英國倫敦: 一星米其琳餐廳one-Michlin-star restaurent Petersham Nurseries

里奇蒙在倫敦郊區非常漂亮,繞著泰晤士河的城市,河岸邊有一大片無望無盡的青草綠地,是電影明星居住的地方.

但是更吸引我的是沒有指標只有當地人才知道的一星米其琳餐廳 Petersham Nurseries . 與其說它是餐聽不如說它是一個花園.在花園溫室下享用美食.雖然觀光客都不太知道這家餐廳,但是光是附近鄰居的光顧就常常擠滿了整家餐廳

Richmond upon Thames:

Richmond Park is a wonderful place to visit in London. In addition to its beautiful gardens there is one Michelin Star restaurant nestled in a flower lined grove in the Petersham Medows. Petersham Nurseries. At first sight you you might believe to be only a family run nursery, however you would be in for quite a surprise.

http://www.petershamnurseries.com/

藍帶初級 基礎甜點第5週 Basic Pastry: Week 5

Jalousie aux Poires et Creme d'Amandes
=Pear and Almond Cream Puff Pastry Slice with a Lattice Top 
=梨子杏仁霜酥皮派

This week we learn how to make puff pastry which contains nearly 1000 layers of butter and dough. The pastry is very crispy but needs a lot of works.
We fill the puff pastry with poached pears and almond cream before putting into the oven, and brush infused syrup on top when it is fully baked. I will say this one is the most mouthwatering desserts so far. My roommate who doesn't like sweets so much ate half of a big pile of Jalousie aux Poires right after a little bite.

這週做梨子杏仁霜酥皮派.

酥皮派皮非常酥,因為有將近一千層的奶油和麵團組成.非常好吃但是很費夫.

酥皮派做好後,還要填上杏仁霜和糖漿煮到透的梨子.烤好後還要刷一層糖漿在上面.

一口咬下,有派的酥,杏仁霜的香和扎實,糖漿梨的水果甜,最後是在上面的由檸檬,肉桂,新鮮香草夾一起煮很久的糖漿.

結果就是不愛吃甜食的室友在嚐一小口後,一口氣吃完一大半盤的梨子杏仁霜酥皮派

食譜Recipe: 巧克力餅乾 Chocolate Cookies(簡單Easy)

我的巧克力餅乾食譜是由Rachelle Allen的原味餅乾改良而成的,加入我最愛的巧克力和少許的薑讓這個巧克力餅乾吃起來不會膩和太甜.在灑上像雪一般的白糖做裝飾,讓餅乾多一個不同的口感.這是一次有三重享受的獨一無二的巧克力餅乾.

附註:你可以加幾乎任何你喜歡的東西在Rachelle Allen 的原味餅乾裡.例如,肉桂,蔓越梅乾,葡萄乾,巧克力豆,花生醬….很簡單你就可以輕易創造出自己獨一無二好吃的餅乾了.

By adding my favorite chocolate and a small amount of ground ginger, followed by a dusting of caster sugar you can create simple and delicious cookies. 

This is a basic cookies recipe, but you can create almost any kind of cookies you desire by adding creative dry ingredients such as cranberries, poppy seeds, chopped peanuts, raisin, chocolate chunks, or cinnamon.

You can easily make your own unique and tasty cookies:

Ingredients 成分

·        225 g         butter at room temperature 室溫奶油

·        110 g         caster sugar 白糖

·         275 g         plain flour 低筋麵粉

·         70 g           melted chocolate 溶化巧克力

·         10 g           ground ginger 薑末

1.      預熱烤箱至攝氏170度

2.      用打蛋器或攪拌機將奶油打軟至鮮奶油狀.加入糖繼續打至泛白

3.      加入溶化巧克力(微波加熱巧克力至溶化)和磨很細的薑混和均勻.(可不加)

4.      加入過篩的所有粉類,攪拌至麵團可以形成球狀就好了

5.      用手將麵團分成約35-40個小球,用濕的手掌(或湯匙,叉子背後)壓扁小球

送入烤箱烤約13-15分鐘至表面金黃且略堅固

6.      小心將餅乾移至放涼的架子上

1. Preheat the oven to 170c

2. Cream the butter in a large bowl or in a food mixer until soft. Add the sugar and beat until the mixture is fluffy.

3. Add in melted chocolate and ground ginger and mix well (or any other ingredients if using).
4. Sift in the flour and other dry ingredients

5. Mix together to form a firm dough.
6. Using your hands, roll the dough into walnut-sized balls and place them slightly apart on a baking tray (no need to grease or line). Flatten them slightly with the back of a damp fork and bake in the oven for 13–15 minutes, or until they are light golden brown and slightly firm on top.

7. Carefully transfer the cookies to a wire rack to cool.

Adapted from http://www.lifestylefood.com.au/recipes/8947/basic-cookie-recipe

藍帶初級 基礎甜點第4週 Basic Pastry: Week 4

This week I learn

這週學

1. Tarte aux Fruits=Fruit tart 水果塔

2. Tarte Amandine=Almond tart 杏仁塔

3. Tarte aux Pommes= Apple tart  蘋果塔

What I like most is almond tart. I have never had an almond tart like this before. I am not a big fan of almond, but surprisingly this almond tart tastes really good.

