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December 2011 Newsletter

A big thank you to those of you who attended my own and Carolie de Koster’s events during the course of 2011. I hope to see you again in the near future!  For those of you who did not get around to attending our courses this past year, be sure to make it a New Year’s resolution for 2012!

Cooking Up A Storm will be open during the December/January holiday, so be sure to book your tailor-made private cooking lesson, demonstration or hands-on cooking session for yourself or a group in the comfort of your own kitchen (or at my venue in Robindale, Randburg) as soon as possible if you still want to do it before everone’s diary’s fills up!   Click here for more details.

In this newsletter:

  • Festive Recipes From Nieu-Zealand
  • Books & CD’s by Carolie de Koster
  • Culinary Tour To France in 2012
  • Services

FESTIVE RECIPES FROM NIEU-ZEALAND

Christmas came early this year!  Carolie de Koster sent me 21 recipes from Nieu-Zealand and I decided to pass it straight to you as an early Christmas gift from both of us!  They are all great for entertaining over the Festive Season. According to Carolie, the Date & Brandy dessert is one of the signature dishes of one of the oldest Tea Rooms in Auckland and comes highly recommended!

NZ Recipes

BOOKS & CD’s BY CAROLIé DE KOSTER

Carolié’s Art Of Cooking Recipe Book and Art Of Cooking CD can be ordered through me.  Read more

CULINARY TOUR TO FRANCE IN 2012

We are delighted the great response we have had to our culinary tour to France next year.  It is 50% booked, so if you want to join us, you better book soon!  All you need to do to secure your place is to put down a deposit of R3000.00 by 31 January 2012. Read more

SERVICES

  • Tailor-made private cooking lessons – in your own kitchen!  For yourself, your kids or your domestic worker.
  • Cookery demonstrations on a variety of topics (at your own house if you prefer).
  • Hands-on cookery sessions for social, corporate or staff training.
  • Recipe development
  • Supplier of a variety of quality cooking utensils & equipment, e.g. Wizbake reusable baking sheets, silicone bakeware, etc.
  • Kitchen accessory, bakeware and gadget demonstrations.
  • Motivational talks and individual consultations on healthy eating.
  • Weekly or monthly healthy meal plans with weekly grocery lists for the busy cook.

Read more about Cooking Up a Storm.

Please do not hesitate to contact me with questions or suggestions.

Season’s greetings and happy cooking!

Jeanri

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Feedback – Whisky Tasting @ Clover Aardklop

The whisky tasting was enlightening and the food that accompanied each of the single malt whisky’s were to die for!  My favorite out of the 5 whisky’s we tasted was Singleton, a 10 year old single malt Scotch whisky.  Here are some of the facts we learnt during the presentation:

Whisky (Scottish English) or whiskey (Irish English) is a type of distilled alcoholic beverage made from fermented grain mash.

Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize (corn).

Whisky is aged in wooden casks, made generally of white oak, except that in the United States corn whiskey need not be aged.

Whisky is a strictly regulated spirit worldwide with many competing denominations of origin and many classes and types. The unifying characteristics of the different classes and types are the fermentation of grains, distillation to less than 95% alcohol, and aging in wood.”

Click on the link below to see photo’s taken at the tasting (it was taken with my I-phone in bad lighting, so please excuse the quality of the photo’s!)

Whisky Tasting – Clover Aardklop 2011

If you want to read articles about whisky or other alcoholic beverages, or get recipes with alcohol as an ingredient, be sure to visit www.thespir.it.

Happy cooking (with or without alcohol!)

Jeanri

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Sizzling Summer cooking demo

Pamela’s “Sizzling Summer” cooking demonstration will take place on Saturday 29 October 2011.  She will be demonstrating 10 of her most popular summer recipes.  It will be Pamela’s debut demonstration at Cooking Up A Storm, so please support her!

I have had a lot of requests from clients (from both private homes and Guest Houses) who need help with ideas for plating and garnishing when entertaining,  Pamela, who is a natural at this, will demonstrate how dishes can be plated with little effort and great results.  She will also share her top tips for stylish and easy entertaining this summer.

