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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Cassava bombs with garlic mayonnaise and crispy sweet potato
Like the potato bombs but this time with yucca. They have a meat filling, breaded in panko and accompanied by garlic mayonnaise and crispy sweet potato.
Level:
Executive Chef
Bombas de yuca con mayonesa de ajo y crujiente de boniato
Como las bombas de patata pero esta vez con yuca. Llevan un relleno de carne, rebozadas en panko y acompañadas de mayonesa de ajo y un crujiente de boniato.
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Beatriz Piedras, Mercedes Delgado de Miguel and 3 others8 Comments- View more comments
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Daniela Duran posted an update a year ago
a year ago (edited)
Another variation for the strawberry and pastry cream tartlets
Otra variante para las tartaletas de crema pastelera y frutillas
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Good evening here I leave you my avocado toast with egg and carries jalapeño and bell pepper jam, this recipe is taken from the American Brunch course of David Bies is not exactly the same because I did not have all the ingredients, besides I have modified it a little. I don’t think the photo came out very well but I’m sick, I’ve done the best I could.
Level:
Sous Chef
Buenas noches aqui os dejo mi tostada de aguacate con huevo y lleva confitura de pimiento y jalapeño, esta receta esta sacada del curso de Brunch Americano de David Bies no es exactamente igual porque no tenia todos los ingredientes, a parte la he modificado un poco. Creo que no me ha salido la foto muy bien pero estoy enferma, lo he hecho…
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Let me offer you two slices of this fantasticly tasty Linzer cake. Wowwww, it’s a pity I can’t teleport them to you. 🥧🔪
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mauriciojpremazzi posted an update a year ago
Hello I’m Mauricio Premazzi I show you my first tests
Hola soy Mauricio Premazzi le muestro mis primeras pruebas
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Vanina Fussanelli posted an update a year ago
#ÉclairsChallenge
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Beets in salt
Lorena Hidalgo in her course makes a spectacular roast.
I made mine to accompany a main dish, well it was so good that it was not an accompaniment, it was just another starter.
We have only accompanied it with olive oil, salt flakes, parsley, could have been cilantro because it would not matter, a few drops of lime and ready.
It…
Level:
Executive Chef
Remolacha a la sal
Lorena Hidalgo en su curso hace una asada espectacular .
Yo la mía la he hecho para acompañar a un principal, bueno pues estaba tan buena, que resulta que no ha sido un acompañamiento, ha sido un entrante más.
Solo la hemos acompañado de aove , sal en escamas, perejil , podía haber sido cilantro porque daría igual, unas…
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Cătălin Călin posted an update a year ago
#ÉclairChallenge
Pistachio 100%
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Mariyana Mateva posted an update a year ago
Leeks stuffed with quinoa and dried fruits and nuts
A light and flavorful dish. Tender leeks are stuffed with a soft mixture of quinoa, crunchy walnuts, almonds and raisins for a sweet touch.
Ideal to serve as a starter or main course, a simple but delicious vegetarian dish accompanied with caramelized shallots.
Puerros rellenos de quinoa y frutos secos
Un plato ligero y lleno de sabor. Los puerros, tiernos y se rellenan con una mezcla suave de quinoa, crujiente de nueces, almendras y pasas para un toque dulce .
Ideal para servir como entrante o plato principal, un plato vegetariano sencillo pero delicioso acompañados con chalotas caramelizadas.
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Mauricio Moran posted an update a year ago
Cevihe bicolor, there panca and rocoto
Cevihe bicolor, ahí panca y rocoto
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
my dearest Scoolinars! 🤩 As you may already know, I’m in charge of collecting the best photos for the Scoolinary jury to choose the 5 winners of the Scoolistars every two weeks. 🏆 And although there are still 7 days left for this fortnight, I already have the document bursting with pictures! 📸 They are making it VERY difficult for us to choose…
Level:
Scoolinary Team
¡Mis queridísimos Scoolinars! 🤩 Como ya sabrán, soy la encargada de recopilar las mejores fotos para que el jurado de Scoolinary elija a los 5 ganadores de las Scoolistars todas las quincenas. 🏆 Y aunque todavía faltan 7 días para que termine esta quincena, ¡ya tengo el documento a reventar de fotazas! 📸 ¡Nos lo están poniendo MUY… Read more
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Orsolya Csernák posted an update a year ago
a year ago (edited)
Level:
Stagier
This morning, I made this Linzer cake inspired by the French Pastry Techniques course.
It was my first time using pectin, and I was happy with the result.
In this photo, you can see the cake before baking. It looked nice after baking, but… the raspberry filling got darker, and the lattice strips shrank a bit. I guess I need more practice!
Well,…
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Stefan Bischof posted an update a year ago
Mascarpone Croissants!
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Mauricio Moran posted an update a year ago
Octopus carpaccio with aji amarillo sauce
Carpaccio de pulpo con salsa de ají amarillo
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Artichokes
At home we love artichokes, in all their versions and this recipe that I leave you today especially. I learned them some time ago in another school and since then they stayed in my kitchen.
This is the recipe:
Small artichokes
1 l. of water
1 head of garlic (for the garlic chips)
1 l. of mild olive oil
50gr. parsley
100gr.…
Level:
Executive Chef
Alcachofas
En casa nos gustan las alcachofas, en todas sus versiones. Estas, están cocidas desde agua fría y se dejan reposar en ese agua mientras se hacen unos chips de ajo, vinagreta de mostaza y sal de kikos. El plato se termina con aceite de perejil.
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