Posts Tagged ‘Cooking Class’

Greek Cookery Class Course – Daytime – Giouvetsi, Dolmades and Spanakopitta!

January 11, 2012

Greek Cookery Class runs another three-week course daytime, this time, on 23 Jan, 30 Jan and 6 Feb 2012 with three full days of cooking and eating.

In these 3 sessions on 3 Mondays in a row you’ll learn how to cook three very popular dishes in Greek cuisine plus a lot of side dishes. Each session will last between 4-4,5 hours and be held between 12 noon – 4pm. We’ll cook together and then have a meal together with the food we’ve made before each participant gets to take a portion home. The course will run on these Mondays: 23 Jan, 30 Jan and 6 February 2012. Each class will feature a main dish: Giouvetsi or kritharaki as it’s also called (the rice shaped pasta cooked in tomato sauce with meat), Dolmades the stuffed vine leaves and finally at the last session you’ll learn how to make Spanakopitta.

Spanakopita

Spanakopita

The classes are hands-on and you’ll get to learn the skills for cooking these classic Greek dishes that so many of you love and what ingredients to use to make each dish a success! Apart from the mains we’ll also be doing a few different Greek sides/meze and salads in every class to pair with every main to create a meal and there will be other goodies to try out during the class as well, and dessert if you behave 🙂 The cost for the full course is ÂŁ195 per person for all three sessions. All ingredients, 4hr tuition, tastings and meal are included plus a doggy bag to bring some food home after every class. You just bring your drink. To book contact me via email to arrange payment for your space/s. (Email below…)

Giouvetsi

Giouvetsi

The 3 week course can be given as a present as well. If you wish to attend one or two out of the three sessions the price will be ÂŁ80/class, remember each class lasts for about 4 to 4,5 hours (eating included).

The course is held close to Liverpool Street/Old Street stations. Location details only to paying customers and closer to the date of the event. Pre-payment only. Advise me on any allergies upon booking or food intolerances. The course is informal, good fun and you get to meet people who share the love of food and cooking/eating together. To sign up, email me back with your name and anyone else you’d like to sign up on the email below. But it’s absolutely fine to just book yourself in, as many people do join the events on their own!

greekcookeryclass(AT)gmail.com

First come first served, so please book early to avoid disappointment!! I also offer personalised gift vouchers if you want to give the class/course/supperclub as a present to your loved ones. For pictures and info and to get a feel of what we’re up to visit us to see our previous 50++ classes and Greek Supper Clubs on: www.facebook.com/GreekCookery and check under photos or visit the https://greekcookeryclass.wordpress.com

Looking forward to cooking together some of the best Greek food in London.

Press and testimonials:

Your chef Elisavet, devoted to Greek food, has received much acclaim for her traditional home-cooking style. Elisavet’s food has been served at Riverside Studios in London for a Greek festival and she has been featured in Red Magazine, Foodepedia and ITV’s Britain’s Best Dish where Michelin starred chef John Burton Race said her lagana bread is “absolutely first class” and the prawn dish she cooked live on ITV was “cooked to perfection!” Also Eating East has given her food and supper club 4**** stars out of 5 in their review: http://www.eatingeast.co.uk/2010/09/22/greek-foodlovers-supper-club-2/ Elle Decoration magazine recommends Greek Cookery Classes as the authentic Greek cuisine experience and Business Traveller US magazine lists both her Greek Supper Club and Greek Cookery Class among London’s top alternative dining places. Elisavet is also the first cook to teach Greek Cooking lessons at Divertimenti Cookery and Leith’s Cookery Schools in London and recently her piece on Greek food in Greece was published in The Guardian. Private events can be arranged as well, for your work, family and/or friends. Get in touch for separate dates and prices for bringing the Greek Supperclub or cooking class experience to your home or bringing your party to us, or hiring the chef for your private dinner party. Catering is another service offered for your special occasions or office meetings and gatherings.

A thank you to Total Greek Yoghurt and Kenwood for sponsoring with their products.

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Greek Cookery Class – first session of the Jan course 2012

January 9, 2012

New year and new classes!! After running cookery classes teaching Greek food for almost three years, what started as a simple cooking class, evolved into me hosting and cooking for supperclubs and private dinners and birthday parties, teaching at other cookery schools like Divertimenti and Leith’s and finally starting my own little Greek Cookery Class Course.

Gigantes

On the first class of 2012 we made Gigantes, fasolia – butter beans – from Florina! For the first time we had more boys than girls in the class, it’s pure coincidence I am sure! The clichĂ© that boys prefer to eat rather than cook and that girls want to learn cooking might not be true after all!

Comparing the butter beans you get in most big supermarkets in London/UK with the real deal, Gigantes or giant beans from Greece, the price is the first thing that hits you, they’re more expensive, but they’re worth the price as they taste much better and also look much better.

