Make your own Christmas fresh herb stuffing, parmesan shortbread biscuits to make amazing canapés, root vegetable gratin, pigs in blankets, devils on horseback, a stunning moist chocolate traybake, and Guinness bread.
DurationMake your own Christmas fresh herb stuffing, parmesan shortbread biscuits to make amazing canapés, root vegetable gratin, pigs in blankets, devils on horseback, a stunning moist chocolate traybake, and Guinness bread.
You will take home with you what you make on the day ready for you to take home and freeze for Christmas. (you will need freezer room!) I will also show you how to make my spiced red cabbage and cranberry sauce and I will send you home with a tub of each. Recipes will all serve 6/8. Places are limited to 5 people only! Will include lunch. If this class sells out it can be repeated on Sunday 27th November.
About ten years ago I started running cookery classes from home. Three years ago I started working with Neff, Siemens, Bosch and Gaggenau and since then I deliver on average two cookery classes a week for them.
Here at Cooking It, we love anything that goes in the oven and is sweet. Our ovens are on all the time, whether they are baking bread, cookies, pastry, puddings or cakes, we just love it. The Baking Classes are fabulous fun, especially if you come with a friend or two!
This half day workshop will explain the fundamentals of sourdough bread-making and show you what makes wild yeast baking so special. You will learn how to make and feed a sourdough starter – and make your very own sourdough to take home (including a sourdough starter).
Throughout history, bread has been an important food staple. The virtually infinite combinations of different flours and proportions of ingredients have resulted in a wide array of bread around the world.
This two-day course will give you the opportunity to learn all about wild yeast and sourdough bread-making, guided by internationally renowned baker and author of How to Make Bread Emmanuel Hadjiandreou.
The role of yeast and gluten is explained along with some of the food science which will help you to make excellent bread. We show and explain how different ingredients and methods can affect the structure and taste of the bread.
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