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George Gavriel posted an update a year ago
a year ago (edited)
Raspberries and Mint Gelato on the way by Sergio Dondoli
Lana Mihajlović, Kim pho and 5 others4 Comments- View more comments
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Orsolya Csernák posted an update a year ago
Level:
Stagier
🍅 Fried Tomatoes with Sautéed Peas, Asparagus & Homemade Mayo 🌿
I’ve made fried tomatoes several times now, and every single time, I start off skeptical…
But after the first bite? All doubt is gone! 😄
Honestly, frying is the best thing that can happen to a tomato — it brings out a deep, rich flavor while still feeling fresh and… Read more
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Kim pho posted an update a year ago
Pour le souper, j’ai préparé le poulet Kung Pao, une recette tirée du cours de cuisine sichuanaise pour débutants. C’est un plat étonnamment simple à réaliser, savoureux, bien relevé et parfaitement équilibré. En résumé : bon, rapide, économique et plein de saveurs !
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Juan Carlos Ramirez Mesec posted an update a year ago
Trying a recipe of the blueberry and lemon sponge cake, from the recipe book of the Creative Cakes with Buttercream course…very good….
Probando una receta del bizcocho de arándanos y limón, del recetario del curso de Tartas creativas con Buttercream…muy buena…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Tomato and Burratawith Green Pesto
Today I prepared a green pesto with basil, garlic, aove, pine nuts, salt and modena vinegar. It was part of a salad with tomato, burrata, black olives, basil leaves, pistachios, black seed and orange powder. I put a little more aove in early.
I love this combination, it was delicious. And you, do you like burrata?
Level:
Executive Chef
Tomate y Burrata con Pesto Verde
Hoy preparé un pesto verde, es una versión del Pesto de rúcula y albahaca de Laura Meyer en su curso Pizzas American Style. Lo hice con albahaca, ajo, aove, piñones, sal y vinagre de módena. Fue parte de una ensalada con tomate, burrata, aceitunas negras, hojas de albahaca, pistachos, semilla negra y polvo de…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
My mother loves tiger mussels, but she never makes them anymore. So a few days ago I prepared them and brought them to her house, just missing the frying… I love this picture… with her little bird crockery 😍 Those of you who are not from Spain, do you know this preparation?
Level:
Executive Chef
A mi madre le encantan los mejillones tigre, pero ya no los hace nunca. Así que hace unos días los preparé y los llevé a su casa, a falta tan solo de la fritura… me encanta esta foto… con su vajilla de pajaritos 😍 Quienes no sois de España, ¿conocéis esta elaboración?
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
I was excited to show you the beautiful flowers that my basils have, as soon as I have the urban vegetable garden that my husband and I are doing I will upload a photo for you to see it. I have a lot of things planted in big pots that are already starting to give their first vegetables.
PS: The state of the wall is not very good, because we…
Level:
Sous Chef
Me hacia ilusiòn enseñaros las flores tan bonitas que tienen mis albahacas, en cuanto tenga el huertecito urbano que estamos haciendo mi marido y yo os subo foto para que lo veais. Tengo un monton de cosas sembradas en macetas grandes que ya estan empezando a dar sus primeras verduras.
PD: El estado de la pared no es muy bueno, porque estamos…
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jesus contreras posted an update a year ago
ceviches as we prepare them in Mexico
one of tuna with mango and another classic shrimp, these dishes are very rich for the freshness and practicality of preparing them greetings from altamar
ceviches como los preparamos en Mexico
uno de atun con mango y otro clasico de camaron, estos platillos son muy ricos por la frescura y practicidad de preparlos saludos desde altamar
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Stefano Muscariello posted an update a year ago
a year ago (edited)
I’m trying to make a Cube Croissant. To make the cube I used the leftlovers of the croissant dough after the cross lamination explaind by Bachour.
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gabriellandaeta2 posted an update a year ago
Here is an entry I prepared last night for a dinner with friends. Some profiteroles filled with spinach ricotta cream and guanchale, topped with candied tomatoes and as a base spinach aleoli and basil cream. A real treat….
Aqui ls dejo una entrada que prepare anoche para una cena entre amigos. Unos profiteroles rellenos de crema de ricota espinaca y guanchale, coronados con tomates confitados y como base aleoli de espinaca y crema de albahaca. Todo un gusto….
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Janett Palomino Pariona posted an update a year ago
a year ago (edited)
Alfajores from Juan Manuel Herrera’s course (I made the chocolate, cornstarch, pistachio and walnut, this is what I got)
I liked them all, but I’ll take the pecan one.
Alfajores del curso de Juan Manuel Herrera (hice el de chocolate, maicena, de pistacho y nuez, esto es lo que quedo)
Me gustaron todos, pero me quedo con la de Nuez.
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🎯 Help us improve the Scoolinary Community. Your voice matters. Answer this quick survey so we can build a more useful, close and enriching space.
👉 Complete survey: Spanish version / English version
with your feedback, we create a better experience for everyone! You have time until June 16.Level:
Scoolinary Team
🎯 Ayúdanos a mejorar la Comunidad Scoolinary. Tu voz importa. Responde esta encuesta rápida para que construyamos un espacio más útil, cercano y enriquecedor.
👉 Completar encuesta: versión en Español / versión en Inglés
¡Con tu feedback, creamos una mejor experiencia para todos! Tienes tiempo hasta el 16 de Junio.Translated from Spanish- View more comments
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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- View more comments
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Snails in spicy sauce
It is time for snails. At home we like them very much, especially the small ones. But today I bring you the big ones, in spicy sauce with fried tomato, white wine, garlic, bay leaf, paprika, cumin, cayenne pepper and salt.
They are delicious with a good cold beer, and dipping bread in that sauce until the plate…
Level:
Executive Chef
Caracoles en salsa picante
Es tiempo de caracoles. En casa nos gustan mucho , sobre todo los pequeños. Pero hoy os traigo los grandes, en salsa picante con tomate frito, vino blanco, ajo laurel, pimentón, comino, guindilla cayena y sal.
Están exquisitos acompañados con una buena cerveza fresquita… Mojar pan en esa salsa hasta rebañar el…
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Level:
Executive Chef
If @soldamiani says he’d like to see the mess of broken sunnies… said and done.
I really wasn’t exaggerating when I said around 50 shattered sunnies. By the way, now I have a tupper full of cuttings and chocolate chips that I’m eating… because, hey, sorrows, with chocolate, always pass better 😁🤤.Level:
Executive Chef
Si @soldamiani dice que le gustaría ver el desaguisado de solecitos rotos… dicho y hecho.
De verdad que no exageraba cuando dije alrededor de 50 solecitos hechos añicos. Por cierto, ahora tengo un tupper lleno de recortes y trocitos de chocolate que me estoy comiendo… porque, oye, las penas, con chocolate, siempre pasan mejor 😁🤤
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