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shahid Chef posted an update 6 months ago
Rhubarb & raspberries 😍 check here ⬇️
https://www.instagram.com/shahidayub25?igsh=YW1rbmt4N2R4aTc2&utm_source=qr
Viktoria Soloviova, Judy Keegan and 7 others6 Comments- View more comments
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ivana saiz posted an update 6 months ago
It’s Easter, and I always make Easter eggs for my children (although they are no longer children haha), for nieces and nephews and for the little ones in the family.
I love chocolate and I enjoy painting the molds and filling the eggs with candies.
Estamos en Semana Santa, y siempre acostumbro a hacer huevos de pascua, para mis hijos ( aunque ya no son niños jaja) , para sobrinos y para los pequeños de la familia.
Me encanta el chocolate y disfruto pintando los moldes y rellenando de golosinas los huevos.
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Mercedes Minaya Palacios posted an update 6 months ago
Level:
Executive Chef
Battered and Cooked Squid in air fryer.
When you are in a hurry and you do many things at the same time, the air fryer helps you a lot.
The air fryer course gives you ideas on how to make the most of it
Level:
Executive Chef
Chipirones rebozados y Cocinados en air fryer.
Cuando tienes prisa y haces muchas cosas a la vez, la air fryer te ayuda bastante.
El curso de air fryer te da ideas de cómo sacarle partido
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Carlos Montano posted an update 6 months ago
Vegan Brioche Cherry Streusel 🍒
Soft, pillowy vegan brioche layered with slow-cooked cinnamon cherries and finished with a golden, crunchy streusel.
Light, rich, and perfectly balanced — proof that plant-based can still feel indulgent.
Built for your perfect fika moment.
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Antonio Salvador Moreno Carretero posted an update 6 months ago
Level:
Executive Chef
“Navas Street. Granada.
Calle Navas is one of the most emblematic and busiest streets in Granada to enjoy the tapas culture, often described as a “temple” of tapas in the center of the city. It is located very close to the City Hall and the Realejo area.
Characteristics and Tapas:
Traditional Tapeo: The street is noted for its large number…
Level:
Executive Chef
“Calle Navas”. Granada.
La Calle Navas es una de las vías más emblemáticas y transitadas de Granada para disfrutar de la cultura del tapeo, a menudo descrita como un “templo” del tapeo en el centro de la ciudad. Está situada muy cerca del Ayuntamiento y de la zona del Realejo.
Características y Tapas:
Tapeo tradicional: La calle…
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Isidre Bernet posted an update 6 months ago
A sample of the brioche I’ve been able to make these days, not to put medals, but it was very good.
Una muestra del brioche que he podido hacer estos días, no es por ponerme medallas , pero estaba muy bueno.
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Maloles Muñoz posted an update 6 months ago
6 months ago (edited)
Level:
Executive Chef
Fresh Salmon and Cucumber Rose with Lemon Dill Emulsion
Smoked salmon, crispy Dutch cucumber and a spicy lemon dill cream. Garnished with early aove, black pepper, fresh dill, aove pearls, edible flowers and sprouts.
A salad with a very special plating highlighting the salmon in the shape of a rose.
Here is the process,
For the rose:
Level:
Executive Chef
Rosa Fresca de Salmón y Pepino con Emulsión de Eneldo Limón
Salmón ahumado, pepino holandés crujiente y una crema picante de eneldo con limón. Aderezada con aove temprano, pimienta negra, eneldo fresco, perlas de aove, flores comestibles y brotes.
Una ensalada con un emplatado muy especial resaltando el salmón en forma de rosa.
Aquí tenéis el…
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shahid Chef posted an update 6 months ago
6 months ago (edited)
Yuzu clementine white chocolate and almond
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Johnny Jesús Mendoza posted an update 6 months ago
Level:
Stagier
Crispy, golden and full of flavor 🍤✨.
Perfectly fried breaded shrimp, accompanied by irresistible golden plantain sticks and a fresh salad that balances each bite. A dish that combines texture, color and that homemade touch that conquers from the first taste.
