-
steve vaes posted an update 2 months ago
In the course Japanese Petits Gateaux, the ingredients for the fig confiture does not mention any sugar, but in the preparation part it says to combine the figs, sugar and zest. How much sugar is used in the recipe? I can not seem to access the forum anymore ‘Ask a Question’. Anyone can help me? Many thanks and Happy New Year. Steve
Judy Keegan and Mar Calvet2 Comments- View more comments
-
Mercedes Minaya Palacios posted an update 2 months ago
Level:
Sous Chef
Tapa de domingo.
Lomo ibérico de bellota y unos ricos picos
- View more comments
-
Gloriande Raimbert posted an update 2 months ago
Hello I am from Mauritius, i am happy to have joined Scoolinary, have so much to learn and have a passion for cooking. I use to have a small home based carering unit but due to health issues i had to temporarily stop my activities. But i continue to please my family and friends, so learning new techniques keep me going. Wish you all a…
- View more comments
-
Alejandro Aponte posted an update 2 months ago
Tres leches tropical, para disfrutar este fin de año.
- View more comments
-
dawie18uys-7a8484 posted an update 2 months ago
Dark chocolate entremet cake: dark chocolate and hazelnut brownie; hazelnut and coffee crunch; hazelnut and burnt vanilla bean praliné; French coffee pastry cream; dark chocolate mousse; decorated with split hazelnuts and fresh raspberries.
- View more comments
-
Guettari khaoula rania posted an update 2 months ago
☺
- View more comments
-
Mercedes Minaya Palacios posted an update 2 months ago
2 months ago (edited)
Level:
Sous Chef
Este rico entrante fue mi primer plato de noche buena, ya mejorado desde que publique el anterior.
La receta ya la puse en las pruebas.
Quedaron encantados, gusto muchísimo.
Ahora solo pongo ingredientes
Filo, manzana confitada, queso en crema curado con manzana caramelizada, sobrasada, rulo de parmesano y filamentos de togarashi
- View more comments
-
Ekaterina Shirokova posted an update 2 months ago
Panna cotta de chocolate y espresso ☕🍫
Suave, cremosa y con ese toque de café que despierta el alma. Inspirada en el curso de cocina italiana de Joe Settepani: elegante, fácil y con sabor a Italia en cada cucharada.
- View more comments
-
Mercedes Minaya Palacios posted an update 2 months ago
Level:
Sous Chef
Uno de mis canapés de Noche buena.
Esta hecho por mi de principio a fin.
La galleta , el relleno es queso crema con stilton, pesto, piñones y cherry, todo ligeramente horneado
- View more comments
-
Estelle Reinette Martinson posted an update 2 months ago
2 months ago (edited)
Made the crema di santa fina gelato ( saffron is the star ingredient and gives it this beautiful color), from chef Gondoli in the Italian Artisan gelato course. Delicious and the course is top quality too, highly recommended.
- View more comments
-
Mercedes Minaya Palacios posted an update 2 months ago
Level:
Sous Chef
Mi comida del 24 algo sencillo para recargar pilas para esta noche, algo que no llene mucho.
Una ensalada de pollo escabechado, orejones y granada, lechuga variada, el pollo cortado en medallones.
Emulsión del escabeche, mostaza y zumo de naranja
-
Mercedes Minaya Palacios posted an update 2 months ago
Level:
Sous Chef
Preparando aceites para Navidad.
Este es de perejil
- View more comments
-
cristina-cb posted an update 2 months ago
Mi pan de masa madre con pipas de calabaza y piparras
-
Mercedes Minaya Palacios posted an update 2 months ago
Level:
Sous Chef
Un rico caldo de ternera, jamón, gallina y verduras, para calentar estos días de tanto frio
- View more comments
-
Carolina Gil Lara posted an update 2 months ago
Focaccia del curso de Luigi Di Domenico 🙌
- Load More
