HEC: Carrot Cake Cupcakes

Carrot Cake Cupcakes

Ingredients & Nutrients

• - 1c Flour
• -3/4 cup sugar
• - 1 t cinnamon
• - 1 t baking soda
• - 1/2 t baking powder
• - 1/4 t salt - Sodium
• - 1 1/2 c grated carrots - 
• - 2/3 c oil
• - 2 eggs, beaten

It was a relatively fast-paced lesson. With the reasoning of the muffins needing to be iced before serving. Most of the time was spent with the waiting for the muffins to cook/bake. The ingredients are collected--Mise En Place- and prepped. The dry ingredients without the addition of the carrot as well as the are collected inside a singular bowl.  The carrot is fully grated. After the prepping has finished the other wet ingredients with the carrot, the dry ingredients are then sifted onto of the liquid, after the mixture has been sifted the sugar is then added on top. As with cupcakes, the method of mixing is folding, making sure that it is not overmixed nor under-mixed though incorporated. The trays are set with paper cases then the mixture is scooped in. On a preheated oven of 180oC the tray is placed, the products are baked. After several minutes 8 or so the oven is changed to fan bake for a quicker time. The cupcake is then taken out after having tested with a skewer then cooled. After some moment the cupcakes are taken out on a rack to further cool. After cooling it is then iced then served.

The taste was quite pleasant. The carrots weren't very over-powering having a nice blend with the cake. The cupcakes were moist and had a soft texture. With how fine the carrots have been grated it did not interfere with the enjoyable feel of the cake in the mouth. The buttercream icing served as a good edition in further giving sweetness to the cupcake. Yet, for me, it was a little too sweet, it had too much element of a "pure" sugar per se. Though it was still delightful to consume and I have positivity in creating it again.

HEC: Savoury Muffins

 Savoury Muffins

Ingredients and Main Nutrient:

Eggs - Protein, iron, vitamins, minerals and fat.

Vegetable oil

Milk - Calcium, protein, iodine, potassium, phosphorus and vitamins B2 and B12

Corn - Vitamin C, iron, vitamin B-6, magnesium,

Cheese Calcium, Fat, Protein as well as Vitamin A, B 12.

Spinach - Vitamin A and K, manganese, folate, copper, vitamin B2

Tomatoes - Vitamin C, folate, potassium and vitamin K.

White flour

Wholemeal flour

Baking powder 

With this recipe, it is still relatively quite simplistic in nature. After the Mise En Place, which requires the spinach to be blanched the chopped. The rest does not need much preparations except for the tomatoes taken the inside juices off as well as for the cheese grated. After doing so two eggs are cracked and mixed with the rest of the wet ingredients in a bowl. The cheese is added then the spinach and tomatoes are folded in. On the separated bowl which contains the two flours and baking powder pour the mixture through a sieve and sift the mixture atop of the wet ingredients. Salt and pepper to taste, I suggest doing so as I believe that the cheese would not be enough to give enough satisfactory flavour to the dish. With the dry ingredients set on the top of the mixture, use the method of folding once more. Just like what has been done with the spinach and tomatoes. Fold the dry ingredients in whilst making sure that the mixture is not overmixed. Just do so until the mixture looked combined just enough.

On a mini muffin tray--sprayed with nonstick spray-- use two spoons one being a normal whilst the other a desert or a smaller spoon. Use the bigger spoon to scoop the mixture, with the smaller one to use as leverage, used to push the mixture inside of the tray. Then placed in a preheated oven of 180oC for around 10-12mins.

The taste and texture can be somehow compared to an omelette. Though it does have components in which it resembles bread. The taste is simplistic in nature, one of the reasons for this so is the vegetables that have been used. Spinach, corn, tomatoes do not possess a strong flavour. Mild is what it can be described as. Next, it could be that further flavourings can be used, lie adding an onion, preferably red, it cooks better and provides a stronger taste. Overall, it is a mild flavoured; it has a nice texture and does look pleasing.

HEC: Crispy Chicken Tacos

 Crispy Chicken Tacos

Ingredients and nutrients:

Chicken breast - Protein, Vitamin (B,D), Calcium, Iron, Zinc.

Carrots - Biotin, potassium, vitamin A, K1, B6 and Beta carotene.

