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Borislav Ekzarhov posted an update a year ago
a year ago (edited)
#PlatingChallenge! Name of dish : “Memories “- Filo pastry, Raspberry inspiration Valrhona with rose hips paste , Krokmatch( fermented goat milk Bulgarian traditional recepe ),Wine gel Starosel winery Terroire
Vanessa Mosquera, Maloles Muñoz and 8 others5 Comments- View more comments
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Borislav Ekzarhov posted an update a year ago
1.The Chocolate broken dish.-all chocolate, different textures 2.B52″- creme brulee, coffe jelly and orange gel 3. Earth ,wind and fire -chocolate soil, mango /chilli compote raspberry cremeux and sugar cotton 4.Caprese -cheese cake, pine nuts, tomato confiture , basil m sponge ,printed white chocolate tomatoes
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Somayeh Ghasemzadeh posted an update a year ago
a year ago (edited)
Level:
Stagier
Thank you so much for the beautiful and practical gift 🙏🌺
The plate is a very traditional and old Iranian dessert called “Shir Berenj” made with milk, rice, sugar, and rosewater.
Garnishes : milk chocolate, edible nuts, edible flowers, and beetroot chips.
#platingchallenge
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Andrea Marcenaro posted an update a year ago
Cake made of dark and white chocolate slices, filled with country chocolate.
Torta de làminas de chocolate negro y blanco intercaladas, rellana con manjar de campo.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
I thought I could submit my second dish for the challenge. I did it yesterday but it has been impossible and now I’m going to do it like a night bird 😅.
While I finish editing the photos and preparing the post, I show you the dish. It arrived a few days ago and yesterday I finally used it for the first time. I am very happy with my new…
Level:
Executive Chef
Creí poder presentar mi segundo plato para el reto. Lo hice ayer pero me ha sido imposible y ahora me pongo a ello cual ave nocturna 😅
Mientras termino de editar las fotos y preparar el post, os enseño el plato. Llegó hace unos dias y ayer por fin lo estrené. Estoy muy contenta de mi nueva adquisición.
A ver si soy capaz de dejar todo listo…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
As promised, here is the tandoori chicken, it triumphed!
By the way, don’t miss Anjalina Chugani’s Indian cooking courses. There are three of them, and all of them are great, even if the tandoori chicken is not featured.
Level:
Executive Chef
Lo prometido es deuda, aquí os dejo el pollo tandoori. ¡Triunfó!
Por cierto, no os perdáis los cursos de cocina india de Anjalina Chugani. Hay tres, y todos son estupendos, aunque justamente el pollo tandoori no aparezca.
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Orsolya Csernák posted an update a year ago
Level:
Stagier
I think I’m becoming a sablé fan.
Especially now that spring is definitely on its way and our garden is waking up.
Let me share some photos I’ve taken in our garden and kitchen.
The beauty of the first flowers and herbs inspired me to make sablé bites with freshly harvested chives and wild garlic.🌱🌿
For decoration, I used just a shiny marigold… Read more- View more comments
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
ANCHOVY COCA
Avocado mashed with tabasco, a few drops of oil and lime.
On top some anchovies, orange zest and finely chopped radish
Level:
Executive Chef
COCA DE ANCHOAS
Aguacate machacado con tabasco , unas gotas de aceite y lima.
Encima unas anchoas, ralladura de naranja y rábano cortado muy fino
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Jorge Sainz posted an update a year ago
In the Mekong delta, in a city called Cam Tho, we had eel soup, frog legs in hoisin sauce, mud fish in oyster sauce and pork, also in oyster (no photo of the last two). I was served green vegetables shaped like carambolo but they are slightly astringent.and fresh flavor that accompanied the soup.
If you have eaten eel in sushi, whose taste…
En el delta del Mekong, en una ciudad llamada Cam Tho, comimos sopa de anguila, ancas de rana en salsa hoisin, pez lodo en salsa de ostión y puerco, también en ostión (sin foto los últimos dos). Me sirvieron verduras verdes con forma de carambolo pero son sabor ligeramente astringente.y fresco que acompañaron a la sopa.
Si han comido anguila en…
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Diana Vinces posted an update a year ago
Level:
Stagier
Hoy he preparado un limón pye.
Sin molde y sin batidora.
Me ayude en una cazuela de barro para darle la forma a la tartaleta. para el relleno y el merengue suizo utilice una Cecotec que tenía mano y muchacha fe. Ya que esto de la cecotec o termomix me dan respeto cuando se trata de preparar una mouse o en este caso merengue.
El resultado me…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
I’ve been wanting to make pickled red onion for several days, but I haven’t had time until today when I decided to take some time to make it, so I got down to work and I’ve made it, now I have to wait to try it.
Level:
Sous Chef
Llevo varios dias queriendo hacer cebolla morada encurtida, pero no me ha dado tiempo hasta hoy que he decidido sacar un hueco para hacerla, Asi que me he puesto manos a la obra y las he hecho, ahora toca esperar para poder probarla.
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e.carreteroperez posted an update a year ago
Second attempt at pain aux raisins. I think I’ve already caught the pundonde thickness. They also have more cream and raisins. They ran out the same day as the hornee✌🏼un success!!!
Segundo intento de pain aux raisins. Creo que ya Les he cogido el pundonde grosor. También llevan más crema y pasas. Se acabaron el mismo día que los hornee✌🏼un éxito!!
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Grober 그로베르 MasiaS 마시아스 posted an update a year ago
#PlatingChallenge
Name of dish :
Timbal Pe
Grainy rice with chicha morada.
Filled with cubes of avocado, cubes of oiled trout. Topped with curry sauce with coriander and pansy flowers.
#PlatingChallenge
Nombre del plato :
Timbal Pe
Arroz graneado a la chicha morada.
Relleno de cubos de palta ,cubos de trucha acevichada. Coronado en salsa de curry con cilantro y flores del pensamiento .
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
I was some time ago at the truffle fair in Soria, at the end of February. I share with you some pictures of the moment when they showed us how they are harvested, with trained dogs… I tried with mine, but nothing 😅. I didn’t buy any truffles, it was the last day and there were only the biggest and most expensive ones left. Now, with the…
Level:
Executive Chef
Estuve hace un tiempo en la feria de la trufa en Soria, a finales de febrero. Os comparto unas fotos del momento en que nos mostraron cómo se recolectan, con perros entrenados… mira que yo lo intenté con la mía, pero nada 😅. No compré ninguna trufa, fue el último día y solo quedaban las más grandes y caras. Ahora, con el reto del…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Name of the dish : Calma
#PlatingChallenge
Profile: Amateur
I waited for the flowers to close their leaves as the sun hid behind the clouds. I wanted to make a simple dish, without noises around that could tarnish the beauty of the simple. I decided to take advantage of that gorgonzola and pear preparation that was waiting in the freezer…
Level:
Executive Chef
Nombre del plato : Calma
#PlatingChallenge
Perfil: Amateur
Esperé a que las flores cerraran sus hojas cuando el sol se escondió tras las nubes. Mi Gazania llevaba dias dándome unas flores preciosas, pero yo las necesitaba casi cerradas ( ellas me inspiraron en este proceso).
Quería hacer un plato sencillo, sin ruidos alrededor que pudiera empañar la…
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