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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
El sabor intenso del azafrán combinado con la frescura del hinojo hacen de este labneh una explosión de sabor. ¿Hiciste labneh alguna vez? 🙌Prueba esta receta y cuéntanos qué tal te va. Para saber más, chequea nuestro Curso Cocina Libanesa
Mercedes Delgado de Miguel, José Maria Rámirez and 3 others2 Comments- View more comments
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Diana Vinces posted an update a year ago
a year ago (edited)
Level:
Stagier
For the #challenge1 I decided to prepare the zucchini and mushroom carpacio with peanut pesto from Elena Idalgo’s sweet and savory cooking course with nuts.
I really liked how something so simple and economical turned out so rich and colorful.Level:
Stagier
Para el #challenge1 me anime a preparar el carpacio de calabacin y champiñones con pesto de cacahuetes del curso cocina salada y dulce con frutos secos de Elena Idalgo.
Me gusto mucho como de algo tan sencillo y económico quedo algo tan rico y vistoso.
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
The vibrant saffron and crisp fennel create an explosion of flavor in this labneh. Have you ever prepared labneh? Let us know if you try this recipe and how it turns out!🙌 Check our Lebanese Mezze to know more.
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James Taylor posted an update a year ago
My boss showed me a classic french, plum and almond tart. So I thought I’d give it a go at home for a dinner party 🤘🤘
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Iban Nieto Rico posted an update a year ago
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Mhanna Samer posted an update a year ago
Bicolore pain chocolat
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Level:
Executive Chef
Zucchini carpaccio with avocado, jerky and truffle.
Finely sliced zucchini, avocado, parmesan cheese, jerky, toasted and ground sesame seeds, salt flakes. Drizzled with a 50/50 mix of truffle oil and extra virgin olive oil.
#Challenge1
Glad to do my bit in this challenge. Thank you @soldamiani
Level:
Executive Chef
Carpaccio de calabacín con aguacate, cecina y trufa.
Calabacín cortado muy finito, aguacate, queso parmesano, cecina ,semillas de sésamo tostadas y molidas, sal en escamas. Regado con una mezcla 50/50 de aceite de trufa y aceite de oliva virgen extra.
#Challenge1
Me alegro poner mi granito de arena en este reto. Gracias @soldamiani
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José Maria Rámirez posted an update a year ago
Based on the Paris Breast by Antonio Bachour, from the Petit gatoix course. Sablee dough cookie filled with pecan praline and creamy pecan praline. Decorated with dark chocolate and chocolate ganache.
Basado en el Paris Breast de Antonio Bachour, del curso Petit gatoix. Galleta con masa sablee y rellenos de praline de pecan y cremoso del mismo praline. Decorado con ganache de chocolate negro y chocolate.
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iva tomkić posted an update a year ago
first attempt at a croissant. I hope it will be better, but the flavors are extraordinary. it's a bit of a problem that a lot of butter leaks out during baking.
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Jorge Sainz posted an update a year ago
Tuna sashimi for the #Challenge1; although it is true, the dish is oriental, with a little imagination it could be carpaccio. In this context, the dish is made from the tuna breast, called Toro (or in Spain, ventresca). It is accompanied by ponzu (soy with citrus), black sesame oil (sesame) and drops of sesame oil.
Sashimi de atún para el #Challenge1; si bien es cierto, el platillo es oriental, con un poco de imaginación bien puede ser carpaccio. En este contexto, el platillo es de la pechuga del atún, llamado Toro (o en España, ventresca). Le acompañan ponzu (soya con cítrícos), aceite de ajonjolí negro (sésamo) y gotas de aceite del mismo ajonjoli.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
*Sesos a la porreta*
Mi hermana Pilar hacía mucho esta receta tan sencilla. Ella me la enseño además de otras que guardo como “oro en paño”. Cuantas cosas ricas cocinaba 🥰. Entonces, yo era una cabeza loca que arruinaba casi todas las comidas, pero ella insistía en su empeño de enseñarme a cocinar 😅
Hoy la comparto por si hay alguien que no sepa…
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Alfredo Urrutia posted an update a year ago
Holaaaa comunidad…
Hasta que me resultó el pan de M. Madre con una miga deliciosa, listo para el avocado toast!!!
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Michelle Tarby posted an update a year ago
Well I didn’t achieve the fluffy interior layers yet, but the bake on the outside and the taste are AMAZING.
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Yusuf Dugic posted an update a year ago
I have a quick question about croissant,
if I will be using a flour which contains 15-18 % protein
is that going to be fine or?
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Michelle Tarby posted an update a year ago
Wish me luck!
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