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Beatriz Torija posted an update 8 months ago
Level:
Executive Chef
This I show you are “tortas cenceñas”, an unleavened bread, without yeast, used to cook a dish called “gazpachos manchegos”, a game stew. The bread is added at the end, chopped, moistened with the sauce of the stew and it looks like pasta. Tomorrow I will show you the dish.
Level:
Executive Chef
Esto que os enseño son tortas cenceñas, un pan ácimo, sin levadura, que se usan para cocinar un plato llamado ‘gazpachos manchegos’, un guiso de caza. El pan se añade al final, troceado, se humedece con la salsa del guiso y queda como si fuera pasta. Mañana os enseño el plato.
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Mercedes Delgado de Miguel, Adrian Caro and 4 others3 Comments- View more comments
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Maloles Muñoz posted an update 8 months ago
8 months ago (edited)
Level:
Executive Chef
Gulas, Rape, Langostinos
Unas colas de rape enharinadas y salteadas en aceite de oliva virgen extra. Las he reservado y en el mismo aceite he salteado unos ajos fileteados.
Cuando estaban dorados he añadido una copa de vino blanco, (un buen vino que tenia en la nevera). Mientras hervía un poquito he salteado aparte un par de ajos fileteados, una…
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L. Fernando García Barrero posted an update 8 months ago
Salad of beet, orange (my intuition told me it could work), radishes, spring onions, lamb’s lettuce and fresh cheese. Dressing: Aloe salt, pepper, a little cardamom, cranberry syrup and Modena syrup. I may have overdone it, but when mixed in the mouth it worked and suggested (for another time) adding walnuts and honey.
Ensalada de remolacha, naranja (mi intuición me dijo que podría funcionar), rabanitos, cebolleta, canónigos y queso fresco. Aliño: sal aove, pimienta, un pelín de cardamomo, sirope de arándano y sirope de Módena. Igual me vine muy arriba, pero al mezclar en boca funcionó y me sugirió (para otra vez) añadir nueces y miel.
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Hellen van Dorsten posted an update 8 months ago
So happy with this dubai bar, i’ve tried so many recipes but this one is the best from Lluc Crusellas
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akeh47-465175 posted an update 8 months ago
The results from the croissant course from Antonio Bachour
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Unos Macarron @Damien Wager de su receta
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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
Carob.
The other day my son asked me for something sweet and I dared with these carob flour muffins; they came out spectacular. Another day I will talk about carob flour in more detail.
Level:
Executive Chef
Algarroba.
El otro día mi hijo me pidió algo dulce y me atreví con estas magdalenas de harina de algarrobo; salieron espectaculares. Otro día os hablo de la harina de algarroba más detalladamente.
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Réka Horváth posted an update 8 months ago
Poppy seed & cherry entremet – my own recipe inspired by a Hungarian dessert utilising bread and poppy seeds, and the pictorial side of it is one of my first attempts to food photography 🍰
[I am an amateur baker, teaching myself professional-level pastry at the moment, so helpful comments, opinions are very welcome! 🙂 ]
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Fabrizio Vindigni posted an update 8 months ago
Another dessert attempt from the worst pastry chef on the planet.
Its a carrot cake base, mascarpone cream on it, black sesame and chia Praline, ponzu sauce roasted carrot rolls and wasabi and herbs namelaka foam.
Flavour wise I’m happy. The delicate carrot cake is balanced with the fatty and fresh mascarpone, the nutty praline and the acidity…
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Chef Rajendra Bisht posted an update 8 months ago
Pizza vibes, kulcha style 🍕🔥 Where desi meets cheesy!
#PizzaKulcha
#DesiFusion
#KulchaLove
#IndianFusionFood
#CheesyBites
#FoodArt
#ModernIndianFood
#ChefSpecial
#PlatedPerfection
#FoodieGram
#InstaFood
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Somayeh Ghasemzadeh posted an update 8 months ago
Level:
Stagier
“Deconstructed Shirazi Salad”
Where tradition meets creativity, and each element takes on a new role in the story of flavor…..
The classic flavors—tomato, cucumber, and onion—are preserved, but the form is transformed into new textures and shapes. A deconstructed plate that keeps the soul of the original while presenting it through a…
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Sam Muir-Eatock posted an update 8 months ago
8 months ago (edited)
Hello everyone!
As some of you may know, Spain/Portugal/south of France have been hit pretty hard with these past few storms, and sadly, my town, was one of the worst. Because of that, we have been evacuated, and sadly, I will not be able to bake anything till we are able to go back 😢😢
To all of you who live in the affected areas, I wish you…
Hello everyone!
As some of you may know, Spain/Portugal/south of France have been hit pretty hard with these past few storms, and sadly, my town, was one of the worst. Because of that, we have been evacuated, and sadly, I will not be able to bake anything till we are able to go back 😢😢
To all of you who live in the affected areas, I wish you lots…
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Bruce Miller posted an update 8 months ago
Roasted Heirloom Tomato Tart
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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
A little humor.
In these days when work is not so intense, a little humor always comes in handy. By the way, on Instagram it already has 130,000 reproductions, I’m thinking of changing profession. HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA.
Level:
Executive Chef
Un poco de humor.
En estos días que el trabajo no es tan intenso, un poco de humor siempre viene bien. Por cierto, en Instagram lleva ya 130.000 reproducciones, estoy pensando en cambiar de profesión. JAjajaajajajaja.
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Beatriz Torija posted an update 8 months ago
Level:
Executive Chef
Little treat to spend Friday night at home 🥰🦐 a couple of plump grilled carabineros with a little salt. They don’t need anything else 😋
Level:
Executive Chef
Pequeño capricho para pasar la noche del viernes en casa 🥰🦐 un par de carabineros gorditos a la plancha con un poco de sal. No necesitan nada más 😋
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