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Victor Tinoco Alava posted an update 6 months ago
Chasecake cakes
Tartas chasecake
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Denise Mangion, Maloles Muñoz and Ali Taei Semiromi3 Comments- View more comments
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Sol Damiani posted an update 6 months ago
Level:
Scoolinary Team
do you want your event service to be on par with the cuisine that comes out of the pass?
🍽️ New course: Banquet and Event Service
With Thomas Boucourt, you will learn how to set up rooms, organize beverage stations and execute a banquet service with technique, coordination and professional elegance. Ideal for those who want to gain…
Level:
Scoolinary Team
¿Quieres que tu servicio en eventos esté a la altura de la cocina que sale de pase?
🍽️ Nuevo curso: Servicio de Banquetes y Eventos
Con Thomas Boucourt, aprenderás a montar salas, organizar estaciones de bebidas y ejecutar un servicio de banquetes con técnica, coordinación y elegancia profesional. Ideal para quienes…
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Maria Rosa Mas posted an update 6 months ago
6 months ago (edited)
Amaretti cookies from Tartas de merienda by Juliana López May
A simple recipe with few ingredients, I liked the final result, as it has an intense almond flavor and a crunchy texture on the outside and soft inside.
Galletas Amaretti de Tartas de merienda de Juliana López May
Una receta sencilla y con pocos ingredientes.El resultado final me ha gustado,ya que tiene un sabor intenso a almendra y una textura crujiente por fuera y por dentro blandita.
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André Mellergardh posted an update 6 months ago
Pie!
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Mercedes Minaya Palacios posted an update 6 months ago
Level:
Executive Chef
Orange glazed sponge cake
Level:
Executive Chef
Bizcocho de naranja glaseado
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Izar Carazo posted an update 6 months ago
I was also able to prepare tomato risotto with saffron and chili. It came out very tasty, I finished it with a touch of vegetable parmesan and some spherifications of kombu, nori and wakame seaweed. The amount of chili would have to be rectified, adding a little less.
También he podido preparar rissoto de tomate con azafrán y chile. Salió muy rico, lo acabé dándole un toque con parmesano vegetal y unas esferificaciones de alga kombu, nori y wakame. La cantidad de chile habría que rectificar, echando algo menos.
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Antonio Salvador Moreno Carretero posted an update 6 months ago
Level:
Executive Chef
Paparajotes, typical dessert from Murcia.
Since spring is near, I bring you a typical dessert of the Murcian orchard. The paparajote, as I said, is a traditional dessert of the Murcian orchard of Andalusian origin (VIII-XV centuries), introduced by the Arabs, consisting of a lemon leaf coated in fried dough, sugar and cinnamon. It is…
Level:
Executive Chef
Paparajotes, postre típico de Murcia.
Ya que está cerca la primavera, os traigo un postre típico de la huerta murciana. El paparajote, como ya he dicho, es un postre tradicional de la huerta murciana de origen andalusí (siglos VIII-XV), introducido por los árabes, que consiste en una hoja de limonero rebozada en masa frita, azúcar y canela. Se…
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Réka Horváth posted an update 6 months ago
Miniature vanilla bow ties and apple & vanilla croissants. This is a first attempt to cross lamination from Antonio Bachour’s course.
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Bibiana Cosep Valencia Díaz posted an update 6 months ago
Exquisite pancakes of tender corn or as we call it in Mexican lands of new corn
Spongy and delicately tender with small pieces of corn
Exquisitos panques de elote tierno o como le llamamos en tierras mexicanas de elote nuevo
Esponjosos y delicadamente tiernos con pequeños tropiezos de elote
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Bibiana Cosep Valencia Díaz posted an update 6 months ago
Delicious Red Fruit Pancakes, softness and textures full of forest flavors
Sublime and fluffy pancake that satisfies the most demanding palate
Deliciosos Panques de Frutos Rojos, suavidad y texturas llenos de sabores del bosque
Panque sublime y esponjoso que satisface al paladar más exigente
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Bibiana Cosep Valencia Díaz posted an update 6 months ago
First post, I dared to make cuernitos stuffed with cheese, beautiful experience where the senses are exalted: view of the transformation of the dough, smells of the ferment of the same and the combination with the cheese when baking, touch to feel the texture changes but above all the taste to taste them, fresh out of the oven, all a…
Primer post, me atrevi a realizar cuernitos rellenos de queso, hermosa experiencia donde se exaltan los sentidos: vista de la transformación de la masa, olores del fermento de la misma y la combinación cin el queso al hornear, tacto al sentir los cambios de textura pero sibre todo el sabor al probarlos, recién salidos del horno, todo una grata…
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RAFAEL ALZUALDE posted an update 6 months ago
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RAFAEL ALZUALDE posted an update 6 months ago
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Mercedes Delgado de Miguel posted an update 6 months ago
Level:
Sous Chef
Tarta Red Velvet cubierta y rellena con buttercream de merengue suizo de fresa.
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Izar Carazo posted an update 6 months ago
Today has been my first time posting one of the dishes I have learned in the Italomarican pasta sauces course, and it is the first time because although I have prepared many recipes from many courses I have never stopped to take pictures of my dishes before eating them. From now on I will make an effort and I will upload more photos.
Hoy ha sido mi primera vez posteando uno de los platos que he aprendido en el curso de Salsas Italomaricanas para pasta , y es la primera vez porque aunque haya preparado muchas recetas de muchos cursos nunca me habia parado a sacarle fotos a mis platos antes de comerlos. A partir de ahora haré un esfuerzo y subiré más fotos.
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