THE FUNDAMENTALS OF COOKING

The time has finally arrived for you to take that step into the kitchen. Imagine in 3 weeks, a life change can happen - that's how short a time it takes to get happy, be confident and take charge of the food you eat and eventually will serve. No more helplessness, anxiety attacks or stress (fear) in the kitchen! 

Say yes to nurturing and nourishing yourself, family and friends that you love; to those potlucks and your turn to hosting that party! 

Yes, its time, to make a shift, create a new pattern, to be willing to change!

DAY 1 - EGGS, EGGS, EGGS

Which came first, the chicken or the egg? In this class you will discover all you need to know about eggs, the anatomy and if you're a woman, why you should eat eggs! You will go home confident with 6 techniques of: "how to boil the perfect egg", "poach an egg", "fry an egg", "scramble eggs", "whip up a Frittata" and; make a delicious appetizer called "Devilled Eggs". Never again will you wonder about the egg!

DAY 2 - VEGETABLE - "plant cultivated for food, edible herb or root." - 1967

At last, you get to know about the power of plants. Vegetables are indispensable to the human body. Everyday our organism needs the substances that they contain, namely: vitamins, minerals, carbohydrates, proteins, water and fiber. So, we get acquainted with roasting some, frying some and tossing a salad. 

DAY 3 - CHICKEN - "a population of more than 24 billion" - 2003

Did you know that chickens of Indian origin were first domesticated by humans for the purposes of cockfighting! Yes, that's true, very little attention was given to the chicken for its meat or their eggs. Chicken meat is very rich in protein, easily digestible and low in fat if served without the skin. In this particular class you get to learn "how to cook" our infamous "Kicap Chicken" and also "how to roast a chicken" for that special occasion.

DAY 4 - PASTA TO NOODLES 

Pasta was first mentioned in writing during the 11th century but it's not sure if they were not already known in China. Whatever the case, did you know that there is nothing compared to making your own pasta? Take it from us, come, learn from Jen and Brabon; who learnt "How to make pasta" from the women of Tuscany themselves. Jen will also teach you how to make an authentic Ale Olio just like how they make it in Italy!

DAY 5 - SANDWICHES - The English have it crust-less, for lunch, to school, for picnics

We, will explore it, sandscape it, simplify it, glorify it and even scandalize it - no kidding!!!

DAY 6 - BEEF -The Big 10 - Iron (helps the body use oxygen), Choline (supports nervous system development), Protein (helps preserve and build muscle), Selenium (helps protects cells from damage), Vitamins B6 and B12 (helps maintain brain function), Zinc (helps maintain a healthy immune system), Phosphorus (helps build bones and teeth), Niacin (supports energy production and metabolism), Riboflavin (helps convert food into fuel) 

For this particular class, Jen will demonstrate "How to cook Cantonese Beef Brisket" in a pressure cooker. What local produce goes well with this dish and how easy it is to whip up a one dish "gourmet" meal in less than an hour. You will be thrilled to go home and test it out yourself. 

DAY 7 - NOODLES TO PASTA - The word derives from the German word "Nudel"

Search no more as we cook up Malaysia's most sought after noodle "The Penang Fried Kway Teow" and as if it isn't enough, we go out into the garden and re-create, The Palencia's "Hot Plate Spicy Noodle". 

DAY 8 - POTATOES are not just good, they're good for you! Learn about potato nutrition, other fun facts, own a "Potato Risotto" recipe, and unearth all the goodness of potatoes!

With only 6 ingredients, Jen will share with you a potato recipe that will showcase the potato as a centre stage instead of how it is usually served as an accompaniment. Learn how in modern cooking, the risotto has become today a way of cooking. 

DAY 9 - SOUP - There's nothing like a great bowl of soup to nourish the soul

Put a stop to canned or dried soups and welcome a fresh bowl instead. Take your pick from Pumpkin Soup to Roasted Asparagus Soup to French Onion Soup to a spicy Locro de Argentina. 

DAY 10 - STEW - Thanks but no thanks, I make my own...

Don on your apron and learn how a stew can turn a dreary day into a special occasion, feed a lot of people and keep for ages! 

DAY 11 - CAKE - There are no words to describe the pleasure of baking a simple but perfect cake 

There's an overload of cake books full of 101 recipes out there that would get you into a coma instead of getting you into baking. In this class, Jen will reveal to you about the simplicity of baking. How to tell what baking ingredients are for, what ingredients really do for your cake and most importantly, how to ensure you can bake the simplest, most perfect, melt in your mouth, "Butter Cake" in the world. It's a guarantee to kick start you onto your future baking adventures. 

DAY 12 - BOLOGNESE - A treasure to learn in life!

The Bolognese is an introduction to slow cooking that involves several techniques like sweating, sautéing and braising. If you had the opportunity to learn an amazing recipe for a Bolognese, the rest to Italian cooking becomes easy. This sauce is so versatile that you can use it for the traditional Spaghetti, filling cannelloni to layering up a lasagne. This is a recipe you won't share with anyone, it becomes an heirloom. 

New intake starting 6th June 2016 - 2pm to 5pm

Love and Peace, Jen