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Marta Roales posted an update 12 months ago
A delicious trio!!! and I’m not saying it myself…. the tasters are saying it!!! I’m proud of my first steps, now it remains to keep moving forward, finding the way to perfection!!!! Thank you chefQQ
Un trio delicioso!! y no lo digo yo….lo dicen los catadores!! Estoy orgullosa de mis primeros pasos, ahora queda seguir avanzando, encontrando el camino a la perfección!!! Gracias chefQQ
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Lana Mihajlović, Mercedes Delgado de Miguel and 4 others1 Comment- View more comments
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Mercedes Minaya Palacios posted an update 12 months ago
Level:
Executive Chef
Lemon sponge cake like the one from Starbucks, I put lemon syrup and it is syruped with lemon syrup
Level:
Executive Chef
Bizcocho de limón como el de Starbucks, yo le he puesto jaraba de limón y está emborrachado con almíbar de limón
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Antonio Salvador Moreno Carretero posted an update 12 months ago
Level:
Executive Chef
Grilled tuna with wok sautéed cabbage and kimchi sauce.
Level:
Executive Chef
Atún a la plancha con repollo salteado en wok y salsa kimchi.
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Elena Pintado Paredes posted an update 12 months ago
Rollitos de calabaza, otoñales y deliciosos
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JONATHAN PORTILLA posted an update 12 months ago
Dumplings salados y dulces
Rellenos de carne molida de cerdo y verduras, y los dulces relleno de manzanas caramelisadas.
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Fabrizio Vindigni posted an update 12 months ago
Pumpkin, because it is october.
Pumpkin marinated in whiskey, then cooked at a low temperature, vacuum-sealed in osmosis with whiskey, thyme, oil, and pepper. Reduced to a compote and finished with a sweet gorgonzola cream and Pollino truffle.
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Maloles Muñoz posted an update 12 months ago
12 months ago (edited)
Level:
Executive Chef
Pumpkin Candy
#MexicanChallenge
Profile: Amateur
Yesterday my kitchen was filled with autumn. The smell that the cooking gave off flooded my home and also my soul. It was like going back to childhood, to my grandmother Marina’s house when this season arrived. She used to make pumpkin jam, but something different. No skin, no seeds and cut…
Level:
Executive Chef
Dulce de Calabaza
#MexicanChallenge
Perfil: Amateur
Ayer mi cocina se llenó de otoño. El olor que desprendía el cocinado inundó mi hogar y también mi alma. Era como volver a la niñez, a casa de mi abuela Marina cuando llegaba esta estación. Ella hacia dulce de calabaza pero algo diferente. Sin piel, sin pepitas y cortado en cuadrados de…
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Beatriz Torija posted an update 12 months ago
Level:
Executive Chef
Getting a little hungry in the middle of the morning…. And prepare a toast of avocado with scrambled egg… like for the whole neighborhood 😅😅😅😅
Level:
Executive Chef
Tener un poco de hambre a media mañana… Y preparar una tosta de aguacate con huevo revuelto… como para todo el vecindario 😅😅😅
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Mercedes Minaya Palacios posted an update 12 months ago
12 months ago (edited)
Level:
Executive Chef
Japanese okonomiyaki omelet
Level:
Executive Chef
Tortilla japonesa okonomiyaki
Esta tortilla es muy famosa en Japón, se suele comer en las tabernas y es un poco echa lo que quieras, pero siempre con verduras.
La mía lleva col rallada, zanahoria, cebolla tierna,, sa tiras de lomo de cerdo, harina, huevos, una salsa de mezcla de ketchup con Perryns, mayonesa japonesa.
Todo hecho a la plancha
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Lana Mihajlović posted an update 12 months ago
Level:
Sous Chef
Tortas Ahogadas – A Culinary Journey Through Jalisco
#MexicanChallenge
Profile: Amateur
This is my first entry for this month’s MexicanChallenge. I decided to dive straight into the heart of Jalisco. I made Tortas Ahogadas, also known as “drowned tortas,” from the Mexican Street Food course by chef Paloma Ortiz.
It’s a dish that brings…
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Level:
Scoolinary Team
✨ The top 10 photos of the September Cooking Feed are already circulating on our Instagram profiles (in Spanish and English)✨ Excellence in every dish, photo and detail 👏
congratulations @diazyonaci @jeni-fallone @chingizhan9997 @shubhikmv16 @serenascipioni1 @fabrizio-vindigni @df831bbe @marclidia82 @pierina-minutillo @R0drigo!
After 24 h, they…Level:
Scoolinary Team
✨ Las 10 mejores fotos del Feed de Cocina de Septiembre ya están circulando en nuestros perfiles de Instagram (en español y en inglés)✨ Excelencia en cada plato, foto y detalle 👏
¡Felicitaciones @diazyonaci @jeni-fallone @chingizhan9997 @shubhikmv16 @serenascipioni1 @fabrizio-vindigni @df831bbe @marclidia82 @pierina-minutillo @R0drigo !
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Estefania Lozano Ragel posted an update 12 months ago
Level:
Sous Chef
#MexicanChallenge
Amateur
I made corn tortillas using nixtamalized corn flour. I made a garlic octopus with a couple of chiles, put an avocado foam and julienned onion on top.
Level:
Sous Chef
#MexicanChallenge
Amateur
Prepare las tortillas de maiz usando harina de maiz nixtamalizada. Hice un pulpo al ajillo con un par de chiles, le puse una espuma de aguacate y encima cebolla en juliana .
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Vanessa Macarro García posted an update 12 months ago
Three weeks ago I went for a few days to Asturias, I brought a Heather honey and today I decided to try it that I had craved, in the end I decided to make some Frixuelos with honey and the result was 🤤 a marvel everything.
Hace tres semanas fui por unos días a Asturias, me traje una miel de Brezo y hoy decidí probarla que se me había antojado, al final decidí hacer unos Frixuelos con miel y el resultado fue 🤤 una maravilla todo.
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Mercedes Delgado de Miguel posted an update 12 months ago
Level:
Sous Chef
Roast chicken with fine herbs.
I have based my recipe on Ignacio Barrios’ Roast in the oven course with some changes. In my case with orange juice and zest in the marinade and with chopped apple in the cavity of the chicken and onion and apple slices in the oven tray.
Level:
Sous Chef
Pollo asado a las finas hierbas.
Me he basado en la receta del curso Asados al horno de Ignacio Barrios con algunos cambios. En mi caso con zumo y ralladura de naranja en el marinado y con manzana troceada en la cavidad del pollo y cebolla y láminas de manzana en la bandeja del horno.
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jmgugli posted an update 12 months ago
My Traditional Cheesecake. Very good.
Mi Cheesecake Tradicional. Buenísima.
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