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Sónia Maria Rodrigues Quintela posted an update a year ago
A trio of fish composed of codfish pasteis, salted powder and tuna pica pau
Um trio de peixe composto por pasteis de bacalhau , salada de polvo e pica pau de atum
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Maria Briatore posted an update a year ago
a year ago (edited)
Watermelon squares
They are delicious and fresh for appetizers, appetizers, snacks…ideal for hot days.
Cut into squares, top with a little cream cheese spread and chopped black olives or cut in halves. Finish with a drizzle of olive oil and freshly ground pepper. I found this recipe in a book by Dolli Irigoyen that was published many years ago.
Cuadrados de sandía
Son deliciosas y frescas para entradas, aperitivos, picadas…ideales para los días calurosos.
Se corta la sandía fresca en cuadrados, ponen encima un poco de queso crema untable y aceitunas negras picadas o cortadas por mitades. Terminar rociando con un chorrito de aceite de oliva y pimienta recién molida. Esta receta la…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
#TomatoChallenge (Part 2)
Ode to the Tomato
Second part of today’s post. This is the other plating of my proposal. It has 4 different tomato textures.
Tomato Spaghetti, Tomato Sponge, Tomato Powder and Tomato Mousse that goes inside the Beer Bonbon with Pistachios, Fresh Basil and Black Seed. All drizzled with early EVOO from my land.
Here I…
Level:
Executive Chef
#TomateChallenge (Parte 2)
Oda al Tomate
Segunda parte del post de hoy. Este es el otro emplatado de mi propuesta. Tiene 4 texturas de tomate diferentes.
Espaguetis de tomate, Esponja de tomate, Polvo de tomate y Mousse de tomate que va dentro del Bombón de cerveza con Pistachos, Albahaca fresca y Semilla negra. Todo regado con AOVE temprano…
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Nathalie Robitaille posted an update a year ago
#TomateChallenge
“Harmonie végétale à la tomate et son oeuf poché..caché !”
Légumes délicatement coupés et disposé pour accueillir et caché un oeuf poché aux le jus de tomate. Brunoise de petites tomates cerise.
Vinaigrette purée de tomate, tomate confite, Vinaigre balsamique miel !
Purée de tomate en décoration et petits oignons perlé cuit dans…
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Héctor Toquero Lozano posted an update a year ago
Sicilian Pizza
Delicious!
Pizza siciliana
Deliciosa!
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Ksenia Vadaturskaia posted an update a year ago
Hazelnut rolls that I’ve made using the recipe of the chocolate glaze from the eclair course of Fran Segura
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
#TomatoCallenge (Part 1)
Chef’s Challenge
Tomato Spaghetti, Beer Bonbon filled with Tomato Mousse, Pistachios and Fresh Basil, Pistachio Praline, Tomato Dust, Oil Earth and Black Seed.
There are two of us in the house and there are always some baked preparations left over. You already know that I like to give new life to my dishes, especially…
Level:
Executive Chef
#TomateCallenge (Parte 1)
Retoño del Chef
Espagueti de tomate, Bombón de cerveza relleno de Mousse de tomate, Pistachos y Albahaca fresca, Praline de pistacho, Polvo de tomate, Tierra de aceite y Semilla negra.
Somos dos en casa y siempre quedan elaboraciones de cocinados. Ya sabéis que me gusta dar nueva vida a mis platos, sobre todo si lo que…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🚨 SWEET AND CRUNCHY ALERT!🚨
Scoolinars, we know you’re on a sugar high waiting for the verdict of the Challenge Éclairs🏆, but… things are baking a little slower than expected. External issues are keeping us in suspense, but we’ll be bringing you updates soon, filled with excitement. Patience, chefs!💪💫
In the meantime, keep taking the Tomato…Level:
Scoolinary Team
🚨¡ALERTA DULCE Y CRUJIENTE!🚨
Scoolinars, sabemos que están con el azúcar en alto esperando el veredicto del Challenge Éclairs🏆 , pero… la cosa se está horneando un poquito más lento de lo esperado. Cuestiones externas nos tienen en suspenso, pero en breve traeremos novedades bien rellenas de emoción. ¡Paciencia, chefs!💪💫
Mientras tanto, sigan…Translated from Spanish -
Sónia Maria Rodrigues Quintela posted an update a year ago
Good morning in relation to the cabidella rice, as I work in a restaurant and I do it many times almost already and by instinct and that here I like it very much vinegary, but there and according to the palate.
