We all have our limits in the kitchen and we try every day to go beyond them. My first recipes, really scary recipes, are now done and the list is new. Maybe for some of you were easy, but for me, were a fight which I manage to win after a test or two.
- Meringue / Pavlova
After reading about it on the internet, I got so scared that I postponed for a few months making this recipe, even I was dying to eat some meringues. The first time I did, I manage to make them perfect. Even with my old rusty oven, I found that if you leave the oven door cracked for the entire time, you will get your job done.
Next step was to make Pavlova. The first one I wanted without sugar or just a tablespoon of sugar and it was a big mistake. Great taste, but no shape. Lesson learned: meringue/ Pavlova need sugar to have the beautiful crust.
- Crème Brule
Keep in mind that I started cooking, really cooking, just a few years ago, and I was so scared to try complicated recipes. So crème Brule, a French dessert, which I managed to do it after one try.
Making homemade bread is an art. My mom used to make it without the bread machine. I am a modern cook and a scared one so I bought a bread machine. It helps me a lot, but the bread my mom used to make tasted so good.
- Plum crumble
The first time I did a crumple I wanted to have the texture I really like in a crumble, the combination between the soft plums and the crispy crumble.
- Cooking pumpkin
When I decided to bake a pumpkin, I choose a recipe which felt so good just looking at the photos. I remember reading the ingredients and seeing in my mind the pumpkin in my oven.
This recipe is one of my best recipes and the one that I make when I want to eat pumpkin.
When you love goulash and you don’t have a place to eat a great goulash next to your home, you have only one option: make it yourself. Yummy!
That was a great recipe. I poured my soul in that recipe and it went great. The second time, changed the recipe, and it got the same taste but a little to liquid. Lesson learned: If a recipe is great don’t change anything.
- Sweet cream soups
I discovered that I don’t like sweet meals. I love desserts, but not sweet soups or stews. So I add ginger or garlic or chili.
- Vegetarian chili
After you have a real traditional chili con carne is difficult to find a recipe for a vegetarian chili which will taste as great as the one with meat.
- Cake with whole pears and whole pears in pastry
After I saw this recipe, I couldn’t stop thinking how beautiful it looked and how much I wanted to take photos of this cake. The only fear was that the pear will not be whole after baking.
I already made my next “scary” list:
- Beef bourguignon
- Coq au vin (Chicken in wine sauce )
- Croquembouche (Caramel-glazed cream puffs)
- Escargots a la Bourguignonne (Snails in garlic-herb butter)
Any advice? I need a lot of courage to start any of them. I don’t feel that I am ready, yet.