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Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
Today I bring you a coffee that touches my heart; it is emblematic of my land; Cartagena. “The Asian Cartagena”. I have put it in steps. Step 1. Serve condensed milk covering the facets at the bottom. Step 2. Add brandy up to the dotted line. Step 3. Add Licor 43 up to the top of the spears. Step 4. Add coffee almost to the top of the glass.…
Level:
Executive Chef
Hoy os traigo un café que me toca el corazón; es emblemático de mi tierra; Cartagena. “El asiático cartagenero”. Os lo he puesto por pasos. Paso 1. Servir leche condensada cubriendo las facetas de la parte inferior. Paso 2. Añadimos brandy hasta la línea de puntos. Paso 3. Añadimos…
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Jorge González Vidal, Lana Mihajlović and 6 others6 Comments- View more comments
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Betza Medina posted an update 11 months ago
11 months ago (edited)
A few days ago my husband had promised to take me out to eat today, but there were floods in the north of our state, Veracruz, leaving thousands of victims and dozens of people who are no longer with us, so he went away for a few days as a volunteer to help, and returned yesterday, he arrived tired and hungry, it was cruel to make him keep…
Hace unos dias mi esposo me habia prometido llevarme a comer hoy, pero hubo inundaciones en el norte de nuestro estado, Veracruz, dejando miles de damnificados y decenas de personas que ya no estan con nosostros, asi que, se fue unos dias como voluntario para ayudar, y regresó ayer, llegó cansado y hambriento, se me hizo cruel hacerlo cumplir…
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Jorge González Vidal posted an update 11 months ago
Crepes stuffed with seafood
Today I prepared one of the most succulent dishes that I like to cook.
To the typical crêpe batter I added mussel cooking broth to give it a special touch of flavor.
And the filling of the crepes is composed of richly chopped seafood such as shrimp, prawns and mussels, plus onion, leek and carrot poached all with…
Crepes rellenos de marisco
Hoy elaboré uno de los platos más suculentos de los que mas me gusta cocinar.
A la típica masa de los crepes le añadí caldo de cocción de mejillones para darle ya un toque de sabor especial.
Y el relleno de los crepes está compuesto de mariscos ricos picados como gambones, langostinos y mejillones, más cebolla,…
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Guillermina Llull Mayor posted an update 11 months ago
Rye and hazelnut shortbread from the Emma Shacke course
Shortbread de centeno y avellanas del curso de Emma Shacke
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Beatriz Torija posted an update 11 months ago
Level:
Executive Chef
Today I have been looking for dishes, as Sol asked me to do. So in the next few days I will show you some dishes. The fact is that some of them have brought back so many memories, that I had the whim to make fried bread with sugar. It was the snack that my grandmother used to prepare for us when we were kids and we went to see her at her house.…
Level:
Executive Chef
Hoy he estado rebuscando platos, tal y como me pidió Sol. Así que en los próximos días os enseñaré vajillas. El caso es que alguna me ha traído tantos recuerdos, que he tenido el capricho de hacer pan frito con azúcar. Era la merienda que nos preparaba mi abuela cuando eramos niños e ibamos a verla a su casa. A mí me encantaba, y mi padre…
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Angeles Doval Seranres posted an update 11 months ago
I have added to the dish, half an avocado chopped with the vegetables, it gives it a nice texture.
To repeat …
Le he añadido al plato, medio aguacate picado con las verduras, le aporta una textura agradable.
