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Mercedes Minaya Palacios posted an update 11 months ago
Level:
Executive Chef
Tomato stuffed with tuna belly mousse
For the ventresca mousse, I used mayonnaise, whipping cream, tomato sauce, pink Himalayan salt, tabasco drops.
The base is made with salmorejo, made with olive oil, bread crumbs and a seedless garlic, pear tomato and salt.
The tomato is blanched to remove the skin and then put on ice.
I emptied it and…
Level:
Executive Chef
Tomate relleno de mouse de ventresca
Para la mouse de ventresca, he utilizado mahonesa, nata de montar, salsa de tomate , sal rosa del Himalaya, gotas de tabasco.
Después de base lleva salmorejo, hecho con , aceite de oliva, miga de pan y un ajo sin semilla, tomate de pera y sal.
El tomate está escaldado para quitar la piel y después puesto en…
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Lana Mihajlović posted an update 11 months ago
Level:
Sous Chef
This evening I craved something comforting and familiar. Tonight’s dinner was all about simplicity. Roasted potatoes, just the way I love them.
Golden on the outside, tender inside, sharing the pan with sweet onions, carrots, and red peppers. A drizzle of olive oil, a bit of salt and pepper, and time… that’s all it takes for the oven to work…
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Mercedes Delgado de Miguel posted an update 11 months ago
Level:
Sous Chef
Flax and Buckwheat Cookies from Emma Schacke’s Whole Wheat Pastry and Viennese Pastry Course.
Level:
Sous Chef
Cookies de Lino y Trigo Sarraceno del Curso de Pastelería y Bollería integral de Emma Schacke.
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Sol Damiani posted an update 11 months ago
Level:
Scoolinary Team
📲 Do you use the Scoolinary app to post in the Community?
We want to know how you participate 👀
Answer in the poll: Yes / No
And tell us in the comments why you prefer to do it from the app or from your computer.do you find it more comfortable, faster, practical… or do you simply like the experience better in one of the two? 👇
Level:
Scoolinary Team
📲 ¿Usas la app de Scoolinary para postear en la Comunidad?
Queremos saber cómo participas 👀
Responde en la encuesta: Sí / No
Y cuéntanos en los comentarios por qué prefieres hacerlo desde la app o desde el ordenador.¿Te resulta más cómodo, rápido, práctico… o simplemente te gusta más la experiencia en una de las dos? 👇
¿Usas la app postear en la Comunidad? / Do you use our app to post here?
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Sol Damiani posted an update 11 months ago
Level:
Scoolinary Team
💥 New course: Christmas Desserts 🎄The holiday season is approaching: turn your holiday baking into a luxury experience. 🍰✨
Chefs Hans Ovando and Elena Adell guide you through the creation of iconic sweets such as roscón de reyes, stollen, polvorones and tronco navideño, with professional-level finishes.
👉 View the course in English here
Level:
Scoolinary Team
💥 Nuevo curso: Postres Navideños 🎄La temporada de fiestas se aproxima: convierte tu pastelería navideña en una experiencia de lujo. 🍰✨
Los chefs Hans Ovando y Elena Adell te guían en la creación de dulces emblemáticos como el roscón de reyes, stollen, polvorones y tronco navideño, con acabados de nivel profesional.
👉…
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Sol Damiani posted an update 11 months ago
Level:
Scoolinary Team
🥟 #FoldingChallenge
Let’s celebrate the universal art of the perfect filling. From empanada to ravioli, dim sum to momo: different cultures, same master technique.
🎯 The #FoldingChallenge consists of preparing any stuffed dough – fried, boiled or steamed – and showing your mastery of the balance between dough, filling and cooking. It’s all…
Level:
Scoolinary Team
🥟 #FoldingChallenge
Celebremos el arte universal del relleno perfecto. De la empanada al ravioli, del dim sum al momo: distintas culturas, una misma técnica maestra.
🎯 El #FoldingChallenge consiste en preparar cualquier masa rellena — frita, hervida o al vapor — y mostrar tu dominio en el equilibrio entre masa, relleno y cocción. Lo importante es…
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#foldingChallengue
Level: amateur
Beet puff pastry dough filled with knuckle of pork with bechamel sauce
Following Maria del Carmen Vicario’s (La Chacha) Empanadas Argentinas recipes, I made an emulsified flaky dough with cooked beet puree.
On the other hand, I poached a spring onion and a chirimia, to which I added a shredded cooked knuckle.…
#foldingChallengue
Nivel: amateur
Masa hojaldrada de remolacha rellena de codillo con bechamel
Siguiendo las recetas de Empanadas Argentinas de Maria del Carmen Vicario (La Chacha) elaboré una masa hojaldrada emulsionada con puré de remolacha cocida.
