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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
This is a package of vegetables that I have put as an accompaniment to a stuffed puff pastry.
All this grilled and served with a sauce with a touch of vinegar reduction
Level:
Executive Chef
Esto es un paquete de verduras que he puesto de acompañamiento a un hojaldre relleno.
Todo este hecho a la plancha y servido con una salsa con toques de reducción de vinagre
Translated from Spanish
Cristina Arche, Mary Elena Nava Wuetter and 9 others6 Comments- View more comments
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Chris Goddard posted an update a year ago
Taco Cupcakes
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Nerea Maiztegi Santillán posted an update a year ago
Cacio e pepe.
A classic Italian pasta 😋 following Sabino’s guidelines in the classic Italian pasta recipe course.
Cacio e pepe.
Un clásico de la pasta italiana 😋 siguiendo las pautas de Sabino en el curso de recetas clásicas de pasta italiana.
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Kevin Godbee posted an update a year ago
Sichuan Hot and Spicy Beef. Adapted from Sichuan Cuisine in Both Chinese and English, published in China in 2010 by the Sichuan Higher Institute of Cuisine and the Sichuan Gourmet Association. Adapted by The Mala Market.
This is another super delicious one that is in the regular rotation. Featuring these imported from China ingredients -…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
I’ve been missing for a few days with no desire for anything, but today I decided to do something to clear my mind and I’ve done with the tomatoes I have from my garden.
Pa amb oli and tomatoes from Marc Fosh’s Mediterranean cooking course with olive oil
Level:
Sous Chef
Llevo unos dias desaparecida sin ganas de nada, pero hoy he decidio hacer algo para poder despejarme que lo necesitaba y he hecho con los tomates que tengo de mi huerto.
Pa amb oli y tomates del curso de Cocina mediterranea con aceite de oliva de Marc Fosh
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Level:
Executive Chef
The French omelette test
Today I wanted to delve into a reflection of Antonio @cecu6669hotmail-com from a couple of days ago. He was talking about some of the evils of today’s hospitality industry, such as wanting to imitate haute cuisine… without getting there; the lack of knowledge, research, shortcuts in classic recipes.
Well, today I…
Level:
Executive Chef
La prueba de la tortilla francesa
Hoy quería ahondar en una reflexión de Antonio @cecu6669hotmail-com de hace un par de días. Él hablaba de alguno de los males del sector de la hostelería de hoy en día, como es el querer imitar la alta cocina… sin llegar; la falta de conocimientos, de investigación, los atajos en las recetas…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Chistorra Fritter and battered Cheddar Cheese Skewer.
From Koldo Royo’s “Pinchos y Tapas Imprescindibles Españolas” course.
They were delicious but in some of the cheese ones, the cheese escaped. Any trick to avoid it?
Level:
Sous Chef
Pincho de Buñuelo de Chistorra y Pincho de Queso Cheddar rebozado.
Del Curso de Pinchos y Tapas Imprescindibles Españolas de Koldo Royo.
Quedaron ricos pero en algunos de los de queso, el queso se escapó. ¿Algún truco para evitarlo?
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Srija Gottumukkala posted an update a year ago
FIRST BAKE CHEESECAKE FROM ELENA ADELL from the baked cheesecake course !!! @elenaadell
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kehel posted an update a year ago
Have cooked spicy Oatmeal Cookies with cashew nuts and blueberry…
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Jeni Fallone posted an update a year ago
I loved the Sergio Dondoli course – I love how much he clearly enjoys what he makes. This is my take on a sorbet – we live in the heart of the Angus Berry Producers and the raspberries here are some of the best in the country so I made a simple raspberry sorbet but using the Sergio recipe – it tasted delicious but it was slightly chewier than…
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Rodrigo Brígido Appariz posted an update a year ago
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Rodrigo Brígido Appariz posted an update a year ago
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Eloisa Gaitán posted an update a year ago
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Chris Goddard posted an update a year ago
Shrimp Fra Diavolo
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Diana Vinces posted an update a year ago
Level:
Stagier
Hoy termine estos bombones de chocolate blanco, rellenos con una ganache de fruta de la pasión y un pequeño toque de pisco. 😋
La receta es una adaptación de los bombones de coco del curso de bombones de molde.
Veo que estoy en racha monocromática.😂 y hoy la foto es en tonos naranjas y amarillos 🧡
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