A comprehensive course focusing on pastry and eggs

Lets flemon-meringueace it – if you can make pastry, you can make all sorts of pies, flans and tarts.  Eggs are one of the most versatile ingredients and sometimes people feel intimidated by both.  So I have combined these two subjects to create my Pastry and Eggs Course.souffle tart 1

On this one day course we’ll be making pastry – sweet, savoury, choux and puff pastry, getting to grips with blind baking, learning how to tell when your egg whites are whipped to perfection, making meringue and souffle, custard, poaching eggs and Hollandaise sauce (scary for some)!  At the end of the day you’ll go home with lots of goodies to feed friends and family.


You will be making:

spinach-feta-plait1Spinach & Feta Plait

Smoked Haddock Souffle Tart

Lemon Meringue Pie

Creme Caramel

Savoury Choux Puffs

Eggs Benedict

The day includes tea, coffee, light lunch, recipes and as many hints and tips as we can squeeze in.