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Level:
Scoolinary Team
So far away… and yet so close!
We are still excited after the masterclass with Chef Dina Alsina Pérez, where we met the winners of the #CheesecakeChallenge: Judy (Australia), Alexandra (Romania) and Paula (from Canada, connected from Spain). A pastry celebration with a global accent.
Dina opened the doors of her bakery and left us…
Level:
Scoolinary Team
Tan lejos… ¡y al mismo tiempo tan cerca!
Todavía seguimos emocionados tras la masterclass con Chef Dina Alsina Pérez, donde conocimos a las ganadoras del #CheesecakeChallenge: Judy (Australia), Alexandra (Rumanía) y Paula (desde Canadá, conectada desde España). Una celebración pastelera con acento global.
Dina nos abrió las puertas de su obrador…
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Paula Hanna, Orsolya Csernák and 4 others5 Comments- View more comments
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Mercedes Minaya Palacios posted an update 10 months ago
Level:
Executive Chef
Chicken with roasted garlic sauce
Level:
Executive Chef
Pollo con salsa de ajos asados
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Sam Muir-Eatock posted an update 10 months ago
Hello everyone, yesterday I made the croissants from Antonio Bachour’s course. Though it did take a while to make 😅, the process was fun and exciting, and I enjoyed it very much.
We did have to improvise a makeshift cooling tray to leave the dough in the freezer overnight, but it worked quite well!
Maybe they don’t look perfectly uniform, but, to…
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Antonio Salvador Moreno Carretero posted an update 10 months ago
Level:
Executive Chef
Let’s go for a classic: “El flan de huevo”. I know that many will say that the flan does not have to have holes in it because if it does, it means that the mixture has been badly beaten, but I think it gives it its personality and you know that it is homemade. The photo on the left is of the flan I make; the one on the right I took from…
Level:
Executive Chef
Vamos a por un clásico: “El flan de huevo”. Sé que muchos dirán que el flan no tiene que tener agujeros porque si los tiene es que la mezcla ha sido mal batida, pero creo que le da su personalidad y se sabe que es casero. La foto de la izquierda es del flan que yo hago; la de la derecha la saqué de internet para enseñaros la diferencia. No…
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Jorge González Vidal posted an update 10 months ago
10 months ago (edited)
Kimchi of vegetables and paprika de la Vera
On the fourth day of the “Learning Route: New Cooking Techniques” I had to make kimchi.
This typical Korean preparation consists of a lactic fermentation of vegetables. The ingredients that I put in this vacuum packaging that should wait around 15-20 days fermenting are: water with rice flour,…
Kimchi de verduras y pimentón de la Vera
En la cuarta jornada de la “Ruta de Aprendizaje: Nuevas Técnicas de Cocina” me ha tocado elaborar un kimchi.
Esta elaboración típica coreana consiste en una fermentación láctica de verduras. Los ingredientes que metí en este envasado al vacío que debe esperar en torno a 15-20 días fermentando son: agua…
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Leshay posted an update 10 months ago
Homemade pasta.
Trying different versions and additions. Brown food does not lool as appetizing, but the taste is amazing. Once again played around with the plating. I usually add the pasta at the bottom and the protein on top, but the pasta is the hero of the dish so I switched it around and will not put the pasta at the bottom again.
Learning…
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Lana Mihajlović posted an update 10 months ago
Level:
Sous Chef
Roasted vegan stuffed peppers, a plant-based twist on a classic comfort dish.
The peppers are filled with a mixture of rice, hydrated soy flakes, grated carrot, sautéed onions and leeks. This simple combination transforms beautifully in the oven: the rice becomes tender and creamy, the vegetables caramelize, and the soy absorbs all the… Read more
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Sarah Thompson posted an update 10 months ago
Chilli peppers stuffed with cheese.
This was a recipe that I found very strange, but it totally works! And I learnt how to roast peppers on an open flame!
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Mercedes Minaya Palacios posted an update 10 months ago
10 months ago (edited)
Level:
Executive Chef
This is a proposal for Christmas.
Crunchy sobrassada de Mallorca with apple.
It has a delicious apple and cured cheese cream.
The apples are cut and browned in butter and oil for a few minutes, are placed in the form of millefeuille with its creamy cheese and apple.
They are placed on top of a crispy filo pastry.
The sobrasada is coated…
Level:
Executive Chef
Esta es una propuesta para Navidad.
Crujiente de sobrasada de Mallorca con manzana.
Lleva una crema de manzana y queso curado deliciosa.
Las manzanas están cortadas y doradas en mantequilla y aceite unos minutos, se colocan en forma de milhoja con su cremita de queso y manzana.
Se colocan encima de un crujiente de pasta filo.
La sobrasada se…
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Antonio Salvador Moreno Carretero posted an update 10 months ago
Level:
Executive Chef
With the permission of the Italians, I wanted to experiment with the world of tiramisu and embarked on a version that was very successful: “The Strawberry Tiramisu”. Today I would have decorated it differently, but there it is.
Level:
Executive Chef
Con el permiso de los italianos, quise experimentar con el mundo de los tiramisús y me embarqué en una versión que tuvo mucho éxito: “El Tiramisú de Fresas”. Hoy lo hubiera decorado de otra forma, pero ahí está.
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Leonardo Cartes posted an update 10 months ago
Triple chocolate sweet bread
Chocolate dough, bitter chocolate filling and nuts rested in homemade creme liqueur, chocolate glaze and nuts topping
Looking for an alternative to panettone I went through several doughs, several recipes, many cultures and traditions
I finally settled on the Argentinian panettone, a variant of the Italian panettone…Pan dulce de triple chocolate
Masa de chocolate, relleno de chocolate amargo y frutos secos reposados en licor de cremaet casero, glaseado de chocolate y topping de frutos secos
Buscando una alternativa para el panettone pasé por varias masas, varias recetas, muchas culturas y tradiciones
Finalmente me quedé con el pan dulce argentino, una…Translated from Spanish- View more comments
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Vanessa Macarro García posted an update 10 months ago
Today I came home from work and while I was making dinner I felt like making a delicious bread, delicious🤤 another day I will calculate better the time when I start to make it because I finished at 23h😂🤣.
Pues hoy llegando del trabajo y mientras hacía la cena me apeteció hacer un pan rico, rico🤤 otro día calculo mejor la hora en que empiezo a hacerlo que he terminado a las 23h😂🤣
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Carmen Sanchez Torezano posted an update 10 months ago
10 months ago (edited)
A great pastry recipe.
Una estupenda receta de pastelería.
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Lana Mihajlović posted an update 10 months ago
Level:
Sous Chef
Today is our family Serbian Slava and one of my main mission in the kitchen was all about trout.
Cleaning, filleting, and finally pan-frying each delicate piece until the skin turned perfectly crisp.
It was one of those tasks that looks simple from the outside, but asks for patience, focus, and a bit of respect for the fish itself. Thin fillets…
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Carlos Rodríguez Almazán posted an update 10 months ago
Shoyu Ramen with chicken broth and trotters, Chinese chive aromatic oil, garlic and sesame; alkaline noodles, ramen egg, chasu (bacon), shitake sautéed with soy and mirin, nori seaweed, Chinese chive and sesame.
Shoyu Ramen con caldo de pollo y manitas, aceite aromático de cebolleta china, ajo y sésamo; noodles alcalinos, huevo de ramen, chasu (panceta), shitake salteadas con soja y mirin, alga nori, cebolleta china y sésamo.
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