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Lana Mihajlović posted an update 11 months ago
Level:
Sous Chef
A Piece of Rwanda in Belgrade
Muraho, Rwanda (Hello Rwanda)
Yesterday, my dear friend Ingrid returned from Rwanda, a country that left a mark on me deeper than the red dust that settled into my shoes while I was volunteering there.
Waiting for her at the airport felt just like waiting for my flight to Rwanda again. Those same joyful butterflies in…
Betza Medina, Anuradha Ruwanpura and 3 others8 Comments- View more comments
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jaddygonzalez posted an update 11 months ago
kay look keuy !!! Deliciososss delighted in a family with a Sunday tradition of scrambled eggs with vegetables 😄
kay look keuy !!! Deliciososss encantaron en una familia con tradición dominguera de huevos revueltos con verduras 😄
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Sol Damiani posted an update 11 months ago
11 months ago (edited)
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…
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Jeanjel Ellacer posted an update 11 months ago
I don’t know where to ask question, but I’d like to ask for the cinnamon, what kind of flour use in the recipe? It’s say strong flour, is it bread flour or all purpose flour? Hoping for a response. Thank you
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Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
I know I’m repeating myself with croquettes. These are only ham, but besides the fact that I am already preparing them for Christmas, for family dinners and meals; I wanted to show you the inside so you can see how juicy they are. For me, the two most important steps of the recipe are; first, I put the ham bones to cook and, when they start…
Level:
Executive Chef
Sé que me repito de sabor con las croquetas. Estas son solo de jamón, pero además que ya estoy preelaborando para Navidades, para las cenas y comidas familiares; os quería enseñar el interior para que se vea lo jugosas que quedan. Para mí, los dos pasos más importantes de la receta son; en primer lugar, pongo los huesos de jamón a cocer y,…
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Level:
Sous Chef
Sweet Cherry Vareniki
#FoldingChallenge
Profile: Amateur
When my dear Bea @beatriztorijagmail-com challenged me to make a sweet dish for this Folding Challenge, I knew it had to be something that carried both tradition and a bit of nostalgia.
Years ago, while living in Croatia, I often shared meals with a Polish friend who used to make Pierogi…
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Mercedes Minaya Palacios posted an update 11 months ago
Level:
Executive Chef
Teardrop peas
Tear peas with bacon, pistachio, coconut and mint cream.
This dish is from Pepe Rodriguez of El Bohio
Level:
Executive Chef
Guisantes lágrima
Guisantes lágrima con tocino, crema de pistacho coco y menta.
Este plato es de Pepe Rodríguez de El Bohio
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Jorge González Vidal posted an update 11 months ago
11 months ago (edited)
IDEAS ROSCÓN DE NAVIDAD
Viendo el nivelazo de los reposteros que abundan por aquí me gustaría me echarais una mano, aportándome alguna idea, os cuento…
Soy apasionado de hacer roscones de Navidad, pero a nivel amateur, para los de casa. Pero este año me he animado a participar en un concurso de roscones que hay por aquí, donde participarán…
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Maloles Muñoz posted an update 11 months ago
11 months ago (edited)
Level:
Executive Chef
Tropical Salad with Pickled Walnut Vinaigrette
I was looking forward to trying the magical liquid from the pickled walnuts that Beatriz and I experimented with together for four months.
I wanted to make something special but I was afraid of messing up something that I couldn’t fix later. So I made this salad with the different fruits I had…
Level:
Executive Chef
Ensalada Tropical con Vinagreta de Nuez Encurtida
Ya tenía ganas de probar el líquido mágico resultante de las nueces encurtidas que Beatriz y yo experimentamos juntas durante cuatro meses.
Quería hacer algo especial pero me daba “miedo” estropear algo que luego no pudiera arreglar. A si que preparé esta ensalada con las diferentes frutas…
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Beatriz Torija posted an update 11 months ago
11 months ago (edited)
Level:
Executive Chef
…by the way, I didn’t show you how the dulce de membrillo turned out once it was done. Here it was just out of the fire, not yet put in small dishes to shape it. And I also show you some photos of the quinces next to my house.
By the way, I have more quinces, but I don’t have the sweet tooth to make it sweet. I have some Moroccan recipe, to…
Level:
Executive Chef
…por cierto, no os enseñé como quedó el dulce de membrillo una vez hecho. Aquí estaba recién sacado del fuego, aún sin poner en pequeñas fuentes para darle forma. Y os enseño también unas fotos de los membrillos que hay al lado de casa.
Por cierto tengo más membrillos, pero no soy tan golosaa como para hacerlo dulce. Tengo alguna receta…
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Luis Francisco Skupieñ posted an update 11 months ago
“Raviolones”, le decía mamá. La base del relleno son hojas de batata (camote), muuuuuuuucho más ricas que las espinacas o la acelga (según yo)
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lin5dic posted an update 11 months ago
I made amazing croissants from Antonio Bachour’s course. The croissant tastes amazing, with a delicate cream inside and fresh strawberries. The color is also very rich. I’m very happy 😊
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Jorge González Vidal posted an update 11 months ago
11 months ago (edited)
Cod a Bras
Last year I discovered this amazing dish on a vacation in Lisbon. I had never tried it before and I loved it, and since then I replicate it from time to time at home.
With its poached onions, potatoes, crumbled cod, eggs and parsley? Rico, ricoooo!!!! 😍🤤
Bacalao a Bras
El año pasado descubrí en unas vacaciones por Lisboa este plato tan impresionante. Nunca lo había probado y me encantó, y desde entonces lo replico de vez en cuando en mi casa.
Con sus cebollitas pochadas, sus patatas paja, el bacalao desmigado, los huevos y el perejil… Rico, ricoooo!!!! 😍🤤
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Noemi sodano posted an update 11 months ago
Viennese bread dough and potato bread with cheddar and chives
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Nerea Maiztegi Santillán posted an update 11 months ago
Pickled purple onion, with some black peppercorns and a clove of garlic.
After taking chef Robert Ruiz Moreno’s introductory course on pickles.
I used the onion for a burger that turned out delicious 😋.
Cebolla morada encurtida, con unos granitos de pimienta negra y un diente de ajo.
Después de hacer el curso de introducción a los encurtidos del chef Robert Ruiz Moreno.
Utilicé la cebolla para una hamburguesa que quedó deliciosa 😋.
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