Steph's Ripples

I have recently started a new blog: Steph's Ripples. This came from a huge need to spread goodness in the world. I really want to share positive messages and be a light to where I can be. I felt the deep sense of making this a reality. So I started this blog and I hope to share my life experiences, struggles and advice on life challenges and how to be you.

Please join me on this journey here: stephripples.blogspot.com.au

Of course, I will try to continue post here as well, because my culinary journey is still going on strong. I have learnt so much in recent months. It's been a massive learning curve. Making cakes, desserts and pastry items are nothing like I ever imagined.

The process of creating new dishes

Where to begin. Honestly, it feels like a blank. Starting to post regularly after a long dry period is slightly tough. Of course, if I really wanted to, I would. However,  I feel like this is not where my focus should be, right now. This should explain my lack of posting. In saying this, though, I am doing really progress with my food journey. As mentioned in my last post, I am enthusiastically pursuing my culinary adventure, especially in the production classes. 

I will try to post at least once per month.This blog has really helped me in so many ways. When I had quiet time, this is where I used to fill the days. I would find myself sorting through endless photos to post. I can still vividly remember when I began this blog, it is when my real journey towards food became alive. I have always been mesmerised and drawn to the creative process behind food: to create dishes that are not only visually appealing, aesthetically soothing, but also taste wonderful, smells delicious and are super nutritious. It is such an intricate process to get the balance of flavours right, as well as the textures. I have slowly become familiar with ingredients combination, what goes well with what, like for example, lamb and rosemary, tomato and basil, apple and cinnamon. Something that I have become increasingly more accustomed to is making use of seasonal ingredients and what I have on hands. Letting the mind works and the creative processes loose.

Lately, I have started to try creating more dishes. I have finally managed to bridge the wide gap between reading a recipe and actually making it. You won't know until you try. I enjoy reading cookbooks, looking for recipes, but I would always end up with a massive collection of recipes, yet to be created. I will additionally watch countless of cooking shows without taking any action whatsoever. I am finally embracing the power of reproducing dishes, adding my own twist, plating up and of course, devouring the amazing food. The key is to getting started and you never know where it might lead you. So TRY, TRY, TRY........

Here are a few dishes that I put up along those lines during the past few weeks.

Steak with cauliflower puree, sauteed spinach and grilled cauliflower florets

Served with carrot soup

Spanakopita - spinach feta pie with lentil and roasted beetroot salad and charred onions

 

Pork fillet with onion puree, sweet potato and charred onions

Pulled pork

Pulled pork burger with coleslaw and oven roasted sweet potato chips

Pulled pork burger with parsnip chips

Pan-fried salmon with pea puree, sauteed spinach and pea and garlic bread

 

Chicken schnitzel with potato mash, braised red cabbage and salad dressed in light honey vinaigrette 

Pan-fried baramundi fillet with carrot fritter and carrot puree

Steamed fish with lemon sauce, sauteed spinach and asparagus

Enjoy the journey. 

What now?

After a rather long dry spell, I finally feel like posting. I tell myself there is not such a thing as "the right time". I keep telling myself this over and over. It's a never-ending process.  

It's winter again and it's strange how every season feels similar and yet so completely different. It's soup time again and warm teas- the best of both worlds. I definitely like the wintery feel- the stillness, the crisp morning and the unexpected water-vapour.

I have finally baked my first brioche, croissant and mille-feuille. Yes, I am officially on my way to get my pastry qualification.

More posts and photos to come (talk about picking up my slack ;) )

Bring on 2017

Yes, it's hard  to believe, but we're officially 2017. Goodbye 2016 and let's welcome the new year. May this year be the greatest one of all :)