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Liliam Flores posted an update a year ago
Maximo, the gianduja ice cream is the best.
Máximo, el helado de gianduja está lo máximo de bueno.
Translated from Spanish
Lana Mihajlović, Mandie Lowe and 5 others2 Comments- View more comments
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Just leaving this photo here… nature’s beauty: a rainbow of peppers 😇
Whatever I make from them will be perfect.
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Karla Reyes posted an update a year ago
Potato omelette with chorizo!
Tortilla de patata con chorizo!
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Daniela Duran posted an update a year ago
Luego de unos dias de impass por una gripita volvemos con este arroz al tomate con mejillones
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
I love asparagus in any form, they are so delicious! The way I like them best, because it enhances their flavor, without any other artifice, is grilled, with coarse salt and nothing else.
But for a change, I served them with a vinaigrette of extra virgin olive oil, honey and sherry vinegar. And grated qudso on top (the cheese I had in the…
Level:
Executive Chef
Me encantan los espárragos de cualquier forma ¡son tan ricos!. Como más me gustan, poeque realza su sabor, sin más artificios, es a la plancha, con sal gorda y nada más.
Pero por variar un poco, los he servido con una vinagreta de aceite de oliva virgen extra, miel y vinagre de Jerez. Y qudso rallado por encima (el queso que tenía ahora mismo en…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
A day in the beehives (Cake for Pilar)
That’s what I called this Chocolate Layer Cake with Cheese and Cream Frosting that I made some time ago to give to my niece.
I was inspired by her beehives, the white stucco of the whitewashed farmhouse a little “old” and the collected honey dripping from the spoon (that golden chocolate). With a height…
Level:
Executive Chef
Un día en las colmenas ( Tarta para Pilar)
Así llamé a este Layer Cake de Chocolate con Frosting de Queso y Nata que hice hace tiempo para regalar a mi sobrina.
Me inspiré en sus colmenas, el estuco blanco del cortijo encalado un poco “viejo “ y la miel recogida que chorrea de la cuchara ( ese chocolate dorado ). Con una altura de 18 cms más…
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Luisa María Diaz posted an update a year ago
Puff pastry, cream and fresh fruit tarts.
I show you this week’s desserts.
It’s getting warm, and the mixture of the sweetness of the cream, the freshness of the fruit and the crunchiness of the puff pastry, form a spectacular set.
One only with mango, the other with banana, raspberry and mango.
Tartas de hojaldre, crema y fruta fresca.
Os enseño los postres de esta semana.
Ya va haciendo calor, y la mezcla del dulzor de la crema, la frescura de la fruta y el crocante del hojaldre, forman un conjunto espectacular.
Una sólo con mango, la otra con plátano, frambuesa y mango.
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donvito1corleone1 posted an update a year ago
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Mattia La Venuta posted an update a year ago
Hello guys
i do work in a hotel where is kind of busy, so we put the croissants in the proofing camera at 14:00 as freezer than with other programs we do defrosting 3h (6C* 60%hum), proofing (3h 28C* 77% humidity) but is difficult to understand when they are ready cos also if the are the dough it really sticky any idea what can be?
note if I…
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Jędrzej Wiśniewski ha ganado el scoolisseur Scoolisseur a year ago
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Carlos Rodríguez Almazán ha ganado el scoolisseur Scoolisseur a year ago
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Veal meatballs in grandmother’s sauce.
A recipe handed down from grandmother to granddaughter.
My mother gave me her recipe and so on.
I call them Paula’s meatballs.
they take a lot of onion, garlic, pepper, parsley, flour, wine, tomato, turmeric, thyme, everything for the sauce.
Then it is passed through a turmix.
By the way, as…
Level:
Executive Chef
Albóndigas de ternera en salsa de la abuela.
Una receta heredada de abuela a nieta.
Mi madre me dio su receta y así sucesivamente.
Yo las llamo albóndigas de Paula.
llevan mucha cebollita, ajo, pimienta, perejil, harina, vino, tomate, cúrcuma, tomillo, todo para la salsa.
Después se pasa por turmix.
Por cierto como a mi nieta la encantan y me…
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Katherine Tsili posted an update a year ago
Choux, craquelin, mousseline cream for filling and for the finishing as well(mixed with a little melted chocolate the way my family likes it), Chantilly and chocolate sauce. I used a little bit of the craquelin as crumble on top lol.
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Ksenia Vadaturskaia posted an update a year ago
Long pistachio macaron, from the course of Elena Adell
They’re divine, the shape is very cute, inside there is crunchy, pistachio ganache and strawberry gel.
It’s been a pleasure to make them, thanks a lot for this wonderful course
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Orsolya Csernák posted an update a year ago
Level:
Stagier
This might not be the most beautiful plate, but it’s definitely a flavorful and healthy dish!
The grilled carrots are marinated in a fresh velouté of garlic, olive oil, lemon, and parsley.
The fish is coated in breadcrumbs and topped with a warm sauce made of butter, garlic, parsley, and a splash of fresh lemon juice.
One of the best dishes ever!
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