Learn to make Beef Pho here at The Cooking Academy

Why is Vietnamese food so popular?

Vietnamese food is naturally a very healthy cuisine  and the expression ‘less is more’ comes to mind’.  the flavours are explosive so you come away feeling as if you have eaten something quite spectacular, yet you haven’t consumed many calories.  This food is a lot about assembly which makes it quite theatrical and great for entertaining and eating with friends. The national dish is the flavourful pho, a broth made with rice noodles and brimming with savoury greens, including basil and bean sprouts. Pho Bo is made with beef broth, while PhoGa is made with chicken broth. 

Fewer ingredients – yet big flavours

Unlike other Asian cuisines that use a lot of flavoursome herbs and spices, in Vietnamese cooking there are fewer choices, but bigger flavours. The herbs are not only used to accentuate other flavours….  Instead they are part of the meal itself.  Like the rest of Asia, rice is a mainstay in Vietnamese food, however not necessarily as a grain but in the form of rice noodles and is present at every meal time.  

Learn to cook Vietnamese food

The traditional Vietnam dinner table always contains a salad bowl into which we place several very flavourful herbs such as mint, coriander red or green perilla, which is like lemon balm.  These herbs are plentiful and brimming in chunks; also they are torn into every single serving dish or salad bowl so that when you bite into it you get a real burst of flavour with each mouthful.  The herb/lettuce/vegetable combo is most often then covered with round rice noodles, known as banh pho.

 The health benefits of Vietnamese ingredients

Like other Asian cuisine so many of the ingredients have healthy properties that add so many medicinal value to the food.  It also relies less on stir fries and more on broth based dishes which is a very clean way of eating food and less calorific..

 Coriander is in virtually all Vietnamese dishes, which contains antibacterial compounds, as well as having cholesterol- lowering properties and dietary fibre and magnesium.  Red chillies are also highly present in this cuisine which is good for the blood and the cardiovascular system.  Fresh mint is very good for digestion and calming the stomach acids. 

 Vietnamese cuisine is also distinguished by the generous use of dipping sauces, which help to give the food its distinctive flavour.  A typical sauce recipe combines garlic, chillies, lime juice or vinegar, sugar, and the hallmark ingredient, fish sauce which is used in practically all dishes except sweet ones.

 Meat Is Not the Main Attraction

 Another reason Vietnamese food tends to be lower in fat and calories is essentially because protein is not the main part of the dish, but rather meat is used more like a condiment than a main course.  Notice how lean Vietnamese people generally are, I do believe this is as a result of their diet and reliance on less meat more herbs and vegetables. Meat is usually cut into thin strips and is consumed in small parts.  The preparation is also simple, meats are most often cut into thin strips or slices, soaked in a simple marinade that might contain shallots, lemongrass and some fish sauce, then grilled quickly and brought to the table in warm clay pots.

 “The idea then is to pick up a piece of meat, put it in the dipping sauce, pick up some herbs and rice and put the complete bite into your mouth,” says Pham. The flavours blend together and explode in your mouth.

 Another traditionally Vietnamese way of serving all these ingredients is to wrap them in rice paper. You end up with a dish that’s similar to an egg roll, but without the frying, much healthier I would say and summer rolls are a great example of this.   The rice paper is so thin you can literally see inside which is quite appealing. 

 If you’re intrigued by this enticing cuisine, and want to give it a try, Vietnamese restaurants are springing up around the country.  However if you’d like to have a go at making your own Vietnamese food then join us on one of our Vietnamese cookery classes and see how easy it is to create these great flavours and so easily.  It will become a great addition to your menu

For further information contact Cara at The Cooking Academy 01923 778880. cara@thecookingacademy.co.uk

 Rapeseed oil and Omega 3

During our classes we are frequently asked about which oil to use in mainstream cooking.  I recommend using rapeseed oil, as my research suggests that rapeseed oil has the lowest saturated fat of any culinary oil , only half the fat of olive oil and ten times more Omega-3 than olive oil,  (7% saturated fat versus 14% in Olive oil).   Equally there is a growing body of eveidence to suggest that Omega-3 fatty acids may help people with inflammatory arthritis. 

