-
Fabrizio Vindigni posted an update 2 days ago
2 days ago (edited)
Today just plain simple stuff
Sirloin steakhouse style, spring onions, radish, turnips, Negramaro sauce, black truffle
Marc Reyes Jaime, Mercedes Delgado de Miguel and 3 others3 Comments- View more comments
-
Sarah Thompson posted an update 2 days ago
Last week I used a really wierd recipe for rabbit pate, but although it was tasty, the consistency was all wrong. So I used a different recipe, incorporating cream, and it has turned out divine!
-
Antonio Salvador Moreno Carretero posted an update 2 days ago
Level:
Stagier
Una vez Antonio Machado dijo: “Caminante, no hay camino, se hace camino al andar”. Y como yo propuse este reto, pues yo empiezo.
Os voy a hablar de los “Rollos de naranja o de Pascua”. Antiguamente no había hornos en casa y las mujeres se reunían por Navidades en casa de alguna vecina y elaboraban cientos de rollos y luego los llevaban a la…
- View more comments
-
Beatriz Torija posted an update 2 days ago
Level:
Sous Chef
Unas lentejas tradicionales… con su verdura, y su chorizo. Un plato perfecto para reconfortar cuerpo y alma en días desapacibles en todos los sentidos. Y aprovechando los únicos cinco minutos que ha salido el sol en todo el día 😅♥️🔥
- View more comments
-
Lana Mihajlović posted an update 3 days ago
3 days ago (edited)
Level:
Stagier
This is how “Pihtije od boba” (fava bean terrine) look once they reach the table.
Set in deep plates, cut into small cubes, and finished with a simple dressing of gently fried ground paprika and oil. No decoration, no reinterpretation, just the dish as it has always been served.
The texture is delicate but firm, the flavour subtle and… Read more
- View more comments
-
Mercedes Delgado de Miguel posted an update 3 days ago
Level:
Stagier
Tarta de Chocolate Vegana
- View more comments
-
Leshay posted an update 3 days ago
3 days ago (edited)
Lemon cake with a lemon fudge filling…
We are so getting fat with all this experimenting!
- View more comments
-
Fabrizio Vindigni posted an update 3 days ago
The new Fine Dining Fish Course with Chef Borrias is quite interesting. The idea of making a Pil-Pil and a Fumet directly with sous vide is definitely useful.
Chapter 6 tho, that’s a dish i would love to replicate.
Do yourself a favor and attend that couse, it’s worth your time! -
Leshay posted an update 3 days ago
3 days ago (edited)
My take on an icy dalgona coffee. Taste is magnificent
- View more comments
-
Antonio Salvador Moreno Carretero posted an update 3 days ago
3 days ago (edited)
Level:
Stagier
Buenos días, amig@s. Hoy no os presento ningún plato de comida, hoy os quiero hablar del reto que hace un tiempo propuse y fui yo el primero que no podía cumplir. Por eso, os pido perdón. No me gusta abandonar un proyecto que empiezo, pero también reconozco que estas fechas son bastante difíciles para poder coincidir un grupo de personas de…
- View more comments
-
Elena Pintado Paredes posted an update 3 days ago
Tarta de chocolate rellena con ganache de chocolate y trufa de chocolat blanco. Cobertura de buttercream de merengue suizo.
- View more comments
-
Lana Mihajlović posted an update 4 days ago
Level:
Stagier
This dessert actually started as a small rescue mission for a friend who, that day, dramatically begged for “something chocolatey, right now.” 😁 I glanced around the kitchen, took stock of what I had on hand, and decided to build a quick but intentionally layered idea out of it.
The chocolate sponge became the solid base, the orange jam added a…
- View more comments
-
Leshay posted an update 4 days ago
4 days ago (edited)
Lavender infused affogato
Could not keep my layers from mixing. Need some more practice, but love the colour and presentation.
- View more comments
-
Sarah Thompson posted an update 4 days ago
Fenkata
I found a recipe for a Maltese stew called Fenkata. I followed the recipe faithfully but it wasn’t as dark as it seems in photos, and although it was tasty, it was just a stew.
-
Jorge González Vidal posted an update 4 days ago
Albóndigas con fresas y piñones al Albariño
Tenía ganas estos días de un guiso de albóndigas, y a la habitual carne picada mixta de vacuno y cerdo, le añadí fresas troceadas y piñones. Me encanta añadir frutas a los platos tradicionales.
Todo ello aderezado con una salsita rica de vino blanco Albariño y sus patatinas guisadas…
Las…
- View more comments
- Load More
