Week 1 – 02 May to 08 May

Monday 02 May at 6pm – Indian class 1/2 (R370pp for the class). This cooking class is yet another great introduction to learning the secrets of cooking authentic Indian dishes which include mild spicy tomato soup, rogan josh, lentils with spinach, chapatis and apricots in cardamom syrup.

Sunday 08 May at 4pm – Outdoor Cooking – poultry (R390pp). In this Outdoor Cooking Class, learn the secrets of outdoor cooking on Cadac kettlebraais and gas barbecues. Dishes covered in this class include whole roasted juicy chicken, how to smoke a chicken in a kettlebraai, tangy tomato marinade, chicken kebabs, quick and easy bread pockets, grilled vegetables and bananas with a chocolate sauce.

Week 2 – 09 to 15 May

Monday 09 May at 6pm – Quick & easy 30 minute vegetarian meals (R370pp) In this vegetarian cooking class we teach students how to put together well balanced, quick and easy meat-free meals including courgette and fetta fritters, sweet potato soup, onion and potato frittata, Thai green vegetable curry, fried eggs on a vegetable ragout, falafel burgers, and ricotta and tomato tart.

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.

Green ideas for your Home

http://www.lovegreenfood.co.za/

Larissa Green defines Cooking with Consciousness as buying and eating organic food, eating food as close to its natural form as possible, the elimination of chemicals and minimised food processing. Cooking with Consciousness also means working with creativity, emotion and intention when cooking – using LOVE especially – to nurture yourself and others to maximize potential. Always use minimal and biodegradable packaging, recycle and minimize transport.

Tip of the week:

ACIDS

Acids help proteins coagulate, so adding either vinegar or lemon juice to water used for poaching eggs helps keep the eggs from spreading out.

Food Joke:

Bread is dangerous

1.    More than 98 percent of convicted felons are bread users.
2.    Fully HALF of all children who grow up in bread-consuming households score below average on standardized tests.
3.    In the 18th century, when virtually all bread was baked in the home, the average life expectancy was less than 50 years; infant mortality rates were unacceptably high; many women died in childbirth; and diseases such as typhoid, yellow fever, and influenza ravaged whole nations.
4.    More than 90 percent of violent crimes are committed within 24 hours of eating bread.
5.    Bread is made from a substance called “dough.” It has been proven that as little as one pound of dough can be used to suffocate a mouse. The average American eats more bread than that in one month!
6.    Primitive tribal societies that have no bread exhibit a low incidence of cancer, Alzheimer’s, Parkinson’s disease, and osteoporosis.

More to following in the next alternate Newsletter…

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.