Gold foil patty pans
On August 18, 2014 (I scrolled back through Instagram) Celia posted a photo of the 5000 foil cups she’d just purchased. She’d found them for $1 a sleeve, and there were 500 per sleeve. Now any time she uses any she tags me in the Instagram photo and I have a good old laugh about it. So it seemed only fitting that some should make their way into my kitchen.
Jay, Elliot and I all got given a useful bag. Jay’s will be headed off with him later this week to Sri Lanka, mine will house my phone and Elliot’s will carry what ever his little heart desires.
Tempered Golden Ticket Chocolate Bars
I followed Celia’s tempering chocolate at home tutorial not too long ago and I’m 98% sure everything went well. The second time I had a go, things didn’t work so well. I’m a super visual learner, closely followed by kinaesthetic learner, so tempering chocolate under Celia’s watchful eye is the best way for me to learn. We spent time in her kitchen, drinking a glass of delicious port, tempering chocolate. And she sent these bars home with me.
A block of tempered chocolate
To temper chocolate you need a block of tempered chocolate. It’s really tricky to find such thing to purchase, so for my first attempt I used a lindt chocolate bar, but that’s super tricky to work with. Celia, being the exceptionally kind woman that she is, sent me home with a bar that she had made.
There’s no point tempering chocolate if you don’t have some cute molds to set your chocolate in.
I love Emma’s books, I’ve talked a lot about A Year In My Real Food Kitchen, and so I jumped at the opportunity to buy this one.
I’ve looked at Lola Berry’s cookbook’s previously and have really enjoyed them, but never felt the need to buy them. I saw this one though and I couldn’t put it down. It’s full of beautiful, light and fresh meals just in time for summer.