Week 7
Exam week has started, tensions are high.
November 1st Day 28 AM: Cooking
Watercress soup is not one of the tastiest soups we have made, unless you like watercress. it is a beautiful color green but it tastes like watercress and for many it isn't a LIKE-ABLE taste. the soda bread was ok, quite an easy bread to make as there is no kneading involved. the souffles were quite DELICIOUS, however best served hot right out of the oven. by the time we ate ours they were cold and deflated, but will want to try this recipe again as i love souffles. today's pudding also wasn't my favorite, thought the white chocolate roulade tasted ok but then the plum compote was way too sweet so it overpowered the roulade.
Watercress soup
White soda bread
Twice baked smoked haddock souffle with mustard cream
White chocolate roulade
Plum compote
Day 28 PM: Cooking
Honey and brandy ice cream
Apple marmalade
Petits vacherins
November 2nd Day 29 AM: Demonstration
Pate a brioche
Brie encased in brioche
Truffled brie in brioche
Roasted Sea Bass with fennel and ginger
Croissants
Home made raspberry jam
Lime Charlotte
Biscuit a la cuillere (Sponge finger biscuts)
Day 29 PM: First practical exam
TOday was the first practical exam for our group, i was lucky that i was in the group going second which meant that i would be helping wash dishes for the group that was cooking. very nerve racking and intense environment in that room. also that it is our first exam, we all don't know what to expect, how the exam will be, what the examiner is looking for, and how we will be marked.
November 3rd Day 30 AM: First practical exam
everyone finished and survived. everyone did a great job. but now it makes me more nervous for my exam.
Day 30 PM: Theory- Fish/Meat
Today's theory we learned about different kinds of meat, what to look for when buying meat, and how to cook the different cuts of meat. Same about fish but also learned about sustainable fish and how important it is to know where your fish comes from.
November 4th Day 31 AM: Cooking
ROASTED SEA BASS WAS QUITE TASTY, JUST THE FILLETING AND SCALING TAKES QUITE SOME TIME. AND THE SCALES DO GO EVERYWHERE. THE POTATOES WERE DELICIOUS BUT IN THE END QUITE OILY AS WE USED A TON OF BUTTER TO COOK THEM, IF I MADE THEM NEXT TIME DEFINITELY WOULD USE LESS BUTTER OR DRAIN THE POTATOES AND ONIONS BEFORE PLATING. THE PETITS VACHERINS WERE LOVELY, A PERFECT LITTLE TREAT. THE MERINGUE GIVES IT THAT CRUNCH AND CHEWINESS THEN A BIT OF CREAM FOR SMOOTHNESS AND BERRIES FOR TARTNESS AND TO CUT OUT SOME OF THE SWEETNESS. I WILL DEFINITELY MAKE THESE AGAIN AND APPARENTLY THE PETIT VACHERIN MERINGUES CAN KEEP FOR AWHILE.
Roasted Sea Bass with fennel and ginger
Pommes de terre sautee a la lyonnaise
Petits vacherins
Day 31 PM: Cooking
DANISH PASTRIES, ACTUALLY QUITE FUN TO TRY TO MAKE ALL THE DIFFERENT SHAPES AND STYLES. THE DOUGH ISN'T TOO DIFFICULT TO MAKE, JUST NEED TO MAKE SURE IT HAS TIME TO REST BUT THE ACCOMPANIMENTS IF YOU WANT VARIETY OF JAMS, CREMES, JELLIES, SPREADS. AND ESPECIALLY MORE TIME CONSUMING IF YOU WANT TO MAKE FRESH OR HAVE HOMEMADE OF THESE THINGS. definitely ate a few every morning after. however the bouchees au chocolat didn't turn out as nice. i overworked my batter, therefore when i was trying to pipe it just flooding out therefore they were quite uneven and didn't rise as much. so this was definitely a fail but i know for next time not to overfold and overwork the batter.
Bouchees au chocolat
Dansk wienerbrod