Salt Christmas party

I had the pleasure of making some sweet canapes for Salt Christmas party, these included blueberry meringues with a white chocolate ganache, mini pavlovas filled with festive fruits, baby chocolate fondants and of course my signature cupcakes.

Italian Desserts and Pastries

I now endeavour to become a pastry chef and so ramekinlove is now a forum dedicated to all things pretty and pastry. Oxfam in Notting Hill have a 3 for 2 deal on all there cookery books which is great. I managed to find some vintage treasures. These photos are from a book called Italian Desserts and Pastries, I particularly like the 80s styling and the juxtaposition of iced gems amongst a coral reef in the 2nd photo!

Something to get us in the halloween spirit

http://www.onlinepumpkincarving.com/

cupcake cars

Natal, thank you for this tip. Next fancy dress I will definitely be a cupcake. The one in the back I think.
x

Cocomaya

My sister went to a press day for Anthropologie [ new amazing homeware store from US opening this weekend on Regent st]. The day was catered by Cocomaya, a chocolatier in Mayfair and new Bakery. She said all the press girls were going gaga for their little creations, especially the Cinnamon Roses. I will make sure to pay a visit!

The New Venture

The latest idea. Baking parties for children. This is the logo for 'Little Bakers', the website is on it's way, if you have any inquiries email us at littlebakers.contact@gmail.com. The trial run for Sadies 9th Birthday party yesterday ran smoothly and was a great success. Photos coming soon.x

My Baking Bible. Omeli's favourite cakebook. Includes the best Chocolate Birthday cake you will ever eat.

Primrose Hill Bakery

Lovely day in Primrose Hill and catching up with friends over green tea and sugary snacks. Primrose Hill Bakery has an idyllic setting, delicious cupcakes, cool magazines to glance over. One problem is there lack of seating, this is an in demand cupcake emporium with only three tables and a que that goes the length of the cafe!

Scarface

This is my new nickname according to a work mate. Today I managed to get four injuries, three of which were burns the most recent by a hot tray full of scallop rosemary skewers which burned me in the neck as I turned around- lovely.

My Omeli Alice

Omeli in German means Grandma so we call her Omeli. Here she is in her youth looking beautiful. On the right she sits in the garden with her dad and mum Italian mum who was something ridiculous like 4ft!

Macarooni

Macaroon and Satc day. These will be the basis of my upcoming stall in Borough Market [if they want me, sent of application today]. Omeli's will be a Macaroon obsessed stall all by the Recipe of my Swiss Omeli.

Ice-cream Boutique at Selfridges!

Maybe just novelty but this new boutique in the ultralounge of Selfridges sells crazy sweet and savoury ice-creams, they even have this thing called a SexPistol which is Viagra Ice-cream served in a water gun- wonder if it works! These Ice-creamists are real-life Wonkers by the sounds of it! Must go asap for a complimentary first scoop!

a sunday of baking

Today I bought a whole box of old passionfruits for £3 and so set about making sweet treats for my sister's boss who had given us some festival tickets. Passionfruit cheesecakes. passionfruit

topped cupcakes and a few other inventions for good measure. Chocolate buttons was one idea which led to a run in with my mum. I tried to convert a plain bisquit recipe for one with chocolate, I used half the amount of sugar thinking the chocolate I was adding would add the rest of the sweetness-I was wrong, mum got very upset for the lost buttons. All was reconciled with a little melted chocolate brushed on at the end to ensure the sweet taste mum thought necessary. macaroons, chocolate buttons, passionfruit cheescake, cupcakes and blueberry muffins in a wooden box=heaven. Now off to watch the September Issue with Bobby, finishing off a lovely productive Sunday afternoon.

Princi

Met my friends at this beautiful bakery on Wardour St. Princi is vibrant to say the least. The decor is modern and city-chic with a nice water feature that runs through the length of the cafe. The staff look cute in their baker-boy outfits too. Delicious tasters are shifted out to customers who have to hover over those sitting in order to ensure a seat. Finally after getting a few death-stares from those seated we managed to bag a table. I ate a couple of salads and shared a aubergine dish which was ok, not amazing. The deserts however were a different kettle of fish. Yummy amaretto and chocolate slice was amazing. An enjoyable visit to this trendy spot but next time I will go purely for afternoon tea and cake which they do so well while missing the lunch hustle and bustle.

The Swiss are coming

I come from a food-obsessed family. Me and mum do all the cooking while my dad and two sisters are the critics. Despite this my dad insists on telling all guests that he is head-chef at the O'Connell household. My sister Sarah is the harshest critics we have while Sinead [the middle-child] prefers not to rock the boat so insists all our dishes are wonderful. When guests announce their future arrival me and mum feel the heat. We spend the week flicking through our archive of recipe books, watching playbacks of Nigel Slater, and of course the weekend supplements which we gather in folders for future reference. The prospect of my swiss cousin arriving next week has already created chaos in my mum's mind and every time we finish eating dinner the dining table is transformed into a board-meeting as to what to cook for their upcoming arrival. Once this weekend is over we should have a better idea, all I know at this stage is that Betti Bossi [an old-fashioned swiss chef] may be on the cards. Or perhaps we will do a Jamie- the swiss are crazy for the naked chef you see.

The Mayonnaise Queen

On my trial shift at my new work the head chef tested me with various tasks throughout the day. The most complicated of which was mayonnaise. A difficult feat for anyone especially under the supervision of this ex-michellin star and future boss. It started off ok, mixing two yolks with half a crushed garlic, a little dijon mustard and some lemon. Then the pomace oil was poured in a continuous stream little by little. Here came the challenge. A shaky hand would be the killer. It was- three half-cloves of garlic and ten 'sorry this doesn't happen when me and my mum do it at home''s later and I was feeling the heat in the kitchen to say the least. Seeing Mayonnaise split has never been so heart-wrenching. I desperately wanted the job and wasn't going to let a couple of egg-yolks get in my way. I gathered my strength, desperately tried to keep a steady hand and finally I could see a thick creamy texture form- I knew my my goal was in sight.
I am two weeks into the job now and I distinctly remember the phrase 'Mayonnaise Queen' being used just the other day as I conquered a Coriander and Lemon Mayonnaise, and even a Saffron Aioli by that very same Michellin Starred Chef whose stare had once felt capable of turning me to stone.
Mission accomplished.

Entering the world of catering

My name is Clare O'Connell and I am a bonafide foodie and have been ever since I can remember. I was off track for a while studying Latin at University but have fallen on my feet on arriving back at home in London. A cool catering company in South London decided to take me on as their junior chef and I am thrilled to be working in a kitchen professionally. Anyways so I am here to write about my experiences in the events catering world while also displaying a few of my own creations and inspirations on this beautiful blogspot!
Enjoy.x

ps- opposite are some very fiddly but beautiful salmon and beetroot parcels we make at work!