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Antonio Salvador Moreno Carretero posted an update 10 months ago
Level:
Executive Chef
Today at the restaurant we are testing new dishes and I have proposed this “Tomato with salted tuna fish, stems, caramelized onion and basil oil”. What do you think?
Level:
Executive Chef
Hoy en el restaurante estamos haciendo pruebas de nuevos platos y yo he propuesto este “Tomate con bonito en salazón, tallos, cebolla caramelizada y aceite de albahaca”. ¿Qué os parece?
Translated from Spanish
Lana Mihajlović, Mercedes Delgado de Miguel and Diana Vinces1 Comment- View more comments
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Luisa María Diaz posted an update 10 months ago
10 months ago (edited)
When I saw David Cowcill’s Cinnamon Rolls course I was delighted, it was what I was waiting for because I love them.
I could not upload the video so you could see that they are tender as a cloud. Delicious. These are the classics, but I’m sure there will be more flavors…
Cuando vi el curso de Cinnamon Rolls de David Cowcill me quedé encantada, era lo que estaba esperando porque me encantan.
No he podido subir el vídeo para que vierais que son tiernos como una nube. Deliciosos. Estos son los clásicos, pero seguro que habrá más sabores…
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Lana Mihajlović posted an update 10 months ago
Level:
Sous Chef
I’ve never liked winter. Not once. And this year it didn’t even try to arrive gracefully. It just barged in, cold and unapologetic, like that relative who shows up uninvited to a family party and immediately takes the best seat at the table. Autumn, poor thing, seems to have gotten scared and disappeared before it even began.
The temperatures…
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Beatriz Torija posted an update 10 months ago
Level:
Executive Chef
They bring me this gift from Japan 🇯🇵👘
I love it…some soba noodles and their toppings. These days, I will thoroughly review the ramen course 🍜.
Level:
Executive Chef
Me traen este regalo de Japón 🇯🇵👘
Me encanta…unos fideos soba y sus aderezos. Estos días, repasaré a fondo el curso de ramen 🍜
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Mercedes Minaya Palacios posted an update 10 months ago
10 months ago (edited)
Level:
Executive Chef
Aioli legs
I learned this recipe from a bar.
The potatoes are not cooked, they are fried in air fryer, then an aioli with a few drops of homemade lemon and it is a fantastic Sunday appetizer.
I forgot to put chopped parsley on top, the haste of the photo hehehehe
Level:
Executive Chef
Patas alioli
Esta receta la he aprendido de un bar.
Las patatas no van cocidas, están fritas en air fryer, después un alioli con unas gotas de limón casero y resulta un aperitivo de domingo fantástico.
Olvide poner perejil picado por encima, las prisas de la foto jejeje
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Farid Zeynalov posted an update 10 months ago
1) Bagels & Lox
2) Poached egg & salmon bagels
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perera damith posted an update 10 months ago
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Antonio Salvador Moreno Carretero posted an update 10 months ago
Level:
Executive Chef
A dish I created one day and we put it on the restaurant’s menu was “Carpaccio of eggplant, with cherry tomatoes, parmesan and dried fruit vinaigrette”. We cooked the eggplants very thinly sliced in an oil with Provencal herbs over very low heat and kept them in that oil away from the heat, and the cherry tomatoes the same way. Then, when we…
Level:
Executive Chef
Un plato que creé un día y lo metimos en la carta del restaurante era “Carpaccio de berenjena, con cherrys, parmesano y vinagreta de frutos secos”. Las berenjenas cortadas muy finas las cocinábamos en un aceite con hierbas provenzales a fuego muy lento y las manteníamos en ese aceite fuera del calor, y los tomates cherrys igual. Luego, cuando…
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Sol Damiani posted an update 10 months ago
Level:
Scoolinary Team
🤩100 scoolipoints por solo contar lo que piensas de nuestra app.
Sí, así de fácil: deja tu reseña de la app de Scoolinary en la App Store (iOS) o en Google Play y gana 100 Scoolipoints Cada pasito cuenta para tu suscripción gratis.
👉Al dejar tu reseña, envía un correo a mastersgame@scoolinary.com con una captura de pantalla de la misma para…
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Judy Keegan posted an update 10 months ago
10 months ago (edited)
I know I’m a bit late for the folding challenge, but I spent the morning putting together a batch of mini spring rolls… mostly because I had ingredients in the fridge that really needed using up. So hey — might as well turn it into a post!
These little beauties are 100% gluten free. The filling is a simple, flavour-packed mix of grated…
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Betza Medina posted an update 10 months ago
Some members of the community asked me for my recipe for hibiscus infusion with rosemary and I am happy to share it: (the image is illustrative, taken from the internet)
One cup of hibiscus
1.5 liters of water
Three to 4 sprigs of rosemary
Rinse the hibiscus flower well to remove anything other than the flower.
Bring the water to a boil, as soon as…
Algunos miembros de la comunidad me pidieron mi receta de la infusión de jamaica (hibisco) con romero y con gusto la comparto: (la imagen es ilustrativa, tomada dé internet)
Una taza de hibisco
1.5 litros de agua
Tres a 4 ramitas de romero
Enjuagar la flor de hibisco bien para retirar cualquier cosa que no sea la flor.
Poner a hervir el agua, en…
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Judy Keegan posted an update 10 months ago
#CheesecakeChallenge
Farmhouse Strawberry Cheesecake
Ameture
This Farmhouse Cheesecake is all about pure technique, honest ingredients, and that unmistakable old-fashioned creaminess that only comes from a slow, gentle bake. The texture is silky and custard-smooth through the centre, with a clean, even set right to the edge — no cracks, no…
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Leonardo Cartes posted an update 10 months ago
10 months ago (edited)
Rumtopf 1 year and 9 months
Someone once told me that there were certain degrees of poetry in the act of preserving flavors in rum and today I think I understand why
It has now been two summers, two crops and two harvests that have been completely different and that have been reflected in the rum
When this conserve was one year old, the…
Rumtopf 1 año y 9 meses
Una vez alguien me dijo que había ciertos grados de poesía en el acto de preservar sabores en ron y hoy en día creo entender el porqué
Han pasado ya dos veranos, dos cultivos y cosechas que han sido completamente distintas y que se han visto reflejadas en el ron
Cuando esta conserva tenía un año el ron presentó…
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Beatriz Torija posted an update 10 months ago
10 months ago (edited)
Level:
Executive Chef
This weekend has been very cold. In the night from Friday to Saturday we registered -9°C 🥶❄️ …and it’s still autumn!😱.
So nothing better than to fight it with a good cocido madrileño 🥰. In my house we eat it in two vuelcos. First the soup, and then the vegetables, chickpeas and meats together, and I dip it with some of the broth….. I…
Level:
Executive Chef
Este fin de semana ha hecho mucho frío. En la noche del viernes al sábado registramos -9°C 🥶❄️ …y aún es otoño!😱
Así que nada mejor que combatirlo con un buen cocido madrileño 🥰. En mi casa lo comemos en dos vuelcos. Primero la sopa, y después las verduras, los garbanzos y las carnes junto, y yo lo mojo con un poco del caldo… No he hecho…
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Lana Mihajlović posted an update 10 months ago
Level:
Sous Chef
Sunday is my favorite love language, when our whole little family is together.
All of us who love to cook know how many emotions can hide in a single bowl, in a pan that sizzles, in dishes we serve like small gifts. It’s our way of saying “I love you” without saying anything at all. But it’s just as heartwarming when that love comes back to… Read more
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