The Cookery School Blog

 

RECIPE: Veganuary Vegan Chocolate Mousse

 

Vegan Chocolate Mousse

Veganuary 2020 has arrived! According to the organisers of Veganuary since 2014, they have inspired and supported more than half a million people in 178 countries to try vegan for January – and beyond. Here’s a delicious vegan treat of vegan chocolate mousse to get you inspired!

INGREDIENTS

100g/3.5oz 55% chocolate in discs or broken into small pieces
30ml/1fl oz extra-virgin olive oil (a fruity one,

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RECIPE: Rhubarb crumble

rhubarb crumble

Try our delicious seasonal rhubarb crumble recipe, we love the bright pink colour of rhubarb at this time of the year. Make a delicious compote and top it with our gorgeous crumble.

Rhubarb crumble recipe

Rhubarb compote

Ingredients

-1kg/2.5lb rhubarb
-250g/10ozs sugar (more sugar may be required if the fruit is sharp)

Method

1.

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Baking and Breaking Bread with Dan Lepard

Dan Lepard and students

We always love to welcome one of the most respected authorities on baking, Dan Lepard, into Cookery School. His sourdough baking classes with us remain extremely popular thanks not only to Dan’s extensive knowledge, but also to the style of his teaching.

We caught up with Dan to find out some of the secrets to his success, what he feels are some of the trends within bread making and why he enjoys teaching here at Cookery School…

Q:What are some of the most surprising things you have learnt from teaching people how to bake bread?

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Uncategorized We Love

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RECIPE: Celeriac Soup

celeriac soup

There’s nothing like a bowl of warming celeriac soup. Celeriac came to Britain in the 18th century and is now a versatile winter staple. Did you know – celeriac can be roasted, stewed, blanched, mashed or eaten raw, in in soups, salads, casseroles, and other savoury dishes.

CELERIAC SOUP

INGREDIENTS

300g/12oz celeriac cut into +2″ pieces

2 large onions coarsely chopped

4 tablespoons olive oil

8 cups of vegetable or chicken stock

If desired 1 large baking potato cubed small

freshly ground salt and pepper to taste

METHOD

  1. Fry the onions in the oil until they are a golden brown.

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Healthy Eco-Friendly Eating – Our Top Titbits!

eco-friendly eating

To kick start 2020 we’re sharing some top tips for a healthy eco-friendly approach to eating delicious food all year round!

Batch cooking, or meal prep, is a great way to ensure you’re eating well, saving money and most importantly, improving your cooking skills! And it doesn’t mean you have to eat the same food five days straight. You can enjoy a wide variety of dishes without too much effort.

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How To Sustainability

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Recipe: New Year’s Parmesan Biscuits

 

Parmesan biscuits

New Year’s is a time for celebration, so spend less time in the kitchen this year and keep things simple and whip up a batch of our loved Parmesan biscuits. These delicious Parmesan biscuits are perfect for those who prefer savoury over sweet and can be served as snacks, nibbles or as a base for a creative canape. An alternative for these biscuits is our cheese straws which you can learn to make in our Pastry class.

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RECIPE: Cranberry & Orange Sauce

cranberry and orange sauce

CRANBERRY AND ORANGE SAUCE

Cranberry and orange sauce is a fruity Christmas classic that pairs with anything from roast turkey, to ham, to a nut roast and spices up a Boxing Day feast of cold meat and pickles.

Ingredients:

250g/8 ozs cranberries
125g/4 ozs sugar
125ml/4 ozs water
Juice of an orange
Rind of on orange
Grand Marnier or Cointreau to taste if desired

Method:

1.

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Christmas Baking with Dan Lepard

Dan Lepard

With a dramatic increase in independent bakeries in the last five years across the UK and as our love affair with Great British Bake Off continues, the rise in professional and home artisan baking seems to be here to stay.

For over a decade we’ve been baking with award-winning baker and food writer Dan Lepard, who has inspired and taught thousands of students coming through the Cookery School doors.

Due to the mad rush to get onto our Christmas baking class we added an additional date – the 15th December,

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RECIPE: Traditional Stuffing

stuffing

Stuffing is so versatile and can be used as a side dish or stuffed inside poultry. This tried and tested stuffing recipe is perfect for Christmas, Boxing Day and your weekly Sunday roasts! The recipe is suitable for vegetarians and can be adapted to be vegan friendly.

Ingredients

2 onions chopped

1 cup small mushroom sliced
6 tablespoons olive oil

3 tablespoons chopped fresh herb of choice
1 cup fresh breadcrumbs

4 tablespoons chopped parsley
½ cup finely chopped celery

3 tablespoons cream
2 apples chopped small

salt and pepper to taste
½ cup walnuts chopped

1 cup small mushroom sliced
6 tablespoons olive oil

3 tablespoons chopped fresh herb of choice
1 cup fresh breadcrumbs

4 tablespoons chopped parsley
½ cup finely chopped celery

3 tablespoons cream
2 apples chopped small salt and pepper to taste

Method

1.

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RECIPE: Christmas Jammy Dodgers

jammy dodgers

The jammy dodgers from our Advanced Baking course are the perfect treat to take to a Christmas party or to bake at home with the kids. You can even add a teaspoon of cinnamon to the biscuit mix for a hint of festive spice!

INGREDIENTS

240g butter
1 small jar strawberry jam
200g sugar
400g flour
2 egg yolks
pinch salt

METHOD

1.

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