Have you ever served Quiche Lorraine to a guest, to find out that the pastry that once was crispy has suddenly turned moist? I have, and it was embarrassing! When ever I do Quiche, my dough always seems to come out moist instead of crispy. So I got some advice from a french chef I met the other day, He suggested that I should brush on some egg wash onto the pastry before I put it into the oven to bake blind.  The egg wash creates a film like substance on the pastry so that when you pour the egg mixture into the pan, it wont cause the pastry to go soft. I haven't tried it yet, but I will soon... Since I have an electric oven, i can only cook ever so often.... Bummer! But I am thinking of having a sale at one of the Farmer's Markets here in Barbados and the money that I raise will go towards buying a second hand gas stove. Hopefully I will have the sale soon, because as a passionate cook I need to cook at least once a day. Anyways... I hope you all are enjoying my blog... who ever you are....

Enjoy Cooking and Bon Appetite

Okay so this morning I made Crepes for my family. Now a little tip about the crepe batter, usually when you've made the batter you're supposed to let it sit covered in the fridge for at least two hours or even over night. Since no one wanted to wait for two hours, I came up with an alternative I just placed the pot in a bowl of ice and whisked the batter until it was in between thin and thick. ( a little bit thinner than pancake batter) Anyways, I decided that I was going to make a savory sweet crepe... yum! the batter was slightly sweetened thanks to the sugar but now all i need was the savory item... and so I thought, I'll put Spinach, tuna, sweet peppers and onions, (no mayonnaise is in the tuna) in that exact order. When I was finished, I folded the crepe, cut it in half at an angle and garnished it with a piece of coriander. It was delicious!
Unfortunately I do not have a picture to show you as yet, but when i make it again I will definitely put it up.

Until Next Time.... Bon Appetite

Sometimes I wonder why people install and electric stove or oven, It just sends their electricity bill sky high! So if you know that you are going to be cooking all day, everyday or if you know that you will be cooking a very complex recipe that will take 2 or more hours to cook, I would advise that you use a gas stove, even if it means going by a friends house. Then all you have to do is pay them for the gas and give them an outstanding meal. If they don't want you to pay them back, insist twice and if the answer is still no, just go with the flow and let it go.  You'll figure out some way or the other how to pay them back.

Okay, so this morning I decided to do something a bit weird... I decided that instead of throwing away the bread crusts, I would turn them into a snack for my kid brothers. I call it "Cinnamon Crunch Crusts", I'll send the recipe to whoever wants it, just E-mail me at camilla.kitchen@gmail.com. 

Until next time... Enjoy cooking.

There's a lot to say about the joy of cooking, but we'll get to that later. Every good cook knows that you must be calm, relaxed and well poised when you're about to cook a dish. Cooking requires swift but careful, relaxed, calm movements to create the perfect dish. As a great chef once told me; "when people come to your restaurant to buy your food they use the three major senses; sight, smell and taste, if your food doesn't look or smell good the customer will not want to eat the meal." Now enough about that, here is a little something from me to my readers, "never give up, never give up hope on what you believe in, never give up on your dreams even if they're many many years away. No matter how many people put you down and say that your dream will never come true, don't listen to them, go full speed ahead and do your best to achieve that dream. I am, and I'm achieving my dream step by step and one day i will be the head chef and proud owner of my very own restaurant called "Camilla's Kitchen" but first i would like to travel the world and get to know all of the different cuisines and cultures. Anyways enough about me. Check out my blog for more updates, send me an e-mail if you would like the recipe for a dish that you like camilla.kitchen@gmail.com. 

Enjoy

Grilled Mahi Mahi served on Basmati Rice 

and Complimented with a Mornay Sauce. 

Garnish: Parsley

Garlic Butter Pasta with Scallions, Parmesan Cheese,

Sweet Basil and Fresh Pepper. 

Garnish: Sweet Basil