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Ana Luisa Torres Solache posted an update a year ago
Beatriz Piedras, Sol Damiani and 4 others4 Comments- View more comments
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Lucia Paola Romero Collao posted an update a year ago
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José Manuel Avila Tirado posted an update a year ago
“Urta a la sartén con alga Codium sobre crema de pescado y marisco”.
Se ha tenido en cuenta el espacio negativo, consistencia de la salsa, volumen y combinación correcta de colores.
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Lili Fructuoso posted an update a year ago
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claudia molina posted an update a year ago
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CATALINA CARRILLO PEÑUELA posted an update a year ago
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Marybel Moreira posted an update a year ago
a year ago (edited)
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Yasmani isaias Mendiola guerrero posted an update a year ago
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Jose Luis Salas Paredes posted an update a year ago
Sigo compartiendo fotos de lo aprendido:
Son 2 tipos de amasado, indirecto con poolish y directo …. Ambas pizzas con Jamon Serrano, tomates cherry y rucula…….. albahaca ,queso parmesano…. ambas quedaron super buenas.
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Jose Luis Salas Paredes posted an update a year ago
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Gustavo Rolando posted an update a year ago
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Gustavo Rolando posted an update a year ago
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Orsolya Csernák posted an update a year ago
a year ago (edited)
Level:
Stagier
Hi guys, I wanted to celebrate the first berries of the season, so I prepared one of my top desserts: cottage cheese dumplings. Usually, we serve them with wild berry sauce or cream. In my version, the strawberry sauce was inside the small balls, and when cutting them, it smoothly spread on the plate. ❤️🍓⚪️
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Marta García Vicente posted an update a year ago
Frutos secos?? Os diría que los probaráis pero ya no queda ni uno!!!, Me ha encantado el curso de Jesús Escalera…a ver para cuándo el próximo
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Ricardo Fabián Rockenbach posted an update a year ago
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