! New: Bread courses !
Our bread courses are here!
During our first bread course we will handle decorative sweet bread fit for a Christmas feast. And flavoured yeast bread.
We'll have hot chocolate and a Christmassy treat. And you'll go home with your share of all we made during the course.
If interested please write to: email@example.com or fill in our contact form here!
December 2nd, 15:00-18:00
December 16th, 15:00-18:00
Price: Euro 40,-
Sono arrivati i nostri corsi di Pane!
Durante il nostro primo corso di Pane faremo un pane dolce perfetto per una festa natalizia. E del pane con lievito di birra con diversi gusti.
Scrivete a firstname.lastname@example.org o compilate il formulario qua!
Ci sara cioccolata caldo Olandese e un nostro dolce natalizi da gustare.
Porti a casa la tua parte di quello che abbiamo fatto durante il corso.
Dicembre 2, 15:00-18:00
Dicembre 16, 15:00-18:00
Prezzo: Euro 40,-
! Subscribe now for our Cake Courses !
Cake courses are here!
'Layer Cake Course' Dates:
19 November NEW!
25 November NEW!
If you are interesting in participating in one of our exclusive cake courses please write an e-mail to email@example.com or use our contact form. We will update you on dates and availability.
The first course we have created is a 'Layer cake' course and will contain:
- How to mix and bake a vanilla cake
- How to make a Mascarpone icing
- How to fill and built a layer cake
- How to decorate the cake with piping, fruit and fresh flowers.
You will go home with your selfmade cake (10cm diameter, 6 people) and the original Lisa Bakery cake recipes.
During the course we will serve coffee, tea and water and of course special Lisa Bakery sweet treats!
Duration: Appr. 3 hours
Price: Euro 47,50 per person
Le date per il corso 'Layer Cake':
19 novembre NUOVO
25 novembre NUOVO
Se sei interessata/o a participare ad un nostro corso di torte esclusivo scrivi un mail a firstname.lastname@example.org o usate il nostro formulario. Vi contattiamo per date e disponibilità.
Il corso contiene:
- Come impastare e cuocere una torta alla vaniglia. - Come fare una crema di burro/formaggio fresco
- Come costruire e riempire una torta a strati.
- Come decorare la torta con crema, frutta fresca e fiori freschi.
Tornerai a casa con la tua torta (10cm, 6 persone) e le ricette originale Lisa Bakery.
Durante il corso serviremo caffè, the e acqua e ovviamente dei dolci speciali di Lisa Bakery!
Durata del corso: ca. 3 ore.
Costo a testa: Euro 47,50
Inspired by my friend Gabrielle I made this summery dessert.
She runs the lovely bed&breakfast 'Les Pierres Sauvages' in the Provence and cooks up beautiful meals for her guests including some of the best desserts I've ever had.
Last night we had some of our bests friend from Holland over for dinner and I went all out with a starter of home made bread (of course), marinated anchovies and cure di bue tomatoes. Then a Moroccan lamb tajine with a beautiful salad and for the 'grand finale' this fresh and light fruity dessert.
Everyone loved it and the recipe was created on request.
I thought I might as well share it with you as my first blogpost on my new website and see what you think of it.
cooking time: 20 minutes + 2 hrs chilling
for the yogurt mousse:
500ml full fat organic yogurt
5 grams of gelatine (powder or leaves)
1/2 vanilla bean
3tbsp organic cane sugar
for the apricot compote:
8 ripe apricots
3 tbsp organic cane sugar
4 tbsp water
How to make it:
Start with making the compote; cut the apricots up roughly and cook in a saucepan together with the water and sugar for about 20 minutes on low heat, stirring occasionally. Let cool and fill the bottoms of 4 glasses with the compote.
Make the mousse by preparing the gelatine (see the directions on the package) and mixing it with the yogurt. Mix in 1 tbsp of the sugar. Beat the cream with the vanilla seeds and the other 2 tbsp of sugar till stiff. Mix the whipped cream in the yogurt with a spatula, keeping as much air in the mixture as possible.
Add the yogurt mixture to the 4 glasses by slowly spooning it on top of the compote.This way you keep two nicely separated layers. Cover with clingfilm.
Chill in the fridge for at least 2 hours or till set.
Serve with a home made almond biscotto or other crunchy biscuit, almond is a great match with apricots.