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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Today I have finally been able to cook the beans that my father gave me. While I was cooking them tonight I traveled back to my childhood and my youth, I made them just as my mother used to make them. The smell of cooking these beans has teleported me to the past. The only thing that I have put that my mother did not put was a chopped garlic.…
Level:
Sous Chef
Hoy por fin he podido cocinar las habas que me dio mi padre. Mientras las cocinaba esta noche he viajado a mi infancia, y a mi juventud, las he hecho tal cual mi madre las hacia. El olor al cocinar esas habas me han teletransportado al pasado. Lo unico que le he puesto que mi madre no le ponia era un ajo picadito. Las he hecho frita con ajito…
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Beatriz Torija, Maloles Muñoz and 2 others2 Comments- View more comments
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
My new toys have arrived and I am looking forward to using them
Level:
Sous Chef
Me han llegado mis juguetitos nuevos deseando usarlos
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Level:
Scoolinary Team
💫 S coolistars alert on our stories! 🌟 Congrats to @johnybulay @mohamedahmed @dianavincescgmail-com @lanamihajlovic & @liewderek for their AMAZING creations. 🏆👏 📸 They’re already on Instagram ( Spanish & English version . run to check them out! 🎁🎉
Level:
Scoolinary Team
💫 ¡Alerta de Scoolistars en nuestras historias! 🌟 Felicitamos a @johnybulay @mohamedahmed @dianavincescgmail-com @lanamihajlovic & @liewderek por sus creaciones INCREÍBLES. 🏆👏 📸 Ya están en Instagram (Versión en Español e Inglés. ¡Corre a verlas! 🎁🎉
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Mercedes Delgado de Miguel posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Spiced vegan Gugelhupf with hazelnuts and raisins.
To take advantage of an oat milk that I had open, I tried again the Gugelhupf recipe but giving it another touch.
This time I wanted to make it with coconut sugar powdered sugar but seeing that I did not have enough I had to improvise so I completed with a little brown sugar, a little…
Level:
Sous Chef
Gugelhupf vegano especiado con avellanas y pasas.
Para aprovechar una leche de avena que tenía abierta,probé otra vez la receta del Gugelhupf pero dándole otro toque.
En esta ocasión le quise hacer con azúcar glass de azúcar de coco pero al ver que no tenía suficiente cantidad tuve que improvisar así que completé con un poco de azúcar moreno,…
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
CHERRIES STUFFED WITH DUCK FOIE GRAS
the first thing is to remove the bone without breaking the cherry and that the stalk remains intact, since the cherry is going to be taken by the stalk
I remove the bone with tweezers, it is the only thing that does not break the cherry
Once emptied, fill with the foie gras without protruding, with a…
Level:
Executive Chef
CEREZAS RELLENAS DE FOIE DE PATO
lo primero es quitar el hueso sin romper la cereza y que el rabito siga intacto, ya que se va a coger la cereza por el rabito
El hueso lo quito con unas pinzas, es con lo único que no rompo la cereza
Una vez vaciadas hay que rellenar con el foie sin que sobresalga, con una espátula lo dejas muy bien..
Después lo…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
👨🍳La “Disfrutar” Creative Cuisine. It’s not every day you have the opportunity to learn from the chefs behind the most important restaurant in the world 🌍.
With creative processes and techniques such as spherifications, gelations and a gazpacho in sandwich, this course is pure ENJOYMENT. Have you marked it as a “Favorite”❤ yet? 😉Level:
Scoolinary Team
👨🍳La Cocina Creativa de “Disfrutar”. No todos los días tienes la oportunidad de aprender de los chefs detrás del restaurante más importante del mundo 🌍
Con procesos creativos y técnicas como esferificaciones, gelificaciones y un gazpacho en sándwich, este curso es puro DISFRUTE. ¿Ya lo marcaste como “Favorito”❤?
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
For lunch today I made Italian tomato sauce, I used the tomato passata, I was very surprised by the taste, a caprese salad with basil oil.
Level:
Sous Chef
Para el almuerzo de hoy he hecho salsa de tomate italiano, he utlizado el tomate passata, me ha sorprendido mucho el sabor, una ensalada capresse con aceite de albahaca.
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Outside, it was an ordinary April, neither spring nor winter, but that in-between space where one is more likely to remember all the springs that have passed and all the winters that still linger somewhere in the bones. In the kitchen, the smell of beans mixed with time, with the silence of home, and with the quiet awareness that no one would…
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Juan Francisco Campanario Muriana posted an update a year ago
I made the recipe for Alfajores de Pistachio, I changed the almonds for pistachio in the sable dough. This way, the pistachio flavor is felt a little more throughout the Alfajor, in addition to the touch of green dots on the tops
Elaboré la receta de Alfajores de Pistacho, a la masa sable le cambie las almendras por pistacho. De esta manera se siente un poco más el sabor del pistacho en todo el Alfajor, además del toque de puntitos verdes en las tapas
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Spring
#PlatingChallenge
Profile : Amateur
And the carnations bloomed, flooding the garden with color, Where long-awaited dreams are taking shape. Where spring comes embracing the soul 🌸.
A cod and apple ceviche marinated in olive oil and lime.
Cod, apple, lime, aove, salt, parsley oil and carnation flowers that stands as the protagonist of…
Level:
Executive Chef
Primavera en Verde y Rosa
Ceviche de Bacalao y Manzana Marinado en AOVE y Lima.
#PlatingChallenge
Perfil : Amateur
Florecieron las clavelinas inundando de color el jardín, donde los sueños tan esperados van tomando forma. Donde la primavera llega abrazando el alma 🌸
Bacalao, manzana granny smith, lima, aove , sal, aceite de perejil y flores de…
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GIANLUCA PAGANO posted an update a year ago
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Jeffry Antonio Uriol Castillo posted an update a year ago
Tea time, with a Danish bread …it was delicious
La hora del té , con un pan danés …me quedo delicioso
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
A small rice dish with baby squid and mushrooms. It was a dish of the weekend. With his memory, and with the leftovers that I had left ….ya we are almost back to the weekend 😅😃
Level:
Executive Chef
Un arrocito caldoso con chipirones y setas. Fue un plato del fin de semana. Con su recuerdo, y con las sobras que me quedaron ….ya casi estamos de nuevo en fin de semana 😅😃
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Sofia Martin Fenech posted an update a year ago
Hazelnut sablé
Sablé de avellanas
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Sofia Martin Fenech posted an update a year ago
Parmesan and Roquefort cheese sablé
Sablé de parmesano y roquefort
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