Cookery Courses in 2017

Due to demand we are squeezing in a 3 week cookery course 'Cooking Using Seasonal Fruit and Vegetables '

On Fridays   10.30am to 12.30noon  on   5th , 12th 19th May 2017 at South Reading New Directions, Whitley, Reading.

 To book email sharon@risc.org.uk or ring on 01189 586692

Learn how to use seasonal fresh fruit and vegetables to cook a meal to take home

Open to all – FREE – ingredients provided

On Fridays   10.30am to 12.30noon

Next course dates:              9th June – 14th July 2017

Location:         South Reading New Directions

          330 Northumberland Ave

          Whitley

          RG2 8DH

Booking is essential

For more info

E: sharon@risc.org.uk T: 01189586692

 

 Each Friday you will make a dish from fresh  seasonal ingredients that you can take home with you. No prior knowledge of cooking is assumed and all food and equipment are provided, but please can you can bring along a large plastic container to the class to take your completed dish home in.  If you have any allergies that we should know about please email Sharon@risc.org.ukCooking with Seasonal Produce is an excuse to get together to share and test out seasonal recipies. Cooking workshops take place at South Reading New Directions in Whitley. Support is avaible for those affected by illness and/or disability. 

Recent recipies incude:

Courgette and Carrot Quiche

Ingredients

  • 4 eggs
  • 1 cougette
  • 1 carot
  • Basil (green) pesto
  • 180ml Single cream
  • Cheddar chees

For shortcrust pastry

  • 125g plain flour
  • 55g butter, cubed
  • Pinch of salt
  • 2-3 tablespoons cold water

 

Make the Pastry.

  1. Put the flour and salt in a large bowl and add the butter in cubes.
  2. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
  3. Using a knife, stir in just enough of the cold water to bind the dough together.
  4. Wrap the dough in clingfilm and chill for 10-15 minutes before using.

For the filling.

  1. Place an oven tray in the oven. Preheat oven and tray to 190°C.
  2. Line the base and sides of a 3cm deep, 22cm (base) flan dish with pastry, joining where necessary. Trim excess. Place in the freezer for 15 minutes or until pastry is firm.
  3. Bake pastry for 20 to 25 minutes or until golden. Reduce oven to 180°C.
  4. Spread base of pastry with pesto. Squeeze excess moisture from zucchini and carrot. Combine and spread over pesto.
  5. Whisk eggs, cream and salt and pepper until combined. Pour over vegetables and sprinkle with cheese.

Place flan on hot tray and bake for 35 to 40 minutes or until golden and set. Stand for 5 minutes before serving.