Membre Judy Keegan
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Judy Keegan a publié un message Il y a 3 semaines
Here is my version of “Hashbrown smothered and covered in scrambled egg” from the American Brunch course.
I used a purple skinned variety of potato that i thought would be perfect for the dish and it was. The hashbrown came out with a little waxiness that helped the strands of potato stick together whilst still creating a crunch on the outer…
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Judy Keegan a publié un message Il y a 4 semaines
I have found another issue, this time in the creative foams and syphon Techniques Course. Please check photos as this happens:
Some of the courses within the course are locked. I cannot access them even though I have completed the previous unit in the course .
When i click on the next unit: recipe book, i get redirected to the page where its…
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Judy Keegan a publié un message Il y a 4 semaines
Just started the Italian Cooking with broths course and I am a tad disappointed that the sound is in either Italian or Spanish. There is no English sound over/voice dubbing.
There is an option to see whats being said in English but I think you need to do an English option for the sound. Its kind of hard to read the subtitles and watch the video.…
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Judy Keegan a publié un message Il y a 5 semaines
Masala Peanuts,
These smell and taste wonderful. Spicy but not hot(chilli), sweet and salty. Delicious.
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Judy Keegan a publié un message Il y a 5 semaines
This is the Dabeli Masala paste that is used within the course. The smell is incredible. It’s like nothing I have ever tried before. I cannot wait to use it where it is required.
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Judy Keegan a publié un message Il y a 5 semaines
Today I am making an Indian feast for my family using Angalina Chugani’s Indian party recipes from the course. This first one is a drink called Shikanji. It’s similar to a lime but it contains a little bit of salt some sugar, some cumin and some amchur powder. Quite refreshing..
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Judy Keegan a publié un message Il y a 5 semaines
The finished salmon poke bowl. Below are all the components put together to make the poke bowl.
This is certainly my style of eating. I enjoying loading my fork with a little of different elements to see wich ones work the best. Every mouthful is different and delicious.
Sweet, salty, savoury, spicy, creamy, crunchy.
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Judy Keegan a publié un message Il y a 5 semaines
The second last post for today, this is the ponzu sauce that the salmon is marinated in and which is also used in the the poke bowls. Another delicious sauce!
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Judy Keegan a publié un message Il y a 5 semaines
Spicy mango sauce, a delicious fruity and spicy sauce for the poke bowls. This one would have to be my favourite so far. I can see myself using it for other purposes.
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Judy Keegan a publié un message Il y a 5 semaines
Baked Miso tofu. Firm tofu marinated in a mixture of traditional Japanese flavours. A sensational addition to a vegetarian poke bowl.
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Judy Keegan a publié un message Il y a 5 semaines
Il y a 5 semaines (edited)
Coconut sweet potato. Another topping for the poke bowls. Too yummy!
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Judy Keegan a publié un message Il y a 5 semaines
Marinated salmon for the poke bowl.
Marinated in the ponzu sauce, spring onion, white onion and sesame seeds.
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Judy Keegan a publié un message Il y a 5 semaines
Pickled cucmber from the poke bowl course using the sushi rice seasoning. These will not last long.
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Judy Keegan a publié un message Il y a 5 semaines
This is the pickled daikon with turmeric. Its delicious.
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Judy Keegan a publié un message Il y a 5 semaines
Here’s a photo of the seasoned sushi rice ready for the poke bowl assembly.
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