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Valentina Gurau posted an update a year ago
a year ago (edited)
#PlatingChallenge
Profile ~ amateur
HUMMUS OF THE EARTH
Ingredients : chickpeas, beets, EVOO, avocado and tahini.
This beet hummus with avocado and cassava chips with a slightly spicy kick is a feast for flavors. It is a delicious combination of sweet and savory flavors. The beets give it an earthy and slightly sweet touch, while the…
#PlatingChallenge
Profile ~ amateur
HUMMUS DE LA TIERRA
Ingredientes : garbanzos, remolacha, AOVE, aguacate y tahini.
Este hummus de remolacha con aguacate y chips de casabe con un toque ligeramente picante es un festín para los sabores. Es una deliciosa combinación de sabores dulces y salados. La remolacha le da un toque terroso y ligeramente…
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Sol Damiani, Luis Gabriel Beltrán Mendez and 5 others6 Comments- View more comments
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
A Letter in Green Ink
#PlatingChallenge
Profile: Amateur
Type: Appertizer
Ingredients: Cucumbers; Spinach; Greek yogurt; Olive oil; Lemon juice; Caper buds; Spring onion; Salt and pepper
Story about „A Letter in Green Ink“
Today, I present a plate of silence and light — a chilled gazpacho of cucumber, spinach, and Greek yogurt, with…
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Benjamín Marín posted an update a year ago
First time in Japanese cuisine
Primera vez en la cocina japonesa
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shericka.dyer posted an update a year ago
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
SALMON SEMISPHERICAL STUFFED WITH CHEESES
This semi-spherical is filled with two different cheeses.
On one side gorgonzola cheese and on the other grated parmesan.
I have put them together to form a paste and I have finely chopped dill and toasted pine nuts.
In the base of the mold I put the salmon and then the filling.
I have put it to cool…
Level:
Executive Chef
SEMIESFERICOS DE SALMÓN RELLENOS DE QUESOS
Este semiesferico está relleno de dos quesos distintos.
Por un lado queso gorgonzola y por otro parmesano rallado.
Los he juntado hasta formar una pasta y he cortado muy fino eneldo y piñones tostados.
En la base del molde he puesto el salmón y después el relleno.
Lo he puesto a enfriar y cuando lo iba a…
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Carolina Alvarez Santín posted an update a year ago
#PlatingChallenge
Profile: Amateur
Title: Spring
My second proposal for this challenge:
Couscous salad, with orange, pomegranate, basil, pickled cucumber and chicken marinated in Greek yogurt, with honey, lemon and curry.
Believe me, it is a delicious and surprising combination of flavors.
#PlatingChallenge
Perfil: Amateur
Titulo: Primavera
Mi segunda propuesta para este reto:
Ensalada de couscous, con naranja, granada, albahaca, pepino encurtido y pollo macerado en yogur griego, con miel, limón y curry.
Creedme, es una combinación de sabores deliciosa y sorprendente.
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Carolina Alvarez Santín posted an update a year ago
a year ago (edited)
#PlatingChallenge
Profile: Amateur
Title: Happy Breakfast
During the week I work soooo many hours, I get up early a lot and I’m always stressed. I’m not complaining, I’m lucky! It is precisely this rhythm of life that makes me appreciate the moments of peace.
Saturday breakfast is one of those moments and in these photos I leave you my…
#PlatingChallenge
Perfil: Amateur
Titulo: Feliz Desayuno
Durante la semana trabajo muuuuchas horas, madrugo mucho y siempre voy estresada. No me quejo, soy afortunada!! Es precisamente este ritmo de vida, lo que me hace apreciar los momentos de paz.
El desayuno del sábado es uno de esos momentos y en estas fotos os dejo mi desayuno perfecto.
He…
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Agata Imirowicz posted an update a year ago
Francesca Ferreyros inspired #Nasi Goreng – Fried the egg on sesame oil for a light twist:) Thank you for the inspiration! Amazing taste!
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Sofia Martin Fenech posted an update a year ago
Sablé Provençal
Sablé provenzal
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chefchinotaipe posted an update a year ago
We continue to make progress
Seguimos progresando
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Cod with clams
I had prepared some cod loins to make a special dish but finally I was out all morning. So today, Friday of Dolores, we have eaten a cod with clams that has tasted great. Garlic, parsley, pepper, white wine, clams and cooked over low heat. Finished with chili strands.
No creative plating, no photo prepared…just a shot…
Level:
Executive Chef
Bacalao con almejas
Tenia preparado unos lomos de bacalao para hacer un plato especial pero finalmente estuve fuera toda la mañana. A sí que hoy viernes de Dolores, hemos comido un bacalao con almejas que nos ha sabido a gloria. Ajo, perejil, pimienta, vino blanco, almejas y cocinado a fuego suave. Terminado con filamentos de chile.
No hay…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Well, it’s time for stews… work in progress!!!!
Level:
Executive Chef
Pues empieza el tiempo de potajes… work in progress!!!!
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Lana Mihajlović earned the challenge Challenge a year ago
Level:
Sous Chef
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Mercedes Delgado de Miguel earned the challenge Challenge a year ago
Level:
Sous Chef
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Level:
Scoolinary Team
📣We already have winners of the #CookieChallenge! 🍪 Chef Anna Gordon tells us in this video who took the first place and the two special mentions 🏆.
Anna asked us to highlight how happy she was with their participation: there was technique, creativity and a lot of love in each cookie! 💛
🏅 The winners: @lanamihajlovic & …
Level:
Scoolinary Team
📣¡Ya tenemos ganadoras del #CookieChallenge! 🍪 La chef Anna Gordon nos cuenta en este video quiénes se llevaron el primer lugar y las dos menciones especiales 🏆
Anna nos pidió destacar lo feliz que estaba con su participación: ¡hubo técnica, creatividad y mucho amor en cada galleta! 💛
🏅 Las ganadoras: @lanamihajlovic & … Read more
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