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Andrei Cumpanasoiu posted an update a year ago
Poultry(duck and chicken) shoyu ramen.
Clara Frese López, Bernd Hamrodi and 6 others5 Comments- View more comments
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Mariyana Mateva posted an update a year ago
Healthy Yogurt and Pistachio Truffles with White Chocolate
A delicious and healthy alternative, a sulphur-free dessert, snack or coffee companion! These yogurt and pistachio truffles with white chocolate are the perfect balance of creaminess, freshness and a touch of crunch.
Trufas Saludables de Yogur y Pistacho con Chocolate Blanco
Una deliciosa y saludable alternativa, un postre sin sulpa, un snacks o acompañante del café! Estas trufas de yogur y pistacho con chocolate blanco son el equilibrio perfecto entre cremosidad, frescura y un toque crujiente.
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Carlos Rodríguez Almazán posted an update a year ago
a year ago (edited)
Galician style octopus with crunchy paprika coral.
Pulpo a la gallega con coral crujiente de pimentón.
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Aura Dinu posted an update a year ago
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Daniela Duran posted an update a year ago
Brownie stuffed with walnuts and dulce de leche
Brownie relleno de nueces con dulce de leche
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Burrata, cherry, avocado and flower salad
I think a salad is a must on the table and I don’t know about you, but I really like burrata. I accompanied it with cherry tomatoes, avocado, Modena vinegar, lemon zest, baby pansy petals, black salt, fresh dill and all washed down with early EVOO from my land that this year has been fabulous.
I took…
Level:
Executive Chef
Ensalada de burrata, cherrys, aguacate y flores
Creo que una ensalada no puede faltar en la mesa y no se a vosotros pero a mí la burrata me gusta mucho. La acompañé con tomates cherrys, aguacate, vinagre de módena, ralladura de limón, pétalos de pensamiento baby, sal negra, eneldo fresco y todo ello regado con AOVE temprano de mi tierra que…
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koszki posted an update a year ago
a year ago (edited)
I’ve done a lot of broths and stocks, but truly Ignacio’s course on basic stocks (no salt!) is so informative, also he’s approach and knowledge put in simple words.
Rediscovering stocks!
Keep it skimming !
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🙏Please tell me you are already preparing those Poke Bowls to submit and win the first Challenge of the year 🤗 250 scoolipoints and a badge 🏅 are up for grabs!
All the recipes for you to choose the ones that tempt you the most here:
👉English
👉SpanishLevel:
Scoolinary Team
🙏Por favor díganme que ya están preparando esos Poke Bowls para presentar y ganar el primer Challenge del año 🤗 ¡250 scoolipoints y una badge 🏅están en juego!
Todas las recetas para que elijan las que más les tienten aquí:
👉Inglés
👉EspañolTranslated from Spanish- View more comments
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
A refreshing appetizer
Cockles with orange in spoon with a few drops of vermouth and mini toast of pickled partridge.
I must say that I love to make escabeche, I use them in salads, toasts, sandwiches, tempered, etc. They give a lot of play as you can see
Level:
Executive Chef
Un aperitivo refrescante
Berberechos con naranja en cucharita con unas gotas de vermú y mini tosta de perdiz en escabeche.
Debo decir que me encanta hacer escabeche, los empleo en ensaladas, en tostas , sándwiches, en templado etc. dan mucho juego como se puede comprobar
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
I leave you a photo of the chocolates I made a few days ago.
They are Dark Chocolate and filled with:
Caramel and Mandarin
Orange Blossom Honey
Dark Chocolate Creamy 72%
Loquat and rum
Level:
Sous Chef
Os dejo foto de los bombones que hice hace unos días.
Son de Chocolate Negro y rellenos de:
Caramelo y Mandarina
Miel de Azahar
Cremoso de Chocolate Negro 72%
Níspero y ron
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Akvile Augustauskiene posted an update a year ago
Hi . Happy New year.. I would like to share with you some of my last job of baking.
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Sergei Sablin posted an update a year ago
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Level:
Scoolinary Team
do you want to see the #Scoolistars winning photos from the last fortnight of December? 📸They are now circulating on our Instagram stories on our English profile and tomorrow they will be circulating on our Spanish profile! To see them, click here. After 24h they will be hosted on featured stories⭐¡Congratulations @Edgar_81 @loles-mhotmail-com…
Level:
Scoolinary Team
¿Quieren ver las fotos ganadoras de #Scoolistars de la última quincena de Diciembre? 📸¡Ahorita están circulando en nuestras historias de Instagram de nuestro perfil en Inglés y mañana lo harán en el de español! Para verlas, haz clic aquí. Luego de 24h quedarán alojadas en las historias destacadas⭐¡Felicitaciones @Edgar_81 @loles-mhotmail-com
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Crispy rice with mango, avocado and shrimp
We had this appetizer on Sunday. After Christmas there are leftovers in the fridge that need to be used up. I had an avocado saying eat me now, half a beautiful mango, some crazy shrimp that was spared from being devoured the day before and some rice wafers that I wanted to make on New Year’s Eve…
Level:
Executive Chef
Crujiente de arroz con mango, aguacate y gambas
Este aperitivo lo comimos el domingo. Después de Navidad quedan restos en la nevera que hay que gastar. Tenia un aguacate diciendo cómeme ya, medio mango hermoso, alguna gamba loca que se libró de ser devorada el día anterior y unas obleas de arroz que quise hacer en nochevieja y por mis vértigos se…
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Betty T posted an update a year ago
Thank you Chef Bachour! The Croissant courses are great, they gave me the motivation to try and elivate my skills (and I am still not there yet)further.
Here are my Croissants batch (I didn’t bakr them all yet): bi-color Croissant, Pain Suisse, NY Rolls and Pain a chocolat .💪
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