Tuesday, March 22, 2016

Chocolate truffles...

Yes, it's quite easy and quick to make your very own chocolate truffles. What's more - it will cost you a fraction of the price you would have to pay for the hand made chocolates in any of the shops, especially the ones from artisan food producers. Don't understand me wrong, I'm all for supporting independent, small, usually family own and run, local food producers, but sometimes nothing gives you more pleasure and satisfaction than making things yourself, especially when it comes to playing with chocolate!


Yes, making chocolate truffles is rather messy business, and it really pays off when you're "cold handed" like myself - but you know what they say "cold hands, warm heart" :) One advice when making chocolate truffles - do invest in good quality chocolate, it will really be worth it. As the chocolate IS the ingredient here, you really want the good stuff.


These little, indulgent treats are great as a little treat after a meal, or simply enjoyed with a cup of coffee, or tea.

How to make it...

Wednesday, March 16, 2016

Becoming a chef - week 11... Final week...

So the journey has finished... The best part has just begun! I'm out in the world, equipped in the skills, and a bit of confidence and belief in myself too, ready to work as a chef, to fully become one. All that thanks to an amazing teacher, mentor and a true gent - Chef Mark Doe.
If you were to ask me, 4 months ago, will I ever be a chef, someone that works in a professional kitchen, I would probably laugh in your face, sorry but I would...

Textures of chicken - chicken roulade with goat's cheese on a caramelized onion, spicy chicken goujons with lemon mayo, mini chicken pie and roasted vegetable flower

I can't believe in what has happened last 3 months, but what I can't believe most is... That I got THAT job! I got THAT job, job of my dreams... Few weeks ago I have set up a foot inside the kitchen, not as a visitor, not as a waitress but... as a chef. Chef's whites on, black clogs on, knives in my hand, ready to give my best, give all I've got! And... I got it!

Salmon tartare

Thursday, March 10, 2016

Becoming a chef - week 10...

I honestly can't believe that it's the second last week. I can't believe that I'm becoming a chef, slowly but surely.... but I guess that's what happens when you're living your dream - you simply can't believe what's happening all around you, and that it IS happening!

Fillet steak with horseradish crust, celeriac fondant, salt baked celeriac, roasted root vegetables, pepper sauce 

Roast venison, pommes Anna, chicken and black pudding boudin, braised red cabbage, crispy wild mushrooms, creamed mushrooms and spinach, jus

Thursday, March 03, 2016

Becoming a chef - week 9...

I honestly can't believe that my journey, more like an adventure actually, has almost finished. The chef's training finishes exactly on the 10th of March, and I WILL miss it, miss it a lot... We cook, we laugh and we eat, a lot (please don't ask me how much weight I've gained as I wasn't brave enough yet to actually stand on those scales....).

Smoked salmon on a celeriac rosti with lemon creme freaiche

Week 9 saw us making something completely new and using cooking methods, and equipment, new to us. JustCooking school is know for its BBQ classes so we used the break in the weather and went outside! The only thing missing was a beer, or two, but we couldn't possibly drink at school ;) not that we won't catch up on that once the course will finish....