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Orsolya Csernák to Sol B 2 years ago
2 years ago (edited)
Level:
Stagier
Hi my friends, last week I asked you about Huesos de santo. Thank you for your kind help finding the recipe!!! @Sol and @sussan_scoolinaryteam
Here is my version of these “Bones of Saint”. 🦴🐣
My closest colleague has talked about this Easter treat he’s been missing for years.
These are made from almond, sugar, and eggs. I made everything…
Mili Martinez Mosquera, Sol Damiani and 2 others3 Comments- View more comments
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Bryan Duarte posted an update 2 years ago
Salsa Bechamel
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Maloles Muñoz posted an update 2 years ago
2 years ago (edited)
Level:
Executive Chef
Después de unos dias de descanso y vivir con la familia la Semana Santa, vuelvo de nuevo a compartir con vosotros nuestra pasión por la cocina.
*Chipirones rellenos de chistorra *
Un aperitivo increible del curso Cocina al vacío en casa de Toni Botella. Este curso es una maravilla como ya os dije en otra ocasión. Se pueden congelar una vez…
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Rubén Rufo Díez posted an update 2 years ago
Tengo una pregunta relacionada con el curso de mousses. Para la mousse de chocolate, el chocolate fundido tiene que enfriar completamente? Si está un poco caliente, aunque sea 30°, no va a estar a la misma temperatura que el resto de los ingredientes no?
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Grace Andersen posted an update 2 years ago
Today I tried to make the high hydration focaccia of Luigi. I did half portion of what was the original ingredients. I only have 4 cherry tomatoes left in the fridge but I do have walnuts 😊in the pantry. Next time I will make it much better with extra Maldon salt. I am always kind of cheap when it comes to salt🥰 @Soldamiani. Have a good…
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Happy Easter, my friends! What’s the Easter menu in your country? We usually eat eggs and smoked or cooked ham. This year, I decided to make a twist and deboned two pork hocks. One was roasted, the other one was smoked. I mixed the two in small rolls, cooked them, and baked them for 10 minutes to give them a nice color. The result was a… Read more
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Alicia Regalado galindo posted an update 2 years ago
En donde puedo ver los cursos que compro ?Gracias de antemano
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Marybel Moreira posted an update 2 years ago
2 years ago (edited)
Bombas de Carrot Cake 🥕 del curso de Pastelitos Saludables de Silvia Alcedo.
Quedan buenísimas 🤤😊
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Manuela Esanu posted an update 2 years ago
Next time will be nicer. I have to practice but for now I am happy. To morrow I will make the ganache.
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Cătălin Călin posted an update 2 years ago
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Kara Murphy posted an update 2 years ago
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Carolina Alvarez Santín posted an update 2 years ago
2 years ago (edited)
Si combinamos los cursos “Cocina al vacío en casa” y “Focaccias” (maravillosos ambos), surge un homenaje gastronómico al alcance de todos. He aquí la prueba y os animo a probar!!
1- Chipirones rellenos de chistorra
2- Focaccia Genovesa, o no Genovesa, mejor… porque no he podido resistirme a ponerle tomatitos, y cebolla y nueces…
¡qué rico estaba todo!
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Hiralda Quijada posted an update 2 years ago
Choux con crema de nuez y trufa negra, del curso postres en miniatura del chef Xavy Donnay 👌🏼 🤤
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Hi guys, today, I’m excited to share my French-inspired potato creation featuring purple potatoes.
I delicately sliced them thin and gently cooked them in cream, then layered them into a casserole dish, generously topped with cheese, and baked to golden perfection at 180°C for 20 minutes.
It pairs beautifully with any meat and adds a touch…
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panagiotis Moysakis posted an update 2 years ago
Brownie recipe from Hans Ovando´s recipe book
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