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Agata Imirowicz posted an update a year ago
Time for lunch 🙂 Today I would like to share a simple yet very aromatic salad made from seasonal raspberry tomatoes, pickled baby cucumbers, burrata, fresh oregano and a touch of deep flavored extra virgin olive oil:) The perfect element of crunch is added with yeast puff pastry twists 🙂
#platingChallenge
Maloles Muñoz, Cary B and 5 others9 Comments- View more comments
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
PlatingChalleng
Amateur
OXTAIL IN PARMENTIER MILLEFEUILLE.
This dish brings back very evocative memories,
At home we all like it very much and while I am preparing it, I remember when my mother used to make it, although in a different way.
I cook the tail from one day to the next, it is much better and it is also when I can shred it to be able…
Level:
Executive Chef
PLATINGCHALLENGE
Aficionada
RABO DE TORO EN MILHOJA CON PARMENTIER
Este plato me trae recuerdos muy evocadores,
En casa nos gusta mucho a todos y mientras lo voy preparando , voy recordando cuando mi madre lo hacía, aunque de otra manera.
Es una carne según dicen de segunda, en casa nos sabe de primera.
El rabo lo cocino de un día para otro, queda…
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Bettsy Priel Perez posted an update a year ago
a year ago (edited)
Easter is almost here so let’s get to work. 🐣
Dark chocolate 70% roasted hazelnuts with nut brittle.
Ya casi llega pasqua haci que manos a la obra. 🐣
Chocolate negro 70% avallenas tostadas con cruyente de nueces.
para los amantes del salado , una buena Pizza de Pasqua.Echa con queso parmesano pecorino romano, es desayuno típico de la zona en la que vivo en la mañana de Pascua acompañado con jamón y más queso 🧀.
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Daniela Duran posted an update a year ago
a year ago (edited)
#platingchallenger
Ingredients: Raspberry flavored chocolate, heavy cream, sugar, eggs, lemon juice, cream cheese.
Professional baker.
Barbie Cake! This dish represents a barbie with all that comes with being a barbie ! Attractive in appearance but not superficial or lacking in intelligence on the contrary this barbie is feisty,…
#platingchallenger
Ingredientes: Choolate sabor frambuesa, crema de leche, azucar, huevos, jugo limon , queso crema.
Pastelera Profesional.
Barbie Cake ! Este plato representa a una barbie con todo lo que conlleva ser una barbie ! Atractiva pendiente de su aspecto pero no por ello superficial o carente de inteligencia al contrario esta barbie…
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Karla Reyes posted an update a year ago
a year ago (edited)
Caesar salad from the creative salads course.
Ensalada Cesar del curso de ensaladas creativas.
El pollito sazonado con romero, ajo, tomillo y orégano queda delicioso.
Los crutones los hice con pan de masa madre que yo misma hago gracias a los conocimientos adquiridos en Scoolinary.
La historia detrás del plato es que me dije a mi misma tengo que aprender algo más light y rico. Y esta ensalada…
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Lana Mihajlović to Sussan Estela Olaya a year ago
a year ago (edited)
Level:
Sous Chef
Dear Sussan, It’s Red Now
#PlatingChallenge
Profile: Amateur
Type: Appertizer
Ingredients: Tomato; Cucumber; Cayenne pepper; Bow; Garlic; Olive oil; Sherry vinegar; Salt and pepper; Water; Old bread; Fried bacon; Almonds
Story about „Dear Sussan, It’s Red Now“
I made another gazpacho. Not because it’s trendy, and not because I needed…
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Crispy pork ear ingot with robe and oloroso wine and mushroom sauce
#PlatingChallenge
Amateur profile
Ingredients: pig’s ear, onion, cloves, carrot, leek, oloroso sherry wine, mushrooms, sweet potato, iota, salt, mint leaves and petals
That in a challenge about plating, art and beauty, it occurred to me to cook a delicious raw material, but…
Level:
Executive Chef
Lingote crujiente de oreja de cerdo con batata y salsa de vino oloroso y setas
#PlatingChallenge
Perfil amateur
Ingredientes: oreja de cerdo, cebolla, clavo, zanahoria, puerro, vino oloroso de Jerez, setas, batata, iota, sal, hojas de hierbabuena y pétalos
Que en un reto sobre el emplatado, el arte y la belleza se me haya ocurrido cocinar…
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Janett Palomino Pariona posted an update a year ago
a year ago (edited)
Carrot Spicy Cake, really delicious, it was finished immediately, very good, the sponge cake, the filling, everything very tasty. From the American Pastry Course (Betina Montagne)
Carrot Spicy Cake, verdaderamente deliciosa,buenísima, el bizcocho el relleno todo muy rico. Del curso Pastelería Americana (Betina Montagne)
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Maloles Muñoz posted an update a year ago
Level:
Executive Chef
Spinach Paper
It was 2:00 am when I took these pictures. I fell asleep waiting for the oven to finish doing its job and when I woke up I thought it had burned because I put it in for 30 minutes and it was almost two hours before I opened the oven. Good thing it turned itself off, stayed in with the residual heat and finished drying.My…
Level:
Executive Chef
Papel de Espinacas
Eran las 2:00 am cuando hice estas fotos. Me quedé dormida esperando que el horno terminara de hacer su trabajo y cuando desperté creí que se había quemado porque lo puse 30 minutos y pasaron casi dos horas hasta que abrí el horno. Menos mal que se apagó solo, se quedó con el calor residual y terminó de secarse. Mi papel de…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
fINAL STRETCH OF THE #PLATINGCHALLENGE!
