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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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Judy Keegan posted an update 10 months ago
Cheesecake Challenge Entry #3: The Rhonda Gelée Tart
For my third—and most heartfelt—entry into the #CheesecakeChallenge, I’m presenting something a little different: The Rhonda Gelée Tart, a no-bake cheesecake that brings together classic technique, clean finishes, and a few unexpected twists that make it truly my own.
A Cheesecake with a…
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Lana Mihajlović posted an update 10 months ago
Level:
Sous Chef
Today I made an Istrian-style goulash with homemade pasta, a dish I first tried a few years ago when I was visiting a friend in Croatia. I remembered it the other day and couldn’t get it out of my head and I finally decided to make it myself. So yesterday I called him and asked him to send me the recipe.
It’s a simple, cozy kind of meal… a…
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Beatriz Torija posted an update 10 months ago
Level:
Executive Chef
Chanterelles, part 2. Potatoes stewed with chanterelles.
The other day I cooked the smallest chanterelles on the grill, with garlic and parsley. And with the rest, larger ones, I made a potato stew. It is a delight, a perfect dish for cold days like the ones we have here these days.
Level:
Executive Chef
Níscalos, parte 2. Patatas guisadas con níscalos.
El otro día cociné los níscalos más pequeñitos a la plancha, con ajo y perejil. Y con el resto, más grandes, he hecho un guiso de patatas. Es una delicia, un plato perefecto además para días frías como los que tenemos por aquí estos días.
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mauricio santiago posted an update 10 months ago
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Sol Damiani posted an update 10 months ago
10 months ago (edited)
Level:
Scoolinary Team
💥 New online course: Dubai style chocolate 💥 Luxury, precision and absolute brilliance.
Explore a style of chocolate making that combines advanced technique and contemporary design for results that dazzle.
✨ Learn how to transform chocolate into art and make a difference in your professional showcase.👉 Here is the English version of this course: …
Level:
Scoolinary Team
💥 Nuevo curso online: Chocolate estilo Dubái 💥 Lujo, precisión y brillo absoluto.
Explora un estilo de chocolatería que combina técnica avanzada y diseño contemporáneo para resultados que deslumbran.
✨ Aprende a transformar el chocolate en arte y a marcar la diferencia en tu vitrina profesional.👉 Aquí puedes consultar la versión en inglés de…
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Fabrizio Vindigni posted an update 10 months ago
Archive Photo:
Tuna, wild asparagus, pleurotus, zucchini roll with goat cheese, wild herbs cream, porcini broth, seasonal flowers
Peace ✌🏼
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Óscar J. González Hernández posted an update 10 months ago
Roscón with Daniel Álvarez’s recipe. It is spectacular, but making half of the recipe, for the dough to be as elastic as his, you would need approximately 100g more flour. I have preferred to put a little less, because although it is very sticky, after passing through the refrigerator, it does not work badly. If you have any suggestions, I will…
Roscón con receta de Daniel Álvarez. Queda espectacular, pero haciendo mitad de la receta, para que la masa quede tan elástica como la suya, necesitaría aproximadamente 100g más de harina de fuerza. Yo he preferido ponerle un poco menos, porque aunque queda muy pegajosa, después de pasar por la nevera, no se trabaja mal. Si tenéis alguna…
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Mercedes Minaya Palacios posted an update 10 months ago
Level:
Executive Chef
Butter cookies
It is from Elena Adell’s course
This time my little one has helped me a lot, they are for a pajama party, they are delicious, the girls decorated them and it will be a great entertainment
Level:
Executive Chef
Galletas de mantequilla
Es del curso de Elena Adell
En esta ocasión me ha ayudado mucho mi pequeñaja, son para una fiesta de pijamas, están deliciosas, las decoraban las niñas y será todo un entretenimiento
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Noemi sodano posted an update 10 months ago
Cinnamon roll
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Jorge González Vidal posted an update 10 months ago
10 months ago (edited)
CREAMY IDIAZABAL CHEESECAKE
#CheesecakeChallenge 🧀
Level: Amateur
For this last Challenge I have chosen to make a creamy cheesecake with Idiazábal cheese, one of the treasures of the gastronomy of our country, with protected designation of origin and produced in the Basque Country and Navarra, made with raw milk from Latxa sheep.
Seeing the level…
TARTA DE QUESO CREMOSA IDIAZÁBAL
#CheesecakeChallenge 🧀
Nivel: Amateur
Para este nuevo Challenge he optado por realizar una tarta de queso cremosa con el queso Idiazábal, uno de los tesoros de la gastronomía de nuestro país, con denominación de origen protegida y que se produce en el País Vasco y Navarra, elaborado con leche cruda de oveja Latxa.…
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Francisco Javier Escobar Santaella posted an update 10 months ago
VII Contest of the Gastronomic Brotherhood of Rabo de Toro cordobés, 1st prize, held last Saturday 22nd at the Victoria Market.
Respecting the classic recipe and origins of this dish so typical of our town.
VII Concurso de la Cofradía Gastronomica del Rabo de Toro cordobés, 1 er premio, celebrado el pasado sábado 22 el el Mercado Victoria.
Respetando la receta clásica y origenes de este plato tan típico de nuestra localidad.
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Diana Vinces posted an update 10 months ago
Level:
Stagier
For the #CheesecakeChallenge I prepared this San Sebastian cheesecake. I like the caramelization and creaminess, and the touch of the aged cheese gives it a lot of personality. I used a small potpourri of mature cheeses that I had grated.
Very happy with the results!!!
Professional.
Level:
Stagier
Para el reto #CheesecakeChallenge preparé este cheescake de San Sebastián. Me gusta la caramelización y la cremosidad, y el toque del queso curado le da mucha personalidad. Usé un pequeño popurrí de quesos maduros que tenía rallados.
Muy contenta con los resultados!!!
Profecional.
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Judy Keegan posted an update 10 months ago
There is nothing more beautiful than a plate full of delicious summer berries.
These are going in between the raspberry gelee layer and the clear lemony jelly top of the Ronda cheesecake im making today. I’m happy with how its all going so far! Fingers crossed that it all sets beautifully.
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Judy Keegan posted an update 10 months ago
This is happening today! I am really excited to be making the no bake cheesecake “Ronda Gelee Tart”, although I am starting to be a little over cheesecake, this in number 4 this week. The neighbors dont seem to mind though. 😊
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