Cooking Lessons and Food Styling

Okay, so I began taking this cooking lessons at a small cooking school near home. 

Up until now, I hadn't been particularly proud of anything I had made (given that I am still in basic cooking course) but today I was stunned. 

I styled this by myself n.n I loved it!

I'm sorry the pics don't look better but I took this with my mobile, so... 

Let me know what you think? 

Cinnamon Rolls!

I have two words for this cinnamon roll recipe. 

Ultra Divine! 

I might have forgotten to add the eggs the recipe call for and burned the first batch, but my goodness! The second batch was sublime! 

Fresh from the oven. 

I found the recipe in foodgawker of course! (Who still won't accept any picture I try to post...) but that doesn't keep me from gawking at the delicious pictures other users post. 

This particular recipe comes from foodblogger: http://sweetapolita.com

Whom I give full credit for today's success!

Her instructions were easy to follow, and I must stress how brilliant her explanation for the frosting was! 

Of course, being the person that I am... I changed this up a bit when I decided to make the rolls. 

First off, I didn't add eggs  (2 eggs) not because I didn't want to, but because I forgot! 

This didn't seem to disrupt the recipe nor the taste. 

Second thing I changed was the time I allowed the dough to rise, which was less than an hour... 

And I added a little more time for the second rise (about 15 minutes)

For the frosting I reduced the time of beating, because I just couldn't wait to try them! And I added Vanilla beans instead of vanilla essence and Lemon zest instead of vanilla flavour. 

I think it works great. 

Let me know what you think! 

Rhubarb Galette

Okay, so I found the secret to make an ultradelicious crust

that secret has a name, and that name is: Cornmeal. 

Oh yeah, by adding cornmeal to your pastry you'll be adding more than just flour... you're adding

deliciousness. 

I promise.

Rhubarb is pretty hard to find, some of you may remember my last post using Rhubarb was some time ago. And well, the reason for that is that it's too hard to find sometimes. You have to know where to look, and isn't it great that I now know? 

I'll be making a post of my every once in a while visits to Mexico's food jackpot. 

El Mercado de San Juan. 

You'll find everything there, from all sorts of meat to Rhubarb! Or Butternut squash! And this really really exquisite parmaham tortitas...

You know, the sort of things you don't get from your regular supermarket. 

Okay Okay enough talk, lets head to the recipe!

Rhubarb Galette. 

First you need to make your Cornmeal Pate Brisee (which is just fancy words for Ultradelicious crust!)

2 cups of all-purpose flour. 

1/2 cup of cornmeal. 

1 teaspoon of salt. 

about three tablespoons of sugar.

2 sticks of unsalted butter. 

1/4 to 1/2 of ice water. 

Okay so put the flour, the cornmeal, salt and sugar in and mix until combined. 

Add the butter and mix it until it resembles a coarse meal. 

With your mixing machine running add the ice water just until the dough holds.

Turn the dough in a clean surface and wrap the dough with cling film. Flatten them to form a disk. 

Refrigerate for an hour up to a day before you use them. 

Rhubarb Galette. 

1/4 cup of all purpose flour, plus more for work surface. 

1/2 recipe Cornmeal Pate Brisee

1 pound of Rhubarb, sliced. 

Juice of half a lemon. 

1/4 cup granulated sugar. 

Pinch of salt. 

Pinch of Ground Cinnamon. 

One freshly ground nutmeg. 

Preheat oven to 375 degree. 

In a lightly floured surface roll the dough into a disk. 

Next work the Rhubarb... 

Place it a bowl the rhubarb and add the lemon juice and toss to combine. 

In a medium bowl whisk together the flour, sugar, salt, cinnamon and nutmeg until well combined. 

Add the sugar mixture to the rhubarb and toss until well coated. 

Then add the Rhubarb to the pastry, place it right in the middle. Remember the Galette is a really rustic kind of pie/tart so don't worry if it doesn't look stylish. 

Once you place the Rhubarb in the middle of the pastry fold fold the borders, overlapping when necessary. 

Transfer to fridge for 20 minutes. 

Bake for 60-55 minutes.