Wickedfood Cooking School, SUNNINGHILL

Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za

Hi all,

We had a great response to our survey, thank you to all of you who filled it in, and congratulations to Hannelie Swanepoel who won the fantastic prize, a Cooking class for two for a Month. We have taken note of your comments and will be implementing many of your suggestions answer from next newsletter.  The most important one being that the majority of you wanted a newsletter every alternate week.

Find us on Facebook and Twitter – just search for Wickedfood and you will find us. We update the blog on a daily basis and publish it through Facebook and Twitter.

Wickedfood Cooking School news

Our March individual cooking class programmes are up on the internet – click the relevant month for the programme March and April.

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 14 March at 4pm – Easy to prepare Indian dishes (R350pp). An Indian cooking class, exploring authentic easy Indian dishes including potato patties; tandoori chicken; pumpkin cream curry; pulao and sago pudding.
• Monday 15 March at 6pm – Classic Italian dishes (R380pp). Italian cooking class, preparing 6 hearty dishes including chicken liver crostinis; zucchini frittata; pasta with a clam sauce; Osso Buca; polenta and pannacotta.
• Monday 22 March at 6pm – Thai master class (R350pp). In this Thai cooking class dishes include Fried springrolls, Chaing Mai noodle curry chicken, Green pawpaw salad, and Crispy red water chestnuts.
• Sunday 28 March at 4pm – Making flavoured pasta, shapes and sauces (R380pp). Adding flavour to pasta, dishes including pepper fettuccini with an Alfredo sauce, chilli tagliatelle with a seafood cream, beef filled spinach ravioli and fried sweet pasta with grappa.

Please contact the school should you wish to make a booking:

Looking for info on food?

If you have any  food-related question, 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.

Cookbook of the week

The UK may have their Mrs Beeton, and the USA Julia Child, but we have Mrs SJA De Villiers, author of Cook and Enjoy. This enlightening cookbook is the bible to many South African cooks. . … Click Here for more.

Click Here to see Wickedfood Cooking School’s top 10 food-related books for 2009.

Did you know:

In the Middle Ages, the word plum was used to describe dried fruits in general. For this reason, Christmas pudding is still also known as plum pudding. When Little Jack Horner pulled a plum from his mouth in the 16th century nursery rhyme, he probably pulled out a raisin, according to Alan Davidson’s Oxford Companion to Food.

Food quote of the week:

“Unemployment is capitalism’s way of getting you to plant a garden.” – Orson Scott Card, American author

Recipe of the week:

Cheese soufflé

A soufflé can be a fairly tricky dish to master. At Wickedfood cooking school, we make a delicious one in our French cooking class. Our recipe of the week is also relatively easy to make, and comes from our cookbook of the week - Cook and Enjoy. … Click Here for the recipe

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.

Wickedfood Cooking School, SUNNINGHILL

Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za

Hi all,

Thank you to all of you who filled in our survey form, we had a great response.  For those who have not yet filled in the survey and wish to do so, please do so before Friday, our cut-off time.  As an incentive, there is a fantastic prize on offer, Cooking class for two for a Month, that’s worth over R3 000 . Click here to fill in the survey and you will be entered into the draw.

Find us on Facebook and Twitter – just search for Wickedfood and you will find us. We update the blog on a daily basis and publish it through Facebook and Twitter.

Wickedfood Cooking School news

Our March individual cooking class programmes are up on the internet – click the relevant month for the programme March and April.

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.

• Monday 8 March at 6pm – Quick & easy 30 minute meals for entertaining (R380 pp). This class is based on Gordon Ramsey’s book Cooking for Friends. We reinterpret 6 of the dishes, all easy to make in under 30 minutes 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.
• Sunday 14 March at 4pm – Easy to prepare Indian dishes (R350pp). An Indian cooking class, exploring authentic easy Indian dishes including potato patties; tandoori chicken; pumpkin cream curry; pulao and sago pudding.
• Monday 15 March at 6pm – Classic Italian dishes (R380pp). Italian cooking class, preparing 6 hearty dishes including chicken liver crostinis; zucchini frittata; pasta with a clam sauce; Osso Buca; polenta and pannacotta.

Please contact the school should you wish to make a booking:

Looking for info on food?

If you have any  food-related question, 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.

Cookbook of the week

Once in a while a recipe book comes along that is truly inspirational.  That can definitely be said about Nigel Slater’s  Tender: v. 1: A Cook and His Vegetable Patch. This book is once again a masterpiece. With over 400 recipe ideas and many wonderful stories from the cook’s garden, this book  is the definitive guide to cooking with vegetables. … Click Here for more.

Click Here to see Wickedfood Cooking School’s top 10 food-related books for 2009.

Did you know:

The saying,  “High on the hog“, means  “Affluent and luxurious.” … Click Here to read more.

Food quote of the week:

“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” – Craig Claiborne

Recipe of the week:

Carrot and coriander fritters

This recipe has been inspired from one of Nigel Slater’s delicious recipes. These fritters make a delicious snack, served with a simple yoghurt dip, or together with a roast. … Click Here for the recipe

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.

Over the last twenty years, Rose and Ruth have been at the helm of one of the iconic London restaurants, River Cafe, where a variety of the world’s top chefs and TV personalities have cut their teeth, including  Jamie Oliver and Hugh Fearnley-Whittingstall.  Their latest book, River Cafe Classic Italian Cookbook, is Rose and Ruth’s personal interpretation of Italian home recipes, supported by some beautiful photography. If you are even remotely interested in Italian Cooking, this book is truly inspirational.  You will need to put it down periodically to shoot off to the shops to get ingredients to prepare a variety of the mouthwatering simple recipes.  At Wickedfood Cooking School, we will definitely be using this book as inspiration for an upcoming Italian Cooking Class.

Interested in buying this book? visit - Red Pepper Books – The South African online bookshop, they will be able to offer you great prices on any book you are looking for.

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@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.

Q: How does one avoid mascarpone splitting when beating to soften it? I recently almost wasted 4 tubs, because it curdled instead of becoming creamy. I mixed 2 tubs, one which was at room temperature, the other fridge cold, and I thought that may have contributed, but when I used 2 cold ones, the same thing happened. I ended up with grainy tiramisu!

A: Mascarpone is a triple-cream cheese made from crème fraîche, denatured with tartaric acid. Sometimes buttermilk is added as well, depending on the brand. The whey is removed without pressing or aging. It is milky-white in color and is easily spread. It originated in the area between Lodi and Abbiategrasso, Italy, southwest of Milan, probably in the late 16th or early 17th century.

Mascarpone can split for a number of reasons, including.

1. The most common is that it is old or has not been properly handled ie the cold chain has been broken.  You can usually tell this when you open it and it looks decidedly yellow.
2. When we make  in our Italian cooking class at Wickedfood Cooking School , we place the marscapone in a bowl and then with a fork, slowly fold the Zabaglione mixture or whipped cream, ensuring that it is well incorporated.