Category: Posts

Where would any cook be without eggs? They give colour to our pasta and creamy thickness to our sauces, and that’s before one even begins to take into account the nutritional benefits of such a healthy, filling, protein-packed ingredient. Possibly the most versatile ingredient!

Classes resume 7 November

A recipe for the kids to try that showcases eggs perfectly!

Cheesy potato Scotch eggs

Ingredients

4 eggs

500g leftover mashed potato

185g grated hard cheese

Freshly ground black pepper

150g packet couscous

Equipment

Small saucepan, large bowl, kettle, large plate, baking tray.

Method

1. Hard boil eggs, then once cooled, remove all shell.
2. Whilst eggs are cooling, cook the couscous according to the packet instructions.
3. Coat cooled eggs in 0.5 to 1cm of potato and cheese mix which has been seasoned with black pepper.
4. Roll in cooked couscous.
5. Shape into a ball, make sure all eggs are even.
6. Bake in the oven for 5-7mins or until crisp.

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COVID-19: Update August 2020

Dear Parent/Guardian
I hope you and your families are safe and well!

I anticipate being able to resume my classes September/October although this remains unconfirmed, you and your child’s safety and that of our team is paramount and priority.

I am committed to both child protection and safeguarding of all our students. Currently there is still some uncertainty about return dates as I am awaiting clear guidance from the school venues and will be able to advise more in due course.

I will keep both my website / social media updated and will confirm return arrangements once known via these mediums.

However following government guidelines,  ‘Cuisine by Nadine’ Cookery School recognises that careful planning is essential in order to keep the children and our staff safe, and to limit the spread of coronavirus/Covid-19, within our setting. Accordingly, I am conducting a thorough Covid-19 risk assessment and will review it on a regular basis and whenever Government guidance changes.

All of our classes will adhere to these new safety measures when we are permitted to return and will be in addition to our normal measures ensuring a robust policy that protects all parties but also allows us all to have some cooking fun!

For customers with current bookings these may be transferred to a future class or a full refund given.
Customers with current gift vouchers these have now been extended to 31 March 2021 allowing plenty of time for use once classes are back up and running.

Please follow me on social media to keep updated
linktr.ee/cuisinebynadine

Use more parts of the vegetables you cook with

Do you chop off certain bits of vegetables and throw them away? Rethink what you’re doing, because there are lots of parts of vegetables that we regularly bin that are extremely tasty and add different textures. From broccoli stalks to celery tops, pea pods to the skin of an onion, you could be using more of each vegetable, rather than throwing away.

To prevent a milk based sauce from forming a skin, whilst its still hot, take some cling film and cover the surface of the sauce allowing the cling film to make contact with the surface. This will prevent a skin from forming.

Nadine

Celebrating the Best of British

Easter is a lovely period for food – it is, after all, the holiday most synonymous with springtime and all the fantastic ingredients the season brings in abundance.

Our workshops will focus on chocolate dessert to meaty dinners made from lamb traditional at Easter and roast chicken served with bread sauce which dates back to medieval times making it the oldest of British sauces to the all familiar spiced fruit flavour of a traditional hot cross bun. 

A two day holiday workshop run over the first week of the Easter holidays.

Workshop 1 will be for Junior Chefs designed for children aged 8-11 yrs.

Workshop 2 will be for Teen Chefs designed for children aged 12-16yrs

Workshop are run in groups no larger than ten so that your child can have a really fun, hands-on cooking experience at their very own workstation. Both workshops will focus on both a classic British dish and a classic British dessert made entirely from scratch using fresh ingredients. Children will be taught new culinary skills that they really will put to the test.

Each workshop lasts for 4 hours classes are designed so that your child gets to enjoy the food they have cooked at home with their family.

Workshops will run from 10.30am to 2.30pm on the following days

Tuesday 7 April Junior Chefs (8-11 yrs)

*********************

Thursday 9 April Teen Chefs (12-16 yrs)

@ Oasis Academy Coulsdon

Session cost of to include tuition, all ingredients, use of equipment and packaging to take home. At the end of each session, each child will also take away a wipe clean recipe card, so they can recreate the dish again.

Limited Spaces!

To book, follow the link below to the online booking and payment system.

Online Booking