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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🌶Nuevo Curso: Poke Bowls🌶Aprende a combinar ingredientes frescos y sabrosos para crear espectaculares poke bowls, llenos de sabor y color.🙌
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🌶New Course: Poke Bowls🌶 Learn to combine fresh and flavorful ingredients to create spectacular poke bowls, full of taste, color, and nutrition🙌
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Diana Vinces posted an update a year ago
a year ago (edited)
Level:
Stagier
I wanted to introduce you to my sourdough.
I am very happy with it. I took it out of the course of pannetones and roscones. It was quite simple, it only needs a little patience with the water and the raisins that are soaked.
It has a smell that reminds me of yogurt, and what I find amazing is that it triples in size in 6 to 8 hours. So the…
Level:
Stagier
Les quería presentar a mi masa madre.
Estoy súper contenta con ella. La saque del curso de pannetones y roscones. Fue bastante sencilla, solo necesita un poco de paciencia con el agua y las pasas que se ponen en remojo.
Tiene un olor que me recuerda al yogur, y lo que me parece increíble es que triplica su tamaño en 6 u 8 horas. Por lo que los…
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Jose Carrera Sánchez posted an update a year ago
Roscón de Reyes
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Mario Amaya posted an update a year ago
shyguy, contemporary style pizza. taken with moto g14
shyguy, pizza estilo contemporaneo. tomada con moto g14
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Tomates cherry caramelizados con sésamo
Se avecinan dias de compartir con la familia. Es un aperitivo fácil, vistoso y rico. Sólo hay que pinchar los tomates con un palillo, pasarlo por caramelo que habrás hecho ( mantén el fuego medio ) y rebozarlo con sésamo.
Un consejo, unta la pizarra ó bandeja donde los vayas a servir con unas gotas de…
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Maria Ruiz posted an update a year ago
a year ago (edited)
#Challenge4
And with these last ones I say goodbye to this challenge that has been a lot of fun 😊 With the ingredients of all the previous ones I have made different versions, bigger, smaller, I have played with the toppings… I present to you how I have called them😅:
Photo 1: Assortment of Bombas (that’s how we called them stuffed donuts…
#Challenge4
Y con éstos últimos me despido de este reto que me ha divertido muchísimo 😊 Con los ingredientes de todos los anteriores he hecho versiones distintas, más grandes, más pequeños, he jugado con las coberturas… Os presento cómo los he llamado😅:
Foto 1: Surtido de Bombas (así les llamábamos a los donuts rellenos cuando yo era pequeña.…
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Level:
Stagier
My first attempt at making Tarte Tatin! 🎉
I discovered this classic French dessert while exploring the Basic French course, and to be honest, I didn’t know much about tatin or caramel before starting, but I followed the guidance step by step—and the result was absolutely worth it!
This caramelized apple tart has completely won me over. The…
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Ariadna Perez posted an update a year ago
My version of the black forest petit gâteau from the course Petits Gâteaux: Second Collection. The flavors were heavily. I loved the combination of chocolate mixed with the tartness of the cherry jelly. I would definitely remake this.
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Carlos Rodríguez Almazán posted an update a year ago
a year ago (edited)
Fig carpaccio with breadsticks, Serrano ham, gorgonzola, walnuts and arugula sprouts seasoned with balsamic vinegar and EVOO.
Carpaccio de higos con picos de pan, jamón serrano, gorgonzola, nueces y brotes de rúcula aliñado con vinagre balsámico y AOVE.
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Carlos Rodríguez Almazán posted an update a year ago
Ensalada Caprese de tomates cherri confitados, aceite de albahaca y burrata con crujientes de albahaca y tomate.
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Carlos Rodríguez Almazán posted an update a year ago
Chuletas de cerdo con guarnición de ajo y manzana salteada con vinagre balsámico y hierbas.
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Maria Ruiz posted an update a year ago
#Challenge4
Por último y otra de las opciones que también me ha gustado mucho el resultado ha sido este donuts relleno de chocolate blanco y glaseado de pistacho. Qué delicia!!!
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Carlos Rodríguez Almazán posted an update a year ago
Chuletas de cerdo con guarnición de ajos y manzana salteada con vinagre balsámico y hierbas.
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Maria Ruiz posted an update a year ago
#Challenge4
Participating in this challenge gave me a fun afternoon where I was experimenting with many flavors. My favorite was this mango cream cheesecake donut that I made with pastry cream, mascarpone and mango pulp. The truth is that as much as I love chocolate, this version really won me over. To enhance the flavor of the fruit I…
#Challenge4
Participar en este reto me regaló una tarde divertida donde estuve experimentando con muchos sabores. Mi favorito fue este donuts relleno de crema cheesecake de mango que hice con crema pastelera, mascarpone y pulpa de mango. La verdad es que con lo que me gusta el chocolate, esta versión me conquistó muchísimo. Para potenciar el…
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