These simple herbed pikelets were transformed, from an unadorned, basic entree to an exquisite mouth-watering plate of heaven when smothered in soft, smooth cream cheese. They looked and were amazing. Not only were the pikelets cooked to perfection but they were cooked perfectly risen and round. They were covered in beautiful cracked brown streaks, meaning they were cooked on a frypan of perfect temperature. When presented in the long, brown bamboo dish, garnished with parsley my mouth instantly started watering. The cream cheese melting over the still warm pikelets set me off and I instantly thought I must try these remarkable, breathtaking masterpieces. I reached down and grabbed one, instantly appreciating the warmth it sent through my body, I sighed when my index finger got covered in sticky cream cheese. The first bite was better than the first day of summer. It was like all my senses were exploding; I could smell this smooth hot aroma lifting up into my nose, filling it with joy.My poor salivated mouth was finally relieved and the taste was simply mind-blowing. The contrast of the warmth from the pikelet and the coolness of the cream cheese really left my mouth to ponder an important question, was the scrumptious thing in my mouth hot or cold? After another bite the top of my mouth was cool and creamy while the top of my tongue felt sort of warm and smooth. The tastes radiating through my mouth were delicious. At the start the two flavours were obviously separate but after a few chews they really mixed leaving a mixture of gooey sweetness. Fortunately there wasn’t any annoying chewing sounds, there was no crunching or slurping just the sound of my teeth smoothly breaking into the soft spongy pikelet. I thoroughly enjoyed them, and would definitely make them again.
The finished product all together worked out pretty well. The perfectly round pikelets in the long brown bamboo dish were the highlight of the photo and the red backdrop was a perfect contrast to the creamy coloured, cream cheese. The only thing I thought was bad was the dish of strawberries in the background. They were extremely random because strawberries don’t really have anything to do with our dish. They just sort of sat there half cut off with no purpose. I look at the photo and instantly think why is there a dish of strawberries just chilling, unconcerned in the background? It was an easy recipe to follow, so the result was easily impressive. The only thing that was hard was putting the cream cheese onto the pikelets. The cheese was too firm so when spread, it would be lumpy and uneven or even penetrate into the spongy texture of the pikelets causing the occasional hole. Other than that the whole recipe turned out like it should have, leaving a very good quality dish.
Nats and I kept to the original recipe, sticking to the instructing (maybe adding a bit of extra sugar) It was very simple all we had to do was sift all the dry ingredients into a large bowl. I double sifted the flour so there would definitely be not lumps. Then added milk and previously whisked eggs. Nats then stirred all the mixture slowly until it was combined into a smooth, sticky mixture. Then using a frypan on medium heat we poured the smooth mixture into evenly round circles on the pan. Using a spatula we then flipped the pikelets which was quite challenging and let cool on a wire rack. Using a butter knife we smothered them in cream cheese. Serving them on a long brown bamboo dish.
: O: ): | : ( :’( I give my pikelets a :
Tandoori chicken, fried rice and a Greek salad.
Tandoori chicken, fried rice and a Greek salad is one of my all time favourite meals. It reminds me of a fight between two hormonally charged men. One man, strong and fierce, while the other even stronger and ready to win. These men are the tandoori chicken and fried rice. They instantly get into a fight, yet neither can win because they are both as good as each other. They’re getting more and more into their fight when a small man in green jumps out and says, “dudes chill out.” This man is the salad, because while the tandoori chicken and fried rice are trying the beat the living daylight out of each other (taste wise) the salad is just chilling on the side going, come on guys, stop being so strong, be like me, chilled and not jam packed with flavour. Everything on the plate compliments each other beautifully. The first bite of spicy tandoori chicken sends an adrenalin rush through your tastebuds. It is fiery and jam packed with flavour, It leaves you with a mouth begging to be cooled down. Your sizzling mouth can easily be relieved by a forkful of cold crunchy salad. The salad instantly cools your mouth and expresses its individuality by popping salty strong flavours of olives and fetta onto your tastebuds. The fried rice then fires you up once again after a bit of safety and its soft, gooey texture is instantly appreciated. The rice is unique because when you chew you taste all these different things, like the saltiness of soy sauce, the plainness of the rice or the jam packed flavour of the bacon and capsicum. The plate looked quite grand; I loved the strength and dominance of the bright orange tandoori chicken but I also adored the sticky whiteness of the fried rice, with the occasional colour splashed into it. It all smelled remarkable, the tandoori smelled like a sweet version of India while the fried rice left my nose salty like smelling a weak soy sauce. The fresh, healthy salad was cool to touch and crunchy to eat. The tandoori was beautifully hot straight off the frypan and the fried rice was slightly cooled from the hot pan we cooked it in. Overall I thoroughly enjoyed the Tandoori chicken, fried rice and a Greek salad.
