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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Years ago, in an interview, I asked Almudena Grandes what happiness was for her, and she answered “a bottle of wine, and two glasses”. She was wonderful. I agree with her 💯%… although I would add “and some white shrimps”.
Sorry if I’m repeating myself 🧄, I’ve already shared shrimp here some times… but I’m coming back from a trip…
Level:
Executive Chef
Hace años, en una entrevista, le pregunté a Almudena Grandes qué era para ella la felicidad, y me repondió “una botella de vino, y dos copas”. Era maravillosa. Coincido con ella al 💯%… aunque yo añadiría “y unas gambas blancas”.
Perdonad si me repito como el 🧄, que ya he compartido por aquí gambas alguna vez… pero es que vuelvo de viaje…
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Luis Cassano posted an update a year ago
a year ago (edited)
Hi, we are NINA Gelato & Caffe, from Lima-Peru, @ninagelato.pe
inspired by #IceCreamChallenge we present our “CHICHA BLU”.
The idea was to make a sorbet from Peruvian purple corn with which a delicious drink called Chicha Morada is prepared, which usually accompanies traditional Peruvian Creole food, We strengthened the body by increasing…
Hola, somos NINA Gelato & Caffe, de Lima-Peru, @ninagelato.pe
inspirados en #IceCreamChallenge presentamos nuestro “CHICHA BLU”
La idea fué hacer un sorbete a partir del maíz morado peruano con el cual se prepara una bebida deliciosa llamada Chicha Morada, la cual suele acompañar la comida criolla tradicional del Perú, Reforzamos el cuerpo…
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INTRODUCTION TO INDIAN CUISINE @AnjalinaChugani #ChickenTikkaMasala
INTRODUCCIÓN A LA COCINA INDIA @AnjalinaChugani #PolloTikkaMasala
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Daniela Duran posted an update a year ago
Avocato Toast we started by making the country bread for the tostones scrambled eggs guacamole and added pickled eggplants and bell peppers
Avocato Toast comenzamos realizando el Pan de campo para los tostones huevos revueltos guacamole y le agregue berenjenas encurtidas y morrones
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Fer fdz posted an update a year ago
Soon I will make the grapefruit and mint entremet.
For now I share this one I made with some techniques from the course of Chef @Ophelie Bares .
-chocolate and orange mousse
-orange creamy
-chocolate shnitzel
-Bitter chocolate mirror coating
Próximamente haré el entremet de toronja y menta .
De momento comparto este que hice con algunas técnicas del curso de la Chef @Ophelie Bares .
-mousse de chocolate y naranja
-cremoso de naranja
-shnitzel de chocolate
-Cobertura espejo de chocolate amargo
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Alejandro Giraldo posted an update a year ago
Today in a catering service, present this dish….
Rice with spinach, beef tenderloin in an Albufera sauce, sautéed asparagus….
Getting good reviews from the attendees.
Hoy en un servicio de catering, presente este plato….
Arroz con espinaca, lomo de res en una salsa Albufera, espárragos salteados….
Obteniendo buenas críticas por parte de los asistentes.
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Lana Mihajlović ha ganado el scoolisseur Scoolisseur a year ago
Level:
Sous Chef
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Cliff Arney posted an update a year ago
📸 #icecreamchallenge
My wife is Filipina, so I wanted to create something inspired by Filipino flavours — but with a bit of a modern twist just for her.
I made a Ube Macapuno Ice Cream (purple yam + coconut), paired with a Salted Yema Crumble and a crispy coconut tuile for texture. The earthiness of the ube with the sweet-salty yema and coconut…
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
On a work trip, in Cantabria, at least I had a little time to get away and enjoy something delicious. Here, I had to order some anchovies, which is their thing.
Even though I’m eating out, I can’t help it, in my head I’m getting ideas, thinking of things I can replicate… is it happening to you?
Level:
Executive Chef
De viaje de trabajo, en Cantabria, al menos he tenido un ratito para escaparme y disfrutar de algo rico. Aquí, tenía que pedir unas anchoucas, que es lo suyo.
Aunque esté comiendo fuera, no puedo evitarlo, en mi cabeza voy tomando ideas, pensando cosas que puedo replicar… ¿os pasa?
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Tropical Salad
In this hot weather we have in Spain (almost 40º C in my town), we only want cool things. Yesterday I made this salad of lamb’s lettuce and fruits. This is what I put in it:
Lamb’s lettuce, Mango, Quiwi, Nectarine, Cherry Tomato, Flowers, Early EVOO, Modena Vinegar, Blackberry Salt, Black Seed and Orange Powder.
Level:
Executive Chef
Ensalada Tropical
En este tiempo tan caluroso que tenemos en España ( casi 40º en mi pueblo), sólo apetecen cosas fresquitas. Ayer hice esta ensalada de canónigos y frutas. Esto es lo que le puse:
Canónigos, Mango, Quiwi, Nectarina, Tomate Cherry, Flores, AOVE Temprano, Vinagre Módena, Sal de Moras, Semilla Negra y Polvo de Naranja.
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Daniela Duran posted an update a year ago
Today is Grandparents Day in Uruguay and I made these boxes to celebrate
Hoy se festeja el Dia de los Abuelos en Uruguay hice estas cajas para festejar
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Fig Carpaccio
A refreshing seasonal Carpaccio
The ingredients as a base are crushed figs, then rucula, Iberian ham, broken pistachios, hints of Valdeon cheese, which contrasts with the sweetness of the carpaccio, a good touch of olive oil that has highlighted the dish.
It was not enough for us, next time one per person.
Level:
Executive Chef
Carpaccio de higo
Un Carpaccio refrescante de temporada
Los ingredientes como base van los higos aplastados, después rucula, jamón ibérico, pistachos partidos, toques de queso de Valdeon, que contrasta con el dulce del carpaccio, un buen toque de aove que le ha e resaltar,tar al plato.
Se nos hizo poco, la próxima vez uno por persona.
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Mandie Lowe posted an update a year ago
I made some New York style cookies, in preparation for the weekend. They are baked straight from frozen, which is convenient. These are “almond croissant” flavour, which I saw on Cupcake Jemma’s YouTube channel. I’m baking them on Sunday, hope they’ll turn out well. Flaked almonds, white chocolate, feuilletine and almond frangipani filling.
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
👨🍳 Scooly update: the intelligence that evolves with you
We have improved Scooly so that you can take advantage of it like never before:
* It is now trained with all the knowledge of teachers. This means you can ask it about any particular course, compare content from different courses or explore in-depth techniques and recipes with more…Level:
Scoolinary Team
👨🍳 Actualización de Scooly: la inteligencia que evoluciona contigo
Hemos mejorado Scooly para que puedas aprovecharlo como nunca antes:
* Ahora está entrenado con todo el conocimiento de los profesores. Esto significa que puedes preguntarle sobre cualquier curso en particular, comparar contenido de distintos…Translated from Spanish -
Abdallah Albasha ha ganado el challenge Challenge a year ago
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