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Gopal Pandey posted an update 7 months ago
Pasta in bechamill sauce
Johnny Jesús Mendoza, Judy Keegan and 2 others1 Comment- View more comments
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Antonio Salvador Moreno Carretero posted an update 7 months ago
Level:
Executive Chef
Paella de personal.
Que digo yo que si no cuido yo a mis compis, ¿quién lo va ?
0:18
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Guillem Albertson posted an update 7 months ago
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Enrique Sanabria posted an update 7 months ago
Bombones de fresa y chocolate 70%cacao.
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Estefania Lozano Ragel posted an update 7 months ago
Level:
Sous Chef
Hoy he cosechado las zanahorias que tenia plantadas, y la coliflor romana.
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raquel-agullo-19fbae posted an update 7 months ago
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André Mellergardh posted an update 7 months ago
Todays bread!
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Mercedes Minaya Palacios posted an update 7 months ago
Level:
Executive Chef
Grilled squid with shrimp and shimeji mushrooms.
Shrimp oil emulsion on top.
Shimeji white, has a slight nutty flavor
Level:
Executive Chef
Calamar a la plancha, con gambones y hongos shimeji.
Por encima una emulsión de aceite de gambones.
Shimeji blanco, tiene un ligero sabor a fruto seco
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Viktoria Soloviova posted an update 7 months ago
Continuing my sourdough bread course, I’m making New York-style bagels. The surface is a bit spongy after parboiling, but the bread from this dough turns out great.
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Antonio Salvador Moreno Carretero posted an update 7 months ago
Level:
Executive Chef
Octopus carpaccio with paprika from La Vera, sourdough bread from Galicia and extra virgin olive oil from Jaén. What more could you ask for?
Level:
Executive Chef
Carpaccio de pulpo con pimentón de la Vera, pan de masa madre de Galicia y aceite de oliva virgen extra de Jaén. ¿Qué se puede pedir más?
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Beatriz Torija posted an update 7 months ago
7 months ago (edited)
Level:
Executive Chef
At last we have the cataplana that I showed you some time ago for the first time at home. I followed a traditional recipe from the Algarve, with fish and seafood. It turned out finger-licking good 😋🦐
Level:
Executive Chef
Al fin estrenamos en casa la cataplana que os enseñé hace tiempo. Seguí una receta tradicional del Algarve, con pescado y marisco. Quedó para chuparse los dedos 😋🦐
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Maloles Muñoz posted an update 7 months ago
7 months ago (edited)
Level:
Executive Chef
Land and Sea Salad
It is one of those salads that come out without thinking but that turn out to be special in spite of its simplicity.
Endive as a base, sardines in tomato sauce (canned, I love canned), cherry tomatoes, Cantabrian anchovies, pickled onion, an early olive oil from my land, black salt and mixed flowers.
Happy beginning of the week to all ☀️
Level:
Executive Chef
Ensalada Tierra y Mar
Es una de esas ensaladas que salen sin pensar pero que resultan ser especiales a pesar de su sencillez.
Escarola como base, unas sardinas en salsa de tomate ( de lata, me encantan las conservas), tomates cherry, anchoas del cantábrico, cebolla encurtida, un aove temprano de mi tierra, sal negra y mix de flores.
Feliz…
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Mercedes Delgado de Miguel posted an update 7 months ago
Level:
Sous Chef
Fussili with Alfredo Sauce.
My daughter brought some Fussilli de Colores Variados from Rome and today we tried them that way.
They turned out very tasty.
Level:
Sous Chef
Fussili con Salsa Alfredo.
Mi hija trajo de Roma unos Fussilli de Colores Variados y hoy los hemos probado de esa forma.
Han quedado muy ricos.
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Sam Muir-Eatock posted an update 7 months ago
Hi all!
Sadly we are unable to go back to our rented house, because of the amount of black mold, and the unstable roof in Grazalema because of the lack of care and respect from the owner. Though I am happy because I didn’t have much of a future there.
I am going to start baking again now that we have a basic enough kitchen in our new house…
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Sol Damiani posted an update 7 months ago
Level:
Scoolinary Team
💥 Nuevo curso: Introducción a la cocina molecular
Descubre cómo aplicar esferificaciones, geles y espumas con criterio profesional y lleva tu cocina un paso más allá.
👉Versión del curso en inglés aquí
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