The tandoori chicken was perfectly cooked, the rice was cooked nice and gooey with many ingredients and the salad looked mouth-watering with the fetta and olives complimenting the greenness of the lettuce. Presentation wise the tandoori chicken and salad looked absolutely superb on the plate, yet the fried rice was hidden which I think was a real shame. All the pieces on the dish were pushed extremely far back. I think it would be well improved if the rice was stacked up a bit higher and everything was just pushed a little further forward. The chicken and salad turned out how they were suppose to but the rice was slightly over cooked with the occasional burnt grain. It was quite a simple recipe to follow, the salad was simple and the chicken was also straightforward. The fried rice was a little bit more difficult. I just found it hard deciding what ingredients to put in it and we had the heat on a little bit to high but other than that it was a pretty good and simple recipe.
Nats and I started our dish by marinating the tandoori chicken. We had to marinate the tandoori chicken so the flavour would really sink in and give our end result a mouth-watering, strong flavour. It’s sort of like training for a running race. The longer you train for the better you run. The longer you marinate you chicken for the better the flavours are. So while the chicken was marinating we fried some bacon and capsicum. I can’t really remember what ingredients we put in our rice, I’m pretty sure it was just things we felt like at the time. While I was stirring the fried rice I had the temperature a tad high and it started to burn but it wasn’t too bad. After the rice we cut up all the ingredients for the salad. We didn’t put dressing on it until it was ready to serve otherwise it would’ve gone soggy. We then simply cooked the chicken until its flesh was that striking, pure white colour. Finishing touches included some soy sauce on the fried rice and balsamic vinegar on the salad, we then we plated up and ate. We used two frypans, two or more knives, two bowls, tongs and spoon while cooking. : O: ): | : ( :’( I give our dinner a : )
Soufflé
With no questions asked the Soufflé Nat and I made today is the best dish we have made this year. Its aerated, spongy texture and brown chocolaty flesh was to die for. My first spoonful left me flabbergasted; its taste was dominant and sweet. The chocolate radiated strength and power as the main taste. The aroma lifting through the room smelt hot and sweet. Luckily it wasn’t over or under cooked so there was no crunching or slurping, it could have been eaten in an exam, and no one would've heard. The metal tin keeping it in place was blistering hot while the Soufflé was the perfect temperature to satisfy you on a cold winter’s day. It was a delicious meal that I could eat a thousand times over.
The Soufflé was of fine quality and excellence; it was a difficult recipe to follow but when finished was beautifully, exquisite. Fresh out of the oven they had risen centimetres over the silver, metal dish but after only seconds in room temperature the expanded air bubbles fell apart and our Soufflé, unfortunately sagged in the middle. Usually you try and leave a Soufflé in the still warm oven until all the air bubbles inside it have dried and become self supporting. We didn’t have much time so regrettably we had to rush them to the bench and take a few, quick happy snaps. It should’ve been served in a plate that had straight sides not slanting ones, but it really doesn’t matter, they still looked breathtaking. The chocolate sauce, spread creatively on the side looked striking on the white rectangle dish, but personally I think it is a little bit pointless. If I was going to serve myself this dish I would put a much more generous serve of the chocolate sauce. It does give the plate a really nice touch though, even if there isn’t enough of it.
Making the Soufflé was quite a challenge, Nat and I knew that as soon as it was put in that oven we couldn’t open it no matter what. I took great care folding the stiffly whipped egg whites into the rich, sweet base so there would be more air bubbles to help them rise. We read and stuck with the recipe as if it was our religion. We followed it with great care and made sure we didn’t miss anything. When making we used, bowls, wooden spoons, knives and Soufflé dishes. : O: ): | : ( :’( I give our dessert a : O
Dish evaluations by Abby Lethlean.
partener: Nat Milsom.
