Rosti Week

This week I made the potato rosti which was fun. I think this could be a very versatile item on a menu. It could be for vegetarians and meat eaters as well. I think some steamed broccoli would be really good with some cheddar cheese and sauteed onions and maybe even some mushrooms. Herbs would be nice as well.

Beautiful Croissants

This week I learned how to use the sheeting machine for the croissants. This machine makes life much easier. After proofing the dough, I baked off the croissants and I was pleased with how they came out; beautiful golden brown and flaky and tender inside.