Finally...after 2 years at TAFE (Technical and Further Education) I have completed my Cookery Course...and am ready to Graduate this week...WOW!!!
Whoever would've thought this...
I started this course not long after we had moved here...had surgery and re-cuperation for 3 months in between...caring for a Daughter with a disability...
and I have done it!!!
I had started blogging this course here on this blog but 12 months ago started up a new blog...My Dolce Vita to record my progress, recipes and other foody related stuff...
I thought it fitting to show the meal we prepared at the end of last year...So for the last time on Queen of the Armchair...
Chef's board with menu and allocated meals for students...
Asparagus, Cherry Tomatoes, Black Olives and Basil ready for roasting...
Onion Rings...they looked good!!!
Ocean Trout Gravalax preparation...Gravlax is a Scandinavian dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (also known as gravlaxsås), a dill and mustard sauce, either on bread of some kind, or with boiled potatoes. For a recipe for Gravalax...go over here
For more information on Gravalax go over here...
Brandy Snaps ready for filling...
Whole Sole with Herb Crust ready for grilling...
Roasted Asparagus with Cherry Tomatoes, Black Olives and Basil...
Pan seared Scallops with Crispy Bacon and Sage, Puy Lentils and Green Salad...
Ocean Trout Gravalax served on a Green Salad...
Sorbet between courses...
Beef Curry and Rice...
Pan Fried Veal with a Garlic and Sage Jus with Potato Roesti and Green Beans...
Whole Sole with Herb Crust served with Roasted Cherry Tomatoes and Sourdough...
Eve's Pudding out of the ovens...
and ready for service...