Archive for Cooking lessons

Calendar of events September-December 2013

 

 

September  2013

Adults courses and catering To book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046  High Holy Days, please call Fabienne for help to cook for you and your family 

Fabienne also caters for any occasions, weekly or Shabbat family meals, please visit the catering page/menu.

Children courses, family, and cooking parties, teenagers courses To book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046 01/09 and 22/09 private cooking party home   

29/09 JW3 opening 1.30m-2.30pm In the Beginning – Family creative and artistic cooking session JW3

 

 

 

October 2013

Adults courses and cateringTo book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046  2/10 7.30pm Beit Halochem original Sushi evening, private 9/10 10.30am-1pm hands on fish, JW3

15/10 10.30am-1pm Tagines and couscous, traditional chicken with fruits and vegetables demo, JW3

16/10 10.30-1pm hands on chicken, JW3

22/10 10.30am-1pm Fish couscous demo, JW3 

Children courses, family, and cooking parties, teenagers coursesTo book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046 20/10 private cooking party, home 

October half term kids courses home N210.30am-12.30pm £25

Monday 28/10 7-9pm Pre/post Bar/Bat Mitzvah cooking

Tuesday 29/10 (Sugar Rush everything sweet),

Thursday 31/10 (Gingerbread house building and decorating)

Friday 1/11 (Shabbat cooking)

30/10 2pm-4pm, Halloween cooking for littlies LJCC 

  

 

 

November 2013 

Adults courses and cateringTo book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046 5/11 10.30am-1pm Tagines and couscous demo,  lamb and beans, JW3 13/11 10.30am-12.30pm Pressure cooking, soups demo, JW3 
Children courses, family, and cooking parties, teenagers coursesTo book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046  3/11 3-4.30pm  food explorers when savoury turns into sweet and sweet into savoury JW3 10/11 private cooking party home

12/11 8-10pm family express meal, cooking lesson in French, LJCC

17/11 private cooking party home

27/11 1.30-3pm, Chanukah baking for littlies, LJCC 

 

 

December 2013 

 Adults courses and cateringTo book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046 11/12 10.30am-1pm Hands on Tunisian tapas-kemia, JW3 11/12 1.30-3.30pm Pressure cooking chicken and meat, JW3 

 

Children courses, family, and cooking parties, teenagers courses To book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000 To book an event at home with Fabienne, please call 07973698046 1/12 Chanukha cooking kids 12.30-2pm, JW3  15/12 2pm-4pm LJCC Colourfolicious, cook some of your favourites in multicolour, LJCC

 

Summer cooking workshops for children N2/NW11 East Finchley, Hampstead Garden Suburb

5th august – 8th august and 20th august – 29th august 10am-12pm, £25

To book, call Fabienne on 07973698046, or email her at info@homecookingbyfabienne.co.uk

N2/NW11 East Finchley – Hampstead Garden Suburb

Monday 5th August, Parent and child cooking workshops

Calling all mother and daughters/mother and sons/dad and daughters and dad and sons to cook together some of the children’s favorite recipes: pancakes, waffles, sauces, ice creams and lollies

Tuesday 6th August, What do they eat in Israel?

Cook some of your favorite Israeli recipes and create a beach food landscape

Wednesday 7th August, What do they eat in Japan?

Cook some of your favorite Japanese recipes and create a Japanese garden

Thursday 8th August, What do they eat in India?

Create an Indian food landscape using curry, rice and colorful vegetables

Tuesday 20th August, Summer fruits, last call to make summer fruits tarts and cakes

Fruit tart with crème patissiere (French custard), red fruits Madeleine, summer fruits salad with jelly

Wednesday 21st August, Number birthday cake

Are you turning 5, 10, 13 or 18, come and practice to bake, shape, and decorate your next number cake

Thursday 22nd August, Parent and child cooking workshops

Calling all mother and daughters/mother and sons/dad and daughters and dad and sons to cook together some of the children’s favorite recipes: pancakes, waffles, sauces, ice creams and lollies

Tuesday 27th August, British favorite, fish and chips

Make from scratch real fish fingers and real potato chips

Wednesday 28th August, Soufflés special: cheese soufflé, chocolate soufflé

Yummy French recipes, difficult? No!!!

