In pastry this week, we went back to sweet short pastry - for tarts and such, with different fillings. Earlier this week, we touched on flan caramel, and creme brulee, sorta desserts. Tmw, we'll make some millefeuille - puff pastry! - groan!
For cuisine, we made a roast duck, however, I don't blame you if you mistook it for the Chinese soya braised duck. It tastes quite similar too! Actually, the color comes from caramelising, and thickened veal stock to make a sauce. It did come out kinda crispy from the oven, but I guess you have to eat it right away.
Beef stroganoff - I always thought it to be a stew, well, apparently not, it's briefly sauteed tenderloin cubes with a savory spicy paprika cream sauce. Delicious with pilaf rice. The other is a picture of a warm souffle with cointreau flavoring.
1 comment:
Come to my place again to make beef stroganoff!
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