The venue for this demonstration is a private house in Robindale.  A map will be sent to those who have confirmed bookings. To give you an idea, the venue is 3 km’s from Cresta Shopping Centre, 8 km’s from Clearwater Mall and 11 km’s from Sandton City and Fourways Mall.  There is a mirror above the work area, so everyone will be able to see everything!

Happy cooking!

Jeanri

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Goodbye to Carolié de Koster

I am very sad to announce that Carolié and her husband Adri left for New-Zealand two weeks ago. Carolié has been a mentor and friend to me for the past 7 years and I am extremely grateful to her for her generosity in sharing her knowledge and experience with me and consequently playing an enormous role in helping me to establish Cooking Up A Storm.

Carolié has been a source of inspiration for thousands of people for more than 30 years, whether through her cooking demonstrations, consulting services or recipe books. Although Carolié will be sorely missed by family, friends, colleagues and clients, she promised to keep in touch by way of regular updates of her new life in New-Zealand. She will also continue to contribute to the content of the Cooking Up A Storm website.

Please click on the links below to see Carolié’s CV, her “Goodbye Letter” with her new contact details, recipes from her “Bon Apetit & Goodbye” demonstrations as well as photo’s taken at Carolié’s courses over the past few months.

Goodbye Letter
Bon Apetit & Goodbye Recipes

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Clover Aardklop – 4 to 9 October 2012

Anton and I will be attending 2012 Aardklop festival for our yearly cultural fix.   Instead of just seeing shows, this year we will also be attending:

“Whisky en kos:  Lip-lek-lekker” with Chris Koch, the popular  “Skotse boer” and whisky-guru.  Chris will host a tasting of five single malt whisky’s which will be combined with delectable canapes.

I can’t wait!  See the link below for more details on Aardklop.

Aardklop 2012

Hope to see your in Potch this weekend!

Jeanri

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Good Food & Wine Show Feedback

I hope you had a great Heritage Weekend.  I once again had a ball at this year’s JHB Good Food & Wine Show. Here are a few of the items I came across and loved:

  • Nicoletta (www.nicoletta.co.za or 021 932 6092). They have an exclusive range of confectionary, including cake decorations (cake confetti & crystals in a variety of colours and shapes, glitter writing icing, heavenly hearts, angel drops, etc.), sugar almonds and chocolate dagrees.  My favorite:  edible markers in a variety of colours.  The markers are one of the latest additions to the Nicoletta range. It is a full food grade marker containing approximately 1000 meters of edible ink. This marker can be bought in conjunction with the larger wafer hearts and used to write messages to your loved ones (slipped into their lunch boxes as a cool edible surprise) or a “Happy Birthday” message for a friend to stand in their cake or cupcake. The marker can be used on any surface that is hard enough to write on – for example royal or plastic icing, biscuits etc. Nicoletta products are available from Pick n Pay, Checkers, Spar and Woolworths or online.
  • Daniela’s (daniellas.co.za or 0860 266 266).  Their macaroon’s are delectable!  They have shops in Green Point, Cape Town and Hillcrest, Durban, so Gautengers will have to order online!
  • Vergezocht HO (www.vergezocht.co.za) – Vergezocht High Oleic Sunflower Oil is approved by the Heart and Stroke Foundation.  Available from Pick n Pay, Checkers, Spar and Woolworths or online.
  • The Cooking Club For Kids (www.thecookingclubforkids.com or 021 850 0102.  The kits are designed with little hands in mind and quality is second to none, with heat resistant and cool to touch silicone used as the core material. Each cooking kit contains a number of essential tools that can be used for both role-play and real-play, and 4 various recipe cards per kit to put the tools to good use.  The Cooking Club for Kids cooking kits target children aged 3-15 and capitalise on the world’s obsession with cooking shows and competitions.  Choose from Cupcake Kit, Cake Kit, Pizza Kit, Cookie Kit, Burger Kit, Ice Cream Kit – to name a few!
  • Lattemento Cordless Milk Frother (www.italianlifestyle.co.za) – It makes perfectly textured froth for that perfect Cappuccino, Latte or hot chocolate in a matter of seconds (70 seconds to be precise). With a filling capacity of 150ml for frothing and 250ml for heating, this stainless steel and double-walled frother will be a hit in your kitchen. It features a non-stick coating for easy cleaning as well as an automatic switch-off function.
  • Pronto Mama Slow Roasted Cherry Tomatoes (www.prontomama.co.za or 021 762 0320) – Use as relish, garnish, as part of a tapas platter or as a topping for omelet or pizza or a stuffing for meat.  Available in JHB at Cheese Cafe in Linden (011 888 5384).
  • Purelast Mixing Bowls (www.livin.co.za or 012 653 7911) – Made from all-natural, plant based, zero-plastic material and and dishwasher safe!
  • Wellos O2 Ion Wash Ball (www.wellos.co.za) – Cleans and removes dirt from your washing without washing powders and softeners.  A must for people with skin allergies!

