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yelda.tepe ha publicado una actualización hace una semana
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From the French cooking technique lessons, I tried the Gnocchi Parisienne, with caramelized carrots, fried beans and tender braised upper leg of lamb with Thyme sauce
Lana Mihajlović, Mercedes Delgado de Miguel y4 más2 Comentarios-
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Scoolinary Team
Hi Yelda!
Thank you for sharing the result of your practice—it’s such a pleasure to see what comes out of the classes!
Your dish is neatly presented and looks incredibly appetizing. The lamb leg appears tender and nicely coated with a glossy, rich sauce. The gratin is perfectly golden in the center, adding a comforting, homemade touch that’s… Seguir leyendo -
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Scoolinary Team
Hi Yelda! ☺There’s something so satisfying about the structure of your plate—everything feels intentional and balanced. The glazed lamb with that sauce pooling just right is pure comfort, and the gratin brings texture and richness. The clean carrot and green bean stack adds a fresh pop of color (and a bit of fun geometry too!).
What inspired you… Seguir leyendo
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yelda.tepe ha publicado una actualización hace 4 semanas
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I inspired from the Halloumi with Asparagus, Peach and Hazelnuts Recipe from the vegetarian tapas course. I topped it with fish balls and asparagus. And made a citrus vinaigrette and mustard.
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Scoolinary Team
I really like how you reinterpreted the base recipe and took it in a different direction with the fish meatballs and the citrus-mustard vinaigrette. It’s clear you put thought into the contrast of flavors and textures.
A small tip you might consider for future presentations: playing a bit more with the height and arrangement of the elements… Seguir leyendo- View 1 reply
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Scoolinar
That looks absolutely delicious. Love the twist with the fish balls and the citrus-mustard vinaigrette! Such a creative and vibrant plate!
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