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Edgar_GR posted an update a year ago
Flamenco cannelloni.
Why flamenco?No, they are not frilly and are not accompanied by hand clapping.
These cannelloni are Flemish… but from Flanders, not from tablao.The name comes from the Belgian region of Flanders, cradle of a glorious stew called “stoofvlees”, or, if you want to get fancy, carbonade flamande.
A veal stew slowly cooked in…
Canelones flamencos.
Porqué flamencos?No, no llevan volantes ni se acompañan de palmas.
Estos canelones son flamencos… pero de Flandes, no de tablao.El nombre viene de la región belga de Flandes, cuna de un guiso glorioso llamado “stoofvlees”, o, si te quieres poner elegante,carbonade flamande.
Un estofado de ternera cocinado lentamente en cerveza…
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Lana Mihajlović, Vanessa Macarro García and 4 others4 Comments- View more comments
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pierina minutillo posted an update a year ago
What do you think of my Tiramisu in entremets format?
With velvet effect and coffee ganache. A delight to the eye and taste
Que les parece mi Tiramisú en formato entremets?
Con efecto terciopelo y ganache de cafe. Un deleite a la vista y de sabor
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Torreznos of pork rashers.
This appetizer I have made it first on low heat in oil and then I have raised it until it is golden brown and crunchy
Level:
Executive Chef
Torreznos de careta de cerdo.
Este aperitivo lo he hecho primero a fuego lento en aceite y después lo he subido hasta quedar dorado y crujiente
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Mercedes Delgado de Miguel posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Our snack yesterday.
Yesterday afternoon my daughters felt like cooking and this is what we did.
My oldest daughter chose to make a Mocha Frapuccino that she saw in a booklet we have at home of cool Nescafe recipes. We decorated it with whipped cream on top.
My youngest daughter chose to make some pancakes with the recipe in the…
Level:
Sous Chef
Nuestra merienda de ayer.
Ayer por la tarde mis hijas tenían ganas de cocinar y ésto es lo que hicimos.
Mi hija mayor eligió hacer un Mocha Frapuccino que vió en un librito que tenemos en casa de recetas de Nescafe fresquitas. Lo decoramos con nata montada por encima.
Mi hija pequeña eligió hacer unos creps con la receta que hay en el apartado de…
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Jorge González Vidal posted an update a year ago
a year ago (edited)
Lemon and chocolate escudilladas cookies.
Just started the course “Cookies: classic, savory and cookies” by Elena Adell, we start with the recipe for these vanilla, lemon and chocolate cookies, coated with chocolate ganache, which are delicious to start the day on the right foot … or for a snack with coffee or tea.
I like this course and I…
Galletas escudilladas de limón y chocolate.
Recién iniciado el curso de “Galletas: clásicas, saladas y cookies” de Elena Adell, arrancamos con la receta de estas galletas de vainilla, limón y chocolate, recubiertas con ganache de chocolate, que están deliciosas para empezar el día con buen pie…o para la merienda con un café o un té.
Me gusta…
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Orsolya Csernák reached the level Stagier a year ago
Level:
Stagier
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Kevin Godbee posted an update a year ago
Creamy Tortellini Soup with Spicy Italian Sausage & Kale was super delicious – unctuous, creamy, chewy, umami balanced with the crispiness of the kale and and brightness of the tomato sauce. Fifth time being made in 2.5 years, which puts it on the greatest hits list.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Cuttlefish with garlic
When the product is good, it doesn’t take much to serve a delicious dish.
Cuttlefish, garlic, parsley, white pepper, salt and extra virgin olive oil. You’ll end up dipping bread😉
Level:
Executive Chef
Sepia al ajillo
Cuando el producto es bueno, no hace falta mucho para servir un plato delicioso.
Sepia, ajo, perejil, pimienta blanca, sal y aceite de oliva virgen extra. Terminarás mojando pan😉
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Delicacies in the north of Spain. I love barnacles
Level:
Executive Chef
Delicias en el norte de España. Me encantan los percebes
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Juan Carlos Ramirez Mesec posted an update a year ago
a year ago (edited)
Today a Chocolate Cake with Ripe Banana, walnuts and Organic Cocoa Nibs…but the photos won’t load…😩😤😡
I’ve tried several times 🧐😭
Load failed….
Until if I load … and already some pieces disappeared ….
Hoy un Bizcocho de Chocolate con Platano Maduro, nueces y nibs de Cacao Organico…pero no se cargan las fotos…😩😤😡
He intentado varias veces 🧐😭
Carga fallida….
Hasta que si cargo … y ya desaparecieron slgunos pedazos…
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Lana Mihajlović posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Bolognese – a story with many faces
In Bologna, a city steeped in the colors of red rooftops and brick walls, a sauce was born that became a world classic – ragù alla bolognese. Its original form was simple yet layered: minced meat, pancetta, a soffritto of onion, carrot, and celery, wine, tomato, and patience measured in hours. It simmered…
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hussain 108 Alshwaf posted an update a year ago
I feel like I’m experiencing withdrawal symptoms from my cooking addiction, and I’m eager to get back to cooking, complete the course, and engage with this wonderful community again.
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Leonardo Cartes posted an update a year ago
Babka bread
Banana brioche, filled with cinnamon paste with chocolate and almond praline
I have been thinking for some time about how to make this publication and I wanted to hang on to a method that I apply in my business and that has led me to innovate in many aspects, to make a couple of publications that the community has liked
It is…
Pan babka
Brioche de plátano, relleno de pasta de canela con chocolate y pralinée de almendras
Llevaba tiempo pensando en cómo hacer esta publicación y es que quería colgarme de un método que aplico en mi negocio y que me ha llevado a poder innovar en muchos aspectos, de hacer un par de publicaciones que les ha gustado a la comunidad
Es bien…
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Eva Pardos posted an update a year ago
My sara. This has always been one of my favorite cakes, so I decided to make it after taking the “Irresistible Cakes” course. I have to confess that I didn’t get the steamed sponge cake, so after 3 failed attempts and in a hurry (the cake was for my mother’s birthday), I decided to make it with a Genoese sponge cake. The rest of the recipe…
Mi sara. Ésta siempre ha sido una de mis tartas favoritas, así que me decidí a hacerla después de hacer el curso “Tartas irresistibles”. Tengo que confesar que no he conseguido el bizcocho al vapor, así que después de 3 intentos fallidos y con las prisas (la tarta era para el cumpleaños de mi madre), me decidí a hacerla con un bizcocho…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🧠✨ Do you think this is real… or exaggerated?
They say that when we learn in community, the brain releases up to 3 times more dopamine than when we study alone. In other words: learning together with others not only feels better… it also helps you retain more and advance faster.
In the gastronomic world, where learning is constant and often…
Level:
Scoolinary Team
🧠✨ ¿Crees que esto es real… o exagerado?
Dicen que cuando aprendemos en comunidad, el cerebro libera hasta 3 veces más dopamina que cuando estudiamos en solitario. Es decir: aprender junto a otros no solo se siente mejor… también te ayuda a retener más y avanzar más rápido.
En el mundo gastronómico, donde el aprendizaje es constante y muchas…
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