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Mercedes Delgado de Miguel posted an update 2 years ago
2 years ago (edited)
Level:
Sous Chef
Chia Pudding with Spirulina, Mango and Raspberry Jam with Almond Crocanti on the base.
Decorated with raspberries, dehydrated coconut flakes, spirulina strands and dark chocolate.
Level:
Sous Chef
Pudding de Chía con Espirulina, Mango y Mermelada de Frambuesa con Crocanti de Almendra en la base.
Decorado con Frambuesas,Lascas de coco deshidratado, Hebras de Espirulina y Chocolate Negro.
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Margarita Hernández, Sonia Pinillos and 5 others16 Comments- View more comments
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Christos Christodoulou posted an update 2 years ago
Tavern pizza – mushrooms, peppers, sweetcorn.
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Maloles Muñoz posted an update 2 years ago
2 years ago (edited)
Level:
Executive Chef
Citrus marinated sardines on avocado toasts
When the family gets together I always prepare some delicious tapa… and they love this one.
I usually have frozen sardines ready to marinate. This way I take out as much as I need depending on the occasion.
For the marinated sardines*:
*The quantities are for reference. I do it by eye depending…
Level:
Executive Chef
Sardinas marinadas con cítricos sobre tostas de aguacate
Cuando nos juntamos la familia siempre les preparo alguna tapa rica… y ésta les encanta.
Yo suelo tener congeladas ya listas para el marinado. Así voy sacando la cantidad que necesite según la ocasión.
Para las sardinas marinadas*:
*Las cantidades son como referencia. Yo lo hago a ojo…
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Hugo Jesus posted an update 2 years ago
A mim me encanta fazer petit-Four, pequenos doces de uma dentada só. Onde temos de usar toda a originalidade, e concentrar todo o sabor em algo tão delicado e pequeno 😃😍
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Hugo Jesus posted an update 2 years ago
Algo que nunca falha, pão e chouriço:) aposta ganha sempre 😃
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Diana Vinces posted an update 2 years ago
2 years ago (edited)
Level:
Stagier
Panna cotta de chocolate con espuma de coco y lima, acompañado con piña al ron. Que fue hozmotizada y cocida al vacío.
Las técnicas se ven en texturas creativas de resposteria (espumas) con Juan Gil y el curso de postres con frutas de Joanna artieda.
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ELISSAVET KANGELARI posted an update 2 years ago
Yoghurt and Mango cake (from the Josep Armenteros “Essential Cakes” course). Sunk a bit in the center because the mango was very ripe and juicy), but SO delicious! Greetings to all friends here…
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Beatriz Piedras posted an update 2 years ago
Learning Path: Week 8
Cheese foam, by David Gil
This week it was time to take out the siphon.
I made some canapes that flew without photo…. but I also mounted these glasses to appreciate the texture. I used an old manchego cheese and it left a very rich flavor.
If I have to put some but, I would add a pinch more salt, I was afraid that…
Ruta de Aprendizaje: Semana 8
Espuma de queso, de David Gil
Esta semana tocaba sacar el sifón.
Realice unos canapes que volaron sin hacer foto…. pero tambien monte estos vasos para poder apreciar bien la textura. Utilice un queso manchego viejo y dejo un sabor muy rico.
Si tengo que poner algun pero, añadiria una pizca mas de sal, tenia miedo de…
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allan knorr posted an update 2 years ago
Strudel de manzana y canela
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Somayeh Ghasemzadeh posted an update 2 years ago
Level:
Stagier
“Saffron dessert ”
garnish items : tuille , edible flowers, cinnamon powder, caviar pearls and green sorrel leaves
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Maloles Muñoz posted an update 2 years ago
Level:
Executive Chef
Bell pepper, anchovy and goat cheese toasts
If you like peppers, this is your tapa. Roasted peppers on toasted bread washed down with a good olive oil. Some anchovies from the Cantabrian Sea and goat cheese roll to which we will add sugar and burn with a blowtorch until caramelized. The result can not be better 😉.
Level:
Executive Chef
Tostas de pimientos, anchoas y quedo de cabra
Si te gusta el pimiento, esta es tu tapa. Pimientos asados sobre un pan tostado regado con un buen aove. Unas anchoas del Cantábrico y rulo de queso de cabra al que pondremos azúcar y quemaremos con soplete hasta caramelizar. El resultado no puede ser mas bueno 😉
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Cristian Gerardo Valencia Sandoval posted an update 2 years ago
2 years ago (edited)
Pizza con tomate, jamón serrano, queso azul y queso parmigiano reggiano #RetoPorcióndePizza #TemporadadePizzas
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Luis Gabriel Beltrán Mendez posted an update 2 years ago
2 years ago (edited)
Salsa bechamel, holandesa y chimichurri, curso de salsas clásicas, exelentes para complementar cualquier preparación
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Hugo Jesus posted an update 2 years ago
Este é um folar típico do Algarve (olhão), um bolo tradicional que é feito na páscoa, que é feito por camadas, e entre as camadas tem doses generosas de açúcar, manteiga e canela 😍
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Hugo Jesus posted an update 2 years ago
Pão, pão e mais pão 🍞 🍞😋 🍞 🍞
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