Lettuce - Calcium, potassium, vitamin C and folate. 

Cheese - Calcium, fat and protein, vitamin A, B12, zinc, phosphorus and riboflavin.

Tortillas - Carbs, protein and fat.

Though this has also included, sour cream and salsa.

This was quite a straight forward, easy recipe that can be made within minutes. The preparation, Mise En Place is quite quick enough. Gather carrots, peel and grate. The lettuce shall be shredded, with the cheese grated also. The seasoning of the chicken is a taco mix, the chicken breasts which are cut into rectangular like sizes are mixed with oil and covered with the seasoning mix. Though necessarily it does not need to be perfect a rough estimate will be sufficient. In which doing so a baking tray is prepared and lined with baking paper. The chicken is then laid onto the tray and placed in the oven preheated in a temperature of 180 oC. The baking time should waver around 10 to 12 mins. After it has been so, still make sure and check that the chicken is cooked. 

Chicken and pork are dangerous when undercooked, the composition of pork and chicken makes it more the risk for parasitic worms. Unlike sashimi, sushi, medium-rare beef, etc.

When the chicken has been checked to be cooked the tortilla is heated in the microwave, though other alternatives are such as a pan, oven or even direct fire. After they are to temperature, build up the taco, the chicken first then the rest of the ingredients with the condiments, sour cream and salsa last.

It was quite a simple yet delicious taste. The blend of the vegetables neutralizes the overpowering taste of the chicken and provided freshness. The salsa provided a needed moisture with the sour cream as well. 

Though it can still be improved upon, additional red onions would have given it a nice kick. Being a fan of 'spice' as well I would've liked a couple of chillis inside. The chicken could've had a much better crunch if it were fried as well. Still, it was a pleasant dish, which I would recommend to do again.

HEC: Smoothies Evaluation

Smoothies Evaluation

Ingredients and nutrients:

• Milk - Calcium, protein, iodine, potassium, phosphorus, vitamin B2 and B12 as well as zinc.
• Mango - Fibre, vitamin A and C, folate, B6, iron, little calcium, zinc and vitamin E.
• Banana - Vitamin B6 and B12, magnesium, potassium, fibre and protein.
• Weetbix - Wholegrain, iron, vitamin B1,B2,B3 and fibre. 

The main focus of the practical lesson that was completed this week was not the making itself; instead the evaluation and testing of other products. Each group were given a choice into picking a recipe that they would like to create. Several recipes were laid, all are in the making of smoothie. The recipe that we have chosen in all the variety of choices was the Tango Mango, containing mango, banana and weetbix. Mise en Place was done and quite quickly it was blended. The mango was from a can and so the juices were drained. The banana was peeled and cut into much smaller pieces to quicken the process and lessen the risk of having big chunks. The weetbix was crushed simply by hand. All of the ingredients were placed inside and blended into a nice smooth texture. We figured that it was too thick and so we added some of the mango juice just balance it out.  After doing so we were to serve and move around with a small cup to taste the other smoothies.

The evaluation:

Tango Mango: It wasn't completely smooth, it was thicker than a 'normal' smoothie, the weetbix wasn't helpful. It had a blend of mango and banana has a very fruity taste, having a whisp of sourness. It wasn't the best, it had a less than mediocre taste, what's more, it had an unpleasant after taste of the chalkiness of the banana.

Banana and mango: Though called banana and mango as I was informed it had quite a number of berries. It was quite gritty given the seeds, even so, the mixture itself without it would've been thin. The sourness was quite overpowering, no real flavour aside can be tasted. The "natural" taste of the berries, mango and banana were overshadowed.

Frozen fruit yoghurt: Simply the majority of the taste comes from the yoghurt. The other ingredients are that the fruits did give a slight hint of flavour. I would have preferred if it had bigger chunks of fruits. his would have enhanced and balance out the flavour and texture.

Super Berry: How this was concocted made it very unpleasant, repulsing even. If one to imagine eating a hand full of sand would describe the texture that I have felt during the consumption. It was the most sour mixture surpassing that of the 'Banana and Mango'. So much so that it was almost bitter. I cannot think of a way can be improved except for trying another recipe.