Thursday 29th August, Packed lunch special,

Ideas and practice, try new things and grow up strong

 

Gefiltefest 2013, Ivy House, Recipes Of My Demonstrations

For me, Gefiltefest 2013 was a wonderful experience. This was my third year participating, and this is the year I enjoyed the most. The creators of this fantastic Jewish food festival can be proud of themselves and what they have achieved, and I am proud to be part of this big adventure!

Please look at a few pictures of the festival here.

Queen of tarts demonstrations/recipes

Spinach and salmon quiche

Base/Pastry (for 2 tarts)

280g butter soften

400g plain (you need a scale to be exact)

1 egg

4tbs of milk

Pinch of salt

In a medium size bowl mix all the ingredients quickly and from a ball. Put in a tart or pie dish and cover it with some cling film and leave it in the fridge until you need it. Remove from the fridge 15 minutes before using it.

Filling for 2 tarts

600g of spinach boiled in a large saucepan and drained in a sieve

8 fresh salmon fillet, skinned, washed, drained and salted put in a bowl

400ml of crème fraiche

12 eggs

Two high round dishes of 25cm

  • Cut the salmon fillet in cubes with a good knife on a chopping board
  • Mix with the spinach in a large bowl
  • Beat the eggs in a bowl with a fork, and add the crème fraiche. Add the salmon and  mix.
  • Pre-cook the tart base for 10 minutes at 200. It needs to become white and the borders slightly brown/beige.
  • Poor over the filling and cook for 20 minutes until golden.

Fruit tart with crème patissiere

Delicate sandy base for tarts and tartlet’s or for little sables jam biscuits

 

For 2 or 3 tarts

400g of plain flour

280g of butter soften

125g of icing sugar

Vanilla sugar

2 eggs (optional)

A bit of milk if you need to work the dough

 

For the pastry

  • In a large bowl mix the butter, the sugars, and the flour together. Don’t work the dough for too long.
  • Divide the dough in three equal balls.
  • Flatten with a rolling pin on a floured surface.
  • Put in a tart dish and cut the excess of dough with a knife.
  • Pre cook the base until golden and the edges brown.

Crème patissiere

500ml milk

6 egg yolks

150g caster sugar

50g flour

2 vanilla pod (or half one of a large pod)

A mix of summer fruits, washed and dried (strawberries, peaches, melon, apricots, raspberries, blueberries etc…)

  • Split the vanilla pod in half lengthways.
  • Put in a sauce pan with the milk and bring to the boil.
  • Beat the sugar and egg yolks in a large bowl, until the mixture is white and fluffy.
  • Stir in the flour.
  • Pour over the hot milk and stir.
  • Pour everything back in the pan and cook over a medium heat, whisking all the time with a manual whisk to avoid the lumps, making sure the custard doesn’t catch at the edges and the bottom of the pan.
  • When the custard is thick and at the first boil, remove from the hob and return to the bowl to cool.
  • To assemble the tart, put some crème patissiere on the base of the tart. Choose some fruits to put on the tarts (summer fruits are the best!).Wash and dry. Cut them and form a pretty pattern.

 

 

Book Your Baking and Pastry course LJCC, Ivy House, Tuesday 7th May 10am-12pm

Fab I phone 15 March 2013 004_800x598

Come and join me at the LJCC for a step by step guide and recipes for breads, cakes, and tarts you can’t fail!

Please call the LJCC for more details on booking on 0208457500 or book online.

Limmud Conference 2012 – Warwick University

Thank you for those who joined me on Monday 24th December and Wednesday 26th December at my cooking demonstrations at Warwick University for the wonderful Limmud conference 2012!

Please find below the recipes for the Tunisian fish dishes and the easy canapes.

Tunisian cooking demonstration, cooking with a twistFish” khleimi” with harissa sauce

Fish” khleimi” with harissa sauce

  • 6 salmon fillets or tuna fillets
  • 5/6 cloves of garlic, chopped
  • One or two generous serving spoons of harissa (depending on taste)
  • Turmeric powder
  • Salt, pepper
  • Sunflower oil (3 TBS)
  • lemon

Rinse the fish. Mix the chopped garlic, the harissa, salt, pepper, oil together.  Put this paste on the fish and rub it well. Put in an oven tray and cook at 180C for 7-8 minutes maximum in order that the fish stays very soft and a bit pink inside. Serve with lemon.

