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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Another new toy has arrived, let’s start learning how to use it
Dehydrator
Level:
Sous Chef
Otro juguetito nuevo me ha llegado vamos a empezar a aprender a utilizarlo
Deshidratadora
Translated from Spanish
Mercedes Delgado de Miguel, Carolina Alvarez Santín and 6 others10 Comments- View more comments
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
📸Day to upload a photo of yourself to your Profile (if you don’t already have one, of course) 😉Just like a good dish needs the right ingredients, our community needs faces to spice it up. Complete your profile with a photo and spice up our conversation!
Simple steps: 👉Go to your profile 👉 Click on your avatar photo 👉 Upload your photo and…Level:
Scoolinary Team
📸Día de cargar en tu Perfil una foto tuya (si no la tienes aún, claro) 😉Al igual que un buen plato necesita los ingredientes adecuados, nuestra comunidad necesita rostros para darle sabor. ¡Completa tu perfil con una foto y condimenta nuestra conversación!
Simples pasos: 👉Ve a tu perfil 👉 Haz click en la foto de tu avatar 👉 Carga tu foto y…Translated from Spanish- View more comments
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Lotus Cookies Cheescake from Elena Adell’s Baked Cheescake Course.
It is delicious. If you make the homemade lotus cream with the recipe of the course to make the cake, try it and reserve it, otherwise it does not reach the cake
Level:
Sous Chef
Cheescake de Galletas Lotus del Curso de Cheescakes al horno de Elena Adell.
Está buenísima. Si hacéis la crema de lotus casera con la receta del curso para hacer la tarta, probarla y reservarla que si no no llega a la tarta
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Soul in Bloom
#PotatoChallenge
Profile: Amateur
Elegant and colorful little bites of baked violet potato that add a vibrant visual touch. Each is topped with a soft cream cheese layer. Pearls of oil give the bright sparkle and an aromatic touch. Crisp, almost transparent potato paper adds texture and contrast, and the edible St. Joseph’s…
Level:
Executive Chef
Alma en Flor
#PatataChallenge
Perfil: Amateur
Pequeños bocados coloridos de patata violeta cocida que aportan un toque visual vibrante. Cada uno de ellos está coronado con una suave porción de queso crema artesanal. Las perlas de aceite dan el destello brillante y un toque aromático. El crujiente papel de patata casi transparente añade textura y…
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
#patataschallenge
Amateur level
POTATOES IN THE SHAPE OF ZUCCHINI STUFFED WITH GALICIAN STYLE OCTOPUS
I boiled the potatoes and mashed them, then I put them in a film.
I cut the octopus leg into small pieces, but not chopped, I put oil and spicy smoked paprika.
I put it in the center of the potato and I collected it with the film making…
Level:
Executive Chef
#patataschallenge
Nivel aficionado
PATATAS EN FORMA DE CALABACITAS RELLENAS DE PULPO A LA GALLEGA
He cocido las patatas y triturado, después he puesto en un film.
He partido la pata del pulpo en trocitos pequeños, pero no picado, le he puesto aceite y pimentón ahumado picante.
