-
Kevin Godbee posted an update a year ago
Celery Root Soup with Lemony Crab. I made this back in May and it was so good that I had to do it again. From Food & Wine Magazine – April 2025.
Lana Mihajlović, Mercedes Minaya Palacios and 4 others6 Comments- View more comments
-
Beatriz Torija posted an update a year ago
Level:
Executive Chef
With seasonal vegetables, a Manchego ratatouille, accompanied with a clouded egg, a delight!
Level:
Executive Chef
Con verduras de temporada, un pisto manchego, acompañado con un huevo nube. ¡Una delicia!
Translated from Spanish- View more comments
-
Sandria Meintjes posted an update a year ago
My version of gnocchi with Bolognese ragù. It was absolutely delicious
- View more comments
-
Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Rich little baskets of wheat filled with dill sauce, then a sage leaf, salmon loin, and a false wasaby caviar.
Some canapés to enjoy in company that I have made many times, the photo is not current
Level:
Executive Chef
Unos ricos cestitos de trigo rellenos de salsa de eneldo , despues una hoja de salvia, lomo de salmón,y un falso caviar de wasaby.
Unos canapés para disfrutar en compañía que he hecho muchas veces, la fotografía no es actual
Translated from Spanish- View more comments
-
Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Tender Sprouts and Spinach Salad with Melon, Feta Cheese, Toasted Almonds, Seeds, a little Onion and Mint Vinaigrette.
Level:
Sous Chef
Ensalada de Brotes Tiernos y Espinacas con Melón, Queso Feta, Almendras Tostadas, Semillas, un poco de Cebolla y Vinagreta de Menta.
Translated from Spanish- View more comments
-
Jorge González Vidal posted an update a year ago
a year ago (edited)
Cheese coulant omelet without coulant 😅
Last night I tried to replicate Clara Villalón’s recipe in the Spanish Omelette Course of “Tortilla express con coulant de queso” and as you can see the coulant is conspicuous by its absence, hehehehe….
I included in the middle of the potato and egg mixture a piece of camembert cheese, and as the…
Tortilla coulant de queso sin coulant 😅
Anoche probé a replicar la receta de Clara Villalón en el Curso de Tortilla Española de “Tortilla express con coulant de queso” y cómo veis el coulant brilla por su ausencia, jejeje….
Incluí en el medio de la mezcla de patatas y huevo una pieza de queso camembert, y como dice la receta la dejé bastante…
Translated from Spanish- View more comments
-
Judy Keegan posted an update a year ago
Zero waste batch cooking course, has produced a delicious pumpkin soup for our meal tonight. Probably one of the nicest pumpkin soups I’ve ever made. This one is a firm family favourite.
- View more comments
-
Liliana Ramírez posted an update a year ago
The best sourdough bread course!
El mejor curso de pan de masa madre!
Translated from Spanish- View more comments
-
Miguel Alarcón posted an update a year ago
- View more comments
-
Kevin Godbee posted an update a year ago
Japanese Mentaiko Spaghetti (Pasta with Spicy Cod Roe and a Buttery Cream Sauce). It has a funky salty umami like a dish with parmigiano reggiano. Roe get cooked when it is stirred into the pasta at the end with soy sauce and butter along with pasta water. Then raw roe is placed on top as a garnish. It’s quite delicious. I used Ago-Otoshi…
- View more comments
-
Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Cous-cous, mango and mint salad. Fresh to combat the heat that is doing at night too
Level:
Sous Chef
Ensalada de Cous-cous , mango y menta . Fresquita para combatir el calor que esta haciendo por la noche tambien
Translated from Spanish- View more comments
-
Homman Osses posted an update a year ago
good afternoon, I hope everyone is feeling well.
i am reading a book about pastry and bakery and it talks about a technique called “sourdough”.
does anyone know about this technique that can help me to understand it?
I have searched for it in different pages but I can’t find anything about it. It should be clarified that it is not a pre-ferment…buenas tardes espero todos s encuentren muy bien.
estoy leyendo un libro de pasteleria y panaderia y habla de una tecnica llamada “masa fermentada”.
¿alguien sabe de esa tecnica que me pueda ayudar a entenderla?
La he buscadp en diferentes paguinas pero no encuentro nada al respto. Cabe aclarar que no es un pre fermento como la biga,…Translated from Spanish- View more comments
-
Beatriz Torija posted an update a year ago
Level:
Executive Chef
It’s funny, my best friends, those who know me well, know that if they come to visit and want to pamper me… they don’t bring flowers, they bring viands 🤣🤣🤣🤣.
Like this delicious tuna that we prepared and seasoned on the spot 🥰❤️
Level:
Executive Chef
Es curioso, mis mejores amigos, esos que me conocen bien, saben que si vienen de visita y quieren mimarme… no traen flores, traen viandas 🤣🤣🤣
Como este delicioso atún que preparamos y aliñamos al momento 🥰❤️
Translated from Spanish- View more comments
-
Daniela Duran posted an update a year ago
a year ago (edited)
First Bachour Bows ! The most difficult part was to dye the dough.
Primeros Lazos Bachour ! Lo mas dificultoso fue teñir la masa .
Translated from Spanish- View more comments
-
Luisa María Diaz posted an update a year ago
Tropical ice cream cake.
With this heat I’m still in “ice cream” mode. I show you my version of the Comtessa cake.
I have replaced the dark chocolate with white chocolate, the cream is coconut flavored, and I have added some crunchy grated coconut and pieces of candied pineapple between the layers.
Tarta helada tropical.
Con este calor yo sigo en modo “helado”. Os muestro mi versión de la tarta Comtessa.
He sustituido el chocolate negro por chocolate blanco, la nata es con sabor a coco, y he añadido un poco de crujiente con coco rallado y trozos de piña confitada entre las capas.
Translated from Spanish- View more comments
- Load More
