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Mercedes Delgado de Miguel posted an update 9 months ago
Level:
Sous Chef
Peanut and Oatmeal Cookies.
Taking advantage that I put the oven yesterday, I prepared these cookies that I had on the list of pending recipes to try.
They turned out very tasty. They are vegan and by using gluten free oat flour they are also gluten free.
Level:
Sous Chef
Galletas de Cacahuete y Avena.
Aprovechando que puse el horno ayer, preparé estas galletas que tenía en la lista de recetas pendientes de probar.
Quedaron muy ricas. Son veganas y al utilizar harina de avena sin gluten son también sin gluten.
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Mercedes Minaya Palacios posted an update 9 months ago
9 months ago (edited)
Level:
Executive Chef
Lamb chops in maceration process.
These chops come from Badajoz, specifically from the Valle de la Serena.
The ingredients are paprika, crushed garlic, vinegar, salt, pepper and cumin.
They are left to macerate for at least 24 hours and then fried in flour and egg.
Tomorrow I will make them, they can not be made with suckling lamb, I make them…
Level:
Executive Chef
Chuletas de cordero en proceso de maceración.
Estas chuletas vienen de Badajoz concretamente del Valle de la Serena.
Los ingredientes son pimentón, ajo machacado, vinagre, sal, pimienta y comino.
Se dejan macerar mínimo 24h y luego se fríen rebozadas solo en harina y huevo.
Mañana las haré, no sé pueden hacer con cordero lechal, yo las hago con…
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Antonio Salvador Moreno Carretero posted an update 9 months ago
Level:
Executive Chef
have you ever, while cooking a dish, thought, “My God, how is this going to be? Well, it happened to me with this broth that, as the pressure cooker extracted all the flavors from the chicken bones and vegetables, the smell in the kitchen intensified and transported me to the past, when my mother used to make a stew that would knock me…
Level:
Executive Chef
¿Alguna vez, cocinando un plato, no habéis pensado “Dios mío, ¿cómo va a estar esto”? Pues a mí me ha pasado con este caldito que, conforme la olla a presión extraía todos los sabores de los huesos de pollo y verduras, el olor en la cocina se intensificaba y me ha transportado al pasado, cuando mi madre hacía un cocido que tiraba de…
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soniab47-b73b39 posted an update 9 months ago
Is it possible to contact the chef or the app admin if something is missing in a course. In the French pastry vegan gluten course, it is missing the quantities of the 4 flours in the mix. Without the quantities, it is impossible to make the mix and therefore the recipe. Thank you
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Mozhdeh Habibi posted an update 9 months ago
9 months ago (edited)
It was the best recipe of dubai chocolate that I’ve ever tried.
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Level:
Executive Chef
I continue to pick up the gauntlet that our colleague Antonio (@cecu6669hotmail-com ) threw us some time ago. At Christmas it was impossible for me… I didn’t even have time to take pictures of the table. My mother is already old, she is losing her memory, and she is no longer able to organize lunches and dinners. She even forgets the recipes…
Level:
Executive Chef
Sigo recogiendo el guante que nos lanzó nuestro compañero Antonio (@cecu6669hotmail-com ) hace un tiempo. En Navidad me fue imposible… ni para hacer fotos de la mesa tuve tiempo. Mi madre es ya mayor, está perdiendo memoria, y ya no está para organizar comidas y cenas. Se le olvidan hasta las recetas que ha hecho siempre 😞
Pero no he querido…
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Claudia Martínez posted an update 9 months ago
My peanut butter cookies 🥜😋😋😋😋😋
😊
Mis galletas de mantequilla de cacahuate 🥜😋😋😋
😊
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Nerea Videla posted an update 9 months ago
Paolo Casagrande’s Risotto Course, I took the opportunity to make a Pumpkin and goat cheese Risotto
Curso de Risottos de Paolo Casagrande, aproveché a hacer un Risotto de Calabaza y queso de cabra
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Mercedes Minaya Palacios posted an update 9 months ago
9 months ago (edited)
Level:
Executive Chef
A simple dessert, made with the lemon curd that I had left over from the filling of the roscón de reyes.
LEMON CURD
In my house almost everyone is lactose intolerant and I always have to make lactose free fillings.
This year they have opted for a lemon filling that was spectacular.
I had some left over and I made some dessert cups and we will…
Level:
Executive Chef
Un postre sencillo, hecho con el lemon curd que me sobró del relleno del roscón de reyes.
LEMON CURD
En mi casa casi todos tienen intolerancia a la lactosa y siempre tengo que hacer rellenos sin lactosa.
Este año se han decantado por un relleno de limón que estaba espectacular.
Me sobro un poco he hice unos vasitos de postre y los comeremos…
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Estelle Reinette Martinson posted an update 9 months ago
Loved the empanades course by Cha cha, so called because she danced in the kitchen. Who loves to work to music in the kitchen?
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Antonio Salvador Moreno Carretero posted an update 9 months ago
Level:
Executive Chef
Hola a todos, sé que hace tiempo casi no pongo platos míos por aquí, pero al ser cocinero y trabajar a turno partido, cocino poco en casa. Aunque los platos que pongo del restaurante los hago yo, como estos pedazos de chuletones al Josper que son una maravilla. Lo importante es seguir conectado a la comunidad y entre plato y plato os cuento…
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Beatriz Torija posted an update 9 months ago
Level:
Executive Chef
Pickled mussels, with the citric touch of kumqat.
This is one of those star recipes that every time I prepare it, it triumphs. And it is simple to make. It is a very traditional marinade… but with the citric touch of kumqat. In fact, I must say that when I bought a kumqat tree, in my head was to use it for this recipe. I must say that I have…
Level:
Executive Chef
Mejillones en escabeche, con el toque cítrico del kumqat.
Esta es una de esas recetas estrellas que cada vez que la preparo, triunfa. Y mira que es sencilla de hacer. Es un escabeche muy tradicional… pero con el toque cítrico del kumqat. De hecho, debo decir que cuando compré un arbolito de kumqat, en mi cabeza estaba usarlo para esta receta.…
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Gabriela Tovar posted an update 9 months ago
Pecan and coconut alfajores
Alfajores de nuez y coco
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angieq327 posted an update 9 months ago
Question about Delizia di Limone.
What did I do wrong while making the ladyfingers? The video of this recipe doesn’t show how to mix the batter. Do I use wisk or paddle blade in the mixer? I used the wisk. Does the silcone molds need to be greased? The chef doesn’t mention this in the video.
They taste good, but I won’t be filling them.
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Alice Marchetta posted an update 9 months ago
Ramen vegano
Caldo de verduras y miso aromatizado con hojas de mirto silvestre
Acelga silvestre
Cebollin
Tofu frito
Broccoli marinado
Sesamo
Habanero
Ig: gastrobotanica_salvaje
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