Recipe For Adventures

A look into my love of food, travel and the ingredients found in both

Churros and Chocolate Recipe

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After eating some of the most delicious churros and chocolate in Spain, I couldn’t wait to get in the kitchen and make them myself! Churros are a fried pastry dough made from Choux paste, which can also be used to make other delicious pastries like eclairs and profiteroles (cream puffs). Those Spanish shepherds were really on to […]

Churros and Chocolate in Spain

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One of the pastries most ubiquitous with Spain are churros. Traditionally churros and chocolate are a popular Spanish breakfast item, or an early morning snack after a long night out. When I booked my trip, I was on a quest to seek out all of the churros and chocolate in Spain. I mean how could anyone possibly […]

Icelandic Rye Bread

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Iceland is a spectacular country with some of the most amazing landscapes and natural phenomena. One of the natural phenomena most used throughout the country is geothermal energy. When planning my trip to Iceland and researching their food scene in the way of pastries and breads, I stumbled upon Icelandic rye bread, which is baked […]

Pastry School Diary: International Pastry Diploma Recap

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Follow my blog with Bloglovin Now that we’re in the work experience portion of the course, I’ve had a chance to take a look back and reflect on the the experiences of the practical portion of pastry school. At the end of week 24, we received our International Patisserie Diploma. For me, it was more of a […]

Pastry School Diary: Week 39

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Week 39 of pastry school was our last week of class before we all start the scheduled eight weeks of work experience. After work experience is finished, we’ll come back for a week to recap our summer and then we’re done. CRAZY!! Official graduation isn’t until mid-October, but it’s so surreal how quickly the experience has […]

Pastry School Diary: Week 38

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We started week 38 of pastry school at the kitchens of Billingsgate Fish Market again to complete our event using the menu we created and developed during week 37. I really enjoyed working in the Billingsgate kitchens. They’re nicely spaced out, every area has good counter space, a sink, oven and stovetop. Plus a lovely […]

Pastry School Diary: Week 37

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For week 37 of pastry school we were back in the kitchen for part two of our menu planning assignment. However, due to construction at WKC, we had to use the kitchens at Billingsgate Fish Market over in Canary Wharf. The commute wasn’t as fun (smushed in the tube with a million folks in suits), but […]

Pastry School Diary: Week 35 & 36

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Week 35 of pastry school was a big week because it was the week we were taking our City & Guilds IVQ Level 3 exam. We started off the week with review games, insuring we were familiar with all the keywords from each of the units that make up the diploma curriculum – supervise staff training, […]

Pastry School Diary: Week 33 & 34

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Week 33 and 34 of pastry school were focused on review of our project work on food safety and supervision and resource management. Our first task/game of the week was to create a mind map using all of the food safety and supervision key words and how they linked to one another. Another project was […]