Food in Provence (and elsewhere)

Our morning demonstrations this morning were for buns (bath buns, doughnuts, ..) and sushi. The idea being we would have buns for our elevenses with coffee and sushi as the starter for our lunch. Rachel, though, suffered as I did yesterday: the buns didn’t prove quickly enough once shaped so our elevenses were closer to twelveses, lunch was pretty late and our afternoon demo session (on canapés and tapas) didn’t start until after 14:30…

Anyway, here’s a picture of some buns…

… and one of some sushi.

Rory’s presentations in the afternoon were a little more whimsical. For example

and these filo-wrapped salsify offerings.

That presentation doesn’t look so odd but the metal grill the rolls are sitting on apparently started life as a grill for field mice!

Not surprisingly, no one won the bottle of wine offered by Rory to whoever could correctly name this object.

I suppose I should comment on the food, so here’s a picture of some anchovy and sesame straws that were pretty good. And, if you have mastered puff pastry, not that difficult to make either. It’s a big “if”, though…

As for my day’s production, I shaped my nascent sourdough loaf and left it in a banneton to rest overnight, prepared my sourdough starter in readiness for preparing focaccia tomorrow and, after enjoying basil and chilli water kefir, prepared a batch with sage leaves and sage flowers. Maria wasn’t quite so sure about this one!