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Antonio Salvador Moreno Carretero posted an update 9 months ago
Level:
Executive Chef
Simple, pero muy bueno. Rodaballo con salsa pescatora, patatas fritas y pimientos. En la sencillez está la belleza. Tengo que decir que estos últimos platos son del restaurante donde trabajo; algunos son de mi cosecha y otros, todos los del Hosper, son los que yo elaboro. Me gustaría cocinar más en casa, pero estos días es imposible, aunque no…
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Carolina Gil Lara posted an update 9 months ago
Focaccia of the course by Luigi Di Domenico 🙌.
Focaccia del curso de Luigi Di Domenico 🙌
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Leshay posted an update 9 months ago
Friendsmas dinner – taking part in sharing our Christmas. This is not a traditional South African Christmas dinner, but it does have some traditional elements.
Entree:
Spring onion and pepper rosti served with sour cream, carpaccio and fresh parsley. Served on a sweet dijon mustard spread.
Phyllo cup with rosemary and honey butter, served with…
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Iván Navas posted an update 9 months ago
Roman shovel with cocoa, with a small change instead of pistachio was put chopped almonds.
Prepared for a birthday party.Pala romana al cacao, con un pequeño cambio en lugar de pistacho se le puso almendra troceada.
Preparada para un cumpleaños.
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ayn3-f6cb06 posted an update 9 months ago
Inspired by the potato cuisine course!
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Mercedes Minaya Palacios posted an update 9 months ago
Level:
Executive Chef
Cecina with pepper and olive oil
Level:
Executive Chef
Cecina con pimienta y aove
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Antonio Salvador Moreno Carretero posted an update 9 months ago
Level:
Executive Chef
Machines at full throttle.
These days, business lunches are the protagonists; it is obvious that the Hosper does not stop. Eleven entrecots for just one table.
Level:
Executive Chef
Máquinas a tope.
Estos días las comidas de empresas son las protagonistas; a la vista está que el Hosper no para. Once entrecots solo para una mesa.
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Beatriz Torija posted an update 9 months ago
Level:
Executive Chef
Comfort food Friday with this classic Italian recipe: spaghetti burro e salvia. It’s that simple.
Level:
Executive Chef
Viernes de ‘comfort food’ con esta receta clásica italiata: spaghetti burro e salvia. Así de sencillo.
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Kim pho posted an update 9 months ago
Tacos de mixiote:
Le plat necessite 3 preparations :
1- Adobo madre comme marinade pour le boeuf (cours mexican cuisine with dried chillies)
2- Tacos de mixiote (cours Mexican tacos)
3- habanero chili and pineaple salsa
J’ai eu du plaisir a aller faire mon epicerie dans un marche latino et decouvrir les ingredients nouveaux pour cette preparation.
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Leshay posted an update 9 months ago
9 months ago (edited)
Cinnabons with vanilla icing
I have made so many cinnabons in the past two weeks, that I no longer need the recipe 😉
The dough is super soft and fluffy.
I proof my cinnabons in the oven for 20 minutes before baking. (Heat switched off)
P.S. I froze half of this batch for christmas day. Will compare the taste. First time trying to freeze and bake anything.
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Leshay posted an update 9 months ago
Rosemary and honey infused phyllo bowls with honey, brie, fig and cream.
I am preparing for friendsmas tomorrow and just finished with one of the starters. They will bake again tomorrow to melt the brie and cream.
They taste amazing. Will add fig sugary sauce on top tomorrow.
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Estefania Lozano Ragel posted an update 9 months ago
Level:
Sous Chef
The other day I bought a hemisphere mold and thinking about what I could do with what I had at home, I came up with the idea of making a Vanilla Mousse with strawberry and lychee heart on a pistachio daquoise. I had a Red velvet spray paint, so I painted it and made a butterfly with white chocolate, which I have to practice more in…
Level:
Sous Chef
El otro dia comprè un molde de semiesferas y pensando haber que podia hacer con lo que tenia en casa, pues se me ocurrio la idea de hacer una Mousse de Vainilla con corazón de fresa y lichi sobre una daquoise de pistacho. Tenia un pintura en spray Red velvet, asi que lo he pintado y he hecho una mariposa con chocolate blanco, la cual tengo que…
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Mercedes Minaya Palacios posted an update 9 months ago
9 months ago (edited)
Level:
Executive Chef
Asadillo of red peppers.
Chopped garlic, ground cumin, salt, ground cayenne pepper, olive oil
Level:
Executive Chef
Asadillo de pimientos rojos.
Ajos picados, cominos molidos, sal, cayena molida, aove
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Sam Muir-Eatock earned the scoolisseur Scoolisseur 9 months ago
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Antonio Salvador Moreno Carretero posted an update 9 months ago
Level:
Executive Chef
Today I share with you an appetizer that I was able to put on the restaurant’s menu. It is a blue cheese mousse with smoked sardine and apple dry granita. The toast is brioche bread, I made the mousse by whipping cream and adding blue cheese, smoked sardine and then I made a jelly with cider and added enough gelatin leaves to make it hard and…
Level:
Executive Chef
Hoy os comparto un aperitivo que pude meter en la carta del restaurante. Es una mousse de queso azul con sardina ahumada y granizado seco de manzana. La tosta es pan brioche, la mousse la hice montando nata y añadiéndole queso azul, la sardina ahumada y después hice una gelatina con sidra y le añadí bastantes hojas de gelatina para que…
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