-
Rachel DOUX posted an update a year ago
a year ago (edited)
Savoring the simplicity of summer in every bite! 🌞🍅 This is my take on a tomato-mozzarella salad, featuring the creamy indulgence of burrata mozzarella paired with the vibrant sweetness of in-season, perfectly ripe yellow and cherry tomatoes. To balance the acidity of the tomatoes, I added a fresh pesto made with olive oil, parmesan, pine… Read more
Bernd Hamrodi, Mikel Viz Felipe and 13 others8 Comments- View more comments
-
Chocolate Alfajores
A morsel of elegance and depth
These alfajores elevate tradition to a sublime level. Without the classic chocolate coating, each piece reveals its velvety texture and intense cocoa aroma. The softness of the dough, delicately balanced in sweetness, meets a heart of dark chocolate ganache, unctuous and deep, which melts on…
Alfajores de Chocolate
Un bocado de elegancia y profundidad
Estos alfajores elevan la tradición a un nivel sublime. Sin la clásica cobertura de chocolate, cada pieza revela su textura aterciopelada y el intenso aroma del cacao. La suavidad de la masa, delicadamente equilibrada en dulzura, se encuentra con un corazón de ganache de chocolate negro,…
Translated from Spanish- View more comments
-
Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Tomato Passata
I didn’t know anything about passata until I saw the course. It is one of the main ingredients of the tomato cream scented with orange and ginger that I made yesterday. I had not found it in my town and I did not have time to make it with natural tomato but I had at home some cans of crushed tomato of very good quality that I…
Level:
Executive Chef
Passata de tomate
Hasta que no he visto el curso no sabia nada de la passata. Es uno de los ingredientes principales de la Crema de tomate perfumada con naranja y jengibre que hice ayer. No la había encontrado en mi localidad y no tenia tiempo para hacerla con tomate natural pero tenia en casa unas latas de tomate triturado de muy buena…
Translated from Spanish- View more comments
-
Santiago Carrasco Aguado posted an update a year ago
We continue with the Learning Route: New Cooking Techniques. This is the second week and it was “The vacuum cooking technique” with the recipe Tronco de lubina, by Tony Botella.
I made a small side dish of baked cauliflower.
Seguimos con la Ruta de Aprendizaje: Nuevas Técnicas de Cocina. Ésta es la segunda semana y tocó “La técnica de la cocina al vacío” con la receta Tronco de lubina, de Tony Botella.
Hice una pequeña guarnición de coliflor al horno.
Translated from Spanish- View more comments
-
SIMON PETER Mpozza posted an update a year ago
Hi chefs i have tried my hands on a classic Spanish omelette, but with a little twist—added some spring onions for extra flavour! 🌿🍳 Well-cooked and absolutely delicious. Training and home practice are paying off! What do you think? Would you try this version? 😋 #SpanishOmelette #HomeChef #CulinaryTraining #FoodLover #Mp Simon Chef
- View more comments
-
Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Tomato Cream scented with Orange and Ginger
#TomatoChallenge
From the Italian Cooking with Tomatoes course. It was love at first sight, the name already says a lot about this recipe and besides I had that same dish yet to be released. The stars were aligned in my favor 🥰.
When I make for the first time any recipe that comes from a professional…
Level:
Executive Chef
Crema de Tomate perfumada con Naranja y Jengibre
#TomateChallenge
Del curso Cocina Italiana con Tomates. Fue amor a primera vista, el nombre ya dice mucho de esta receta y además tenía ese mismo plato aún por estrenar. Los astros se alineaban a mi favor 🥰
Cuando hago por primera vez alguna receta que viene de un profesional me gusta hacerla tal…
Translated from Spanish- View more comments
-
Robert Cintron posted an update a year ago
#tomatoechallenge
Tomatoe caprese
- View more comments
-
Santiago Carrasco Aguado posted an update a year ago
Tomatoes are one of my favorite ingredients. This year we rented a garden and of course in the summer we planted tomatoes, but when it was time to remove the plants we found small tomatoes that were not going to ripen. So we picked them and thought about what to do with them.
* First we made a green tomato “kimchi“, in which we substituted…
El tomate es uno de mis ingredientes favoritos. Este año nos alquilamos un huerto y por su puesto en verano sembramos tomates, pero cuando llegó la hora de quitar las matas nos encontramos con tomates, pequeños, que no iban a llegar a madurar. Así que los recogimos y pensamos que hacer con ellos.
* Primero hicimos un “kimchi” de tomate verde,…
Translated from Spanish- View more comments
-
Lana Mihajlović posted an update a year ago
Level:
Sous Chef
#Tomatochallenge 🍅
Pasta Arrabbiata…I wanted to capture the essence of Italian comfort food with a fiery twist. The aroma of garlic sizzling in golden olive oil filled the kitchen, followed by the sharp, invigorating scent of fresh red chili peppers. As the tomatoes simmered, they softened into a rich, velvety sauce, their natural…
- View more comments
-
Beatriz Torija posted an update a year ago
Level:
Executive Chef
I love citrus trees, but here, where I live they don’t survive… we have frosts of 10 and 12 below zero at night. I am making some attempts in pots, so that the tree can be sheltered under cover… in the meantime, nothing like having friends from nicer areas. These lemons have arrived from Extremadura. Moroccan preserved lemons coming soon 🍋😍.
Level:
Executive Chef
Adoro los cítricos, pero aquí, donde vivo no sobreviven… tenemos heladas de 10 y 12 bajo cero por las noches. Estoy haciendo algún intento en maceta, de tal forma que el arbolito se pueda resguardar a cubierto… mientras tanto, nada como tener amigos de zonas más amables. Estos limones han llegado de Extremadura. En breve, limones…
Translated from Spanish- View more comments
-
Massimo Orlando posted an update a year ago
a year ago (edited)
Tagliatelle alla Bolognese.
Handmade Tagliatelle with Classic Bolognese Sauce, 24 Months Aged Parmigiano Reggiano.
#Tomato Challenge
- View more comments
-
Daniela Duran posted an update a year ago
Strawberry cake with chantilly cream, a classic
Torta de frutillas con crema.chantilly un clasico
Translated from Spanish- View more comments
-
Rachel DOUX posted an update a year ago
Tomate tartare – Tomato tartare by @racdouxcuisine #TomateChallenge
- View more comments
-
Jorge Sainz posted an update a year ago
a year ago (edited)
Egg stuffed tomato topped with gruyere cheese. Tomato sauce, onion, garlic and basil.
Toasted bread to accompany.
¡Buen Provecho!
#TomatoChallenge
Jitomate relleno de huevo cubierto con queso gruyere. Salsa de tomate, cebolla, ajo y albahaca.
Pan tostado para acompañar.
¡Buen Provecho!
#TomateChallenge
Translated from Spanish- View more comments
-
Jorge Sainz posted an update a year ago
a year ago (edited)
Yesterday one of my colleagues published a pasta with puttanesca sauce… this is my version. Of course, before going into detail, here it goes:
Originally prepared in the south of Italy, in Naples, this sauce is characterized by having products that are available in that region, such as capers, olives and anchovies. The legidos and…
Ayer alguno de mis colegas publicó una pasta con salsa puttanesca… esta es mi versión. Claro que antes de entrar en detalle acá les va:
Preparada inicialmente al sur de Italia, en Napoles, esta salsa se caracteriza por tener productos que se consiguen en esa región, como las alcaparras, aceitunas y anchoas. Dicen los légidos y escrébidos…
Translated from Spanish- View more comments
- Load More