A local product of great provenance & health benefit

I consider rapeseed oil to be the British equivalent of olive oil.  Not only is it local provenance which is a big plus in my book, but its also high in the health-giving properties.  As with olive oil, rapeseed oil contains Omegas 3, 6 and 9, essential fatty acids known to reduce cholesterol and maintain heart health, joint mobility and brain function. It is also a rich, natural source of vitamin E. High in mono-unsaturated fats.   Equally it contains no artificial preservatives and is trans-fat and GM free.  Rapeseed oil is suitable for a variety of diets such as vegetarian, gluten-free, Kosher and Halal

The benefit of Unblended Oil

Rapeseed oil is also one of the few unblended oils that can be heated to deep-frying temperature without its antioxidants, character, colour and flavour spoiling. In short, it is one of best “good” oils.

 Frying with Rapeseed oil

Hake with Edamame beans

Do you eat the right kind of food to manage your metabolism or are you a carb junkie?

Staying trim and fit is all to do with your diet and metabolism.  The content and rate at which you consume and burn calories will ultimately determine your wellbeing; not just physically but more importantly, mentally and emotionally.  The key to this is eating the right food to trigger hormones in the body that enable certain functions to be carried out.  If the body is not satisfied with the nutrition levels you are providing and it requires to perform, it will simply not send the right messages. 

Eat the right foods!

The brain communicates with the body every milli second of every minute 24/7.  If we don’t read those messages correctly  the body becomes lethargic and less dynamic over a period of time, eventually the body begins to malfunctions, and eventually grinds to a halt with a major illness.  However long before that process, the body repeatly send out warnings, weight gain is one of them, tireness and lethargy is another, poor digestion is a big tell tale sign. 

Learn to Cook Nutritional dense meals

Eating the right kinds of food at the right time is important.  Do you know what the ‘right kinds of foods’ are? “What does a good breakfast look like?”  Is it five a day or seven a day?  can those be any seven?  how much protein should Ieat and why is that important? Can I give up carbs ?  

Nutritional Cooking Classes

Our Nutritional Cookery Class is designed to help you understand what a good meal consists of.  We dispel myths around food and diets and explore all the healthy foods that are tasty and nutritious.    We look at various food groups that can actually stimulate the bodies natural defences and build vital vitamins and minerals that promote a healthy heart, and vital organ, that supports growth of skin, hair and nails to give the body vitality, vibrance and energy. 

If you would like to find out more than contact us here at by calling us on 01923 778880 or email Kumud@thecookingacademy.co.uk

Learn to cook Moroccan food

Falafel hummus platter with tabouleh in the background made at The Cooking Academy Cookery school in Hertfordshire in a Middle eastern cookery class

Middle Eastern and Moroccan is growing in popularity and is becoming highly visible through the number of new Middle Eastern eateries and restaurants.   If you enjoy Middle eastern food and would like to learn about the spices and herbs used to create the delicate flavours that make up this complex yet simplistic style of cooking join us on one of our Middle eastern cookery classes.

Moroccan cooking classes

In this class we learn to cook many of the dishes you will have tasted in Morroco and throughout the Middle East, You will learn to makesdishes such as Baklava – using a fantastic recipe that gives you all the flavours yet not nearly as many calories in sugar,  just right for the less sweet western palette.   Cook a wonderful Chicken and Apricot Tagine or cheese and spinach pastries.   If rice is a challenge for you then this class will demystify the great myths around cooking cooking rice, a wonderful pilaf!   

