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.
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.
Turkey, ham and all the trimmings. A fab dessert. All of my classes end with everyone sitting together and eating what we’ve cooked along with a glass or two of wine. If you’d like to make an evening of it you’re welcome to bring some more wine.
A nut loaf, vegetarian gravy and a vegetarian crumble with all the sides. Pear and almond tart for afters. All of my classes end with everyone sitting together and eating what we’ve cooked along with a glass or two of wine. If you’d like to make an evening of it you’re welcome to bring some ...
An impressive yet easy dinner party with a cold seafood prepare ahead platter, Chateaubriande, Bernaise sauce, sautéed potatoes, creamed spinach and a Pear and almond cake for dessert.
Learn how to cook a fabulous scallop and chorizo starter, Moules Marinieres, Salmon en croute with buerre blanc and tender stem broccoli, Gratin hake with creamy leeks and crispy crumbs, a delicious chocolate dessert.
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