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Sónia Maria Rodrigues Quintela posted an update a year ago
Aqui partilho uma iguaria bem portuguesa pasteis de bacalhau
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
This year is going to be spicy – and I mean that literally! My culinary kingdom has just welcomed a fiery new member: the Pequin pepper. This tiny but dangerous little devil packs more heat than your average kitchen meltdown before service.
If you’ve ever felt like your dish was missing that special something to elevate it to the level of a…
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Level:
Scoolinary Team
#CroquetaChallenge 100% committed to this Community 🥰 Today I receive friends at home and I already have the Bechamel in the fridge since last night. A little more milk than in the recipe, as suggested by my dear @mercedesminayapalaciosgmail-com
Level:
Scoolinary Team
#CroquetaChallenge 100% comprometida con esta Comunidad 🥰 Hoy recibo amigas en casa y ya tengo la Bechamel en la heladera desde ayer a la noche. Un poquito más de leche que en la receta, tal como me sugirió mí querida @mercedesminayapalaciosgmail-com
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gustavo González garcia posted an update a year ago
Cheescake of Elena adel in process
Cheescake de Elena adel in process
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Annie Roggero posted an update a year ago
I have taken the Chocotejas course and I loved it, very well explained and now I will put into practice what I have learned. Happy to have enrolled
He tomado el curso de Chocotejas y me ha encantado muy bien explicado ahora poner en practica lo aprendido à. Feliz de haberme inscrito
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Andrea Marcenaro posted an update a year ago
I already made this kind of cookies, and with the course I wanted to complement my knowledge. This is a version filled with peanut butter.
Ya hacìa este tipo de galletas, y con el curso querìa complementar mis conocimientos. Esta es una versiòn rellena con mantquilla de mani.
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Sónia Maria Rodrigues Quintela posted an update a year ago
Bom dia fiz pela primeira vez esta variedade mas que ficou delicioso isso ficou
Croquetes de frango “branco”
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Kim pho posted an update a year ago
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Kim pho posted an update a year ago
Mes gateaux eclairs vanille et chocolat 😋
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Daniela Duran posted an update a year ago
Birthday cake! Mini donuts and muffins for the birthday boy and girl
Torta de cumple! Mini donuts y muffins para el cumpleañero
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Griselda 🌻🌻🌻 posted an update a year ago
Here I continue testing recipes, in this glass there is a blueberry compote base, a vanilla cream and a vanilla stroissel.
The compote and the cream are from the bachour course.
Aquí sigo probando recetas, en esta copita hay de base compota de arándanos, un cremoso de vainilla y un stroissel de vainilla.
La compota y el cremoso son del curso de bachour.
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Some time ago I showed you some lemons, and I had not yet shared the process to preserve them. Here, before putting them in glass jars. Moroccan preserved lemons are wonderful, they give a delicious flavor to stews and tajines 🍋😋.
Level:
Executive Chef
Hace tiempo os enseñaaba unos limones, y no había compartido aún el proceso para conservarlos. Aquí, antes de meterlos en frascos de cristal. Los limones en conserva marroquíes son maravillosos, dan un sabor a los guisos y los tajines, delicioso 🍋😋
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Ruby Rose Sour
Fancy a cocktail? It has whiskey, dry sherry, aquafaba, rhubarb shrub and rose (the shurb is made with rhubarb, rose petals, apple cider vinegar and water).
From the course The Art of Combining Flavors in Cocktails by Hardeep Rehal. It was my first cocktail, I can tell you that I really enjoyed making it and it was also very good.…
Level:
Executive Chef
Ruby Rose Sour
Os apetece un cóctel? Lleva whisky, jerez seco, aquafaba, shrub de ruibarbo y rosa ( el shurb está hecho con ruibarbo, pétalos de rosa, vinagre de sidra de manzana y agua).
Del curso El arte de combinar sabores en Cócteles de Hardeep Rehal. Fue mi primer cóctel, os puedo decir que disfruté mucho haciéndolo y además estaba muy bueno.…
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fresiaby posted an update a year ago
a year ago (edited)
Here is my first attempt of the course ” Techniques of French pastry” I made it in a small ring (tartlet) and instead of pears I used candied apples with a touch of cinnamon.
With a heart full of emotion 🥰.
Bourdaloue Tart
Greetings from Mexico
Aqui les dejo mi primer intento del curso ‘’ Tecnicas de la repostería Francesa’’ la hice en aro pequeño (tartaleta) y en vez de peras use manzanas confitadas con un toque de canela.
Con el corazón llenito de emoción 🥰
Tarta Bourdaloue
Saludos desde México
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
SHRIMPS IN TEMPURA
Weekend appetizer.
The base is rice paper
Lime and shiracha mayonnaise.
Level:
Executive Chef
LANGOSTINOS EN TEMPURA
Aperitivo de fin de semana .
La base es papel de arroz
Mahonesa de lima y shiracha.
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