-
Sarah Thompson posted an update 10 months ago
#DonutChallenge
Clearly donuts are not my forte.
I decided to make savoury donuts because I’m diabetic and don’t have much of a sweet tooth. They are: rabbit pate filling and sumac topping, grape jam and feta, persimmon ring with persimmon bbq sauce glaze, and black olive paste through the dough with feta and tomato topping.
They are a disaster.…
Judy Keegan, Eneyda Suñer Rivas and 7 others7 Comments- View more comments
-
Level:
Executive Chef
Since our dearest @lanamihajlovic presented us her fantastic “Pihtije od boba” (bean terrine), I dare, without reaching the soles of her shoes, to present you a traditional dish in my land, which are the michirones cartageneros. Another day I will explain the recipe, which is not to be missed.
Level:
Executive Chef
Ya que nuestra queridísima @lanamihajlovic nos presentó su fantástico “Pihtije od boba” (terrina de habas), yo me atrevo, sin llegar a las suelas de sus zapatos, a presentaros un plato tradicional en mi tierra, que son los michirones cartageneros. Otro día os explica la receta que no tiene desperdicio.
Translated from Spanish- View more comments
-
Lana Mihajlović posted an update 10 months ago
Level:
Sous Chef
Saturday evening, winter outside, the cold clinging to the windows, while inside there is soft, warm light and the kind of calm that arrives only when the day finally slows down. These are the moments when you realize that hedonism does not need to be loud. Sometimes it is quiet, slow, and deeply personal.
Cheese fondue tonight was a small…
- View more comments
-
Guillermina Llull Mayor posted an update 10 months ago
I am taking Máximo Cabrera’s course “Veggie burgers and falafels”. I am certainly enjoying it very much. I have made the falafels recipe respecting its spice mixture, although as a thickener, as I did not have psyllium, I have thickened it as I have always done it, which is with oat flakes that I have crushed together with the chickpeas. They…
Estoy haciendo el curso de Máximo Cabrera de”Hamburguesas vegetales y falafels”. Ciertamente me está gustando mucho. He hecho la receta de falafels respetando su mezcla de especias, aunque como espesante, como no tenía psyllium, lo he espesado como siempre lo había hecho yo, que es con copos de avena que he triturado junto a los garbanzos. Están…
Translated from Spanish -
Edwin Chavarria Rivera posted an update 10 months ago
from chef @JulianaLópez May the recipe#Milk and Sesame Breadthe result was great it is the 1st recipe I make and I loved it, I just had to make some modifications because I live in Costa Rica I used 7gr of instant yeast, I added 125Gr more flour and for baking I used Convection at 325°F for 24 min.
de la chef @Juliana López May la receta #Pan de leche y sésamo el resultado fue genial es la 1er receta que hago y me ha encantado, solo que tuve que hacerle algunas modificaciones por vivir en Costa Rica use 7gr de levadura instantánea, le agregue 125Gr más de harina y para el horneado use Convección a 325°F por 24 min.
Translated from Spanish- View more comments
-
Estefania Lozano Ragel posted an update 10 months ago
Level:
Sous Chef
I have also made these two versions from Matias Dragun’s course, one of them is filled with nuts. These are several presentations that I have come up with to make.
Level:
Sous Chef
Tambien he hecho estas dos versiones del curso de Matias Dragun uno de ellos estan rellenos de frutos secos. Estas son varias presentaciones que se me han ocurrido de hacer.
Translated from Spanish- View more comments
-
Daniela Duran posted an update 10 months ago
10 months ago (edited)
Christmas proposals: Sweet Box: Welsh Cake, Red Velvet, Shot Chocolate and pistachios, Carrot Cake, cupcake pinitos
Propuestas Navideñas: Caja Dulce : Torta Galesa, Red Velvet, Shot Chocolate y pistachos, Carrot Cake, cupcake pinitos
Translated from Spanish- View more comments
-
Estefania Lozano Ragel posted an update 10 months ago
Level:
Sous Chef
Yesterday I finished the course of Inciacion a los Bombones de Matias Dragun, and today I made the Mendiants, we liked it very much, I put freeze-dried raspberry, I think that for the first ones they are not bad at all.
Level:
Sous Chef
Ayer termine el curso de Inciacion a los Bombones de Matias Dragun, y hoy he hecho los Mendiants, nos ha gustado mucho yo le he puesto frambuesa liofilizada., creo que para ser los primeros no me han quedado del todo mal.
Translated from Spanish -
Diego Garzon posted an update 10 months ago
On this occasion I applied what I learned in the Bagel course and I must say that I feel satisfied to be able to make at home one of my favorite breads!🤩 🥯
En esta ocasión apliqué lo aprendido en el curso de Bagels y debo decir que me siento satisfecho de poder hacer en casa uno de mis panes favoritos!🤩 🥯
Translated from Spanish- View more comments
-
Fabrizio Vindigni posted an update 10 months ago
10 months ago (edited)
Today just plain simple stuff
Sirloin steakhouse style, spring onions, radish, turnips, Negramaro sauce, black truffle
- View more comments
-
Sarah Thompson posted an update 10 months ago
Last week I used a really wierd recipe for rabbit pate, but although it was tasty, the consistency was all wrong. So I used a different recipe, incorporating cream, and it has turned out divine!
-
Antonio Salvador Moreno Carretero posted an update 10 months ago
Level:
Executive Chef
Antonio Machado once said: “Walker, there is no path, the path is made by walking”. And since I proposed this challenge, I’ll start.
I am going to tell you about the “Rollos de naranja o de Pascua”. In the old days there were no ovens at home and the women would gather at a neighbor’s house for Christmas and make hundreds of rolls and then…
Level:
Executive Chef
Una vez Antonio Machado dijo: “Caminante, no hay camino, se hace camino al andar”. Y como yo propuse este reto, pues yo empiezo.
Os voy a hablar de los “Rollos de naranja o de Pascua”. Antiguamente no había hornos en casa y las mujeres se reunían por Navidades en casa de alguna vecina y elaboraban cientos de rollos y luego los llevaban a la…
Translated from Spanish- View more comments
-
Beatriz Torija posted an update 10 months ago
Level:
Executive Chef
Traditional lentils… with vegetables and chorizo sausage. A perfect dish to comfort body and soul in unpleasant days in all senses. And taking advantage of the only five minutes that the sun has risen all day 😅♥️🔥
Level:
Executive Chef
Unas lentejas tradicionales… con su verdura, y su chorizo. Un plato perfecto para reconfortar cuerpo y alma en días desapacibles en todos los sentidos. Y aprovechando los únicos cinco minutos que ha salido el sol en todo el día 😅♥️🔥
Translated from Spanish- View more comments
-
Lana Mihajlović to Sarah Thompson 10 months ago
10 months ago (edited)
Level:
Sous Chef
This is how “Pihtije od boba” (fava bean terrine) look once they reach the table.
Set in deep plates, cut into small cubes, and finished with a simple dressing of gently fried ground paprika and oil. No decoration, no reinterpretation, just the dish as it has always been served.
The texture is delicate but firm, the flavour subtle and… Read more
- View more comments
-
teshomemikiyas119 posted an update 10 months ago
Sen Sebastián cheesecake and oreo cheesecake
Sen Sebastián cheesecake y oreo cheesecake
Translated from Spanish- View more comments
- Load More