Chocolate Banana: This was one of the recipes that was actually pleasing. It had a sweet blend of banana and chocolate. It had a nice texture for a smoothie, neither too thin nor thick. Surprisingly it didn't have the chalkiness of the banana which was present in the 'Tango Mango'.

Banana Icecream: The mixture almost resembled ice cream, at least texture-wise. It was creamy and did not possess much sourness. It was quite sweet, which I liked and it went in quite smoothly as well. Yet, much as what happened in the 'Tango Mango' it had the chalky after taste, lowering the likeness that I had for the recipe.

For every one of these recipes, there is one thing in common that I did not like. Solely that is the temperature. With many types of dishes, one of the most important factors is the temperature that they are served in. Having the right temperature, it can make the dish shine. If not it can make the experience underwhelming and bad. If indeed these were implemented with the right temperature, it could have improved my views on them. Though smoothies can indeed be "warm" per se, I still feel as if the certain recipes that I have tasted would've been better being colder.

HEC: Rice paper Spring rolls

Rice Paper Spring Rolls

Ingredients:

Vermicelli - It contains; Carbs, Copper, Fiber, Zinc, Calories, Calcium, Iron and Magnesium.

Carrots - Biotin, potassium, vitamin A, K1, B6.

Capsicum - Vitamin A and C, Dietary Fibre, Vitamin E, B6 and Folate. 

Cucumber - Vitamin K, Vitamin B and C, Copper, Phosphorus, Potassium and Magnesium.

Lettuce - Folate, Vitamin B, Vitamin K, Vitamin A, Vitamin C, Potassium, Calcium and Iron.    

Bean Sprouts - Vitamin A, Vitamin C, Calcium, Iron, Magnesium, Calories, Protein, Carbohydrates, Fiber, Potassium, and Sugar. 

The method is quite straight forward, after the Mise en Place the vegetables are prepped. With spring rolls we want the vegetables to act as a 'pillar' to the wrap. And so, they are cut in Jullines-- a method of cutting a food item into long, thin strips. When they are julienned they tend to hold the shape of a spring roll more than say, cutting them into cubes. That goes the same for cutting them into thicker shapes, it is also acceptable but it higher the risk of damaging the paper. Whilst the vegetables are prepped, the rice papers are soaked, dipped several times in a dish or a bowl of water. Warmer water can help the speed, process of softening the paper. Do not over soak or wet the paper, this results in an over-wet, paper that will be quite difficult to work with.

After such, the ingredients are placed atop of the paper, horizontally the vegetables are set. Making sure that the amount of ingredients that are placed on are not too much. Too much 'filling' will result in a paper that can't be folded and even ripped. Place the vegetables so that within the ends there is still space for a reasonable fold. After a good amount of filling has been put in, fold the over the ends of the vegetables on both sides. Then on the rice paper side, that is in front fold it over the vegetables and roll.

Serve with condiments of your choice.

The taste wasn't exemplary, it was very bland and uninteresting with its textures. It does provide counter textures from the softness of the wrap and the crunch from the raw vegetables. Though as mentioned before there isn't much taste nor flavour. I wouldn't like to make this again. Though if we are to discuss spring rolls (vegetable) there are more flavourful alternatives from my culture, like Lumpiang Togue (contained bean sprouts which we call touge, toe-geh)  and Lumpiang Hilaw. Which prove more stimulating factors, like taste, texture and feel.

HEC: Steak Burger

Steak Burger 

Ingredients:

• Beef Schnitzel 
• Vegetable Oil
• Bread Rolls 
• Lettuce 
• Red Onion
• Cheese 
• Condiments

Mise En Place, the first to be completed as always. The placement and the prepping of ingredients before they are assembled and or cooked. In this relatively simple recipe, much of the prepping was for the vegetables, tomatoes, lettuce and onions. The tomatoes were cut into slices, quite thinly but still uniformed. The lettuce was roughly chopped, even shredded perhaps would suffice as well. First, after the Mise En Place has been completed, the stove was turned on and a pan was placed atop it. The pan was preheated for a few moments over medium-high before the oil was placed inside. Thereafter the oil was to bring up to the right temperature. Not much oil is needed, a tablespoon or so, a relatively good amount that is just enough for the Schnitzel. What we have done is not cut the Schnitzel but instead cooked it as a whole. We did so because with doing so it will have a mixture of texture. Rather than shredding the meat which will leave it with sure a quite a crispy texture; but will not contain a softer texture perhaps if done so.

