-
Ljubica Jocic posted an update a year ago
Mousse praline pistachio
Beatriz Piedras, Cristina Arche and 8 others5 Comments- View more comments
-
Stefan Bischof posted an update a year ago
ready for macadamia Turrones?
- View more comments
-
Stefan Bischof posted an update a year ago
- View more comments
-
Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Rosemary flower salt
Today I prepared this salt with rosemary flowers. I will leave them for at least a couple of weeks before trying it. I assure you that the aroma given off by the flowers is unique. At the moment this is a test because I had seen rosemary salt with the branches but not with the flower. Let’s see how the experiment goes 🧐.
Level:
Executive Chef
Sal de romero en flor
Hoy he preparado esta sal con flores de romero. Las dejaré al menos un par de semanas antes de probarla. Os aseguro que el aroma que desprenden las flores es único. De momento esto es una prueba pues había visto sal de romero con las ramas pero no con la flor. A ver qué tal sale el experimento 🧐
Translated from Spanish- View more comments
-
Beatriz Torija posted an update a year ago
Level:
Executive Chef
#CroquetasChallenge
Cecina and leek croquettes.
First the béchamel sauce. Poché chopped leek with a trickle of olive oil, without haste, so that it is very well done. Then butter, flour and work the roux well. Then whole milk, already hot, little by little. And cook over medium heat, stirring constantly for 20 minutes. Add salt and freshly…
Level:
Executive Chef
#CroquetasChallenge
Croquetas de cecina y puerro.
En primer lugar la bechamel. Poché puerro picado con un hilito de aceite de oliva, sin prisa, para que quede muy bien hecho. Después, mantequilla, la harina y trabajar bien el roux. Después leche entera, ya caliente, poco a poco. Y cocinar a fuego medio, sin dejar de remover durante 20…
Translated from Spanish- View more comments
-
Mercedes Delgado de Miguel posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Croquetile experiments. Trying new flavor combinations using what I have at home.
Level:
Sous Chef
Experimentos croquetiles . Probando nuevas combinaciones de sabores aprovechando lo que tengo en casa.
La foto de la izquierda es masa de croquetas de morcilla, dulce de membrillo y nueces.
La foto de la derecha es masa de croquetas de Té Negro con cardamomo y Canela, calabaza asada y naranja confitada.
Translated from Spanish- View more comments
-
Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
This is how my bechamel sauce for my pear, walnut and gorgonzola croquettes turned out. Tomorrow I will finish them
Level:
Sous Chef
Asi ha quedado mi bechamel de mis croquetas de pera, nueces y gorgonzola. Mañana las termino
Translated from Spanish- View more comments
-
Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
CAPRESSE SKEWERS
The ingredients are as you can see, the basil is from my harvest and of course the most important thing is the aroma of a good olive oil.
Another appetizer with a lot of flavor.
Level:
Executive Chef
BROCHETAS CAPRESSE
Los ingredientes son los que veis, la albahaca es de mi cosecha y como no lo más importante es el sabor de un buen aove.
Otro aperitivo con mucho sabor.
Translated from Spanish- View more comments
-
Santiago Carrasco Aguado posted an update a year ago
For the sixth week of the Learning Route: Essential Pastry Techniques. In this case it was my turn to “Perfect your Chocolate Skills” and for this I made Mendiants, by Matias Dragun .
In the end I decided to make some candied gingersnaps and coat them with tempered chocolate.Para la sexta semana de la Ruta de Aprendizaje: Técnicas Esenciales de Pastelería. En este caso me ha tocado “Perfecciona tus habilidades con el Chocolate” y para ello hacer Mendiants, de Matias Dragun .
Al final me decanté en hacer unos jengibres confitados y recubrirlos de chocolate atemperado.
Translated from Spanish- View more comments
-
Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Mascarpone scones. Some unfilled and others filled with nutella.
Level:
Sous Chef
Bollitos de Mascarpone. Unos sin rellenar y otros rellenos de nutella.
Translated from Spanish- View more comments
-
Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
🔥👨🍳 Attention, elite croqueteros! 🔥
The #CroquetaChallenge goes up a notch… because in addition to an apron, Scoolipoints and an exclusive badge, chef Chema Soler will have a live session with whoever is crowned the winner 🏆✨
But… here comes the best part: there will surely be special mentions and you will also be able to join this live…
Level:
Scoolinary Team
🔥👨🍳 ¡Atención, croqueteros de élite! 🔥
El #CroquetaChallenge sube de nivel… porque además de un delantal, Scoolipoints y un badge exclusivo, el chef Chema Soler tendrá una sesión en vivo con quien se consagre ganador 🏆✨
Peeero… aquí viene lo mejor: seguramente haya menciones especiales y también podrán sumarse a este live. Así que si tu…
Translated from Spanish- View more comments
-
Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
What am I going to do with this?
Level:
Sous Chef
Ideando algo. ¿Qué haré con esto?
Translated from Spanish- View more comments
-
Diana Vinces posted an update a year ago
Level:
Stagier
This recipe from the healthy salads with pears, blue cheese and caramelized hazelnuts course has become a favorite at home. Here is the last picture I took of it.
For some reason it relaxes me to see it 🤓.
Level:
Stagier
Esta receta del curso ensaladas saludables con peras, queso azul y avellanas garrapiñadas se a vuelto una de las favoritas en casa. Les dejo la ultima foto que le tome.
Por algún motivo me relaja verla.🤓
Translated from Spanish- View more comments
-
Suraj Shrestha posted an update a year ago
Tuna civehe
- View more comments
-
Paula García posted an update a year ago
Level:
Scoolinary Team
Here goes my #CroquetaChallenge of ham. I only took the photo of the one before frying. Of the rest, not even the crumbs were left.
Level:
Scoolinary Team
Aquí va mi #CroquetaChallenge de jamón. Sólo hice la foto del previo a freír. Del resto no quedaron ni las migas.
Translated from Spanish- View more comments
- Load More
