-
rojas_24210 posted an update a year ago
a year ago (edited)
Good morning from Portugal, I want to share with you the recipe that today,
pain suisse. Filled with vanilla pastry cream, candied orange and chocolate.
@antonio.bachour @ Scoolinary Buenos días desde Portugal, quiero compartir con ustedes la receta que el día de hoy,
pain suisse. Relleno de crema pastelera de vainilla, naranja confitada y chocolate.
todo gracias a las clases de el gran chef Antonio bachour.
Translated from Spanish
Mercedes Delgado de Miguel, Beatriz Torija and 3 others11 Comments- View more comments
-
Agata Imirowicz posted an update a year ago
Today I would like to share my dish for lunch:) Fried halibut on butter; coconut milk rice, shrimp shell broth and all finished off with some lemon zest and spring onion. This is a very delicate yet rich in flavor dish my whole family truly enjoys.
- View more comments
-
Carolina Alvarez Santín posted an update a year ago
a year ago (edited)
#platingChallenge
Milk scones, Swiss, whatever you want to call them … delicious every time.
Amateur
Title: Snacking with Mom
I would have loved for my mom to try these homemade scones. These and puff pastry were her favorite treats.
Before I became fond of cooking, I found a bakery where they made them delicious and whenever I went to…
#platingChallenge
Bollitos de leche, suizos, como los queráis llamar … deliciosos siempre.
Amateur
Título: Merendando con mamá
Ingredientes: poolish, harina, yemas, azúcar, sal, ralladura de limón, agua de azahar y paciencia para que la masa repose y el resultado sea un bollito esponjoso que no sabes si comerte o achuchar…
Me habría…
Translated from Spanish- View more comments
-
Rodrigo Landa posted an update a year ago
#PlatingChallenge
Risotto with roasted vegetables
-
400g red pepper
-
20 garlic cloves (2 heads)
-
150g whole corn kernels
-
Olive oil
-
70g onion
-
500g Carnaroli rice
-
150ml white wine
-
Light vegetable stock
-
1 capsule of saffron
-
80g butter
-
100g Parmesan cheese
- View more comments
-
-
Maria Daniela Bugallo posted an update a year ago
#PlatingChallenge tripe in sauce and rice with chicken
#PlatingChallenge callos en salsa y arroz con pollo
Translated from Spanish- View more comments
-
Maria Daniela Bugallo posted an update a year ago
#PlatingChallenge sautéed seafood with salad and beet crisp
#PlatingChallenge salteado de mariscos con ensalada y crocante de remolacha
Translated from Spanish- View more comments
-
Maria Daniela Bugallo posted an update a year ago
#PlatingChallenge creamy beet soup
#PlatingChallenge sopa cremosa de remolacha
Translated from Spanish- View more comments
-
Somayeh Ghasemzadeh posted an update a year ago
Level:
Stagier
#platingchallenge
plate name : Soor Azar(celebration of color and fire)
(“Pashmak” is a traditional Iranian dessert made of suger and water)
Conceptual statement:Fire is not only heat; It is a light that shines in the heart of darkness,It is a celebration that rises from the heart of the soil,In this plate, the flames speak with color; With…
- View more comments
-
rlcooper posted an update a year ago
a year ago (edited)
#platingchallenge – participating as an amateur.
Purely an amateur cook and just starting to work on food photography. This is very simple compared to the other glorious creations I see on here, but this was my attempt at a white chocolate mouse with fresh berries, lemon curd and a honey tuile.
The mousse was made with a white chocolate…
- View more comments
-
Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Symphony of Flavors and Flowers
#PlatingChallenge
Profile: Amateur
Another dish of aprovechamiento and the last one for this challenge.
Beer mousse, roasted pumpkin parmentier, vegetable cream, olive oil pearls and edible flowers.
Paused, soft, with flavor. Simple but very special… Because sometimes it is necessary to feel nice
🙌
Level:
Executive Chef
Sinfonia de Sabores y Flores
#PlatingChallenge
Perfil: Amateur
Mousse de cerveza, Parmentier de calabaza asada, Crema de verduras, Perlas de aove y flores comestibles.
Ingredientes: Cerveza, gelatina, queso crema, nata, calabaza, especias, aceite de oliva virgen extra, leche, mantequilla, esparragos, coliflor, brocoli, romanesco, flores, sal,…
Translated from Spanish- View more comments
-
Beatriz Torija posted an update a year ago
Level:
Executive Chef
First mini batch of torrijas, I hope to make more over the weekend… and even plate them pretty and not like this, leaping around before attacking them 😅.
Level:
Executive Chef
Primera mini tanda de torrijas, espero hacer más el fin de semana… e incluso emplatarlas bonitas y no así, a salto de mata antes de atacarlas 😅
Translated from Spanish- View more comments
-
Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Tonight I wanted to surprise my husband after 12 hours of work. I made him a potato emulsion with Galician octopus, and a base of avocado with diced tomato and grilled shrimp on top of which is a vinaigrette with garlic, parsley, red onion and olive oil.
Level:
Sous Chef
Esta noche me apetecia sorprender a mi marido despues de haber estado el 12 horas trabajando. Le he hecho una emulsion de patata con pulpo a la gallega, y una base de aguacate con tomate a daditos y unos gambones a la plancha sobre el cual lleva una vinagreta con ajo, perejil, cebolla morada y aceite de oliva.
Translated from Spanish- View more comments
-
Juan Francisco Campanario Muriana posted an update a year ago
To the San Sebastian Cheesecake, I have changed the aged cheese for 70% chocolate and it has resulted in a very nice cheesecake and not cloying, a different texture, between mouse and cheesecake. Oven 230! for 20 minutes in individual format.
To the Specoulus Cheesecake, I added brown sugar to the basse so that the molasses of the sugar…
Al Cheesecake de San Sebastian, le he cambiado el queso curado, por chocolate del 70% y ha resultado en un cheescake muy agradable y no empalagoso, una textura diferente, entre mouse y cheesecake. Horno 230! por 20 minutos en formato individual.
Al Cheesecake de Specoulus, le he añadido azucar moreno a la basse para que la melaza del azúcar…
Translated from Spanish- View more comments
-
Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Whispers of the Forest
#PlatingChallenge
Profile: Amateur
Type: Main Dish
Ingredients: Fresh homemade tortellini filled with ricotta and mushrooms (boletus and champignons); Butter; shallots; Garlic; White wine; Cooking cream; Toasted bacon and almonds; Spices
Story about „Whispers of the Forest“
Imagine this not as a recipe, but as an…
- View more comments
-
Daniela Duran posted an update a year ago
a year ago (edited)
#Plating Challenge this time we present donuts Art we made a tower of colorful donuts with a mirror gloss glaze with a variety of confections. This photo represents my creative side ! It is an explosion of colors, each confection is like a brushstroke.
In the photo you can see one donut on top of the other like a staircase, each level or…
#PlatingCHallenge en esta oportunidad presentamos Donuts Art realizamos una torre de donuts coloridas con un glaseado brillo espejo con variedad de confites .Esta foto representa mi faceta creativa ! Es una explosión de colores cada confite es como una pincelada.
En la foto se ve una donuts arriba de la otra como escalonada cada nivel o…
Translated from Spanish- View more comments
- Load More
