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César Heredia posted an update 11 months ago
Danés Bicolor del curso de Antonio Bachour
Sam Muir-Eatock, Mercedes Delgado de Miguel and 10 others2 Comments- View more comments
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serenascipioni1 posted an update 11 months ago
11 months ago (edited)
Hi guys,This time I would like to share one of my “savory dishes“ with you:
Linguine with cashew cream, soy milk and mushrooms (with a drizzle of chilli oil it was a masterpiece 🤤)
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Mercedes Delgado de Miguel posted an update 11 months ago
Level:
Sous Chef
Vegan Cocoa Sablé Cookies filled with raspberry jam jelly.
Level:
Sous Chef
Galletas Sablé de Cacao Veganas rellenas de gelificado de mermelada de frambuesas .
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Lana Mihajlović posted an update 11 months ago
Level:
Sous Chef
Some evenings aren’t remembered by the time they lasted, but by the taste that stays behind.
This was one of those… a simple table, a few friends, glasses clinking, and a tartare in the center, like a quiet secret not meant to be easily revealed.Tender meat, seaweed caviar carrying a breath of the ocean, almonds whispering under the teeth,…
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Beatriz Torija posted an update 11 months ago
Level:
Executive Chef
Here is the result: fig jam. In addition to the little jars with which I have preserved it, I have left a little bit in the fridge to be consuming it these days, although I have another work trip this week 🤨.
I’ve already tried it with cheese and it’s delicious. I remember a long time ago I used to make some puff pastry bags filled with foie and…
Level:
Executive Chef
Aquí está el resultado: mermelada de higos. Además de los frasquitos con los que he hecho conserva, he dejado una poquita en la nevera para ir consumiéndola estos días, aunque me pilla otro viaje de trabajo esta semana 🤨
La he probado ya con queso y está riquísima. Recuerdo que hace mucho hacía unos saquitos de hojaldre rellenos de foie y…
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Mercedes Minaya Palacios posted an update 11 months ago
11 months ago (edited)
Level:
Executive Chef
Toncashu-style lamb cutlets
They are marinated with soy, coriander and grated ginger.
Dredged in flour, egg and panko
Then fried in sunflower oil.
The base of the dish are tender sprouts, julienned dried apricots and pomegranate seeds
Level:
Executive Chef
Chuletas de cordero al estilo toncashu
Están maceradas con soja, cilantro y jengibre rallado.
Rebozadas en harina, huevo y panko
Después fritas en aceite de girasol .
La base del plato son brotes tiernos, orejones en juliana y semillas de granada
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Gianluca Bellabarba posted an update 11 months ago
Fettuccine di Campofilone alla Norma
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Alonso Sánchez-Migallón Naranjo posted an update 11 months ago
hello, Scoolinary community! 👋
i’m super excited to share my first post over here! I wanted to show you the dish I prepared this weekend, based on the amazing course “Introduction to Southeast Asian Cuisine ” by Chef Francesca Ferreyros.
I started from her “Chicken Curry” recipe and adapted it a bit to my taste, turning it into this Chicken and…
¡Hola, comunidad Scoolinary! 👋
¡Estoy súper emocionado/a de compartir mi primera publicación por aquí! Quería enseñaros el plato que preparé este fin de semana, basándome en el increíble curso “Introducción a la Cocina del Sudeste Asiático” de la chef Francesca Ferreyros.
Partí de su receta de “Curry de pollo” y la adapté un poco a mi gusto,…
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Jorge González Vidal posted an update 11 months ago
Cinnamon Rolls de Cheesecake y Frutos rojos
Segundos cinnamon rolls que hago del curso de David Cowcill y esta vez sí que han salido bastante mejor que la primera vez.
Llevan un relleno de crema de queso con trocitos de fresa y una cobertura también de queso crema y mermelada de fresa y limón.
Receta rica, rica!!!!! 🤤😍
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Rodrigo Ortiz posted an update 11 months ago
Muy buenas gran comunidad hoy queria compartir la tarta de mousse de chocolate con un Glaseado espejo rosa ue luego lo decore de unicornio para mi hija Cayetana, les gustaría que publicara la receta completa?
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Antonio Salvador Moreno Carretero posted an update 11 months ago
Level:
Executive Chef
This weekend, my kitchen has been smoking, never better said, preparing the dishes that I will be presenting in the coming days. There will be appetizer, main course, starter and dessert. I will be uploading them day by day.
Level:
Executive Chef
Este fin de semana mi cocina ha echado humo, nunca mejor dicho, preparando los platos que iré presentando en los próximos días. Habrá aperitivo, plato fuerte, entrante y postre. Os voy subiendo día a día.
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cornacchini posted an update 11 months ago
Cheesecake from San Sebastian, a spectacular creaminess and flavor.
Cheesecake de San Sebastian un espectaculo la cremosidad y el sabor.
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Maloles Muñoz posted an update 11 months ago
11 months ago (edited)
Level:
Executive Chef
Pico de Gallo and Totopos…Discovering Mexico
#MexicanChallenge
Profile: Amateur
Paloma Ortiz’s Mexican Cooking Course
When the challenge popped up and I took a tour of the courses, this was the second recipe I wrote down to make. I have to confess that I heard the name some time ago but I never made it even though it is a simple recipe. I was…
Level:
Executive Chef
Pico de Gallo y Totopos…Descubriendo México
#MexicanChallenge
Perfil: Amateur
Curso Cocina Mexicana de Paloma Ortiz
Cuando saltó el reto y me di una vuelta por los cursos, ésta fue la segunda receta que anoté para hacer. He de confesar que escuché el nombre hace tiempo pero nunca lo hice a pesar de ser una receta sencilla. Me daba algo de miedo el…
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Beatriz Torija posted an update 11 months ago
Level:
Executive Chef
Recently Maloles published here a fig jam. I didn’t plan to make it because I don’t have fig trees. And just a few days ago, I was given figs…. Here they are, on their way…
Level:
Executive Chef
Hace poco Maloles publicaba por aquí una mermelada de higos. Yo no pensaba hacer porque no tengo higueras. Y justo hace unos días, me regalaron higos… Aquí están, marchando…
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Gianluca Bellabarba posted an update 11 months ago
11 months ago (edited)
Plating Spaghetti alla Carbonara
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