Marina Wells' Blog Page - Disaster Chef 2016

Finalist - Disaster Chef 2016 

Marina Wells - Finalist

Marina Wells - Finalist

Marina Wells - Finalist

Week 5 – Spaghetti Vongole

 

Marina Wells Week 5

The final challenge has arrived and what a fantastic recipe to finish on - my favourite. So I approached this task with excitement. I mixed my dough and even without my glasses on I could see my dough did not have that lovely spring as demonstrated by Monsieur Blanc.

Marina Wells Week 5Marina Wells Week 5

So I start all over again and this time I did a little better. Still a little dry though I thought.

I didn’t manage the loop on the Pasta Roller attachment but I could roll the dough out using a few different settings. In fact I got carried away and got up to the eighth setting on my roller. Love it!

Marina Wells Week 5

The Spaghetti Cutter attachment is just as easy to use and as much fun as the Pasta Roller attachment.

Unfortunately, unlike Andrew (from Great British Bake Off) I did not use a ruler and the lengths were uneven. Fortunately it doesn't show in the pan.

Marina Wells Week 5

With dexterity I cooked my clams at the same time as my homemade pasta, put the dish together and served up a real treat.

However my pasta is not quite al dente. That's what comes of being too enthusiastic with the Pasta Roller attachment settings and rolling the pasta a little bit too thin for spaghetti. But for an anniversary meal it was very tasty. So much so, I repeated it again the following night and I got it just right – so scrummy!

Marina Wells Week 5

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Week 4: Thai turkey minced salad or Larb Gai salad

Marina Wells Week 4

The penultimate challenge and I decide to go off piste! The minced turkey looks wonderful but I think that the combination of citrus, chilli and ginger will go well with prawns. So rather than chop the vegetable ingredients finely I use the Multi Mill attachment and make a paste. I also change the chicken stock to vegetable stock - so far so good.

Marina Wells Week 4

I then go back to the original recipe and manage to fry the turkey and the prawns simultaneously. I add the paste which looks fine with the turkey but not so appetising with the prawns. It doesn’t get any better with the sauce added but the turkey mince looks great. I persevere and let the sauce concentrate down.

Marina Wells Week 4

Once served up with the herbs on the lettuce both dishes look very edible. The turkey mince is delicious but the fish sauce was a little overpowering with the prawns. So less of a heavy hand next time and I think it could be a new trend.

Marina Wells Week 4

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Week 3 – Family Friendly Two Way Burger 

Marina Wells Week 3

Having had the smug expression wiped off my face last week after having to throw my Banana Bread in the bin as I had once again produced something completely inedible, I approached this week's recipe with trepidation. It looked suspiciously all too easy as I had been caught out once too often.

Marina Wells Week 3

Mincing the meat with the Food Mincer attachment was somehow mesmerising and strangely great fun. I managed to almost pulp the onion, thyme and garlic with the help of the Multi Mill attachment. The consistency of the onion mix doesn’t matter as I think it can either be coarse or fine. After the initial stress everything turned out well and I produced a sophisticated burger rather than the rustic look.

Being a kid's free zone I stuck to the adult's burger using a brie stuffing and I managed to produce burgers that not only looked good but tasted fantastic, particularly with a lovely glass of red wine.

Marina Wells Week 3

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Week 2 – Banana Bread

 

This week I had to make a healthy Banana Bread which I thought would go down very well with the husband who is on a low cholesterol diet. So, to stay in the spirit of the concept and because the recipe suggested I make my own, I start on the apple sauce.

Marina Wells Week 2

Feeling very smug with my homemade apple sauce I begin the cake. The recipe didn’t say how many nuts to put into my mixture so I thought 50g would be a good amount as I didn’t want to go overboard.

Marina Wells Week 2

The Kenwood Chef Titanium makes everything so incredibly easy. I get a lovely light, aired mixture that smells divine when it goes in the oven. I get a cake that rises beautifully as it cooks which of course takes longer in my naff (not Neff) gas oven. Then out it comes and within an hour it looks like a snivelled prune. 'Looks good though' says my well trained husband. However the slice on the plate looks unevenly cooked, bubbly and bread-like on the top and stodge on the bottom. Unfortunately it tasted as it looked on the plate – not good. 

Marina Wells Week 2

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Week 1 - Tuile Biscuits

Marina Wells Week One

Wow- how fantastic to be in the position of having to bake, although my husband might not agree! After re-arranging the whole kitchen to house the new ‘kit’; it’s time to get down to business - Tuile Biscuits with all of four ingredients, how difficult can that be?

Marina Wells Week One

First angst ridden moment is making the stencil- what old plastic container? The lid of an old ice cream tub was eventually used. And as the husband was back from his travels the template ended up being a schnauzer dog, like our one Bertie.

Marina Wells Week One Marina Wells Week One

Next step, getting the ingredients together - chocolate, orange and cardamom were the chosen flavours for the biscuits. For some reason I ignored the lemon provided!!! Making the mix is so easy, can't go wrong with the recipe but the next angst ridden moment - just an old gas oven, so in the true 'Bake Off' tradition I'm on the floor watching my biscuits brown. Eight minutes, four batches, and four different flavours later, and to quote the man himself "et voila" – we have tasty Tuile Biscuits.

Marina Wells Week One Marina Wells Week One

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