I had apple tarts many times. This apple tart is definitely one of the best ones I have ever had.

水果塔是三者當中看起來最漂亮的,但是我最喜歡的是杏仁塔.

我向來不是一個喜歡杏仁的人,這次的杏仁塔卻出乎我意料的好吃.

蘋果塔已經吃過無數次,這次的蘋果塔可以說是我吃過最好吃的其中之一.好吃的地方在於用真正的香草夾去煮蘋果內餡再加上萊姆酒.實在是非常香

食譜 Recipe: 焦糖布丁 Crème Caramel (簡單 Easy)

 

Serving size 份量 4 
Ingredients成分:
Caramel 焦糖
150 g

caster sugar 白糖
50 ml water 水
Custard 布丁
250 ml whole milk 牛奶
1 teaspoon of vanilla extract 1茶匙香草精
63 g caster sugar 白糖
125g egg 蛋

Method 做法
Caramel
1.Put sugar and water in a saucepan, heating up until the syrup becomes golden brown. Stir occasionally. 
2.When you pour the syrup into ice water it should form a ball, indicating the correct consistency.
3.Pour the caramelized syrup evenly into moulds and then let it cool.
Custard
1. Preheat the oven 150c
2. Add the milk and vanilla into a saucepan and bring it to simmer.
* Remember not overheat the milk, otherwise when you combine your ingredients, you’ll end up with scramble eggs. 
3.In a large bowl, whisk the eggs, sugar, and vanilla extract. Pour the warm milk into egg mixture slowly and stir constantly.
4. Strain the custard immediately, pour custard evenly into moulds.
5. Bake the crème caramel in a water bath to keep the oven moisture high and the heat gentle. Bake for 25-35 minutes. When the surface of crème caramel solidifies, it’s done.

焦糖
將糖和水到入鍋中,加熱至金黃色,偶爾攪拌不要燒焦.
煮至將焦糖滴在冰水中會自然形成球狀就可以了.
將焦糖平均倒在碗中.
布丁
預熱烤箱攝氏150
加熱牛奶至快要沸騰
千萬不要過於加熱牛奶,不然一旦倒入蛋液中,蛋就會結塊
在另一碗中攪拌糖,蛋,香草精.慢慢加入熱牛奶(約攝氏80-90度)不停攪拌
馬上過濾,平均倒在有焦糖的碗中
將焦糖布丁放在烤盤上,在烤盤上倒入一些水至焦糖布丁碗一半高度.烤約25-35分鐘至焦糖布丁表面凝固.

藍帶初級 基礎甜點第三週 Basic Pastry: Week 3

This week chef teaches us how to do
這週教

1. Tarte au Citron=lemon tart 2. Tarte au Chocolat=chocolate tart
3. Meringue
 蛋白霜

Look at the cute merigues made by chef
Tarte au Citron is made by fresh lemon juice. The lemon custard tastes so fresh. 
Tarte au Chocolate is made by good quality of chocolate. You definitely can't stop eating it, if you are a chocolaholic. 

檸檬塔

檸檬塔的卡士達餡是新鮮檸檬汁和檸檬皮煮出來的

聞起來有檸檬的香味,吃的到檸檬的新鮮

巧克力塔用好品質的巧克力煮出來

巧克力卡士達好香好濃

They are made by chef.
 Chef做的檸檬塔,巧克力塔

  
It is made by me
我做的檸檬塔

食譜 Recipe:泡芙與巧克力醬 Puffs with homemade chocolate sauce (中級 intermediate )

                                

Rachelle Allen一直是我非常喜歡的烘培師.我常常看她的烘培節目.
這是她的泡芙食譜.我用自己做的巧克力醬裝飾這些小泡芙.
它們吃起來和看起來一樣美味.

Ingredients 成分

·   100 g plain flour 中筋麵粉

·  150 ml water 水

·  75 g butter 奶油

·   3 eggs, beaten 蛋,稍微攪拌 

1.過篩麵粉在加一些鹽在一個大碗,先放在一旁. 
2. 將水和奶油放在中型的鍋中,中大火加熱,不斷攪拌直到奶油溶化. 當所有的東西快要沸騰時,馬上 將鍋子移開爐子.
3.   倒入麵粉和鹽,用木製的湯匙攪拌至所有的東西結成一團.
4. 將鍋子放回爐子上,轉成中火,攪拌一分鐘,當鍋中的麵團在鍋底形成一成薄膜. 關掉爐火,冷卻  一分鐘
5.倒入1/4的蛋用木製的湯匙好好拌勻,持續分次加入蛋液,用力攪拌, 直到麵團應該是柔軟有光滑 

 的,像絲綢般.將湯匙拿高,麵團會緩慢的流下(如果不會流下,表示蛋液不夠,需要而外再加入少

 許蛋液; 如果快速流下,表示蛋液太多,沒有支撐力形成泡芙)6.雖然麵糊一旦做好即可以使用,但是也可密封冷藏至12小時

攝氏200度烤至金黃色,烤多久要根據泡芙大小.我做的是小泡芙約15-20分鐘

巧克力醬

用微波爐溶化巧克力,隨意灑在泡芙上

Rachelle Allen has been one of my favorite pastry chef. I watch her TV baking show all the time. This is her recipe of choux pastry. I decorate these yummy puffs with homemade, very easy, chocolate sauce. These small puffs with bitter-sweet chocolate sauce taste as good as they look.

