Parmigiano Reggiano 

  On October 19th 2016 I had the pleasure of attending a Parmigiano Reggiano cookery class at Food at 52. It was a evening of cooking, networking and tasting amazing food made with Parmigiano Reggiano starting with canapés served with Prosecco of course. Myself and like minded foodies then participated in cooking a luxurious apple,almond…

Savarin dough 

This week on GBBO it was Patesserie week. The contestants where asked to make a Savarin The savarin is a fermented dough, which is then soaked in a syrup coated with a apricot glaze and filled with fruit and cream. Too good to be true I know but yes these gorgeous wee treats do exist….