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omar ahmed posted an update a year ago
CHEF SHELLY, Judy Keegan and 2 others2 Comments- View more comments
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Juan Hoyos ha ganado el challenge Challenge a year ago
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Level:
Scoolinary Team
🔥 We already have the winner of the #ChocolateChallenge
🥇 Juan Hoyos @juanca-hoyos with his Pistachio Dubai bar. He gets 250 scoolipoints and a Badge Challenge– what a debut in the community! Your first participation already earned you your first badge.
Abigail Jones (Team Scoolinary & Course Owner) picked your submission and said:
“So much…Level:
Scoolinary Team
🔥 Ya tenemos ganador del #ChocolateChallenge
🥇 Juan Hoyos @juanca-hoyos con su barra de Pistacho Dubái. Se lleva 250 scoolipoints y un Badge Challenge. ¡Qué debut en la comunidad! Tu primera participación ya te valió tu primer badge.
Abigail Jones (Equipo Scoolinary & Course Owner) eligió tu presentación y dijo:
” ¡Cuánta técnica a la vista!…
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Fresh ravioli stuffed with cheeks.
The creamy sauce that accompanies them, is of boletus, a few I have sautéed only for decoration, the others I incorporated into the cream, along with a little pepper and shallot
Garnish with chives and edible carnation leaves
Level:
Executive Chef
Raviolis frescos rellenos de carrilleras.
La salsa cremosa que los acompaña, es de boletus, unos pocos los he salteado solo para decorar, los otros los incorporé a la crema, junto con un poquito de pimienta y chalota
Decore con cebollino y hojas de clavelina comestibles
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Judy Keegan posted an update a year ago
a year ago (edited)
Mariscos del Mar with Mexican Rice & Refried Beans
The ocean meets the heart of Mexico on this plate. Inside soft tortillas, prawns and scallops are bathed in a rich, velvety cream sauce, wrapped and baked under a golden blanket of cheese until bubbling and irresistible. The seafood brings sweetness and brine, while the sauce ties it all…
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
I have always liked this dish (and any dish with tápenas, caparrones or olives), as it reminds me a lot of my childhood, and more than my childhood, of my father, who is no longer here. I remember that many afternoons he would go with his motorcycle to the countryside to pick up tápenas and caparrones to pickle them and he would also buy olives…
Level:
Executive Chef
Este plato (y cualquiera que lleve tápenas, caparrones o aceitunas) siempre me ha gustado, ya que me recuerda mucho a mi infancia, y más que a mi infancia, a mi padre, que ya no está. Me acuerdo de que muchas tardes se iba con su moto al campo a recoger tápenas y caparrones para luego encurtirlos y también compraba aceitunas pie de olivo para…
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Victor Martínez posted an update a year ago
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Judy Keegan posted an update a year ago
a year ago (edited)
Sopa de Fideo: Mexico’s Humble Treasure
At first glance, it looks simple — a bowl of thin noodles tangled in a tomato-red broth, dotted with corn, with limes waiting to be squeezed. But this is sopa de fideo, a dish that’s been comforting Mexican families for centuries.
The story of fideo begins with Spain, who brought wheat and pasta to the New…
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Ana Marrufo Beltran posted an update a year ago
Kahlúa chocolate miusse, coulis de berrys …
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Kevin Godbee posted an update a year ago
a year ago (edited)
Umami Meatloaf with Red Pepper-Tomato Sauce
Lori said this was the best meatloaf she’s had in her entire life, and my friend Colin loved it too.
This version is filled with savory depth thanks to the miso, mushrooms, and soy sauce in the mix. The glaze and dipping sauce is a scratch-made ketchup with fire-roasted red peppers.
This one is from…
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Fabrizio Vindigni posted an update a year ago
La Cipolla di Castrovillari (entree)
The town where i come from doesn’t really offer that wide range of iconic, typical products. Sure we produce meat, vegetables, olive oil, but we didnt use to have THAT iconic product like, for example, the Prosciutto di Parma.
This until a couple of years ago, when a bunch of brave entrepreneurs rediscovered…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Fried almonds
Do you like fried almonds? So tasty and easy to make. In very hot extra virgin olive oil. You have to be careful and take them out of the oil when they start to brown to avoid burning.
At home we love them🥳
Level:
Executive Chef
Almendras fritas
Os gustan las almendras fritas? Tan ricas y fáciles de hacer. En aceite de oliva virgen extra bien caliente. Hay que tener cuidado y sacarlas del aceite cuando empiecen a dorarse para evitar que se quemen.
En casa nos encantan🥳
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Russian salad can also be eaten as a sandwich…. I make it when I have leftover salad from the day before, for lunch in the middle of the morning, or also to eat when I have a lot of work and I can’t get up in front of the computer, or I prepare it to take with me and eat on a train 😅.
Level:
Executive Chef
La ensaladilla rusa también se puede tomar en sandwich… Yo lo hago cuando tengo sobras de ensaladilla del día anterior, para almorzar a media mañana, o también para comer cuando tengo mucho trabajo y no puedo no levantarme de delante del ordenador, o lo preparo para llevatmr y comer en un tren 😅
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Diplomatic Sausage Summit
Lunch today felt like a political debate on a plate. The sausage… serious, rustic, standing firmly like a pillar of tradition. It doesn’t know compromise. Its only policy is to sizzle with juices and smell like smoke.
Next to it, beans and corn in a spicy sauce staged a revolution… red, loud, fiery, as if determined…
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Chef Ahmet Yildirim posted an update a year ago
Microgreens” are young, edible plants harvested at an early stage of growth, usually just after the first true leaves have developed. They are known for their intense flavors and high nutritional content, as they contain concentrated amounts of vitamins and minerals.
Common types of microgreens include:
– **Arugula**: Has a peppery, tangy…
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