The Alternate Newsletter – 11 May 2011
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Wickedfood Cooking School, SUNNINGHILL
Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za
Hi all
In this weeks newsletter we look at Southern Africa’s leading biodegradable food packaging supplier. They offer a comprehensive range of products from plates, cups, bowls, knives, forks to bags, coffee stirrers, serviettes and toilet paper etc. All their products are made from natural and renewable resources and are 100% biodegradable and compostable. We include Albumen, or egg white, in the tip of the week.
Find us on Facebook and Twitter – just search for Wickedfood and you will find us. We update the blog on a daily basis and publish it through Facebook and Twitter.
Wickedfood Cooking School News
Our individual cooking class programmes are up on the internet. Click the link for the appropriate month – April or May
Week 2 – 09 to 15 May
Sunday 15 May at 4pm – Easy Greek dishes for entertaining (R370pp for the class). The Greek cooking class that’s simply and easy. Dishes include fried halloumi, bean soup, moussaka, spanokopita and honey tart.
Week 3 – 16 to 22 May
Monday 16 May at 6pm – Making filled pasta and accompanying sauces (R370pp). We will show you how to make your own pasta from scratch in this Pasta cooking class and then how to fill them with meat and vegetable fillings. Fillings include cheese and ham, spinach and ricotta, sweet potato and a variety of sauces.
Sunday 22 May at 4pm – Hearty winter Entertaining (R360pp). No fuss dinner party for six. This cooking class is perfect for winter entertaining. Dishes include Mushroom soup, Caesar’s salad, Braised chicken, Mini vegetable filo pies and Chocolate pudding.
Week 4 – 23 to 29 May
Monday 23 May at 6pm – Jamie’s America – … on Cajun food (R390pp). Jamie Oliver’s latest book is based on his recent travels through the USA. We reinterpret some of the dishes, and put them together into a themed menu including Hush puppies, Blackened fish steaks, jambalaya, Spicy meat gumbo, Dirty Cajun rice and Bread pudding.
“Contact Us” href=”../../contact-us-2/” target=”_blank”>contact us should you wish to make a booking:
Green ideas for your Home
http://www.greenhome.co.za/
All their food packaging is made from renewable plant based materials such as sugar cane waste fibre, wood cellulose, corn starch, recycled unbleached paper etc. After use their packaging can be placed in compost bins and will completely biodegrade into compost, creating a cradle to cradle effect.
Their products are designed to replace standard plastic, laminated and foil containers which are made from non-renewable resources, are not biodegradable and seldom recycled.
Green Home prides itself in taking the lead in Southern Africa’s environmental pollution solution. For more information about Green Home or Green Packaging, contact info@greenhome.co.za
Tip of the week:
ALBUMEN
Albumen, or egg white, makes up about 60% of an eggs weight. As an egg ages, the protein in the egg white changes and becomes thinner and more transparent. Fresh eggs sit tall and firm in the pan, and older eggs will spread out more.
When you are going to beat egg whites, let the eggs sit at room temperature for 30 minutes before using them. The egg whites will beat to a greater volume.
Food Joke:
Bread is dangerous
7. Bread has been proven to be addictive. Subjects deprived of bread and given only water to eat begged for bread after as little as two days.
8. Bread is often a “gateway” food item, leading the user to “harder” items such as butter, jelly, peanut butter, and even cold cuts.
9. Bread has been proven to absorb water. Since the human body is more than 90 percent water, it follows that eating bread could lead to your body being taken over by this absorptive food product, turning you into a soggy, gooey bread-pudding person.
10. Newborn babies can choke on bread.
11. Bread is baked at temperatures as high as 400 degrees Fahrenheit! That kind of heat can kill an adult in less than one minute.
12. Most American bread eaters are utterly unable to distinguish between significant scientific fact and meaningless statistical babbling.
The Wickedfood Team
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Wickedfood Cooking School runs classes throughout the year at its purpose-built Johannesburg cooking studio. Cooking lessons 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 cooking courses 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 team building cooking classes, these events are a novel way of creating staff interaction or entertaining clients.