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Beatriz Torija posted an update a year ago
Level:
Executive Chef
With so much rain the chives are splendid. For some time now, I have been cutting the chive flowers to use them in cooking, they have a very intense onion flavor. They can be eaten fresh or left to dry. Before I did not know it and did not use them 🤦🏻♀️
Level:
Executive Chef
Con tanta lluvia el cebollino está espléndido. Desde hace un tiempo, corto las flores del cebollino para usarlas en cocina, tienen un sabor a cebolla muy muy intenso. Se pueden tomar frescas o dejar secar. Antes no lo sabía y no las usaba 🤦🏻♀️
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Sol Damiani, Lana Mihajlović and 5 others14 Comments- View more comments
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Areias
These are my Areias, simple and delicious cookies typical of Portugal. Only three ingredients: Butter, sugar and flour that together will take you to heaven. But there’s something wrong with them, when you eat one you can’t stop 😅
Level:
Executive Chef
Areias
Estas son mis Areias, unas sencillas y deliciosas galletas portuguesas. Sólo tres ingredientes serán suficientes para llevarte al cielo: Mantequilla, azúcar y harina. Pero cuidado porque tienen algo malo.. Cuando comes una ya no podrás parar 😍😅
Os dejo receta:
300 gramos de harina
100 gramos de azúcar
200 gramos de mantequilla
1 pizca de…
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Orsolya Csernák posted an update a year ago
Level:
Stagier
I’ve been experimenting with plating ice cream.
I made vanilla and strawberry ice cream at home.
Honestly, plating ice cream is a real challenge—it melts so quickly, even if you chill the plate or cup beforehand!
I prepared caramel sauce, a caramel spiral, and strawberry sauce, and combined them with fresh berries and mint leaves from our… Read more
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
I’ve been away for a week but I’ve been very busy and I haven’t had time to prepare anything special. Tonight I wanted to spoil my family and I have returned to make the potato emulsion with Galician octopus and stuffed eggs. Accompanied by a white wine.
Level:
Sous Chef
Llevo una semana desaparecida pero he estado muy liada y tampoco me ha dado tiempo a preparar nada en especial. Esta noche he querido mimar a mi familia y he vuelto a hacer la emulsion de patata con pulpo a la gallega y unos huevos rellenos. Acompañado de un vino blanco.
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
“Spice Me Tender”
A love story between chili heat and honeyed charm, layered with bold Tex-Mex flavor.
In the kitchen, it all began with a whisper. The onion wept over the fate of the carrot, while the red pepper danced seductively in the hot oil. Then came the cherry tomato, a small red seducer, bursting with juiciness and secrets. Corn played…
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
CAULIFLOWER CRUMBS WITH EGG
The cauliflower is grated and made into crumbs, I have fried some garlic, very chopped chistorra sausage and equally chopped torreznos.
The cauliflower is fried in the oil of the accompaniment so it has that color, I have put everything together and I have fried an egg and put it on top as they do in Aragon
Level:
Executive Chef
MIGAS DE COLIFLOR CON HUEVO
La coliflor está rallada y hecha migas, he frito unos ajos, chistorra muy picada y torreznos igualmente picado.
La coliflor está sofrita en el aceite del acompañamiento por ese tiene ese color, he juntado todo y he frito un huevo y puesto encima como hacen Aragon
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paulgernel1997 posted an update a year ago
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paulgernel1997 posted an update a year ago
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
A couple of years ago I learned this technique of solid oil in the course Cocina al Vacío en Casa by Toni Botella (2 years already!!). Since then, there is no shortage of small oil tablets in my freezer that I use when I vacuum pack.
Today I was making pork loin, I remembered the course and I wanted to share it for those who still do not…
Level:
Executive Chef
Hace un par de años aprendí esta técnica del aceite sólido en el curso Cocina al Vacío en Casa de Toni Botella ( 2 años ya!! ). Desde entonces no faltan en mi congelador pequeñas pastillas de aove que utilizo cuando envaso al vacío.
Hoy estaba haciendo lomo de cerdo, me he acordado del curso y he querido compartirlo para los que aún no saben…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
I recently prepared a very special garlic soup recipe from Pepa Muñoz’s ‘Homemade Spanish Cooking’ course. I wanted to prepare another version, the one prepared by Carme Ruscalleda in the course ‘Healthy Mediterranean Cuisine’. Today was the day. Only that instead of accompanying the soup with some shrimp, I have done it with some cubes of…
Level:
Executive Chef
Hace poco preparé una receta de sopa de ajo muy especial del curso ‘Cocina española casera’ de Pepa Muñoz. Tenía ganas de preparar otra versión, la que prepara Carme Ruscalleda en el curso ‘Cocina saludable mediterránea’. Hoy ha sido el día. Solo que en lugar de acompañar la sopa con unas gambas, lo he hecho con unos dados de butifarra…
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Darío Hernández López posted an update a year ago
buenas, hay un error en el curso de fundamentos del emplatado, no deja terminar los test.
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Hi everyone!
Meet my frog family—made entirely out of fondant!
It was such fun preparing this little lake scene. I even colored the sugar paste myself using blue, yellow, and brown to create all the different shades of green and the water. Loved experimenting with the colors and bringing these frogs to life! 🐸🪷🌿
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André Mellergardh posted an update a year ago
Smoked salmon and dill to lunch!
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mlynch30_07 posted an update a year ago
The cookie course is excellent, I recommend it
El curso de galletas es excelente, lo recomiendo
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
In the meantime, I’ve gone out again to get my tails. It has rained so much this spring that there are so many. This time yes, maybe I’ll make them in the form of empanada… or I’ll continue with the tortilla? 🤔
Level:
Executive Chef
Entretanto yo, he vuelto a salir a por collejas. Es que ha llovido tanto esta primavera que hay muchísimas. Esta vez sí, tal vez las haga en forma de empanada… o seguiré con la tortilla?? 🤔
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