2nd week superior..

This is my 2nd week of superior...

Gruyere and caramelised onion tartlet with rocket and red wine vinaigrette


Pan fried Dory fillet qith parsley and fennel coulis, steamed clams, saffron potatoes and cauliflower puree


Game consomme with poached breast of pigeon and solferino garnish



Duck confit with beetroor and apple compote and port wine duck glaze



haha.. next week going to start my restaurant class.. more nice food will coming out...hehe..

superior 1

Hello guys... i have return.... how r u guys in ur holidays??

ok... i have open school again.. this is my first week product of suprior...

Snapper with potato crust


Parfait de foies canard with sauce cumberland


Raviolis with goat's curd and lemon thyme dressing


Barramundi fillet en papilotte with spiced lentils


Veal sweetbreads with herb salad and caponata dressing


Spatchcock with herb mousseline and wilted spinach


time passed so fast... i have left 8 weeks more to go...
see u guys next week..

Peach Chilled Cheesecake

I made cheese cake at home...

Ingredient: (2 cake)

Digestive biscuits 250g
Butter 60g
Cream cheese 500g
Caster sugar 200g
Fruit puree (peach) 200g
Peach schnapps Dash
Cream 500ml
Egg white 100g
Gelatine 25g
Water, cold 100ml

1. make biscuits crumb, then add in butter.


2. put into the hoop.


3. Cream the cheese with sugar (150g) until smooth.


4. Mix in fruit puree and schnapps until smooth with soaked gelatine (with cold water)


5. Fold into cheese until smooth..



6. whisk egg whites with sugar, then fold into cheese mixture.



7. Whisk cream until soft peak and fold into cheese mixture.





8. Pour mixture into hoop and chill in fridge until set.


9. DONE!!! Let's Eat!!



^^

9th week of intermediate...

Sry guys...
internet got problem ... so late only update...

This is my last week of my intermediate course...

Roast scallops with salsa


Grilled entrecote with maitre d'hotel butter


Strawberry tart


Endive and rocket salad with bacon lardons and shaved Pecorino


Duck breast withh cherries


Onion puree


Savarin with strawberries



done..

i finaly i finish my intermediate course... going to superior now.. hahaha...

wish me good luck...

2nd week of restaurant

Sry for the late update... just finish my final exam....

no free to update d....

this is my 2nd week of the restaurant class....

Chicken Liver Pate


Blue Eye Cod en Papillote with Ginger & Lime Beurre Blanc




Warm apple and Almond Tart with Honey Butter


Salad of Pigeon with Pine Nuts


Roast Fillet of Pork with Vouvray Wine and Prunes


Bakewell Tart


Paupiettes of Sole with Prawn mousse and Champagne sauce


Chocolate Tart



I love the Chocolate Tart.. very nice...
the Papillote also very nice...
hehe...

love to eat and cook...
feel so happy...

1st week of intermediate restaurant...

Hey guys...
this week we doing restaurant...

this is the food which we sold int he restaurant...

Smoked Salmon Fantasia


Saute of Chicken Basque


Double Chocolate Cake

Soba Noodles with Seared Tuna

Roast stuffed veal

Pouding de Noel

Roasted Duck Breast

Vanilla Flavoured Panna Cotta

next week we will serve difference food...

stay tune...

6th week

My week 6th post...
kekek...
fast fast update first.. if not no time again..

haix..
time pass so fast... wanna exam again d...
need study liao...
yo.... lazy la....

nvm.... post my 6th week's dishes first...

Tian provencale with vegetables


Poached veal fillet


Saute potatoes + Wilted spinach


Sweet creams with raspberry coulis

Cold plate

-Wattleseed blini with smoked salmon

-Tuna tartare on Asian spoon

-Barquette with capsicum and olive

-Smoked trout, cucumber and cream cheese on Pumpernickel

Caramel mousse

Lamb noisettes

Pistolets (soft bread)-- cute right?? hehe

Which one u wan??

hehe...