|Half eaten 'something' of crab|
|Better to camera phone picture or not|
In early to get together time plan and grab a coffee before hitting the kitchen. It was straight into the choux pastry. Quite a strange thing to make due to it resembling scrambled eggs at one point. But you've not gone wrong here - just keep going and you'll eventually get a very shiny and strong dough that really does not want to drop off them beaters - oh no.
Into a piping bag and onto a tray in well spaced little lumps. Oven time of 25 minutes and don't open that door or they'll flop.
Next my partner and I prepared a aubergine and tomato tower with goats cheese and basil. A teaspoon of sugar and balsamic to the usual tomato sauce seemed to make all the difference - as well as some wine!
|This plate means business|
|Oh hello enormous profiteroles - I feel like a mini Alice in Wonderland|
Then a massive clean up before getting to eat it - other sides prepared were potato grating and some kind of gratin sweet potato. Both pretty tasty. My duck was a little rare - mainly for fear of overcooking it. Still good to get constructive criticism on your dish. Everyone is finding their way around the kitchen a little better - feel like I'll be pretty damn handy by the end of this course - and if not undoubtedly a little heavier - eek!
Short and sweet and to the point.
|Lost in a sea of fallen souffles - couldn't get this shot fast enough!|
|Amazing meringue with kitchen scene in the back ground|
|This course was worth it - just to have made this!|
Also on the menu were fish cakes - modest in comparison to the other two dishes - but packed with flavour in all the right places. I seriously can't wait to try out some of these recipes on friends and family - they're gonna be so impressed. Did I mention the very large folder we have for the course which is packed full of these amazing recipes.
|Best Fish Cakes Ever|
This morning we made one Thai soup, a curry and a salad. Those of you familiar with Thai cooking will know that there is a lot of prep involved and the cooking itself is pretty fast.
A more relaxed morning resulted, though to get maximum benefit from the class I think we could have prepared some other Thai starter to fill in the time more productively. Maybe because I've cooked quite a bit of Thai food before that I found this morning pretty laid back.
|Tom Ka Kai|
|Red Chicken Curry|
The afternoon was a demo from James - a cook in Cornucopia. The afternoon was a 'Free from' afternoon. He demonstrated how to make some Divine desserts that are suitable for celiacs and vegans. Panna cotta pots with cashew or coconut milk - the coconut was great. A chocolate orange torte with dates and toasted hazelnuts for the base. He also prepared some very tasty tofu and tempeh. The meals were delicious I'd feel happy serving them to anyone. He also showed us how to make cashew milk, how to whip soyaceoliac class as well as a vegetarian class.
Italian Day - ci ci!
|Some Impressive Pasta Skills|
Dip your biscuits in coffee mixed with rum and more marsala. Layer this with your magic dairy concoction with a little dusting of cocoa powder on between. This is the boyfriends favourite dessert - he'll be delighted with the leftovers this evening.
We were shown how to make pasta on Wednesday think I've forgotten how since then, but no my notes remind me. 00 flour and eggs dash of olive oil - that's it. Mix in well, then knead like mad for 10 minutes./ I've learnt there is a stance for kneading - spread your weight and get your whole body weight behind it. Tutor will notice if you're not giving it socks so get your back into it. After kneading it well - give it a wee rest in the fridge while you prepare your yummy filling, pesto, tomatoe sauce or whatever you need to put with it.
I made ravioli with ricotta, sun dried tomato and parma ham filling. Rolling out the pasta is fun - but most defiantly a two person job. Free pasta also cooks in a flash. Another group in the class made wafer thin tagliatelle and it cooked in one minute - my raviolis took about 5/6 minutes. A nice subtle colour arrangement on my plate got me some good comments for presentation - and good feedback on taste so happy days.
Not my dish! Amazing melt in your mouth tagitelle
|Mine - yup I made this! Hurray|
The afternoon demo included risotto Milanese which is made with saffron giving it a great colour and taste. There was also a rich and dark French onion soup with chessey gruyere croutons. Our lovely dessert and pastry tutor showed us how to make an incredible Normandy Apple Tart. The swirls of apple making a rose in the centre of the tart - fab! Sampled warm with a creme anglais - amazing. That does mean that today I ate three dessert lucking I'm doing a 5k run tomorrow then, though I should prob do 3!