The cooking Journal
Fruity Pavlova
We are firm believers in the phrase 'Waste Not Want Not' here at The Cooking Academy, so we transformed our unused eggs into a crisp meringue, a perfect base for our fruit pavlova. For more delicious dessert recipes, why not join our Desserts & Pastry Cooking Class? 


For the meringue:

2 large egg whites

175g golden caster sugar

For the filling:

600ml double cream

1 teaspoon vanilla extract

For the topping:

1 small pineapple cubed

1 papaya cubed (and seeds removed)

1 mango sliced

1 kiwi fruit cut into fan shapes

Pulp from 3 passionfruit


Cooking Instructions:-

  1. Pre-heat the oven to 150c/gas mark 2

  2. Line a baking sheet with baking parchment.

  3. For the meringue: place the egg whites into a large, clean, grease free bowl and whisk them until the form stiff peaks (do not over-whisk the egg whites because they will start to collapse)

  4. Now start to whisk in the golden caster sugar a tablespoon at a time, whisking after each addition until all the sugar is incorporated and the mixture looks thick and glossy. Secure all four corners of the baking paper with small blobs of the meringue mixture.

  5. Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 20 cm in diameter. Make a well in the middle of the meringue to make room for the filling.

  6. Place it in the oven, then immediately turn down the heat to 140°C , gas mark 1 and leave it for 1 hour.

  7. Then turn the heat right off but leave the pavlova inside the oven until it's completely cold (or overnight). The pavlova is cooked when it lifts easily off the baking paper.

  8. When you are ready to serve the pavlova whisk the cream with the vanilla essence until it is just holding it’s shape. Pile the cream onto the meringue base and top generously with the chopped and sliced fruits. Finish by drizzling the passionfruit pulp over the top.

  9. Enjoy!

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Baked Banana Oatmeal Cups
Perfect as a healthy breakfast or snack for anytime of the day! For more healthier recipes, have a look at our Nutritional Cookery Class.

Makes 12


250g rolled oats

2 tbsp honey

½ tsp cinnamon

¼ tsp salt

2 tsp baking powder

3 mashed bananas

2 tbsp olive oil

2 large eggs

1 tsp vanilla extract

½ pint skimmed milk – soya/almond work well too

Chocolate chips – optional


Preparation Instructions:

  1. Preheat the oven to 180 C, 350 F. Line a muffin tray with muffin cases.

  2. In a large bowl, combine the oats, cinnamon, salt and baking powder. Mix together.

  3. In a separate bowl, whisk together the mashed bananas, eggs, oil, vanilla and honey until well combined. Then whisk in the milk.

  4. Poor the milk mixture over the oats and stir well until both have combined. Add the chocolate chips if using. The consistency will be very soupy.

  5. Fill the muffin cases all the way to the top, ensuring there is an even amount of oats and liquid.

  6. Bake for 20-25 minutes or until lightly browned.

  7. Allow to cool slightly and serve. Alternatively they can be kept in an air tight container and eaten cold.

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Mystic Middle Eastern Cuisine
The Mystic Middle East, home of Arabian nights and the Eastern promise, belies the true nature of the simple honest food of the region.  Far from ‘exotic’ as the Persian names suggest, this cuisine is so much more about simple and uncomplicated flavours and often overlooked.  Middle Eastern dishes principally originate from Lebanon, Morocco, Turkey, and Persia.  It is also the birthplace of wheat, barley, pistachios, dates, figs and of course the jewel in the crown – pomegranates.  The practice of fermentation of dough for bread also started in this region and led to the creation of the earliest form of leavened bread.