Lo he colocado en el centro de la patata y he recogido la misma con el…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Whispering Clouds
Potato Gnocchi with Creamy Spinach Sauce, Topped with Crispy Bacon and Toasted Almonds
#PatataChallenge
Profile: Amateur
Ingredients: Potatoes (Russet for their fluffy texture); Flour; Eggs; Fresh spinach; Heavy cream; Parmesan cheese; Bacon; Sliced almonds; Olive oil; Onion; Garlic; Salt and…
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Pierre Van-Cleemput posted an update a year ago
a year ago (edited)
Sea bass niguiri with ginger and lime sauce, rice with kurozu black vinegar sumeshi
Nigiri de corvina con salsa de jengibre y lima, arroz con sumeshi de vinagre negro kurozu
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Jessy Pauline Maussa Gonzalez posted an update a year ago
Background of birds with mirepoux
Fondo de aves con mirepoux
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
A few days ago I was taking pictures of all the processes of a dish, one of the dishes of the previous challenge. It was a squid tartar, from Paolo Casagrande’s course. Until recently I had never dared to get into haute cuisine, or to prepare the recipe of a great chef. It is not everyday cooking, far from it, but it is a challenge for an…
Level:
Executive Chef
HAce unos días fui haciendo fotos de todos los procesos de un plato, uno de los del anterio reto. Era un tartar de calamar, del curso de Paolo Casagrande. Hasta hace poco nunca me había atrevido a meterme en la alta cocina, ni a preparar la receta de un gran chef. No es cocina para todos los días, ni muchísimo menos, pero es un reto para uno…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Violet Potato Petals and Guacamole my way
#PotatoChallenge
Profile: Amateur
A bed of violet potato chips, crispy and full of color placed as petals surrounding a central bowl of fresh and creamy guacamole. The visual and textural contrast is enhanced with a touch of toasted pistachios and freeze-dried raspberries for a perfect balance.
This…
Level:
Executive Chef
Pétalos de Patata Violeta y Guacamole
#PatataChallenge
Perfil: Amateur
Un lecho de chips de patata violeta, crujientes y llenas de color colocados a modo de pétalos que rodean un cuenco central de guacamole fresco y cremoso. El contraste visual y de texturas se realza con el toque de pistachos tostados y frambuesa liofilizada aportando un…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
#patatachallege
Russian salad
Amateur profile
Little can be said about this Russian salad, it has potatoes, hard boiled egg, tuna belly, pitted olives, piquillo peppers, salt and aioli.
Here in my house we like it more with aioli than with mayonnaise, and it’s a dish that I usually make a lot because we like it as an evening snack.
Level:
Sous Chef
#patatachallege
Ensaladilla rusa
Perfil aficcionada
Poco se puede decir de esta ensaladilla rusa, lleva patatas, huevo duro, ventresca de atun, aceituna sin hueso, pimiento del piquillo, sal y alioli.
Aqui en mi casa nos gusta mas con alioli que con mahonesa, además es un plato que suelo hacerlo mucho porque nos gusta mucho para picar por la noche.
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🥔 It’s not a potato… it’s an opportunity.
Texture, technique and a touch of madness.
Don’t let your creativity get steamed.
🔥 Transform the humble into art!
already have your signature dish in mind? Tell us in comments.
#PotatoChallengeLevel:
Scoolinary Team
🥔 No es una papa… es una oportunidad.
Textura, técnica y un toque de locura.
Que tu creatividad no se quede al vapor.
🔥 ¡Transforma lo humilde en arte!
¿Ya tienes en mente tu plato estrella? Cuéntanos en comentarios.
#PatataChallenge
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Vivian PABLOS GALVEZ posted an update a year ago
First dish after the marinade course.
I changed the quails for wings, which was what I had more at hand. And I added watercress as a creative license.
Primer plato tras el curso de escabeches.
He cambiado las codornices por alitas que era lo que tenía más a mano. Y le añadí berengena como licencia creativa.
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
#patatachallege
Prawn salad
Amateur profile
Little I can add to this dish which is a salad with prawns.
It has potato, egg, carrot, prawns, salt, mayonnaise.
A very summery dish, but at home we like it all year round.
Simple, classic, but very much liked.
Level:
Executive Chef
#patatachallege
Ensaladilla de langostinos
Perfil aficionado
Poco puedo añadir a este plato que es una ensaladilla con langostinos.
Lleva patata, huevo,zanahoria,langostinos,sal,mahonesa.
Un plato muy veraniego, pero que en casa nos gusta todo el año.
Sencillo, clásico, pero que gusta mucho.
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Mohammad Inayath Mulla posted an update a year ago
Do we have anything Russian course or related to it here
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