Thursday’s practical was surprisingly relaxing and not too hard compared to some of the practicals we’ve previously had. Chef’s demo started off with a Gateau au Citron (Lemon pound cake), Madeleines, then the Gênes à la Pistache (traditional almond and pistachio cake). I was a bit disappointed to find out that the gateau au citron was actually a pound cake! Not very french…
Chef’s creations sliced up for us to try 🙂 The madeleines were soft and buttery, fresh out of the oven. The texture of the pistachio almond cake was very light and fluffy. However, the cake had more of an almond flavour and barely any pistachio flavour which was disappointing since I love everything pistachio flavoured!
Above: chef’s gateau au citron sliced up.
During the demo we learnt that there are three ways that cakes can rise:
Mechanically – manually whipping and incorporating air, for example airating egg whites.
Biologically – using yeast
Chemically – rising agents such as baking powder.
Gateau au Citron
The Gateau au Citron uses a chemical method (baking power), as well as steam released from the water in the butter and eggs to allow the cake to rise. Gateau au citron, aka pound cake actually originated in the UK and weighed a pound…according to chef.
The Gateau au Citron is composed of 3 parts: The cake itself, the lemon julienne garnish and the glaçage.
Everything was pretty straightforward and everything went well. Except for one thing… My excess parchment paper stuck onto the top of cake while baking!! Apparently, this happened to a lot of the students during the practical. So don’t forget to trim the top of the parchment down so it’s not too tall because once it goes in the convection oven, the paper will flap around and stick onto the cake batter. This caused a slight indentation on the surface of the cake. You can see where the paper got stuck on the right side of the cake 🙁
The other day my boyfriend and I were at our local supermarket and he picked up a little box of profiteroles to put in the basket. I thought, why don’t I try making them for us instead?! When I told him he gave me the, er, I don’t think that’s such a good idea face. But what’s the worse that could happen, I thought? If it doesn’t work I’ll just come back and buy some soggy store bought profiteroles.
I always assumed that profiteroles were really hard to make. I’m not completely sure why, since I originally had no idea how to make them. I just assumed that something so delicate and delicious must be hard to make. But I thought I’d challenge myself anyway and try to make something new. Turns out, they were really easy to make and a complete hit with everyone!
Granola is one my favourite things for breakfast and snacking. I could munch on it all day long. Its crunchy(I love everything crunchy!), flavourful and delicious on top of everything!
I couldn’t find a granola recipe that didn’t use cups full oil and maple syrup, so I decided to experiment myself, and I came up this delicious,wholesome cranberry pumpkin seed granola to share with you guys. I have made a few batches, switching up the different fruits, nuts and seeds but this cranberry pumpkin seed granola has become my go-to recipe.
This has less oil and maple syrup than regular packaged granola, so it doesn’t come out in clusters. It’s a ‘loose’ granola that is crunchy, nutty and full of flavour. It’s so much healthier and tastier than the store bought stuff. Feel free to switch out the cranberries and pumpkin seeds for whatever fruits and nuts you like. Flaked almonds or hazelnuts with dried coconut works well too!
I chose pumpkin seeds as they are high in Iron (highest iron content of all seeds), rich in omega-3 and antioxidant vitamin E. They are also high in oleic acid which helps to lower bad cholesterol and increase good cholesterol in the blood.
Move aside regular blueberry muffins. HELLO protein packed blueberry quinoa chia seed muffins. These quinoa muffins make for amazing snacks since they are packed with protein and are healthier than the usual blueberry muffin.
Quinoa muffins have a bit more bite to them, they’re slightly denser but are full of flavour. Quinoa is a complete protein so it keeps you fuller for longer and great as a post work out snack / on the go breakfast.
I added some chia seeds to my batter as they soo good for you (high in omega-3s, antioxidants, great for healthy hair skin and nails the list goes on…) but of course this is optional and if you don’t add them in it won’t change how amazing the muffins taste.
These puff pastry tarts are so simple and convenient, you can literally throw on any toppings you have on hand, or in my case, leftovers!! This recipe calls for frozen puff pastry (I use dorset organic puff pastry), you can make your own if you want, but then it wouldn’t be so quick and easy anymore would it?!