October 2014

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Monday 29 September 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.

• Thai vegetable curry – served with rice
• Chicken breast with feta – perfect with linguine
• Chilli steak wraps – in tortillas with salad and a hummous dressing
• Vodka pasta – penne with a rich tomato vodka cream sauce
• Fried fish – with oven chips and a tomato salad
• Homemade burgers – with a salad, perfect Saturday lunch

R430 per person

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Monday 06 October at 6pm – Indian class (R430 per person). Indian food is a diverse and extraordinary one, reflecting a complex layering of cultures through history and based on religious beliefs, geography, climate and availability of ingredients. India’s range of cuisine can amaze even a connoisseur. Different regions in India offer their own specialties with their very own taste, subtlety and aroma. The exotic tastes, hues and textures of Indian food have ensured a steady growth in popularity in the West. Join us in discovering these incredible dishes in our Indian cooking class.

• Lamb kofta – miniature meat balls, with mint chutney.
• Fish in a yoghurt sauce – a light quick fish curry.
• Vegetarian biryani – with cauliflower, carrots, peas, beans and nuts.
• Aubergine in a yoghurt sauce – a spicy northern dish.
• Parrathas – buttered layered flat bread.
• Lassi – both sweet and salted, ideal thirst quenchers.
• Carrot halva – a great favourite, often served at weddings.

R430 per person

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Monday 13 October at 6pm – Making flavoured pasta, shapes and sauces (R430 per person). 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.

R430 per person

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Monday 20 October at 6pm – Easy to prepare Japanese (R430pp). Japanese cuisine is based on combining the staple food, which is steamed white rice with one or several main dishes and side dishes. The phrase “one soup, three sides” refers to the makeup of a typical meal served. Explore these traditional flavours in this Japanese cooking class. A selection of classic dishes from the Japanese kitchen.

• Scattered rice sushi – rice being accompanied by bite sized pieces of seafood and vegetables.
• Prawn ball and egg knot soup – nourishing soup, with a pleasing visual effect.
• Prawn and avocado salad – with wasabi dressing, ideal summer salad, or starter.
• Beef sashimi – lightly seared with garlic.
• Tempura – deep-fried fish and vegetables in a light batter.
• Sushi rice – how to make the perfect rice.
• Green tea ice-cream – a refreshing ice-cream with which to end a meal.

R430 per person

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Monday 27 October at 6pm – Sweet Treats – Icing Techniques 101 (R430 per person) Icing, also called frosting, is a sweet often creamy glaze made of sugar with a liquid, such as water or milk. It is used to cover or decorate baked goods, such as cupcakes, cakes or cookies. Using the proper icing, made to the correct consistency, is essential for beautiful decorating. Create impressive and delicious desserts with our simple icing tips and techniques class, which includes:

• Covering a cake with fondant – How to cover a cake, ensuring no air bubbles complete with a smooth surface. How to colour fondant and adding little extras for add-ons.
• Making and working with butter icing – How to make the perfect butter icing. Including colouring and piping and choosing the correct nozzle to create different designs and shapes.
• Working with chocolate ganache – How to make a delicious chocolate and cream icing to cover cakes.

R430 per person