Join Danielle Postma of Moemas for an evening guaranteed to
Cooking with Moemas
This June at The Cookery
Find details about this months classes by visiting Events at The Cookery or email us on thecookery@chef.net for more information.
Take your tastebuds on a journey into the much loved simple, rustic food of Portugal with chef Emilio Coccia for an evening of food that will warm your heart. SOLD OUT.
Join chef Paul Maciel as he unravels the simple and robust flavours that make up the food of Naples. SOLD OUT, to those who missed the class it will be repeated in July.
If winter could be cured with a single plate of food, it would have to be Risotto!
Discover the vibrant flavours of Spain, master Paella and taste and make some of Spain’s most popular tapas.
Join resident instructor Emilio as he shares his love of South East Asia!
As we head for the coldest winter nights what could be better than an early Christmas. Imagine warm glasses of boozy eggnog, mulled wine, spiced cookies, golden roasts and plates filled with food. This hands on class promises to be loads of fun!(PS like all good Christmas meals its best to wear stretchy pants!)
Quinoa & Sprout Salad with Grilled Chicken Breasts
Quinoa & Sprout Salad with Grilled Chicken Breasts
Serves 4
Ingredients
Quinoa
– 1cup quinoa
– 2 cups chicken stock
– 1 tbsp olive oil
Salad
– 15gms onion sprouts
– 15gms alfalfa sprouts
– 15ms beetroot sprouts
– 100gms roasted butternut chunks
– 30gms wild rocket
– 1 avocado
– 3tbsp white balsamic vinegar
– 3 tbsp De Rustica Private Press
– 50gms Danish feta crumbled
– 30gms peppadews, chopped
– 50gms roasted hazelnuts
Grilled Chicken
– 4 large chicken breasts
– 3 tbsp olive oil
– 2 tbsp lemon juice
– 1 clove crushed garlic
– salt & pepper
Start by cooking the quinoa in the stock with a drop of olive oil. The quinoa will take between 15-20 minutes till tender, add extra liquid as you need it, but only add a little at a time so that the quinoa can absorb everything.
Allow the quinoa to cool, before adding all the other ingredients. Combine gently allowing the olive oil and avocado to create a creamy dressing. Score your chicken breasts and allow to stand in the marinade before cooking in a hot griddle pan.
Peanut Butter Chocolate Cookies
Delicious crunchy chewy peanut butter and chocolate cookies, quick to make. You can swop out peanut butter for another nut butter if you prefer or for some change. I made fresh dulce de leche to pour over the cookies, but this is not really necessary.
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 225gms unsalted butter, at room temperature
– 110 gms chunky unsalted unsweetened peanut butter
– 220gms dark packed brown sugar
– 1 teaspoon vanilla extract
– 1 free range egg
– 50gms dark chocolate
– 100gms chocolate covered nuts
Start by preheating the oven to 190°C. Then line a baking sheet with a piece of baking paper, or spray lightly with a non stick spray, set aside. In one bowl sift the flour and bicarbonate of soda together. In a large mixing bowl beat the peanut butter, butter and sugar together. When light and fluffy add the vanilla and the egg, blend in well. Replace the mixer with a wooden spoon, and add the flour in
Start by sieving the flour and baking soda into a bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually stir in the flour mixture. Finally stir in the chocolate coated peanuts. Now using a table spoon drop spoonfuls of the mixture onto the baking sheet. Using a tablespoon pressed into light brown sugar gently press the tops of the cookies.
Bakke on the middle rack till golden brown for 8-10 minutes, the edges should be golden and crispy bit tie centers will still be soft. Remove from the oven and cool on a wire rack.
Store in an airtight container.
Super root!!
This tiny root is packed with a rich earthy flavour and golden colour, traditionally it was called “Indian Saffron” because of its colour. The root as a warm, spicey flavour with a slight bitterness, the root has a very subtle ginger flavour but also citrusey tangs.
The real magic of turmeric lies in what this incredible super root can do. It has strong anti-inflammatory properties. The volatile oil component of the root has been shown to have a similar anti-inflammatory effect as some over the counter anti-inflammatories but without any of the negative side-effects. For sufferers of rheumatoid arthritis the high levels of anti-oxidants found in the root can help reduce stiffness and discomfort.
Turmeric has also been demonstrated as a strong cancer fighting agent. Research papers dating back more than 15-years have shown the roots ability to combat the growth of cancer cells.
Turmeric has also shown an improvement in the outcome of many diseases like alzheimers, cholesterol, colon cancer, prostate cancer, liver function. If you look at all the possible health benefits add to that the fact that it is actually delicious and you have no reason to not make it a part of your every day diet.
Be careful when handling fresh turmeric as the brilliant yellow colour will stain your finger tips, it will wash out though. If you are using ground turmeric try not buying it from a retailer where it may have been sitting for ages, Indian spice shops are your best bet, they sell sufficient quantities that it will be nice and fresh but you can still purchase a small quantity by weight.
Breakfast Potato & Egg Bake
This is one of those simple but great flavour and texture combinations, crunchy pieces of rosemary and garlic scented potato against creamy eggs, plus it’s a great way to use up left over potatoes for breakfast. This is a basic vegetarian recipe but you can add extra bacon pieces or mushroom for something a little more elaborate.
Crispy Rosemary Potato Egg Bake
Serves 4
Ingredients
– 6 large free range eggs
– 2 sprigs rosemary
– 1 clove garlic
– salt & pepper
– fresh herbs
– 60gms Parmesan
– 50mls cream/milk
– 2 medium potatoes, cooked and cubed
Start by preheating the oven to 180°C. Now chop the cooked potatoes into small cubes. Heat some oil in a pan then add the rosemary and garlic, allow to cook for two minutes. Add the potato chunks and cook till crispy and golden. Remove the potatoes from the oil and place them into individual ramekins. Now in a separate bowl whisk the eggs, herbs, Parmesan, salt & pepper and milk. Add the egg mixture to warm potatoes and place on an oven tray. Bake for 10-15 minutes until done. Remember the mixture will continue to cook when it comes out the oven.
Jozi Food Market
Jozi Food Market is a great discovery, based at the Pirates Club on the weekends, this small market is a great bite size morning shop and breakfast outing. The artisans are all on hand and are happy to spend time chatting and sharing their passion for what they create. Start the market with a delicious Belgian waffle, then maybe some Indian goodies (potato samosas are really good), grab a few delicious frozen homemade soups, fresh fruit and veggies and maybe some yummy cheese. Great way to spend a few hours in the sun.
Plus this weekend they are having their Mother’s Day market on Saturday 9 May! Large variety of good food, aromatic, soulful coffee, farm fresh produce & eggs, Indian delights, soups with a spin, range of pets products, fresh flowers, range of home-baked rusks, awesome healthy smoothies made with fresh produce, range of freshly baked breads, Thai Cuisine, meat & boere wors rolls – what a great way to spend the morning with mom!
Mussels
Fresh taste of the sea!
I love the fact that even though Jozi has no ocean anywhere nearby, we are still demanding enough to get great fresh seafood. I love mussels, their ozone flavour that tastes the way the beach smells on a fresh morning. Quick and easy to prepare (excluding cleaning them, if your fish monger doesn’t do it for you), mussels steam in a couple of minutes and have so much ocean flavour. A dozen mussels prepared in a white wine, tomato sauce are plenty for dinner if you serve them with a nice piece of crusty bread, plus they are low fat.
