Miembro Orsolya Csernák
Miembro
1899
Scoolipoints
ScooliStar
Scoolinar
-
Orsolya Csernák ha publicado una actualización hace meses
Level:
Scoolinar
Yesterday evening, I learned that temperature matters. 😁😁 I had planned to make palacsinta with vanilla foam and berries. The last time I made it was in winter, and the temperature in my kitchen was lower, allowing me to leave the vanilla foam at room temperature without it flowing out when I rolled the crêpes. However, this time, with…
Mandie Lowe ySol Damiani1 Comentario-
Level:
Scoolinary Team
Totally agreeing on these two topics, @orsolya-csernak I´m glad you enjoyed them anyway. 😉
-
-
Orsolya Csernák ha publicado una actualización hace meses
Level:
Scoolinar
Good Morning, my friends. 🙂🙂
Spring has finally arrived in Hungary, bringing with it the colorful fruit breakfast season. We enjoy the mix of garden-fresh and exotic fruits. Yesterday, we combined fantastic dragonfruit and mini-mango with the first berry our garden has yielded: the honeyberry.
Sometimes, no cooking required, Mother Nature does…
-
Level:
Scoolinary Team
Oh yes! Gotta try that Dragon Fruit ASAP. You are so lucky to be able to harvest some fruits from your own place, Orsi!
-
Level:
Scoolinary Team
Hi @orsolya-csernak
Beautiful way to start the day with such a colorful and beautiful breakfast. 🫶🏻
Thanks for sharing.
Greetings1
-
-
Orsolya Csernák ha publicado una actualización hace al año
Level:
Scoolinar
Hey everyone! This morning, I woke up bursting with ideas on how to plate the stuffed chicken I made last night.
But as usual, urgent work came up, so I had to postpone my creativity in plating.
I’ve been busy preparing for some exams (unfortunately, not just cooking-related ones), and these days, I need to focus on them. However, I still wanted…
View more comments-
Level:
Scoolinar
1 -
Level:
Scoolinary Team
You just broke the “#ScooliStars mold”, Orsi @orsolya-csernak
Breathtaking! The vibrancy of all the colours & the 3D effects are Amazing! I love this plating SO much.
You won another #ScooliStar, queen of Hungary👏
1- View 2 replies
- View more comments
-
-
Orsolya Csernák ha publicado una actualización hace al año
Level:
Scoolinar
These days, I felt a deep nostalgia for Italy and decided to prepare something Italian.
I made these tiny zucchini focaccia where zucchini are present twice:
1️⃣ in the dough and
2️⃣ as crispy chips.
The chips are seasoned with salt, lemon, fresh basil, and olive oil. They are nicely placed on a soft ricotta layer. Hmmmmm….
View more comments-
Level:
Scoolinary Team
I wish you´ve seen my face when I read “ricotta layer” @orsolya-csernak 😂 These are so beautiful! Perfect for a canapé, right? I NEED to know which drink you chose to pair them. I would pick a nice gin tonic.🍸Zucchinis are usually pretty wet. How did you manage to make that focaccia and prevent them from watering down the dough?
1- View 2 replies
-
Level:
Scoolinary Team
The presentation of your tiny Focaccias is very cute, I love the way you decorate each preparation taking into account every detail.
Thanks for sharing
Greetings.
1- View 1 reply
- View more comments
-
-
Orsolya Csernák ha publicado una actualización hace al año
hace al año (editado)
Level:
Scoolinar
Hi everyone, let me share a Hungarian classic: Somlói Galuska.
It’s a three-layer cake (cocoa-walnut-vanilla) with yellow cream, sugar syrup, and chocolate topping.
The name ‘Somlói‘ originates from a hill, so it’s typically served in three small balls topped with whipped cream peaks. I believe it’s the most popular dessert in my country.
What is…
-
Level:
Scoolinary Team
This looks so tasty, Orsi!
