Dear Edwina,
Please don't miss out on our great promotional offers this month!
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Course News
My good friend and brilliant cook Pascale is arriving shortly to give her French themed classes, can she tempt you with her 'Provence specialities'? Thursday 5 March 7pm-9.30pm, you will be cooking and eating among other things 'cake aux olives' , 'tuna slices with lemon and olive oil', 'pork with herbs and stuffed tomatoes and peppers', 'duck filets with honey and thyme' hope I have your taste buds going! Our Edwina will be back from her Indian holiday, sun kissed and very inspired to give a class on authentic ' Indian curries' 26 March 7pm-9:30pm. Fellows, Edwina will also gently encourage your nurturing side through cooking, with ' Men in aprons' Saturday 21 March 10.30am-4.30pm. Hazel, the queen of everything that swims, will be offering unbeatable value with a two part demonstration on
' Fish' 25 March and 1 April 7pm -9.30pm. Talking about value and the current economic climate, we have lowered our prices and set up special promotions -please check the website for course pricings and special offers- |
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Christine's Blog:
Dear Readers, Just back from Prague, where we spent a couple of days. It is a gorgeous looking town where the unusual can happen. For instance, one morning, after traipsing around the Prague Castle and its very good picture gallery, I felt like a restorative glass of mulled wine. We found it in a dark tavern complete with furry benches and gipsy music. A sultry beauty with floating skirt and a coin belt around the hips served us, sashaying around the table. Her husband appeared with a beaming smile and as I understand, according to the principals of traditional gipsy hospitality asked Julian if he wanted his wife. Julian was very good; he did not bat an eyelid, not even the faintest expression of passing regret - which is just as well, since we were celebrating our 20th wedding anniversary -. Still, feeling a little vexed, when we later passed by a palace guard, I was quite taken by the cute fury hat and tried to break into conversation with him, but as you can see from the photo, given the look on his face I should brush up on my flirting techniques. Who says the trophy handbag is dead? Not in Prague, yes that poodle is a handbag, the work of a Czech designer as the girl in the shop sweetly announced; note the red handle and there is a concealed little trap on the dog's back where a girl would put a few essentials. On the food front, there are more eateries in Prague that in any capital city I have visited. After extensive research on the subject, we decided to take a look and found that most recommended restaurants where...empty, so after all the work and expectations we ended up in places that actually had people in them! It is a meat eater paradise, with pork knuckle and beef goulash featuring strongly if you want to avoid the pseudo haute cuisine served on square plates with zig zags of unidentifiable sauces. It is the loveliest of cities, on a human scale, and with culture and cool it really has something to offer to everybody. PS: For my male readers, I conveniently forgotten the name and address of the gipsy tavern, don't want to get into trouble with your significant others! |
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Gulyas (Goulash)
Serves 6
3 lb brasing beef, such as flank or chuck
1 lb onions, peeled and sliced
1 tbs grapeseed oil
2 tbs sweet paprika
2 tsp flour
pinch of chilli powder or cayenne pepper, or hot Hungarian paprika
1 tsp dill seeds
140ml beef or veal stock
snakk cab if tinaties, approx 200g
1/4 ml red wine
salt
pepper
1. Fry the onion in the oil in a large flameproof casserole until golden brown. Remove and put to one side.
2. Cut the meat into 5cm pieces and brown them in oil. Sprinkle on the paprika, flour, chilli, and dill and stir in well, continuing to cook. Pour on a little stock and vigorously scrape up any bits stuck to the bottom. Add the rest of the stock, tomatoes, and the wine.
3. Bring to the boil, cover and simmer very gently for about 3 hours, seasoning after 2 hours. Sometimes potatoes are peeled, cut and added to the goulash about half an hour or so before the end of the cooking.
4. Serve with boiled or steamed potatoes, broad noodles or dumplings.
5. To make a Goulash Soup, from the leftovers, cut up the meat into smaller pieces together with any potatoes. Put them and the gravy in a saucepan, together with a pint or so of stock.Stir well, bring to the boil and simmer for 15 minutes. Serve soured cream and chopped parsley.
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Promotion Offer
Buy 1 class bring a friend for 1/2 price!
Full Day Course: €131.25 per person Half Day Course:
€52.50 per person
Cookery Demonstration:
€33.75 per person |
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Prague
Christine and the palace guard
Christine and her poodle handbag
Christine with her pretzel, what would Bush do with one this size! | |