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Nerea Maiztegi Santillán posted an update 9 months ago
Pizza Bianca with Gorgonzola and pear.
Simple and delicious.
Following @Luigi Di Domenico’s course “Pizza Basics” I made this sweet-salty combination that I love.
Pizza Bianca de Gorgonzola y pera.
Simple y deliciosa.
Siguiendo el curso de @Luigi Di Domenico “Fundamentos de la pizza” hice esta combinación dulce-salada que me encanta.
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Sarah Thompson posted an update 9 months ago
Another Slovenian game recipe, but made with horse.
Srnin Hrbet
Baked venison (or horse) with carrots and lots of herbs. Very yummy!
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Mercedes Minaya Palacios to antonio 9 months ago
9 months ago (edited)
Level:
Executive Chef
This is the result of the macerated chops that I published a few days ago, they could well be added to the challenge of @Antonio Salvador because it is a typical dish of the Valle de la Serena in Badajoz.
The ingredients of the maceration I already put them.
After their maceration of a day and a half , I battered them in flour and egg , I know…
Level:
Executive Chef
Este es el resultado de las chuletas maceradas que publiqué hace unos días, bien se podían sumar al reto de @Antonio Salvador porque es un plato típico del Valle de la Serena en Badajoz.
Los ingredientes de la maceración ya los puse.
Después de su maceración de día y medio , las reboce en harina y huevo , se que son una bomba, pero…
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Antonio Salvador Moreno Carretero posted an update 9 months ago
Level:
Executive Chef
Gastronomic traditions.
Here’s what I propose. As long as @Soldamianidoesn’t announce another challenge where your inquiring minds get to work, I challenge you to send us the top gastronomic traditions of your country, city, state, community, etc. What do you say, do you dare? It doesn’t matter if they are your photos, your recipes, but tell…
Level:
Executive Chef
Tradiciones gastronómicas.
Os propongo una cosa. Mientras @Soldamiani no anuncie otro reto donde vuestras mentes inquietas se pongan a trabajar, os desafío a mandar las tradiciones gastronómicas más top de vuestro país, ciudad, estado, comunidad, etc. ¿Qué me decís, os atrevéis? Da igual que sean vuestras fotos, vuestras recetas, pero…
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amybkcmo-d79ff4 posted an update 9 months ago
Made my first Scoolinary course dish tonight—gnocchi with bolognese ragu. Served with Caesar salad, broccoli and rosemary focaccia (sourdough discard recipe).
The food was yummy, but the very best part of the evening was spending time with family, reminiscing about departed loved ones and sharing stories about them. I swear I could feel their…
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Estelle Reinette Martinson posted an update 9 months ago
Really enjoyed the America Cookies course and had to make a second batch of the ginger snaps
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gederbrunobr posted an update 9 months ago
Hello, I’m new here! I’m from Brazil, I’m very happy to be able to participate in this excellent course.
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Judy Keegan posted an update 9 months ago
Is there a current challenge or are we taking a break over the festive season?
Antonio Salvador Moreno Carretero, Mercedes Minaya Palacios and Estelle Reinette Martinson2 Comments- View more comments
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Antonio Salvador Moreno Carretero posted an update 9 months ago
Level:
Executive Chef
I don’t know if it’s sourdough or what, the mother what dough! But this loaf came out spectacular.
Level:
Executive Chef
No sé si es de masa madre o qué. ¡La madre que masa! Pero este pan de molde salió espectacular.
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Beatriz Torija posted an update 9 months ago
Level:
Executive Chef
The winter sun is special, and it feels so good ☀️❄️ Time for an aperitif: Cantabrian anchovies, red vermouth and chips 💕.
Level:
Executive Chef
El sol del invierno es especial, y sienta tan bien ☀️❄️ Hora del aperitivo: anchoas cántabras, vermú rojo y patatas fritas 💕
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fariasaurelio posted an update 9 months ago
eggs benedict
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momsoto3-362735 posted an update 9 months ago
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Gerard Revilla Fustagueras posted an update 9 months ago
Strawberries filled with chocolate cream (inside)
Strawberries dipped in chocolate.
Fresas rellenas de crema de chocolate(interior)
Fresas bañadas con chocolate.
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Sarah Thompson posted an update 9 months ago
Another potato attempt – Fondant Potatoes with plenty of thyme.
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Krasimir Georgiev posted an update 9 months ago
My second attempt for Tradicio Bread by Xevi Simon. This time I do it with semi-whole wheat flour and become better.
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