This week we made spinach and cheese ravioli with a tomato sauce and profiteroles with a chocolate sauce. We started with the profiteroles which went perfectly and were surprisingly easy, once we filled them with cream we made the chocolate sauce which went wrong twice and when we made it the third time we used a different recipe and it was perfect. We put our pile of profiteroles to the side and made a tomato sauce ready for the pasta, it was quite easy so nothing went wrong. We also pre-made the spinach and cheese filling which we made almost totally wrong as we didn't read the recipe first and so didn't cook the spinach before adding it to the cheese and didn't beat the eggs, we corrected it and put it outside to chill because the fridge was full.
The pasta!!! aaahhhh the recipe lies someone who doesn't own a pasta machine should never ever even attempt to make pasta! The dough is fine to make, even the kneading isn't that hard but the rolling out took us nearly three hours IT WAS NOT FUN! All that was left to do though was to fill each rectangle of pasta with some filling, make a salad and cook them.
But the rolling wasn't the only bit that was tricky, the cooking just didn't work. The recipe said to cook them for 5 minutes and we cooked them for nearly 30 minutes.
The pasta was disgusting definitely a fail but the sauce and salad were nice. The profiteroles were amazingly Delicious and scrummy yummy!
From Steph and Zilah! x
This week we made red pepper and asparagus tart with a panna cotta with raspberry compote. We got the recipe for the tart from a friend who told us its quite easy, she lied it was not quite easy.The peppers had to be semi-confit which was going to take ages so we only did half of it, but it tasted great.
The panna cotta went well, but the raspberry compote took ages to strain.
All tasted great we had jacket potatoes with the tart and shared it all with our family's.
This week we made pizzas and deep dish apple a la mode. We started by making the dough which went very well then we left it in the not turned on but heated by oven grill to double in size! While the dough was doubling we made the pastry for our apple a la mode. Which also went very well. We put our ball of pastry in the fridge and made the pizzas tomato sauce. we made the tomato sauce a little early so put it to the side and by then the pizza dough was ready to roll out so we rolled it out, making to pizza bases, which we then covered in the tomato sauce we had made earlier. and decorated one each. Zilahs was vegetarian and in the shape of a face called 'Dave' While Stephs was in the shape of a butterfly with chorizo. Now we put them in the oven for 15 minutes while we made the apple filling which was reasonably simple, just peeling and slicing apples then laying then in the bottom of our dish (with our pastry in it) then sprinkling a mixture of granulated sugar, brown sugar, flour and butter on the top and then putting the other layer of pastry on top to seal our pie! By this time the pizzas were ready so we took them out and put the pie in and served the pizzas with a salad and they tasted great and a minute after we finished eating the pie was ready too which we thought was perfect timing until we read in the recipe that you have to leave the pie 3 hours to cool so that its less liquid and as we were eating this as tea and Zilah and her parents were going to a play that night we decided that we decided to take Steph to the play with us and then have her for a sleepover, just so we could all try the pie! in the end when we ate the pie at 10:30pm it tasted amazing and worth the wait.
Some pictures:
This week we made camembert, cranberry and caramlised onion filo pastry parcels, with creme brule.what happened was, first we chopped the onions for the parcels (it made us cry alot:( )and gathered up the ingredints for the parcels.
Then we made a start on our creme brule's.It was alot more simple than we expected! It started of by heating double cream and milk it looked fatening! then we added the vamilla pods and it looked like melted ice cream. then we did this thing called bain-marie. For the bain-marie we put it in the oven for 15 minuites and when it came out it was squishy and wobbley, like it said it should be! then we put them in the fridge to cool their hot bottoms while we made the filo parcels!
the filo parels started with caramalising the onions which went well without a problem, then melting some butter ready for sticking the filo pastry together. we then put the filo pasterys together by puting 4 of the sheets in a pile then putting a slice and a half of camembert a few spoons of the onion and a bit of cranberry sauce. then we folded them up and put them in the oven.
while in the oven they exploded and the cheese went everywhere. we then - very successfully - blow torched our sugar topped creme brule.
all tasted great, but writing this was very boring. xxx
