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Betza Medina posted an update a year ago
Baked eggs, with tomato passata saladet, spinach, nopales and grape tomatoes
Huevos al horno, con passata de tomate saladet, espinacas, nopales y tomates uva
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Lana Mihajlović, Beatriz Torija and 3 others5 Comments- View more comments
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
A simple salad with warm cherries, gorgonzola cheese, oregano, crushed garlic, watercress, well toasted guanchale, the oil is extra virgin olive oil, along with the juice released by the cherrys and guanchale
Level:
Executive Chef
Una ensalada sencilla con unos cherrys templados, queso gorgonzola, orégano , ajo molido, berros, guanchale bien tostado el aceite es de oliva virgen extra, junto con el jugo que han soltado los cherrysy el guanchale
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José Antonio Solórzano De León posted an update a year ago
I made a New York style pizza, but instead of the pepperoni I put salami, sundried tomatoes, arugula and olive oil. I don’t know if it was bad, but it was delicious haha.
Hice una pizza estilo New York, pero en lugar del peperoni le puse salami, tomates deshidratados, arúgula y aceite de oliva. No se si estuvo mal, pero estaba deliciosa jaja.
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Ksenia Vadaturskaia posted an update a year ago
Chocolate piping cookies, from the course of Elena Adell
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André Mellergardh 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
Last night I started the course Basic Spherification Techniques by Rais Esteve and I was hooked from minute one. Some time ago I did a course on this topic on another platform but I had forgotten some of the concepts. I’m really enjoying it, so I can’t wait to recommend it. If you have not yet made spherifications, this course is the ideal…
Level:
Executive Chef
Anoche empecé el curso Técnicas de esferificación básica de Rais Esteve y me enganchó desde el minuto uno. Hace tiempo que hice un curso sobre este tema en otra plataforma pero algunos conceptos los tenia algo olvidados. Lo estoy disfrutando mucho, por eso no quiero esperar para recomendarlo. Si aún no has hecho esferificaciónes, este…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
I share with you today’s meal, a baked sea bass. Very simple, with garlic, cayenne, extra virgin olive oil, salt and potatoes as garnish🐟💙.
Level:
Executive Chef
Comparto con vosotros la comida de hoy, una lubina al horno. Muy sencilla, con ajos, cayena, aceote de oliva virgen extra, sal y unas patatas de guarnición🐟💙
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Daniela Duran posted an update a year ago
#patatatachallenge
Veal and bondiola ragu cake
Technique: breseado of the meats
White potato baked in the oven on salt with its skin.
Profile : Professional
The meat pie is born from a necessity, it represents how man uses the technique of braising to use second and even third category cuts to obtain a tender shredded meat, an economical…
#patatachallenge
Pastel de ragu de ternera y bondiola
Tecnica: breseado de las carnes
Papa blanca cocida al horno sobre sal con su cascara.
Perfil : Profesional
El pastel de carne nace de una necesidad , representa como el hombre utiliza la tecnica del breseado para utilizar cortes de segunda e incluso de tercera categoria para lograr una carne…
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Karla Reyes posted an update a year ago
Zucchini Carpaccio with pistachio and feta cheese
Carpaccio de Zucchini con pistacho y queso feta
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Ksenia Vadaturskaia posted an update a year ago
Vanilla piping cookies, from the course of Elena Adell
I’ve added as well grated fava tonka, as I like the shade of flavor that it gives
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Dorin Toderas posted an update a year ago
San Sebastian cheesecake, with a twist: I added a base made of speculoos cookies, to provide a contrasting texture and extra spiciness. For the cured cheese, I used cheddar matured for 15 months, chosen for its unique flavour. Base recipe from Elena Adell’s “Baked Cheesecakes”.
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Here you have my first dehydrated fruit, the banana did not like it very much but the strawberry did
Level:
Sous Chef
Aqui os dejo mi primera fruta deshidratada, el platano no nos ha gustado mucho pero la fresa si
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
SPAGHETTI AL BRONZO WITH PUTTANESCA SAUCE.
Today’s meal is very simple.
The spaghetti al bronzo, the course is called “classic Italian recipes” (Sabino Sanseverino)
I buy them al bronzo since I did this course.
It is because it takes much more the flavor of the sauce and I attest that it is so.
The sauce is also from the course.
The…
Level:
Executive Chef
ESPAGUETIS AL BRONZO CON SALSA PUTANESCA.
La comida de hoy es bien sencilla.
Los espaguetis al bronzo,, el curso se llama” recetas clasicas italianas “.(Sabino Sanseverino)
Los compro al bronzo desde que hice este curso.
Es porque coge mucho más el sabor de la salsa y doy fe que es así.
La salsa también es del curso.
Los ingredientes son anchoas,…
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Eliener Rogelio Hinostroza Ilanzo posted an update a year ago
Hello how about for flavoring the béchamel sauce for Alfredo sauce what aromatic herb or spice do you recommend apart from nutmeg ?
Hola que tal para aroma a la salsa bechamel para salsa Alfredo que hierba aromática o especia me recomiendan a parte de la nuez moscada ?
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
‘Olives, feta cheese and herbs’, a delicious appetizer from Marc Fosh’s Mediterranean Cooking with Olive Oil course. I’m loving the course 🫒💛
Level:
Executive Chef
‘Aceitunas, queso feta y hierbas’, un aperitivo delicioso del curso Cocina mediterránea con aceite de oliva de Marc Fosh. Me está encantando el curso 🫒💛
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