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Betza Medina posted an update a year ago
Today I proudly present my #Epicfail… it’s an attempt of creamy green guava jelly, the first failure was that I still don’t know why it started to melt like ice cream, and the second, it looks not so bad, but I actually forgot to remove the seeds, it was inedible!!!!
Hoy con nada de orgullo presento mi #Epicfail… es un intento de gelatina cremosa de guayaba verde, la primer falla consistió en que aún no se porque razón empezó a derretirse como helado, y la segunda, ahí se ve no tan mal, pero en realidad se me olvidó colarle las semillas, quedó incomible!!!
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Lana Mihajlović, Judy Keegan and 3 others4 Comments- View more comments
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Returning home after three days away to discover that the first tomatoes and cucumbers in the garden have ripened to welcome you
Level:
Executive Chef
Volver a casa despues de tres días fuera para descubrir que los primeros tomates y pepinos del huerto han madurado para recibirte
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Hello everyone could you help me that my father every day or almost every day gives me zucchini and I have at least 5 in the fridge and I can not think of anything else to do. Thanks
Level:
Sous Chef
Hola a todos me podriais ayudar que mi padre todos los dias o casi todos me da calabacines y tengo por lo menos 5 en la nevera y no se me ocurre nada mas para hacer. Gracias
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Kevin Godbee posted an update a year ago
Deviled Eggs with Truffle Caviar.
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Chris Goddard posted an update a year ago
a year ago (edited)
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Frankie WONG posted an update a year ago
First time making Mille Fleur🧡✨
from pastry cream to the Pâte Feuilletée with all the decorations. Spent me 3 hours lol. Even making it the second time to refine it. But the results proof it worth.🤌🏻💋
@fw.pastry_
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Emilio Dalmau ha ganado el challenge Challenge a year ago
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Level:
Scoolinary Team
🍦 We already have Winner and Special Mentions of the #IceCreamChallenge! 🎉
/> Congratulations to @emiliodalmaugmail-com Emilio Dalmau 🏆 and special mentions to Kitt Harn @kittibhoom@gmail.com Flávia Casagrande@flaviacasagrandegmail-com and Maloles Muñoz @loles-mhotmail-com for their creativity and dedication. Emilio you get your 250…
Level:
Scoolinary Team
🍦 ¡Ya tenemos Ganador y Menciones especiales del #IceCreamChallenge! 🎉
/> Felicitaciones a @emiliodalmaugmail-com Emilio Dalmau 🏆 y menciones especiales para Kitt Harn @kittibhoom@gmail.com Flávia Casagrande@flaviacasagrandegmail-com y Maloles Muñoz @loles-mhotmail-com por su creatividad y…
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Tomato and anchovies tartar
This tartar is made with peeled and seedless raf tomatoes.
It has red onion, salt, old mustard, two spoonfuls of mustard and olive oil.
Under the anchovies some dots of basil mayonnaise.
Decorated with basil mayonnaise.
Level:
Executive Chef
Tartar de tomate.y anchoas
Este tartar está hecho con tomates raf pelados y sin semillas.
Lleva cebolla morada, pepinillos encurtidos, sal, mostaza antigua dos cucharadas y unas gotas de aove.
Bajo las anchoas unos puntos de mahonesa de albahaca.
Decorado con mahonesa de albahaca .
La albahaca la escalde dos minutos, luego la puse en agua helada,…
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Nerea Maiztegi Santillán posted an update a year ago
#epicfail
I wanted to make bell pepper stuffed with tortilla de patata but the bell pepper was raw 😅.
The photos don’t do it justice either 😂😂.
#epicfail
Quise hacer pimiento relleno de tortilla de patata pero el pimiento quedó crudo 😅.
Las fotos tampoco le hacen justicia 😂😂.
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Nerea Maiztegi Santillán posted an update a year ago
a year ago (edited)
Today I share my version of the Caesar Salad. I’ve based it on the Caesar salad from the course I took of Ensaladas Creativas by the great Juliana López May 🤗.
@Scoolinary_es
@julianalopezmay
Hoy comparto mi versión de la Ensalada César. Me he basado en la ensalada césar del curso que realicé de Ensaladas Creativas de la grandísima Juliana López May 🤗.
@Scoolinary_es
@julianalopezmay
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
Five years ago we lit a fire that continues to grow. Today we celebrate all that we cooked together… and all that is yet to be served. 🍽️🔥Happybirthday, Scoolinary !
Level:
Scoolinary Team
Hace cinco años encendimos un fuego que no deja de crecer. Hoy celebramos todo lo que cocinamos juntos… y todo lo que aún está por servirse. 🍽️🔥¡Feliz cumpleaños, Scoolinary!
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Kevin Godbee posted an update a year ago
a year ago (edited)
One of my two favorite renditions of quinoa after having it for the for the first time with this dish. (I used to think quinoa was boring until I had this and crispy quinoa.)
The dish:
Mushroom Quinotto with Scallops and Truffle Pearls.
(I didn’t get a nice sear on the scallops as I forgot to pat them dry and they steamed instead of…
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Judy Keegan posted an update a year ago
Here is my version of the Nantes Cookies from the Sweet and savoury Cookies and sables coarse.
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Melon macerated with Spirulina, Lime and Basil.
The base is whipped cream with spirulina and lime zest.
Decorated with spirulina strands, almond crocanti and golden coloring.
Level:
Sous Chef
Melón macerado con Espirulina,Lima y Albahaca.
La base es nata montada con espirulina y ralladura de lima.
Decorado con Hebras de Espirulina, Crocanti de Almendra y Colorante dorado.
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