Reliving the Plate2Page Experience: "All work and no shop"

We Tweeted, mailed, skyped…Well that’s all we had in the beginning…A virtual page…where we could laugh, cry and share our passion for food…
‘They are just going to be robots/machines and not real people’..’S’s words kept coming to my head, as I sat on the plane all set to meet my virtual friends at plate2page in Weimar. I had no idea how they looked (expect for some photos) or even how they sounded…I couldn’t put a voice behind their faces...but I was just confident that they all existed and were very much crazy bloggers like me...

Photo:Jenn

As I hopped on to the DB train supposed to take me to Weimar, (the Plate2page headquarters this time)…I met the gorgeous duo..Jeanne and Ilva. Phew! What a relief… At least 2 out of 17 are humans…sigh of relief… 

We reached kiperquelle inn (our humble abode for the next 3 days) and soon met Team MIJJ. Gorgeous Simone was next to join me, followed by Ishay and her handsome hubby, Ken & Mitch. 

We were all set to have dinner at Divan a Turkish Restauant and were whisked away in a posh car by Ishay’s Husband. 

Photo:Simone

Jasmine joined us shortly and after dinner we met the lovely Astrid and Julia who were absolutely gutted after the long trip and a little adventure. 

Next 3 days was BIG for all of us… 

We were there to learn, like, discover, grow and share. We were there to find our own struggles, to find our strengths/weakness and improve. We gathered to give and take and to find ourselves in the process. Our workshop schedule was hectic with cooking, more cooking, photographing, writing, planning a picnic and then again some more cooking, more photographing, pink slips and more writing assignments. We spent hours laughing and coming together as a group striving to teach and learn from each other. We had group discussions and critique of all the assignments (both writing and photo) at the end of each day. 

We were challenged to shoot / write at complete opposite of what we usually do and sometimes thrown into pairs to complete our assignments. There were moments of happiness and then there were moments of frustrations when things din't work, (that's team work right?) along with moments of innovations and progression. 

Plate2page is very much what it says…one-to-one, hands-on, creative and intensive. So if you are looking to develop your writing skills or photography skills Plate2page is the Workshop you need to hone your skills, with fabulous and very talented instructors. 
The second Plate2Page workshop will take place in Tuscany, Italy from October 28th to 31st, 2011. 

Thank you Meeta, Ilva,Jamie,Jeanne. You have made me a motivated photographer and hopefully a better writer. You will always be an inspiration to me. 

I never imagined that 17 people that I have never met before, would influence my life so much in a matter of just 3 days. I miss each and every one of them .They have become more like an extended family now. Not even a day goes by without thinking about the good times we had at the workshop.
Thank you Alessio, Astrid, David, Deborah, Ishay, Jasmine, Julia, Jenn, Ken, Mitch, Mona, Simone for everything each one of you have given me in your own special way. I will always hold you guyz close to my heart.
Each time I decide I should write an over-elaborate post about my trip, tears fill up my big fat eyes and words choke up my throat and I somehow can't get around to writing (Is this classified as writer's block?). Gowd I wish I could write like my sweet room partner Mona (she has written a 3 part series!). I guess we still are fighting our emotions and finding solace in twitter and facebook or each other’s blogposts. I terribly miss my new found family.  I do love the idea of #plate2page class of Weimar reunion tour we were discussing this morning on Twitter. Hopefully soon!
For more updates follow @plate2page or #plate2page on twitter or check out the Facebook fan page.

Kitchen Stools Direct: A Giveaway

Just as I was leaving for Weimar, Germany to attend this fantastic writing, photography & styling workshop, I received this huge box from Kitchen Stools Direct & asking me if I would be interested in reviewing/hosting a giveaway on my blog. The thought of it made me smile: its so funny because I spend most of my time sitting on my Bar Stool, using my kitchen top as laptop table; writing blogposts or editing pictures.

Kitchen Stools Direct a 100% Internet based business focused on selling you the broadest range of high quality kitchen and bar stools at the best prices in the UK." The fact that they have an E-showroom, helps keep their costs down which explains why they offer you a great deal. Kitchen Stools Direct ship all of their stools directly from the warehouse in Hertfordshire (so no expensive showrooms which you end up paying for!). Delivery is free for all orders over £75, and you can expect to receive your products within four days of ordering – generally within two days.
Did they tick all my Boxes? 

• Kitchen stools come with a 12-month warranty. Check! 
• Best range of kitchen and bar stools in the UK. Check! 
• Most stools have top-quality adjustable “gas-lift” seat tops. Check! 
• Kitchen Stools Direct has the best prices in the UK. Check! 
• They gladly offer a refund if not completely happy with your stool. Check! 
• Easy to assemble with the Allen key provided. Check! 
• End result looks as good as the ones in the picture. Check!

