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Diana Vinces posted an update a year ago
a year ago (edited)
Level:
Stagier
Today I decided to use the beets I had in the fridge to make the vegan beet bread from Eric Ortuño’s sweet and savory brunch pastry course.
Although the pretty color of the beets is lost when baked, its sweetness remains, providing an earthy and somewhat sweet flavor. The combination with goat cheese turned out a delicious combination. I…
Level:
Stagier
Hoy decidí utilizar la remolacha que tenía en la nevera para hacer el pan de remolacha vegano del curso de bollería dulce y salada para brunch de Eric Ortuño.
Aunque el lindo color de la remolacha se pierde al hornearlo, su dulzor se mantiene, aportando un sabor terroso y algo dulce. La combinación con queso de cabra resultó una combinación…
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Maloles Muñoz, Ksenia Vadaturskaia and 2 others8 Comments- View more comments
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Edina Herczegfalvi posted an update a year ago
For my son’s 5th birthday. Red velvet cake from Tempting cakes course. Everyone loved it ❤️ Huge thanks
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Hermes García posted an update a year ago
three lawyers cake (vanilla, coconut, lemon) key lime pie cream
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Hermes García posted an update a year ago
sea bass ceviche coconut tiger's milk
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Level:
Scoolinary Team
🏆Awards2024 to the Participation in our Community 🏆 Today it is the turn to give the award to “La Alquimista”, versatile and daring in the Kitchen: Mercedes De Miguel @mercedesdelgado1977gmail-com
🧙♀️Con an inexhaustible passion for experimentation, Mercedes fuses flavors from all over the world with a unique mastery. From unexpected…
Level:
Scoolinary Team
🏆Premios 2024 a la Participación en nuestra Comunidad 🏆 Hoy es el turno de entregar el galardón a “La Alquimista”, versátil y atrevida en la Cocina: Mercedes De Miguel @mercedesdelgado1977gmail-com
🧙♀️Con una pasión inagotable por experimentar, Mercedes fusiona sabores de todo el mundo con una maestría única. Desde maridajes…
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Hugo Freddy Sanchez Heredia posted an update a year ago
thank you chef Sussan and chef Damiani
gracias chef Sussan y chef Damiani
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Today I reproduced the recipe of Sableé Diamond, by @JoannaArtieda I really loved it @soldamiani
Hoy eh reproducido la receta de Sableé Diamond, de @JoannaArtieda la verdad me encantó @soldamiani
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Karla Reyes posted an update a year ago
My first recipe, sea bass ceviche Peruvian style
Mi primer receta, ceviche de corvina al estilo peruano
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Daniela Duran posted an update a year ago
a year ago (edited)
Spectacular Moist Chocolate Cake with Dulce de Leche
Espectacular Torta Humeda de Chocolate con Dulce de Leche
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Tomato stuffed with ventresca fillet.
Blanch the tomato for a few seconds and put it in ice to cut cooking, then remove the skin and empty the inside
Then I made a ventresca muse with a light mayonnaise and mash everything, then fill the tomato.
I made a super salmorejo, light, I put in the center of the tomato but upside down being careful not…
Level:
Executive Chef
Tomate relleno de muse de ventresca.
Escalde el tomate unos segundos y puse en hielo para cortar cocción, despues quite la piel y vacíe su interior
Seguidamente hice una muse de ventresca con una mahonesa ligera y triture todo, después rellene el tomate.
Hice un salmorejo súper, ligero ,puse en el centro el tomate pero al revés con cuidado de…
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Humberto Serrano posted an update a year ago
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Some days, I find myself feeling a bit emotional. 🥰 Those are usually the days when I miss Italy and the Italians around me. 🇮🇹 My brain—and especially my heart—switch to Italian mode, making me more sensitive to anything Italian.
To comfort myself, I have a simple strategy: I cook something Italian. 💚🤍❤️
This evening, these fantastic…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Avocado Spoon with Orange Sauce
At home we love these spoonfuls. It is another of the appetizers that I usually make when we get together to eat and especially at Christmas. Today I bring you the recipe in case you want to make it in the days that come. The photos are from last Christmas Eve. Those days there is no time for more careful…
Level:
Executive Chef
Cucharitas de Aguacate con Salsa de naranja
En casa nos encantan estas cucharitas. Es otro de los aperitivos que suelo hacer cuando nos juntamos a comer y sobre todo en Navidad. Hoy os traigo la receta por si os apetece hacerla en los dias que llegan. Las fotos son de la nochebuena pasada. Esos dias no hay tiempo de fotos más cuidadas pero…
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Diana Vinces posted an update a year ago
Level:
Stagier
Pan de yogur de cabra.
Quería preparar un pan de leche o algo por el estilo. Pero no tenía leche, por lo que aproveche el yogur de cabra que tenía en casa y prepare este pan.
Quedo super tierno y esponjosito! Con un delicioso toque ácido que lo volvió súper especial.😋
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Here is a red licorice cake. Greetings
Level:
Sous Chef
Aqui os deja una tarta de regaliz rojo. Saludos
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