La Creme Patisserie Blog

Squash, Apricot and Almond Chutney Recipe

Homemade Chutney is one of the most satisfying things to make this time of year. The winter spice aromas fill the kitchen when you are cooking up the recipe, but then you have to wait at least a month until it matures in your darkest cupboard.

When the time comes to add a table spoon of rich fruity chutney to moist peice of ham or wedge of mature cheese, you can take satisfaction from the fact that you cooked it yourself.

The recipe I am using this year is for a squash, apricot and almond chutney. If you watch the following video you can see how simple the recipe is to follow :

To download the recipe then click on this link  Download Chutney.doc

Homemade chutneys make great gifts at Christmas but if you haven't got the time to make it yourself, you can always order a jar to collect from the patisserie. Stocks will be limited so don't leave it too late. Email [email protected] to order to ring Sian in the shop on 01639 638574.

Visit to the Mayors Parlour

The official invitation said that the Sian and family were invited to the Neath Port Talbot Mayors Parlour in recognition of winning National Awards.

We were accompanied by Terry Harvey the Neath town Centre Manager and two local councilors. The mayor said a lovely speech where he congratulated Sian on her success and he said that she was a credit to Neath. He then got Sian to sign the visitors book and the official photographer took some snaps.

Sian was quick to point out that the success of La Creme Patisserie was a team effort and wouldn't have been possible without the help of her close friend and number two Tonya Hill .

Sian and Tonya brought along samples of La Creme's award winning frangipane mince pies and petit four welsh cakes for the mayor and mayoress to try. Needless to say both were very impressed.

Tonya also give the mayor a small gift of a box of Penderyn Chocolate truffles which she had made earlier in the day. Our Penderyn Chocolate Truffles Gift Boxes include chocolates made with Brecon Vodka, Merlin Cream Liquer and Penderyn Welsh Whisky.

Perfect gifts for Christmas. The only problem is that you will need to order them because supply will be limited. Ring the shop and ask for Sian or Tonya on 01639 638574 to reserve a box.

Penderyn Bread and Butter Pudding

We have just been informed that one of our products has been successful in wining an Award at the Welsh True Taste Awards 2008. The winning product is a Praline Bread and Butter pudding with whisky soaked raisins. Sian trialled many different types of whisky but by far the best for this particular recipe was using Penderyn Welsh Whisky.

Penderyn is the only whisky producer in Wales and they are based not far from us in Hirwaun. Take a look at their website to read about the fabulous success story the company and how it has been marketing itself as the new Welsh gold.

We arranged a meeting a fortnight ago with the MD of Penderyn and he has given us permission to rebrand our winning product as La Creme Bread and Butter Pudding with Penderyn Welsh Whisky soaked raisins or Penderyn Bread and Butter Pudding for short. Sian has also taken away samples of some of the other products in their portfolio and she will be doing recipe testing to incorporate them into other dessert creations.

Bread and Butter Pudding is a perfect winter dessert and we will be marketing our creation to hotels, restaurants and banqueting venues over the coming months. You can also purchase the product through our patisserie or over the telephone 01639 638574.

As well as cakes, Sian has also put into production a range of La Creme chocolate truffles for christmas which will include Penderyn whisky.

Penderyn Bread and Butter Pudding

Watch out for more news of Penderyn range and if you are a resturant or hotel and you would like further details on products then please send us an email [email protected]

Black Forest Gateau Recipe

It is chocolate week this week so what better way to celebrate than to bake up a fantastic chocolate cake recipe. This particular recipe for Black Forest gateau has the added bonus of being gluten free - so it is a definate hit with coeliac chocoholics looking for that indulgent hit.

To download the recipe with cooking instructions follow the attached link

Download gluten_free_black_forest_gateau.doc

Gluten Free Black Forest Gateau  -  La Creme style

 

 

Speak to Sian on 01639 638574 if you would like a cake baked especially for your dietary requirements. Sian has an extensive library of recipes and she is able to make individual cakes to order.

 

Jardin du Chocolat Wedding Cake by La Creme

Inspired by Sian's love of working with chocolate and Sian's style of chocolate birthday cakes, this week la creme were given an open brief to develop a contemporary wedding cake for a local bride. Quite often brides arrange appointments with Sian and they have a firm idea of their dream cake. Perhaps they will bring with them a picture of a cake they have seen in a magazine or on the internet and they will ask Sian to adapt the cake to co-ordinate with their chosen colour scheme. Other times they meet with Sian and develop a cake together, arranging tasting days for different flavours and Sian will mock up some design ideas for the brides to choose from.

Perhaps it a sign of the trust that Sian's reputation now commands, that the cake supplied this week was an original. The design brief from the bride was "surprise me".

We have name it "La Creme Jardin du Chocolat".

This particular cake is priced at £480 for three tiers 12",!0" and 8" Serving 100-140

   

 

If you would like to arrange an appointment with Sian to discuss your wedding cake then please send us an email to [email protected] or telephone the shop on 01639 638574.

Welsh Beef Chilli recipe

Sian's latest recipe for the South Wales Evening Post is for welsh beef chilli La Creme style.

Nowadays mexican flavours are all the rage with burritos, tacos, nachos, fajitas all becoming part of our everyday langauage, but there is no getting away from the old favourite of chilli con carne. We make ours slightly differently, using welsh beef pieces instead of mince and cooking it slowly the day before eating.

Serve the chilli with brown or wholegrain rice and have seperate bowls of grated cheese, jalapeno chilli peppers, tortilla chips and sour cream. For an extra special supper accompany with a frozen Margharita.

 

Look out for the recipe in saturdays evening post or click on the link below to download the recipe and cooking instructions.

Download welsh_beef_chilli.doc

Post a comment if you try the recipe and like it.