The Schnitzel was seasoned and cooked for a few minutes, left in the pan until not only was it cooked but also with great colour. Caramelization from fat that is contained inside the meat. After the meat has cooked the sliced onions were placed into the pan. Why it was done so was to make the onions absorb the flavour from the beef and the "caramel" that was left in the pan. Similarly, the bread which was sliced was also heated and fried to absorb then not only the flavour of the beef but also the onions.

At last, was the assembly of the burger/sandwich. The bottom part of the bread was set and condiments were placed. Next was the meat which was seasoned once more, and was sliced accordingly; cheese, tomatoes were next, then finally the lettuce. More condiments were placed on top and the top bun was put on. The nutrients that the ingredients contained are as follows; Beef Schnitzel- Protein, fat, amino acids. Vegetable oil-- fat, cholesterol, saturated and monosaturated fatty acids. Bread rolls- calories, carbohydrates, fibre. Lettuce- Vitamin C,A,K; calcium, folate. Red onions- Fibre, sugar, carbs, protein. Cheese- Calcium, fat and protein. 

The meat has provided a great texture and taste, as the meat was seasoned before and after it was cooked it had a lot of flavours. The vegetables provided a fresh crunch and taste to the burger. While the cheese gave a sharp taste that brought all the ingredients together. The caramelized, fried onions released its sweetness and the bread which was fried prevented much of the condiments soaking into the bread and ruining the texture. The next step that I could think of is experimenting on the taste and the ingredients that are used. Many ingredients can be placed in this recipe as it is quite open. It is a good dish that can be altered quite nicely.

HEC: Mini Applesauce Mufffins

Mini Applesauce Muffins

Ingredients

1 c Apple sauce
2 T Butter, melted & slightly cooled, or canola, a neutral oil
1 Egg, lightly beaten
1/2 c milk or soy milk
1 t vanilla essence
1 c wholemeal flour or white flour
1/2 c rolled oats
1/4 c sugar
1 t baking powder
1/2 t baking soda
1 t cinnamon 

For this recipe, the ingredients are collected (Mise en Place), then the method is started. The recipe is quite straightforward that it mixes the ingredients first based on their state. The liquids are mixed together and the dry ingredients are mixed together as well. But previous to that the oven is to be preheated at the temperature of 180oC degrees.

 With mixing the liquid ingredients it will be wise to beat the egg first then mix with the other liquid ingredients. A whisk is not really needed just fork would be good enough for this activity. After they have mixed together then fold it with the dry ingredients. 

Mix the dry ingredients first before the adding of the liquid ingredients as this will make sure it is equally blended. The liquid and dry ingredients are to be folded, just until the dry ingredients are mixed in with the wet mixture. The mixture is then put in lined up small muffin trays, with the excess being put in a different tray that was not lined up. Put the trays in the oven for approx 10 mins though more likely it should be in for about 15 to 16 mins or so. 

After the batter has cooked and turned into muffins it is then to be put into a cooling tray. For this practical lessonwe were to taste test the different muffins from each groups, with each having a slightly altered version of the original one. For this recipe that we have done, we were given the butter and soy milk. With the other groups containing the following:

Group 1 : Original muffins - It was okay. It was creamy, nice blend, could use sweeter flavor and cinnamon.

Group 2 : Butter & Wholemeal flour - It was okay. It was quite soft in texture and could be more structured.

Group 3 : Canola & Wholemeal flour - It was okay. It was rough on the outside but the texture was soft in the inside. The blends were nice.

My Group : Butter & Soy -  My group thought the muffins were okay. They thought the muffins could of been better if it was more creamier, more flavor, sweetness and not too strong.

With all of the taste tasting and rating of the different muffins, there wasn't any that was better than 'ok'. All were too much lacking in some way. Overall all of the following were lacking on flavour, the amount of cinnamon was not enough. For me personally I would have liked if the muffins were just a touch sweeter as I figured that they were quite bland. Given that we only had to taste a singular muffin (for each group) that was quite small, it should be more flavourful and much more intense. In addtition, the amount of time that the muffins have been cooled may have been another factor in them just being 'ok'. As the time was not much for us to cool, the muffins were still just out of the oven for only a few moments. That may have been the reason for their structure, there were all quite soft [too soft] espicially group 2.  

