-
Fabrizio Vindigni posted an update 2 months ago
2 months ago (edited)
Hello 😌
Long time no see heh? This sunday im going to prepare a wide dinner for a sommelier friend and i hope i can get to take good pictures.
I’m attending the petite gateaux course and it’s outstanding, maybe it will help me move from the throne of worst pastry chef ever 😂
I just learned that while i didnt have the chance to check the app…
Judy Keegan, Leshay and 5 others8 Comments- View more comments
-
Mercedes Delgado de Miguel posted an update 2 months ago
Level:
Stagier
Galletas de Avena, Naranja y Chocolate.
Ayer preparé estas galletas a las que aparte de añadirles zumo y ralladura de naranja les puse trocitos de naranja semi-confitada. Utilicé plantequilla y huevo de lino para hacerlas en versión vegana.
- View more comments
-
Elena Pintado Paredes posted an update 2 months ago
Bombones rellenos de lotus del curso de bombones. Me ha encantado trabajar el chocolate💜
- View more comments
-
siolyma-c49b1b posted an update 2 months ago
Primer postre de scoolinary.
- View more comments
-
Sam Muir-Eatock posted an update 2 months ago
Hello, yesterday i made these delicious raisin rolls from Antonio Bauchor’s Criossant course.
They taste really good, but, when cooking them, they expanded quite a bit, and the layers from the folded dough came apart. Is thereany way to prevent that?
- View more comments
-
Jorge González Vidal posted an update 2 months ago
Chipirones rellenos en su tinta
Ayer cociné estos chipirones rellenos de sus tentáculos, surimi y tomate natural troceado con una salsita rica con ajos, cebolla, tomate, pimiento choricero, vino, brandy y caldo de pescado. Todo acompañado con sus patatinas.
Muy ricos!!! 😃
- View more comments
-
Mercedes Minaya Palacios posted an update 2 months ago
Level:
Sous Chef
Dia de mercado, que bonito color el de esta coliflor violeta,
Os gusta tanto como a mi?
- View more comments
-
Judy Keegan posted an update 2 months ago
This morning I completed Akiko Sugawara’s vegan Japanes Cuisine course, and I had a lot of the neccessary ingredients in my pantry and refridgerator to make some sushi.
Now before anyone gets upset, and states the obvious, there is two of the cucumber gankan’s that have omelet on them, so now we have vegetarian sushi’s.
I was struggling to…
- View more comments
-
Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Stagier
La historia de la tortilla de patatas es un misterio con varias teorías, pero se cree que surgió en España en el siglo XVIII o XIX, probablemente en Extremadura (Villanueva de la Serena) o Navarra, a partir de la necesidad de crear un alimento barato y nutritivo, usando patatas y huevos para estirar la comida, siendo la primera receta…
- View more comments
-
Eduart Stafa posted an update 2 months ago
2 months ago (edited)
Striploin with parsnip pure …zuchini boat filled with zuchini onion garlic pure..topped with carrots and pickled red radish…
- View more comments
-
Beatriz Torija posted an update 2 months ago
Level:
Sous Chef
No he tenido mucho tiempo… Pero os enseño por aquí, la sencilla cena de hoy. Unas tostas de aguacate aliñado con aove, cebolla y limón; con jamón de pato
- View more comments
-
Raul Segura Aparicio posted an update 2 months ago
Hoy he cocinado Cordon Bleu. Era mi primera vez y tengo que reconocer que de sabor ha quedado muy bien. La estetica no tan bien, pero entiendo que con el tiempo aprendere a mejorarla. Segundo dia Segundo plato.
- View more comments
-
kehel posted an update 2 months ago
Pavlova with raspberry cream and blueberry decor )
- View more comments
-
Estelle Reinette Martinson posted an update 2 months ago
From the introduction to Indian cuisine, my firat Samoosas – delicious filo pastry baked with a spicy potato and pea filling. Served with a traditional peach chutney. The sweet- sour ennhances the spicy very well.
- View more comments
-
Sarah Thompson posted an update 2 months ago
Azeri Qeema and barberry rice
Beef mince and split peas in lots of lemon juice, with rice and barberries.
- View more comments
- Load More
