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ivana saiz posted an update 7 months ago
Trufas de Brownie y pistacho
Facilísimas y un rico bocado para un antojo dulce. Es un brownie húmedo, desmigado, se hacen las bolas, se refrigeran unos 15 minutos y se cubren con chocolate blanco mezclado con pasta de pistachos.
Cristina Arche, Maloles Muñoz and Maricruz Rodríguez Montijano1 Comment- View more comments
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Fabrizio Vindigni posted an update 7 months ago
Ciao, fellow scoolinar!
Lately, i cook a lot of carrots 😅
This one was slowly tendered in oven with oil salt and pepper, then roasted with, lemon ponzu, glazed with autumn-spiced stout reduction, mascarpone, and ricotta A combination I’ve already included in a dessert recently, but it deserved a little spotlight among the entrees. What do you think?
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Sol Damiani posted an update 7 months ago
Level:
Scoolinary Team
💥New course: American vegan cuisine Reinterprets the classics of American cuisine in a 100% vegetable version.
Learn how to prepare burgers, mac & cheese, pancakes and other iconic dishes with technique, flavor and texture designed for a professional plant-based kitchen.
…
Level:
Scoolinary Team
💥Nuevo curso: Cocina americana vegana Reinterpreta los clásicos de la cocina americana en versión 100 % vegetal.
Aprende a preparar burgers, mac & cheese, pancakes y otros platos icónicos con técnica, sabor y textura pensados para una cocina profesional plant-based.
…
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André Mellergardh posted an update 7 months ago
Homemade Rosemary lemon olive oil.
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Catherine Merck posted an update 7 months ago
7 months ago (edited)
Tahini breads with no diaries, butter or eggs or olive oil. Only with tahini, orange zest and juice and spices. According to the Greek Great Orthodox Church for the 40 days fasting period
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Mercedes Minaya Palacios posted an update 7 months ago
Level:
Executive Chef
Espaguetis al nero di sepia con salsa de marisco
La salsa la hice con el sofrito de las cabezas, puerro,ajo, una cucharada de tomate, aove, sal la justa.
Cole la salsa y reduje y reserve
Después con cebolla picada y ajo, harina y vino blanco , la reducción de la salsa puse las Almenas hasta que se abrieron.
Saltee las colas de gambones también con…
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Antonio Salvador Moreno Carretero posted an update 7 months ago
Level:
Executive Chef
Last night’s dinner was a slightly different salad. I am passionate about Japanese, Chinese, Thai, etc. cuisine, and I wanted to make a mix between East and West. The result was this salad of wakame seaweed, mullet roe, tuna belly, fried onion and black salt; to give it a touch of Rock & roll, I dressed it with a splash of sriracha.
Level:
Executive Chef
Anoche la cena fue una ensalada un poco diferente. Soy un apasionado de la cocina japonesa, china, tailandesa, etc., y quise hacer una mezcla entre Oriente y Occidente. El resultado fue esta ensalada de alga wakame, hueva de mujol, ventresca de atún, cebolla frita y sal negra; para darle un toque de Rock & roll, la aliñé con un chorrito de sriracha.
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Estefania Lozano Ragel posted an update 7 months ago
Level:
Sous Chef
The other day I made flan although it has become a habit to make it often because my husband loves it, besides he prepares it with raspberries which he loves. This was the result, the presentation was not very good but he liked it a lot which is what I value the most
Level:
Sous Chef
El otro dia hice flan aunque se ha vuelto por costumbre hacerlo a menudo porque a mi marido le encanta, ademas a el se lo preparo con frambuesas que le encanta. Este fue el resultado la presentacion no estaba muy bien pero a el le gusto mucho que es lo que mas valoro
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Réka Horváth posted an update 7 months ago
Chocolate macarons 🙂
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André Mellergardh posted an update 7 months ago
Now is spring in Sweden
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Antonio Salvador Moreno Carretero posted an update 7 months ago
Level:
Executive Chef
Tests for Easter.
The chef wants that this Easter each of the components of the kitchen we make two tapas, to decongest the kitchen a little. One of my dishes are these mushrooms stuffed with leek and ham, they were delicious. I hope that people who come to Cartagena and try them will like them.
Level:
Executive Chef
Pruebas para Semana Santa.
El jefe de cocina quiere que esta Semana Santa cada uno de los componentes de la cocina hagamos dos tapas, para descongestionar un poco la cocina. Uno de mis platos son estos champiñones rellenos de puerro y jamón, estaban buenísimos. Espero que a la gente que venga a Cartagena y los pruebe le gusten.
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ivana saiz posted an update 7 months ago
Chocolate Dubai, a delight.
Chocolate Dubai, una delicia.
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Maloles Muñoz posted an update 7 months ago
Level:
Executive Chef
Roasted Leeks with Creamy Cheese, Yogurt and Pistachios
I think it’s one of the tastiest things I’ve tried lately. I had seen many recipes for leeks but I finally made my own to my taste and it was delicious.
Ingredients:
Leeks
Extra virgin olive oil
Salt and pepper
Cream cheese
Greek yogurt
Toasted bread
Pistachios
Salt flakes
Parsley…
Level:
Executive Chef
Puerros Asados con Cremoso de Queso, Yogur y Pistachos
Creo que es de lo mas rico que he probado últimamente. Había visto muchas recetas de puerros pero finalmente hice la mía a mi gusto y quedó riquísima.
Ingredientes:
Puerros
Aceite de oliva virgen extra
Sal y pimienta
Queso crema
Yogur griego
Pan tostado
Pistachos
Sal en escamas
Perejil
Frambuesa…
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Gilson Leandro Vieira posted an update 7 months ago
Amazing!
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Alvaro bustamante posted an update 7 months ago
Egg yolk 🍳 cured and smoked, it is used grated in salads to add umami and can also be used in pastas.
Yema de huevo 🍳 curada y ahumada, se utiliza rayada en ensaladas para agregar umami y tambien se puede usar en pastas.
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