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Leshay posted an update 3 months ago
Amateur
My pasta January 2024. Cannot wait to test my new knowledge from the fresh pasta course to see how I can improve my favourite dish.
Beatriz Torija, KIM TUYEN PHO and 3 others2 Comments- View more comments
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Juan Carlos SERRANO MUELA posted an update 3 months ago
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Lana Mihajlović posted an update 3 months ago
Level:
Sous Chef
Today I made a true Sunday classic… roasted chicken drumsticks and thighs with potatoes, carrots, peppers, and onions. Everything came together in that familiar, comforting aroma that feeds both the soul and the appetite. Simple, warm, and exactly how a Sunday should feel.
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Daniela Duran posted an update 3 months ago
3 months ago (edited)
Roscon de Reyes relleno de crema.pastelera sabor coco
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Mercedes Minaya Palacios posted an update 3 months ago
Level:
Sous Chef
Pimientos asados en air fryer
25 minutos a 200*
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Sarah Thompson posted an update 3 months ago
Rabbit and Caramelised Onion Puff Pies
These pies turned out absolutely delicious, but mostly because of the caramelised onion. What could I do to bring out the rabbit flavour?
I used some livers because I had them left over, but they didn’t influence the taste. During stuffing I removed some of the potato. Perhaps just rabbit and onion would…
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Antonio Salvador Moreno Carretero posted an update 3 months ago
Level:
Stagier
El otro día una amiga me regaló un pollo de corral, de los criados con maíz, un pollo amarillo y lleno de sabor, y lo aproveché para hacer un guiso de pollo con patatas, que se me da muy bien hacerlo y, además, con estos días de frío, apetece platos de cuchara.
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Fabrizio Vindigni posted an update 3 months ago
3 months ago (edited)
“Happy bday my friend! What do you wish for your special day?”
“Cook me something!”
🤐
Okay then.
7 courses dinner featuring this menu:
Amuse bouche 1: Strawberry grape jam, oysters, black kale powder, fermented lemon, burnt onion, herbs. To drink: gin oyster (a gin tonic made with oyster water)
Amuse 2: mushrooms (Hydnum repandum, Clitocybe…
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Diana Patricia Caro de Wam posted an update 3 months ago
3 months ago (edited)
Un tronco navideño hecho en mi LIVE de tiktok.
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Beatriz Torija posted an update 3 months ago
3 months ago (edited)
Level:
Sous Chef
Con una salsa de tomate con cebolla, calabacín, setas, bacon y albahaca fresca… Hemos improvisado hoy este plato de pasta. Hay días que el cuerpo me pide pasta, sea de la forma que sea, ¿Os pasa? 🍝
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Leshay posted an update 3 months ago
3 months ago (edited)
Amateur
Had so much fun making this red velvet cake from Leonardo Espinoza with a soft lemon fudge filling.
Made a mascarpone vanilla topping from Aurélie Collomb Clerc.
Tastes bland and needs something to make it special. It looks beautiful, but the taste is lacking. I don’t know what to change.
Update: After 20 hours in the fridge the taste…
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Lana Mihajlović posted an update 3 months ago
Level:
Sous Chef
Today I treated myself with one of those desserts that smell like childhood, Saturdays, and peace of mind. I made baked crêpes filled with sweet cheese, arranged them like a little edible mosaic, and poured rich sweet cream over the top, which turned into the most perfect, velvety crust in the oven.
To finish it off, I added a touch of…
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Vanessa Macarro García posted an update 3 months ago
#DonutChallenge
Amateur
Dónut relleno de crema de chocolate blanco con glaseado de frambuesa y lavanda.
Dónut relleno de crema de fruta de la pasión con glaseado de vaina de vainilla.
Dónut de vainilla clásica.
Dónut de pistacho y limón confitado.
Un surtidito de dónuts, el de pistacho y limón me creó curiosidad por la combinación y acerté porque…
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Vanessa Macarro García posted an update 3 months ago
Pues hoy hice los dónuts, la verdad que me ha gustado hacer la masa, los glaseados y los rellenos, están muy ricos, no porque los haya comido, pero he tenido que probar todas las elaboraciones y algún agujero de dónut también ha caído en combate🤣
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Pierre Van-Cleemput posted an update 3 months ago
El sushi no se prepara, se comparte.
Una cena íntima, un fuego encendido en cada detalle.
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