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Alejandro Pérez posted an update 2 years ago
Creemos que los ingredientes frescos y de calidad hacen la diferencia. Masa 65% hidratación y 24 horas de fermentación a temperatura ambiente.
Beatriz Piedras, Eliseo Martín Mora and 3 others5 Comments- View more comments
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@sussan_scoolinaryteam
Improve my dessert plate up. 😁 From a few months ago. I forgot all about it.
The melting bit at the front is a vanilla icecream. The speckled cold element is a black sesame pannacotta. You can’t see it, under the sesame tuille is another half dome of the pannacotta. I was going for a space theme on this plate, that’s…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
Discover the secrets to a crispy, bubbly sourdough focaccia.👇
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
¿Quieres que tu carne quede siempre en su punto?👇
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Eliseo Martín Mora posted an update 2 years ago
Siempre es buen momento para pizza!”
(Margarita, Diavola/Peperoni, Ibérica con Burrata)
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Eliseo Martín Mora posted an update 2 years ago
La Juanita de Juancho vista en su curso.
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irmazhurengong posted an update 2 years ago
2 years ago (edited)
Blackforest entremet by Antonio Bochoure
i still cannot open my videos until now here in this Scolinery app or website..but fortunately i saw this entremet video before and i wrote it down….i made this for my son’s birthday…the other i wanna give it to my family….aniwae, i’m still waiting for my videos to work so i can learn more things here..thank you….
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Mandie Lowe posted an update 2 years ago
Good morning! Coffee and chocolate, what a way to start the day!
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Michelle Tarby posted an update 2 years ago
This is one of our favorite pasta dishes. Fresh tomatoes, pesto, a little wine, garlic, spices and spicy sausage. I did some breaded zucchini in the air fryer to round things out. So good! If you want to see the whole recipe:
https://michelle-cooks.com/2023/03/04/simple-yet-amazing-sausage-pasta/
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Maloles Muñoz posted an update 2 years ago
2 years ago (edited)
Level:
Executive Chef
Roasted beets and soft egg.
Healthy salads by Juliana Lopez May. A must-see course with salads you’re going to love. 😉 It has become one of my favorites
Level:
Executive Chef
Remolachas asadas y huevo soft.
Ensaladas saludables de Juliana Lopez May. Un curso que no debéis perder de vista con unas ensaladas que os van a encantar. 😉 Se ha convertido en una de mis favoritas
Translated from Spanish- View more comments
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Leonardo Cartes posted an update 2 years ago
Quisiera mostrarles un poco de lo que hago
Tengo una pequeña panadería en medio de la nada por lo que a veces es difícil conseguir productos o bien su precio es demasiado elevado
Practico la cuisine de marché y es que principalmente uso productos locales, frutos de mi huerta, hierbas aromáticas y medicinales que encuentro en el bosque o bien…
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Maria Briatore posted an update 2 years ago
Haciendo la receta básica de Igles Corell en “Pasta Fresca al huevo”, con semola y huevos, preparé estos garganelli con ayuda de la eterilla para sushi y también los farfalle. Muy contenta de hacer la pasta italiana!!!
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CHEF LUIS FERNANDO MAYORGA ROMERO posted an update 2 years ago
2 years ago (edited)
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Mandie Lowe posted an update 2 years ago
Today, my toddler and I baked double chocolate chip muffins. She loved it and she ate far too many chocolate chips. These muffins will go into the freezer (we made 12) and taken out one and a half hours before serving.
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Last weekend, I felt a bit lazy, so I preferred to relax rather than do anything else. In the evening, I decided to cook some corn and prepare a fresh gazpacho with minimal effort in the kitchen. Then, my daughter asked if we could make something sweet. That’s when I came up with my 7-minute Swiss roll!
For the sponge cake, I used 3 eggs, 60g…
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