Really easy mousse, served in espresso cups, ramekins or fancy glasses, that can be made the day before, and kept in the fridge, covered with clingfilm.

600g good quality chocolate, broken into small pieces
3T brandy (or a brandy based liqueur)
1/4 cup water

300ml cream
6 eggs, split into whites and yolks

12 strawberries for garnish/125ml whipped cream

1. Place the chocolate, brandy, and water in a heatproof bowl over a pot of hot water. Warm on a low heat until chocolate has melted, stirring from time to time, but not allowing the water, or mixture in the bowl to boil. Leave to cool for 5 minutes.
2. Once the chocolate has cooled slightly (you should be able to hold your finger in the mixture to the count of 20), add egg yolks one at a time, beating well after each addition.
3. In a small clean dry bowl, beat cream until just stiff (do not overbeat, or it will turn to butter!!).
4. Using a metal spoon, fold the cream into chocolate mixture.
5. In another small clean dry bowl, beat egg whites until stiff peaks form.
6. Mix 1 heaped spoon of the egg whites into the mixture to loosen it up, then slowly fold in the remaining egg whites, with a metal spoon.
7. Divide the chocolate mousse among serving cups or glasses, and place in fridge until set. Garnish with a strawberry/whipped cream before serving.

Makes12-14

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood cooking school runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. 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 – team building 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 teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.

This classic salsa is a condiment served in nearly every Mexican restaurant. The ingredients should be finely chopped and not put into a blender. For best results use vine-ripened tomatoes.

4 ripe tomatoes, chopped
1 onion, finely chopped
3-6 green chillies, chopped
1 cup coriander, chopped
2t salt
1T lemon juice

1. Combine the tomatoes, onion, chillies, coriander, salt and lime juice in a bowl. Stir well and correct the seasonings.
2. This salsa is best if prepared 1 hour in advance so that the flavours will blend.

Serves 12

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood cooking school runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. 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 – team building 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 teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.

Quick and easy to make, perfect at home as a starter for a dinner party, or as a satisfying meal with a big salad. The spaghetti is served with pangritata (fried toasted breadcrumbs), which gives the dish an excellent texture and crunch.

Pangritata

±1/2 cup grapeseed or olive oil
1 clove garlic, finely sliced
±1/3 cup fresh thyme
±100g fresh breadcrumbs
Salt & pepper

500g spaghetti
±1/3 cup extra virgin olive oil
2 cloves garlic, minced
10 anchovy fillets
1T lemon juice
2 small dried red chillies, crushed

Pangritata

1. Place the oil in a heavy frying pan and heat. Fry the garlic, thyme and breadcrumbs until they begin to toast, stirring every now and again until the crumbs are really crisp and golden (take care not to overcook, they must be golden not dark brown). Season with salt and pepper.
2. Bring a large pot of water to the boil add the salt and the spaghetti, and cook for ±10 minutes.
3. While the spaghetti is cooking, place the remaining olive oil in a pan with the minced garlic, and heat gently. Once the garlic begins to soften, add the anchovy fillets. As they begin to melt, add the lemon juice and chillies.
4. Add the drained spaghetti, and toss well to coat in the sauce, then transfer to a warm serving dish, garnish with the pangritata and serve immediately.

Serves 4 as a main course, 8 as a starter

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood cooking school runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. 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 – team building 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 teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.

The soup can be served either hot or chilled, with sour cream. It is perfect made a day or 2 in advance, and leftovers are delicious the following day. It is important to purée the soup and pass it through a sieve to get rid of the spice kernels.

60ml olive oil
3 cloves garlic, crushed
1 small chilli, cut in half
3t cumin seeds
2t coriander seeds
750g carrots, peeled and cut into large chunks
2 large onions, peeled and cut into large chunks
4 sticks celery, washed and cut into chunks
1 medium fennel bulb, washed and sliced
±700ml water
2t salt
1 large bunch coriander, washed, and leaves separated from stalks
1 handful of leaves retained for garnish

120ml soured cream (optional)

1. Over a medium heat in a heavy-based pot warm the olive oil with the garlic, chilli, cumin and coriander seeds until the spices begin to sizzle and the aroma is released.
2. Turn up the heat, add the vegetables and stir well to coat each piece with the flavoured oil.
3. Cover with a lid and cook without colouring for 4-5 minutes, stirring occasionally.
4. Add water to barely cover, add salt and the coriander stalks. Bring to the boil, cover and simmer until all the vegetables are soft, ±20 minutes. Strain the vegetables, retaining the stock (the water that the vegetables were boiled in).
5. In a food processor or liquidiser, purée the vegetables. Push the soup through a sieve into a clean pot. Mix the stock into the puréed vegetables to your desired consistency (more stock for a thinner soup) and re-heat (or place in fridge until required).
6. Chop the coriander leaves and stir into the soup, taste and adjust the seasoning.
7. To serve
8. Serve hot or chilled with a scoop of soured cream, a sprig of fresh coriander and focaccia or other crusty bread.

Serves 6

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Boksburg – (011) 823-5365 boksburg@wickedfood.co.za

Runs cooking classes throughout the year at its purpose-built cooking studios. 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 teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.

A quick-to-make savoury bread, with chunks of Chourizo. This is delicious served with any starter.

500g cake flour
2T baking powder
1t salt
4 eggs
1 cup oil
±1 cup milk
1 egg yolk
1/2 Chourico, chopped – reserve 3-4 slices for garnishing

1. Pre-heat the oven to 200°C. Grease a loaf tin or muffin pans.
2. Sift flour, baking powder and salt into a bowl.
3. Add eggs, oil and milk. Beat well, adding a little extra milk if the mixture seems too dry.
4. Add sliced sausage (reserve 3-4 slices for garnishing).
5. Place in a loaf pan (or muffin pan) and brush the top with egg yolk. Garnish with the leftover slices of sausage.
6. Bake in a pre-heated oven at 190°C for 1 hour (±15-20 minutes for muffins).

Makes 8-10 large muffins or mini loaves.

Try it with this Delicious Carrot and Coriander Soup.

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Boksburg – (011) 823-5365 boksburg@wickedfood.co.za

Runs cooking classes throughout the year at its purpose-built cooking studios. 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 teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.