REFLECTION

For this lab we created shakshuka with homemade rustic bread. This dish is a traditional breakfast in Israel, but can also be ate for lunch. We included a home made rustic bread also. It was cooked in a cast iron pan with tomatoes with fresh spices, sunny side up eggs, and a plethora of veggies. This dish was full of colour and flavour.

The hardest part about this recipe, personally, would be time management and making sure the eggs were perfectly cooked. Since I don’t enjoy runny eggs, I had to make sure that the eggs were perfect for my liking.

For creating the rustic bread, it was fairly easy for me since I have made it many times before. It was soft yet crisp, and tasted delicious. In the end, this dish, as a whole, turned out really great!

Reflection:

For this recipe each group got to decided on what they wanted to create for the breakfast buffet. My group chose to do deviled eggs. The hardest part of this process was piping the egg yolk mixture back into the egg. It was hard to make sure each egg had an even amount of the mixture. Otherwise, everything else in the lab went very smoothly!

REFLECTION

For this lab we had to work in groups of four. One group made waffles, while the other made crepes. My partner and I decided to do the crepe recipe. We had no problem creating the batter for the crepes, however when making our first couple, we noticed they were slightly to thick. We had to revaluate our situation and attempt to make them more thin then what we were previously doing.

Besides for the first couple that were to thick, all of our other crepes turned out perfectly thin and golden. For next time, I would try to make them even more thinner, and make an interesting filling. Nevertheless, these turned out pretty good as well!

REFLECTION

For this recipe we had to make simple scones with our choice of egg. personally I do not enjoy eggs, much less cooking them, however I decided to challenge myself and make a poached egg. This is the first time I have ever made a poached egg and they turned out fairly well. I decided to make mine slightly over cooked as I don’t like a runny egg. I learned that cooking them for around seven minutes would do the trick.

Along with making the eggs we had to create homemade scones as well. I have made this recipe many times, so it was easy for me to create. They turned out golden and flakey with many layers. Overall, the lab, both eggs and scones, turned out great!

Reflection-

For this lab we created a croissant frittata, also known as a croissant boat. To execute this lab we had to prepare the croissants at home. Though it was quite challenging to create, it was worth it when taking the first bite. The croissant was buttery, flakey and crisp. The next day we had to bring the croissants to class. Cutting out the top of the croissants to add the egg filling, was also a challenge. However, it worked out in the end.

The egg filling was cheesy and flavourful. To cook the egg we had to put it in the oven. It took longer then expected to fully cook the egg, since they were in the oven for longer the croissants got slightly burned. This is something I would try to prevent the next time. Overall, the egg filling was the best part since it included many ingredient such as: spinach, cheese, pepper, bacon and more. We also created a sauce/spread on the side. We decided to make a pesto aioli. It was the perfect combination to our croissant frittata.

This lab was more about trying a difficult, challenging and new recipe. It was about us testing our knowledge, as we had already reacquainted ourselves with the kitchen. In this lab we also used several different methods- knife skills, egg cookery. Overall, this lab turned out pretty good.