Cooking class

German Cooking Class

2012-01-16T17:47:00.000-08:00

Our next cooking class will center on German food.

Beate will lead a class on German cooking Wednesday - Jan 25th, in the basement kitchen of the Church where we hold our Thursday meetings. We will work from 9am to noon to prepare a meal of one or more examples of German soups, salads and a dessert. After that, we will enjoy it together for lunch!

For registration, contact Norma Dupire!

Traditional American Thanksgiving Cooking

2011-11-06T17:43:00.001-08:00

Traditional American Thanksgiving Cooking

2011-10-11T04:41:00.000-07:00

The second cooking class for 2011/12 will center on the Traditional American Thanksgiving including roast turkey and “all the trimmings.” It will be held in the kitchen of the First Baptist Church – where we hold the Thursday meetings – on Wednesday October 26th at 9:30 am. Participants will enjoy their meal around noon. Registration for this class is already full but you could see Norma Dupire at a Thursday meeting to get on the stand-by list in case of cancellations.

Vegetarian Cooking

2011-10-07T07:03:00.000-07:00

IWAP 2011/2012 Vegetarian cooking

2011-08-27T15:05:00.000-07:00

The first cooking class for 2011/12 will be held in the kitchen of the First Baptist Church – where we hold the Thursday meetings – on Wednesday September 28 at 9:30 am.

Our new chairperson, Dona Albert will lead a class in Vegetarian cooking and participants will enjoy their meal around noon. Pay five dollars per person for the cost of ingredients and sign up with Norma Dupire at any of the Thursday meetings.

Japanese Cooking Class -Oct.27

2010-11-03T10:20:00.000-07:00

German Cooking Class on April 28th, 2010.

2010-04-28T12:48:00.000-07:00

2009-11-20T09:33:00.001-08:00

Mince with Peas

There are many variations on this basic recipe. It can be eaten with rice or chapatti.

1 lb minced meat
1 large onion cut in half lengthwise and evenly sliced, thinly lengthwise
3 cloves garlic made into paste or chopped fine
½ inch piece fresh ginger, grated
¾ teaspoon turmeric
¾ teaspoon cayenne
2 teaspoon cumin
1 teaspoon ‘garam masala’
3 Tablespoon oil/ghee
8 oz shelled/frozen peas
3 medium tomatoes or tomato paste
¼ cup water
2 green chillies
Chopped green coriander leaves
Salt to taste
Lemon juice (optional)

Heat the oil in a heavy pan. Add the sliced onions and fry till golden brown (even slices ensure onions brown at the same time). Lower heat and add the garlic, turmeric, cayenne, cumin and ginger. Fry for a couple more minutes, adding a little water if the spices begin to stick. Add the mince and salt, fry for 5 minutes then add the tomato paste. Mix thoroughly; add the water, cover and simmer till water is nearly absorbed. Add peas, cover and simmer until peas are done. Add more water if needed.

When ready, sprinkle with the garam masala, chopped coriander leaves and green chillies.

2009-11-20T09:32:00.000-08:00

Plain Basmati Rice

This is one of the simplest ways of preparing basmati rice. You can serve this with all Indian meals.

1 ½ cups basmati rice, washed
3 cardamom pods
2 cups water

Cover rice with water and leave to soak for 30 minutes. Drain thoroughly. Put the rice, water and cardamom pods in a heavy pot and bring to boil. Cover tightly, reduce heat to very low and cook for 25 minutes without removing the lid. Fluff and serve.

2009-11-20T09:31:00.000-08:00

Lentils with Cumin

Indians tend to eat legumes with many everyday meals. These are prepared simply with just a flavouring, or tarka “seasoning in oil” technique. Serve with plain rice and a simple meat or vegetable with yoghurt relishes and Indian pickles as accompaniments.

½ cup each masoor (red) and mung (yellow) dals, washed
½ teaspoon turmeric
2 ½ cups water
3 tablespoons vegetable oil
½ teaspoon cumin seeds
2-3 dried hot red chillies
Salt to taste

Soak lentils for about half an hour (helps to cook faster). Put lentils in a heavy pan with 2 ½ cups water and ½ teaspoon turmeric. Stir and bring to a simmer. (Do not let it boil over). Cover, leaving the lid slightly ajar, turn heat to low and simmer gently, for 40 minutes or until tender. Stir occasionally. Add salt and mix. Leave covered over very low heat.

Heat oil in a small frying pan over fairly high heat; when hot, add the cumin seeds. Let them sizzle for a few seconds. Add the chillies. As soon as they turn dark red – just a few seconds – lift the lid of the lentil pot and pour in the seasoned oil. Cover lentils immediately to trap aromas.

INDIAN COOKING CLASS 10/28/2009

2009-10-29T12:50:00.000-07:00

BRITISH COOKING CLASS 09/30/2009

2009-10-03T15:11:00.000-07:00

Hungarian Cooking Class

2009-04-29T15:45:00.001-07:00

Dumplings cooking class

2009-03-25T11:19:00.000-07:00

Romanian Cooking Class

2009-02-26T04:07:00.000-08:00

French Cooking Class

2009-02-04T13:45:00.000-08:00

"COOKIES" class

2008-12-03T16:21:00.001-08:00

German cooking class

2008-08-12T07:57:00.000-07:00