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george tsorlos posted an update a year ago
@martino beria 1st attempt on sourdough bread
Orsolya Csernák, Vladimir Alexandru and 2 others2 Comments- View more comments
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Humberto Serrano posted an update a year ago
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
It was my first Sirloin Wellington . I made it for a New Year’s Eve dinner 8 years ago! Just before putting it on the table I took this picture. Inside, a mushroom pate, Iberian ham. I served it with a tartar sauce.
I have looked in the courses to see if there is a recipe but I can’t find anything. I don’t know if there is one here. If I make…
Level:
Executive Chef
Fue mi primer Solomillo Wellington . Lo hice para una cena de nochevieja hace 8 años! Justo antes de sacarlo a la mesa hice esta foto. En el interior, un paté de champiñones, jamón ibérico. Lo serví con una salsa tártara.
He mirado en los cursos a ver si hay alguna receta pero no encuentro nada. No sé si la hay por aquí. Si lo hago en…
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Daniela Duran posted an update a year ago
Divine macarons in classic and heart shapes
Divinos macarons forma clasica y de corazones
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Daniela Duran posted an update a year ago
a year ago (edited)
Postre Mono porcion Mousse de Chocolate insert de frutillas, baño espejo, cremoso de chocolate sobre una masa sablee
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Sebas Villavieja posted an update a year ago
My first pizzas..
Mis primeras pizzas…
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Qusay posted an update a year ago
What is the problem pleas help
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Ricardo Fabián Rockenbach posted an update a year ago
Buscado cada dia mejorar un poco más 🙏
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Juan Antonio Martinez Perez posted an update a year ago
Fetuchini al pesto
se elaboró desde la pasta hasta el pesto, quedó súper rico 💚🌿🍝
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Vladimir Alexandru posted an update a year ago
Romanian traditional Borscht with smoked pork knuckle, lovage, parsley, green&red bell pepper, homemade fermented borsch, bay leaves, onion, celeriac, parsnip
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Bica of Castro Caldelas
The Bica is a typical Galician dessert, a very spongy sponge cake. This is how it came out of the oven. It was a gift and I have no current photo of the cut. The second picture is a few years old, I usually cut it into pieces, although the surface is broken by the sugar but I don’t mind. Delicious to accompany a…
Level:
Executive Chef
Bica de Castro Caldelas
La Bica es un postre típico de Galicia, un bizcocho muy esponjoso. Así es como salía del horno. Fue para regalar y no tengo foto actual del corte. La segunda fotografía tiene ya algunos años, la suelo cortar en trozos, aunque se rompe la superficie por el azúcar pero no me importa. Riquísima para acompañar un buen café.…
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Raul Kling posted an update a year ago
0:09
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Raul Kling posted an update a year ago
I’ve been busy selling croissants that I learned to make here, at Scoolinary. 😊
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Ksenia Vadaturskaia posted an update a year ago
Ginger Snap dal Corso di Anna Gordon
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Vladimir Alexandru posted an update a year ago
a year ago (edited)
My first recipe on Scoolinary
Carpaccio off Zucchini, Pistachios & Gorgonzola
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