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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Cucharitas de berberechos y mini tartaletas con cremoso de ibérico.
Para las cucharitas de berberechos: Una base de cebolla rallada muy fina y escurrida (que suelte toda el agua), mezclada con mayonesa al 50%, encima berberechos y lima rallada.
En las tartaletas, jamón ibérico, queso cremoso, nata, pimienta y una ramita de eneldo.
Sol Damiani, Mercedes Delgado de Miguel and 3 others4 Comments- View more comments
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Iban Nieto Rico posted an update a year ago
Maki furai
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Tracy Henry posted an update a year ago
Thank you Lluis Costa for the detailed recipe. This has been the very most difficult challenge of my baking hobby. The rise was not what I wanted but I know why. My proofer was set to high. The temperature was set correctly but needs to be lower because the internal temperature of the dough was 3 degrees higher and the 2nd dough fermented too long.
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Mini albondigas de ternera en brocheta con ajito, cilantro , acompañado de salsa housin y mirin, acompañado de sesamo tostado ,sobre una base de germinados de cebolla
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Antonino Amico posted an update a year ago
Risotto alla marinara
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EDGARDO ABORDE posted an update a year ago
Gingerbread Christmas Tree
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EDGARDO ABORDE posted an update a year ago
Madeleine and Eclair Tower
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Brent Bilsky posted an update a year ago
Tuna tartare w/ Peruvian aji verdé sauce!
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Brochetas de salmón ahumado con piña y manzana
Un aperitivo muy fácil y rico para estos dias. Siempre que lo hago triunfa en la mesa. Lo acompaño con una salsa de mostaza super rica. Las brochetas las montáis como en la foto: manzana ,salmón y piña esta es la reta de la salsa 😉
Salsa de mostaza:
3 cdas. mostaza
2 cdas. miel
4 cdas. aceite de…
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Abdulwahab Alenezi posted an update a year ago
hello what could be the issue of my croissant !
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Vedran Arandelovic posted an update a year ago
Christmas sweets 🙂
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EDGARDO ABORDE posted an update a year ago
Gingerbread House
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EDGARDO ABORDE posted an update a year ago
Sharing this delicious pastries that I made for Christmas Brunch, it was a hit. From Viennoiserie class 1st and 2nd collection.
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EDGARDO ABORDE posted an update a year ago
Sharing this Bow Tie Croissant Tower that I make for Christmas brunch .
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Daniela Duran posted an update a year ago
Mesa de Navidad: Croquetas de Jamon Crudo y queso
Babaganoush : hummus de berenjena con arandanos deshidrstados y ajies picantes
Ensalada mixta con salsa de Albahaca
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