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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
Antonio Salvador Moreno Carretero, Jorge González Vidal and 2 others4 Comments- View more comments
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teshomemikiyas119 posted an update 10 months ago
Sen Sebastián cheesecake and oreo cheesecake
Sen Sebastián cheesecake y oreo cheesecake
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Mercedes Delgado de Miguel posted an update 10 months ago
Level:
Sous Chef
Vegan Chocolate Cake
Level:
Sous Chef
Tarta de Chocolate Vegana
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Mercedes Minaya Palacios posted an update 10 months ago
Level:
Executive Chef
Hake Marmitako.
This dish is from my beloved Basque Country.
It is made with bonito, but at home we like it very much with hake cubes, which is much softer.
Level:
Executive Chef
Marmitako de merluza.
Este plato es de mi País Vasco querido.
Se hace con bonito, pero en casa nos gusta mucho con tacos de merluza, que queda mucho más suave.
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Leshay posted an update 10 months ago
10 months ago (edited)
Lemon cake with a lemon fudge filling…
We are so getting fat with all this experimenting!
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Egidijus Žilionis posted an update 10 months ago
pasta and ravioli
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Fabrizio Vindigni posted an update 10 months ago
The new Fine Dining Fish Course with Chef Borrias is quite interesting. The idea of making a Pil-Pil and a Fumet directly with sous vide is definitely useful.
Chapter 6 tho, that’s a dish i would love to replicate.
Do yourself a favor and attend that couse, it’s worth your time! -
Leshay posted an update 10 months ago
10 months ago (edited)
My take on an icy dalgona coffee. Taste is magnificent
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Antonio Salvador Moreno Carretero posted an update 10 months ago
10 months ago (edited)
Level:
Executive Chef
Good morning, friends. Today I do not present you any food dish, today I want to talk about the challenge that some time ago I proposed and I was the first one who could not fulfill. For that, I apologize. I do not like to abandon a project that I start, but I also recognize that these dates are quite difficult to meet a group of people from…
Level:
Executive Chef
Buenos días, amig@s. Hoy no os presento ningún plato de comida, hoy os quiero hablar del reto que hace un tiempo propuse y fui yo el primero que no podía cumplir. Por eso, os pido perdón. No me gusta abandonar un proyecto que empiezo, pero también reconozco que estas fechas son bastante difíciles para poder coincidir un grupo de personas de…
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Elena Pintado Paredes posted an update 10 months ago
Tarta de chocolate rellena con ganache de chocolate y trufa de chocolat blanco. Cobertura de buttercream de merengue suizo.
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Lana Mihajlović posted an update 10 months ago
Level:
Sous Chef
This dessert actually started as a small rescue mission for a friend who, that day, dramatically begged for “something chocolatey, right now.” 😁 I glanced around the kitchen, took stock of what I had on hand, and decided to build a quick but intentionally layered idea out of it.
The chocolate sponge became the solid base, the orange jam added a…
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Leshay posted an update 10 months ago
10 months ago (edited)
Lavender infused affogato
Could not keep my layers from mixing. Need some more practice, but love the colour and presentation.
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Sarah Thompson posted an update 10 months ago
Fenkata
I found a recipe for a Maltese stew called Fenkata. I followed the recipe faithfully but it wasn’t as dark as it seems in photos, and although it was tasty, it was just a stew.
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Jorge González Vidal posted an update 10 months ago
Meatballs with strawberries and pine nuts in Albariño sauce
I was in the mood these days for a meatball stew, and to the usual mixed beef and pork mince, I added chopped strawberries and pine nuts. I love adding fruits to traditional dishes.
All this garnished with a rich sauce of Albariño white wine and its stewed potatoes….
The meatballs were…
Albóndigas con fresas y piñones al Albariño
Tenía ganas estos días de un guiso de albóndigas, y a la habitual carne picada mixta de vacuno y cerdo, le añadí fresas troceadas y piñones. Me encanta añadir frutas a los platos tradicionales.
Todo ello aderezado con una salsita rica de vino blanco Albariño y sus patatinas guisadas…
Las…
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Sol Damiani posted an update 10 months ago
Level:
Scoolinary Team
🥖 Do you think you make the best bread in Spain?
The time has come to prove it.The Best Bread Award is launched, a recognition of excellence, innovation and cultural value of one of the most emblematic products of our gastronomy.
This competition is part of The Bakery & Pastry Hub, the Alimentaria + Hostelco space dedicated to bakery, pastry,…
Level:
Scoolinary Team
🥖 ¿Crees que haces el mejor pan de España?
Ha llegado el momento de demostrarlo.Se lanza el Premio al Mejor Pan, un reconocimiento a la excelencia, la innovación y el valor cultural de uno de los productos más emblemáticos de nuestra gastronomía.
Este concurso se enmarca en The Bakery & Pastry Hub, el espacio de Alimentaria + Hostelco,…
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