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Kundai Muchanyuka posted an update 11 months ago
My name Is Kundi and I just joined from Zimbabwe. I am excited to be enriched from this.
Vanessa Macarro García, pol sanchez and 3 others7 Comments- View more comments
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Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
A toast of peppers and smoked sardines, a delight.
Level:
Executive Chef
Una tosta de pimientos y sardina ahumada, una delicia.
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Beatriz Torija posted an update 11 months ago
Level:
Executive Chef
Baby broad beans, fried egg, Iberian ham… what could go wrong?
Level:
Executive Chef
Habitas baby, huevo frito, jamón ibérico… ¿qué podría salir mal?
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Lana Mihajlović posted an update 11 months ago
Level:
Sous Chef
Today’s creation… a rustic chicken stew with potatoes, carrots, and red peppers. Slow-cooked for depth and comfort. The broth carries layers of flavor, from the sweetness of the vegetables to the richness of the tender chicken.
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Sam Muir-Eatock posted an update 11 months ago
Hello everyone,
This morning I made the thumbprint thumbprint noissete butter salty cookies and the chocolate crackle cookies from Anna gordons American cookies course.
I think they came out really well, though, the chocolate crackle cookies did not have the same apparence as Annas but they were really tasty.
Hello everyone,
This morning I made the thumbprint noissete butter salty cookies and the chocolate crackle cookies from Anna gordons American cookies course.
I think they came out really well, though, the chocolate crackle cookies did not have the same apparence as Annas but they were really tasty.
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Maloles Muñoz posted an update 11 months ago
11 months ago (edited)
Level:
Executive Chef
Pan de Muerto
#MexicanChallenge
Profile: Amateur
I had been seeing it on the net for a while and it caught my attention because of its shape but also because of its name. I knew that someday the time would come to make it …and here it is.
The recipe from the Mexican Day of the Dead Cooking course.
The biggest challenge was to form the…
Level:
Executive Chef
Pan de Muerto
#MexicanChallenge
Perfil: Amateur
Hace tiempo que lo venía viendo en la red y me llamaba mucho la atención por su forma pero también por su nombre. Sabía que algún día llegaría el momento de hacerlo …y aquí está.
La receta del curso Cocina Mexicana del Día de Muertos.
El mayor reto fue formar los huesitos que no salían😅. Supongo…
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inmacampoguerras posted an update 11 months ago
11 months ago (edited)
#MexicanChallenge
Como repostera amateur llevaba mucho tiempo soñando hacer la receta de Pan de Muerto. Vi la clase de la Chef Paloma Ortiz y me puse a ello. Lo he disfrutado muchísimo! estoy feliz con lo aprendido y con el sabor final
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Timothy Wang posted an update 11 months ago
First time homemade pasta
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Jeffry Antonio Uriol Castillo posted an update 11 months ago
Sample number 1😌
Muestra numero 1😌
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Mercedes Minaya Palacios posted an update 11 months ago
Level:
Executive Chef
Emulating my friend Bea who made some incredible revolconas potatoes, today when it is raining I felt like eating these potatoes revolconas, made in the way of La Rioja.
They are made with potatoes, cooking water, thinly sliced chistorra sausage, oil and paprika and with or without torreznos from Soria
Level:
Executive Chef
Emulando mi amiga Bea que hizo unas patatas revolconas increíbles,pues hoy que está lloviendo me ha apetecido comer estas patatas revolconas, hechas a la manera de La Rioja.
Llevan l9gicamente patatas, agua de la cocción, chistorra cortada fina, aceite y pimentón y cono no torreznos de Soria
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Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
In 2020, in pandemic season, I baked a lot more and I dared with this spelt flour bread. I did not take a picture of the inside, but it was very good. When I find the recipe I will make it again to show you the inside.
Level:
Executive Chef
En 2020, en época de pandemia, cociné mucho más y me atreví con este pan de harina de espelta. No le hice foto del interior, pero estaba muy bueno. Cuando encuentre la receta lo volveré hacer para enseñaros el interior.
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José Ricardo Alves Bocci posted an update 11 months ago
I made a test of a dish for a three course menu that I am going to make this next month. This is the first time I put three main course options, before I had only two options. This dish is the vegetarian option: a cauliflower puree with mushrooms, asparagus and tomato. I’m going to change the asparagus for okra, which is usually more available…
Hice una prueba de un plato para un menú de tres tiempos que voy a hacer este próximo mes. Es la primera vez que pongo tres opciones de plato principal, antes tenía solo dos opciones. Este plato es la opción vegetariana: un puré de coliflor con setas, espárragos y tomate. Voy a cambiar los espárragos por okras, que suelen estar más…
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Daniela Duran posted an update 11 months ago
Details to fall in love with Pavlovas, donuts and Chocolate Cake and orange gele
Detalles que enamoran Pavlovas , donuts y Torta de Chocolate y gele de naranja
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Beatriz Torija posted an update 11 months ago
Level:
Executive Chef
I didn’t show you the result of the weekend’s fabada 🥰.
Level:
Executive Chef
No os enseñé el resultado de la fabada del fin de semana 🥰
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Lana Mihajlović posted an update 11 months ago
Level:
Sous Chef
Pan de Muerto – my first attempt
This time my Pan de Muerto didn’t turn out quite as it should. I suspect the yeast was the main culprit. Even though the “bones” didn’t hold their shape and it doesn’t look like Chef Ortiz’s version from the course, the flavor was absolutely lovely… soft, fragrant, and comforting.
We all enjoyed it with a cup of…
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