A Happy New Year and Welcome to 2014 to all of our readers! Wickedfood Cooking School wishes you all the best for the year ahead. January is the time of year in which we all settle back into our daily routines and get back into the swing of things. However the New Year is also about starting your new year’s resolutions as well as trying new and different things.
If one of your new year’s resolutions was to start a new hobby, then this week’s cookbook is for you. We review Beryl Wood’s cookbook, Let’s Preserve It, which is packed full with tips, tricks and many recipes for jams, marmalades, jellies, pickles and more! Our recipe of the week is a delicious lemon and banana jam which is delicious on scones served at a Sunday afternoon tea.
Looking for info on food?
If you have any food-related questions, 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 contact us and we will do our best to answer it as soon as possible. Click Here for more information. Hope to hear from you soon.
Wickedfood Cooking School news
Sunday 12 January at 4pm – The Naked Chef (R430pp). Stop making reservations, and start cooking dinner! Jamie Oliver introduces us to his concept of naked food, and shares his simple, feisty, and delicious recipes that combine bold flavours with fresh ingredients. Oliver’s cookbooks appeal to anyone who wants to prepare fantastic meals but doesn’t want to spend all night cooking. This cooking class proves that even kitchen novices can make perfect foolproof roast chicken with roast potatoes, fresh tomato and sweet chilli soup, homemade pasta with mushrooms, roast butternut and fruit crumble.
Monday 13 January at 6pm – 30 minute meals (R430pp). Trying to juggle work and home commitments can be tough in this day and age, and the statement of ‘who has time to cook these days’ is on the increase. In this ‘30 Minute meals’ cooking class we show participants how to produce quick and easy 30-minute meals that are delicious and well balanced. Dishes include, Thai vegetable curry, chicken breast with feta and pasta, chilli steak wraps, penne with a rich tomato vodka cream sauce, fried fish with oven chips and homemade burgers.
Sunday 19 January at 4pm – Classic Italian dishes (R430pp). Note that there is no such thing as ‘Italian cuisine’ with a unique nation-wide tradition of preparing food. Our Italian cooking class showcases the Classic Italian dishes that every Italian food-lover must have in his/her cook book. 6 hearty dishes include chicken liver crostinis, zucchini frittata, pasta with a clam sauce, Osso Buca, polenta and pannacotta.
Sunninghill Corporate News
Our Sunninghill Cooking School has reopened and we are looking forward to getting back into the swing of things.
Our classes for individuals are up on our website and bookings are open. Click here for our classes for individuals scheduel for January and February.
Our fun and interactive corporate and team building classes are also open and dates are available. For more information regarding our corporate and team building classes click here.
If you wish to book a class with us you can contact Cilla on 076 236 2345 or email to firstname.lastname@example.org
Wickedfood Earth Country Cooking School
Cookbook of the week
“Cooking today is totally different from our great-grandmothers, or even grandmothers, both in quantitiy and style, but we should not allow ourselves to lose many of their flavoursome and economical adjuncts to the family meal” – Beryl Wood
Click Here for reviews of all our cookbooks.
Food quote of the week
Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner. – Sophia Loren
Recipe of the week
Let’s Preserve It is filled with over 579 delightful recipes. Recipes ranging from A-Z and with almost everything one can think of. This delicious Lemon and Banana Jam is perfect for a Sunday afternoon tea on scones, cakes and even pancakes. However it is also delicious simply on toast for a quick breakfast. Once bottled this jam can last up to a month and is delicious at any time of the day. Click here for full recipe.
Click Here for all our recipes.