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Maloles Muñoz posted an update
a year ago (edited)
Level:
Executive Chef
#TomatoChallenge
Cherry and Flower Rainbow
Five varieties of cherry tomatoes, basil jelly in the center, curly endive, balsamic vinegar spheres of Modena, pickled red onion, pearls of aove, rosé wine salt, pansy flowers and lavender.
In the absence of birthday cake, I made this salad for dinner which was wonderful. I made the basil jelly first thing in the morning, had rosé wine salt that I made recently, and pickled onion…the rest has come out without thinking😉.
End of a dizzying challenge😅
Level:
Executive Chef
#TomateChallenge
Arcoiris de Cherry y Flores
Cinco variedades de tomates cherry, gelatina de albahaca en el centro, escarola rizada, esferas de vinagre balsámico de módena, cebolla roja encurtida, perlas de aove, sal de vino rosado, flores de pensamiento y lavanda.
A falta de tarta de cumpleaños, me he preparado esta ensalada para cenar que me ha sentado de maravilla. Hice la gelatina de albahaca a primera hora de la mañana, tenia sal de vino rosado que hice hace poco, y la cebolla encurtida…el resto ha salido sin pensar😉
Fin a un reto de vértigo😅
Translated from Spanish
Massimo Orlando, Mercedes Delgado de Miguel and 12 others26 Comments-
Level:
Scoolinary Team
wow, Maloles, this salad is a true work of art! Every detail, from the basil jelly to the rose wine salt, shows incredible creativity. You’ve given us a whole lecture on how tomato can shine in so many different textures and techniques. How did you manage to make the jelly so crystalline? It looks so delicate it seems almost magical – a spectacular close to the Tomato Challenger! 🍅✨
Level:
Scoolinary Team
¡Vaya, Maloles, esta ensalada es una verdadera obra de arte! Cada detalle, desde la gelatina de albahaca hasta la sal de vino rosado, muestra una creatividad increíble. Nos has dado toda una cátedra sobre cómo el tomate puede brillar en tantas texturas y técnicas diferentes. ¿Cómo lograste que la gelatina quedara tan cristalina? Se ve tan delicada que parece casi mágica. ¡Un cierre espectacular para el Tomate Challenger! 🍅✨
2a year agoTranslated from Spanish
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Level:
Executive Chef
thanks Sussan! i The basil jelly was the first time I made it and as always, I took a gamble! 😅I put a little more water than usual, but I didn’t weigh anything and I did it by eye…another of my follies. But I have to improve it, I promise.☺
Level:
Executive Chef
@undefined Gracias Sussan! i La gelatina de albahaca era la primera vez que la hacia y como siempre, me la jugué! 😅Le puse algo más de agua de la cuenta, pero es que no pesé nada y lo hice a ojo..otra de mis locuras. Pero tengo que mejorarla , lo prometo.☺
a year agoTranslated from Spanish
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Level:
Scoolinary Team
@loles-mhotmail-comThat’s the best thing about cooking, daring and experimenting 😄 Still, it looks amazing, and I’m sure it will be even better in the next test. The important thing is to enjoy the process and learn with every attempt. ❤️
Level:
Scoolinary Team
@loles-mhotmail-com Eso es lo mejor de la cocina, atreverse y experimentar.😄 Aun así, se ve increíble, y seguro que en la próxima prueba quedará aún mejor. Lo importante es disfrutar del proceso y aprender en cada intento. ❤️
1a year agoTranslated from Spanish
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Level:
Executive Chef
@sussan_scoolinaryteam Sure! if we don’t dare, we’ll never know if it works or not, right? 😉
Level:
Executive Chef
@sussan_scoolinaryteam Claro! si no nos atrevemos, nunca sabremos si funciona o no, verdad? 😉
a year agoTranslated from Spanish
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A 10, bravo.
Un 10, bravo.
1a year agoTranslated from Spanish
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Level:
Executive Chef
@undefined Thank you very much❤
Level:
Executive Chef
@undefined Muchas gracias❤
a year agoTranslated from Spanish
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Level:
Scoolinary Team
Maloles plus that’s a work of art, but it just so happens to have been your birthday and I didn’t know it? 😩
Level:
Scoolinary Team
Maloles ademas de que eso es una obra de arte, pero resulta que ha sido tu cumpleaños y no lo sabía? 😩
1a year agoTranslated from Spanish
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Level:
Executive Chef
@undefined Siiii, thank you very much! I just found out about it myself, so it’s ok. We’ll celebrate it when we can😉.
Level:
Executive Chef
@undefined Siiii, muchas gracias! Apenas me enteré yo , a si que no pasa nada. Ya lo celebraremos cuando se pueda😉
1a year agoTranslated from Spanish
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Level:
Scoolinary Team
@loles-mhotmail-com Pues felicidades !!
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a year agoTranslated from Spanish
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Level:
Executive Chef
Congratulations, Maloles, even if it’s a little late. It won’t be a birthday cake, but you’ve finished, the day and the challenge, in style 👏👏 A 10!!!!
Level:
Executive Chef
Felicidades, Maloles, aunque sea con un poco de retraso. No será una tarta de cumpleaños, pero has terminado, el día y el reto, por todo lo alto 👏👏 Un 10!!!!
1a year agoTranslated from Spanish
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Level:
Executive Chef
@undefined Thank you so much Beatriz! You haven’t finished anything bad either, eh? What a cool challenge you have set yourself girl❤.
