Risotto Balls – Arborio rice rolled into small balls and deep fried. Parmesan cheese is inside the balls and is melted when cutting open the risotto ball.  Sprinkled on top is parsley for extra flavor. Also, the tomato sauce is homemade from Mrs. Bolli. I made the risotto balls a little to big and next time I would make them smaller, but they still turned out great.

Reflection-

We made an appetizer buffet that was a three day lab. I got to choose to make spring rolls and I was very interested in making spring rolls because I have never made them before. It was really easy to prepare the vegetables, which was carrots, cucumber, parsley, udon noodles, lettuce, and peppers. Next time, I would make the rolls tighter because they were very lose and easy to fall apart. I would also not stack them together after rolling them up, because they clung to each other which made them rip when separating them.

Reflection:

We had the choice between four different kind of soups to make. My group made broccoli cauliflower soup, it was a great experience for me to try out a different kind of soup that I wouldn’t normally make. This soup is made from carrots, celery, onion, garlic, broccoli, cauliflower, and potatoes. We also made homemade rustic bread, that goes well with are soup. The food turned out great and I would make this again.

Buda Bowl – A dish full of vegetables, Udon noodles, cucumbers, tomatoes, avocado, hummus, fried egg, and shredded roasted carrots. It was a colourful mixture of raw and roasted vegetables. I made this as I was going because I missed the planning of this lab. I didn’t face any challenges. We had a variety of vegetables to choose from.

This Indian soup was a broth based soup. It had lots of vegetables and was very flavourful from the curry powder, chili, and cayenne. This lab was suppose to be a broth based soup but I think this soup would’ve tasted better blended. Next time I would personally not add as much spice because I’m not a fan of spice. This was a great experience to make an Indian inspired soup because I have never made a soup like this.

Chicken Salad Sandwich – This sandwich had avocado, chicken, spinach, cucumber, green onions, almonds, mayo, carrots, dill, celery, dijon mustard, and chopped parsley. I missed the planning of this lab so I had to make this sandwich on the spot. I made a similar sandwich last year in class, so I had an idea of what I wanted my sandwich to taste like. The bread was a little hard, next time I wouldn’t toast it for as long as I did. It was a little different then what I would make because of the dijon mustard and dill.