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Jorge González Vidal posted an update 9 months ago
Beans with clams
A good plate of fabes with clams and its sauce with saffron revives anyone. Very tasty and tasty!!!!
Fabes con almejas
Un buen plato de fabes con almejas y su salsita con su azafrán revive a cualquiera. Muy rico y sabroso!!!!
Translated from Spanish
Miriam Sánchez Mena, jordi marquez and 7 others4 Comments- View more comments
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Antonio Ortega Cascajo to Scoolinary S.L 9 months ago
9 months ago (edited)
This was my first potato omelet made after Clara Villalón’s class. Without a doubt, it took away my fear of having a full-fledged potato omelet…. Thank you! To be continued!
I have more preparations of @scoolinary in my Instagram profile @ortegacascajo
Esta fue mi primera tortilla de patatas hecha después de la clase de Clara Villalón. Sin duda alguna, me quitó el miedo a que saliera una tortilla de patatas en toda regla… Gracias! A seguir!
Tengo más elaboraciones de @scoolinary en mi perfil de Instagram @ortegacascajo
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Antonio Salvador Moreno Carretero posted an update 9 months ago
Level:
Executive Chef
Today I want to talk about another great product of the coast of Cartagena and it is the caldero rice. The Caldero de Cartagena was born as a humble dish of fishermen of the Mar Menor, who cooked with fish not suitable for sale (morralla) and rice in an iron cauldron hung over firewood on the beach, creating a nutritious and tasty stew based…
Level:
Executive Chef
Hoy os quiero hablar de otro productazo de las costas de Cartagena y es el arroz caldero. El Caldero de Cartagena nació como un plato humilde de pescadores del Mar Menor, quienes cocinaban con el pescado no apto para la venta (morralla) y arroz en un caldero de hierro colgado sobre leña en la playa, creando un guiso nutritivo y sabroso a base de…
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Barrios Martin posted an update 9 months ago
It has been incredible and effective what I have learned with Antonio Bachour and here are my results
Ha sido increíble y efectivo lo aprendido con el maestro Antonio Bachour y aqui mis resultados
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Leshay posted an update 9 months ago
9 months ago (edited)
Baking in my favourite place in the world. On holiday, but the fresh smell of bread makes it home. Still playing around with the cinnamon dough recipe and I have not had one failed attempt. Really impressive dough and extremely versatile.
P.S even the horses are coming closer every time they smell the bread… and yes we do spoil them.
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Beatriz Torija posted an update 9 months ago
Level:
Executive Chef
In winter I make this cabbage and potato soup with paprika a lot… perfect to warm up. Ideal also for this month of January … and thus reduce a little the excesses of Christmas
Level:
Executive Chef
En invierno hago mucho esta sopa de repollo y patata con pimentón… perfecta para entrar en calor. Ideal también para este mes de enero… y rebajar así un poco los excesos de Navidad
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VICTOR HERNANDEZ posted an update 9 months ago
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Iván Navas posted an update 9 months ago
Linzer cake.
Tarta Linzer.
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Mercedes Minaya Palacios posted an update 9 months ago
Level:
Executive Chef
Provolone a cheese to share.
Tomato base, provolone, pepper and oregano, baked in the oven
Level:
Executive Chef
Provolone un queso para compartir.
Base de tomate, provolone, pimienta y orégano, hecho en el horno
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Sarah Thompson posted an update 9 months ago
I’m investigating potato dishes, so today was Poutine. The topping is duck, and I put a lot of thyme in the gravy, which made it delicious.
It’s a cold weather dish, I feel, and it feels pretty unhealthy…
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Krasimir Georgiev posted an update 9 months ago
My first attempt for Tradicio Bread by Xavi Ramon Simon.
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Antonio Salvador Moreno Carretero posted an update 9 months ago
Level:
Executive Chef
remember yesterday’s broth? Well, these wonderful chicken and vegetable lentils are cooked with that broth. I will tell you how I make them. If I use a very strong flavor broth and I am afraid that with prolonged cooking they will be a little salty. I wash the lentils and put them to cook with water, a bay leaf, 4 or 5 peppercorns and a head…
Level:
Executive Chef
¿Os acordáis del caldo de ayer? Pues estas maravillosas lentejas de pollo y verduras están cocinadas con ese caldo. Os cuento como yo las hago. Si utilizo un caldo muy potente de sabor y tengo miedo que con la cocción prolongada se queden un poco saladas. Lavo las lentejas y las pongo a cocer con agua, una hoja de laurel, 4 o 5 pimientas en…
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Beatriz Torija posted an update 9 months ago
Level:
Executive Chef
There’s something more comforting than that bubbling oil????
Level:
Executive Chef
Hay algo más reconfortante que ese aceite burbujeando????
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Estelle Reinette Martinson posted an update 9 months ago
The sugar art course blew my mind! Here is his two step process to perfectly caramalize anything from seeds, nuts and in this case popcorn
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L. Fernando García Barrero posted an update 9 months ago
Greetings to all. Eager to learn new techniques.
Un saludo a todos. Deseoso de aprender nuevas técnicas.
Translated from Spanish
Mercedes Minaya Palacios, Antonio Salvador Moreno Carretero and Mercedes Delgado de Miguel3 Comments- View more comments
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