I had the opportunity to taste and make an excellent Mauritian turkey and beef burger with pickled vegetables and raita sauce. Two of my dear friends/co-chefs in training showed us what a true born Mauritian would do with pickled vegetables. The combination was beyond delicious! It had well balanced flavour. I’m beginning to imagine my future self, making it over and over again. Right now, I’m happy to share the exact recipe handed to me by the talented girls.
Entering a culinary school truly requires a lot of hard work, coordination, and patience. Today’s lesson focused on whisking the basic sauces. It is an essential skill that any cook, who wants to thrive in the food industry, must have. Escoffier, who is well known for his great works and achievement back in the days, codified the recipes of French mother sauces. French mother sauces consist of five basic sauce: Béchamel, velouté, espagnol, tomato and hollandaise. Here I am whisking: Béarnaise, béchamel, chicken velouté, mayonnaise and tomato sauce.
The production of cheese like many other food preservations is a long and tiring process. A week ago, I saw and experienced first hand making cheese and the struggle that comes with it. It was very interesting to see how much effort and time you put into it. It proved to me that truly good things come to those who wait because it takes a long period of time to craft and perfect a wheel of cheese.
The cooking saga continues…
It has been the third week in the Culinary Arts Academy already. I know! so exciting, right? Getting up every day on a new mission, befriending new people from all around the globe and exploring this beautiful place. We were greeted this Friday morning with the ingredients to make a traditional Hungarian beef goulash. Everything was gathered nicely on a table. Our chef wanted to show us how simmering/stewing is done. First time of actual cooking at the application kitchen! Can you imagine the look of excitement on our faces?
So, preparation comes first, onions and bell peppers of different colours were sliced into strips and beef was cut into cubes. Onions and beef shoulder were glazed with clarified butter until the beef was partially cooked in a big pan. Bell peppers and tomatoes were added. Cooking wine was added to deglaze the mixture. Stock and paprika were then added and the mixture was covered and was allowed to simmer under low heat for over 1 hour or until the beef is soft and tender. Use the oil that has been used to cook the meat to glaze the carrots, leek and celery roots that have been cut in mirepoix. Add wine, stock and season. Add the mixture to the beef together with a bouquet garni and bake in the oven for a maximum of 1 hour.
Pancake, in my own opinion, is one of the best breakfasts ever created! Whipped, however you like.
300g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
2 medium Free Range Eggs
500g Onken Natural Yogurt
85g salted dairy butter, melted
2 eating apples, peeled, cored and grated
1-2 tbsp sunflower oil
1-2 tbsp clear honey
Macha is becoming such a trend! Here is one of my favourites Macha latte recipe. What exactly is Matcha? “It is a finely milled vibrant green tea powder made from the highest quality Japanese tea leaves. Comes from Uji, a region high in the hills around Kyoto, renowned for producing the best Japanese teas. Only accessible by foot, this remote area is unpolluted and rich in friendly bugs such as spiders, ladybirds, praying mantis and dragonflies to keep the pests under control (best to use organic matcha as non-organic matcha is grown using excessive amounts of agricultural fertilizers and pesticides). Shade grown for the final few months to allow the leaves to fill with chlorophyll, the finest young tea buds are picked, dried and ground in a granite mortar”. source:
Here comes beef carpaccio, Asian-inspired dish. Surprisingly one of the best beef carpaccio recipes I have tried! The typical Piedmont (a region in/of Italy) carpaccio is made with very thin slices of beef placed on a dish with lemon, olive oil, and shavings of white truffle or Parmesan cheese, and can be topped with arugula. The meat typically used for carpaccio is beef sirloin. Since this dish is served raw, the meat must be fresh. Source:Wiki
Wraps are perfect for a relaxing lunch. Less effort but fantastic food on the table. It is also great when you are on the go. Our days can be very busy sometimes, but that’s not an excuse to miss lunch and starve yourself!
We have planned a simple but elegant 3 courses dinner, this recipe was brilliant. It wasn’t insanely complicated to make, it could also be prepared ahead of time. Naturally, small pieces of food or dips often serve as nibbles or canapés at cocktail parties . But, here we are, serving these trio dips after the cocktail hour as a starter! Yeah, you heard it right! I don’t think there is a specific rule for when and what to serve during an occasion. More often we go for what we feel like eating that time, with so many food choices available to us.
As a great seafood lover and with my undying love for all sorts of seafood recipes, I have been making this crabcake for as long as my cooking memory can remember. With my previous attempts, I have failed with the patties constantly. As soon as I drop them on a hot frying pan they crumble apart. I was ashtonished knowing that I have added the right amount of egg yet they don’t stick together. Filling and binding is always the crucial part, turned out I was missing out on bread crumbs, just the right amount of bread crumbs was all I needed. Coriander is another essential ingredient, it enhances, gets rid of the fishy smell and adds enticing flavour. If you have coriander you’re good to go! Most importantly, the chilli is what makes the meal so exciting, the “kick” helps to balance out everything. This spicy Asian inspired recipe is heavenly. Continue reading “Beautiful Homemade Spicy Crabcakes”