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chingizhan9997 posted an update a year ago
I have baked French gluten – free Apple Tart. It came out perfectly, especially the crust. The texture of the topping melts in the mouth. The almonds adds extra rich flavor to the tart. I would like to mention also that I have learned how to make your own vegan butter. Also the method of cooking apple’s in a pot surprised me as well.
Thank you…
Mercedes Delgado de Miguel, Lana Mihajlović and 3 others4 Comments- View more comments
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Luisa María Diaz posted an update a year ago
a year ago (edited)
#ChocolateChallenge
Easter egg made with chocolate filigree.
Amateur level, handling of pastry bag and chocolate techniques:
-thickening chocolate using water, joining pieces with heat and tempering
#ChocolateChallenge
Huevo de pascua hecho con filigrana de chocolate.
Nivel amateur, manejo de manga pastelera y técnicas del chocolate:
-espesar el chocolate usando agua, unión de piezas con calor y templado
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
The life of a chicken roast. It is cooked, admired and enjoyed.
Level:
Executive Chef
La vida de un asado de pollo. Se cocina, se admira y se disfruta.
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Juan Se T posted an update a year ago
Hamburguesa con pico de gallo, base de aguacate y patatas en air fryer !!!
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Spicy stewed ear.
Pork ear, chopped garlic, cayenne, chicken broth in my case, salt, olive oil, parsley.
It has been an appetizer, but it serves well as a main dish.
The cayenne if you do not want spicy you can also not put it.
Half an hour of cooking over low heat and it’s ready
Level:
Executive Chef
Oreja guisada picante.
Oreja de cerdo, ajo picado, cayena, caldo de pollo en mi caso, sal, aceite de oliva, perejil.
Ha sido un aperitivo, pero bien sirve como plato principal.
La cayena si no quieres picante también puedes no ponerla.
Media hora de cocción a fuego lento y listo
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
The Saturday Caesar Sandwich
Saturday is the day when even the simplest bites are given the chance to become a story. Saturday always carries a slower rhythm. As if the day itself is in no rush, unfolding gently, allowing the smallest things to be noticed… the sound of oil crackling in the pan, the scent of garlic mingling with lemon, the shadow…
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Juan Se T posted an update a year ago
Tomato baskets with mozzarella cheese, tomato vinaigrette with basil, on a bed of lettuce and pistachios ! 🤩
Unas canastas de tomate con queso mozarella , vinagreta de tomate con albahaca, sobre una cama de lechugas y pistachos ! 🤩
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Judy Keegan posted an update a year ago
a year ago (edited)
#ChocolateChallenge
Level: somewhere between an amatuer and Pro
Technical Focus : Meringue folding. Emulsification, cocoa layering and precision baking.
This is my go-to chocolate creation-simple in ingredients, sophisticated in execution. Crafted with only 6 ingredients, this gluten free torte transforms dark chocolate into a mousse-like marvel…
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Florencia Carrión posted an update a year ago
Cake with macarons and buttercream
Torta con macarons y buttercream
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Kevin Godbee posted an update a year ago
Japanese Chicken Curry – It’s generally not as spicy as Indian or Thai curries. This rendition was medium. It’s sweet and savory. The British brought their style of curry from Colonial India to Japan, and then the Japanese reinvented it for their palate. It’s often served over rice with breaded fried chicken or pork, but this one had…
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eric ortiz posted an update a year ago
strengthening knowledge at luigi di domenico’s side
fortaleciendo do conocimiento al lado de luigi di domenico
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Daniela Duran posted an update a year ago
a year ago (edited)
Teacher’s Day
Dia del Maestro
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Midnight Path – Chocolate Terrine
#ChocolateChallenge
Profile: AmateurThere are moments when chocolate turns into time. When it melts slowly, drop by drop, in the silence of the kitchen, it opens a path to the past, to memories still scented with childhood, and to a future that promises joy. Chocolate terrine is not just a dessert, but a…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Norwegian Salmon Mandala with Pedro Ximenez Pearls and Avocado Cream.
When dishes like this come out with leftovers you have in the fridge, the day becomes special 🌸.
There were still sunflower sprouts left over and I had a ripe avocado….
At the base, avocado cream, tender sunflower sprouts, salmon, cottage cheese, Pedro Ximenez wine pearls,…
Level:
Executive Chef
Mandala de Salmón Noruego con Perlas de Pedro Ximenez y Cremoso de Aguacate.
Cuando salen platos así con restos que tienes en el frigorífico, el día se vuelve especial 🌸
Aún quedaban brotes de girasol y tenía un aguacate maduro…
En la base, crema de aguacate, brotes tiernos de girasol, salmón, queso cottage, perlas de vino de Pedro Ximenez,…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Watch out for this combination… Russian salad with fried egg. It is a restaurant dish that I tried some time ago. In fact it is one of their star starters, and it is a renowned restaurant. The truth is that I would never have put it together… I don’t know, a fresh salad with a freshly fried egg. Well, you can’t imagine how delicious it is.
Level:
Executive Chef
Ojo a esta combinación… ensaladilla rusa con huevo frito. Es un plato de restaurante que probé hace tiempo. De hecho es uno de sus entrantes estrella, y es un restaurante con renombre. La verdad es yo jamás lo habría puesto junto… no sé, una ensaladilla fresquita, con un huevo frito recién hecho. Bueno pues, no os imagináis lo rico que está.
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