When I was invited to attend the Total Greek Yoghurt's 30th Birthday Bash I was delighted to accept.
I was there first for a baking Masterclass with Master Patissier Eric Lanlard which in itself was amazing fun but when that was finished the decks were cleared and the venue turned into a charming Greek taverna for the rest of the evening.
Up next was a cooking demo by acclaimed cook, cookbook writer and TV presenter Tonia Buxton who took us step by step through a Greek starter, main especially suitable for a BBQ but can be prepared indoors and a beautifully simple dessert.
The dessert was the most simple ice-cream recipe you can imagine. It was a rose petal and yoghurt ice cream and even though two of the ingredients were a bit more unusual (the rose water and the rose petal jam) you can get them in bigger supermarket branches in the UK.
|Two essential ingredients and they are both available in the UK|
|Mixture ready for the freezer to emerge as ice-cream|
|Fig and Feta Cheese tartlettes|
|Smiling daughter-in-law and fellow blogger Miss Donna|
The highlight of the celebrations was a magnificant cake produced by Eric Lanlard specifically for the occasion. There was enough to go around and loads left over for the Total Greek Yoghurt office staff to have for breakfast the next day! Well, cake does make the best breakfast!!