Week 1 – 01 July to 07 July

Monday 01 July at 6pm – Mexican flavours (R430 per person). The history of traditional Mexican food is a long and complex one, and every bit of the complexity is reflected in the sheer variety of flavors in Mexican cuisine. Present day Mexican cuisine has evolved into something truly extraordinary. Join us in this Mexican cooking class as we blend the exotic flavours with that of the new world.

• Melted cheese – topped with mushrooms, chilli strips or chourizo, with tortillas.
• Coriander soup – a thick green soup with courgettes, tortillas and cream
• Lamb in a chilli sauce – with a thick, dark chilli tomato based sauce.
• New potatoes with garlic – common throughout Mexico, ideal with grilled meats.
• Zucchini pudding – popular throughout Mexico as an accompaniment or main dish, topped with cheese.
• Mexican salad – with an avocado pear dressing.
• Rice pudding – Mexico’s favourite puddings in most restaurants, served hot or cold.

 

Week 2 – 08 to 14 July

Monday 08 July at 6pm – Indian class (R430 per person). Indian food is a diverse and extraordinary one, reflecting a complex layering of cultures through history and based on religious beliefs, geography, climate and availability of ingredients. India’s range of cuisine can amaze even a connoisseur. Different regions in India offer their own specialties with their very own taste, subtlety and aroma. The exotic tastes, hues and textures of Indian food have ensured a steady growth in popularity in the West. Join us in discovering these incredible dishes in our Indian cooking class.

• Lamb kofta – miniature meat balls, with mint chutney.
• Fish in a yoghurt sauce – a light quick fish curry.
• Vegetarian biryani – with cauliflower, carrots, peas, beans and nuts.
• Aubergine in a yoghurt sauce – a spicy northern dish.
• Parrathas – buttered layered flat bread.
• Lassi – both sweet and salted, ideal thirst quenchers.
• Carrot halva – a great favourite, often served at weddings.
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Sunday 14 July at 4pm  – Making flavoured pasta, shapes and sauces (R430 per person). Making pasta is really easy, and fresh pasta tastes better too. Learn the secrets to making pasta from scratch in this pasta cooking class. We also include fillings and sauces for these unique pasta shapes and flavours.

• Making flavoured pasta – basic shapes.
• Chilli tagliatelle – with a seafood cream, a luxuriously rich dish.
• Cappelletti – filled with a meat and cheese mixture, with a butter cream sauce.
• Yellow and green Tagliatelle – beautiful colours with a cream, chicken and mushroom sauce.
• Beef filled spinach ravioli – with a mushroom, tomato and red wine sauce.
• Pepper fettuccini – with an Alfredo sauce, a simple cream and parmesan sauce.
• Fried sweet pasta with grappa – grappa in the dough of sweet ribbon shaped pastas.
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Week 3 – 15 to 21 July

Monday 15 July at 6pm – Hearty winter Entertaining (R430 per person). Easy buffet dishes to prepare in advance for entertaining. Learn how to easily cook these hearty winter dishes in this cooking class. No fuss dinner party for six.

• Courgette fritters – served with a yoghurt sauce.
• Mushroom soup – thick, full of flavour and easy to prepare.
• Caesar’s salad – a classic salad quick and easy.
• Braised chicken – with sherry & tarragon sauce, simple to make.
• Mini vegetable filo pies – ideal for a vegetarian meal, or as part of a buffet.
• Crispy noodles – a perfect bed for braised chicken or grilled fish.
• Chocolate pudding – A deliciously decadent, and self-saucing dessert
• Crostinis – ideal finger snacks.
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Week 4 – 22 to 28 July

Monday 22 July at 6pm – The tastes of Europe (R430 per person). Cosy gatherings with food and drink are the essence of German Gemuetlichkeit (comfort and cosiness). German cuisine has often been labelled as stodgy and fatty, but Germany has benefited from a close association with Italy and France and adopted many of their spices and cooking methods but with a German twist. Join us in cooking the hearty tastes of central Europe.

• Blinis – traditionally made with buckwheat, topped with sour cream and smoked fish.
• Green pea soup – hearty winter soup, with ham.
• Vienna schnitzel – thin slices of veal, coated in crumbs and fried.
• Hunters cabbage – quick to prepare, with white cabbage, apple and bacon.
• Creamed spinach – with potato, perfect with boiled sausages or schnitzel.
• Potato salad – with spring onions, pickled dill cucumber, apple and mayonnaise.
• Apple strudel – quick and easy version with filo pastry, filled with apple, raisins and nuts.
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Sunday 28 July at 4pm  – Jamie’s Ministry of Food – Easy curries, salads and soups (R430 per person). We consider Jamie Oliver’s Ministry of food book his best. It is a perfect book for any beginner. We have taken six recipes from the book and re-interpreted them, with plenty of tips along the way. Learning the secrets to successful easy cooking.

• Pea and mint soup – A great healthy soup that is quick to make
• Vegetable bhajis – A great accompaniment to any curry or cocktail snack
• Chicken Korma – A much loved curry that is quite mild, therefore great for kids
• Lamb Rogan Josh – A fantastic curry, hearty stew with robust flavour
• Rice – how to make the perfect rice for curry.
• Evolution potato salad – easy to make and taste so good, great on its own or with a braai or curry
• Vanilla cheesecake – with a mixed berry topping, a fantastic fridge cheesecake