-
Mercedes Delgado de Miguel posted an update 10 months ago
Level:
Sous Chef
#CheesecakeChallenge
Amateur
🎂 Malaga Goat Cheese Cake, 🍯 Chestnut Cheesecake and caramelized organic pecans.
It has a cookie base made with crackers, butter and pecan nut pieces.
Among the ingredients of the filling is a mixture of philadelphia cheese and semi-cured goat cheese from Malaga and is sweetened with sugar and a bit of 🍯…
Level:
Sous Chef
#CheesecakeChallenge
Amateur
🎂 Tarta de Queso de Cabra malagueña, 🍯 de Castaño y Nueces Pacanas Ecológicas caramelizadas.
Lleva una base de galleta hecha con galletas saladas,mantequilla y trocitos de nueces pacanas.
Entre los ingredientes del relleno se encuentra una mezcla de queso philadelphia y queso semicurado de cabra malagueña y está…
Translated from Spanish
Eneyda Suñer Rivas, Jorge González Vidal and 5 others15 Comments- View more comments
-
Carolina Alvarez Santín posted an update 10 months ago
Christmas is approaching and with it the family meals, and snacks, dinners, breakfasts… and conversations like: kid, stop it, I’m going to burst from eating so much… who are we meeting this Saturday? Oh, we also have a plan for Sunday… 😂😂😂
Around this time we start preparing croquettes for my brothers, who have dinner at my house on…
Se acerca la Navidad y con ella las comidas familiares, y meriendas, cenas, desayunos…y las conversaciones tipo: niño para ya que voy a reventar de tanto comer… ¿con quien hemos quedado este sabado? Ah, que el domingo también tenemos plan… 😂😂
Por estas fecha empezamos a preparar croquetas para mis hermanos, que cenan en mi casa en…
Translated from Spanish- View more comments
-
Elena Pintado Paredes posted an update 10 months ago
10 months ago (edited)
Soft nougat cheesecake. The base is cookie and almond. The cake is made of cream cheese, mascarpone, cream and nougat. On top is a whipped cream with a little mascarpone to give it consistency and on top I have grated the soft nougat. I have baked it in a bain-marie and I have tried to make the heart creamy without being liquid. I am proud…
Cheesecake de turrón blando. La base es de galleta y almendra. La tarta de queso crema, mascarpone, nata y turrón. Por encima lleva una nata montada con un poco de mascarpone para darle consistencia y por encima he rallado el turrón blando. La he horneado al baño maría y he intentado que el corazón quedara cremoso sin ser líquido. Estoy…
Translated from Spanish- View more comments
-
Fabrizio Vindigni posted an update 10 months ago
Foraging session, the day after.
Lactarius with oil, pepper, garlic and vinegar, Leccini cutlets, aioli sauce
- View more comments
-
Luisa María Diaz posted an update 10 months ago
Salted caramel cheesecake.
Some time ago I already uploaded some cheesecakes (which I love) from Elena Adell’s course. This time, for the #CheesecakeChallenge. I have made my own version.
As an amateur, I have taken the cake from “La Viña” or San Sebastian, and added a salted caramel sauce. Both inside and as a topping
The inside,…
Cheesecake de caramelo salado.
Hace tiempo ya subí unas tartas de queso (que me encantan) del curso de Elena Adell. Esta vez, para el reto #CheesecakeChallenge. He hecho mi propia versión.
Como amateur, he tomado la tarta de “La Viña” o San Sebastián, y y le he añadido una salsa de caramelo salado. Tanto en el interior como de topping
El…
Translated from Spanish- View more comments
-
Diana Vinces posted an update 10 months ago
10 months ago (edited)
Level:
Stagier
This week I set out to try the Christmas course and I prepared my first Stollen! As you can imagine, I made it with sourdough.
Today we opened it after two days for breakfast and it is delicious! I think I should have given it a little more time to rise before putting it in the oven… but whatever: I can’t believe how delicious it is.
Level:
Stagier
Esta semana me puse a probar el curso navideño y ¡preparé mi primer Stollen! Como se imaginarán, lo hice con masa madre.
