October 2009

VEGETARIAN FEASTING

Cooking for vegetarians is no longer tricky. All your guests will enjoy what they're eating,                          whether they're veggies or not!

 

Watercress and Potato Soup (Water cress purifies the blood. Well, whatever it is, it is also delicious and nutritious)

Feta, Olive and Sun-dried Tomato Scones (These are lovely served as a snack or savoury at teatime and it goes very well as a companion to many soups)

Roasted Mediterranean Vegetable Lasagne (the healthier colourful lasagne with smoky flavours of vegetables)

Oven-roasted Ratatouille and Mozzarella Strudel with Parmesan (buttery wafer thin filo pastry encased with vegetable filling)

 

Wednesday

14th October 2009

7.00 pm – 9.30 pm

$50.00

 

MOROCCAN FEAST

Everyone loves Moroccan cuisine, with its exotic combination of North African ingredients and French influences. In this class students will learn some of the popular delicious of Moroccan specialties:

 

Harira (tomato-based Moroccan soup with chick peas and meat)

Spinach Fatayer (Spinach cylinder type pies stuffed with spinach and other ingredients)

Chicken Tagine With Preserved Lemon and Olives served with Saffron Couscous

Basbousa (Semolina Cakes with Syrup)

Thursday

22nd October 2009

7.00 pm – 9.30 pm

$50.00

 

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November 2009

 

MINIATURE CHOCOLATEY MASTERPIECES

These small pastries are generally easy to make and a great indulgence with your  morning coffee or afternoon tea and for parties. 

 

Mini Chocolate Muffins with Toasted Hazelnuts (whether you are an adult or child, you will not stop at one!)

Moist Chocolate and Prune Squares (intensely chocolatey and very rich)

White Chocolate Coconut Kisses (so dreamy and light that biting one reminds me of tender kisses from a child)

Wednesday

11th November 2009

7.00 pm – 9.30 pm

$50.00

 

INDIAN TIFFINS 

 

Puttu Mayam (fine steamed string hoppers)

Mysore Potato Bonda (spicy potatoes and cashew nuts, encased in a batter and deep fried)

Kerala Sweet Appam (thick sweet pancakes made of fermented batter)

Onion & Ginger Coconut Chutney (the perfect accompaniment for the above)

 

Thursday

12th November 2009

7.00 pm – 9.30 pm

$50.00

 

KERALA CUISINE

Kerala, a coastal state in India is famous for its seafood and its spices like pepper and cardamoms. Here, we share with you the very popular Kerala dishes.

 

Meen Pollichathu (Fish Roasted in a Plantain Leaf)

Thakoli (thakoki is flavoured rice balls, a very traditional Kerala food, almost in extinct now! It is usually served with a seafood gravy)

Claypot Malabar Prawn Curry (the perfect accompaniment to Thakoli, this earthy prawn curry is cooked with green mangoes)

Olan (pumpkin and ash gourd cooked in dhall)

 

Wednesday

18th November 2009

7.00 pm – 9.30 pm

$50.00

 

XMAS GIFTS FROM THE KITCHEN

There is nothing like a gift made with love from the kitchen.  No one can beat you to buy a better present! And we teach you not to just make a present but to use the present to make an awesome dish!!

 

Date & Apple Chutney (This chutney partners the Christmas cold cuts and buffet food extremely  well, especially ham, pork pies and gammon)

Chutney Glazed Chicken Wings (dark sticky glazed chicken wings with moist meat)

Spiced Oranges in Port (it keeps well and can be used to accompany cold cuts of poultry, game or pork and it is especially good served with cooked ham)

Citrus Ginger Cake with Spiced Oranges

Spiced Cranberry and Dried Fruits Chutney (perfect gift that can be kept up to 3 months!)

 *No Discount on this class

Thursday

19th November 2009

7.00 pm – 9.30 pm

$80.00

 

PRE-CHRISTMAS PREPARATION

Some Christmas cakes can be made well in advance and kept refrigerated or frozen. The Dundee cake must be kept for at least 1 month for the taste to mature.

 

Stollen (stollen, a rich, fruity yeast bread filled with marzipan and topped with a light glacé icing is a traditional Christmas pastry in Austria)

Scotch Whiskey Dundee Cake (It has a lighter and much more crumbly texture than the classic Christmas Cake and the addition of some Scotch malt whisky gives it a special Christmas edge)

Mini Christmas Puddings (These are made in moments and are cooked in less than an hour, are light textured but have all the flavours of Christmas. You don’t have to make them at the last minute – they freeze beautifully and re-heat like a dream)

 *No Discount on this class

To be confirmed

7.00 pm – 9.30 pm

$80.00