Level:
Stagier
Crujiente, dorado y lleno de sabor 🍤✨
Camarones apanados perfectamente fritos, acompañados de irresistibles bastones de plátano dorado y una fresca ensalada que equilibra cada bocado. Un plato que combina textura, color y ese toque casero que conquista desde la primera probada.
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Sol Damiani posted an update 6 months ago
6 months ago (edited)
Level:
Scoolinary Team
📣 Call for Content Creators (UGC)
would you like to create content showing how you use Scoolinary in your daily life?
We are looking for gastronomic profiles (professionals or advanced amateurs) with good visual criteria and a desire to share their experience in a natural way. It doesn’t matter the number of followers, but the quality of the…
Level:
Scoolinary Team
📣 Convocatoria Creadores de Contenido (UGC)
¿Te gustaría crear contenido mostrando cómo usas Scoolinary en tu día a día?
Buscamos perfiles gastronómicos (profesionales o amateurs avanzados) con buen criterio visual y ganas de compartir su experiencia de forma natural. No importa el número de seguidores, sino la calidad del contenido.
🎁…
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Sol Damiani posted an update 6 months ago
Level:
Scoolinary Team
💡 Would you like to try before anyone else the new Scoolinary?
If you have recently joined Scoolinary (in the last month) and you are in the United States, this is of interest to you.
We are creating a very exclusive group of users who:
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Will have early access to new features
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Will be able to give us feedback and help us improve the app
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Be part of the…
Level:
Scoolinary Team
💡 ¿Te gustaría probar antes que nadie lo nuevo de Scoolinary?
Si te has unido recientemente a Scoolinary (en el último mes) y estás en Estados Unidos, esto te interesa.
Estamos creando un grupo muy exclusivo de usuarios que:
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Tendrán acceso anticipado a nuevas funcionalidades
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Podrán darnos feedback y ayudarnos a mejorar la app
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Formarán parte del…
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Mercedes Minaya Palacios posted an update 6 months ago
Level:
Executive Chef
Ink roll with squid and ear stew (Atrio) Toño Perez
Level:
Executive Chef
Bollo de tinta con calamar y guiso de oreja ( Atrio) Toño Perez
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Antonio Salvador Moreno Carretero posted an update 6 months ago
Level:
Executive Chef
“Calle Laural”, Logrono, La Rioja.
La Calle del Laurel (known as Calle Laurel) is one of the streets of the old town of Logroño (La Rioja, Spain), famous for being a typical place for tapas in the city. Location. The street is located in the historic center of the city, near the Paseo del Espolón and the Co-cathedral. It can be accessed from…
Level:
Executive Chef
“Calle Laural”, Logrono, la Rioja.
La Calle del Laurel (conocida como Calle Laurel) es una de las calles del casco antiguo de Logroño (La Rioja, España), famosa por ser un lugar típico de tapeo de la ciudad. Situación. La calle…
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JOSE MARIA CERISOLA INFIESTA posted an update 6 months ago
LOW TEMPERATURE LAMB
It is a boneless shoulder of lamb, made into a terrine and put in the refrigerator. When it is time to serve, it is grilled and in this case accompanied by a mashed potato with the juice of the lamb. Pure butter.
CORDERO A BAJA TEMPERATURA
Es una paletilla deshuesada, hecha una terrina y a la nevera. A la hora de servir pasar por la plancha y en este caso acompañada de un puré de patata todo con el jugo del cordero. Pura mantequilla.
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JOSE MARIA CERISOLA INFIESTA posted an update 6 months ago
MINI BURGER OF OXTAIL
At that same dinner with friends I presented them with a mini burger of oxtail with rucula. The funny thing was the presentation, I took them smoked in a glass and you could not see what was inside the glass. That touch of smoke gave them a special touch and of course, there was none left.
MINI BURGUER DE RABO DE TORO
En esa misma cena de amigos les presente unas mini burger de rabo de toro con rucula. Lo gracioso fue la presentación, las llevé ahumadas dentro de una copa y no se veía lo que había dentro de la copa. Ese toque a humo les dio un toque especial y claro esta, no quedo ninguna.
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