Today on the third of march i went to a fabulous cookery class held by Nena Foster and it was great.
It was held in Northcross Road in East Dulwich, we cooked vegetarian food with seasonal veg provided by Locals Greens. Nena told us all about all the veg that is in season at the moment and we used them in the recipes as they are super tasty when they are in season.
We made a three course meal. On the menu there was a Celeriac and Apple Remoulade. It’s a bit like coleslaw but way more interesting.
Here is the recipe:
4 tbsp of plain greek yoghurt
2 tbsp mayonnaise
1 handful of parsley
pinch of sea salt ,
25g of blanched hazelnuts,
2 tsp of honey.
We had our own kitchen bench to prep the food and Nena said I kept my work space really tidy.
The main was a lovely leek, mushroom and cheddar crostata. It’s a lot of pastry with veg inside and it’s folded over and you go all around the side and do the same. After it comes out of the oven it will be nice and crispy and cheesy inside. The best combination with the nice crostata are toasted pumpkin seeds and nuts, they add a beautiful crunch.
The last fascinating creation was a brilliant fudgy vegan chocolate, parsnip cake with vanilla and coconut cream to make it vegan instead of using normal cream. It has dehydrated pear crisps as a garnish.
Also Nena showed us a great way on how to make the frosting. This is how you do it: so you leave the coconut cream in the freezer for a couple of hours and then you scoop it out and then whisk it and it goes all frothy.