Well, what fun was that?
I love being challenged to create new classes, developing recipes and everything that goes with structuring the classes to make sure that there are plenty of tricks and tips shared, along with getting the timing right, so everything comes together at the end, on time. I seem to love stress it’s all part of being a chef I think. With this one, I was given a theme of “French” to develop recipes for the Thermomix.
Oh yeah, I struggled a bit at first, and I complain and stress a lot as I am in the research and development stage. Sigh of relief, I think by all the comments, it came together just how I wanted it, and the menu was liked by all.
It’s now a regular class at Bec’s Table for Thermomix and non Thermomix owners.
What did we make
Homemade French Baguettes.
French Onion Soup.
Twice-cooked Gruyère soufflés.
Medaillons de porc aux pommes et au cidre.
Pork medallions with apple and apple cider.
Lentilles du Puy.
Fig and Armagnac Ice-cream.
and the recipe for Bec’s French Vegetable stock