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Pink Curry with Clarins

Posted on Monday, April 23, 2018

Started the Saturday morning bright and early at The Slowhouse for a little workshop with Clarins. It was Justin and my favourite kind: cooking, and a Pink Curry at that, a first for us both trying and hearing of it.

Of course, before we could begin we watched Bella, whose lovely house I never get tired of, do a demo for us on how to make the Pink Curry.

Made from a plant-based curry paste, consisting of all things delicious like kaffir lime, lemongrass, green chillies, organic brown miso, pink himalayan salt, etc. But the curry really gets its pinkness from beetroot powder and our star ingredient for the day - Acerola, which is a type of cherry from Brazil and also found in Clarins' White Plus Range. Acerola when digested has plenty of antioxidants, and it helps to lighten up your complexion for a spotless rosy glow.

Bella plated hers beautifully, and then it was our turn to try our hands at making it (which we all gulped, but it turned out to be pretty easy since most of the hard work and prep were done already!)

Luckily for me (and for all cooking classes we have together really), Justin was around to help focus on the actual cooking while I took the pictures - the cumulation of our two passions!

Organic coconut milk + GMO free soy milk for a healthier option - the curry still had plenty of body (and quite a kick in terms of spiciness!)

Also, sustainably sourced barramundi +  locally grown okra and baby corn. I attempted to "Michelin plate" Justin and my creation to make it more atas but with... so-so results? Haha!

After the cooking up a storm, we were treated to a luxurious Acerola hand mask session!

A big thank you to Joan from Clarins for having us down - I wish we had more curry to eat, I really do. But I always feel that way after leaving The Slowhouse!