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Ahmed Sapra posted an update 11 months ago
- A chef who cooks with passion and precision transcends the kitchen to become an artist.
Kim pho, Waleed Ibrahim and 10 others3 Comments- View more comments
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Noemi sodano posted an update 11 months ago
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Mercedes Delgado de Miguel posted an update 11 months ago
Level:
Sous Chef
🌿 Raw Mango, Avocado and Lime Cake 🌿
Yesterday I tried the recipe for this tart. It is a raw tart, that is, it doesn’t need baking. It is gluten free and vegan. It is very creamy and its ingredients include dates, macadamia nuts, pecans, mango 🥭 ,avocado, lime zest and juice, coconut oil and agave syrup.
It is decorated with pieces of mango,…
Level:
Sous Chef
🌿 Tarta Raw de Mango, Aguacate y Lima 🌿
Ayer probé la receta de esta tarta. Es una tarta raw, es decir, que no necesita cocción. Es sin gluten y vegana. Es muy cremosa y entre sus ingredientes lleva dátiles, nueces de macadamia,nueces pecanas, mango 🥭 ,aguacate, ralladura y zumo de lima, aceite de coco y sirope de ágave.
Como decoración lleva…
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Maloles Muñoz posted an update 11 months ago
11 months ago (edited)
Level:
Executive Chef
Autumn in Bloom
Quince with Pentas and Oxalis
As every year I make this sweet so traditional when Autumn arrives. As a child I ate it at home but then there was no Thermomix. My mother and my grandmother made it by hand, in a more artisanal way, cutting the quinces into small pieces so that it would not cost so much when cooking. But with the…
Level:
Executive Chef
Otoño en Flor
Dulce de Membrillo con Pentas y Oxalis
Como todos los años hago este dulce tan tradicional cuando llega el Otoño. De niña lo comia en casa pero entonces no había Thermomix. Mi madre y mi abuela lo hacian a mano, de forma mas artesanal, cortando en trozos pequeños los membrillos para que no costara tanto a la hora del cocinado.…
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Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
#FoldingChallenge.
Taking advantage of the fact that I presented it a few days ago, I bring you my recipe for empanada stuffed with ratatouille. It takes me two days to make this recipe. The first day I crush tomatoes and put them in a pot to make a sofrito. When it has reduced enough, I take out the oil and sauté red and green peppers, garlic…
Level:
Executive Chef
#FoldingChallenge.
Aprovechando que la presenté hace unos días, os traigo mi receta de empanada rellena de pisto. A mí me cuesta dos días hacer esta receta. El primer día trituro tomates y los pongo en una olla para hacer un sofrito. Cuando ha reducido bastante, le saco aceite y sofrío pimientos rojos y verdes, ajos y cebolla, reservo el…
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Kim pho posted an update 11 months ago
#foldingchallenge, I made three-cheese empanadas with an eggplant dipping sauce. The dough, made with flour and animal fat (pork in this case), was fairly simple to prepare but quite time-consuming — it definitely takes some arm strength to flatten those layers! The good thing is that the dough can be frozen for later use.
The fun part was the…
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Maloles Muñoz to Beatriz Torija 11 months ago
11 months ago (edited)
Level:
Executive Chef
Cecina, Almonds and EVOO
A few weeks ago @beatriztorijagmail-com shared a plate of cecina with almonds and I got a craving…. I had at home what I needed. It doesn’t take much, a good cecina, fried almonds and drizzled with a good extra virgin olive oil. Because as she says, if there is a good product… 🎉
Level:
Executive Chef
Cecina, Almendras y AOVE
Hace algunas semanas @beatriztorijagmail-com compartía un plato de cecina con almendras y me dió antojo .. Tenía en casa lo necesario. No hace falta mucho: una buena cecina, almendras fritas y regado con un buen aceite de oliva virgen extra. Porque como bien dice ella, si hay un buen producto…🎉
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Beatriz Torija posted an update 11 months ago
Level:
Executive Chef
The red vermouth prepared with its olive and orange drops; the olives; the potatoes; the chopitos; the thin shell …. Everything was delicious. Although the best of this appetizer was the radiant sun that accompanied us🌞🍸🫒
Level:
Executive Chef
El vermut rojo preparado con su aceituna y sus gotitas de naranja; las aceitunas; las patatas; los chopitos; la concha fina…. Todo riquísimo. Aunque lo mejor de este aperitivo fue el sol radiante que nos acompañó🌞🍸🫒
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Sol Damiani posted an update 11 months ago
Level:
Scoolinary Team
🎉 The #MexicanChallenge has closed its campfires! 🌮🔥
Thanks to all who participated -it’s been a real feast of creativity, flavor and lots and lots of Mexico! 🇲🇽💚
👩🍳 Now it’s Chef Paloma‘s turn, who will soon receive all the entries to decide who wins the badge Challenge 🏅 and the special mentions 🌟
you’ve left us craving for more! 😋💥
Level:
Scoolinary Team
🎉 ¡El #MexicanChallenge ha cerrado sus fogones! 🌮🔥
Gracias a todos los que participaron —¡ha sido un auténtico festín de creatividad, sabor y mucho, mucho México! 🇲🇽💚
👩🍳 Ahora llega el turno de Chef Paloma, que muy pronto recibirá todas las participaciones para decidir quién se lleva el badge Challenge 🏅 y las menciones especiales 🌟
¡Nos han…
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Mercedes Minaya Palacios posted an update 11 months ago
Level:
Executive Chef
Low temperature steak
Low-temperature prey with crust of crunchy seeds, sauce in reduction, mashed potato cylinder.
