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Maloles Muñoz posted an update 3 months ago
3 months ago (edited)
Level:
Executive Chef
Watermelon, Mango and Kiwi Gazpacho
Yesterday I made this refreshing gazpacho. It is one of those fresh dishes that are so appealing at this time of the year. I addedwatermelon,pickled red onion (I wanted to try it instead of spring onion),red bell pepper, apple cider vinegar,salt,extra virgin olive oil.I accompanied it with watermelon…
Level:
Executive Chef
Gazpacho de Sandia, Mango y kiwi
Ayer hice este gazpacho tan refrescante. Es uno de esos platos fresquitos que tanto apetecen en este tiempo. Le puse sandía, cebolla roja encurtida (quise probar con ella en vez de cebolleta), pimiento rojo, vinagre de manzana, sal, aceite de oliva virgen extra. Lo acompañé con bolitas de sandia, mango, kiwi y…
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Estefania Lozano Ragel posted an update 3 months ago
Level:
Sous Chef
When I did the confectionery course and tasted the lollipops I took them to my friend who is the owner of an English academy and she ordered me some personalized lollipops for the end of the course I show you the result
Level:
Sous Chef
Cuando hice el curso de confiteria y probe las piruletas le lleve a mi amiga que es la dueña de una academia de ingles y me ha encargado unas piruletas personalizadas para fin de curso os enseño el resultado
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JOSE MARIA CERISOLA INFIESTA posted an update 3 months ago
GRILLED RABBIT
My dinner last night—such a basic, simple dish that deserves a Michelin star. Even everyday food can be a great meal.
And lamb kidneys as an appetizer, paired with a good wine. What more could you ask for? 😉
CONEJO A LA BRASA
Mi cena de anoche, un plato tan básico y sencillo merecedor de un estrella michelín. También lo cotidiano consigue ser un gran plato.
Y los riñoncitos de cordero el aperitivo acompañados de un buen vino. Que más se puede pedir 😉
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Johnny Jesús Mendoza posted an update 3 months ago
Level:
Stagier
Arroz marinero cargado de sabor costero, con conchas, langostinos, pescado y maduro frito que realzan cada bocado. 🦐🐟🦪
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Iker López de Mendiguren posted an update 3 months ago
3 months ago (edited)
Clams in green sauce.
Almejas en salsa verde / Clams in green sauce
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Level:
Executive Chef
Artichokes and fried eggs.
The other day, thinking of a delicious dish that would make me happy, these “Grilled artichokes with fried eggs and gaucho sauce” came to my mind. can you be happier with such a simple dish? What dish makes you happy?
Level:
Executive Chef
Alcachofas y huevos fritos.
El otro día, pensando en un plato rico que me haría feliz, se me vino a la cabeza estas “Alcachofas a la plancha con huevos fritos y salsa gaucha”. ¿Se puede ser más feliz con un plato tan sencillo? ¿Qué plato os hace felices a vosotr@s?
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Paulina Chávez posted an update 3 months ago
Practicing and walking 🤭🤭🤭
Practicando ando 🤭🤭
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Johnny Jesús Mendoza posted an update 3 months ago
Level:
Stagier
“Classic that never fails: three-quarter term filet mignon, juicy and bathed in its gravy, accompanied by golden potatoes.” 🍽️🔥
Level:
Stagier
“Clásico que nunca falla: filete mignon término tres cuartos, jugoso y bañado en su gravy, acompañado de papas doradas.” 🍽️🔥
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Viktoria Soloviova posted an update 3 months ago
Korovai, a traditional Ukrainian holiday bread, is baked for holidays, weddings, christenings, and to greet guests. It is decorated with sugar paste.
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Dilip Chettri posted an update 3 months ago
New menus coming soon!
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Level:
Scoolinary Team
🐟 We already have a dish chosen to cook together and try in our first Meet:
The selected recipe is Filete de pescado asado, from the course Asados al horno, by Ignacio Barrios. Here you can see the recipe in English.
The idea is that each person cooks it before the meeting and we will meet by Meet with the finished dish to taste it together,…
Level:
Scoolinary Team
🐟 Ya tenemos plato elegido para cocinar juntos y probar en nuestro primer Meet:
La receta seleccionada es Filete de pescado asado, del curso Asados al horno, de Ignacio Barrios. Aquí puedes ver la receta en inglés.
La idea es que cada persona lo cocine antes del encuentro y nos juntemos por Meet con el plato terminado para degustarlo juntos,…
Opciones / Options:
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Antonio Salvador Moreno Carretero posted an update 3 months ago
Level:
Executive Chef
Fig and jerky salad.
It’s fig season (although these are figs). And they combine phenomenally in this salad of figs, jerky and parmesan slices. A very fresh and tasty salad.
Level:
Executive Chef
Ensalada de higos y cecina.
Es época de higos (aunque estas son brevas). Y combinan fenomenal en esta ensalada de brevas, cecina y lascas de parmesano. Una ensalada muy fresca y sabrosa.
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Johnny Jesús Mendoza posted an update 3 months ago
Level:
Stagier
Practicando la cocción de crustáceos: cangrejo cocido con hierbas de campo de Portoviejo, chillangua, cilantro y orégano, resaltando los sabores de nuestra tradición manabita.🦀🌿🍲
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Viktoria Soloviova posted an update 4 months ago
I was so carried away by the previous bread challenge that I can’t stop and bake bread almost every day. One of my favorites is focaccia with olives.
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Sol Damiani posted an update 4 months ago
Level:
Scoolinary Team
🔥 Mexico, this course is made for you.
The new online course Chiles en Nogada Mexicanos, with Lalo Plascencia, is now available.
A technical and cultural journey through one of the great icons of Puebla: chile poblano tatemado, relleno, stable nogada, traditional capeado and patrimonial context.
For those who know that Mexican cuisine is not only…
Level:
Scoolinary Team
🔥 México, este curso está hecho para ustedes.
Ya está disponible el nuevo curso online Chiles en Nogada Mexicanos, con Lalo Plascencia.
Un recorrido técnico y cultural por uno de los grandes íconos de Puebla: chile poblano tatemado, relleno, nogada estable, capeado tradicional y contexto patrimonial.
Para quienes saben que la cocina mexicana no…
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