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Almonds and Harissa Fish cakes 810pt;”>300g of minced fish (haddock, cod)


  • 1 large red onion finely chopped

  • 20g of Fresh flat parsley finely chopped

  • Sunflower oil

  • Salt, pepper

  • Ground almonds (100g)

  • Flaked almonds (100g)

  • 1 table spoons of harissa or more if you like it spicy!

  • Salt

  • Turmeric, paprika

  • In a bowl, add the fish, the onion, the almonds, the fresh herbs, the salt, the spices, and the harissa. Mix all the ingredients very well with your hands. Feel the texture, and add more almonds if it is too wet.

    Brush two large oven trays with some sunflower oil. Form some mini fish balls. Cook in the oven at 180C for 10-15 minutes approximately, turning them over once.

    Limmud_2012_017_800x598

    Fish couscous for 6 people

     

    For the sauce, the vegetables and the fish stew

    • A tin of chopped tomato
    • 6/8 portions of a white meaty fish like gurnard, filleted
    • One or two fish heads
    • 300 ml of olive oil
    • 2 onions, grated
    • 1 celery cut in medium sized pieces
    • 3 large turnip
    • 3 medium potatoes peeled and cut in half.
    • 3 large carrots cut in two or 3 pieces
    • 2 large courgettes cut in 3 or 4 pieces
    • 1 slice of pumpkin cut in to 6 pieces
    • 4 turnips
    • Salt, pepper, turmeric, paprika
    • Harissa (quantity depends on your taste, if you like spicy food or not)
    • 4 to 6 cloves garlic crushed
    • 1kg of couscous

    In a large cooking pot, put the olive oil and the grated onion and the celery. When the onion and the celery get soft, add the concentrated tomato puree and one large glass of water. Add the salt, pepper, paprika, turmeric, two crushed garlic cloves, a soup spoon of harissa, the washed fish heads, the chopped tomato tin. Stir well at medium/high gas hob and cover with water. Let the stock cook for at least one and a half hour, to two hours. Add the vegetables and cook for an additional 30 to 40 minutes until all the vegetables become tender.

    Taste the gravy and correct the taste with more salt, pepper, paprika. Let it boil until all the vegetables become soft but not too soft. When they are ready, put the vegetables on a plate and use some of the gravy to moisten the couscous a little. Serve the couscous, some vegetables on each plate, and the fish.

    For the couscous

    • 1kg of fine or medium couscous
    • Sunflower oil
    • Salt, pepper

    You will need to steam cook the couscous, so you need a saucepan with a lid, with a sieve large enough to contain 1kg of couscous, or even better use a couscous maker if you have one.

    Boil some water in a large sauce pan.

    In a bowl, wash the couscous. Let it drain on a sieve. Put in back in the bowl and add the salt, a shake of pepper, and some sunflower oil (the equivalent of 4/5 serving spoons. Mix everything by hand. Put the couscous on the sieve and cover it with the lid. Steam the couscous with the lid on the sieve for approximately 30 minutes, stirring regularly.

    Easy canapes cooking demonstration

    French Mini potato forestiere Spanish omelette

     

    • mini potatoes 250g,
    • 250/300g of mushrooms forestiere or chestnuts,
    • 200g of cheddar cheese, 
    • 4 chopped garlic, 
    • 15g of finely chopped flat parsley, 
    • 200ml of crème fraiche, 
    • 6 challots sliced, 
    • 10 large eggs,
    • Wash  and boil the potatoes until tender. Slice them when they have cooled down.
    • Wash and slice the mushrooms. In a large sauce pan, cook the mushrooms together with the creme fraiche, the parsley, the shallots until the water from the mushrooms has disappeared.
    • Beat the eggs as an omelette in a large bowl. Add the potatoes and the mushrooms preparation. Add the cheese and stir well. Oil a large oven baking dish and pour the preparation in it. Bake at 180C in an oven for 40-50 minutes. Let it coold down. Put in the fridge and cut in small cubes.

