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Antonio Salvador Moreno Carretero posted an update 4 months ago
Level:
Sous Chef
Me encantan las ensaladas y esta es una de mis favoritas, ensalada de pimientos asados, salmón marinado y salsa tzatziki.
Judy Keegan, Beatriz Torija and 8 others2 Comments- View more comments
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Jennifer Duggan posted an update 4 months ago
I’m learning every day. Plating never has been a strong point for me but with each year that passes in my cheffing career, the better I get… I think!
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Beatriz Torija posted an update 4 months ago
Level:
Executive Chef
Limones dulces en conserva. Es una receta marroquí de Najat Kanaache. SImilar a los limones en conserva, solo que en lugar de sal, se emplea azúcar. En un tiempo, estarán listos para usar, principalmente en postres.
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kurt Slabbert posted an update 4 months ago
This is one of our signature pizzas, its vegetarian, its an umami bomb called the kimchi bomb
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Nathalie Salameh posted an update 4 months ago
I couldn’t send my photos. they tell me: Impossible de télécharger le fichier. Désolé, ce type de fichier n’est pas autorisé.
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Gloriande Raimbert posted an update 4 months ago
Hello
i would like to know how to join a challenge and where it is posted. Thks
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Mercedes Minaya Palacios posted an update 4 months ago
Level:
Executive Chef
Pimientos del piquillo rellenos de merluza y gambas.
La salsa es de piquillos con connotaciones picantes.
Comida de hoy lunes
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Estefania Lozano Ragel posted an update 4 months ago
Level:
Stagier
Hoy me he levantado y lo primero que he hecho ha sido un primer intento de croissant y palmeritas.
Por aqui os dejo mis primeros croissants siguiendo las recomendaciones del Chef Antonio Bachour.
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fatihakhedim85 posted an update 4 months ago
Entremet framboise pistache
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Antonio Salvador Moreno Carretero posted an update 4 months ago
Level:
Sous Chef
Hace poco unos amigos me encargaron un postre algo diferente, algo que resaltara, y yo, como soy muy obediente, les hice este maravilloso brownie de chocolate blanco. No lo parece porque estamos acostumbrados al color negro del original, pero el resultado es impresionante; probadlo y os sorprenderá.
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Beatriz Torija posted an update 4 months ago
Level:
Executive Chef
Trompetas de la muerte salteadas con huevo frito y velo de papada ibérica 🤤
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Elena Pintado Paredes posted an update 4 months ago
4 months ago (edited)
Mi postre de la comida de Navidad. Un tronco enrollado de bizcocho, trufa de chocolate blanco, corazón de lemoncurd, cubierta con ganache de chocolare xon leche y láminas de chocolate negro imitando el tronco.
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steve vaes posted an update 4 months ago
In the course Japanese Petits Gateaux, the ingredients for the fig confiture does not mention any sugar, but in the preparation part it says to combine the figs, sugar and zest. How much sugar is used in the recipe? I can not seem to access the forum anymore ‘Ask a Question’. Anyone can help me? Many thanks and Happy New Year. Steve
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fatihakhedim85 posted an update 4 months ago
Galletas de gingembre y de miel
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Gloriande Raimbert posted an update 4 months ago
My first gingerbread cookie as per recipe in Christmas desserts . It was well appreciated by all
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