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Nilene Ector posted an update a year ago
Braided bread from the Homemade Bread course. Cinnamon sugar and sunflower seed toppings.
Maloles Muñoz, Carmela Vetere and 7 others8 Comments- View more comments
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Artichokes with poached egg, mustard vinaigrette and jerky
You can see that I am in love with artichokes and once again I bring you a special dish. They are candied artichokes, poached egg, sliced mushroom and all accompanied with a vinaigrette that combines egg yolk, mustard and jerky. Here goes the recipe 😉
Ingredients:
- 3 or 4 artichokes
- 2…
Level:
Executive Chef
Alcachofas con Huevo poché, Vinagreta de mostaza y Cecina
Ya veis que soy una enamorada de las alcachofas y de nuevo os traigo un plato especial. Son unas alcachofas confitadas, huevo poché, champiñón laminado y todo acompañado con una vinagreta que combina yema de huevo, mostaza y cecina. Ahí va la receta 😉
Ingredientes:
- 3 o 4 Alcachofas
- 2…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Given the circumstances… the cold and the unpleasant days we have in Spain, a cocido madrileño is a must. Chickpeas to soak… ON!
Level:
Executive Chef
Dadas las circunstancias… el frío y los días desapacibles que tenemos en España, se impone un cocido madrileño. Garbanzos a remojo… ON!
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Jorge Sainz posted an update a year ago
Hoy me entregaron el jardín vertical!
En lo sucesivo, solo frescura!!!
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Daniela Duran posted an update a year ago
Breakfast or snack: scones, muffins, choco cake, yoyo, croissants and croissants
Desayuno o merienda: scones , muffins, torta choco, yoyo,medialunitas y croissant
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Kristina Schaeflein posted an update a year ago
Oreo Cheesecake from the Baked Cheesecake Course
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mauriciojpremazzi posted an update a year ago
a year ago (edited)
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Santiago Carrasco Aguado posted an update a year ago
My first week with the learning route and we started with a dark vegetable Demi glace, by Ignacio Barrios. The recipe is not necessary to upload it, you already have it in his course of Basic Broths and bottoms.
Taking advantage of the fact that I made quite a lot I kept a little bottle of vegetable stock as well. Curiously I had all…
Mi primera semana con la ruta de aprendizaje y empezamos con un Demi glace oscuro de vegetales, de Ignacio Barrios. La receta no es necesario que la suba, ya la tenéis en su curso de Caldos y fondos Básicos.
Aprovechando que hice bastante me guardé una botellita de caldo de vegetales también. Curiosamente tenía todos los ingredientes en…
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Nani Ahmed posted an update a year ago
Chicken kiev ..^_^
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🚚🔥 Foodtruckers, it’s your time! 🔥🚚
If your kitchen has wheels and your creativity has no brakes, it’s time to shine! 🌮🍔🌭 Cooking The Street is back to revolutionize street food with the most innovative recipes. 🎉
📅 You have until March 31, 2025 to submit your best creation and compete for “Teams” and “Premium” subscriptions to Scoolinary.…
Level:
Scoolinary Team
🚚🔥 ¡Foodtruckers, es su momento! 🔥🚚
Si tu cocina tiene ruedas y tu creatividad no tiene freno, ¡es hora de brillar! 🌮🍔🌭 Cooking The Street vuelve para revolucionar el street food con las recetas más innovadoras. 🎉
📅 Tienes hasta el 31 de marzo de 2025 para enviar tu mejor creación y competir por suscripciones “Teams” y “Premium” a Scoolinary. 🚀
📢…
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Whisper of the Sea
Imagine a dish that transports you to the immensity of the ocean with every bite. “Whisper of the Sea” is a sturgeon ceviche where freshness and sophistication meet in perfect harmony. Tiger’s milk, flavored with citrus and a touch of coconut, delicately envelops the sturgeon, while caviar and salmon spheres add luxury…
Susurro del Mar
Imagina un plato que te transporta a la inmensidad del océano con cada bocado. “Susurro del Mar” es un ceviche de esturión donde la frescura y sofisticación se encuentran en perfecta armonía. La leche de tigre, aromatizada con cítricos y un toque de coco, envuelve delicadamente el esturión, mientras el caviar y las esferas de…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🚨✨ The #EclairChallenge is ON FIRE! 🔥✨ Chef Fran Segura was already warned that choosing a winner will be MISSION IMPOSSIBLE with so many choux pastry masterpieces 😍. Check out these eclairistic gems already shared by fellow Scoolinars 😱🎉.
what about you, what are you waiting to show off? 💪💫 How’s that choux pastry coming along, any hiccups…
Level:
Scoolinary Team
🚨✨ ¡El #EclairChallenge está ON FIRE! 🔥✨ Al chef Fran Segura ya le avisaron que elegir un ganador será MISION IMPOSIBLE con tantas obras maestras de pasta choux 😍. Miren estas joyas eclairísticas que ya han compartido sus compañeros Scoolinars 😱🎉.
¿Y tú? ¿Qué estás esperando para lucirte? 💪💫 ¿Cómo va esa pasta choux? ¿Algún…
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Betty T posted an update a year ago
a year ago (edited)
another flavor, another post 🙂 #ÉclairChallenge
these garden themed Choux pastry are filled with lemon cream and white glaze, and cassis cremeux and purple glaze.
very simple and delicate deco of home grown edible flowers, silver leaf ans white chocolate 🌻🌼I hope you like it 🤩
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Maloles Muñoz to Jorge Sainz a year ago
a year ago (edited)
Level:
Executive Chef
In search of the hidden chanterelles
In deference to our partner @jorge_sainzmxyahoo-com who has been interested in knowing how were the chanterelles and for those who want to read this little story. A small video of when we go to look for them in season. In comments I leave you another section because here it does not allow to upload more,…
Level:
Executive Chef
En busca del níscalo escondido
En deferencia a nuestro compañero @jorge_sainzmxyahoo-com que se ha interesado en saber cómo eran los Níscalos y para quien quiera leer esta pequeña historia. Un pequeño video de cuando vamos a buscarlos en temporada. En comentarios os dejo otro tramo porque aquí no deja subir mas, y algunas fotos de lo que…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
In his classic Italian pasta recipe course, Sabino Sanseverino prepares carbonara with mezze maniche, which are like short, fat macaroni. I always prepare it with spaghetti or tagliatelle. The carbonara should be the real thing: guanciale, pecorino romano, lots of black pepper and egg yolks. The secret: a little of the pasta cooking water. I…
Level:
Executive Chef
En su curso de recetas clásicas de pasta italiana, Sabino Sanseverino prepara la carbonara con mezze maniche, que son como unos macarrones cortitos y gordos. Yo siempre la preparo con espaguetis o tallarines. Eso sí, la carbonara, que sea de verdad: guanciale, pecorino romano, mucha pimienta negra y yemas de huevo. El secreto: un poco del agua…
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