It is coming to that time of year when we start planning our year-end functions. Wickedfood Cooking School hosts a number of corporate functions as well as year-end functions. If you are interested in having Wickedfood Cooking School host your year-end function click here for more information.
This week we take a closer look at the world of pasta as we review The Geometry of Pasta written by Caz Hildebrand and Jacob Kenedy, and we try out a delicious courgette, lemon zest and pine nut farfalle salad.
We also find out what has been happening at our Sunninghill Cooking School in the last couple of days.
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
Monday 07 October 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: Tandoori chicken salad, penne with a tomato salsa and tuna, chilli seafood rice and apple and pear strudel.
Monday 14 October at 6pm – Entertaining Italian style (R430pp). Italian cuisine is one of the most common cuisines available all around the world. Italian cuisine is characterized by its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Learn to cook these 6 great dishes with an Italian flair including rice croquettes, Siena bread soup, semolina gnocchi, poached chicken with a caper/egg sauce and baked pears.
Sunday 20 October at 4pm – Sweet treats – Basic Desserts (R430pp). It’s not necessary to master a huge amount of desserts. Just become proficient in making a few basic desserts, and people will think you’re a professional. Learn the secrets of making flop-free desserts in our desserts/baking class, including a chocolate soufflé, strawberry and cream treats, simple panna cotta, sticky toffee pudding with a butterscotch sauce, lemon meringue pie and pear and almond tart.
Monday 21 October at 6pm – Bill Granger – Bills food (R430pp). Learning the secrets of Bill Granger’s success of using no-fuss recipes and easy-to-find ingredients. We will show you how Bill cooks meals for every occasion, whether it’s his cheat’s guide to entertaining in style or how to prepare meals that won’t break the bank. These include potato cakes with smoked salmon, mushroom soup, cannelloni, glazed honey and soy chicken, and chocolate pudding.
Sunninghill Corporate News
We recently hosted Nedbank on the dreaded Friday the 13th in a Vegetarian vs French class, however the class ran brilliantly and we had a fantastic morning with them. Click here to have a look at the photos from that class. Our menu vs menu classes are a great way to bring an element of competition into your year end/corporate functions. Teams are each given a different menu and are then judged throughout the class on set-out criteria.
If you are lo0king for a fun and exciting way to celebrate your year end click here for more information on our corporate/year end classes.
Wickedfood Cooking School in the country
Wickedfood Earth is a community upliftment, self-sustainable lifestyle project being developed on a 38-hectare site in the Hartbeesfontein Conservancy, located within the Magalies Meander Tourism area. We are developing a self-sustaining lifestyle showcase subscribing to the ethos of “Responsible use of sustainable resources“. Wickedfood Earth does not stop at farming. The entire project subscribes to the principles of sustainability, from alternative building methods using eco-friendly principles, to alternative power and minimal usage of water resources. Click here for more information on Wickedfood Earth.
Cookbook of the week
Pasta is one of the most versatile food staples that most of us have a ready supply of in our pantry cupboard. It is generally a go-to dish that we turn to when we do not feel inclined to cook. Although the debate still continues of who originally invented pasta, the Asians or the Italians, it is the Italians who have mastered the use of pasta and perfected and expanded the use of it in everyday life, not simply as a go-to meal, but also in creating new and exciting uses for it. Click here to read more about The Geometry of Pasta
Click Here for reviews of all our cookbooks.
Food quote of the week
If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart. – Cesar Chavez
Recipe of the week
Although the great debate of who really invented pasta still reigns on, one cannot deny that the Italians have indeed perfected the use of pasta. This week we have a look at The Geometry of Pasta written by Caz Hildebrand and Jacob Kenedy. Their courgette, lemon zest and pine nut farfalle salad is a deliciously light and fragrant salad which is simple to put together and perfect for a light summer lunch or as a light dinner. Click here for the full recipe.
Click Here for all our recipes.