Full of Eastern promise

Be ready to cook and be ready for some great flavour explosions, this class really is full of Eastern promise.  To book this class please contact us on 01923 778880 or email kumud@thecookingacademy.co.uk

10 Different uses for Bicarbonate of Soda?

Bicarbonate of Soda is a wonder worker around the home. It cleans shimmers and shines all kinds of surfaces. Mildly abrasive, its gentle yet effective cleaning action works on everything from ovens and kitchen surfaces to baths, sinks, loos, floors and more. We have listed just a few of the many uses for bicarb below.

• To remove mildew on a shower curtain, first make a thick paste of Bicarbonate of Soda and water. Smear it on the curtain and leave overnight until dry. Then wash the curtain normally and the mould will disappear.

• After cleaning the oven, brush the inside with a light Bicarbonate of Soda and water paste. When you next clean the oven the dirt will come away easily.

• With stained mattresses, make a paste with Bicarbonate of Soda and water and spread it on the stain and leave to dry. Later, brush off the dry Bicarbonate of Soda, which should have absorbed all the stain.

• You can clean baths too! Apply Bicarbonate of Soda with a damp cloth to remove stains and polish chrome fittings.

• Car enthusiasts often use Bicarbonate of Soda to polish chrome fittings. It works better than some commercial products.

• Soak stained cups and pans Bicarbonate of Soda and water, and stains will disappear.

• Bicarbonate of Soda takes away smells in fridges and freezers. Just keep an open tub in the corner of your fridge to absorb odours.

• If you have rusty utensils, cut a potato, dip it in Bicarbonate of Soda and then rub away the rust.

• Dishcloths and face flannels left to soak in Bicarbonate of Soda and water are fresher than if washed in most commercial products.

• A pinch of Bicarbonate of Soda in a vase of water will keep flowers much fresher and prevent the water from becoming stagnant.

A very funny line from a sitcom in the early eighties ….  And now I’m showing my age!

Rhubarb is one of my favourite ingredients for this time of year and I grow it in my garden.  This year I’ve made some conserve with it as well as poaching to make compote to eat with breakfast or as dessert.  I also blanch it then freeze it and use it for smoothies  or for fruit crumbles (which is love) for later on in the year.

Rhubarb Conserve

 Ingredients:

450g rhubarb

450g sugar

Zest ½ orange

Juice of 1 orange

2 tbsp of lemon juice 

Cooking Instructions: 

1. Cut the rhubarb into 1 cm/1/2 inch pieces and place in bowl, now sprinkle the sugar over them.  Leave for 6 hours or overnight.
2. Transfer the rhubarb and sugar into a deep pan.  Add the orange zest and orange juice. (Not the lemon juice at this point). 
3. Stir over a low heat until the sugar has dissolved and then add the lemon juice and boil steadily until setting point is reached.
4. Allow to cool slightly, stir well.  Then spoon into sterilized jars. 

Cooks Tip 1: Remember no need to put in the fridge! 

What is Quinoa

Although Quinoa is a relative newcomer to the Bristish supermarket it has long been a revered ingredient in South America.  Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato. 

In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a good source of dietary fibre and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. 

What is Quinoa  made from

Quinoa is a species of goosefoot family and is  grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. 

Cooking Quinoa

Quinoa is very easy to cook and should be cooked in a similar way to cous cous or rice.  Add a stock cube or season the water to add flavour to the quinoa whilst its cooking. 

Germination & Sprouting

Quinoa may be germinated in its raw form to boost its nutritional value. Germination activates its natural enzymes and multiplies its vitamin content. In fact, quinoa has a notably short germination period: Only 2–4 hours resting in a glass of clean water is enough to make it sprout and release gases, as opposed to, e.g., 12 hours with wheat. By germinating the seeds, besides its nutritional enhancements, softens the seeds, making them great for salads and other cold foods.

For more information contact Kumud Gandhi at The Cooking Academy

Asparagus with Quinoa & Chervil    

Aparagus is in season and what better way to enjoy the goodness of this great vegetable than with something equally as interesting as quinoa.  Together this combination is a powerhouse of taste and nutritional goodness.

