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Good food we serve at the restaurant


Delta!

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That looks delicious! And funny you mention zucchini... a manager yesterday was chatting about getting s spirAlizer .. u run your zucchini through it and it turns into magical noodles! Great way of transforming starches into vegetables ... now u got me thinking to get one.. 29 bud CAD at Amazon 

ūüėä

gogo

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Those pictures are a true wonder; it's like visiting an art gallery where the sculptures are meant to be consumed. At a display of fine visual art the beauty and artistic quality we may involve two se

The Dessert Buffet at La Residence for Christmas Day Lunch. Fresh fruit (figs, plums, grapes, berries, golden pineapples), Creme anglais, Creme Patisserie, Fruit cake, Steamed Christmas pudding, Cassa

Um.. Do you deliver?

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I was told by daughters that they have a name: Zoodles, zucchini noodles ;)

Our spiralizer for zoodles is as simple as possible:

manually not electric, no nasty cables, better control and less time to place the machine.

few parts = quick cleaning, less room for storage needed

And it was cheap, bought it for like 8 Euro on Ebay.

It isn't for big vegs like cabbage. (For them I use my professional wood working machine ;). But for zucchini, carrots it is really nice and quick.

 

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Once a week I work the "bread shift", when the baker is on her off day. Starting at 03:00 in the morning and I run the bakery for the day. Start by mixing all the different doughs, portioning, shaping, proofing and baking them. I usually have a student working with me. Here are photos of some of the breads we bake.

IMG_20210323_102538.thumb.jpg.84d1ac291cc02adddca4acf385996173.jpg

Baguette loaves

IMG_20210323_102523.thumb.jpg.9693dc6d31a13f85d6765dc082acfb73.jpg

On the left, Country loaf (half rye flour half white bread flour) one of my favourites. On the right a Walnut and Sultana loaf, made with brown bread flour.

IMG_20210323_102509.thumb.jpg.a619af5cd7b9978d3755b89521855a58.jpg

Sourdough, 80% white bread flour, a sourdough starter that is about 8years old, and 20% rye flour. A very delicious bread wonderful flavour and good keeping qualities. 

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Baguettes. Made in the traditional French way. 

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Seeded buns. An enriched dough, we add oil and eggs, while using a softer cake flour to give a deliciously soft bun and just sprinkle of white sesame seeds

 

I changed a well known rap song and adapted the lyrics for bakers.

 

I like big buns and I can not lie.
You other bakers can't deny.
And when a bread walks in with a itty bitty waste and a round loaf in your face you get sprung, wanna pull out that baguette cause you noticed that dough was stuffed

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@Delta!

what a way to start my morning... baked good! :drool: and music! :dance2:  The smell of the baking in the morning must be nothng less than beautifully intoxicating.  when I worked in  a desert restarurant years back, the morning smells of butter and bakery would always be my joy ... And that sourdough starter eight years old... lol it was just a while ago i was reading about this phenomenon...some people have a sour dough running for generations ! :lol:

Thanks for all the time you have put into this post Theuns... I miss your detailed cooking prose!

:hugs:

gogo

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On 3/25/2021 at 7:40 AM, Delta! said:

I will post some more pictures, hopefully soon.

awesome!

And thinking of your bakery day at 6 45 am in the morning here 

:cool:

gogo

 

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Some more breads that we bake everyday. Some of them I did, some of them the baker did

IMG_20210329_090625.thumb.jpg.1b57e9662f5b366e7a68fbc58dbbc27c.jpg

Italian ciabatta 

IMG_20210329_090621.thumb.jpg.f69214faeab7393f67cae5159dc2f53d.jpg

Mini baguettes and cocktail rolls.

IMG_20210329_090607.thumb.jpg.c1e61b3dd0983a2d4a452df1b3d03565.jpg

Seed farm bread

IMG_20210329_090603.thumb.jpg.3f5408221326571431a0dcee947ab005.jpg

Brown farm bread

IMG_20210329_090558.thumb.jpg.76d1eb105e728874a21fa0c8844159dc.jpg

White farm bread

IMG_20200811_090316.thumb.jpg.b270ef1781167c6b7dc06748efc014fd.jpg

Croissants

 

Brioche. Kathleen is the actual baker at Joostenberg and she bakes 6days of the week. IMG_20210109_084534.thumb.jpg.2d2dca42a22fbda1ebf7cc4ccffa7768.jpg

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That is what makes translation so hard. What we call Bauernbrot (farmers bread) is different to the Bauernbrot (Burebrot) in Switzerland to which the wiki search for Bauernbrot leads.

Our Bauernbrot baken in village owned baking houses is round, The crust is not cut, but allowed to break randomly while baking. Sometimes yeast is replaced by beer or malta which was undrunken and got too old. Because of covid19 without visitors we had a lot of undrunk beer.

The crust is often hard (because baking house baking is often random) and you need good teeth. Old people used to put the bread into milk or coffee before biting into it. Now we sort the breads and give the hard crusty ones to kids who like the malty taste of the hard crust.

Typical uncut local Bauernbrot with ideal not too hard crust.

scale?_=152c71383f8

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On 4/14/2021 at 2:59 AM, Delta! said:

Some more breads that we bake everyday. Some of them I did, some of them the baker did

IMG_20210329_090625.thumb.jpg.1b57e9662f5b366e7a68fbc58dbbc27c.jpg

Italian ciabatta 

IMG_20210329_090621.thumb.jpg.f69214faeab7393f67cae5159dc2f53d.jpg

Mini baguettes and cocktail rolls.

IMG_20210329_090607.thumb.jpg.c1e61b3dd0983a2d4a452df1b3d03565.jpg

Seed farm bread

IMG_20210329_090603.thumb.jpg.3f5408221326571431a0dcee947ab005.jpg

Brown farm bread

IMG_20210329_090558.thumb.jpg.76d1eb105e728874a21fa0c8844159dc.jpg

White farm bread

IMG_20200811_090316.thumb.jpg.b270ef1781167c6b7dc06748efc014fd.jpg

Croissants

 

Brioche. Kathleen is the actual baker at Joostenberg and she bakes 6days of the week. IMG_20210109_084534.thumb.jpg.2d2dca42a22fbda1ebf7cc4ccffa7768.jpg

I ADORE Italian ciabatta! That oily sponginess hitting down to a sweet flavorted crustiness... good stuff... dang, we gots to visit and just go on a bread diet for a week

:heart:

gogo

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4 hours ago, gogoblender said:

I ADORE Italian ciabatta! That oily sponginess hitting down to a sweet flavorted crustiness... good stuff... dang, we gots to visit and just go on a bread diet for a week

:heart:

gogo

Any one from the Forum that wants to come and visit please DO!

I will do my best to at least take you out on a few days to show you some sights, go wine tasting, go to some great restaurants.... 

I unfortunately cannot accommodate more than 1 person, or a couple at the moment... having a sleeper couch in the "Spare room" 

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10 hours ago, Delta! said:

Any one from the Forum that wants to come and visit please DO!

I will do my best to at least take you out on a few days to show you some sights, go wine tasting, go to some great restaurants.... 

I unfortunately cannot accommodate more than 1 person, or a couple at the moment... having a sleeper couch in the "Spare room" 

A generous and thoughtful offer Theuns... South Africa!!

Covid Covid... please go away soon!

:schot:

gogo

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