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Nick Coffers Weekend Kitchen with Kumud Gandhi

Here are the latest podcasts from Kumud Gandhi's appearances on Nick Coffers 'Weekend Kitchen' show on BBC Three Counties Radio. Kumud discusses recipes from her book, from festive specials to classic comforts. Find all the links below:


 

3rd March 2019- Mixed Lentil and Pulses Medley, Chicken Tikka Masala, Aloo Gobi, Lime Possets with mango and mint salad

 

27th January 2019- Spicy Ceylonese Chicken Curry, Pan fried paneer in cashew nut sauce

 

16th December 2018- Lamb Raan, Christmas Samoas with Cranberry Dipping Sauce, Makha Raja Tiger Prawns and Spiced roast potatoes

 

14th October 2018- Agni Chili Wings

 

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Valentines Day Italian Masterclass at The Cooking Academy

Valentines Day Italian Masterclass at The Cooking Academy...


How does cooking and relationships go together you might ask?

Well it’s a bit like salt & pepper, champagne and strawberries or even a knife and fork!   Cooking together can definitely spark excitement in the kitchen; working with each other to follow a new recipe, tasting as you go, creating delicious new flavour combinations. No need to remember to make reservations, shout over the loud music or strain to see your food in the dim lighting. You can turn your home into the hottest and coziest new restaurant and even keep your slippers on! Cooking together allows couples to connect and communicate in different ways, and as we say in our motto you can Inspire, Discover, Enjoy!

Join us this Valentine’s Day to learn to cook the most romantic beautiful Italian meal, here at The Cooking Academy for our Valentines inspired Italian Masterclass Evening event.

 Inspire

Not only will you learn how to cook a delicious meal together, but you will learn new culinary terms and techniques. Unsure what Al dente is? Sick of soggy sauces? Maybe your partner knows the answer, maybe not! You can both learn together from an expert Chef!

Discover

Communication is as key as it is in cooking as it is in love, arguments can simmer and efforts can feel wasted. But we’ll show you how to smooth things over with the perfect sauce recipe and discover the perfect pomodoro or arrabbiata for some added spice!

Enjoy

When you’ve finished getting down and dirty with the past making lesson You can sit down and enjoy your hard work and appreciate the joint effort that went into your delicious meal.

 

Join The Cooking Academy on Valentine’s Day for a fun filled evening, learning to cook the food of love! 6:30pm-9pm. An Italian Masterclass to get stuck into with your other half. Enjoy delicious hand-made pasta and sauces all made from scratch and a glass of wine or two! Only room for 4 couples so hurry and BOOK NOW! 1 Ticket admits 2 people and are only £149.

 

Contact katherine@thecookingacemy.co.uk or call 01923 778880 to Book your space.
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Frightened by fearful looking fruit? Think again…

Are you put off by protruding parsnips? Or frightened by fearful looking fruit? Think again…


Did you know that more than a third of farmed fruit and vegetables never reach supermarket shelves because they are misshapen, unsymmetrical and discoloured? In support of Zero Waste Week, (3rd September-7th September) we want to share with you why this happens and what we can do to make a difference.

A recent study from the University of Edinburgh has shown that more than 50 million tons of fruit and vegetables are discarded each year. This monumental waste is principally due to strict regulations set out by supermarkets and the government. Produce may be rejected if it fails to comply with EU laws, as well as the supermarkets’ own strict standards of what is visually appealing to customers.

Is your squash too small? After harvest, produce is sorted according to size. Tons of fruit and veg are rejected for being too big, small or misshapen. Supermarkets want symmetrical produce to fit neatly and evenly into display cabinets, any shape otherwise is deemed unacceptable. They also want produce that looks beautiful, meaning scarred or discoloured fruit and veg go to waste. Despite having the same taste and nutrients as ‘perfect’ produce, those considered misshapen will have to wait for a juicer to show interest, or risk being binned. Stephen Porter of University of Edinburgh’s School of GeoSciences, said,  “Encouraging people to be less picky about how their fruit and vegetables look could go a long way to cutting waste, reducing the impact of food production on the climate, and easing the food supply chain.”

As well as unsightly produce being disregarded, the problem also lies within the overproduction of food.  Farmers contracted to supermarkets typically grow more food than obliged, to allow for a proportion that would be deemed unfit to sell. In order to tackle food waste, supermarkets must change their relationships with suppliers. A number of supermarkets are working with WRAP, ‘Waste and Resource Action Programme’ to do just that. WRAP have started a campaign ‘The Courtauld Commitment of 2025’, that gives the opportunity for all industry partners across the supply chain to come together and make a real step change in tackling food waste. Their aim is to cut the waste and greenhouse gas emissions associated with food and drink by at least one-fifth per person in ten years.

Whilst supermarkets are doing their fair share; you at home can do the same. Support the companies fighting for the rights of ugly produce!  Companies include Oddbox, Riverford, Able & Cole, Waitrose, Morrisons, and many more!