Happy cooking!

Jeanri

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Good Food & Wine Show 2011

Hi there

The 2011 Good Food and Wine Show started today!   In a nutshell:

Dates:  Thursday 22 to Sunday 25 September 2011

Venue:  Coca-Cola Dome, Northgate

Hours:  10h00-21h00 (except Sunday 10h00-18h00).

Cost for entry ticket:  R80 per person.

Tickets are available at the door, or in advance at www.Computicket.com.  Search on Good Food & Wine Show and select Good Food & Wine Show Entry Ticket.

See www.goodfoodandwineshow.co.za for more details.

See you there!

P.S.  My October newsletter will be filled with lots of exciting news and will be posted by the end of September!

Jeanri

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Wheat-free Workshop Rescheduled

Carolié’s Wheat-free Workshop has been rescheduled to Saturday 16 July.  Joining this course will be a quick route to tried and tested recipes and save you the time and energy spent on trial and error experiments. Become familiar with the essential everyday and special occasions baking and cooking using the correct replacements to ensure products that will be enjoyed by the whole family, eliminating the need to make special food for the intolerant family member.

Date:   Saturday 16 July 2011
Time:   10h00 – 14h00
Cost:    R300.00 per person
Venue: Foodlink Cookery School, Beaulieu, Johannesburg

 

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New Date For Holiday Cookery School For Kids – 4 – 6 July 2011

Carolié has decided to do this popular course on an additional date to accommodate private schools.  This course can only take place if we get a minimum of 20 bookings, so if you plan to book, please do so soon and let your friends know about it as well!  See details below.

Holiday Cookery School For Kids (7 to 12 years) (presented by Carolié)

In this hands-on course your child will learn to cook and bake healthy but also “fun” and child-friendly food – including breakfast, lunches, light meals and more. Three 4 hour hands-on cooking and baking sessions.

  • Includes a substantial recipe file (which will be used for many years to come!), all ingredients and refreshments and generous tastings.
  • Baking and cake and cup cake decorating
  • Appropriate discussions including child and teenage nutrition – “what to eat and why”
  • Demonstration of practical techniques and then “hands-on” – working together in teams of two
  • Take aways – each one please bring along a lunch box for take aways.

Date: Monday 4 July, Tuesday 5 July & Wednesday 6 July 2011

Time:   10h00 – 14h00
Cost:    R600.00 per person
Venue: Foodlink Cookery School, Beaulieu, Johannesburg

 

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May 2011 Newsletter

In this month’s newsletter I am very sad to announce that Carolié and her husband will be leaving South Africa to join their children in New Zealand in October this year. Therefore, Foodlink Cookery school, which has been in operation for 35 years, will come to an end.

The good news is that Carolié has put together an exciting program for the next few months with some of her most popular cooking demonstrations and hands-on courses as well as a few brand new ones.  The grand finale will take place on Saturday, 30th July. This will be the last time that Carolié will be doing these courses in South Africa, so be sure to book early to secure your seats for these events!  It is also your last chance to invite Carolié to visit your area to present her courses.

