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Mercedes Delgado de Miguel posted an update 8 months ago
Level:
Sous Chef
Dark Chocolate Bonbons 72% filled with Orange and decorated with golden metallic coloring.
Level:
Sous Chef
Bombones de Chocolate Negro 72% rellenos de Naranja y decorados con colorante metalizado dorado.
Translated from Spanish
שירה מדר עדן, Jorge González Vidal and 7 others4 Comments- View more comments
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sorayatejero posted an update 8 months ago
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Mishara Davis posted an update 8 months ago
I made shrimp scampi over butternut squash!!
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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
Pulpo a Feira (or polbo á feira) is an iconic dish of Galician gastronomy that originated in the Middle Ages, linked to cattle fairs and commercial exchange in the interior of Galicia. Its name comes from the fairs of arrieros maragatos (León), who dried the octopus to transport it, hydrated it and cooked it with oil and paprika.
- Origin and…
Level:
Executive Chef
El Pulpo a Feira (o polbo á feira) es un plato icónico de la gastronomía gallega originado en la Edad Media, ligado a las ferias de ganado y al intercambio comercial en el interior de Galicia. Su nombre proviene de las ferias de arrieros maragatos (León), quienes secaban el pulpo para transportarlo, lo hidrataban y lo cocinaban con aceite y…
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Mercedes Delgado de Miguel posted an update 8 months ago
Level:
Sous Chef
White Chocolate Bonbons filled with Matcha Tea Ganache and Strawberry Coulis.
They are hand-painted with green and white cocoa butter-based paints and have a little golden metallic coloring.
The green paint is made with cocoa butter colored with Matcha Tea and the white one with cocoa butter and white liposoluble colorant.
Level:
Sous Chef
Bombones de Chocolate Blanco rellenos de Ganache de Té Matcha y Coulis de Fresa.
Están pintados a mano con pinturas hechas con base de manteca de cacao de color verde y blanco y llevan un poco de colorante metalizado dorado.
La pintura de color verde está hecha con manteca de cacao coloreada con Té Matcha y la blanca con manteca de cacao y…
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Rosalía Fernández Vilches posted an update 8 months ago
Some sushi and makis after the course on Japanese food basics
Unos sushi y makis después del curso de bases de la comida japonesa
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Mercedes Minaya Palacios posted an update 8 months ago
8 months ago (edited)
Level:
Executive Chef
Garlic soup, we make this dish when it is cold and we have some stale bread left over.
As its name suggests, it has chopped garlic, sweet and spicy paprika, bread and chicken broth, salt.
If we add an egg on top, it becomes a Castilian soup
Level:
Executive Chef
Sopa de ajo, este plato que nos encanta lo hacemos cuando hace frío y nos sobra pan duro.
Como su propio nombre indica , lleva ajos picados, pimentón dulce y picante, pan y caldo de pollo, sal.
Si encima le ponemos un huevo se convierte en sopa castellana
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adriano paunde posted an update 8 months ago
Hoje foi Rosquilha, e Pão de Santana
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adriano paunde posted an update 8 months ago
Trabalho de hoje da panificação
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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
The tradition of tapas in Spain is a deep-rooted culinary and social custom that consists of eating small portions of food accompanied by a drink (wine or beer), often going around several bars. Its origin dates back to the need to protect drinks from dust in taverns or by royal decrees to moderate alcohol consumption.
Here are the key points…
Level:
Executive Chef
La tradición de las tapas en España es una costumbre culinaria y social arraigada que consiste en tomar pequeñas porciones de comida acompañadas de una bebida (vino o cerveza), a menudo recorriendo varios bares. Su origen se remonta a la necesidad de proteger las bebidas del polvo en tabernas o por decretos reales para moderar el consumo de…
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Estefania Lozano Ragel posted an update 8 months ago
Level:
Sous Chef
Today I prepared some hamburger buns, because I had angus hamburger. here you have the complete process
Level:
Sous Chef
Hoy he preparado unos panes de hamburguesa, porque tenia hamburguesa de angus. aqui os dejo el proceso completo
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Beatriz Torija posted an update 8 months ago
Level:
Executive Chef
It’s not the first time I share it… But it’s delicious and very simple for everyday: rice with chistorra 😋😋😋😋.
Level:
Executive Chef
No es la primera vez que lo comparto… Pero es que está rico y es muy sencillo para el día a día: arroz con chistorra 😋😋😋.
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Krasimir Georgiev posted an update 8 months ago
Hello guys! This is breads that I have made tonight. Paul bread, tradicio bread and natur bread. By chef. Simon.
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Guettari khaoula rania posted an update 8 months ago
Khaoula Rania Guettari
Pastry content creator & online instructor
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fatihakhedim85 posted an update 8 months ago
Soleil de chocolat
Soleil de chocolat
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