Some of the Beautiful Pieces from the Masters
It's amazing what these Chefs can do with chocolate! Truly a unique art form!
For more information on the World Chocolate Mster
Please vote for Ruth (she's a born and bred Eastern Cape chef) at the World Chocolate Masters happening now in Paris. A South African born chocolatier needs our support! Get voting please!!!
Summer berry souffle
Soufflé is traditionally served with a helping of fresh creme anglaise, braking open the top of the soufflé and pouring the creme anglaise inside.
Al a Minute: Prepare on order, should not be prepare in advance.
Bain Marie: Also know as a water bath, using a deep baking pan, filled with water.
Dry English Meringues
Stages of Egg Whites
The English meringue is a cold meringue as the egg whites aren't cooked before placing in oven
As I promised, Japanese inspired dishes. This is a very simple yet divine dish using one of Japans unique ingredients, Yuzu! It's similar in appearance when next to a lemon but a completely different taste.
Yuzu: Also known as citrus jujus. Is a popular citric fruit used in Japanese cooking. It is also used to make a wonderful dipping sauce called "Ponzo Joyu" which is a mixture of Yuzu juice and soy sauce. The origin of this fruit is form East Asia and is a bright yellow color when ripe.
So while I was studying to become a chef in Cape Town, I had the opportunity to meet people from all over the world. The reason for that was due to me staying in a commune with 7 other people, of which only three people including me stayed there for the whole year. The 5 other rooms where always occupied by different people from all over the world almost every three months. One of these people was a girl by the name of Pauline, she was from Belgium and was always interested in what I was learning at school. The one night we where talking about food and how its so different all over the world. Anyways we got on the topic of her countries national dish. To my surprise it was two items i would have never thought to be paired together. On the one hand you had French Fries ( which for those of you who don't know actually originated in Belgium) which is a cheap and easy food to make yourself, and on the other hand you have luxuries Mussels which are not cheap. At first I did not believe her at all, but then as all of us do now days being the "google it" generation, she got her laptop and google it to proof to me that she was not joking.
The Belgium term for this dish is: Moules Frites
So today i'm going to give you a nice and simple recipe for the unique National dish of Belgium!
Hope you enjoy and try it out!
PLease can i ask that you leave feed back, and if you decide to try it out to post your picture either on my website or on my Facebook page please.
Pualine watching and helping me out making fresh pasta
Today I bring you my Mac & Cheese recipe with mature cheddar cheese!
Side note: If you don't feel like using Conchiglie pasta, then try and use another type of pasta that will allow for the sauce to stick to it or store it in the cavity.
I like to use the Conchiglir because it acts like a small spoon that scoops up all the sauce.
Here are a few other good types of pastas to use:
The reason I've made this blog post about Japan and what its most know for is because of the opportunity I've been given. In December I will start my new job in a Japanese cuisine restaurant, and the great thing is, that they will not just be focusing on sushi but also on other traditional Japanese dished. Which most of us in South Africa don't know much about. This gets me really excites, i've always admire the amount of skill they(Japanese) show in the way they prepare there dishes and the precision that goes into every cut! I'm also very interested in the way they live with great discipline and respect for one another. Eventually I would love to go to Japan and actually get to work alongside a Sushi Master (Normal sushi chefs have to study/train for 7 years before they can be qualified to be REAL sushi chefs.)
So you can expect to see much more of Japan on my site from now onwards.
Easy buttermilk flapjacks:
Mix everything together till no lumps, rest for 10 minutes.
Use a 60 ml measuring cup to spoon into hot non-stick pan.
Once ready stack 'em up and add a cube of butter on top (I prefer salted butter) and loads of honey, golden syrup or maple syrup!
Fresh berries also go nice with the pan cakes with a mix berry coulis, or flambéed caramel bananas with a cream cheese and peanut frosting.
Much better than those pre-mix crap you buy at the stores! & just as easy to make!
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I'm a chef at heart and by trade, enjoy what I do and have a passion for the culinary world.