have you already plated, have you already glowed, have you already taken that photo that’s going to leave us speechless?
🔥 GOLDEN RULE:
A great presentation without a great photo…is like an opera without sound. 🎭📸This Challenge is not only for those who cook well (and there are plenty of them…
Level:
Scoolinary Team
¡RECTA FINAL DEL #PLATINGCHALLENGE!
¿Ya emplataste? ¿Ya brillaste? ¿Ya tomaste esa foto que nos va a dejar sin palabras?
🔥 REGLA DE ORO:
Una gran presentación sin una gran foto…es como una ópera sin sonido. 🎭📸Este Challenge no es solo para quienes cocinan bien (¡y aquí hay muchísimos!), sino para quienes saben contar una historia con su plato…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Eggplant stuffed with minced meat seasoned with garlic, onion, carrot, hazelnuts, red wine, salt, pepper, cinnamon, Provencal herbs, roasted eggplant and Parmesan cheese.
Level:
Sous Chef
Berenjena rellena con carne picada aderezada con ajo,cebolla,zanahoria,avellanas, vino tinto, sal, pimienta,canela,hierbas provenzales,berenjena asada y queso parmesano.
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kattya201494 posted an update a year ago
a year ago (edited)
Here s share , first time I make the croissant of chef Antonio Bachour, I know not close to those of him, but very happy with my first croissant😍.
Aquí les comparto , primera vez que hago el croissant del chef Antonio Bachour, se que no estoy cerca de los de el, pero muy feliz con mi primer croissant😍
Pastelería amateur🥰
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
VEGETABLE STEW.
Each one cooked differently from the other, but all crunchy.
Instead of chopped ham, two slices of Iberian ham, which with the heat of the vegetables sweats and dries leaving its pleasant flavor to the vegetables
A little bit of everything, Navarrese style, with extra virgin olive oil and salt as the only dressing.
Level:
Executive Chef
MENESTRA DE VERDURAS.
Cada una distinta cocción a otra, pero todas crujientes.
Por consejo de Sol más o menos voy a poner tiempos de cocción , no lo sé exacto porque voy pinchando con un pinchito y voy viendo como me gusta.
Tengo que decir que la romanesco fueron 10 ‘ y después pasé a un bol con hielo para que no perdiera su color.
La coliflor la…
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Sussan Estela Olaya posted an update a year ago
Level:
Scoolinary Team
👨🏽🍳Happy World Entrepreneurship Day! 👩🏻🍳
Today, April 16, is a good time to remember that all great ideas 💡begin with a spark of passion and a lot of courage.Entrepreneurship is not easy: you start with fears, doubts and worries, but also with a clear idea in mind. With determination, creativity and a willingness to learn, anything is…
Level:
Scoolinary Team
👨🏽🍳¡Feliz Día Mundial del Emprendimiento!👩🏻🍳
Hoy, 16 de abril, es un buen momento para recordar que todas las grandes ideas 💡comienzan con una chispa de pasión y mucho coraje.Emprender no es fácil: se empieza con miedos, dudas y preocupaciones, pero también con una idea clara en mente. Con determinación, creatividad y muchas ganas de…
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Cary B posted an update a year ago
Almost Easter.
Hot Cross Buns at work today.
Happy Easter if I don’t see you. 😁
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