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Lana Mihajlović posted an update 3 months ago
Level:
Sous Chef
Tonight I felt like making something sweet and comforting, so I went for one of my all-time favorite desserts, French Clafoutis.
This time I didn’t use cherries; instead, I filled it with canned peaches, and they turned out perfectly soft and juicy, as if they’d been waiting for this exact moment.
And honestly, after three days of nonstop rain…
Mercedes Delgado de Miguel, Jorge González Vidal and 8 others12 Comments- View more comments
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Beatriz Torija posted an update 3 months ago
Level:
Executive Chef
Níscalos a la plancha con ajo y perejil… ¡deliciosos!!
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Judy Keegan posted an update 3 months ago
A bit off topic this morning, but can someone tell me why I am not getting any points for finishing courses? It has not happened for some time, the only points I get is if I comment on someone’s post or I post a photo to the feed?
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Fabrizio Vindigni posted an update 3 months ago
The forest rewards people who can treat it with the due respect. If you know where to look, you will find hidden treasures you cant find in a restaurant.
Todays finding: Lactarius deliciosus, Lactarius sanguifluus, Infundibulicybe geotropa, leccinum lepidum.
Tomorrow these will be put on a plate. Stay tuned for more stories 😂
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Fabrizio Vindigni posted an update 3 months ago
Beatriz, this is for you!
Lactarius sección Dapetes
Cómo cocinar de la mejor manera los Lactarius de la sección Dapetes
Los Lactarius de la sección Dapetes pertenecen a una subfamilia de los Lactarios, hongos de textura yesosa conocidos ya en la época romana. Muy apreciados en el sur de Europa, se caracterizan por exudar un látex…
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Mercedes Delgado de Miguel posted an update 3 months ago
Level:
Stagier
#CheesecakeChallenge
Amateur
Tarta de Queso Curado de Cabra con Espirulina y Gelatina de Spirumiel
Es una tarta sin horno y saludable . Lleva una base hecha con Copos de Avena,Dátiles, Mantequilla de Cacahuete y Cacahuetes troceados.
El relleno lleva Crema de Queso Light, Queso de Cabra Curado con Espirulina, Leche Desnatada y Preparado para…
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Antonio Salvador Moreno Carretero posted an update 3 months ago
Level:
Stagier
Estas empanadillas de pollo campero y verduras salteadas al wok son muy socorridas. Compro la masa, hago unas cuantas y las tengo preparadas en el congelador y, cuando tengo invitados sorpresa, me salvan el picoteo.
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Judy Keegan posted an update 3 months ago
3 months ago (edited)
Entry for the #CheesecakeChallenge
Amateur level
Japanese Soufflé Cheesecake with Fresh Summer Berries.
My Japanese soufflé cheesecake deserves to win because it brings together precise technique, clean execution, and a refined flavour profile while showcasing the signature elegance of this style. The interior reveals a flawlessly even, cloud-like…
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Judy Keegan posted an update 3 months ago
Guess whats happening in my kitchen this morning?
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Judy Keegan posted an update 3 months ago
3 months ago (edited)
A few days ago I made the patty melt from the American Burgers course.
200g of minced beef, shaped into a rectangle to fit my bread, grilled without pressing until golden brown before flipping and topping with sliced cheese and I added some balsamic onions on top.
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Lana Mihajlović posted an update 3 months ago
Level:
Sous Chef
Made a simple homemade pizza for the crew. Tomato sauce, lots of cheese and red onion on top. Soft, cheesy, a bit sweet from the onion…
Happy Friday!
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Luis Pagan posted an update 3 months ago
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Beatriz Torija posted an update 3 months ago
Level:
Executive Chef
Después de un día casi entero de médicos, sin comer porque tenía que estar en ayunas… llego a casa a media tarde y mi marido me recibe con esta maravilla. He revivido al instante. 🥰Generalmente cocino yo, pero las albóndigas es su especialidad
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jsnoble1020-85f19c posted an update 3 months ago
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kacirek posted an update 3 months ago
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