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Isidre Bernet posted an update a year ago
Tests with the choux pastry, some lionesses
Pruebas con la masa choux, unas lionesas
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Valentina Gurau, Maloles Muñoz and 6 others3 Comments- View more comments
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Fuad Farrah posted an update a year ago
First. Croissant I ever made ,
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Jeffry Antonio Uriol Castillo posted an update a year ago
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
In asparagus season, my porch table looks like this on the weekends. These are from last weekend, my husband brings them home and I cook them… We make a good team 😊.
Level:
Executive Chef
En temporada de espárragos, la mesa de mi porche se ve así los fines de semana. Estos son del finde pasado, mi marido los trae a casa y yo los cocino… Hacemos un buen equipo 😊
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
I saw on Scoolinary’s IG that today is empanada day… so I share with you these little empanadas I made some time ago. They are not Argentinian style, the dough in Spain is somewhat thinner. The filling: bonito with tomato. When I was a child and my mother made empanadillas (that day was a party) with the leftover dough, she made some sticks…
Level:
Executive Chef
He visto por el IG de Scoolinary que hoy es el día de la empanada… así que os comparto estas empanadillas que hice hace tiempo. No son estilo argentino, la masa en España es algo más fina. El relleno: bonito con tomate. Cuando era niña y mi madre hacía empanadillas (dse día era una fiesta) con la masa que le sobraba, hacía unos palitos o tiras…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
The Scarlet Embrace
#PlatingChallenge
Profile: Amateur
Type: Main Dish
Ingredients: Salmon; Salt and pepper; Olive oil, Butter; Garlic cloves; Roasted red peppers; Young spinach; Cooking cream; Parmesan; Crushed red pepper; Parsley; Cherry tomatoes, Rice
Story about „The Scarlet Embrace“
When I began creating this dish, I wasn’t just…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
This afternoon, taking advantage of the good weather and the fact that the kids had no extracurricular activities, my husband and I went for a little bike ride to disconnect. We were riding along the mountain roads and seeing the scenery I came up with several ideas for the toast I was going to make. The first one I toasted the bread a little…
Level:
Sous Chef
Esta tarde aprovechando el tiempo bueno y que los niños no tenian actividades extraescolares, mi marido y yo nos hemos ido a hacer una pequeña ruta en moto para desconectar. Ibamos por las carreteras de montaña y viendo el paisaje se me ocurrieron varias ideas para las tostas que iba a hacer. La primera he tostado un poco el pan y le he puesto…
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fsanchezzarabozo posted an update a year ago
Madeleine
they are all the rage!
Madeleine
son furor !!
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cristina aguerrea posted an update a year ago
have the cookie Challenge results come out? I can’t find it here 😅
¿Han salido los resultados de cookie Challenge? No lo encuentro por aquí 😅
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
The great David Rickett, judge of the #PlatingChallenge, leaves us his best tips for plating like a pro 🎨🍽️ Give it a play, Scoolinar! ✨
Level:
Scoolinary Team
El gran David Rickett, juez del #PlatingChallenge, nos deja sus mejores tips para emplatar como un pro 🎨🍽️ ¡Dale play, Scoolinar! ✨
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ricardo costa posted an update a year ago
Neapolitan Pizza 😍
Pizza Napolitana 😍
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Carlos Rodríguez Almazán posted an update a year ago
Shrimp tartar seasoned with EVOO, lime and its filling, toasted sesame and the coral of the shrimp heads, presented on a pomegranate, lime and basil juice.
Tartar de Gamba aliñado con AOVE, lima y su relladura, sésamo tostado y el coral de las cabezas de las gambas, presentado sobre un jugo de granada, lima y albahaca.
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
PIPARRAS.
These piparras come from the Rioja Alavesa, specifically from Laguardia, a town in Alava where I have spent a few days.
Some piparras are for frying and others for preserving.
The fried ones are consumed with chistorra sausage and fried eggs, especially in Navarra and Rioja.
Now to wait for the preserves, the others will be ready tomorrow
Level:
Executive Chef
PIPARRAS.
Estas piparras vienen de la Rioja alavesa, concretamente de Laguardia, es un pueblo de Álava donde he pasado unos días.
Unas piparras son para fritas y otras para conservar.
Las fritas se consumen mucho con chistorra y huevos fritos, sobre todo en Navarra y Rioja..
Ahora a esperar para las conservas , las otras mañana caeran
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Lana Mihajlović posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Crust & Bloom
#PlatingChallenge
Profile: Amateur
Type: Main Dish
Ingredients: Salmon; Grated Parmesan cheese; Panko breadcrumbs; Fresh parsley; Garlic powder; Dried oregano; Dried thyme; Butter; Salt and black pepper, Cauliflower, Feta cheese; Radish and Red onion; Olive oil and Lemon Balsamic cream
Story about Crust & Bloom
Story…
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Massimo Orlando posted an update a year ago
Fresh Berries Tart
#Plating Challenge
Profile: Professional
Ingredients: Strawberry’s, Blackberries, Blueberries, Raspberries, Whole Milk, Vanilla, Butter, Eggs, Sugar, Flour, Lemon Zest.
Spring Inspired Dessert , Using Fresh Seasonal ingredients.
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