Congratulations to the Blue Bulls for winning the Currie Cup final it was a fantastic game and I’m sure all the rugby fans out there enjoyed it thoroughly, We would also like to welcome Mundial Knives on board at Wickedfood Cooking School Sunninghill. We will now only be using these excellent knives at the school. Wickedfood Chef had a chance to use a set while learning how to butcher a wild pig and it made the job so much much easier. Wickedfood Sunninghill has a variety of these knives for sale at a special price.
Looking for info on food? – The Wickedfood blog looks to be taking off very well with lots of questions coming in, if you have any questions that have been bugging you, or a dish that you just can’t get right or even a certain recipe that you are looking for but just can’t seem to find, then give us a shout and we will do our best to answer it as soon as possible. Click Here for more information, hope to hear from you soon.
Cookbook of the week – In Desserts, James Martin (renowned TV chef) indulges his sweet tooth, providing an irresistible selection of more than 100 hot puddings, cold desserts, cakes, bakes, ice creams and sorbets. Click Here to read more.
Our food article of the week: – Eating a breakfast of just-laid eggs or toast with honey recently pilfered from your own beehive is argument enough for leaving the city for the charms of the countryside. The Chicken Eglu transforms backyard into barnyard. Click Here to read more
Our favourite ingredient: – If autumn could be a spice, it’d be cinnamon. Earthy and subtle, cinnamon yields a beguiling warmth that pairs beautifully with crisp breezes, pumpkin patches, and burnished trees. It isn’t a fluke that the apple, fall’s superlative fruit, jives so well with the cinnamon quill’s tempestuous musk. Click Here to read more.
Food quote of the week: – “No man in the world has more courage than the man who can stop after eating one peanut” – Channing Pollock
Food tip of the week: – Measurements indicate a full container that has been leveled off. For example, to measure one teaspoon of ground cinnamon, dip a teaspoon into the jar and use a straight edge to level it off.
Unless otherwise specified, 1 cup of all purpose flour is measured using the “scoop and level” technique: Dip a 1-cup measure into a sack of flour and scoop out the flour. Then level off the top by sweeping a straight edge over the cup.
Do not sift flour before measuring unless specified in the recipe.
If an ingredient is described as (for example), “1 cup pecans, chopped,” that means the pecans should be measured whole and then chopped. If the ingredient is intended to be chopped and then measured, it will be described as “1 cup chopped pecans.”
For accurate measuring, use the correct type of measuring cup. When measuring a liquid, let it settle and then read it at eye level.
Recipe of the week – Chourizo Bread
The Wickedfood Team
Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.