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Beatriz Torija posted an update a year ago
Level:
Executive Chef
New experiment in the kitchen… this time it comes from the course ‘Introduction to pickles’, by Robert Ruiz Moreno. They are pickled walnuts. Water, vinegar and walnuts… and three or four months of magic.
On this occasion, the walnuts are discarded, what is used is the liquid to make a soft drink, adding 10% of this pickled juice to a…
Level:
Executive Chef
Nuevo experimento en la cocina… en esta ocasión procede del curso de ‘Introducción a los encurtidos’, de Robert Ruiz Moreno. Son nueces encurtidas. Agua, vinagre y nueces… y tres o cuatro meses de magia.
En esta ocasión, las nueces se deshechan, lo que se usa es el líquido para hacer un refresco, añadiendo un 10% de este jugo encurtido a…
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Day in a hurry, a meal cooked the day before.
White beans with its compango
Level:
Executive Chef
Día de prisas, una comida cocinada el día anterior.
Judías blancas con su compango
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Mussels in Salsa Brava Sauce
I think this is one of the recipes we like the most. With a spicy sauce based on tomato, garlic, salt, onion, cayenne, flour and oil. Sprinkled with a little bit of chives and parsley leaves from my garden to give a fresh touch🌿.
In addition to being simple, it’s as tasty as it is.
Today we have eaten it as a…
Level:
Executive Chef
Mejillones en Salsa Brava
Creo que es una de las recetas que más nos gustan. Con una salsa picante a base de tomate, ajo, sal, cebolla, cayena, harina y aove. Espolvoreados con un poquito de cebollino y hojitas de perejil de mi jardín para dar un toque fresco🌿
Ademas de sencilla, rica como ella sola.
Hoy la hemos comido como entrante y hemos mojado…
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Daniela Duran posted an update a year ago
a year ago (edited)
Mini orange pudding we are finishing the Barbie Saga
Mini budin de naranja estamos terminando la Saga Barbie
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Moroccan lemon chicken
Do you remember the Moroccan-style pickled lemons I made? Well, today I have finally used them in a recipe that my mother-in-law taught me. An old recipe, she used to make it like no one else. But now with pickled lemons.
The chicken without skin, previously marinated with garlic, parsley and salt. In a casserole put it…
Level:
Executive Chef
Pollo al limón con toque marroquí
Os acordáis de los limones encurtidos al estilo marroquí que hice? Pues hoy por fin los he utilizado en una receta que me enseñó mi suegra. Una receta de siempre, ella la hacia como nadie. Pero ahora con limones encurtidos.
Os cuento:
El pollo sin piel, previamente adobado con ajo, perejil y sal. En una cazuela…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
After a day and a half of traveling for work, exhausted, almost not even wanting to eat dinner… I wasn’t expecting a big elaborate dinner, but I was expecting some delicious shrimp… the kind you can eat even without hunger. My husband buys them fresh but already cooked. They are delicious. They don’t need anything… a little mayonnaise, at the most
Level:
Executive Chef
Después de día y medio de viaje de trabajo, agotada, casi sin ganas ni de cenar… no me esperaba una gran cena elaborada, pero sí unas gambas riquísimas… de esas que entran hasta sin hambre. Mi marido las compra así, frescas pero ya cocidas. Son una delicia. No necesitan nada… un poco de mayonesa, a lo sumo
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stavros tzagkarakis posted an update a year ago
Hello family I was always very interested in sourdough bread and I am experimenting with sourdough with different flours. Thanks to Chef Martino Beria and he is amazing lessons I made an amazing bread which everyone loved.
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Ksenia Vadaturskaia posted an update a year ago
The glaze from the course of the Chef Antonio Bachour applied to other creations. It is so shiny and smooth, I simply adore it
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Hi, my friends!
Today was the big day: my Pastry Chef Final Exam! 🍰It was a two-day practical exam, and the theory exam is coming up in two weeks.
We had four tasks to complete:
– a cookie or sablé
– a tart or choux pastry
– an ice cream
– and a cake topper composition.
I truly enjoyed every moment of the exam, and I think the exam… Read more- View more comments
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
600 Techniques that make a difference in your kitchen👉 The TECHNIQUES section is your direct access to a world of culinary skills to unlock or perfect. From the essentials to the most advanced, organized by difficulty and theme, so you’ll find just what you need. Want to fine-tune cuts, improve plating or deepen your fermentations? Here you…
Level:
Scoolinary Team
🔪 600 Técnicas que marcan la diferencia en tu cocina👉 La sección TÉCNICAS es tu acceso directo a un mundo de habilidades culinarias para desbloquear o perfeccionar. Desde lo esencial hasta lo más avanzado, organizadas por dificultad y temática, para que encuentres justo lo que necesitas. ¿Quieres afinar cortes, mejorar emplatados o…
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Elizabeth Vidarte Vidarte Cruzado posted an update a year ago
Level:
Scoolinary Team
i’m starting my stage as an amateur “pastry chef”! I have started the creative cakes course with Leonardo Espinoza and the chocolate sponge cake with banana has been the best discovery of this course, at least so far.
Wish me luck in all this learning process!!!!
Level:
Scoolinary Team
¡Doy por iniciada mi etapa de “pastelera ” amateur! He iniciado el curso de tartas creativas con Leonardo Espinoza y el bizcocho de chocolate con plátano ha sido el mejor descubrimiento de este curso, al menos hasta el momento.
Wish me luck en todo este proceso de aprendizaje!!!
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
My peppers are already turning red, I just have to wait patiently.
Level:
Executive Chef
Mis pimientos ya van tornandose rojos, solo hay que esperar con paciencia.
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Daniela Duran posted an update a year ago
a year ago (edited)
I used the leftover chocolate cake mix to make these muffins and play with the presentation with these romantic toppers and some with details for Mother’s Day, nothing gets thrown away in the kitchen.
Me sobro la preparacion de Torta de Chocolate utilice la mezcla para hacer estos muffins y jugar con la presentacion con estos romanticos toppers y unos con detalles para el Dia de la Madre no se tira nada en la cocina.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Where there are so many asparagus and if time is short…then grilled with a good olive oil, salt, pepper, a little garlic powder and you have a great garnish to accompany whatever you want😉
How I love that sizzling …😎
Level:
Executive Chef
Donde tantos espárragos hay y si el tiempo apremia…Pues a la plancha con un buen aove, sal, pimienta un poquito de ajo en polvo y tienes una guarnición estupenda para acompañar lo que quieras😉
Cómo me gusta ese chisporroteo …😎
0:07
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
I share with you this dish from the weekend. I wanted to make grilled fish like this, with direct fire and no more elaboration than a few cuts, and the fish painted with a little oil. And the salt at the end. I had wanted to do it since I ate it this way in Portugal. It was not the same… but it was very tasty😇
Level:
Executive Chef
Os comparto este plato del fin de semana. Tenía ganas de hacer pescado a las brasas así, al fuego directo y sin más elaboración que unos pocos cortes, y el pescado pintado con un poco de aceite. Y la sal, al final. Tenía ganas de hacerlo desde que lo comí así en Portugal. No me quedó igual… pero sí muy rico😇
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