebrate the arrival of spring 🌸.
Arugula, cherry tomatoes, feta cheese, olives, pickled chives, black salt, edible flowers, fig leaf oil and flower mix.
It was spectacularly sunny and this salad also brightened up my table.
Happy afternoon 🌸🌸
Level:
Executive Chef
Arcoíris
Ayer me apetecía hacer algo bonito. Y preparé una ensalada colorida y rica para celebrar la llegada de la primavera 🌸
Rúcula, tomates cherries, queso feta, aceitunas, cebolleta encurtida, sal negra, flores comestibles,aceite de hoja de higuera y mix de flores.
Hacia un sol espectacular y esta ensalada tambien alegró mi mesa.
Feliz tarde…
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Mercedes Delgado de Miguel posted an update 6 months ago
Level:
Sous Chef
Cinnamon spirals.
They are not very pretty but they are very tasty.
Recipe from the Vegan Pastry Basics Course.
Level:
Sous Chef
Espirales de canela.
No han quedado muy bonitas pero están muy ricas.
Receta del Curso Bases de la Pastelería Vegana.
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Leo Rivera posted an update 6 months ago
coconut…
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jose lopez posted an update 6 months ago
tepache, pineapple peels and brown sugar. second fermentation, cinnamon, aniseed and apple pieces. health from galapagos ecuador, restaurant BAHIAMAR .
tepache, cascaras de piña y azucar morena. segunda fermentación, canela, anís y trocitos de manzanas. salud desde galapagos ecuador, restaurante BAHIAMAR .
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Gisele Olivares Sandoval posted an update 6 months ago
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Gisele Olivares Sandoval posted an update 6 months ago
6 months ago (edited)
The recipes were from the Spanish tapas course, they were delicious
Las recetas fueron del curso tapas españolas, estuvieron deliciosas
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Réka Horváth posted an update 6 months ago
Some snickerdoodle cookies for a group holiday. Not great oven (hence not pretty either) but crispy on the outside and soft on the inside. Have tried baking it for the first time – very good type of cookie for cinnamon lovers! 😃
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Sònia Muñoz Pérez posted an update 6 months ago
Zucchini carpaccio with pesto and vinaigrette for lunch
Carpaccio de calabacín con pesto y vinagreta para el almuerzo
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neus garriga posted an update 6 months ago
For my first post, I’m sharing a recipe I made a couple of months ago. I decided to make a papaya, pear and tangerine crumble with walnuts and cinnamon. On top a super creamy semi whipped cream. It was a great success!
Para mi primer post, comparto una receta que hice hace un par de meses. Decidí hacer un crumble de papaya, pera y mandarina con nueces y canela. Por encima una nata semi-montada súper cremosa. Fué todo un éxito!
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Mercedes Minaya Palacios posted an update 6 months ago
Level:
Executive Chef
Canelon de rabo y setas
El canelon es de pasta fresca, el relleno es de rabo desmenuzado y setas picadas junto con chalotas.
Después lo he gratinado y he salteado unas setas shimeji y he decorado junto con la reducción de salsa del rabo.
A la reducción de la salsa le puse una punta de mantequilla para que brillará un poco
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jajife-81-a66ec1 posted an update 6 months ago
Encurtiendo. Además preparando kombucha e hidromiel. Os contare la experiencia
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