(Special mention- The muffins that were in the unlined tray were much better in structure, they had a crust on the outside, contrasting the softness inside)

HEC: Apple Crumble

Apple Crumble

Ingredients

1/2 c Flour

1/2 c Brown Sugar

1/2 - 3/4 t Cinnamon

75g of butter

3/4 c of rolled oats

2-3 medium-sized apples (Granny apples are great)

1 T white sugar

1 T water

The Mise en Place, it will consist of the following ingredients as well as how they are prepped.  First, the ingredients are collected. Flour and the brown sugar are placed into a medium-sized bowl in which the cinnamon is added also. The butter is then cubbed fairly small in which then it is put on the flour mixture. The cubbed butter and flour mixture is rubbed together up to which it is fluffy and quite light. Until there are no lumps of butter in the mixture, then, the rolled oats are then mixed in using a fork. To mix the oats in, just toss the mixture around to make sure that it will still be quite fluffy. 

While that has been happening, 2- 3 medium-sized apples are peeled. First, peel the apples and core them. One of the easiest ways to do that is to, after the apples have been peeled, cut them into quarters lengthwise.

Next, lay the apples on either side, which is flat then approximate where the core ends and cut diagonally.

Do so with the rest of the apples and cut them thinly, preferably around 3mm no more than 5mm. 

Set the dish where the crumble should be cooked; a ramekin or a pie dish, coat the inside with a non-stick spray or butter. Place the apple inside, arrange them accordingly. For extra sweetness, you may want to add just a sprinkle of white sugar on top, but no more than a pinch. Before the mixture is placed on top, if using fresh apples, add just a half a teaspoon, to a teaspoon of water for each ramekin; around a tablespoon of water if using a pie dish. This will just help to cook the apples and not leave them too dry.

Finally, place the pie dish or ramekin into a preheated oven 180oC on fan-bake, leave for around 15-mins, until the top has golden brown and has become hard.

After cooking, this dish has been served with a vanilla ice cream on top. This helps to cool down the dish and give an extra texture.  The dish itself was ok for me, the apples were quite nice and blended well with the 'crumble'.  Though, for me, it had an over-powering amount of the mixture on top. lessening the amount of mixture would be the next step. as it has become too sweet--for my taste. There isn't much to say around the other aspect of the dish. The rough texture, with the oats, had mixed with the soft apples giving it a well-rounded feeling, per se. The scent of the cinnamon contributed well with the dish as well.

 

HEC: Potato Frittata

Potato Frittata

Ingredients

1-2 potatoes

3-4 eggs

small onion (optional) red

Capsicum 1/4

Broccoli

Spinach

Peas and corn

Oil

Cheese

First, 'Mise en place' and then the preparation of the ingredients. For this, we would need to dice the potatoes roughly around 1cm. To begin wash and peel the potatoes--(for this recipe the potatoes do not need to be perfectly the same as each other. But if you want to do so, first, cut strips of the potatoes around the sides, so that it then turns into a rectangle shape. Cut it length-wise into around 1cm, and the same goes for the width.) But it is also fine to skip the first step which is turning the potato in a rectangular shape. Boil the potatoes until soft, while that happens, dice the onions and finely dice the capsicum.  Roughly cut the spinach, spinach naturally shrinks while it is cooked, a small cut of spinach will turn quite small in the cooking process.  As the boiling of teh potatoes come to an end, blanch the broccoli (quickly putting the vegetable in boiling water for a short period of time until it softens).

Fry the potatoes in a medium heated pan until golden or slightly darker than golden.  Make sure that with the oil, the potatoes should be of the same or mostly the same colour in each side. By that, turn the potatoes every so often to achieve. While the potatoes are being fried, whisk the eggs, put salt in until desired. The salt not only flavours the eggs but also helps to break down the proteins in the eggs making it better to whisk and blend. After the potatoes are fried, put them into the eggs as well as the rest of the ingredients. Aside from the onions (optional, capsicum and spinach), sautee it and then put it in the rest, put in also a bit of cheese. Oil the pan and pour the mixture in, medium-low heat, take a look at the bottom of the mixture and see if it has browned in the bottom, take it off the heat. Pour more cheese atop and cook in a preheated oven of around 200oC. 