In relation to the fish broth and exactly the same thing I make a very big pot and besides for the vegetables I also put the shells…
Bom dia em relacao ao arroz de cabidela, como trabalho num restaurante e faco muita vez quase ja e por instinto e que por aqui gostam muito dele avinagrado ,mas ai e conforme o paladar .
Em relacao ao caldo de peixe e exatamente a mesma questao eu faco um tacho bem grande e apesar de por os legumes tambem ponho as cascas e os talos dos mesmo…
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Hit and miss testing.
Oil earth.
With Maltodextrin.
I think I still have to make it more powder, what do you think?
I also like it very much, it melts very well.
I made the orange one with paprika oil
Level:
Executive Chef
De pruebas con acierto y error.
Tierra de aceite.
Con Maltodextrina.
Creo que aún la tengo que hacer más polvo, que opininais?
También me gusta así mucho, se desace muy bien.
La de color naranja la he hecho con aceite de pimentón
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Bouyiourdi (Μπουγιουρντί)
#tomatochallenge
Bouyiourdi, a Greek dish, is a story of a passionate love affair between tomato and cheese, a love so intense that not even the scorching heat of the oven could tear them apart. On the contrary, it only brought them closer together. The sun-ripened tomato releases its sweet-tangy juices, gently…
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Frida Beltrán posted an update a year ago
almond mostachon, vanilla cream and chopped strawberries
mostachon de almendra, crema de vainilla y fresa picada
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Sussan Estela Olaya posted an update a year ago
Level:
Scoolinary Team
I was reviewing the Turkish Cooking course and I remembered that some time ago I prepared Baklava. This is a delicious dessert and very laborious to make, especially because of the filo dough (although you can also buy ready-made). However, I decided to make it from scratch to live the experience 😅. The result was amazing and totally worth all…
Level:
Scoolinary Team
Estaba revisando el curso de Cocina Turca y me acordé de que hace un tiempo preparé Baklava. Este es un postre delicioso y muy laborioso de hacer, especialmente por la masa filo (aunque también se puede comprar lista). Sin embargo, yo decidí hacerla desde cero para vivir la experiencia 😅. El resultado fue increíble y vale totalmente la pena… Read more
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Nathalie Robitaille posted an update a year ago
a year ago (edited)
#TomateChallenge
“Passion tomate en trois texture”
Ravioli de pâte fraîche aromatisé à la pâte de tomate au coeur coulant de coulis de tomate et basilic servis dans un consommé de tomate clair. Feuille de basilic en tempura. Petit coeur et mot d’amour, tuile de purée de tomate.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Pink tomato with pistachio vinaigrette
And if you have a good pink tomato, one of those tomatoes that make your mouth water…just make a vinaigrette with pistachios, honey, Dijon mustard, garlic powder, balsamic vinegar, pepper and a good olive oil. And finish with salt flakes.
You’re going to see how tasty 😉
#TomatoChallege
Level:
Executive Chef
Tomate rosa con vinagreta de pistachos
A veces no hacen falta elaboraciones complicadas ni técnicas avanzadas para degustar algo realmente rico. Un buen tomate rosa, de esos que quitan el hipo…Sólo tienes que hacer una vinagreta con pistachos, miel, mostaza Dijon, ajo en polvo, vinagre de módena, pimienta y un buen aove. Y terminas con…
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