A funny thing happened in class today. I discovered that know how to make Choux pastry, but I didn’t know it was Choux pastry. When chef started to demo the recipe I quickly realized that the base of this infamous Choux pastry was the same base that we Trini’s use for an hor d'oeuver called "Puffs". Don’t ask me why we call it that but we just do.
It’s been a little while since I’ve done an update on what’s been happening with me and Olive and Ruby so I think it's time for a little update. I have so many plans, hopes and dreams and not a lot of patience so I've set up little milestones to achieve to help me realize that I am moving forward.
This was not a good week to be lactose intolerant, because it was all about custards and heavy cream - we made Crème Caramel and Bavarian cream. I’m not a fan of food with this texture, but I know lots of people who are, so they were thrilled that I learnt how to make this.
With all of these baked goodies, it's no wonder I started a new regime at the gym this week. I never met a tea biscuit I didn't like, and these were no exception. As part of the quick breads we also made bran muffins and these were incredibly moist which sounds like an oxymoron, but they really were.
Welcome to Olive & Ruby
Hi, I’m Rhonda! Welcome to my blog on cooking, baking and my life. I now live in the beautiful metropolis of Toronto, but spent the first 17 years of my life on the Caribbean island of Trinidad, where I met and fell in love with Olive & Ruby.