Two cooking classes, one on stone fruit jams, one on tofu and tempeh

Finally, FINALLY, I’ve managed to plan two classes for early next year. Here they are- still at the wonderful Taste store. Now, you can’t book yet, as Taste staff are running like crazy just to keep up with all those last minute Christmas shoppers. But I promise to tell you just as soon as you can book. And if you want to register your interest now, I’ll let you know personally when you can call to book your place. Just email me on angela@thegoodsoup.com and I’ll add you to my cooking class update list.

Making Preserves from Stones: apricot, nectarine, peach, plum and cherry jams

Stone fruits make extra special jams, particularly if you: use low levels of sugar; are really careful about their setting points; and add subtle flavour companions like elderflower, vanilla and even the fruits’ own kernels. We’ll make three jams out of stone fruits and then have a play: spooning them into the bases of tarts; rolling them into scones; and adding them to some breakfast treats. Some of the jam possibilities (which ones we settle on will depend on what’s screamingly fresh at the farmers’ markets)white nectarine jam with elderflower; Royal Blenheim apricot jam; Santa Rosa plum jam with rhubarb and sour cherries; white cherry and peach jam.
  • Class Date: 22nd January, 2 1/2 hours, with exact time to be finalised when booking opens
  • Place: Taste, for the love of cooking, 6 James Street, Fortitude Valley
  • To Register Your Interest: email angela@thegoodsoup.com, and I’ll let you know as soon as booking opens
  • Class Cost: to be announced when booking opens
*Please bring your own small jars, if you’d like to take some jam home with you.

Learning from the Soy Bean Masters: tofu and tempeh dishes from Indonesian, Japan and the Sichuan Provence (entirely suitable for meat eaters, vegetarians and vegans)

The first step in becoming a soy bean lover is to avoid all recipes that use them as substitutes for meat. Tofu lasagne, tempeh casserole and tofu smoothies send prospective-soy-loving-omnivores running for their meaty shelters. The second step is to turn to the masters. Indonesian, Japanese and Sichuanese cooks have been using soy bean based ingredients for centuries, celebrating their unique qualities rather than making them apologies for meat. In this class – the first in a series I’ll offer in 2012 celebrating authentic vegetarian dishes – we’ll make a tofu from scratch (a tofu that will blow all other beancurds out of their slightly rancid water baths!); we’ll experiment with the fermented delights of tempeh; and we’ll use both in a series of dishes from the soy bean masters. What we’ll cook: tempe bacem (twice cooked tempeh); rendang tempe (tempeh cooked using the rendang method); agedashi-dofu (deep fried tofu); moyashi to usu age no gomamiso-ae (tofu with bean shoots); dou hua mian (spicy noodles with flower tofu).
  • Class Date: 4th February, 2 1/2 hours, with exact time to be finalised when booking opens
  • Place: Taste, for the love of cooking, 6 James Street, Fortitude Valley
  • To Register Your Interest: email angela@thegoodsoup.com, and I’ll let you know as soon as booking opens
  • Class Cost: to be announced when booking opens

2 Comments

  1. Magic of Spice
    December 21, 2011 at 12:09 am | | Reply

    They both sound like such great classes, and for me the tofu one would be such fun :)

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