Classes, private events and being “in life”.

Some enquiries recently about the next scheduled cooking classes stirred me into thinking about “exactly, what have I been doing lately” ?

Although we had classes scheduled, they did not go ahead as planned. Various reasons, but the most important thing for me to share is that I really want all PCH & PCCS experiences to be worthwhile and good value for money. Sometimes life just happens and things don’t always go to plan. Rather than “in love” I feel very much “in life”, (of course, I am still in love with Tez! I do apologise to those who were looking out for those particular classes but, I am sure that in upcoming months there will be more to appeal and some favourite regular chefs returning. 

Stay tuned!

A couple of kids cupcake decorating classes for Mother’s Day were busy though. A new bunch of kids – predominantly boys, showed us flair and colour as they decorated cakes. I do love the unrestricted enjoyment and free use of colour that kids demonstrate.  It seems to me as we grow older somehow life tends to curb that natural instinct in many of us….what a shame.

To mother with colourful love 

There has been plenty of cooking happening in the Plough Creek Homestead kitchen….dare I declare publicly – even creating a few PCH versions or interpretations on recipes. Finally near completing my first original recipe, (is there actually such a thing as an original anymore? is everything simply an interpretation of something else? – maybe I need to consider that in another post…) that I am creating for my darling friend Jules who runs a glamping site at Markington Hall in North Yorkshire. Just want to trial a couple more times before it is released!!!

PCH has been the venue chosen for a few private functions recently. 

One of the events allowed me to indulge in preparing and serving a lunch for a group had me visit my Italian heritage.  What do you think of this menu?

PCH  table ready for service

• Antipasto: included rocket and parmesan prosciutto wrapped grissini, PCH Sicilian tarts, stuffed bell peppers, marinated olives and mushrooms
• Primi: alternating serves of PCH pasta with puttanesca sauce and lemon risotto with chilli prawns
• Secondi: alternating serves of pollo cotoletto or olive encrusted agnello both served with deconstructed caponata and rocket parmesan salad
• Dolci: alternating serves of PCH tiramisu ice cream with poached pears or PCH raspberry salted caramel ice cream with poached figs.

Antipasto

Dolci

PCH high teas have been booked a couple of times. The menus for high teas allow me to indulge in wonderful bite sized eats and many of them. Recently the menus have expanded to include a chocolate indulgence menu or a Devonshire tea menu.  All very delish – if you will indulge me to say so myself !!

One of the people (among many) who inspires me since my interest in food and cooking has been elevated over recent times,  is the delightful Kate Spina (nee Connor). Kate and Alfie have settled into Auckland, with Alfie impressing all in a new restaurant over there.  Kate has commenced her blog and I have to say that every single recipe she has posted so far has my feeling hungry.

Check out the Green Pea Pantry blog and follow Green Pea Pantry on Facebook. I promise you will not be sorry!

So plenty of cooking still happening in the kitchen, recipe books are still inspiring and recipes being trialed and tried, but most of all I love talking and tasting food…..(maybe not in that order!!)

Let me know what is inspiring you with food lately?

Happy tastings … DC