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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Candle cake
Genoese sponge cake filled with lemon curd, Swiss meringue buttercream and white chocolate.
I made them some time ago for Christmas Eve dinner. I still remember the astonished face of my mother (91 years old) when she saw that they were not real candles.
Today I want to share them with you in case you don’t have a yule log yet…
Level:
Executive Chef
Tronco Navidad Velas
Bizcocho genovés relleno de lemon curd, buttercream de merengue suizo y chocolate blanco.
Las hice hace tiempo para la cena de Nochebuena. Aún recuerdo la cara de asombro de mi madre ( 90 años ) al ver que no eran velas de verdad.
Hoy quiero compartirlas con vosotros por si aún no tenéis tronco de Navidad y queréis una…
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Sol Damiani, Vedran Arandelovic and 3 others6 Comments- View more comments
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Mariyana Mateva posted an update a year ago
#ChristmasMenu
Our Christmas feast: Hake in Salmorejo with Potatoes au Gratin and Dill Oil.
With this Christmas menu without feonteras I want to thank @maloles.munoz e and Scoolinary for the opportunity to continue learning the culinary art and grow as a person.
#ChristmasMenu
Nuestro festín Navideño: Merluza en Salmorejo con Patatas Gratinadas y Aceite de Eneldo.
Con este menú de Navidad sin feonteras quiero agradecer a @maloles.munoz e y Scoolinary la oportunidad de seguir aprendienso el arte culinario y crecer como persona.
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Orsolya Csernák posted an update a year ago
Level:
Stagier
First of all, let me tell you how much I enjoy reading your comments in Spanish. 👌😍
You inspire me to refresh my Español, and one day, I might even write about my dishes in Spanish.
Yesterday, I shared a cheesy choux with smoked salmon.
Today, I’m back with a Sicilian choux pastry: Lulù. It’s baked in a babà mold and filled with whipped cream…
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Brent Bilsky posted an update a year ago
Bison strip loin topped with a mushroom duxelles ravioli uovo and caramelized onions with a roasted root vegetable medley.
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Brent Bilsky posted an update a year ago
Bison in a Bush: bison meatballs, nested in between roasted broccolini and cauliflower, garnished with carrot leaves.
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Brent Bilsky posted an update a year ago
Three Sisters salad (corn, black beans & roasted squash ribbons), served in handmade bowls.
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Luisa María Diaz posted an update a year ago
Tiramisu nougat. In two versions: individual and to share.
Just the smell it gives off… It already gets you 🌲🌲🌲⛄⛄⛄
Turrón de tiramisú. En dos versiones: individual y para compartir.
Sólo el olor que despide… Ya te atrapa 🌲🌲🌲⛄⛄
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Brent Bilsky posted an update a year ago
Raw beet fold stuffed with a spicy labneh with crushed cashews folded in and a dill garnish. Served mounted on a lime and plated on a take home Christmas ornament.
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Brent Bilsky posted an update a year ago
Fried Métis bannock, Wojape sauce, labneh quenelle, blueberries & golden berries.
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Renata Candido da Silva posted an update a year ago
a year ago (edited)
Happy Christmas
Panettone de pistacho y frambuesa.
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Vanesa Ramirez posted an update a year ago
Today it was time for the Madeleines, also delicious. However, I had to adapt the quantities of the recipe from Joana Artieda’s course. Are you sure they are good?
Hoy tocaban las Madeleines, también deliciosas. He tenido sin embargo que adaptar las cantidades de la receta del curso de Joana Artieda. Seguro que están bien?
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olgazlit posted an update a year ago
American classic chocolate chip cookies (American cookies course)
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olgazlit posted an update a year ago
Brownie croissant (recipe Antonio Bachur)
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Orsolya Csernák posted an update a year ago
Level:
Stagier
#ChristmasMenu
I’ve spent several days reflecting on this challenge. I admired the incredible dishes and definitely wanted to participate, but I faced serious challenges finding the ingredients. Some recipes were fantastic, but I would have had to modify them too much.
In the end, I decided to make the smoked salmon lingots with fresh queso… but…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Sea bass with apple and cava sauce flavored with vanilla oil.
The sea bass, with a little salt and marked in the pan with a few drops of extra virgin olive oil. I made the sauce with blended apple juice, agar-agar, oil, a pinch of salt and cava. On top of the sea bass some chili strands and a few drops of vanilla oil obtained by macerating…
Level:
Executive Chef
Lubina con salsa de manzana y cava aromatizada con aceite de vainilla y filamentos de chile.
Una deliciosa lubina que se acompaña con salsa de manzana y cava. El aromático aceite de vainilla y el toque de los filamentos de chile que tanto me gustan hace de este plato una explosión de sabores y contrastes perfecta para estos dias de fiesta.
La…
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