Hoy lo abrimos despues de dos dias para desayunar y está delicioso! Creo que debería haberle dado un poco más de tiempo de levado antes de meterlo al horno… pero da igual: no me puedo creer lo rico que está.
Translated from Spanish- View more comments
-
Vanessa Macarro García posted an update 10 months ago
10 months ago (edited)
@Sol Damiani, well here I put the breakfast that my grandmother used to make me, laugenbrötchen, I got up at 7h and finished it at 10:30h🤣 a little late breakfast🤗but it was worth it, I had not eaten it for a long time and thanks to you I did it again. It has the “lye bath” in it but I made it with baking soda not food caustic soda.
@Sol-Damiani, pues aquí te pongo el desayuno que me hacía mi abuela, laugenbrötchen, me he levantado a las 7h y lo terminé a las 10:30h🤣 un desayuno un poco tardío🤗pero valió la pena, hacía mucho que no lo comía y gracias a ti lo volví a hacer. Lleva el “baño de lejía” pero yo lo hice con bicarbonato sódico no con sosa cáustica…
Translated from Spanish- View more comments
-
Fabrizio Vindigni posted an update 10 months ago
Another attempt at pastry from the worst pastry chef on the planet.
Shortbread, rum and pear, creme anglaise, italian merengue
- View more comments
-
Sarah Thompson posted an update 10 months ago
Rabbit Belly Flap on Crispy Aubergine Salad
Doing the course ‘Cooking with Game’ the chef recommends using the flaps for broth, but they are my favourite part of the animal! Tenderise them with a rolling pin, coat in egg and flour, and fry for 2 mins either side.
This salad is crispy aubergine with tomatoes and onion, but a goat’s cheese…
- View more comments
-
Sarah Thompson posted an update 10 months ago
10 months ago (edited)
Saiga Antelope with mushrooms on pita.
I recently came back from Astana with two gorgeous pieces of saiga. I went on holiday a few years ago to see this shy, protected species, so I was amazed to see it in the supermarket. Apparently, the saiga has been so well protected in Kaxakhstan that it is now taking over the country! So, since January…
-
Antonio Salvador Moreno Carretero posted an update 10 months ago
Level:
Executive Chef
I present another presentation of tuna, this time cooked at low temperature in a vacuum bag with a little sesame oil and citrus. Then we cool it and present it on a bed of lettuce mix and accompany it with a lime mayonnaise.
Level:
Executive Chef
Os presento otra presentación del atún, esta vez cocinado a baja temperatura en una bolsa de vacío con un poco de aceite de sésamo y cítricos. Después lo enfriamos y lo presentamos sobre una cama de mix de lechugas y acompañamos con una mayonesa de lima.
Translated from Spanish- View more comments
-
indeali to Gingerbread 10 months ago
10 months ago (edited)
Cookies 🍪 @Gingerbread with Christmas colored royal icing 🎄🎅.
Galletas 🍪 @Gingerbread con royal icing de colores navideños 🎄🎅
Translated from Spanish- View more comments
-
Judy Keegan posted an update 10 months ago
10 months ago (edited)
Just pulled my farmhouse cheesecake out if the oven and i am a little dissapointed that it has cracked and moreso that it didnt evenly brown the top surface. Probably my fault for not rotating the cake in the oven to promote even colouring. I also have researched that having the baking paper that lines the sides of the tin too high can also…
- View more comments
-
Eneyda Suñer Rivas posted an update 10 months ago
Bagels, Chef Ovando’s recipe, good crumb, very tasty
Bagels, receta del Chef Ovando, buena miga, muy ricos
Translated from Spanish- View more comments
-
Betza Medina posted an update 10 months ago
Today I present to you my rosemary! I have cooked with it some good cuts of meat, but my favorite use is to prepare hibiscus and rosemary infused water, sweetened and with lots of ice it’s delicious!
Hoy les presento mi romero!! He cocinado con el unos buenos cortes de carne, pero mi uso favorito es al preparar agua de infusión de jamaica (hibisco) y romero, endulzada y con mucho hielo es deliciosa!!
Translated from Spanish- View more comments
- Load More
