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Sol Damiani posted an update 10 months ago
10 months ago (edited)
Level:
Scoolinary Team
do you work in the world of wine? 🍷Your voice matters.
For the first time, the wine sector will have real data on how those who make it possible feel.From Happyforce, together with the Foundation for Wine Culture, The Wine Studio, The Human Studio and Barcelona Wine Week, we have launched the 1st Study on happiness in the wine sector.
A…
Level:
Scoolinary Team
¿Trabajas en el mundo del vino? 🍷Tu voz importa.
Por primera vez, el sector del vino contará con datos reales sobre cómo se sienten quienes lo hacen posible.Desde Happyforce, junto con la Fundación para la Cultura del Vino, The Wine Studio, The Human Studio y Barcelona Wine Week, hemos lanzado el 1er Estudio sobre la felicidad en el sector del…
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Stephanie Marrero posted an update 10 months ago
#donutchallenge
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Sara Bertuglia posted an update 10 months ago
Chocolate chips cookies
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Antonio Salvador Moreno Carretero posted an update 10 months ago
Level:
Executive Chef
Spain has many restaurants, but it also has many tapas bars. I think that the tapas is a concept that, more than eating, which is also a way of social life; you go out with some friends, you drink some wines and order a selection of tapas, you try 2 types of croquettes, you try some bravas, the octopus a la cartagenera was to die for and so…
Level:
Executive Chef
España tiene muchísimos restaurantes, pero también tiene muchos bares de tapas. Creo que la tapa es un concepto que, más que alimentarse, que también, es una forma de vida social; sales con varios amig@s, tomáis unos vinos y pedís una selección de tapas, que si pruebas 2 tipos de croquetas, que si pinchas unas bravas, que el pulpo a la…
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Edith Mercier posted an update 10 months ago
Inspired to make kombucha with this course “fermented drinks”. Now playing with garden flavours. Blueberry-tulsi and cranberry- sage!
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Beatriz Torija posted an update 10 months ago
Level:
Executive Chef
This was my dinner today: vegetable soup and rice noodles with gyozas
A quick improvisation halfway between home cooking and prepared food.
I chopped spring onion, carrot, zucchini, turnip and green beans. I sautéed them with sesame oil and added chicken broth (one brick). I salted with soy and added pepper. It was cooked for 15 minutes and at…
Level:
Executive Chef
Esta ha sido mi cena de hoy: sopa de verduras y fideos de arroz con gyozas
Una improvisación rápida a medio camino entre la cocina casera y la comida preparada.
He picado cebolleta, zanahoria, calabacín, nabo y judías verdes. Las he salteado con aceite de sésamo y he añadido caldo de pollo (un brick). He salado con soja y puesto a punto de…
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Judy Keegan posted an update 10 months ago
10 months ago (edited)
I had to go yesterday, at making some nougat. I followed the recipe, to the letter, bringing the honey and sugar mixture to the temperature stated in the recipe.
I am a little dissapointed because the nougat is really soft. I have left it for 24 hours to see if it firmed up as stated but it hasn’t. The only thing i can think of what went wrong is…
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Leshay posted an update 10 months ago
I have been playing around with cinnabons for the past few months, but the scoolinary video kicked my skill up a notch. Not all recipes are written equal.
Had so much fun and they are absolutely delicious. Still struggling with food photography, but all in all pretty happy and very proud.
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alexa’s bakies posted an update 10 months ago
Rainbow macarons 💕
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Jorge González Vidal posted an update 10 months ago
10 months ago (edited)
Smoked lamb bruschetta
Continuing one more week with the “Learning Route: New Cooking Techniques” I prepared a smoked lamb following Cristiano Tomei’s instructions in his course of Tuscan Italian Cooking.
The recipe calls for slices of bread brushed with rosemary crushed with water and salt and toasted in the oven. On top is the lamb,…
Bruschetta de cordero ahumado
Continuando una semana más con la “Ruta de Apredizaje: Nuevas Técnicas de Cocina” preparé un cordero ahumado siguiendo las indicaciones de Cristiano Tomei en su curso de Cocina Italiana de la Toscana.
La receta lleva unas rebanadas de pan pinceladas con romero triturado con agua y sal y tostadas en el horno. Encima…
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Mercedes Minaya Palacios posted an update 10 months ago
10 months ago (edited)
Level:
Executive Chef
Tuna Tartar
The ingredients for this delicious dish are:
Tuna very thinly cut and not crushed
A tablespoon of Dijon mustard, a tablespoon of old mustard, the same of sesame oil, finely chopped red onion and gherkin, chives, Himalayan pink salt, yolk cured in soy for a few minutes and chili strands to decorate.
I hope you like it because it…
Level:
Executive Chef
Tartar de atún
Los ingredientes para este rico plato son:
El atún muy fino y sin aplastar cortado
Una cucharada de mostaza de Dijon, una cucharada de mostaza antigua, lo mismo de aceite de sésamo, cebolla morada y pepinillo finamente picado, cebollino, sal rosa del Himalaya, yema curada en soja unos minutos y filamentos de Chile para…
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Antonio Salvador Moreno Carretero posted an update 10 months ago
Level:
Executive Chef
I say that work colleagues also have the right to eat. Rice with Iberian secret and vegetables finished in the Hosper.
Level:
Executive Chef
Que digo yo que los compañeros del trabajo también tienen derecho a comer. Arroz de secreto ibérico y verduritas terminado en el Hosper.
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Ernesto posted an update 10 months ago
Saint Honore
developed with a puff pastry base, a disc of choux pastry, a bowl with Chiboust cream and profiteroles edges with caramel and filled with the same cream
Saint Honore
desarrollada con una base de hojaldre, un disco de pasta choux , cubieta con crema Chiboust y bordes de profiteroles con caramelo y rellenos con la misma crma
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Lana Mihajlović posted an update 10 months ago
Level:
Sous Chef
Meatballs in Tomato Sauce with Beans
Today I made meatballs in tomato sauce, but in a version that gives the dish more depth and texture. Instead of the usual side of mashed potatoes, I combined the beans directly with the sauce.
The meatballs were first nicely seared to keep them juicy, then simmered in an aromatic tomato sauce filled with…
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Beatriz Torija posted an update 10 months ago
Level:
Executive Chef
Some time ago I prepared some green beans with clams for a challenge, the green, if I remember correctly. It was still warm. This is the homemade version of a dish that is ideal to combat the cold, and warm the soul 💖.
Level:
Executive Chef
Hace tiempo preparé unas alubias verdinas con almejas para un reto, el green, si no recuerdo mal. Aún hacía calor. Esta es la versión casera de un plato que es ideal para combatir el frio, y calentar el alma 💖
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