Gigantes - Butter Beans

Gigantes - Butter Beans

One place to buy the Greek butter beans that we call gigantes is in Bayswater, there’s a small little shop on Moscow Road called Athenian Grocery! So if you plan to cook this dish it’s worth using Greek beans, instead of normal butter beans. And since we’re talking about Florina, we also baked piperies Florinis, red long sweet peppers for one of our salads.

Nothing goes better with beans than some home-baked bread, but being busy with cooking all the dishes for the class, there was no time for the students to get into bread making as well. So I prepared that in advance, and baked bread using white spelt flour, wholemeal spelt flour, sea salt and of course Extra Virgin Olive Oil.

Home baked spelt bread

Home baked spelt bread

During a long cooking session we’re all being teased and tempted by all the smells from the food slowly simmering away. So at some point we had a 5 minute break and a tasting with some bread and Extra Virgin Olive Oil from Greece but also some pieces of the vegan banana bread cake I had made the day before.

Banana bread cake - vegan

Banana bread cake - vegan

There was no plan to make this class vegan, but realising we’re so soon after Christmas and New Year’s when most people have been stuffing themselves with all sorts of goodies, meats, cheeses and chocolates, I thought it’d be a good idea to introduce an all vegan meal, where the olive oil plays a very important role.

I prefer the olive oil (extra virgin always) to any margarines or spreads containing some small amount of olive oil, not only is the pure olive oil healthier it also tastes so much better. In my opinion, most spreads (not including the real 100% butter) leave an aftertaste which is not very pleasant.

Aside from the beans, the class also made pereski, this is a pontic dish that my mother and her mother always made as a starter or light snack for meals including soups or beans. Pereski is usually made with a dough that you then use to make little pies that you stuff with a mix of potato, onions and herbs, before you deep fry them in olive oil! But we used phyllo pastry for the pereski and we baked them in the oven instead of frying them in loads of olive oil.

Preparing the filling for pereski - onions, boiled and mashed potato and spices.

Preparing the filling for pereski - onions, boiled and mashed potato and spices.

As I told the class, this is hardly an item you’ll find on the menu in a restaurant. Usually, only a grandmother – the Greek giagia – will be making those and offering to her guests and mainly family. Having said that there is a small little restaurant in Thessaloniki, serving Pontic and Cretan dishes!! So they might still have it on their menu.

Pereski

Pereski

Finally, we made a simple salad of winter vegetables, Politiki Salata, it’s a salad whose name refers to the big city Poli, Constantinople or Istanbul as it’s now called. The salad from the Town, Poli, consists of cabbage, carrots and celery and a dressing of olive oil and vinegar.

Chopping, slicing and grating the ingredients for the Politiki Salad

Chopping, slicing and grating the ingredients for the Politiki Salad

And here it is ready, garnished with some piperies florinis:

Politiki salata

Politiki salata

Next week we’re doing Kleftiko!

A thank you goes out to Kenwood, whose blender was used to grind the nuts used in the banana bread cake.

If you are interested in booking yourself in for a course or joining a supperclub, contact me to be put on the mailing list for future events.

Or read more details on the classes for January and how to join here: https://greekcookeryclass.wordpress.com/2012/01/05/greek-cookery-class-three-sessions-in-january-for-gigantes-beans-kleftiko-and-mousaka/

 

Greek Cookery Class – three sessions in January for Gigantes beans, Kleftiko and Mousaka

January 5, 2012

Craving good authentic Greek food in London and want to learn how to make it? Join Greek Cookery Class for hands-on cooking classes and a generous meal to follow after each session! Details and bookings via greekcookeryclass(AT)gmail.com or read below for more info!

Greek Cookery Class has created a three-week course in January 2012 with three full days of cooking and eating: 

In these 3 sessions on 3 Sundays in a row you’ll learn how to cook three of the most popular dishes in Greek cuisine. Each session will last between 4-5 hours, and be held between 1-6pm. We’ll cook together and then have a dinner with the food we’ve made before each participant gets to take a portion home. The course will run on these Sundays: 8, 15 and 22 of January 2012.

Gigantes, baked butter beans

Each class will feature a main dish: gigantes (the baked giant butter beans) which almost is the national dish of Greece, Kleftiko the famous slow roasted lamb and for the finale we’ll do mousaka. The classes are hands-on and you’ll get to learn the skills for the classic Greek dishes that so many of you love and what ingredients to use to make each dish a success. Apart from the mains we’ll also be doing Greek sides/meze and salads to pair with every main to create a meal. 