Level:
Executive Chef
@undefined Muchisimas gracias Beatriz! Tú tampoco has terminado nada mal eh? Menudo reto chulo te has marcado niña❤
1a year agoTranslated from Spanish
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Level:
Executive Chef
@Maloles Muñoz ayyy, thank you 😍well, I had intended to make one or two dishes, at most… but ideas kept coming up and I’ve been getting confused. It’s been nice, but I don’t know if I’m going to keep up the pace 😅 it’s non-stop!
Level:
Executive Chef
@Maloles Muñoz ayyy, gracias 😍pues tenía intención de hacer uno o dos platos, a lo sumo… pero iban surgiendo ideas y me he ido liando. Ha sido bonito, pero no sé yo si voy a aguantar el ritmo 😅 ¡es un no parar!
1a year agoTranslated from Spanish
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Level:
Executive Chef
@undefined Yes, I understand you perfectly. The same thing happened to me. This challenge has gotten out of hand and the tomato has been the king of the party these days. I think all the counters have jumped because we’ve gone crazy uploading dishes😂 But it’s been great to see so many people excited about it, right?
Level:
Executive Chef
@undefined Sii, te entiendo perfectamente. A mi me pasó igual. Este reto se nos ha ido de las manos y es que el tomate ha sido el rey de fiesta estos dias. Creo que habrán saltado todos los contadores porque nos hemos vuelto locos subiendo platos😂 Pero ha sido estupendo ver tanta gente animada con él, verdad?
1a year agoTranslated from Spanish
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Level:
Stagier
Superb
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Level:
Executive Chef
@undefined Thank you Orsolya !
Level:
Executive Chef
@undefined Gracias Orsolya !
a year agoTranslated from Spanish
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Level:
Executive Chef
Wow awesome 😲
Level:
Executive Chef
Wow impresionante 😲
1a year agoTranslated from Spanish
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Level:
Executive Chef
@mercedesminayapalaciosgmail-com Thank you very much!
Level:
Executive Chef
@mercedesminayapalaciosgmail-com Muchas gracias!
a year agoTranslated from Spanish
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Level:
Scoolinary Team
happy birthday dear Lo! 🎂 Bravo for joining once again the #TomatoChallenge! 🍅🔥 I can tell you’ve mastered the art of harmony on the plate, both in flavors and textures. That early morning basil jelly sounds like the perfect key to bring it all together. I’m intrigued by the rosé wine salt, what profile does it bring to the tomatoes, does it enhance the acidity or give them a rounder touch? Because I see pure gastronomic poetry here.
PS: I would tattoo this dish on my face 😆.
Level:
Scoolinary Team
¡Feliz cumpleaños querida Lo! 🎂 ¡Bravo por sumarte una vez más al #TomateChallenge! 🍅🔥 Se nota que dominas el arte de la armonía en el plato, tanto en sabores como en texturas. Esa gelatina de albahaca madrugadora suena como la clave perfecta para unirlo todo. Me intriga la sal de vino rosado, ¿qué perfil le aporta a los tomates? ¿Realza la acidez o les da un toque más redondo? Porque aquí veo pura poesía gastronómica.
PD: me tatuaría este plato en el rostro 😆
1a year agoTranslated from Spanish
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Level:
Executive Chef
@soldamiani Thank you Sol! The rosé wine salt…do you believe me if I tell you I put it in to give it a nice color 😅 It enhances the tomato flavor I think. And mixed with the modena pearls everything was a wonderful explosion of flavors. The truth is that I loved it. I’ve already written down everything I put in it so I don’t forget. 😉
To your PS: Come on, come on hahahahahahahahaha
Level:
Executive Chef
@soldamiani Gracias Sol! La sal de vino rosado? te crees si te digo que la puse para darle un color bonito 😅 Potencia el sabor del tomate creo yo. Y mezclado con las perlas de módena todo era una explosión maravillosa de sabores. La verdad es que me ha encantado. Ya he anotado todo lo que puse en ella para que no se me olvide. 😉
A tu PD: Anda, anda jajajajaj
a year agoTranslated from Spanish
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Level:
Executive Chef
I love it, super elegant and delicate
Level:
Executive Chef
Me encanta, súper elegante y delicada
1a year agoTranslated from Spanish
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Level:
Executive Chef
@mercedesminayapalaciosgmail-com Thanks again Mercedes
Level:
Executive Chef
@mercedesminayapalaciosgmail-com Gracias de nuevo Mercedes
a year agoTranslated from Spanish
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Level:
Sous Chef
First congratulate you on your birthday, although belatedly and then congratulate you and thank you for sharing so much creativity and inspiration. Your dishes are amazing and encourage you to experiment in the kitchen and try to bring out all the potential we all have inside despite the circumstances.
Level:
Sous Chef
Primero felicitarte por tu cumpleaños, aunque con retraso y después felicitarte y darte las gracias por compartir tanta creatividad e inspiración. Tus platos son increíbles y animan a experimentar en la cocina e intentar sacar todo el potencial que todos tenemos dentro a pesar de las circunstancias.
1a year agoTranslated from Spanish
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Level:
Executive Chef
@mercedesdelgado1977gmail-com Thank you so much Mercedes. I love to see your dishes too with such perfection and technique. ❤
Level:
Executive Chef
@mercedesdelgado1977gmail-com Muchísimas gracias Mercedes. A mi me encanta ver tus platos también con tanta perfección y técnica. ❤
1a year agoTranslated from Spanish
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That’s really beautiful.
Lot’s of colors and textures
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Level:
Executive Chef
@massimo-orlando Muchas gracias !!
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