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Zornitsa Georgieva posted an update a year ago
Pudding pudding, bread pudding, egg pudding and many other names for a single dish. A dessert of restaurants with a daily menu, which never loses its relevance. Tasty and rich, with products of use, such as bread or pastries from the previous day.
Pudín de flan, budín de pan, budín de huevo y cuántas más nombres de un único plato . Un postre de restaurantes con menú de día ,que nunca pierde actualidad. Sabroso y rico, con productos de aprovechamiento, como el pan o bollería del día anterior.
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Beatriz Torija, Lana Mihajlović and 4 others8 Comments- View more comments
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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
🌿🔥 A gastronomic retreat to rediscover the pleasure of cooking 🔥🌿 Boca y Tambo brings to Palencia a unique experience: 4 days to disconnect, cook and reconnect with yourself 🍲✨. 📆17-20 April | Baltanás, Palencia, Spain.
🧑🍳 Learn with a Le Cordon Bleu award-winning chef
🧘 Relax with yoga and nature walks
🥑 Health and nutrition talks with an…Level:
Scoolinary Team
🌿🔥 Un retiro gastronómico para redescubrir el placer de cocinar 🔥🌿 Boca y Tambo trae a Palencia una experiencia única: 4 días para desconectar, cocinar y reconectar contigo mismo 🍲✨. 📆17-20 abril | Baltanás, Palencia, España. 💠CÓDIGO 10% DESCUENTO: BALTANAS💠
🧑🍳 Aprende con una chef premiada en Le Cordon Bleu
🧘 Relájate con yoga y paseos en la…
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lianxuezhu posted an update a year ago
At noon, when you are hungry, you just need to cook a simple dish to get a colorful and healthy delicacy. The aroma of the vegetables and the sweetness of the shrimp meat are like taking a break from work and bathing in the sea breeze, which can rejuvenate your tired body. Every bite is a pleasure.
Al mediodía, cuando tienes hambre, solo necesitas cocinar un plato sencillo para obtener un manjar colorido y saludable. El aroma de las verduras y la dulzura de la carne de camarón son como tomar un descanso del trabajo y bañarse en la brisa del mar, que puede rejuvenecer tu cuerpo cansado. Cada bocado es un placer.
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Rosalía Fernández Vilches posted an update a year ago
The baklava mixed with cheesecake, my two favorite desserts in one.
El baklava mezclado con tarta de queso, mis dos postres favoritos en uno.
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Gerard Revilla Fustagueras posted an update a year ago
Great with the cooking temperatures I got it fantastic
Genial con las temperaturas de cocción lo consegui fantastico
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Yusuf Dugic posted an update a year ago
I’ve been making/practicing my croissants, while i was using a butter which said it has 82.5% fat but i think now that it isnt true cause it was melting fast and breaks easily
Now i bought a 84% professional butter this was the result
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
It’s not the content I would like to upload, but that’s how I am this Monday… with fever, coughs, joint pain and a flu that has me down, the only thing that cures me is a little soup. Thank goodness I’ve been caught with some homemade broth in the fridge🤒🤧.
Level:
Executive Chef
No es el contenido que querría subir, pero así estoy este lunes… con fiebre, toses, dolor de articulaciones y un gripazo que me tiene derrengada, lo único que me cura es una sopita. Menos mal que me ha pillado con caldo casero en la nevera🤒🤧
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Florencia RV posted an update a year ago
What is the quantity of the ingredients of the vanilla ganache for the cheesecake cake oreo ?
Cuál es la cantidad de los ingredientes del ganache de vainilla del cheesecake cake oreo ?
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Red Fruits Tartlet
From the course “Signature Pastry: Entremets and Tartlets” by Antonio Bachour.
The dessert has 5 elaborations:
The tartlet is made of sablé dough, inside it has almond cream, vanilla cream, blueberry jelly, and strawberry compote (the spherical one in the center). Decorated with red fruits and mint leaves.They were my…
Level:
Executive Chef
Tartaleta de Frutos Rojos
Del curso “Pastelería de Autor: Entremets y Tartaletas” de Antonio Bachour.
El postre lleva 5 elaboraciones:
La tartaleta es de masa sablé, en el interior lleva crema de almendra, cremoso de vainilla, jalea de arándanos, y compota de fresa ( el esférico del centro). Decorada con frutos rojos y unas hojas de menta.Mis…
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Santiago Carrasco Aguado posted an update a year ago
I wanted to share with you this craft beer, although I have not yet done the beer course that you have in Scoolinary, I’m excited that you see this IPA that my wife and I have made. Greetings and good week. Mashed on January 18, bottled on the 26th, and already drinking. 🍺🍺
Quería compartiros está cerveza artesana, que aunque todavía no he hecho el curso de cerveza que tenéis en Scoolinary, me hace ilusión que veáis está IPA que hemos elaborado mi mujer y yo. Saludos y buena semana. Macerada el día 18 de enero, embotellada el día 26, y ya bebiéndose. 🍺🍺
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Lorena Hidalgo – Co-founder posted an update a year ago
Level:
Scoolinary Team
show your best for this #TechniquesChallenge, Chefs!
Level:
Scoolinary Team
¡Muestren lo mejor que tienen para este #TécnicasChallenge, Chefs!
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Velvety Vegetable Risotto with Parmesan and Cream
#TécnicasChallenge
A creamy risotto with crisp vegetables – carrots, broccoli, and cauliflower – perfectly balances rich flavors and delicate textures. The rice, slowly cooked in aromatic stock, absorbs layers of flavor, while a fine layer of grated Parmesan adds depth and umami. The finishing…
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Sunday appetizer.
Potato omelette, padron peppers and Iberian ham.
A first class Basque pinxo.
At home we make it from time to time, I have already said that my husband is from the Basque Country
Level:
Executive Chef
Aperitivo de domingo.
Tortilla de patata, pimientos del padrón y jamón ibérico.
Un pinxo Vasco de primera.
En casa lo hacemos de vez en cuando, ya he dicho alguna vez que que mi marido es del País Vasco
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🌶️ New Course: Vegan Desserts 🌶️ Give your desserts a PLANT-BASED twist and take them to MICHELIN STAR level ! ⭐✨
👩🍳 Rachel Bosset dazzles us with 5 incredible recipes where flavor and texture are the stars. She works with hibiscus, turmeric, hazelnuts, cocoa and more to create irresistible desserts. 🎂🍫 B iscuits? Meringues? Ganaches?…
Level:
Scoolinary Team
🌶️ Nuevo Curso: Postres Veganos 🌶️ ¡Dale un giro PLANT-BASED a tus postres y llévalos al nivel ESTRELLA MICHELIN! ⭐✨
👩🍳 Rachel Bosset nos deslumbra con 5 recetas increíbles donde el sabor y la textura son los protagonistas. Trabaja con hibisco, cúrcuma, avellanas, cacao y más para crear postres irresistibles. 🎂🍫…
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Frida Wakileh posted an update a year ago
Woow its fantastic 🤩
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