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Anke Morreel posted an update a year ago
#GreenChallenge
Sopa de pimiento verde y guisantes. Colores naturales.
(amateur)
Maloles Muñoz, Lana Mihajlović and 7 others4 Comments- View more comments
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sangeethamala guduri posted an update a year ago
Classic chocolate chip cookies from American cookies ,1st batch i made with same ingredients list it was too sweet ,and too hard .so , 2nd batch I reduced the sugar quantity and chocolate chips quantity. Still little hard but taste was good, thankq chef Anna Gordon.
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Anke Morreel posted an update a year ago
#GreenChallenge
Pesto de hojas de rabanito. Pesto of the leaf of radishes. Just natural color 🙃
(amateur)
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Anke Morreel posted an update a year ago
a year ago (edited)
Humus de aguacate. Humus of avocado. Natural color #GreenChallenge
(amateur)
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Sarah Thompson posted an update a year ago
I just finished the Zero Waste Cuisine course, which was very interesting. A great way to use up ends of herbs and veggies is to stuff them into an Azerbaijani qutab, which just a simple flour and water dough. It’s always sprinkled with sumac, which I am personally very heavy-handed with!
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pierina minutillo posted an update a year ago
a year ago (edited)
Petit fours are my best sellers
Lemon, dulce de leche, toffee and peanut, gianduja, cheescake NY
Los petit fours son mis best sellers
Limon, dulce de leche, toffee y mani, gianduja, cheescake NY
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
VEGAN SOBRASADA.
Raw cashew nuts soaked for 4 hours
Dried tomatoes in oil, well drained.
Two teaspoons of garlic powder and paprika to taste and salt.
All this very well crushed and if it is too thick add water, I have used the cashew nuts but only a little.
The texture that everyone likes
The vegan food course is very interesting.
Level:
Executive Chef
SOBRASADA VEGANA.
Anacardos crudos en remojo 4 horas
Tomates secos en aceite bien escurridos.
Dos cucharaditas de ajo en polvo y pimentón al gusto y sal.
Todo ello muy bien triturado y si queda muy espeso añadir agua, yo he usado el de los anacardos pero solo un poquito.
La textura que a cada uno le guste
El curso de comida vegana es muy interesante.
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Carolina Alvarez Santín posted an update a year ago
a year ago (edited)
#GreenChallenge
Title: Coolness for the heat
Level: Amateur
Ingredients: avocado, green apple, lime, natural Greek yogurt, mint, basil, olive oil, salt, pepper and sliced almonds
Techniques: gelling, blanching, emulsion
Refreshing and light cream. Great for a summer dinner, or to serve in shots at family meals to make them love you a…
#GreenChallenge
Titulo: Frescor para el calor
Nivel: Amateur
Ingredientes: aguacate, manzana verde, lima, yogur griego natural, menta, albahaca, aceite de oliva, sal, pimienta y almendras laminadas
Técnicas: gelificación, escaldado, emulsión
Crema refrescante y ligera. Genial para una cena veraniega, o para servirla en chupitos en las comidas…
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Nikola Krcatović posted an update a year ago
a year ago (edited)
1.Souvide hobotnica u maslinovom ulju,maslinovom lišću i medu sa beluga lećom i kremom od graška
2. Ragu od boba,baget od lignje ,podušena lignja i čips od ljuske boba
3.marinirano meso škampa u citrusima ,prženi rižini rezanci i koralj od sipinog crnila
4.souvide romb,kockice sotiranoga patlidžan i tikvice, krema od cvjetača, krema od graha i…
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Nikola Krcatović posted an update a year ago
a year ago (edited)
1. Njoki sa raguom od ribe sa pjenicom od mora
Rožata
3. Sotirane šparoge,sa pjenom od brokule, krema od jajeta i prah od cikle
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Kevin Godbee posted an update a year ago
Sichuan Dry-Fried Beef inspired by the famous Mandarin Restaurant in San Francisco. (Closed in 2006 after 45 years.)
This was one of their most popular dishes according to owner Cecilia Chiang in her book, “The Seventh Daughter”. She and the restaurant were famous.
The restaurant opened in 1961, sold in 1991, and closed in 2006. Cecilia died in…
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Nerea Maiztegi Santillán posted an update a year ago
a year ago (edited)
Spinach wrap.
Amateur.
To make the wrap, I put 4 handfuls of fresh spinach, 6 eggs, salt, pepper and ground garlic in the food processor.
I marinated the chicken in lemon juice, salt, pepper and parsley, then I sautéed it.
- To make the wrap, in a non-stick frying pan put some grated mozzarella and the liquid obtained in the food processor,…
Wrap de espinacas.
Amateur.
Para hacer el wrap, en el procesador o picadora he echado 4 puñados de espinacas frescas, 6 huevos, sal, pimienta y ajo molido.
El pollo lo he marinado en jugo de limon, sal, pimienta y perejil, despues lo he salteado.
- Para hacer el wrap, en una sarten antiadherente echar un poco de mozzarella rallada y el liquido…
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hussain 108 Alshwaf posted an update a year ago
a year ago (edited)
Arugula Salad with Sweet Figs, Salty Roquefort & Candied Walnuts: A perfect harmony of flavors and textures, featuring the sweetness of figs, the saltiness of cheese, and the crunch of walnuts, tossed in a maple-balsamic-olive oil emulsified dressing.
I plated it in two ways and used two types of plates.
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Jérémie Rebeccai posted an update a year ago
The barbecue never goes off around here.
Leg of lamb 48 hours sous vide + barbecue finish. Delicious.
La barbacoa nunca se apaga por aquí.
Pierna de cordero 48horas sous vide + acabado a la barbaco. Delicioso.
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Juan Carlos Ramirez Mesec posted an update a year ago
A few days ago I prepared an osso buco, with patience and a lot of flavor, but I forgot to tie it and during the extensive preparation, which took about 3 and a half hours over medium heat, it fell off the bone…gañlina broth, onion, carrot, celery, kion and chili…accompanied by a good glass of wine…left an excellent broth and, liquefied,…
Hace unos días prepare un osobuco, con paciencia ybobtuve mucho sabor, pero olvide atarlo y durante la extensa preparacion, que tomó unas 3 horas y media a fuego medio , se desprendió del hueso…caldo de gañlina, cebolla, zanahoria, apio, kion y aji…acompañados de una buena copa de vino…dejaron un excelente caldo y, licuados, uns salsa muy gustosa…
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