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Posts in 'Recipes'

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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'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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Spanish Tapas Squid and Alioli
Perfect for the summer, this simple dish will bring a lovely taste of seaside Spain to your table. The squid may well be deep-fried, but they taste lovely and light, with the alioli making the perfect accompaniment as a dipping sauce. Our Spanish tapas class teaches you an array of authentic tapas dishes, brilliant to share with family and friends in the summer evenings. Now all you would have to worry about is the weather staying nice!


Serves 2


20g semolina flour

½ tsp sea salt

½ tsp black pepper

½ tsp garlic granules

1tsp dried oregano or marjoram leaves, crumbled

2 medium squid or cuttlefish tubes, sliced into 1cm rounds(10 rings) – dried with paper towel.

Oil for deep frying

To serve:


Fresh lemon or lime


Cooking Instructions:

  1. Put the semolina flour, salt, black pepper, garlic granules and oregano in a bowl.

  2. Make sure the squid rings are dry before tossing them in the flour mixture until well coated.

  3. Rest the coated rings on a plate and place in the fridge for 30 minutes.


  1. Fill a deep frying pan or a karahi or electric deep-fryer one-third full with oil. Heat to 195˚C or until a 1cm cube of bread browns in about 30sec. Fry the prepared squid in the hot oil in batches if too many. Cook for 30-45 sec, which is the minimum time it takes to set the seafood to firm whiteness and make the coating crisp.

  2. Remove, drain and keep hot. Continue until all of the squid are cooked.

  3. Serve a pile of squid rings on each plate, with the ½ lemon, if using, and a large spoonful of alioli and or Romesco sauce

Cooks Tip 1: Add chilli flakes to the flour mix if you prefer a kick
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Overnight Banana & Chocolate Oats
Chocolate and banana overnight oats are a deliciously decadent but ridiculous easy breakfast recipe! All you need is big rolled oats, some cocoa powder, milk (almond milk is particularly yummy in this recipe), maple syrup or honey, and bananas!   Try doubling up this recipe and making enough for a dessert and just to make the next day’s breakfast ahead.  It is a brilliant on the go breakfast or even lunch.

Oats are incredibly tasty and filling whether its breakfast or a yummy dessert. The bigger rolled oats are less processed and therefore better for you.  If you use smaller oats they could become a bit soggy if left for longer than a day. And of course when you soak the oats overnight you’ll be increasing the nutritional value, make them much easier the digest and they’ll taste more creamy. Why not have a look at our Nutritional Classes for more breakfast, lunch and dinner recipes to help you stay fit and healthy.


  • 250 ml milk

  • 100 g rolled oats

  • 1 tbsp cocoa powder

  • 2 tsp maple syrup

  • 1 tsp vanilla extract

  • 1 tbsp chocolate chips

  • ½ large banana – sliced

  • Pinch of salt

Preparation instructions:  

  1. You could prepare this recipe in the jar in which you will store it.

  2. Mix together the milk, cocoa powder, maple syrup, vanilla extract, and salt in the kilner jar or other air tight container.

  3. Add the oats and stir once again until completely combined.

  4. Place the lid on firmly

  5. Place the jar in the fridge or overnight or for at least 5-6 hours.

  6. Add the sliced bananas and chocolate chips when you’re ready to serve.

  7. Enjoy!

#Nutrition #Nutritional #Nutritionalcooking #Nutritionalcookingclasses #healthy #healthycooking
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