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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Watermelon granita with vodka to end the night
Level:
Sous Chef
Granizada de sandia con vodka para terminar la noche
Translated from Spanish
Lana Mihajlović, Mercedes Delgado de Miguel and 3 others4 Comments- View more comments
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Sorry that this time I do not bring you a very good photo… but I assure you that the recipe is excellent: it is a risotto of Iberian pork. It is a traditional risotto… with its fried onion, butter, white wine, broth (meat) that is added ladle by ladle, stirring constantly, its parmesan. The particularity is that it has ham, chorizo and…
Level:
Executive Chef
Perdonad que en esta ocasión no os traigo una foto muy buena… pero la receta os aseguro que es excelente: es un risotto de ibéricos. Se trata de un risotto tradicional… con su sofrito de cebolla, su mantequilla, vino blanco, el caldo (de carne) que se va añadiendo cazo a cazo, sin dejar de remover, su parmesano. La particularidad es que…
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Mary Elena Nava Wuetter posted an update a year ago
Hello friends,
Today I want to share with you a little culinary adventure I had. I am following Matteo Monti’s *Gnocchi* course and, although I had never prepared homemade pasta before, I decided to cook some *Malfatti* (ricotta and chard gnocchi) for my family. They are really easy to make! The best thing was to see how much everyone liked…
Hola amigos,
Hoy quiero compartirles una pequeña aventura culinaria que viví. Estoy siguiendo el curso de *Gnocchi* de Matteo Monti y, aunque nunca había preparado pasta casera, me animé a cocinar para mi familia unos *Malfatti* (gnocchis de ricota y acelgas). ¡Son realmente sencillos de hacer! Lo mejor fue ver lo mucho que les gustaron a…
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Mario Ivan Espadas García posted an update a year ago
And we continue to make croissants and chocolates for our customers
Y seguimos trabajando croissants y chocolatines para nuestros clientes
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chefjocabrera posted an update a year ago
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Level:
Scoolinary Team
🎉 Lana Mihajlović @lanamihajlovic is officially Stagier! 👩🍳✨
Lana is one of those people who don’t just cook: they tell stories in every dish. In her photos, the colors jump off the screen, the textures invite you to taste and her composition conveys pure passion.
🏆 Winner of 3 challenges
⭐ Winner of 1 Scoolistar
📸 246 photos published!
🌍…Level:
Scoolinary Team
🎉 ¡Lana Mihajlović @lanamihajlovic es oficialmente Stagier! 👩🍳✨
Lana es de esas personas que no solo cocinan: cuentan historias en cada plato. En sus fotos, los colores saltan de la pantalla, las texturas invitan a probar y su composición transmite pura pasión.
🏆 Ganadora de 3 retos
⭐ Ganadora de 1 Scoolistar
📸 ¡246 fotos publicadas!
🌍 Cocina…Translated from Spanish- View more comments
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Lana Mihajlović ha ganado el scoolisseur Scoolisseur a year ago
Level:
Sous Chef
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Lana Mihajlović ha alcanzado el level Stagier a year ago
Level:
Sous Chef
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Elena Pintado Paredes posted an update a year ago
a year ago (edited)
Along with the cake I uploaded the other day I made these carrot cupcakes with cheese frosting. I used pecans instead of regular pecans.
Junto con la tarta que subí el otro día hice estos cupcakes de zanahoria con frosting de queso. Usé nueces pecanas en lugar de nueces normales.
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Daniela Duran posted an update a year ago
a year ago (edited)
Tortilla in slices cln onion and garlic from the inside
Tortilla en laminas con cebollita y ajo desde adentro
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Eva Pardos posted an update a year ago
a year ago (edited)
Pan boule. I made it for the first time trying to follow the instructions -and not succeeding because the temperature at home is too high-. Then I compensated by keeping it in the fridge for the rest of the maturation and in the end the result was very good. For the next one I will try to find a way to ferment it at 20ºC.
Pan boule. Lo he hecho por primera vez intentando seguir las instrucciones -y no consiguiéndolo porque la temperatura en casa es muy elevada-. Después compensé teniéndolo el resto de la maduración en la nevera y al final el resultado fue muy bueno. Para el próximo intentaré buscar un medio de fermentarlo a 20ºC.
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Leonardo Cartes posted an update a year ago
Bocado de dama or Macarena Bread
A bread of the category of sobadas doughs, a white and simple dough that is stretched and then rolled interfoliating with fatty matter
Its characteristic shape is due to the fact that once the rolls of a certain size are cut, they are flattened in the center with a stick generating that spiral that rises at…
Bocado de dama o pan Macarena
Un pan de la categoría de masas sobadas, una masa blanca y sencilla que se estira para posteriormente enrollar interfoliando con materia grasa
Su forma característica se debe a que uns vez cortados los rollos de un determinado tamaño son aplastados al centro con un palo generando ese espiral que se levanta en las…
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Frankie WONG posted an update a year ago
– Classic Basque Cheesecake 🍰🥭-
Summer time will always make me crave for sweet treats🧡wt’s better than a class Basque Cheesecake? Smooth and creamy texture or that meaning in your mouth.
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But this time, not just adding vanilla but also light mango purée for celebrating the wonderful summer season☀️Summer fruits like different kinda of berries…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
The Scent of Childhood in a Sunday Lunch
Some dishes are more than just flavor, they are time machines. Scents, sounds, the quiet choreography of hands kneading, basting, deglazing… all of it turns an ordinary day into a celebration. For me, one of those dishes is roasted chicken with mlinci and tomato salad, prepared using my grandmother’s old…
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Freshly picked from the garden… these tomatoes are a marvel. They are full of flavor 😍🍅
Level:
Executive Chef
Recién recogidos del huerto… estos tomates son una maravilla. Están llenos de sabor 😍🍅
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