-
Luis Gabriel Beltrán Mendez posted an update 7 months ago
#GreenChallenge
Arroz verde y cremoso de espinaca
Amateur.
Para este arroz un poco antes de estar listo blanqueé las espinacas y las mezclé con un poco de crema de leche, esta mezcla la agregue de a pocos para que quedara bastante cremoso.
La acompañe con una ensalada de espinaca, remolacha, almendras y queso costeño (parecido a…
Maloles Muñoz, Antonio Salvador Moreno Carretero and 10 others6 Comments- View more comments
-
Mercedes Delgado de Miguel posted an update 7 months ago
7 months ago (edited)
Level:
Stagier
Focaccia de Masa Madre de Espirulina Bicolor.
La masa está hecha con masa madre de espirulina . A la mitad de la masa le puse polvo de higo tuno para darle color rosa.
Por encima lleva cebolla, aceitunas negras, queso semicurado ,semillas y orégano.
Seguí la receta del Curso de Panadería con Masa Madre de Martino Beira y las indicaciones para…
- View more comments
-
Jérémie Rebeccai posted an update 7 months ago
Ribs de cerdo, 48horas, 65°C.
Los sabores se han concentrado un poco, la carne se vuelve más fibrosa. No me ha convencido. Creo que a esta temperatura, es mejor 24horas. Esto dicho, ya he probado el 48horas con temperaturas más altas, y el resultado sí vale la pena.
- View more comments
-
Mohamed Ahmed posted an update 7 months ago
Pistachio raspberry tart 😋
- View more comments
-
Daniela Duran posted an update 7 months ago
0:17
-
Judy Keegan posted an update 7 months ago
To say that this was one of the tastiest meals I have ever had is an understatment.
I’m working my way through the Mexican Cuisine course and tonights meal is my version of chilaquiles.
Yesterday I made the cooked green sauce and marinated some chicken breasts in my own mexican inspired spice mix.
Tonight, the chicken was gently fried and let sit…
- View more comments
-
Loville Villanueva posted an update 7 months ago
Paella with abundant seafoods
- View more comments
-
kehel posted an update 7 months ago
7 months ago (edited)
Get macarons with white chocolate ganache done. All was smooth, except maybe skirts )
- View more comments
-
Judy Keegan posted an update 7 months ago
Avocado.
Simply delicious. This is from the mexican cuisine course that I am working through this week.
- View more comments
-
Judy Keegan posted an update 7 months ago
Mexican week for me this week. Today I made the shrinp Aguachile. As I am not a fan of large pieces of raw seafood, I butterflied the shrimp as per recipe then decided to dice them a little smaller. This also helps to be able to heap better on the corn chip. The flavour is spicy and fresh.
- View more comments
-
Kevin Godbee posted an update 7 months ago
Asian-inspired Fish Soup With Cod from Bon Appétit October 2020 issue. Ingredients include shallots, lemongrass, Thai chiles, tomatoes, fish sauce, lime juice, garlic. It is super delicious and in the regular rotation since the first time I made it in 2020.
- View more comments
-
Comfort Enitan posted an update 7 months ago
chimney roll is a sweet, spiral-shaped pastry that originated in Central Europe. The dough is yeast-based, soft, and slightly sweet, similar to a brioche. It’s rolled out, cut into strips, and wrapped around a special wooden or metal cylinder (the “chimney” mold).
Once wrapped, the dough is brushed with butter, rolled in sugar, and baked over an…
0:07
- View more comments
-
Nikola Krcatović posted an update 7 months ago
7 months ago (edited)
Krak od skute , krema od mermelada rajčice i spužva od maslinovog ulja
- View more comments
-
Daniela Duran posted an update 7 months ago
#GreenChallenger Salsa de Perejil acompañando las empanadas
- View more comments
-
Daniela Duran posted an update 7 months ago
Salsa de Perejil
0:12
- View more comments
- Load More