Bake until teh cheese has melted and browned, then take it off and serve. For taste, it wasn't a light dish per se but still, it was good. The cheese went nice with all the ingredients but teh vegetables did not produce much of a taste. Next step could mean putting stronger flavoured vegetables in, personally, I would put garlic in, green onions would be a nice touch as well. We have not flavoured the dish to what we feel was enough, I would say increase the amount of seasoning, more salt. Lastly, I would enjoy this with a condiment or like a relish. 

 

HEC: Mac n Cheese

Mac n Cheese 

Ingredients:

1 1/2 cup Macaroni

Cheese

Onion

Garlic

3T Cornflour

30g Butter

2 cups of milk

Panko breadcrumbs

Optional: peas, corn, ham, tomato

Mise en Place-- foremost-- then preparing of the ingredients.  With recipes such as this, most of the ingredients and even the actual recipe is mostly much like a guideline. It is not mainly about following the recipe but also creating one along the way. By such the cooking and the dish will please your taste, cooking is a form of art and it is up to the one who cooks that will decide it. However, there are some precautions and basics that are needed to be learned before any changes are made. The main example for such is the 'roux' that will be the base for our sauce. Roux is a term for cooking flour with fat, which will then be used to gradually thicken the sauce.  

However, let us start at the beginning.  First, water is boiled and is given a few teaspoons of salt. When it comes to a boil the pasta is put in, in this case, macaroni. It is then boiled up to the needed time, the texture as always is to be "Al dente" not too soft and not too hard, the perfect texture and amount of doneness. While the pasta is put a boil, onion is chopped, which is done finely chopped. With this session of cooking, we decided to use a method that several chefs use so that it is considered "finely chopped".

This method was one that I have seen from "Marco Piere White", a chef that I adore, it is when the onions are so finely chopped that they almost melt in the cooking process. 

The Video link: https://www.youtube.com/watch?v=UBj9H6z6Uxw

With that garlic paste is used, finely chopped garlic would be fine too. However, if you would like to know how to make a garlic paste. It is simply chopping the garlic over and over, then when the desired size, which should be quite small is achieved; sprinkle or ground salt over the garlic and grind it using the surface of the knife. Continue pushing back and forth until the particles and texture of the salt break the garlic down. 

Over medium heated pan, place and cook the butter, onions, garlic until translucent. Which in this case, if 'finely chopped' onions and garlic paste is used, would not take much time to cook.  Then place the cornflour or all-purpose flour into the pan and whisk it in. Take the pan off the heat for a moment and gradually add in the milk as well as mustard--to taste. As you then may notice the milk will then thicken, though then you may return the pan on the heat, whilst continuously mixing. Move it on and off the heat as needed until the amount of sauce is given or that the milk has gone.  By then you should have a thick sauce and a cooked pasta to mix with. 

You may have chosen to Blanche the corn kernels and peas [is you wanted them] then add it when the sauce and pasta are mixed. Either that or have then chosen to cook the peas and corn with the onions and garlic. Previously we have also cut tomatoes and ham to add to the mixture. The pasta, tomatoes, cheese and ham are mixed in the pan with the sauce, season to taste. Thereafter it shall then be transferred into a baking dish suitable for Mac n Cheese, sprinkle cheese on top and panko. 

On a preheated oven of 180o C, the Mac n Cheese should cook for approx 15 mins or until the panko has turned golden brown.

To be honest, this is, from my knowledge the first that I have made a Mac n Cheese. Though I did have an idea and knowledge from my group mates as well as shows that I have watched before, it was the first that I have tasted and made it. The dish was quite creamy, I loved the richness of the sauce in the Mac n Cheese. It was just the right thickness in my opinion. The macaroni provided a nice surface in which the sauce can hold onto. The panko gave the dish another element of texture too, making it more complex. The next steps taht I would like to make in this dish would be, maybe looking at other types of pasta, one of what I like using, 'Farfalle' give a broader surface area and also maybe an Orecchiette. For flavour, I like to have more kick and spice to the dish, as I am fond of such. Using cayenne pepper could be an option, or using rougher mustard. With that, I think the dish would go nicely with sharpness along with the creamy taste, maybe sprinkling the dish with a sharper cheese on top to provide contrasting flavour. 

