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Daniela Duran posted an update a year ago
Antes y despues en la Escuela aprendimos hacer medialunas era un gran desafio para mi , practicaba en casa varias veces y nunca quedaba conforme con el sabor mas su textura era frustrante para mi creia que el problema era yo hasta que en Scoolinary aparece el Maestro Bachour con su Curso de Bolleria , ahi Bachour enseñaba los famosos…
Mercedes Delgado de Miguel, Lana Mihajlović and 3 others4 Comments- View more comments
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kehel posted an update a year ago
Mango mousse cake under transparent glaze…
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Leslie Gisella Gordillo Chávez posted an update a year ago
Swiss Biscuits
Galletas Suizas
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Jose Joaquin Soriano Pozo posted an update a year ago
My version of gnocchi bolognese with chicken meat, they were delicious, the sauce was very thick but with a lot of flavor
Mi versión de los gnocchi boloñesa con carne de pollo, estaban deliciosos, la salsa muy espesa pero con mucho sabor
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Judy Keegan posted an update a year ago
My second cocktail from the “Cocktail Basics:25 Classic Cocktails course, this is the Aperol Spritz. I apologise for not having the correct glassware to serve it in or the garnish but I have to utelise the products that I have got on hand.
I ended up adding some simple sugar syrup to the beverage as it was a little dry and bitter for my personal tastes.
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Kevin Godbee posted an update a year ago
Nashville Hot Fish Fillets with Grits and Fried Okra.
This is inspired by Nashville Hot Chicken. The story goes that on one Sunday morning, back in the 1930’s, a groggy Thornton Prince rose for breakfast after a late night of carousing in Nashville, Tennessee. A Sunday morning fried chicken breakfast was tradition in the African American…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Zucchini Carpaccio
It contains cherrys, spring onions, capers, lemon juice, salt, black pepper and extra virgin olive oil
Level:
Executive Chef
Carpaccio de calabacín
Lleva cherrys, cebolleta, alcaparras, zumo de limón, sal, pimienta negra y aceite de oliva virgen extra
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
Dinner. I enjoy salads. This is a Caprese with red onion, pickles and gildas.
Level:
Executive Chef
A cenar. Disfruto de las ensaladas. Esta es una Caprese con cebolla morada, pepinillos y gildas.
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Bifteki – From “Burger Experiment” to the Real Deal
Fifteen years ago, back when I was still living in Croatia, my “encyclopedia of Greek cuisine” could fit on a single page. It said: moussaka. And not even the Greek version, but our local one, more potatoes than eggplants. Everything else was a big gastronomic mystery.
At that time, my… Read more
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ivana saiz posted an update a year ago
Alfajores Marplatenses! Delicious
Alfajores Marplatenses!! Deliciosos
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Condensed Milk Gorditas.
A few days ago, while researching recipes with condensed milk I discovered this one.
It is a typical Mexican dessert and although it may seem that they are very sweet with condensed milk, they are not so sweet and can be accompanied with both sweet and salty. In this case I accompanied them with a homemade red fruit jam…
Level:
Sous Chef
Gorditas de Leche Condensada.
Hace unos días, investigando recetas con leche condensada descubrí ésta.
Es un postre típico de México y aunque pueda parecer que son muy dulces al llevar leche condensada, no lo son tanto y pueden acompañarse tanto con dulce como salado. En este caso las acompañé con una mermelada casera de frutos rojos y…
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Josefa Angurel Trujillo posted an update a year ago
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hussain 108 Alshwaf posted an update a year ago
I feel like I’m going to go crazy. This is my fourth attempt at making Cordon Bleu, and the chicken breast always tears. I’ve probably worked on 5 kilos of chicken breasts on different days so far. I’ve watched all the videos on YouTube, but it’s useless.
Tomorrow, I am planning to go to the academy where I studied, and I want the chef to show… Read more
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Jorge González Vidal posted an update a year ago
Genoese sponge cake and tres leches cake.
Recipe from a book by Alma Obregón which is the first time I make it. The juiciness of the sponge cake and the flavor with the soaked mixture of condensed milk, evaporated milk and cream is another level… For those who like these ingredients I recommend it, because you will not regret it.
🤤🤤🤤
Bizcocho genovés y tarta tres leches.
Receta de un libro de Alma Obregón que es la primera vez que hago. La jugosidad del bizcocho y el sabor con el empapado de la mezcla de la lecha condensada, la leche evaporada y la nata es de otro nivel… A quienes le gusten esos ingredientes se lo recomiendo hacer, porque no se van a arrepentir.
🤤🤤🤤
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Sussan Estela Olaya to Lorena Hidalgo and Sol Damiani a year ago
a year ago (edited)
Level:
Scoolinary Team
dear Scoolinary community, I wanted to tell you that I will be with you until this Sunday. It’s been two and a half years of a wonderful journey with my Scoolinary family, and I say family because I always felt that way, you are already and always will be part of my heart family. I have learned from each one of you. Your creations and…
Level:
Scoolinary Team
✨ Querida comunidad de Scoolinary,
Queria contarles que estaré con ustedes hasta este domingo. Han sido dos años y medio de un viaje maravilloso junto a mi familia Scoolinary, y digo familia porque siempre lo sentí así, ustedes ya son y siempre serán parte de mi familia del corazón.
He aprendido de cada uno de ustedes. Sus creaciones y las… Read moreTranslated from Spanish- View more comments
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