There is a common misconception that Middle Eastern food is ‘spicy’ yet this region of cooking uses no or little chilli in food, instead relying on black pepper and garlic as the heat form.  Non heating bearing spices are an important part of Middle Eastern cooking, especially Cardamom, saffron, Cinnamon and cumin, as these are responsible for giving the food its depth of flavour.  Nuts are also used extensively, particularly almonds, pistachios and walnuts, adding texture but also providing plenty of nutrients, vitamins and good fats (perhaps not so much in the deliciously sweet treat Baklava)

Dates are widely known for aiding digestive problems.  They are rich in soluble and insoluble fibre, often consumed to help relieve constipation.  Yet did you know that dates have many other health benefits?

  • Dates are full of potassium which is brilliant for our nervous system. They are cholesterol free and help to lower our cholesterol. This in turn keeps our heart healthy and reduces the risk of stroke.

  • They are a natural energy booster, as they contain natural sugars. When having an afternoon ‘slump’ snack on some dates for a low calorie snack.

  • They are loaded with vitamins such as vitamin B1, B2, B3 and B5 along with vitamin A1 and C. This means you get receive your daily dose of a number of vitamins just from eating a few dates.

  • Dates contain iron, so brilliant to treat and prevent anemia.

When added to a chicken tagine, cooked on a slow heat, they provide a delicious subtle sweet flavour into the dish, giving you that melt in the mouth texture and gentle aromatic finish.

Our Middle Eastern cookery class is a brilliant way to learn how to blend an array of aromatic spices to create authentic dishes such as Moroccan Couscous with Apricots, Lebanese Kibbeh, and Chicken Tagine with Dates and Almonds.  The class will teach you the perfect menu to create a feast for friends, a dinner party, or even simple mid-week suppers, creating a wonderful sense of occasion.  Middle Eastern cuisine is amongst my favourite food, the use of such simple spices, yet produces an array of enchanting flavours unlike any other that are incredibly tasty and flavoursome.  Come and join us on our next class and be prepared to celebrate such beautiful flavours from so many cultures in one simple menu.
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How Do You Like Your Eggs In The Morning?
How do you like your eggs in the morning?

Personally, I prefer mine in the afternoon, hard boiled and served with a fresh green garden salad and juicy tomatoes. However you like your eggs, there’s one thing you’ll be pleased to know you, eggs are highly nutritious, packed full of nutrients and vitamins to keep our bodies healthy no matter when or how you eat them (possibly not so much when served in a cake!)

Both the white and yolk of the egg are equally as important as one another. While the egg white contains the majority of the protein and virtually fat-free, the yolk contains many of the essential nutrients and fatty acids our body needs. Most people tried to avoid the yolk when dieting, yet you really should be consuming the entire egg to maximise the nutrition.

There has been much speculation on the yolk raising our cholesterol levels; however the effect is minimal when compared to the effect of saturated fats.  Therefore, a fried egg would be bad for our cholesterol levels, but this is purely due to the oil used to fry it, whereas a boiled egg or poached would be very good.

The Nutrition from Eggs

  • We all know that eggs are a good source of calcium, yet did you know this comes primarily from the yolk? One egg yolk contains 21.9mg of calcium, whereas the white only contains 2.3mg. Therefore we need to cook with the yolk to keep our bones strong and healthy.

  • The whites are good sources of magnesium, which our bodies need to regulate muscle and nerve function. It’s also important in keeping bones healthy and helps with the production of protein and DNA. One egg white contains 3.6mg of magnesium.

  • Both the egg whites and yolks are high in selenium. One egg contains around 15mg which is 21% of our daily recommended value (6mg from the whites and 9mg from the yolk). Selenium is important to keep the immune system healthy and fertility in both men and women.

  • One is egg is full of vitamins! It has 15% of our recommended daily value of Vitamin B2, 9% of vitamin B12, and 6% of Vitamin A.

With so many different ways to cook eggs, you can be sure to never get bored with the flavour. Rather boiled and soldiers or fried on toast, why not try something a little different with your eggs?

For a main meal why not create a sweet potato and red pepper Spanish omelette? Or add some smoked salmon, spinach, or onion to liven up your scrambled eggs?  Our nutritional cookery class guides you through a delicious poached egg on a fondue of tomato, a perfect way to start the day or for a brunch idea!