     

    English Chicoree boat with goat cheese cream and sweet walnuts

    • chicoree salad, 2 packs
    • hard goat cheese, 1 long log
    • single cream, 1 small pot
    • walnuts, 1 pack 100g
    • honey

    Wash and cut the end of the chicoree leaves. Dry them and put them one by one on a large serving tray. In a saucepan, melt the cheese with the cream. Add pepper and a bit of salt.

    In a separate bowl, mix the walnuts with some honey (be generous). Once the cheese sauce has cooled down, pour it all over the chicoree leaves and add the honeyed walnuts on top.

    Limmud_2012_039_800x598

    Mexican mini spicy fajitas

     

    • One pack of Mexican fajitas
    • two tinned tuna
    • crushed dry chilly
    • mayonnaise, one small
    • lettuce, one crunchy lettuce
    • flat parsley, 30g chopped
    • spring onions cut in small pieces
    • paprika
    • tooth picks

    Warm the fajitas a few seconds in the microwave, or a few minutes in the oven.

    In a bowl, mix the tuna, the crushed dry chilly, a few spoons of mayonnaise, and the paprika.

    Open the fajita, add one lettuce leave, a bit of the tuna mixture, some parsley, some onions. Roll the fajita to form a log. Add some tooth pick all accross it, Cut some pieces of it and serve on a plate. You can make the logs a few hours in adavnce and keep them in the fridge. They will set and it will be easier to cut.

    Italian mini kebabs

     

    • mini tomatoes, small pack
    • mini mozarella balls, one pack
    • fresh basil, 30g
    • tooth pick
    • Olive oil
    • Salt
    • With a tooth pick alternate one cherry tomato, one mozareall ball, a bit of basil.
    • Put on a tray and add olive oil, salt, pepper on top.

     

    Greek mini rolls

     

    • Cucumber, two
    • feta cheese, one pack cubed
    • black olives, one jar
    • mini tomatoes, one pack
    • tooth pick
    • Olive oil
    • Salt
    • Black pepper
    • With a tooth pick alternate one cherry tomato, one cube of feta, a black olive, one small cube of cucumber. Put on a tray and add olive oil, salt, pepper on top.

    Limmud_2012_044_800x598

    Sweet canapes

    • Mini sweet kebabs, one variety box from kosher kingdom or
    • Two or three packets of different sweets (soft, that can be pricked)
    • Tooth picks

    No bake marshmallow and chocolate cheesecake

     

    • Mini marshmallow, one pack
    • Milk chocolate, 200g
    • Digestive biscuits, one pack
    • Double cream, one small
    • Cream cheese, one small
    • Icing sugar, 50g
    • Chocolate powder (Cadbury type)
    • Mini plastic spoons
    • Mini Kiddush cups (medium size, not too mini)
    • In a pan, melt the milk chocolate and then add the mini marshmallow. Mix well.
    • Crush the digestive biscuits into crumbs. In a bowl, mix the cream cheese and the double cream, and add the caster sugar. In the mini kiddush cup, alternate biscuits, cream, chocolate and marshmallow and finish by decorating with some chocolate powder.

     

    Minute speculos tiramisu

     

    • Speculos biscuits, one pack
    • Instant Coffee
    • Icing sugar 50g
    • Double cream, one small
    • Marsacarpone, one small
    • Mini plastic spoons
    • Mini Kiddush cups (medium size, not too mini)
    • Dip the speculos biscuits in some strong coffee. In a bowl, mix the mascrapone cheese with the double cream and the icing sugar. Alternate biscuits and cream, and finish by decorating with some chocolate powder or cocoa powder.

     

    Coconut and white chocolate treats

     

    • White chocolate 200g
    • singla cream, one small
    • Dehydrated coconut one pack
    • Cocoa powder
    • Drinking chocolate powder
    • In a bowl, melt the white chocolate in the microwave or a saucepan for one or tow minutes. Mix in the single cream and add the coconut. Form some little coconut balls with your hands and dip one half in cocoa powder and the other half in chocolate powder. Serve on a plate.

     

    Chanukah Cooking Demonstration, Hampstead Garden Suburb Synagogue

    Wednesday 14th November

    After a beautiful talk from Freda Kaplan, the Rebetzin of HGSS about the month of Kislev, I demonstrated some easy bakes Hanukkah treats.
    Have a look and enjoy making my rainbow baked latkes!

