A New Place
i have shifted and the house is lovely. what do you expect? i am living in London~ haha not that houses in london are all pretty and up to standard. i have visited countless of houses and they are, in my opinion, UNinhabitable (there is such word right?).Till now, i love my current room and the location that i am staying. i will never be hungry as there are shops just below my flat. within walking distance (i can take the bus if i want), there is a huge Sainsbury's Market, many cafes, restaurants, 'wet' markets (selling fruits, veg, fish, cakes, etc). absolutely awesome!!! :)
this is my room with the sunrise and the sunset.. beautiful :)
and to save $$$. haha i......
decided to 'design' my room in this manner during laundry days. Singing: ~this is the way i hang my clothes, i hang my clothes, i hang my clothes~~~
A New Term
My schedule for this new term isn't as good as the one that i had during my basic term. oh well, i shall not complain as it is considered to be better than others who will be having their practical lesson at 6pm -.-
my practical lessons are all in one day and it is really tiring as we start from 8am to 3pm with lessons back to back (3 lessons a day). so you know, learning patisserie is not all that easy. in this industry, you have to wake up at the crack of dawn to prepare and bake all the cakes, breads, etc so that your customers get to buy them in the morning. i guess this is part of the training for me. the early hour as well as the long hours. Ganbatte~!
Demo / Prac 1 - Pate Feuilletee 1 (St Honore)
it is the 1st lesson and we have to prepare Pate Feuilletee (Puff pastry - one of the tedious pastry to make). my muscles ached after all the rolling of layers during the making of puff pastry. This will be used in Practical 2.
Then we moved on to making St Honore which is made up of puff pastry base and Pate a Choux at the side and Creme Chiboust in the middle.
the photo in the centre is my St Honore which is not good as i added the wrong proportion of milk for my creme. and my St Honore is not round.
Demo / Prac 2 - Pate Feuilletee 2 (Pithivier & Mille-Feuille aux Fraises)
just by the practicals that we had done so far, it feels like we are now working on perfecting what we had learnt in basic (making of Pate Feuilletee, creme patissiere, pate a choux, etc) and assemble a whole new type of cake out of all these basic recipes that we had learnt. and i am just so disappointed in myself for not remembering all the recipes that i had 'digested' in my brain when i was revising for my basic exam.
these are done my Chef M
and these are done by me which is not good as well =x
Pithivier (Puff Pastry with Almond Cream)
Mille-Feuille (Pronounce as Mill-Foil)
A New Beginning
Since i had shifted, there are many things (toiletries, sauces, containers, etc) that i need to purchase. so i am kinda poor now. not that i was rich. hmm maybe considered rich enough in SG but super poor in London? lol but it (not referring to being poor but referring to marketing) was fun. i love shopping at supermarket. i love to dream of the many things that i wanna cook / bake and buy those ingredients that i need in order to make those dreams come true :)
As i was really busy during the past few days in school (because the day that i moved in, is the day that my intermediate course started) these are the meals that i had been preparing for myself mainly pasta. I had made Curry Chicken for dinner today (Yay! it can be strike off the list of dishes to be done) :)
they are all so yummy i tell you. but they are just edible home cooked meals which obviously cannot be compared with restaurants.
tomorrow will be busy. the planned schedule goes like this:
1. Church
2. Chinatown in search for Macha powder, Glutinous Rice Flour
3. John Lewis or any departmental store to buy cranked palette knife, containers for salted eggs
4. Primark to purchase Laundry Bin
5. Kilburn Poundland to buy Honey, Rolling Pin and Silicon moulds
6.Tesco to purchase Cocoa Powder, Milk
7. Provision Shop to purchase Eggs!
Aim of the week:
- to bake a loaf of Panda Bread with the leftovers to be made into Creme Brulee Panda Toast.
- Salted eggs.
- maybe Lime tart.
most important thing is to bring back my digital scale....should have gotten another one when there was a sale.
anw time for bed. oyasumi.:)
xx
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