1. Sift the flour and a pinch of salt into a large bowl and set aside.

 2. Put the water and butter into a medium-sized saucepan with high sides (not a low sauté pan) set over a medium-high heat and stir until the butter melts. Allow the mixture to come to a rolling boil then immediately remove the pan from the heat.   

3. Add the flour and salt and beat very well with a wooden spoon until the mixture comes together.
4. Reduce the heat to medium and replace the saucepan, stirring for 1 minute until the mixture starts to ‘fur’ (slightly stick to the base of the pan). Remove from the heat and allow to cool for 1 minute. 

5. Pour about one-quarter of the beaten egg into the pan and, using the wooden spoon, beat very well. Add a little more egg and beat well again until the mixture comes back together. Continue to add the egg, beating vigorously all the time, until the mixture has softened, is nice and shiny and has a dropping consistency. You may not need to add all the egg or you may need a little extra. If the mixture is too stiff (not enough egg) then the choux pastries will be too heavy, but if the mixture is too wet (too much egg), they will not hold their shape when spooned onto baking paper. 

6.Although the pastry is best used right away, it can be placed in a bowl, covered and chilled for up to 12 hours, until ready to use.  

Bake 200C until puffs become golden and brown. How long puffs should bake depends on how big they are.

http://uktv.co.uk//index.cfm/uktv/Food.recipe/aID/607043/

藍帶初級 基礎甜點第二週 Basic Pastry: Week 2

這週做 This week I make

1. Creme Caramel 焦糖布丁

2. Creme Brulee 烤布雷

3. Creme Anglaise(English sauce) 英國醬

4. Coulis de Fruit 水果醬
5. Tuiles 瓦片

烤布雷比焦糖布丁好做,因為要煮焦糖是要有技巧的.
溫度必須到達約一定溫度,這樣的焦糖才會有足夠的黏稠度.
不然焦糖布丁倒出時,焦糖不會黏在布丁上.

Crème Caramel is quite simple to prepare. The only difficult segment is caramelizing the sugar properly. However, it is easier to make in comparison to crème caramel which involves a more complex process. Make sure while cooking the sugar and water, the temperature reaches a certain degree. Otherwise it will come out too watery and thin. 


這是Chef做的 This is made by the chef

這是我做的 These are made by me

藍帶初級 基礎甜點第一週 Basic Pastry: Week 1

因為我只上甜點課
所以一周只有兩個整天和一個半天的課
整天就是先上示範課接著上實際操作課
半天就是聽課,可能是上科學,衛生,品酒,理論...

第一堂課,廚師帶我們認識不同的刀子,還有法國料理中的專業名詞.
例如: 如果大廚說要julienne,就是要將東西切成長5公分,寬1厘米.
還教我們如何做水果沙拉,裡面的水果都要切成一樣大小.
切好的水果還要先浸泡在用很多香料做成的糖漿裡,以增加風味.
最後才能放在盤子上.

Since I am only pursuing a diploma in pastry, I only need to attend school two and a half days a week. 

The first two days consist of practical class, followed by a series of demonstrations. An additional half day is need for lectures on kitchen hygiene, science, wine, and theory.

In the first demonstration, the Chef teaches us how to identify different kinds of knives and their application along with different kinds of French cutting techniques. For example, julienne (also called a "matchstick") is a type of cut that makes a long thin strip that must be 5 cm x 1 mm. 

Then, we learned how to make a fruit salad. We were required to cut various types of fruit into similar sizes and soak them in cooked syrup to accentuate their flavors. 

藍帶初級 上學第一天 The first day of school

第一天上學就被外面的人潮給嚇到,大約有100個學生在排隊等著進去學校.

今天最開心的是拿到一個漂亮的工具組,裡面有各式各樣的刀,廚房器材,計時器....
而且幾乎上面都有刻著學校的名字.非常夢幻


Orientation began at 10:30am, but when I arrived at 10:15, there was already long queue of about 100 students outside of the school. 
If you believed that Le Cordon Bleu was a big school, your imagination has misled you.

Actually, the school is quite small. Every space at school is utilized for dressing rooms, demonstration/practice rooms, offices, and other practical facilities. 

New students will receive an amazing knife set, huge and very heavy, which includes everything you’ll need in kitchen. Each knife is engraved with the school’s name.