-
Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Salad of Pears, Blue Cheese and Candied Hazelnuts with Honey Mustard Vinaigrette.
The recipe is from Juliana López May’s Healthy Salads Course.
I loved it, it is delicious
Level:
Sous Chef
Ensalada de Peras, Queso Azul y Avellanas Garrapiñadas con Vinagreta de Mostaza y Miel.
La receta es del Curso de Ensaladas Saludables de Juliana López May.
Me ha encantado, está buenísima
Translated from Spanish
Lana Mihajlović, Beatriz Torija and 5 others9 Comments- View more comments
-
Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Basil oil with some fresh garlic to enhance the flavor.
I have taken this oil from a course I have done, there have been several, when it rests here I will put it in a little bottle to make it more aesthetic.
The basil is of my harvest, it is necessary to take advantage of the product.
First boil the leaves for a couple of minutes, then…
Level:
Executive Chef
Aceite de albahaca con unos ajos frescos para potenciar el sabor.
Este aceite lo he sacado de algún curso que he hecho, han sido varios, cuando repose aquí lo pasaré a una botellita para que sea más estetico.
La albahaca es de mi cosecha, hay que aprovechar el producto.
Primero hervir las hojas un par de minutos, después pase a agua con…
Translated from Spanish- View more comments
-
Leonardo Cartes posted an update a year ago
Gnocchi
I like to think that my recipes tell a story and this is one of my favorites
When I was 19 I did my internship in a small cafeteria where one day the chef asked me to make gnocchi, as I had never prepared it before, she had to teach me how to make it
And that’s how a tradition arose that every Friday during the 3 months that lasted…
Ñoquis
Me gusta pensar que mis recetas cuentan una historia y realmente esta es una de mis favoritas
Cuando tenía 19 hice mi práctica (pasantía) en una pequeña cafetería donde un día la chef me pidió hacer ñoquis, como nunca había preparado tuvo que enseñarme
Y así fué como surgió una tradición de que cada viernes durante los 3 meses que duró esa…
Translated from Spanish- View more comments
-
Victoria Darnell posted an update a year ago
#greenchallenge I made Trennette Al Pesto and added a seared chicken and bread. I made this before I started some of these classes, so don’t judge me too hard, lol. I’m a home cook and food blogger. This was so fun to make and delicious.
- View more comments
-
robin.mothoa posted an update a year ago
American chesseburguer my style
American chesseburguer mi estilo
Translated from Spanish- View more comments
-
sem navarro posted an update a year ago
Rice with traditional duck, with duck breast in vacuum cooking 58° x1hour 45minutes
Arroz con pato tradicional, con pechuga de pato en cocción al vacío 58° x1hora 45minutos
Translated from Spanish- View more comments
-
Yonaci Díaz posted an update a year ago
Yogurt mousse with red fruit gel, raspberry citrus veil and gluten-free vanilla cookie base
Let yourself be surprised by this elegant dessert composed of a smooth yogurt mousse, covered with an intense red fruit gel and a delicate raspberry citrus veil. At the base, you will find a gluten-free vanilla cookie that adds texture and flavor, ideal…
Mousse de yogur con gel de frutos rojos, velo cítrico de frambuesa y base de galleta de vainilla sin gluten
Déjate sorprender por este elegante postre compuesto por una mousse suave de yogur, cubierta con un intenso gel de frutos rojos y un delicado velo cítrico de frambuesa. En la base, encontrarás una galleta de vainilla sin gluten que aporta…
Translated from Spanish- View more comments
-
Mico Eaglefeather posted an update a year ago
Me encantan los timbales — son una gran forma de apilar contrastes de color, sabor y textura en un solo bocado.
Este “Triple Timbal” empieza con salteado de hongos, cebolla caramelizada, hinojo y ajo en la base. La capa del medio es palmito mezclado con queso crema a las hierbas, y arriba combina palta cremosa con mango dulce. Se termina con…
- View more comments
-
Kevin Godbee posted an update a year ago
Lamb Saag – a nicely spiced lamb curry with spinach, green chilies and cilantro. It is a common dish in North India and Pakistan. It is usually eaten with naan bread, and in some areas with rice. Tonight, we did brown basmati rice that I added some of the curried braising liquid to. This dish was cooked restaurant style where there is a curry…
- View more comments
-
Beatriz Torija posted an update a year ago
Level:
Executive Chef
Zucchini rolls with ham and cheese, au gratin in the oven. A simple and delicious way to take advantage of seasonal vegetables
Level:
Executive Chef
Rollitos de calabacín con jamón y queso, gratinados en el horno. Una elaboración sencilla y resultona para aprovechar la verdura de temporada
Translated from Spanish- View more comments
-
Daniela Duran posted an update a year ago
Cutting the tortilla
Cortando la tortilla
0:05
Translated from Spanish- View more comments
-
Betza Medina posted an update a year ago
a year ago (edited)
Basil and Spinach Spaghetti
#GreenChallenge
Level: Amateur
It’s a spaghetti of basil, spinach, ricotta, fresh oregano and heavy cream, decorated with a fake coral, (my first ever), basil oil and cayenne pepper powder.
Spaghetti de Albahaca y Espinaca
#GreenChallenge
Nivel: Amateur
Es un espagueti de albahaca, espinaca, ricotta, orégano fresco y crema de leche, decorado con un coral falso, (el primero que hago en la vida), parmesano rallado, aceite de albahaca y polvo de pimienta de cayena.
Translated from Spanish- View more comments
-
Félix Gallardo posted an update a year ago
Rice with wild shrimp and clams, accompanied by aioli with vinegar from Chiclana and a drop of honey that repeats less 😉
Arroz con gambón salvaje y almejas, acompañado de alioli con vinagre de Chiclana y una gota de miel que así repite menos 😉
Translated from Spanish- View more comments
-
Kevin Godbee posted an update a year ago
a year ago (edited)
#GreenChallenge Today’s lunch. Dal Palak – Lentil Curry with Spinach – cumin powder, kashmiri chili powder, amchoor powder, turmeric, cumin seeds, brown mustard seeds, kashmiri chilies, and garlic ginger paste.
The red lentils were simmered with turmeric powder and salt. There was a tadka of cumin seeds, mustard seeds, and dried chiles. This…
- View more comments
-
Mico Eaglefeather posted an update a year ago
Algo para el #GreenChallenge
Un Canapé – pan casera vegana y sinTACC, crema de macadamia y albahaca, shiitakes confitados y germinados.
- View more comments
- Load More
