Total Greek Yoghurt has a new campaign designed to inform readers about the 1000 new recipes and ways to use and love their yoghurt. Based on this campaign they invited a group of food bloggers up to London for a day cooking recipes using Total Greek Yoghurt under the guidance of Chef Paul Merrett. We arrived at La Cucina Caldesi off Marlebone Lane,
When I arrived Paul Merrett came over and said hello right away (unlike some celeb chefs who pretty much keep to themselves!) and he was very warm and welcoming and gave us a quick run down of the session and off we wsent to settle in at out workstation.
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| Chef Paul Merrett gave us a quick idea of the agenda for the session |
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| Finishing touches on the panna cotta |
As soon as we arrived we were given a quick snack of Panna Cotta made with Total Greek Yoghurt (TGY) which was absolutely devine. I am not a breakfast eater as a general rule so this was a very welcome offering mid-morning.
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| Greek Yoghurt and Vanilla Panna Cotta with Raspberries |
We were split into groups and told that we would be cooking the lunch of three courses. First of all we prepared and made the Semolina Sponge Cake with Almonds, Hazelnuts, Greek Yoghurt and Honey. We prepared the cake first because it would take about 1 hour to bake and we could get on with other preparations in the meantime.
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| Ready to go in the oven |
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| All four groups baked their cakes together |
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| A few minutes to cool then pour over the syrup |
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| Ready to serve |
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| Just checking the middle is cooked |
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Served with a drizzle of honey and a dollop of yoghurt
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