 Quinoa is a great protein that can easily replace a starchy carb like risotto.  It’s easier to cook then you think and seasoned correctly can be a very tasty and healthy ingredient.  It’s equally diminutive cooking time, makes it a big hit with me, its then finished with salty pecorino cheese and the delicate liquorice flavoured chervil; yielding, soft flavours and textures of spring.  I originally found this recipe on the ‘food 52’ blog site but I have adjusted it to my preference and used quinoa instead of couscous.  

Serves 2 

Ingredients: 

4 tablespoons salted butter divided into 2
1 tsp of finely chopped garlic
200g quinoa

150 ml good white wine
200 ml chicken or vegetable stock
1 bunch of asparagus, trimmed and cut into ½-inch pieces
100g finely grated Pecorino
50g chopped pistachios, toasted if desired
3 finger pinch roughly chopped chervil leaves 

Cooking Instructions: 

1. Toast the quinoa in the oven at 120 degrees for about 8 minutes to enrich the flavour. 
2. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the quinoa and garlic and gently toast again, this time with the butter for about 2 minutes.
3. Add the wine and half of the stock bring to boil then drop the temperature to very low and cook with the lid on for about 5 minutes.  When the liquid is nearly absorbed add the asparagus and the rest of the stock and cook for a further 5 minutes or until the liquid has been absorbed.
4. Once the quinoa and asparagus are tender, stir in the Pecorino, pistachios, chervil and remaining butter. Sprinkle servings with additional Pecorino, pistachios and chervil, if desired.

Reasons to enjoy Roquefort

Roquefort contain vital anti inflammatory properties.

Roquefort – whilst known for mould and blue veins also has anti inflammatory properties that could help to guard against cardiovascular disease – say scientists from Cambridge.  Despite its high salt and fat content scientists believe these anti-inflammatory properties could help to explain why French  people enjoy such good health; French women live the longest in Europe – approximately years longer than British women. 

For more information contact Kumud Gandhi at The Cooking Academy or come to our nutritional cookery class to learn more about everyday nutritional cookery

Spagetti alle Vongole

The weather is still a little nippy but the sun was out brightly today – perfect weather for Vongole i think! The pasta is warming andstill carby yet the dish is light and refelcts the sunshine. 

I hope you’ll try it - the recipe is incredibly simple for something that tastes rather special, and clams are available quite easily at the moment and reasonably priced.  

Spagetti alle Vongole    

 Serves 2

 Ingredients:

300g small clams (carpet shell are great!)
350g spaghetti or fettuccini or linguini

30g butter
1 tbsp olive oil
2 tsp garlic, finely chopped

1 large shallot

½ medium heat red chilli, finely chopped

¼ tsp black pepper
150ml dry white wine
Small bunch of flat-leaf parsley, roughly chopped
Zest and juice of ½ a lemon 

Cooking Instructions:

 Rinse the clams in cold running water, and scrub if necessary, then put them into a large bowl with a couple of tablespoons of flour and salt, cover them with cold water and leave for an hour or so. 

1. When you’re ready to use them drain and rinse to remove any grit or sand.
2. Put the spaghetti into a large pan of salted boiling water and cook for a couple of minutes under the recommended time, until nearly done.  Slightly  more than aldente since it will continue cooking once its in the vongole sauce.
3. Meanwhile, put half the butter and all the olive oil in a large pan over a medium heat and soften the shallots, garlic and chilli.
4. Add the wine and simmer for 2 minutes before adding the drained clams, and turn up the heat.  Cover and leave for a couple of minutes until most of them have opened. Discard any that are still closed.
5.  Drain the spaghetti and add to the pan along with the remaining butter. Toss well and leave for a minute, then stir through the chopped parsley, black pepper, lemon zest and juice, season to taste and serve.