Category Archive for: ‘Individual classes’

• Cheese soufflé

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  A classic soufflé. The secret is to cook it so that it is ready when guests sit down as it sinks almost immediately. Serve as a casual lunch together with a simple mixed leaf salad. Alternatively serve as a starter in individual ramekins, and bake …

  
  

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• Mushroom sauce

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  This dish works well with a mixture of wild or fresh mushrooms and handmade pasta. This is an ideal vegetarian meal, served with a crunchy salad on the side. 250g Portobello mushrooms 250g other mushrooms (oyster or brown) 3T oil 1 clove garlic, minced 1-2 …

  
  

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• Fresh Pasta

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  Q: I would like to know how to make my own pasta. How long can i keep the pasta dough in the fridge? A: We make fresh pasta at least once a week at Wickedfood cooking school and once people taste the difference they often …

  
  

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• Bobotie

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  South Africa’s national dish, traditionally made with beef or lamb mince and a baked custard topping. Other variants include a fish and vegetarian alternative. Interestingly this dish has its roots in Europe – think Greek moussaka. Turmeric was introduced to Europe in the middle ages …

  
  

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• Beef Burgers

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  Q: I find that a lot of pre-made and fast food joints make burgers stuffed with all sorts of rubbish how can I make the best beef burger that doesn’t shrink and loose flavour? A: Beef burgers are very easy to make at home and …

  
  

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