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Mishara Davis posted an update 5 months ago
Chicken pot pie anyone?! I used coconut milk instead of heavy cream. You would never know because the flavor from the seasoning balance so well.
Óscar J. González Hernández, Antonio Salvador Moreno Carretero and 4 others2 Comments- View more comments
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Renata Candido da Silva posted an update 5 months ago
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Mercedes Minaya Palacios posted an update 5 months ago
Level:
Executive Chef
Moussaka
I have made it with chicken and eggplant, at home they prefer chicken.
The rest is as is.
Onion, carrot, tomato paste, fried tomato, eggplant, minced chicken meat and a rich bechamel sauce au gratin with cheese, salt, oil.
Level:
Executive Chef
Moussaka
Yo la he hecho de pollo y berenjenas, en casa prefieren el pollo.
Lo demás es tán cual.
Cebolla, zanahoria, pasta de tomate, tomate frito, berenjenas, carne de pollo picada y una rica bechamel gratinadas con queso, sal, aceite.
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Catherine Merck posted an update 5 months ago
Good day my good people. This is the classic koulouri of Thesssàloniki. Comes from bread dough and nuts of some kind. Delicious and first aid for hunger with so little help. Koulouri is famous and familiar in Greece for every kind of need. With Love to the community.
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Antonio Salvador Moreno Carretero posted an update 5 months ago
Level:
Executive Chef
Presa ibérica con parmentier de boniato y manzana.
Otro plato del restaurante que hemos retocado un poco. Le hemos añadido una parmentier de boniato y manzana en texturas, queda diferente, pero muy rico el plato.
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Maloles Muñoz posted an update 5 months ago
Level:
Executive Chef
Citrus Green
Lamb’s lettuce mousse, tomato cream scented with orange and ginger, kumquat, oxalis and lemon thyme.
This is another one of my dishes to use up. I had some leftover tomato cream and some lamb’s lettuce and I had been thinking for days about using my kumquat in something special. Another of my “let’s see what comes out” tests and…
Level:
Executive Chef
Verde Cítrico
Mousse de Canónigos,Crema de Tomate Perfumada con Naranja y Jengibre, Kumquat, Oxalis y Tomillo Limón.
Es otro de mis platos de aprovechamiento. Tenia un resto de crema de tomate y algunos canónigos y llevaba dias pensado en utilizar mis kumquat en algo especial. Otra de mis pruebas “a ver que sale” y salió bien.
Canónigos cocidos…
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Aysen Bueno posted an update 5 months ago
I am taking the Ecleirs course and I tried to make them with the basic dough, with pastry cream filling covered with whipped cream and red fruit jam. I know I have to improve a lot, but they were delicious.
Estoy llevando el curso de Ecleirs y probé a elaborarlos con la masa basica, con relleno de crema pastelera cubierto de crema chantilly y mermelada de frutos rojos. Sé que debo mejorar mucho, pero quedaron ricos.
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Leonardo Cartes posted an update 5 months ago
Carnes de caza: ragú de jabalí
Ya no recuerdo cuántas veces he dicho esta frase, pero cuando vuelves debes hacerlo con estilo
Ha pasado tiempo desde mi última publicación y es que pasaron cosas, cerré la panadería buscando recetas nuevas, me mudé a otra ciudad con un clima frio y una lluvia que no perdona
En este sector es común ver carnes de…
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Sheila Navarro posted an update 5 months ago
Hello everyone, the truth is that today I made my subscription so I have not yet had time to do any course. But I have been looking at the site and I am very happy with the content and the way it is organized. To show you the work I do, I am going to show you some of my biggest challenges. I’m a pastry chef 🫶🏻 and I’m always looking for a…
Hola a todos, la verdad es que hoy hice mi suscripción asi que todavia no tuve tiempo de hacer algun curso. Pero si estuve viendo la pagina y estoy muy contenta con el contenido, y la forma en que esta organizado. Para que conozcan los trabajos que hago les voy a mostrar algunos de mis mayores desafios. Soy pastelera 🫶🏻 y siempre voy…
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Antonio Salvador Moreno Carretero posted an update 5 months ago
5 months ago (edited)
Level:
Executive Chef
Grilled mussels with curry.
I have been wanting to make this dish for a long time and finally the day came. I grilled some mussels with a coconut and curry sauce, micro chives, codium seaweed and yuzu roe.
Level:
Executive Chef
Mejillones a la brasa con curry.
Este plato llevo mucho tiempo queriéndolo hacer y por fin llegó el día. Son unos mejillones que hice a la brasa con una salsa de coco y curry, microbrotes, alga codium y huevas de yuzu.
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Mohamed Ahmed posted an update 5 months ago
u cant imagine the taste 2 filling make you travel to space that i had feeling i had .
filling is ( dark callebaut chocolate 55 % ganache hug the crispy almond praline ) put in milk chocolate Callebaut power 40.7 % . i oved😍
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Balaceanu Andra posted an update 5 months ago
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Harald Kofoed posted an update 5 months ago
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Ana Ambrosio Ambrosio posted an update 5 months ago
5 months ago (edited)
#BreadChallenge
I want to proudly share with you this delicious bread that I have called ” Doble Xocolātl” which is inspired by the Mexica or Aztec culture. It is a loaf that I have made, using as main ingredient semi-bitter cocoa powder, 70% chocolate drops and chopped pecans to add a crunchy element, as well as baker’s flour with 14 grams…
#BreadChallenge
Les quiero compartir con mucho orgullo este delicioso pan artesanal que he llamado “Doble Xocolātl” el cual está inspirado en la fusión de dos culturas, la cultura Azteca y la cultura europea. El pan con cocoa combina la estructura del pan de trigo europeo con el alma y el sabor del cacao mesoamericano. Se trata de una hogaza que…
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Sol Damiani posted an update 5 months ago
Level:
Scoolinary Team
🔥 New course: Cooking with Wild Herbs
In this online course, Manuel Larbig teaches you how to identify, collect and cook wild herbs suitable for beginners in a safe and sustainable way. Nettle, dandelion, sorrel, wild garlic and much more to bring new flavors, technique and seasonal awareness to your cooking.
would you be encouraged to…
Level:
Scoolinary Team
🔥 Nuevo curso: Cocinar con Hierbas Silvestres
En este curso online, Manuel Larbig te enseña a identificar, recolectar y cocinar hierbas silvestres aptas para principiantes de forma segura y sostenible. Ortiga, diente de león, acedera, ajo silvestre y mucho más para llevar nuevos sabores, técnica y conciencia estacional a tu cocina.
¿Te…
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