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Mercedes Minaya Palacios posted an update 9 months ago
Level:
Executive Chef
Piquillo peppers stuffed with hake and shrimp.
The sauce is piquillo peppers with spicy connotations.
Today’s lunch on Monday
Level:
Executive Chef
Pimientos del piquillo rellenos de merluza y gambas.
La salsa es de piquillos con connotaciones picantes.
Comida de hoy lunes
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Judy Keegan, Leshay and 3 others2 Comments- View more comments
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Estefania Lozano Ragel posted an update 9 months ago
Level:
Sous Chef
Today I woke up and the first thing I did was a first attempt at croissant and palmeritas.
Here are my first croissants following the recommendations of Chef Antonio Bachour.
Level:
Sous Chef
Hoy me he levantado y lo primero que he hecho ha sido un primer intento de croissant y palmeritas.
Por aqui os dejo mis primeros croissants siguiendo las recomendaciones del Chef Antonio Bachour.
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fatihakhedim85 posted an update 9 months ago
Entremet framboise pistache
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Antonio Salvador Moreno Carretero posted an update 9 months ago
Level:
Executive Chef
Recently some friends asked me to make a dessert something different, something that would stand out, and I, as I am very obedient, made them this wonderful white chocolate brownie. It doesn’t look like it because we are used to the black color of the original, but the result is impressive; try it and you will be surprised.
Level:
Executive Chef
Hace poco unos amigos me encargaron un postre algo diferente, algo que resaltara, y yo, como soy muy obediente, les hice este maravilloso brownie de chocolate blanco. No lo parece porque estamos acostumbrados al color negro del original, pero el resultado es impresionante; probadlo y os sorprenderá.
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Beatriz Torija posted an update 9 months ago
Level:
Executive Chef
Sautéed death mushrooms with fried egg and veil of Iberian jowl 🤤.
Level:
Executive Chef
Trompetas de la muerte salteadas con huevo frito y velo de papada ibérica 🤤
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Elena Pintado Paredes posted an update 9 months ago
9 months ago (edited)
My dessert for Christmas lunch. A rolled log of sponge cake, white chocolate truffle, lemoncurd heart, covered with milk chocolate ganache and dark chocolate sheets imitating the log.
Mi postre de la comida de Navidad. Un tronco enrollado de bizcocho, trufa de chocolate blanco, corazón de lemoncurd, cubierta con ganache de chocolare xon leche y láminas de chocolate negro imitando el tronco.
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steve vaes posted an update 9 months ago
In the course Japanese Petits Gateaux, the ingredients for the fig confiture does not mention any sugar, but in the preparation part it says to combine the figs, sugar and zest. How much sugar is used in the recipe? I can not seem to access the forum anymore ‘Ask a Question’. Anyone can help me? Many thanks and Happy New Year. Steve
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fatihakhedim85 posted an update 9 months ago
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Gloriande Raimbert posted an update 9 months ago
My first gingerbread cookie as per recipe in Christmas desserts . It was well appreciated by all
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Mercedes Minaya Palacios posted an update 9 months ago
Level:
Executive Chef
Sunday Tapa.
Iberian loin of acorn-fed pork and some tasty peppers
Level:
Executive Chef
Tapa de domingo.
Lomo ibérico de bellota y unos ricos picos
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Gloriande Raimbert posted an update 9 months ago
Hello I am from Mauritius, i am happy to have joined Scoolinary, have so much to learn and have a passion for cooking. I use to have a small home based carering unit but due to health issues i had to temporarily stop my activities. But i continue to please my family and friends, so learning new techniques keep me going. Wish you all a…
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kehel posted an update 9 months ago
Meringue roll with raspberry mousse covered with orange featured glaze )
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Antonio Salvador Moreno Carretero posted an update 9 months ago
Level:
Executive Chef
Today I’m almost not going to talk about food; I say this because on this day three years ago my father passed away and we all miss him very much. He was a great son, a great father, a great husband and a great grandfather. I learned a lot of things from him, but he also taught me how to make the best wood-fired rice dishes in the…
Level:
Executive Chef
Hoy casi no os voy a hablar de comida; lo digo porque tal día como hoy de hace tres años falleció mi padre y todos lo echamos mucho de menos. Fue un gran hijo, gran padre, gran marido y un estupendo abuelo. Aprendí muchísimas cosas de él, pero también me enseñó a hacer los mejores arroces de leña en el campo, al cual íbamos casi todos los…
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Alejandro Aponte posted an update 9 months ago
Tres leches tropical, to enjoy at the end of the year.
Tres leches tropical, para disfrutar este fin de año.
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Beatriz Torija posted an update 9 months ago
Level:
Executive Chef
Tapas and wines in Brihuega (Guadalajara). I present you the ‘perdigacho’, which is a very traditional snack here. It is a toast with tomato and a good anchovy 😋.
Level:
Executive Chef
De tapeo y vinos por Brihuega (Guadalajara). Os presento el ‘perdigacho’, que es un bocado muy tradicional aquí. Es una tosta con tomate y una buena anchoa 😋
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