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liloczka1978 posted an update a year ago
🍪 #CookieChallenge 🍪
And here is another one. Pecan-Piedmont hazelnut Chocolate cookie inspired by Antonio Bachour course Afternoon Tea Pastry . Irresistible, chocolate rich, gooey and soft. Nuts and hazelnut paste balances out the richness of of chocolate. They truly are the showstoppers at any tea/coffee events.
Jaime Andrés Londoño Cano, Sol Damiani and 10 others9 Comments- View more comments
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Elisabeth Sarmiento Thannberger posted an update a year ago
Pistachio and strawberry crispy cookie
Cookie de pistacho y fresas crispy
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EDGARDO ABORDE posted an update a year ago
Charcuterie
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EDGARDO ABORDE posted an update a year ago
Classic Wheat Bread rolls and Country Bread from Breadmaking Essential Course
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Preparation of baby squid croquettes in its ink, some smaller ones for appetizers and other larger ones for the second course.
Now to freeze to take out, tomorrow of garlic prawns
Level:
Executive Chef
Preparación de croquetas de chipirones en su tinta, unas más pequeñas para aperitivos y otras más grandes para segundo plato.
Ahora a congelar para ir sacando, mañana de langostinos al ajillo
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Carolina Alvarez Santín to Lana Mihajlović a year ago
a year ago (edited)
Dear fellow chefs, @lanamihajlovic and I have the opportunity to share a chat with chef Chema Soler and we will be able to ask him questions or curiosities.
As the croquet challenge has motivated us all a lot and we have made many and varied recipes, with the effort and enthusiasm that this entails, we thought that the questions we ask should…
Queridos compañeros de fogones, @lanamihajlovic y yo tenemos la oportunidad de compartir una charla con el chef Chema Soler y en ella podremos preguntarle dudas o curiosidades.
Como el reto croquetero nos ha motivado mucho a todos y hemos hecho muchas y muy variadas recetas, con el esfuerzo y la ilusión que eso supone, hemos pensado que las…
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Carolina Alvarez Santín posted an update a year ago
#CookieChallenge
Amateur
Cinammon roll cookies
With this challenge, my hips are growing as much as my cookie knowledge…I need a course on cooking with lettuce already 😂😂.
My house smells like food, that’s for sure.
I show you the ones I made today, see what you think.
#CookieChallenge
Amateur
Cinammon roll cookies
Con este reto, mis caderas están creciendo tanto como mis conocimientos sobre galletas…necesito ya un curso de cocinar con lechuga 😂😂
Mi casa huele que alimenta, eso si.
Os enseño las que he hecho hoy, a ver qué os parecen.
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e.carreteroperez posted an update a year ago
Pain Suisse filled with pastry cream, candied oranges and chocolate. I have to improve the cuts but they are still delicious.
Pain Suisse relleno de crema pastelera, naranjas confitadas y chocolate. Tengo que mejorar los cortes pero aún así están deliciosos.
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Patty Aguero posted an update a year ago
I am learning about Turkish cuisine. I prepared a bulgur with vegetables. To tell the truth I had never tried it and I really liked it as it is very natural and healthy. 🥰🥰 I will add it to my diet
Estoy aprendiendo sobre la cocina turca. E preparado un bulgur con vegetales. Para decir verdad nunca lo avía probado y me gustó mucho ya que es muy natural y saludable. 🥰🥰 lo agregaré a mis dietas
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heatherleel28 posted an update a year ago
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
It always caught my attention that in the east of Spain they made a rice dish that also had chickpeas. With meats (ribs, bacon, black pudding) but also potatoes… I don’t know, my head exploded when I thought they were ‘strange’ ingredients for a rice dish. And I wanted to try baked rice or ‘arròs al forn’. It was a discovery and now I make…
Level:
Executive Chef
Siempre me llamó mucho la atención que en el levante de España hicieran un arroz que también llevaba garbanzos. Con carnes (costillas, panceta, morcilla) pero también patata… no sé, me explotaba la cabeza al pensar que eran ingredientes ‘raros’ para un arroz. Y quise probar el arroz al horno o ‘arròs al forn’. Fue un descubrimiento y…
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Leonardo Cartes posted an update a year ago
In the Chilean bakery there is a branch known as “yellow doughs” those that have a high percentage of yolks such as the calzones rotos, the hojarasca, as well as the dough for sweet empanadas.
The traditional filling is apple stewed with cinnamon or dulce de alcayota with walnuts
This time I made it with homemade quince paste
In case anyone…
En la panadería chilena existe una rama conocida como “masas amarillas” aquellas que llevan un alto porcentaje de yemas como lo son los calzones rotos, la hojarasca, así también la masa de empanadas dulces
Lo tradicional es relleno de manzana estofada con canela o dulce de alcayota con nueces
Está vez hice con dulce de membrillo casero
Por si…
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Rosalía Fernández Vilches posted an update a year ago
After the Nordic course, I was in the mood for salmon. Goat cheese cream bonbons dipped in mango and strawberry; tropical salmon tartar.
Tras el curso nórdico, me entraron ganas de salmón. Bombones de crema de queso de cabra bañados en mango y fresa; tartar tropical de salmón.
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Rosalía Fernández Vilches posted an update a year ago
Citrus fruit week. Strawberry tarts with coconut pastry cream and citrus tart with mandarin cream.
Fon de semana de cítricos. Tartaletas de fresa con crema pastelera de coco y tarta de cítricos con crema de mandarina.
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Mikel Viz Felipe posted an update a year ago
#CookieChallenge
Let’s go with this great challenge
Here you have my first cookies, very interesting Anna Gordon’s course.
They are tender chocolate cookies filled with hazelnut praline and chocolate chips.
😋😋😋😋
#CookieChallenge
Vamos con ese pedazo de challenge
Aquí os dejo mis primeras cookies, muy interesante el curso de Anna Gordon.
Son unas cookies tiernas de chocolate rellenas de praliné de avellanas y pepitas de chocolate.
😋😋😋😋
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