In this newsletter:

  • Courses, Talks & Demonstrations
  • Special Offer On Books
  • Subscribe to our Website
  • About Us
COURSES, TALKS & DEMONSTRATIONS

 

YEAST BAKING HANDS-ON (presented by Carolié)
  • After this intensive 5 hour course you will be comfortable with yeast and able to bake classic, contemporary as well as the most trendy products from countries worldwide.
  • Breads such as health, whole wheat, white dough breads and bread rolls, French bread,  Italian ciabatta, Kitke and more will become part of your baking repertoire.
  • Contemporary baking includes perfect pizzas, croissants, Danish pastries, sweet dough variations, doughnuts and much.
  • A substantial and durable recipe file will be included for each person attending.

Date:   Saturday 21 May 2011
See Events for more details.

PHYLLO FANTASIES COMBINED DEMO AND HANDS-ON COOKING (presented by Carolié)

Phyllo pastry, due to it’s incredible versatality, ease of use and low-fat properties is here to stay – whether for savoury, sweet, classic or trendy variations.
Date:   Saturday 28 May 2011
See Events for more details.

DINNER-DATE COOKING DEMONSTRATION (presented by Carolié)  NEW!!!!!!

Four instant menu’s for formal, casual, buffet and outdoor entertaining.
Date:   Saturday 11 June 2011
See Events for more details.

“GET STARTED” COOKERY COURSE FOR DOMESTIC WORKERS (presented by Carolié)

A most enjoyable tried and tested hands-on cookery course for any novices and newcomers to the cookery scene – whether casual or to acquire knowledge for a work environment.  Young cooks, domestics, guest house and conference center staff as well as those who need training will benefit from this “back to basics” cookery experience.  The course is designed to teach the basic principals of cooking and baking, develop skills, increase confidence, carry out recipes correctly and understand kitchen hygiene. Includes a substantial recipe file and ingredients.

Lesson 1: Everyday Breakfasts
Lesson 2: Everyday Baking (Sweet, Savoury, Quick and Yeast Baking)
Lesson 3: Everyday Lunch, Light Meals & Salad Making
Lesson 4: Everyday & Elegant Dinners

Dates:   16 June, 23 June, 30 June & 7 July 2011 (every Thursday for 4 weeks)
See Events for more details.

FUN COOKING & BAKING FOR  ALL HANDS-ON  (presented by Carolié)
Best winter food and baking as well as trendy and classical favourites will be included.

Date:   Saturday 25 June 2011
See Events for more details.

WHEAT-FREE WORKSHOP – DEMO & HANDS-ON (presented by Carolié)

Joining this course will be a quick route to tried and tested recipes and save you the time and energy spent on trial and error experiments. Become familiar with the essential everyday and special occasions baking and cooking using the correct replacements to ensure products that will be enjoyed by the whole family, eliminating the need to make special food for the intolerant family member.
Date:   Saturday 9 July 2011
See Events for more details.

HOLIDAY COOKERY SCHOOL FOR KIDS (presented by Carolié)

In this hands-on course your child will learn to cook and bake healthy but also “fun” and child-friendly food – including breakfast, lunches, light meals and more. Three 4 hour hands-on cooking and baking sessions.

  • Includes a substantial recipe file (which will be used for many years to come!), all ingredients and refreshments and generous tastings.
  • Baking and cake and cup cake decorating
  • Appropriate discussions including child and teenage nutrition – “what to eat and why”
  • Demonstration of practical techniques and then “hands-on” – working together in teams of two
  • Take aways – each one please bring along a lunch box for take aways.

Date:   Tuesday 12, Wednesday 13 and Thursday 14 July 2011
See Events for more details.

GOOD FOOD FOR GUESTS COOKING DEMO (presented by Carolié)

A course to inspire creativity with menus for breakfast, lunch and dinner, in Guest Houses, Lodges and Coffee Shops but certainly also for enthusiastic home cooking and entertaining.
Date:   Saturday 23 July 2011
See Events for more details.

BON APETIT & GOODBYE COOKING DEMO (presented by Carolié)

Included in this special final demonstration will be a selection of Carolié’s favourite and best new menu ideas and recipes.  The day will end with a feast of generous tasting and drinks.  Book early to avoid disappointment!
Date:   Saturday 30 July 2011
See Events for more details.

