Wickedfood Cooking School Newsletter 28 July 2011
Wickedfood Cooking School, SUNNINGHILL
Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za
Hi all,
It's very interesting to note that our recipe of the week for the last newsletter, Slow roast shoulder of lamb, was our most visited recipe of all time in our recipe archive on the blog. By the way, do you know that we have over 200 tried and tested recipes in the recipe section of the Wickedfood Blog. And if you can't find a recipe, drop us a line and we will research the recipe for you.
In this week's newsletter, we research the art of baking, and include a recipe for an absolutely out of this world carrot cake.
As usual, we also have a host of delicious cooking classes for the next two weeks, including a pasta cooking class and a French cooking class. See the overview below for all the cooking classes for the next two months.
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Looking for info on food?
If you have any food-related questions, or a dish that you just can’t get right or even a certain recipe that you are looking for, but just can’t seem to find, then contact us and we will do our best to answer it as soon as possible. Click Here for more information. Hope to hear from you soon.
Wickedfood Cooking School news
Cooking class programmes for the next two months are up on the internet, click the relevant month for the July and August programmes.
Wickedfood Cooking School runs cooking classes with a minimum of 8 participants and a maximum of 12 as this gives everyone hands-on experience and keeps the cooking class small enough for maximum learning. These cooking classes are conducted by our senior instructors who have extensive experience in the food industry and share a variety of additional cooking tips throughout the cooking class.
- Sunday 31 July at 4pm – Making flavoured pasta, shapes and sauces (R370 pp). Adding flavour and colour to fresh hand-made pasta. Learn the secrets of making pasta from scratch and pairing it with a sauce in this pasta cooking class. Dishes include pepper fettuccini with an Alfredo sauce, chilli tagliatelle with a seafood cream, beef filled spinach ravioli and fried sweet pasta with grappa.
- Monday 01 August at 6pm – The tastes of France (R370pp) 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 French cuisine which includes chicken liver pâté, French onion soup, entrecote pommes frites, and crème caramel.
- Monday 08 August at 6pm – Easy to prepare Japanese (R380pp). The Japanese culinary art offers a huge diversity of food stuffs as well regional food preparations and is highly celebrated world wide for its quality and taste. The tourists to Japan find Japanese Cuisine as one of the major attractions in t
hat country. In this
Japanese cooking class learn the classic dishes from the Japanese kitchen including scattered rice sushi, prawn ball and egg knot soup, prawn and avocado salad, beef sashimi, tempura and green tea ice-cream. - Sunday 14 August at 4pm – Quick & easy 30 minute meals for entertaining (R390 pp). This Gordon Ramsey cooking class is based on his book Cooking for Friends. Love him or hate him, he certainly knows his food. In this book, we see a very different side of him, more relaxed, cooking some best-loved versions of classic British dishes for family and friends. We reinterpret 6 of the dishes, all easy to make in under 30 and great for entertaining friends, chilled cucumber soup; linguine with lemon, feta and basil; poached fish; quick fish curry; pork fillet stroganoff; and baked berries.
- Monday 15 August at 6pm – North African Moroccan tagines. (R380pp). The exotic flavors of North Africa reach their full expression in the cooking of Morocco. Moroccan cuisine is known for its flavorful stews, called tagines. In this Moroccan cooking class we cover the following dishes, which include harira; lamb, chicken and pumpkin tagines; couscous; and coiled almond pastry.
Cookbook of the week
The Hummingbird Bakery Cake Days
With over 100 easy baking recipes for everything from classic layer cakes and cookies, to cheesecakes and pies, this is a great baking book. For cupcakes alone there are over 40 recipes. This beautifully designed, lavishly photographed book takes you through the year, offering simple baking recipes suited to favourite seasonal events and celebrations. At Wickedfood Cooking School we will use this book for inspiration when developing future baking classes.
Click Here for reviews of all our cookbook reviews.
Food quote of the week
“The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world.” – Robert Orben
Food tip of the week
Baking is a science, and anyone who wishes to be successful needs to be precise. At Wickedfood Cooking School, over the years we have ran many baking cooking classes. Through these classes, we have gathered a wealth of information and for this week's tip, we share some of the secrets to the success of making … read more
New on the blog
We had a very interesting query from one of our readers this week – “What is the difference between capers and caper berries?”… click here for the answer, as well as for the delicious recipe that we developed for Chicken breasts with Caper Sauce
Recipes of the week:
This delicious moist carrot cake, from the hummingbird bakery, is made with walnuts and orange zest and is topped with light cream cheese frosting – it's great for an indulgent dessert or as an adult birthday cake. ….Click Here for all our recipes.
Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studio. Cookery 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 – teambuilding cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our cooking lessons 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.