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Balaceanu Andra posted an update a week ago
Lana Mihajlović, Sheila Navarro and 5 others4 Comments- View more comments
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Mohamed Ahmed posted an update a week ago
homemade mocca ganache with dulcy chocolate amazing taste
photo T by me 😅
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Antonio Salvador Moreno Carretero posted an update a week ago
Level:
Sous Chef
Puntillitas con mayonesa de caramelo salado y salicornia.
Como tenía ganas de hacer este plato. Está de vicio. Sería un entrante de mi restaurante, si lo tuviera, ¿qué os parece?
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Galina Velicodnaia posted an update a week ago
My blinis with spinach and cheese for Pancakes day.😀
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Beatriz Torija posted an update a week ago
a week ago (edited)
Level:
Executive Chef
Este fin de semana preparé un tajine de pollo con cebollitas francesas con smen. Qué pena que los aromas no puedan traspasar la pantalla 😅 el plato servido, y preparándolo, con todos los ingredientes antes de cerrar el tajine.
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Viktoria SOLOVIOVA posted an update a week ago
Pâté en croûte
While making the pie, I made a few mistakes. I left the pie in the mold until it cools, and the dough became soft, not crispy.
But still іt decorated my party and surprised my guests. I’ll make other versions.
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Diego Lopez Oliver posted an update a week ago
Service
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Maloles Muñoz posted an update a week ago
Level:
Executive Chef
Ensalada Tropical 2.0
Hace tiempo comparti esta ensalada pero esta vez añadi higos que le da un giro inesperado y nos gustó mucho.
Canónigos, Mango, Quiwi, Nectarina, Tomate Cherry, Higos, Flores, AOVE Temprano, Vinagre Módena, Sal de Moras, Semilla Negra y Polvo de Naranja.
Feliz lunes a todos 🌸
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Antonio Salvador Moreno Carretero posted an update a week ago
Level:
Sous Chef
Mercado San Miguel II.
El Mercado de San Miguel es un histórico mercado madrileño situado junto a la Plaza Mayor, famoso por conservar su estructura original de hierro de principios del siglo XX. Fue inaugurado en 1916 como mercado de abastos y en 2009 se transformó en mercado gastronómico. Su origen se…
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Réka Horváth posted an update a week ago
I now have some pastry techniques that I want to practice, so I decided to go element-by-element and get the hang of them. This weekend I didn’t have much time, so I decided that I want to learn a piping pattern that I like. This is how it turned out, and it perhaps still isn’t perfect yet… 👀🙈 Nevertheless, I can’t wait to make a tarte…
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Sarah Thompson posted an update a week ago
Tuxum Berak
This is an Uzbek dish from the region of Khorezm – paper-thin dough pockets filled with egg, milk, and green onions.
I used my new pasta roller to get the dough as thin as possible. They are very fiddly to fill, and the dough dries out very fast, so I should have listened to people who say a whole family usually forms a production…
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Antonio Salvador Moreno Carretero posted an update a week ago
Level:
Sous Chef
Mercado San Miguel I.
Aunque el Mercado San Miguel está enfocado a los turistas, y lo veo demasiado caro, cada vez que subo a Madrid le hago una visita y me deleito con las maravillas que ofrecen sus escaparates, sobre todo este que se dedica exclusivamente al atún, es mi “Sancta Sanctorum” del mercado. Además, si queréis un chismorreo; el…
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catia pequeno posted an update a week ago
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catia pequeno posted an update a week ago
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Fabrizio Vindigni posted an update a week ago
a week ago (edited)
Foraging session part 2
Morels (Morchella crassipes, Morchella conica), amberjack, wild asparagi, cruschi fried bell peppers, salted catchfly and plantain.
A dish that comes from the woods. All the ingredients are hand picked, except the amberjack. There are variations, what is your fave?
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