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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Spicy Chicken with Mushrooms in a Creamy Sauce
A dish that combines tender pieces of chicken with aromatic mushrooms, gently enveloped in a spicy, creamy sauce made with sour cream and mustard. Paired with perfectly smooth mashed potatoes that provide a harmonious contrast to the richness of flavors, while a light cabbage and cucumber salad,…
Mercedes Delgado de Miguel, Maloles Muñoz and 5 others7 Comments- View more comments
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Massimo Orlando posted an update a year ago
a year ago (edited)
Inspired by the Course from Joanna Artieda,
Creative Fruit Desserts .
Terrine of Berries , but I also added others elements like a Rose Gelato, Fresh Berries and Dried Freezed Berries for different textures.
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Willem Griesel posted an update a year ago
Sundried tomatoes and gorgonzola bread. The original recipe is made with walnuts, cranberries and rosemary.
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Leonardo Cartes posted an update a year ago
Chiloé garlic bread
Dough at 75% hydration
Chilote garlic sauce roasted and emulsified with the olive oil left over from the tomato jam
Pan de ajo chilote
Masa al 75% de hidratación
Salsa de ajo chilote asado y emulsionados con el aceite de oliva sobrante de la confitura de tomates
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
#TomatoChallenge
Cherry and Flower Rainbow
Five varieties of cherry tomatoes, basil jelly in the center, curly endive, balsamic vinegar spheres of Modena, pickled red onion, pearls of aove, rosé wine salt, pansy flowers and lavender.
In the absence of birthday cake, I made this salad for dinner which was wonderful. I made the basil jelly…
Level:
Executive Chef
#TomateChallenge
Arcoiris de Cherry y Flores
Cinco variedades de tomates cherry, gelatina de albahaca en el centro, escarola rizada, esferas de vinagre balsámico de módena, cebolla roja encurtida, perlas de aove, sal de vino rosado, flores de pensamiento y lavanda.
A falta de tarta de cumpleaños, me he preparado esta ensalada para cenar que me…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
To end the day, a cold tomato water soup, with beans and fresh peas. Clarifying tomato water has been quite a discovery about which I would like to explore more of its possibilities. The tomare flavor of the water is so powerful, it’s surprising 🍅 #tomatechallenge
Level:
Executive Chef
Para terminar el día, una sopa fría de agua de tomate, con alubias y guisantes frescos. Clarificar el agua de tomate ha sido todo un descubrimiento sobre el que me gustaría explorar más sus posibilidades. El sabor a tomare del agua es tan potente, que sorprende 🍅 #tomatechallenge
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Voodoopickle posted an update a year ago
Rustic loaves from the course “Creative breads using sourdough” by Hans Ovando
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Daniel londoño posted an update a year ago
Hello good afternoon, morning, evening. I hope you are very well, I have been practicing the croissant technique and the truth is that I would like to know what I can improve, the croissants in the center lack a better opening, but in the forming they look good, in the laminate everything looks excellent, and at the time of baking the…
Hola buenas tardes, días, noches. Espero estén muy bien, e estado practicando la técnica del croissant y la verdad me gustaría saber que puedo mejorar, los croissant en el centro les falta una mejor apertura, pero en el formado se ven bien, en el laminado todo se ve excelente, ya a la hora de hornear se revientan los croissant por algún…
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Debora Grosu posted an update a year ago
#Tomato Challenge
Carpaccio de tomatoes ☘️🍅
On the occasion of Valentine’s Day, I let my imagination transform a tomato carpaccio into a rose 🌹
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Fried apples, wrapped in a golden crust, spread the scent of warmth as winter tightens its grip on the windows. Hot and soft on the inside, covered with a delicate layer of powdered sugar, they resemble the first snowflakes falling onto an open palm. Each bite brings back childhood memories, a kitchen where sizzling oil and the scent of…
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Somayeh Ghasemzadeh posted an update a year ago
a year ago (edited)
Level:
Stagier
#Tomato Challenge
“Mirzaghasemi” is a local food from north of Iran.This food made of tomato,eggplant,egg,garlic,tomato paste and spices
Garnishes :egg white caviar,onion chips,microgreen,raddish chips.
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Rachel DOUX posted an update a year ago
Good morning, sunshine! A trio of fresh tomatoes (red, yellow, and green), sun-dried tomatoes, and roasted cherry tomatoes, 🍅 with deliciously seasoned fresh cream cheese on a Parmesan-Espelette pepper and almond pie crust, garnished with basil.
#tomatochallenge
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Santiago Carrasco Aguado posted an update a year ago
For this challenge #Tomatechallenge I have made a lasagna that I have called, “Tutifruti de Tomate“.
The elaborations that take tomato are:
Slices of pasta with homemade bottled tomato, a little tomato paste and flour.
In the sofrito we use dried tomato (dried in the summer sun) a little rehydrated with hot water. We also use a homemade…
Para este reto #Tomatechallenge he elaborado una lasaña que la he llamado, “Tutifruti de Tomate“.
Las elaboraciones que llevan tomate son:
Laminas de pasta con tomate embotado casero, un poco de pasta de tomate y harina.
En el sofrito utilizamos tomate seco (secado al sol del verano) un poco rehidratado con agua caliente. También usamos una salsa…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
#TomatoChallenge
“Tomato Heart on Soft Bed of Gorgonzola and Pear.”
My Valentine’s Day version of Viola Buitoni’s Orange and Ginger Scented Tomato Cream. Accompanied by a Creamy Gorgonzola and Pear.
This dish is born out of unconditional love for my mother (she is 92 years old). I dedicate it to her who is bedridden and unable to move, waiting…
Level:
Executive Chef
#TomateChallenge
“Corazón de Tomate en Suave Lecho de Gorgonzola y Pera”
Mi versión para S. Valentín de la Crema de tomate perfumado con naranja y jengibre de Viola Buitoni. Acompañada de un Cremoso de Gorgonzola y Pera.
Este plato nace del amor incondicional a mi madre (tiene 92 años). Se lo dedico a ella que está postrada en una cama sin poder…
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Leonardo Cartes posted an update a year ago
Cuisine de marché
Chiloé garlic
In the archipelago of Chiloé you can find this variety of garlic endemic to Chile that is characterized by a less astringent flavor, more subtle and that does not leave that breath so characteristic of raw garlic
They are not heads of garlic, each one is a clove
What do you think I will do?
Cuisine de marché
Ajos chilotes
En el archipiélago de Chiloé se pueden encontrar esta variedad de ajos endémicos de Chile que se caracterizan por un sabor menos astringentes, más sutil y que no deja ese aliento tan característico del ajo crudo
No son cabezas de ajo, cada uno es un diente
Qué creen que haré?…
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