A wedding in a barn

Posted on by
day cakes copy

Photo by Kate Cooper

Our friends Mary and Howie got married last week end in Sheffield. This wedding means so much for my husband and I as we first met through them. There is so much choice these days for your big day. And although they had 130 guests, they still wanted to have it all “custom made”. They chose the Woodland Discovery Centre in Ecclesall for the ceremony and the beautiful Whirlow Hall farm for the party. The wedding party took place in a huge barn, with haystacks and hanging bunting absolutely everywhere! It was rustic, layback, natural and incredibly romantic! Continue reading →

Melon sorbet

Posted on by

IMG_2595

My mum brought us 3 perfectly ripe Charantais melons from Cavaillon, the best of all. We devoured the first one for dessert and in a fruit salad for breakfast. The second one ended up on skewers alongside parma ham, his best buddy. I really didn’t want to waste the third by leaving it in the fridge for too long so I decided to make a sorbet. It was so good I wish she has brought more! Continue reading →

Lemon & Almond cake infused with Lemon Verbena syrup

Posted on by

IMG_2586

Style and decoration makes a cake something special, but taste is essential for people to really remember you and your cake. I am supposed to bring a cake to our friends wedding in 2 weeks and I really want to impress them and their 150 guests! So I embarked myself in a taste test, and after a few failures, like blueberry buttercream that tasted like cough syrup, and a cake that was crumbling away and falling apart, I finally managed to find a recipe that worked for me and for my final vision of the cake. Continue reading →

Pissaladiere

Posted on by

IMG_2574

If I have a lunch to prepare at the last minute but still want to have a little wow factor I will alway think towards a tart or a quiche. I always have a frozen puff pastry in the freezer, and who doesn’t have onions. Now the magic ingredients are the anchovies and the olives. My mum visited last week end and brought us beautiful whole anchovies in oil, and some nice garlic black olives from France. You can go for any olive you can find, but try to get good quality whole anchovies so they keep their shape and don’t melt away during cooking. Continue reading →