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Sam Muir-Eatock posted an update 2 months ago
For the paste few days, I have been handmixing, rolling, folding and shaping these beautiful pain au chocolat from Antonio Bachour’s croissants course. I did change the size of these as the previous croissants were to big for our liking.
I also remade the chocolate crackle cookies from Anna Gordons American cookies course because i did not…
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Stagier
Preparando “Gildas” para los aperitivos; la tradicional y la de salmón.
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Lana Mihajlović posted an update 2 months ago
2 months ago (edited)
Level:
Sous Chef
Five days of a brutal fight with a virus ended quietly and turned into pneumonia.
For days, I had no appetite at all. I slept. A lot.
Sometimes a banana. Sometimes a glass of freshly squeezed orange and grapefruit juice. That was all my body could manage.
Today feels different.
For the first time, the fever that stubbornly climbed to…
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jaddygonzalez posted an update 2 months ago
2 months ago (edited)
Esquites Mexicanos !!! Hechos en Colombia, con maíz tierno 🌽🌽 el toque dulce Panela rayada y un poquito de queso mascarpon para hacerlo un poco cremoso 🫠 receta de Paloma Ortiz
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stella gagliano posted an update 2 months ago
Pandoro y pan dulce !!! Este año esta haciendo mucho calor pero ni bien baja un poco la temperatura yo horneo 😂😂
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Leshay posted an update 2 months ago
2 months ago (edited)
Nutmeg and cream French Toast from American Brunch by David Bies course. Made from brown bread I baked yesterday.
Served with fresh berries, sour cream, honey and figs.
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Mario Ivan Espadas García posted an update 2 months ago
Ya paso la temporada pero estos fueron algunos de los Panes de muerto que hicimos. Hechos con naranja cubiertos de chocolate y praline de avellana
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Mario Ivan Espadas García posted an update 2 months ago
Galletas de jengibre, hechas con melaza y especias 🎄✨
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Stagier
Simple, pero muy bueno. Rodaballo con salsa pescatora, patatas fritas y pimientos. En la sencillez está la belleza. Tengo que decir que estos últimos platos son del restaurante donde trabajo; algunos son de mi cosecha y otros, todos los del Hosper, son los que yo elaboro. Me gustaría cocinar más en casa, pero estos días es imposible, aunque no…
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Leshay posted an update 2 months ago
Friendsmas dinner – taking part in sharing our Christmas. This is not a traditional South African Christmas dinner, but it does have some traditional elements.
Entree:
Spring onion and pepper rosti served with sour cream, carpaccio and fresh parsley. Served on a sweet dijon mustard spread.
Phyllo cup with rosemary and honey butter, served with…
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ayn3-f6cb06 posted an update 2 months ago
Inspired by the potato cuisine course!
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Stagier
Máquinas a tope.
Estos días las comidas de empresas son las protagonistas; a la vista está que el Hosper no para. Once entrecots solo para una mesa.
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Beatriz Torija posted an update 2 months ago
Level:
Sous Chef
Viernes de ‘comfort food’ con esta receta clásica italiata: spaghetti burro e salvia. Así de sencillo.
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KIM TUYEN PHO posted an update 2 months ago
Tacos de mixiote:
Le plat necessite 3 preparations :
1- Adobo madre comme marinade pour le boeuf (cours mexican cuisine with dried chillies)
2- Tacos de mixiote (cours Mexican tacos)
3- habanero chili and pineaple salsa
J’ai eu du plaisir a aller faire mon epicerie dans un marche latino et decouvrir les ingredients nouveaux pour cette preparation.
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Leshay posted an update 2 months ago
2 months ago (edited)
Cinnabons with vanilla icing
I have made so many cinnabons in the past two weeks, that I no longer need the recipe 😉
The dough is super soft and fluffy.
I proof my cinnabons in the oven for 20 minutes before baking. (Heat switched off)
P.S. I froze half of this batch for christmas day. Will compare the taste. First time trying to freeze and bake anything.
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