HEC: Spag Bol

 Spaghetti Bolognese

Ingredients

1/2 Onion

1-2 cloves of garlic

1/2 Carrot

Pork Mince

2 t of Organo

2 t of Basil

1-2 cups of tomato sauce, paste/mixture

After the Mise en Place has been completed. The vegetables are chopped; the onion diced, garlic finely chopped, the carrot peeled and finely diced carrots. Essentially you do not want your carrots to be too large as if so, this would then result in hard to bite carrots. First, the pan is heated while ingredients are being prepped, after there is enough heat in the pan the oil is put in. Test the heat of the oil by placing one a singular piece of onion and observe. If it sizzles that is not too harsh and not too unnoticeable the rest of the onions and garlic are put in. There it will sautee until translucent and or that it is given a slight colour.

Simultaneously to when the frying pan is being heated the same will go for another saucepan that will contain water. Fill the pan with around 3/4 of the pan or until reasonably deep then boil in the highest heat. Continuing with our sauce, carrots are cooked. Several minutes after, until the carrots, are about halfway cooked. The mince is put in, broken up and is then cooked thoroughly. After the mince has browned and cooked, the basil and oregano are placed along with our sauce. 

As the mince cooked before the sauce and spices are put in, the pasta is placed in the boiling water. Salt is put in the water as it is put above the stove, ideally until the water is 'sea-salty'. Only then that the pasta is put in. Salt raises the boiling point of water, and through the bind of salt ions, this would make the water boil faster. The 'sea-salty' has been used traditionally in Italy not only for boiling but for flavour as well. 

The sauce is then left to simmer in a lower heat while the pasta cooks. The pasta is to be cooked at an 'Al Dente'  the term is used for how cooked the pasta is. Ideally, the pasta is left with a bite, this can be tested through cooking the pasta for approx the recommended time or earlier. Reduce a singular strand of a small piece and tasted. It needs just to have the right texture, not overly soft or hard. If unsure of doing so, look inside of the pasta, the middle of the pasta should be clear or dryness, no white spots. 

Pasta is drained and put in a bowl. The simmered sauce is placed a top of the pasta, then, optional grated cheese. More often than not, in Italian cuisines, Parmesan is used but Romano/Pecorino is also quite a good choice.

The taste of the dish was acceptable, it was indeed quite delicious. Though in my opinion, the sauce could have been a bit thicker. The pasta had the right amount of bite, complemented the sauce that was given and the cheese that was put in. The touch of oregano and basil gave it the right aroma for an Italian dish. Next steps could be concentrating the sauce more, maybe even possible adding liqueur (red wine) reduced the alcohol, provide more flavour. Even adding an orange peel would blend with sauce nicely as well.

HEC: Nachos

 Nachos

Ingredients

1T oil

2-4 Mushrooms

1/2 Onion

1/2 c Corn

1/2 c Green beans

1/2 can tomatoes

1/2 can chilli beans

Corn Chips

1/2 c Cheese

1/2 of Carrot

Sour Cream to serve

First--for most-- Mise en Place. All of the ingredients are gathered so that the prepping is finished for the cooking to begin. The ingredients to be prepped are cut, first, the carrot is washed and peeled then grated. The mushroom peeled then sliced into half a cm and then again halved, length-wise. As the mushroom was peeled and cut, the pan was preheated to medium heat. Thereafter the onion was finely cut and then--with the oil first--put in the preheated pan. It is then sauteed and sweated until translucent and had minimal colour. 

After such times, the beans, tomatoes, corn and peas were placed in the pan. The mixture was then simmered for a few seconds then the mushrooms and carrots were placed in. For several minutes it is then again simmered until all of the ingredients have softened. But before that, it was then tasted, through tasting wit was found that it needed a bit of seasoning, a few grinds of salt; salt is the main seasoning that brings out the flavour of foods, a basis of flavour.  Then is again tasted if the right amount is given. 

