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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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Maloles Muñoz, Mercedes Minaya Palacios and 4 others15 Comments- View more comments
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Today I cooked sweet cabbage in tomato sauce, with a bit of potato, carrot, and beef. It may seem like an ordinary dish… simple, quiet, but to me, it’s everything.
It was the first meal I ever learned to cook. I was thirteen, full of excitement and little knowledge, but in that kitchen, under the gentle gaze of the past, I felt as if someone…
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Ksenia Vadaturskaia posted an update a year ago
#BachourChallenge
100 % Chocolate from the course ‘Afternoon tea pastry’
The most challenging part was taking the picture, the glaze is so shiny, I could see myself reflected on the surface of the dessert
Professional
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Michelle Rodríguez posted an update a year ago
For my cousin’s birthday I made her favorite dessert which is Cheesecake.
I used a base of crushed vanilla Oreos cookies, I prefer them more than the traditional Maria cookies. I was quite happy that the cheesecake didn’t sink in the center like previous times and it was creamy in the center. I decorated with a top of Nutela and Dulce de…
Para el cumpleaños de mi prima le preparé su postre favorito que es el Cheesecake.
Utilicé una base de galletas trituradas de Oreos de vainilla, las prefiero más que las galletas tradicionales María. Me alegró bastante que el cheesecake no se me haya hundido en el centro como veces anteriores y quedó cremoso en el centro. Decoré con un top de…
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Back to the beginning
SARDINE MARINADE
Jorge Lanuza’s course shows that you can make marinades of almost anything.
Today I wanted to make a warm potato salad, with the sardine escabeche I made two days ago.
For the marinade I have put onion, carrot strips because I wanted to put it this way in the decoration, bay leaf, thyme and fresh…
Level:
Executive Chef
Volver a empezar
ESCABECHE DE SARDINA
El curso de Jorge Lanuza refleja que se puede hacer escabeches de casi todo.
Yo hoy he querido hacer una ensalada de patata templada , con el escabeche de sardinilla que hice hace dos días.
Para el escabeche he puesto cebolla, zanahoria en tiras porque quería ponerla así en la decoración, laurel, tomillo y…
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Daniela Duran posted an update a year ago
The classic medialunas de manteca in the best Argentinean style ! I live in Uruguay but I practice an Argentine recipe and this is a beautiful result.
Las clasicas medialunas de manteca al mejor estilo argentino ! Vivo en Uruguay pero practico una receta argentina y este es un hermoso resultado.
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Gabriela Creciente posted an update a year ago
White chocolate and mascarpone sugar rolls inspired by Diana Kronenberg’s recipes
Rolls de chocolate blanco y azúcar mascabo inspirados en las recetas de Diana Kronenberg
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Gabriela Creciente posted an update a year ago
Topinambur pickle with beet powder
Encurtido de topinambur con polvo de remolacha
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EDGARDO ABORDE posted an update a year ago
Cake Donuts 🍩 🍩🍩
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EDGARDO ABORDE posted an update a year ago
🍕Pizza Margherita 🍕
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Spring Mist
Potato Mousse, Low Temperature Egg, Artichoke Chips, Vegetable and Flower Chisps
This is a version of another dish I presented some time ago where the artichokes were in two textures. This time only chips, as well as the vegetables (carrot, onion and leek) to give it a much crunchier twist. The egg, cooked in a roner at 65ºC for…
Level:
Executive Chef
Bruma de Primavera
Espuma de Patata, Huevo a Baja Temperatura, Chips de Alcachofa, Chisps de Verduras y Flores
Es un plato versionado de otro que presenté hace tiempo donde las alcachofas eran en dos texturas. Esta vez sólo chips, al igual que las verduras ( zanahoria, cebolla y puerro) para darle otro giro mucho más crujiente.
El huevo, cocinado…
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Mathias Quintas posted an update a year ago
A plate of beet pasta with shrimp sauce before taking the course Pasta Italiana de Colores, we will try to improve the techniques and move up a level.
Un plato de pasta de betarraga con salsa de camarones antes de tomar el curso Pasta Italiana de Colores, intentaremos mejorar las técnicas y subir de nivel.
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
This is the Cobb salad from the course”Classic American Salads” by David Bies. I have changed a little the presentation, but I have respected the ingredients and the elaboration. It is a really tasty salad, perfect to fill you with energy and make this Tuesday more bearable.
Level:
Executive Chef
Es la ensalada Cobb del curso ‘‘Ensaladas clásicas americanas’ de David Bies. He cambiado un poco la presentación, pero he respetado los ingredientes y la elaboración. Es una ensalada verdaderamente sabrosa, perfecta para llenarte de energía y que este martes sea más llevadero.
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Our neighborhood friends and we are ready to watch Eurovision 2025. ✨ Is anyone watching and do you have any favorites?
P.S. And yes… I’m in love with potatoes again 😂
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Diana Vinces posted an update a year ago
a year ago (edited)
Level:
Stagier
Copa de Tres leches.
Uno de mis postres preferidos, y como me gusto mucho como quedo la presentacion y la foto. En si, sencilla y romantica. 💗
Diría que la luz del atardecer influencia mucho en el romanticismo.
Un abrazo a todos. 🤗
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