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Beatriz Torija posted an update a year ago
Level:
Executive Chef
I have a very small garden, but at this time of the year, in a village, we always share things. They have given me some Padrón peppers, which we have prepared fried, with coarse salt, which have tasted like glory
Level:
Executive Chef
Tengo un huerto muy chiquitito, pero en esta época, en un pueblo, siempre se comparten cosas. Me han regalado unos pimientos tipo Padrón, que hemos preparado frititos, con sal gruesa, que nos han sabido a gloria
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Lana Mihajlović, Kim pho and 5 others6 Comments- View more comments
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Magdalena Kołodziej posted an update a year ago
Berry tart. I put some extra chantilly on top
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Juan Carlos Ramirez Mesec posted an update a year ago
a year ago (edited)
Since I had some leftover coffee cream, chocolate, cocoa nibs, flour, nuts and eggs, a quick approach to the browni…with 70% Ecuadorian cocoa chocolate, almost nothing fails 100%
Como me sobro algo de crema de cafe, chocolate, nibs de cacao, harina, nueces y huevos pues una aproximación rápida al browni…con chocolate de cacao ecuatoriano al 70% casi nada falla al 100%
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Today an appetizer of the simplest.
The chorizo is from La Rioja, very good, slightly spicy and the Iberian acorn ham, accompanied by some peppers, part of our Saturday appetizer.
We have enjoyed it with tranquility and good conversation
Level:
Executive Chef
Hoy un aperitivo de lo más sencillo .
El chorizo es de la Rioja buenísimo, ligeramente picante y el jamón ibérico de bellota , acompañado de unos picos, parte de nuestro aperitivo de sábado.
Lo hemos disfrutado con tranquilidad y buena conversación
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Eliener Rogelio Hinostroza Ilanzo posted an update a year ago
For a good plating of fettuccine in Alfredo sauce recommendations please.
Para realizar un buen emplatado de fettuccine en salsa Alfredo recomendaciones por favor.
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Eliener Rogelio Hinostroza Ilanzo posted an update a year ago
To get a good huancaina sauce, aroma, creaminess, flavor and taste please,
Para conseguir una buena salsa huancaina, aroma, cremosidad, sabor típs por favor,
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Juan Carlos Ramirez Mesec posted an update a year ago
Practicing french pastry techniques…sablee breton dough with mocha chocolate, coffee cream, cocoa nibs and pumpkin seeds…
Practicando tecnicas de pasteleria francesa…masa sablee bretón con chocolate moka, crema de café, nibs de cacao y semillas de calabaza…
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Pablo Pena Carabel posted an update a year ago
Grilled tuna on a cream of roasted tomatoes and onions with squid ink. Dots of olive emulsion and chili oil
Bonitoa la brasa, sobre una crema de tomates y cebollas asados con tinta de calamar. Puntos de emulsión de aceitunas y aceite de chile
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Wilfredo Perez ha ganado el scoolisseur Scoolisseur a year ago
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aleksandra.dukicda posted an update a year ago
The way to learn was not easy but when I see this beauty make me proud and happy ❤️
croissant, red and green love ❤️💚
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leysson96 posted an update a year ago
Pizza Margarita with Di bufala cheese and Pizza De bacon with Di bufala cheese and a pamigiano touch 😍.
Pizza Margarita con Ques Di bufala y Pizza De bacon con queso Di bufala y un toque pamigiano 😍
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Cristina Arche posted an update a year ago
a year ago (edited)
Pistachio Paris-Brest. Filled with praline and pistachio chantilly. From the éclairs 2 course. It has been very successful among my friends, even those who are not sweet. The Kumquat decoration is missing, but in my city it has been impossible to find. And I have not found anything to replace it, although without it the presentation is not bad at all.
Paris-Brest de pistacho. Relleno de praliné y chantilly de pistachos. Del curso éclairs 2. Ha tenido mucho éxito entre mis amigos, incluso los que no son de dulce. Falta la decoración del Kumquat, pero en mi ciudad me ha sido imposible de encontrar. Y no se me ha acudido nada para substituirlo, aunque sin él la presentación no queda nada mal.
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
A salad of leftovers from a poke is not thrown away at all
Level:
Executive Chef
Una ensalada de sobras de un poke no se tira nada
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Luis Eduardo Parrado Novoa posted an update a year ago
a year ago (edited)
Yakisoba!!! From the popular Japanese cuisine
Yakisoba!!! De la cocina popular japonesa
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kehel posted an update a year ago
Great recipe of pastry cream! Simple ad effective =)
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