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Voodoopickle posted an update a year ago
a year ago (edited)
The most basic addition to the tomato challenge… jarred tomato. We can’t forget the beauty in the most basic of food prep.
#tomatochallenge
Sol Damiani, Ksenia Vadaturskaia and 7 others6 Comments- View more comments
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Orsolya Csernák to Sol Damiani a year ago
a year ago (edited)
Level:
Stagier
Okay, I think this is my final contribution to the #tomatochallenge.
Black plate—because you like it, @soldamiani🙂👨🍳Yesterday, I shared my ratatouille, and it was a huge portion! So today, I decided to repurpose it with spaghetti. 🤩
This rich pasta sauce is made from yesterday’s leftover ratatouille—it turned out super delicious with… Read more
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gabriellandaeta2 posted an update a year ago
a year ago (edited)
Sunday of #tomatochalenge and could not miss a Ragu of poultry, a mixture between the recipe of the Ragu of the teacher of the Italian cooking course with tomato and the recipe of Ragu of poultry of the fresh egg pasta course, about these fettuccini topped with pecorino cheese. Making them was quite an experience. Thank you Scooulinary…
Domingo de #tomatochalenge y no podía faltar un Ragu de ave, una Mixtura entre la receta del Ragu de la maestra del curso cocina italiana con tomate y la receta de Ragu de ave del curso pasta fresca al huevo, Sobre estos fetuccinis coronados con queso pecorino. Hacerlos fue toda una experiencia. Gracias Scooulinary por aportar tantas ideas nuevas.
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Pickled eggplants.
From Jorge Lanuza’s escabeches course
They have not turned out as I expected, they lack grace.
For my taste a minute more of cooking, also a little more vinegar.
For the rest, as I had lined artichokes preserved with oil, I have added them and to give more flavor to the dish I have put a touch of cabrales.
I think that my…
Level:
Executive Chef
Berenjenas en escabeche.
Del curso escabeches de Jorge Lanuza
No me han quedado como esperaba, les falta gracia.
Para mi gusto un minuto más de cocción, también un pelin más de vinagre.
Por lo demas, como tenía alcachofas alineadas conservadas con aceite, se las he añadido y para dar más sabor al plato le he puesto un toque que de cabrales.
Creo que…
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Arely Castañeda posted an update a year ago
Italian Focaccia 🇨🇮
Focaccia Italiano 🇨🇮
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Bernd Hamrodi posted an update a year ago
#TomatoChallenge
Actually this cant compete with most of the dishes I have Seen By now from other participants who are applied incredible techniques!
My one is simple just Shopping the beautiful Colours & simplicity of tomatoes with which you can create incredible Tasty dishes 🫶🏻☀️☀️
just a mix of caprese & Pasta…
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KEVIN DANIEL DELEG ARIAS posted an update a year ago
Chocotejas course, recipe application, personal touch and creativity, a great course, a great community hug
Curso de chocotejas, aplicación de recetas, toque personal y creatividad, un grandioso curso, un abrazo comunidad
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Tomato powder
At home, nothing is thrown away. Taking advantage of the fact that the canned tomatoes have to be peeled, I made tomato powder. I put them in the oven for about 40 minutes at 90º C or, depending on your oven, a little more. They are crushed until the powder is obtained.
I leave you a video so you can see how the skins turned…
Level:
Executive Chef
Polvo de tomate
En casa no se tira nada. Aprovechando que los tomates en conserva hay que pelarlos, hice polvo de tomate. Metí las piles al horno unos 40 minutos a 90º C ó según tu horno algo más. Se trituran hasta conseguir el polvo.
Os dejo un video en comentarios para que veáis cómo quedaron las pieles. En cuanto pueda, haré uno con todo el…
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Carmen Velasco posted an update a year ago
Here is my failed cotton cheesecake project from the Baked Cheesecake course.
As you can see, it came out as buttermilk and did not integrate at all. This is not the first time this has happened to me when making cheesecakes and I don’t understand why it is . It frustrates the hell out of me. Shame about ingredients, electricity and time 🫤😞.
He aquí mi proyecto fallido de cotton cheesecake del curso Tartas de queso al horno.
Como veis, salió como suero y no se integró nada. No es la primera vez que me pasa esto al hacer tartas de queso y no entiendo por qué es . Me frustra muchísimo. Una pena de ingredientes, electricidad y tiempo 🫤😞
¿Qué puede haber pasado si seguí todos los…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
wow! The whole kitchen is already flooded with red for this #tomatochallenge!!!
Level:
Executive Chef
¡Hala! ya está toda la cocina inundada de rojo para este #tomatechallenge ¡¡Todo al rojo!!
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Michelle Tarby posted an update a year ago
I have a friend who has a family farm and every summer I make sure to buy a huge basket of San Marzano tomatoes. It’s a day long process to get them diced and the sauce simmered to perfection but it’s SO WORTH IT! Plus the fresh basil comes from my garden. #TomatoChallenge
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Mikel Viz Felipe posted an update a year ago
a year ago (edited)
#TomatoChallenge
I love appetizers, skewers and tapas.
Here is an appetizer of tomato tartar, the tomato I used is “Cor de bou” topped with sprouts and a pickle.
You have to try it,much healthier than beef and just as delicious. 😋😋😋
#TomateChallenge
Me encantan los aperitivos, pinchos y tapas.
Aquí os dejos un aperitivo de tartar de tomate, el tomate que he usado es “Cor de bou” rematado con brotes y un encurtido.
Tenéis que probarlo,mucho más saludable que el de ternera e igual de delicioso. 😋😋😋
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Two different ways to serve the marriages.
One on a bagel of bread with ensaladilla and on it the anchovy in vinegar and the salted anchovy with oil.
On a slice of bread the same.
A weekend appetizer
Level:
Executive Chef
Dos maneras distintas de servir los matrimonios.
Una sobre una rosquilla de pan con ensaladilla y sobre ella el boquerón en vinagre y la anchoa en salazón con aceite.
Sobre rebanada de pan lo mismo.
Un aperitivo de fin de semana
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Orsolya Csernák posted an update a year ago
Level:
Stagier
#TomatoChallenge
Yesterday, I made ratatouille! 🍅🥰 I sliced tomatoes, zucchini, and eggplants, then prepared a red pepper and tomato sauce. I carefully arranged the vegetable slices in a tray, and after 30 minutes, my 100% veggie dinner was ready. 😊
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gabriellandaeta2 posted an update a year ago
From Italian cooking course with tomatoes these tomatoes confit for the preparations, putting the knowledge into practice for this #tomatochaleng
De curso cocina italiana con tomates estos tomates confitados para las preparaciones, poniendo los conocimientos en practica para este #tomatochaleng
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