Amazing Day

It has been an amazing day.  It all started at 5 o,clock this morning getting everything ready and then off to the Priory at 11.00 to Watch Frances Quinn make her amazing marzipan bees my mind is working overtime on ideas for new cake decorations.  Her book Quinntessential Baking has some amazing ideas.

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Then a quick dash to check in with the Abergavenny Food Festival Team before going to the Market Hall to do my demonstration with Frances.  I was very nervous but love every minute of it.

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Then off to do a book signing along with Frances.

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Then a quick twenty minute break before going to the castle and getting ready for my Pizza demonstration.

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It has been an amazing day and so many people have been behind me – it will take a lot to beat today.  Thank you to Mam, for holding my hand, Libby & Millie for covering for Mam so she could be with me. Francis for letting me be her Sous Chef, Kirsty for inviting me to demonstrate at the Food Academy  but my biggest thank you is to Scott Grant Crichton for believing in me and giving me the opportunity to be a part of the Abergavenny Food Festival.

Patisserie

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My blog is a little bit late this week as I’ve been getting busy for the Abergavenny Food Festival today where I am going to do two demonstrations.  The first is with Frances Quinn (who won the 2013 Great British Bake Off) and the second is on my own in the Castle where I am making Pizzas with forty children.

The only reason I am writing my blog now is because I am very nervous and wanted to think of something else!!

Because I’ve been practising for the Food festival I only managed to do two of the three bakes this week.

The first was a Blueberry Frangipane and I managed not to get a soggy bottom on my shortcrust pastry.  This is a lovely pudding with creme fraiche or a thick jersey cream.

My second bake was vol au vents and I loved making these as I find the laminating in the puff pastry fun.

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Lemon Meringue Pie

So this week I was watching Mary Berry’s absolute Favourites and she made a lemon meringue pie which I thought sounded lovely and so decided to make it my bake of the week.  I think normally lemon meringue pies have a pastry base but Mary’s recipe has a butter biscuit base.

My pie dish was a bit bigger than the recipe stated and to compensate I doubled up the recipe unfortunately this didn’t really work well as I ended up with too much biscuit base and too much meringue and not enough lemon mixture.  The meringue though was lovely and crispy and next time I will try it with a pastry base.

If you haven’t spotted it yet, Abergavenny Food Festival have released their full festival line up and I am doing The Great Welsh Bake off with 2013’s Great British Bake Off’s winner Frances Quinn which is really exciting – for more information go to www.abergavennyfoodfestival.com/market/chefdemonstrations

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Meringue Ice Cream Cake

This year is turning into an amazing year as I found out this week I am going to a Bakery Demonstration at Abergavenny Food Festival with Frances Quinn who won the Great British Bake Off in 2013.  I’m so excited to meet her.

Back to my bake.  Meringues and ice cream are two of my favourite puddings so when I saw this recipe I got very excited as I was going to be able to have two of my favourite puddings in one go.

This pudding is made up by layering meringue, vanilla ice cream, raspberry sorbet and then another layer of meringue and then covered in cream.

The meringue was made by whisking together egg whites and sugar into stiff peaks and then splitting the mixture into two and spreading each portion into circles on greaseproof paper.  The meringue is then baked at a very low temperature for an hour, then the oven is turned off but the meringue is left in the oven until it is needed.

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Whilst the meringue was cooking I made the strawberry sorbet by placing chopped strawberries in a bowl with lemon, water and sugar for 15 minutes.  The mixture is then put into the liquidiser and pulped to a liquid.  The mixture is then sieved to remove all the pips.  The sorbet is then put into a freezer container and placed in the freezer.  You need to stir the sorbet every couple of hours until it has fully set.

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Once everything is made layer the pudding together by placing one of the meringue circles on the base then top with vanilla ice cream (I bought ice cream for the cake which is a bit naughty!).  Top the ice-cream with the set sorbet and top off with the second meringue.  Whip up cream and cover the pudding with the cream  and decorate with strawberries and some torn mint leaves and serve

The is perhaps the most yummiest pudding ever

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