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Orsolya Csernák posted an update a year ago
Level:
Stagier
I couldn’t participate in the croquetas challenge 🥲🥲, but this evening, I watched some videos from the Lebanese course and made this fantastic hummus.😍
It was an absolute winner with a mushroom-lentil-tomato dressing.
Thanks to Scoolinary, our eating habits are becoming more and more international! ❤️
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
CAUSA LIMEÑA versioned by Mercedes.
First of all, I apologize to Sussan, I know it is not done this way.
Since I can’t find the potato used for this here, I have used aji amarillo paste,
The center has hard-boiled egg, tuna, cilantro, red onion, mayonnaise
And topped as you can see, also with the pickled mussels
Level:
Executive Chef
CAUSA LIMEÑA versionada by Mercedes.
Ante todo pedir perdón a Sussan, que se que no se hace asi.
Como aquí no encuentro la patata que se usa para esto, la he puesto ají amarillo en crema
Los ingredientes restantes son huevo duro, atún, cilantro, cebolla morada, mahonesa, lima, sal
Y coronada como lo veis, también con el escabeche de los…
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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
🍪 #CookieChallenge 🍪 Are you able to bake the most irresistible cookie?
Show your talent with Cookies: the best one will be chosen by the very own Pastry Chef Anna Gordon, Chef entrepreneur and CEO specialized in cookies and American pastries. She introduced her unique cookies to New York in 2010 with the launch of her store The Good Batch in…
Level:
Scoolinary Team
🍪 #CookieChallenge 🍪 ¿Eres capaz de hornear la cookie más irresistible?
Demuestra tu talento con las Cookies: la mejor será elegida por la mismísima Repostera Anna Gordon, Chef emprendedora y CEO especializada en cookies y pastelería americana. Introdujo sus cookies únicas en Nueva York en 2010 con el lanzamiento de su tienda The Good Batch en…
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Hind Hasnaoui posted an update a year ago
Good afternoon,
I want to share with everyone my Oreo💜 cheesecake. I enjoyed making the cake and I followed the instructions of the chef to the letter, although I had to modify the weight since my mold is 24cm and not 18 as it comes in the recipe. Let’s see what you think! Best regards😊
Buenas tardes,
Quiero compartir con todos mi cheesecake de Oreo💜. He disfrutado haciendo la tarta y he seguido las instrucciones de ejecución de la chef a rajatabla, aunque tuve que modificar el gramaje ya que mi molde es de 24cm y no de 18 como viene en la receta. A ver qué os parece! Un saludo😊
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🌶️ New Course: Scandinavian Cooking Techniques 🌶️ Nordic minimalism meets complexity of flavor in this course taught by Christopher Lai. Learn how to elevate your dishes with Scandinavian techniques where smoking, fermentation and precision in each ingredient make the difference. 🔥
⚡ Master haute cuisine without waste: bring out the full…
Level:
Scoolinary Team
🌶️ Nuevo Curso: Técnicas de Cocina Escandinava 🌶️ El minimalismo nórdico se encuentra con la complejidad del sabor en este curso impartido por Christopher Lai. Aprende a elevar tus platos con técnicas escandinavas donde el ahumado, la fermentación y la precisión en cada ingrediente marcan la diferencia. 🔥
⚡ Domina la…
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mngc18 posted an update a year ago
Start making the croissant recipe
Empece a hacer la receta de croissant
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
More croquettes… I don’t add them to the challenge because they are part of the leftovers I have in the fridge. These that we had for dinner today, specifically, are ham. The truth is that I had a blue cheese with which I wanted to make another option. But I said to myself, where are you going? I have croquettes already in the freezer,…
Level:
Executive Chef
Más croquetas… que no sumo al reto porque sí, son parte de las sobras que tengo en la nevera. Estas que hemos cenado hoy, concretamente, son de jamón. La verdad es que tenía un queso azúl con el que quería hacer otra opción. Pero me he dicho, ¿dónde vas? Tengo croquetas ya boleadas en el congelador, de diferentes sabores, tengo bechamel hecha…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Croquettes of blood sausage, quince jelly and walnuts.
I loved this combination of flavors.
