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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…
Kim pho, Leshay and 4 others13 Comments- View more comments
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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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Beatriz Torija posted an update 10 months ago
10 months ago (edited)
Level:
Executive Chef
With a tomato sauce with onion, zucchini, mushrooms, bacon, and fresh basil…. Today we have improvised this pasta dish. There are days when my body asks me for pasta, whatever form it takes, does it happen to you? 🍝
Level:
Executive Chef
Con una salsa de tomate con cebolla, calabacín, setas, bacon y albahaca fresca… Hemos improvisado hoy este plato de pasta. Hay días que el cuerpo me pide pasta, sea de la forma que sea, ¿Os pasa? 🍝
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Leshay posted an update 10 months ago
10 months ago (edited)
Amateur
Had so much fun making this red velvet cake from Leonardo Espinoza with a soft lemon fudge filling.
Made a mascarpone vanilla topping from Aurélie Collomb Clerc.
Tastes bland and needs something to make it special. It looks beautiful, but the taste is lacking. I don’t know what to change.
Update: After 20 hours in the fridge the taste…
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Lana Mihajlović posted an update 10 months ago
Level:
Sous Chef
Today I treated myself with one of those desserts that smell like childhood, Saturdays, and peace of mind. I made baked crêpes filled with sweet cheese, arranged them like a little edible mosaic, and poured rich sweet cream over the top, which turned into the most perfect, velvety crust in the oven.
To finish it off, I added a touch of…
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Vanessa Macarro García posted an update 10 months ago
#DonutChallenge
Amateur
White chocolate cream filled donut with raspberry lavender glaze.
Passion fruit cream filled donut with vanilla bean glaze.
Classic vanilla donut.
Pistachio and candied lemon donut.
An assortment of donuts, the pistachio and lemon one made me curious about the combination and I was right because they are refreshing…
#DonutChallenge
Amateur
Dónut relleno de crema de chocolate blanco con glaseado de frambuesa y lavanda.
Dónut relleno de crema de fruta de la pasión con glaseado de vaina de vainilla.
Dónut de vainilla clásica.
Dónut de pistacho y limón confitado.
Un surtidito de dónuts, el de pistacho y limón me creó curiosidad por la combinación y acerté porque…
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Vanessa Macarro García posted an update 10 months ago
Well today I made the doughnuts, the truth is that I enjoyed making the dough, the glazes and the fillings, they are very rich, not because I ate them, but I had to try all the elaborations and some doughnut hole has also fallen in combat🤣.
Pues hoy hice los dónuts, la verdad que me ha gustado hacer la masa, los glaseados y los rellenos, están muy ricos, no porque los haya comido, pero he tenido que probar todas las elaboraciones y algún agujero de dónut también ha caído en combate🤣
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Pierre Van-Cleemput posted an update 10 months ago
Sushi is not prepared, it is shared.
An intimate dinner, a fire lit in every detail.
El sushi no se prepara, se comparte.
Una cena íntima, un fuego encendido en cada detalle.
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Antonio Salvador Moreno Carretero posted an update 10 months ago
Level:
Executive Chef
We continue with the tapas. This time it is the turn of one of the most famous of the bars in the area, the “magra con tomate”. A very popular tapa and that, well done, is very good. At home, I usually serve it with some good french fries. In addition, I share with you a trick to remove the acidity of the tomato: many people add sugar,…
Level:
Executive Chef
Seguimos con las tapas. Esta vez le toca a una de las más famosas de los bares de la zona, la “magra con tomate”. Una tapa muy socorrida y que, bien hecha, está muy buena. Habitualmente yo, en casa, la acompaño de unas buenas patatas fritas. Además, os comparto un truco para quitar la acidez del tomate: mucha gente le añade azúcar, pero…
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Judy Keegan posted an update 10 months ago
#DonutChallenge
My Gluten Free Raspberry Jam Filled Doughnuts
Advanced Amateur
For this challenge, I wanted to take the classic jam doughnut and turn it into something boldly seductive — soft, golden, cinnamon-kissed shells hiding a glossy burst of homemade jam (made using a recipe from the jams course). These donuts had big expectations to live…
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Leonardo Cartes posted an update 10 months ago
Easter Bread
We are in the Christmas season, in many places in the world sweet breads are made, breads that we only see during this season
In chile there is something called “pan de pascua”, a bread that I hate for no specific reason, so it is also a saturated market, everyone makes that bread and that led me to look for alternatives that…
Pan de Pascua
Estamos en época navideña, en muchos lugares del mundo se hacen panes dulces, panes que sólo vemos en esta temporada
En chile existe algo llamado “pan de pascua”, un pan que detesto sin razón específica, así también es un mercado saturado, todos hacen ese pan y eso me llevó a buscar alternativas que no fueran en panettone ya que…
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Jorge González Vidal posted an update 10 months ago
Potato and salmon timbale with orange sauce
Easy to make and very rich recipe with its boiled potatoes, barely marked salmon and an orange sauce.
All sprinkled with orange zest 🍊 and parsley.
Timbal de patatas y salmón con salsa de naranja
Receta fácil de elaborar y muy rica con sus patatas cocidas, el salmón apenas marcado y una salsa de naranja.
Todo ello espolvoreado con ralladura de naranja 🍊 y perejil.
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Lana Mihajlović posted an update 10 months ago
Level:
Sous Chef
That moment when your partner takes you out for a sweet treat at the end of a long work week, and you accidentally discover a new winter obsession… chestnut cake.
What landed on my plate was pure winter comfort… a smooth, dense slice of chestnut purée enriched with cocoa, topped with a warm, velvety sauce and finished with chocolate…
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Mercedes Delgado de Miguel posted an update 10 months ago
10 months ago (edited)
Level:
Sous Chef
We continue with roscones.
This one has the same type of dough as the previous one but in this case I infused the milk with coffee beans.
It is filled with a vegan chocolate ganache and decorated with 70% chocolate with a little coconut oil and cocoa nibs
Level:
Sous Chef
Seguimos con roscones.
Éste lleva el mismo tipo de masa que el anterior pero en este caso la leche la infusioné con granos de café.
Va relleno con una ganache vegana de chocolate y decorado con chocolate del 70% con un poco de aceite de coco y nibs de cacao
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Level:
Scoolinary Team
🎉 Antonio Salvador Moreno Carretero has reached Stagier level! 👨🍳✨ @cecu6669hotmail-com
Last December 2 he took another step in his journey within the community, and we didn’t want to stop congratulating him for everything he contributes every day.
Antonio not only shares creative and versatile dishes, but reflects the best of this community:…
Level:
Scoolinary Team
🎉 ¡Antonio Salvador Moreno Carretero ha alcanzado el nivel Stagier! 👨🍳✨ @cecu6669hotmail-com
El pasado 2 de diciembre dio un paso más en su recorrido dentro de la comunidad, y no queríamos dejar de felicitarlo por todo lo que aporta cada día.
Antonio no solo comparte platos creativos y versátiles, sino que refleja lo mejor de esta comunidad: la…
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