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L. Fernando García Barrero posted an update 2 months ago
Zamoran-style rice.
Arroz a la zamorana.
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Beatriz Torija and Sonia Andrés Sanz4 Comments- View more comments
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Mercedes Minaya Palacios posted an update 2 months ago
Level:
Executive Chef
A Simple Gnocchi Recipe
There are several tutorials that show you how to make them
After boiling them for two minutes and draining them, I sautéed them with plenty of sliced garlic and wild asparagus cooked al dente.
Serve with a good cheese sauce on the side, to taste
Level:
Executive Chef
Una sencilla receta de ñoquis
Hay varios cursos que te dicen como hacerlos
Después de cocerlos dos minutos y dejar escurrir, los he salteados con muchos ajos laminados y espárragos trigueros al dente.
Una buena salsa de queso aparte, para servir al gusto
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
“Vegetable” Tacos.
Where I live, there’s a sandwich that’s always been called the “vegetable” sandwich; it has lettuce, mayonnaise, canned tuna, hard-boiled eggs, and asparagus. Today I wanted to recreate that sandwich, but as a taco, and I added a little chipotle chili to spice it up.
Level:
Executive Chef
Tacos “Vegetales”.
Donde yo vivo existe un sándwich que se llama vegetal de toda la vida; lleva lechuga, mayonesa, atún de lata, huevos duros, espárragos, y hoy he querido recrear ese sándwich, pero en taco y le puse un poco de chile chipotle para darle vidilla.
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Mohamed Ahmed posted an update 2 months ago
Roasted cashews praline, crafted to perfection and covered in premium chocolate . 🔥
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Johnny Jesús Mendoza posted an update 2 months ago
Level:
Stagier
Grilled chontacuros with cassava and fresh salad
Level:
Stagier
Chontacuros asados con yuca y ensalada fresca
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Estefania Lozano Ragel posted an update 2 months ago
Level:
Sous Chef
Paella with my canned tomatoes—yesterday we had some friends over for lunch, had a barbecue, and in the evening we made a seafood paella. Here’s how it turned out.
Level:
Sous Chef
Paella con mis tomates en conservas, ayer tuvimos para comer a unos amigos e hicimos barbacoa y por la noche hicimos una paella de marisco, aqui os dejo como quedo .
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catia pequeno posted an update 2 months ago
Fraisier cake
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Erneiry posted an update 2 months ago
This was the perfect side dish for our dinner… “Rice-flour arepas”🇨🇴🫓
Just rice and cheese (in this case, feta cheese) and that’s it!!
Este ha sido el acompañante ideal para nuestra cena… “Arepas de pan de arroz”🇨🇴🫓
Solo arroz y queso (en este caso queso feta) y LISTO!!
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Sam Muir-Eatock posted an update 2 months ago
Hello! The other day I tried making a Paris-Brest with praline crème mousseline. But it didn’t quite work out because I opened the oven a minute too early, which caused the choux pastry to collapse and deflate just before coming out of the oven. Instead of throwing it away, I just cut it down the middle and used the two thin pieces as the top…
Hello! The other day I tried making a Paris-brest with Praline Crème Mousseline. But it didn’t necesarilly work out because I opened th oven a minute to eary which caused the Choux Pastry to colapse and deflate just before coming out of the oven. Instead of throwing it away I just cut it down th middle Used the two thin parts as top and bottom.…
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Sarah Thompson posted an update 2 months ago
Melon and Dill Soup
It’s tough to eat in the summer heat of Tashkent, but this is very cooling.
Melon, dill, almonds, bread and garlic, blitzed in the blender and decorated with crispy tomato bits.
I don’t like the absence of texture, and I ended up throwing in croutons. I wonder whether it’s possible to do melon in tempura batter to give some interest?
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Johnny Jesús Mendoza posted an update 2 months ago
Level:
Stagier
🔥 Chontacuros, or mayones from the Ecuadorian Amazon, grilled over charcoal: an ancestral culinary gem with a unique flavor and unmatched texture. 🌿 An authentic Amazonian experience that brings together tradition, culture, and nature in every bite.
Level:
Stagier
🔥 Chontacuros o mayones de la Amazonía ecuatoriana, asados al carbón: una joya gastronómica ancestral con un sabor único y una textura inigualable. 🌿 Una experiencia amazónica auténtica que conecta tradición, cultura y naturaleza en cada bocado.
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Johnny Jesús Mendoza posted an update 2 months ago
Level:
Stagier
🔥 Chontacuros, or mayones from the Ecuadorian Amazon, grilled over charcoal: an ancestral culinary gem with a unique flavor and unmatched texture. 🌿 An authentic Amazonian experience that brings together tradition, culture, and nature in every bite.
Level:
Stagier
🔥 Chontacuros o mayones de la Amazonía ecuatoriana, asados al carbón: una joya gastronómica ancestral con un sabor único y una textura inigualable. 🌿 Una experiencia amazónica auténtica que conecta tradición, cultura y naturaleza en cada bocado.
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
Childhood Memories.
Many nights, my mother would serve us a soft-boiled egg with bread, olive oil, and salt for dinner. I can assure you it tasted like heaven, and today I wanted to recreate that dinner with my own personal twist: I served the egg at a low temperature on a bed of salmorejo, with some bread croutons and a little Iberian ham. It’s…
Level:
Executive Chef
Recuerdos de infancia.
Muchas noches mi madre nos daba de cena un huevo pasado por agua con pan, aceite y sal. Os puedo asegurar que me sabia a gloria y hoy he querido recrear esa cena dándole un toque muy personal, le puse una base de salmorejo con el huevo a baja temperatura, unos crotones de pan un poquito de jamón ibérico. Está de muerte.
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
With a couple of “tacos.”
Simple and delicious. A little sautéed chicken with some caramelized onions, lots of spices, a bit of mayonnaise, and the stars of the show: a couple of fried eggs. Sometimes it’s so easy to treat yourself.
Level:
Executive Chef
Con un par “de tacos”.
Sencillos y deliciosos. Un poquito de pollo salteado con su cebollita pochada, muchas especias, un poco de mayonesa y los reyes de la casa, un par de huevos fritos. Qué sencillo es a veces darte un homenaje.
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Sarah Thompson posted an update 2 months ago
Apricot Curry
Still experimenting with curries. This one is nice and sweet.
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