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Today is the last chance to see the national team and to wish Bafana all the best ahead of the opening game on Friday at Soccer City. Sandton Streets will be packed around noon as the parade kicks off. Don’t forget to bring your vuvuzelas… Good luck Bafana Bafana!!
In this weeks newsletter we look at some more green cooking tips and how one can save energy and therefore reduce ones carbon footprint. More from the bachelors guide to food and the awesome website of the week is a proudly South African one in the EWN.
Our June individual cooking class programmes are up on the internet – click on the month for the programme – June
Wickedfood Cooking School runs classes with a minimum of 8 participants and a maximum of 12 as this gives everyone hands-on experience and keeps the class small enough for maximum learning.
Sunday 13 June at 4pm – Vegetarian Indian (R360pp). Authentic Indian cooking class making vegetarian dishes including curd cheese with spinach, Chickpeas and mushroom curry, fragrant rice with soya, Spicy brown lentils, savoury pancakes, Coconut chutney and coconut milk pudding.
Monday 14 June at 6pm – South African – A Taste of the Cape (R380pp). South African cooking class with a strong Cape Malay flavour, showcasing the unique flavours that have become synonymous with South African cuisine including savoury chicken pies, smoorsnoek, lamb slow braised, tomato bredie, sousboontjies, yellow rice and milk tart.
Monday 21 June at 6pm – Flavours of Brazil (R380 pp). Brazilian cooking class, showcasing the countries unique flavours including savoury pumpkin soup, Feijoada, fried Brazilian-style greens, rice cooked with onion, toasted manioc flour and an orange flan
Sunday 27June at 4pm – Classic Japanese dishes (R380pp). Classic Japanese cooking class with dishes from the Japanese kitchen including yakitori grilled chicken, tofu and vegetable soup, poached fish with miso, chicken cakes, spinach rolls with bonito flakes and caramelised sweet potatoes.
Green Cooking Tips
1. Raw foods use no energy at all in preparation. Serve fruits and vegetables au natural as snacks and desserts.
2. Use the right size burner for your pots and pans. Don’t put a small pan on a large burner – it wastes up to 40% of the energy used to heat the burner.
3. Think small. Use the smallest cooking appliance possible when cooking. A full-size oven wastes a lot of energy heating empty space. Try a counter top oven or slow cooker to use less energy when cooking.
4. Skip the food processor and electric mixer for small jobs. Some of the best kitchen appliances use no energy at all – an old-fashioned egg beater, for instance, can whip cream or egg whites with just a little elbow grease.
5. Don’t preheat your oven. Most modern ovens heat quickly enough that preheating is redundant.
Awesome website of the week: For the people that don’t listen to the radio or prefer a music station to talk radio, you might not be aware of 702 Eye Witness News (EWN) site. For local and international news that is true and independent there is no other news network that comes close. Proudly South African. http://www.ewn.co.za/
EGGS: When something starts pecking its way out of the shell, the egg is probably past its prime.
EMPTY CONTAINERS: Putting empty containers back into the refrigerator is an old trick, but it only works if you live with someone or have a maid.
EXPIRATION DATES: This is NOT a marketing ploy to encourage you to throw away perfectly good food so that you’ll spend more on groceries. Perhaps you’d benefit by having a calender in your kitchen.
FLOUR: Flour is spoiled when it wiggles.
The Wickedfood Team
Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studio. Classes 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 classes 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.