After the ingredients are soft it is then served on top of a bowl of nachos(sprinkled with a touch of black pepper when the ingredients 'just' softens) It should be known that black pepper loses much of its flavour when added in foods in the early process; that is why salt was added beforehand but the pepper was left until almost in the end. It was then sprinkled with a bit of grated cheese and eaten.

It was best eaten immediately, as the moisture from what was cooked if left for extended amount of time will soak the chips. As the chips soak, they lose the texture which is what makes nachos, nachos. The crunch as well as the following dip which is what gives the flavour of the dish. It provides the dry nachos moisture just enough; the beans gave a soft bite, while the onions had a mild lingering taste that wasn't over-powered. In all, it was quite a tasty dish, though minor changes would make it better. Aside from adding meat/mince, spices would make this dish more impactful than it was. As taken from a Mexican perspective, in Mexican foods it tends to contain a lot of spices and aromatics. Even just a dash of taco seasoning would have given it that feel. 

HEC: Stir Fry

Chicken Stir Fry

Ingredrients:

1 Chicken Brest

Carrot/s

Onion/s

3 - 4 pieces of Broccolli

Zucchini/s

2 T sesami oil

Corn

Peas

Sauce of choosing: honey soy/sweet & sour/ etc.

Chilli Pepper (optional)

1 pack, 2 min Noodles or noodles of your liking.

In this recipe, as usual, "Mise en place" is put, the collection of the ingredients. Two chopping boards are prepared, the one where the meat is cut, the other for the rest of the vegetables. First, the onion was cut, in reasonable slices, where it can be cubed or sliced lengthwise into julienne like pieces.  However, it is not favourable to mince or diced. The carrots are cut into juliennes, though, it shall also be mentioned that it can also cut into sheet-like slices, the slices just need to be of reasonable size and width. The broccoli is separated, as well as the chilli is sliced in very thinly, the seeds are left on to pack a better spice and 'punch'.  Simultaneously, the chicken is cut; cut them in slices, again even cubed, but a reasonable stir fry size is needed, just remembering that chicken shrink while it is cooked.

The other ingredients are prepared and measured, around 2 T of sesame oil and around the same ratios for each of the sauces. We as a team decided on a honey-soy sauce for our stir fry. 

As the last of the ingredients were prepared, the pan was heated. It was put into a high heat at first to quicken the time in which it is heated. However, when it was reasonably hot, it was then put in medium heat. The onions are cooked first, no oil was added but it can be a choice, we are to sweat the onions for a few seconds and then followed by the chicken which was mixed with the sesame oil. Another choice that one could make at this moment is adding the sauce/s with the chicken and oil before putting in the pan. This would create a texture of a chicken that would resemble being boiled. However, if the sauce/s are not added it would give the chicken a sear. If that was chosen, after the chicken and the onions have been sauteed add the sauce in. Coat the chicken and onion in the sauce then add the carrots and the broccoli.  Cook for approx 5 mins or until the vegetables are "tender", soft. 

When cooking with a stove, do not adapt to the heat, use the heat to your advantage, constantly if needed, adjust the heat to what you want. It won't be in your favour to adapt to the heat as this could potentially result in your food being undercooked and more often, overcooked. 

While cooking the vegetables, a saucepan is filled with some water and is boiled. The noodles are boiled, while the rest of the ingredients are put in the pan. Taste while cooking, it is necessary as it leaves room for correction. An example is, in cooking the ingredients, the sauce was tasted, salt, honey and pepper were put in to adjust the flavour to our liking.  Finally, the noodles are cooked, slightly undercooked as they will still cook in the pan. The noodles are drained, though still with a slight amount of water.  It was then placed in the pan and mixed with the rest of the ingredients and is again, tasted. 

It was then plated for the four of the people in our team. The taste and flavour, the ingredients blended well with each other. The honey provided a mild sweetness and complexity. The soy sauce gave it a savoury blend. With that, there came the 'punch' which was the spiciness of the chilli, it was mild though it can be felt. The texture of both the noodles and the rest of the vegetables intertwined and went well with each other. 

Next steps could possibly be, adding more spices in, I would say, maybe a touch of MSG would give it the umami flavour that just mingles with our senses. Adding more noodles in and more variety of meats and protein.