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May 2017

Monday 1st May at 6pm – Making flavoured pasta, shapes and sauces

Monday 1st May at 6pm – Making flavoured pasta, shapes and sauces. Making pasta is really easy, and fresh pasta tastes better too. Learn the secrets to making pasta from scratch in this pasta cooking class. We also include fillings and sauces for these unique pasta shapes and flavours.

  • Making flavoured pasta – basic shapes.
  • Chilli tagliatelle – with a seafood cream, a luxuriously rich dish.
  • Cappelletti – filled with a meat and cheese mixture, with a butter cream sauce.
  • Yellow and green Tagliatelle – beautiful colours with a cream, chicken and mushroom sauce.
  • Beef filled spinach ravioli – with a mushroom, tomato and red wine sauce.
  • Pepper fettuccini – with an Alfredo sauce, a simple cream and parmesan sauce.
  • Fried sweet pasta with grappa – grappa in the dough of sweet ribbon shaped pastas.

 

R495 per person

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Monday 8th May at 6pm – Classic French cooking

Monday 8th May at 6pm – Classic French cooking. The French have an ongoing love affair with food, and in this French cooking class we teach home gourmets and enthusiasts alike how to create these wonderful foods with our introduction to classic French cuisine.

  • Cheese soufflé– a classic soufflé.
  • Milk soup – with a potato, leek and onion base.
  • Coq au vin – chicken braised in red wine with baby onions and mushrooms.
  • Potato gratin – sliced potatoes baked with cream.
  • Green peas – with braised baby onions.
  • Salade Lyonnaise – a simple green salad with croutons and egg.
  • Tarte Tatin – upside down apple tart.

 

R495 per person

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Monday 15th May at 6pm – North African Morocco tagines

Monday 15th May at 6pm – North African Morocco tagines. The exotic flavors of North Africa reach their full expression in the cooking of Morocco. In this Moroccan cooking class we learn how to prepare a delicious North African feast.

  • Harira – spicy meal-in-one coriander and lamb soup.
  • Lamb tagine – with honey, almonds and raisins.
  • Chicken tagine with lemons – a classic braised dish with preserved lemons and olives.
  • Lentils and pumpkin tagine – popularly served with lamb tagine.
  • Couscous – steamed semolina, a staple throughout North Africa.
  • Coiled almond pastry – a coiled pastry filled with an almond paste.
  • Harissa – gives zap to any dish.

 

R495 per person

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Monday 22nd May at 6pm – Easy Asian dishes with a Chinese flavour

Monday 22nd May at 6pm – Easy Asian dishes with a Chinese flavour. A fun Chinese cooking class, perfect for entertaining, with most dishes prepared in advance.

  • Wonton soup with noodles – classic Chinese dish.
  • Chilli prawns – a popular dish throughout China, with prawns left whole.
  • Master stock chicken – a simple yet succulent dish, popular in Singapore.
  • Mu shu pork – quick fried pork served in mandarin pancakes.
  • Sweet & sour cabbage – deliciously refreshing sweet/sour dish
  • Szechuan pickled cucumber – hot, sweet and sour, make in advance.
  • Ginger pudding – ginger juice and milk, light and simple.

 

R495 per person

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