    Baked Courgette, sweet potato, beetroot, latkes

    • 1 large courgette grated
    • 4/5 beetroots gratted
    • 1 large sweet potato grated
    • 3 small onions
    • Some flat parsley chopped finely
    • Some coriander chopped finely
    • 6 large eggs beaten
    • 6 tablespoons of fine matzo meal
    • Salt, pepper
    • Vegetable oil

    In a food processor, grate separately the courgette, the onions, the beetroots, and the sweet potato. Put each vegetable in separate bowls. Squeeze out of each vegetable any extra liquid; it is easier with your hands. Add two eggs beaten in each bowl, and one or two tablespoons of matzo meal until the mixture is no longer runny and stir to blend. Season to taste, with the salt and pepper, and chopped herbs. Mix with your hands and form some small round latkes.

    • Preheat oven at 180C.
    • Spray two baking sheets with oil.
    • Add your latkes, and spray the top with oil.
    • Cook for 15 on one side. Turn over, and cook for an additional 10/15 minutes to obtain golden latkes.

    Serve with yogurt, sour cream flavored with different spices, or with any other sauce of your choice.

    You can do the same with apples, pears, mixed with sugar, cinnamon, raisins, etc… you can replace the matzo meal with ground almonds or ground walnuts.

    Baked doughnuts

    For approximately 40 doughnuts

    • +/- 500g of flour
    • 14g of dried yeast
    • 3 tbs of vegetable oil
    • 1 egg
    • 25g of sugar
    • 25cl of warm water
    • 12cl of milk

    In a bowl mix all ingredients together until they are all blended and that you can form a neat ball. If, touching the dough, you feel you need more water or more flour, add them gradually and not too much at once.

    On a clean worktop, knead the dough for about 10 minutes until it becomes elastic and until you hear a “click” noise when you are kneading it.

    Leave the two doughs to rest and rise on your worktop and cover it with cling film for at least one hour or until the dough at least doubles in size. The temperature of the room has to be warm to help the rising process.

    Divide your doughs into 40-50 doughnuts, form them and let them rise for another 30 minutes.

    Spray two baking sheets with oil, and put your doughnuts on the tray. Spray the doughnuts with oil. Cook them in the oven for 12-15 minutes until they become golden brown.

    To fill them, make gently a hole in the middle, and using a piping bag fill them with crème patissiere or jam, or chocolate spread.

    Crème patissiere recipe

    • 25ml milk
    • 3 egg yolks
    • 75g caster sugar
    • 25g flour
    • 1 vanilla pod (or half one of a large pod)

    Then prepare the crème patissiere: split the vanilla pod in half lengthways. Put in a pan with the milk and bring to the boil.

    Beat the sugar and egg yolks in a large bowl, until the mixture is white and fluffy. Stir in the flour.
    Pour over the hot milk and stir. Pour everything back in the pan and cook over a medium heat, whisking all the time making sure the custard doesn’t catch at the edges and the bottom of the pan.
    When the custard is thick and just before it boils, remove from the hob and return to the bowl to cool.

    Hanukah Ideas of activities for kids

    • Edible hanukhia
    • Jelly and biscuits
    • Menorah cake
    • Fruit kebabs hanukhia
    • Rebuild the temple activity with biscuits and marshmallow fluff

    My Tunisian background…

    RECIPE OF THE FARKA

    • 1,5 kilog of dattes of good quality, pitted.
    • 1kg of semolina, medium grain
    • Warm water
    • 750 gr of caster sugar
    • 200ml of sunflower oil
    • Vanilla sugar 2 tbs
    • 1 tbs of cinnamon
    • Extract of almonds essence
    • The zest of one orange and the juice
    • 200g of walnuts finely chopped

    Place the semolina in a bowl, cover and combine with water, sugar and oil in a pan and bring to a boil. Stir to ensure the sugar is completely dissolved then pour over the semolina. Stir well to combine then cover the bowl and set aside to stand for 10 minutes.

    After this time fluff the semolina with a fork to separate the grains before adding the nuts and dates and stirring to combine. Transfer the mixture to a dish about 33 x 22 x 5cm in size then cover and set aside to cool completely.

