#cheftay

You can call me Tay. I’m a former chef with experience in fine dining, fast food, pizza whatever you name it. I spent a lot of time in my life experiencing food in all its forms. I haven’t used tumblr since I was a young teenager so I’m a little rusty here.

Bannoffee Pie, Wheat Digestive base, filled with a dulche de letche (condensed milk caramel). Slices of ripe bananas topped with a compound whip cream (1:1 cream and sour cream. With just a touch of vanilla) and for the final garnish, crushed toffee with rich dark chocolate and salted pretzels. This is always a hit with guests, family and friends.

Should I post a recipe?

It’s a pasta kind of day! Butternut squash tortellini with a egg pasta dough. Delicious and healthy ish…

Ill see if I can’t dig up the pasta recipe and the filling recipe tonight after work! Asks as always are open. But today I have a question for you! What’s your favourite pasta dish and why?

Cheers everyone for everything!

Hey! Thanks for the great question.

I like to switch to more complex carbs, brown rice lentils beans etc. Much cheaper and good sources of protein. Also don’t fear using canned/cheat products. Soup flavour packs with yoghurt makes an amazing dip while stretching the cost far. Ethan Chebowski on YouTube has some wonderful recipes for healthy budget meals. SortedFood on YouTube is the same, Sorted even has a meal packs app which helps a tonne. Controversial opinion but meal kits/boxes also help a tonne, meals are pretty good nutritionally and you get lots of value for money. (My personal recommendation is Dinerly)

Thanks for the great Ask!

Cheers

Hey!

I adore mushrooms. I’ve got a few suggestions for sure, I literally just cook off a big tray of whatever mushrooms I can find down with some salt. and whatever other seasonings and fats you like. And just add them to things. Want some soup, blend roast shrooms with some cream. Boom, Soup!

Personaly favourite snack, battered and fried enoki mushrooms bonus points for salt and vinegar powder.

If for whatever reason you get a crazy mushroom like a lions mane, press and grill like a steak with butter. Glorious.

Cheers

Hey! Thanks for the Ask!

One of my favourites is Roast Carrot Soup, you can always "soup" this recipe up by adding ginger, curry spices, coconut cream, basically anything you like with carrots.

I use about 600g/2lbs (I think?) of nice quality carrots. 2 Onions Peeled and Quartered. Toss it all in about 3 tablespoons of Either Olive Oil or your favourite oil and salt and pepper. Chuck it all in a large roasting tray with a handful or so of garlic cloves. Roast at 175C/350F until nicely caramelised and tender. Add to a pot and cover with 4-6 cups of stock (Or water if you want a healthier version) Bring to a gentle boil and cook for a further 10 minutes or so. If you have a stick blender break it out and blend together slowly streaming in about 1/4 Cup of a nice olive oil (This creates a silky smooth emulsion.) Then season with black pepper and any salt (Per your personal taste.) I love adding a bit of lemon juice and a drizzle of sourcream when serving. Honestly this recipe has always been one of my favourites. Carrots are generally cheap, tasty and healthy. Feel free to get creative and play with spices or garnish. If you do decide to cook it lemme know how it goes!

Cheers!

Rum Baba soaked in an orange rum syrup served with creme anglaise and a rum caramel. Delicious light and satisfying treat.

Ingredients

For the Rum Baba:

• 1 packet active dry yeast

• 2 tablespoons warm water

• 2 cups all-purpose flour

• 4 eggs

• 1/2 cup sugar

• 1/2 cup melted butter

• Pinch of salt

For the Orange Rum Syrup:

• 1 cup sugar

• 1/2 cup water

• Zest and juice of 2 oranges

• 1/2 cup rum

For the Crème Anglaise:

• 1 cup whole milk

• 1 cup heavy cream

• 1 vanilla bean, split and scraped

• 6 large egg yolks

• 1/2 cup sugar

For the Rum Caramel:

• 1 cup sugar

• 1/4 cup water

• 1/4 cup rum

• 1/2 cup heavy cream

Instructions

Rum Baba:

1. Prepare the Dough: Dissolve yeast in warm water, mix with flour, eggs, sugar, melted butter, and salt. Knead into a dough and let it rise for 2 hours.

2. Bake: Preheat the oven to 375°F (190°C). Divide dough into greased molds and bake for 25 minutes or until golden brown.

Orange Rum Syrup:

1. In a saucepan, bring sugar, water, orange juice, and zest to a boil. Simmer for 5 minutes.

2. Remove from heat and stir in rum.

3. Soak Baba: Once the babas are baked, immerse them in the syrup and allow them to soak thoroughly.

Crème Anglaise:

1. In a saucepan, heat milk, cream, and vanilla.

2. In a bowl, whisk egg yolks and sugar.

3. Gradually add the hot milk mixture to the eggs, whisking constantly.

4. Return the mixture to the stove and cook until thickened, stirring constantly. Strain and chill.

Rum Caramel:

1. Heat sugar and water in a saucepan until caramelized.

2. Carefully add rum and cream, stirring until smooth.

3. Allow to cool slightly before using.