Herbed pikelets with cream cheese.
These simple herbed pikelets were transformed, from an unadorned, basic entree to an exquisite mouth-watering plate of heaven when smothered in soft, smooth cream cheese. They looked and were amazing. Not only were the pikelets cooked to perfection but they were cooked perfectly risen and round. They were covered in beautiful cracked brown streaks, meaning they were cooked on a frypan of perfect temperature. When presented in the long, brown bamboo dish, garnished with parsley my mouth instantly started watering. The cream cheese melting over the still warm pikelets set me off and I instantly thought I must try these remarkable, breathtaking masterpieces. I reached down and grabbed one, instantly appreciating the warmth it sent through my body, I sighed when my index finger got covered in sticky cream cheese. The first bite was better than the first day of summer. It was like all my senses were exploding; I could smell this smooth hot aroma lifting up into my nose, filling it with joy.My poor salivated mouth was finally relieved and the taste was simply mind-blowing. The contrast of the warmth from the pikelet and the coolness of the cream cheese really left my mouth to ponder an important question, was the scrumptious thing in my mouth hot or cold? After another bite the top of my mouth was cool and creamy while the top of my tongue felt sort of warm and smooth. The tastes radiating through my mouth were delicious. At the start the two flavours were obviously separate but after a few chews they really mixed leaving a mixture of gooey sweetness. Fortunately there wasn’t any annoying chewing sounds, there was no crunching or slurping just the sound of my teeth smoothly breaking into the soft spongy pikelet. I thoroughly enjoyed them, and would definitely make them again.
The finished product all together worked out pretty well. The perfectly round pikelets in the long brown bamboo dish were the highlight of the photo and the red backdrop was a perfect contrast to the creamy coloured, cream cheese. The only thing I thought was bad was the dish of strawberries in the background. They were extremely random because strawberries don’t really have anything to do with our dish. They just sort of sat there half cut off with no purpose. I look at the photo and instantly think why is there a dish of strawberries just chilling, unconcerned in the background? It was an easy recipe to follow, so the result was easily impressive. The only thing that was hard was putting the cream cheese onto the pikelets. The cheese was too firm so when spread, it would be lumpy and uneven or even penetrate into the spongy texture of the pikelets causing the occasional hole. Other than that the whole recipe turned out like it should have, leaving a very good quality dish.
Nats and I kept to the original recipe, sticking to the instructing (maybe adding a bit of extra sugar) It was very simple all we had to do was sift all the dry ingredients into a large bowl. I double sifted the flour so there would definitely be not lumps. Then added milk and previously whisked eggs. Nats then stirred all the mixture slowly until it was combined into a smooth, sticky mixture. Then using a frypan on medium heat we poured the smooth mixture into evenly round circles on the pan. Using a spatula we then flipped the pikelets which was quite challenging and let cool on a wire rack. Using a butter knife we smothered them in cream cheese. Serving them on a long brown bamboo dish.
: O: ): | : ( :’(I give my pikelets a :
Tandoori chicken, fried rice and a Greek salad.
Tandoori chicken, fried rice and a Greek salad is one of my all time favourite meals. It reminds me of a fight between two hormonally charged men. One man, strong and fierce, while the other even stronger and ready to win. These men are the tandoori chicken and fried rice. They instantly get into a fight, yet neither can win because they are both as good as each other. They’re getting more and more into their fight when a small man in green jumps out and says, “dudes chill out.” This man is the salad, because while the tandoori chicken and fried rice are trying the beat the living daylight out of each other (taste wise) the salad is just chilling on the side going, come on guys, stop being so strong, be like me, chilled and not jam packed with flavour.
Everything on the plate compliments each other beautifully. The first bite of spicy tandoori chicken sends an adrenalin rush through your tastebuds. It is fiery and jam packed with flavour, It leaves you with a mouth begging to be cooled down. Your sizzling mouth can easily be relieved by a forkful of cold crunchy salad. The salad instantly cools your mouth and expresses its individuality by popping salty strong flavours of olives and fetta onto your tastebuds. The fried rice then fires you up once again after a bit of safety and its soft, gooey texture is instantly appreciated. The rice is unique because when you chew you taste all these different things, like the saltiness of soy sauce, the plainness of the rice or the jam packed flavour of the bacon and capsicum. The plate looked quite grand; I loved the strength and dominance of the bright orange tandoori chicken but I also adored the sticky whiteness of the fried rice, with the occasional colour splashed into it. It all smelled remarkable, the tandoori smelled like a sweet version of India while the fried rice left my nose salty like smelling a weak soy sauce. The fresh, healthy salad was cool to touch and crunchy to eat. The tandoori was beautifully hot straight off the frypan and the fried rice was slightly cooled from the hot pan we cooked it in. Overall I thoroughly enjoyed the Tandoori chicken, fried rice and a Greek salad.
