Gaufre de Liege/Bruxelles

I chose to write my October lab reflection about the “Gaufre de Liege/Bruxelles”, because I already tried them before making them in class, while I went in Gand in Belgium and I liked them very much and I really wanted to learn how to make them. I enjoyed the lab very much, because I love cooperating with people, plus make foods always makes me happy and this recipe was quite easy so it didn’t take too much group effort or work and we didn’t have to rush so we could enjoy better the lab. The final product was good, if we consider that this was the first time we have ever made a “Gaufre de Liege” and the best thing is that we were allowed to put stuffs on it, for example I put Nutella and strawberries and it turned out to be really really good. My group and I worked good together and we always try to split the tasks to try to optimize the time and have more time to enjoy what we cooked, although this doesn’t always work. If I had to do this again, I would not change anything from this lab, because everything was good.

  

 

Pasta

I chose to reflect on this lab, because pasta is something I love and that I used to make when i was younger, especially in the kindergarten. I enjoyed very much this lab because in my opinion making the dough was relaxing and even if the first part required a little bit of patience, it was interesting. The product was very good, the Alfredo sauce in particular, since in Italy is not that famous and common I don’t eat it a lot, but for sure once back I will add it to my almost daily plate of pasta. I think that my group worked good together, since we had a great time and helped each other in the difficulties on making the dough especially. I would love to do a lab like this again because, as I said before, it reminded me of my childhood in kindergarten where we used to cook often but also cooking with my sisters during summer time.