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Mariyana Mateva posted an update a year ago
This is my interpretation of the recipe from Christmas Menu without borders: Smoked salmon ingot with fresh cheese.
To give it a special touch, I marinated the salmon in beet juice, achieving a vibrant reddish tone. In addition, along with the original yogurt and raspberry sauces, I incorporated a dill oil, creating a tribute to the colors of…
Esta es mi interpretación de la receta de Menú de Navidad sin fronteras: Lingote de salmón ahumado con queso fresco.
Para darle un toque especial, he marinado el salmón en jugo de remolacha, logrando un vibrante tono rojizo. Además, junto a las salsas originales de yogur y frambuesa, incorporé un aceite de eneldo, creando un homenaje a los…
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Zornitsa Georgieva, pfahmy4 and 2 others5 Comments- View more comments
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Daniela Duran posted an update a year ago
Brownie covered with chocolate ganache filled with walnuts and caramel decoration
Brownie cubierto con ganache de chocolate relleno de nueces decoracion de caramelo
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Diana Vinces posted an update a year ago
a year ago (edited)
Level:
Stagier
between cold, work and family I thought I would not make it to the #cristmasmenu challenge.
However yesterday my sister arrived from Peru and I was encouraged to prepare the Caribbean ceviche with coconut milk and give a little party touch to today’s meal.
We really enjoyed the ceviche and the company 😊.
A hug and happy holidays to all. 🤗
Level:
Stagier
Entre resfriado, trabajo y familia Pense que no llegaria al reto #cristmasmenu.
Sin embargo ayer llegó mi hermana de Perú y me anime a preparar el ceviche caribeño con leche de coco y dar un pequeño toque fiestero a la comida de hoy.
Hemos disfrutado mucho del ceviche y la compañía.😊
Un abrazoay felices fiestas a todos. 🤗
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gabriellandaeta2 posted an update a year ago
a year ago (edited)
Tasty biscotti of the course TARTAS DE MERIENDA were super good, I recommend them, made by
Ricos biscotti del curso TARTAS DE MERIENDA quedaron super bien se los recomiendo elaboradas por @gabrielblanco5834
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Gonzalo Humeler posted an update a year ago
Lemon macarons with blueberry panacotta and dark chocolate soil.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Salmon and avocado tartar.
Level:
Executive Chef
Tartar de salmón y aguacate.
Pongo el salmón en un bol con la cebolla, aceite de oliva virgen extra, sal, eneldo, mostaza y un poco de vinagre de módena y dejo reposar mientras preparo el aguacate con cebolla, zumo de limón, sal y vinagre de módena.
Una vez emplatado riego con aove y módena. Termino con filamentos de chile.
Suelo poner abajo el…
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Estefania Lozano Ragel posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Here I leave also a goat cheese roll with nuts and honey. Best regards
Level:
Sous Chef
Aqui os dejo tambien un rulo de queso de cabra con frutos secos y miel. Un saludo
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Good evening here I leave my dinner, cheek in red wine sauce with sweet potato puree. I hope you like my presentation with what I had at home. Greetings
Level:
Sous Chef
Buenas noches aqui os dejo mi cena, Carrillada en salsa de vino tinto con pure de boniato. Espero que os guste mi presentacion con lo que tenia por casa. Saludos
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Roasted pumpkin with garlic, pistachios, caramelized sesame seeds and a light gorgonzola sauce.
Roast the pumpkin for 45 minutes and then cover with aluminum foil for 15 minutes more,
The cream has lactose-free cream and a few pieces of gorgonzola, along with a spoonful of brandy.
The rest on top are the tender garlic, pistachios and…
Level:
Executive Chef
Calabaza asada con ajos tiernos, pistachos, sésamo garrapiñado y una salsa ligera de gorgonzola.
La calabaza asada 45 minutos y después tape con un papel de aluminio 15 minutos más,
La crema lleva nata sin lactosa y unos trocitos de gorgozola, junto con una cucharada de brandy.
El resto por encima son los ajos tiernos, pistachos y sésamo…
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pfahmy4 posted an update a year ago
Been awhile … Here is chicken baby Spanich salad with alot of other ingredients a festival in a bowl ❤️
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Vedran Arandelovic posted an update a year ago
Stuffed Hokkaido pumpkin
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Level:
Scoolinary Team
🏆2024 Community Involvement Awards 🏆 Last day, last award: today the“Luxury Photographer” Awardgoes to Diana Vinces @dianavincescgmail-com 📸
Since the launch of Masters Game, Diana has proven to be an unstoppable force in the community, capturing unforgettable moments with her lens. 🔍🏅With four Scoolistars, one challenge won and the November…
Level:
Scoolinary Team
🏆Premios 2024 a la Participación en nuestra Comunidad 🏆 Último día, último galardón: hoy el Premio a la “Fotógrafa de Lujo” es para Diana Vinces @dianavincescgmail-com 📸
Desde el lanzamiento de Masters Game, Diana ha demostrado ser una fuerza imparable en la comunidad, capturando momentos inolvidables con su lente. 🔍🏅Con cuatro Scoolistars, un…
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Mariyana Mateva posted an update a year ago
I want to share with you my experience preparing croissants, a challenge that filled me with pride and satisfaction. I admit that at first I felt respect (and a little fear) towards the puff pastry dough, but I dared to try and by following the proper technique of the Croissant and Viennese Pastry course by Antonio Bachour, everything is…
Quiero compartir con ustedes mi experiencia preparando croissants , un reto que me llenó de orgullo y satisfacción. Admito que al principio sentí respeto (y un poco de miedo) hacia la masa de hojaldre, pero me atreví a intentarlo y al seguir la técnica adecuada del curso de Croissant y Bollería de Antonio Bachour, todo es mucho más sencillo de…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Pickled artichokes with white romesco sauce
From Xavier Pellicer’s Healthy Vegetable Cooking course . When I made them, I finished them in the pan for lack of the grill. Maybe I should have given them a blowtorch blow but they were still super tasty. Next time I will grill them and see how they turn out. I finished them with wine salt flakes😊.
Level:
Executive Chef
Alcachofas escabechadas con salsa romesco blanca
Del curso Cocina Vegetal y Saludable de Xavier Pellicer. Cuando las hice, las terminé en la sartén a falta de la brasa. Quizás tendría que haber dado un golpe de soplete pero a pesar de eso quedaron super ricas. La próxima vez las haré a la parrilla a ver que tal. Las terminé con escamas de sal…
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Orsolya Csernák posted an update a year ago
Level:
Stagier
I love vegetables and regularly dedicate days to eating only veggie-based meals. This evening, I decided to try frying eggplant, something I had never made before. To be honest, I didn’t have high expectations, but the result was absolutely delicious!
First, I baked the eggplant in the oven for 30 minutes. Once it was done, I peeled it, coated it…
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