I based them on the ham croquette recipe from the Croquettes Course of @chemasoler_chef in @scoolinary_es
They have Morcilla Ronda type Morcilla from @moreno.plaza ,
Dulce de Membrillo from @trafrutcano and walnuts. Next time I will make them with…
Level:
Sous Chef
Croquetas de Morcilla,Dulce de Membrillo y Nueces.
Esta combinación de sabores me ha encantado.
Me basé para hacerlas en la receta de la croqueta de jamón del Curso de Croquetas de @chemasoler_chef en @scoolinary_es
Llevan Morcilla tipo Ronda de @moreno.plaza ,
Dulce de Membrillo de @trafrutcano y Nueces. La próxima vez las haré con Nueces de…
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Diana Vinces posted an update a year ago
Level:
Stagier
Esta semana preparé esta tarta de chocolate con arándanos para el cumpleaños de unos amigos, y mientras la hacía, me di cuenta de cuánto me han inspirado los cursos.🤓
El relleno de arándanos lo pensé gracias al curso de bombones, la decoración con arándanos me vino a la mente por el curso de cheesecakes al horno, y el curso de decoración de…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Kumquats Jam
I am taking Joanna Artieda‘s Marmalades, Jams and Jellies course. I reserved some kumquats before freezing a good part of the harvest.
This morning I made jam. There were only a few and that’s why I didn’t add the cardamom, I want to try that recipe with oranges later. But it turned out delicious and I almost ended up tasting…
Level:
Executive Chef
Mermelada de Kumquats
Estoy haciendo el curso Mermeladas, Confituras y Jaléas de Joanna Artieda. Reservé algunos kumquats antes de congelar buena parte de la cosecha.
Esta mañana he preparado mermelada. Eran pocos y por eso no he puesto el cardamomo, quiero probar esa receta con naranjas más adelante. Pero ha salido riquísima y casi la…
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Elena Pintado Paredes posted an update a year ago
a year ago (edited)
Scrambled eggs with ham in croquette version.
Rushing the last hours of the challenge I bring a ham croquette with a ham veluté as the chef advises us in his course, mixing milk and homemade ham broth. It is breaded with a mixture of breadcrumbs and cornflakes. The touch of the quail egg with the liquid yolk and the creamy croquette has been…
Huevos rotos con jamón en versión croqueta.
Apurando las últimas horas del challenge traigo una croqueta de jamón con una veluté de jamón como el chef nos aconseja en su curso, mezclando leche y caldo de jamón casero. Está empanada con una mezcla de pan rallado y copos de maíz. El toque del huevo de codorniz con la yema líquida y la…
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Luisa María Diaz posted an update a year ago
Hello everyone, I share with you my practices of the Fundamentals of Bakery course.
Wheat dough without kneading. Instead of one kilo I made two of half a kilo.
I still have to improve, but I am very happy with the result. And it’s delicious.😋😋
Hola a todos, os comparto mis prácticas del curso Fundamentos de la Panadería.
Hogaza de trigo sin amasado. En lugar de una de kilo hice dos de medio kilo.
Aún tengo que mejorar, pero estoy muy contenta con el resultado. Y está deliciosa.😋😋
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
I have made as an appetizer these mussels with a pipirana as we call it here in Cadiz, it has finely chopped onion, green bell pepper and tomato, seasoned with olive oil, salt and in this case I have added lemon, because we like mussels with lemon.
Level:
Sous Chef
He hecho de aperitivo estos mejillones con una pipirana como le llamamos aqui en Cadiz, lleva cebolla finamente picada, pimiento verde y tomate, aliñado con aceite de oliva, sal y yo en este caso le he echado limón, ya que a nosotros nos gusta los mejillones con limòn.
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lianxuezhu posted an update a year ago
Making croissants is a nightmare without mechanical help, just look at these adorable little devils.
Hacer croissants es una pesadilla sin ayuda mecánica, mirad a estos adorables diablillos.
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Creative Croquette: Liquid Cheese
#CroquetaChallenge
As I mixed the batter, I could feel the Belgrader and Bovidur melting together like two lovers who had finally found their rhythm. Belgrader was gentle, yielding, while Bovidur resisted—proud, stubborn—but in the end… in the end, he softened too.
I dressed them in their finest attire—first, a…
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