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Carolina Alvarez Santín posted an update 3 weeks ago
Se acerca la Navidad y con ella las comidas familiares, y meriendas, cenas, desayunos…y las conversaciones tipo: niño para ya que voy a reventar de tanto comer… ¿con quien hemos quedado este sabado? Ah, que el domingo también tenemos plan… 😂😂
Por estas fecha empezamos a preparar croquetas para mis hermanos, que cenan en mi casa en…
Eneyda Suñer Rivas, Judy Keegan and 4 others10 Comments- View more comments
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Fabrizio Vindigni posted an update 3 weeks ago
Foraging session, the day after.
Lactarius with oil, pepper, garlic and vinegar, Leccini cutlets, aioli sauce
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Diana Vinces posted an update 3 weeks ago
3 weeks ago (edited)
Level:
Stagier
Esta semana me puse a probar el curso navideño y ¡preparé mi primer Stollen! Como se imaginarán, lo hice con masa madre.
Hoy lo abrimos despues de dos dias para desayunar y está delicioso! Creo que debería haberle dado un poco más de tiempo de levado antes de meterlo al horno… pero da igual: no me puedo creer lo rico que está.
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Vanessa Macarro García posted an update 3 weeks ago
3 weeks ago (edited)
@Sol-Damiani, pues aquí te pongo el desayuno que me hacía mi abuela, laugenbrötchen, me he levantado a las 7h y lo terminé a las 10:30h🤣 un desayuno un poco tardío🤗pero valió la pena, hacía mucho que no lo comía y gracias a ti lo volví a hacer. Lleva el “baño de lejía” pero yo lo hice con bicarbonato sódico no con sosa cáustica…
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Fabrizio Vindigni posted an update 3 weeks ago
Another attempt at pastry from the worst pastry chef on the planet.
Shortbread, rum and pear, creme anglaise, italian merengue
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Sarah Thompson posted an update 3 weeks ago
Rabbit Belly Flap on Crispy Aubergine Salad
Doing the course ‘Cooking with Game’ the chef recommends using the flaps for broth, but they are my favourite part of the animal! Tenderise them with a rolling pin, coat in egg and flour, and fry for 2 mins either side.
This salad is crispy aubergine with tomatoes and onion, but a goat’s cheese…
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Sarah Thompson posted an update 3 weeks ago
3 weeks ago (edited)
Saiga Antelope with mushrooms on pita.
I recently came back from Astana with two gorgeous pieces of saiga. I went on holiday a few years ago to see this shy, protected species, so I was amazed to see it in the supermarket. Apparently, the saiga has been so well protected in Kaxakhstan that it is now taking over the country! So, since January…
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Antonio Salvador Moreno Carretero posted an update 3 weeks ago
Level:
Stagier
Os presento otra presentación del atún, esta vez cocinado a baja temperatura en una bolsa de vacío con un poco de aceite de sésamo y cítricos. Después lo enfriamos y lo presentamos sobre una cama de mix de lechugas y acompañamos con una mayonesa de lima.
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Judy Keegan posted an update 3 weeks ago
3 weeks ago (edited)
Just pulled my farmhouse cheesecake out if the oven and i am a little dissapointed that it has cracked and moreso that it didnt evenly brown the top surface. Probably my fault for not rotating the cake in the oven to promote even colouring. I also have researched that having the baking paper that lines the sides of the tin too high can also…
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Eneyda Suñer Rivas posted an update 3 weeks ago
Bagels, receta del Chef Ovando, buena miga, muy ricos
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Betza Medina posted an update 3 weeks ago
Hoy les presento mi romero!! He cocinado con el unos buenos cortes de carne, pero mi uso favorito es al preparar agua de infusión de jamaica (hibisco) y romero, endulzada y con mucho hielo es deliciosa!!
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Lana Mihajlović posted an update 3 weeks ago
Level:
Stagier
Tonight I felt like making something sweet and comforting, so I went for one of my all-time favorite desserts, French Clafoutis.
This time I didn’t use cherries; instead, I filled it with canned peaches, and they turned out perfectly soft and juicy, as if they’d been waiting for this exact moment.
And honestly, after three days of nonstop rain…
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Beatriz Torija posted an update 3 weeks ago
Level:
Sous Chef
Níscalos a la plancha con ajo y perejil… ¡deliciosos!!
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Judy Keegan posted an update 3 weeks ago
A bit off topic this morning, but can someone tell me why I am not getting any points for finishing courses? It has not happened for some time, the only points I get is if I comment on someone’s post or I post a photo to the feed?
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Fabrizio Vindigni posted an update 3 weeks ago
The forest rewards people who can treat it with the due respect. If you know where to look, you will find hidden treasures you cant find in a restaurant.
Todays finding: Lactarius deliciosus, Lactarius sanguifluus, Infundibulicybe geotropa, leccinum lepidum.
Tomorrow these will be put on a plate. Stay tuned for more stories 😂
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