Over the past few weeks with being in competition and me losing my mind but so many positives. We gained strength as a family unit really supporting and backing each other. I’m proud of all of us. My hubby really backing me emotionally and physically. Being there for the kids in so many ways. Being patient beyond all expectations. Believing in me when I didn’t. Showing our son what real support from a dad is. Protecting our girl and guiding her in ways she hasn’t experienced. Stepping up around the house to take pressure off me. All the while never complaining. Watching our boy gain a confidence he was lacking, pride in himself and his cooking. Having him and I grow closer having a bond of food and competing.
Originally I was going to enter three classes in the comp and our boy one. But the pressure of life got on top of me. So I dropped one. This past weekend it was time. I was due to drop my statics in the comp. On the way my cheesecake started slipping off the plate, then melting. But some how managed to get the cheese cake and artisan bread up.
Bailey’s and white chocolate cheesecake with a dark chocolate and espresso cremeux, glazed with a dark chocolate mirror glaze. A different Bailey’s cream cheese icing, garnished with chocolate and gold leaf.
For the breads I had to produce three different types so I made a 18 hr double hydration ciabatta. A laminated and plaited duck fat and bacon brioche and a garlic and rosemary foccicia. I also add artichoke paste and whipped butter.
Sadly we didn’t get a photo of the actual comp dish of my boys but he did the veg soup live, he made a borscht with a horse radish and sour cream garnished with chives
We had prize giving and we place extremely well.
Our boy received a silver medal and over all winner of class, along side awesome prizes
And I won 2 silver medals
One of the proudest moments as a competitor, a mum and as a family
The cake I made my mama for mother’s day. A tradition of making her a cake each year 6th year. Progressed so much since the first year. Seven layers of chocolate cake with raspberry and butter cream. Handmade roses, flowers and leafs.
Made a tasty beet, spinach salad with toasted walnuts and feta and a yummy honey mustard red wine vinaigrette for dinner from the @nadialimcooks Nadia’s kitchen cookbook. (The winner of one of the new Zealand master chef shows) Big hit with the kids
Inspired by all the fresh produce I got today for a gorgeous little organic shop
And last nights dinner of beautiful chicken and asparagus in a lemon soy chicken broth and fluffy rice (found the reciepe on YouTube)
Playing around with a basic meringue recipe, made peppermint n dark choc, strawberry flavoured and a few different types of meringue cookies. Tried out brandy snaps bit of a disaster but still tasted good
My hubby started voluntarily work at a local organic veggie place. And he gets paid in shop credit. So we headed in there today and for the first time in ages spent $40 on veg without worry about the price
So not only does my hubby learn more with gardening but he provides well for us. After a big meal of fresh veggies we’re still needing a bigger fridge!!!
Can’t wait to make kale chippies for the kids. And loved meeting the owners and people my hubby is working with
For the past 6 weeks we’ve baked, cooked, studied, learnt and gained our barista and food safety certs. Completed and passed assessments written and practical (i received best tasting pie of the class in our big assessment out of 18 other students). I’m proud that I’m the only student in our class with 100% attendance and not once been late (who would’ve guessed I’d be so happy to go to class). Its been our training for today.
Today we had our first day of weekly prep because we start service tomorrow. We have a cafe open three days a week and each tale turns in different roles from dishy to brista to different roles in the kitchen. And guess what I’m first up as sous chef. Ahhhh can’t wait I’m excited nervous.
Can’t wait to let you all know how I go. This time in two months I’ll have completed my first course as an adult student. I’m so proud
I’ve been wanting a food dehydrator for ages and am lucky enough to be borrowing one to try out. Made a heap of gold and green kiwifruit, apple, pear and banana chips for a cheap healthy snack. And just talked to hubby fingers crossed when finances improve we’ll be buying a cheap one. Who here makes stuff like this?
This is what baking with ocd looks like lol double batches of gingernuts, Afghans, Anzac, melting moments, honey and oat and hokey pokey. Plus 2 carrot cakes, one with cream cheese icing and one plain. Not bad for 4 hours baking, lunches n snacks made for weeks, now to clean up 😦 any one wanna help lol