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Min Bahadur Buddha posted an update 6 months ago
Roat-prashad
angelakoupiari, Judy Keegan and 4 others1 Comment- View more comments
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Mercedes Minaya Palacios posted an update 6 months ago
Level:
Executive Chef
Aperitivo de hoy , lo ha hecho mi marido mientras yo adelantaba parte de los aperitivos de noche vieja
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Jennifer Duggan posted an update 6 months ago
I’m learning every day. Plating never has been a strong point for me but with each year that passes in my cheffing career, the better I get… I think!
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kurt Slabbert posted an update 6 months ago
This is one of our signature pizzas, its vegetarian, its an umami bomb called the kimchi bomb
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Nathalie Salameh posted an update 6 months ago
I couldn’t send my photos. they tell me: Impossible de télécharger le fichier. Désolé, ce type de fichier n’est pas autorisé.
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Mercedes Minaya Palacios posted an update 6 months ago
Level:
Executive Chef
Pimientos del piquillo rellenos de merluza y gambas.
La salsa es de piquillos con connotaciones picantes.
Comida de hoy lunes
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steve vaes posted an update 6 months ago
In the course Japanese Petits Gateaux, the ingredients for the fig confiture does not mention any sugar, but in the preparation part it says to combine the figs, sugar and zest. How much sugar is used in the recipe? I can not seem to access the forum anymore ‘Ask a Question’. Anyone can help me? Many thanks and Happy New Year. Steve
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Mercedes Minaya Palacios posted an update 6 months ago
Level:
Executive Chef
Tapa de domingo.
Lomo ibérico de bellota y unos ricos picos
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Gloriande Raimbert posted an update 6 months ago
Hello I am from Mauritius, i am happy to have joined Scoolinary, have so much to learn and have a passion for cooking. I use to have a small home based carering unit but due to health issues i had to temporarily stop my activities. But i continue to please my family and friends, so learning new techniques keep me going. Wish you all a…
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Alejandro Aponte posted an update 6 months ago
Tres leches tropical, para disfrutar este fin de año.
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dawie18uys-7a8484 posted an update 6 months ago
Dark chocolate entremet cake: dark chocolate and hazelnut brownie; hazelnut and coffee crunch; hazelnut and burnt vanilla bean praliné; French coffee pastry cream; dark chocolate mousse; decorated with split hazelnuts and fresh raspberries.
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Guettari khaoula rania posted an update 6 months ago
☺
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Mercedes Minaya Palacios posted an update 6 months ago
6 months ago (edited)
Level:
Executive Chef
Este rico entrante fue mi primer plato de noche buena, ya mejorado desde que publique el anterior.
La receta ya la puse en las pruebas.
Quedaron encantados, gusto muchísimo.
Ahora solo pongo ingredientes
Filo, manzana confitada, queso en crema curado con manzana caramelizada, sobrasada, rulo de parmesano y filamentos de togarashi
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Ekaterina Shirokova posted an update 6 months ago
Panna cotta de chocolate y espresso ☕🍫
Suave, cremosa y con ese toque de café que despierta el alma. Inspirada en el curso de cocina italiana de Joe Settepani: elegante, fácil y con sabor a Italia en cada cucharada.
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Mercedes Minaya Palacios posted an update 6 months ago
Level:
Executive Chef
Uno de mis canapés de Noche buena.
Esta hecho por mi de principio a fin.
La galleta , el relleno es queso crema con stilton, pesto, piñones y cherry, todo ligeramente horneado
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