Archive for May 2014

Dinner service   1 comment

At the big house dinner parties were a royal experience. Beautiful plated entree, played main with silver service vegetables, and plated dessert and petitfours.

The silver service vegetable was my first task to master. 3 varieties each dinner party and they changed each dinner party. Broccoli flowerets, zucchini cut into flowers, stuffed zucchini flower with baby zucchini. Baby carrots, carrot batons in a carrot ring. Baby cauliflower gratins, poms bolligere, poms William, chateau potatoes, bean bundles, cabbage dumplings and the list goes on.
I had to learn many new skills, the most notable would be patients, also vegetable carving, turning(a skill I still love), attention to details, near enough is not good enough and more patients.

Next post some entrees I think. Like share and comment please


Pear and caramel tart   Leave a comment

Quick and simple yet tasty. Frozen sweet paste shell, caramel filling can and fresh pears, peeled, halved, cored and poached in cinnamon anise stock syrup.
Bake tarts, spoon in caramel, slice pears into half again and slice length ways and fan out onto the tarts. Brush with the stock syrup once it has been reduced to almost toffee.


Posted May 20, 2014 by innocentart in Food and Cooking, General Post

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Just add some colour   Leave a comment

Only seen not used.



Posted May 8, 2014 by innocentart in Rowan Nancarrow

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