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Sónia Maria Rodrigues Quintela posted an update a year ago
Brigite Veronica Sonco Gonzalo, Sussan Estela Olaya and 5 others5 Comments- View more comments
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Mocha Muffins with Coffee Mascarpone Cream as filling and decoration, 70% dark chocolate shavings and coffee beans.
To give the cream a coffee flavor I infused the cream with Colombian Coffee beans.
Level:
Sous Chef
Muffins de Moka con Crema de Mascarpone al Café como relleno y decoración, virutas de chocolate negro 70% y grano de café.
Para darle sabor de café a la crema infusioné la nata con granos de Café de Colombia.
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Daniela Duran posted an update a year ago
a year ago (edited)
After a well deserved vacation I am back and we are back with the task of celebrating the 6 years of my little son this is the cake for his school
Luego de unas merecidas vacaciones estoy de vuelta y estamos con la tarea de festejar los 6 años de mi hijo pequeño esta es la torta para su escuela
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Good morning I have been wanting to macerate mozzarella balls with cherry tomatoes for days, today I have been able to do it and here I leave you how it turned out.
I put a jar of mozzarella balls, a few cherry tomatoes, I chopped two garlic, I added half a teaspoon of oregano, half a teaspoon of rosemary and thyme, 8 basil leaves, a…
Level:
Sous Chef
Buenos dias llevo dias queriendo macerar bolitas de mozzarella con tomates cherrys, hoy he podido hacerlo y aqui os dejo como ha quedado.
He puesto un bote de bolitas de mozzarella, unos cuantos tomates cherrys, le he picado dos ajitos, he añadido media cucharadita de oregano, media de romero y tomillo, 8 hojas de albahaca, una cucharada…
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Juan Manuel Zapa Garcia posted an update a year ago
Japanese Chizu cheesecake souffle style. very good super smooth
Tarta Japonesa Chizu cheesecake estilo souffle. buenísima súper suave
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Russian steaks is one of those homemade, simple and traditional dishes. As a child I loved them and, don’t ask why, but I’ve never prepared them as an adult. But I’ve been trying to bring back childhood dishes for a while now, and when I made these Russians, I discovered that they are delicious 😋
Level:
Executive Chef
Los filetes rusos es uno de esos platos caseros, sencillos y de toda la vida. De niña me encantaban y, no preguntes por qué, pero nunca los he preparado ya de adulta. Pero llevo un tiempo intentando recuperar platos de la infancia, y cuando he preparado estos rusos, he descubierto que son deliciosos 😋
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Rosalía Fernández Vilches posted an update a year ago
I have looked over Elena Adell’s course on cheesecake and you always learn something new. I want to share with you the two cheesecakes that I made this Christmas at my parents’ house and that are spectacular.
A Lotus cheesecake, which is one of the cakes that most people order from me and an Oreo cheesecake, which was the first time I made it…
He mirado por encima el curso de Elena Adell sobre las cheesecake y siempre se aprende algo nuevo. Quiero dejaros las dos tartas de queso que hice estas navidades en casa de mis padres y que están espectaculares de buenas.
Una cheesecake de Lotus, que es una de las tartas que más me encargan y una cheesecake de Oreo, que era la primera vez que la…
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Diana Vinces posted an update a year ago
Level:
Stagier
Me anime a probar los macarons de chocolate y en este caso los rellené con una ganache aromatizada con haba tonka. 😍
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
AVOCADO AND BASIL CREAM
We eat a lot of vegetables at home.
I made this dish in summer and we loved it, a refreshing dish and the touch of green apple makes the dish round.
It is a bet on green.
It is a cold soup
The ingredients are two avocados at their optimum point, 2 cucumbers, 40grs of sweet onion, 1 green bell pepper and a handful of basil
Level:
Executive Chef
CREMA DE AGUACATE Y ALBAHACA
Nosotros somos de comer muchos vegetales en casa.
Este plato lo hice en verano y nos encantó, un plato refrescante y el toque de manzana verde hace que el plato sea redondo .
Es una apuesta al verde.
Es una sopa fria
Los ingredientes son dos aguacates en su punto óptimo, 2 pepinos, 40grs de cebolla dulce, 1 pimiento verde…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Lemon powder
I have been given lemons again, this time in XXL size. They are the kind that have more skin than juice. I cut them into wedges, took off the skin, removed the white part and cut into julienne strips as you can see in the photo. I dried them in the oven at 110ºC for 40 minutes. Then I crushed them until I got a lemon powder that…
Level:
Executive Chef
Polvo de limón
Me han vuelto a regalar limones, esta vez de tamaño XXL. Son de esos que tienen mas piel que zumo. He cortado en gajos, separando de la piel, quitado la parte blanca y cortado en juliana como veis en la foto. Las sequé en el horno a 110ºC 40 minutos. Después trituré hasta conseguir un polvo de limón que no sabéis el aroma que…
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Mikel Viz Felipe posted an update a year ago
a year ago (edited)
#tecnicaschallenge
Here is my proposal for this challenge.
I call it hazelnut lovers and it is for hazelnut lovers like me.
The techniques I applied are hazelnut caramelized hazelnuts, hazelnut praline and hazelnut liqueur syrup. I learned these techniques in Joana Artieda’s course.
This petit gâteau is a hazelnut praline mousse, in the…
#tecnicaschallenge
Aquí os dejo mi propuesta para este challenge.
Lo llamo hazelnut lovers y es para los locos como yo por la avellana.
Las técnicas que aplicó son las avellana garrapiñadas, el praliné de avellana y un almíbar de licor de avellanas. Estás técnicas las aprendí en el curso de Joana Artieda.
Este petit gâteau es una mousse de praliné…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
#CroquetaChallenge
These croquettes came up to take advantage of some ingredients that I had left over from another elaboration.
They are goat cheese croquettes with spirulina, dates, walnuts and cayenne.
The spirulina is in the cheese (it was a goat cheese with spirulina) and, in the dough and as decoration, I also used the strands.
In…
Level:
Sous Chef
#CroquetaChallenge
Estas croquetas surgieron para aprovechar algunos ingredientes que me sobraron de otra elaboración.
Son unas Croquetas de Queso de Cabra con Espirulina, Dátiles, Nueces y Cayena.
La espirulina la lleva en el queso ( era un queso de cabra con espirulina) y, en la masa y como decoración ,también utilicé las hebras.
En su…
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Brent Bilsky posted an update a year ago
My homeschooled 16yr old LOVES ramen, so as part of the Culinary Arts course I’m teaching them, I proposed we learn to make it and all its components from scratch from Schoolinary’s Ramen course. After 4 days of prep this is the result !!
Appetizer: Yaki Onigiri (Marinated Crispy Fried Rice Shapes) w/Nori & an Aged Soya-sauce w/Wasabi…
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Diana Vinces posted an update a year ago
Level:
Stagier
I wanted to share this photo with you some time ago.
The first sushi that I prepare by myself and I’m sure there will be many more 😍.
Level:
Stagier
Esta foto la queria compartir hace un tiempo con vosotros.
Los primeros sushis que preparo yo solita y seguro que habrán muchos más.😍
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Rosalía Fernández Vilches posted an update a year ago
One of the cakes ordered for Valentine’s Day, I took the opportunity to practice Leonardo Espinoza’s techniques.
Una de las tartas encargadas para San Valentín, aproveché para practicar las técnicas de Leonardo Espinoza.
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