Week 3 brings us treacle tarts and smoked haddock and spinach gougeres, neither of which were in my everyday repertoire. The gougere involves choux pastry so is always going to get the seal of approval from me and treacle tarts always seems a fabulously old school pudding to be, one that should be served in Mallory Towers with hot custard that tastes so good you eat too much and have to visit Matron…can you tell I have an unfulfilled fantasy to go to the boarding schools of Enid Blyton’s imagination…?! Read More
Week 2 of this introduction to baking and I had high hopes that it would be a bit more testing than the first. It brought us a new teacher, a practical demonstration of a lighter-than-air orange and walnut swiss roll and and actual making of passion fruit and lime syrup sponge and scones.
Week 2 was definitely better for a few reasons – the teacher, with us for 1 week only sadly, was jovial and interested in us, asking questions and encouraging the same back. The sponge was not something I had made before and the swiss roll was utterly splendid, soft and crumbly and almost falling apart with the orange scented cream holding it together until it melted on your tongue leaving traces of warm walnuttiness behind… Read More
So after a blissful month at Le Cordon Bleu, a four week ‘Introduction to Baking’ course at Leiths had quite a lot to live up to. When I picked all these courses, I knew that LCB and Leiths were two of the most well known and successful cooking schools and their reputation made feel fairly safe in booking classes with them. I don’t think I was expecting to love LCB quite as much as I did, therefore I trotted off to Goldhawk Road and the first class at Leiths with sky high expectations…