Cooking-ClassesWinter is here and we have put together a lovely soup evening,
hot and dreamy and “O” so creamy
The class will consist of the following
We will discuss and dem Basic stocks
chicken and fish
We will discuss and dem what is a Veloute basis for soup, sauces and casserole such as
chicken a la king, fricassee
Everybody will be making the following soups:
Creamy broccoli with a hint of blue cheese
Roasted butternut and capsicum
Moroccan chicken soup with Couscous
Greek legume (beans, chick peas) with thyme, potatoes, garlic and olive oil (dem and tasters for all)
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