1. Chocolate and Peanut Tart

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    July 18, 2013 by seriousbacon

    The dish I’m showing today is a chocolate and peanut tart and It’s pretty badman! I’ll be giving you the recipe later, so you can try it out for yourself!

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  2. Cajun Spiced Swordfish

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    July 12, 2013 by seriousbacon

    Today’s dish is Cajun spiced swordfish!

    On my day off today, I wanted to cook something a little different, and came up with the idea of Cajun spiced swordfish steaks, with a sun-dried tomato rice and a fresh salad and the end result was delicious!

  3. White Chocolate and Raspberry Cheesecake

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    July 10, 2013 by seriousbacon

    Everybody love’s Cheesecake! It’s one of those desserts which is a almost always on any restaurant dessert menu, and always sells well, the combinations for cheesecakes are endless whether its a chocolate cheesecake, strawberry or even a more complex one, such as passion fruit, the choices of ingredients are endless!

  4. Vanilla Poached Pear

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    June 28, 2013 by seriousbacon

    Just a quick post today to show you a dessert from our menu at work! A vanilla poached pear, with a walnut whip style mousse, walnut brittle and chocolate sauce, a classic dessert with a twist!

  5. Seabass with a pesto risotto

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    June 24, 2013 by seriousbacon

    So I’ve been pretty busy with work this week, But on my day off i managed to cook myself a really nice lunch, I went to the local fishmongers and picked up a nice fresh sea bass, which the fishmonger informed me, had only been caught only the day before!

  6. Beef medallions with a peppercorn sauce

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    June 18, 2013 by seriousbacon

    So what does a chef have for dinner? there’s the old age myth that a chef eats amazing food all the time! I wish it was true! Sure i do eat well, and i’m always trying delicious things at work,

  7. Lemon sole en papillote

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    June 13, 2013 by seriousbacon

    So in two weeks i officially be a qualified chef! I’ve almost completed my two year chefs apprenticeship, and once that is complete, i will be as qualified as i can be in the world of chefing.