Tickets for our free hands on taster cookery classes at this year's Taste of London are now available to book online.  Half of the places will be available in advance through the website while the remainder will be available to book on the day.  Don't forget to come along and visit us in Regents Park in London between 19 and 22 June.  Our stand is in the middle of the delicious magazine producers market.  When booking please ensure that you enter " Taste " in the Promotional Coupons box to ensure you are not charged.

You can obtain tickets for Taste of London via the Taste / Channel 4 website at

http://www.channel4.com/life/microsites/T/taste2008/events/london/tickets.html

 

INGREDIENTS

100g ready made butter puff pastry                       For the rosewater chantilly cream

400g strawberries, halved                                          double cream

100g icing sugar                                                      caster sugar

                                                                                           few drops of rosewater

 

To make the rosewater chantilly cream, whisk the double cream until thick and fluffy.  Mix in the caster sugar and a few drops of rosewater.

Line a baking tray with greaseproof paper and preheat the oven to 200˚C.  Roll the puff pastry into a sausage shape then cut into 1cm squares.  Dust your work surface with icing sugar and place a piece of puff pastry, cut side down, onto it.  Sprinkle a little icing sugar on top and using a small rolling pin, roll out until very thin.  Turn it over several times while rolling to coat it in icing sugar and ensure that it doesn’t stick.  Trim as required.  Repeat until you have 8 croustillants.  Lay the croustillants out on the lined baking tray.  Place on the middle shelf of the oven and bake for 6 to 8 minutes until caramelized.  Be sure to keep a close eye on them as they burn quickly.  Use a palette knife to lift them from the tray and cool on a wire rack.

To serve, place one croustillant upside down on a plate.  Pipe a little chantilly cream on top and cover with the halved strawberries.  Add a further croustillant.

 

www.dorsetpastry.com 

My recipe for Cabernet bread on page 89 of CRUST calls for 180g of cabernet powder.  When I came to make the bread recently I found that our current stocks of the powder are stronger than those that were available when I wrote the book and that I only needed half the amount specified in the recipe.  We will make a change in any subsequent editions of the book.

All this week on Great British Menu on BBC2 at 6.30pm you can watch Chris Horridge from The Bath Priory doing battle with Elisha Carter from Sharpham Park to win a place representing the South West at a dinner hosted by Heston Blumenthal at the iconic Gherkin in London.  With very different cooking styles, it promises to be an interesting week's viewing.  Tonight they cook their meat courses, tomorrow pudding and on Friday they present their whole menu to judges Matthew Fort, Prue Leith and Oliver Peyton.  If you like the look of Chris' unique "three dimensional cooking" you can learn more about his philosophy and create your own beautiful and healthy menu on our Great British Menu Michelin starred Masterclass with Chris Horridge on Thursday 5 June at 10am.  Book now online.

Catch Richard demonstrating the technique for his sweet dough on line on the Gourmet Magazine website at 

http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough

You can also see the recipe on line at

http://www.gourmet.com/recipes/2000s/2008/03/sweetdough

 

Happy baking !!