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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.
Raquel Méndez, Kim pho and 14 others10 Comments- View more comments
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Estefania Lozano Ragel posted an update 10 months ago
Level:
Sous Chef
The other day I made a dinner with some friends to celebrate the beginning of Christmas, I made a leg of wild boar in the oven, I only have a picture of when I was preparing it, and in the oven because later I did not have time to take a picture, because they devoured it in no time, I also made some desserts like the Tarte de la Viña…
Level:
Sous Chef
El otro dia hice una cena con unos amigos para celebrar el inicio de la Navidad, hice una pata de jabali al horno, solo tengo foto de cuando estaba preparandola, y en el horno porque despues no me dio tiempo a hacerle foto, ya que la deboraron en nada, Tambien hice unos postres como la Tarta de la Viña (San Sebastia), hice unas tartaletas…
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Sarah Thompson posted an update 10 months ago
Rabbit Mole
A Mexican colleague gave me a jar of black mole paste. I loosened it with chicken stock and tomatoes, and added all the little bits of rabbit meat I had taken off the carcass. Served with nachos.
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Judy Keegan posted an update 10 months ago
🍋✨ STOP SCROLLING ✨🍋
Today I whipped up the simplest little gluten-free lemon loaf… and honestly? I was NOT prepared for the level of ZING this thing brings.
Like—one minute you’re mixing humble ingredients, the next you’re standing in your kitchen questioning whether you’ve just unlocked the secret to happiness.
This loaf is soft, bright,…
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Antonio Salvador Moreno Carretero posted an update 10 months ago
Level:
Executive Chef
How good is my rice pudding cake, the decoration with stencil and cinnamon.
Level:
Executive Chef
Qué buena está mi tarta de arroz con leche, la decoración con plantilla y canela.
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Beatriz Torija posted an update 10 months ago
Level:
Executive Chef
Doing some tests… ratatouille with vegetables, with fried potatoes and an egg cloud on top. I’ve done it on other occasions, and I have to say that this time is not the best. I have gone a little time in the oven and the yolk has been made of more 🤷♀️ Even so it is very tasty all in flavor
Level:
Executive Chef
Haciendo unas pruebas… pisto con verduras, con patatas fritas y un huevo nube por encima. Ya lo he hecho en otras ocasiones, y he decir que esta vez no es la que mejor ha quedado. Se me ha ido un poco el tiempo del horno y la yema se ha hecho de más 🤷♀️ Aún así está muy rico todo de sabor
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Leshay posted an update 10 months ago
Amateur
My pasta January 2024. Cannot wait to test my new knowledge from the fresh pasta course to see how I can improve my favourite dish.
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Juan Carlos SERRANO MUELA posted an update 10 months ago
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Lana Mihajlović posted an update 10 months ago
Level:
Sous Chef
Today I made a true Sunday classic… roasted chicken drumsticks and thighs with potatoes, carrots, peppers, and onions. Everything came together in that familiar, comforting aroma that feeds both the soul and the appetite. Simple, warm, and exactly how a Sunday should feel.
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Daniela Duran posted an update 10 months ago
10 months ago (edited)
Roscon de Reyes filled with coconut-flavored pastry cream
Roscon de Reyes relleno de crema.pastelera sabor coco
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Mercedes Minaya Palacios posted an update 10 months ago
Level:
Executive Chef
Roasted peppers in air fryer
25 minutes at 200*
Level:
Executive Chef
Pimientos asados en air fryer
25 minutos a 200*
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Sarah Thompson posted an update 10 months ago
Rabbit and Caramelised Onion Puff Pies
These pies turned out absolutely delicious, but mostly because of the caramelised onion. What could I do to bring out the rabbit flavour?
I used some livers because I had them left over, but they didn’t influence the taste. During stuffing I removed some of the potato. Perhaps just rabbit and onion would…
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Antonio Salvador Moreno Carretero posted an update 10 months ago
Level:
Executive Chef
The other day a friend gave me a free-range chicken, one of those raised with corn, a yellow chicken full of flavor, and I took advantage of it to make a chicken stew with potatoes, which I am very good at making and, in addition, with these cold days, I feel like spoon dishes.
Level:
Executive Chef
El otro día una amiga me regaló un pollo de corral, de los criados con maíz, un pollo amarillo y lleno de sabor, y lo aproveché para hacer un guiso de pollo con patatas, que se me da muy bien hacerlo y, además, con estos días de frío, apetece platos de cuchara.
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Fabrizio Vindigni posted an update 10 months ago
10 months ago (edited)
“Happy bday my friend! What do you wish for your special day?”
“Cook me something!”
🤐
Okay then.
7 courses dinner featuring this menu:
Amuse bouche 1: Strawberry grape jam, oysters, black kale powder, fermented lemon, burnt onion, herbs. To drink: gin oyster (a gin tonic made with oyster water)
Amuse 2: mushrooms (Hydnum repandum, Clitocybe…
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Diana Patricia Caro de Wam posted an update 10 months ago
10 months ago (edited)
A yule log made in my tiktok LIVE.
Un tronco navideño hecho en mi LIVE de tiktok.
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