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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Steamed mussels with vegetables… super light for these days, eaten warm, not too hot. It was an appetizer, but I could perfectly well have eaten this as an appetizer. They are steamed with a little white wine instead of water. As soon as they are open, take them out. Previously, a sofrito of vegetables is made, to which is added the juice of…
Level:
Executive Chef
Mejillones al vapor con verduritas… super ligeritos para estos días, se toman tibios, no muy calientes. Fue un apertivo, pero podía perfectamente haber comido esto nada más. Se abren al vapor con un poco de vino blanco en lugar de agua. En cuanto vayan estan abiertos se sacan. Previamente, se hace un sofrito de verduras, al que se añade el…
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Lana Mihajlović, Mercedes Minaya Palacios and 7 others12 Comments- View more comments
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Carolina Miranda Castellón posted an update a year ago
#IntroductionSaké
I was intrigued by the pairing of saké with any type of food, I went in search of Saké and this is the closest thing I found from a Korean store, citrus orange flavor, I accompanied it with an incredible polenta with ground beef and chorizo in homemade tomato sauce, you can feel how the citrus stands out more
#Introducciónalsaké
Me quedé intrigada del maridaje del saké con cualquier tipo de comida, salí en busqueda de Saké y estó es lo más cercano que encontré de una tienda Coreana,sabor cítrico a naranja, lo acompañé con una increible polenta con carne molida de res y chorizo en salsa de tomate casera, se siente como resalta mas el citrico
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Fake Xangurro Cream
The ingredients are: natural mussels, 4 anchovies, tuna in oil, crab sticks, mayonnaise.
To decorate, we use some crab sticks
Everything is mashed into a delicious cream, which can be used as a dip or as a spread
Level:
Executive Chef
Vasito con sabor a mar .
Falso Xangurro
Los ingredientes son, mejillones al natural, 4 anchoas, atún en aceite ,paltos de cangrejo, mahonesa, cebolla dulce
Para decorar unos palitos de cangrejos rayados
Todo se tritura y queda un vasito bien rico
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Juan Carlos Ramirez Mesec posted an update a year ago
Grilled chicken fillets with graded butter and fine herbs…simple and healthy….
Filetes de pollo a la plancha con mantequilla clasificada y finas hierbas…sencillo y saludable….
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liloczka1978 posted an update a year ago
These raspberry and pistachio brioche buns are a celebration of summer in every bite. The rich, yet light like a feather brioche dough—soft and pillowy—serves as a perfect canvas for the vibrant burst of tart raspberries, capturing the essence of this summer season with their fresh, sun-ripened flavor. Light yet indulgent, these buns are a…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Process 🍧
“I confess Father that I have sinned”🙏
We’re almost done and I still didn’t take “official ” photo for the challenge 😂😂😂😂 And it’s because this ice cream is a mortal sin🫣.
#IceCreamChallenge
Level:
Executive Chef
Proceso 🍧
“Confieso Padre que he pecado”🙏
Casi lo hemos terminado y aún no hice foto “oficial ” para el reto 😂😂😂 Y es que este helado es un pecado mortal🫣
Espero poder hacerla para el #IceCreamChallenge
0:08
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Novella Ciccone ha ganado el scoolisseur Scoolisseur a year ago
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Novella Ciccone ha ganado el scoolisseur Scoolisseur a year ago
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Maria Leiton G posted an update a year ago
I love to cook, part of what I was able to do with the Sushi class was to put into practice what I learned.
Amo cocinar, parte de lo que logré hacer con la clase se Sushi Poniendo en práctica lo aprendido.
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
💥 New course: Travel Cakes Classics 💥 What do a good cake and a good business have in common?
Durability, consistency, and a formula that works every time.
🧁 This course is a guide for those who want to incorporate profitable, stable and signature products into their offerings.
Level:
Scoolinary Team
💥 Nuevo curso: Travel Cakes Clásicos 💥 ¿Qué tienen en común un buen cake y un buen negocio?
Durabilidad, consistencia, y una fórmula que funciona siempre.
🧁 Este curso es una guía para quienes quieren incorporar productos rentables, estables y con sello de autor a su oferta.
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Betza Medina posted an update a year ago
a year ago (edited)
And to close today, from the highly recommended “French Cooking Techniques” course I prepared pumpkin soup
Y para cerrar el día de hoy, del súper recomendado curso de “Técnicas de la cocina francesa” preparé la sopa de calabaza
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Daniela Duran posted an update a year ago
Trabajo previo armando las cajas con Avocato Toast! Sandwich Croque Madame medialunas Croissant
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Dehydrated bitter orange
This is how the dehydrated orange turned out. I think it turned out better than I expected. At the moment I am going to use it as decoration but I do not rule out other uses. I keep it in jars that stand the passage of time well, so I will see how to use it. It was in the dehydrator for 6 hours at 55ºC
Level:
Executive Chef
Naranja amarga deshidratada
Pues así ha quedado la naranja deshidratada. Creo que mejor de lo que yo esperaba. De momento la voy a utilizar como decoración pero no descarto otros usos. La guardo en tarros que aguantan bien el paso del tiempo, así iré viendo como darle salida. Estuvo en el deshidratador 6 horas a 55ºC
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
A few days ago I shared with you a prawn curry with lots of cilantro. I like it so much, that for me, nothing ever has too much cilantro 😅 (the same thing happens to me with pepper).
That’s why I love to have cilantro seedlings always around the garden. This one is tiny, I have another one that is already drying out after spiking and flowering.…
Level:
Executive Chef
Hace unos día os compartía un curry de langostinos con mucho cilantro. Me gusta tanto, que para mí, nunca nada lleva demasiado cilantro 😅 (me pasa lo mismo con la pimienta).
Por eso me encanta tener plantitas de cilantro siempre por el jardín. Esta es pequeñita, tengo otra que ya se está secando después de espigarse y florecer. Esa está para…
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Orsolya Csernák posted an update a year ago
Level:
Stagier
🍨#IceCreamChallenge
Guys, this is my Stracciatella 🥛🍫 with all the fresh berries I harvested this morning.
To be honest, I wanted to make sauce and whipped cream… but the natural flavors of the berries match with the milky ice cream so well that this time, I used them just how they were… natural.
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