SUBSCRIBE TO OUR WEBSITE TO GET MORE!

By subscribing to the website, you will get free access to the latest news on our own and other foodie event like Food Shows, as well as blogs on food related topics, recipes, cooking tips & hints, etc. the moment we post it on the website. Please note, even if you are currently receiving our monthly newsletter, you still need to subscribe to the Cooking Up A Storm website.  The subscribe option is at the top right of every page on this website.

ABOUT US

See the About Us page for more information on Cooking Up A Storm (Jeanri Verster) and Foodlink Cookery School (Carolié de Koster).  Note for first time readers: Our monthly newsletter provides details of the events and services offered by Cooking Up A Storm (Jeanri Verster) and Foodlink Cookery School (Carolié de Koster).  We share a passion for all things food-related, and we are excited to share this passion with you through the services we provide.

Please do not hesitate to contact either of us for more information on our services.

Regards,

Jeanri & Carolié

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Chicken à la King Revisited

With the Royal Wedding just over 24 hours away, I decided to revisit and old classic:  Chicken à la King.  Also see the posts on the Groom’s Cake and The Royal Reception.

Chicken à la King is not only quick and easy, it is also comfort food at its best with the wet weather we have been experiencing lately and perfect to have in front of the TV while watching the Royal Wedding.

There are several competing accounts about the origin of Chicken à la King, but I prefer the account that it was created in the 1890’s by a cook by the name of William “Bill” King of the Bellevue Hotel in Philadelphia.  When King died in March 1915, a New York Tribune editorial stated:   “The name of William King is not listed among the great ones of the earth. No monuments will ever be erected to his memory, for he was only a cook. Yet what a cook! In him blazed the fire of genius which, at the white heat of inspiration, drove him one day, in the old Bellevue, in Philadelphia, to combine bits of chicken, mushrooms, truffles (mushrooms), red and green peppers and cream in that delightful mixture which ever after has been known as “Chicken a la King.”

Chicken A La King

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Royal Reception Menu: 10 000 Canapés

With 650 guests invited to celebrate the Royal Wedding tomorrow, and the Buckingham Palace kitchens only equipped for formal dinner service for around 150, the menu will apparently not exactly be a five-course meal.  It will consist only of canapés and wedding cake due to the fact that the Buckingham Palace kitchens are only equipped to do a formal dinner service for 150 guests.  The 21 Palace chefs will therefore have to prepare 10 000 canapés – about 15 canapés per guest.

The French started offering canapés to their guests in the 18th century, and the English adopted the practice at the end of the 19th century.  A canapé is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite.  A canapé may also be referred to as finger food, although not all finger foods are canapés. Crackers, puff pastry, thin slices of bread or toast cut into various shapes, e.g. circles, rings, squares, strips or triangles, serve as the base for savory butters or pastes, often topped with a “canopy” of savoury food such as meat, cheese, fish, purees or relish.  Decorative garnishes are then applied and can range from finely chopped vegetables, herbs and caviar.  The canapés are usually served on a canapé tray and eaten from small canapé plates.

Because they are often served during cocktail hours, canapés are often either salty or spicy in order to encourage guests to drink more.

One of the most well-known canapés, is Vol-au-vent, which is a small, hollow case of puff pastry. A round opening is cut in the top and the pastry cut out for the opening is replaced as a lid after the case is filled. Vol-au-vents can accommodate various fillings, such as mushrooms, prawns, fruit or cheese.  The French name translates to “fly with the wind” which alludes to their light and airy nature.  Very small versions of vol au vent which are served as canapés are called Bouchées.  See the recipe below.

Creamy Prawn Bouchees/Mini Vol-au-vents

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Easter Recipes

Whether you are celebrating the Easter or Passover holidays, or just celebrating the season, the recipes below should inspire you to serve home-cooked food over the long weekend.

Spiced Fruit Buns –  a variation on the traditional Hot Cross Buns.  You have the option to make the dough from scratch or buy ready-prepared dough at a bakery and just add the spices, dried fruit and glaze.  Also see  Spices for more information on the spices used in this recipe.

