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Jorge González Vidal posted an update a year ago
a year ago (edited)
Torrijas with hazelnut liqueur cream.
On Asturias Day I was cooking and I made these torrijas flavored with cinnamon, lemon and orange, and to which I added a pastry cream made with a little bit of hazelnut liqueur to give them a rich, rich flavor… and with burnt brown sugar on top.
A delight!!!!! 🤤
Torrijas con crema de licor de avellana.
En el Día de Asturias estuve de cocinillas y realicé estas torrijas aromatizadas con canela, limón y naranja, y a las que les añadí por encima una crema pastelera hecha con un poquito de licor de avellana para darle un sabor rico, rico… y con su azúcar moreno quemadito por encima.
Una delicia!!!!! 🤤
Translated from Spanish
Vanessa Macarro García, María Luisa Salcedo Rodriguez and 12 others8 Comments- View more comments
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
As we have already started back to school, for my kids and my husband so they can have breakfast like at home, I have made some homemade muffins that is the tradition and every week, because they last very little and they love how they are.
Level:
Sous Chef
Como ya hemos empezado la vuelta al cole, pues para mis peques y para mi marido para que puedan desayunar como en casa, pues he hecho unos molletes caseros que esa es la tradicion ya de todas las semanas, porque duran muy poco ya que les encanta como quedan.
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Here I leave you last night’s dinner that did not give me time, since I have returned to the total routine, and the vacations are over so I’ve already got down to work again.
Kentucky style fried chicken, I had never done it before and the truth is that I was surprised with the result.
Level:
Sous Chef
Por aqui os dejo la cena de anoche que no me dio tiempo, ya que he vuelto a la rutina total, ya se acabaron las vacaciones asi que ya me he puesto manos a la obra otra vez.
Pollo frito estilo Kentucky, yo no lo habia hecho nunca y la verdad que me sorprendio el resultado.
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hussain 108 Alshwaf posted an update a year ago
For anyone wondering why I’ve been away, it’s because I’ve been busy setting up a new restaurant! I’ll share all the details with you soon. Wish me luck.
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Gaon Stella Lee posted an update a year ago
Mini BBQ
#BarbecueChallenge
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Elizabeth Bellinger posted an update a year ago
a year ago (edited)
#Barbecuechallenge
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Kevin Godbee posted an update a year ago
The Mala Market’s recipe for Cantonese Steak Chow Fun is SPECTACULAR! Real ingredients from China do it every time. I’ve been making this on a regular basis since 2023. It includes douchi – a specific type of fermented black soybeans that are umami bombs. This also includes wide rice noodles from Guangdong.
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Fabrizio Vindigni posted an update a year ago
⭐👋🏼Hello guys, first post here.
Baccalà Cruschi e Nduja
Salted cod foam, Nduja (typical Italian cold cut), dried and fried peppers, salted cod parfait, edible wild garlic dried flowers.
The Nduja is underneath the foam, you will taste it once you dive your first spoonful. The parfait is coated in a cold fish broth colored with red pepper…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
For an appetizer, these olives seasoned at home are delicious. Chopped onion, natural lemon, cumin, sweet paprika, bay leaf, rosemary, extra virgin olive oil. With all this, the black olives are macerated for 48 hours before consumption. To accompany it, a cold beer 😊🍺.
Level:
Executive Chef
Para el aperitivo, estas aceitunas aliñadas en casa resultan deliciosas. Cebolla picada, limón natural, comino, pimentón dulce, laurel, romero, aceite de oliva virgen extra. Con todo esto se maceran las aceitunas negras durante 48 horas antes de consumir. Para acompañar, una caña bien fría 😊🍺
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Andrea Arnold Pascual posted an update a year ago
a year ago (edited)
Good afternoon. This is a ham and cheese toast
Buenas tardes. Esto es una tostáda de jamon y queso
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Between Spice and Silence
When the chicken touched the pan, the butter whispered its secrets into the meat, sealing them in with golden certainty. I had let the breast rest for a while in its marinade, and now, under the heat, it surrendered… firm and tender at the same time, carrying both strength and fragility.
Beside it, the sweet…
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ivana saiz posted an update a year ago
A rich gypsy arm filled with cream and covered with chocolate
This is a dessert that I often make, it can be filled with cream, custard, chocolate… And it can be left uncovered, it is always delicious. And it is very quick to make.
Un rico brazo gitano relleno de crema y cubierto con chocolate
Es un postre que hago a menudo, se puede rellenar de nata, crema pastelera, chocolate… Y se puede dejar sin cubrir, queda siempre delicioso. Y es muy rápido de hacer.
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Maria Rosa Mas posted an update a year ago
Hello good afternoon, I’m Rosa and this is my first publication. Apple turnovers with whole wheat flour.
Hola buenas tardes, soy la Rosa y esta es mi primera publicación. Empanadillas de manzana con harina integral.
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Gaon Stella Lee posted an update a year ago
#GreenChallenge
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Gaon Stella Lee posted an update a year ago
#BarbecueChallenge
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