This Sunday we took a trip to the Bath Love Food Festival and we were lucky enough to see a demonstration by the Vegetarian Cookery School belonging to the Award Winning restaurant ‘Demuths’.

‘Summer syrups’ was the theme, fitting for the forecast a few weeks ago, but unfortunately not for the current weather. However, the demonstration was very useful and inspiring for us young food enthusiasts. An assortment of syrups were prepared and served in a variety of ways. The elderflower syrup was mixed with water and ice for a refreshing and sweet cordial, the lavender was mixed with whipped cream to make a fragrant cream, and finally the mint and rosewater syrup was poured over fresh strawberries. The strawberries and cream together with the fragrant flavours of the syrups was perfectly sweet yet light.

The little tasters really brightened up the wet wintery day and have inspired us to make elderflower mojitos and fragranced strawberries and cream for our graduation. Thank you Demuth’s!

*RECIPE*

The beauty of these syrups is that the wild ingredients can be freshly gathered from local areas, therefore no expense apart from sugar.

–          200g sugar (the ladies at Demuths use their homemade vanilla sugar for an extra spice)

–        100 ml water

–          4 tbsp dried lavender/1 tbsp rosewater and small bunch of fresh mint/or create your own.

Place the sugar, water and chosen fragrance in a saucepan, bring to the boil and simmer for 10 minutes until the syrup thickens. Allow to cool et voila, there is your syrup to add to cream, to make cocktails, to flavour cakes, to drizzle onto desserts… the possibilities are endless!

For details about courses and classes at the Vegetarian Cookery School check out www.vegetariancookeryschool.com

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