My Recipes

Over the years of one's life, you learn recipes mainly from others and cookery books. As time pass we do developp a repertoire of  recipes that we have mastered which we can call our personal classics of choice. Those  can be even more individual to us when we alter them to our own taste. The classic Tarte Tatin for exemple is staying a classic, with people around the world having adapted it in different manners, shapes or forms. Then you can say, the one I did is the James Martin way or you can reach a point for any recipe that you did it your way. This means that at some point you must note the changes you made to a recipe you originally used (A point of reference must always be made clear). 

There is also of course the creation of your very own recipes. This happens sometimes with the level of knowledge but also the cookery skills you acquired. For me it didn't happen overnight . It came at the pace of knowing different methods of cooking and being confident to use them for my own creations. And when something works, you have the great satisfaction to have created your very own dish. By trials and errors you can even developp your recipe in order to push it further. Imagine the like of Heston Blumenthal and his extraordinaire inventions, let those inspire you and push your boat, to know that you can do what you like with your own kitchen, your recipes, your food. Be creative! Don't be shy of being so.

The creation of a recipe  will give you boost of confidence in the kitchen. Then you will never know, one day you may assemble all your recipes to create your own cookbook. Either to keep for your own references or to print and publish. Don't let anyone destroy your confidence on anything. Life is to be lived and enjoyed.