My first time making bread and I made a buddy!

Today I made fresh bread it was really fun you can make loads of shapes with them.

Here is my turtle bread:

This is how you make bread at home.

You will need:

(Yields 16 rolls)

• 500g strong flour 
• 30g melted butter 
• 10g salt 
• 20g yeast 
• 300ml water 
• 20g sugar 

For decorations:

• Poppy seeds
• Onion 
• Olives 
• Sesame seeds
• Rolled Oats 
• Hard cheese grated 
• Sun - dried tomatoes 

Method:

1. Sieve Flour and put it into a round bottom bowl ( if you don't have one a bowl big enough will do but it makes it much easier.)  
2. Make a well in the flour, add tepid water and melted butter. 
3. Crumble the yeast in with fingers, if hands are sticky wash them and dry well before you start kneading. 
4. Use a scraper to mix together, then knead for 10 - 15 minutes. To know when your dough is done press 2 fingers into dough and the print should hold for a few seconds. 
5. Work into a round ball, cover with cling film & put into oven at 36°C - 40°C for 10 mins. Or you can put a kitchen towel on top of bowl and leave out for 2 hours till the dough doubles in size.
6. Preheat your oven to 190°C - 200°C 
7. Make sure you have a clean surface before you split your dough into equal amounts. This is called sealing, split your dough to 45-50g each. 
8. Mould your dough into shape
9. Put into oven for 12-15 mins. 

MMMMM bread...

For more information about sea turtles visit WWF on:

http://www.wwf.org.uk/what_we_do/safeguarding_the_natural_world/wildlife/marine_turtles/

Apple Genuis Spotting

A new hobby of mine is called Apple Genius Spotting, similar to bird watching or train spotting you go to the Apple store and stalk the Geniuses, EASY!!! I love geeks, it's geek chic.

Although My Buddy Warren is not too happy, he thinks that they think they are way too cool now that they are "working for Apple instead of when it was all about the Windows 95 when they all got bullied."

Hopefully my laptop will be ok too I miss her!!!

Here is a song dedicated to her:

 

The Shirelles: Will You Still Love Me Tomorrow

Here is my first time making pasta: 

It is Linguine with Parmesan sauce, I cooked it well part from I did not season enough! 

Thought I would also add my cutie pie of a doggie Boo Boo:

  AWWWWW!

The Grand Opening of Le Cordon Bleu...Ha ha thought I might need a Big Mac when it was over!

Yesterday was Le Cordon Bleu's Grand Opening, I obviously was going to attend seeing as 

A) Canapés and....

B) I Am a student!

But more for the scrummy food really. 

It was smart casual.

Here you can see me wearing my mummy's retro Chanel Coat with my Louis Vuitton Mabillon Backpack.

There was 3 floors to this amazing journey of filling up my belly. 

It started of with the First Floor with hot canapés my favourite one was either this sort of deep fried cheese bite with a hint of truffle and some sort of cracker on top it was FAB!

Then it was the macaroon room, with all this fantastic mini bites of indulgence! As you may have spotted above in the photo.

 The Second Floor had international cuisine canapés.

There were Samosas, marinated yummy grilled prawns, roasted pork belly pig and many other little treats.

 It was disappointing how limited they were to international treats, but as I heard they are trying to branch out and explore more of the other types of cuisines 

On the same floor you come to the chocolate room with one of my favourite teaching Chef:

The 3rd Floor was fantastic, There was one room with these mini shots of goodness, I wish I took a photo but I was busy trying it all, opps! 

There was some sort of mushroom soup, some sort of red pepper soup and I think crab soup. 

Next door is where we find mini ice creams!

YAY!

  

Nike you're a like!

Hello Nike Air Force 1s

I spray painted the tick gold to give it a bit more umph!


 Good day to you Nike Air Max 90s

I like your style, the pink with the purple and black GREAT COMBO!

Here is where them got it from:


http://www.jdsports.co.uk/product/nike-air-max-90/28071/

The Tragic Story of Creme Brulee!

So there was a bit of an accident avec le creme caramel!

This accident was due to bad transportation! DON'T KICK THE BAG AROUND THAT YOUR CREME BRULEE IS KEPT IN. 

As they say you learn something new everyday!

This is what it looked like before I transported it:

This is how you make it:

Ingredients 

Custard:

• 250 ml Cream 
• 250ml whole milk 
• 1 vanilla pod, split 
• 120g egg yolk 
• 100g caster sugar 

The Crust:

• Light soft brown sugar 

Method

1. Pre heat oven at 100°C-120°C
2. Spilt vanilla pod and scrape out seeds into a pan with the double cream and milk, whisk so that the vanilla seeds disperses. Heat this up to a luke warm temperature. 
3. In another bowl add the egg yolks with the sugar and blanch it. (this is when you boil it then dunk it into another bowl with ice and water) 
4. Pour the cream and milk into the egg yolk and sugar mixture whilst mixing gently, try not to get too many bubbles. 
5. Then strain your mixture to prevent any lumps as well as extracting the vanilla pod. 
6. Pour your mixture into a measuring jug and pour it into your desired pot to the near top, I used a takeaway tin and a teacup. 
7. With any bubbles on the top use a blow torch and heat gently to remove remaining bubbles. 
8. Put warm water onto your baking tray, fill it half way up to your mould. 
9. Whack it in the oven for 20-30 mins. 
10. Check it is cooked by looking at the texture, it should be firm. 
11. Leave to chill, then sprinkle light soft brown sugar (other sugars can be used such as caster sugar, icing sugar or demerera sugar) and blow torch lightly to insure that you don't over burn the sugar that will end up creating a bitter taste to your lovely creme brulee. 

Et Voila Le crème brûlée!