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Mercedes Minaya Palacios posted an update 8 months ago
8 months ago (edited)
Level:
Executive Chef
Sea bream on the back with baked potatoes.
It is baked in the oven and then the garlic and chili are made in a saucepan with olive oil, when the garlic is golden brown, a splash of vinegar is added until it evaporates, it is served on top
Level:
Executive Chef
Dorada a la espalda con patatas panaderas.
Esta hecha al horno y después los ajos y guindilla estan hechos en un cazo con aceite de oliva , cuando están dorados los ajos se les pone un chorro de vinagre hasta que evapora, se sirve por encima
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urunagamariaisabel, Beatriz Torija and 4 others4 Comments- View more comments
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Alejandro Juarez Liceaga posted an update 8 months ago
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Beatriz Torija posted an update 8 months ago
Level:
Executive Chef
Orange flan 🍊🍮
Level:
Executive Chef
Flan de naranja 🍊🍮
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Roberta Buoite Stella posted an update 8 months ago
Indian party with Dabeli sandwiches and Tikka Masala tacos (with soya filling instead of jackfruit) 😊🇮🇳
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Mercedes Minaya Palacios posted an update 8 months ago
Level:
Executive Chef
Artichoke and tuna salad
It is a light dinner with mild ingredients
Sliced tomatoes, candied artichokes, black olives, salt, a good olive oil and ready
Level:
Executive Chef
Ensalada de alcachofas y atún
Es una cena ligera con unos ingredientes suaves
Tomates cortados en rodajas, alcachofas confitadas , aceitunas negras, sal un buen aceite de oliva y listo
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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
Baby squid with white wine.
What a wonderful dish. When there is good raw material the dish comes out spectacular. I used to make these cuttlefish in a restaurant and it was amazing. Good squid, garlic, white wine, bay leaf and …. to eat.
Level:
Executive Chef
Chipirones con vino blanco.
Qué maravilla de plato. Cuando hay buena materia prima el plato sale espectacular. Estos chipirones los hacía en un restaurante y era una pasada. Buenos chipirones, ajo, vino blanco, laurel y …. a comer.
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Viktoria Soloviova posted an update 8 months ago
Hans Ovando
Sesame Hamburger buns
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Réka Horváth posted an update 8 months ago
Some painted chocolate bonbons
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Réka Horváth posted an update 8 months ago
Apricot-panna cotta entremet with a sushi outlook.
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luis-392397 posted an update 8 months ago
Bachour Viennoiserie ☺️
Bachour Viennoiserie ☺️
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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
Cocktail, that great unknown.
That great unknown for me. Although I have already taken some cocktail courses here at Scoolinary, I want to continue learning about this wonderful world. By the way, do you know where the cocktail was born? The origin of the cocktail is uncertain and debated, but it is mainly placed in the early 19th century in…
Level:
Executive Chef
Cóctel, ese gran desconocido.
Ese gran desconocido para mí. Aunque ya hice algunos cursos de cócteles aquí, en Scoolinary, quiero seguir aprendiendo sobre este mundo tan maravilloso. Por cierto, ¿sabéis donde nació el cóctel? El origen del cóctel es incierto y…
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Maloles Muñoz posted an update 8 months ago
8 months ago (edited)
Level:
Executive Chef
#BeforeAndAfterScoolinary
Amateur
I think this is one of the dishes I’m most proud of. It was the first one I made risking everything without knowing if it would be good. I had been drawing it in my head and I knew it would be nice, but the result in the mouth was another thing (it was delicious).
From a scrambled asparagus that is crazy and that…
Level:
Executive Chef
#AntesYDespuesdeScoolinary
Amateur
Creo que este es uno de los platos de los que estoy más orgullosa. Fue el primero que hice arriesgando todo sin saber si estaría rico. Lo había estado dibujando en mi cabeza y sabia que quedaría bonito, pero otra cosa era el resultado en boca (salió riquísimo).
De un revuelto de espárragos que está de locura y que…
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Maloles Muñoz posted an update 8 months ago
8 months ago (edited)
Level:
Executive Chef
#AntesYDespuesdeScoolinary
Amateur.
Sccolinay me ha dado la confianza necesaria para hacer mis propios platos con las técnicas que aprendo en sus cursos. Este es un ejemplo de ello.
Primera foto: Un plato de bacalo frito, simple y sin acompañar con nada. Muchas veces lo sacaba a la mesa tal cual, sólo con unas rodajas de limón.
La segunda foto:…
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Luis Francisco Skupieñ posted an update 8 months ago
This is from about ten years ago… rainbow papardeles. No added coloring, all product and technique: beet and paprika, carrot and turmeric, pumpkin, spinach, purple cabbage leaves (that one you have to work only with egg white, otherwise it turns green)…. One of my favorite creations
Esto es de hace como diez años.. papardeles arcoiris. Nada de colorantes añadidos, todo producto y técnica: remolacha y pimentón, zanahoria y cúrcuma, zapallo, espinaca, hojas de repollo morado (esa hay que trabajar solo con la clara de huevo, sino se vuelve verde)… Una de mis creaciones preferidas
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Luis Francisco Skupieñ posted an update 8 months ago
8 months ago (edited)
The photos do not do it justice. Crunchy corn flour base (polenta type), corn starch, chickpea flour and seeds (sesame, sunflower, amaranth, chia). Cream of sweet potato cream, which was left to cool in the embers of the wood-fired oven, processed with milk, EVOO, grated turmeric, garlic, a pinch of nutmeg; caramelized onion with julienned…
Las fotos no le hacen justicia. Base crocante de harina de maíz (tipo polenta), almidón de maíz, harina de garbanzos y semillas (sésamo, girasol, amaranto, chía). Crema de batata (camote) que amaneció entre las brasas del horno a leña mientras se enfriaba, procesada con leche, AOVE, puntita de cúrcuma rallada, ajo, pizca de nuez moscada;…
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