Last week Total Yoghurt invited me to a three course cookery masterclass at L’atelier des Chefs cookery school, with the super creative Paul Merrett. What follows is a little rundown of the evening and some links to mouthwatering yoghurt infused recipes. Warning, if you’re hungry, extremely tasty pictures are contained in this post.
The night started with Champagne. Yes Champagne does have a little added sugar but FYI a Brut variety is at the dryer end, and we’re talking about 1g a glass. I rolled with the 20 of the 80/20 moderation rule, so the Champagne went down a treat after a busy day.
First of all we learnt to prepare squid. I poked it a few times and then watched my fellow teammate and professional foodie Miriam Nice squeeze out the ‘gunk’ – a rather slimy affair. In deep concentration I sizzled away whilst Phil, a lovely blogger who was a big inspiration when starting out with Happy Sugar Habits, whipped up a batch of chickpea puree.
The starter and a delightful glass of New Zealand Sauvignon Blanc down, it was onto the main course. I seared the lamb, with a somewhat dainty hesitant approach, whilst the rest of the team whipped everything else into shape. We pulled it all together and created an absolute taste explosion. So many ingredients, i’ll let the pictures do the talking. I can tell you it all tasted divine.
The dessert (yes I did say dessert!): Rhubarb & Greek Yoghurt Syllabub
Despite at this point feeling rather full, It was back to the kitchen to cook up Rhubarb & Greek Yoghurt Syllabub. I was allocated the task of softening the rhubarb in a pan with sweet wine and wait for it…pure, white, unadulterated sugar. Funnily enough I burnt this a little bit, not because of my supposed hate for sugar, but quite simply because Yuri was talking to me too much. Technically (I thought to myself) does that mean I burnt all the sugar and sweet wine off?!…hmm.
We spooned a little of the sweetened rhubarb onto a thick creamy mix of Mascarpone and Total Greek yoghurt. It was delicious, a creamy indulgent affair rather than an overly sweet one, which is my dessert preference these days.
As far as a pudding goes, the rhubarb syllabub is pretty good on the sugar front (as long as you skip the biscuit). Most of the sweetness comes from the natural lactose in the yoghurt and rhubarb fruit sugars. I’m very tempted to try an even more sugar friendly adaptation of this recipe, substituting in stevia or rice malt syrup instead of the sugar and wine.
Apart from being a lot of fun, this evening goes to show that I’m not perfect all the time and do eat/drink a little sugar from time to time depending on the situation. I’ve found this comes with time, the longer I venture on my low sugar journey and get used to the lifestyle, the safer I feel about it. I know I have the choice. I know that probably I’ll feel a bit jittery or ‘blegh’ or moody afterwards, which quite frankly puts me off most of the time. I definitely found this was the case at Christmas.
I guess I just wanted to share those thoughts in relation to this post and be honest. The whole point of Happy Sugar Habits is to make this sugar ‘thing’ realistic and practical. It really isn’t a life sentence (although you may feel like it is at times, I certainly doubted if I wanted to do it at various points). As ever, comment/e-mail/tweet me any questions or thoughts. Even pictures of your Happy Sugar Habits food will likely put a smile on my face.
Thanks to Satureyes for the photos which are much better than the ones I took!