Tag Archives: Apprentice Chef

  1. White Chocolate Blondie


    September 12, 2013 by seriousbacon

    Today’s recipe is for a white chocolate blondie, It’s pretty much just a white chocolate version of a brownie, which lets be honest can only be a good thing! The dish pictured here is served with a white chocolate glaze and a homemade raspberry sorbet. The blondie is full of white chocolate chunks and fresh raspberries, so it really is a super tasty dessert!

  2. Coconut Tart


    September 6, 2013 by seriousbacon

    So summer time is over, which means i can get back to blogging! It’s been a hard real push over the summer, but i made it through to the other side, and a better chef to boot, to get an idea think long hard hours, a never ending prep list, constant checks coming through during service hours, and your half way there!

  3. Cajun Spiced Swordfish


    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!

  4. White Chocolate and Raspberry Cheesecake


    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!

  5. Seabass with a pesto risotto


    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. Howto guide: Make a sweet pastry

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    May 9, 2013 by seriousbacon

    OK, part two in the howto guide is how to make a sweet pastry! Making pastry is not as difficult as some people think, the key is to have cold hands and not to overwork it!

  7. Pan seared scallops, with golden beetroot, crisped pancetta and a pea and mint puree


    March 20, 2013 by seriousbacon

    This is a dish that i was asked to come up with at work for our new menu, I chose …
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Ill be posting some Stunning starters, Mouthwatering mains, and some Tantalizing puds! Along with secret chefs recipes, I will be Profiling some of the worlds best restaurants and providing you with some handy howto guides! What more could you want? Follow SeriousBacon!

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