First term is complete , the time just flew by and we prepared some amazing dishes and learnt some new techniques .
Making the macaroons we learnt about the importance of the term `folding `.
How to use a granola mix to make a very special topping for a fruit crumble .
The ladies are still talking about the amazing raspberry jam slice they made , an oldie but a goodie .
We made salmon croquettes and learnt how to turn them into a classy dish with a baked mayonnaise topping ...
Palak paneer...the ultimate vegetarian dish .
We ended the term with preparing naan bread , noting the importance of a bowl of water beside you on the bench to wet your hands , at the end of class we all enjoyed and shared some naan bread noting how simple , flavoursome and versatile a flat bread can be .
We made an Easter hot cross bun baked pudding .
One of the ladies from the Thursday evening class took up my challenge and prepared a terrine of chocolate mocha dacquoise ......Well done Cedar .
We did discover ways to make our own flour blends , using almond meal, hazelnut meal , ground golden flax seed , coconut flour, ground physllium husk and baking powder ,using a combination or all of the flours.
Thank you for your continued support , the food journey never ends there is so much to learn which allows us to understand what we eat .
Making the macaroons we learnt about the importance of the term `folding `.
How to use a granola mix to make a very special topping for a fruit crumble .
The ladies are still talking about the amazing raspberry jam slice they made , an oldie but a goodie .
We made salmon croquettes and learnt how to turn them into a classy dish with a baked mayonnaise topping ...
Palak paneer...the ultimate vegetarian dish .
We ended the term with preparing naan bread , noting the importance of a bowl of water beside you on the bench to wet your hands , at the end of class we all enjoyed and shared some naan bread noting how simple , flavoursome and versatile a flat bread can be .
We made an Easter hot cross bun baked pudding .
One of the ladies from the Thursday evening class took up my challenge and prepared a terrine of chocolate mocha dacquoise ......Well done Cedar .
We did discover ways to make our own flour blends , using almond meal, hazelnut meal , ground golden flax seed , coconut flour, ground physllium husk and baking powder ,using a combination or all of the flours.
Thank you for your continued support , the food journey never ends there is so much to learn which allows us to understand what we eat .
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