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Ashit Khadal ha ganado el challenge Challenge a year ago
Lana Mihajlović, Maloles Muñoz and 4 others1 Comment- View more comments
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Sol Damiani to Ashit Khadal and Abdallah Albasha a year ago
a year ago (edited)
Level:
Scoolinary Team
🥁 Drum roll... We already have winners of the long-awaited #BachourChallenge! 🥁
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After a very close deliberation -because the level was really extraordinary-, Chef Antonio Bachour has chosen two Scoolinars who shone for their technique, presentation and creativity:
🏆 Ashit Khadal (India) with his Mango & Lemon Entremet @ashit-khadal
🏆…Level:
Scoolinary Team
🥁 Redoble de tambores… ¡Ya tenemos ganadores del tan esperado #BachourChallenge! 🥁
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Después de una deliberación muy reñida —porque el nivel fue realmente extraordinario—, el Chef Antonio Bachour ha elegido a dos Scoolinars que brillaron por su técnica, presentación y creatividad:
🏆 Ashit Khadal…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
I get excited about Indian food… this is a prawn curry, it’s called malai chingri, or by that name I learned it there. It is slightly spicy, but not too spicy, sauve and aromatic. Unlike northern curries, which are made with yogurt, this one uses coconut milk. It is a real treat.
Anjalina Chugani, in her course ‘Introduction to Indian…
Level:
Executive Chef
Me entusiasma la comida india… este es un curry de langostinos, se llama malai chingri, o por ese nombre lo aprendí allí. Es ligeramente picante, pero no demasiado, sauve y aromático. A diferencia de los currys del norte, que se hacen con yogur, en este se emplea leche de coco. Es una auténtica delicia.
Anjalina Chugani, en su curso ‘…
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Carolina Miranda Castellón posted an update a year ago
Ragù Bolognese of the master #cocinaitalíanacontomates
Today is the cloudy sky with a little cold, the most appetizing Pasta.
Ragú a la boloñesa de lla maestra #cocinaitalíanacontomates
Hoy esta el cielo nublado con un poco de frío, lo mas apetecible Pasta.
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asael Langarica posted an update a year ago
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Mandie Lowe ha ganado el scoolisseur Scoolisseur a year ago
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Stefano Muscariello posted an update a year ago
a year ago (edited)
My third experiment with Chef Tobie’s “Fundamentals of Plating”. Steamed vegetables with wurstel and cream stracchino.
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Mandie Lowe posted an update a year ago
Summer has me craving salads. Here’s a delicious carrot salad, made with a combination of roasted and pickled carrots, with a fish sauce dressing, served on a bed of rice noodles. It’s topped with roasted peanuts, mint and fresh coriander leaves.
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Chickpeas with vegetables and ham.
It has the following ingredients
Mushrooms. Onion, peppers, ground cayenne, smoked paprika, meat and ham broth, tomato concentrate
Level:
Executive Chef
Garbanzos con verduras y jamon.
Lleva como ingredientes
Champiñones. Cebolla, pimientos, cayena molida, pimenton ahumado, caldo de carne y jamón , tomate concentrado
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
With the heat we are having in the south of Andalucia, there is not much appetite to get into the kitchen. So today I decided to make another roast chicken that the kids were craving. They were hallucinating with the flavor, they tell me mom the herbs that you have used are the ones you have in your garden and I say yes because they say because…
Level:
Sous Chef
Con el calor que estamos teniendo por el sur de Andalucia, no apetece mucho meterse en la cocina. Asi que hoy me he decidido a hacer otro pollo asado que los niños tenian antojo. Estaban alucinando con el sabor, me dicen mama las hierbas que has usado que son las que tu tienes en tu huerto y le digo si porque dicen porque se nota en el olor y en el sabor.
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Nerea Maiztegi Santillán posted an update a year ago
a year ago (edited)
The first salad of the first course I do at Scoolinary 🤗.
Latin prawn salad (no spicy, I can’t tolerate it🥵).
La primera ensalada del primer curso que hago en Scoolinary 🤗.
Ensalada latina de langostinos (sin picante, que no lo tolero🥵).
@Scoolinary_es
@julianalopezmay
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Mandie Lowe posted an update a year ago
Freshly baked blueberry muffins this morning. Not too sweet, tender, moist and buttery.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Black Cherry Ice Cream
#IceCreamChallenge
Amateur profile
This is an ice cream that already stays in my house forever. From Sergio Dondoli’s Italian Artisan Ice Cream course. It is a variant of Fiordilatte in which once buttered, layers of black cherry compote are integrated, which I have left in large chunks so that each spoonful is special.…
Level:
Executive Chef
Helado Cereza Negra
#IceCreamChallenge
Perfil amateur
Este es un helado que ya se queda en mi casa para siempre. Del curso Helados Artesanos Italianos de Sergio Dondoli. Es una variante del Fiordilatte en el que una vez mantecado, se integran capas de compota de cereza negra que he dejado en trozos grandes para que cada cucharada sea especial.…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
I share with you one of the most delicious rice dishes in the world: rice with lobster. There are many different ways to make it, usually broth. Although I am inclined to leave it, not dry, but not brothy. Just a bit mellow.
I prepared this one a long time ago, it’s not just now. For me it is a recipe with history, to which I return at…
Level:
Executive Chef
Comparto con vosotros uno de los arroces, para mí, más ricos del mundo: arroz con bogavante. Hay muchas maneras diferentes de hacerlo, generalmente caldoso. Aunque yo me inclino por dejarlo, no seco, pero tampoco caldoso. Solo un poco meloso.
Este lo preparé hace tiempo, no es justo de ahora. Para mí es una receta con historia, a la que vuelvo…
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Mandie Lowe posted an update a year ago
I think cookies look better before being baked, when all the edges are perfectly crisp and neat. These are some jam cookies I made, filled with strawberry jam, passionfruit and pineapple jam and fig jam. The stamps (cookie presses) are from Williams-Sonoma.
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