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Judy Keegan posted an update 10 months ago
10 months ago (edited)
Today, I thought I would try my hand at blending my own gluten free flour mix and baking a loaf of bread. The recipe I chose was one of the internet, it caught my attention because its a no rise recipe. You just combine all your ingredient into a bowl, mix it all up, wait 10 minutes the place the bough/ batter into a prepared loaf tin,…
Lana Mihajlović, Mercedes Delgado de Miguel and 3 others2 Comments- View more comments
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Salmabi Kutty posted an update 10 months ago
#CheesecakeChallenge
I’m an amateur baker, and this was actually my first cheesecake! Yesterday, I faced quite a few challenges, especially with the oven temperatures. The oven took about 20 to 40 minutes to cool down between the two temperature settings, which definitely caused some panic. But I managed to figure it out, and in the end, the…
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Дмитро Хома posted an update 10 months ago
Vegan gluten free croisant
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Beatriz Torija posted an update 10 months ago
Level:
Executive Chef
I continue to use quince in a savory version. I repeat with chicken, although in a different preparation. Instead of tajine, with Moroccan spices, I have opted for a traditional roast chicken with quince. It turned out delicious 😋😋😋😋😋😋😋.
Level:
Executive Chef
Sigo dando salida al membrillo en versión salada. Repito con pollo, aunque en una elaboración diferente. En lugar del tajine, con especias marroquíes, he optado por un pollo asado tradicional con membrillo. Ha quedado delicioso 😋😋😋
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Fabrizio Vindigni posted an update 10 months ago
Tonight i had to work and i could not get up from my desk. What about the dinner?
It’s not a problem when you fiancee can fry some good fish ❤️
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Mercedes Delgado de Miguel posted an update 10 months ago
Level:
Sous Chef
Vegan Chocolate Cake.
Vegan Chocolate Cake and Chocolate Cream.
The chocolate cream is from the Bases of Vegan Pastry Course.
The cream is fantastic, I loved it. In my case I added a little brown sugar to soften the bitter touch of 70% chocolate.
It is decorated with spatula and stencil and golden touches.
I made it to celebrate the…
Level:
Sous Chef
Tarta de Chocolate Vegana.
Bizcocho de Chocolate Vegano y Crema de Chocolate.
La crema de chocolate es del Curso Bases de la Pastelería Vegana.
La crema es fantástica,me ha encantado. En mi caso le añadí un poco de azúcar moreno para suavizar el toque amargo del chocolate del 70%.
Está decorada con espátula y con stencil y toques dorados.
La hice…
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Mercedes Minaya Palacios posted an update 10 months ago
10 months ago (edited)
Level:
Executive Chef
Tuille, made to decorate some dishes
Flour, oil and water and then in molds straight into the oven
Level:
Executive Chef
Tuille, hechos para decorar unos platos
Harina, aceite y agua y luego en moldes directo al horno
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Juan José Orta Hernández posted an update 10 months ago
10 months ago (edited)
mango #Cheesecake
#Cheesecake de mango
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Jorge González Vidal posted an update 10 months ago
Stuffed sea bass log
In the second week of the learning route I had to cook under vacuum, which I had never done before, following Tony Botella’s guidelines, who prepared a sea bass trunk stuffed with spinach and pistachios.
I modified the stuffing and added Iberian pork shoulder and boiled egg, and the truth is that both the point of the fish…
Tronco de lubina relleno
En la segunda semana de la ruta de aprendizaje he tenido que cocinar al vacío, que nunca lo había hecho, siguiendo las pautas de Tony Botella, que elaboró un tronco de lubina relleno de espinacas y pistachos.
Yo modifiqué el relleno y le metí paleta de cebo ibérico y huevo cocido, y la verdad que tanto el punto del…
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Nerea Maiztegi Santillán posted an update 10 months ago
#CheesecakeChallenge
My cheesecake is gorgonzola, with a buttery cookie base.
I like it to be curdled but very creamy, it’s my favorite spot 😋.
#CheesecakeChallenge
Mi cheescake es de gorgonzola, con una base de galleta con mantequilla.
Me gusta que este cuajada pero muy cremosa, es mi punto favorito 😋.
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Paula Hanna posted an update 10 months ago
This is my version of the classic Tarta la Viña (on the left), served with a little fruit coulis. It is creamy and light, as I use a mixture of cream cheese and mascarpone. I co-own a small restaurant with a no-waste policy, so if we have leftover cheesecake it is never thrown out. Instead we turn it into a new dessert, a base of moist but…
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federico machelett posted an update 10 months ago
Hi, how are you? for the #CheesecakeChallenge I owe you the photo of the cut! It is Japanese cheesecake Gluten Free version with oat flour, almond flour and starch, orange juice and orange zester and a touch of xanthan gum, baked in a bain-marie oven. Maintain the characteristic fluffiness of Japanese cheesecake and moisture.
Professional
Hola como están!!? para el #CheesecakeChallenge les debo la foto del corte! ya que era un pedido. Es cheesecake Japones versión Gluten Free con harina de avena, harina de almendras y almidón, jugo y zester de naranja y un touch de goma xantica, cocinado en horno a baño de maría. Logre mantener la esponjosidad característica del cheesecake…
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Paula Mora posted an update 10 months ago
10 months ago (edited)
sablé cake filled with chestnut brownie, chestnut cream and milk chocolate mousse dipped in chocolate icing! 🍫
#chocolate #cake #chestnut #pastry #chocolatecake #mousse
¡Tarta sablé rellena de brownie con castañas, crema de castañas y mousse de chocolate con leche bañado en glaseado de chocolate! 🍫
#chocolate #pastel #castañas #pastry #chocolatecake #mousse
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Carmela Vetere posted an update 10 months ago
#CheesecakeChallenge This is my interpretation of cheesecake😊.
Sweet and salty squid cheesecake.
I created it for a squid-based dish competition in Ibiza and I surprised everyone by presenting a squid cheesecake. Crunchy base with nuts and squid ink. Mix of cheeses such as cream cheese, Mascarpone and fresh Italian ricotta. Lime reduction with…
#CheesecakeChallenge Esta es mi interpretación de cheesecake😊
Cheesecake dulce y salada de calamares.
La creé para una competición de platos a base de calamares en Ibiza y yo sorprendí todo el mundo presentando una cheesecake de calamares. Base crujiente con frutos secos y tinta de calamar. Mix de quesos como, queso crema, Mascarpone y ricotta…
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Antonio Salvador Moreno Carretero posted an update 10 months ago
Level:
Executive Chef
You have to see how homemade muffins can become a delicacy.
Level:
Executive Chef
Hay que ver cómo unas magdalenas caseras se pueden convertir en una delicia.
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