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Beatriz Torija posted an update a year ago
Level:
Executive Chef
#TomatoChallenge Spaghetti nero di sepia with sautéed red and yellow cherry tomatoes, burrata and basil. Since the fridge is so stocked with tomatoes these days, I cooked a pasta dish today for lunch. It was not my intention to present it or take pictures of it. In fact, it’s not too ‘beautifully’ plated. A very simple homemade dish with…
Level:
Executive Chef
#TomateChallenge Espaguetis nero di sepia con tomates cherry rojos y amarillos salteados, burrata y albahaca. Como la nevera está tan surtida de tomates estos días, he cocinado un plato de pasta hoy para comer. No era mi intención presentarlo ni hacerle fotos. De hecho, no está emplatado demasiado ‘bonito’. Un plato muy casero sencillo con el…
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Sol Damiani, Orsolya Csernák and 4 others16 Comments- View more comments
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anton.vallespi posted an update a year ago
Here is my Oreo cheesecake. It’s not pretty but it’s delicious
Aquí mi cheesecake de Oreo. Bonito no es pero está buenísimo
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Orsolya Csernák posted an update a year ago
Level:
Stagier
As the #tomatochallenge nears its conclusion, I want to share my favorite tomato picture…
A 100% homemade hamburger—of course, inspired by Scoolinary’s American Burgers course—topped with colorful tomato slices.
Food isn’t just about nourishment; it’s about colors, flavors, and happiness. 💛❤️🧡
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
I share with you the last chocolates I made.
Lately I’ve been learning and experimenting with vegan bonbon fillings.
Dark Chocolate Bonbon 55% with Vegan Coconut Caramel.
Dark Chocolate Bonbon 72% with Vegan Hazelnut Praline filling.
Dark Chocolate Bonbon 72% and Red Fruits.
Level:
Sous Chef
Os comparto los últimos bombones que hecho.
Últimamente ando aprendiendo y experimentando con rellenos de bombones veganos.
Bombón de Chocolate Negro 55% con Caramelo Vegano de Coco .
Bombón de Chocolate Negro 72% con relleno de Praliné Vegano de Avellanas.
Bombón de Chocolate Negro 72% y Frutos Rojos.
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Lana Mihajlović to Sol Damiani a year ago
a year ago (edited)
Level:
Sous Chef
As I promised, chef @soldamiani, today I bring you the story of my favorite dish – Sarma.
Today, the house was filled with the scent of tradition. With love that isn’t measured in words, but in hands carefully wrapping fermented cabbage leaves, with warmth spreading from the oven as the pogača bakes under its golden crust.
Sarma is more than…
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anasollet posted an update a year ago
Good afternoon, in the Neapolitan pizza courses, they indicate that 2 baking cycles must be done, one first with the tomato only and a second with the rest of the ingredients. Would it be possible to do the first baking and after 2-3 hours do the second one, that is, leave the dough ready with the tomato and just put the toppings and bake it…
Buenas tardes, en los cursos de pizza napolitana, indican que deben realizarse 2 horneados, uno primero solo con el tomate y un segundo con el resto de los ingredientes. ¿Sería posible hacer el primer horneado y a las 2-3 horas hacer el segundo? es decir, dejar la masa lista con el tomate y solo poner los toppings y hornear en el momento de comerla?
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ibtissam waridi bennouna posted an update a year ago
Tomates&meet
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Ioannis Chantakis posted an update a year ago
a year ago (edited)
Greek style of tomato salad #TomatoChallenge. 🚀
Greek style of tomato salad #TomateChallenge. 🚀
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Maloles Muñoz posted an update a year ago
Level:
Executive Chef
I have been a few days without notifications due to a problem with my email. I just changed it in my account. Can you please make some comments here to see if everything is ok? As soon as I can I will answer the comments of my previous posts. Thanks from antemano❤️
Level:
Executive Chef
Llevo unos dias sin notificaciones por un problema con mi mail. Acabo de cambiarlo en mi cuenta. Podeis por favor hacer algun comentario aquí para ver si todo a quedado bien ?? En cuanto pueda iré contestando los comentarios de mis post anteriores. Gracias de antemano❤️
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Sónia Maria Rodrigues Quintela posted an update a year ago
Eu pensei que tinha mandado
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
TOMATO CHALLENGE
Salmorejo made in the traditional way, but with changes in the accompaniment.
Good asparagus from Navarra and Iberian ham.
All this combined wonderfully
Level:
Executive Chef
TOMATE CHALLENGE
Salmorejo hecho de manera tradicional, pero con cambios en el acompañamiento.
Unos buenos espárragos de Navarra y jamón ibérico.
Todo ello conjugaba estupendamente
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Sónia Maria Rodrigues Quintela posted an update a year ago
Hoje vou vou apresentar vos uma das sopas mais tipicas de portugal .
This is a stone soup a little different but undoubtedly very good.
Comeco by cooking the pork belly, the ears and presumably boiled previously, together with the beans.
Meanwhile I cook the blood sausage and the farinheira separately because the water of the blood sausage is…
Hoje vou apresentar vos uma das sopas mais tipicas de portugal .
Esta e uma sopa da pedra um pouco diferente mas sem duvida muito boa .
Comeco por cozer a barriga de porco ,as orelhas e presunto ja fervido previamente , juntamente com o feijao .
Entretanto cozo a morcela de sangue e a farinheira separadamente pois a agua da morcela nao ae…
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Daniela Duran posted an update a year ago
After a few days we are back with #tomatechallenge with this tomato pizza with light basil sauce
Luego de unos dias volvimos con #tomatechallenge con esta pizza al Tomate con Salsa ligera de Albahaca
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Leonardo Cartes posted an update a year ago
It’s been a long time since I’ve posted something
This is a recipe I’ve been working on and will use for a Valentine’s Day sale
Rocher bonbon with tiramisu filling
Bitter chocolate, almond praline and cookies soaked in Italian robusta coffee
Llevaba mucho sin publicar algo
Esta es una receta en la que he estado trabajando y que usaré para la venta en San Valentín
Bombón Rocher relleno de tiramisú
Chocolate amargo, praliné de almendras y galletas remojadas en café robusta italiano
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Needless to say that the course ‘Italian cooking with tomatoes’ by Viola Buitoni is growing on me… here’s another of her recipes with tomato as the protagonist for this #tomatochallenge : baked eggs in tomato pulp. I have used one of the homemade tomato preserves, egg, black olives, feta cheese, black pepper, dried oregano and a fresh sprig.
Level:
Executive Chef
No hace falta que diga que el curso ‘Cocina italiana con tomates’ de Viola Buitoni me está gustando… aquí va otra de sus recetas con el tomate como protagonista para este #tomatechallenge : huevos al horno en pulpa de tomate. He utilizado una de las conservas caseras de tomate, huevo, aceitunas negras, queso feta, pimienta negra, orégano seco y…
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