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Wickedfood Cooking School News

Our  individual cooking class programmes are up on the internet. Click the link for the appropriate month –August or September

Week 4 – 20 to 26 August

Monday 20 August at 6pm – Cajun – tastes of the deep south (R420pp). Cajun Food originates from the French-speaking Acadian or “Cajun” immigrants in the Acadiana region of Louisiana, USA. It is often called a rustic cuisine and locally grown food predominate with simple preparations. This Cajun cooking class is a spicy blend of classic recipes from America’s deep South, including mouthwatering gumbos and jambalayas, and bread pudding with a whisky sauce.

Sunday 26 August at 4pm  – Easy to prepare Italian dishes (R410pp). Italian cuisine is one of the most common cuisines available all around the world. In this Italian cooking class we learn to cook these 6 great dishes with an Italian flair including tomato pizza, bean and pasta soup, cannelloni, grilled fish, bean salad and lemon tart.

Week 5 – 27 August to 02 September

Monday 27 August at 6pm – Home-style Middle Eastern cooking (R410pp). A delicious combination of easy to prepare dishes with a strong Lebanese influence. The secret to mastering Lebanese cuisine lies in the preparation and organization of the menu and in the fact that Lebanese dishes store and reheat well. This Middle Eastern cooking class includes baba ghanoush, H’reesy, Bean stew, Lebanese rice, Lebanese bread salad, making pita breads and Rice pudding within an apricot compote.

Week 1 – 03 to 09 September

Monday 03 September at 6pm – Mexican flavours (R420pp). The history of traditional Mexican food is a long and complex one, and every bit of the complexity is reflected in the sheer variety of flavors in Mexican cuisine. Present day Mexican cuisine has evolved into something truly extraordinary. Join us in this Mexican cooking class as we blend the exotic flavours with that of the new world flavours which includes melted cheese with mushrooms Coriander soup, Lamb in a chilli sauce, and Rice pudding.

Sunday 09 September at 4pm  – Classic French cooking (R410pp). The French have an ongoing love affair with food, and in this French cooking class we teach home gourmets and enthusiasts alike how to create these wonderful foods with our introduction to classic French cuisine which includes cheese soufflé, potato and leek soup, coq au vin, potato gratin, and tarte tatin.

Green ideas for your Home:

http://www.iamgreen.co.za/index.php

‘I am Green‘ is a Cape Town company and their extensive range of exclusive gifts and promotional merchandise offers affordable products, tailored to your company’s needs. They provide quality ‘Green’ alternatives to products commonly used in corporate marketing and promotion. Key to their business plan is investing in job creation, skills development and local economy stimulation. The essence of being ‘Green’ is sustainability, conveyed simply in their catch phrase; “Reduce, Reuse, Recycle”. Their products, made from Recycled, Biodegradable or Renewable content, tell a story of their origin and the possibility of a sustainable future, whilst simultaneously marketing your company’s brand.

 

Food tip of the week

BAKING SODA

Also known as bicarbonate of soda, sodium bicarbonate, baking soda is a white crystalline, alkaline salt, used in Baking Powders.

Baking Soda has an expiration date, it does not last forever.  To check its freshness, stir 1/2 teaspoon baking soda into a couple of tablespoons of vinegar.  If it bubbles and fizzes, it is still good.

Baking soda is a very effective deodorizer. Cut the top off of the box and keep it in the refrigerator to absorb odours – replace with a new box every month or so.  Also, baking soda dissolved in warm water is the best way to clean the inside of the refrigerator.
It can also be used as an emergency toothpaste.

Baking Soda helps cut grease faster. When washing greasy dishes, add 1/2 cup of baking soda to the water.

In older cookbooks a pinch of baking soda in vegetable cooking water was sometimes recommended to keep the bright green colour of green vegetables.  This is NOT recommended – baking soda destroys vitamins, and has a bitter taste.  Cooking vegetables uncovered in well salted, vigorously boiling water will keep the colour of green vegetables just as well, without destroying the vitamins:

 

 

Interesting places in Joburg

Johannesburg Cap Classique Celebration

When: Saturday, 18 August 2012 to Sunday, 19 August 2012
Where: Illovo
Categories: Exhibitions & Conferences / Food & Wine

Spring Beer Festival

When: Saturday, 25 August 2012
Where: Vereeniging
Categories: Entertainment / Outdoor Events

 

Cape Winemakers Guild Auction Showcase – JHB

When: Thursday, 30 August 2012
Where: Sandton
Categories: Exhibitions & Conferences / Food & Wine

The Wickedfood Team

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Wickedfood Cooking School runs classes throughout the year at its purpose-built Johannesburg cooking school. 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. Great Team building ideas.