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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
Marinated chicken.
I could describe this recipe with all its ingredients, tell you the history of grilled chicken, name historical dates, but only with the smell of this marinated chicken grilled Hosper I think I say it all, there, sorry, that only I can smell it, hahahahahaha. No, now seriously, the chef put a grilled chicken without more…
Level:
Executive Chef
Pollo marinado.
Podía describiros esta receta con todos sus ingredientes, contaros la historia del pollo a la brasa, nombraros fechas históricas, pero solo con el olor de este pollo marinado a la brasa del Hosper creo que lo digo todo, hay, perdón, que solo yo lo puedo oler, jajajajaaj. No, ahora en serio, el jefe de cocina puso un pollo a la…
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Maloles Muñoz, Eduart Stafa and 3 others4 Comments- View more comments
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Beatriz Torija posted an update 8 months ago
Level:
Executive Chef
Sobrasada stuffed omelet with salad
Level:
Executive Chef
Tortilla rellena de sobrasada con ensalada
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Eduart Stafa posted an update 8 months ago
Panna cotta…with raspberry jam and cream caramel on top…
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pol sanchez posted an update 8 months ago
hi there, how are you all? Sorry for my absence (hahahaha), my computer crashed and I lost access to Scoolinary, but now I have it back!
Today I’m not bringing any dish, but rather a little note I’d like to share. Some of you may know that my dream is to become a chef, so I’ve been doing some initiatives, such as creating accounts on…
¡Holaaa! ¿Qué tal estáis todos? Perdón por mi ausencia (jajajaja), se me estropeó el ordenador y perdí el acceso a Scoolinary. ¡Lo bueno es que ya lo tengo de nuevo!
Hoy no traigo ningún plato, sino más bien una notita que me gustaría compartir. Algunos sabréis que mi sueño es llegar a convertirme en chef, por eso he estado haciendo algunas…
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Estefania Lozano Ragel posted an update 8 months ago
Level:
Sous Chef
I’ve been wanting to make fabada for a while and today I decided to make it, it’s the first time I make it and I really liked it. My husband loved it. If you see something that needs to be improved please let me know so I can improve it next time
Level:
Sous Chef
Llevo un tiempo queriendo hacer fabada y hoy me he decidido a hacerla, es la primera vez que la hago y ha gustado mucho. A mi marido le ha encantado. Si veis algo que tenga que mejorar por favor decirmelo para mejorarla la proxima vez
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Fabrizio Vindigni posted an update 8 months ago
8 months ago (edited)
“8th century BC”
A study on the food of the Magna Graecia colonies in Calabria during the early years of colonization, translated to the present day, an evolution of a dish I posted some time ago.
Pork fillet marinated for 24 hours in brine, 2 liters of water (80:80, CBT 60x 1 hour), grilled on a cast iron griddle at 55°C (131°F) at the core.…
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Mercedes Minaya Palacios posted an update 8 months ago
8 months ago (edited)
Level:
Executive Chef
#BeforeAndAfterScoolinary
Tomato stuffed with tuna mousse.
I haven’t put the photos of the stuffing, I don’t know if I should put them.
The one with the basil leaves is the before.
The one of the peduncle and brightness in the tomato is the one after, the courses of plating to give prominence to the dish give its result
Level:
Executive Chef
#AntesYDespuesdeScoolinary
Tomate relleno de musse de atún.
No he puesto las fotos del relleno, no se si tendría que ponerlas.
El de las hojas de albahaca es el antes.
El del pedúnculo y brillo en el tomate es el de después, los cursos de emplatado para dar protagonismo al plato dan su resultado
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Jorge González Vidal posted an update 8 months ago
Chicken shanks with Albariño
Rich roast in the oven, with spiced chicken shanks, its baker potatoes and a taste of Albariño in the sauce with its carrot and onion in julienne…
All baked in the oven for an hour and a half and… to eat!!!!!
Zanca de pollo al Albariño
Rico asado al horno, con unas zancas de pollo especiadas, sus patatinas panadera y un sabor a Albariño en la salsa con su zanahoria y cebolla en juliana…
Todo al horno hora y media y…a comer!!!!!
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Level:
Executive Chef
After finishing the second course of Chema Soler, “Spanish Tapas”, the first one was about croquettes; I am amazed how a person can reinvent himself and go from working in a textile factory to become a professional in the hospitality industry and have two books published. The one about croquettes taught me something I didn’t know, that the…
Level:
Executive Chef
Después de terminar el segundo curso de Chema Soler, “Tapas españolas”, el primero fue el de las croquetas; alucino cómo una persona se puede reinventar y pasar de trabajar en una fábrica de textil a hacerse todo un profesional de la hostelería y tener dos libros publicados. El de las croquetas me enseñó algo que no sabía, que el mundo de las…
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Fabrizio Vindigni posted an update 8 months ago
8 months ago (edited)
#AntesYDespuesdeScoolinary
Mackerel mosaic, lamb’s lettuce, raisins, pine nuts, stout sauce reduction with fall spices.
The mackerel was smoked with walnut tree moss and bark, marinated with mustard, soy sauce, mirin, wasabi and anchovies.
The mosaic shape is the “after”, that i designed after attending plating, petite gateaux and canapes…
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Mercedes Minaya Palacios posted an update 8 months ago
8 months ago (edited)
Level:
Executive Chef
Boneless red mullet on leek cream.
I put the chives in ice water to make a roll
Level:
Executive Chef
Salmonetes sin espina sobre crema de puerro.
El cebollino lo puse en agua helada para que se hiciera un rollito
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Mariam Sukhashvili posted an update 8 months ago
Strawberry cheesecake bun, great recipe and explanation, beginner friendly, fluffy, comforting and tasty
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Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
Paella “Made in Spain”.
The typical Spanish paella, originating in the fields of Valencia (15th-16th centuries), was born as a humble peasant dish using rice, rabbit, chicken, snails and local vegetables cooked in a wide pan called paella (from the Latin patella). Over time, it became popularized and diversified with seafood ingredients,…
Level:
Executive Chef
Paella “Made in Spain”.
La paella típica española, originaria de los campos de Valencia (siglos XV-XVI), nació como un plato humilde de campesinos que usaban arroz, conejo, pollo, caracoles y verduras locales cocidos en una sartén ancha llamada paella (del latín patella). Con el tiempo, se popularizó y diversificó con ingredientes de mar,…
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Judy Keegan posted an update 8 months ago
I have an issue with trying to access the certificate for completing the “Chocolate Turrins” course.
When i click on either link in photo’s 1 & 2 it opens up a new window with an error message as with photo 3. Can support please be alerted to this issue please? I like to print out the certificates with the course recipes.
This is the first…
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Maloles Muñoz posted an update 8 months ago
Level:
Executive Chef
Smoked Salmon Carpaccio
Something simple, with little preparation but a lot of flavor.
Smoked salmon, pickled onion, pink pepper, fresh chives, black salt, a few drops of lemon juice and a good early olive oil from my land that takes your breath away.
And you, do you like salmon?
Level:
Executive Chef
Carpaccio de Salmon Ahumado
Algo sencillo, sin apenas preparación pero con mucho sabor.
Salmón ahumado, cebolla encurtida. pimienta rosa, cebollino fresco, sal negra, unas gotas de zumo de limón y un buen aove temprano de mi tierra que quita el sentío.
Y a vosotros, os gusta el salmón?
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