Cookery School

First time I went to the Cookery School  was to see and I eventually participateD of Nom Nom Nom, a masterchef style cook off for food bloggers. This year I was invited to take part in their new Advance Pastry class with five other attendees. The Cookery School tailor courses for beginners and experienced cooks, as well as sessions on specialist topics. They also run corporate cookery events, cooking parties and private classes on request. The advance pastry course day involved exploring the uses of puff and short pastry in both sweet and savoury recipes.  We
produced a Provencal tomato tart loaded with herbs, tasty Parmesan cheese straws and sausage rolls; a show stopper apple tarte tatin with caramel sauce. The short crust
pastry was a delicate and light strawberry fruit tart with pastry cream made by us  under the  guidance of our tutor Ghalid. The class was fun and interactive. Everyone got involved in some stages of the cooking, the pastry  and the pastry cream making. Once all the cooking was done we sat down and enjoyed the fruits of our labour with some wine. I left with a sense of achievement and I am no longer afraid of making puff pastry. Homemade is really best. Now I just need to practise. 

 

beautiful cookery school

very interactive pastry cream making

Vanilla pods preserved in vodka

Pastry cream ready

when the pastry is ready let it rest in the fridge for at least 20 minutes or until needed

our tutor Ghalid

 

 

many layers to the puff pastry

making the Provencal tart

puff pastry cheese straws

  

Tart Tartin using puff pastry

Provencal Tart – using puff pastry

strawberry tart – using the pastry cream and short pastry

puff pastry chicken roll