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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
A refreshing salad.
A nice, refreshing little salad for this hot weather, with goat cheese rolls and bell pepper jam.
Level:
Executive Chef
Una ensalada refrescante.
Una ensaladita bien refrescante para estos calores, con queso de rulo de cabra y mermelada de pimientos.
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Beatriz Torija, Sònia Muñoz Pérez and 4 others1 Comment- View more comments
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Priscila Rojero Gil posted an update 2 months ago
Croissants
Croissants
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Esmeralda García posted an update 2 months ago
Chef Antonio Bachour’s technique
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micaflores271993 posted an update 2 months ago
Tiramisu ❤️
Tiramisú ❤️
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mariliseg5 posted an update 2 months ago
My Kombucha attempt successful:)
Mercedes Delgado de Miguel, Mercedes Minaya Palacios and Antonio Salvador Moreno Carretero1 Comment- View more comments
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Sarah Thompson posted an update 2 months ago
Cabbage steak with a fried egg, crispy garlic and sumac, and a spicy mayo. Served with home-made bread.
My first tme making a veggie steak. It was delicious, but I’m not sure if all the frying and basting added to it. It could just be oven roasted perhaps. And the plate needs colour, doesn’t it?
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jameskoaster-052b76 posted an update 2 months ago
Last night I tried the toffee miso sauce. One question—what kind of miso did you use in the video? I found out there are several types, so I asked my Japanese friends, and they suggested I use “hatcho.” I went to buy some at a Japanese market. While I was making the sauce, I couldn’t keep the sugar from burning, and I ended up with some…
Anoche probé la salsa toffee con miso. Una pregunta—qué tipo de miso usó en el video? Me enteré que hay varios tipos y pregunté a mis amigos japoneses y me sugieron que usara ‘hatcho’. Fui a comprármelo en un mercado japonés. Cuando preparaba la salsa, no podía evitar que el azúcar se quemara y quedé con algunos grumos. También fue…
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Johnny Jesús Mendoza posted an update 2 months ago
Level:
Stagier
Roll Week
Level:
Stagier
Semana de rollos
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lsayavedra posted an update 2 months ago
The recipe doesn’t work with those ingredients—it turned out too runny. I added almond flour, but the result still wasn’t very good because there’s too much honey. The honey is liquid, and that didn’t work.
I’ve been making muffins and pancakes for years, and this has never happened to me before. This recipe doesn’t work.
la receta no funciona con esos ingredientes quedó muy aguada le añadí harina de almendra y tampoco fue muy bueno el resultado porque es demasiada miel. La miel es líquida y eso no funcionó.
Durante años he preparado muffins y Pancakes jamás me había pasado esto. Esto receta no funciona
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barbarabach72-c9cf17 posted an update 2 months ago
What is Malibu?
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
Let’s go out for tapas.
Is there anything more Spanish than going out with friends to enjoy some great tapas? Here’s a small sample. Mussels in spicy sauce, octopus and shrimp salad, garlic chicken, and a sauté of mushrooms, asparagus, green onions, and small shrimp. Which one do you like best?
Level:
Executive Chef
Vámonos de tapas.
¿Hay algo más español que irse con los amigos a comerse unas buenas tapas? Aquí os dejo una pequeña muestra. Mejillones en salsa picante, salpicón de pulpo y gambas, pollo al ajillo y salteado de setas, espárragos, ajos tiernos y gambitas. ¿Cuál os gusta más?
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Emilia Glasbergen posted an update 2 months ago
My first scoolinary achievement 🙂 Vegan glutenfree apple tart (recipe by Victor Mazoyer) 😊 Love to become better and better ✨
X Emilia
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Albert Avila posted an update 2 months ago
Sourdough bread, my first attempt.
Pan de masa madre, primera creación.
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Lyubomira Tuykova Tuykova posted an update 2 months ago
I used what I learned from Chef Philippe Salomon’s course and made these choux au craquelin, filled with pistachio cream, and topped with a little raspberry mousseline cream. They turned out wonderful. Next time, I will make a larger quantity of the cream to make it even more luxurious.
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Godson Kenny posted an update 2 months ago
- i made an dress this smoked salmon creme cheese aneth toast made with coquille noir i added oeuf de lompe and a baby persil leaf wich gives a combination of colour wich makes it atractive anf mouth watering like i always say oreparation of food is art …..
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