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Izar Carazo posted an update 6 months ago
Esferificación de alga con vino blanco, ajo y chile para el curso de salsas italoamericánas.😊
Mercedes Minaya Palacios, Hope Guerrero and 3 others2 Comments- View more comments
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Réka Horváth posted an update 6 months ago
Some miniature Danishes based on Aryan Jafri’s course
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Viktoria Soloviova posted an update 6 months ago
Oreo cheesecake for breakfast
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Antonio Salvador Moreno Carretero posted an update 6 months ago
Level:
Executive Chef
Torrijas. Typical dish of Easter.
Since Easter is coming soon, I am going to talk about a typical dessert of these dates. The torrija has a very ancient origin, going back to Roman times (IV-V centuries) where the recipe book De re coquinaria by Apicio already described bread soaked in milk and honey. Originally a side dish for stale bread,…
Level:
Executive Chef
Torrijas. Plato típico de Semana Santa.
Ya que se avecina pronto la Semana Santa, os voy a hablar de un postre típico de estas fechas. La torrija tiene un origen muy antiguo, remontándose a la época romana (siglos IV-V) donde el recetario De re coquinaria de Apicio ya describía pan remojado en leche y miel. Originalmente un plato de…
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Yvette Rivera Raygoza posted an update 6 months ago
Spaguety a la putanesca
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Réka Horváth posted an update 6 months ago
Tarte tatin macarons with caramel and a surprise apple gel inside 🙌
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Maloles Muñoz posted an update 6 months ago
6 months ago (edited)
Level:
Executive Chef
Country Duo
If there is one thing we enjoy at this time of year, it is wild asparagus and garlic sticks. This year the field is full of them.
This time without any complications. In a frying to enjoy all its flavor. I leave you my recipe.Ingredients:
Wild asparagus
Wild garlic
Extra virgin olive oil
Flour
Water
SaltFor the asparagus :
1️⃣ Cook in…
Level:
Executive Chef
Dúo Campestre
Si hay algo que disfrutamos en este tiempo son los espárragos silvestres y los ajos porros. Este año el campo está repleto de ellos.
Esta vez sin nada de complicaciones. En una fritura para disfrutar de todo su sabor. Os dejo mi receta.Ingredientes:
Espárragos silvestres
Ajos porros silvestres
Aceite de oliva virgen extra
Harina
Agua…
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Camila Lucia Vargas Quintana posted an update 6 months ago
ALITAS COREANAS
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Atelier Mojica posted an update 6 months ago
Beurre blanc mounted with Sauvignon Blanc
and infused with real saffron.
Every element has a purpose.
Nothing is there by accident.
The sauce does not cover.
It complements.
Minimal plating.
Maximum control.
Atelier Mojica – Cuisine d’Art @highlight
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André Mellergardh posted an update 6 months ago
Pork tenderloin
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Antonio Salvador Moreno Carretero posted an update 6 months ago
Level:
Executive Chef
Ensalada de piparras y ventresca de atún.
Otra ensalada sencilla, pero que engancha desde el minuto uno; cebolla, piparras y ventresca de atún, fácil y sencilla.
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Beatriz Torija posted an update 6 months ago
Level:
Executive Chef
Appetizer ideas that I love… fried almonds, mojama, wine…
Level:
Executive Chef
Ideas de aperitivo que me encantan… almendras fritas, mojama, vino…
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JOSE MARIA CERISOLA INFIESTA posted an update 7 months ago
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Mercedes Minaya Palacios posted an update 7 months ago
Level:
Executive Chef
Cuttlefish and shrimp spaghetti tapa
This dish is designed to share a tapa
The prawns are made with garlic and spicy and the oil itself is on top of the spaghetti, with chopped parsley.
I hope you like this tapa.
Level:
Executive Chef
Tapa de Espaguetis de sepia y gamba
Este emplatado está pensado para compartir una tapa
Las gambas están hechas al ajillo y picantes y el propio aceite está por encima del espagueti, con perejil picado.
Espero que os guste esta tapa.
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Emerlin Altagracia Nuñez Hidalgo posted an update 7 months ago
Paella de mariscos
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