My choice of our top sweet sins are churros (filled with dulce de leche) and alfajores (also filled with DDL) 😂
In our “Bodegones” the dessert people ask for the most are definetely flan with cream and dulce de leche and Panqueques (your “palacsintas”).
I just finished watching ‘Ripley’ on Netflix. They’re almost always…
1 -
Level:
Scoolinary Team
Hi @orsolya-csernak
Thank you for sharing part of your culture and gastronomy.
I like the description of your dish, it looks delicious.
Greetings.
1
-
-
Orsolya Csernák ha publicado una actualización hace al año
hace al año (editado)
Level:
Scoolinar
Hi guys, today I just want to say hello to you with this fresh Gazpacho.
The weather is beautiful here and this cold tomato soup was just a perfect match to it for lunch. 🥰🍅❤️
Have a nice day!!! 🌞🌞🌞
-
Level:
Scoolinary Team
Hi @orsolya-csernak
Beautiful colors and presentation.
I love how you decorated your preparation with those tulip leaves.
Thanks for sharing
Greetings.
2- View 1 reply
-
Level:
Scoolinary Team
This is a ballet on a tomato dancehall😍
1
-
-
Orsolya Csernák ha publicado una actualización hace al año
Level:
Scoolinar
Hi guys, from the creamy panna cotta to the tangy tiramisú al limone and the fluffy crêpes with whipped mascarpone, I’ve explored a variety of desserts. Today, I’m diving into the classic charm of Crème Brûlée. 🤩🍮
It’s truly fascinating how a few basic ingredients like milk/cream, eggs, and sugar can undergo such a magical transformation. The…
-
Level:
Scoolinar
1
-
Level:
Scoolinary Team
You know what they say… Keep it simple (and dazzle everybody, I may add). 😍
The alchemy of simple ingredients like milk, eggs, and sugar never ceases to amaze me. It’s incredible how they can be transformed into such a luxurious treat through the right technique. Thanks for sharing your insight with us @orsolya-csernak 🙌
Which other prepartion…1- View 1 reply
-
-
Orsolya Csernák ha publicado una actualización hace al año
Level:
Scoolinar
Sometimes a simple palacsinta can make your day.
This morning, we went to our favorite shop and bought some strawberries from Greece, and I still had some homemade mascarpone in the fridge. I decided to make a fluffy mascarpone mousse and a strawberry sauce.
By the way, I believed for years that this kind of pancake, we call palacsinta in…
View more comments-
Level:
Scoolinary Team
Your preparation looks great.
In my country, if the dough is thick we call it a pancake and if it is thin or thin we call it crepes, but I don’t know if it is the same recipe or ingredients that you are using.
Greetings.
2- View 2 replies
-
Level:
Scoolinar
Well, In my country some call it Palacinka, but most of the population call them just crepes, as a modern term.
Here is one I made a few days ago. It doesn’t look as good as yours but I tried. The decoration failed because the Strawberry Jam was runny. Also the photo wasn’t well executed. Somebody has to teach me how to take some good food pics.
2- View 3 replies
- View more comments
-
-
Orsolya Csernák ha publicado una actualización hace al año
hace al año (editado)
Level:
Scoolinar
Hi my friends, last week I asked you about Huesos de santo. Thank you for your kind help finding the recipe!!! @Sol and @sussan_scoolinaryteam
Here is my version of these “Bones of Saint”. 🦴🐣
My closest colleague has talked about this Easter treat he’s been missing for years.
These are made from almond, sugar, and eggs. I made everything…
-
Level:
Scoolinar
- View 1 reply
-
Level:
Scoolinary Team
Aduen is SO lucky 😍 They look super great, @orsolya-csernak Can we say we’ve now acquired a regular recipe at
Orsi´s house?
