A New easy Recipe to try out...

One of my faithfull bloggers suggested to me that i should be including recipes of the things i make in my blog so that yall can try them out. I thought it was a brilliant idea so here is the first of the recipes....i want to start you off with the easy ones then as the days gi i will progress to the more complicated....
Do feel free to give me feedback on the outcome of what you make!!!

AUMONIERE DE CREPE, COULIS DE FRAMBOISE( pancake filled with chantilly cream)
Pancakes

ingredients
250grams flour(all purpose flour)
40grams sugar
20ml cooking oil
500ml milk
3eggs
40grams melted butter
a pinch of salt
half a teaspoon vanilla essence

Method
mix all the dry ingredients into a bowl.
make a well in the middle and add in the eggs and abit of milk.
mix with a whisk slowly incorporating the dry ingredients into the liquid.
gradually add in the milk and mix until the mixture is well combined.
lastly add the melted butter and vanilla essence.
strain and rest for a while in the chiller.
after ten minutes,start cooking.the Pancakes should be thin and not thick....so try make them as thin as possible.

Chantilly cream

ingredients
80 grams icing sugar
400 ml of whipping cream
can of peaches

Method
put the cream in a mixing bowl
beat well over an ice bath avd stop beating when the cream has thickened.
sprinkle in the icing sugar halfway through the mixing.
Once the craem is done,cut the peaches into slices and mix it with the whipped cream.
put in the chiller


Once the pancakes are cooked and they have cooled you can now put a spoonful of the chantilly cream in the middle and wrap the pancake around it....think of it as making an envelope around the cream....

so this is the outcome of the recipe.....well this one is served in a fancy style...lol!!!

The Real Deal...

Last week i finally got a chance to know what it feels like to work in a real kitchen that was producing food for real paying customers who expected value for their money! the pressure to make a starter and a main course in three and a half hours is quite exciting....we were expecting 42 guests that day so we had to work fast and efficiently. if there is one thing i am grateful to my mum for is helping me master the art of multitasking while in the kitchen....in kitchen language its called dovetailing:)
On the menu for that day, we had a starter of a mozarella cheese and tomato salad served with croutons and eggs mimosa then for the main course had saute chicken served with french beans,jardiniere of carrot and pommes cocotte,tomato coulis.as an accompaniment for the chicken we made a mushroom sauce.
To start with we did a mise en place where we cut up all the ingredients we would need for the starters and the main course. It is much easier because we are twelve students so each cuts up their own vegetables and chicken and at the end we combine everything.
Because of the large number of guests we were expecting, we were divided into groups and each group was assigned a part of the meal to do, Mine was putting together the salad. Others were doing the chicken,the pomme coccotte,and the french beans with the jardiniere carrots.
Once we were all done we plated the food factory style and then sent it out to the restaurant.Here are afew pictures to tantalize your taste buds:)

For starters.....SALADE DE TOMATE ET MOZARELLA

For the main course......POULET SAUTE BEAULIEU POMMES COCOTTE

For Dessert.....CREPE TOPPED WITH CHANTILY CREAM AND STRAWBERRY SAUCE

Far too long......

i have jus realised that its been almost two months since i updated my blog....tsk tsk.....my adoring fans must be disappointed...nya,nix,eric,norman,rabera....this is for all of you:)
There is so much to upload i dont even know where to start!!!! i think il start with what i found most exciting....tarts!!!

TARTS

well for tarts there is the basic shortcrust pastry...one you have mastered that you can make all sorts of tarts,chocolate tarts,banana and chocolate tarts,apple tarts...the list is endless!!!!
so the procedure to make the short crust pastry is as follows:
ingredients: flour,salt,sugar,butter,egg yolk,water
method: sieve flour and combine it with all the dry ingredients. next rub butter into the flour using your finger tips (this is to prevent the butter from melting)until it becomes like bread crumbs. next make a well in the center,put in the water and the egg yolk. bring the dough together into a ball.DO NOT KNEAD!!keep chill for about ten minutes
while the dough is resting you can make the filling for your tart...thats up to you....you could take cooking chocolate and melt it with butter and milk and use that as your filling:) or you could take green apples,cut them into cubes and cook them with sugar and water and cinnamon until they become soft then use that as a filling for your tart...
to cook the short crust pastry, you need to blind bake it. this means that you need to poke holes on the dough once you have put it in the tart baking tray then put dried rice or beans on the dough to prevent it from rising...if you dont understand i hope the pictures help:)