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Estevan Moreno posted an update a year ago
Cooked meat and toasted bun with, mesquite and hickory blend coal grill. Propose in seemingly small stout patty is to put emphasis on the blend of brioche bread, sweet hot and horse radish mustard on bottom bun, good layer of spinach leafs trimed, sliced avocado, good slice of tomato, caramelized mushroom onion blend in red wine vinegar and…
Michelle Tarby, Sol Damiani and 2 others3 Comments- View more comments
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Rodrigo Ortiz posted an update a year ago
Hoy les presento un plato, simple manitas de cerdo hojaldrada, las manitas de cerdo son un plato tradicional en la cocina mediterránea, pues dige vamos a prepararlas de una manera distinta, las herví en, junto a un par de cebollas, zanahorias, dientes de ajo con un poco de vino oloroso, pedro ximenez, brandy y caldo de pollo durante tres horas.…
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Riyaze Rajah posted an update a year ago
Tried the bicolor pain au chocolat
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
Elevate your Japanese cooking skills: Learn to prepare authentic Dashi Stock, Yakitori, and Miso Soup.
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
Sugeriría que fueran practicando esta tarta… Pero como no me gusta spoilear Retos próximos, no digo nada…😉😇
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Katarzyna Dziel posted an update a year ago
Croissants and viennoiserie course. Croissants didn’t come perfect but it was my first time. I’m looking forward to baking them again.
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liloczka1978 posted an update a year ago
a year ago (edited)
Love how versatile brioche can be. Absolute treat by itself, with the sugar topping or with the sweet or savoury fillings. Can’t stop creating different combinations and flavours. Good that I have a pretty big family to feed to those addictive things:))
On picture:
Apple brioche
Raspberry Pistachio brioche buns
Goat cheese and tomatoes brioche…
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Fruit Bread – It seems like I’m already practicing my baking skills for Christmas.
I made a lovely fruit bread with dried apricots and almonds. It reminded me of how much I loved a slice of fruit bread with butter and hot chocolate as a child… Who would have thought that baking could make me so nostalgic🎄🥰🍩😌?
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Eileen Correa posted an update a year ago
Del curso de panes con masa madre de Martino Beria. Practicando para mejorar!
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Clint Janson posted an update a year ago
Less than a year ago I signed up for this app to try to learn how to make croissants. Last month we opened our bakery and have been told by several people our croissants are better than any they had in France. I’m thankful for the lessons I learned here and continue to try to perfect.
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Michelle Tarby posted an update a year ago
Spent the weekend in one of our favorite areas where there’s a farm stand on just about any corner. So I had to make stuffed spaghetti squash. Seasoned with salt, pepper, sage and a drizzle of olive oil, they roast at 400 degrees for about 45 minutes.
For the filling, I took some cooked some spicy Italian sausage with some freshly chopped…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🌶Nuevo Curso: Brunch Vegano 🌶 Explora las delicias de un estilo de vida vegano. Conocerás cómo la cocina vegana puede ser increíblemente variada a partir de la fusión de sabores y texturas en el plato.
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🌶New Course: Vegan Brunch🌶 Explore the delights of a vegan lifestyle. You’ll learn how incredibly varied vegan cuisine can be, with a delicious fusion of flavors and textures for the palate.🙌🌿
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Good morning, my friends, last weekend, I practiced my pastry skills and made some sweets.
First, I prepared Linzer, the classic tea biscuits. The lovely flower-shaped biscuits were filled with homemade apricot marmalade. I experienced both summer and winter at the same time… the fruity marmalade reminded me of summer, but Linzer is…
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Ryan Finney posted an update a year ago
I make so many cheesecakes for work that my mom had a laugh when I said I was doing a course, but there’s always something to learn or a new approach to try. Here’s some from work and a tiny Patterson I made for the course.
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