Category Archives: Cooking at Home

Vegetables, Fruit, Eggs & Farinaceous Dishes – Lesson 2. Mushroom & Soft Polenta

A very late post of this weeks class – what can I say ….life! Balancing a full time job, studying and trying to practice leaves little time to sit and reflect, but I remind myself that reflection is essential to … Continue reading

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Semester 2 – Stocks, Sauces & Soups. French Onion Soup.

 In week two of this lesson block the tasks included making, Brown Chicken Stock, Cream of Chicken Breast Soup, French Onion Soup, in which we used the frozen Brown Beef Stock made in lesson one, and Demi Glace, which required … Continue reading

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Semester 2 – Stocks, Sauces and Soups. Black Bean & Roasted Capsicum Soup

I am back from semester break having been assessed as ‘competent’ in the courses covered in semester 1. The class has graduated to one of the big kitchens, Kitchen 10, where we each have our own stove and single bench … Continue reading

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Memories of Florence – Tuscan Chicken

A few years ago my husband and I met up in France where I was travelling with a girlfriend and we had a very romantic trip through Italy. It was a wonderful trip from which I hold many lovely memories … Continue reading

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Very ‘Moorish’ – Chicken & Apricot Tagine with Saffron Cous Cous

The cuisine of the Maghreb region, an area of northwest Africa which runs across the Mediterranean Sea, is distinctive, unique and delicious. Food from this area has influenced food of countries just across the Mediterranean, i.e. Spain, but has also … Continue reading

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