Vegetarian Cookery Class with Nena Foster

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:
1 lemon
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.

If you would like to try making some of these delicious recipes then get in touch with Nena: You can order a weekly veg bag from Local Greens.



Thai Cookery Class with Deethechef

I cooked loads of yummy Thai food with Deethechef from Cooking Happy in Peckham. Dee runs regular Thai cookery classes at Anderson’s on Bellenden Road in Peckham. More info about these on the East Dulwich Forum or on her Facebook page. Recipes below the video. Contact Dee for cookery classes:


Ravioli with Butternut Squash, Ricotta and Chilli Flakes

Today, I went to Westfield shopping centre to The Jamie Oliver Cookery School. Chef Tom taught us how to make pasta by hand. We made Ravioli which is stuffed pasta with roasted butternut squash and ricotta as the filling. The class was nearly 2 hours long including eating all the yummy pasta at the end of the session. Everyone was really friendly and the class was easy to follow. I’m looking forward to going back later this year to cook some more!

How to make the pasta:
Get one egg and Type ’00’ flour, crack the egg into a well in the centre of the flour.Then give a good mix until it looks like a scrambled egg. Then you knead and stretch for about 5 minutes until you have a springy dough. Make a notch or a lip and put it into the pasta machine and roll it out four times on Setting Number Six (the thickest setting) and one pass on the other settings from five to one (the thinnest setting).

How to stuff the ravioli:       
Mix the squash and ricotta and add in some chilli flakes if you like it spicy. Put a teaspoon of the filling onto half of the pasta leaving a gap inbetween. Fold the other half over to cover it, lightly water the edges to form a seal and press down lightly inbetween each ravioli shape.  Use the pasta cutter to trim the edges into a zig-zag shape.

How to cook the ravioli:
Salt the boiling water, drop in the ravioli and when they go pale (about 2 minutes for al dente), take them out and tip into a pan with melted butter and thyme. Serve with lots of shaved parmesan and more chilli flakes.