French cuisine

Since my department's team building where we learnt how to stir up coq au vin and berry trifles i've been so wanting to try re-cooking them again! Last week i managed to do some grocery shopping and cooked up a storm!

The chicken was so flavourful... Ok it didnt look wonderful on pic but the rich red wine flavours mixed with celery, carrots rosemary makes the aroma irresistible! Though french cuisines usually comes in tiny helpings, we thought the chix will go down wonderfully with some mash potato puree ( combination of both yellow and sweet potato) to add on as side.



Natalie and Nathan both fell in love with the Berry Trifle dessert! It was so easy to make! I whipped up the mascarpone cheese with cream to give it some volume and rich creamy flavours. We used cranberry juice to soak the sponge cakes and fingers and layered the dessert with lots of fresh cherries and blueberries! Yums!!

So how did it all go? In Nathan's closing statement he said, " i like it, it's nice". Fully stringed sentences!!















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