Para repetir …
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Guillermina Llull Mayor posted an update 11 months ago
This dish is a classic in my kitchen. It is a wedge of brie cheese split lengthwise and stuffed between the two halves of onion that we have previously caramelized. Wrap the wedge with puff pastry, paint the puff pastry with egg and bake!!!! I serve it with red wine jam and a side of lamb’s lettuce. Today I didn’t have lamb’s lettuce and I…
Este plato es un clásico de mi cocina. Se trata de una cuña de queso brie partida longitudinalmente y rellena entre las dos mitades de cebolla que hemos caramelizado previamente. Envolvemos la cuña con hojaldre, pintamos el hojaldre cn huevo y al horno!!! Yo la sirvo con mermelada de vino tinto y un acompañamiento de canónigos. Hoy no tenía…
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Fabrizio Vindigni posted an update 11 months ago
Foraging session: beautiful Macrolepiota procera mushrooms are being transformed into small cutlets, frozen, ready to be served as amuse bouche with some acidic sauces during my next dinner. Eating seasonal, picking your own food and herbs when possible, is definitely magical
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Mercedes Minaya Palacios posted an update 11 months ago
11 months ago (edited)
Level:
Executive Chef
I have called this dish AUTUMN, although it can also be called spring.
On a pumpkin base, I have put some broccoli trees and some carrot strips in tempura, to give it a fresh touch I have crowned it with some fresh onion sprouts and a touch of wasaby
Level:
Executive Chef
A este plato lo he llamado OTOÑO, aunque bien se le puede llamar también primavera.
Sobre base de calabaza, he puesto unos arbolitos de brocoli y unas tiras de zanahoria en tempura, para darle un toque fresco lo he coronado con unos brotes frescos de cebolla y un toque de wasaby
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Estefania Lozano Ragel posted an update 11 months ago
Level:
Sous Chef
Around here they have taken a liking to my making Chef Ignacio Barrios’ roast chicken, it’s been a while since I made it and my son has been asking me for it for a long time, so I took advantage of the rainy morning we have around here today when I didn’t have to go out anywhere.
Level:
Sous Chef
Por aqui se han aficcionado a que haga el pollo asado del Chef Ignacio Barrios, ya hacia tiempo que no lo hacia y mi hijo lleva un monton de tiempo pidiendomelo asi que he aprovechado hoy que no tenia que salir a ningun sitio y he aprovechado la mañana lluviosa que tenemos por aqui.
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Sol Damiani posted an update 11 months ago
Level:
Scoolinary Team
El Master Masas Esenciales de la Pastelería Profesional con la Chef Joanna Artieda está a punto de comenzar. En 4 semanas perfeccionarás las masas que son la base de toda pastelería profesional, con práctica aplicada y feedback directo.
📅 Inicio: 3/11
🎓 Certificación avalada
Idioma: Español
👉 Últimos días… -
Estefania Lozano Ragel posted an update 11 months ago
Level:
Sous Chef
As I told Sol that I would try to find some time this weekend to make the lollipops from the Confectionery course, well, here they are. Today we have a rainy day, and the smell of strawberry candy invaded my kitchen, I highly recommend the Confectionery course of Hans Ovando & Elena Adell. When my children saw the lollipops they were very…
Level:
Sous Chef
Tal como le dije a Sol que intentaria sacar un hueco este fin de semana para hacer las piruletas del curso de Confiteria, pues aqui estan. Hoy tenemos un dia lluvioso, y el olor a caramelo de fresa invadia mi cocina, Os recomiendo mucho el curso de Confiteria de Hans Ovando & Elena Adell.
Cuando han visto mis hijos las piruletas se han… Read more
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Jorge Henao posted an update 11 months ago
sea bass ceviche with leche de tigre and aji amarillo based on the nikey cooking course, a fusion that I like for its freshness and mixture of powerful flavors.
ceviche de lubina con leche de tigre y ají amarillo basándome en el curso de cocina nikey, una fusion que me gusta por la frescura y mezcla de sabores potentes.
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Jorge Henao posted an update 11 months ago
i enjoy the process, the different cooking that each product has and how in the end the rice manages to unite flavors, enhance them, give them texture, without a doubt one of the best accompaniments will always be rice.
disfruto del proceso las diferentes cocciones que tiene cada producto y como al final el arroz logra unir sabores, potenciarlos, darles textura sin lugar a duda uno de los mejores acompañantes siempre sera el arroz.
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Jorge Henao posted an update 11 months ago
perfecting my rice technique
perfeccionando mi técnica con los arroces
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