Genoise a la Confiture de Framboises (Genoise sponge layered with raspberry jam) My first ever cake made from scratch 🙂 Too much butter cream for my liking, but then again I’m not a big fan of cakes. Whether I like it or not, this is an exam dish, and I better perfect it soon.
Quiche Lorraine sans lardons (Bacon and gruyere quiche without bacon)
Pastry – Pate Brisee Salee (Savoury shortcrust pastry)
Filling – Egg custard with Gruyere cheese
Tart au Citron (Lemon Tart)
Base – Pate brisee (shortcrust pastry)
Filling – Creme de citron (lemon curd)
Topping – Meringue Italienne (Italian Meringue)
Deco – Candied lemon julienne
Tart aux Pommes (Sweet pastry tart with apple compote)
Base – Pate sucree (sweet pastry)
Filling – Compote de pommes (apple compote)
Decoration – sliced apples
(Fresh pasta noodles with Parmesan cream sauce)
Decoupe d’un agneau
(Butchery of a whole lamb, showing primary and secondary cuts)
Carre d’agneau roti avec Tian d’Aubergine
(Roast rack of lamb with aubergine, courgette and tomato concasse)
Steak au Poivre et Pommes Darphin
(Peppered steak with Darphin potatoes)
Contrefilet de boeuf roti accompagne de sa jadiniere de legumes, pommes chateau & fonds d’artichauts cuits dans un blanc
(Roast sirloin of beef with garden vegetables, potatoes, and artichoke bottoms)
First to finish but 8 minutes behind for service, time to push harder!
Jalousie aux Poires et Creme d’Amandes
(Pear and almond cream puff pastry with lattice top)
Bande Feuilletee aux Fruits de Saison
(Mixed seasonal fruits in puff pastry slice)
Escalope de veau sautee au citron
(Pan-fried escalope of veal with lemon)
Cheese evolution through history lecture 😀
Blanquette de veau a l’ancienne et riz pilaf
(Traditional white veal stew with pilaf rice)
My little white rolls before going into the oven
Boulangerie – Soda Bread
Boulangerie – White Bread Rolls
Let’s get everyone in the box.
Oeufs Poches a la Florentine
(Glazed poached eggs with cheese and spinach sauce – Mornay sauce)
It was alright but I prefer Hollandaise sauce over Mornay sauce
Grave error- Spinach too wet. Should have dabbed it on napkin before serving.
Puree Julienne d’Arbay
(Potato and leek soup with fine vegetables)
(Clear beef broth with thin savoury crepes)
Soupe a l’oignon gratinee
French onion soup with crouton topped with gruyere cheese
How to cut a chicken into 8 pieces.
Guess I will have to do this myself now instead of getting the Halal butcher to do it for me.
Pain de Genes a la Pistache
(Traditional almond and pistachio cake)
Gateau au Citron
Lemon cake (drenched with syrup!)
These babies are scrumptious. If only the chef didn’t forget to control the central oven and over baked them, they would be even more perfect!
Poulet sautes champeaux
(Sauteed chicken with glazed baby onions and cocotte potatoes)
Exam dish! Need to cook this again soon!
Poussin saute a l’estragon, compote de pommes
(Pan-fried small chicken with tarragon and mustard sauce and apple compote)
Left: Nerves and sinew still attached
Right: Cleaned and ready for use
Foie de veau saute a la lyonnaise
(Pan fried calf liver with onions).
Ris de veau a la marechale
(Bread crumb medallions of veal sweetbreads with asparagus, parisien roasted potatoes and truffle).
Chicken breast cut into escalopes.
Chicken breast stuffed with chicken mousse ready to be poached.
Supreme de volaille farci, beurre de tomate, spaghettis de courgette
(Supreme of chicken breast stuffed with Provence herbs, tomato butter, and courgette spaghetti).
Technical lecture: Fruits!! 😀
You can just imagine my excitement when the chef introduced some very familiar fruits. Suddenly I was transported to my atuk’s house (hunting for durians, crushing open mangosteen with my palms, raking down rambutan and enjoying the sweet fragrant jackfruit with the family).
8 rosette piped for the chef to examine.
Et Voila, my Gateau Foret Noire! (Black forest gateau) – Not your typical neighbourhood-bakery kind!
I’m so proud of this, my huge chocolate flower 🙂
Charlotte au chocolat
(Chocolate bavarian cream encased in light chocolate biscuit sponge)
Zu was so surprise to see this creation when he opened the box 😀 He’s a proud husband 🙂
Fire drill assembly in front of the British Museum, perfect time for photos 🙂
Lunch with the girls at Baker St.
Sunday baking session at Caleigh’s.
Students rushing to the front of the class to have a taste.
Sugar cage lesson
Palmiers made from left over puff-pastry. Zu loves these!