Academia: Week 6

Starting from this week onwards, there's no more Cooking which means no more going home with uniform smelling like I've been drowned in Oil from the deepfryer.

The Spotlight is now on Desserts.

*Double Yum*

The first dessert which we made in class is a very commonly served warm dessert in buffet, the Bread and Butter Pudding. Well, we used normal white bread and not Baquette simply because the school didn't provide us with that.

But, I was satisfied with the end result. It's even better when served with the warm Zabaglione Sauce, that at one point i thought They should marry each other.

Individual serve of Bread and Butter Pudding - accompanied with Zabaglione Sauce

The next dessert we made in class is the Vanilla Bavarois, a type of set custard. I personally love this because of it's texture and tasted not overwhelmingly sweet. Coffee Anglaise, Vanilla Anglaise, and Caramel Mousse is some other things we've made. The Coffee and Vanilla Anglaise were made into ice-creams using an Ice-cream maker. I didn't have pictures of those, but feel free to ask for the recipe.

Vanilla Bavarois

The next dessert is also a very popular dessert, the Creme Caramel. It came out Normal, just the way how a creme caramel should look, taste, and smell like. Nothing out-of-the-ordinary, But it's worth trying it out.

Creme Caramel

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Recipe: (Makes about 6 - depending on the size of ramekins used)
90 g Caster Sugar

75 ml Water

500 ml Milk

75 g Caster Sugar

2 Large eggs

Vanilla Essence & Orange Zest (Optional)

Method:

1. Heat up Sugar (90grams) and water into a saucepan to make Caramel. When the colour is golden amber, it's ready. Pour equal amount into Ramekins.

2. Next, Heat up the Milk, Sugar (75grams), and orange zest. When warm, add in some vanilla essence.

3. In a separate bowl, whisk the eggs and about 2 tbsp of caster sugar until pale.

4. Pour the warm milk mixture slowly into the Egg mixture while whisking, making sure not to cook the eggs.

5. Strain the mixture into ramekins, and put the ramekins in a deep baking tray with hot water covering at least half of the height of the ramekins. Cover the baking tray with foil, and bake it in preheated oven at 170 degree celcius.

6. Check after 25 minutes. Shake the ramekins, and if the sides of the creme caramel is set but the center part is slightly wobbly, then it's done. Chill the Creme caramel in the fridge until they're ready to be served

7. When chilled,Run a knife along the sides of the ramekin, and turn out the creme caramel onto a serving dish.

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Thats all for now.

Goodnights!

Giraffe Cafe

Location: Giraffe Cafe, 302, Little Lonsdale Street, Melbourne

I came across this Cafe at Little Lonsdale Street, and it's called Giraffe Cafe. The cafe has a very comfy and warm feel to it. Totally love the ambience. It has all the little stuffs on displayed which I find really interesting. One of them is a old-antique-looking typewriter. The deco in the cafe is very simple. Nothing fancy at all, but that's what made the place felt so home-y.

Food there is not bad at all, just like the deco, Simple and straight forward. I love the risotto with pistachio. *Double-Yum*

Of course, Good food is never complete without good company. *Aww*

Academia - Week 5

Without realizing, it's another week gone! I don't really like Week 5 menu. Lots of frying to do. (All the oil and heat)

Anyways, here's what I've done in class.

The first dish is Lambs fry and Bacon, which apparently, is a popular dish in Australia, especially among elderly. The lambs fry is actually Lamb's Liver. Erh, it's the first time I've tasted it, and it tasted like...any other liver, i think. (shrugs) It's served with Ratatouille, which is Eggplant,Zucchini, Red and Green capsicums, and other type of vege stewed in a Tomato-based sauce. HAHA. I deepfried my green capsicums to be used as a garnish.

Lambs fry and Bacon - served with Ratatouille and Onion Rings

The second dish is Parmesan crusted veal cutlets, which i don't find really interesting because it's just a simple crusted veal, just that parmesan cheese is added to the crumbs for coating. Nothing-much-special about this dish.

Parmesan cheese-crusted Veal Cutlets

I've also made some American Fried Chicken, which is Chicken coated with Flour and some Paprika and Turmeric. It's quite good to be served as an appetizer, or with Beer *Grins*

MY-FAVOURITE dish of the day is the BEER BATTER onion rings. The batter is so good. It came out crunchy and coated the onions nicely. Love IT!!

American Fried Chicken and Beer-Batter Onion Rings

Goodnights, and thanks for dropping by!
=)