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Gemma Rosés posted an update 9 months ago
Beatriz Torija, Lana Mihajlović and 3 others1 Comment- View more comments
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Judy Keegan posted an update 9 months ago
9 months ago (edited)
Ok so the brisket was a little over cooked but the flavour was exceptional. I will be trying it again soon.
I really didnt like the mac and cheese. But once again its all personal taste. The bean salad I had to substitute a four bean mix instead of white beans.
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Jorge González Vidal posted an update 9 months ago
Brochetas de pollo, cherrys y fresas.
Todo a la plancha, colmado con semillas de sésamo. Una mezcla muy rica. 😍
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Ahmed Sapra posted an update 9 months ago
Italian pizza recipe for all chefs to learn 👨🍳👨🍳👨🍳
Basic ingredients:
- 1 kg white flour
- 700 ml cold water
- 2 g yeast
- 25 g salt
- 10 g olive oil
Fermentation: 24 hours 👨🍳👨🍳
Best regards!
#chife_sapra
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Judy Keegan posted an update 9 months ago
9 months ago (edited)
Brisket in the smoker. Hopefully it will be delicious.
I am following Bryan’s Brisket recipe. The beans and macaroni and cheese will be sides and i will prepare them later. I am loving learning about American bbq. Its a bit different to the classic Australian Bbq, which I think you guys call it grilling. No shrimp on the barbie here!
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Kevin Godbee posted an update 9 months ago
9 months ago (edited)
Adobo Arequipeño (Pork Stew with Rocoto & Chicha). Orange Glazed Sweet Potatoes.
Adobo Arequipeño originated in the Cayma district of Arequipa, Peru, around 1525, evolving from an early blend of chicha de jora (corn beverage), vinegar, and spices used as a marinading and cooking liquid for pork. This traditional pork stew is now a signature dish…
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Maloles Muñoz posted an update 9 months ago
9 months ago (edited)
Level:
Executive Chef
Camembert Jardín de Higos y Brotes
Sabores dulces, frescos y aromáticos que desde luego no te dejan indiferente. Lo preparé hace un par de dias con lo que tenia por casa. El resultado no nos pudo gustar mas😉
Camembert, higos frescos, brotes de girasol, cebollino, albahaca, aove temprano, sirope de ágave, sal negra, frambuesa liofilizada, polvo…
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Lana Mihajlović posted an update 9 months ago
Level:
Sous Chef
The Spiral of Flavor
Sometimes food is born from the play between warmth and crispness, between olive oil melting into the dough and sesame seeds whispering their bittersweet story. In this spiral, puff pastry becomes a book, each layer a page, each crust a tale.
Inside, life in full rhythm: spicy minced meat breathing fire, roasted mushrooms…
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Beatriz Torija posted an update 9 months ago
9 months ago (edited)
Level:
Executive Chef
#BarbecueChallenge
Paleta de cerdo Bryan Furman
Esta receta de Bryan Furman del curso ‘Barbacoa Americana’ es pura magia. No puedo estar más contenta de haberme lanzado a preparar esta pieza, porque el resultado es, sencillamente, increíble. Un sabor ahumado intenso, potente, una carne jugosa y tierna, el sabor del adobo, con notas…
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Ahmed Sapra posted an update 9 months ago
Ingredients:
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- ½ cup water (optional)
- Juice of ½ lemon (optional)
- A little honey (optional)
Instructions:
- Wash and chop the carrots and celery.
- Blend with water until smooth.
- Add lemon juice and honey if desired.
- Strain for a smoother juice (optional).
- Serve immediately for maximum nutrients.
💡…
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Kevin Godbee posted an update 9 months ago
Tofu & Ikura Chawanmushi for Sunday brunch accompanied by Shimeharitsuru Jun Junmai Ginjo Sake
Eggs, dashi, soy sauce, mirin, and salt for the custard base with tofu set inside and topped with soy-marinated salmon roe from Hokkaido.
For the sake, Gohyakumangoku rice is polished down to 50%, and fermented very slowly at low temperatures,…
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Mercedes Delgado de Miguel posted an update 9 months ago
Level:
Stagier
Panecillos Caseros.
Llevan Tang zhong,Masa Madre,Levadura,Miel, Harina,Agua,Sal y Aceite de Oliva.
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Orsolya Csernák posted an update 9 months ago
9 months ago (edited)
Level:
Stagier
✨ #BarbecueChallenge – Last Minute 🌱🍅🥒
I wasn’t sure if I could take part in this challenge. This summer has been all about vegetables from our garden and, honestly, we haven’t even thought about eating meat… certainly not steak.
So, I hope you don’t mind that my contribution is 100% freshly harvested and grilled vegetables: different kinds… Read more
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Antonio Salvador Moreno Carretero posted an update 9 months ago
Level:
Sous Chef
Mira que me gusta a mí un guiso de pollo con patatas, aunque sea verano.
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Mercedes Minaya Palacios posted an update 9 months ago
Level:
Executive Chef
Pestiños con miel.
Harina, vino blanco un vasito, azúcar, matalauva, aceite de oliva, miel dejada reducir para el baño del pestiño.
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