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abhishek Madan posted an update a year ago
#IceCreamChallenge – Blood Peach Gelato 🍑☀️🇮🇹
Made by: An amateur home baker chasing summer in a scoop!📸 My Entry: A luscious, peachy gelato made from blood-red peaches gifted by a friend—so vibrant they looked like edible art. The gelato is creamy, rich, and bursting with natural color and sweetness, served with soft peach swirls and golden…
Maloles Muñoz, Betza Medina and 8 others4 Comments- View more comments
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abhishek Madan posted an update a year ago
#IceCreamChallenge – Pistachio Gelato 🍨🌿
Made by: An amateur home baker, driven by curiosity and joy of sharing food 😊📸 My Entry: A silky pistachio gelato topped with crushed pistachios for texture and contrast. I focused on achieving a smooth, airy consistency and a vibrant green tone that pops!
✨ Techniques used:
I used a combination of…
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jorge pacheco posted an update a year ago
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
I am preparing some pickled quails. In this picture the cooking is already finishing. Then I will let them cool a little before storing them in the fridge, at least for a couple of days.
Then I will remove the meat without leaving a single bone (this is the worst part). I like to prepare salads with this quail. To dress, I emulsify extra…
Level:
Executive Chef
Estoy preparando unas codornices en escabeche. En esta imagen la cocción está terminando ya. Después las dejaré enfriar un poco antes de guardarlas en la nevera, al menos un par de días.
Después sacaré la carne sin dejar ni un huesillo (esta es la peor parte). Me gusta preparar ensaladas con esta codorniz. Para aliñar, emulsiono aceite de oliva…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
I am also taking Marc Fosh’s Mediterranean Cooking with Olive Oil course and I made an appetizer of marinated olives with feta cheese and Mediterranean herbs and it was a success. We loved it. I enjoyed making the appetizer. The good thing about all this is that my friends have gone away very happy with the desire to repeat,
Level:
Sous Chef
Tambien estoy haciendo el curso de Cocina Mediterranea con Aceite de Oliva de Marc Fosh y he realizado un aperitivo de Aceitunas marinadas con queso feta y hierbas mediterráneas y ha sido un exito. Nos ha encantado. He disfrutado realizando el aperitivo. Lo bueno de todo esto es que mis amigos se han ido supercontentos con ganas de volver a repetir,
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Level:
Sous Chef
Today we had lunch with friends and I made the mussels as @beatriztorijagmail-com did and I added some Yuzu and it was a success.
Level:
Sous Chef
Hoy hemos tenido comida con amigos y he hecho los mejillones como los hizo @beatriztorijagmail-com y le he añadido un poco de Yuzu y ha sido todo un exito.
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Lana Mihajlović posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Tropical Kiss – Pineapple & Coconut Ice Cream Escape
#IceCreamChallenge
Profile: Amateur
Description:
Tropical Kiss is a tropical no-churn ice cream that captures the essence of summer in every bite. Creamy coconut milk blends with sun-ripened pineapple purée and juicy pineapple chunks, a touch of honey, lemon juice, and a hint of rum, creating a…
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Vanessa Macarro García posted an update a year ago
Vegetable Pizza with Polish dough and conventional oven, I loved making it and it is very tasty.
Pizza de Vegetales con masa Polish y horno convencional, me encanto hacerla y está muy rica.
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Kevin Godbee posted an update a year ago
Tiradito de Salmon
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Carolina Miranda Castellón posted an update a year ago
a year ago (edited)
INTRODUCTION TO THE WORLD OF PERUVIAN COOKING @IgnacioBarrios#Ajídepollo
I loved this recipe, it was delicious, I’m a fan of this dish
INTRODUCCIÓN AL MUNDO DE LA COCINA PERUANA@IgnacioBarrios#Ajídepollo
Me encantó esta receta, quedó delicioso, soy Fanatica de este plato
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Emilio Dalmau posted an update a year ago
a year ago (edited)
Para este #icecreamchallenge se me ocurrió crear un helado cremoso, semidulce con base de leche, infusionado con una de mis especias favoritas que es el azafrán. Usé la técnica de sous vide para cocinar e integrar todos los ingredientes y lo dejé madurar por 12 horas antes de pasarlo por la mantecadora.
Usé leche en polvo y glucosa atomizada…
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Natalie Dorokhin posted an update a year ago
So tasty 😋 lotus cheesecake
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Lorena Hidalgo – Co-founder posted an update a year ago
Level:
Scoolinary Team
In the Scoolinary Brigade we also set ourselves challenges. This time the challenge was to make a vegan chocolate and fruit cake. I think it’s the first time we baked sweet, and it was about time… there were some people who made really nice things
Here’s mine! Despite the heat yesterday in Spain we managed to pull it off
Level:
Scoolinary Team
En la Brigada de Scoolinary también nos marcamos challenges. Esta vez el reto era hacer una tarta vegana de chocolate y fruta. Creo que es la primera vez que cocinamos dulce, y ya era hora… hubo algunos que hicieron cosas realmente bonitas
Aquí va la mía!! A pesar del calor de ayer en España conseguimos sacarlo adelante
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
I have harvested the first peppers from my garden and I was very excited to show it to you. Here it is
Level:
Sous Chef
He recogido los primeros pimientos de mi huerto y me hacia muchisima ilusion enseñaroslo. Por aqui os lo dejo
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
I really like rice dishes. And lately I make them a lot with fish, seafood… I also make a lot of black rice. And yet this one, although I love it, I don’t know why, I hardly prepare it. It is a paella rice with vegetables and rabbit.
I start cooking it on the stove, and the last ten minutes I finish it in the oven.
Level:
Executive Chef
Me gustan mucho los arroces. Y últimamente los hago mucho de pescado, de marisco… hago mucho también el arroz negro. Y sin embargo este, pese a que me encanta, no sé por qué, apenas lo preparo. Es un arroz en paella con verduras y conejo.
Comienzo la cocción en el fuego, y los últimos diez minutos lo termino en el horno.
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