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Andrés León posted an update 2 years ago
Fillet of sea bass with walnuts, false barley risotto and broccoli purée
Filete de robalo con nueces, falso risotto de cebada y puré de brocoli
Translated from Spanish
Beatriz Piedras, Isabel Escriva Mancebo and 5 others4 Comments- View more comments
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Efthimis Katsanos posted an update 2 years ago
For my 11 year old daughter’s birthday I created a cake using the glaze from the class, chocolate glass with cookie crumble, double layer of chocolate and vanilla Cake with chocolate ganache filling and roasted almonds and moladon salt. Happy birthday 🎈🎈🎂
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Maria Ruiz posted an update 2 years ago
2 years ago (edited)
Últimamente no he tenido mucho tiempo de dedicar a la cocina pero lo que sí hago es pan casi semanalmente. Aquí os dejos los dos últimos, el de la derecha es de tomate seco y aceitunas negras y el de la izquierda es de ajo negro, ambos con masa madre😋
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RODRIGO HUERTA posted an update 2 years ago
Ostion ahumado, jamón ibérico, aire de limón y brotes de rábano! 🦪🌿
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Paula Kaufman posted an update 2 years ago
A wonderful nod to the 1920’s dinner.
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CRISTIAN FERNANDO OLAYA OLAYA posted an update 2 years ago
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Lilibeth Ramos posted an update 2 years ago
Mis pie de Limón, gracias por compartir sus conocimientos, paso a paso vamos progresando
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prabhukumar kotipalli posted an update 2 years ago
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prabhukumar kotipalli posted an update 2 years ago
Apple cake
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Nazneen Nasseri posted an update 2 years ago
2 years ago (edited)
I tried making brioch and it turned out to be light and delicious, I could not believe the texture to be soft, light, airy and moist unlike broich I have made earlier heavy and dense. Thanks to the best Chef for teaching the best recipe with details to succeed. I made plain, chocolate, sugar and braded brioch. I will be trying out croissants now.
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Karen Vespo posted an update 2 years ago
Saludos, comparto dos fotos 🙂
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Orsolya Csernák to Sussan Estela Olaya 2 years ago
2 years ago (edited)
Level:
Stagier
Hi guys, @sussan_scoolinaryteam asked me how I make Vanilla Extract… so, here’s a my version:
Take 3-5 vanilla pods; they can be used as well as 0.25 liters of alcohol (95% or vodka). Put the pods into the vodka, close the bottle, and place it in a dark place for 4 weeks. When the liquid is dark, you can use it for cakes, cookies, and creams.…
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Edward Reyes posted an update 2 years ago
Hello… I’m trying to take one of my quizzes but when I pick the answer it shows me that is wrong when the answer is correct. (the course is Peruvian cuisine and ceviches)
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fernanda7232 posted an update 2 years ago
Pan de masa madre gracias al curso de panes creativos de MM ☺️🍞
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Maria Palacios posted an update 2 years ago
hola, he aquí una de albóndigas de carne, la salsa es la unión de varios condimentos del curso, que me he atrevido a mezclar. el resultado espectacular
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