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Mercedes Minaya Palacios posted an update 8 months ago
Level:
Executive Chef
Samosas
This Indian cooking course led me to learn the famous samosas.
They can be filled with whatever you want, I had some leftover vegetables and rice sausage and I made them with filo pastry and some seeds on top
Level:
Executive Chef
Samosas
Este curso de cocina India me llevó a a aprender las famosas samosas.
Se pueden rellenar de lo que quieras, yo tenía unas sobras de verduras y morcilla de arroz y las hice con pasta filo y unas semillas por encima
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Maloles Muñoz posted an update 8 months ago
8 months ago (edited)
Level:
Executive Chef
#BeforeAndAfterScoolinary
Sccolinary undoubtedly changed my way of understanding gastronomy. Spending precious time pampering the product with respect. Applying technique, love and passion, even if it is a simple tomatoes.
Before: (No name) Assorted tomatoes, seasoned with EVOO, vinegar and black salt.
After: “Rainbow of Cherry and Flowers”.…
Level:
Executive Chef
#AntesYDespuesdeScoolinary
Sccolinary sin duda cambió mi forma de entender la gastronomía. Dedicar un tiempo precioso mimando el producto desde el respeto. Aplicando técnica, amor y pasión, incluso si se trata de unos simples tomates.
Antes : (Sin nombre) Tomates variados, aliñados con AOVE, vinagre y sal negra.
Después: “Arcoiris de Cherry y…
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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
Salmon loins.
The other day I went to the market and saw these salmon loins and I said to myself, if I marinate them I can make a few recipes. Well, I will be uploading the recipes I make with this smoked salmon, and also the recipe for marinating them.
Level:
Executive Chef
Lomos de salmón.
El otro día pasé por la plaza de abastos y vi estos lomos de salmón y me dije, si lo marino puedo sacar unas cuantas recetas. Pues así es, os iré subiendo las recetas que haga con este salmón ahumado, y también la receta para marinarlos.
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Gabriel Gomes posted an update 8 months ago
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Chandni Meshram posted an update 8 months ago
Hello everyone! I tried making a vegan choux pastry, but it did not rise in the oven. Any ideas on what I can do to make it rise well? Thank you in advance! 🙂
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Eva María San Nicolás Mañogil posted an update 8 months ago
Cauliflower with pickled onion and hummus vinaigrette
Coliflor con cebolla encurtida y vinagreta de hummus
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Mercedes Minaya Palacios posted an update 8 months ago
Level:
Executive Chef
#BeforeAndAfterScoolinary
Confit potatoes stuffed with blood sausage with piquillo sauce
The potatoes are cut with mandolin and confit .
The filling is rice blood sausage and vegetables.
The first one is more basic, I was starting in Scoolinary
The second one I did after taking a course at Disfrutar, I learned to plate in a different way, you…
Level:
Executive Chef
#AntesYDespuesdeScoolinary
Patatas confitadas rellenas de morcilla con salsa de piquillo
Las patatas están cortadas con mandolina y confitadas .
El relleno es morcilla de arroz y verduras.
Él primero su emplatado es más básico, estaba empezando en Scoolinary
El segundo lo hice despues de hacer un curso de Disfrutar, aprendí a emplatar de otra…
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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
Peppers of all colors.
A friend gave me those yellow peppers and I set the machine to work; by the way, do you know what the color of peppers means? The colors of peppers (green, yellow, orange, red) primarily indicate their degree of ripeness on the plant, which determines their flavor, nutritional value and texture. Generally, green peppers…
Level:
Executive Chef
Pimientos de todos los colores.
Una amiga me ha regalado esos pimientos amarillos y he puesto la máquina a funcionar; por cierto, ¿sabéis qué significa el color de los pimientos? Los colores de los pimientos (verde, amarillo, naranja, rojo) indican principalmente su grado de maduración en la planta, lo que determina su sabor, valor…
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Patricia Parks posted an update 8 months ago
8 months ago (edited)
kikos dessert.
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Guadalupe Mendez posted an update 8 months ago
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Beatriz Torija posted an update 8 months ago
Level:
Executive Chef
#BeforeAndAfterScoolinary
Profile: amateur
There are images that speak for themselves. I think it is evident what Scoolinary has meant in my kitchen. On one side, a squid confit, and on the other Squid tartar with yolk, a recipe from Paolo Casagrande’s course ‘La cocina de Vanguardia de Lasarte’.
I am not a professional in gastronomy, I am…
Level:
Executive Chef
#AntesYDespuesdeScoolinary
Perfil: amateur
Hay imágenes que son elocuentes. Creo que es evidente lo que ha supuesto Scoolinary en mi cocina. A un lado, un calamar confitado, y al otro Tartar de calamar con yema, una receta del curso ‘La cocina de Vanguardia de Lasarte’ de Paolo Casagrande.
No soy profesional de la gastronomía, soy…
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Mohamed Grida posted an update 8 months ago
Macaroon chocolate
Macaroon pistachio
Macaroon lemon
Macaroon vanilla
Macaroon orange
Macaroon pink
Macaroon Recklis.
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Sam Muir-Eatock posted an update 8 months ago
Hii!!
Today I have made several diferent deserts!!!
Starting of with around 30 chocolate chip cookies and about the same of peanut butter cookies, from Anna Gordons course.
I also made an apple crumble, though this one is a personal recipe adapted to our likings 😁.
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Fabrizio Vindigni posted an update 8 months ago
Some photos from the dinner prepared a couple of weeks ago, consisting of 3 appetizers, 2 entrees, 1 first course, 1 second course, focaccia, dessert, 2 petites, and 2 drinks. I wanted to present every dish as a post but I understand it might be boring
Amuse:
Crystal bread, vodka-marinated squid, black cabbage, aioli, and beetroot
Rice… Read more- View more comments
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Lana Mihajlović posted an update 8 months ago
Level:
Sous Chef
Beef goulash with mashed potatoes.
Nothing fancy. Just a slow-cooked meal meant to be eaten calmly.
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