I got this Zenith Kitchen stool from their wide range and have already added this shocking funky red poduim set to my wishlist.

Giveaway Rules:

To participate in the giveaway and be able to win a gift certificate for Kitchen Stools Direct, a competition entrant needs to (no. 1 is mandatory):

1. Like Kitchen Stools Direct on facebook: http://www.facebook.com/pages/Kitchen-Stools-Direct/181313508553285

2. Find the product you love the most on their site www.kitchenstoolsdirect.co.uk and leave a facebook comment on the product page (bottom area) writing 1 thing you like most about that product. For example " I love the comfortable seat this bar stool has"

3. Visit their homepage. Find the Facebook Share button on the side and share the website on your facebook.

A comment must be left on this blog (by midnight 3rd June 2011 EST) to let me know how you have entered. The winner will be chosen randomly by (random.org) and the competition is only open to UK residents.

Weimar #Plate2page: Ending on a High Note!

Why does it take a minute to say hello and forever to say goodbye? ~ Author Unknown

Photo: Julia 

Today is not a good day...
I showered, I got dressed, Put on make-up, but didn't like any of it… Still shaking my head in disbelief that its over…
I am paralyzed. Paralyzed by the pain I'm feeling in my heart and mind; that its over...
Feeling empty and speechless after a fabulous #plate2page weekend in Weimar, with just flashing images of all the good times we had. So much fun, passion, creativity, dedication, friendship, information, and support. 

 Doing what we do best: taking pictures of each other taking pictures of each other!

Divan Restaurant in Weimar.

Working on Assignments.

Gorgeous Simone & Jamie.

I will share my fantastic #plate2page learning experiences in the next few blog posts once I fight with my emotions and emptiness with more twittering and facebook chats with my new found family.
Do check out the Facebook Plate2Page fanpage for all the updates and photos from my friends or follow the twitter handle #plate2page.

Jasmine, Me & Julia: All smiles for the Camera..

Ken & Jeanne working out camera settings.

Gawd! Why don't things just stop for a while ?...I was so not ready to bid Auf Wiedersehen! Not Yet!  Why can't we get all the people together in the world that we like so much and just stay together? Forever? So many such questions running in my head...

Photo: Simone Ah..when will have such Happy Breakfast times again!

In gentle flutter of wings, stir the breeze of everlasting friendship…sweeter than honey… oh butterfly...
Flutter into the clear blue skies…and bring us all together in one big pile of Love again! 
Before I forget I got back with a BEAST filled with goodies from fantastic sponsors: Bord Bia (The Irish Food Board),Wines of South Africa, Hotel Chocolat, Prokit UK, Maison Georges Larnicol, OXO (now that huller puts my cherry pitter to shame), Ergo Chef Knives,Sweet Pete’s.

Chocolate Cake with a Twist: with Beetroot

"Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. It is the best friend of those engaged in literary pursuits." - Baron Justus von Liebig
I love experimenting with new ideas and this is once such successful experiment. After all the laid back Easter break getting back to work is kinda hard...esp with the weather so dull after the holidays, it sort of affects your mood. Well, frankly all I needed was a chocolate pick-me-up..nope not the emergency boyfriend replacement kit..but something moist and chocolatey baked at home. Something easy to whip up...like a simple dump-it-all-in-the-processor-cake. "S" absolutely loves the carrot cake I make... Infact I think it is okay to say that it's the only cake he likes and goes for a second helping.Being a die-hard chocoholic I have been trying hard to convert him (with little luck). So this is my umpteeth #attempt to make him a chocoholic..This super moist chocolate beetroot cake should melt even the stoniest of hearts. 
Dont be intimidated by using vegetable in your cake, trust me the beetroot in this cake is almost non-existent, but renders its sweetness, deep colour and moistness to the cake. Both of us are really trying to lose some weight and for some reason this cake (maybe because it has beetroot) allows you to indulge with a little less guilty feeling! I managed to make my friends eat the cake and then revealed the secret ingredient...but all of them loved it! You could skip the ganache and make a lovely mascarpone icing just like the one for carrot cakes and maybe colour it deep pink.

