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Comfort Enitan posted an update a year ago
chimney roll is a sweet, spiral-shaped pastry that originated in Central Europe. The dough is yeast-based, soft, and slightly sweet, similar to a brioche. It’s rolled out, cut into strips, and wrapped around a special wooden or metal cylinder (the “chimney” mold).
Once wrapped, the dough is brushed with butter, rolled in sugar, and baked over an…
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Nikola Krcatović posted an update a year ago
a year ago (edited)
Krak od skute , krema od mermelada rajčice i spužva od maslinovog ulja
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Daniela Duran posted an update a year ago
#GreenChallenger Parsley sauce accompanying empanadas
#GreenChallenger Salsa de Perejil acompañando las empanadas
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Daniela Duran posted an update a year ago
Parsley Sauce
Salsa de Perejil
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Tonight has been a night of tapas because I didn’t feel like going into the kitchen with the heat we still have in the south.
Here are some pictures of the tapas I have prepared
Pa amb oli and tomatoes
Pesto with cherry tomatoes, mozzarella and serrano ham, all on a toast
Mixed cream cheese with pistachios, parsley, basil, mint and a bit of…
Level:
Sous Chef
Esta noche ha sido una noche de tapas porque no apetecia mucho entrar en la cocina con la calor que tenemos por el sur todavia.
Aqui os dejo unas fotitos de las tapas que he preparado
Pa amb oli y tomates
Pesto con tomates cherry mozarella y jamon serrano. todo sobre una tosta
Mezcla de queso cremoso con pistachos, perejil,albahaca, menta y un poco…
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Elena Pintado Paredes posted an update a year ago
Today for my saint’s day I made this 3 chocolate cake: a chocolate Genoese sponge cake base and three layers of mousse (54% dark chocolate, milk chocolate and white chocolate). I decorated with some 3 chocolate cereal balls and to give color, as a compi advised me in another photo, some strawberries.
I love the zenithal photo, especially for…
Hoy por mi santo he hecho esta tarta de 3 chocolates: una base de bizocho genovés de chocolate y tres capas de mousse (chocolate negro al 54%, chocolate con leche y blanco). He decorado con unas bolitas de cereales de 3 chocolates y para darle color, como una compi me aconsejó en ota foto, unas fresas.
La foto cenital me encanta, sobre todo por…
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Alejandra Becerril posted an update a year ago
I just finished the Croissants and Viennoisserie course from Antonio Bachour!! 😍
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Lemonade
If I had to say something that I make a lot in these hot days and that is never missing in my fridge for us or to offer to everyone who comes home, it is undoubtedly my lemonade.
The recipe can not be easier and faster:
2 whole lemons, 170gr. of sugar and 1 liter of water.
Once the lemons are well washed, I put them in the glass of…
Level:
Executive Chef
Limonada
Si tuviera que decir algo que hago muchísimo en estos dias de calor y que nunca falta en mi nevera para nosotros o para ofrecer a todo el que llega a casa, sin duda es mi limonada.
La receta no puede ser mas fácil y más rápida:
2 limones enteros, 170gr. de azúcar y 1 litro de agua.
Una vez bien lavados los limones, los pongo en el…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Purslane with clams, codium and sea purslane
Green, and marine… because a legume dish with seafood can also be very ‘green’. The verdina is a type of faba bean, a traditional bean from Asturias with a beautiful emerald green color, very fine and delicate, which is usually prepared with fish and seafood. (In case someone does not know this…
Level:
Executive Chef
Verdinas con almejas, codium y verdolaga
Verde, y marino… porque un plato de legumbres con frutos del mar también puede ser muy ‘green’. La verdina es un tipo de faba, una alubia tradicional de Asturias con un bonito color verde esmeralda, muy fina y delicada, que se suele preparar con pescados y mariscos. (Por si alguien no conoce este…
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Jérémie Rebeccai posted an update a year ago
#GreenChalenge
Name of the dish: Green spinach ravioli with pesto and cured cheese
Level: Amateur
Ingredients and green color treatment
For the ravioli dough I used flour, egg and frozen spinach. I blanched it first (quick blanching) to fix the chlorophyll and then I shredded it, which allowed me to get an intense and uniform green in the…
#GreenChalenge
Nombre del plato: Raviolis verdes de espinaca con pesto y queso curado
Nivel: Amateur
Ingredientes y tratamiento del color verde
Para la masa de los raviolis utilicé harina, huevo y espinaca congelada. La escaldé primero (blanqueado rápido) para fijar la clorofila y luego la trituré, lo que me permitió conseguir un verde intenso y…
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Zenobia Chacko posted an update a year ago
The bagel course says boil for 10 minutes in the recipe booklet but the video says 10 minutes which is it
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Lana Mihajlović posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Matcha
Cake with Vanilla Sauce – A Green Goodbye#GreenChallenge
Level: Amateur
With this dessert, I close my little green chapter. The matcha cake, airy and delicate, carries the earthy bitterness of green tea and the sweetness of a simple sponge, while the vanilla sauce enriched with matcha falls over it like a silky curtain. Sprinkled with…
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Jérémie Rebeccai ha ganado el scoolisseur Scoolisseur a year ago
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
💥 New course: Wholemeal Pastry and Viennese Pas try 💥 Pastry can be delicious and, at the same time, nutritious.
In this course you will learn how to work doughs and elaborations with whole wheat flours, reducing sugars and fats without losing texture, volume or flavor.
Ideal for professionals looking to expand…Level:
Scoolinary Team
💥 Nuevo curso: Pastelería y Bollería Integral 💥 La repostería puede ser deliciosa y, al mismo tiempo, nutritiva.
En este curso aprenderás a trabajar masas y elaboraciones con harinas integrales, reduciendo azúcares y grasas sin perder textura, volumen ni sabor.
Ideal para profesionales que buscan ampliar su…Translated from Spanish -
Judy Keegan posted an update a year ago
#GreenChallenge
Here I present my interpretation of the theme “Green”, I call it “Vegetarian Green Supreme Pizza.
My Level is amateur.
Ingredients are as follows;
Superfood spirulina gluten free base. Using the tumeric dough recipe from the pizza fundamentals course, i substituted spirulina powder in exchange for the tumeric to create the green…
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