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Gianluca Bellabarba posted an update 11 months ago
11 months ago (edited)
Creamed Stockfish with Polenta / Stoccafisso Mantecato con Polenta
Martín Caleau, Mercedes Minaya Palacios and 3 others3 Comments- View more comments
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Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
The main dish I made the other day was the typical dish my grandmother used to make me when I was little. A dish with hours of fire, with love and that tasted like glory to me. A chicken stew with potatoes. Simple, of course, but it was delicious. When I walked into her kitchen, the smell of home cooking filled the air. She used to add balls,…
Level:
Executive Chef
El plato principal que elaboré el otro día fue el típico plato que me hacía mi abuela cuando era pequeño. Un plato con horas de fuego, con cariño y que me sabía a gloria. Un guiso de pollo con patatas. Sencillo, por supuesto, pero estaba riquísimo. Cuando entraba a su cocina, el olor a casero inundaba el ambiente. Ella le echaba pelotas, pero…
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Beatriz Torija posted an update 11 months ago
Level:
Executive Chef
I have made an express trip to Cadiz for work (I’ve just been 12 hours), and you do not know how it hurt me not to have time to eat some of its delicacies: a fried fish, mojama, cuttlefish with potatoes, a tuna almadraba, a dogfish, the ortiguillas (one of my favorite dishes, very difficult to find outside of here). At least I tried a shrimp…
Level:
Executive Chef
He hecho un viaje express a Cádiz por trabajo (apenas he estado 12 horas), y no sabéis como me ha dolido no tener tiempo de comer alguna de sus delicias: un pescaíto frito, mojama, unos chocos con patatas, un atún de almadraba, un cazón, las ortiguillas (uno de mis platos favoritos, muy difíciles de encontrar fuera de aquí). Al menos probé una…
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Ksenia Vadaturskaia posted an update 11 months ago
The glaze and the chocolate biscuit are from the course of Antonio Bachour
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Mercedes Minaya Palacios posted an update 11 months ago
Level:
Executive Chef
Natural caramelized pineapple with vanilla ice cream, peanas and caramel.
Delicious and very refreshing dessert
Level:
Executive Chef
Piña natural caramelizada con helado de vainilla , peanas y caramelo.
Delicioso postre y muy refrescante
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pol sanchez posted an update 11 months ago
Hola a tod@s!!!
Aqui va una 5 centimos de mi 😊
Bueno yo soy de Barcelona y como dije tengo 16 años, la cocian se apodero de mi, podemos decir, hace 2 y dede entonces siempre me ha gustado ayudar a mis padres en la cocina, aprender de ellos, probar nuevas recetas…
Ahora estoy estudiendo en UK, hast samana Santa creo😅, pero en enero estaré con…
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Eusebia Sánchez Pérez posted an update 11 months ago
Estofado a la bourguignon
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Sol Damiani posted an update 11 months ago
Level:
Scoolinary Team
🚨 Últimas plazas con 50% de descuento 🚨 Domina la técnica más precisa de la pastelería junto al chef Damien Wager, reconocido experto en macarons.
Durante 4 semanas formarás parte de un grupo reducido de pasteleros profesionales y participarás en 5 sesiones en vivo donde podrás resolver dudas, recibir…
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Sam Muir-Eatock posted an update 11 months ago
Hello everyone!
Today I baked ginger cookies from Anna Gordon’s American Cookies course. They turned out lovely, but I struggled to make all of them the same size.
Do you have any tips or recommendations for a good brand or type of measuring/portioning scoop?Hello everyone!
Today I baked ginger cookies from Anna Gordon’s American Cookies course. They turned out lovely, but I struggled to make all of them the same size.
Do you have any tips or recommendations for a good brand or type of measuring/portioning scoop?
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Judy Keegan posted an update 11 months ago
Tonight I made the tuna mayonnaise and potato omelet from the Spanish Omelet course
Not a meal that I would usually make, it just didn’t sound that appealing but I made it and it was surprisingly good.
That good that I will certainly be adding this to my light dinner ideas.
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Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
Today, to continue with the menu of the week, I present one of those dishes that surprises you because it is cooked cauliflower, in this version I cooked the cauliflower and made a béchamel sauce and added canned tuna and grated cheese, I put it on top of the cauliflower, added more cheese and baked. For a cauliflower dish, it is very…
Level:
Executive Chef
Hoy, para seguir con el menú de la semana, os presento un plato de esos que te sorprende porque es coliflor cocida, que en esta versión cocí la coliflor y aparte hice una bechamel y le añadí atún de lata y queso rallado, la puse encima de la coliflor, le añadí más queso y horneé. Para ser un plato de coliflor, sorprende mucho por su sabor y…
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Fabrizio Vindigni posted an update 11 months ago
11 months ago (edited)
A 5 course dinner for a friend’s birthday ❤️😬
Photos have 0 enhancement, im definitely too tired to even try
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Beatriz Torija posted an update 11 months ago
Level:
Executive Chef
Flavoring oil with garlic and chili can make all the difference in a dish. When cooking fish, for me, it is essential. Yesterday I showed you a baked sea bream. I add this flavored oil on top, just before putting the fish in the oven
Level:
Executive Chef
Aromatizar aceite con ajo y guindilla puede marcar la diferencia en un plato. A la hora de cocinar pescado, para mí, es imprescindible. Ayer os enseñaba una dorada al horno. Añado este aceite aromatizado por encima, justo antes de poner el pescado al horno
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pol sanchez posted an update 11 months ago
Hi everyone! 👋
Este es mi primer post — como veréis, no hay ninguna foto 😢.
Estoy de intercambio y, lamentablemente, mi house family no deja cocinar a los estudiantes.Aun así, tengo muchísimas ganas de compartir mis creaciones con vosotros ❤️🍰.
I really love cooking, and I can’t wait to show you all my dishes once I’m back in the…- View more comments
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Shaine Lewis posted an update 11 months ago
I’ll never buy shop bought Bagels again.
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