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Hala Kaddoura posted an update a year ago
Happy new Year everyone
May 2025 bring you only peace happiness and more Recipes from Scoolinary 😌🫰🏻💝
My Vanilla cake filled with strawberries 🍓 and full of Blueberries and Raspberries .
Beatriz Piedras, Katrina Verkamp and 5 others8 Comments- View more comments
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Alejandro Gutiérrez Gago posted an update a year ago
Thanks in part to this course, I decided to put sushi on the menu and hire a sushi man for the restaurant.
Uramaki of calamari a la Romana
You can see more at @thechefalejandro_
Gracias en parte a este curso, me lancé a poner sushi en la carta y contratar un sushiman para el restaurante.
Uramaki de calamares a la romana
Podeis ver más en @thechefalejandro_
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Mariyana Mateva posted an update a year ago
I have been baking bread at home for a few years now and it has become a tradition. Taking the Sourdough Baking Techniques course has taken me out of the routine and has added more flavor to our table. This is the Tradició bread baked with steam in a clay pot and we love it.
Llevo unos años preparando pan en casa y ya es una tradición. Hacer el curso de Técnicas de panadería con masa madre me ha sacado de la rutina y ha añadido más sabor a nuestra mesa. Este es el pan Tradició horneado con vapor en olla de barro y nos encanta.
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Lu Ancillo posted an update a year ago
Brownie bites for New Year’s sweet table ✨❤️ 2️⃣0️⃣2️⃣5️⃣
Bocaditos de brownie para la mesa dulce de Año Nuevo ✨❤️ 2️⃣0️⃣2️⃣5️⃣
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Duck confit with foie gras and mango foam
This dish is the result of the inspiration found in courses such as Duck Foie Gras: Applied Gastronomic Techniques by Romain Fornell or French Cooking Techniques by Bruno Stril that I have in process.
I have prepared the foie foam with a siphon. I have accompanied it with raisins and mango that I…
Level:
Executive Chef
Confit de pato con espuma de foie y mango
Este plato es el resultado de la inspiración encontrada en cursos como Foie Gras de Pato: Técnicas Gastronómicas Aplicadas de Romain Fornell ó Técnicas de la cocina francesa de Bruno Stril que tengo en proceso.
La espuma de foie la he preparado con sifón. He acompañado con uvas pasas y mango que he…
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Angel Gonzalez posted an update a year ago
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Tartar of smoked salmon, mango and pomegranate, fresh basil and sweet onion accompanied with a very light mango sauce and a spoonful of yogurt, aove
Level:
Executive Chef
Tartar de salmón ahumado, mango y granada, albahaca fresca y cebolleta dulce lo acompañe con una salsa muy ligera de mango y una cucharada de yogur, aove
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Mohamed Ahmed posted an update a year ago
Chocolate coating
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Whiskey cream
I’ll tell you one thing. Starting the year with a shot of this homemade liqueur doesn’t have to be bad…I don’t plan to confess 😉🤣
- Ingredients for 500ml
- 370gr of condensed milk (a small can)
- 80gr of whiskey
- 80gr of freshly brewed coffee
- 1 teaspoon vanilla essence
- In Thermomix 20 seconds speed 5 or mixer until everything is…
Level:
Executive Chef
Crema de whisky
Os voy a decir una cosa. Empezar el año con un chupito de este licor casero no tiene que ser malo ..yo no pienso confesarme 😉🤣
- Ingredientes para 500ml
- 370gr de leche condensada (una lata pequeña)
- 80gr del whisky
- 80gr de café recién hecho
- 1 cucharadita de esencia de vainilla
- En Thermomix 20 segundos velocidad 5 ó batidora hasta…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Happy New Year to all this has been part of my New Year’s table since we have been camping and this is what I have been able to cook with the things I had
Level:
Sous Chef
Feliz Año Nuevo a todos esta ha sido parte de mi mesa de año nuevo puesto que hemos estado de camping y esto ha sido lo que he podido cocinar con las cosas que tenia
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Michelle Tarby posted an update a year ago
Happy New Year. Cheers to a wonderful year of cooking. I’m happy to have been able to share it with you all!
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
This is from Paco Roncero, although it is a little bit tuned.
It is from Alta Cocina Fusion at your fingertips.
I made the sauce following his steps and the truth is that it was very tasty.
The beef tenderloin with its assorted setitas and its accompanying glazed French onions were a triumph.
It was my main course for New Year’s Eve
Level:
Executive Chef
Esto es de Paco Roncero aunque algo tuneado.
Es de Alta Cocina fusión a tu alcance.
Hice la salsa siguiendo sus pasos y la verdad es que gusto mucho.
El solomillo de ternera con sus variadas setitas y su cebollitas francesas glaseadas de acompañamiento triunfaron.
Fue mi plato fuerte de noche vieja
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
The grapes are prepared and ready to go to the table. I wish you all that the new year arrives full of Health. Here’s to a 2025 full of joy and hope 🍾🥂✨💫
Level:
Executive Chef
Las uvas preparadas y listas para salir a la mesa. Os deseo a todos que el nuevo año llegue cargado de Salud. Por un 2025 lleno de alegria y esperanza 🍾🥂✨💫
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Roberto Lopez posted an update a year ago
WALNUT AND CHOCOLATE SPONGE CAKE
BIZOCHO DE NUECES Y CHOCOLATE
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Ryan Finney posted an update a year ago
Hi everyone. Just wanted to say Happy holidays and New Year! I been so busy the last couple months and have missed being able to cook and share with you all but it’s been for good reason. I’ll be traveling for a couple months but checking in to see all the fun creations. Have a great new year, keep on cooking and inspiring each other.
Cheers!
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