Marzipan Workshop with Bjorn

So I know that I said that my next post would include a recipe but I do actually have some very important news. Firstly I have attended a marzipan workshop with an absolute master of a teacher Bjorn. He is Danish and an incredibly talented teacher.

I met him at the Orewa markets and he offered to show me how to make Marzipan. So I went along on a Sunday with Wesley (My very loving Best Friend) and we learnt the art of Marzipan! Wesley is still trying to tell me that his was better than mine but I don't agree. We sat around Bjorn's wooden dining table with about 5-6 other women and we all had our hands in bowls of almond laughing. Especially with one American who's language could be colourful! What happened after the workshop is really what is most interesting. Bjorn asked Wesley and I to stay behind so that he would talk to us alone, I wasn't really sure what to expect. He pulled out some pictures of something that he called a Danish Open Sandwich or Smørrebrød as he called it. it is very thinly sliced rye bread with artistically placed meats, salads and really any thing that you could think of. It was amazing!

Bjorn then went on to tell me that there was a hole in the New Zealand catering market because no one in New Zealand sells or serves Smørrebrød. He then said that he would like to teach me. I went home ecstatic and emailed him the next day. I got a reply saying that he wanted to run private workshops with me because it could be a very complicated procedure and I think it was then that I realised that I could possibly have a mentor. I must say I am over the moon.

And secondly, after the workshop Bjorn gave Wesley and I some croissant's to take home with us. We stopped at a small market on the way back and brought some hummus off a Greek man who was an amazing sales man! and some really original tasting fejoia chutney off a lovely lady, and lastly some beautiful streaky bacon which was beautiful! So we went home and we had our croissants with the bacon, some eggs and fejoia chutney it was amazing! I have never tasted anything like it!

well that's all of the news on my part but I will try and get that recipe up very soon.

Love your very elated Little Miss Muffet X

Some comments from my lovely clients and family!


 - 'Hi Juliana, hope you've recovered from your market day experience! Loved your baking ESPECIALLY the cupcakes.' Kathy Lyndon


- 'The cupcakes were amazing and the food was absolutely divine, I believe you should upload your pictures so the people can see your wonderful cooking!' Joe Triphook


- 'Got you! Lucky I pinched one of your little bags, the cartoon helped me to identify your Face Book page easier! It was great having you and look forward to your attendance 14 April! Will upload photos in a few days, please click on the Craft Market & Bazaar as well!' Annamaria Berek (Runs the Orewa Craft Market)


- 'By the way, thanks for those peanut butter things. They were really good :)' Anton Hammond




I am having a small dinner party this weekend, Im making a Roast Chicken with yummy Roasted veges and my favourite Foccacia bread! I havent decided on desert yet but I am leaning towards a chocolate cheesecake or a berry cheesecake I still have to decide on that part.


My partner Wesley isnt the social one, thats more me so I am trying to find a way to break it to him that I am interupting his nice quiet weekend with a dinner party. And as always my loyal friend lauren will be coming to my house on Friday (I am so happy it is Easter!) so I shall enlist her to help me in successfully pulling off this dinner :)




I dont think that anyone is reading me but if you are I am posting another top secret recipie next time, It is for Mums Cheese Muffins!


Enjoy--


Little Miss Muffet x

!!Top Secret Scone Recipe!!

Chocolate Cupcakes with Buttercream

Little Miss Muffet - For all of your Cupcake and Catering needs






I am a recent business venture one of which that my Father never thought would happen. I cook in my small but functional home kitchen with my wonderful partner Wesley and I am trying to get this off of the ground. I am looking at short workshops to teach me everything that I don’t know and I learn everything else on my feet in my kitchen.


I think that my favourite thing to make is Focaccia Bread, my biggest challenge strangely enough is brownies - they just seem to turn into cakes or sink into biscuits.


I recently went to my first market, it was a success, I was running on an hours sleep and a cup of coffee so that I could make sure everything was absolutely perfect, my loyal best friend Lauren stayed up with me and Wesley who kept me from going insane.


The biggest seller was my scones with jam and cream from my Aunty Kathy's recipe - which of course being a family recipe is top secret but for my blog I shall make an exception - so here it is the most simple and amazing recipe:






Aunty Kathy's Scones

- 4 Cups of flour


- 4tsp of baking powder


- 100grams of butter (Not margarine the good full fat kind)


- 2 cups of full fat milk




- Jam and sweetened whipped cream to serve




1. Preheat your oven to 200 Degrees Celsius. Sift the flour and baking powder into a bowl together


2. Rub in the butter with your fingertips, it’s okay if there is a few little lumps it makes little butter bites which are amazing!


3. Make a well in the middle and add all of the milk, mix with a wooden spoon until just combined - this part is probably the most important if you over mix it the scones will be dry and if you under mix it you will be eating scones with lumps of flour in them which isn't so nice


4. The mixture will be quite wet but don’t add anymore flour! Flour your bench and turn out your mixture, sieve a little bit more mixture onto the top of the mixture and pat the mixture into an oblong/rectangular shape.


5. Cut the mixture into 12-14 squares and pat them into circles (Or if your cheeky like me and want a supersized scone only 10 pieces)


6. Place on a buttered baking tray and bake for 15-20 minutes until the scones are perfect and golden brown on top. Wait for them to cool and serve with jam and whipped cream - enjoy :)