    Once cold transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until heated through.  Spoon into serving bowls and serve accompanied by a jug of hot milk and a bowl of sugar. 

     

    October half term

    OCTOBER HALF TERM, SUCCOT AND SIMCHAT TORAH EVENT WITH THE JCC LONDON

    Tuesday 30th, Wednesday 31st, Thursday 1st November

    10.30am – 2.30pm £45 per day/child

    Tuesday 30th: Italy mi amore  

    Delicious pasta from scratch with different sauces, pizza, tiramisu, etc…

    Wednesday 31st: Halloween Special

    Scary and spooky but delicious recipes…

    Thursday 1st November: Winter recipes and Master chef at Fabienne’s

    Come and work as a team to cook some delicious and fun winter recipes and win

    Prize to win: a two hour one to one cooking lesson with Fabienne!

    Sunday 30th September 2.30-4.30pm £20/child

    JCC LONDON SUCCOT AND SIMCHAT TORAH EVENT

    Scrummy Sukkot and Super Sweet Simchat Torah

    Summer Cooking Lessons

    FABIENNE’S SUMMER COOKING LESSONS PROGRAMME

    Sunday 1st July Family fun with the JCC London 2.30-5pm

    Come with your children, cook and share the food with other families

    11th July – 15th August Kids’ cooking lessons

    You choose the programme! Morning or afternoon sessions available

    £20 per child per workshop, call Fabienne to book 07973698046

    During this period, gather your child and a few of his/her friends (6 to 8 maximum), and choose a cooking workshop (e.g. cup cakes decorating, fish and chips and ice cream, art and food, Olympic or fashion theme, etc…) YOU DECIDE!!!

    Wednesday 25th July Husbands, Fiancés, Partners, Boyfriends, in the kitchen!

    8pm-10.30pm, £35 per session, call Fabienne to book 07973698046

    Send in your husband or boy friend to learn how to cook you dinner!

    On the menu, homemade mini deli lamb burger with cumin and paprika bread, sweet and sour chicken with vegetable noodles, meringue with summer berries and vanilla cream, call Fabienne to book 07973698046

    Wednesday 8th August Brunch and light lunch

    8pm-10.30pm, £25 per session, call Fabienne to book 07973698046

    Homemade cress and carrot bread rolls, with spiced and nutty butter, salmon tartare, edamame salad, herbs and yogurt pancakes, surprise sweet gaspachio, dark, white, and milk chocolate mousse with pistachio biscuits

    Pre-university cooking: 29th and 30th August, 7.30pm-10pm,

    £25 per person per session, call Fabienne to book 07973698046

    Two nights of easy, fun, healthy and economic favourite recipes to learn before going to University: Homemade thin base pizza, Mexican party, healthy salads, delicious homemade burgers, chicken and fish dishes to help you think and learn! a lot of vegetarian options will be demonstrated.

    Cooking Lessons for All Reasons and Occasions

    Contact Fabienne on 07973 698046  to book at any time a one to one or group cooking lesson, cooking lesson for adult or cooking lesson for children, or your children’s cooking party. Hen night, birthday present, wedding present, birthday party… What a good idea to have a cooking event!  

    Rachel_jcc
    Pumkin_young_girls

    Summer Cooking Lessons for Children and Teenagers

    Summer 2012 1st July: JCC London event

    http://www.jcclondon.org.uk/our-events/family-fun/mini-mavens-5-10/fun-food-and-families-with-fabienne, please book with the JCC London

    CHILDREN 5/8 YEARS OLD

    30th July-3rd august: 10-12.30 Olympic theme, £20 per session 

    Come and cook specialties of different countries every day  

    6th August-10th August: 10-12.30 Art and fashion theme, £20 per session

    Come and transform food into piece of art, and design some fashionable edibles    

    Already booked some day camp for your children but you still want them to cook, why not gather a few friends in your house or in mine and let them cook their favourite meal with me!   

    TEENAGERS-PRE UNIVERSITY

    Pre-university cooking: 29th-30th August, 7.30pm-10pm, £35 per person per session

    2 nights of easy, fun, healthy and economic recipes to learn before going to University