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angieq327 posted an update a year ago
I tried the doughnuts again. This time I use only all purpose flour and they came out great. Nice and light. I filled them with my own recipe for vanilla cream using instant pudding, heavy cream and milk.
Mercedes Delgado de Miguel, Orsolya Csernák and Lana Mihajlović1 Comment- View more comments
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Another recipe from Viola Buitoni’s course, Italian cooking with tomatoes for this #Tomatechallenge.
Although this time I have made some variation. I have prepared some penne rigati with octopus. I have changed the type of pasta (penne rigati for paccheri), simply because I have not found paccheri. And instead of squid, like Viola, I used…
Level:
Executive Chef
Otra receta del curso de Viola Buitoni, Cocina italiana con tomates para este #Tomatechallenge.
Aunque en esta ocasión sí he hecho alguna variación. He preparado unos penne rigati con pulpitos. He cambiado el tipo de pasta (penne rigati por paccheri), sencillamente porque no he encontrado paccheri. Y en lugar de calamares, como Viola, he usado…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Whenever I make a pogača (Serbian rustic bread), I feel the scent of tradition and the warmth of home. In my kitchen, flour and yeast are more than just ingredients – they are part of a story, a legacy passed down from hand to hand. I learned to make pogača from my mother-in-law, a true expert in everything related to dough. Her pogačas are as…
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Sónia Maria Rodrigues Quintela posted an update a year ago
Arroz malandrinho de peixe com gambas e um prato tipico portugueso arroz pica no chao (arroz corrido de galinha com sangue), “cabidela de galinha’.
Arroz malandrinho de peixe com gambas e um prato tipico portugues arroz pica no chao (arroz corrido de galinha com sangue),”cabidela de galinha’
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Sónia Maria Rodrigues Quintela posted an update a year ago
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Zornitsa Georgieva posted an update a year ago
#TomatoChallenge
I keep learning and trying new recipes. Here I’m inspired by the tomato tartar that Tony Botella teaches us in his course “Cooking under vacuum without heat” and with this recipe I join the #TomatoChallenge. I present the same tartar in two different dishes. As a garnish I have made a tuile (tuile) of basil and parmesan.
#TomateChallenge
Sigo aprendiendo y probando nuevas recetas. Aqui estoy espirada del tartar de tomate que nos enseña Tony Botella en su curso Cocina al vacío sin Calor.Y con esta receta me uno al #TomateChallenge. Presento el mismo tartar en dos platos diferentes. Como adorno he hecho una teja (tuile) de albahaca y parmesano.
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Santiago Carrasco Aguado posted an update a year ago
We continue with the Learning Route: Essential Pastry Techniques. This is the second week and it was David Gil‘s Cremoso de Chocolate recipe.
I only garnished with an ounce of broken chocolate so that the creaminess could be seen.
It took me a while, I got it the second time, I do not know why, inulin is not a very easy ingredient, I…
Seguimos con la Ruta de Aprendizaje: Técnicas Esenciales de Pastelería. Ésta es la segunda semana y tocó la receta de Cremoso de Chocolate, de David Gil.
Adorné solamente con una onza de chocolate partida para que se viese la untuosidad.
Me costó un poco, lo conseguí a la segunda, no se porqué, la inulina no es un ingrediente muy fácil,…
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Somayeh Ghasemzadeh posted an update a year ago
a year ago (edited)
Level:
Stagier
#TomatoChallenge
Two local Iranian disehs:
1.Pamador Khoresh(made from tomato,egg and spices)decorated by microgreen,onion chips and balsamic caviar
2.Tomato soup with colorful garnishes
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Orsolya Csernák posted an update a year ago
Level:
Stagier
These small savory Linzer cookies were my masterpieces last weekend.
I decorated them with a variety of seeds: black and white sesame, poppy seeds, Parmesan cheese, and cayenne pepper.
They looked super cute before baking.
And even cuter after baking… but the cayenne pepper got dark. 🙁
It didn’t burn, but it lost its beautiful, vibrant red… Read more- View more comments
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Today we change a salad of burrata and bresaola for tomato.
It has wine flakes, onion sprouts,aove,burrata,bresaola base,batavia lettuce.
As you can see at home there are always vegetables to eat
Level:
Executive Chef
Hoy cambiamos una ensalada de burrata y bresaola por el tomate.
Lleva escamas de vino,@maloles Muñoz, brotes de cebolla,aove,burrata,base de bresaola,lechuga de batavia.
Solo lleva aove de Sierra Mágina pimienta blanca molida.
Como podéis comprobar en casa siempre hay vegetales para comer
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Zornitsa Georgieva posted an update a year ago
#TomatoChallenge
Here I’m going to participate and I’m going to participate with my canned green cherry tomatoes.
I come from a country, Bulgaria, where in the long and cold winters, when there was still nowhere to buy fresh fruit and vegetables, people were fed with canned food, canned food was the protagonist, now it has changed a lot and…
#TomateChallenge
Aquí voy a participar y yo con mis Tomates Cherry verde en conserva.
Vengo de un país, Bulgaria, donde en los inviernos largos y fríos ,cuando todavía no había donde comprar verdura y fruta fresca,la gente se alimentaba con conservas .Las conservas eran protagonista .Ahora ha cambiado mucho y el tiempo y el mundo alimentario,…
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Massimo Orlando posted an update a year ago
Ravioli ai Pomodorini.
Fresh Pasta filled with Spinach and Whole Ricotta, Peeled Cherry Tomatoes, Basil, Garlic, Ricotta Salata.
#Tomato Challenge
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Beatriz Piedras posted an update a year ago
#TomatoChallenge
Hello, my small contribution to the challenge, some salty chocolates of foie gras with tomato jam (blue plate) and others filled with cream cheese with fine herbs and chopped anchovies (cream-colored plate).
#TomateChallenge
Hola , mi pequeño aporte al reto , unos bombones salados de foie con mermalada ( plato azul) de tomate y otros rellenos de queso crema a la finas hierbas y anchoas picadas ( plato color crema).
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Mina Kalajdzic posted an update a year ago
Italian sourdough focaccia with Mutti pomodorini Ciliegini 🍅🍅🍅 #TomatoChallenge
@chef_beria
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🚨 Job Alert 🚨 Attention, passionate pastry chefs in Brazil 🇧🇷! 🍰✨ Master Antonio Bachour is looking for experienced pastry chef for his new project in Brazil. Do you have at least 5 years of experience and tons of passion?
👉 Click here for more info and apply – this is your chance! 💼🎯
Level:
Scoolinary Team
🚨 Job Alert 🚨 ¡Atención, reposteros apasionados de Brasil 🇧🇷! 🍰✨ El maestro Antonio Bachour busca pastelero/a con experiencia para su nuevo proyecto en Brasil. ¿Tienes al menos 5 años de experiencia y toneladas de pasión?
👉 Click aquí para más info y postularte. ¡Esta es tu oportunidad!…
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