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Renata Ziglio posted an update 9 months ago
the vegan japanese cooking course is not out yet
non salió el curso de cocina japonesa vegana
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Cristina Arche posted an update 9 months ago
Dubai style chocolate from the Lluc Crusellas course. Perfect to look good this holiday season. I like dark chocolate better, so instead of milk chocolate I put 70%, personally it gives more contrast. Simply delicious.
Chocolate estilo dubai del curso de Lluc Crusellas. Perfecto para quedar bien estas fiestas. Me gusta más el chocolate negro, así que en vez de poner chocolate con leche he puesto del 70%, personalmente le da más contraste. Simplemente delicioso.
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cristina-cb posted an update 9 months ago
Delicious sourdough bread !
Delicidoso pan de masa madre !
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cristina-cb posted an update 9 months ago
My sourdough bread with pumpkin seeds and peppers
Mi pan de masa madre con pipas de calabaza y piparras
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Mercedes Delgado de Miguel posted an update 9 months ago
Level:
Sous Chef
Vegan Roasted Peanut Nougat and Lotus Cookies.
Level:
Sous Chef
Turrones Veganos de Cacahuetes Tostados y Galletas Lotus.
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Jorge González Vidal posted an update 9 months ago
Bite of hake ceviche on crunchy corn and tiger’s milk butter
In the sixth week of the “Learning Route: New Cooking Techniques” we have delved into cold cooking techniques. In the Savory Snacks course Fran Agudo shows us some of these techniques with a recipe for Lemon Fish Ceviche Bocado.
I had to adapt the recipe a bit, because I couldn’t find…
Bocado de ceviche de merluza sobre crujiente de maíz y mantequilla de leche de tigre
En la sexta semana de la “Ruta de Aprendizaje: Nuevas Técnicas de Cocina” hemos ahondado en las técnicas de cocina en frío. En el curso de Snacks Salados Fran Agudo nos muestra alguna de estas técnicas con una receta de Bocado de ceviche de pez limón.
He…
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Mercedes Minaya Palacios posted an update 9 months ago
Level:
Executive Chef
A delicious beef, ham, chicken and vegetable broth to warm up these cold days
Level:
Executive Chef
Un rico caldo de ternera, jamón, gallina y verduras, para calentar estos días de tanto frio
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Sam Muir-Eatock posted an update 9 months ago
For the paste few days, I have been handmixing, rolling, folding and shaping these beautiful pain au chocolat from Antonio Bachour’s croissants course. I did change the size of these as the previous croissants were to big for our liking.
I also remade the chocolate crackle cookies from Anna Gordons American cookies course because i did not…
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Antonio Salvador Moreno Carretero posted an update 9 months ago
Level:
Executive Chef
Preparando “Gildas” para los aperitivos; la tradicional y la de salmón.
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Lana Mihajlović posted an update 9 months ago
9 months ago (edited)
Level:
Sous Chef
Five days of a brutal fight with a virus ended quietly and turned into pneumonia.
For days, I had no appetite at all. I slept. A lot.
Sometimes a banana. Sometimes a glass of freshly squeezed orange and grapefruit juice. That was all my body could manage.
Today feels different.
For the first time, the fever that stubbornly climbed to…
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jaddygonzalez posted an update 9 months ago
9 months ago (edited)
Mexican Esquites !!! Made in Colombia, with tender corn 🌽🌽 the sweet touch of grated Panela and a little bit of mascarpone cheese to make it a little creamy 🫠.
Esquites Mexicanos !!! Hechos en Colombia, con maíz tierno 🌽🌽 el toque dulce Panela rayada y un poquito de queso mascarpon para hacerlo un poco cremoso 🫠 receta de Paloma Ortiz
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stella gagliano posted an update 9 months ago
Pandoro and pan dulce !!! This year it’s very hot but as soon as the temperature drops a little I bake 😂😂
Pandoro y pan dulce !!! Este año esta haciendo mucho calor pero ni bien baja un poco la temperatura yo horneo 😂😂
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Leshay posted an update 9 months ago
9 months ago (edited)
Nutmeg and cream French Toast from American Brunch by David Bies course. Made from brown bread I baked yesterday.
Served with fresh berries, sour cream, honey and figs.
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Mario Ivan Espadas García posted an update 9 months ago
The season is over but these were some of the Pan de muerto breads we made. Made with chocolate covered orange and hazelnut praline
Ya paso la temporada pero estos fueron algunos de los Panes de muerto que hicimos. Hechos con naranja cubiertos de chocolate y praline de avellana
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Mario Ivan Espadas García posted an update 9 months ago
Gingerbread cookies, made with molasses and spices 🎄✨.
Galletas de jengibre, hechas con melaza y especias 🎄✨
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