Por otra parte, poché una cebolleta y una chirimía, a las que les añadí un codillo cocido…
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#foldingChallenge
Level: amateur
Flaky pumpkin dough filled with rice pudding
Following the recipe of “la Chacha” Mª del Carmen Vicario in the Empanadas Argentinas course, I made a sweet recipe.
In the preparation of the flaky dough I added pumpkin puree previously roasted. I also made a delicious rice pudding typical of Asturias with its…
#foldingChallenge
Nivel: amateur
Masa hojaldrada de calabaza rellena de arroz con leche
Siguiendo la receta de “la Chacha” Mª del Carmen Vicario en el curso de Empanadas Argentinas elaboré una receta dulce.
En la preparación de la masa hojaldrada añadí puré de calabaza previamente asada. Elaboré también un rico arroz con leche típico…
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Lisa Kamon posted an update 11 months ago
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Betza Medina posted an update 11 months ago
11 months ago (edited)
Today my already famous husband, woke up with a slight hangover, because we saw the soccer game of his favorite team, accompanied by snacks, beer and a little rum, so in Mexico for the hangover is customary for breakfast chilaquiles, in this case I prepared them with green sauce, which has green tomato, serrano peppers, onion, cilantro, garlic…
Hoy mi ya famosísimo esposo, amaneció con una leve resaca, porque vimos el partido de futbol de su equipo favorito, acompañados de botana, cerveza y un poco de Ron, asi que en México para la resaca se acostumbra para el desayuno unos chilaquiles, en este caso se los preparé de salsa verde, que lleva tomate verde, chiles serranos, cebolla,…
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Estefania Lozano Ragel posted an update 11 months ago
Level:
Sous Chef
#FoldingChallenge
Galician octopus empanada on potato parmentier.
It is a contemporary reinterpretation of a Galician classic.
In this proposal, I keep the traditional essence of the empanada: a filling made with octopus, onion, red bell pepper, tomato and smoked paprika, slow-cooked to achieve a deep and balanced flavor.
This stew is wrapped…
Level:
Sous Chef
#FoldingChallenge
Empanada de pulpo a la gallega sobre parmentier de patata.
Es una reinterpretación contemporánea de un clásico gallego.
En esta propuesta, mantengo la esencia tradicional de la empanada: un relleno elaborado con pulpo, cebolla, pimiento rojo, tomate y pimentón ahumado, cocinado a fuego lento para conseguir un sabor profundo y…
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Orsolya Csernák posted an update 11 months ago
Level:
Stagier
✨ Some days, you just feel truly blessed.
Last Friday was one of those days — I finally met Lorena , the amazing founder of Scoolinary, in person!
It’s such a special feeling when you meet someone you’ve only known online and instantly connect in real life. We spent a wonderful hour together at Mazel Tov, a beautiful restaurant in Budapest,… Read more
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Beatriz Torija posted an update 11 months ago
11 months ago (edited)
Level:
Executive Chef
Samosas
#FoldingChallenge
Next stop on this journey of dough and fillings… from Japan, straight to India, with one of its most popular snacks: samosas.
A snack also with a street essence… but very different. These small pasties enclose all the colors and the thousand and one smells that swirl in the chaos of Chandni Chowk in Delhi, or…
Level:
Executive Chef
Samosas
#FoldingChallenge
Amateur
Siguiente parada en este viaje de masas y rellenos… de Japón, directamente a India, con uno de sus aperitivos más populares: las samosas.
Un bocado también de esencia callejera… pero muy distinta. Estas pequeñas empanadillas encierran todos los colores y los mil y un olores que se arremolinan entre el caos…
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Mercedes Delgado de Miguel posted an update 11 months ago
Level:
Sous Chef
Energy balls.
Version of the recipe for Quinoa and Chocolate Bars by Germán Roz.
In my case in the form of balls, dipped in vegan dark chocolate and coated in crunchy spirulina strands.
Level:
Sous Chef
Bolitas energéticas.
Versión de la receta de Barras de Quinoa y Chocolate de Germán Roz.
En mi caso en forma de bolitas, bañadas en Chocolate negro vegano y rebozadas en hebras crujientes de espirulina.
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Lana Mihajlović posted an update 11 months ago
Level:
Sous Chef
Feta Cheese Spirals
#FoldingChallenge
Profile: Amateur
For this challenge, I decided to celebrate a true Balkan classic: small savory spirals made with phyllo dough and feta cheese. They remind me of cozy breakfasts shared with family, always served with a glass of cold yogurt.
I used phyllo pastry, the traditional thin and elastic dough that…
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