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Leny Zenteno posted an update 6 weeks ago
The cinnamon rolls I brought to a birthday party!!!! They were delicious just as they were and looked just like a bouquet of flowers! Thanks, Schoolinary 🙏🥰
Los rollos de canela que llevé para un cumpleaños!!!! Al natural quedaron deliciosos y como si fueran un ramo de flores! Gracias schoolinary 🙏🥰
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stella gagliano, ivana saiz and 3 others5 Comments- View more comments
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Lana Mihajlović posted an update 6 weeks ago
Level:
Sous Chef
Spinach gnocchi with chicken and Parmesan.
A simple combination, but full of flavour. The soft gnocchi pair beautifully with the spinach, tender chicken and a creamy Parmesan sauce. I finished the dish with a few Parmesan shavings for an extra savoury touch.
Comforting, creamy and definitely one I’ll be making again.
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Antonio Salvador Moreno Carretero posted an update 6 weeks ago
Level:
Executive Chef
Chocolate cake.
On Friday night, we had a birthday party with 45 people, and I had to make three chocolate cakes; I barely had time to take a picture of a slice before they devoured every last crumb.
Level:
Executive Chef
Tarta de chocolate.
El viernes noche tuvimos un cumpleaños de 45 personas y me tocó preparar 3 tartas de chocolate; apenas llegué para poder fotografiar un trozo, no dejaron ni las migas.
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Jade Bosch posted an update 6 weeks ago
First time trying to use chef hideki matsuhisa’s technics! Could definitely do better but practice makes perfect!
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ivana saiz posted an update 6 weeks ago
Causa Limeña, a Peruvian dish I’ve really enjoyed making. It’s a little different from the recipe we learned in class. I had a hard time finding yellow potatoes, but I finally managed to get some; unfortunately, I couldn’t find any yellow chili paste. Otherwise, I made it just like Chef José del Castillo, although I placed the avocado…
Causa Limeña, un plato peruano que me ha encantado hacer. Un poco distinta a la receta del curso .Me costó encontrar la patata amarilla pero al final la conseguí, lamentablemente no pude encontrar la pasta de ají amarillo. Por lo demás lo hice como el chef José del Castillo , aunque el aguacate lo puse abajo de la mezcla de relleno de… Read more
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rubenpalmarios posted an update 6 weeks ago
Paella de costilla de cerdo, y conejo…
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Loren Angela posted an update 6 weeks ago
With the right ingredients and techniques. ❤️ thanks to scoolinary! I was able to pull off this croquembouche!
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Antonio Salvador Moreno Carretero posted an update 6 weeks ago
Level:
Executive Chef
Pizza casera.
Mi hijo sigue haciendo sus pinitos en la cocina; ahora le toca el turno a esta pizza.
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Level:
Scoolinary Team
🐟 We’ve set a date for the next “From Course to Plate: Ceviche”!
We’ll meet on Saturday, August 29, to share our ceviches, exchange experiences, and learn together.
🕐It will be at 1:00 p.m. in Ecuador | 8:00 p.m. in Spain.
All you have to do is show up to the event with your ceviche already prepared. You can choose any ceviche you like and apply…
Level:
Scoolinary Team
🐟 ¡Ya tenemos fecha para el próximo “Del Curso al Plato: Ceviche”!
Nos encontramos el sábado 29 de agosto para compartir nuestros ceviches, intercambiar experiencias y aprender juntos.
🕐Será a las 13:00 h de Ecuador | 20:00 h de España.
Solo tienes que llegar al encuentro con tu ceviche ya preparado. Puedes elegir el ceviche que quieras y…
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Maloles Muñoz to Sol Damiani 6 weeks ago
6 weeks ago (edited)
Level:
Executive Chef
Beer Tempura Piparras
Today I’m sharing a recipe that’s definitely becoming a permanent fixture in our home because we absolutely loved it. Yesterday I told @soldamiani that I’d saved the biggest ones to cook, and here they are.
I used equal parts flour and cornstarch, half a packet of baking powder (this is optional), a little salt, and a…
Level:
Executive Chef
Piparras en Tempura de Cerveza
Hoy os traigo una receta que ya se queda en casa para siempre porque nos ha encantado. Ayer le decía a @soldamiani que había dejado las mas grandes para cocinarlas y aquí están.
He puesto la misma cantidad de harina y de maicena, medio sobre levadura ( esto es opcional) un poco de sal, una cerveza bien fría y he…
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Michelle Aravena posted an update 6 weeks ago
Galletas de navidad y glaseados de distintos sabores
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Estefania Lozano Ragel posted an update in the club
6 weeks agoPastry & Bakery 6 weeks agoLevel:
Sous Chef
I wanted to kick off this club with a La Viña cheesecake—it’s the favorite in my house. I top it with fresh fruit. The result is amazing; the creaminess of the cheesecake combined with the fresh fruit gives it an incredible flavor.
Level:
Sous Chef
Queria estrenar este club con una Tarta de queso La Viña, esa es la favorita en mi casa. Yo le pongo por encima de topping fruta fresca. Es resultado es asombroso, la cremosidad de la tarta junto con la fruta fresca le da un sabor increible.
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Antonio Salvador Moreno Carretero posted an update 6 weeks ago
Level:
Executive Chef
Lemon pie.
Today I’m sharing a dessert that’s very much my own—a lemon pie my way: a cookie crust, lemon filling, and a toasted meringue. I say “very much my own” because I spent quite a bit of time perfecting a lemon filling that I absolutely love, and here’s the result.
Level:
Executive Chef
Lemon pie.
Hoy os traigo un postre muy mío, un “lemon pie” a mi manera: una base de galleta, una crema de limón y un merengue tostado. Digo muy mío porque estuve bastante tiempo para crear una crema de limón que me encantó y aquí el resultado.
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Martha Alicia Cantu posted an update 6 weeks ago
I’d like to share these delicious bisquets with you. I made them following Chef Irving Quiroz’s recipe from the MEXICAN BREADS course.
These bisquets have an authentic flavor, with a perfect balance of salt, sugar, and the other ingredients.
My family really enjoyed them, and I enjoyed them even more. I’m very pleased with how they turned…Les comparto estos deliciosos bisquets. Los hice siguiendo la receta del Chef Irving Quiroz en el curso de PANES MEXICANOS.
Estos bisquets tienen un sabor auténtico, y con un equilibrio perfecto de sal y azúcar y sus demás ingredientes.
Mi familia los disfrutó mucho y yo mucho más. Estoy muy satisfecha por el resultado obtenido, sin duda los… Read more
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Beatriz Torija posted an update in the club
6 weeks agoPastry & Bakery 6 weeks agoLevel:
Executive Chef
I just joined the baking club… more to see your fabulous creations than to share my own. I’m more of a savory cook than a sweet one, and I stick to very simple, homemade dishes. And when it comes to traditional homemade pastries, for me, the yogurt-lemon cake 🍋 is the best. Not only is it delicious, but it also brings back so many memories of…
Level:
Executive Chef
Me acabo de unir al club de pastelería… más por ver vuestras fabulosas creaciones, que por compartir las mías. Soy más de cocina salada que dulce, en la que me limito a cosas muy sencillas y caseras. Y en este apartado de bollería tradicional casera, para mí, el rey es el bizcocho de yogur y limón 🍋. Además de estar riquísimo, me trae muchos… Read more
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