Chocolate Beetroot Cake
Ingredients
Self Raising Flour - 175g
Muscavado Sugar - 150g
Caster Sugar - 100g
Baking Powder - 1/2tsp
Cocoa Powder - 50g
Chopped Dark Chocolate - 75g, melted
Pinch Salt
Roasted Hazelnuts - 100g+extra for topping
Beetroot grated or cooked - 2 (abt300g)
Oil - 180ml
Sour Cream- 2tbsp
Large Eggs - 3
Vanilla Extract - 1tsp
Method:
Preheat oven to 180C. Grease and line a 8" springform tin with parchment paper.Whiz all the ingredients in a food processor, until you have a smooth and creamy texture. Pour and scrape the cake mixture into the prepared form and bake for 45-60min or until the skewer inserted comes out clean. Allow the cake to cool completely in the tin.
For the Chocolate Rum Ganache
Ingredients
Dark Chocolate 150g, chopped
Heavy Cream 80ml
Dark Rum 30ml (optional)
Method:
In a saucepan heat the cream until just slightly warm. Pour the warm cream on chopped chocolate and whisk. Slowly stir in the rum. The mixture will thicken as it cools. Using a metal offset spatula spread the ganache on top of the cake as desired.

Topless Chocolate Macaroon Tart for Monthly Mingle

Past few weeks have been incredible here in Britain with longer bright and sunny days. It promises me more lazy days sunbathing in parks/beaches, quenching thirst by downing chilled beer and yes also enjoying the very best of summer fruits. Last week we had an amazing beach trip near Wales (finally I could get my super short shorts out and flaunt!).

I have gone for perfect summer "topless chocolate macaroon tart", daring and bearing it all; nothing covering its modesty. I am sending this chocolate macaroon tart to Jeanne of cooksister, who is hosting the "Topless Tarts" monthly mingle this month. 
I have made a simple chocolate tart shell using some plain flour & coconut flour (sent to me by healthy supplies) and made a macaroon filling with shredded coconut & fresh berries.

Chocolate Macaroon Tart
For the chocolate shell
Ingredients
100g plain flour
50g coconut flour
30g cocoa
120g cold butter, cubed
30g sugar
2 large yolks
Method:
Whizz the flour,sugar & cocoa along with butter in a processor untill it forms a rubble. Add the yolks and pulse until the dough comes together. Press into a ball, flatten & chill for 1 hour. Roll out the chilled dough between two cling sheets and line a round tart tin. Patch up with remaining dough if it tears while lining the form. Trim the sides. Pop it into the freezer for 10 minutes while you preheat the oven to 180C. Line the tart case with parchment & cover with any dry beans or ceramic beans. Blind bake the tart for 15-20 minutes. Remove & let it cool a bit.
For the Macaroon filling (adapted from Super Natural Everyday by Heidi Swanson)
Ingredients
140g unsweetened finely shredded coconut
70g natural cane sugar
4 large egg whites
100g fresh blackberries
100g fresh raspberries
1tsp cardamon powder
Method:
Blend the coconut,cardamom powder, sugar along with the whites in a bowl. Spread it evenly on the cooled tart shell. Dot the fresh berries all over and slightly push them into the macaroon batter. Bake for about 20-25 minutes or until golden.


In other news: I am all set to travel to Weimar, Germany next month for the plate2page workshop. With the tickets booked, all I am left to do is some shopping and then hopefully some "light" packing. It will be very intensive 3 days with Writing, Styling & Photograpy sessions.

Before I sign off: I have to mention this incredible deli "BELLA-ITALIA" we had been to while we were at friends in Feltham road. Run by a very friendly Italian chap - Nick – a thoroughly genuine Italian – BELLA-ITALIA is probably the only place in the UK that sources and imports truffles and their wonderful by-products, direct from the Abruzzo region of Italy.

BELLA-ITALIA is also a genuine, traditional Italian delicatessen and coffee bar, which offers a wide range of delicious pastas, meats and cheeses. Their hams include San Daniele, Parma (of course) and Prosciutto Crudo. They also have Milano, Napoli, Mortadella and Ventricina salamis, while Parmiggiano Reggiano, Grana Padano, Gorgonzola, Dolcelatte, Pecorino and Provolone are among the many cheeses on display. They have a very tempting array of panini, focaccia and baguettes, biscuits, desserts, and superb coffee!

Every week, Nick makes fresh pastas and pasta sauces, so ravioli, tortellini and gnocchi are often on the menu. In the chiller cabinet, you’ll find fresh spiced sausages, homemade garlic butter and even luxurious truffle products from the Abruzzo region of central Italy (where Nick is from).

I got back with a big supply of Wafers alla nocciola Balocco, Bella Italia garlic spread, Gorgeous Pecorino, Nick's fresh pastas. My must go to shop for all my Italian grocery.  

BELLA-ITALIA

For breakfast or lunch orders :TEL:01784 253 968

ADDRESS:123 Feltham Road Ashford Middlesex TW15 1AB