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Sol Damiani to Beatriz Torija a year ago
a year ago (edited)
Level:
Scoolinary Team
🥳🎉 Beatriz Torrija @beatriztorijagmail-com has reached Stagier level! 🔥
With more than 2500 points, Beatriz proves that perseverance, curiosity and love for cooking pay off 💪🍳 She has already uploaded more than 295 photos!
✨ Fun fact: She’s been labeled the one and only #Chickenfluencer, after inspiring several community members to prepare her…
Level:
Scoolinary Team
🥳🎉 ¡Beatriz Torrija @beatriztorijagmail-com ha alcanzado el nivel Stagier! 🔥
Con más de 2500 puntos, Beatriz demuestra que la constancia, la curiosidad y el amor por la cocina dan sus frutos 💪🍳 ¡Ha subido ya más de 295 fotos!
✨ Fun fact: Ha sido catalogada como la única y auténtica #Chickenfluencer, tras inspirar a varios miembros de la…
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Mercedes Minaya Palacios, Cristina Arche and 10 others25 Comments- View more comments
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🍨UPDATE: We’re extending the #IceCreamChallenge until Thursday, July 3 at 23:59 We know these weeks have been jam-packed for many, so we’re giving a few more days for everyone – especially those who make their living from this – to join the challenge.
Level:
Scoolinary Team
🍨UPDATE: Extendemos el #IceCreamChallenge hasta el jueves 3 de julio a las 23:59 Sabemos que estas semanas han estado a tope para muchos, así que damos unos días más para que todos —especialmente quienes viven de esto— puedan sumarse al desafío.
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Luisa María Diaz posted an update a year ago
I almost didn’t get to post. Here’s my contribution to the #icecreamchallenge: homemade cheesecake ice cream.
It is complex to make ice cream at home, when the refrigerator is small. I’m not a professional, and the hardest thing is to find the texture when it comes out of the freezer. You have to adjust the amount of sugars and know the…
Casi no llego a publicar. Aquí mi granito de arena para el #icecreamchallenge: Helado casero de tarta de queso.
Es complejo hacer helados en casa, cuando la heladera es pequeña. No soy profesional, y lo más difícil es encontrar la textura al salir del congelador. Hay que ajustar mucho la cantidad de azúcares y conocer el poder anticongelante de…
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Luisa María Diaz posted an update a year ago
Hello everyone.
I share with you a cake I made recently.
I based it on Leonardo Espinoza’s courses. For the decoration I used butter cream and white chocolate for the outside and plastic chocolate flowers. And for the inside a strawberry sponge cake and a vanilla ganache.
As it was an order I can’t show the inside, but it tasted great. I hope you like it
Hola a todos.
Os comparto una tarta que hice hace poco.
Me basé en los cursos de Leonardo Espinoza. Para la decoración usé crema de mantequilla y chocolate blanco para exterior y flores de chocolate plástico. Y para el interior un bizcocho de fresas y una ganache montada de vainilla.
Como era un encargo no puedo mostrar el interior, pero de…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Cashew and basil dip with carrots, cherries and apple.
The dip is from Marika Netzel’s Vegan Brunch Course
Level:
Sous Chef
Dip de Anacardos y Albahaca con zanahoria, cherrys y manzana.
El Dip es del Curso de Brunch Vegano de Marika Netzel
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Baked lobster
Cut in half and it is done very quickly
It only takes garlic, parsley, oil, salt and lemon
Level:
Executive Chef
Bogavante al horno
Cortado a la mitad y se hace rapidisimo
Solo lleva, ajo, perejil, aceite , sal y limón
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Beatriz Torija ha alcanzado el level Stagier a year ago
Level:
Executive Chef
Level:
Executive Chef
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
For a weekend snack with friends, I prepared one of the most traditional recipes, more madrileñas than ever: patatas bravas
They are a delight.
Level:
Executive Chef
Para un picoteo del fin de semana con amigos, preparé una de las recetas más castizas, más madrileñas que pueda haber: unas patatas bravas
Son una delicia.
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Cristina Arche posted an update a year ago
Nanbanzuke (Japanese style pickled chicken) is delicious, but once the sauce is eaten, it is a shame to throw it away. So, we improvised a second dish. We kept the sauce in the fridge for the next day and cooked some udon. Once cooked, we flooded them directly with water and ice, and served them like this. In an individual bowl we have the…
Nanbanzuke (Pollo escabechado estilo japonés) está delicioso, pero una vez comido la salsa da pena tirarla. Así que, improvisamos un segundo plato. Guardamos la salsa en la nevera para el día siguiente, cocimos unos udon. Una vez cocidos los inundamos directamente con agua y hielo, y se sirven así. En un bol individual tenemos la salsa y en…
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Cristina Arche posted an update a year ago
Sunomomo (Japanese cucumber and wakame salad), as an extra I have put cooked octopus cut into slices, as I saw it in a restaurant. The recipe is from Hideki Matsushisa’s “Popular Japanese Cuisine” course.
Sunomomo (ensalada japonesa de pepino y wakame), como extra le he puesto pulpo cocido cortado en laminas, ya que lo vi en un restaurante. La receta es del curso “Cocina Japonesa Popular” de Hideki Matsushisa.
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Gazpacho – an evergreen classic.🍅🥒🌶🌱
This chilled soup is the perfect summer dish: fresh, seasonal, and vibrant. Made with ripe tomatoes, cucumbers, peppers, and olive oil, gazpacho captures the essence of Mediterranean simplicity — and the best part? No cooking required. Just blend, chill, and enjoy.
Whether served as a starter or a light meal,…
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Juan Carlos Ramirez Mesec posted an update a year ago
a year ago (edited)
Ceviche…with chifles: plantain chips, toasted corn and yucca chips, always fantastic…
Ceviche…con chifles: chips de platano, maiz tostado y chips de yuca, siempre queda fantástico…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
It makes me excited to show you how they are growing what I have planted,
Level:
Sous Chef
Me hace ilusion enseñaros como van creciendo lo que tengo sembrado,
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
We have put summer salad, I have chosen a melon as a plate to put the rucula, the melon I have taken it in the form of balls, cherry tomatoes in half, half a peach, a little mozzarella and some basil leaves, I have only added olive oil. A fresh salad for an extremely hot day.
Level:
Sous Chef
Nosotros le hemos puesto Ensalada de verano, he elegido un melon como plato para poner la rucula, el melon lo he sacado en forma de bolas, tomates cherrys a la mitad, medio melocoton, un poco de mozzarella y unas hojitas de albahaca, solo le he echado aceite de oliva. Una ensalada fresquita para un dia de calor extremo.
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
💥 New course: Bagels 💥 Double baking, firm dough, clean cut. This bread doesn’t forgive shortcuts.
Learn to master the technique behind the authentic artisan bagel and take your bakery to another level.
🥯 Precision, structure and flavor in every bite.
Level:
Scoolinary Team
💥 Nuevo curso: Bagels 💥 Cocción doble, masa firme, corte limpio. Este pan no perdona atajos.
Aprende a dominar la técnica detrás del auténtico bagel artesanal y lleva tu panadería a otro nivel.
🥯 Precisión, estructura y sabor en cada mordida.
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