Christmas BakingSpecial treats to bake and take home for Christmas
On this full day workshop make a stolen wreath (approximately 20 slices), freshly made mince meat and short-crust pastry for mince pies (12), Italian biscuits (a variation on amaretti) filled with pastry cream and freshly made jam, chocolate and chestnut Christmas log (serves 6, can be frozen). Please bring some large food storage containers.
Perhaps most importantly, as well as learning new skills, you will have had some fun learning in a relaxed and supportive environment. During the course the emphasis is on using personal taste, judgement and technique rather than slavishly following a recipe. This approach means that one recipe may become two or three recipes. However, a booklet containing the course recipes will be given to you at the end of the day / course.
Everyone has their own set of ingredients sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
We will stop and eat as we go along so that you taste dishes at their best and we can discuss. There may be food to take home with you, but not always.
The small print bit – please read
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort, we will be on our feet most of the time.
It is essential when booking that you advise of any accessibility issues, allergies or dietary requirements. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance.
Dishes prepared may vary from examples above.