Remote Cooking for Level 3 cookery
With some rapid planning, we have managed to transform our programme to online cooking demonstrations with the students preparing their own dishes at their homes. The flow of our timetable has pivoted to the patisserie module as the ingredients are easier for the students to purchase at the supermarket (we are reimbursing them for this cost).
A MacBook camera does a reasonable job recording and live-streaming and the laptop does not seem to mind the heat of the oven when Chef Finn opens to door to check if the Rhubarb tart is ready.
Today is Crème caramel, Rhubarb custard tart with Raspberry Coulis.
Got more greens than you know what to do with? 🥦🌱🥕
Whether it’s a courgette takeover or a feijoa frenzy, don’t let those garden gems go to waste!
Our suggestion to you: Did you know you can grate and freeze excess courgettes to use in chocolate cake later? It sounds a bit dodgy, but it makes the cake incredibly moist ... and hey, it counts as a serving of veg, right? 🍫
What’s your go-to move for a bumper harvest? Drop your best "glut" recipes or preservation hacks in the comments below! 👇
🌉🛶 Early Birds Might Crack This One First… or Not? 🥚🧠
A person is crossing a bridge and sees a boat full of people, yet there isn't a single person on board.
How is this possible?
(Susan from Massey kindly provided this head-scratcher ... thanks, Susan!)
Do you think you know the answer? Simply 'Like' this post if you know the answer and the big reveal will be posted in the comments at 2pm on the day!
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