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Emma González Bermejo posted an update 2 months ago
First recipe for mushroom croquettes from Chema Soler’s class. They turned out spectacular and tasted incredible.
I made them with two different coatings—regular breadcrumbs and cornflakes—to give them a crispier texture.
Primera receta de croquetas de setas del curso de Chema Soler. Han quedado espectaculares y con un sabor increíble.
Las he hecho con 2 rebozados, con pan rallado normal y con copos de maíz para tener una textura más crujiente.
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Mercedes Minaya Palacios, Antonio Salvador Moreno Carretero and 4 others2 Comments- View more comments
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Lyubomira Tuykova Tuykova posted an update in the club
2 months agoPastry & Bakery 2 months agoAfter finishing the first part of Leonardo Espinoza’s course, I decided to try making a cake. I chose Red Velvet because my daughter loves it very much, and we also have a family celebration, which is another reason. I changed the exterior look by deciding to make it more colorful and used Swiss meringue buttercream for the frosting. I tried… Read more
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Lyubomira Tuykova Tuykova posted an update 2 months ago
After finishing the first part of Leonardo Espinoza’s course, I decided to try making a cake. I chose Red Velvet because my daughter loves it very much, and we also have a family celebration, which is another reason. I changed the exterior look by deciding to make it more colorful and used Swiss meringue buttercream for the frosting. I tried… Read more
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Sònia Muñoz Pérez posted an update 2 months ago
Today, a bread roll
Hoy una de pan
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
Food on Vacation.
I suggest you send photos of dishes from your vacation spot. Even though I wasn’t on vacation, it was my day off, and the other day I sent you a photo of a delicious pizza from a restaurant on the beach. What kind of food do you enjoy on your vacations?
Level:
Executive Chef
Comidas en vacaciones.
Os propongo que mandéis fotos de platos de vuestro lugar de vacaciones. Yo, aunque no estaba de vacaciones, era mi día libre y el otro día os mandé una rica pizza desde un restaurante de la playa. ¿Y tú qué gastronomía disfrutas en tus vacaciones?
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Estefania Lozano Ragel posted an update 2 months ago
Level:
Sous Chef
Here’s how last night’s pizzas turned out with the tomato sauce I made. I let the dough rise twice. What I need to work on is making sure they aren’t so thick in the center—I want a nice crust but not too much dough in the middle. I think I’ll get it right next time. Here’s a photo of the raw dough—maybe you can tell me how I can improve it. Thanks
Level:
Sous Chef
Asi quedaron las pizzas de anoche con la salsa de tomate que hice. Le hice a la masa un doble levado. Lo que si tengo que mejorar es que no me queden tan gordas por el centro que tengan un buen borde pero poca masa por el centro. Creo que lo conseguire la proxima vez. Os dejo foto de la masa cruda por si me podeis decir como puedo mejorarla. Gracias
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Antonio Salvador Moreno Carretero, Mercedes Delgado de Miguel and Lyubomira Tuykova Tuykova6 Comments- View more comments
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Claudia Elena Baleón Gama posted an update 2 months ago
I really enjoyed making it—it’s definitely a very good cheesecake. Using that cheese really enhances the flavor.
me gusto mucho hacer la preparacion sin duda es un muy buen cheesecake, al llevar ese queso cambia para bien el sabor
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Estefania Lozano Ragel posted an update 2 months ago
Level:
Sous Chef
Tonight I’m going to make pizza, and I made an Italian tomato sauce with tomatoes from my own garden—and basil, too. It turned out amazing; let me show you how bright red it is.
Level:
Sous Chef
Esta noche voy a hacer pizza y he hecho una salsa de tomate italiano con los tomates de mi propia cosecha y la albahaca tambien. Ha quedado espectacular os enseño el rojo brillante que tiene.
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Mercedes Minaya Palacios posted an update 2 months ago
Level:
Executive Chef
Panko-battered cardoon with soy sauce and honey
The cardoon is cooked, then coated in flour, egg, and panko.
The sauce is made with cashews, leeks, soy sauce, honey, apple cider vinegar, wine, and mustard.
The cashews are toasted with a spoonful of oil.
Level:
Executive Chef
cardo rebozado en panko con salsa de soja y miel
el cardo esta cocido, rebozado en harina, huevo y panko.
la salsa este hecha con anacardos, puerros, soja, miel, vinagre de manzana, vino, y mostaza.
los anacardos van tostados con una cuchara de aceite
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Sònia Muñoz Pérez posted an update 2 months ago
Señoret’s Rice
arroz del señoret
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Elena Pintado Paredes posted an update 2 months ago
2 months ago (edited)
Neapolitan pizza made according to Chef Luigi di Domenico’s instructions. Recipe using poolish
Pizza napolitana siguiendo instrucciones del chef Luigi di Domenico. Receta con poolish
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Lana Mihajlović posted an update 2 months ago
Level:
Sous Chef
Raffaello Cake
Yesterday I made a Raffaello-inspired cake with a crisp biscuit base, a light and creamy coconut filling, and a white chocolate and caramel ganache.
I finished it with desiccated coconut and chopped almonds for extra texture and a delicate nutty flavour.
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
Fuet tartare.
The other day I served a tuna tartare, and one of the four diners told me he didn’t realize the tuna was raw. I explained that the tuna had been slightly cured by the reaction of the lime juice and old-fashioned mustard, but I kept thinking about it, and even though tuna tartare is made with raw tuna, I wanted to make another…
Level:
Executive Chef
Tartar de fuet.
El otro día serví un tartar de atún y uno de los cuatro comensales me dijo que no sabía que el atún estaba crudo. Yo le expliqué que el atún estaba un poco curado por la reacción del ácido de la lima y la mostaza a la antigua, pero me quedé yo con eso dándole vueltas, y aunque el tartar de atún se hace con atún crudo, quise…
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Chokolatito Europeo posted an update 2 months ago
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catia pequeno posted an update 2 months ago
Mexican breads, Bisquet de mantequilla
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