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Rosalía Fernández Vilches posted an update a year ago
#CroquetaChallenge
Salmorejo croquettes
Whenever I make salmorejo, I look at the various ways I can serve it, I had already made it in flans and in blinis, so it occurred to me to try to make croquettes, although without making a bechamel.
So, I thickened the salmorejo a bit with some cornstarch and froze them in an ice cube mold. Once they…
#CroquetaChallenge
Croquetas de salmorejo
Siempre que hago salmorejo, miro las diversas formas en el que lo puedo servir, ya lo había hecho en flanes y en blinis, así que se me ocurrió intentar hacer croquetas, aunque sin hacer una bechamel.
Así que, espesé un poco el salmorejo con un poco de fécula de maíz y los congelé en un molde para…
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Sol Damiani, Sussan Estela Olaya and 10 others14 Comments- View more comments
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Marilyn Alvarez posted an update a year ago
From the freshness of our seafood to the richness of slow-cooked flavors, each element was crafted with passion, respect for ingredients, and a touch of innovation!
#Seafood Kare Kare
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Rosalía Fernández Vilches posted an update a year ago
#CroquetaChallenge
Goat cheese and caramelized onion croquettes.
To make this recipe, first I made some homemade caramelized onion that I added to the béchamel together with the goat cheese, which we have previously removed the rind.
I left the béchamel sauce a little more liquid than usual, since it thickens as it contains cheese and cools down.
#CroquetaChallenge
Croquetas de queso de cabra y cebolla caramelizada.
Para hacer esta receta, primero he hecho un poco de cebolla caramelizada casera que agregué a la bechamel junto al queso de cabra, que previamente hemos quitado la corteza.
He dejado la bechamel un poco más líquida de lo normal, ya que al llevar queso, y enfriarse, se espesa…
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Today I show you a part of my garden of spices, leaves and edible flowers.
You can see a little bit of everything
Nasturtium, curry, mustard, basil, etc etc.
The rest planted in my flower bed.
It looks very nice and cheerful
Level:
Executive Chef
Hoy os enseño una parte de mi jardín de especias ,hojas y flores comestibles.
Ya veis un poco de todo
Capuchina, curry, mostaza, albahaca, etc etc.
El resto plantado en mi parterre.
Queda muy bonito y alegre
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Apple Tart from Philippe Salomon’s French Pastry Techniques Course.
I used reineta and ambrosia apples.
I did not put the glitter glaze because I saw it later and it had to be done in advance (I will do it for another occasion)
I put a little diluted sulla honey to give it a little shine but it is not appreciated because I did not take…
Level:
Sous Chef
Tarta de Manzana del Curso de Técnicas de Pastelería Francesa de Philippe Salomon .
Utilicé manzanas reineta y ambrosía.
No le puse el glaseado de brillo porque lo vi después y había que hacerlo con antelación ( lo haré para otra ocasión)
Le puse un poco de miel de sulla diluida para darle un poco de brillo pero no se aprecia pues no le hice…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
When time isn’t on my side, but my craving for something perfect is, I make my favorite pasta – Aglio e Olio, a simple yet powerful combination of flavors that never lets me down.
The fusilli swirl in the pot like tiny whirlpools, absorbing the very essence of Italian culinary philosophy – minimal ingredients, maximum pleasure. While the…
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Maloles Muñoz earned the scoolistar ScooliStar a year ago
Level:
Executive Chef
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Rosalía Fernández Vilches earned the scoolistar ScooliStar a year ago
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Майя Ефимчик earned the scoolistar ScooliStar a year ago
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Nathalie Robitaille earned the scoolistar ScooliStar a year ago
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Massimo Orlando earned the scoolistar ScooliStar a year ago
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j28rn87 posted an update a year ago
Oreo cheesecake .
Cheesecake oreo .
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j28rn87 posted an update a year ago
Roasted pumpkin salad, tapenade, burrata, arugula and spiced walnuts.
Ensalada de calabaza asada, tapenade, burrata, arugula y nueces especiadas.
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🌶️ New Course: Baking Basics 🌶️ 🥖 Want to make bread with real flavor? Learn how to bake artisan breads with minimal yeast, achieving crispy crusts and perfect crumbs.
📽️ 3h 50 min HD video | 34 lessons | 5 recipes
👨🍳 With master baker Lutz Geißler, you will discover the art of good bread step by step.🔹 Master preferments
🔹 Perfect…Level:
Scoolinary Team
🌶️ Nuevo Curso: Fundamentos de la Panadería 🌶️ 🥖 ¿Quieres hacer pan con sabor de verdad? Aprende a hornear panes artesanos con mínima levadura, logrando cortezas crujientes y migas perfectas.
📽️ 3h 50 min de vídeo HD | 34 lecciones | 5 recetas
👨🍳 Con el maestro panadero Lutz Geißler, descubrirás el arte del buen pan…Translated from Spanish- View more comments
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Griselda 🌻🌻🌻 posted an update a year ago
Here I’m trying recipes from different pastry courses, some of them I finished, others I have in process.
This is a grapefruit mousse with some candied grapefruit, and I added a crumble to give it crunchiness and sweetness.
It is from the light pastry course.
Acá voy probando recetas de diferentes cursos de pastelería, algunos los terminé otros los tengo en proceso.
Esta es una mousse de pomelo con unos pomelos confitados, y le puse un crumble para que le de crocancia y sobre todo dulzor.
Es del curso de pastelería ligera.
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