Start by slicing and dicing the onion and slice the mushrooms. Add to the frying pan a little drizzle of olive oil and fry your onions and mushrooms until cooked. Push the cooked mushrooms and onions to one side and add the mince and cook until brown then pour over your chopped tomatoes add 2 tablespoons or ½ the small tin with tomato paste and fill the tinned tomato can with water and add. This fish contains bones and when cooked you can clearly see them and remove them before eating the fish (ask for adult help if you need to) Fish bones can be dangerous and if you prefer you can also ask at the fish counter to have the fish filleted, this will mean the bones will be removed. You can then add your fillets to this dish. Cooking time will be less. This takes you on a culinary and scientific journey through the gut, exploring digestion and how what we eat influences the way we feel.' Dr Max the Mind Doctor To begin add the butter to a pan and on a medium heat gently melt the butter. While the butter is melting add your digestive biscuits to a bowl and using your fingertips begin to crush them into chunky crumbs. If you find it easier you can place the biscuits into a freezer bag and using a rolling pin crush this way. When the butter has melted add to the crumbs and mix thoroughly. Then tip them into the cake tin or tray and press them down lightly to form the cheesecake base.

Because life is fast paced, incomes increasingly stretched and with many time restraints throughout our day, ready-made food, we feel must be included along with home-made foods as part of a healthy balanced diet. that you are aware if you or any person that you are cooking for is allergic to any of the ingredients used, Learn how to make pizza dough from scratch and then use it to make your very own personal pizza. Foodology will supply everything you need including sauce and toppings. While pizzas are baking, take part in some pizza trivia for prizes! By registering for this class you understand that there is always risk involved when consuming food that is not cooked/under cooked and agree to hold Foodology harmless in the event of food borne illness.

Who the bleep is Diane you ask? She's your steak dish. Yep, we're making a mouthwatering steak Diane as well as a prosciutto, apple and goat cheese salad with fig vinaigrette, creamy potato mash, roasted Brussels sprouts and pumpkin ice cream. This class is hands on. All recipes will be provided. Seats are limited. BYOB! We suggest a Merlot. Nuts and other allergenic ingredients may be used, please make sure when you are following any recipe

To begin boil the rice (see fluffy rice video) this is a fragrant rice so we will be adding lemon grass. Take the lemon grass and using a meat tenderizer or a rolling pin give it a little bash, this helps to release the lovely lemon aroma which will seep into the boiling rice. Give the sauce a good stir add a pinch of salt and some basil and leave to simmer for 10-15 minutes. Teaching notes and recipe. This is one of the easiest cheesecakes to make and only has 6 main ingredients and added fruit. Cooking time is minutes however setting time in the fridge is recommended at 24 hours to set properly, although if you can’t wait overnight is the minimum.In this hands on class, students will work individually on making a from scratch apple pie. Chef Christina will teach pie crust making and technique, how to create a delicious pie filling, and the overall basics of making the perfect pie. Each participant will go home with their very own apple pie. This class is completely hands on. All recipes will be provided. Seats are limited. Foodology and it's guests will be subject to adherence of any precautionary measures instituted by either the federal or state governments in regards to COVID-19. We will not allow anyone to participate in classes or events if they are unwilling to comply with the guidelines. Refusal to comply with guidelines will void any credit or class exchange opportunities, if applicable. Masks are optional. Thank you for your cooperation! A classic delicious meal rich in protein, carbs, and 4 of your 5-a day in one meal. This recipe serves 4-6 people In today’s video we are showing you also how to gut the fish, this means removing parts that we don’t want to eat. Again, you do not have to do this, you can buy fish from the fish counter and they will ask you if you want the fish cleaned. This will mean that they do it for you, so you would simply pop that fish into the dish. To make the sauce you will need to pour a good drizzle of olive oil into the saucepan add a whole tube of tomato puree a good pinch of salt and 4 glasses of water, give the mixture a good mix. Turn on your hob to a medium heat and allow the sauce to start cooking while you stuff the courgettes.

Roll into any shape circular or rectangle and gently using the rolling pin to gather up the thin base, pop it onto a pizza tray or baking tray and set to one side while you prepare the topping. This is an extraordinary fusion of science, literature, medicine and cookery. I've never read anything quite like it - a book that will transform tour understanding of what you it and how it makes you feel.' Dr Xand and Dr Chris van Tulleken Use the mixture to stuff the courgettes, carefully stuff one end then turn it over placing the stuffed end in the palm of your hand so the mixture doesn’t fall out and stuff the other end. Try not to overfill as it will all fall into the sauce during cooking. As the holiday season approaches, the Valley Falls Police Department receives an early present: three dead bodies surrounded by toys and games. These "gifts" have been left by someone calling themselves The Tinkerer. Now, the killer has left a note at the Will Street Detective Agency claiming that more lives are on the line. Time is running out. This Difficulty Rating - 6.5/10 Holiday inspired apps and desserts will be served during the event.Start a new Christmas Eve tradition with this luxurious, family style, celebration dinner. Menu to include: Shrimp bisque with toast points, beef Wellington with mushroom pate, pear, Gorgonzola & walnut salad with mixed greens & maple vinaigrette, whipped brown butter potatoes and pumpkin latte tiramisu. This class is hands on with some demonstration. All recipes will be provided. Seats are limited. BYOB! Pop in the very hot oven and bake for 20 minutes. Please be careful when using a hot oven and make sure you use oven gloves to remove hot trays. We have used strawberries, raspberries and blueberries but the possible combinations of fresh fruit are endless.

Pop them in the oven and cook whilst preparing the rest of the meal. Chop ¼ red cabbage and a red onion and then mix them in a mixing bowl with mayonnaise. Set to one side in a serving bowl. We uphold the recommendations of the British Nutrition Foundation in it's characteristics of good practice in teaching food and nutritional education in schools. Do you love the idea of charcuterie boards but don't know where to start? Join Chef Blair as she walks you through how to create a beautiful charcuterie board showpiece. This is a hands on class. Each participant will make and take home their very own board for two. BYOB! The service will surpass the toughest critics with the highest expectations.The fine aged meats are on display as if an Art exhibit, and the wine selection exceptional and once again on display in a glass contemporary room. Have you ever wondered what goes into making that perfect bagel? Wonder no more! Chef instructor, Ali Smith, will teach you all things bagel in this hands on, bagel making class. While the bagels are cooking, participants will make flavored cream cheeses. Recipes included. Seats are limited.Begin by pre heating the oven to the hottest setting. Then begin with the dough. Pop the flour into the mixing bowl add a pinch of salt a drizzle of olive oil and the 1/2 glass of tepid water and mix the ingredients together until they form a dough.