There is so much to say about our last Around our Table workshop ‘Spring is blooming’ which happened last week and I don’t where to start. I am keeping vivid and sweet memories of that day. It was a first, for Ophelie and I, to partner with Bénédicte, The Parisian Kitchen who welcomed us in her beautiful flat. Bénédicte cooked all day and prepared delicious food from breakfast to lunch and afternoon tea which allowed us to give more time to our amazing group of lovely ladies : Sarah, Elise, Lelia, Anne, Yagoda, Lucie and Marine. Our guests left with many tips and full tommies!
First we indulged into a scrumptious breakfast with home made cannelés, brioche and waffles, artisan made jams by Marie, O Jardin sucré (different flavours than the ones we tasted during our February workshop), fresh fruit and French short breads (palets bretons) la Trinitaine.
Meanwhile, Bénédicte was busy in her open kitchen prepping all the different dishes of the menu: goat cheese and fresh peas tartines with roasted asparagus, gravlax and a spring salad and for dessert a pavlova! Opinel were kind enough to provide us with beautiful and very sharp kitchen knives.
Then we set the table with the family tableware and glassware, pastel pink napkins sewn by me, beautiful menus and name tags made by Anne’s stationery company Max & Joe. To complete the scene we added flowers of course! This time Pampa provided us with so many cute little bouquets with lovely flowers which we arranged into a beautiful and colourful patchwork on the table. I dream of a big table like this in my own home!
Goat cheese and fresh peas tartine made by Bénédicte and styled by Ophélie here.
Pavlova with red berries by Bénédicte
Prep time : 15min / Cooking time : 1h15 + 15 min
120g caster sugar
120g icing sugar (confectioner’s)
20cl double cream
300g of mixed red berries (blueberries, raspberries, red currants, etc.)
40g caster sugar for the red berries sauce
1- Pre-heat oven to 120 °C / 250°F.
2- Whisk the eggwhites with an electric mixer until soft peaks form. Gradually add the sugars (icing sugar first), beating well until the mixture is glossy. The meringue should be slightly “elastic”.
3- Spread the meringue in a disc shape into a baking tray lined with parchment paper.
4- Place in the oven and cook for about 1 hour and 15 minutes. Allow to cool in the oven once turned off.
5- Make the fruit sauce: in a small sauce pan heat half of the fruit over medium heat with two tablespoons of water and 40 gr of sugar (you can add a few drops of lemon juice). Cook about 15 min stirring constantly, mix with a stick processor and allow to cool.
6- Prepare the whipped cream: one key thing is to use very cold utensils. 30 min ahead of making the cream, place bowl and whisk in the freezer. Whip the cream until doubled in volume and fluffy.
7- To serve, top with whipped cream, fresh fruit and the fruit sauce.
Chocolate & raspberry marshmallow slice by Donna Hay.
I used the delicious raspberry jam by O Jardin Sucré (by far the best raspberry jam I have ever eaten to date) instead of making it as per the original recipe.
Short bread layer:
1½ cups (225g) flour
¾ cup (60g) desiccated coconut
¾ cup (135g) brown sugar
200g unsalted butter, chopped and soft
500g raspberry jam (home made or store bought)
⅔ cup (160ml) warm water, + ½ cup (125ml), extra
2 tbsp gelatine powder
1½ cups (330g) caster (superfine) sugar
⅔ cup (230g) liquid glucose
200g dark chocolate, melted
1 tbsp vegetable oil
- Preheat oven to 180°C (350°F). Place the flour, coconut, sugar and butter in a bowl and mix to combine. Press into a 23cm x 35cm baking tray lined with non-stick baking paper and bake for 18 minutes or until golden brown.
- Spread the jam over the base.
- To make the marshmallow, place the warm water in the bowl of an electric mixer, sprinkle over the gelatine and stir to combine. Set aside.
- Place the sugar, glucose and extra water in a small saucepan over medium heat and cook, stirring, until the sugar is dissolved. Increase heat to high and bring to the boil. Cook, without stirring, for 5–7 minutes or until the temperature reaches 115°C (239°F) on a sugar (candy) thermometer.
- With the mixer on high speed, gradually pour the hot sugar syrup into the gelatine mixture in a thin, steady stream. Beat for 15 minutes or until the mixture has at least tripled in volume. Working quickly, pour the mixture evenly over the jam. Refrigerate for 10 minutes or until firm.
- Place the chocolate and oil in a small bowl and mix to combine. Pour over the marshmallow and refrigerate until set. Cut into squares to serve. Makes about 20-25 slices.
And of course, this would not have been possible without our most gracious sponsors. From beautiful flowers to kitchen knives, yummy jams and shortbreads to fine menus and name tags our sponsors were amazing!
Thank you so much!
Our next Food photography workshops
Living the Chateau life for a weekend in Normandy – 16th to 18th of June 2017
In the vineyards – 19th to 22nd of October 2017
The venues are beautiful and we are planning so many great things to do, including some cooking. We hope you can join us!
For more info and bookings, email us at email@example.com