The tandoori chicken was perfectly cooked, the rice was cooked nice and gooey with many ingredients and the salad looked mouth-watering with the fetta and olives complimenting the greenness of the lettuce. Presentation wise the tandoori chicken and salad looked absolutely superb on the plate, yet the fried rice was hidden which I think was a real shame. All the pieces on the dish were pushed extremely far back. I think it would be well improved if the rice was stacked up a bit higher and everything was just pushed a little further forward. The chicken and salad turned out how they were suppose to but the rice was slightly over cooked with the occasional burnt grain. It was quite a simple recipe to follow, the salad was simple and the chicken was also straightforward. The fried rice was a little bit more difficult. I just found it hard deciding what ingredients to put in it and we had the heat on a little bit to high but other than that it was a pretty good and simple recipe.
Nats and I started our dish by marinating the tandoori chicken. We had to marinate the tandoori chicken so the flavour would really sink in and give our end result a mouth-watering, strong flavour. It’s sort of like training for a running race. The longer you train for the better you run. The longer you marinate you chicken for the better the flavours are. So while the chicken was marinating we fried some bacon and capsicum. I can’t really remember what ingredients we put in our rice, I’m pretty sure it was just things we felt like at the time. While I was stirring the fried rice I had the temperature a tad high and it started to burn but it wasn’t too bad. After the rice we cut up all the ingredients for the salad. We didn’t put dressing on it until it was ready to serve otherwise it would’ve gone soggy. We then simply cooked the chicken until its flesh was that striking, pure white colour. Finishing touches included some soy sauce on the fried rice and balsamic vinegar on the salad, we then we plated up and ate. We used two frypans, two or more knives, two bowls, tongs and spoon while cooking.
: O: ): | : ( :’(
I give our dinner a : )
Soufflé
With no questions asked the Soufflé Nat and I made today is the best dish we have made this year. Its aerated, spongy texture and brown chocolaty flesh was to die for. My first spoonful left me flabbergasted; its taste was dominant and sweet. The chocolate radiated strength and power as the main taste. The aroma lifting through the room smelt hot and sweet. Luckily it wasn’t over or under cooked so there was no crunching or slurping, it could have been eaten in an exam, and no one would've heard. The metal tin keeping it in place was blistering hot while the Soufflé was the perfect temperature to satisfy you on a cold winter’s day. It was a delicious meal that I could eat a thousand times over.
The Soufflé was of fine quality and excellence; it was a difficult recipe to follow but when finished was beautifully, exquisite. Fresh out of the oven they had risen centimetres over the silver, metal dish but after only seconds in room temperature the expanded air bubbles fell apart and our Soufflé, unfortunately sagged in the middle. Usually you try and leave a Soufflé in the still warm oven until all the air bubbles inside it have dried and become self supporting. We didn’t have much time so regrettably we had to rush them to the bench and take a few, quick happy snaps. It should’ve been served in a plate that had straight sides not slanting ones, but it really doesn’t matter, they still looked breathtaking. The chocolate sauce, spread creatively on the side looked striking on the white rectangle dish, but personally I think it is a little bit pointless. If I was going to serve myself this dish I would put a much more generous serve of the chocolate sauce. It does give the plate a really nice touch though, even if there isn’t enough of it.
Making the Soufflé was quite a challenge, Nat and I knew that as soon as it was put in that oven we couldn’t open it no matter what. I took great care folding the stiffly whipped egg whites into the rich, sweet base so there would be more air bubbles to help them rise. We read and stuck with the recipe as if it was our religion. We followed it with great care and made sure we didn’t miss anything. When making we used, bowls, wooden spoons, knives and Soufflé dishes.
: O: ): | : ( :’(
I give our dessert a : O