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Leshay posted an update 10 months ago
Amateur
Dinner is served. Chicken schnitzel with caramelized pumpkin and a pickled salad.
Played around with plating and different plate colours. Which plate colour do you prefer?
Judy Keegan, Lana Mihajlović and 4 others2 Comments- View more comments
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Sarah Thompson posted an update 10 months ago
I made pate with the little trimmings of rabbit and chicken livers. The taste is great, but the consistency is more like a meatloaf. What should I have added?
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Mercedes Minaya Palacios posted an update 10 months ago
Level:
Executive Chef
Toasted noodles with prawns and cuttlefish.
A good fumet. And the rest speaks for itself
Level:
Executive Chef
Fideos tostados con langostinos y sepia.
Un buen fumet Y el resto habla por si solo
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Angel Torres posted an update 10 months ago
Hello, I would like to extend my knowledge with you, I do not have many resources, do you support me?
Hola , quisiera extender mi conocimientos con ustedes , no cuento con muchos recursos , me apoyan?
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Antonio Salvador Moreno Carretero posted an update 10 months ago
Level:
Executive Chef
do you remember the grilled ear tacos that I presented in the #MexicanChallenge? I showed them to my chef and the head of the restaurant and we put them as a suggestion off the menu, well, this weekend they have been a success and have sold more than 300 tacos. I was very proud of them.
Level:
Executive Chef
¿Os acordáis de los tacos de oreja a la plancha que presenté en el #MexicanChallenge? Se los enseñé a mi jefe de cocina y al jefe del restaurante y los pusimos como sugerencia fuera de carta, pues bien, este fin de semana han sido todo un éxito y se han vendido más de 300 tacos. Ha sido un orgullo para mí.
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Beatriz Torija posted an update 10 months ago
Level:
Executive Chef
Work in progress… some pig’s trotters… they still have to cook for at least three hours. Then let them cool, debone, and press them in a bowl.
Level:
Executive Chef
Work in progress… marchando unas manitas de cerdo… aún tienen que cocer al menos tres horas. Luego dejar enfríar, deshuesar, y prensar en una tarrina.
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Judy Keegan posted an update 10 months ago
Last night’s dinner: Zucchini Pasta with Lemon–Pine Nut Pangrattato.
Sometimes the simplest dinners end up being the most satisfying! I tossed together a fresh zucchini “pasta” and topped it with a golden pangrattato made from toasted breadcrumbs, pine nuts, lemon zest, garlic and a little olive oil.
The zucchini stays lovely and tender, and that…
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Lana Mihajlović posted an update 10 months ago
Level:
Sous Chef
Tomorrow we celebrate our family’s Serbian slava, Saint Alimpije Stolpnik and with it comes one very special dish from the south of Serbia that you won’t often find elsewhere: pihtije od boba, a traditional fava bean terrine.
For those who may not be familiar with it, slava is a uniquely Serbian tradition, a family celebration dedicated to its…
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Daniela Duran posted an update 10 months ago
10 months ago (edited)
Cinnamon Cinnamon Rolls & Parmesan Cheese with Psitacho Frosting
Cinnamon Rolls de Canela y Queso Parmesano con Frosting de Psitachos
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Leshay posted an update 10 months ago
10 months ago (edited)
Amateur
Dinner is served. Ginger and basil pasta with a strong pecorino.
Have always loved making pasta and loved using the new tips and tricks I learned in pasta making and traditional pasta course.
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Jorge González Vidal posted an update 10 months ago
10 months ago (edited)
Christmas cake with beer and berries.
Well, I have already made the first test for this year’s Christmas cake, incorporating a German raspberry beer that really gives it a delicious touch.
The roscón has the typical dough with its orange blossom aroma, but also with cocoa and Moderna lager.
For the filling I prepared a raspberry beer namelaka and…
Roscón de Navidad de cerveza y frutos rojos.
Pues ya elaboré la primera prueba para el roscón de navidad de este año, incorporando una cerveza alemana de frambuesa que realmente le da un toque riquísimo.
El roscón lleva la masa típica con su aroma de azahar, pero también con cacao y cerveza rubia artesanal.
Para el relleno preparé una…
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María del Mar Díaz Cejas posted an update 10 months ago
The dish is not correct, but the taste of the marinade was very, very tasty 🤌🏻
El emplatado no es correcto, pero el sabor del escabeche era muy muy rico 🤌🏻
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Mercedes Minaya Palacios posted an update 10 months ago
Level:
Executive Chef
Preparing molds for Christmas, the fillings are already thought of.
I still have to improve them
Level:
Executive Chef
Preparando moldes para Navidad, los rellenos ya están pensados.
Aún tengo que mejorarlos
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Carolina Alvarez Santín posted an update 10 months ago
10 months ago (edited)
#DonutChallenge
Profile: Amateu
Course: “Donuts ” Richard Bies
Title: “Olor a primavera” or “Como engordé 3 kg antes de Navidad” I like you to choose the one that best suits you.
Ingredients: those of the basic donut recipe + a little bit of hazelnut paste. For the glaze, icing sugar and tangerine juice. To decorate, hazelnut crunch and…
#DonutChallenge
Perfil: Amateu
Curso: “Dónuts “ Richard Bies
Titulo: “Olor a primavera” o “Como engordé 3 kg antes de Navidad” Me gusta que elijáis el que mejor encaje con cada uno.
Ingredientes: los de la receta de donut basica + un poquito de psta de avellana. Para el glaseado, azucar glass y zumo de mandarina. Para decorar, crocanti de…
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Diana Vinces posted an update 10 months ago
Level:
Stagier
Esta temporada me ha dado por explorar el mundo de las tartas vintage, y la verdad… ¡me está encantando!
Aquí les dejo la tarta que preparé este fin de semana: colores rosa, volantes, flores y ese toque nostálgico que siempre alegra la vista.
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