Kleftiko - roast lamb

The cost for the full course is ÂŁ195 per person for all three January sessions. All ingredients, 5hr tuition, tastings and meal are included plus a doggy bag to bring some food home after every class. To book contact me via email to arrange payment for your space/s. The 3 week course can be given as a present and more courses will follow with other dishes later in 2012 to expand your Greek chef’s repertoire.

If you wish to attend to two out of the three sessions or only one, the price will be ÂŁ80/class, remember each class lasts for about 5 hours as the three above main dishes take longer time to cook/prepare!!

The course is held close to Liverpool Street/Old Street stations. Please advise on booking whether there are any food allergies.

Pre-payment only.

The course is informal, good fun and you get to meet people who share the love of food and cooking/eating together. To sign up, email me back with your name and anyone else you’d like to sign up, friend/colleague/partner on email:

greekcookeryclass(AT)gmail.com

First come first served, so please book early to avoid disappointment!! I also offer personalised gift vouchers if you want to give the class/course as a present to your loved ones.

For pictures and info and to get a feel of what we’re up to visit us to see our previous 50++ classes and Greek Supper Clubs on:
www.facebook.com/GreekCookery and check under photos.

Looking forward to cooking together some of the best Greek food in London.

Frying crispy courgette slices - Kolokythakia

Press and testimonials:

Your chef Elisavet, devoted to Greek food, has received much acclaim for her traditional home-cooking style. Elisavet’s food has been served at Riverside Studios in London for a Greek festival and she has been featured in Red Magazine (June 2010), Foodepedia and ITV’s Britain’s Best Dish where Michelin starred chef John Burton Race said her lagana bread is “absolutely first class” and the prawn dish she cooked live on ITV was “cooked to perfection!” Also Eating East has given her food and supper club 4**** stars out of 5 in their review: http://www.eatingeast.co.uk/2010/09/22/greek-foodlovers-supper-club-2/

Elle Decoration magazine (September 2011) recommends Greek Cookery Classes as the authentic Greek cuisine experience and Business Traveller US magazine lists both her Greek Supper Club and Greek Cookery Class among London’s top alternative dining places. Elisavet is also the first cook to teach Greek Cooking lessons at Divertimenti Cookery and Leith’s Cookery School in London and recently her piece on Greek food in Greece was published in The Guardian.

Private events can be arranged as well, for your work, family and/or friends. Get in touch for separate dates and prices for bringing the Greek Supperclub or cooking class experience to your home or bringing your party to us, or hiring the chef for your private dinner party. Catering is another service offered for your special occasions or office meetings and gatherings.

A thank you to Total Greek Yoghurt and Kenwood for sponsoring with their products.

Greek Cookery Class – Lahanodolmades and special treat with vine leaves from Drama!

May 23, 2011

There is a lot of preparation that goes into making lahanodolmades, or sarmadakia as we call them in my family. This is a dish you rarely find in a restaurant and this is a dish that I love so much that I wouldn’t want anyone else to cook it for me, in case they got it wrong.

So when my amazing students who had never done this Greek dish ever before made these cabbage leaf dolmades, I was so impressed!

We had to remove the stem carefully to free up the leaves from our six cabbages. This step is quite time consuming along with softening the leaves in simmering water, so the cabbages where prepared and only one was left for everyone to practice on. The hardest thing and most technical bit is rolling the leaves and making them just about right in terms of how tight and loose they’ve got to be. But not only do we have to prepare the cabbage leaves, we also have to make the filling with rice, mince and herbs and spices.

Chopping the herbs finely always causes students to ask how finely, but the question that most of the Greek Cookery Class participants were asking was how to chop without bruising the herbs?

Some might notice here that even though I’m talking about cabbages, you can spot some vine leaves in the cabbage crowd. You’re right! Because we had some extra filling we got out some vine dolma from the freezer. Those little vine leaves originate from Drama, where my grandma picked them last year from her garden and prepared them for me. So without any more cabbage, these came to our rescue as a special extra treat so not to waste the remaining filling.

We also made the famous augolemono sauce based on lots of lemons and eggs, augolemono is found in soups like giouvarlakia and magiritsa but also in frikasse.

And bread and a few more sides.

Sitting down around the table to eat is the most appreciated and fun bit of each Greek Cookery Class. Everyone is getting ready to taste the foods they’ve been cooking and after all the hard work – satisfaction and a full stomach! What is better than that? One thing actually, the class might be over but as everyone leaves they get to bring home a generous doggy bag of the food!

Next class is on 1 June, it will be an all vegan class! That means no animal products! But that does not mean we’re going to be making salads only and eating raw food!

Bookings are as usual via greekcookeryclass(AT)gmail.com

For those of you too lazy to cook and only interested in eating the food, then join our Mousaka special Greek Supper Club this Sunday 29 May.

Full menu and further details here: https://www.facebook.com/event.php?eid=113154532102938