1
-
-
Orsolya Csernák ha publicado una actualización hace al año
Level:
Scoolinar
Happy Easter, my friends! What’s the Easter menu in your country? We usually eat eggs and smoked or cooked ham. This year, I decided to make a twist and deboned two pork hocks. One was roasted, the other one was smoked. I mixed the two in small rolls, cooked them, and baked them for 10 minutes to give them a nice color. The result was a… Seguir leyendo
View more comments-
Level:
Scoolinar
-
Level:
Scoolinar
- View 1 reply
- View more comments
-
-
Orsolya Csernák ha publicado una actualización hace al año
Level:
Scoolinar
Hi guys, today, I’m excited to share my French-inspired potato creation featuring purple potatoes.
I delicately sliced them thin and gently cooked them in cream, then layered them into a casserole dish, generously topped with cheese, and baked to golden perfection at 180°C for 20 minutes.
It pairs beautifully with any meat and adds a touch…
View more comments-
Level:
Scoolinary Team
Hi @orsolya-csernak
What a beautiful result that the potato color gives to your preparation, I loved it.
Tell us, is it easy to find this variety of potatoes in your country?
Greetings. -
Level:
Scoolinar
Wow!
2 - View more comments
-
-
Orsolya Csernák ha publicado una actualización hace al año
Level:
Scoolinar
Hi everyone, I have a question: There is a sweet delicacy in Spain called ‘huesos de santo.’ They prepare it during this period of the year for Easter, I believe. I would like to make it. Is it taught in any courses, or could any of you share the recipe?
View more comments-
Level:
Scoolinary Team
I’m looking into it, Orsi. Have you heard of them @sussan_scoolinaryteam ?
1 -
Level:
Scoolinary Team
My partner Emily tells me these recipes might interest you.
They are in spanish. I’m sure it’s no trouble for you 😉
https://recetas.scoolinary.com/brazo/
https://recetas.scoolinary.com/turron-de-mazapan-crema-yema/
1 - View more comments
-
-
Orsolya Csernák ha publicado una actualización hace al año
Level:
Scoolinar
Good morning, my friends.
Yesterday, I finally prepared Tiramisù al limone according to the guidelines given by the Neapolitan cuisine course.
First, let’s talk about the technical part:
I made everything from scratch.
Last summer, we prepared limoncello at home, which is so useful now.
In the course, the process of making mascarpone… Seguir leyendo
-
Level:
Scoolinary Team
This is such a cutie @orsolya-csernak ! I am now wondering how it must taste to add the lemon touch to a Tiramisù (one of my top desserts ever). Thanks for sharing, and it’s amazing and a complete success that you made everything from scratch. It shows serious dedication. Keep up the awesome work!🙌
-
Level:
Scoolinary Team
Good job! I like the result you got and the photo is also very pretty. As a suggestion, next time you could accompany your dessert with a touch of green like mint, I think it would go very well with the contrast of colors that your dessert has.
Thanks for sharing.
Greetings.
-
-
Orsolya Csernák ha publicado una actualización hace al año
hace al año (editado)
Level:
Scoolinar
Today, I wanted to prepare Ravioli alla Caprese, so I watched some episodes of the Neapolitan cuisine course because I love it.
I think this is my absolute favorite among culinary courses. It’s so authentic, and the three chefs are so passionate about their recipes that it makes me emotional every time.
So, today we had the pleasure of having…
View more comments-
Level:
Scoolinar
2
-
Level:
Scoolinary Team
Passion is EVERYTHING, isn’t it @orsolya-csernak ? When we reach this state of pleasure, a new star should appear in the universe.😂 I´m anxious to see your Tiramisù al limone now. Thanks for sharing this cuties
1 - View more comments
-
-
Orsolya Csernák ha publicado una actualización hace al año
hace al año (editado)
Level:
Scoolinar
My dear friends, yesterday afternoon I decided to take on a challenge and fry a poached egg. 🙂 I’ve always wanted to try this to see how it feels to keep the runny yolk liquid while frying it. And here is the result! 🙂 I completed the dish with mayonnaise infused with white wine, fluffy salted pancakes, and ruccola. 🍳🥞🌿
What’s a cooking…
View more comments-
Level:
Scoolinar
0:06
1 -
Level:
Scoolinar
- View more comments
-
- Más información
