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Carolina Gallo posted an update a year ago
I want to share what I prepared this week: a Middle Eastern classic that always captivates me. I made baba ganoush, that roasted eggplant cream that seduces with its soft texture and smoky flavor so characteristic.
I based it on chef Greg Malouf‘s original recipe from the Lebanese cooking course, and applied his technique of roasting the…
Quiero compartir lo que preparé esta semana: un clásico del Medio Oriente que siempre me cautiva. Hice baba ganoush, esa crema de berenjenas asadas que seduce con su textura suave y ese sabor ahumado tan característico.
Me basé en la receta original del chef Greg Malouf, del curso de cocina libanesa, y apliqué su técnica de asar las…
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Judy Keegan, Sussan Estela Olaya and 2 others4 Comments- View more comments
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Sussan Estela Olaya posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
Ceviche.
I share with you some pictures I took of the ceviche I prepared a few weeks ago. I used the same ingredients, but with two different presentations or plating. 🙌🏻
Level:
Scoolinary Team
Ceviche.
Les comparto unas fotos que tomé del ceviche que preparé hace unas semanas. Usé los mismos ingredientes, pero con dos presentaciones o emplatado distinto. 🙌🏻
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
what do you think of the potato omelet I prepare at the restaurant?
Level:
Executive Chef
¿Qué os parece la tortilla de patatas que preparo en el restaurante?
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Quail egg, anchovy and gherkin skewer. Course on Spanish Pinchos and Essential Spanish Tapas by Koldo Royo.
Level:
Sous Chef
Pincho de huevo de codorniz, anchoa y pepinillo. Curso de Pinchos y Tapas Imprescindibles Españolas de Koldo Royo.
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Toasted noodles in the shape of paella.
A good fumet, some prawns and some squid legs, this combination of powerful flavors, have given a taste to this dish that surprisingly was very good.
Sauté chopped garlic, ñora, the squid legs, and the prawns.
Take everything out of the paella and toast the noodles until they are golden and not burnt, add…
Level:
Executive Chef
Fideos tostados en forma de paella.
Un buen fumet, unos langostinos y unas patitas de calamar, está combinación de sabores potentes, le han dado un gusto a este plato que sorprendentemente estaba buenísimo.
Rehogue ajo picado, ñora, las patitas de calamar, y los langostinos .
Sacas todo de la paella y tuesta los fideos hasta que quedan dorados y…
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Swaraj Mhaske to latonaajibola a year ago
a year ago (edited)
65% Chocolate cheese cake with cocoa streusel base.
Garnish with tempered dark chocolate and cocoa powder for velvety effect.
Influence from @Chef Elena Adell
#Cheesecake#CallbeautChocolate #Pastryart
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Kevin Godbee posted an update a year ago
Arroz Chaufa con Pollo – Chinese-Peruvian Fried Rice. One of the most widely consumed dishes from the Chinese-Peruvian fusion cuisine known as Chifa. Arroz Chaufa con Pollo is a delicious meal of chicken, rice, and eggs, with ginger, soy sauce, spring onions, garlic and peppers.
In the mid-1800s Chinese immigrants from Canton came to Peru…
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Cucumber sandwich
In the United Kingdom it is a classic. The Queen of England used to eat them every day, to accompany her 5 o’clock tea.
Last year, as I had a lot of cucumbers from the garden, and I did not know what to do with so many, I decided to try it, although at first it sounded strange to me the mixture of cucumber with…
Level:
Executive Chef
Sandwich de pepino
En el Reino Unido es todo un clásico. La reina de Inglaterra los tomaba a diario, para acompañar el té de las 5.
El año pasado, como tenía muchos pepinos del huerto, y ya no sabía qué hacer con tantos, decidí probarlo, aunque a priori me sonaba rara la mezcla de pepino con mayonesa, entre pan. Bueno pues… me pareció una…
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Julia Berlanga Peñuela posted an update a year ago
Español
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Juan Carlos Ramirez Mesec posted an update a year ago
Ceviche, with chifles, in acevichada sauce… a redundancy with a lot of flavor…
Ceviche, con chifles, en salsa acevichada…una redundancia con mucho sabor…
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Bresaola stuffed with mixed lettuce,
Reduced emulsion of modena vinegar and parmesan cheese in tiles
A starter not heavy at all
Level:
Executive Chef
Bresaola rellena de lechugas variadas,
Emulsión reducida de vinagre de modena y queso parmesano en teja
Unentrante nada pesado
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Paula Toledo Aguilera posted an update a year ago
gluten free future ebook
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Sussan Estela Olaya posted an update a year ago
Level:
Scoolinary Team
💥 New course: Team Management in Hospitality 💥Managing a team is not just about assigning tasks.
It is knowing how to motivate, anticipate conflicts, distribute responsibilities and build an environment of trust in the midst of the demanding pace of service.
This course offers you practical tools to lead with vision, empathy and effectiveness.
Level:
Scoolinary Team
💥 Nuevo curso: Gestión de Equipos en Hostelería 💥Dirigir un equipo no es solo asignar tareas.
Es saber motivar, anticipar conflictos, distribuir responsabilidades y construir un ambiente de confianza en medio del ritmo exigente del servicio.
Este curso te ofrece herramientas prácticas para liderar con visión, empatía y…
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kehel posted an update a year ago
Have cooked baba, wonderful sandy yeasted cake with syrup! Very fresh!
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Swaraj Mhaske posted an update a year ago
Classic eclairs recipes from Chef @fransegura
cheese cake eclairs
coffee and almond
classic chocolate …¡
#French pastry
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