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A day of cooking with Chocolate sounds good to a lot of people. And studies have shown that dark chocolate is rich in antioxidants and packed with nutrients, making this bittersweet treat a superfood favourite. All great, but most of all, it tastes so good! And in this workshop you will learn how to make a beautiful Chocolate Mousse, a delicious Chocolate Torte and the best Chocolate Ganache to finish off your Torte or glace another dessert. Chocolate Torte: This dark chocolate bake is delicious and spongy but not too rich. A great dessert for your dinner party. Ganache: Glace your favourite bakes with this lustrous ganache. Dark chocolate, sugar and cream, it's heavenly. Mousse: This classic dessert is great for a dinner party, but just as great for a family night.
You will think you are in an Italian kitchen during this pasta-making workshop. You will learn how to make fresh egg pasta dough by hand. Then turn it into sheet pasta, and use the sheets to make Lasagna Bolognese and Spinach and Ricotta Ravioli with Tomato sauce. The Bolognese sauce and other basics like a passata and béchamel will of course also be a part of this workshop. Egg Pasta; popular legend claims Marco Polo introduced pasta to Italy following his Far East exploration in the late 13th century. But pasta can be traced back as far as the Etruscans. It has been a favoured food for countless years, not just in Italy. Now you will learn to prepare the base yourself. Lasagna Bolognese; Layers of flat pasta sheets baked with alternating layers of slow-cooked Bolognese sauce, béchamel, and Parmesan cheese. An all-time favourite. Ravioli: An Italian dumpling, filled with cheese, meat, or vegetables and typically served with a delicious tomato or cream-based pasta sauce. We will be making a classic, Spinach and Ricotta Ravioli with Tomato sauce.
Almonds have a very specific taste. A bit nutty, but also a sweet, slightly woody and earthy flavour. Originally from the Middle East, now every country in Europe has its recipes with almonds. In this workshop we will make a famous English tart, and it’s versatile almond filling. Plus 2 Italian almond cookies, one soft and chewy, and the other very crunchy. Bakewell Tart: Famous in England, and Thailand will love it too; the combination of Almonds and Raspberry. A classic English dessert, best finished with some cream or custard. Frangipane is a softer, more easily spreadable almond paste used as filling in tarts, galettes, and puff pastries. Marzipan is maybe more famous, used in cakes or as a candy. For the Bakewell Tart Frangipane is the ingredient. Ricciarelli are dense, chewy Italian almond cookies which originate in Siena. They are a distant, Italian cousin to the French macaron — perfect with tea or coffee! Biscotti, known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry and crunchy.