Creamy Hot Cross Bun & Dried Fruit Pudding – a great way to put stale hot cross buns to good use.

Quick Savoury Pie (Souttert) – an excellent way to use up leftovers.  Can be served as breakfast, brunch or as a light meal with salad.

Wheat-Free Maize Meal Bread – you can substitute the corn kernels and diced sweet peppers in this recipe with chopped peppadews, chopped sun dried tomatoes, pitted olives, chopped bacon or your choice of chopped fresh herbs.  Serve as is with butter or toasted with preserves or scrambled eggs. (More wheat-free recipes to follow soon!)

Enjoy!

Jeanri & Carolie

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April 2011 Newsletter

April is a busy month with the Easter Holiday’s that’s around the corner.  To assist you with your Easter entertaining, we will post a few of our favorite Easter recipes on our website during the course of the month.  We will also be posting a monthly wheat-free recipe on our website from this month.  With the Royal Wedding at the end of the month, we decided to revisit and old classic:  Chicken à la King.  It is not only quick and easy, it is also comfort food at its best with the wet weather we’ve been having lately!

Carolie’’s long-awaited Three-day Holiday Cookery School Hands-on course For Kids is taking place in April.  The course is open to boys and girls between the ages of 7 and 17 years.  This course may possibly be repeated during the June/July school holidays if there is enough interest. We are open to suggestions with regards to possible dates and will try to accommodate both private and government schools.

Subscribe to www.cookingupastorm.co.za if you would like to be notified the moment recipes and upcoming events are posted.

See Events for more details and booking forms for demonstrations.

April Newsletter

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Are you wheat or gluten intolerant?

Carolie will be doing a Winning Ways Without Wheat & Gluten cooking demonstration on the 19th of March. This event is not to be missed if anyone in your family is wheat or gluten intolerant!   See Events for more details.

What is wheat allergies?
Most people eat wheat so often their bodies adapt and cope and so they experience mild forms of the symptoms (known as wheat intolerance) without ever really being aware of where the problem lies. Withdrawing wheat from the diet and therefore ridding the body of wheat can lead to immense improvements in health and wellbeing.  A few of the symptoms of wheat allergies are:

  • Headaches
  • Bloated stomach
  • Diarrhoea
  • Tiredness
  • Skin rash

What is gluten?
Gluten is a protein occurring naturally in wheat, barley, rye and oats (although some debate is held on the gluten levels of oats). When these grains are milled the gluten is released and it’s this that gives grain flours their strength and elasticity, something that is noticeably missing from gluten free breads.

What is gluten intolerance?
Also called celiac disease.  People with healthy digestive systems can eat gluten without any problems. The food is broken down in the stomach and passes through the small intestine where projections called villi absorb nutrients. These villi provide a large surface area (20-40 metres squared), which is used for the absorption of the nutrients from the food.  When a celiac eats gluten in foods their intestine thinks it’s under attack from a foreign body and creates an immune response to the invader. The lining of the intestine becomes inflamed and the villi flatten. The flattening of the villi means that their surface area is reduced and the nutrients vital to health therefore aren’t absorbed, which over time leads to weight loss, wasting and malnutrition. Symptoms of celiac disease are:

  • Anaemia
  • Bloating
  • Chronic tiredness
  • Constipation
  • Dermatitis herpetiformis
  • Diarrhea (aka diarrhoea)
  • Irritable bowel
  • Migraines
  • Mouth ulcers
  • Psychological issues (stress, nerves, depression etc)
  • Severe weight loss
  • Vomiting

The above lists of symptoms associated with wheat allergies, celiac disease or gluten intolerance is by no means exhaustive, other symptoms may present themselves in different people. (source: www.wheat-free-org).

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Travel Cost Calculation

The travel cost can be worked out in 4 easy steps:

  • Step 1: Go to Google Maps.  
  • Step 2: Type John Adamson Drive, Franklin Roosevelt Park, Randburg in the search field.
  • Step 3: Click on the “directions” button and type your own street address.
  • Step 4: multiply the kilometers by 2 and then by 8 to get to the travel cost amount per lesson.