Ballet News recipe quest
Ballet News is launching a search for your original recipes – the food you cook yourself because you love it; can’t live without it and want to share with others. Your recipe can be for any type of food, hot or cold, and from any place or season around the world, but you must have some association with classical ballet before submitting it. If you’re a Ballet News reader – that’s fine !
Ballet & Sugar Plums
As an example, last year the National Ballet of Canada brought you the recipe for Sugar Plums, just in time for The Nutcracker season.
Perhaps you are a demon with damsons or have a passion for all things meringue ? Maybe it’s a seasonal recipe, or a Christmas speciality known only to your family ?
Perhaps breakfast is your favourite meal and you’ve found a way to make porridge more palatable ? Or is it high tea with all the trappings of home made scones and jam ? Do you have a herb garden or grow your own fruit & veg to use in your recipes, and prepare them in a certain way ?
Ballet News wants to hear from you!
Are you a dancer with a knack for whipping up great tasting feasts in the kitchen and want to share them with Ballet News readers around the world ? Or do you have an association with classical ballet and have a fantastic recipe which is just begging to be made around the world ?
Ballet & food
Mashing up food (pardon the pun : intended) with ballet isn’t new; some dancers already share their passion for food via their blogs, for example Boston Ballet’s Rachel Cossar with Frugal Foodista and the Royal Danish Ballet’s Shelby Elsbree with Tutus and tea (do check out her heavenly Chocolate Madeleines!).
But having all the recipes in one place, is a new and exciting venture for Ballet News and I can’t do it without you !
What could you cook up ?
You could be cooking the humble chip – in a new way – or baking an extravagant cake from a handed-down family recipe. It’s not the simplicity/complexity that matters – it’s the taste!
And of course, your generosity in sharing it…. There is no time limit; this is an on-going series of recipes that will be published in between all the other Ballet News and interviews.
Your masterpiece will be published on Ballet News, along with ~photographs of both you and the food, as part of an on-going series that aims to spread a love of cooking and great tasting food to Ballet News readers.
~Where possible, the photographs will be professionally shot. Perhaps breakfast at
is your ideal place to eat your own pancakes/waffles/omlette ?
So, what do you have to do ?
Please send in your recipe clearly stating all of the following (I’m sorry but I can’t accept any recipes that don’t include these points because they are part of the charm of this series, especially where you like to eat this food) :
* your association with classical ballet
* where is your favourite place to eat this food ?
* how many people your recipe serves
* any special instructions, for example a particular piece of equipment that you’ll need to make it or a difficult to source ingredient
* the ingredients
* the recipe
All you have to do to get started is to send in your recipe, which must be original, your own, and of course, delicious !
Let’s get cooking !