This is from the menu of Toño Pérez of Atrio.
Level:
Executive Chef
Presa a baja temperatura
Presa a baja temperatura con costra de semillas crujientes, salsa en reducción, cilindro de puré de patata.
Esto es del menú de Toño Pérez de Atrio.
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Jorge González Vidal posted an update 11 months ago
11 months ago (edited)
Cinamons rolls de pistacho al estilo Dubai
Gracias al curso de los Cinamons Rolls de David Cowcill ya le voy cogiendo el tranquillo a esta maravillosa elaboración.
Los cinamons están rellenos de la crema de pistacho, y llevan una cobertura de praliné de pistacho mezclado con el queso crema, nutella, mas un polvo de pistacho por encima.
Sin duda,…
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Sol Damiani posted an update 11 months ago
Level:
Scoolinary Team
💥 New course: Catering canapés plating. Perfect plating and presentation at professional events.
Chef David Rickett, MasterChef UK 2020 finalist, shows you how to plan, assemble and plate canapés with precision, aesthetics and consistency in scale.
👉 By clicking here, you will also find the English version of the course.
Level:
Scoolinary Team
💥 Nuevo curso: Emplatado de canapés para Catering. Perfecciona el emplatado y la presentación en eventos profesionales.
El Chef David Rickett, finalista de MasterChef UK 2020, te muestra cómo planificar, montar y emplatar canapés con precisión, estética y coherencia en escala.👉 Haciendo clic aquí, encontrarás…
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Antonio Salvador Moreno Carretero posted an update 11 months ago
11 months ago (edited)
Level:
Executive Chef
Another type of starred eggs: with spicy sobrasada. This time the potatoes are not bready and juicy; they are thin and crunchy, they look like bagged potatoes, but they are cut with a mandolin, which gives this dish a different touch. And what about the eggs? They seem to want to break, melt with the sobrasada and bathe all the potatoes.
Level:
Executive Chef
Otro tipo de huevos estrellados: con sobrasada picante. Esta vez la patata no va en forma de panadera y jugosas; son finas y crujientes, parecen de bolsa, pero están cortadas con mandolina, les da a este plato un punto diferente. ¿Y qué me decís de los huevos? Parece que tienen ganas de romperse, fundirse con la sobrasada y bañar todas las patatas.
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Eleyda Castillo posted an update 11 months ago
Excellent Cinnamon Rolls course by professor #Davidcowcill #Panama #bakery&servicesbyele
Excelente curso de Cinnamon Rolls del profesor #Davidcowcill #Panamá #bakery&servicesbyele
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Beatriz Torija posted an update 11 months ago
Level:
Executive Chef
I had shown you the apple harvest, but not what I have done with them. At the moment, I have made several compote preserves, uncrushed, with the apple thus in chunks. My idea is to use this compote later, maybe at Christmas, for an apple pie that my mother likes 🥰.
Level:
Executive Chef
Os había enseñado la cosecha de manzanas, pero no lo que he hecho con ellas. De momento, he hecho varias conservas de compota, sin triturar, con la manzana así en trozos. Mi idea es usar esta compota más adelante, quizá en Navidad, para una tarta de manzana que le gusta a mi madre 🥰
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