baking

Lindt & Le Creuset

My mom and I got to attend the Lindt and Le Creuset “perfect pairing” demonstration at Silwood kitchen this week. I studied there last year and will take any opportunity to be back there.

These are two of our most favorite things. I am a cotton, chiffon pink, soleil and cool mint lover, while my mom prefers classic cherry red and carribean blue. On the lindt side, I am a firm believer in 85% lindt, as well as a good ‘ol faithful red lindor ball. My mom on the other hand loves the white chocolate lindor balls with a great passion.

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These were added into our goodie bags, The lime flavor is new and Im excited to try it, I do prefer the flavored chocolates with little pieces in them, like the “Touch of sea salt”

We also recieved recipe cards with the recipes demonstrated to us. All the recipes are specially designed to use a 100g Lindt bar and are portioned out to fit perfectly in certain Le Creuset items (a perfect excuse to expand your collection)

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I even got to see my friend, Fudge at Silwood. He was friendly and as handsome as ever.

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We had a glorious tea break where we were served “The Grasshopper” a mint infused hot chocolate, along with various treats provided by Silwood as well as some chocolates.

I had a salted caramel cheesecake, and a beautiful little vanilla tea cake.

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We were shown how to make this chocolate tart as well as a chocolate fondant, and the mint hot chocolate.

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We all got beautiful golden boxes as well as a goodie bag to take home with us

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The morning ended off with us being served an incredible chocolate fondant, served with a white chocolate lindor ball in the centre. It was a liquid chocolate delight.

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We each received a mini fluted pie dish with our own chocolate tart inside the golden gift boxes. Mine was a gorgeous Soleil yellow dish, and my mom received an elegant white Cotton on.

We both thoroughly enjoyed the morning and I would highly recommend signing up for the Le Creuset newsletter to hear about these incredible customer events.

Love Q

Cookery School

I completed a one year certificate course in Patisserie this year, and it’s been a rollercoaster ride. I’ve made everything from rustic artisan breads, to teeny tiny delicate little petit fours. I’ve learnt that you can make anything in a thermomix (literally anything) and that you definitely can mash avo or potatoes with a sturdy kitchen whisk…

but most importantly I learnt a true love for food. I’ve always loved baking, as I was surrounded by home bakers growing up, both my mom and gran bake often and I’ve never ever had a store bought birthday or celebration cake. This year has really opened my food world up to seeing everything in a new light, I have so much respect for people who put time, effort and love into the goods they create, and I find so much joy in a perfectly baked, all-butter croissant. Before studying I would have been happy with just about any cake or sweet treat, now Im a little bit of a food snob and Im so much happier for it.

There really is something special about loving the treats you eat and really appreciating them for being tiny works of art, rather than just an everyday thing.

I could go off to become a patisserie chef in a fine dining restaurant after this, but I wont because that’s not where my heart lies. I’m a baker through and through, I like the smell of butter and I love making people happy with beautiful cookies, perfect cakes or just small sweet treats. Im at my happiest when Im baking and as cheesy as this is, I would really like to think Im “baking” my little world a better place.

here are a few photos from Instagram of my year as a pastry student…

My instructions were "blue and sparkly" 💧💙💎 cupcake Wednesday lives on.

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Hand made dark chocolate hearts with candied orange peel. 💛

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Dark chocolate chip and honey comb ice cream. 🍦

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Happy anniversary to whoever this couple was, I hope you enjoyed the day and this desserts plate 💕

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Inspired by the dancer, Anna Pavlova. I hope I've done her proud 💅🏽💐

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Chocolate chiffon 🍫

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My lovely Rosie is busy making some ocean inspired buttercream icing 🌊

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It's beginning to look a lot like Christmas 🎄

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🎄 The family's gingerbread village #lcgingerbreadhouse @lecreusetsa

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Thank you all for such a wonderful year at Silwood. Congratulations to you all on our graduation day 🎉

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Afternoon Tea | Catch-up Post

Hello lovelies, It feels like forever since Ive blogged. It doesn’t look that way to you since I do write some of my posts in advance and have them queued up for times like this. I thought I needed to take some time out and just have a catch-up chat here, I started college just a few days ago, and after a year’s break, it has been tricky to get into the swing of things.

However, I think I’m finally getting the hang of these 6am wake-ups. I’m studying patisserie this year, I only go in 3 or 2 days a week depending on the week, and then the rest of my week is spent at home perfecting the things I’ve learnt.

So far this has taught me the importance of putting loads of time and effort into the things I make, sounds silly but the extra little bit of love does go a long way. I’m also enjoying getting to present my things in unique and beautiful ways, its equally important to make sure you make things that taste and look beautiful, we eat with our eyes too…

Here are some of the photo’s from my first baking practical. I’ve made fresh pink lemonade, scones, jam, breakfast muffins as well as some flapjacks. I will be posting some step-by-step recipes here soon, so look out for those.

P.S if you look really closely you can see my little brother in the background, he loves having photo’s taken of himself and he’s also been loving these “tea parties” we keep having.
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