#healthyeating #healthylifestyle #healthyfood #eggs #protein #nutritional #nutrition #nutritionaleating #corporatenutrition #nutritionintheworkplace
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'Berry Mad' - Rhubarb and Strawberry Pudding
We’re berry mad here at The Cooking Academy as strawberries, blueberries, raspberries and cherries are now in season!

Berries are a food we should all be consuming now more than ever, as not only are they deliciously tasty, they are also high in fibre, low in fat and one of the best sources of antioxidants and vitamin C to boost our immune systems.  Berries are also good for the heart and keep you looking younger, so what’s not to like.

So how can you tell if your berry is ready to be eaten?

Firstly ensure that the whole berry is rich and vivid in colour.  For example, a strawberry should be a deep red throughout, if it is still white on the inside or around the leaf area, this is a sign that it’s still under-ripe.  If possible, give them a slight squeeze!  Ripe berries should be soft yet still firm and plump.  If they are easily squashed between your fingers or mushy this means the fruit has now passed its best.  When harvesting, the berry should fall off the plant. If you need to give them a slight tug, it means they are not ready to be picked or eaten.

Incidentally, blueberries aren't actually blue, but deep purple, which is the colour of anthocyanin, a pigment that is especially rich in blueberries.  The anthocyanin is an anti-inflammatory agent.  Generally the darker the berry the more anthocyanins are present.  Essentially, the darker the colour of a food, the higher the contents of antioxidants and nutrients will be, and the healthier the food.  In fact, one health and nutrition study found that those who ate purple fruit and vegetables regularly had a reduced risk of high blood pressure and high cholesterol levels.

We took our own advice and went strawberry picking to ensure we had the juiciest, plumpest strawberries to cook with and promptly rewarded ourselves with a well-deserved treat of tea and our rather scrumptious rhubarb and strawberry pudding!  A beautifully moist sponge, topped with sweet and tangy rhubarb and strawberry compote is perfect for summer garden parties with friends, or just to enjoy with afternoon tea, not that we need an excuse to eat a pudding.

The recipe was inspired by our dear colleague over in California, Shanna, who regularly contributes to our blogs and you can follow her delicious recipes on Instagram @shannawashungry

Our nutritional cookery class also provides information relating to nutritionally dense ingredients such as the use of nuts, seeds and berries in cooking.


Rhubarb And Strawberry Pudding 



3 stalks of rhubarb

7-8 strawberries

40g brown sugar

4 tsp corn flour


4 tbsp butter

4 tbsp brown sugar

FOR THE sponge 

190g plain flour

100g sugar

1 ½ tsp baking powder

½ tsp bicarbonate of soda

¼ tsp salt

1 tbsp vinegar

1 tsp vanilla extract

3 tbsp honey or maple syrup

125 ml rapeseed oil

180 ml buttermilk (if you don’t have buttermilk, use regular milk and omit the water)

40 ml water


Preparation instructions:

  1. Firstly, grease a bundt tin or a cake tin without a loose bottom and preheat the oven to 180º C or gas mark 4

  2. Prepare all the fruit and place into a bowl.  Add the sugar and corn flour and stir together.  Leave to rest for 5 minutes.

  3. Meanwhile, in a small saucepan, melt the butter and sugar and let it all melt together for 2 mins.  Add this mixture to the bottom of the sponge tin.

  4. Now add the fruit mixture on top of this and set aside.

  5. To make the sponge, add all the dry ingredients in a bowl and mix.

  6. Next add the liquid ingredients to the bowl and mix together. Pour the sponge mixture on top of the fruit in the tin.

  7. Bake for approximately 30-35 minutes. When you press the top, the cake should bounce back. Or if you insert a skewer, it should come out clean.

  8. Let it cool slightly and serve.

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