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Cristina Arche posted an update a year ago
Focaccia 80% hydration, very soft and rich. With cherry, onion, walnuts and rosemary.
Focaccia 80% hidratación, muy blanda y rica. Con cherry, cebolla, nueces, y romero.
Translated from Spanish
Lana Mihajlović, Jorge González Vidal and 5 others5 Comments- View more comments
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
Things come out better and tastier over low heat.
Level:
Executive Chef
A fuego lento salen mejor las cosas, y más rico.
0:25
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Kevin Godbee posted an update a year ago
Mafalda Corta with Braised Duck Ragu, Crispy Prosciutto, Mushrooms, and Truffle Essence. Whipped Ricotta.
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
In process… a little cream of leek, potato and asparagus. As soon as they come out a couple of days a little fresher… I’m going for a warm spoon dish
Level:
Executive Chef
En proceso… una cremita de puerro, patata y espárragos. En cuanto salen un par de días un poco más frescos… tiro de plato de cuchara calentito
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LEONID SOKOLOV posted an update a year ago
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Michael Edwards posted an update a year ago
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Elena Pintado Paredes posted an update a year ago
Here I bring you the cornstarch alfajores from the alfajores course. I made them for my cousin who can not eat gluten because she is celiac.
I loved the taste.
Aquí os traigo los alfajores de maicena del curso de alfajores. Los hice para mi prima que no puede comer gluten porque es celíaca.
Me ha encantado el sabor.
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delfinesdb posted an update a year ago
My dish is Sauteed Chicken and Vegetable Noodles, Char Siu and Sweet and Sour Chicken with Pineapple and Peppers
Mi plato es un Tallarín Saltado de Pollo y Verduras, Char Siu y Pollo Agridulce con Piña y Pimientos
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Kim pho posted an update a year ago
Biscuit de Savoie. Yummy 😋
Course desserts from haute Savoie0:04
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Level:
Executive Chef
They say that the third time’s the charm… but it was the second time 🏆.
Today I made again the chicken breast stuffed with sun-dried tomatoes, cheese and pistachio from Irini Tzortzoglou’s Greek cooking course… with some touches of my own.
The thing is, when I made it a few days ago, it turned out scrumptious, but it was a little crumbly.…
Level:
Executive Chef
Dicen que a la tercera va la vencida… pero ha sido a la segunda 🏆
Hoy he vuelto a preparar la pechuga de pollo rellena de tomates secos, queso y pistacho del curso de cocina griega de Irini Tzortzoglou… con algunos toques propios.
El caso es que cuando la hice hace unos días, quedó riquísima, pero se desmoronaba un poco. Con los consejos de …
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Kevin Godbee posted an update a year ago
Avocado Soup – bone broth, leeks, chives, shallots, olive oil, carrots, celery, cream, pumpkin seeds.
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MARCELA GONZALEZ ALBA posted an update a year ago
Another Presentation of Foie grass and
pears in red wine
Otra Presentación de Foie grass y
peras al vino tinto
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MARCELA GONZALEZ ALBA posted an update a year ago
From the Foie grass course. Foie grass foam with pears in red wine
Del curso de Foie grass. Espuma de Foie grass con peras al vino tinto
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Here is a German Salad
cucumber salad, dressing
of yogurt and mint from the Creative Salads 2 course by Juliana Lòpez May,Level:
Sous Chef
Por aqui os dejo Ensalada alemana
de pepinos, dressing
de yogurt y menta del curso de Ensaladas creativas 2 de Juliana Lòpez May,
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Akvile Augustauskiene posted an update a year ago
“Introducing my new addition – Bento cakes.”
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