Tonight I baked a Carrot & Orange Cake containing mixed spices and sultanas, then cut it into squares (ready to take into work tomorrow!) and topped them with a Cream Cheese Frosting & Flaked Almonds. In my opinion this is one of the best cake flavour combinations there is! 🥕🍊
Had the best day at Cheshire Cookery School with chef Alex who taught us how to make excellent pastry and then turn it into pies and puddings!
Fruits of today’s labour: a Chicken and Tarragon Pie (which is a proper pie with a base and everything), Spiced Beef Empanadas and a Chimchurri Sauce, and a Steamed Lemon Pudding (that is actually baked!)
Pastry has never been something I’ve been too confident at making but I now feel very well equipped to give it a go more often!
Last night’s supper club for a local customer in Chester was a great success. I arrived at my lady’s house mid afternoon to finish cooking and set up, then served the guests their starters and mains before leaving them to it with the desserts available for them to help themselves to! I had very nice feedback when I was there, and it was a pleasure for me to provide dinner for such lovely people.
Busy evening spent preparing many elements of this menu, which will be served tomorrow at a supper club that I’m hosting for one of my local customers. Full of seasonal ingredients and some of my favourite flavour combinations 👩🏻🍳🍂🍴✨ •
I’m a bit obsessed with roasting everything I can at the moment! I think it’s just the best way to get maximum flavour into each ingredient 👌🏼
Tonight’s dinner is an all in one roasted traybake of sausages, butternut squash, kale, red onion and peas, seasoned with salt, pepper, oregano and parsley and topped with a harissa & garlic yoghurt dressing.