So ‘lettuce’ stand up and take ‘chard’ of our future! Join the fight against food waste and make your mark for zero waste week!


 

 

 

 

 

 
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How good is your sleep hygiene
ONE third of our lives are spent in bed. We all know a good night’s sleep is a great way to recover and rest after a full day. Getting a full night’s sleep is not a luxury, it is a health necessity and for those of us in the world or work or studying it is essential to productivity and wellbeing.  It is recommended that adults have between 7-9 hours of sleep per night, and more for teenagers and children. Yet it is estimated that a staggering 40% of adults are not getting enough sleep, Public Health England state that the annual cost to the UK employers is a resounding £30 billion pounds and 200,000 working days are lost to sickness and mental health every year.

Sleep is crucial in the maintenance of our cognitive skills.  Being adequately rested enables us to communicate well, remember key information, be creative and flexible with our thoughts, and improves our decision making ability. Furthermore, sleep is essential to building a healthy immune system, making you less likely to catch a cold and thus less likely to need time off work.

In addition although this may seem obvious, sleep is free, there are no side effects of having a great sleep, unlike taking caffeine tablets or drinking caffeinated drinks to try and stay awake.  Good sleep also makes you less likely to over-eat - so it’s good for your waistline.

There are many reasons we can struggle to fall asleep, work related stress, long hours at work, illness or injury and money worries are just a few issues that keep us awake at night. This is where sleep hygiene comes in effect, (nothing to do with your bed sheets!) but all to do with how you create the ideal settings for a good night’s sleep.

Here are a few points to think about:

  • Try sticking to regular bed times, set an alarm on your phone.

  • Making an effort to relax before your bed time approaches.

  • Avoid caffeinated drinks and heavy meals late at night; they’ll prevent you from falling asleep.

  • If you’re finding it hard to slow down, breathe in for a count of four seconds, hold your breath for four seconds and breathe out for four seconds. Repeat as many times as needed.

  • Also think about how your technology usage too - Checking emails late in the evening or before bed is often a cause of unhealthy anxiety and distraction.

  • Computer screens, tablets and phones all emit a blue light which keep us awake by suppressing melatonin, the hormone which sends us to sleep.


Public Health England and Business in the Community have partnered to put together a free downloadable sleep toolkit for employers.   Click here for more information:

(https://wellbeing.bitc.org.uk/all-resources/toolkits/sleep-and-recovery-toolkit?utm_source=Blog&utm_medium=Sleepblog2&utm_campaign=PHE)

Consider how effective your workplace well-being strategy is working.  If lack of sleep is a growing problem within your organization then it’s time to re-evaluate the strategy and its effectiveness.  You could be contributing more towards the £30 billion then you think. 

 

If you would like to know more about our corporate wellness strategies then please follow this link:   http://www.thecookingacademy.co.uk/corporate-events-team-building/cooking-nutritional-classes/
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Ice cream Vs Gelato
We all deserve a treat from time to time, and I plan to take advantage of this when visiting the Gelato festival this weekend at Spitalfields Market, London.

Since I was little ice cream has always been my weakness. Every holiday a tub of strawberry ice cream would do the trick to keep me quiet.  Since having visited Italy on numerous times, renowned for their gelato (the Italian word for ice-cream) I have been transformed into a gelato addict! And let me tell you - there is a big difference!

Before even placing a spoon into my mouth, the beautiful silken, smooth, and flawless appearance of gelato makes me salivate with anticipation. It has a beautiful elasticity that can be easily moldable to create beautiful swirls and gloopy gelato peaks that simply cascade like cold lava in the mouth.

In texture ice cream is much fluffier and lighter.  When making ice cream, milk, cream and egg yolks are cooked together to form a custard base.  This is then churned at a high speed to add air and volume. The fat content from the cream binds with the water molecules, eliminating large frozen crystals forming and creating a light density which allows air to be present.  The lower the fat content or cream content, then icier the ice cream will taste, ergo cheaper brands.

Compared to ice cream, gelato is very dense as it is churned at a slower rate, meaning less air is whipped into the mixture. Gelato uses more milk than cream, so shouldn’t contain as much fat and therefore doesn’t bind as easily with the water, hence the denser consistency.

The serving temperature also differs from one another. Although both are ice cold, gelato is served at a warmer temperature, keeping its silky soft texture. The air content in ice cream means it can be frozen solid, yet still scoop able, especially if the cream content is higher.

Whether you have a preference for ice cream or gelato, they are brilliant as a delicious dessert or a naughty daytime treat.  If this summer weather is set to continue, I’m afraid I wouldn’t say no to either!

 

#icecream #gelato #gelatofestival #spitalfields #icecreamorgelato? #summer #makingicecream #makinggelato

Image - https://commons.wikimedia.org/wiki/File%3AFruit_sorbetto_at_Gelato_Naia%2C_September_8%2C_2008.jpg
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